Masakan Asia Tengah

Masakan Asia Tengah dipengaruhi masakan India, Mongol, Tionghoa, Arab, Ruslan lan Uthmaniyah, uga tradhisi kuliner saka peradaban nomad lan sedhengan liyane. Kontribusi kanggo macem-macem kuliner yaiku migrasi wong Uyghur, Slavia, Korea, Tatar, Dungan lan Jerman menyang wilayah kasebut.^[1]^[2]

Teknik masak Asia Tengah dipengaruhi dening kurang banyu. Wit poplar, saxaul lan kotoran kewan minangka sumber bahan bakar utama sing digunakake ing oven tandir, dirancang kanggo nggedhekake panas sing dipikolehi saka sumber bahan bakar sing sithik, ing endi roti lapis, samsa lan daging masak. Sup, rebus lan pangsit kukus masak ing panci wajan siji.

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Referensi

↑ ^a ^b Mack, Glenn Randall (2005). Food Culture in Russia and Central Asia. kc. 39. ISBN 9780313327735. Masalah sitiran: Tenger <ref> ora trep; jeneng "mack" diwedharaké ping bola-bali déné isiné béda
↑ Abazov, Rafis (2007). Culture and Customs of the Central Asian Republics. Greenwood.

[mack-1] Mack, Glenn Randall (2005). Food Culture in Russia and Central Asia. kc. 39. ISBN 9780313327735. Masalah sitiran: Tenger <ref> ora trep; jeneng "mack" diwedharaké ping bola-bali déné isiné béda

[abazov-2] Abazov, Rafis (2007). Culture and Customs of the Central Asian Republics. Greenwood.

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