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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.
Traditional Tajik meals start with a spread of dried fruit, nuts, halva, and other sweets arrayed on the table in small dishes, and then progress to soup and meat, before finishing with plov. Turkmen cuisine – cuisine of Turkmenistan .
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.
Some related or similar dishes include the deep fried Indian snack with a similar name, the samosa. 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 one of the world’s most populous countries, China has a varied cuisine that is vastly different from one region to another, meaning expanding your palate to the world of traditional ...
The dish's name is cognate with Chinese mantou, Korean mandu, and Japanese manjū, though the modern Chinese and Japanese counterparts mostly refer to different dishes. [1] [3] [4] The name, depending on the language, can refer to a single dumpling or to more than one dumpling at a time; in English, it is often used as both a singular and ...
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.
Tajik cuisine has much in common with Uzbek, Afghan, Russian, and Iranian. It is known for dishes such as kabuli pulao, qabili palau, and samanu. The national food and drink are plov and green tea, respectively. Traditional Tajikistani meals begin with small dishes of dried fruit, nuts, and halva, followed by soup and meat, and finished with plov.