Trans Eurasia travel

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Food & Drink


Plov, a Central Asian pilaf consisting of rice and fried vegetables,is the national staple and every region prepares its own distinct version. 

Every region also has its own variation of non bread,commonly known by its Russian name, lepyoshka;the raised rim of Kokand’s speciality makes it a particularly fine shashlyk plate.

Samarkand’s non resembles a giant bagel without the hole.

Regional staples such as laghman (long, flat noodles), beshbarmak (noodles with horse meat and broth), halim (porridge of boiled meat and wheat) and naryn (horse meat sausage with cold noodles) are all popular.

Moshkichiri and moshhurda are meat and mung-bean gruels, respectively. 

Dimlama (also called bosma) is meat, potatoes, onions and vegetables braised slowly in a little fat and their own juices; the meatless version is sabzavotli dimlama. 

Buglama kovok (steamed pumpkin) is a light treat. 

Uzbeks love their ubiquitous kurut (small balls of tart, dried yoghurt) and their noz (finely crushed chewing tobacco).

Apricot pits are a local favourite; they’re cooked in ash and the shells are cracked by the vendor before they reach the market.

Besides green tea, nonalcoholic drinks include katyk, a thin yoghurt that comes plain but can be sweetened if you have some sugar or jam handy.