Pulses in Central Asian Cuisine

Central Asia: Location and Food Habits

There are five countries in central Asia, Kazakhstan, Kyrgyzstan, Tajikistan, Turkmenistan and Uzbekistan.

Central Asia is a vast landlocked region, nestled between Russia in the north, China to the east, and Iran, Afghanistan, and Pakistan to the south, with the Caspian Sea bounding it to the west.

Central Asia’s geography is a mix of vast grassy steppes, towering mountain ranges, and sprawling deserts. The region was part of the Russian Empire, then the Soviet Union, before gaining independence in 1991. As a key stopover on the Silk Road, it’s been a cultural melting pot, with a rich history of nomadic tribes calling it home.

Pulses and Food

A cuisine shaped by geography! Central Asia’s harsh climate, with its deserts, mountains, and extreme weather, demands hearty food. Traditionally, the people of central Asia are nomadic and relied on rich, sustaining ingredients like meat and dairy. Over time, locals started cultivating fruits, veggies, and pulses, blending them into traditional recipes. Now, you will find pulses starring in some classic dishes – or veggie-only versions.

Central Asians love their meat-based dishes, with beef, mutton, and horse meat being staples. Bread, noodles, and rice are other main components of their diet. Traditional dishes like shashlik (skewered meat), lagman (hand-pulled noodles), and plov (rice dish) are popular. Dairy products like yogurt, cheese, and kumis (fermented mare’s milk) are also widely consumed. Meals often feature fresh fruits, nuts, and seeds, reflecting the region’s rich nomadic heritage.