Baursaki are a variety of doughnut-like pastries from Kazakhstan

Baursaki are a variety of doughnut-like pastries from Kazakhstan. They consist of fried dough, and are shaped into either spheres or triangles. The dough consists of flour, yeast, milk, eggs, margarine, salt, sugar, and fat. Baursaki is often eaten alongside Chorba.

10 Reasons to Travel to Central Asia

1. It’s The Perfect Time

Central Asia is slowly starting to become noticed by travellers. Little Kyrgyzstan has already eased visa restrictions and has set up homestay and adventure programs, making it fairly simple for you to visit and experience the country. There’s just enough tourism infrastructure in the region at the moment, yet it retains it’s authenticity and still feels like an epic place to travel. Currently there are only a handful of tourists travelling here, however, things are definitely picking up and soon (we predict) this part of the world will be swarming with backpackers and travellers all wanting a piece of The Stans.

2. The Adventure

This isn’t a part of the world for beach-bumming and sauntering around in flip-flops, this region is rugged, rough and ideal for intrepid travellers. Horse-trekking, camping, helicopter rides, road trips through the mountains and hiking over high passes are just some of the adventures waiting for you in Central Asia.

Trekking at 3,500m in Kyrgyzstan

3. The Culture

Central Asian people lead very interesting lives. Each country has its own unique culture and customs, but there are many similarities between them. Throughout the region, Islam is the faith of choice, people are traditionally nomadic, horses are the means of getting around in the countryside and everyone has a strong connection with their family and community.

Incredible Islamic architecture – the towering Registan in Uzbekistan

4. The Yurts

In Mongolia, round felt homes are scattered all over the countryside and they’re typically called gers, in Central Asia, they are called yurts. Today, people in the countryside commonly sleep in these circular structures, which are movable and therefore perfect for nomadic people. Made from wooden beams, latticework, sheep’s wool, felt and canvas, these homes are warm in the winter, yet cool in the summer. Sleeping in a yurt beside a burning stove is a highlight of any trip to Central Asia.

Traditional Kyrgyz yurts

5. The People

Due to its proximity to China, Mongolia, Iran and Russia, this part of the world is an interesting melting pot of people and ethnicities! You may be in Tajikistan, but find yourself looking at someone with green eyes, light skin and a thin nose. Tajiks are actually descendents from the Aryan people, meaning they are closely related to Iranians/Persians. Regardless of whether the people look Asian, Persian, European or Arabic, everyone is extremely warm and welcoming here. Most people are very interested in foreigners, as they don’t see too many of us. Just make sure to bring a Russian Phrasebook so you will be able to communicate a few key sentences with your new friends.

Sharing food and beer on the train in Kazakhstan

6. The Mountains

The towering mountains in the Central Asian region are some of the highest in the world. The Pamir Mountains are formed by the meeting of the Himalayas with the Tian Shan, Karakoram, Kunlun and the Hindu Kush ranges. These massive, snow-capped peaks are commonly referred to as “The Roof of The World”. The Pamir Mountains are mostly situated in Tajikistan and Afghanistan, but span north to Kyrgyzstan, south to Pakistan and east to China. Seeing these beautiful ranges is a once in a lifetime opportunity.

The colourful mountains of the Pshart Valley in Tajikistan

7. The Pamir Highway

At 4,655 meters (15,270 feet), this is the second highest highway in the world! This is the only continuous route through the difficult terrain in the Pamir Mountains, and is the main supply line for Tajikistan’s Gorno-Badakhshan Autonomous Province. The Pamir Highway was also an important road during the Silk Road days. Today, many people cycle, hitch-hike or hire a jeep to take them through this volatile land filled with lakes, mountains, historical sites and friendly faces.

Road Trip along the incredible Pamir Highway, Tajikistan

8. The Markets

Some of the most interesting markets in the world can be found in Central Asia, which is no surprise given its Silk Road Trading Route legacy. Spices, dried fruits, nuts, fresh meat, clothing and house wares can all be found at the bustling local markets of the stans. Some of the best markets are in Osh (Kyrgyzstan), Almaty (Kazakhstan), Ishkashim (Afghanistan/Tajikistan border) and the covered bazaar in Bukhara (Uzbekistan). Markets play a huge part in the day-to-day life in Central Asia, make sure you visit one… or as many as you can!

Delicious bread for sale at the Osh Bazaar, Kyrgyzstan

9. The Nature

Being out in nature is good for the soul, there’s no doubt about it. Central Asia has its large cities, but outside of them, you’ll find miles and miles of uninhabited lands. Rivers cut through the mountainside, flowers bloom in the meadows and the sky is as blue as the alpine lakes. This is the perfect place to enjoy peace and quiet, go for a walk and spot some interesting wildlife on the way (like the Marco Polo Sheep, and if you’re very lucky, a snow leopard).

Beautiful river, meadows and mountains in Tajikistan

10. The Historical Sites

Given the history here, it’s no surprise that there are some interesting sites to explore. Check out the petroglyphs (rock engravings) along the Pamir Highway, visit towering fortresses and bathe in the age-old Bibi Fatima natural hot springs. The history and archeological sites in this region of the world (both man-made and natural) are fantastic.

Amazing petroglyphs!

Have we convinced you to travel to Central Asia?! If you’re interested in visiting a land filled with history, fantastic sights, colourful people and unbelievable nature, consider Central Asia. Now is the time to get here, before the crowds arrive.

Welcome tea in central asia - Tajikistan

Time to have a tea inside a yurt, it's a tradition all over Asia, here, in Tajikistan stranger is always welcome.

Typical Afghan Man With Traditional Clothes - Central Asia

Plov the king of Uzbek cuisine, served during a wedding feast

Plov is the king of Uzbek cuisine, served during a wedding feast, to celebrate the arrival of honorable guests, at the crowded major celebrations as well as within the family circle. Neither a friendly dinner nor funeral repast can do without plov. Dishes made of rice are known in almost in every country of the region, but the Uzbek plov, the recipe for which was created in ancient times, is claimed by locals to be a masterpiece of culinary art.

An Afghan girl blows a bubble while she cooks for her family. Delightful contrast of old world and new. Love this shot!

What to Eat in Central Asia

To the first time traveller, the cuisine in Central Asia might conjure up daunting images resembling something out an Indiana Jones movie, and while Central Asia’s cuisine is unique, we’re going to help you by breaking it down region by region, giving you a little background knowledge for your next trip!

Kazakhstan

To understand Kazakh cooking, it’s worth examining the country’s history. The nomadic way of life dominated Kazakhstan over the centuries, until the time of the Russian Empire, so you can imagine that the food in Kazakhstan will have its influences from a life lived in yurts combined with a Russian palate.

Kazakh food is centred on mutton and horsemeat, along with dairy that has often been soured or fermented. The meat is cooked by boiling, but meat products are also salted and dried.

Beshbarmak is a traditional Kazakh dish made from mutton, which is accompanied by boiled dough that’s cooked in the mutton broth. This is then served with the cooked meat on top and flavoured with onion and garlic. This is often served up in the traditional dastarkhan, a special feast for guests. This is also accompanied by tea, smoked meats, zhuta, a pasta stuffed with pumpkin and carrots, sorpa, a broth and a milk tonic known as shubat.

The cuisine in Kyrgyzstan is very similar to Kazakh cooking, but the cosmopolitan nature of Bishkek, not to mention Kyrgyzstan’s position on the Silk Road, means you’ll find influences from China, Russia and Uzbekistan in the local dishes.

Paloo is the Kyrgyz version of plov, a rice dish mixed up with vegetables and meat. Another Kyrgyz dish is laghman, which has its roots in Western China. This noddle dish is topped with a meat and vegetable soup and has more East Asian influences than Central Asian ones.

Tajikistan

Tajikistan carries influences from Uzbek, Russian and Afghan cooking. While plov might be Uzbekistan’s signature dish, you’ll certainly find variations of it in the Tajik kitchen.

A typical Tajik feast will begin with a spread of dried fruits, nuts and halva, before serving up the soup, meat and plov.

One dish unique to Tajikistan is qurutob, which has gained it name from the way the dish is prepared. This is made from dried balls of salty cheese known as qurut, which is dissolved in water and then poured over thin and flaky flatbread. Fried onions are added on top, along with other fried vegetables before being served up. This is traditionally eaten by hand.

Soups also play a big role in Tajik cooking.

Turkmenistan

Turkmenistan’s cooking is influenced not only by Central Asia, but by cuisine coming from across the Caspian Sea in Azerbaijan, Iran and Russia. You’ll find similar dishes that are native to Uzbekistan, but also grilled kebab meats like shashlik on the menu.

Melons are perhaps Turkmenistan’s most famous ingredient, since the Central Asian country once became the Soviet Union’s main melon producer, especially since you’ll find over 400 varieties in the country, but not only that, there is even a national holiday dedicated to melons in Turkemenistan.

Uzbekistan

Uzbekistan’s cuisine is the crown of Central Asian cooking. The country’s signature dish plov has become one of the main staples in the region, which is made with rice, meat, carrots and other vegetables and sometimes even with fruit. This is cooked in a kazan, a cauldron resembling a Dutch oven.

Other Uzbek dishes also include manti, dumplings filled with meat or somsa, stuffed dough that is often served up as an appetizer.

Because of the large Jewish community in Bukhara, you’ve also got a unique cuisine within Uzbekistan thanks to the community, combining Uzbek cooking with Jewish dishes, such as osh palov, a Jewish variation of plov, and yakhni, made from two types of meat like beef and chicken, that have been boiled and brought whole to the serving table accompanied with broth and garnished with vegetables.

Liked this story? Are you getting that itch to travel and go on an adventure? Then join us on the next Central Asia Rally! Find a team of like-minded crazies and we’ll see you at the starting line. If you want to join us in the virtual world then drop us a like on Facebook or follow us on Twitter to keep up with our latest antics.

Nomads Kirghiz Girl In Traditional Costume ... Kirghistan, Central Asia.

Nomads Kirghiz girl in traditional costume…Kirghistan, Central Asia.

Delicious Oven-Baked Flat Bread (AKA Central Asian or Uzbek lepeshki) - made from flour, yeast, salt and water, topped with toasted sesame seeds.

Most of us Ukrainians were raised eating bread with just about every meal. Growing up bread was always a must in our family with just about every meal. When my mother-in-law first baked these lepyoshki, I was hooked. They weren’t too hard or soft and tasted great. I was pleasantly surprised how quick they were to prepare. These are also great because they stay fresh much longer than most breads.. Enjoy.

Ingredients:

Lepyoshki-

2 1/2 cups milk

1/2 cup water

4 Tbsp butter

1/2 cup sour cream

1 Tbsp sugar

1 1/2 Tbsp salt

1 1/2 Tbsp yeast

8 cups flour

Glaze-

1 egg yolk

1 Tbsp milk

Sesame Seeds

Makes: 4 lepyoshki (or 6 small)

Directions:

In a large bowl place the sour cream, sugar, salt and yeast.

In a saucepan on the stove top warm the milk, water and butter. Mixture should be very warm, NOT hot. If you keep it on the stove top too long, let it cool a bit.

Remove milk mixture from heat and pour into bowl. Mix everything.

As you are mixing with your hand or the mixer, slowly keep adding the flour (sifting as you add).

Once flour is mixed in, form dough into a ball. Lightly flatten and cover with a lid and then a few kitchen towels to keep dough warm. (I place foil over a bowl then the towels so the towels don’t fall into the bowl.) Let rise about 1 1/2 hours.

GENTLY divide dough into four. Form dough into ball like shapes.

Spray a large baking sheet with cooking spray.

On a lightly floured surface, GENTLY start pressing down into the center of the dough and pull edges out. Keep doing this until the dough is stretched to about 7”-8” in diameter. The center of the dough should be flat and edges will be taller. If you leave the dough at about 7” in diameter or a little less, the lepyoshki will be taller. If you prefer the lepyoshki flatter make them longer in diameter. You should fit 2 lepyoshki onto a large baking sheet. Repeat process to all four lepyoshki. If making the lepyoshki larger use the corners of the pans so two will fit vertically.

(I sometimes make 6 small ones and kids really enjoy that, if making six small ones three should fit on a baking sheet. Using two large baking sheets, bake all lepyoshki at ones).

Beat egg yolk and milk for the glaze.

With a brush, apply the glaze to the tops and sides of the lepyoshki.  (In this image I was making 6 small ones.)

Sprinkle sesame seeds in the middle of the lepyoshki. (Sprinkle a small amount of sesame seed in the flattened inside of each lepyoshka). Let them rest and rise until they about doubt in size 30-45 minutes.

Bake at 365°F for about 35-40 minutes. The lepyoshki should be a nice golden color and hard to the touch. Once they have cooled they will soften.

Uzbek Lepyoshki (Лепешки)

Makes: 4 lepyoshki (or 6 small ones)

Author: Valentina's Corner

Ingredients

• Lepyoshki-
• 2½ cups milk
• ½ cup water
• 4 Tbsp butter
• ½ cup sour cream
• 1 Tbsp sugar
• 1½ Tbsp salt
• 1½ Tbsp yeast
• 8 cups flour
• Glaze-
• 1 egg yolk
• 1 Tbsp milk
• Sesame seeds

Instructions

1. In a large bowl place the sour cream, sugar, salt and yeast.
2. In a saucepan on the stovetop warm the milk, water and butter. Mixture should be very warm, NOT hot. If you keep it on the stovetop too long, let it cool a bit.
3. Remove milk mixture from heat and pour it into bowl. Mix everything.
4. As you are mixing with your hand or the mixer, slowly keep adding the flour (sifting as you add).
5. Once flour is mixed in, form dough into a ball. Lightly flatten and cover with a lid and then a few kitchen towels to keep dough warm. (I place foil over a bowl then the towels so the towels don’t fall into the bowl.) Let rise about 1½ hours.
6. GENTLY divide dough into four. Form dough into ball like shapes.
7. Spray a large baking sheet with cooking spray.
8. On a lightly floured surface, GENTLY start pressing down into the center of the dough and pull edges out. Keep doing this until the dough is stretched to about 7”-8” in diameter. The center of the dough should be flat and edges will be taller. If you leave the dough at about 7” in diameter or a little less, the lepyoshki will be taller. If you prefer the lepyoshki flatter make them longer in diameter. You should fit 2 lepyoshki onto a large baking sheet. Repeat process to all four lepyoshki. If making the lepyoshki larger use the corners of the pans so two will fit vertically.
9. (I sometimes make 6 small ones and kids really enjoy that, if making six small ones three should fit on a baking sheet. Using two large baking sheets, bake all lepyoshki at ones).
10. Beat egg yolk and milk for the glaze.
11. With a brush, apply the glaze to the tops and sides of the lepyoshki.
12. Sprinkle sesame seeds in the middle of the lepyoshki. (Sprinkle a small amount of sesame seed in the flattened inside of each lepyoshka).
13. Let them rest and rise until they about doubt in size 30-45 minutes.
14. Bake at 365°F for about 35-40 minutes. The lepyoshki should be a nice golden color and hard to the touch. Once they have cooled they will soften.

Child soldier in Nuristan, Afghanistan - Central Asia

Kabuli Pulao or Afghani Pulao (Rice Pilaf with Meat, Nuts & Carrots)

Kabuli Pulao or Afghani Pulao is a savory Central Asian dish that has many variations. It is often prepared with cauliflower, cabbage, carrots and various kinds of nuts. Traditionally cooked with large pieces of lamb, Kabuli Pulao is equally delicious when made with beef. There is even a vegetarian version that substitutes meat with stew-style vegetables. This is a healthy and hearty dish that works just as well in the summers as in winters. The combination of textures, colors and nutritional value make this a popular dish that can be had as a complete meal.

Ingredients

• Lamb or Beef – 2½ lbs, large pieces
• Beef/Lamb broth – 1 cup
• Basmati rice – 2½ cups
• Onion – 1 large, diced
• Garam Masala (spice blend: ground peppercorns, cloves, cinnamon, cardamom) – 1 tsp
• Saffron – ½ tsp
• Cumin powder – ½ tbsp
• Salt – 1 tsp
• Brown sugar – 1 tsp, optional
• Carrots – 2, julienned (sliced) thin vertical slices
• Yellow raisins – 1 cup
• Almonds – ½ cup, blanched
• Pistachios – ½ cup, blanched
• Cooking oil – ½ cup
• Water – 2 cups

Preparation

Soak rice in water in a bowl and keep aside.

Heat half of the oil in a heavy large skillet and fry onions until golden brown. Add meat pieces to the fried onion and cook until light brown on both sides. Add salt, garam masala and saffron and fry the meat until the oil separates and rises to the top. Add water and bring to a boil. Lower the heat and simmer covered until meat is tender. Add more water if required.

In a separate pan, sauté carrots in a small quantity of oil, add sugar and fry until softened. Remove from pan and keep aside. Add a little oil to the pan and sauté raisins until they swell up. Remove from pan and set aside. Next fry the almonds and pistachios to a golden brown and set aside.

When meat is cooked, remove it from the remaining water/stock with a slotted spoon and set aside. Add rice and salt to the stock, add broth and cook until the liquid comes to a boil. Lower the heat and cook covered until rice is done and dry (about 15-20 minutes). Alternatively, once the water dries up to about 70% of its original quantity, the pan may be placed in a preheated oven at 300 degrees Fahrenheit for 15-20 minutes.

When ready to serve, transfer the rice to an oven-safe serving plate, top with meat in the center surrounded by carrots on all sides, sprinkle with raisins and nuts and heat in the the oven at 300 degrees Fahrenheit for 5 minutes.

Serve hot with salad and chutney.

Cooking Time: 45 minutes

Serves: 5

Central Asian Ovtcharka puppy - Information and Pictures

Dagar the Central Asian Ovtcharka at 15 months old, weighing about 173 lbs. (79 kg)—"He is the son of Uzbash, world champion 2004, champion of Europe 2003, 2005, vice champion Europe 2004, and champion of many other countries." Photo courtesy of Petlove Kennels

Other Names

Middle Asian Ovtcharka

Mid-Asian Shepherd

Central Asian Sheepdog

Central Asian Shepherd Dog

Alabai

Sredneasiatskaïa Ovtcharka

Turkmen Alabai

Zentralasiatischer Ovtcharka

Description

The Central Asian Ovtcharka(CAS) is a very large, muscular, Mastiff-type dog. Docking of the tail and ears is optional, depending on the country in which you live. Some countries like France, Netherlands, Australia, etc., and many more ban cropping and docking. There is no real stop from forehead to muzzle. The body is a bit longer than tall. The dense coat comes in two varieties, long and short. The coat comes in a wide variety of colors. The CAS should be rugged in type with big bones, a large chest and wide back. The well-boned forelimbs have powerful shoulder muscles. The skin on the face is thick and may form wrinkles. The thighs are powerful. The back is strong and moderately long.

Temperament

The Central Asian Ovtcharka is a calm, fearless flock guardian. Independent, they stand their ground and do not back down. They are good with all members of their own family, however, they should be supervised with children. Outside the home they may try to dominate other dogs and are wary of strangers; they are guardians and will act as such. They like to bark at night and this may present a problem if you have close neighbors. Socialization is a must for the Central Asians, unless they are being used as flock guards. They get along with cats and other non-canine animals and other dogs, as long as the dog is not a threat to their charge. The CAS lived its life with the Family of Turkmen thus they are family dogs that want and seek interaction with daily life. This flock guardian is not for everyone. They need an owner who understands the flock guard type and the temperament that comes along with it. This is not a breed for the timid or meek owner. The objective in training this dog is to achieve pack leader status. It is a natural instinct for a dog to have an order in its pack. When we humans live with dogs, we become their pack. The entire pack cooperates under a single leader; lines are clearly defined and rules are set. Because a dog communicates his displeasure with growling and eventually biting, all other humans MUST be higher up in the order than the dog. The humans must be the ones making the decisions, not the dogs. That is the only way your relationship with your dog can be a complete success.

Height, Weight

Height: Males 27 - 32 inches (65 - 78 cm) Females 24 - 27 inches (60 - 69 cm)

Weight: Males 121 - 176 pounds (55 - 79 kg) Females 88 - 143 pounds (40 - 65 kg)

Some males are even larger. There is NO maximum height or weight for this breed.

Health Problems

The CAS has hip and elbow problems that require screening for all genetic related disorders commonly found in large breeds. Also bloat is a problem with many Mastiff breeds, though so far this hasn't been seen in the CAS.

Living Conditions

The Central Asian Ovtcharka requires a large yard, the larger the better, with a fence. They have a job to do (guarding). Small living conditions can lead to boredom and thus digging and chewing will be a problem. Even with lots of exercise these dogs like to be outdoors watching over their territory. They must have a securely fenced yard or they will expand their territory as far as they can.

Exercise

The CAS would be great for the person who hikes or jogs. On days they are not taken for a hike or a jog, they need adaily, long walk. They may appear to be lazy when they are lying down watching their property, but they can be up and running in a split second.

Life Expectancy

The Central Asian Ovtcharka can live from 12-14 years in its native countries, however, they live closer to 10 years due to poor vet care and the lifestyle they lead.

Litter Size

About 5 to 7 puppies

Grooming

The CAS does not require a lot of grooming. Weeds and brush tend to not stick in the heavy, double coat, and mud, once dried, brushes right out. These dogs shed their coats heavily in the spring. The coat should be brushed extra at this time to remove the dead hairs. The rest of the year they are light shedders with easy coat care.

Origin

The CAS is a 4000-year-old breed. Not much is known on the true origin, but many believe the Tibetan Mastiff is a forefather due to the nomadic lifestyle of the people who have CASs. They are found in areas of Russia, Iran and Afghanistan to Siberia. Five more countries that share this area are Kazakstan, Kirghizastan, Uzbekistan, Tajikistan, and Turkmenistan. This independent and aloof breed has protected nomadic herdsmen and their flocks for centuries. Similar dogs may have accompanied the Mongols when they invaded Eastern and Central Europe, and were probably the source of Europe's herd-protecting sheepdogs. This breed is seldom seen outside the Central Asian Republic; in Russia it is in decline, losing favor to the larger Caucasian Sheepdog. The CAS is beginning to be bred in the USA.

Group

Working; used as flock and livestock guardians, Estates guards, and personal guardians.

Recognition

ACA = American Canine Association Inc.

ACR = American Canine Registry

AKC/FSS = American Kennel Club Foundation Stock Service® Program

ANKC = Australian National Kennel Club

APRI = American Pet Registry, Inc.

ARBA = American Rare Breed Association (shows them in America)

DRA = Dog Registry of America, Inc.

FCI = Fédération Cynologique Internationale

NAPR = North American Purebred Registry, Inc.

NKC = National Kennel Club

UKC = United Kennel Club

Dagar the Central Asian Ovtcharka at 15 months old, weighing about 173 lbs. (79 kg), photo courtesy of Petlove Kennels

Deja the Central Asian Shepherd—"Deja likes to "guard" the territory from her dog house. We are certain that no cat, rat, mouse, hedgehog or other smaller creature will ever pass her territory :)"

Deja the Central Asian Shepherd sitting in the snow

Deja the Central Asian Shepherd going for a walk

Deja the Central Asian Shepherd in her dog house

3½-year-old Chara is a fawn Central Asian Ovtcharka female. She won two Best of Breeds in her first show! Photo courtesy of Wild Acres Farm

Oltin as a puppy

Skinner as a puppy

Skinner almost full grown