Tajikistan's chickpea soup (Oshi Burida) is the country's traditional “national dish”, with a long history and cultural significance, even linked to culinary exchanges along the ancient Silk Road. This soup is not only delicious but also considered a “medicinal dish” by locals, combining the nutritional value of herbs and chickpeas, reflecting Tajikistan's unique food culture. As a traditional Tajik dish, chickpea soup blends Central Asian, Persian, and Silk Road culinary styles. At the “SCO-Beijing CBD Ethnic Food Festival”, the Tajikistan Ambassador to China personally demonstrated the preparation of this soup, highlighting its status as a national representative dish.
The specific Tajik recipe is not fully disclosed but typically includes chickpeas, onions, carrots, tomatoes, and may incorporate local spices or herbs (e.g., mint, dill, turmeric, fennel, coriander powder). Compared to other regions' chickpea soups (e.g., India's spicy version or the Middle East's curry version), Tajikistan's version emphasizes a sweet and herbal combination, aligning with its “medicinal” positioning.
Image Source: Baidu Images
