1Researcher in Ethnography, Anthropology, Ethnology, Termez State University, Uzbekistan
Online published on 1 June, 2021.
A comparative study of the national cuisine of the Tajik ethnic communities of the Surkhandarya oasis shows that the traditional ethnic aspects of the national cuisine were clearly manifested in the period under study. At the same time, many other ethnic and regional features can be traced in the diet of the population belonging to the traditional Tajik type of agriculture and animal husbandry.
Obi Bread, Jizzali Bread, Milk Bread, Patir Bread, Kazan Patir, Fatty Bread, Lochira Bread.
