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12 relations: Bread, Central Asia, Chinese cuisine, Kazakh cuisine, Kazakhstan, Kyrgyz cuisine, List of Asian cuisines, Tandoor bread, Uzbek cuisine, Uzbekistan, William Pokhlyobkin, Xinjiang cuisine.
Bread
Bread is a staple food prepared from a dough of flour and water, usually by baking.
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Central Asia
Central Asia stretches from the Caspian Sea in the west to China in the east and from Afghanistan in the south to Russia in the north.
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Chinese cuisine
Chinese cuisine is an important part of Chinese culture, which includes cuisine originating from the diverse regions of China, as well as from Chinese people in other parts of the world.
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Kazakh cuisine
Kazakh cuisine is the cuisine of Kazakhstan, and traditionally is focused on mutton and horse meat, as well as various milk products.
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Kazakhstan
Kazakhstan (Qazaqstan,; kəzɐxˈstan), officially the Republic of Kazakhstan (Qazaqstan Respýblıkasy; Respublika Kazakhstan), is the world's largest landlocked country, and the ninth largest in the world, with an area of.
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Kyrgyz cuisine
Kyrgyz cuisine is the cuisine of the Kyrgyz, who comprise a majority of the population of Kyrgyzstan.
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List of Asian cuisines
This is a list of Asian cuisines, by region.
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Tandoor bread
Tandoor bread (خبز تنور khubz tannoor)թոնիր հաց tonir hats, Təndir çörəyi, თონის პური tonis puri, તંદૂરી નાન tandūrī nāna, तंदूर नान tandoori naan, тандыр нан tandyr nan, тандыр нан tandyr nan, نان تنوری nan-e-tanuri, нони танурй noni tanuri, Tandır ekmeği, تونۇر نان tonur nan, тонур нан, tandir non is a type of leavened bread baked in a clay oven called a tandoor, similar to naan.
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Uzbek cuisine
Uzbek cuisine shares the culinary traditions of Turkic peoples across Central Asia.
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Uzbekistan
Uzbekistan, officially also the Republic of Uzbekistan (Oʻzbekiston Respublikasi), is a doubly landlocked Central Asian Sovereign state.
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William Pokhlyobkin
William Vasilyevich Pokhlyobkin (August 20, 1923 – April 15 (burial date), 2000) (Вильям Васильевич Похлёбкин, Viliyam Vasilievich Pokhlyobkin) was the foremost expert on the history of Russian cuisine and the author of numerous culinary books.
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Xinjiang cuisine
Xinjiang cuisine reflects the cooking styles of many ethnic groups of the Xinjiang region, and refers particularly to Uyghur cuisine. Signature ingredients include roasted mutton, kebabs, roasted fish, and rice.
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