For Tajikistan, its simple folk customs have always attracted people.

In addition, its food has also become the focus of people's attention. So what do Tajiks generally eat? What is the composition of their food, and which foods should be used? The food content and preparation methods of each ethnic group reflect their economy.

conditions, life needs and national characteristics.

The Tajik people are no exception. Their diet in pastoral areas is mainly based on dairy products, pasta and meat; in agricultural areas, pasta is the main food, supplemented by milk and meat.

Pasta is mainly naan made from barley, corn, wheat, beans and other noodles.

Their diet has many varieties, and their distinctive foods include: milk porridge, milk noodle slices, milk batter, butter milk paste, butter batter, butter highland barley naan, butter-topped naan, meat, cheese, dried milk, pilaf, and milk tea.

Wait a lot.

A variety of pasta has become an indispensable delicacy on the Tajik table.

The food structure of the Tajiks in agricultural and pastoral areas is slightly different.

In agricultural areas, pasta is the main food, while in pastoral areas, meat is the main food.

I like to make noodles and milk or rice and milk together to make a staple food.

Such as Xian'ercruqi (milk porridge, porridge made by adding washed rice and milk), or siltariti (milk noodles, dough made with milk, then rolled into thin slices, and then cooked with milk)

Milk is indispensable for cooking scones without milk.

Through the above text, I believe that everyone has a better understanding of Tajik eating habits. Mastering Tajik eating habits is of special significance to understanding their culture.