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Obi Non
''Tandyr nan'' is a type of Central Asian bread. Names * Kazakh, Kyrgyz, Tajik: ''nan'' (), ''tandyr nan'' () * Turkmen: * Uyghur: ''nan'' (), ''tonur nan'' () * Uzbekistan: , * Chinese: ''náng'' () * Russian: ''lepyoshka'' () Varieties Obi non ''Obi non'' or ''lepyoshka'' (, "flatbread"), is a kind of flatbread in Afghan, Tajik and Uzbek cuisine. It is shaped like a disc and thicker than naan. Obi non are baked in clay ovens called tandyr. Tohax ''Tohax'' (, , , ), also known as ''toqach'' or ''toghach'', is a type of tandoor bread consumed within the Xinjiang Uyghur Autonomous Region of China, as well as in many regions of Central Asia ( Kazakhstan, Kyrgyzstan, Uzbekistan).В. В. Похлебкин, ''Национальные кухни наших народов'', Москва, Центрполиграф, 2004, , (William Pokhlyobkin, ''National Cuisines of our Peoples'', Moscow, Centrpoligraf, 2004). Gallery Uyghur chon nan.JPG, Chon-n ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tandoor Bread
Tandoor bread refers to a bread baked in a clay oven called a ''tandoor''. History Cooking food in a tandoor oven has been done for about five millennia. Remains of a clay oven with indication of cooked food have been excavated in the Indus River valley site of Kalibangan, and other places in present-day Afghanistan, Pakistan, northwest India, Iran, Iraq and Central Asia. The English word ''tandoor'' comes from Hindi/Urdu ( / ), which derives from Persian tanūr () or tandūr (). According to the Dehkhoda Persian Dictionary, the Persian word ultimately came from the Akkadian word (), which consists of the parts 'mud' and 'fire' and is mentioned as early as in the Akkadian Epic of Gilgamesh. ''Tandoor'' has been referred to as in Sanskrit literature, in which tandoori parched, roasted cuisine is described as (roasted in a tandoor such as grains, meat, etc.) along with roasting on coal which has been called . Tandoor ovens are not prevalent in the average Indian home be ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Afghan Cuisine
Afghan cuisine ( ps, افغان پخلی, translit=Afghan Pakhlai, ) is influenced by Persian, Central Asian and Indian cuisines due to Afghanistan's close proximity and cultural ties. The cuisine is mainly based on Afghanistan's main crops, such as wheat, maize, barley, and rice. Accompanying these staple grains are native fruits, vegetables, and dairy products, such as milk, yogurt, whey, pomegranates, grapes, and sweet melons. Most of the people's diet revolve around rice-based dishes, while naan bread is consumed with most meals. Tea is generally consumed daily in large quantities, and is a major part of hospitality. The culinary specialties reflect the nation's ethnic and geographic diversity. The national dish of Afghanistan is Kabuli palaw, a rice dish cooked with raisins, carrots, nuts and lamb or beef. Background The cuisine of Afghanistan has elements from various places, for example chillies or garam masala from India, coriander and mint from Iran, dumplings and n ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kashgar
Kashgar ( ug, قەشقەر, Qeshqer) or Kashi ( zh, c=喀什) is an oasis city in the Tarim Basin region of Southern Xinjiang. It is one of the westernmost cities of China, near the border with Afghanistan, Kyrgyzstan, Tajikistan and Pakistan. With a population of over 500,000, Kashgar has served as a trading post and strategically important city on the Silk Road between China, the Middle East and Europe for over 2,000 years, making it one of the oldest continuously inhabited cities in the World. At the convergence point of widely varying cultures and empires, Kashgar has been under the rule of the Chinese, Turkic, Mongol and Tibetan empires. The city has also been the site of a number of battles between various groups of people on the steppes. Now administered as a county-level unit, Kashgar is the administrative center of Kashgar Prefecture, which has an area of and a population of approximately 4 million as of 2010. The city itself has a population of 506,640, and its urb ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Uyghurs
The Uyghurs; ; ; ; zh, s=, t=, p=Wéiwú'ěr, IPA: ( ), alternatively spelled Uighurs, Uygurs or Uigurs, are a Turkic ethnic group originating from and culturally affiliated with the general region of Central and East Asia. The Uyghurs are recognized as native to the Xinjiang Uyghur Autonomous Region in Northwest China. They are one of China's 55 officially recognized ethnic minorities. The Uyghurs are recognized by the Chinese government as a regional minority and the titular people of Xinjiang. The Uyghurs have traditionally inhabited a series of oases scattered across the Taklamakan Desert within the Tarim Basin. These oases have historically existed as independent states or were controlled by many civilizations including China, the Mongols, the Tibetans and various Turkic polities. The Uyghurs gradually started to become Islamized in the 10th century and most Uyghurs identified as Muslims by the 16th century. Islam has since played an important role in Uyghur c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
William Pokhlyobkin
William Vasilyevich Pokhlyobkin (August 20, 1923 – April 15 (burial date), 2000) (russian: Ви́льям Васи́льевич Похлёбкин, Viliyam Vasilievich Pokhlyobkin) was a Soviet and Russian historian specializing in Scandinavian studies, heraldry, the diplomacy and international relations of Russia. He was also known as a geographer, journalist, expert on the history of Russian cuisine and the author of numerous culinary books. His '' A History of Vodka'' has been translated into a number of languages, including English. Biography William Pokhlyobkin was born to Russian revolutionary Vasili Mikhailov (Михайлов Василий Михайлович). "Pokhlyobkin" was Mikhailov's underground nickname, derived from the word "" which is a Russian type of vegetable soup. Vasili named his son after Vladimir Ilyich Lenin (VIL is an acronym which turned into William). He took part in the Soviet-Finnish War and German-Soviet War as a private. After his ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kyrgyz Cuisine
Kyrgyz cuisine is the cuisine of the Kyrgyz, who comprise a majority of the population of Kyrgyzstan. The cuisine is similar in many aspects to that of their neighbors. Traditional Kyrgyz food revolves around mutton, beef and horse meat, as well as various dairy products. The preparation techniques and major ingredients have been strongly influenced by the nation's historically nomadic way of life. Thus, many cooking techniques are conducive to the long-term preservation of food. Mutton and beef are the favorite meats, although in modern times many Kyrgyz are unable to afford them regularly. Kyrgyzstan is home to many different nationalities and their various cuisines. In larger cities, such as Bishkek, Osh, Jalal-Abad, and Karakol, various national and international cuisines can be found. Non-Kyrgyz cuisines that are particularly common and popular in Kyrgyzstan include Uyghur, Dungan, Uzbek, and Turkish cuisines, representing the largest minorities in the country. Meat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kazakh Cuisine
Traditional Kazakh cuisine is the traditional food of the Kazakh people. It is focused on mutton and horse meat, as well as various milk products. For hundreds of years, Kazakhs were herders who raised fat-tailed sheep, Bactrian camels, and horses, relying on these animals for transportation, clothing, and food. The cooking techniques and major ingredients have been strongly influenced by the nation's nomadic way of life. For example, most cooking techniques are aimed at long-term preservation of food. There is a large practice of salting and drying meat so that it will last, and there is a preference for sour milk, as it is easier to save in a nomadic lifestyle. Meat in various forms has always been the primary ingredient of Kazakh cuisine, and traditional Kazakh cooking is based on boiling. Horse and mutton are the most popular forms of meat and are most often served in large uncut pieces which have been boiled. Kazakhs cared especially for horses which they intended to slau ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Central Asian Cuisine
Central Asian cuisine has been influenced by Persian, Indian, Arab, Turkish, Chinese, Mongol, African, and Russian cultures, as well as the culinary traditions of other varied nomadic and sedentary civilizations. Contributing to the culinary diversity were the migrations of Uyghur, Slav, Korean, Tatar, Dungan and German people to the region. Background Nomadic peoples of the Eurasian steppe had simple subsistence diets based primarily on dairy products, and to a lesser extent game and plant-based foods. Excavations at Adji Kui in the Kara Kum Desert of Turkmenistan have shown the site was occupied between 2400 and 1300 BC. Archaeobotanical evidence has shown that crop diffusion was ongoing across the mountain valleys and oasis towns of Central Asia as early as the 3rd millennium BC. The earliest evidence of domesticated grains bring used by nomadic herders (2800 to 2300 BC) has been found at the Tasbas and Begash sites of the Kazakh highland steppe. ''Triticum turgidum'' an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chinese Cuisine
Chinese cuisine encompasses the numerous cuisines originating from China, as well as overseas cuisines created by the Chinese diaspora. Because of the Chinese diaspora and historical power of the country, Chinese cuisine has influenced many other cuisines in Asia and beyond, with modifications made to cater to local palates. Chinese food staples such as rice, soy sauce, noodles, tea, chili oil, and tofu, and utensils such as chopsticks and the wok, can now be found worldwide. The preferences for seasoning and cooking techniques of Chinese provinces depend on differences in historical background and ethnic groups. Geographic features including mountains, rivers, forests, and deserts also have a strong effect on the local available ingredients, considering that the climate of China varies from tropical in the south to subarctic in the northeast. Imperial royal and noble preference also plays a role in the change of Chinese cuisine. Because of imperial expansion and t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Xinjiang Cuisine
Uyghur cuisine ( ug, ئۇيغۇر تائاملىرى, , ; zh, s=維吾爾菜, p=Wéiwú'ěr Cài, links=no) is a cuisine of the Uyghur people, which is also consumed outside of Xinjiang. Signature ingredients include roasted mutton, kebabs, and rice. Because of the Muslim population, the food is predominantly halal. Xinjiang cuisine is found throughout much of China, as migrants from the region often open Xinjiang restaurants or food stands in other regions. The Herembagh ( ug, ھەرەمباغ, ; zh, c=海爾巴格, p=Hǎi'ěr bā gé), Yershari, Loulan, Tarhar, Ali Jiang, and many other franchises serve Uyghur cuisine. Ethnic composition Ethnic groups in Xinjiang meaning new territory originally Uyghuristan (East Turkistan) generally have traditionally cooking methods rooted by thousand of years from the Karahan empire. The Uyghurs form a large part of the population of (Xinjiang) Uyhguristan (East Turkistan), and so naturally their food dominates the region. Uyghur food is c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tandoor Bread
Tandoor bread refers to a bread baked in a clay oven called a ''tandoor''. History Cooking food in a tandoor oven has been done for about five millennia. Remains of a clay oven with indication of cooked food have been excavated in the Indus River valley site of Kalibangan, and other places in present-day Afghanistan, Pakistan, northwest India, Iran, Iraq and Central Asia. The English word ''tandoor'' comes from Hindi/Urdu ( / ), which derives from Persian tanūr () or tandūr (). According to the Dehkhoda Persian Dictionary, the Persian word ultimately came from the Akkadian word (), which consists of the parts 'mud' and 'fire' and is mentioned as early as in the Akkadian Epic of Gilgamesh. ''Tandoor'' has been referred to as in Sanskrit literature, in which tandoori parched, roasted cuisine is described as (roasted in a tandoor such as grains, meat, etc.) along with roasting on coal which has been called . Tandoor ovens are not prevalent in the average Indian home be ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tandoor
A tandoor ( or ) is a large urn-shaped oven, usually made of clay, originating from the Indian Subcontinent. Since antiquity, tandoors have been used to bake unleavened flatbreads, such as roti and naan, as well as to roast meat. The tandoor is predominantly used in Western Asian, Central Asian, South Asian and Horn of African cuisines. The roots of the tandoor can be traced back over 5000 years, to the ancient Indus Valley Civilization, one of the oldest known civilizations. The standard heating element of a tandoor is an internal charcoal or wood fire, which cooks food with direct heat and smoke. Tandoors can be fully above ground, or partially buried below ground, often reaching over a meter in height/depth. Temperatures in a tandoor can reach , and they are routinely kept lit for extended periods. Therefore, traditional tandoors are usually found in restaurant kitchens. Modern tandoors are often made of metal. Variations, such as tandoors with gas or electric heating ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
_of_Kashgar%2C_73_CE.jpg "Click for more on -> Kashgar")
