A dinner dish consisting of a cutlet (e.g., ground meat patty or schnitzel) served alongside a portion of rice, often with gravy or vegetables.

A Tajik national dish where layers of torn flatbread or bread are soaked in a sauce made from fermented milk product (kurut) and served with onion and oil.

Small, boiled dumplings made from thin, unleavened dough, filled with raw, minced meat (beef, pork, or a mixture), originating from Russia.

A rice dish cooked in broth, traditionally featuring pieces of meat (often lamb), carrots, onions, and spices, forming the foundation of Central Asian cuisine.

A thick, nourishing, and rich-tasting soup prepared with a fatty meat broth (usually lamb) along with large chunks of vegetables and spices.

A deep-fried, semi-circular turnover made from thin dough, traditionally stuffed with minced meat and onion.

A multi-layered, soft cake with a rich flavour, featuring layers of caramelized honey sponge and a sour cream or butter cream filling.

An aromatic, tandoor-baked triangular (or square) pastry made from flaky dough, stuffed with meat or pumpkin, popular in Central Asia.

A popular Russian dessert cake, often shaped like a log or cylinder, decorated with frosting and nuts to resemble a fairy-tale clearing.

A classic international salad consisting mainly of Romaine lettuce, croutons, grated Parmesan cheese, and a characteristic creamy dressing based on egg and anchovy.

A simple and refreshing Azerbaijani salad consisting of finely diced fresh tomatoes, cucumbers, onions, and fresh herbs.