The Turkic and Caucasian countries at Asia’s core share a spare yet hearty form of cooking that mirrors the starkly beautiful landscape. The massive central span of the Asian continent has played host to innumerable kingdoms, khanates and empires over the millenia. Each has left its own impression on local cuisines and spread cooking traditions and ingredients far and wide.
Cuisines and Recipes of Central Asia and the Caucasus
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Afghanistan: Cuisine and Recipes
Afghan cuisine is rich and full-flavored, with echoes of the cooking of Iran, Pakistan and India and resemblance to the food of its Central Asian neighbors to the north.
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Georgia: Cuisine and Recipes
The cuisine of Georgia is a secret delight of rich, bold flavors. Wild greens, fresh cheeses, and a variety of breads accompany sausages, slow-braised meats and roast chicken.
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Pakistan: Cuisine and Recipes
The cuisine of Pakistan is a full-flavored mix of meat curries, rice pilafs and fresh baked breads complemented by bracing chutneys and pungent pickles.
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Turkmenistan: Recipes and Cuisine
Turkmen share a culinary heritage with their Turkic neighbors to the north, Uzbekistan and Kazakhstan, and are influenced by the cuisine of Iran, Afghanistan and the Indian subcontinent.
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Uzbekistan: Cuisine and Recipes
Uzbek cooking is hearty fare, especially suited to meat lovers. Bitter winters are warmed by soups and stews. Exquisite pilaf dishes accompany outdoor dining on hot summer nights.