Central Asian cuisine

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The Central Asian cuisines include:

v t e Asian cuisine

Sovereign states	Afghanistan Armenia Azerbaijan Bahrain Bangladesh Bhutan Brunei Burma (Myanmar) Cambodia Chinese Cyprus 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 Caribbean Central Asian European Sami Latin American Mediterranean Middle Eastern North African South Asian West African

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

Historical	Ancient Egyptian Ancient Greek Ancient Israelite Ancient Roman Andean Aztec Byzantine Early modern European Historical Chinese Historical Indian History of seafood Mayan Medieval Ottoman Soviet

Styles	Cuisine classique Fast food Fusion Haute Molecular gastronomy Nouvelle

Types of food	Confectionery Dairy products Fruit Herbs / Spices Meat Seafood Vegetable

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

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

Types of dish	Curry Dip Dumpling Kebab Pasta Pizza Pudding Salad Sandwich Sauce Soup Stew

Technical	Eating utensils Food preparation utensils Serving utensils Techniques Weights and measures

See also	Kitchen Meal breakfast lunch dinner Wikibooks:Cookbook

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