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Tajik cuisine is a traditional cuisine of Tajikistan, and has much in common with Iranian, Afghan, Russian, Chinese, and Uzbek cuisines. Palov or palav (Tajik: палав), also called osh (Tajik: ош), is the national dish in Tajikistan, as in other countries in the region. Green tea (Tajik: чойи кабуд) is the national drink.
Despite their name, Tajiks in China are not ethnic Tajiks but ethnic Pamiris, a different Iranian ethnic group who speak the Eastern Iranian Pamiri languages.. Early 20th-century CE travelers to the region referred to the group as "Mountain Tajiks", [3] or by the Turkic exonym "Ghalcha". [4]
Category: Chinese Tajiks. 3 languages. ... Tashkurgan Tajik Autonomous County; W. Wu Tianyi This page was last edited on 10 September 2024, at 03:23 ...
Tajiks (Persian: تاجيک، تاجک, romanized: Tājīk, Tājek; Tajik: Тоҷик, romanized: Tojik) is the name of various Persian-speaking [16] Eastern Iranian groups of people native to Central Asia, living primarily in Afghanistan, Tajikistan, and Uzbekistan.
Officially, Tor Tajiks are regarded as "Tajik", one of the 56 ethnic groups officially recognized by the government of China. The Chinese term 'Tajik' includes three distinct groups: Iranic Sarikolis , Iranic Wakhans , and the Iranic Tor Tajiks.
Rasa Malaysia. Also Called: Chǎomiàn “Other than rice, noodles are a mainstay in Chinese cooking,” Yinn Low says. “Just like with fried rice, there are endless variations on chow mein.
In Tajik cuisine, sambusa-i varaki are meat-filled pastries, usually triangle-shaped. The filling can be made with ground beef (or the more traditional mutton mixed with tail fat) and then onions, spices, cumin seeds and other seasonings before being baked in a tandyr. [3]
4. Chow Mein “Other than rice, noodles are a mainstay in Chinese cooking,” Yinn Low says. “Just like with fried rice, there are endless variations on chow mein.