Northern Central Asia Homepage
Countries Include:
-Kazakhstan
-Kyrgyzstan
-Uzbekistan
-Turkmenistan
***For further information on each country click on that individual country's tab!
-Kazakhstan
-Kyrgyzstan
-Uzbekistan
-Turkmenistan
***For further information on each country click on that individual country's tab!
Traditional Northern Central Asia Clothing
-Northern Central Asian (NCA) men wear a loose fitting colorful cotton coat. This is called the Khal’at. They usually wear a white tunic shirt underneath folded by a banded fabric. Trousers are usually worn with this, tucked into soft leather boots with pointed toes. This is also accompanied by a typical NCA cap or turban.
-Northern Central Asian (NCA) women also wear the Khal’at but they also wear loose cut pants and a wide tunic shirt. These are usually embellished with a floral decoration. The proper head covering of an NCA woman is a scarf tied around the head. A woman is also required to cover herself with a cloak when outside the house. Uzbek women also wear sandals made of leather.
-Northern Central Asian (NCA) women also wear the Khal’at but they also wear loose cut pants and a wide tunic shirt. These are usually embellished with a floral decoration. The proper head covering of an NCA woman is a scarf tied around the head. A woman is also required to cover herself with a cloak when outside the house. Uzbek women also wear sandals made of leather.
Northern Central Asian Food
Ferghana Pilaff
![Picture](/uploads/2/0/0/9/20094699/2711328.jpg)
1 kg (2 1/4 lb) rice, 500g mutton or beef, 1 kg (36 oz) carrots, 4 onions, 350g vegetable oil, salt, cumin, and cayenne pepper to taste.
Heat oil until white smoke appears. Add sliced onions and sear in oil until reddish-brown. Cut meat in pieces and saute with onions. After a few minutes put in carrot strips and cook until golden. Add water, salt, spices and stew for 20-25 minutes. Add rice and more water, just 1-1.5 cm above surface of rice. Cook uncovered until water evaporates. Cover and cook on low heat 20-25 minutes.
Heat oil until white smoke appears. Add sliced onions and sear in oil until reddish-brown. Cut meat in pieces and saute with onions. After a few minutes put in carrot strips and cook until golden. Add water, salt, spices and stew for 20-25 minutes. Add rice and more water, just 1-1.5 cm above surface of rice. Cook uncovered until water evaporates. Cover and cook on low heat 20-25 minutes.
Vegetable Stew
![Picture](/uploads/2/0/0/9/20094699/7585544.jpg)
1kg (2 1/4 lb) rice, 300 g mutton or beef, 2-3 quinces, 1 kg (36 oz) carrots, 4 onions, 350g vegetable oil, salt to taste.
Prepare in the same manner as Ferhana Pilaff. Before adding rice, add slices of quince. When pilaff is finished, mix rice and serve in a mound on a large platter topped with quince pieces.
500 g (18 oz) boneless mutton or beef, 150 g (5-6 oz) animal fat, 500 g (18 oz) each potatoes, carrots, tomatoes, 100 g (3-4 oz) garlic, 2 bell peppers, 1 bunch or 30 g (1 oz) fresh coriander, salt and spices to taste.
On the bottom of a small pot, arrange peeled and cubed potatoes. Then layer with thin strips of carrots, followed by quartered tomatoes, sliced onions, choped garlic, and finally small pieces of meat and fat. Remember to season each layer with a little salt, ground black pepper and cumin. Now place the small pot with ingredients in a larger pot. Pour water in larger pot so that it comes up a little over half way up the sides of the smaller pot. Cover larger pot and steam about 2 hours. Check occasionally to ensure that the water does not completely boil off.
Prepare in the same manner as Ferhana Pilaff. Before adding rice, add slices of quince. When pilaff is finished, mix rice and serve in a mound on a large platter topped with quince pieces.
500 g (18 oz) boneless mutton or beef, 150 g (5-6 oz) animal fat, 500 g (18 oz) each potatoes, carrots, tomatoes, 100 g (3-4 oz) garlic, 2 bell peppers, 1 bunch or 30 g (1 oz) fresh coriander, salt and spices to taste.
On the bottom of a small pot, arrange peeled and cubed potatoes. Then layer with thin strips of carrots, followed by quartered tomatoes, sliced onions, choped garlic, and finally small pieces of meat and fat. Remember to season each layer with a little salt, ground black pepper and cumin. Now place the small pot with ingredients in a larger pot. Pour water in larger pot so that it comes up a little over half way up the sides of the smaller pot. Cover larger pot and steam about 2 hours. Check occasionally to ensure that the water does not completely boil off.
Khorezm Baklava
![Picture](/uploads/2/0/0/9/20094699/1622405.jpg)
400 g or 3 cups flour, 100 g (3-4 oz) margarine, 130 g (4-5 oz) nuts, 100 g or 3/4 cup sugar, 3 eggs, 55 g (2 oz) margarine, 100 g (2 oz) honey, 230 g or 1 cup water, 5 g or 1/8 teaspoon butter 5 g salt.
For the filling, roast choped nuts and combine with sugar. To make dough, add warm salted water to sifted flour, mix well, and let stand for 30-40 minutes. Roll out dough by hand into long tube. Divide dough into smaller balls, a little larger then walnut, and let stand for 5-6 minutes. Roll into small flat rounds 1- 1.5 mm ( 1/32 in) thick. Place a thin layer of filling on the dough and repeat process until 8-10 layers high, topping with layer of dough. Place on greased pan, brush each stack with beaten egg, make cuts in top layer, and bake in pre-heated oven (220-240 C) for 15-20 minutes. Pour syrup in top of the cuts and bake for another 10-15 minutes. Serve topped with honey.
For the filling, roast choped nuts and combine with sugar. To make dough, add warm salted water to sifted flour, mix well, and let stand for 30-40 minutes. Roll out dough by hand into long tube. Divide dough into smaller balls, a little larger then walnut, and let stand for 5-6 minutes. Roll into small flat rounds 1- 1.5 mm ( 1/32 in) thick. Place a thin layer of filling on the dough and repeat process until 8-10 layers high, topping with layer of dough. Place on greased pan, brush each stack with beaten egg, make cuts in top layer, and bake in pre-heated oven (220-240 C) for 15-20 minutes. Pour syrup in top of the cuts and bake for another 10-15 minutes. Serve topped with honey.
Northern Central Asian Music
Mazalim-Act of Injustice