Central Asian cuisine is shaped by nomadic traditions, featuring meats, dairy, and hearty grains. Lamb and beef are staples, often cooked in dishes like plov (a spiced rice dish similar to pilaf) and shashlik (grilled skewered meat). Fermented dairy products such as kumis (fermented mare’s milk) and ayran (a yogurt-based drink) are common. Noodles, dumplings (such as mantu), and flatbreads like naan are also widely consumed. Flavors are subtle, relying on onions, garlic, and warming spices.