A FOOD TRADITION
Tajik Cuisine
Tajik cuisine combines Persianate cooking traditions with Central Asian rice dishes, breads, noodles, dumplings, soups, grilled meats, and seasonal sweets.
Dishes linked to this cuisine
13–24 of 26
Mastoba
Tajik mastoba is a thick simmered rice soup made with lamb, potatoes, carrots, onion, and tomato.
Naryn
A Central Asian meat-and-noodle dish associated with Kazakh and Tajik cuisines, made with boiled meat, wheat dough or noodles, onion, and broth.
Nishallo
Nishallo is a Tajik whipped confection made by incorporating sugar syrup into beaten egg whites, sometimes with a licorice-root infusion or lemon for flavor and acidity.
Nisholda
A traditional Uzbek whipped dessert made from egg whites and sugar syrup, commonly flavored and stabilized with licorice-root decoction.
Non
Non is a traditional Tajik round bread made from leavened wheat dough and baked until firm on the outside and soft inside.
Oshi Palav
A Tajik rice pilaf in which rice is simmered with meat, carrots, onions, oil, and cumin until tender and richly flavored.
Qovurma
Qovurma is a fried meat dish in which pieces of lamb are browned with onion and cooking oil until savory and tender.
Qurutob
A Tajik dish of torn wheat flatbread soaked in a savory qurut dairy sauce and topped with onions, tomatoes, cucumber, herbs, and oil.
Sambusa
Sambusa is a crisp filled pastry commonly prepared with a seasoned minced-meat or lentil filling inside a wheat-flour wrapper.
Shakarap
Explore the dish and its connections.
Shirchoy
Shirchoy is a salty Tajik milk tea prepared by simmering tea with milk, water, salt, and often butter.
Shurbo
Tajik shurbo is a hearty simmered soup of lamb, potatoes, carrots, onion, and tomato in broth.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.