Meat and dairy products are the basis of Kazakh cuisine. The abundance and variety of the festive table is judged by the abundance of meat dishes. The peculiarity of the Kazakh way of life left its mark on the methods of preparing meat. Like most nomads, in Kazakh cuisine preference has always been given to cooking. In addition, great importance was given to recipes for preparations. During the slaughter season, part of the meat was prepared for future use: it was salted, dried, and smoked. Meat preparations were mainly prepared from horse meat (kazy, shuzhuk, zhal, zhaya, karta). Probably the most famous dishes of Kazakh cuisine are lagman, manti, besbarmak, kuardyk, samsa, baursaki. The famous besparmak (beshparmak) in translation means 5 fingers, since the Central Asian peoples from time immemorial ate with their fingers. This dish is prepared from lamb, horse meat and beef. Place the pieces of meat into a cauldron, cook over low heat until tender, add vegetables (potatoes, onions) and dough cut into squares. The finished dish is laid out on a lyagan (flat dish), pieces of meat are placed on top, onion rings stewed in fat are placed on it, and boiled potatoes can be placed along the edges of the dish. Another famous dish of Kazakh cuisine is kuyrdak. To prepare it, fat tail fat or fatty lamb is cut into cubes, fried, heart, kidneys, liver, chopped onion, salt and pepper are added, a little broth is poured in and brought to readiness. The finished kuyrdak is served in a deep plate, sprinkled with herbs on top. Taba-nan flatbreads are usually served with kuyrdak. For the same reason - the lifestyle of the Kazakhs - among 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 flat cakes. Baursaks were popular among baked goods. The favorite drinks were always kumiss, shubat, ayran and tea. Tea was boiled in cast iron jugs, and later in samovars.
There are 61 recipes in the "Kazakh cuisine" section
Beshbarmak from goose
The goose carcass is not only baked in the oven. You can cook a delicious beshbarmak from goose. Of course, the meat turns out soft and juicy because it is cooked over low heat for 2-3 hours. When cooked this way, the finished broth becomes rich and has an unusual taste. ...
Until recently, the Kazakhs were a nomadic people. They moved mainly on horses. Therefore, their nomadic lifestyle also affected their culinary preferences. Considerable importance was given to preparations for future use. During the slaughter of livestock, most of the meat was forced to be prepared for the future: the meat was salted, dried and smoked. The most famous Kazakh cuisine dishes You can name lagman, manty, beshbarmak, kuardyk, samsa and baursak.
Modern Kazakh cuisine differs from the old one, since the peoples living on the territory of Kazakhstan have long led a permanent sedentary lifestyle, adopting the best traditions and new recipes of neighboring national cuisines.
Kazakh sorpa
Main dishes of Kazakh cuisine
The main dishes of Kazakhs are meat dishes. They were mainly prepared from horse meat. Among them, a special place is occupied by a dish called “Et”, which means “meat”. Its adapted version, in Russian, is called “beshbarmak”.
(or beshbarmak) translated means “five fingers”, due to the fact that all residents of Central Asia are accustomed to eating with their fingers. This dish is prepared from a selection of lamb, beef and horse meat. Pieces of meat are lowered into a cauldron, simmered over low heat until cooked, vegetables (potatoes, onions) and dough cut into squares are added. The finished dish is laid out on a lyagan, pieces of meat are laid out on top, onion rings stewed in fat are placed on top of it, and boiled potatoes are laid out along the edges of the dish.
Kuyrdak (fried pieces of offal and intestines with potatoes) is very popular. Fat tail fat or fatty lamb is cut into cubes, fried, offal, chopped onion, salt and pepper are added, broth is poured in and brought to readiness. Kuyrdak is served in a deep plate, sprinkled with herbs on top. This dish is served with taba nan flatbread.
Popular meat dishes also include the Kazakh method of preparing manti from meat with pumpkin; they are steamed on a multi-layer wooden tray, which is placed instead of a lid on a cauldron with boiling water.
Sausages
The main dishes include boiled sausages - kazy, karta, shuzhyk and zhal. In rural areas, homemade dried and smoked meat is often made.
Fish dishes
The most famous Kazakh fish dish is “koktal”. It is prepared from large fish with vegetables by hot smoking.
Drinks of Kazakh cuisine
The most popular drinks are tea, kumiss, shubat and ayran.
The main national drink of the Kazakhs is tea. Tea prepared in Kazakh style is very strong and is drunk from bowls with cream or milk. It is boiled in cast iron jugs. Currently, tea consumption by residents of Kazakhstan is one of the highest in the world - 1.2 kg per year per person. India, the most tea-drinking country in the world, consumes 650 grams. per capita.
Among dairy drinks, preference was given to shelf-stable products.
One of the traditional dairy dishes is aklak. To prepare it, whole cow's milk is thickened with curdled milk from sheep's milk. After boiling, the resulting liquid is drained. Boiled milk and butter are added to the finished aklak.
Kazakh bakery products
The Kazakhs baked bread in the form of flat cakes. The most popular baked goods were baursaks.
Traditional bread of Kazakh cuisine exists in 3 types:
- baursaks - fried round or square pieces of dough in boiling oil in a cauldron
- tandoor flatbread - baked on the inside of a tandoor oven
- Shelpeks are thin flatbreads that are fried in boiling oil.
The most popular are baursaks and shelpeks, as they are cooked in a cauldron for any holiday.
Main types of bread:
- taba-nan (frying pan bread) - flatbread baked over coals. The dough is pressed between two pans and baked.
- shek-shek (chak-chak)
- tandoor-nan.
Sweets of Kazakh cuisine
- shek-shek (chak-chak)
- Shertpek is a mixture of honey and horse fat from “kazy”.
Toykazan
Kazakhstan hosts the annual traditional festival of Kazakh cuisine “Toykazan”. Cooks compete in preparing beshbarmak, baursaks, kuyrdakv and other popular dishes.
List of dishes of Kazakh cuisine:
- Ashlamfu in Dungan
- Balyk sorpa (fish broth)
- Bastyrma
- Baursaki
- Beldeme (lamb saddle)
- Horse meat delicacies
- Domalak baursak
- Zhanyshpa
- Zhuta in Kazakh
- Kazanjappai (bread baked in a cauldron)
- Kazakh manti with pumpkin
- Map
- Kespe baursak
- Kespe with meat (meat broth)
- Kespe with poultry (chicken meat broth)
- Chicken or rabbit kuyrdak
- Kuyrdak from tripe
- Meat Kuyrdak in Kazakh style
- Lagman
- Damdy-nan flatbreads
- Sour dough manti
- Manty in Kazakh
- Manti with meat, pumpkin and carrots
- Manti with cottage cheese
- Orama in Kazakh
- Palau (Kazakh pilaf with a lot of meat)
- Radish salad (shalgam)
- Salma (soup made from meat broth and besbarmak dough or homemade noodles)
- Salma-nan
- Samsa
- Samsa in tandoor
- Samsa from lung and liver
- Sozba lagman
- Sorpa (meat broth)
- Sorpa with fat tail (meat broth with fat)
- Sorpa with rice (meat broth with rice)
- Milk soup with millet (day kozhe)
- Soup with millet (sorpa kozhe)
- Sur-et (dried meat)
- Sutjent
- Taba-nan (wheat bread)
- Tandoor-nan
- Toast (brisket)
- Turniyaz
- Lamb stew
- Stuffed lamb shoulder (Zhauryn baglana)
- Shalgam
- Shelpek
- Shi baursak (baursaks made from unleavened dough)
- Shuzhuk
I. Introduction
II. Kazakh National Dishes
1) Cold dishes and snacks
2) First courses
3) Main courses
4) Pastries and sweets
5) Dairy and cereal products.
III.
IV. List of used literature.
I. Introduction
The Kazakh national cuisine, like a mirror, reflects the soul of the people, their history, customs and traditions. For a long time, the most distinctive feature of the Kazakh people has been hospitality. The dear guest was warmly welcomed, seated in the place of honor, and treated to the best that was in the house. First of all, the guest was served kumis, shubat or ayran, then tea with milk or cream, baursaks, raisins, irimshik, kurt. This was followed by appetizers made from horse meat or lamb - kazy, shuzhuk, zhal, zhaya, sur-et, karta, kabyrga. There were always flatbreads made from wheat flour on any table. Kazakh meat has always been considered the decoration of any dastarkhan and the most favorite dish among the Kazakhs. Boiled meat was usually served in large uncut pieces. The owner cut the meat, treating each guest with tasty morsels: he gave the pelvic bones and drumsticks to honorary old men, the brisket to his son-in-law or daughter-in-law, the cervical vertebra to the girls, etc. The owner presented the most honored guest with a ram's head prepared in a special way. The guest had to share his head among those present, observing a certain ritual, which reflected the ancient custom of respectful treatment of guests, the elderly, children, close and distant relatives. The aromatic meat is eaten with thinly rolled and boiled pieces of dough. An excellent addition to the dish is a rich, aromatic meat broth - sorpa, which is usually served in bowls. At the end of the meal, kumys is served, followed again by tea. In our time, the feast has changed its forms in many ways, but has not lost the ancient laws of hospitality. On the contrary, its borders have expanded: today’s dastarkhan gathers not only Kazakhs, but also numerous guests living in a large multinational republic - Russians, Tatars, Ukrainians, Uzbeks, Germans, Uyghurs, Dungans, Koreans... Having lived next to the Kazakhs for decades , sharing grief, bread and joy with them, the fraternal peoples could not help but influence the culinary skills, life and culture of the Kazakh people, simultaneously borrowing the best from their culture and way of life. Modern Kazakh cuisine includes not only traditional Kazakh dishes, but also favorite dishes of Uzbek, Uyghur, Russian, Tatar, Korean and other cuisines. That is why in modern Kazakh cooking, while maintaining purely national features, it is not difficult to notice international features. The range of products from which food is prepared today has changed in many ways. If over the centuries-old history the Kazakh people have accumulated vast experience in processing and preparing meat and dairy products, then modern life has expanded this assortment with dishes from vegetables, fruits, fish, seafood, baked goods, flour products and sweets. And yet, the most popular product in the Kazakh national cuisine was and remains meat.
Meat is the basis of most dishes; it is meat products that decorate any dastarkhan; the richness and variety of the festive table is judged by the abundance of meat dishes. Since ancient times, Kazakh cooking has been distinguished by its unique technology. The peculiarity of the way of life of the Kazakh people left its mark on the methods of cooking. In traditional Kazakh cuisine, preference has always been given to cooking. It is this process that allows you to obtain soft and delicate flavors of meat, giving it juiciness and aroma. Much space was devoted to the preparation and long-term storage of products. During the slaughter of livestock, part of the meat was prepared for future use, for which it was salted, dried, sometimes smoked; delicacies were prepared mainly from horse meat - kazy, shuzhuk, zhal, zhaya, karta, etc. Milk and dairy products were widely used. Preference was given to fermented milk products, since they were simpler and easier to preserve in nomadic conditions. Bread was most often baked in the form of flat cakes; among the baked products, baursaks were and are the most popular. The favorite drinks were always kumys, shubat and ayran; tea occupied a special place. Ancient utensils were made of leather, wood, and ceramics; every family had a cast-iron cauldron where food was prepared. Tea was boiled in cast iron jugs, and later in samovars.
II. Kazakh national dishes.
1) Cold dishes and snacks
In traditional Kazakh cuisine, cold dishes and snacks served as a complement to hot meat, flour or fish dishes. In modern Kazakh cuisine, the range of cold dishes and snacks is very diverse - from vegetable, fish and meat salads to various dried, smoked and boiled meat, fish and offal products. The most popular products were and are made from horse meat: kazy, shuzhuk, zhaya, zhal, karta, etc.
HORSE MEAT DELICACIES
· SHUZHUK
· ZHAYA
· STING
· MAP
· SUR-ET (DRY MEAT)
· FISH ASSORTED "ISSYK"
· SHALGAM SALAD (FROM RADISH)
· Pike-perch Jellied
· FISH JELLY
HORSE MEAT DELICACIES
5 kg kazy, 350 g salt, 10 g ground black pepper, 1 head of garlic - optional. The ribs and meat are cut off from the carcass of a slaughtered horse and the blood is allowed to drain for 5-7 hours. The intestines are washed well and kept in salt water for 1-2 hours. Slightly dried kazy are cut into strips along the ribs. The intercostal tissue should be cut with a sharp knife, removing cartilage and without crumbling the fat. The prepared meat is salted, peppered, finely chopped garlic is added if desired and wrapped in canvas for 2-3 hours. After this, the meat is placed in the intestines, the ends of which are tied up. Ready-made kazy can be dried or smoked. Use only boiled. It is better to dry kazy in warm weather, hanging them for a week in a sunny, ventilated place. The kazy should be smoked with thick smoke at a temperature of 50-60C for 12-18 hours, dried for 4-6 hours at 12C. Cook kazy for at least 2 hours in a wide bowl over low heat. To prevent the kazy from bursting during cooking, they should be pierced in several places. The cooked kazy is cut no thicker than 1 centimeter, placed on a large dish, and decorated with onion and herb rings.
SHUZHUK
5 kg of horse meat, 5 kg of internal fat, 350 g of salt, 10 g of ground black pepper, add garlic if desired. The prepared meat is rubbed with salt and kept for 1-2 days in a cool place at 3-4C. The intestines are washed and kept a little in salt water. Then the meat and fat are finely chopped and mixed. Add garlic, pepper and salt and stir again. The intestines are stuffed with these contents, both ends are tied with twine, and hung for 3-4 hours in a cool place. Shuzhuk is smoked for 12-18 hours over thick smoke at 50-60C, dried at 12C for 2-3 days. Dried or smoked shuzhuk is boiled over low heat for at least 2-2.5 hours. Before serving, cut into pieces no thicker than 1 centimeter, place on a dish, garnish with onion rings and herbs.
ZHAYA
5 kg of zhai, 125 g of salt. To prepare zhai, the hip part of horse meat is used. The upper muscle layer with fat no more than 10 centimeters thick is removed. Pieces of meat are salted with dry salting and placed in a pan for salting. The salted meat is dried, dried, smoked and cooked according to the sting type. Before serving, slice thinly and garnish with herbs.
STING
5 kg sting, 125 g salt. A stinger is an oblong deposit of fat in the undermane of a horse's neck. It is cut with a thin layer of meat, rubbed with a dry curing mixture and placed in a pan for salting. The salted sting is dried for 10 hours. The sting can be dried and smoked. Before cooking, the stings are soaked in cold water and simmered over low heat for at least 2 hours. Serve both hot and cold, cut into plastic pieces. Decorate with onion rings.
MAP
1 card, salt, green pepper or dill - to taste. The thick part of the rectum is washed well without removing the fat, then carefully turned inside out so that the fat is inside, washed again and tied at both ends. Karta can also be dried and smoked. To dry the card, sprinkle it with fine salt and keep it in a cool place for 1-2 days, then dry it. Smoke for at least a day, then dry for 2-3 days. Cook the card for at least 2 hours over low heat, rinse well first. Before serving, cut into rings and garnish with green pepper or dill.
SUR-ET (DRY MEAT)
5 kg horse meat, 200 salt. The horsemeat pulp is freed from tendons, cartilage and fat and cut into rectangular pieces weighing 0.5-1 kg and salted. Keep in a cool place for 5-7 days. Dry for 10-12 hours. Sur-et is smoked according to the sting and zhaya type. Use only boiled. Before cooking, soak in cold water and cook until tender for at least 2 hours over low heat. Before serving, cut thinly and garnish with onion rings and herbs.
FISH ASSORTED "ISSYK"
160 g of fresh sturgeon or stellate sturgeon or beluga, 160 g of Caspian salmon, 150 g of cold smoked asp, 125 g of Caspian sprat, 65 g of chum salmon caviar, 65 g of pressed or granular caviar, 2 eggs, 1 lemon, 75 g of butter, 200 g loaf, greens - at your discretion. Sturgeon or stellate sturgeon, or beluga and salmon are boiled, cut into thin slices and placed on a dish. The sprat is fried whole without the head, rolled into rings and placed on boiled egg slices. Caviar is placed in a small mound or spread on a thin piece of loaf with butter. Everything is decorated with fresh herbs.
"SHALGAM" SALAD (RADISH)
500 g radish, 125 g sweet bell pepper, 2 carrots, 1.5 onions, 50 g jusai, a head of garlic, 75 g salad dressing, salt and spices to taste. Peeled radishes and carrots are cut into thin strips and rubbed with salt. Sweet bell peppers, onions and garlic are cut, jusai is blanched. All vegetables are mixed, salted, peppered, dressing is added, and garnished with slices of pepper, radish, and herbs. Salad dressing: 2 tablespoons of vegetable oil, 2 tablespoons of 3% vinegar, sugar, ground red pepper, salt to taste. Salt, sugar, ground red pepper are mixed with vinegar, vegetable oil is poured in, mixed and seasoned with salad.
Pike perch
1 pike perch, 0.5 onions, 1 carrot, 2-3 bay leaves, 2-3 lemon slices, spices, dill, parsley, salt - to taste. For jelly: 3 bowls of water, fins, tail, pike perch head, 20 g gelatin. The fish is cut into pieces, the vertebral and rib bones are removed and boiled for 10-15 minutes along with carrots, onions and spices. The finished fish is taken out, placed on a dish, decorated with herbs, lemon, and boiled carrots. The head, fins, tail, and bones of the fish are dipped into the same broth and cooked for at least 1-1.5 hours. The resulting broth is filtered and steamed gelatin is added. This jelly-like mass is poured over boiled fish. Let the jelly harden.
FISH JELLY
800 g fish, 1 onion, 1-2 bay leaves, 1 carrot, 20 g gelatin, salt and pepper - to taste.
The cleaned fish is boiled with onions and carrots, salt and spices until tender, then the fillet is separated from the bones, finely chopped and placed on a dish. Continue to cook the bones, heads, planks and tails of the fish in the broth for at least 2 hours over low heat. The finished broth is filtered, gelatin is added, and the jelly-like mass is poured into the fish. The resulting jellied meat is allowed to harden in a cool place.
2) FIRST COURSES
The first courses in traditional Kazakh national cuisine are prepared mainly with meat broth and the addition of various products. Lamb, beef, horse meat and camel meat are widely used to prepare broths. In modern Kazakh cuisine, broths from poultry and fish are often prepared. Most often, various types of homemade noodles, salma, and sometimes cereals serve as side dishes for soups. Almost all first courses are seasoned with chopped herbs, which improves their taste and enriches them with vitamins.
SORPA IN KAZAKH
· BALYK SORPA (FISH BROTH)
SORPA WITH RICE
· KESPE WITH BIRD
· SALMA
SORPA WITH FAT FAT
· KESPE WITH MEAT
· KAZAKH MEAT
· FISH IN KAZAKH
SORPA IN KAZAKH
500 g of lamb, 2.5-3 liters of water, 0.5 tablespoon of salt, 4-5 baursaks. The meat is thoroughly washed in cold water, placed in a pan, poured with boiling water and simmered over low heat for about 1-1.5 hours. After boiling, it is necessary to remove foam from the broth and excess fat. At the end of cooking, add salt. It is not difficult to determine the readiness of meat. If a fork easily pierces the meat, the meat is ready. The broth must be strained. The strained broth is poured into a deep plate or kese, meat is added and baursaks are served.
BALYK SORPA (FISH BROTH)
800 g of river fish, 1 onion, 1 carrot, 2 potatoes, salt, ground black pepper, bay leaf, herbs - to taste. Cleaned and cut fish are dipped into boiling water, foam is removed when boiling, salt and pepper are added, onions, carrots, potatoes, bay leaves, black pepper are added and simmered over low heat until tender. The fish is served with broth in deep plates or kes, sprinkled with herbs.
SORPA WITH RICE
600 g of lamb, 100 g of fat tail fat, 1 onion, 0.5 bowls of rice, 4 tablespoons of katyk, 2 tablespoons of dill, 0.5 teaspoon of salt, 2-3 bay leaves. The lamb is washed, cut into pieces of 30-45 g, if there are bones, then they are chopped. Place everything in a saucepan, add cold water, after boiling, skim off the foam and cook for 35-45 minutes. Then add the washed rice and cook for about 30 minutes. At the end of cooking, add finely chopped and lightly fried fat tail fat, finely chopped onion, bay leaf and salt.
KESPE WITH BIRD
For sorpa: 500 g of any bird meat, 3 onions, 1 carrot, 2 potatoes, salt, pepper, spices and dill - to taste, 150 g of ready-made noodles. This dish is prepared in the same way as kespe with meat. The difference is that instead of lamb or beef, any poultry meat is used.
SALMA
For sorpa: 1 kg of lamb or beef with bones, 2 onions, 1 carrot, 25 g of fat for frying onions, salt, spices, herbs - to taste. For salma: 1 bowl of flour, 2 eggs, 50 g of water or broth, a pinch of salt. The dough is kneaded from flour, eggs, and salted water, rolled out until very thick and cut into squares about 20 centimeters in size. Boil salma in broth, add chopped onions, season with salt and bay leaf. When serving, sprinkle with herbs.
SORPA WITH FAT FAT
500 g of lamb pulp, 100 g of tail fat, 1 bowl of corn or wheat flour, 4-5 potatoes, 2 onions, parsley, salt and pepper - to taste. The lamb pulp is cut into pieces of 25-30 g, poured with cold water and boiled for 25-30 minutes. add salt and pepper. Continuously stirring the broth, pour sifted flour into the pan, add fried fat tail fat, chopped potatoes and onions. Bring to readiness. Before serving, sorpa is poured into large kes and sprinkled with parsley.
KESPE WITH MEAT
For sorpa: 1 kg of lamb or beef, 2 carrots, 1 onion, 2 bay leaves, 2 tablespoons of warm fat, 0.5 bowls of katyk, dill, salt, pepper - to taste. For the noodles: 1 bowl of flour, 2 eggs, 50 g of water, a pinch of salt. The lamb is cut into pieces of 40-50 g, washed, poured with cold water and put on fire. After boiling, remove the foam and cook for 1-1.5 hours over low heat. While the meat is cooking, the dough is prepared. Place eggs into the sifted flour, pour in salted water, and mix everything thoroughly. Let the dough rest for 30-40 minutes, then roll it out thinly, lightly dry it and cut it into small strips. 20 minutes before readiness, add thinly sliced noodles, lightly fried onions and carrots into the broth and bring everything until cooked. Before serving, the noodles are poured into deep plates or kese, optionally sprinkled with katyk and sprinkled with herbs.
KAZAKH MEAT
For sorpa: 750 g lamb, 1270 g horse meat, 1200 g beef, 1 onion, green onions, salt, spices - to taste. For the dough: 375 g of wheat flour, 0.3 bowls of mouse broth or water, 2 eggs, 1 teaspoon of salt. For the gravy: 1 bowl of broth, 1-2 onions. This dish is prepared from lamb, horse meat and beef. Prepared and washed pieces of mfs are placed in a cauldron or saucepan with cold water, brought to a boil, reduced heat, skimmed off the foam and continued to cook at a low boil until tender. 30-40 minutes before the end of cooking, add salt to taste, bay leaf, onion, and black peppercorns to the broth. While the meat is cooking, knead the dough, let it rest for 30-40 minutes, then roll it out with a rolling pin into a layer 1-1.5 mm thick and cut into 8 cm squares. Half an hour before the end of cooking the meat, you can dip peeled potatoes into the broth and cook them until Ready and place together with the meat in a sealed container. Place onion, salt, pepper, and spicy herbs cut into rings in a separate saucepan, pour in the fat removed from the hot broth, cover tightly with a lid and simmer. Dough cut into squares is dipped into the boiling broth and cooked until tender, then laid out on a flat dish, pieces of meat are placed on top (modern housewives prefer to cut it into slices), and onion rings stewed in fat are placed on top of it. You can put boiled potatoes around the edges of the dish.
FISH IN KAZAKH
For sorpa: 1 kg of fish, 1 onion, 5-6 potatoes, 1-2 bay leaves, 2 slivers of ground black pepper, salt and herbs - to taste. For the dough: 375 g of wheat flour, 0.3 cups of water, 2 eggs, 1 teaspoon of salt. The technology for preparing fish and meat in Kazakh is similar. The cleaned and cut fish is dipped into boiling water, after the first boil the foam is removed and peeled potatoes are added, after the second boil, add bay leaf, salt and pepper and cook until tender. The cooked fish and potatoes are removed, and thinly rolled out and cut into squares dough is dropped into the broth. The dough, along with the fish and boiled potatoes, is laid out on a large flat dish, and onions lightly stewed in fat are placed on top. The broth is filtered, sprinkled with herbs and served in bowls.
3) SECOND COURSES
In Kazakh cuisine, main courses are prepared mainly from lamb, horse meat, beef, camel meat, and sometimes from poultry, game and fish. Meat and fish products are combined with dough, cereals, vegetables, and used in the form of kebabs.
KUYRDAK
· BASTIRMA
TOASTIC (BREAST)
· MANTY
· MANTY WITH MEAT AND PUMPKIN
· ZHUTA
ORAMA
· KUYRDAK MEAT
· FISH DUMPLINGS
· DUMPLINGS
BELDEME (LAMB SADDLE)
· RIVER FISH CUTLETS
· SAZAN STUFFED
· FRIED SAZAN
· ZHAURYN BAGLANA STUFFED (LAMB SHOULDER)
· STEWED LAMB
· KUYRDAK FROM TRIPPE
· LAGMAN
· SOZBA LAGMAN - LAGMAN FROM STRETCHED DOUGH
· KUYRDAK FROM CHICKEN OR RABBIT
· PILAF IN KAZAKH
MORE...
KUYRDAK
850 g lamb liver, 500 g kidneys, 300 g heart, 450 g fat tail fat or 150 g fatty lamb, 2 onions, 2 bowls of broth, 1 teaspoon ground black pepper, salt to taste. Fat tail fat or fatty lamb is cut into cubes and fried. Add the heart and kidneys, after 15 minutes add the liver and chopped onion, salt and pepper, pour in a little broth and bring to readiness. Serve in a deep plate, sprinkle with herbs on top. Taba-nan flatbread or soft bread is usually served with kuyrdak.
BASTYRMA
800 g lamb, 4 onions, 6-7 tomatoes, 5-6 cucumbers, green onions, salt, pepper - to taste. For the marinade: 6 tablespoons of 3% table vinegar. Cut the lamb flesh (breast or ham) into 5-6 large pieces per serving, lightly beat it, sprinkle with salt and pepper, add sliced onion, pour in vinegar and keep in the cold for 3-4 hours. The meat is threaded onto skewers and fried over hot charcoal, sprinkled with fat from time to time. Served with cucumbers, tomatoes, sprinkled with herbs.
TOASTIC (BREAST)
Lamb brisket, 2 onions, 2 tomatoes, 2 cucumbers, 0.5 bowls of marinated sauce, salt and pepper to taste. The meaty wide edge is removed from the lamb breast, cut lengthwise into two halves, put on skewers and fried over hot coals. During the frying process, pour over the saline solution. Remove the fried brisket and cut into small pieces. Fresh vegetables and pickled cabbage are used as a side dish. If the lamb is old, then before frying it is recommended to boil it until half cooked.
MANTY
For minced meat: 1 kg of lamb or beef pulp, 4 large onions, 100 g of fat tail fat, 1 teaspoon of ground black pepper, 0.3 cups of water, 2-3 bay leaves, 3-5 grains of black peppercorns, salt to taste . For the dough: 500 g flour, 1 teaspoon salt, about 1 bowl of water. To lubricate the cascan - 2 tablespoons of vegetable oil. Manti can be prepared from various minced meats, but young lamb meat is preferable - it is more tender and boils faster. The minced meat is cut into small pieces or passed through a meat grinder with a large grid. Add chopped onions, ground black pepper, pour in salted water (dip bay leaf, salt, peppercorns into boiling water and let it brew). Mix everything thoroughly. Knead the dough stiffly, like noodles, and let it rest for 10-15 minutes. Then cut into balls the size of a walnut. The balls are rolled into round thin flat cakes, onto which minced meat is placed a tablespoon at a time, fat tail fat is added and the edges are pinched. The dough can also be rolled out into a large thin layer, from which 10 centimeter squares are cut. The finished manti are transferred to a dish, sprinkled with black pepper and served. Sometimes they put 3-4 pieces per serving in deep bowls and fill them with broth.
MANTY WITH MEAT AND PUMPKIN
For the roast: 600 g of lamb or beef, 500 g of pumpkin, 4 onions, 200 g of fat tail, 1 teaspoon of salt, 0.3 bowls of water, 2 tablespoons of melted butter or 1 bowl of sour cream. For the dough: 600 g flour, 1 partial cup of water, 1 teaspoon salt. The pumpkin is peeled and seeded, cut into small pieces, mixed with minced meat prepared as in the previous recipe. They cook and steam in the same way as manti with meat. Ready-made manti can be topped with sour cream, butter or sauce. A similar recipe is used to prepare manti with meat, pumpkin and carrots. In this case, less pumpkin is taken - 250 g and the same amount of carrots.
ZHUTA
For minced meat: 1 kg of carrots or pumpkin, 100 g of butter, sugar - to taste. For the dough: 500 g flour, 1 cup of water, 1 teaspoon of salt. To lubricate the cascan - 2 tablespoons of vegetable oil. Finely chop the carrots or pumpkin, simmer lightly in butter, allow to cool, and sprinkle with sugar if desired. The dough is rolled out into a large thin layer, minced meat is placed on it, rolled into a roll, the edges are pinched, placed on the cascan rack and steamed for 25-30 minutes.
ORAMA
For minced meat: 1 kg of lamb, 4 onions, 100 g of fat tail, 1 teaspoon of ground black pepper, salt to taste. For the dough: 500 g flour, 1 bowl of water or broth, 1 teaspoon salt. To lubricate the cascan - 2 tablespoons of vegetable oil. The dough and minced meat are prepared in the same way as for manti with meat. The dough is rolled out into a large thin layer of at least 50 cm in diameter, cut crosswise into 2 or 3 parts and, having placed the minced meat on it, the edges are pinched. The resulting unique rolls are placed one at a time on the cascan grates and steamed for 40-45 minutes. The finished orama is cut into large pieces and served with broth or sauce.
KUYRDAK MEAT
800 g of lamb or beef, or horse meat, or camel, or saiga, or wild goat, 3 onions, 150 g of fat for frying, 250 g of broth, herbs, salt, spices, sour cream - to taste. For garnish: 2 kg of potatoes, 150 g of green peas, 250 g of tomatoes, 250 g of carrots. For the marinade: a bowl of 3% vinegar, 50 g of vegetable oil. The meat is cut into pieces of 30-40 g and fried in hot fat with onions and peppers, salted to taste, bay leaves are added, and sour cream is added at the end of stewing. If kuyrdak is prepared from saiga or wild goat, then this meat must first be soaked in a 3% solution of table vinegar for 4-6 hours with the addition of a small amount of vegetable oil. As side dishes for kuyrdak, you can serve boiled, fried or stewed potatoes, boiled carrots, green peas, and tomatoes together with meat. To taste, the dish is sprinkled with chopped herbs.
FISH DUMPLINGS
For minced meat: 400 g fillet of pike perch, carp or other river fish, 2 onions, 4 tablespoons of melted butter (2 of which are for ready-made dumplings), salt and pepper to taste. For the dough: 300 g flour, 0.5 cups of water, 1 egg, 0.5 teaspoon salt. Pass boneless fish fillets through a meat grinder, add finely chopped onions and butter, salt and pepper. Knead, roll out the dough and prepare fish dumplings in the same way as meat dumplings. Boil in a wide saucepan with the addition of salt, pepper, onion and spices for no more than 3-4 minutes after boiling. To prevent the finished dumplings from sticking together, pour butter over them. Serve in plates or kes. Can be served with fish broth.
DUMPLINGS
For minced meat: 700 g lamb, 250 g fat tail fat, 3 onions, 1.5 teaspoons salt, 0.5 teaspoon ground black pepper, 1 bowl of sour cream, 5-6 tablespoons melted butter. For the dough: 3 bowls of flour, 1 partial bowl of water, 2 eggs, 1 teaspoon of salt. For minced meat, meat, fat tail, and onion are minced in a meat grinder, salt and pepper are added and mixed thoroughly. Knead the dough from sifted flour, eggs, water and salt and let it rest for 30-40 minutes. Then they roll out into a thin layer 1.5-2 mm thick and cut into circles or squares no larger than 50 mm, put minced meat on them and join the edges. Cook the dumplings in boiling salted water for no more than 5-7 minutes after floating. Dumplings are served in a deep plate with broth or sour cream. Dumplings can not only be boiled, but also fried until tender in heated warm oil. Katyk is sometimes served with fried dumplings.
BELDEME (LAMB SADDLE)
Lamb saddle, 2 tablespoons of melted fat, 2 cucumbers, 2 tomatoes, salt, herbs, pepper - to taste. For garnish: 1 bowl of rice, 2 teaspoons of butter, a pinch of salt. From the carcass of a young lamb, the lumbar bone is cut out along the spine, without cutting into 2 halves, the flank is cut off, rubbed with salt and pepper, and fried in fat in an oven. The finished meat is cut from the vertebrae, cut into slices, decorated with tomatoes, cucumbers, and sprinkled with herbs. Crumbled rice is served as a side dish.
FISH CUTLETS
300 g river fish fillet, 40 g milk, 20 g margarine or butter, 1 onion, 1 egg, 50 g white bread, 50 g breadcrumbs, salt and pepper to taste, 50 g fat for frying. The fillet, along with onions and white bread, is passed through a meat grinder, milk, egg, margarine or butter, salt, pepper are added and mixed thoroughly. Cutlets are formed from the prepared mass, rolled in breadcrumbs and fried.
SAZAN STUFFED
3 carp, 1 egg, 1 onion, 30 g milk, 30-50 g white bread, 30 g butter, 50 g vegetable oil, salt and pepper - to taste. 2 carp, cleared of rib bones and salted. The fillet of one fish along with the onion is passed through a meat grinder, salted, peppered, milk, egg, butter are added, and mixed. The internal parts of the cleaned fish are filled with the contents, the edges are secured so that they do not separate, and fried in hot fat. Potatoes are usually served as a side dish.
FRIED CARPLE
1-2 carp or bream, 50 g butter, 50 g breadcrumbs, 2 tablespoons green dill, salt and pepper - to taste. The cleaned fish is cut into pieces, salted, sprinkled with pepper, dipped in melted butter and breaded in breadcrumbs. Fry in heated fat, turning constantly. The finished fish is transferred to a flat plate, and fried potatoes are placed next to it.
ZHAURYN BAGLANA STUFFED (LAMB SHOULDER)
Lamb shoulder, for cutlet mass: 100 g lamb meat, 250 g wheat bread, 0.5 cups of water, 2-3 onions, 2-3 carrots, 1 thin slice of pumpkin, 1 radish, 1 tablespoon butter, 3 tomatoes, 3 cucumbers, parsley, salt and pepper to taste. Two cuts are made on the inside of the shoulder of a young lamb and the flesh is spread out in both directions, lightly beaten, put on a layer of cutlet mass and a mixture of vegetables (onions, sautéed carrots, peeled and diced pumpkin, blanched radish). Everything is sprinkled with melted butter, sprinkled with spices, wrapped in the form of a roll, tied with twine and baked in the oven until cooked. During the frying process, pour over the released juice.
STEWED LAMB
800 g of lamb, 2 tablespoons of melted butter, 1 carrot, 2 onions, 1 tablespoon of tomato puree, herbs, salt, spices - to taste. For garnish: 500 g potatoes, 300 g boiled peas. The meat is cut into small pieces and fried in heated fat along with onions, carrots, tomato puree, then a little broth and spices are added and simmered until cooked. The finished meat is salted and sprinkled with herbs. Boiled potatoes and peas are served as a side dish.
KUYRDAK FROM TRIPPE
1 kg of processed tripe, 600 g of lungs, 400 g of liver, 200 g of heart, 150 g of lamb, 300 g of fat tail fat, 2-3 onions, 1 teaspoon of ground black pepper, 3-4 liters of broom leaves, about 2 bowls of broth, salt - to taste. The processed tripe is poured with water, salted, put on fire, after boiling, bay leaf and pepper are added and boiled at low boil for 1.5-2 hours until half cooked, then cooled and the tripe is cut into small pieces. Place the diced lung in a heated frying pan with fat tail fat and fry for 20 minutes, then add the heart and lamb, salt and continue to fry, after 5 minutes add tripe, fry again for 10 minutes, add liver and onion, add broth and bring to readiness.
KUYRDAK FROM CHICKEN OR RABBIT
1 chicken or rabbit carcass, 1 bowl of vegetable oil, 2 onions, 0.5 teaspoon ground black pepper, 2 teaspoons salt, 2 tomatoes, herbs - to taste. For garnish: 0.5 bowls of rice, 2 tablespoons of melted fat, 50 g of butter. The rabbit or chicken is cut into pieces and fried in heated vegetable oil, then salted, added onion and pepper cut into rings, poured with broth and simmered until tender. Boiled rice is served as a side dish.
LAGMAN
For the dough: 1 kg of flour, 2 eggs, 1 teaspoon of salt, 1 cup of water. For tuzduk: 500 g of meat, 300 g of tail fat or fat for stewing, 300 g of cabbage, 3-4 onions, 3-4 potatoes, 1-2 carrots, 3-4 tomatoes, 5-6 cloves of garlic, 2 bell peppers, salt and pepper - to taste. The prepared dough is rolled out thinly, rolled and cut into strips 4-5 mm thick. Boil in boiling salted water, remove, rinse in cold water, and allow the water to drain. For gravy, meat and fat tail fat are cut into small slices, potatoes - into cubes, carrots, radishes, cabbage and bell peppers - into strips, onions - into rings, tomatoes - into slices, garlic - chopped. Saute the onions in the melted fat, add the meat and fry it until the juice comes out. Add garlic, potatoes, tomatoes, peppers and carrots. Mix everything thoroughly and fry until half cooked. Fill with water, add salt, pepper, radish and simmer and simmer over low heat until fully cooked.
SOZBA LAGMAN
For the dough: 1 kg of flour, 2 eggs. 1 teaspoon of salt, 0.5 teaspoon of soda, 1 bowl of water, 1 bowl of vegetable oil for greasing. For tuzduk: 500 g meat, 300 g cabbage, 3-4 onions, 2 eggplants, 2-3 bell peppers, 2-3 tomatoes, 1 head of garlic. Bay leaf, salt, pepper - to taste. For the omelet: 3 eggs, 1 tablespoon milk, a pinch of salt. The dough is kneaded at medium stiffness, rolled into a ball, covered with a napkin and left for 1 hour. After this, the dough is moistened with a solution of salt and soda (1 teaspoon of salt and 0.5 teaspoon of baking soda per 0.5 bowl of warm water). Knead the dough well with your hands and knead so that the solution is absorbed into it. Then the dough is divided into small even pieces the size of a walnut, which are rolled into flagella as long as a pencil. The flagella are thoroughly lubricated with vegetable oil, laid out on a board, and then they begin to stretch each individually into a longer and thinner rope. To do this, a short flagellum is taken by both ends and, hitting its middle on the table, stretched to 1 m, after which it is folded in half and the operation is performed a second time. After stretching the noodles to a vermicelli shape, boil them in boiling salted water and rinse in cold water. The gravy is prepared as in the previous recipe, only more liquid. Before serving, lagman is doused with boiling water, placed into bowls, poured with gravy, and chopped omelette is sprinkled on top.
PILAF IN KAZAKH STYLE
600 g of lamb, 3 tablespoons of melted fat, 3 onions, 5-6 large carrots, 1 bowl of rice, 1 bowl of dried apricots or apples, salt and pepper to taste. Place onion, cut into rings, into well-heated fat in a cauldron and fry until golden brown. The meat, cut into large pieces, is fried with onions until golden brown. Then add carrots cut into strips, pepper and salt and fry everything until half cooked. Cover the contents of the cauldron with well-washed rice and add water according to the ratio: for 1 serving of rice - 1.5 servings of water. Bring the pilaf to a boil, piercing it in several places to better absorb the fat. Place finely chopped apricots or dried apples on top and simmer without stirring over low heat for an hour. The cauldron with the finished pilaf is wrapped and allowed to stand for 10-15 minutes. After which the pilaf is mixed well and, placed on a dish, served.
4) FLOUR PRODUCTS AND SWEETS
Flour products have long occupied a significant place in Kazakh cuisine. Kazakh national flour products and sweets are prepared from premium or first grade flour with the addition of milk, yeast, sour cream, eggs, fats, nuts, honey, sugar, water and salt. It is very important to follow the cooking technology, dosage of products in the recipe, temperature and baking time. All types of flour and sweet products are very high in calories and easily digestible, so those who are prone to obesity should consume them sparingly.
TABA-NAN (WHEAT BREAD)
KAZANZHAPPAY (BREAD BAKED WITH KAZAN)
· BAURSAKI
· SHI BAURSAK (BAURSAK FROM UNLEAVED DOUGH)
· DOMALAK BAURSAK
· KESPE BAURSAK
· SHELPEK
· SALMA-NAN
· "DAMDY-NAN" flatbreads
· TANDIR-NAN
· BELYASHI
· KUYMAK (pancakes)
· CHEBUREKI
· SAMSA
· SAMSA IN TANDIR
· SAMSA FROM LUNGS AND LIVER
· FISH PIE
· PIE WITH MEAT
· POULTRY PIE
· NUTS WITH SUGAR
· CHUCK-CHUCK
MORE...
TABA-NAN (WHEAT BREAD)
1 kg of flour, 2 tablespoons of yeast, 1 tablespoon of salt, 2 bowls of warm water or milk. Taba-nan is baked from sour dough. To make sourdough, yeast is diluted in a small amount of warm water or milk, 2 tablespoons of flour are added and placed in a warm place. As soon as the yeast rises, add the remaining water or milk, add salt and make the dough. Before this, the flour is thoroughly sifted. The finished dough is placed in a large pan, covered with a lid, and placed in a warm place to rise. As soon as the dough has doubled in size, beat it and leave it in the pan again to rise. The finished dough does not settle when kneaded. Depending on the volume of the frying pan, the dough is divided into large round pieces so as to fill 2/3 of the volume of the frying pan. Grease the frying pan with oil, add the dough and let it rest for 20-25 minutes. Then cover with a second frying pan and bury it in hot coals. After some time, the frying pan is removed and, without opening the lid, turned over to the other side and buried again in the coals. Baked bread has a brownish color. In modern conditions, bread is baked in two pans in the oven at 200-220C for 20-25 minutes. Ready-made bread can be eaten hot or cold. You can place chopped butter on top of the hot bread. Using the same recipe, you can prepare taba-nan with fat tail fat. The finished dough is greased, pierced in several places, pieces of fat tail fat are placed there and baked in the same way as tabanan.
KAZANZHAPPAY (BREAD BAKED IN KAZAN)
2.5 bowls of flour, 1.5 tablespoons of yeast, 1.5 teaspoons of salt, 1 bowl of milk or water, sour cream or butter - to taste. The dough is prepared in the same way as for taba-nan. The finished dough is rolled out into a layer no more than 1 centimeter thick and laid out on the inner surface of the cauldron, which is preheated well and greased with oil. The dough should fit tightly to the walls of the cauldron, otherwise it may fall off during baking. Then the dough is spread over the entire surface, the cauldron is turned over the coals and the bread begins to bake. After 25 minutes, the kazanjappai is ready; it is removed from the walls of the cauldron, cut into pieces of various shapes, and brushed with butter or sour cream to taste. Kazanjappai can also be baked in the oven at 200C. In this case, the cauldron is closed on top with a cast-iron frying pan.
BAURSAKI
For the dough: 3 bowls of flour, 10 g of yeast, 0.6 bowls of water, 0.7 bowls of milk, 2 eggs, 30 g of margarine, 1 teaspoon of salt, 1 tablespoon of sugar. For frying: 1-2 bowls of fat. The dough with the addition of all components is prepared using the sponge method. The finished dough is cut into ropes, cut into pieces 3-3.5 centimeters long, allowed to rest for 15-20 minutes and fried in hot fat.
SHI BAURSAK (BAURSAK FROM UNLEAVED DOUGH)
2 bowls of flour, 0.5 teaspoon of baking soda, 5 eggs, a little more than 1 bowl of water or milk, 1 teaspoon of salt. For frying: 1-2 bowls of fat. A dough is kneaded from flour, eggs, soda, salt and milk, rolled out thinly, cut into lengths and fried in hot fat.
DOMALAK BAURSAK
For the dough: 2 bowls of cottage cheese, 1 bowl of flour, 3 eggs, 2 tablespoons of butter, 1 tablespoon of sugar, 1 teaspoon of salt, 1 bowl of sour cream, 1 bowl of powdered sugar. For frying: 0.5 bowls of fat. The cottage cheese is rubbed through a sieve, eggs, sugar, salt, flour, melted butter are added and the dough is kneaded. Roll out into ropes as thick as a finger and cut into pieces of 20-25 g. Boil in boiling water until half cooked, place on a sieve, and allow the water to drain. Breaded in flour and fried in hot fat until golden brown. Before serving, place on a plate, pour over sour cream, and sprinkle with powdered sugar.
KESPE BAURSAK
3 bowls of flour, 1 tablespoon of yeast, 1 teaspoon of salt, 1 tablespoon of sugar, 150 g of fat tail fat, about 1 bowl of water, 2 tablespoons of powdered sugar. The dough is kneaded as for taba-nan, only softer. Roll out and cut into strips weighing 110-155 g, roll out to a finger thickness and twist into ropes. The ends of the bundles are connected. Peculiar pinwheels are fried in hot fat and sprinkled with powdered sugar.
SHELPEK
4-5 bowls of wheat flour, 1 bowl of ayran or raw milk, 2 tablespoons of ghee, 2 tablespoons of sour cream. 20-30 g of yeast, 0.5 bowls of water, 1 teaspoon of sugar, 2 bowls of vegetable oil. The dough is kneaded as for baursaks, cut into small pieces, rolled into flat cakes and fried in hot fat until golden brown.
SALMA-NAN
For the dough: 2.5 bowls of wheat flour, 0.5 bowls of water. 1 egg, 1 teaspoon salt, 4-5 tablespoons butter. For cooking: 4-5 bowls of broth or water. The unleavened dough is allowed to rest for 15-20 minutes, then rolled out into a thin layer and cut into small quadrangles. Boil them in boiling water or broth until tender. Before serving, pour over melted butter.
"DAMDY-NAN" FLAKES
2 bowls of flour, 1 tablespoon of yeast, 1 teaspoon of salt, 0.7 bowls of warm water or milk. The dough is prepared as for taba-nan. The finished dough is cut into pieces and allowed to rest for 10-15 minutes. Then they give it the shape of a cake and let it rest for 10 minutes. Before placing in the oven, pricks are made in the middle of the flatbread. Bake at 200-220C for 20 minutes.
TANDIR-NAN
6 bowls of flour, 50-60 g of dry yeast, 2 tablespoons of salt, 1.5 bowls of water. The dough is prepared as for taba-nan, kneaded several times. Make cakes from the finished dough and let it rest for 30-40 minutes. After this, a design is applied to the middle of the cake and baked in the oven at 200-220C. Previously, these flatbreads were baked in special tandoor ovens.
BELYASHI
For the dough: 2.5 bowls of flour, about 1 bowl of milk or water, 0.5 teaspoon of yeast, 1 teaspoon of sugar, about 1 teaspoon of salt. For minced meat: 600 g lamb or beef (duck or fish), 2 onions, 0.5 teaspoon ground black pepper, 2 teaspoons salt, 0.5 bowl of water. For frying: 1 bowl of fat. The finished yeast dough is kneaded well and cut into small buns, which are allowed to rest for 10-15 minutes, then they are rolled out into flat cakes, with minced meat placed in the middle. The edges of the cakes are wrapped. Fry in hot oil, placing the open hole down. Belyashi is fried on both sides. When cutting the whites, they are not dusted with flour, but greased with oil. Minced meat for whites is prepared from milk in a large meat grinder (poultry or fish) with the addition of chopped onions, ground black pepper, salt and water.
KUYMAK (pancakes)
For sour dough: 2 bowls of flour, 2 eggs, 1.5 bowls of milk or water, 1 tablespoon of sugar, 0.5 teaspoon of salt, 1 tablespoon of yeast. For unleavened dough: 2 bowls of flour, 2 bowls of milk, 10 eggs, 1 tablespoon of sugar, 2 tablespoons of fat, 0.5 teaspoon of salt. For frying: 1-2 bowls of fat. The finished dough should have a liquid consistency. The dough is poured in small portions into hot fat and the pancakes are fried on both sides. Before serving, pour sour cream or butter on the table, you can serve honey.
CHEBUREKI
For minced meat: 400 g lamb, 2-3 onions, salt, ground black pepper - to taste. For the dough: 3 bowls of flour, 1 bowl of water, 1 teaspoon of salt. For frying: 2 bowls of vegetable oil. For minced meat, lamb and onions are passed through a meat grinder, salted and peppered. Flour is brewed with salted hot water, a loose dough is kneaded, allowed to rise, cut into pieces, as for pies, and rolled out into a layer 2-3 mm thick. Place juicy minced meat in the middle, pinch the edges and fry in a large amount of fat.
SAMSA
For minced meat: 250 g of lamb or beef, 1 teaspoon of cooking fat, 1 tablespoon of steamed rice, 1 onion, 1 teaspoon of salt, a pinch of ground black pepper, 0.5 raw egg. For frying: 0.3 bowls of vegetable oil. Knead unleavened dough, roll it into circles, brush the edges with raw egg, add minced meat, pinch the edges in the shape of a crescent. Fried in fat. For minced meat, the meat is passed through a meat grinder, fried in fat, salt, pepper, steamed rice, and sautéed onions are added.
SAMSA IN TANDIR
For the dough: 1.5 bowls of flour, 1 teaspoon of salt, 0.5 bowls of water. For minced meat: 400 g lamb or beef fillet, 1-2 onions, 1 teaspoon salt, 50 g fat tail fat, 1 teaspoon for greasing, ground black pepper - to taste. Knead unleavened dough. Let it sit for 15-20 minutes, divide it into pieces of 40-42 g and roll them into flat cakes. Minced meat and pieces of fat tail fat are placed in the middle of the flatbread. The dough is wrapped in the form of an envelope. The base is sprinkled with water and placed on the hot walls of the tandoor. The samsa is sprinkled with cold water, the tandoor is closed with a lid. The finished samsa is greased. Samsa can also be baked in the oven at 300C for 7 minutes. To do this, the samsa is placed on hot sheets and sprinkled with water.
SAMSA FROM LUNGS AND LIVER
For the dough: 2 bowls of flour, 2 tablespoons of butter, 0.5 bowls of water, 1.5 teaspoons of salt. For minced meat: 450 g of lungs, 170 g of liver, 2 onions, 1 pinch of ground black pepper, salt to taste. For the sauce: 1 teaspoon flour, 50 g broth. Flour is poured into a mound, butter is placed in the well, a hot saline solution is added and soft unleavened dough is kneaded, which is rolled into a sausage and cut into pieces weighing 100 g, the juices are rolled out, on which the prepared minced meat is placed. The dough is rolled into a triangle, placed on sheets and baked in the oven. To prepare minced meat, the lungs, liver and heart are boiled separately, passed through a meat grinder, sautéed onions, salt, pepper and white liquid sauce made from broth and flour are added. Samsa made from offal is served hot.
FISH PIE
For the dough: 2 bowls of flour, 1 tablespoon of butter or margarine, 1 teaspoon of salt, 0.5 tablespoon of yeast, 2 teaspoons of sugar, 1 bowl of water. For minced meat: 420 g fish fillet, 50 g butter or margarine, 1 tablespoon vegetable oil for greasing the pan, 1 teaspoon beaten egg for greasing the pie. Yeast dough, prepared using the straight method, is rolled out into a layer 1 centimeter thick and placed on a greased frying pan. Place boiled rice until half cooked on the dough, top with finely chopped fish, onions, pieces of butter or margarine, salt, pepper and cover with another layer of rolled out dough. Both layers of dough are pinched and left in a warm place for 25-30 minutes. Bake in the oven at 220C. Brush the finished pie with beaten egg.
PIE WITH MEAT
For the dough: 2 bowls of flour, 2 tablespoons of butter, 0.5 bowls of water, salt to taste. For minced meat: 400 g of lamb, beef or saiga meat, 3 cloves of garlic, 0.5 bowls of rice, salt and pepper to taste, 3 tablespoons of broth, 1.5 tablespoons of fat for greasing. Flour, butter and water with salt dissolved in it are mixed. The kneaded dough is allowed to rest under a damp cloth for 2.5-3 hours. The minced meat is cut into small pieces, garlic, washed rice, salt and pepper are added. Place dough 6-7 millimeters thick on the prepared frying pan so that its edges hang over the edges of the frying pan. The prepared minced meat is placed on the dough, covered with a flat cake of the same thickness, but smaller in diameter, the edges are connected and pinched. A hole is made in the center of the pie, which is closed with a dough plug. The pie is greased and baked in the oven for 1-1.5 hours. Then the cork is pulled out, the broth is poured into the pie and put back in the oven for 30 minutes. Served hot or cold.
POULTRY PIE
For the dough: 2 bowls of flour, 3 tablespoons of butter, 3 tablespoons of water or broth, salt to taste. The pie is prepared in the same way as in the previous recipe. Only for minced meat is used boneless poultry flesh.
NUTS WITH SUGAR
2 tablespoons of butter, about 0.5 bowl of sugar, 1 bowl of any nuts. Heat the butter, add sugar, and place on low heat. Cook until the sugar is completely dissolved and thickens. Add crushed nuts there and mix thoroughly. Transfer to a flat cup and level. Decorate the top with sweets.
CHUCK-CHUCK
For the dough: 2.5 bowls of flour, 3 eggs, 1-2 tablespoons of sour cream or milk, a pinch of salt, 1 teaspoon of sugar, 2 teaspoons of butter. For syrup: 1 bowl of honey, 2-4 tablespoons of sugar. For frying: 1 bowl of ghee or fat. Eggs, sugar, butter are thoroughly ground, salt, milk or water are added, flour is added and a stiff dough is quickly kneaded. Allow to rest for 40 minutes, then roll out into a thin layer up to 4 millimeters thick. Cut across strips 15 millimeters long and 4 millimeters wide. The peculiar noodles are fried in boiling ghee until golden brown, placed on a sieve, and allowed to drain. Honey is boiled with sugar until it forms a semi-solid ball (a drop of honey dropped into water does not dissolve, but hardens into a ball). Dip the chak-chak into the boiled syrup, mix everything well and transfer it to greased plates, giving the dish the shape of a slide. Chak-chak can be decorated with walnut kernels or candy canes.
5) DAIRY AND CEREAL DISHES
Dairy and cereal dishes occupy a significant place in the Kazakh national cuisine. Milk contains all the nutrients the body needs - fats, proteins, carbohydrates, mineral salts, vitamins. In traditional cuisine, milk was rarely used in its raw form; it was mainly used to make various fermented milk products. Low fermentation is also provided in individual milk and cereal dishes. Among grain crops, Kazakh cooking gives preference to wheat and millet. The unique technology for preparing dairy and cereal dishes ensures their unique taste and original assortment, which is not found in the cuisines of other nations.
SUT (MILK)
· UYZ (Colostrum)
· IRIMSHIK (Cottage Cheese)
· KURT
· SARYSU
· ZHENT
· SUZBA
BALKAYMAK (HONEY SOUR CREAM)
· KAZYZHENT
· SARY MAY (OIL)
ZHANYSHPA
· SOUTHENT
· ROASTED WHEAT
· KURGAK MAYSOK (DRY MAYSOK)
· MILLET WITH KURT
· TALKAN WITH BUTTER
SORPA KOZHE (SOUP WITH MILLET)
· SUT FOR SKIN (MILK SOUP WITH MUTT)
· TURNIAZ
· MILLET PORridge WITH PUMPKIN
SUT (MILK)
Kazakh cuisine uses cow, sheep, mare, camel and goat milk. Sour cream, cream, and butter are prepared from milk; using starter culture, kefir, katyk, cottage cheese, yogurt, and whey are obtained. Yogurt is made from the milk of cows, sheep, and goats, butter is churned, and other dairy products are prepared; kumys is made from mare’s milk, and shubat is made from camel’s milk.
UYZ (Colostrum)
This is the thick milk of a newly calved queen. Kazakhs divide colostrum into three types: kara uyz - black colostrum (milk immediately after calving); sary uyz - (milk obtained after feeding the offspring); ak uyz - white colostrum (milk obtained one day after calving). Yellow colostrum mixed with milk is poured into the stomach or intestines and boiled with meat. White colostrum is collected in a bucket, boiled like milk, and drunk. During the period of mass breeding of animals, colostrum was one of the favorite products of the Kazakhs.
IRIMSHIK (Cottage Cheese)
It is made from fresh or heated cow, sheep or goat milk, into which rennet is dipped to coagulate it. Then the rennet is removed, and the sour milk is boiled over low heat until the curds are completely separated from the whey. The finished product is orange in color. It is strained from the whey, dried in a bag in the wind, then in the sun. Irimshik can be stored for a long time, and can also be used without drying, immediately after straining.
KURT
Prepared from boiling sheep, goat and cow milk, fermented with ayran. In the south of Kazakhstan, kurt is made from mare's milk. The sour milk is boiled over low heat, stirring constantly, until the mass thickens. The cooled mass is placed in a canvas bag and hung to drain the liquid. Add salt to taste to the soft kurt, make small lumps out of it, and place them on wooden boards to dry.
SARYSU
Prepared from the whey formed after the preparation of cottage cheese. The whey is boiled in a cauldron over low heat until a thick, viscous mass is obtained. It is cooled, made into cakes of various shapes and dried. Sarysa can be consumed fresh, without drying. It tastes like chocolate, which is why people sometimes call it “Kazakh chocolate”.
ZHENT
5 bowls of millet, 4 bowls of irimshik, 2 bowls of sugar, 3 tablespoons of raisins, 2 bowls of butter. Millet and irimshik are pounded in a mortar. The resulting mass is mixed with sugar and raisins, butter is added and cooled until solidified. The finished zhent is cut with a sharp heated knife.
SUZBA
It is prepared from fermented ayran, poured into a canvas bag to express the liquid. Strained cottage cheese can be salted to taste. Suzbe can be added to broth or milk and drunk like ayra.
BALKAYMAK (HONEY SOUR CREAM)
In Kazakh cooking, sour cream is divided into several types - raw (obtained by skimming the top fatty layer of raw milk), boiled (obtained by skimming the top fatty layer of boiled milk). To obtain balkaimak, raw sour cream is boiled over low heat until fat appears. Add sugar, honey, flour, mix and boil the mixture for 8-10 minutes. Served with tea.
KAZYZHENT
2-3 bowls of millet (tar), 1.5 bowls of irimshik, 2 bowls of kazy fat, 3 tablespoons of sugar. Millet, kazy fat, and irimshik are ground in a mortar. Add sugar, cool and place under a press.
SARY MAY (OIL)
Butter is obtained from sheep, cow and goat milk. Usually butter is obtained from sour cream by whipping it. However, in some areas the oil is obtained from warm fermented ayran, which is also churned for a long time. The whipped ayran is poured into a large container to make it easier to collect pieces of floating butter. The remaining liquid can be drunk or used to make kurta.
ZHANYSHPA
1 bowl of millet, 3 tablespoons of butter, 2 tablespoons of sugar. 3 tablespoons of sour cream. Millet and butter are thoroughly ground with sugar, sour cream is added and mixed again, then the whole mass is placed under a press. Served in bowls.
SUTJENT
1 bowl of millet, 1 bowl of milk, 3 bowls of butter, 3 tablespoons of raisins, 2 tablespoons of crushed crackers or cookies, 3 tablespoons of sour cream. The washed millet is poured into boiling milk and boiled for 5-8 minutes, after which it is placed in a colander or sieve. Then raisins, sugar, crushed crackers or cookies, butter, and sour cream are added to the millet. All this is thoroughly mixed and placed under a press.
ROASTED WHEAT
7-8 bowls of wheat, 1 bowl of fat tail lard. The wheat is cleaned, winnowed and washed with warm water. Fat tail fat is finely chopped and melted in a hot cauldron. The cracklings are removed, the wheat is dipped in fat and fried until reddish in color. Can be consumed with hot milk.
KURGAK MAYSOK (DRY MAYSOK)
1 bowl of millet, 2-3 tablespoons of butter (or 1 bowl of fatty broth). This dish is prepared immediately before serving. Butter is placed in millet, which does not have time to saturate the grain well, so it crunches. You can pour hot water over the millet and let it swell and only then add butter, in this case the taste of the dish will change a little. If you soak millet in hot kazy broth and let it stand for 20-25 minutes, it will be kazy maisok.
WHITE WITH KURT
1 bowl of millet, 1 bowl of water, 10 pieces of fatty kurt. The fatty kurt is pounded and soaked in hot water, millet is added, and allowed to brew for 30-40 minutes. Then everything is mixed and served.
TALKAN WITH BUTTER
1 bowl of talkan. 0.5 bowls of butter. Talkan is prepared from roasted and peeled grains of millet, wheat and corn, which are pounded in a mortar and then sifted. The finished talkan is thoroughly rubbed with butter until the oil is absorbed. Talkan can also be mixed with sour cream, milk, broth, water or raw eggs.
SORPA KOZHE (SOUP WITH MILLET)
400 g millet, 300 g water, 1000 g bones, 100 g carrots, 1 tablespoon salt. Greens - to taste. The washed and chopped bones are placed in a saucepan, filled with cold water and simmered over low heat for 1.5 hours. The finished meat is removed and cut into pieces, and the broth is filtered. Add millet and cook for 15-20 minutes. Carrots and onions are cut into small cubes and lightly fried in oil, added to the broth. Close the lid tightly and cook for 5-7 minutes. Before serving, sprinkle with herbs.
SOUT FOR SKIN (MILK SOUP WITH MILLET
450 g millet, 3000 g milk, 500 g water, 50 g butter, 1 teaspoon salt.
The washed millet is placed in boiling salted milk and boiled for 1-2 minutes, then reduce the heat and cook for 15-20 minutes.
Before the end of cooking, add salt and sugar, and before serving, add butter.
TURNIAZ
200 g millet, 2000 g milk, 500 g water, 50 g flour, 150 g butter, 1 teaspoon salt. Milk diluted with water is boiled. The flour is lightly fried with butter and diluted with hot water. This mixture is poured into boiling milk, purified millet is added and cooked for 10-15 minutes over low heat until soft. Add butter and crushed kurt, close the lid tightly and leave for 5-7 minutes to simmer.
MILLET PORridge WITH PUMPKIN
200 g millet, 750 g milk, 500 g pumpkin, 1 teaspoon sugar, 0.5 teaspoon salt. Peeled and finely chopped pumpkin is placed in hot milk and boiled for 10-15 minutes. Add washed millet, salt, sugar, and, stirring, continue cooking for another 15-20 minutes until thickened. The cooked porridge is placed in a water bath or in the oven for 20-25 minutes.
Sogym
According to tradition, every year the Kazakhs carry out the winter slaughter of livestock - sogym; they prepare for this ritual in the summer: they select large livestock, and in rich families there are 2-4 heads of livestock, put them on fattening and provide special care. To perform the ritual, a day is appointed, a professional butcher - “kasapshi” is invited, who cuts the carcass, observing all the requirements of the ritual. The carcass is cut without damaging the bones, at the joints, since each bone has a special meaning. Women deal with tripe and intestines, they need to be processed so that there are no damaged areas. Particular attention is paid to horse intestines, from which gourmet sausages are made - kazy and karta. Cattle bones (zhilik) and ribs are divided into two parts and laid out on two flat dishes (tabak). The heads of horses and camels are not cut, they are boiled whole - they are considered holy. The beef head is cut and cooked in parts.
According to tradition, all close and relatives should taste sogym, so the owner invites them, the elderly, neighbors, the butcher and treats the guests to kuyrdak made from fresh liver.
The owner solemnly presents the butcher with the due payment for his work - “kolkeser”.
Et Ystau
In the northern regions of the republic (Kokshetau, Northern Kazakhstan), sogym meat is smoked (et - meat, ystau - smoked) for long-term storage. At the same time, the taste of the meat improves and it remains soft. Young birch bark is used to smoke meat.
Kazaksha et (meat in Kazakh)
This is a national dish; a ram is slaughtered for guests of honor, and a stallion or foal is slaughtered for especially honored guests. When there are a large number of guests, a barren mare is slaughtered so that the kazy is thick in sulfur (the thickness of the fat is 20 cm). Boiled meat is usually served in a flat dish - tabak. Presenting tobacco correctly is an art. Each tobacco must correspond to the age of the guests, their social status, and family relationships. Tabaqi with meat are divided into bas (main), sy (honorary), kuyeu (for son-in-law), kelin (for daughters-in-law), zhastar (for youth), zhay (simple). Certain pieces of meat (mushe) are placed on each tabak. Musha cannot be changed. On the bass tabak they put the bass (head), zhambas (hip bone), omyrtka (spine), kazy, karta, sting. Thus, fragrant, tasty, juicy meat is placed on all tobaccos, taking into account the volume and number of guests. Each mushe (bone) has its own meaning. An elderly person is served bass and jambas; middle-aged people – omyrtka, orta zhilik, sons-in-law, girls – asykty zhilik, tos (brisket). Respected people should not be served zhauryn (shoulder blade), kari zhilik (radius bone), which is considered a sign of disrespect. A guest who is offended may demand an ayip (fine). Moyyn omyrtka (cervical vertebrae), domalash zhilik, zhauyryn, sirak (leg) are not served to guests.
There is a popular expression among the people: “When you meet me, I recognize you by your glance; I will know how much you respect me by your cup.” The ability to please guests is a real art. People who know these features are called tabakshy, and those who know how to cook meat are called kazanshi.
Tobacco tartu is an art, and the ability to cut meat is also an art. The eat turushi (the person who cuts the meat) must know who to give which bone to. The meat is cut into small, thin pieces. Kazy, zhal, karta, kuyryk (fat tail), shuzhyk are cut last and placed on top of the meat. Kazy, stings are cut into half pieces, karta - into rings. The guests of honor are the first to take the meat from the tobacco. They don't talk much during meals. The owner of the house, showing hospitality, tries to unobtrusively treat his guests. After the meat, sorpa (broth) is served. At the end of the meal, guests bless the dastarkhan.
Bass Tartu
Respected guests and people who come from afar are served with the head (bass - head, tartu - present). Before boiling, the skin is removed from the head of a horse or cow; sheep head, 
goats, and sometimes cows, are scorched. The lower part of the head is separated (the jaws), and the teeth are knocked out. Previously, the head of a horse and camel was boiled whole, considering these animals to be sacred. The cow's head is boiled after dividing it into parts. Goat meat is not cooked for guests.
The tobacco is served with the head forward, and the knife is served from the side of the handle. The guest cuts the head and distributes its parts, observing a certain ritual, which reflects the ancient custom of respect for those sitting at the dastarkhan: old people, children, close and distant relatives. The head with one eye is returned to the owner of the house. A guest whose father is alive is not supposed to cut his head, since according to popular belief it is believed that his father may die. The rest of the meat on the tobacco is cut into small pieces. The respected guest or adult tastes the meat first.
Mipalau
Brain pilaf (mi – brains, palau – pilaf). The brains are removed from the boiled lamb head and mixed with boiled, finely chopped liver, tail and scalp. Kumys, ayran or suzbe (raw cottage cheese) are added to mipalau, then poured with sorpa (fatty broth), which makes the dish more tasty and healthy. Mipalau is transferred to a deep bowl and given to guests, starting with the eldest, to taste. Nowadays, this dish is made extremely rarely.
Shuzhyk
Shuzhyk is a valuable meat product; to prepare it, raw meat and internal fat of horse meat are cut into pieces, onions, garlic, salt, black pepper are added to taste and tightly stuffed into horse intestines, previously soaked in salt water. Both ends are tied with twine and hung for a while in a cool place. In the summer, in the villages, shuzhyk is stored in flour, where it does not spoil for a long time. Shuzhyk made from horse meat does not dry out and remains juicy and soft. When stored in the refrigerator, the taste of shuzhyk deteriorates.
Shuzhyk is served to respected guests. Place the tobacco on top of other meat. Stored especially for respected guests, matchmakers, relatives and friends.
Kuyrdak
According to tradition, every family slaughters livestock for the winter - sogym. First, a prayer is read, then the animal’s head is directed to the west (towards Mecca) and with the words “bismilla” their throat is cut. After the blood has drained, the skin is separated and the entrails are removed. To prepare kuyrdak, finely chopped fatty lamb, tripe, intestines, lungs and liver are fried in its own juice, sometimes with the addition of sour cream. This dish is called bal kuyrdak. The butchers, having eaten their fill of kuyrdak, thank the owner.
Kuyrdak is prepared only from fresh meat. Kazakhs say: “If you fry meat often, your supplies will quickly run out.”
Manas kuyrdak
There are several types of kuyrdak, one of them, now almost forgotten, is manas kuyrdak. It is prepared from the meat of wild animals - saigas, argali, roe deer. The meat, not chopped very finely, is salted, fried in a cauldron until cooked and at the end of frying, poured with sour cream and sprinkled with flour. Bring to readiness, stir and serve on a platter.
Kise kuyrdak
In the old days, every zhuz, every ru (clan), every taipa (tribe) had its own characteristics not only in customs, life and clothing, but in the preparation of certain dishes. These features have been preserved in some places to this day. For example, kise kuyrdyk is cooked very tasty by the Kereys who now live in China. The dish is made from fresh lungs, liver, kidneys, tripe, and chopped intestines. Little meat is added, garlic and bek (spices) are added to taste.
Kazy-karta, sting-zhaya
Kazakhs consider the most delicious and healthy parts of a slaughtered horse carcass to be kazy-karta, zhal-zhaya. Shiny kazy, patterned karta, fatty karyn (tripe), kertpe zhal (sting - an oblong deposit of fat in the undermane of a horse's neck), saryala zhaya (meat layered with fat) - the decoration of the Kazakh dastarkhan.
Respected people are served mushe (pieces of meat with bones). Kazy-karta, zhal-zhaya are cut and placed on top of other meat.
To prepare kazy, the meat with a layer of fat is cut from the ribs of the carcass. The prepared meat is salted, peppered, finely chopped garlic is added if desired and placed in ainaldirads (intestines), which are tied on both sides.
Karta and karyn are eaten only fresh. The finished kazy is felled and smoked.
Bukpa
Bukpa is prepared in the summer from young lamb meat. When respected people unexpectedly come to the house, they are traditionally given a treat. While the kumys is being whipped and the samovar is being put on, the owners are cutting a young lamb. To prepare bukpa, chop the meat bones with a sharp hatchet, place them in a cauldron, add a small amount of water, close the lid tightly and simmer. A dish cooked in its own juice turns out very tasty. Only experienced people can cook bukpa well. In the southern regions this dish is called sirne.
Sirne
During the forced slaughter of livestock, the meat of lambs 2-4 days old is not thrown away, but is prepared from them into chamois. The carcasses are cut into pieces, placed in a cauldron and filled with mare's milk or fresh cream. Add salt to taste and simmer over low heat, closing the lid tightly. At the same time, milk (cream) is absorbed into the meat, and the bones become tender. The dish is especially useful for the elderly and children.
Tomyrtka
Tomyrtka is a national dish that has recently been almost forgotten. In winter, after a fatty and hearty meal, guests are served sorpa. If you throw a piece of ice into a hot sorpa, you get a chilled drink - tomyrtka, which is consumed both as food and to quench thirst. Tomyrtka has a peculiar smell that reminds Kazakhs of their home.
Tostik
Lamb brisket toast is cut from the carcass, then seared, salted and kept in the shade for several days, avoiding direct sunlight (dried). After the salt has been absorbed, the brisket is fried over a fire. It becomes even tastier and doesn’t get boring like other fatty meats. But lately this dish has been forgotten.
Aksorpa
In the old days, in families where a horse or cow was slaughtered for sogym, the bones were not thrown away after the meat was cut from them. In the spring, when there was little meat left, they were used to cook rich sorpa, which was white in color (axorpa). Kazakhs have always been able to prepare a variety of delicious dishes using all parts of a slaughtered animal.
Salma
Salma or kespe is a Kazakh national dish. To prepare it, beef or lamb meat is cut into small pieces and the bones are chopped. Then put it in a cauldron, fill it with cold water and cook until tender, skim off the foam. The unleavened dough is cut into thin strips, dipped into the sorpa and brought to readiness. If desired, add onions and spices to the sorpa. They love to cook it both in the city and in the village.
Tuzdyk
This is a sauce that Kazakhs eat with meat or fish. To prepare it, cut the onion into rings, pour in fatty sorpa, salt, add black pepper if desired and bring to a boil. Tuzdyk improves the taste of food. Served both separately and as part of dishes.
Shyzh-myzh
Kazakhs prepare shyzh-myzh from the kidneys of a horse slaughtered on sogym. To prepare this dish, the kidneys are wrapped in a thin layer of internal fat, fried over a fire and eaten immediately.
There is a popular expression: “one shizh-myzh is better than a thousand siz-biz (respectful address “you”). This means that it is better to serve a dastarkhan for a guest once than to address him with respect a thousand times. A treat - dam tatysu - is the beginning of a good relationship, a sign of friendship, an ancient tradition of the Kazakhs.
Karyn bortpe
Karyn bortpe (boiled in tripe). National meat dish prepared in tripe. Fresh meat is cut into pieces and the bones are chopped. Then they salt, pepper, add onions and place tightly in the cleaned, inverted tripe. The hole is tightly tied, and in this form it is boiled in a cauldron in salted water. Meat prepared in this way tastes special, not like regular boiled meat. Fragrant, juicy and very soft.
Kara ala shyzhyk
Fresh meat is cut into small pieces and fried in a frying pan with the addition of a small amount of fat. The finished dish takes on a dark brown color, popularly called kara ala shyzhyk (kara - black, ala - pockmarked, shyzhyk - crispy crust after frying the fatty part of the peritoneum, fat tail).
How to go about it
The carcass of a slaughtered animal without a head is completely singed. This method has existed since ancient times. For these purposes, a young, fat, white or gray ram is usually chosen. Then the carcass is cut up along with the skin and boiled. The meat acquires excellent taste. On large toys such meat is not often served. Dishes prepared from it emphasize the solemnity of the event, the abundance of dastarkhan, and the delicate taste of the hosts. Meat from foal, bull and heifer is also prepared. This is a very original recipe.
Burma
A way to keep meat fresh. In late autumn, cattle are slaughtered in order to save hay and to avoid mortality. Fresh or pre-salted carcass meat, whole or cut, is placed in a skin, which is carefully sewn so that no air gets inside. Meat prepared in this way remains fresh all winter. The autopsy of Burma is a special event. Neighbors congratulate the owners and treat themselves to fresh meat.
Kombe
Steppe Kazakhs, accustomed to the harsh conditions of nomadic life since ancient times, can do without utensils in order to prepare delicious food for themselves. This method is called kombe, and in some places – zherkazan (earthen cauldron).
To do this, dig a small hole in which a fire is lit and heated well from all sides. After removing the ash, the meat of a dressed young lamb, placed in its own tripe, is placed in a hot pit. The tripe is tied with a reed straw inserted into it to allow steam to escape, and lowered into a hole, covered with hot sand so that the straw comes out. A fire is built on top of the sand. After steam appears from the straw, stop maintaining the fire. After 2-3 hours, the meat can be eaten. Cooked in its own juice in nature, it has an excellent taste.
Another type of kombe is called koi kombe. Without removing the skin, the sheep is gutted, the fat tail is cut and, after salting, the skin is protected. Then the carcass is coated with a thick layer of clay, lowered into a hot pit, and a fire is lit on top. After 2-3 hours the meat is ready.
Sometimes the meat is separated from the bones, salt and onions are added to taste, this method is called zhauzhumyr.
Kombe can also be prepared from the meat of wild animals.
Zhaubuirek
Zhaubuirek – kidneys, Kazakh national, unique food. After salburyn (traditional hunting on quiet winter days) or a successful solo hunt, hunters prepare a meal from the kidneys and liver of argali, saiga or mountain goat. They are put on skewers and fried over a fire, seasoned with wild onions. Zhaubuirek is also prepared in villages when small cattle are slaughtered. However, this dish is rarely prepared lately.
Kimai
The fattest intestine of the beef is cleaned and seasoned with meat, onions and peppers. Both ends are tied with thread. Externally, qimai is similar to shuzhyk, however, it is a separate meat dish that has its own unique taste.
Borsha
Cattle meat is cut into thin oblong pieces (borsha - cuts along the meat), salt and pepper to taste, put on a skewer, then fried over hot coals, turning over for uniform frying. The finished dish has an excellent taste and wonderful smell, very suitable during the koumiss season.
Buzhy (buzhygy)
People call this dish differently: buzhy, buzhygy, karyn bortpe. To prepare it, meat, fat, liver, heart, lung of small livestock are cut into pieces, onions, salt and flour are added, mixed well and the stomach is filled with this mass and boiled. The dish has excellent taste.
Asip
Finely chopped fat tail fat, lungs, liver, kidneys and pulp are mixed with rice, onions, salted and tucked into the stomach or intestines and boiled. The meat and sorpa turn out very tasty.
Tuymesh
To preserve meat, it is cut, salted and dried. Sometimes a dried piece of meat is beaten with a wooden mallet and then salted. This kind of meat is called tuymesh (tuyu – beat). Tuymesh cooks quickly, it is very tasty and appetizing.
Ton May
Ton mai is congealed fat, melted internal fat, on which baursaks or other flour products are fried.
Tone mai can be stored for a very long time. When fat is melted, thin crispy crusts are obtained - shyzhyk (frying), which are added to the skin to add flavor.
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 is - lamb cooked in broth and pieces of rolled dough.
"Beshbarmak" means "five fingers".
The dish is named so 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 owner immediately cuts the meat and serves it to the guests along with the bones.
The ram's head is presented to the most honored guest, who cuts off the ears from it and gives it to the young men, then separates the palate and gives it to the girls.
After this, the respected guest passes the pieces of meat he has cut from the head to the table diners, and then the head passes in a circle from one guest to another.
Beshbarmak guests drink sorpa - strong broth poured into large bowls.
Sorpa with different fillings is one of the most favorite first dishes.
Kazakhs also love kuyrdak - roast lamb liver, lung and meat with potatoes.
The national type of meat among the Kazakhs should be considered horse meat, although currently it is consumed less often than lamb and even beef.
Horse meat is prepared in a variety of ways, including smoked and boil-smoked.
For example, very tasty raw smoked sausages are made from horse meat - kazy and muzhuk.
It is typical that meat in Kazakh cuisine is cut and boiled into pieces of 1.5-2 kg, and chopped right before eating, and consumed in its natural form.
Dishes made 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 at preparing meat for future use.
It is prepared in various ways - drying, salting, smoking.
Along with meat, offal (lungs, liver, kidneys, brains, tongue) is widely used in Kazakh cuisine.
Kazakh cuisine does not know soups, except for shurma, borrowed from the Uzbeks.
It is characterized by dishes that, in their consistency, occupy an intermediate position between soups and main courses.
Such dishes include a lot of meat, dough or grain and a relatively small amount of strong, fatty broth flavored with fermented milk products.
Peculiar dishes are fish heh (marinated fish) and meat heh (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 cutting, as this creates optimal conditions for proper heat treatment.
Among the spices used are cilantro, parsley, celery, raikhan, which are added in crushed form to salads, hot appetizers and main courses.
Flour dishes are widely used in Kazakh cuisine, especially various flatbreads, similar to Uzbek ones, but usually flavored to a greater extent with onions or wild garlic.
They are called nan and differ in the shape and type of dish in which they are baked: kazan zhanpai nan (a flatbread the size of a cauldron), tabanan (from a taba frying pan).
The most common are large wheat flatbreads (200-300 g each) tokash or tabanan and ak nan, made from sour dough and used as bread.
Ak nan differs from tabanan by containing onion or sesame seeds.
These flatbreads are baked in a tandoor.
Kavirla flatbreads are a type of Russian donuts - they are also made from yeast dough, but deep-fried.
Two other types of flour products are more original: batsyrsaki (yarn dumplings served with almost all meat dishes) and kazan zhanpai nan (thin flatbread prepared in a cauldron almost without oil, using the method of slow baking).
Other flour dishes are also widely known: samsa, manti, may khashan, monpar, etc. Kazakhs often eat tara - toasted grains, washed down with tea or milk.
In the summer, almost every family cooks ayran - sour milk diluted with water.
It is drunk as a soft drink and seasoned with various cereal stews. Kurt and primshik are also made from ayran.
Kurt - this is cottage cheese rolled into balls and dried in the sun, and primshik is fatty crumbly cottage cheese.
The favorite drink of the Kazakhs is koumiss.
This is mare's milk fermented in a special way, known for its taste and medicinal properties. In a similar way, shubucket is made from camel milk.
Tea is a popular hot drink.
It is prepared with baked milk, cream and salt.
The Kazakh festive dinner is unique.
It starts with kumys, then comes tea with cream, which is served with raisins, nuts, dried cottage cheese, baursaks (small balls of fried butter dough) and only after this comes various smoked, salted, boiled snacks from horse meat and lamb, which are eaten with flatbreads and salads of radishes, tomatoes, cucumbers.
Then kuyrdak is served, followed by samsa and only at the end of lunch - beshbarmak.
It is washed down with kumys, followed by tea again, this time without cream or milk.
Recipes of Kazakh cuisine
Kuyryk baur (liver with fat tail fat)
Fat tail fat is cut into large pieces, poured with cold water, allowed to boil quickly and cooked for 15 minutes at low boil.
Then add the liver, add salt and pepper and cook until tender, after which the liver and lard are cooled and cut into thin slices.
Place a piece of fat tail on each slice.
Garnish - tomatoes, cucumbers, peas and onions. Serve sprinkled with herbs.
Liver 150, fat tail lard 50, green peas 25, pickled cucumbers 30, tomatoes 30, green onions 10, pepper, herbs, salt.
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, sliced apples, raisins into the squeezed sauerkraut, mix everything and season with vegetable oil, sugar, salt and pepper.
Beef 60, neckless tongue 55, kazy (horse meat sausage) or smoked lamb 35, chicken 55, animal fat 5, sauerkraut 70, soaked apples or carrots 20, raisins or dried fruit 20, onions 15, sugar 5, cottonseed oil 15, pepper, salt.
Kazakh roll
The pulp of beef, veal or lamb is passed through a meat grinder with a fine grid, butter, milk, salt, ground black pepper are added, everything is mixed and passed through the meat grinder again, beaten well.
The prepared mass is spread in a 1 cm layer on a cloth moistened with cold water.
Then, on top, from one edge, lay blocks of boiled fat tail fat and wrap it with minced meat, lay omelette blocks and also wrap it.
Continue alternating until the entire roll is wrapped.
The prepared roll is wrapped in linen, tied with twine, carefully placed in 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 light pressure.
Meat 150, milk 30, butter 10, egg 1/5 pcs., fat tail lard 35, parsley 10, onion 20, black pepper (ground and peas), salt.
Kazy (sausage)
Horse meat and lard are cut into strips 2-3 cm wide, 8-10 cm long, sprinkle with salt and pepper, leave for 10 minutes, then scrape off the film without touching the fat, wash 4-5 times in cold and hot water, scrape off the mucus again, turn out the intestines and cut them into pieces 50 cm long.
The pieces are filled with prepared meat and lard, and the ends are tied.
The sausages are placed in a cauldron and 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 lard 250, intestine 40 cm, ground black pepper 5, salt 10.
Shuzhuk (sausage)
Horse meat is cut into pieces of 300-400 g, rubbed with a mixture of salt, garlic and sugar, placed in a wooden or ceramic bowl and kept for 3 days in the cold at a temperature of 2-4°.
The salted meat is cut into 2 cm cubes, thin horse intestines are stuffed with them, prepared as for a kazy, and hung to settle for 3-4 hours in a cool room.
After this, the shuzhuk is boiled, dried or smoked.
Horse meat 250, horse intestine (thin) 20 cm, sugar 5, garlic, salt.
Asyp (roll)
Lamb pulp, lung, heart and liver are cut into pieces or passed through a meat grinder, finely chopped fat tail fat, chopped onion, sorted and washed rice, salt, ground black pepper are added, everything is mixed well and diluted with cold water.
Prepared minced meat is stuffed into processed and thoroughly washed lamb intestines, tied on both sides, then pierced in several places with a needle, dipped in boiling salted water and cooked for about an hour.
Serve hot or cold.
Lamb (pulp) 50, heart 50, lung 60, liver 35, rice 35, onion 75, lamb intestines (large) 50, fat tail lard 50, pepper, salt.
Kabyrga with garnish (lamb roll)
The rib bones are removed from the lamb breast so that their ends remain in the pulp.
The brisket is lightly beaten, salted, sprinkled with pepper, finely chopped garlic and wrapped in the form of a roll, without covering the ends of the ribs, then tied up, fried and stewed until cooked.
When serving, 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. .
Sorpa (broth)
Two pieces of brisket with a bone are placed in a clay pot, filled 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.
Ashshy sorpa (soup)
Beef meat is cut into pieces of 10-15 g, salted, sprinkled with pepper and fried in beef or tail fat until golden brown; then add finely chopped onion and radish, continue frying, add vinegar and a little water, add finely chopped garlic and simmer until tender.
Separately, boil bone broth with roots, strain, add stewed meat with onions and radishes, fresh tomatoes, cut into slices, egg omelette, cut into cubes, into the broth, and cook all this for 10 minutes.
When serving, sprinkle with chopped herbs.
Beef 170, raw beef fat or tail fat 25, radish 25, onion 50, wine vinegar 15, bones for broth 100, roots 20, tomatoes 40, garlic 2, egg 1 pc., pepper, herbs, salt.
Kazakh meat (beshbarmak)
Pieces of meat weighing 2-3 kg are boiled over low heat until cooked.
Then the meat is cut into thin wide slices, poured with broth, and chopped raw onions and pepper are added.
The dough, prepared as for noodles, is rolled out into a thin layer and cut into diamonds (8x8 cm), which are boiled in broth.
Boiled juices are placed on a plate, and meat with onions and herbs are placed on them.
The broth is served separately in a bowl.
Lamb 220, or beef 250, or horse meat 270, onions 50, greens 5, wheat flour 80, egg 1/2 pcs., broth 150, pepper 0.1, herbs, salt.
Kuyrdak (Kazakh frying)
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 simmer until done.
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.
Shish kebab in Kazakh style
The soft part of the lamb (loin, hind leg) is salted and kept for 2-3 hours in a cold place. Then cut into pieces of 15 g and thread on a skewer.
Fry over hot coals in the grill until cooked, periodically pouring a solution of salt and pepper.
When serving, sprinkle with thinly sliced onions.
Lamb 110, onion 15, pepper, salt.
Basturma in Kazakh
Lamb (loin, hind leg) is cut into pieces, lightly beaten with a hoe, salted, peppered, chopped onions are added, poured with vinegar and marinated for 3-4 hours in a cold place.
Fresh or red salted tomatoes cut into slices 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 and a whole tomato are threaded onto a skewer and fried over hot coals, greasing the meat from time to time. Served with green onions.
Lamb 240, onions 60, vinegar 3% x 20, rendered lamb lard 5, tomatoes 50, green onions 20, pepper, salt.
Fatty (brisket)
The meat with the fat layer is removed from the lamb breast and cut along the ribs into large pieces about 10 cm wide.
Each piece is placed on a skewer and fried over hot coals in a grill. Salt, garlic and onions are pounded and ground into a paste.
This mixture is poured over the almost finished thick meat, after which it is fried for another 2-3 minutes. The finished thick meat is removed from the skewers and cut into thin slices. If the dish is prepared from old lamb, then it is first boiled until half cooked.
Lamb brisket 250, onion 30, garlic, salt.
Mi palau
The lamb's head is carefully singed so as not to damage the skin, the horns are removed, the head is cleaned and thoroughly washed, divided into upper and lower jaws and boiled over low heat.
20 minutes before cooking add salt, pepper and bay leaf.
Separately boil fat tail fat and liver.
The brains are removed from the boiled head.
The meat along with the skin is separated from the bones and cut into small cubes.
The liver, fat tail fat and skinned tongue are also chopped. All products are mixed, poured with hot weed (broth), chopped onions simmered in the broth, ground black pepper are added, and sprinkled with herbs.
For 4 servings: 1 piece of lamb head, 150 liver, 100 tail fat, 300 onion, 500 broth, black pepper (ground and peppercorns), herbs (dill or parsley), bay leaf, salt.
Palau (Kazakh pilaf)
I option.
Onions are fried in a cauldron, lamb pulp, salt, pepper, carrots, cut into strips are added and fried.
Then add finely chopped dried apricots, washed rice, fry until the middle forms a mound, add water (1 kg of rice - 1.5 liters of water), cover with a lid and cook until tender.
During cooking, the pilaf is pierced with a paddle to the bottom in several places to evenly distribute the fat.
Do not stir the pilaf during cooking.
The finished pilaf is carefully mixed with a paddle.
Lamb 80, rice 100, rendered lamb lard 40, onions 30, dried apricots or dried apples 15, carrots 40, pepper, salt.
Option II.
The lamb is cut into cubes, stewed in fat until half cooked, salt, ground black pepper, and carrots cut into strips are added.
Simmer 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) pushed into the middle to the bottom, adding a little water, bay leaf and cooked in the oven.
Lamb 100, margarine 20, carrots 75, onions 60, garlic 30, rice 100, bay leaf, ground black pepper, salt.
Manpar (tornets with meat)
Knead the dough from flour, water and salt, like noodles, cover it with a damp towel, and let it stand for 1.5-2 hours.
Then tear off thin pieces from the dough with two fingers, lower them into a cauldron of boiling salted water and cook until they float.
The finished dumplings (rants) are placed in a colander and washed with boiled water.
The pulp of lamb and beef is cut into small cubes and fried together with chopped onions in hot lamb fat.
Then salt, add pre-scalded radish cut into strips, fresh tomatoes cut into slices, chopped garlic, pepper, bay leaf, a little broth and simmer.
After this, add the diced potatoes, pour in the remaining broth and bring the sauce to readiness.
When serving, the heated dumplings are placed in a deep dish, the meat is poured with vegetable sauce, and the omelette cut into strips is placed on top, sprinkled with chopped herbs.
For the test : wheat flour 110, water 50, salt; for the sauce: meat 150, lamb fat or melted butter 25, onions 50, tomatoes 100, radishes 160, potatoes 75, meat broth 500, garlic, herbs (parsley and dill), bay leaf, ground black pepper, salt;
for the omelet: egg 1 pc., milk 20, butter 5.
Chebureks in Caspian style
The fish fillet is passed through a meat grinder along with the onion, salt, ground black pepper, a little fish broth or water are added, and everything is mixed.
Knead the dough from flour, water and salt, divide it into pieces of 40 g each, and roll out into a thin circle.
Place minced fish in the middle and pinch the cheburek in the shape of a crescent. Fry in a large amount of vegetable oil.
Serve hot.
Pike perch fillet or other fresh fish 125, onion 55, vegetable oil 5, pepper, salt; for dough: wheat flour 80, water 40, salt.
Belyashi
The sour dough is cut into flat cakes, minced meat is placed in the middle of each, the edges of the dough are pinched, as for pies, and, giving them a flat shape, they are fried.
Minced meat is prepared as follows: 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, onions 20, water for minced meat 15, animal fat 15, pepper, salt.
Datelman (Dungan noodles)
Knead the dough of medium thickness, leave it for 3-4 hours to proof, then knead it and moisten the surface with an aqueous solution of soda.
After the dough has risen, knead it again, moistening it with a soda solution, and roll out a long rope.
Taking the tourniquet by the ends, pull it out by weight, tying a knot after each stretch. 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 into 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, ground red pepper, finely chopped garlic, vinegar, broth is added and brought to readiness.
Before serving, the noodles are heated and placed in a deep plate; Place cooked meat and 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 for dusting 10, soda 2, vegetable oil 2, water for kneading the dough 70, broth (bone), salt.