Tajik cuisine

Palav or osh, generically known as ''plov'' ([[pilaf]]), is a [[rice]] dish made with [[julienning|julienned]] [[carrot]], and pieces of [[meat]], all fried together in [[vegetable oil]] or mutton fat in a special cookware called [[Kazan (cookware)|''deg'']] (a [[wok]]-shaped [[cauldron]]) over an open flame. The meat is cubed before or after being cooked, the carrots can be yellow or orange, 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.

Palav or osh, generically known as ''plov'' ([[pilaf]]), is a [[rice]] dish made with [[julienning|julienned]] [[carrot]], and pieces of [[meat]], all fried together in [[vegetable oil]] or mutton fat in a special cookware called [[Kazan (cookware)|''deg'']] (a [[wok]]-shaped [[cauldron]]) over an open flame. The meat is cubed before or after being cooked, the carrots can be yellow or orange, 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]]'' ({{langx|tg|қурутоб}}), whose name describes the preparation method: ''[[qurut]]'' ({{langx|tg|қурут}}, dried balls of salty cheese) is dissolved in water ({{langx|tg|об}}, ''ob'') and the liquid is poured over strips of а thin [[Flaky pastry|flaky]] flatbread (''patyr'' or ''fatir'', {{langx|tg|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 topped with fresh seasonal vegetables. No meat is added. ''Qurutob'' is considered as one of the [[national dish|national dishes]], predominantly consumed in the Southern regions.

Another traditional dish that is still eaten with hands from a communal plate is ''[[qurutob]]'' ({{langx|tg|қурутоб}}), whose name describes the preparation method: ''[[qurut]]'' ({{langx|tg|қурут}}, dried balls of salty cheese) is dissolved in water ({{langx|tg|об}}, ''ob'') and the liquid is poured over strips of а thin [[Flaky pastry|flaky]] flatbread (''patyr'' or ''fatir'', {{langx|tg|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 topped with fresh seasonal vegetables. No meat is added. ''Qurutob'' is considered a [[national dish]], predominantly consumed in the southern regions.

[[Image:Taj Lepeshki.jpg|thumb|right|400px|A selection of traditional ''non'' at the market.]]

[[Image:Taj Lepeshki.jpg|thumb|right|400px|A selection of traditional ''non'' at the market.]]