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Obi Non
''Tandyr nan'' is a type of Central Asian bread cooked in a vertical clay oven, the ''tandyr'' or tandoor. It is circular and leavened with yeast, and typically has a crisp golden surface. They are often decorated by stamping patterns on the dough, and can be topped with ingredients like sesame seeds, nigella seeds, or thinly sliced onion. Preparation Large ''tandyr'' ovens used to bake nan as well as cook meat are typically located outdoors. Unlike Indian tandoor ovens, in Central Asia the ''tandyr'' can be used in a vertical or horizontal position, although the bread is always baked in the fashion of a vertical oven, with the bread stuck onto the inner walls of the oven. The leavening can derive from sourdough starter, as is traditional, or from brewers yeast. Several filled variants of the bread exist, such as Uyghur ''gosh nan and'' Turkmen ''atli nan''. Bakers of nan are called ''nonvoys''. Designs ''Nan'' is often decorated with a central design in the shape of a circle ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tandoor Bread
Tandoor bread refers to a bread baked in a masonry oven, 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 Hindustani language, Hindi/Urdu ( / ), which derives from Persian language, Persian tanūr () or tandūr (). According to the Dehkhoda Dictionary, Dehkhoda Persian Dictionary, the Persian word ultimately came from the Akkadian language, 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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kyrgyz Language
Kyrgyz is a Turkic language of the Kipchak branch spoken in Central Asia. Kyrgyz is the official language of Kyrgyzstan and a significant minority language in the Kizilsu Kyrgyz Autonomous Prefecture in Xinjiang, China and in the Gorno-Badakhshan Autonomous Region of Tajikistan. There is a very high level of mutual intelligibility between Kyrgyz, Kazakh, and Altay. A dialect of Kyrgyz known as Pamiri Kyrgyz is spoken in north-eastern Afghanistan and northern Pakistan. Kyrgyz is also spoken by many ethnic Kyrgyz through the former Soviet Union, Afghanistan, Turkey, parts of northern Pakistan, and Russia. Kyrgyz was originally written in Göktürk script, gradually replaced by the Perso-Arabic alphabet (in use until 1928 in the USSR, still in use in China). Between 1928 and 1940, a Latin-script alphabet, the Uniform Turkic Alphabet, was used. In 1940, Soviet authorities replaced the Latin script with the Cyrillic alphabet for all Turkic languages on its territory. When K ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Xinjiang Cuisine
Uyghur cuisine (, ; zh, s=維吾爾菜, p=wéiwú'ěr cài) is the cuisine of the Uyghur people, which are mainly situated in the autonomous region of Xinjiang. The cuisine is characterized by ingredients like roasted mutton and beef, as well as kebab and rice dishes. Traditionally, specific dishes like ''polo'' are eaten with one's bare hands instead of with utensils like spoons, forks or chopsticks. Signature dishes include ''polo'', '' laghman'' and '' nan''. Because the majority of Uyghur people are Muslim, the food is predominantly halal. History Around the 4th century, the majority of Uyghurs led a nomadic lifestyle and therefore relied on livestock for food. Aside from their meat, dairy products made from their milk became a staple for many families. Especially horse milk was widely used and consumed as horses were also held for transportation purposes. Many of the practices of this nomadic diet can still be observed in the descendants of Uyghurs who immigrated from ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tandoor
A tandoor ( or ) is a large vase-shaped oven, usually made of clay. Since antiquity, tandoors have been used to bake unleavened flatbreads, such as roti (as well as leavened ones, such as naan) and to roast meat. Tandoors are predominantly used in India, Pakistan, West Asia, Western Asia, Central Asia, and the Horn of Africa. 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 elements, are more common for at-home use. Etymology The English word comes from the Hindustani language, Hindustani ''tandūr'', which came from Persian la ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Naan
Naan () is a leavened, oven-baked or tawa-fried flatbread, that can also be baked in a tandoor. It is characterized by a light and fluffy texture and golden-brown spots from the baking process. Naan is found in the cuisines of Central Asia, South Asia, Southeast Asia, and the Caribbean. Composed of white or wheat flour and combined with a leavening agent, typically yeast, naan dough develops air pockets that contribute to its fluffy and soft texture. Additional ingredients for crafting naan include warm water, salt, ghee and yogurt, with optional additions like milk, egg, or honey. Baking powder or baking soda can be used instead of yeast to reduce the preparation time for the bread. In the baking process using a tandoor, naan dough is rolled into balls, flattened and pressed against the inner walls, which can reach temperatures up to 480 °C (900 °F). This method allows the bread to be baked within minutes, achieving a spotty browning due to intense heat. Naan ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Uzbek Cuisine
Uzbek cuisine shares the culinary traditions of peoples across Central Asia. Grain farming is widespread in Uzbekistan, making breads and noodles an important part of the cuisine, which has been described as "noodle-rich". Description Bread (''nan'' or ''non'') is baked in a Tandoor, ''tandur'', which is frequently a pot rather than the deep pit or oven of India and Afghanistan. Many varieties of rice are eaten. Potatoes were introduced by the Soviets, and some elder Uzbeks still refuse to eat them. The most popular meat is mutton. Beef is common, and goat is eaten only rarely. Horse meat is used as well; there are sausages made of horse meat, as is the case with many other Turkic peoples. Karakul sheep provide meat but also fat, particularly the fat from the tail end, called ''qurdiuq''. Uzbekistan's signature dish is Pilaf, palov (''plov'' or osh or palov, "pilaf"), a main course consisting of rice, chunks of meat, grated carrots and onions. It is cooked in a Kazan (cookware ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tajik Cuisine
Tajik cuisine is a traditional cuisine of Tajikistan, and has much in common with Iranian, Afghan, Russian, Chinese, and Uzbek cuisines. ''Palov'' or ''palav'' (pilaf) (), also called ''osh'' (), is the national dish in Tajikistan, as in other countries in the region. Green tea () is the national drink. Common foods and dishes Palav or osh, generically known as ''plov'' (pilaf), is a rice dish made with julienned carrot, and pieces of meat, all fried together in vegetable oil or mutton fat in a special cookware called ''deg'' (a wok-shaped cauldron) over an open flame. The meat is cubed before or after being cooked, the carrots can be yellow or orange, and the rice is colored yellow or orange by the frying carrots and the oil. The dish is eaten communally from a single large plate placed at the center of the table, often in with one's hands in the traditional way. Another traditional dish that is still eaten with hands from a communal plate is '' qurutob'' (), whose name ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Afghan Cuisine
Afghan cuisine is influenced by Persian, Central Asian and South Asian cuisines due to Afghanistan's close proximity and cultural ties. The cuisine is halal and mainly based on mutton, beef, poultry and fish with rice and Afghan bread. Accompanying these are common vegetables and dairy products, such as milk, yogurt, whey, and fresh and dried fruits such as apples, apricots, grapes, bananas, oranges, plums, pomegranates, sweet melons, and raisins. The diet of most Afghans revolves around rice-based dishes, while various forms of naan are 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 is ''halal'' and has elements from various places: for example, ''garam masala'' from India ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flatbread
A flatbread is bread made usually with flour; water, milk, yogurt, or other liquid; and salt, and then thoroughly rolled into flattened dough. Many flatbreads are Unleavened bread, unleavened, although some are leavened, such as pita bread. A Serving size, serving of 85g (~3 ounces) of pita bread has 234 Calorie, calories. Flatbreads range from below one millimeter to a few centimeters thick so that they can be easily eaten without being sliced. They can be baked in an oven, fried in hot oil, grilled over hot coals, cooked on a hot pan, tava, Comal (cookware), comal, or metal griddle, and eaten fresh or packaged and frozen for later use. History Flatbreads were amongst the earliest food processing, processed foods, and evidence of their production has been found at ancient sites in Mesopotamia, ancient Egypt, and the Indus Valley Civilisation, Indus civilization. The origin of all flatbread baking systems are said to be from the Fertile Crescent in West Asia, where they would su ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Russian Language
Russian is an East Slavic languages, East Slavic language belonging to the Balto-Slavic languages, Balto-Slavic branch of the Indo-European languages, Indo-European language family. It is one of the four extant East Slavic languages, and is the native language of the Russians. It was the ''de facto'' and ''de jure'' De facto#National languages, official language of the former Soviet Union.1977 Soviet Constitution, Constitution and Fundamental Law of the Union of Soviet Socialist Republics, 1977: Section II, Chapter 6, Article 36 Russian has remained an official language of the Russia, Russian Federation, Belarus, Kazakhstan, Kyrgyzstan, and Tajikistan, and is still commonly used as a lingua franca in Ukraine, Moldova, the Caucasus, Central Asia, and to a lesser extent in the Baltic states and Russian language in Israel, Israel. Russian has over 253 million total speakers worldwide. It is the List of languages by number of speakers in Europe, most spoken native language in Eur ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chinese Language
Chinese ( or ) is a group of languages spoken natively by the ethnic Han Chinese majority and List of ethnic groups in China, many minority ethnic groups in China, as well as by various communities of the Chinese diaspora. Approximately 1.39 billion people, or 17% of the global population, speak a variety of Chinese as their first language. Chinese languages form the Sinitic languages, Sinitic branch of the Sino-Tibetan language family. The spoken varieties of Chinese are usually considered by native speakers to be dialects of a single language. However, their lack of mutual intelligibility means they are sometimes considered to be separate languages in a Language family, family. Investigation of the historical relationships among the varieties of Chinese is ongoing. Currently, most classifications posit 7 to 13 main regional groups based on phonetic developments from Middle Chinese, of which the most spoken by far is Mandarin Chinese, Mandarin with 66%, or around 800&nb ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Uzbek Language
Uzbek is a Karluk Turkic language spoken by Uzbeks. It is the official and national language of Uzbekistan and formally succeeded Chagatai, an earlier Karluk language endonymically called or , as the literary language of Uzbekistan in the 1920s. According to the Joshua Project, Southern Uzbek and Standard Uzbek are spoken as a native language by more than 34 million people around the world, making Uzbek the second-most widely spoken Turkic language after Turkish. There are about 36 million Uzbeks around the world, and the reason why the number of speakers of the Uzbek language is greater than that of ethnic Uzbeks themselves is because many other ethnic groups such as Tajiks, Kazakhs, Russians who live in Uzbekistan speak Uzbek as their second language. There are two major variants of the Uzbek language: Northern Uzbek, or simply "Uzbek", spoken in Uzbekistan, Kyrgyzstan, Kazakhstan, Tajikistan, Turkmenistan and China; and Southern Uzbek, spoken in Afghanistan and Paki ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
