Search results

...ling)|mandu]], [[Mongolian cuisine|Mongolian]] [[buuz]], and the [[Tibetan cuisine|Tibetan]] [[Momo (dumpling)|momo]].<ref name="Davidson"/><ref name="Hudgins [[File:Kawa manta.jpg|thumb|[[Cuisine of Xinjiang|Uyghur]] ''kawa manta'' filled with pumpkin and minced lamb]]

...s part of rural culture which originates from nomadic traditions. In Uzbek cuisine it includes vegetables, so it looks like a cold soup. [[Category:Central Asian cuisine]]

...ba|}}) is one of various kinds of [[soup]] or [[stew]] found in national [[cuisine]]s across the [[Balkans]], [[North Africa]], [[Eastern Europe]], [[Central File:Begova Čorba (Baščaršija in Sarajevo, Bosnia).JPG|[[Bosnian cuisine|Bosnian]] čorba and somun bread

Regions where the dish serves as a staple of local cuisine have different ways of preparing it. [[File:Burmese style samusa.jpg|thumb|right|[[Burmese cuisine|Burmese]]-style ''samusa'' are flat and triangular, and usually smaller tha

...ook|author=Andrea Lynn|title=Queens: A Culinary Passport: Exploring Ethnic Cuisine in New York City's Most Diverse Borough|url=https://books.google.com/books? [[Category:Kazakhstani cuisine]]

...र्ग़ टिक्का}}; murgh tikka) is a dish from [[Mughlai cuisine]]<ref>{{cite web|url=http://www.indianfoodforever.com/non-veg/chicken/chick [[Kebab#Kalmi|Kalmi kabab]], a popular snack in South Asian cuisine, is made by marinating chicken drumsticks and placing them in a tandoor. Va

...mes known as ''yayla çorbası'' ("highland soup"), is a meal of [[Turkish cuisine]].<ref name="Başan1997">{{cite book|author=Jonathan Başan|title=Classic T {{Cuisine of Turkey|soup}}

...], [[Tajik cuisine|Tajikistan]], [[Turkmen cuisine|Turkmenistan]], [[Uzbek cuisine|Uzbekistan]] ...ne|Levant and Arabian Peninsula]]), [[Tatar cuisine|Tatarstan]], [[Tibetan cuisine|Tibet]]

...be made using [[beef]] or any other kind of meat except pork. In [[Kazakh cuisine]] kuurdak made from sheep's liver, kidney, heart and lungs. [[Category:Central Asian cuisine]]

...a]] ([[Kazakh cuisine|Kazakhstan]], [[Kyrgyz cuisine|Kyrgyzstan]], [[Uzbek cuisine|Uzbekistan]]).<ref>В.&nbsp;В.&nbsp;Похлебкин, ''Национал [[Category:Uyghur cuisine]]

...glicized as '''chak-chak''' {{IPAc-en|tʃ|æ|k|ˈ|tʃ|æ|k}}, is a [[Tatar cuisine#Sweets|Tatar sweet]]. It is particularly popular in [[Tatarstan]] and [[Bas *[[Kazakh cuisine|Kazakh]] '''shek-shek''' is similar to ''Boxara käläwäse''.

...ines of [[Central Asian cuisine|Central Asia]], [[Idel-Ural]], [[Mongolian cuisine|Mongolia]] and the [[Middle East]].<ref>Waters (2007), 51.</ref> It is shap File:Frying boorsoq.jpg|thumb|[[Kyrgyz cuisine|Kyrgyz]] boorsoq being fried in a stove-top [[Kazan (cookware)|qazan]]

...ram members occupies the floor upstairs from a restaurant serving [[Kyrgyz cuisine]]]] ...o South Korea would grow to a large size. {{Asof|2005}}, as many as 10,000 Uzbekistani nationals worked in South Korea, a sizeable portion of them being ethnic Ko