Techniques
Fermented Horse Intestines
FERMENTATION
Kurut Ball Dehydration
FERMENTATION
Turkmenistan's Plov Cooking
COOKING
Turkmenistan's plov cooking involves a combination of lamb or beef fat, oil, and medium heat to cook rice.
Beshbarmak
BOILING
Traditional Kyrgyz dish made from horse meat, noodles, and onions.
Kibinai baking (Central Asian meat pies)
PRESERVATION
Kyrgyz Kazy Drying
PRESERVATION
Bozo Fermentation
FERMENTATION
Sour Milk Drying
FERMENTATION
Kazan Crust (Qazanda Qovurma)
PRESERVATION
Scythian Mare’s Milk
MODERNIST
Shurpa
THERMAL
Traditional Uzbek soup made with lamb or beef broth, noodles, and vegetables.
Turkmen chorba cooking
MECHANICAL
Saj Ash
THERMAL
Salt-Cured Blood
PRESERVATION
Qurutob Layering
FERMENTATION
Kurut Crushing (Fermented Cheese Balls)
FERMENTATION
Yogurt Fermentation
FERMENTATION
Yogurt fermentation is a process where milk is fermented by bacteria, resulting in the production of lactic acid and characteristic texture and flavor.
Dograma Shredding
THERMAL
Qabili Palaw
THERMAL|CHEMICAL
Qabili palaw is a traditional Afghan dish made with saffron-infused rice, meat, and raisins.
Qazyq Stuffing
THERMAL
Saj Baking
BAKING
Kurut Drying (Fermented Yogurt Balls)
FERMENTATION
Kavurdak Confit
FERMENTATION
Kebab skewering and grilling
THERMAL