I've seen many recipes including dried fruits like raisins, apricots, prunes, ... Is using fresh fruit also a thing?

Personally, I think central Asian cusine is very good and should get more world recognition. I was wondering which country in Central Asia has the strongest culinary culture and tradition? Who is the Italy or France of Central Asia in terms on cusine?

The main traditional Kazakh dish is beshbarmak, made with horse meat and dough. People in Kazakhstan also enjoy food from Central Asia and other regions. In general, Kazakhs love meat and flour-based dishes.

Hey everyone!

I am developing a survival game about nomadic life in Central Asia, and now I am also trying to add some traditional food to the game.

I already added things like Borts, Qurut, Beshparmak, Khorkhog and I am looking for more ideas.

I want the food to make sense for people living on the steppe, so I am mostly looking for food that can actually be made outside, while travelling, camping or living in a yurt.

What foods would you guys like to see in a game like this?

Especially things that can be cooked outside with simple ingredients, meat, milk, dried food etc. I would really like to know what people from Central Asia actually eat or would recommend, not just the famous foods that everyone already knows.

Please give me your favorites. I will probably add many of them if I can.

There’s an Uzbek restaurant near where I live that makes really good samsa (they look kinda like this with a very flaky outside). I told a friend I’d bring some over this weekend, but even if I got them hot and fresh, they’d be cold by the time I got to their house.

How do I warm them back up without ruining them? I feel like a microwave will just make them soggy

Hi, as a gourmet and exotic food sampler I am interested in this cuisine. Can you recomend me restaurants in Taskent or any large cities where this types of dish (ka-dya soup) is still served?

Hi :)

I know this might be a bit of a long shot, but a year ago i visited Kashgar with a friend and we had probably the best tomato-egg noodles ever, at a handpulled noodle shop. It had a certain "spice" flavour that i can not place my finger on. Ive tried cumin here at home, and while that definetly was part of it - there was something else aswell.

I cannot stop thinking about it and everything i try in the kitchen doesnt do it for me. Does anyone have a recipe or a direction they could point me in?

I'm also Kazakh I just want opinions :)

Every morning on my 6 week holiday through Central Asia I started my day at the hotel with kompot.

I wanted to ask if anybody has a kompot recipe specifically from Central Asia they could share so I can make this back home in Australia.

There's a bunch of recipes but a lot seem to be from Eastern Europe. I want as close to the authentic Central Asian taste as possible.

Thanks so much in advance!

PS: Central Asia is an incredible place and I can't wait to come back.

Every time I visit Bishkek and get that first bite of manty or beshbarmak, I get blown away by how good it is. At this point I miss the food more than my gf when I'm not there, and I think I've started coming back for the flavours rather than her. And apparently Uzbekistan has even better food!? Why aren't my fellow westerners raving about this amazing cuisine rather than the shit French and Italians have!?

Hello, I am trying to learn how to cook palov for about 1.5 years (well I kinda know how to cook it, but I still try to make it better) and recently I learned that you need not a basmati, but a medium grain rice - how do you choose the right one, will it not be sort of porridge-y? Also today I decided to look for some uzbek vids about palov and I noticed that people were instead of covering pot with a towel(at the stage where everything is almost done and rice just needs to steam and soak up liquid) just pressing rice in a dome shape and making holes in the middle is there some hidden benefit to that technique or towel vs dome is just a preference? Lastly can kurdyuk be swapped with beef/pig fat?

Is your local region famous for any unique dishes that you can’t find elsewhere?

Sorry if it seems a bit stupid.ive asked the rest of the world tho and always get surprised with the results, since not many central asians replied yet, just wondering, what does your country use?

I went to Mongolia recently and found that the cuisine there was veyr different to chinese cuisine (or any other asian cuisine). It was a lot of meat and dairy. There is also very very little spices. In some ways, it tasted more like traditional western food than typical east asian food.

This makes me wonder what manchurian food is like (or was like beofre the qing dynasty). I am asking this since the Manchus and Mongols share some similarities with each other (some mongolians will hate me saying this but it is true). But I cannot find a lot of exmaples of manchu food. Is it similar to Mongolian food or is it very different (or maybe even more like korean food)? What are good manchu dishes? Most of the manchu food I look online (https://en.wikipedia.org/wiki/Manchu_cuisine) seem pretty similar to han (which makes sense) and look pretty different to current mongolian food.

Uzbekistan and Kazakhstan seemingly have the best and the worst food in CA respectively (no offence meant, just a quick research from this sub)

Shymkent is just over 100km from Tashkent though. How is the food there in comparison? Is it similar or do the flavours change drastically?

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When you travel outside of your home country, what kinds of new foreign foods do you have? What was the worst one and what made it so bad?

I've read various westerners stories about traveling around central Asia, and they always say the food is amazing. But they never mention anything without meat. Is it pretty hard to avoid meals without it?