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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
See full technique reference →Equipment
Kushiyan with Barberries (Samarkand): The tart berries balance the rich crust
Lamb-stuffed Kushiyan (Bukhara): Meat juices caramelize into the crust
Saffron-infused Kushiyan (Tashkent): Spice threads embed in the crispy lattice
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