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Beshbarmak is the most popular dish in Kazakhstan; it is consisting of boiled horse or mutton meat with large noodles and onions. Traditionally Beshbarmak is eaten with fingers (literally, "beshbarmak" means "five fingers") from a common platter.
Shashlik is a common dish in Kazakhstan and in Central Asia. It consists of meat cubes skewered and grilled. The skewers are either threaded with meat only, or with alternating pieces of meat, fat, and vegetables, such as bell pepper, onion, mushroom and tomato.
Dimlama is a traditional Uzbek one-pot stew typically associated with harvest time in Uzbekistan. Main ingredients are lamb or beef, potatoes, onions, carrots, cabbage, peppers, and garlic. To prepare Dimlama, all of the ingredients are layered in a deep pan, covered, and simmered for several hours.
Plov is the most famous dish in Uzbekistan. It is widely considered to be the national dish of Uzbekistan. The dish is made with steam rice, garlic, onions, raisins, carrots, and apricotsare, fried lamb or beef . It can be served additionally with kazy sausage, eggs and, occasionally, with lemons
Shurpa is one of the most popular Turkmenistan and Central Asian soups, made from mutton broth and complete with the addition of potatoes and tomatoes. The boiled vegetables are cooked together with fried onions, carrots, flour, bay leaves, salt and pepper.
Dograma, the shredded meat and bread stew is a special occasion food in Turmenistan and considered as the national dish. The name of the dish comes from the Turkmen word dogramak meaning to cut to pieces.
Qurutob, a mix of bread, onions and vegetarbles such as cucumbers, tomatoes, and various fresh herbs in a fermented milk or yogurt curd based sauce, and occasional with meats. It is a specifically Tajik dish, as well national dish.
Oshi palav
Oshi Palav (pilaf) is a traditional highly valued rice dish of communities in Tajikistan which is referred to a “shohi taomho” (king of dishes). Oshi palav is a central and main dish of all traditional gatherings of Tajik people.
Ashlan-fu is a traditional Kyrgyzstan popular dish with Chinese origins. This tasty, cold noodle soup is a regional specialty to the Dungan and Uighur cuisine. Ashlan-fu is signature dish of Karakol in Kyrgyzstan.
Kuurdak is one of the main and oldest dishes in Kyrgyz cuisine. The roasted meat dish is usually made from mutton, offal and onions. The meat and offal are fried with onions and various spices. Kuurdak is found in most central Asian cuisines.
Aushak (or Ashak [Pashto/Persian: اَشَک]), is an Afghan dish made of pasta dumplings filled with chopped spring onions or gandana, a type of local leek, served with a minced beef or lamb meat and tomato based sauce and topped with yogurt and mint.
Kabuli Pulao
Kabuli pulao-Qabuli palaw (Persian: کابلی پلو) is a variety of pilaf found in Afghanistan, also in Uzbekistan and Tajikistan, as well as in Khyber Pakhtunkhwa. It consists of steamed rice mixed with raisins, almonds, carrots, and beef or lamb.
Fihunu Mas
Fihunu Mas is a grilled fish in Maldives. After cleaning and preliminary processing, seabass or small tuna will be stuffed with the spice mixture and grill over hot coal. It is the spices that makes the dish unique. These include red peppers, onions, curry leaves etc.
Mas huni
Mas huni is the most popular Maldivian breakfast meal which is often paired with chapatti bread known as Roshi. Mas huni is made from dry-processed tuna and shredded coconut which are then mixed with simple seasonings of onions and (optional) chili.
Dal bhaat
Nepalese Dal bhaat is a traditional meal, composed of steamed rice (Bhat), lentils soup (Dal) and it is typically accompanied by a vegetable curry (Tarkari), a mixture of spicy vegetables- pickles and greens. It is eaten with papadums in a large metal tray.
Gorkhali lamb curry
Gorkhali lamb curry is a spicy Nepalese dish, normally made with lamb chops which are marinated with a spice mixture, grilled on a charcoal grill, then cooked on a slow flame in a chilli sauce. Gorkhali lamb curry is often served with rice or roti.
Ema datshi
Ema datshi is among the most famous dishes in Bhutanese cuisine, recognized as a national dish of Bhutan. It is made from chili peppers and cheese. Sometimes butter is added to increase the richness of cheese’s flavors. The dish is usually served with Bhutanese steamed red rice.
Jasha Maroo
Jasha maroo is a traditional Bhutanese chicken stew consisting of diced chicken that is cooked with garlic, ginger, chili pepper and tomato sauce. The red pepper used for this dish is a typical Bhutanese chili grown in the Thimphu region, and is a feature in Bhutanese cuisine.
Chingri malai curry
Chingri malai curry also known as Prawn malai curry, is a Bengali curry made from prawns and coconut milk, onions, turmeric, green chilli, garlic, ginger and flavoured with spices. The dish is popular throughout Bengal and is served during weddings and celebrations, or for guests.
Ilish maacher jhaal
Ilish maacher jhaal or el jhol’ is a light Bengali fish stew, similar to curry (Ilish or hilsa fish) , It consists of chunks of fish which is infused with flavours of kaalo jeere, onions, turmeric, chili peppers, grated ginger, coriander, nigella seeds, cumin, mustard seeds, and sharp mustard oil.