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    Taste of Sarband: Culinary Histories and Dishes of Tajikistan
    Taste of Sarband: Culinary Histories and Dishes of Tajikistan
    Taste of Sarband: Culinary Histories and Dishes of Tajikistan
    Ebook116 pages52 minutes

    Taste of Sarband: Culinary Histories and Dishes of Tajikistan

    By Ellen A. Abdulmuminov

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    About this ebook

    While Tajikistan is the smallest of the former Central Asian Soviet counties, it is a rapidly globalizing nation undergoing a rich cultural and national renaissance. More than a cookbook, Taste of Sarband is a collection of anecdotes, memories, cultural lessons, and musings on what food means to Tajiks, both personally and culturally.

    This cookbook contains recipes encompassing building blocks and seasoning, breads, breakfast dishes, side dishes, main meals, drinks, and deserts. It also contains sections on the history of Tajikistan, special cooking considerations and ingredients, and information on what a traditional holiday spread looks like in Tajikistan. The recipes and histories collected come from conversations with over fifty individuals, ranging from 18 to 108 years old, primarily from the Khatlon region. Vivid pictures accompany the cultural and culinary descriptions.

    As part of responsible and respectful research practices, and in recognition of the communities that made this book possible, half of all profits from all formats of this book (PDF, EPUB, and hard copies) will go to funding education resources and opportunities for schoolchildren, particularly schoolgirls, in Sarband and Danghara, Tajikistan.

    LanguageEnglish
    PublisherEllen A. Abdulmuminov
    Release dateSep 6, 2018
    ISBN9780463211038
    Taste of Sarband: Culinary Histories and Dishes of Tajikistan
    Author

    Ellen A. Abdulmuminov

    Ellen A. Abdulmuminov is a graduate student pursuing her Ph.D. in International Relations. During this time, she has been blessed to become part of a warm and generous Tajik family. From these relationships, she learned how to cook traditional meals from Tajikistan, and became passionate about capturing these recipes (and the oral histories behind them) and making them more available for general enjoyment and dissemination. Always a fan of qualitative methods over quantitative data (explaining why she is in Political Science and not Economics), Taste of Sarband is Ellen’s first large-scale interview and oral history project. In addition to talking, her other passions are hiking, travelling, and mead-making. Ellen is passionate about making education more accessible to youth, especially young women. Half of all profits from Taste of Sarband: Culinary Histories and Dishes of Tajikistan go to supporting rural and female schoolchildren in Tajikistan. Ellen has had the honor of having several short and science fiction stories published across the web, including 365 Tomorrows, The Cross Section Journal, Managing Multicultural Scandinavia, and American Review of Canadian Studies. She has presented and served as invited speaker at the Asia in the Russian Imagination conference, the UW International Security Colloquium, Severyns Ravenholt Seminar in Comparative Politics, Washington Institute on the Study of Inequality and Race, Experience America Exchange Program, and seminars for the UW Department of Scandinavian Studies.

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      Book preview

      Taste of Sarband - Ellen A. Abdulmuminov

      Building Blocks and Seasonings

      Priprava (Spice Mixture)

      Kame Kabudi (Herb Blend)

      Qurut (Salty Cheese)

      Bread

      Non (Bread)

      Kulcha (Oiled Bread)

      Fatir (Flaky Bread)

      Chapoti (Flatbread)

      Qalama (Sweet Bread)

      Sukharik (Seasoned Crisp Bread)

      Breakfast

      Shirbirinj (Rice Pudding)

      Hurishi Mevagi (Fruit Salad)

      Shirchoy (Milk Toast)

      Garsus (Wheat Porridge)

      Side Dishes

      Salati Boymijon (Eggplant Salad)

      Hurishi Oftobak (Sun Salad)

      Tupa (Noodles and Onions)

      Hurish Osonak (Easy Salad)

      Hurish (Beet Salad)

      Salat Sugdion (Chicken Salad)

      Salat (Daily Salad)

      Hurishi Bahor (Spring Salad)

      Halvo (Sweet Spread)

      Ozuq (Fried Dough)

      Salati Non (Bread Salad)

      Main Dishes

      Gusfandi Tandoori (Roasted Lamb Shank)

      Mantu (Steamed Meat Dumplings)

      Galupsi (Stuffed Pepper Soup)

      Piyoz va Nakhut (Onion Chickpea Stew)

      Shurboi Chormagzi (Walnut Soup)

      Shurboi Zardolu (Dried Apricot Soup)

      Ugro (Vegetable Soup)

      Khomshurbo (Vegetable Soup

      Shurboi Lablabu (Beet Soup)

      Osh (Rice Pilaf)

      Belyashi (Meat Pies)

      Shashlik (Beef Kebobs)

      Shashliki Gusfandi (Lamb Kebobs)

      Sambusa (Meat Samosa)

      Sambusa (Pumpkin Samosa)

      Piroshki (Stuffed Pastries)

      Gretchka (Buckwheat Pilaf)

      Drinks

      Olu Kompot (Peach-Plum Compote)

      Zardolu Kompot (Apricot Compote)

      Desserts

      Tort (Layered Tart)

      Torti Murchahona (Ant House Cake)

      Pirogi Idona (Celebration Pierogis)

      Pecheni Chormakzi (Walnut Cookies)

      Blinchik (Sweet Crepes)

      Pechen (Cream Cheese Cookies)

      Torti Kuhi Barfi (Snowy Mountain Cake)

      Online and print resources for learning more about Tajikistan

      About the Author

      Introduction

      As it has been noted frequently in printed literature and across the internet, culinary literature on Tajikistan is scarce. Soviet -era cookbooks often included Tajik dishes as a short section within their entirety. Today, small booklets booklets with five to ten recipes can occasionally be found in Tajik bazaars. Tajik recipes occasionally surface on blogs, yet these usually capture some of the globally-influenced dishes in the country.

      While Tajikistan is the smallest of the former Central Asian Soviet counties, it is a rapidly globalizing nation undergoing a rich cultural and national renaissance. This cookbook is one way through which the rich cultural and culinary traditions of this beautiful, mountainous land can be spread.

      The Purpose and Mission of this Cookbook

      This cookbook has multiple goals. Ultimately, the purpose is to foster appreciation of Tajikistan's rich culture and history while engaging in responsible and respectful research practices through the following practices:

      Fund education resources and opportunities for schoolgirls and rural school children in Sarband and Danghara, Tajikistan.

      Collect oral histories from Tajik families and individuals relating to food, community, and changes over one's lifetime.

      Make Tajik recipes more accessible to those who are passionate about cooking, no matter where they are in the world.

      In writing this book as a PhD student, I am keenly aware of the opportunities my education has afforded me, and the ways it has enriched my life and the lives of others. I have seen the ways education empowers individuals—particularly women—and am blessed to have many inspiring female influences in my life who have shown the power of post-secondary education: my mother, aunts, grandmother, great-grandmother, mother-in-law, and sisters-in-law; many of whom attained post-secondary education against economic or social odds.

      Half of all author profits go to the mission of funding the education of schoolgirls and rural schoolchildren and schoolgirls in Tajikistan. School supplies, books, and other educational materials are often lacking in many Tajik schools, particularly in rural regions. Through the purchase of this book, whether in paperback or electronic versions, you are furthering the education of schoolchildren in the Khatlon region, in the Sarband and Dangara districts. Thank you.

      A Brief History of Tajikistan

      From the Persian Empire to the Soviet Union, Tajikistan has been part of many great civilizations for thousands of years, and is the home of many ancient cultures. It is a landlocked, mountainous country in Central Asia with a population of about 8.9 million.

      Tajikistan was part of the Persian Empire. After the Empire’s defeat and a brief occupation by Alexander the Great, Tajikistan progressed from being part of the Sassanid Empire to being under control of the Goturks and the Arabs. It was during this time that Islam was brought to the region, an influence that would continue throughout a millennium of rule by foreign empires. In 819 CE, the Samanid Empire emerged. During this time, Ismail Samani, a leader indigenous to the region, emerged and spread the empire. The cities of Bukhara and Samarkand became centers of science, art, and literature. Today, Samani is lauded as the father and founder of modern Tajikistan. The Samanid Empire lasted until the year 1000 CE, after which Asian invaders and the Mongol Empire swept through the region. Tajikistan was home to a major route on the Silk Road, facilitating

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