Central Asian cuisine

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Kurt (food)

The Central Asian cuisines include:

v t e Asian cuisine

Sovereign states	Afghanistan Armenia Azerbaijan Bahrain Bangladesh Bhutan Brunei Burma (Myanmar) Cambodia Chinese East Timor (Timor-Leste) Egypt Georgia India Indonesia Iran Iraq Israel Japan Jordan Kazakhstan North Korea South Korea Kuwait Kyrgyzstan Laos Lebanon Malaysia Maldives Mongolia Nepal Oman Pakistan Philippines Qatar Russia Saudi Arabia Singapore Sri Lanka Syria Tajikistan Thailand Turkey Turkmenistan United Arab Emirates Uzbekistan Vietnam Yemen

States with limited recognition	Abkhazia Nagorno-Karabakh Northern Cyprus Palestine South Ossetia Taiwan

Dependencies and other territories	Christmas Island Cocos (Keeling) Islands Hong Kong Macau

v t e Cuisine (Outline)

Regional	African Americas Arab Asian Balkan Bengal Caribbean Caucasian Central Asian European Global Latin American Mediterranean Middle Eastern Levantine North African South Asian West African Pacific Island

National	Afghan Albanian Algerian American Angolan Argentine Armenian Australian Austrian Azerbaijani Bahraini Bangladeshi Belarusian Belgian Belizean Beninese Bhutanese Bolivian Bosnia and Herzegovina Botswanan Brazilian British Cornish English Scottish Welsh Bulgarian Burkinabé Burmese Cambodian Cameroonian Canadian Chadian Chilean Chinese Colombian Congolese Croatian Cuban Cypriot Czech Danish Djiboutian Dutch Ecuadorian Egyptian Equatorial Guinean Eritrean Estonian Ethiopian Filipino Finnish French Occitan Georgian German Ghanaian Greek Guatemalan Haitian Honduran Hong Kong Hungarian Icelandic Indian Indonesian Iranian Iraqi Irish Israeli Italian Sicilian Ivorian (Côte d'Ivoire) Jamaican Japanese Jordanian Kazakh Korean Kuwaiti Kyrgyz Lao Latvian Lebanese Libyan Liechtensteiner Lithuanian Luxembourg Macau Macedonian Malagasy Malaysian Maltese Mexican Moldovan Mongolian Moroccan Nepalese New Zealand Nigerian Nigerien Norwegian Omani Pakistani Palestinian Panamanian Peruvian Polish Portuguese Qatari Romanian Russian Salvadoran Saudi Arabian Serbian Singaporean Slovak Slovenian Somali South African Spanish Andalusian Asturian Basque Catalan Galician Sri Lankan Sudanese Swazi Swedish Swiss Syrian Taiwanese Tajik Thai Tunisian Turkish Trinidadian and Tobagonian Ukrainian United Arab Emirati Uruguayan Uzbek Venezuelan Vietnamese Yemeni

Ethnic and religious	Ainu Akan Arab Assyrian Berber Buddhist Cajun Chinese Islamic Inuit Italian American Jewish Sephardic Mizrahi Bukharan Jewish Syrian Kurdish Louisiana Creole Maharashtrian Mordovian Native American Parsi Pennsylvania Dutch Peranakan Sami Tatar

Historical	Ancient Egyptian Ancient Greek Ancient Israelite Ancient Roman Aztec Byzantine Early modern European Historical Chinese Historical South Asian History of seafood Inca Mayan Medieval Ottoman Soviet

Styles	Cuisine classique Fast food Fusion Haute Molecular gastronomy Nouvelle Note by Note

Types of food	Confectionery Condiment Dairy products Flour Dough Batter Fruit Berry Nut Herbs / Spices Meat Seafood Fish Seeds Vegetable

Cooking methods	Baking Boiling Frying Grilling Roasting Sautéing Smoking Steaming Stewing Stir frying

Carbohydrate staples	Barley Bread Breadfruit Buckwheat Cassava Couscous Maize Millet Noodle Oat Pasta Plantain Potato Pulses Quinoa Rice Rye Sago Sorghum Sweet potato Taro Teff Wheat Yam

Types of dish	Aspic Biryani Biscuit / Cookie Cake Canapé Casserole Cold cut Curry Dip Dumpling Fritter Ice cream Kebab Omelette Pancake Pastry Pie Pilaf Pizza Porridge Pottage Pudding Salad Sandwich Open Sauce Soup Stew Sushi

Technical	Cook Chef Culinary art Kitchen Eating utensils Food preparation utensils Serving utensils Techniques Weights and measures

List articles	List of African cuisines List of Asian cuisines List of cuisines of the Americas List of European cuisines List of Oceanian cuisines

See also	National dish Comfort food Famine food Gastronomy Gourmet Food industry Meal Breakfast Lunch Dinner Tea Supper

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