Kazakh cuisine

Kazakhstan is a multinational country, representatives of more than a hundred nationalities live here. And nevertheless, from the depths of centuries to the present day, a very peculiar, original Kazakh cuisine has been preserved, the dishes of which are famous for their juiciness and delicate taste.

A characteristic feature of Kazakh cuisine is the predominance of meat and flour products, as well as combinations of meat and flour.

The most common meat dish - beshbarmak - boiled in broth, lamb and pieces of rolled dough. "Beshbarmak" in translation means "five fingers". The food is so named because it is customary to eat it with your hands. A large dish with beshbarmak is placed in the middle of the table, the food exudes a unique aroma. The host immediately cuts the meat and serves it to the guests along with the bones. The head of a ram is presented to the most honored guest, who cuts off the ears from it and hands it over to young men, then separates the sky and hands it over to the girls. After that, the distinguished guest passes the pieces of meat cut off from the head to his fellow guests, and then the head moves in a circle from one guest to another. Guests drink beshbarmak with sorpa - a strong broth poured into large bowls. Sorpa with different fillings is one of the most favorite first courses.

Kazakhs also love kuyrdak - a roast made from lamb liver, lungs and meat with potatoes.

Horse meat should be considered a national type of meat among Kazakhs, although at present it is consumed less often than mutton and even beef.

Horse meat is prepared in a variety of ways, including smoked and boiled-smoked. Horse meat, for example, is used to make delicious raw smoked sausages - kazy and muzhuk.

It is typical that meat in Kazakh cuisine is cut and boiled in pieces of 1.5–2 kg, and crushed right before eating, and consumed in its natural form. Dishes from ground meat are practically not used in Kazakh cuisine, with the exception of some modern products borrowed from other peoples.

Kazakhs are great masters of preparing meat for future use. It is harvested in various ways - drying, salting, smoking. Along with meat, offal (lungs, liver, kidneys, brains, tongue) are widely used in Kazakh cuisine.

Kazakh cuisine does not know soups, except for the shurma borrowed from the Uzbeks. It is characterized by dishes that, in terms of their consistency, occupy an intermediate position between soups and main courses. The composition of such dishes includes a lot of meat, dough or grain and a relatively small amount of strong, fatty broth, flavored with fermented milk products.

Peculiar dishes are heh from fish (marinated fish) and heh from meat (marinated meat). Fish fillets (pike perch, hake) are cut into thin slices (3-4 cm long), sprinkled with vinegar, carrots, onions, garlic, cilantro are added and marinated for 30 minutes. Then season with salt, chilled hot vegetable oil and mix well.

For most dishes, food is cut into small cubes, strips, or diamonds. In this case, special attention is paid to the uniformity of the cut, as this creates the optimal condition for correct heat treatment. From the spices used greens of cilantro, parsley, celery, raikhan, which is added in crushed form to salads, hot snacks and main courses.

Floury dishes are widely used in Kazakh cuisine, especially a variety of flat cakes, similar to Uzbek ones, but usually flavored to a greater extent with onions or wild garlic. They are called nan and differ in the form and type of dishes in which they are baked: kazan zhanpai nan (a flat cake the size of a boiler), tabanan (from a taba frying pan). The most common are large wheat cakes (200-300 g each) tokash or tabanan and ak-nan, made from sour dough and used as bread. Ak-nan differs from tabanan in the content of onions or sesame seeds. These cakes are baked in a tandoor. Kavirla flatbreads are a type of Russian crumpets - they are also made from yeast dough, but deep-fried. Two other types of flour products are more original: batsyrsaki (twisted dumplings served with almost all meat dishes) and kazan zhanpay nan (a thin flat cake prepared in a cauldron with almost no oil, by the method of slow baking). Other flour dishes are also widely known: samsa, manty, may-khashan, monpar, etc. Often Kazakhs eat tars - toasted grains, washed down with tea or milk.

In the summer, almost every family prepares ayran - sour milk diluted with water. It is drunk as a soft drink, it is seasoned with various cereal stews. Ayran is also used to make kurt and primshik. Kurt is cottage cheese rolled into balls and dried in the sun, while primshik is fatty crumbly cottage cheese. The favorite drink of Kazakhs is kumis. This is mare's milk, fermented in a special way, known for its taste and medicinal properties. Similarly, a shubaket is made from camel milk.

Tea is popular among hot drinks. It is prepared with baked milk, cream and salt.

The Kazakh festive dinner is peculiar. It starts with kumis, followed by tea with cream, served with raisins, nuts, dried cottage cheese, baursaks (small balls of fried pastry), and only after that are various smoked, salty, boiled horse meat and lamb snacks that are eaten with flat cakes and salads from radish, tomatoes, cucumbers. Then kuyrdak is served, followed by samsa and only at the end of lunch - beshbarmak. It is washed down with kumis, followed by tea again, this time without cream and milk.

Kazakh cuisine recipes

1. Kuyryk-baur (liver with fat tail fat)

The fat tail fat is cut into large pieces, poured with cold water, allowed to boil quickly and cooked for 15 minutes at a low boil. Then put the liver, add salt, pepper and cook until tender, after which the liver and lard are cooled and cut into thin slices. A piece of fat tail fat is placed on each slice. Garnish - tomatoes, cucumbers, peas and onions. Serve sprinkled with herbs.

Liver 150, fat tail fat 50, green peas 25, pickled cucumbers 30, tomatoes 30, green onions 10, pepper, herbs, salt.

2. Kazakh salad

Fried meat, boiled potatoes and carrots, peeled cucumbers and fresh apples cut into thin slices, add green peas and mix everything, then sprinkle with pepper, season with sour cream and mayonnaise sauce, put in a salad bowl, decorate with pieces of meat, apples, scrambled eggs and herbs.

Beef 90, vegetable lard 1.5, egg 1 pc., Potatoes 50, pickled cucumbers 50, carrots 15, green peas 10, fresh apples 35, or dried apples 15, mayonnaise sauce 40, sour cream 15, pepper, greens.

3. Turlietter

Fried meat, boiled chicken, boiled tongue and kazy (sausage) or cold smoked lamb are cut into thin slices, placed on a dish and garnished with sauerkraut, prepared as follows: put chopped onions into squeezed sauerkraut, cut into slices everything is mixed and seasoned with vegetable oil, sugar, salt and pepper.

Beef 60, tongue without a neck 55, kazy, (horse meat sausage) or smoked lamb 35, chicken 55, animal fats 5, sauerkraut 70, pickled apples or carrots 20, raisins or dried fruits 20, onions 15, sugar 5, cottonseed oil 15, pepper, salt.

4. Kazakh roll

The pulp of beef, veal or lamb is passed through a meat grinder with a fine grate, butter, milk, salt, black pepper are added, everything is mixed and again passed through a meat grinder, well knocked out. The prepared mass is spread in a layer of 1 cm on a cloth moistened with cold water. Then, on top, from one edge, sticks of boiled fat tail fat are laid and wrapped with meat chopping, omelet sticks are laid and also wrapped. Continue alternating until the entire roll is wrapped. The prepared roll is wrapped in a cloth, tied with twine, carefully transferred to an elongated pan, poured with meat broth or water, salt, pepper, parsley root, onion are added, allowed to boil quickly and brought to readiness over low heat. The finished roll is cooled under a light press.

Meat 150, milk 30, butter 10, egg 1/5 pcs., Fat tail fat 35, parsley 10, onions 20, black pepper (ground and peas), salt.

5. Kazy (sausage)

Horse meat and lard are cut into strips 2-3 cm wide, 8-10 cm long, sprinkled with salt, pepper, left for 10 minutes, then scraped off the film without touching the fat, washed 4-5 times in cold and hot water, scraped off the mucus again, the intestines are turned inside out and cut into pieces 50 cm long. The pieces are filled with prepared meat and bacon, the ends are tied. Sausages are placed in a cauldron, filled with water. When the water boils, remove the foam, pierce the sausages in several places and continue to cook over low heat for about 2 hours.

Horse meat (flank) 500, horse fat 250, intestine 40 cm, ground black pepper 5, salt 10.

6. Shuzhuk (sausage)

Horse meat is cut into pieces of 300-400 g each, rubbed with a mixture of salt, garlic and sugar, placed in a wooden or ceramic dish and kept in the cold for 3 days at a temperature of 2-4 °. Salted meat is cut into 2 cm cubes, they are stuffed into thin horse intestines, prepared as for kazy, and suspended for sediment for 3-4 hours in a cool room. After that, the shuzhuk is boiled, dried or smoked.

Horse meat 250, horse intestine (thin) 20 cm, sugar 5, garlic, salt.

7. Asyp (roll)

The lamb pulp, lung, heart and liver are cut into pieces or passed through a meat grinder, finely chopped fat tail fat, chopped onions, sorted and washed rice, salt, black pepper are added, everything is mixed well and diluted with cold water. Prepared minced meat is stuffed with processed and thoroughly washed lamb intestines, tied on both sides, then pierced in several places with a needle, dipped in boiling salted water and boiled for about an hour. Serve hot or cold.

Lamb (pulp) 50, heart 50, lung 60, liver 35, rice 35, onions 75, lamb intestines (thick) 50, fat tail fat 50, pepper, salt.

8. Caberga with garnish (lamb roll)

The rib bones are removed from the lamb brisket so that their ends remain in the pulp. The brisket is slightly beaten, salted, sprinkled with pepper, finely chopped garlic and wrapped in a roll, without covering the ends of the ribs, then tied, fried and stewed until tender. When serving, the kabyrga is cut into portions. Vegetables and cabbage salad are served as a side dish.

Lamb 160, pickled cucumbers 50, tomatoes 30, fresh cabbage 30, onions 10, carrots 10, cottonseed oil 5, sugar 2, vinegar 3% 5, garlic, pepper, herbs, salt.

9. Radish with oil

The radish cut into strips is scalded with boiling water, combined with chopped onions and seasoned with vegetable oil, vinegar, salt and pepper, sprinkled with herbs.

Radish 130, onion 15, cottonseed oil 10, vinegar 3% 10, pepper, herbs, salt.

10. Sorpa (broth)

Two pieces of brisket with a bone are placed in an earthen pot, poured with water, salted and boiled over low heat. 10 minutes before readiness add peppercorns, bay leaves, chopped onions and carrots.

Sorpa is served in a bowl. Baursak is served separately.

Beef 220, onions 20, carrots 15, peppercorns, bay leaf; for baursak: wheat flour 35, egg 1/8 pcs., butter 5, table margarine 5, sugar 3, salt.

11. Kespe with meat (soup)

Sauteed carrots, thin homemade noodles are placed in a boiling broth and brought to readiness. 5-10 minutes before the end of cooking, add chopped raw onions and peppers. Serve sprinkled with herbs.

50 beef, 40 wheat flour, 1/2 egg, 20 carrots, 15 onions, animal fat 10, 0.05 pepper, herbs, salt.

12. Ashhy sorpa (soup)

Beef meat is cut into pieces of 10-15 g, salt, sprinkle with pepper and fried in beef or fat tail fat until golden brown; then add finely chopped onion and radish, continue frying, pour in vinegar and a little water, add finely chopped garlic and stew until tender. Bone broth with roots is boiled separately, strained, stews with onions and radishes, fresh tomatoes cut into slices, egg omelet cut into cubes are put into the broth, and all this is boiled for 10 minutes. Sprinkle with chopped herbs when serving.

Beef 170, raw beef fat or fat tail lard 25, radish 25, onion 50, wine vinegar 15, bones for broth 100, roots 20, tomatoes 40, garlic 2, egg 1 pc., Pepper, herbs, salt.

13. Kazakh solyanka

Shredded onions are sautéed in oil, tomato puree is added and the sautéing is continued. Peeled cucumbers and seeds, cut into slices, boil and combine with sautéed onions, chopped slices of boiled meat, tongue, lamb sausage and kazami, pour broth, put pepper, bay leaves, salt and cook for 5-10 minutes. Served with hot custard dumplings and sour cream.

Bones 100, beef 40, lamb sausage 25, kazy (horse sausage) or smoked lamb 25, tongue (beef) 40, onion 40, pickled cucumbers 40, tomato puree 25, butter 15, sour cream 30, pepper, bay leaf ; for dumplings: wheat flour 20, butter 5, egg 1/2 pcs.

14. Kazakh meat (beshbarmak)

Pieces of meat weighing 2-3 kg are cooked over low heat until tender. Then the meat is cut into thin wide slices, poured with broth, shredded raw onions and peppers are added. The dough, prepared as for noodles, is rolled into a thin layer and cut into diamonds (8 × 8 cm), which are boiled in broth. They put boiled juices on a plate, and on them meat with onions and herbs. Broth is served separately in a bowl.

Lamb 220, or beef 250, or horse meat 270, onions 50, greens 5, wheat flour 80, 1/2 egg, broth 150, pepper 0.1, herbs, salt.

15. Kuyrdak (Kazakh roast)

Chopped onions and offal (lung, liver and heart), cut into small pieces, are fried with fat tail fat. Add a little broth, salt, pepper and stew until tender. This dish can also be prepared from beef, lamb or horse meat.

Lung 170, liver (beef) 110, heart 60, fat tail fat 90, onion 40, pepper 0.5, salt.

16. Liver kebab

The liver is cut into rectangular cubes weighing 15–20 g, and fat tail fat - into squares or circles. Lard and liver are mixed together on a skewer and fried over hot coals in the grill, periodically pouring with a solution of salt (100 g of salt per 1 liter of water). Serve sprinkled with herbs.

Liver (beef) 40, fat tail fat 60, greens 10, salt.

17. Lamb barbecue

Cut the lamb into 15 g pieces, salt, pepper, sprinkle with vinegar, mix with finely chopped onions and marinate in an earthenware dish for 5–8 hours. Then the meat is fried on a skewer over hot coals. When serving, the shashlik is sprinkled with onion rings marinated in vinegar and sugar.

18. Kazakh barbecue

The soft part of the mutton (loin, hind leg) is salted and kept for 2-3 hours in a cold place. Then cut into 15 g pieces and string on a skewer. Fried over hot coals in the grill until tender, periodically pouring with a solution of salt and pepper. Sprinkle with finely chopped onions when serving.

Lamb 110, onion 15, pepper, salt.

19. Kazakh basturma

Lamb (loin, hind leg) is cut into pieces, slightly beaten with a hoe, salt, pepper, onions cut into pieces are added, poured with vinegar and marinated for 3-4 hours in a cold place. Fresh or red salted tomatoes and onions, with which the meat was marinated, are placed in the middle of the meat. The meat is wrapped in a sausage-shaped tube, two or three tubes, a whole tomato are strung on a skewer and fried over hot coals, from time to time greasing the meat. Served with green onions.

Lamb 240, onions 60, vinegar 3% 20, lamb lard 5, tomatoes 50, green onions 20, pepper, salt.

20. Fat (brisket)

Meat with a fat layer is removed from the lamb brisket, cut along the ribs into large pieces about 10 cm wide. Each piece is put on a skewer and fried over hot coals in the grill. Salt, garlic and onions are pounded, ground into a gruel. This mixture is poured over an almost finished fat, after which it is fried for another 2-3 minutes. The finished fat is removed from the skewers, cut into thin slices. If the dish is prepared from old lamb, then it is pre-boiled until half cooked.

Lamb brisket 250, onion 30, garlic, salt.

21. Mi-palau

The lamb's head is carefully scorched so as not to damage the skin, the horns are removed, the head is cleaned and thoroughly washed, divided into the upper and lower jaws and boiled over low heat. Put salt, pepper, bay leaf 20 minutes before readiness. The fat tail fat and the liver are boiled separately. The brains are removed from the cooked head. The meat together with the skin is separated from the bones and cut into small cubes. The liver, fat tail fat and the tongue peeled from the skin are also cut. All products are mixed, poured with hot weed (broth), chopped onions, stewed in broth, black pepper are added, sprinkled with herbs.

For 4 servings: head of lamb 1 pc., Liver 150, fat tail fat 100, onion 300, broth 500, black pepper (ground and peas), greens (dill or parsley), bay leaf, salt.

22. Mi-shuzhuk

The brains are poured with cold water and left in it for 1.5–2 hours, then they are cleaned of the upper film and blood stains. The meat is passed through a meat grinder, the onion is finely chopped. The rice is sorted out and washed with cold water. All are mixed, seasoned with salt, pepper and diluted with cold water. Prepared intestines are stuffed with this mince, their ends are tied with twine, several punctures are made and boiled in boiling water.

Brains 200, beef or lamb (pulp) 100, rice 30, onions 55, intestines 50, pepper, salt.

23. Stewed lamb intestines

Cleaned and well-washed lamb intestines are braided in pigtails, poured over with water and boiled. Then put in a frying pan with loose oil, sprinkle with salt, pepper, pour broth or hot water (so that the intestines are completely covered), add tomato puree and stew in the oven until tender. Served hot, sprinkled with sauce in which the guts were stewed.

Guts 250, butter 25, tomato puree 5, black pepper, salt.

24. Kazakh stuffed chicken

The chicken is processed without cutting the abdomen, washed well, the skin is cut along the back and removed from the bones along with the pulp. The meat remaining on the bones is also removed and, together with the lamb, is passed through a meat grinder. Add rice cooked until half cooked, finely chopped and fried onions, washed raisins, eggs beaten with milk, season with salt, pepper, cinnamon, mix well.

The minced meat obtained is filled with the skin removed from the bones, tied with twine, poured with salted water or broth and boiled over low heat until tender. After boiling, the chicken is cooled in the same broth, the twine is removed. When serving, the chicken is cut into slices.

Chicken 250, lamb (pulp) 75, rice 15, raisins 5, eggs 1/5 pcs., Milk 45, onions 35, butter 10, cinnamon, pepper, salt.

25. Duck in Almaty style

The processed duck is chopped into pieces, sprinkled with salt, black pepper, placed in an enamel pot and poured over with beer. Leave to marinate for 8-12 hours in a cool place. A saucepan with duck in the marinade is put on fire, allowed to boil quickly, and then boiled over low heat for about an hour. Then the duck is removed from the marinade, each piece is fried in ghee and brought to readiness in the oven. The apples are washed, cut into 4–6 pieces, cored and simmered in butter. Prepared apples are served along with duck drizzled with marinade juice in which it was cooked.

Duck 400, beer 125, ghee 15, apples 175, butter 15, pepper, salt.

26. Palau (Kazakh pilaf)

Option I. Onions are fried in a cauldron, lamb pulp, salt, pepper, carrots, cut into strips, are put in and fried. Then add finely chopped dried apricots, washed rice, fry so that the middle turns out to be a slide, pour water (for 1 kg of rice - 1.5 liters of water), cover with a lid and cook until tender. During cooking, pilaf is pierced to the bottom with a paddle in several places for even distribution of fat. You cannot stir pilaf during cooking.

The finished pilaf is gently mixed with a jelly.

Lamb 80, rice 100, lamb lard 40, onions 30, dried apricots or dried apples 15, carrots 40, pepper, salt.

Option II. Cut the lamb into cubes, stew in fat until half cooked, add salt, ground black pepper, carrots, cut into strips. Stew for 10 minutes, then add onions, cut into rings, and after 5 minutes add washed rice. The head of garlic is washed and whole (unpeeled) is pushed in the middle to the bottom, adding a little water, bay leaf and brought in the oven until tender.

Lamb 100, margarine 20, carrots 75, onions 60, garlic 30, rice 100, bay leaf, ground black pepper, salt.

27. Palau-lobo (pilaf with radish)

In hot lamb fat, chopped onion and lamb chopped into small pieces are fried, sprinkled with salt and pepper, then radish chopped into strips and scalded with boiling water are placed. On top of a slide, poured rice pre-sorted, washed and soaked for 1-1.5 hours in salted water, fill everything with water so that the rice is covered by 2-3 cm. low heat, bring to readiness. You cannot stir pilaf during cooking.

Lamb 125, onion 75, radish 125, rice 125, lamb fat or other animal fat 50, black pepper, salt.

28. Manpar (rags with meat)

Knead the dough from flour, water and salt, like for noodles, cover it with a damp towel, let stand for 1.5–2 hours. Then they tear off thin pieces from the dough with two fingers, lower them into a kettle of boiling salted water and cook until they rise. Ready dumplings (rags) are thrown into a colander, washed with boiled water.

The lamb and beef pulp is cut into small cubes and fried with chopped onion in hot lamb fat. Then salt, add chopped into strips, pre-scalded radish, fresh tomatoes cut into slices, chopped garlic, pepper, bay leaf, a little broth and stew. After that, put the diced potatoes, pour in the remaining broth and bring the sauce to readiness. When serving, preheated dumplings are placed in a deep dish, poured with meat and vegetable sauce, omelet cut into strips is spread on top, sprinkled with chopped herbs.

For the dough: wheat flour 110, water 50, salt; for the sauce: meat 150, lamb fat or ghee 25, onions 50, tomatoes 100, radish 160, potatoes 75, meat broth 500, garlic, herbs (parsley and dill), bay leaf, black ground pepper, salt;

for omelet: egg 1 pc., milk 20, butter 5.

29. Caspian-style chebureks

Fish fillet is passed through a meat grinder along with onions, salt, black pepper, a little fish broth or water are added, everything is mixed. Knead the dough from flour, water and salt, divide it into pieces of 40 g each, roll it out in a thin circle. They put minced fish in the middle, pinch the cheburek in the form of a crescent. Fried in a lot of vegetable oil. Served hot.

Fillet of pike perch or other fresh fish 125, onion 55, vegetable oil 5, pepper, salt; for the dough: wheat flour 80, water 40, salt.

30. Belyashi

Cakes are cut from sour dough, minced meat is placed in the middle of each, the edges of the dough are pinched, as for pies and, having given them a flat shape, are fried. Minced meat is prepared like this: the meat is passed through a meat grinder along with onions, salt, pepper, water are added and mixed.

Wheat flour 80, water or milk for dough 40, yeast 2, sugar 2, fatty beef 110, onion 20, water for minced meat 15, animal fat 15, pepper, salt.

31. Baursak (dough product)

Sour dough is prepared in water and yeast, adding sugar and salt. After proving, the dough is kneaded and rolled out in the form of sausages, which are cut into 15 g pieces, rolled into balls and fried in fat.

Wheat flour 75, yeast 1, salt 1,sugar 5, animal fat 15.

32.Datelman (Dungan noodles)

Knead the dough of medium thickness, leave it for 3-4 hours for proofing, then knead and moisten the surface with an aqueous solution of soda. After the dough comes up, knead it again, moistening it with a solution of soda, “roll out a long tourniquet. Taking the tourniquet by the ends, pull it by weight, tying a knot after each drawing. The operation is repeated until the tourniquet becomes uniform in thickness. The dough prepared in this way is placed on the table and pulled out again, noodles are cut 2 mm thick and 1–1.5 m long. Then the noodles are boiled, washed with cold water and seasoned with vegetable oil. The meat is cut into thin cubes, fried in fat with chopped onions, seasoned with salt, red pepper, finely chopped garlic, vinegar, broth is added and brought to readiness. Before serving, the noodles are heated, placed in a deep plate; put the cooked meat with juice on top.

Beef 110, vegetable oil 10, onion 20, garlic 1, ground red pepper 2, vinegar 3% 15; for the dough: wheat flour 130, including 10 for dusting, soda 2, vegetable oil 2, water for kneading dough 70, broth (bone), salt.

33. Dungan noodles (special order)

The dough is prepared in the same way as for datelman noodles, but at the request of the consumer, noodles can be prepared in different thicknesses and shapes. When serving, the warmed noodles are placed on a plate, poured with meat sauce with radish, and an omelet, cut into the form of noodles, is placed on top.

Beef 160, wheat flour 150, animal fat 15, onion 25, garlic 1, vinegar 3% 15, egg 1 pc., Butter 5, red pepper 2, radish 50, drinking soda 2, salt.

34. Balish (pie)

Cut the lamb pulp into cubes, mix with raw rice and onions, season with salt, pepper, pour in a little water. On sour cream with butter, adding salt and sugar, knead the butter dough, roll it out in the form of cakes 1 cm thick, put on a frying pan or baking sheet, spread the minced meat on the dough, and thinly sliced ​​pieces of raw chicken on it and cover with a second cake of dough. The edges of the cakes are pinched. During baking, broth is periodically poured through the punctures in the dough. Serve hot.

Flour 100, butter 20, sour cream 30, sugar 5, egg 1/4 pcs., Lamb 110, chicken or other poultry 100, rice 15, onion 20, pepper, salt.

35. Manty with lamb (dumplings)

Fatty lamb is cut into small cubes, mixed with chopped onions, cold water, salt and pepper are added. The steep unleavened dough is divided into pieces weighing 20 g each, rolled out into thin round cakes so that their edges are thinner than the middle. Put the minced meat on the cake and pinch the edges. Placed on greased cascan grids. Cascans with manti (5-6 pcs.) Are placed over a kettle with boiling broth or water, covered with a lid on top and steamed for 30 minutes. Manti is served, sprinkled with broth with vinegar and pepper.

Flour 75, mutton 180, onion 60, ghee 5, vinegar 3% 25, ​​ground red pepper, salt.

36. Manty with pumpkin (dumplings)

Cut the pumpkin into small cubes, add finely chopped bacon, lightly salted onions, pepper, salt. The rest of the manti is prepared in the same way as the manti with lamb (description above).

Wheat flour 100, pumpkin 180, fat tail fat 50, onion 40, pepper 0.5, salt.

37.Somsa in Kazakh

In hot salted water, knead the dough, not cool, then divide it into pieces weighing 100 g each and roll out the flat cakes, on which the cooked minced meat with onions is placed. The edges of the cake are pinched, giving the products a triangular shape, after which they are greased with an egg and baked in a tandoor or oven.

Wheat flour 70, butter 12, water for dough 20, egg 1/10 pcs., Liver or minced meat (ready-made) 135, onion 15, salt.

38. Radish sai

The peeled radish is cut into strips, poured over with boiling water, mixed with chopped carrots and chopped onions, seasoned with vinegar, salt and vegetable oil, refried with red ground pepper, sprinkled with chopped herbs.

Radish 150, carrots 35, onions 35, vegetable oil 15, herbs (parsley or dill), red pepper, salt.

39. Baursak from cottage cheese

Knead curd, grind, mix with butter, eggs, flour and salt. From the resulting dough, balls a little more than a hazelnut are molded, boiled in boiling water for 5-7 minutes, dried on a sieve, breaded in flour and fried in oil until golden brown. When serving, sprinkle with icing sugar or sour cream.

Cottage cheese 125, egg 1 pc., Butter 10, flour 40, ghee or sunflower oil 20, salt; for the dough: wheat flour 125, butter 25, hot water 35, salt;

for the filling: lung 175, heart 75, liver 65, onion 55, meat broth 35, flour 3, pepper, salt.

40. Domolak baursak (dough product)

Katyk (curdled milk) is mixed with melted lamb lard, yeast, flour, salt are added, the dough is kneaded, allowed to stand for 30 minutes and rolled into finger-thick sausages, cut into 1-1.5 cm pieces and fried in melted fat tail fat.

Wheat flour 125, melted mutton fat 30, katyk (curdled milk) 125, yeast 5, melted fat tail fat or a mixture of lamb fat with sunflower oil 90, salt.

41. Bidaykozhe

Wheat grains are sorted out, dried on a sheet in the oven, sprinkled with water and pounded in a wooden mortar. The separated skin is sifted out, and the refined grain is poured with a mixture of milk and water, salted and boiled until the grain is ready. Then it is cooled, leaven (ayran) is added and kept at room temperature for 36 hours, after which it is filtered. The thick part is used as porridge, and the liquid part is used as a drink.

Wheat grains 125, water 900, milk 300, ayran 125, salt.

42. Tary-kozhe (drink)

Millet is dried on a baking sheet or in a well-heated cauldron (allowed to brown), but not fried, slightly pounded, poured with a mixture of milk, water and boiled until the millet is completely boiled. Then it is cooled to 30–35 °, ayran is poured in and kept at room temperature for 36 hours. Serve as a drink or as a cold soup.

Millet 125, water 900, milk 250, ayran 125.

43. Ball-kaymak

Pour sour cream into a deep frying pan or stewpan and boil it, stirring until a layer of oil forms on the surface of the sour cream. When boiling sour cream, add honey or sugar, then add flour to the sour cream, stirring well, and boil again for 10 minutes. Serve hot.

Sour cream 200, wheat flour 10, honey 20.

44. Kuyman (pancakes)

Pour flour into a saucepan and gradually, stirring thoroughly, pour in warm salty water, and then introduce raw eggs and beat well with a jelly. Fry pancakes (kuiman) in a pan. Sprinkle with butter.

Wheat flour 30, egg 1 pc., Butter 10, water 70, salt.

45. Tokash (Kazakh flatbread)

Dough is prepared from flour, water, yeast and salt, allowed to rise in a warm place, then it is divided into 4 parts. Each is well minced in flour, a cake is formed, a small depression and pricks are made in the middle of it. They are baked in a tandoor or in a greased frying pan in the oven. Tokash is prepared in a different way: first, it is boiled in salted boiling water, then browned in the oven.

Wheat flour 160, yeast 5, fat 5 (if the cake is baked in the oven), salt.

46. ​​Ayran

Milk is brought to a boil, cooled to room temperature, sourdough (yogurt, kefir or sour cream) is added, stirred, poured into glass jars or ceramic cups, closed and left to ripen for 5-6 hours.

Milk 250, starter culture 50.

47. Rimshik

The stomach of a young sheep (lamb) is thoroughly cleaned, washed, dried. Then milk mixed with yogurt is poured into it, kept for about a day at room temperature. The resulting sourdough (mike) is placed in boiled and cooled milk to 30–35 °, stir well and simmer until a brown curd clot is formed. The serum is drained, and the rimschik is squeezed out in a bag of coarse calico or triple gauze.

Milk 1250, Mike sourdough 35.

48. Sarah rimshik

The milk is boiled, at the time of boiling, ayran is poured in and continue to boil until the whey is completely separated. Then part of the whey is drained and boiled until the curd turns light brown. The thickened mass is wrung out and dried in the sun.

Milk 250, Ayran 250.

49. Sarsu

The whey obtained after making rimshik or cottage cheese is boiled in an enamel bowl over low heat until a thick, viscous mass is obtained. Then they are cooled to 40 °, cakes are formed and dried in the sun or in a well-ventilated area. Sarsa is consumed either independently or as a semi-finished product, ground into powder and mixed with meat dishes.

Cuisine of the peoples of the world ... Sounds tempting, intriguing, doesn't it? Especially if among the products from which national dishes are prepared, there are many unusual for our table and stomach. But it's always interesting to find out what they eat on the other side of the world. Or at least in a neighboring state. This article is a small guide to the cultural culinary traditions of one of the Central Asian countries.

National flavor and life

The topic of our conversation is Kazakh cuisine. If we compare the history of the life of the Central Asian peoples, their way of life and customs, cuisine and methods of cooking, then the Kazakhs stand somewhat apart from other nationalities. They led a nomadic way of life until the 19th century, the nationality itself was formed only at the end of the 16th century. The ancestors of today's Kazakhs are Turkic-speaking tribes. And the Kazakh cuisine, the culture of processing, storage, preparation and preparation of food were associated with the peculiarities of people's everyday life. They used horse meat, camel meat, lamb, beef and dairy products as the main food raw materials: cheeses, koumiss, various types of milk. The national Kazakh cuisine was initially extremely poor in vegetables, grain crops, and herbs. Even the first courses as such - soups, borscht and other things - have not been prepared before. Indeed, in addition to food, the Kazakhs did not have the necessary kitchen utensils. Sacks of mutton and mare skins served as "dishes" for the hostesses, where milk for kumis sour, cheeses were kept and meat was cooked. Kazakh cuisine began to include fried food only in the 18th century, when cast-iron cauldrons and pans appeared in the household of the people.

Features of eating food

So, initially the Kazakh table consisted of boiled meat and various types of fermented milk products. In addition, the traditionally nomadic people stored up a lot of semi-finished meat products that would be well preserved in the hot and arid steppe climate. Therefore, the national Kazakh cuisine is various types of smoking, drying, salting separately meat, preparation of sausages, offal. The Kazakhs never drank fresh milk and do not drink it mostly to this day. On the other hand, dry milk concentrates, cheeses, and sour milk are eaten all the time. So, if we use modern terminology, the national dishes of Kazakh cuisine are mainly cold table dishes. And only at the beginning of the 20th century, when the people switched to a stably sedentary lifestyle, did the people have more varied food - using flour, dough (flat cakes, beshbarmak, manty, etc.), vegetables, herbs. At the same time, there are active culinary borrowings from neighboring peoples - Tajiks, Uzbeks, Dungans and others, whose cuisines were more than one hundred years old and were extremely diverse. The Kazakhs were also influenced by Russian culinary traditions - cooking potatoes, carrots and radishes, salads from cucumbers and other fresh vegetables. And the table of a modern Kazakh family is filled with a variety of dishes of international cuisine.

Lamb brisket with radish: ingredients

So, you already have an idea of ​​what Kazakh cuisine is. Her recipes, of course, are somewhat exotic for us. But let's try to cook a couple of dishes from those foods that are familiar to our stomachs. After all, you will definitely not bring horse meat home from the market! But one and a half to two kg of lamb brisket with ribs will be what you need. And we will cook with you a meat delicacy called "Kabyrga". In addition to a good piece of lamb, you will need a large radish, 3-4 onions, and a head and a half of garlic. The food is quite spicy in taste, because at least 1 teaspoon of ground black pepper (or more is possible) or one and a half to two hot pods is put in it. Kazakh dishes are mostly fatty. Therefore, for a kabyrg, you need from 100 g of ghee lamb lard (you can replace with half a glass of sunflower oil, but the flavor of the food will no longer be the same) and one and a half glasses of rich meat broth.

Preparation

We begin to conjure over food with the preparation of meat. It should be a solid layer, of a fairly regular rectangular shape. Leave a piece of bones no more than 4 cm on one side of the brisket. Beat off the meat. Mix pepper and salt, chop the garlic, rub the lamb with this mixture. Roll it into a roll, securing the edge with the bones. To be sure that the meat does not unwind, tie it with a harsh thread. Put fat or butter in a deep frying pan or cauldron, heat well and put the roll in it. Fry well on all sides, then pour in the broth, reduce the heat to low and simmer for about an hour, not forgetting to turn over. During this time, peel the onion and radish, cut into cubes and put the vegetables in the roast about 15 minutes before stewing the meat. They will serve as a side dish. Free the finished roll from the threads, cut into portions and serve both hot and cold. Very satisfying and tasty!

Shish kebab in Kazakh (toast)

We can hardly find a person who would have a negative attitude towards kebab. And there are many recipes for cooking. We will now discuss one of the ways. The dish, as you understand, is again meat, and again from lamb. Take a good piece of pulp, you can also brisket. Be sure to need young lamb - it is juicier and more tender, which means it tastes better. Cut it into several wide strips along with the fat along the rib bones. String on skewers or skewers, grill over charcoal. When the toasts are almost fried, they should be removed, rubbed well with a mixture of a teaspoon of salt, chopped onion and garlic. Then put it back on the skewers and fry until soft. Lamb cooked in this way turns out to be very aromatic, literally melting in your mouth. Delicious toast! Cut the lamb into thin strips and serve!

Whey semi-finished product

A very interesting and useful product will turn out if you use the Kazakh recipe for making sarsa. What it is? A kind of "extract" from whey and buttermilk. Let's say you made homemade cottage cheese and whipped butter. Or bought whey and buttermilk on the market (10 liters, less does not make sense). Drain both food items into a cast iron or large enamel saucepan. Put it on low heat and boil the liquid until the contents begin to thicken and become viscous. Allow the mass to cool slightly, and then form cakes from the boil. Dry them in the oven. Sars-flatbreads can be eaten as an independent product, very tasty, by the way. Can be chopped and added to baking dough, white sauces and gravies. To enhance the taste of the product, add salt while cooking.

Curd balls

Curd cheese can be a great ingredient in many delicious dishes. One of them is called completely incomprehensible - baursak. In fact, these are curd balls prepared in a special way. Take half a kilogram of a fermented milk product, 2 chicken eggs, 75-80 g of butter or margarine, 2/3 cup of sifted flour, salt, ground pepper to taste and vegetable oil for frying. How to make balls: mash and rub the cottage cheese through a sieve. Beat eggs and stir in curd. Mash the oil and add to the workpiece. Add flour, salt and pepper, knead thoroughly. Take a little of the resulting dough and roll into small balls. Throw them into a saucepan with boiling water, boil (the balls should float), remove with a colander, spread on a sieve to dry. Now dip each in flour and fry in hot oil in a cast iron, so that the balls form a golden crust. Serve hot with sour cream or cold. As you can see, Kazakh national dishes can be quite acceptable for Europeans!

Delicious dessert

Curd balls or baursak can be prepared not only salty, but also sweet. To do this, in addition to salt, put sugar and a little vanilla in the cottage cheese. You can add pieces of candied fruits, nuts, raisins. Or dried fruit. Next, cook the sweet balls in the same way as the salted ones. After frying them, cool slightly and roll in powdered sugar. Well, very, very tasty!

Meat and dairy products are the basis of Kazakh cuisine. The richness and variety of the festive table is judged by the abundance of meat dishes. The peculiarity of the Kazakhs' way of life has left an imprint on the methods of cooking meat. Like most nomads, cooking has always been preferred in Kazakh cuisine. In addition, great importance was attached to the recipes for the blanks. During the slaughter season, part of the meat was harvested for future use: it was salted, dried, smoked. Meat preparations were mainly prepared from horse meat (kazy, shuzhuk, zhaya, zhaya, karta). Probably the most famous Kazakh dishes are lagman, manti, besbarmak, kuardyk, samsa, baursaks. The famous besparmak (beshparmak) in translation means 5 fingers, since the Central Asian peoples have eaten with their fingers from time immemorial. This dish is made from lamb, horse meat and beef. Pieces of meat are dipped into a cauldron, cooked over low heat until tender, vegetables (potatoes, onions) and dough cut into squares are added. The finished dish is laid out on a lagan (flat dish), pieces of meat are placed on top, onion rings simmered in fat are placed on it, boiled potatoes can be placed along the edges of the dish. Another famous dish of Kazakh cuisine is kuyrdak. For its preparation, fat tail fat or fatty lamb is cut into cubes, fried, add the heart, kidneys, liver, chopped onions, salt and pepper, pour in a little broth and bring to readiness. Ready kuyrdak is served in a deep plate, sprinkled with herbs on top. Taba-nan cakes are usually served with kuyrdak. For the same reason - the way of life of the Kazakhs - from dairy products, preference was given to those products that could be stored for a long time. Bread was most often baked in the form of tortillas. Baursaks were popular among baked goods. Kumis, shubat, ayran and tea have always been favorite drinks. Tea was boiled in cast-iron jugs, later in samovars.

In the section "Kazakh cuisine" 61 recipes

Goose beshbarmak

A goose carcass is not only baked in the oven. You can cook delicious beshbarmak from a goose. Of course, the meat turns out to be soft and juicy, because it is cooked over low heat for 2-3 hours. The finished broth becomes saturated with such cooking, with an unusual taste. ...

INTRODUCTION 3

1. NATIONAL KAZAKH CUISINE .. 6

1.1. The value of the national Kazakh cuisine. 6

1.2. Features of preparation and storage. 12

1.3. A set of vitamins in the national Kazakh cuisine. 15

2. TECHNOLOGY OF COOKING KAZAKH DISHES .. 17

2.1 Technological maps of dishes. 17

2.2. Algorithms for cooking. 19

CONCLUSION. 40

Every Kazakh regardless of place

residence must know the language and

traditions of their people.

Nursultan Nazarbaev,

President of the Republic of Kazakhstan

Today, over a million ethnic Kazakhs live in Russia. Most of them are concentrated in regions bordering Kazakhstan. The concept of "diaspora" is applicable to them with reservations: for the most part, these are the descendants of the Kazakhs who traditionally inhabited these lands. In the Urals, Kazakhs lived mainly in the Orenburg region, the Volga Kazakhs settled in the 18th century in the Lower Volga region. In the southern part of Altai, as a result of the partial resettlement of Kazakhs in the late 19th - early 20th centuries, a Kazakh ethnic enclave appeared. 30 thousand Kazakhs live in Moscow and St. Petersburg.

The multinational Astrakhan region has always been able to find a common language with its closest neighbors. For modern Russia, this skill has also become politically important, since often the Russian delegation in neighboring countries is represented by politicians, businessmen and scientists of the Astrakhan region.

Along with this, the issue of Kazakh traditions, the peculiarities of the national Kazakh cuisine, the significance of the national Kazakh cuisine is topical.

National characteristics and traditions are firmly preserved in the Kazakh national cuisine. It has long been based on livestock products - meat and milk. Later, with the development of agriculture, Kazakhs began to use flour products.

All Kazakh cuisine for a long period was based on the use of meat and milk. Horse meat and lamb, mare, sheep, cow and camel milk and products of their processing (early ripening curd cheeses, koumiss).

The development of Kazakh cooking went in the direction of developing such semi-finished products from meat and milk that could survive for a long time in nomadic conditions and at the same time were tasty and did not become boring with frequent use.

This is how the production of smoked, salted-smoked and smoked-boiled semi-finished products from various parts of horse meat (horse sausages), fried from mutton and lamb liver, arose and developed. The production of fermented milk semi-finished products and products - kumis, early ripening cheeses, kurta, sarysu - has become widespread. They are not only lightweight, transportable and non-perishable during long-term transportation, but also convenient for cold consumption.

Farming products were later included in the Kazakh menu. The first grain that became known to the Kazakhs and took the main place in their cuisine as a national cereal was millet. Then other agricultural products appeared - mainly grain (wheat, rye) and flour from it.

So, by the end of the XIX - beginning of the XX century. a characteristic feature of the Kazakh cuisine and the Kazakh national table has developed - the predominance of meat and flour products and combinations of meat and flour in the main national dishes, a classic example of which is Kazakh meat. At the same time, the use of various processed products of mare's and sheep's milk - kumis, kurta, ayran, sarysu and irimshik - has somewhat receded into the background.

Kazakh cuisine did not develop in isolation, much was borrowed from the neighboring peoples of Central Asia - Uzbeks, Tajiks, Dungans, Uighurs. This borrowing concerned, first of all, the preparation of fried meat dishes (using oil) and more complex meat and flour products (samsa, manti), as well as the use of certain products (tea, fruits, melons and gourds), which have become more widely used in the diet of Kazakhs. From Russian cuisine in the XX century. Kazakhs borrowed the daily use of vegetables (especially potatoes, carrots, cucumbers, radishes, most often used in the form of salads), as well as the use of eggs and chicken meat, which, with the development of poultry farming on the basis of grain farming, became traditional products in Kazakh cuisine.

However, neither technological borrowing, nor expanding the range of products, in principle, changed the main national features of Kazakh cuisine, its specifics, but only made it more diverse.

1. NATIONAL KAZAKH CUISINE

1.1. The value of the national Kazakh cuisine

From time immemorial, Kazakh cooking has been distinguished by a peculiar technology. The peculiarity of the way of life of the Kazakh people has left an imprint on the methods of cooking. In traditional Kazakh cuisine, preference has always been given to cooking. It is this process that makes it possible to obtain soft and delicate flavor nuances of meat, gives it juiciness and aroma.

A large place was given to the preparation and long-term storage of products. During the slaughter of cattle, part of the meat was harvested for future use, for which it was salted, dried, sometimes smoked, delicacies were prepared mainly from horse meat - kazy, shuzhuk, zhaya, zhaya, karta, etc.

Milk and dairy products were widely used. Preference was given to fermented milk products, since it was easier and easier to preserve them in the conditions of nomadic life.

Bread was most often baked in the form of flat cakes; of baked goods, baursaks were and still enjoy the greatest popularity.

Kumis, shubat and ayran have always been favorite drinks; tea occupied a special place.

Ancient utensils were made of leather, wood, ceramics; every family had a cast-iron cauldron where food was prepared. Tea was boiled in cast-iron jugs, later in samovars.

The Kazakh cuisine is characterized by such dishes, which, in their consistency, occupy an intermediate position between soups and main courses. This is the Kazakh national dish. It contains a lot of meat, dough and a relatively small amount of strong, concentrated, fatty broth. Another characteristic feature of Kazakh cuisine is the widespread use of by-products (lungs, liver, kidneys, brains, tongue). At the same time, parts of the meat such as the saddle (back) are cooked neat, almost exclusively by roasting (in the past, in coals).

Horse meat should be considered a national type of meat among Kazakhs, although nowadays it is consumed less often than mutton and even beef. It is from horse meat that national products such as goats, karta, shuzhuk, etc., typical for Kazakh cuisine, are created. The names of most meat dishes are not associated with the composition of raw materials or the method of preparation, but with the names of the parts into which the horse carcass is cut in accordance with national traditions. Such are kabyrga, toast, zhanbaz, zhaya, zhaya, kazy, sur-et, beldeme, etc. Various cakes are called nan (bread) and differ in the shape and type of dishes in which they are baked: Kazakh zhanpay nan (flat cake in the size of a cauldron ), taba-nan (from the taba frying pan).

The modern Kazakh table, of course, is not limited to national dishes alone. It is much more varied in the composition of products, since along with meat it includes fish, vegetables, various cereals, fruits, and canned foods.

Kazakh cuisine is famous for its peculiar softness and tenderness of taste. It strictly doses spices, differs in the duration of the cooking process at low boiling, which gives the product a special juiciness and softness.

First courses in Kazakh national cuisine are prepared mainly in meat broth with the addition of various products, as well as in diluted whole and sour milk. Lamb, beef, horse meat and camel meat are widely used, as well as the bones of these animals, with the exception of horse meat, since the broth thus acquires an unpleasant taste and smell. Fish for the preparation of first courses is used to a limited extent - mainly for cold soups. Soups are served with homemade noodles, salma, dumplings. The peculiarity of cooking first courses in Kazakh is frying cereals with butter or margarine. Such processing increases the ability of cereals to cook quickly and improves their taste.

Second courses are prepared mainly from various meat products (lamb, beef, horse meat, camel meat, saiga meat, poultry). Moreover, they are combined with vegetables, cereals, flour products or consumed in their natural form - in the form of barbecue. Some second courses are prepared from fish and vegetables.

Flour products occupy a large place in the Kazakh national cuisine. Moreover, in some cases, they can form the basis of a particular dish, in others they can only be a culinary addition to meat. For their preparation, flour of the highest grades is used.

Horse meat, as already mentioned, is used to produce delicious traditional Kazakh dishes - kazy, shuzhuk, zhaya, zhaya, karta, sur-et. For their production, chilled or defrosted meat, non-fatty rectum and intestines of the large section, subcutaneous or internal fat, fat tail fat, table salt, granulated sugar, black pepper, intestinal casings and twine are used.

Sweet food usually rounds off lunch, dinner or breakfast. The assortment of sweet dishes is very diverse, but Kazakh national sweet dishes have their own ancient history and their own nutritional and taste characteristics.

Kazakh dastarkhan is rich in hot and cold drinks: tea, kok-shay, sheker-shay, suyk-shay, soft drinks “Shie”, “Sairan”, “Urik”, “Alma”, “Issyk”. Tea is especially revered. This drink is prepared with special care and love.

Flour confectionery products have long been used in Kazakh cooking. They are usually prepared with the addition of milk, sour cream, katyk, fat, eggs, sugar, water, aromatic and coloring substances to flour, which gives them a high nutritional and taste value, as well as calorie content.

The national cuisine of Kazakhstan was formed under the influence of the cuisines of the peoples of Central Asia. Thanks to the large Russian population, in Kazakhstan you will find many elements of Russian cuisine. In general, Kazakhs are very friendly and hospitable people. The guest is always seated in a place of honor. First, drinks are served - ayran, kumis, or shubat. Then tea time comes. For tea with cream you will be offered the most delicate "baursaks" (small deep-fried donuts), "kurt" (small balls, the size of an apricot, made from dry cottage cheese), "irimshik" - Kazakh semi-hard cheese.

After tea drinking, on the table, or rather on dastarkhan , they put on traditional Kazakh snacks, mainly from meat. Most Popular:

• "Beshbarmak" (translated as five fingers - lamb, beef, or horse meat, with rolled and boiled pieces of dough, sometimes with salad);
• "Kabyrga" (lamb brisket with a vegetable side dish);
• "Zhaya" (dried or smoked horse carcass loin);
• “Stings” (a strip of meat tenderloin located at the level of the nape of a horse carcass, and smoked on a juniper);
• "Shuzhuk" (gut filled with salted meat cubes, which is cooked immediately before consumption);
• "Kazy" (the most respected and delicious horse meat dish).

By the abundance of meat dishes, they judge the wealth and well-being of the owner of the house.

After the guests have had a snack, it's time to eat. The turn of the hot dishes comes. And here the matter, also, is not complete without meat. Boiled meat, in large pieces, is placed on the table. Further, according to the ritual, the owner distributes it among those present. So, for example, the drumstick and pelvic part are given to the elderly, the brisket is given to the son-in-law and daughter-in-law, the neck part to young girls, and the guest of honor gets a mutton head prepared in a special way. You will also be offered an interesting dish - "kuyrdak" (fried pieces of heart, liver, lungs and kidneys). In addition to this, there are “kespe” (Kazakh noodles), “sorpa” (meat broth), “sirne” (fried lamb with potatoes), “palau” (pilaf), wheat cakes. Round off the meal, in Kazakh national cuisine , kumis, tea, or milk.
Welcome to hospitable Kazakhstan and bon appetit to everyone!