Gathers the cuisines of Afghanistan and the former Silk Road oasis lands of Central Asia, where flatbread, rice pilaf, lamb, dumplings, dried fruit and tea are central. It includes Afghan, Uzbek and Tajik cuisines. Within the Middle Eastern and South Asian Cuisines subcategory it sits beside the groups Levantine and Arabian Cuisines, Anatolian, Caucasus and Iranian Cuisines, South Asian Cuisines, and each entry is placed in the one group whose description fits it best.
All Central Asian Highland Cuisines
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Central Asian cuisine (Wikipedia)
Has Member: Central Asian Cuisine, CharacteristicsQuote, Has Member: Central Asian Cuisine, Characteristics
The culinary cultures of Central Asia may be divided as follows: nomadic or urban; highland or lowland; and Mongol, Turkic or Iranian.
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