MODULE 3

ASIAN CUISINE
NORTH ASIA AND
CENTRAL ASIA
In Siberia pelmeni are frozen outdoors to preserve meat inside through the long
winter. Fish and cowberries are key ingredients in most of the North Siberian cuisine.

RUSSIAN CUISINE

Many traditional dishes in Russian cuisine are

based on the simple but hearty cooking of
the peasants of prerevolutionary Russia.

Bread, a longtime staple, remains one of the

most important and most loved foods in
modern Russia.

Borsch is another food that was handed

down by the peasants. It is a soup made from
beets and any of a variety of other
ingredients, including cabbage, carrots, potatoes, onions, and meat.

Russian cooking also has roots in the food

favored by the nobility of
prerevolutionary Russia.

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 The most striking characteristic of this cuisine was the amount of food served at one
time. An upper-class dinner featured course after course of rich, delicious food,
beginning with substantial zakuski, or appetizers.

Zakuski were usually made up of a wide array of Russian foods, from pickled
vegetables and caviar (fish eggs) to smoked fish and hot pirozhki (stuffed pastries).

The main meal often included meat, poultry, and fish, as well as soup, salad, cooked
vegetables, and a rich dessert. Although very few modern Russians eat on such a
large scale, many traditional dishes, such as beef Stroganoff and Russian salad, are
still favorites, and serving elaborate zakuski is still a popular custom.

Russian dining grew more diverse during the Soviet era, when many traditional foods
from the other republics of the USSR became favorites of Russian cooks. The former
southern republics of Armenia and Georgia, for example, contributed chickpeas,
pine nuts, and cracked wheat to the national cuisine.

Typical dishes such as shashlyk (grilled lamb on skewers),

dolmas (grape leaves stuffed with rice and meat), and
baklava (a rich pastry made with honey and nuts) also
made their way into Russian cooking.

Farther east, the former republics in central Asia, such as

Uzbekistan and Turkmenistan, introduced plov, a mixture of
rice, lamb, and spices that is similar to the pilafs served in
the Middle East.

Diners in Russia soon included many of these tasty treats on their own menus. A
wealth of delicious fruit, including figs, grapes, peaches, apples, cherries, and
melons, is also an important part of the cuisine of this region.

RUSSIAN KITCHEN ESSENTIALS

1. Fish poacher and spatula

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 Fish is a very common element of Russian meals. Hence a fish poacher and spatula
are essential. A fish spatula is a long, flat, and angular tool with slots to drain off
liquids like oil from fish on turning it over. To cook a full fish fillet, a special kind of pan
is used. This is long and narrow in shape. This design allows fitting in the entire fillet
into the pan for cooking. These come with a rack also that can be lifted out to
remove fillets and steak without breaking the cooked pieces.

2. Pech Stove

A special stove called the Pech stove is

generally used in a Russian kitchen. It allows
cooking and can be used as warming
equipment for home as well. This enables the
heat from the stove to spread into the house
thus keeping it warm.

3. Latki or Zharovnia
These can be called the ancestors of the
modern frying pan. Latki is also called
Zharovnia sometimes. These are shallow pots
which are made of clay. Food that is to be
fried is held in the pot and the excess oil in
the food is drained off from the spout of the
pot.

4. Stock Pot
A large stock pot is an important Russian kitchen tool
since soups and stews are an integral part of Russian
meals. These can be used to prepare broths as well as
stocks. Boiling vegetables and poaching dumplings in
meat broths becomes less tedious if you have one of
these in your all- Russian kitchen.

SIBERIAN CUISINE
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 Hunting and fishing are perhaps the oldest pastimes in Siberia that people still enjoy
today. That’s why the local delicacies are wild meat and fish (from bear paws, to
raw fish, to red fish.) combined with taiga herbs, berries and mushrooms.

1. Siberian-style meat
In order to prepare this hunting dish, the
wild meat must be cut and impaled on
wooden bars that are stuck into the earth
next to hot coals so that the meat is
smoked with taiga herbs: Garlic and fern.
This meat is eaten with roasted potatoes
and northern berries such as cranberries
and cowberries.

2. Venison
Venison is eaten boiled, fried, stewed, or
dried.

In restaurants you can try venison soups,

hot dishes, and appetizers. They have a
recommended fried venison in cowberry
sauce.

3. Bear paws
This is a really exotic Siberian dish. First the
bear paws are marinated, fried, and then
stewed for a long time. The dish must be
eaten hot. It’s usually served as an
appetizer to vodka and not for the faint-
hearted.

4. Siberian pelmeni

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 Real Siberian pelmeni always have a filling
consisting of several types of meat. The
classical recipe says that the ground meat
must include, besides beef and pork, wild
meat such as rabbit or bear.

In restaurants pelmeni can be served in a

pot with bone broth and liver.

5. Baikal omul

Omul is cooked in many ways: It’s salted,

smoked, boiled, or fried.

The Baikal fishermen’s traditional recipe is

omul on skewers.

The omul is also salted in skinned and

unskinned form. It’s considered an

ideal appetizer for vodka. Tourists can buy cold smoked omul as a
gift.

6. Raw fish delicacies:

Zagutai, raskolotka

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 Siberian cuisine has dishes in which fish is eaten raw. For stroganina slices of frozen
fish (or meat) are finely chopped and then
heavily seasoned with salt, spices, onion,
and vinegar.

Zagutai is similar to stroganina. It’s made of

finely cut fish fillet - omul or cisco. The
pieces of fish are placed in a salt solution
(one glass of salt for one liter of cooled
boiled water) and then into cans.

Another unusual dish is raskolotka.

The fish, for example whitefish, is frozen until it hardens and then it’s beaten with a
hammer. It’s then skinned and eaten seasoned heavily with salt and black
pepper.

7. Gruzinchiki

Gruzinchiki are fish rolls. Prepare a thin

dough, as if for pelmeni. Roll it out and put
the minced fish meat, which should first be
fried with salt and onion, on the dough.
Then the dough is wrapped into rolls and cut
like salami into thin slices, which are fried
and served with melted butter.

8. Pirogi (pies)

More common are shangi - open pies with

filling made of potatoes or vegetables,

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 cottage cheese or cherries. Pirogi that are pinched at the edges are
called sgibni.

9. Goroshnitsa

In order to make goroshnitsa you need fat

from the red fish that swims in the Angara
River. Grind dried peas into flour, mix with
boiling water, and keep in a water bath.
Cool the mass, cut it into rectangular
plates, and pour the visceral fish fat over
them.

10. Burduk kissel

When kneading dough for bread, remove

a small part. Mix it with water and set it
aside until obtaining some residue. Pour out
the water. Repeat the procedure twice.
Then pour boiling water or milk over the
residue. As a result, it turns into a dense and
delicious kissel, the Burduk.

Asia’s smallest sub-region is Central Asia, which was considered to be a distinct

region of the world in 1843, by the geographer Alexander von Humboldt. This region
contains exceptionally varied geography, including high passes and mountains, as
well as an ever-expanding range of deserts.

With a population of 69,241,030, Central Asia includes five republics of the former
Soviet Union, including Kazakhstan, Kyrgyzstan, Tajikistan, Turkmenistan and
Uzbekistan. Kazakhstan is so large in size that people living on the western border are

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 actually closer to Vienna than they are to Almaty; their own country’s previous
capital which has now been replaced by Astana.

Central Asia’s varied regional cuisines are influenced by the area's arid, landlocked
climate, along with the history of nomadic herding cultures.

Savory, hearty, and unique, the cuisines of Central Asia have been influenced by
China, Russia and Turkey, as well as the Silk Road, along with more recent
immigrants like Russian Koreans, who arrived in the early 20th century.

Russian Koreans brought a spicy carrot salad to Uzbekistan that, until recently, was
virtually unknown even in North and South Korea, having been innovated in Russia.
From Indian and Middle Eastern traditions of rice pilaf, came Central Asia's plov (it
even sounds like pilaf, right?).

The story of Central Asian cuisine is complex and diverse, partially due to its location at
the crossroads of multiple regions.

CENTRAL ASIAN CUISINE

The food of Central Asia resembles the Middle East in its use of seasonings, rice,
vegetables, yoghurt, legumes and meats. There are also similar dishes to many other
parts of Asian countries.

Most of the standard food of Central Asia is found in many restaurants such as
Shashlik, Plov, Laghman, Shorpo, Manpar, Bashbarmak, Nan, Salad, and breakfast.

The main food and ingredient of Central Asia are Mutton (meat from a sheep that is
older than 1 year, ideally 3 years old), it’s preferred over other meats. Big and
healthy bottom sheep are preferred for their meat, fat, and wool.

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 KAZHAKSTAN CUISINE
The traditional food of Kazakhstan always had Middle-eastern influence with mutton
and horsemeat as its most common food. While it’s preset-day cuisines include some
influence of Russia, Uzbek, and Korean food which is found mainly in the cities.
People are usually welcome with kumys, shubat, or arya.

1. Beshbarmak

The name of the dish can be

translated as five fingers, referring to
the nomadic tribes who lived in
Central Asia and would eat the dish
with their hands. Cooked horse,
mutton, beef, or a combination of
those three types of meat are served
along traditionally prepared thin pasta
squares.

The dish is then combined with a flavorful sauce made with meat broth, onions, salt,
and pepper, and the finished meal is typically paired with a bowl of meat broth on
the side. Nowadays, there are numerous versions of beshbarmak, and the event of
consuming the dish is often ritualized - different parts of meat are served to people
based on their gender, rank, and age in the social structure.

2. Shashlik

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 Shashlyk is a very popular meal in a region
stretching from Central Asia to Eastern
Europe and the Mediterranean. It is usually
made from mutton or beef; alternating
pieces of meat and fat are well spiced and
marinated. It is served with pickled onions. It
can be ordered as an add on to the main
national dishes or separately as a side dish. In
many cafes you can also get chicken,
chicken wings or assorted shashlyks, prepared just like at barbecues over hot coals.

3. Kazy (Kazakhstan, Uzbekistan) /

Chuchuk (Kyrgyzstan)

This traditional delicacy is served as an

appetiser or together with national dishes
such as plov and beshbarmak. It is a type of
meat sausage, generously spiced with black
pepper. It is basically horse meat with fat
stuffed into thoroughly washed and salted
intestines. There is also a smoked variety as
well as the more commonly served fresh one;
both are usually served cold.

4. Manti Dumpling

A popular cuisine in Kazakstan, Central Asia

and South Caucasus which consists typically
of a mixture of meat usually lamb or beef.
The meat is stuffed in with an addition of
squash or pumpkin with pepper and topped
with garlic or onion sauce.

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 UZBEKISTAN CUISINE
Uzbek have always been influenced by agriculture which makes bread and noodles
a significant part of their cuisine. Amongst the meat, mutton is a very popular meat.
The ingredients used in their food vary with the season. Some if their native food is
plov, buglama, dimlama, shurpa, mastava, and many others.

1. Lagman Soup

Lagman is basically handmade pulled noodles in a meat or vegetable sauce. The

meat is usually beef, while the vegetables
include bell peppers, garlic, onion and fresh
herbs. It has numerous variations

from soups to main course dishes. Plain

Lagman is a soup, Gyuro Lagman. Boso

Lagman has fried short noodles. If you find
the same sauce served with white rice the
dish will be called Gan Fan. Its origins can be
traced to China, to the Uighur and Dungan minorities of Western China.

2. Dimlama

Dimlama is a traditional Uzbekistani stew

that's prepared during harvest time. It is
usually prepared with a combination of lamb
or beef, onions, potatoes, carrots, peppers,
tomatoes, garlic, turnips, pumpkin, green
onions, cumin, and cabbage.

What's most important about dimlama is the layering – the lamb is first browned with
onions, and the rest of the vegetables are then layered on top without stirring the
pot, while the final layer should be cabbage, which helps to seal the flavorful juices
inside the pot.

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 The dish is slowly cooked, for about 2 hours, and when served, it can be garnished
with fresh cilantro or dill, if desired.

3. Chuchvara Soup

Chuchvara is a dumpling soup. It can be

compared with Russian dumplings or italian
ravioli. However, Uzbek chuchvara have
several important differences from Russian
dumplings and ravioli:

- chuchvara is much smaller in size;

- chuchvara stuffing is made of finely chopped meat instead of forcemeat,
they also never use pork;

- chuchvara is boiled not in “clean” broth, but in broth with fried meat,
vegetables and greens, so it turns out that chuchvara is a soup, almost
"shurpa with dumplings";

- chuchvara also differs from dumplings with its form: dough for chuchvara is
never rolled out separately for each dumpling, but a single large piece of
dough is rolled, which then is cut into small squares (as small as you can use
for shaping the dumplings).

Uzbek cuisine is rich in diversity and colors, so the stuffing for chuchvara can be
absolutely different, as there are several ways of cooking chuchvara.

- for classic chuchvara, lamb or beef cut into small pieces can be used, then
onions cut into small cubes should be added;

- kovurma chuchvara (fried chuchvara). This type of chuchvara is mainly

cooked for the religious holiday of Eid for a treat.

- ugra chuchvara is cooked using the same recipe, but meatballs and noodles
should be added into the broth.

There is such a variety of chuchvara alone in the national cuisine of Uzbekistan.

Chuchvara is served with sour cream or sour milk and greens.
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 4. Samsa

A meat pastry baked in the tandoor i.e. clay

oven. A popular dish in Uzbekistan and many
other parts of Central Asia. Also called Samosa
in other places. It is a triangular dough filled in
with minced lamb, chicken or beef, onions and
different kinds of cheese. The samsa also come
with potato or pumpkin fillings.

5. Archichuk Salad

One of the most popular vegetarian dishes. It’s

a chopped salad with many fresh vegetables of
tomatoes, onions, cucumbers, radishes and
carrots.

KYRGYZSTAN CUISINE
The country is engaged in breeding livestock which therefore makes meat a
substantial part of their traditional meals. Some of the meats you will see are mutton,
beef, and horse served with rice, dumplings, and noodles or potatoes. Many of its
cuisine and food resembles that of its neighboring countries which are hugely
influenced by the nomadic way of life.

1. Oromo
An all-time favorite dish of the Kyrgyz which is
a traditional steam pie made with fillings of
meat, fat and vegetable. It depends upon
the person who cooks it, but the filling is
usually filled with vegetables such as onion,
potato, carrots and pumpkin.

2. Ashlyan Fu
A spicy Dungan cold noodles soup (though it is sometimes served warm). A typical
bowl of ashlan-fu consists of starch noodles, wheat, and egg noodles, peppers,
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 garlic, vinegar, carrots, tomato, onion, chilis,
egg, and meat.

3. Borsok
In Kyrgyzstan and Kazakhstan little dried
pieces of dough called borsok or baursak are
made for special events or respected guests.
They’re also served as appetizers in
restaurants. They’re like doughnuts, but not sweet. They are served with some cream
or jam.

4. Gulchitai
Gulchitai is made from similar ingredients of Beshbarmak, but the preparation
process differs. Long, handmade noodles are layered together with chunks of meat
and various greens, and smothered with a tasty meat broth.

5. Blini
A Russian and Ukrainian pancake which is very famous in Kygyzstan. It is rolled and
served with cheese, meat, or jam. These pancakes can be made sweet or savory.

The traditional food of Tajikistan is Tajik Cuisine which is similar to Afghan, Russian,
and Uzbek’s cuisines. The national dish of the country if Plov just like many other
countries of Central Asia. Another tradition of the country if Qurutob which is eaten
with hands. Their food is always served with non (flatbread) and it’s necessary to be
served on their plate.

1. Oshi Palov

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 Oshi palov is a traditional dish of communities in Tajikistan recognized as a part of
their cultural heritage. Otherwise known as the ‘King of meals’, it is based on a recipe
using vegetables, rice, meat and spices but up to 200 varieties of the dish exist.

Considered an inclusive practice that aims to bring people of different backgrounds

together, oshi palov is prepared to be enjoyed at regular mealtimes, as well as
social gatherings, celebrations and rituals. The importance of the dish to
communities in Tajikistan is indicative in sayings such as “No Osh, no acquaintance”
or “If you have eaten Osh from somebody, you must respect them for 40 years”.

In addition to cooking schools from master to apprentice. Once an apprentice

masters oshi palov, the apprentice hosts a dinner for the trainer and guests during
which the trainer receives a skull-cap and traditional dress while the apprentice
receives a skimmer (a tool for cooking oshi palov) symbolizing the apprentice’s
independence.

2. Qurutob

Kurutob is the national dish of Tajikistan. Its

main ingredient is a flat bread called Patyr or
Fatyr made out of puff pastry. It is mixed with
a salty dairy sauce, fresh herbs, tomatoes
and onions drizzled with hot oil. It has no
meat. The best place to sample it is in
Dushanbe

3. Shirchoy

The favorite drink of Tajiks is green tea. Tea

drinking has become a ritual there. No
guests’ reception, meeting of friends or a
conversation can do without a pialah (bowl)
of this hot beverage. Even a dinner starts with
tea. Tea pialahs are brought in on trays.
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 In Tajikistan they drink green tea basically in summer; in winter black tea is
preferred everywhere. In Central Asia, they do not put sugar in tea.

Among other characteristic drinks served are sherbets - fruit drinks with sugar. Tea with
milk is called "shirchai".

Shirchoi (tea) Tajiks put tea in boiling water; then they add boiled milk and brew it to
boiling point. After that they add butter and salt.

TURKMENISTAN CUISINE

Turkmenistan’s food and cuisine are piled with a high amount of rice, meat
vegetables, milk products, cheese and butter. The Turks love to preserve the original
flavors of the ingredients by not leaving aside their herbs and spices to their food.
They have a similar dishes to Turkmenistan, Caspian region, and Central Asia.

1. Shurpa
Shorpo or Shurpa is a meat broth soup with big
pieces of meat, very often fatty mutton. Its other
ingredients comprise pieces of carrot and potato
and sprinkling of fresh herbs. Variations of this soup
also include noodles or beans cooked in the meat
broth. They are very popular in mountainous regions
of Tajikistan and Kyrgyzstan.

2. Dogroma Chorba
Another meat soup that is easy to prepare.
Dogroma Chorba is made by boiling mutton,
or lamb meat, with the kidneys, heart and
lungs, using salt and pepper for seasoning,
while throwing in a few tomatoes. Cut into

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 small pieces, the boiled ingredients are mixed together and cooked in their broth.
Broken pieces of flatbread and chopped onion round out the dish right before it is
served.

3. Kazanlama
Said to be an ancient dish, Kazanlama was
traditionally prepared by shepherds in the
desert using saxaul, the desert bush that is
also used to cook shashlik. Marinated in salt,
garlic and paprika, lamb meat is placed
directly onto hot coals and covered in a big
cauldron, which in turn is buried in slightly wet
sand. After about an hour, the juicy and
golden-colored chunks of lamb are ready.

4. Gutap
Gutap, meaning “half-moon,” is a kind of
flatbreads stuffed with beef or lamb and
onions. They are cooked in a pan over the
stove, and eaten with one’s hands. Similar to
Azerbaijani qutab, Turkmen gutab has
several variants for the stuffing, including
meat, potatoes, spinach or pumpkin.

5. Kovurma

Turkmens were historically nomads, and as

such devised several ways for preserving
meat. Kovurma is meat chopped into small
pieces and fried in its animal fat. Kovurma is
considered one of the tastiest dishes and
could be eaten either hot or cold.

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https://ich.unesco.org/en/RL/oshi-palav-a-traditional-meal-and-its-social-and-
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