CULINARY TECHNIQUES

Grilling and Skewering: Grilled meats are prevalent across the region, often seasoned with simple spices and cooked over open flames. 

Boiling and Stewing: Common in colder areas, where hearty stews and soups are made using lamb, beef, and root vegetables. 

Dumpling Making: Dumplings (manti or pelmeni) filled with minced meat and spices are a favorite across many Central Asian cultures. 

Bread Baking: Central Asian flatbreads (like nan) are baked in clay ovens, often with a sprinkle of sesame or poppy seeds. 

Noodle Pulling: In regions like Xinjiang and Kyrgyzstan, hand-pulled noodles are made fresh and served with meat and vegetable sauces.