Central Asian Food

I know, I know, this blog is already filled with plov recipes. I published my first Uzbek plov entry almost eight years ago here, then I used it as stuffing for a roasted…

I know, I know: I’ve already posted a recipes for a Kazakh horse steak less than one year ago. How many horse steak recipes does one need? How many Kazakh recipes does one…

When I published my beshbarmak recipe, I promised that I would soon write another post about its indispensable complement on any successful Kazakh festive dinner table: a boiled sheep’s head, to be…

If you read my recent post and were inspired to start making your own real kefir, don’t put your kefir grains in the freezer just yet—I’ve got another recipe for you! Well, don’t…

Here’s a dish that fits with my current Central Asian travel story series and also helps me keep my New Year’s resolution: beshbarmak, Kazakhstan’s National Dish. Kazakh cuisine borrows heavily from its…

Here’s a recipe I’d like to share before morel season is well and truly over! Morels are among my favorite mushrooms, and even if some species are more flavorful than others, they…

Although I’ve already posted plov recipes here and here, I wanted to go back to a more canonical version that I could submit on Ingredient Matcher. A plov that’s very traditional in…

Tajikistan claims mainly two national dishes: plov (aka osh), and qurutob. While plov is more famous and is also the national dish of neighboring Uzbekistan, qurutob, a mix of bread and onions…

Not your usual soup: shurpa means soup or broth in Uzbek, and the stuffed vegetables here are served in a flavorful broth.