TAJIKISTAN IS A PARADISE OF THE SWEETEST FRUITS EVER IN THE WORLD/YOU GOT TO SEE THIS

HI EVERYONE! LET ME TELL YOU ABOUT THE FRUITS OF TAJIKISTAN! МЕВАҲОИ ТОҶИКИСТОН, ФРУКТЫ ТАДЖИКИСТАНА, میوه های تاجیکستان les fruits du Tadjikistan, タジキスタンの果実, 塔吉克斯坦的果实, ثمار طاجيكستان, die Früchte Tadschikistans, ताजिकिस्तान के फल FRUITS OF TAJIKISTAN | GARDENS OF EDEN-YOU NEVER TO SEE IT! DREAMY LAND-EXSOTIC NATURE Tajik food is influenced by food from Iran , Afghanistan, and the other Central Asian countries. The staples of the Tajik diet, and the diets of most of the people in Central Asia are mutton, flat, crusty round bread, rice and tea. In accordance with Islamic beliefs pork is not eaten. Alcohol is consumed less than in other Muslim Central Asia countries. Common seasonings are onions, greens and sour milk (katyk). Widely-used spices including red pepper, zira, barberry, anise and saffron. Spicy greens such as coriander, fennel, parsley, mint, raikhon, green onions, and used to make salads and added to dishes. There is a good selection of fruits, vegetables, dried fruits and nuts in the markets in the cities. The best Tajik food is generally served in homes, not restaurants, and these includes simple, working-class, unpretentious dishes. Some guesthouses and homestays serve these kinds of meals. The world’s first pears, apples and apricots evolved from wild plants found in Central Asia. Melons are very popular in Tajikistan. They are sweet and delicious and are full of water and act as natural canteens. Melons are often served as a dessert or snack with tea. Markets are often filled with huge piles of them. Melons are often given as a gift and a gesture of welcome and farewell. Tajik-style round bread has traditionally been served at all meals: breakfast, lunch and dinner. A meal without it is regarded as incomplete. Tajiks drink tea before and after lunch and dinner and drink water or nothing with their meals. Sweets and dessert are not necessarily a final dish. Sweets, drinks and fruit are often served twice, and sometimes even three times, before, after and during meals. Pork is never eaten. Every meal is a ceremony. Tajiks treat food with great respect, especially bread, which is considered sacred. Bread must not be thrown or dropped on the floor or placed upside down. It should always be set carefully upright and broken carefully, not cut with a knife. Often, the crumbs are collected and disposed of ceremoniously. Tea is served to the host first to show that it is safe to drink Traditional Tajik meals begin with sweet dishes such as halwa and tea, and then progress to soups and meat, before finishing with a pilaf. The Tajik national dish is kabuli pulao, a rice dish with shredded yellow turnip or carrot, meat, and olive oil or drippings. Traditional Tajik round bread is similar to round bread consumed throughout Central Asia. It is made from flours of wheat, barley, corn and beans. Among the other common foods are porridge, milk noodle flakes, milk paste, butter tea wheat paste, butter tea milk paste, butter tea, highland barley bread, butter tea sprinkled on bread, finger meat, finger rice, cheese, dried milk and milk tea. Tajik Shish kebabs are delicious. There are several versions of them made from chopped meat, from chunks of meat, and even from vegetables. Mostly they are made from mutton, but beef is also used. Tail fat is considered a delicacy. To make classical Tajik shish kebab, mutton flesh and tail fat are cut in pieces and marinated in onions, spices and lemon juice. After the meat is left for two or three hours in a cool place it is put on skewers. Pieces of meat are alternated with tail fat slices and fried over heated coals. Tomatoes are cook separately on skewers. Cooked shish kebab is sprinkled with lemon juice and served together with the cooked tomatoes. Kabobs are a Tajik dish made from ground meat (usually mutton). Tender minced mutton is mixed together with onions, spices, salt, and pepper. The resulting mass is used to form sausages. These are floured and fried in fat until crispy. Onions rings are browned. Partly-cooked kabobs are put into the onions with some meat broth and stewed until ready. It is served with greens and garlic. Tajik soups are very thick, rich, sometimes spicy and often made with tomatoes and sour-milk products such as suz’ma, katyk, kimak, kurut. Tajiks cook their soups using meat or bone broth or frying thinly cut meat, sometimes with milk or vegetable broth. The most popular soups are shurbo and ugro. They are commonly cooked with red pepper, barberry, anise and saffron Spicy greens such as coriander, fennel, parsley, mint, raikhon, green onions, and sorrel are chopped up and added. The favorite drink of Tajiks is green tea. Tea drinking is a fixture of everyday life and special occasions. No guests reception, meeting of friends or a conversation is complete without a pialah (bowl) of hot tea.