ALL
onion
ICH Elements 26
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MANTU
Knowledge of cooking a kind of dish with pasta, beef, fat and anion.
Tajikistan -
SHAVLA, shula
Skills of cooking a kind of soup with rice, oil, water, pepper, anion, tomato and carrot.
Tajikistan -
SHAKAROB
Skills of preparing a kind of dish with tomato, anion, mint, pepper, yogurt, cilantro and some oil.
Tajikistan -
SANBUSA, sambusa
Skills of cooking a kind of pastry with paste, anion, beef or lamb and pepper in the oven. Sanbusa also will be baked with pumpkin or mint and other grasses.
Tajikistan
ICH Materials 3
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SHAKAROB
Skills of preparing a kind of dish with to-mato, anion, mint, pepper, yogurt, cilantro and some oil.
Tajikistan -
Haapi Hoen-tey Ingredients
Hoen-tey is a special Haa Valley dish that is usually prepared during Lomba celebrations (indigenous New Year), which are held on the 29th day of the 10th month. Normally, the ingredients for Hoen-tey are prepared and cooked on the evening of the 28th day. When Hoen-tey needs to be made in large quantities, it is prepared either on the 26th, 27th or 28th day, and on the 29th day it is cooked. Long ago, Hoen-tey was only made on Lomba or specially to celebrate Lomba. Nowadays, however, it is prepared all year round. To prepare Hoen-tey, you need the following basic ingredients.\n● Buckwheat flour \n● A bunch of beet leaves\n● Turnips\n● Local butter\n● Fermented local cheese\n● Ginger\n● Clove of garlic\n● Wild black pepper\n● Chili powder\n● Walnut (optional)\n● A few stalks of green onion\n● Salt
Bhutan