This popular Tajik dish combines fatir (patyr) flatbread and qurut – dried cheese balls. The cheese is soaked in water, and the salty liquid is used to create the base of the dish, which is then topped with pieces of fatir.

The dish is served on large qurutob plates and is usually topped with onions or other sliced vegetables such as cucumbers, tomatoes, and various fresh herbs. Optionally, the dish can also incorporate meat or it may be garnished with whole chili peppers.

A serving of qurutob is meant to be shared, and local tradition suggests eating it with your hands.

Flour, sugar syrup, and mutton fat are the key ingredients in the traditional Tajik dessert known as halvaitar. This sweet treat involves mixing flour with melted mutton fat. The combination is cooked until light brown, and then combined with sugar syrup.

The resulting liquid flour halva is either added to small serving bowls or poured onto plates and cut into pieces when chilled. A variation of the traditional Middle Eastern treat known as halva, halvaitar is often flavored with vanilla and enhanced with crushed nuts such as walnuts, almonds, or pistachios.

Sambusa baraki is a traditional Tajik pastry filled with meat. It consists of a large triangular pie typically made with a firm, flaky dough disc consisting of flour, eggs, salt, and water. The dough is greased with melted butter, and then topped with a meat mixture.

Typical ingredients for the filling include ground beef or mutton with tail fat, onions, cumin seeds, spices, and seasonings. Sambusa baraki is usually brushed with beaten egg yolks, topped with sesame seeds, then baked in a tandyr, a type of Tajik clay oven. 

Samanu is a sweet dessert made from wheat germ, akin to pudding, commonly prepared in Iran, Afghanistan, and Central Asian countries, especially during Nowruz (Persian New Year). It symbolizes abundance, sweetness, and prosperity and is often shared among family and friends.

The dish is made by sprouting wheat germ, grinding it, and cooking it slowly with water and wheat flour. The natural sugars from the sprouted wheat give samanu its sweet taste, requiring no additional sugar. It has a thick, pudding-like consistency and a rich, caramel-like flavor. 

Mastoba is a traditional Tajik soup consisting of meat, rice, and vegetables. It is typically prepared with seasoned chunks of meat, usually beef or mutton that are browned alongside tomatoes, onions, garlic, carrots, sweet peppers, potatoes, spices, and rice, and then simmered with water until meat, rice, and vegetables are tender.

Thick and satisfying, the soup is traditionally served hot in an oval-shaped bowl known as kasa, tavak, or pialah in Tajik. It is usually laced with a drizzle of katyk, a type of Tajik sour milk, and eaten with sprinklings of freshly chopped coriander and ground pepper on top.