Flashcards: Uzbekistani cuisine

Naryn, neryn or norin (Kyrgyz: наaрын Russian: нaрын, Uighur: нерин Uzbek: норин).

Pilaf is a dish in which rice is cooked in a seasoned broth.

Chiburekki (Crimean Tatar: çiberek, Turkish: çiğ börek, Tajik: chiburekki, Romanian: șuberec, Russian: чебурек, cheburek, Azerbaijani: ət qutabı, also known as çır-çır) is a deep-fried turnover with a filling of ground or minced meat and onions.

Shashlik or shashlyk (Armenian: խորոված khorovats, Azerbaijani: şişlik or tikə kabab, Georgian: მწვადი mtsvadi, Persian: شیشلیک‎‎ – Šišlik, Russian: шашлы́к, Polish: Szaszłyk, Lithuanian: šašlykas, Turkish: şaşlık, Hebrew: שישליק‎‎, Urdu: شاشلِک ), is a form of Shish kebab popular in Eastern and Central Europe (Russia, Ukraine, Belarus, Bulgaria, Poland, Hungary), the Baltic region in Northern Europe (Latvia, Lithuania, Estonia), the Caucasus (Armenia, Azerbaijan, Georgia), Central Asia, Afghanistan, Iran, Israel, Iraq, Mongolia, Morocco, Pakistan, Turkey, and other places.

A raisin is a dried grape.

Lamian is a type of Chinese noodle.

Tohax (Kazakh: тоқаш, Kyrgyz: токоч, Uyghur: توغاچ, Тоғач‎, Uzbek: Samarqand noni/Самарқанд нони), also known as toqach or toghach, is a type of tandoor bread.

A samosa (/səˈmoʊsə/), or samoosa, is a fried or baked dish with a savoury filling, such as spiced potatoes, onions, peas, lentils, macaroni, noodles or minced meat (lamb, beef or chicken).

Ayran is a cold yogurt beverage mixed with salt.

Ajapsandali (Georgian: აჯაფსანდალი, Armenian: Աջափսանդալ), or ajapsandal (Azerbaijani: əcəbsəndəl) is a traditional Azerbaijani and Georgian vegetarian dish consisting of eggplant, potato, tomato, bell pepper and seasoning.

Tandoor bread (Arabic: خبز تنور‎‎ khubz tannoor, Armenian: թոնիր հաց tonir hats, Azerbaijani: Təndir çörəyi, Georgian: თონის პური tonis puri, Kazakh: тандыр нан tandyr nan, Kyrgyz: тандыр нан tandyr nan, Persian: نان تنوری‎‎ nan-e-tanuri, Tajik: нони танурй noni tanuri, Turkish: Tandır ekmeği, Uyghur: تونۇر نان, tonur nan, тонур нан, Uzbek: tandir non‎) is a type of leavened bread baked in a clay oven called a tandoor, similar to naan.

Pelmeni (Russian pronunciation: [pʲɪlʲˈmʲenʲɪ]; Russian: пельме́ни—plural, пельмень pelʼmenʼ—singular) are dumplings consisting of a filling wrapped in thin, unleavened dough.

Çäkçäk (pronounced [ɕækˈɕæk], Janalif: Cəkcək, Tatar Cyrillic: Чәкчәк or чәк-чәк, çäk-çäk; Tajik: чақчақ, chaqchaq; Kyrgyz: чак-чак; Russian: чак-чак, chak-chak; Bashkir: сәк-сәк, säk-säk, Kazakh "шек-шек" (shek-shek)), frequently anglicized as chak-chak /tʃækˈtʃæk/, is a Tatar sweet.

Chuchpara, chuchvara, chöchöre, dushpara, tushpara or tushbera (Uyghur: chöchöre‎, Kyrgyz: чүчпара́, Uzbek: чучвара́, Kazakh: түшпара́, Azerbaijani: düşbərə) is a small dumpling typical of Central Asian cuisine.

Shelpek (Turkmen: çelpek; Kazakh: шелпек; Kyrgyz: май токоч, челпек; Uzbek: chalpak/чалпак; Uyghur: chalpyaq/чалпак‎) is a traditional Kazakh flatbread commonly consumed all over the country.

Samanu (Persian: سمنو‎‎), Samanak (Persian: سمنک‎‎), Sumalak/Sumalyak; Azerbaijani: Səməni halvası; (Tajik: сумалак; Uzbek: sumalak [sʉmælǽk]) or Sümölök (Kyrgyz: сүмөлөк [symœlœ́k]) is an Iranian sweet paste made entirely from germinated wheat (young wheatgrass), which is prepared especially for Nowruz (New Year's Day) in a large pot (like a kazan).

Manti (Uyghur: مانتا‎, manta, Kazakh: мәнті, mänti, مأنتى, Turkish: mantı, Uzbek: manti, Armenian: մանթի; indicates either singular or plural) or Mantu (Kyrgyz: мантуу or манты; Pashto, Persian, Arabic: منتو‎‎) are dumplings popular in most Turkic cuisines, as well as in the Caucasian, Central Asian, Chinese Islamic, and Hejaz cuisines.

Chorba (Turkish: çorba, pronounced [tʃoɾˈba]) is one of various kinds of soup or stew found in national cuisines across the Balkans, North Africa, Eastern Europe, Central Asia, South Asia and the Middle East.

Kashk (Persian: کشک‎‎, Kurdish: keşk‎, Turkish: keş peyniri), qurt, qurut (Kazakh: құрт, Turkmen: gurt, Uzbek: qurt, Azerbaijani: qurut, Bashkir: ҡорот, Kyrgyz: курут, Turkish: kurut, sürk, taş yoğurt, kurutulmuş yoğurt, Shor: қурут), jamid (Arabic: جميد‎‎), chortan (Armenian: չորթան, [chor, meaning "dried", plus tan]), aaruul (Mongolian: ааруул) is a range of dairy products used in cuisines of Iranian, Turkish, Mongolian, Central Asian, Transcaucasian, and the Levantine peoples.

Horse meat (or horse beef) is the culinary name for meat cut from a horse.

Baklava (/ˈbɑːkləvɑː/, /bɑːkləˈvɑː/, or /bəˈklɑːvə/; [bɑːklɑvɑː]) is a rich, sweet pastry made of layers of filo filled with chopped nuts and sweetened and held together with syrup or honey.

Kuurdak (Kyrgyz: куурдак, Kazakh: куырдак, Turkmen: gowurdak, Uzbek: qovurdoq), transliterated with various spellings, is a traditional meat dish made in Central Asia, especially among the Kyrgyz.

Dimlama or Dymdama is an turkic stew made with various combinations of meat, potatoes, onions, vegetables, and sometimes fruits.

Obi non, or lepyoshka (Russian: лепёшка, "flatbread"), is a kind of flatbread (tandoor bread) in Afghan, Tajik and Uzbek cuisine.

Tirit, also known as trit, is a meal prepared to avoid wasting dry bread.

Boortsog, boorsoq, bauyrsaq, or baursak (Bashkir: бауырһаҡ, Kazakh: бауырсақ [bɑwərsɑ́q], Kyrgyz: боорсок [boːrsóq], Mongolian: боорцог [ˈpɔːrtsʰəq], Russian: баурсак, Tatar: Cyrillic бавырсак, Latin bawırsaq, Uzbek: bog'irsoq [bɒʁɨrsɒ́q], Tajik: бусроқ [busrɒ́q], Turkish: pişi, bişi, tuzlu lokma, halka, Turkmen: pişme) is a type of fried dough food found in the cuisines of Central Asia, Idel-Ural, and Mongolia.

Yogurt soup (Turkish: yoğurtlu çorba), sometimes known as yayla çorbası ("highland soup"), is a meal of Turkish cuisine.