Not very many people know very much about the ‘Stans’. Central Asia encompasses Kazakhstan, Uzbekistan, Kyrgyzstan, Tajikistan, and Turkmenistan. The great expanse of land containing many countries is shrouded by a sense of obscurity to the western and eastern eye alike(so much so that a film like Borat had informed imaginations and opinions on the territory). Having formed a large part of the Soviet Union, the countries in the region only recently came into independence and have since been gathering much interest. A crossroad between the east and west, Central Asia shares similarities with both and integrates the many flavors that have crossed the ancient Silk Road. Being a vegetarian in this part of the world is difficult as most dishes are heavily dependent on meat. Pasta, rice, lamb are staples in the Central Asian diet. The ‘Stans’ have much to offer to those who are curious and the region is home to great cuisine. Here are four delicious dishes that are a must try if you are every visiting or find yourself in a Central Asian restaurant(of which there are many in New York City!)

1.Plov

Plov is found all across Central Asia in different variations. The dish primarily consists of rice, chunks of lamb, thinly sliced carrot, garlic and occasionally raisins. In a wok-shaped cauldron, called a qazan, the mutton is fried in a generous amount of vegetable oil or mutton fat along with the other ingredients before the rice is added. The Plov is presented in an ornate round plate at the center of the table and, as are many dishes in Central Asia, is communally eaten with using your hands.

2.Beshbarmak

This dish is native to Kazakhstan and Kyrgyzstan. Its name translates into “five fingers” as the dish is eaten with the hands. It is simple to make, mainly consisting of pasta, either long flat lasagna in Kazakhstan or thinly sliced noodles in Kyrgyzstan, braised lamb and Kazy (horse sausage), carrots and potatoes. Spiced onion sauce (tuzdyk in Kazakh) is added to flavor the dish. Beshbarmak is normally eaten on special occasions: to honor guests or to celebrate a significant event.

3.Manti

Manti are widespread in Central Asia. They are large steamed dumplings. The dumpling is filled with finely chopped meat, most commonly lamb, onions, and pumpkin. The dish is cooked in a special steamer called kaskan. Some historians believe that dumplings originated in Central Asia; Turkish horsemen who carried frozen dumplings for convenience during expeditions helped spread them around the world.

4.Lagman

This dish is made of thick noodles in a meat broth and various chopped vegetables, including sweet peppers, tomatoes, and onions. Lagman is associated with hospitality, community and good fortune. The dishes’ origin is attributed to a legend that tells of the meeting of three traveling merchants at a crossroad. One owned a cauldron, the second meat and flower and the third had spices, vegetables, and the skills to cook all the ingredients. They shared their skills, possessions, and ingredients to cook Lagman by a spring. A passing Chinese dignitary was so impressed by the smell of the food that he allowed the merchants to stay on his land for free.