On the eve of the Nauryz holiday, I would like to acquaint many with some national and very delicious dishes In Kazakhstan. Passed photos and recipes on the Internet.
Many dishes tried themselves and more than once, very much, some of them are preparing at home often.
National Dastarkhan from natural products: Irimshik, Hem, Balkaimak, Sarah May, Koumiss, Schubat, Nauryz, Kaza, Map, Zhaya, Sur Et, Ostalgan, Kuyryk- Bauwr, National Pellet, Baursaki, Beshbarmak, Kudak, and DR . Dishes to choose from.
1.Kyrdak:
Cooking method:
one beef light
half beef liver
half beef heart
200 grams of Kurdnya Sala
4 medium potatoes
2 major bulbs
two glasses of beef broth
lavrushka - a couple of leaves
salt, pepper, greens
cut off the sub-products on cubes, 1.5x1.5 cm. Onions and potatoes as well. Kurdyuk smaller.
In the preheated cauldron to lay out Kurdyuk. Cut out fat. Shkward remove.
In a boiling fat, put the heart and fry it 15 minutes. After frying the heart, take out, set aside. Meanwhile, in the remaining fat, fry lung. After 15 minutes, it is also postponed. Stay in the cauldron liver. Fry 10 minutes. Add to the liver heart and light, chopped onion. Fry 10 minutes. Pour broth. Stew 15 minutes. Add salt and pepper to taste. Share potatoes, grieving on a weak heat with a closed lid for about 20 minutes. In the firefoot shot from the fire, put a couple of laurels leaves, when the dish is filled with greens.
2. Beshbarmak 
Cooking method-
Meat can be taken anyone who is used to (beef, horse, lamb, better young). Boil meat, without bones, you can ribs, and everything, let it be boiled for an hour 2. Then knead the dough (the dough - a quarter of a glass of ice water, 1 egg, slightly salts and a glass of flour. I finish on the table, slumbering flour - the dough must be very Cool.) And roll big circles, thin, but as who love). Then cut these circles to rectangles 10x15cm. It is desirable that these rectangles snake a little. Then simply remove the boiled meat, into the broth from meat, boiling the dough and until it float, cook for about 5 minutes. But not all the dough is a bunch, but on a little put on and take it out on a large dish, then on top of this test, cut the boiled meat with pieces with Polkulaka, and a little bit from above the broth (sorp) and on top if there is also a bows with half rings and greenery-mmm-sodium. You can make another type of sauce onions cut and pour a bit of broth + pepper black and greens and water with this beauty! Some who are in contemporary add boiled potatoes and look around the plates, as in the photo approximately. If there is also a kaza (horse sausage) in general, beauty. Plus, a sorph (broth) is poured into the pile and serve everyone to Beshbarmak. And it is better to cook on an open fire, and in specials. Queen is very tasty and in Kazakh.
3. Baursaki
Cooking method:
Of yeast dough Make sausages, cut into pieces, roll the balls from them, give a distance of 15 minutes and then fry in a deep fryer in a large amount of vegetable oil, stirring the noise when they are shoved. Not dietless of course, but very tasty.
4. Bauyr-Kuyryk
Kuyryk-Baur (Liver with Kurdnya Salom)
Kurdnya fat is cut into large pieces, poured with cold water, allow it quickly boil and boil 15 minutes with weak boiling. Then they put the liver, add salt, pepper and boil until prepared, after which the liver and fat are cooled and cut into thin slices. Each slice is laying a piece of curd bass. Garnish - tomatoes, cucumbers, polka dots and onions. Served by sprinkling with greens.
Liver 150, Salo Kurdyuchnoy 50, green pea 25, Salt 30 cucumbers, Tomatoes 30, Onions Green 10, Pepper, Greens, salt.
5. Kaz (Konina sausage) - very tasty sausage!
The horse and the fat are cut by strips of 2-3 cm wide, 8-10 cm long, pepper, pepper, leave for 10 minutes, then scrape the film, not the touch fat, washed 4-5 times in cold and hot water, the mucus scrape again, the intestines are turned off and cut 50 cm with slices. Slices are filled with prepared meat and lard, the ends are tied up. Sausages are put in the boiler, poured with water. When the water boils, remove the foam, skew sausages in several places and continue to cook on a weak heat for about 2 hours.
Konified (Pashin) 500, Salo Konsky 250, gut 40 cm, black ground pepper 5, salt 10.
At the carcashed horse, the ribs are cut off with meat and give blood to drain within 5-7 hours. The intestines are well washed and kept in salt water for 1-2 hours. Slightly faded kases are cut by strips along the ribs. Cut the intercostal fabric should be a sharp knife, removing the cartilage and without recking the fat. Prepared meat salted, pepper, you can add finely chopped garlic and wrapped in canvas for 2-3 hours. After that, the meat is laid in the intestine, the ends of which are tied up. Ready kaza can be knocked out or smoking. Use only in boiled form. Slide Kaza is better in warm time, hanging them for a week to a sunny, ventilated place. Skull Kaza should be thick smoke at a temperature of 50-60 degrees for 12-18 hours, dried up - 4-6 hours at 12 degrees. Cooking Kaza is needed at least 2 hours in a wide dish on slow fire. To kaza do not burst during cooking, they should be pierced in several places. The welded kaza is not thicker than 1 centimeter, laid on a large dish, decorated with rings onions and greens.
Want to cook a cassette at home? Here is a recipe.
Ingredients:
1 kg of horseback, 500 g of sala, 40-50 cm gum, 1.5 g of ground black pepper, 25 g of cumin, salt. Konin and Salo cut into strips with a length of 10-15 cm, 3-4 cm wide, put in a cup, salt, sprinkle with black pepper, tmin, rushing well, mix so that the spices are better absorbed into meat.
Cooking:
Thus prepared to cover the gauze thus prepared, leave for several hours in a cool place. Konsky guts rinse in cold water, wipe salt, rinse another three or four times in the cold, and then in hot water. One end of the intestine to pierce with a stick and tear up with a harsh thread, from the other end to put the stuffing, alternating pieces of meat with slices. The intestine is 45-50 cm long cut off. Filling the intestine, tie the second end, put in a cup and put in a cool place. This is half a finished product. For the use of Kaza, it is boiled as a snack. To make ready-made sausages to the boiler, pour cold water and cook on low heat for 1.5-2 hours. When the water boils, remove the foam and pierce the kaza in several places with a needle. Cooling ready-made kaza, cut into circles is not thicker 1 centimeter. To the kaza to apply finely chopped onions, polished by vinegar.
6.Zakski from horse meat or lamb: Kaza, Shuzak, stall, Zhai, map, Kabyrga.
I will not describe how to do them, but believe me very tasty! True, do not eat a lot, since everything is fat.
7.Napsal: Shubat
Ingredients: natural camel milk, milk bacteria cultures (swarzask). In its biological properties of a fur coat - not only nutritious and delicious productBut also the source of vitamins A, B1, B2, C. So, according to the content of vitamins B1, B2, with a camel milk, many times superior to the cow. One liter of Schubat can satisfy daily need Human organism in vitamin C, Tiamine and Riboflavina. Shubat contains significantly more than kefir, fat, protein, some minerals, vitamins.
The Arabs consider him an elixir of eternal youth, exciting the desire to an aphrodisiac, food and a medicine that has bactericidal properties and helps with asthma, tuberculosis, liver inflammation, diabetes and psoriasis. They say it gets cold and warms in winter. In the drink, ak and in the camel milk, there is calcium, copper, iron, magnesium, soda, zinc, phosphorus and other elements. Vitamins C and D - three times more than in a cow. And sugar lactose, providing the power of the brain and the nervous system, more. But casein, which makes it difficult to absorb dairy products by the body, significantly less, and the amino acid content is estimated as perfect.
Kumless is the milk mare.
Kums contains vitamins of the group B - B1 (thiamine), B2 (riboflavin), B12, RR (nicotine acid), H (biotin), C (ascorbic acid), folic acid, pantothenic acid, and others. All these vitamins are necessary for the normal vital activity of the body.
Chemical composition of Kumsa: (%) Water - 87.8, fat - 1.0 -1.9, protein - 2.0-2.5, lactose - 2.6 - 4.4, ash - 0,4 -0 , 5, lactic acid - 1.1 - 1.5, alcohol -0,7 - 2.4. The procedure for using Kumsa for medical purposes is determined by doctors. To strengthen health, it is drinking in front of a 50 -200 g food, and to restore forces after severe illness or surgery - 0.5 l and more between meals.
Drink Kumys One day is a pleasant drink, 30 days in a row is a medicine. Strong, efficient and safe. In Kumys, there is everything you need to our organism - from proteins to trace elements. The one who drinks real kumys systematically or at least three months a year, calm, energetically, is physically strong, mentally healthy, full of optimism, the desire to create, live, - says Rustam Maratovich Muhamedzynov, Candidate of Pharmaceutical Sciences, Deputy Director of the Republican Center for Drug Quality Control Center
8. Irimshik is a yellowish cottage cheese.
Irimshik sold in vacuum packaging, made of natural cow, goat, sheep milk, source of well-digestible calcium.
Kurt salty delicacy. Prepare from boiled sheep, goat or cow Milk.. Spoiled milk boil to thickening. The cooled mass is suspended in a canvas bag for flowing fluid. Salt is added to the soft Kurt, they make small lumps from it and laid on wooden boards for drying. Very convenient to take with you on the road.
Cooking method:
Kurt is made by the withdrawal of moisture from the condensed milk mass Ayran. For this, the bag with Ayran was suspended in the shade and moisture flows through the fabric for several days. The resulting dense nutritional mass is called Katus (Kaz. Қ Atyқ), being in itself separate food Product. Next, the rod is added to the ride, then the balls roll out of it with hands, with a diameter of 1-5 cm. These balls are also dried in the shade, sometimes brought to a hardening state. The stride Kurt, the longer it can be stored, which turns out to be a very profitable property with long transitions.
11.Balkaimak - this is something like honey sour cream
products for a portion 100g:
Sour cream ... 200 g
Flour 80-72% ... 10 g
Sugar 20 gram
Sour cream frying in a pan on a small fire, until it camesides the protein and oil, interferes periodically. When this happens, add sifted flour, does not stop bothering and frying about 15 minutes.
For a sweet fighter, you can add 5 minutes before the end of the cooking process of sugar or honey in the amount of about 20 grams per portion.
It is served on the table Balaymak usually hot in the piables.
Kazakh national cuisine is popular not only at home. National restaurants kazakh cuisine There are in many cities of the world - Moscow ("Kostanay"), Paris ("Kazakh"), Beijing ("Astana"), Kiev ("Panorama"). The basis of the traditional Kazakh menu is dishes, the recipes of which were formed by centuries. What is worth only pilaf, the preparation of which is real art. What are the most famous of Kazakh dishes?
"Five fingers"
Business card feast in Kazakhstan - Beshbarmak. This is a very ancient dish, consisting of pieces of boam lamb, broth and dough pieces. Translated "Besbarmak" means "five fingers" because they eat it with their hands. Interesting the traditions of feeding Beshbarmak: Baranuy's head made on separate dish, they charge to divide the honorary guest. The ears are going to unmarried men, the packed - unmarried girls. Other parts - the remaining guests.
Photo: shutterstock Noodles
Each kitchen has its own dishes from the boar dough - pasta, dumplings, dumplings. The Kazakhs have this skis, Lagman ( homemade noodles, served both as the main dish with a large piece of meat and vegetables, and in the form of a side dish, without meat) and Naryn (noodles of very thin dough with meat). It is noteworthy that in the old days, Naryn was served only on large holidays, and only when one men gathered at the table.
Photo: shutterstock Kaza
There is no such kitchen where the sausage does not make. The Kazakhs have a kaza - a sausage from horseback, a true delicacy. Preparing it simply: they feed the horse in greasy horse meat from the ribs, after coating them with spices and spices. Sometimes the rib is fully placed in the intestine for the form. Kaza is boiled, chearage, dried. This is an indispensable dish on Kazakh holidays and weddings. It is noteworthy that before the caution of the horse is long refilled, but scored, according to tradition, by winter.
Photo: restoranakniet.kz. "Fry"
Going to the restaurant of the National Kazakh cuisine, ask to bring you a kudak - roast meat, a large number of onions and vegetables. The name of the dish comes from the "Kuyru" (fry). In this, in fact, the recipe. Sub-products are used from meat (liver, kidneys, heart, light). From vegetables - traditional potatoes, carrots, onions, pumpkin.
Photo: shutterstock "Started head"
Kazakh cuisine is also mantle: a dish of small meat and a thin-cut test, which is prepared for a couple. Mant's cooking recipes are several, and the secrets of originality - in the mince. Today, each Kazakh hostess has its own version of the national dish, which originates from those times when nomads learned to knead the dough and boil water. By the way, in the translation "Manta" means "Started head" ("Barbara's Head").
Photo: shutterstock And fish and meat
Meat dishes are typical for the Kazakhs. From lamb, beef, horseback and even camels in Kaza'stan are preparing kaul (kebab), carcipra (dumplings), Shulum ( meat soup), sorp. Sorp (as an option - shurpa) - a dish that is served in all restaurants of Kazakh cuisine. it thick soup From lamb: from another sorp meat is not prepared.
Fish and seafood are more traditional for residents of the coast of Aral and Caspian Sea, Rivers Irtysh, Syrdarya, Ural. Cockal is considered the most famous fish dish (fish with vegetables fried on coals).
Photo: shutterstock Pilaf urgent
The main dish that the Kazakhs eat and on weekdays, and on large holidays, is considered pilaf. Recipes cooking a large amount. Each region, every village and even the street represent your version of the Plov. Ingredients remain unchanged: rice (legumes) and meat. At the annual festival of Kazakh cuisine "Toy Kazan" what only the options of Plov do not try! It is difficult to believe, but this dish is more than 2 thousand years.
Photo: shutterstock Baursak with leather
Besides meat Menu, Traditional Kazakh cuisine is known for dairy products. This is Kumys (whitled milk mare), fur coat (sour camel milk), kaymak (sour cream), skin (kefir with cereals).
Kazakh cooking is and a variety of options Bread, babies, pies, most famous among which tandar cakes, Taba-Nana (coal bread), Baursak, Samsa. What a beautiful phrase - Baursak with the skin! But it's just a bun with yogurt ...
Sweet!
Without desserts, the feast does not cost. And Kazakh - especially! Of the traditional sweets for Kazakhstan, you want to highlight the Schertpek (a mixture of honey and ... horse fat, this was served in Kazakh Baev in Dastarkhan), Chuck Chuck (or Shek-Shek: Sweetness from dough and honey) and Talkan (considered a sweet snack, preparing out of good dried, roasted and extractive wheat mixed with sugar).
Photo: shutterstock The kitchen of Kazakhstan is beautiful and on the sound of the names, and the content of dishes, and serving. In Almaty, Astana has many restaurants of national, high Kazakh cuisine, to visit who every tourist seeks.
Kazakhstan is one of my favorite countries. And there are many reasons for it. One of them is a national kitchen. That is why I decided to write this post so that you have the idea of \u200b\u200bas far as the kitchen of Kazakhstan is awesome. And when you will be in this country, be sure to try the famous pilaf, as well as Ayran, Beshbarmak and other no less stunning dishes.
In general, the Republic of Kazakhstan can be called simply by paradise for gourmets, that is, such as I am lovers delicious and satisfying to eat. It is worth noting that the country is home to nomads, and is famous for his meat dishes, they are all referred to in Kazakh. " But do not forget the dairy dishes and drinks. And most importantly they all have secret Ingredient: Cooked with special love and trepidation.
Some information about local cuisine in Kazakhstan
Compared to the kitchens of other countries of the world, Kazakh relative to the "young" kitchen. The formation of folk dishes began at the end of 19, the beginning of the 20th century. But in the period when the Kazakhs finally chose life in one place, the cooking was finally developed. For a long period of the basis of Kazakh dishes performed meat and milk. Moreover, milk used not only cows, but also goats, mares, camels, sheep.
Delianged from the Kazakh lamb and horseradish, as well as processing products. That is, the list of products was not impressive, did not differ in diversity. As a result, cook something new, even having excellent fantasy, it is quite difficult. Especially since grain products and vegetables can be found quite rarely.
The Kazakhs did not like this option to develop events, therefore, dishes from products, meat and milk were developed, which could be stored for a very long time, but they did not lose their taste.
The dishes from lamb and lever (roasted), and, of course, semi-finished products of different types are specially popular: salty and smoked, smoked and boiled and so on. Equality products and semi-finished products are also fairly popular. But the products of agriculture locals began to use enough late. Mulgar and grain are added predominantly into dishes. And the prevalence of different delicacies of flour and meat type can be considered a real highlight.
Features of the skill of the Kazakhs in cooking
Among other features of the Kitchen of the Republic of Kazakhstan - the predominance of boiled to complete or half-preparation dishes. But the soups are not prepared here, well, practically. The famous shurpa, which was borrowed from Uzbeks, eat with pleasure. The delicious thing I will say you, be sure to try. Recommend. Another feature is a consistency of some dishes. They are not like the first, nor on the second dishes, something mean between them.
The third features of Kazakh cuisine include cooking national dishes from offal products, it is their local population that loves them very much. In fact, these products in aborigines are considered real delicacies. Modern kitchen is more diverse. It has fish, and vegetables, and different cereals Together with fruit.
Most Popular Dishes RK
It is worth noting that very many dishes of Kazakhstan know gourmets far beyond these countries. I want to start my story precisely with popular types of bread. There are two of them in Kazakhstan: Baursaki and tandoil pellets. The first option is small pieces of dough that fry in vegetable boiling oil. And the second type of Kazakh bread bakes inside the tandora. Baursaki is more popular, as it can be easily prepared in hiking conditions, in the usual cauldron. Among other types of bread products in Kazakhstan can be allocated:
- Shelpeck (in essence, our thin pellet);
- Tandar-Nan;
- Taba-Nan (baked on coals);
It is worth noting that Kazakh meals are mainly dishes from flour and meat. Well, who does not know the famous samsa? Meat pies. And there is a Puchttermet - the same pies only with offal, Kausirma (Chebureks, but special). One of the dishes that are particularly popular is the Kuyrdak - roast, where they are present: Baran's kidneys, heart, lung, liver, curvy fat. Naturally, the business card of Kazakhstan is their famous pilaf worldwide.
Having been in Kazakhstan, and having tried this yummy, I could not resist and recorded several recipes most popular dishes. I will be happy to share them with you, my dear readers.
Kazakh Baursaki (Original Recipe)
This recipe is truly Kazakh. Baursaki are preparing at kefir, classic dish National cuisine from flour. As a rule, yeast is taken for its preparation fresh dough. Small round, or in the form of rhombus donuts and fry in deep fryer, of course, in Kazan. This dish is served independently, but to the shurpe or just to tea.
At kefir, Baursaki are well delicious. So, real recipebrought from Kazakhstan.
- 500 grams of flour (wheat);
- Three hundred milligram kefir;
- Four tablespoons of oil (vegetable);
- 1 tbsp. spoon sugar;
- Salt - tea spoon;
- Eggs - two pieces;
- 15 g of the production baking powder for the test.
Take a comfortable bowl, mix the eggs, butter, kefir, sugar with salt. Mix thoroughly and add sainted flour, mixed with a baking powder. Stir again and add the remainder of flour. Emboss the dough, divide it into four identical parts, each of which additionally needs to be kneaded.
Then form the bunches of yourself and leave them covered with a clean cloth for 15 minutes. Pour enough frying pan vegetable oilSo that the dough in it freely swims. During the incandescent oil from Kolobkov, it is necessary to roll the pellets, cut into strips of seven centimeters wide. They, in turn, cut out again, cut into pieces of 2 centimeters width. That's all, now you can fry, while the Baursaki does not form a beautiful golden crust.
At first glance, it may seem quite difficult enough, in fact everything is done very simple, but it turns out amazingly delicious.
Traditional Kazakh Palau
For the beautiful title of Palau hiding nothing but the famous real Kazakh pilaf. I just could not write this recipe too. So, we take: lamb - 110 grams, barantas - forty grams, onions - 36 gr, carrot - 50 grams, dried apples (can be replaced by the Kuragya) and 100 grams of rice. Take a saucepan with a thick bottom, warm the oil and fry the onions sliced \u200b\u200bwith medium cubes. Lady cut into pieces, spray, pepper, fry until the rosy appetizing crust appears on meat.
After the carrots are chopped with straw, and roasted again. Now it's time for a thoroughly washed rice, sliced \u200b\u200bby small pieces of kuragi or apples and roasted onions. Add waters, given that the rice kilogram takes half a liter of water. Make it until the bottom of the puncture, two-three pieces will be enough. Cover the charters or a saucepan, boil on low heat until ready.
Kazakh drinks deserve separate attention. I could not leave them without attention.
Ayran.
Probably, there are few Russians without consuming, and not loving kefir. So in Kazakhstan there is little local population who does not use Ayran. This is an fervent drink having some similarity with our kefir. For its preparation you will need goat, sheep or cow's milk, which is added special dairy bacteria. Also in the milk adds spring water and salt or sugar to taste.
It is worth a container with all the ingredients in a warm place, until it scoops. It is worth noting that Ayran in the RK beverage is summer, and it is worth it only fresh. At the same time, it serves as an ideal base for cooking. different dishes, cheerful sadness. Also from Ayran makes fat cottage cheese, which is an interesting name - Irimshik.
Sweets of Kazakhstan
In fact, this is another highlight of Kazakh cuisine. Sweets of this republic deserve separate attention. These dishes have such a taste that it is simply not real from them. I am not a particularly lover of sweet, but I can not get around them. As in any country, and among different dishes there are particularly popular options. These include:
- Chuck-Chuck, a dish of the test (baked or fried), richly blurred with syrup and shut-off with walnuts;
- The stress, the taste of this dish is the oil, it must be fresh (the recipe for dishes will find below);
- Jescape, well, very delicious dessertwho prepare from Tara. It can be used independently or add to tea.
For the preparation of a female, it is necessary to hold the talar, 100 g of cookies (sandy), honey - 2 spoons (cutlery), jam syrup - 1 tbsp. As well as 200 - 250 cm of butter cream, but raisins and sugar falls to taste. In the coffee grinder it is necessary to grind cookies with sugar. On very fire, slow, melt syrup, honey, butter. Add a mixture to the Talkan. Mass is still warm to lay out in forms. And on two hours, send to the fridge.
There are dishes that definitely worth trying as soon as you find yourself in Kazakhstan. And below, I will list those that I personally tried and recommend you.
First of all, I recommend trying Beshbarmak. It is boiled meat, sliced \u200b\u200bnot small pieces, with noodles. As a rule, beef, camel meat, horse or ram use for its preparation. I also advise you to draw attention to yummy with a beautiful name - sorp. This is the soup, the most famous allocating. It is preparing traditionally from meat, some chefs add onions, greens and different vegetables.
Which of us did not hear about the famous mantas of Kazakhstan. So the Kazakh mantans make lamb and onions from chopped with small pieces, with the addition of salt and pepper. If you like sausage, be sure to try the champer - a kind of Kazakh sausage. She is preparing from horse meat.
Well, finally, a few words about the hospitality of the Kazakhs, and some unwritten laws.
Friendly Kazakhs
Today the Kitchen RC is so diverse that in one post almost impossible to describe all the dishes. At the same time, it is worth paying attention to the hospitality and illosite local people. Each guest here is always happy. And whoever entered the house first of all sitting on his rich table. Here it is necessary to be very careful and in no case to give up the treats. Otherwise risk offend the owner, and this is no longer good.
And then, again, another rule, it is more precise to say a characteristic feature: meals for the Kazakhs - a whole ritual. To some extent, he looks like a Chinese tea ceremony. At the beginning, the feast of the guest is treated with tea in the pile. And then they offer to enjoy dishes that are in the house or yurt of the host. Of course, now in the Kazakh cuisine there is no little dishes borrowed in other countries. And at the same time, the national kitchen is one of the best.
Where to eat in Astana to eat in Astana.
Bon Appetit!!!
Until recent times, the Kazakh people were nomadic people. Moved mainly on horses. Therefore, their nomadic lifestyle affected the culinary preferences. Considerable importance was paid to the workpieces of the future. During the scope of livestock, most of the meat were forced to harvest for the future: the meat was spilled, dried and smoked. The most famous dishes of Kazakh cuisine Lagman, manta, beshbarmak, Kuardyk, Sams and Baursaki can be called.
The modern Kazakh cuisine is different from the old, since the peoples living in Kazakhstan have long been a permanent settling lifestyle, adopting the best traditions and new recipes of neighboring national cuisines.
Kazakh sorp
Main dishes of Kazakh cuisine
The main dishes of the Kazakhs are meat dishes. Basically they were prepared from the horse. Among them, a special place occupies a dish that calls "ET", which means in the translation of "meat". Its adapted version, in Russian, is called "Beshbarmak".
(or Beshbarmak) in translation means "five fingers", in view of the fact that all residents of Asia are used to eating fingers. This dish Prepare from a set of lamb, beef and horseback. The pieces of meat fall into the cauldron, cooks on slow heat until ready, vegetables (potatoes, onions) and sliced \u200b\u200bdough are added. Ready dish It is laid out on Lyan, the pieces of meat are laying on top, on it - tomber in fat onion rings, along the edges of the dish lay boiled potatoes.
Very popular kidrdak (these are roasted pieces of offal and guts with potatoes). Kurdyuchnoy fat or fat lamb is cut in the form of cubes, fry, sub-products, chipped onions, salt and pepper, pour broth and bring to readiness. Kuyrdak is served in a deep plate, sprinkled on top of the greens. Taba-Nan pellets are served to this dish.
A popular meat dishes also include a Kazakh method of cooking mantle from meat with a pumpkin, they are prepared for a pair on a multi-layered wooden tray, which is installed instead of the cover on the cauldron with boiling water.
Sausage
The main dishes include boiled sausages - Kaza, map, champer and pool. In the countryside, often make home dried and smoked meat.
Fish dishes
The most famous Kazakh a fish dish - "Cockal". He is prepared from a big fish with vegetables by hot smoking.
Drinks of Kazakh cuisine
Of the drinks, tea, Kumys, Schubat and Ayran are most popular.
The main national drink of the Kazakhs is tea. Tea, cooked in Kazakh, is very strong and drink it from a painful with cream or milk. It is boiled in cast-iron jugs. Currently, the consumption of tea by residents of Kazakhstan is one of the highest in the world - 1.2 kg per year per person. India, the most tea country in the world, consumes 650 grams. per capita.
Among the dairy drinks were preferred for long-term storage products.
One of the traditional dairy dishes is Aklak. For its preparation, one-piece cow's milk thickened with a sheep milk. After boiling, the resulting liquid is drained. A boiled milk is added to the finished act, butter.
Bakery products Kazakhov
The Kazakhs had bread baked in the form of a tortilla. The most popular pastries were baussa.
The traditional bread of Kazakh cuisine exists in 3 types:
- baursaki - Fried round or square pieces of dough in boiling oil on Kazan
- tandar cakes - Liver on the inside of a tandoo furnace
- shelpeki - thin pellets. Which is roasted in boiling oil.
The most popular - Baursaki and Shelpeki, as they are preparing in Kazan for any holiday.
Basic bread varieties:
- taba-Nan (Skovorod-Bread) - Pellet baked on coals. The dough is clamped between two skin and baked.
- shek Shek (Chuck Chuck)
- tandar-Nan.
Sweets of Kazakh cuisine
- shek Shek (Chuck Chuck)
- Schertpeke is a mixture of honey and horse fat from Kaza.
Toyakan
Kazakhstan hosts the annual traditional festival of Kazakh cuisine "Toyakan". Cookiers compete in cooking Beshbarmak, Baursakov, Kuyrdakv and other popular dishes.
List of dishes of Kazakh cuisine:
- Ashlamph in Dungansky
- Balyk Sorp (Fish Broth)
- Bastarma
- Baursaki
- Bendem (Saddle Barashka)
- Delicatesse from Conina
- Domolak Baursak
- Janyushpa
- Zhuta in Kazakh
- Kazanjappai (bread baked in Kazan)
- Kazakh manta with pumpkin
- Map
- Kopez Baursak
- Skis with meat ( meat broth)
- Kesp with a bird (chicken meat broth)
- Kuyrdak from chicken or rabbit
- Kuyrdak from the scar
- Kuyrdak meat in Kazakh
- Lagman
- Pellet "Damdy-Nan"
- Sky dough manta
- Manta in Kazakh
- Mantles with meat, pumpkin and carrots
- Manta with cottage cheese
- Orama in Kazakh
- Palau (in Kazakh pilaf with a lot of meat)
- Radish Salad (Shalgam)
- Salm (meat broth and dough soup from beam or homemade noodles)
- Salm-Nan
- Samsa
- Samsa in Tandara
- Samsa of lung and liver
- Write Lagman
- Sorp (meat broth)
- Sorrope with curricular fat (meat broth with fat)
- Sorrope with rice (meat broth with rice)
- Milk soup with a jam (day skin)
- Soup with a plug (sorphew)
- SUR-ET (dried meat)
- SUTHENT.
- Taba Nan (Wheat Bread)
- Tandar-Nan
- Tiak (sternum)
- Turniy
- Braised lamb
- Stuffed blade shovel (Zharyn Banglah)
- Shalgam
- Shelpeck
- Shea Baursak (Baursaki from fresh dough)
- Schuhow
National Kazakh cuisine is a product of nomadic peoples. Initially, the Kazakhs did not have that many recipes that there are today: in view of the frequent movements, people did not use dishes and furnaces, but they prepared food on open fire, welding meat in boilers, made of fermented dairy drinks in special bags.
The development of modern Kazakh cuisine began in the late 19th century, when the people began to gradually move to a settling lifestyle. Due to the specific features of the life of the previous generations of the Kazakhs, which lived through the breeding of small and large livestock, the dishes of national cuisine of Kazakhstan, mainly consist of meat, croup and dairy products. The Kazakh people also produced fishing and collecting, so there are many recipes based on fish, mushrooms and berries in Kazakh cuisine.
Features of Kazakh cuisine
- Kazakhs are used for cooking 4 types of meat: beef, lamb, horseback and camel. The bird is rarely used and part of later dishes: Initially, the birds did not bore the bird in Kazakh nomadic tribes.
- The main combination of Kazakh cuisine dishes: meat and flour products. This applies not only to lacking baking, but also soups, as well as main dishes.
- Most traditional Kazakh dishes needed hands.
- Favorite drinks of the Kazakhs - based on the mare, goat or cow's milk. Even a popular tea in Kazakhstan drinks necessarily with milk, cream or even sour cream.
Basic kitchen dishes Kazakhstan
In each Kazakh feast, there are necessarily: meat soup, main dish, failure baking, homebaked bread, sweets on the basis of honey and milk, as well as the favorite casuals of sour-dairy drinks. Consider each category on the example of the most famous Kazakh dishes.
Meat
Meat is the basis of Dastarhan - the traditional Kazakh feast. Both in the old days and now by availability meat dishes On the table judges well-being in the house. Here are some of the most famous meat dishes of Kazakh cuisine:
- Beshbarmak is the main dish of three types of meat, dough, potatoes, onions, which is preparing in Kazan and eat hands.
- Kaza - horse meat with spices in the guts, dried or smoked.
- Schuhuk - Kazakh smoked sausage.
- Sorp - welded meat broth with lamb chasses.
- Kuerdak - meat jar of lamb with bow and spices.
- Manta - like dumplings: chopped meat With onion wrapped in a thin fresh dough.
- Lagman - meat soup with vegetables and homemade noodles.
- Kazakh pilaf with lamb and garlic.
- Skels - Favorite Kazakhs dish. They prepare it, watering the salt solution, and serve with thinly sliced \u200b\u200bonion rings.
Milk products
Kazakhstan is famous for its diversity of ferocular drinks:
- Katuk - prepares by boiling the skyshemal milk at a certain temperature.
- Sauzma is a more dense milk product that is a little satisfied.
- Kurt - cottage cheese balls, which are made of narrowing with the addition of salt and red ground pepper. Then they are dried in the sun and then stored in a dark place.
- Ayran is a refreshing milk drink made of rod with the addition of spring water and ice.
- Kaimak is a thick fermented fermented fermented, very similar to Russian sour cream.
Sweets
Kazakhs love to drink tea with various homemade sweets:
- Chuck-Chuck - flour sticks in honey - traditional Eastern delicacy, which is considered a national dish both Kazakh and Tatar, Uzbek cuisine.
- Bustil - Thin medallions made of fresh dough fried in oil.
- Halva - a solid consistency delicacy made from the ground seeds of sunflower with sugar, flour and grained oil.
- Baursak - pieces curd dough, first boiled, and then roasted in oil.
Beverages
The most common drink in Kazakhstan is definitely black tea with cream or milk. Kazakhs drink him after dinner from Pial - deep bowls without pens. Also in Kazakhstan, Chinese green tea is pretty popular.
Another popular Kazakh drink is koumiss. It is made of the mare milk by fermentation and insistence.
The Kazakh national cuisine is relatively young, but at the same time he has its rooted traditions. Like other kitchens of nomadic peoples, the national cuisine of Kazakhstan mainly consists of hearty meat dishes, flour sweets and equal milk productsthat are used both as ingredients of different dishes and separately.
