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
1–12 of 26
Atola
Atola is a Tajik flour porridge prepared by cooking wheat flour with water or milk and serving it with butter and sugar.
Chuchvara
Chuchvara is a boiled Central Asian dumpling made from wheat dough and filled with seasoned minced meat and onion, often served in broth.
Damlama
Damlama is a hot layered Central Asian stew in which meat, cabbage, onion, and assorted vegetables are slowly braised together.
Dolma
Dolma is a stuffed vegetable or leaf preparation commonly filled with rice, herbs, and sometimes minced meat, then gently simmered until tender.
Fatir
Fatir is a Tajik layered flatbread made from wheat dough enriched with fat or oil and sometimes filled with onion.
Halvoi Safed
Halvoi Safed is a Tajik white halva prepared from sugar syrup, wheat flour, and beaten egg whites, with oil commonly used to cook the flour.
Kabob
Kabob is skewered meat, commonly lamb, seasoned simply and grilled over direct heat.
Kattama
Kattama is a layered Kazakh flatbread made by folding and frying dough, sometimes with an onion filling.
Kulcha
Kulcha is a round, usually leavened Central Asian flatbread baked from wheat dough and commonly served warm.
Laghman
Laghman is a Kyrgyz hand-pulled wheat-noodle dish served with beef and a savory mixture of onion, carrot, bell pepper, tomato, and garlic.
Mantu
Mantu are Afghan steamed wheat dumplings filled with seasoned ground beef and onion and commonly served with yogurt, garlic, and tomato sauce.
Mastava
Mastava is an Uzbek rice soup combining meat, rice, potatoes, carrots, onions, and tomatoes, often finished with herbs or yogurt.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.