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Tajik cuisine is a traditional cuisine of Tajikistan, and has much in common with Russian, Iranian, Afghan, and Uzbek cuisines. ''Plov'' (pilaf) ((タジク語:палав, ''palav''), (ウズベク語:palov)), also called ''osh'' ((タジク語:ош)), is the national dish in Tajikistan, as in other countries in the region. Green tea is the national drink. Traditional Tajik meals start with a spread of dried fruit, nuts, halva, and other sweets arrayed on the table in small dishes, and then progress to soup and meat, before finishing with plov. ==Common foods and dishes== Palav or osh, generically known as ''plov'' (pilaf), is a rice dish made with shredded yellow turnip or carrot, and pieces of meat, all fried together in vegetable oil or mutton fat in a special ''qazan'' (a wok-shaped cauldron) over an open flame. The meat is cubed, the carrots are chopped finely into long strips, and the rice is colored yellow or orange by the frying carrots and the oil. The dish is eaten communally from a single large plate placed at the center of the table, often in with one's hands in the traditional way. Another traditional dish that is still eaten with hands from a communal plate is ''qurutob'' ((タジク語:қурутоб)), whose name describes the preparation method: ''qurut'' ((タジク語:қурут), dried balls of salty cheese) is dissolved in water ((タジク語:об), ''ob'') and the liquid is poured over strips of а thin flaky flatbread (''patyr'' or ''fatir'', (タジク語:фатир), or more accurately фатир равғанӣ, ''fatir ravghani'', i.e., fatir made with butter or tallow for flakiness). Before serving the dish is topped with onions fried in oil until golden and other fried vegetables. No meat is added. ''Qurotob'' is considered the national dish. Meals are almost always served with ''non'' ((タジク語:нон)), flatbread found throughout Central Asia. If a Tajik has food but not ''non'', he will say he is out of food. If ''non'' is dropped on the ground, people will put it up on a high ledge for beggars or birds. Legend holds that one is not supposed to put ''non'' upside down because this will bring bad luck. The same holds true if anything is put on top of the ''non'', unless it is another piece of ''non''. Traditional Tajik soups include mainly meat and vegetable soups (such as shurbo and piti), and meat soups with noodles (such as laghmon and ugro). Other dishes shared regionally, either as fast food or as an appetizer, include ''manti'' (steamed meat dumplings), ''tushbera'' (pelmeni), ''sombusa'' (a triangular pastry with either a meat and onion stuffing or a pumpkin and onion stuffing, baked in a tandoor oven), and ''belyash'' (pl. ''belyashi'', (タジク語:беляши), deep-fried cakes made of yeast dough and filled with minced meat, similar to pirozhki). 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Tajik cuisine」の詳細全文を読む スポンサード リンク
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