Central Asian Cuisine

Chebureki – Russian Beef Pasties

Chebureki, sometimes spelled chiburekki, is a deep-fried turnover with a filling of minced meat and onions. It is made with a single round piece of dough folded over the filling in a half-moon shape.

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Permanent link to this article: http://aussietaste.recipes/meat/beef/mince/chebureki-russian-beef-pasties/

Chorba

This is a great dish of meat and vegetables cooked in a tasty spicy broth.

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Permanent link to this article: http://aussietaste.recipes/african-cuisine/north-african-cuisine/algerian-cuisine/algerian-chorba/

Obi Non Flatbread

Obi non, or Lepyoshka, is a kind of flatbread pastry in Afghan and Uzbek cuisine. They are shaped like a disc and thicker than naan. Obi non are baked in special hand-built clay ovens called tandyr.

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Permanent link to this article: http://aussietaste.recipes/middle-eastern-cuisine/afghan-cuisine/obi-non-flatbread/

Tibetan Cheese

Tibetan cheeses include soft cheese curds resembling cottage cheese made from buttermilk called chura loenpa (or ser). Hard cheese is called chura kampo. Extra hard cheese, made from solidified yoghurt, is called chhurpi, and is also found in Sikkim and Nepal.

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Permanent link to this article: http://aussietaste.recipes/asian-cuisine/central-asian-cuisine/tibetan-cuisine/tibetan-cheese/