Centuries-old ethnic cuisines provide a glimpse into the historical and cultural backgrounds of various ethnic groups. In this volume, Amnum Kimyagarov presents a collection of some 200 unique Central Asian Jewish recipes, many of them long-forgotten. The recipes have been adapted to suit the modern kitchen and are presented in full detail.
Central Asian Jewish cuisine places a heavy emphasis on rice, providing health-conscious readers with an array of reduced-fat dishes that are steamed or cooked in a bag. The section on baked goods presents a variety of flatbreads, traditionally baked in special tandyr ovens.
The book guides the reader through intricacies of Central Asian Jewish cuisine, describing its most popular ingredients, cooking methods, and unique kitchen utensils, many of which have been in use for centuries. Here the reader will find useful tips, such as which coals to use for improving grilled meats' aroma.
