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Kazakh National Cuisine

Kazakh National Cuisine


For the preparation of broth: 1270 g of horse meat (you can take lamb or beef) 1 onion, salt, spices – to taste To prepare the dough: 2 tbsp. flour, 0.5 tbsp. water, 2 eggs, 1 teaspoon of salt. To prepare the sauce: 1 bowl of broth, 1-2 onions. Besbarmak – in translation means 5 fingers. After all, if the people of South Asia are eating with chopsticks, the Central Asian people have been eating their fingers from time immemorial. Until now, during national rituals related to food intake, Uzbeks, Kazakhs, Kyrgyz and Tajiks try to eat with their hands This dish is traditionally prepared from horse meat, but lamb or beef has recently been replaced instead of horsemeat. The prepared and washed pieces of meat are lowered into a cauldron or a pan with cold water, brought to a boil, lowered the fire, the foam is removed and, with a slight boil, continue to cook until ready. 30-40 minutes before the end of cooking, salt is added to the broth to taste, bay leaf, onion head, black pepper peas. Knead the dough, allow it to stand for 30-40 minutes, then roll it out with a rolling pin into a layer 1-1.5 mm thick and cut into squares of 7-8 cm. Half an hour before the end of boiling the broth, you can lower the peeled potatoes, cook it until ready and Together with meat, put in a closed dish. In a separate bowl, put the onions, salt, pepper, spicy greens, poured with hot fat from the hot broth, close the lid tightly and tie. The batter is dipped into the boiling broth, cut into squares and cooked until ready, then spread it on a flat dish (lyagan), on top put pieces of meat, as well as kazy, card, shuzhik and zhenbas, and on it – fattened in fat onion rings. On the edges of the dish you can put boiled potatoes.


Ingredients: 1 kg of horse meat (flank), 500 g of horse fat, 0.5 m of beef, 25 g of azhgon (zira), 2 tsp of black ground pepper, 25 g of salt. Preparation of meat. Coninu cut into strips 2-3 cm wide, 8-10 cm long, pour salt and spices, rubbing them into meat, and covered with a napkin, leave for 1-2 days in a cold place.Preparation of intestines. The intestines are turned inside out, rinsed in cold water, rubbed with salt, allowed to stand for 5-10 minutes, then scrape off the so-called film without touching fat, rinse 4 times in cold and hot water, scrape off the mucus again, cut out, cut into pieces with a length of 50 cm Each of the pieces has to be tied with one thread and another, laid on the prepared meat and fat, in a proportion of 2: 1, then bandaged. (If the kazy is cooked for cooking and smoking, then for one third it should consist of horse fat). After this preliminary preparation, kazy can be dried, boiled and smoked. Drying. In summer, hang out for a week in the sun and the wind, and in winter put in the snow for the same time, and then 2-3 months to dry in a cool dark room. Cooking. Cooked sausages put in a cauldron, pour water and cook over low heat. When the water boils, remove the foam, pierce the sausages in several places and continue cooking. The total cooking time is 2 hours. Smoking. Smoke with thick smoke at a temperature of 50-60 ° C for 18 hours, cool at 12 ° C for 2-3 hours.


Ingredients: 850 grams of lamb liver, 500 grams of kidney, 300 grams of heart, 450 grams of fatty fat or 150 grams of fat lamb, 2 onions, 2 cups of broth, 1 teaspoon of black pepper, salt to taste. Tangerine fat or fat mutton is cut into cubes and fried. Add the heart and kidneys, after 15 minutes, put the liver and chopped onion, salt and pepper, pour in a little broth and bring to the ready. Serve in a deep plate, sprinkle with greens on top. To kuyrdaku are usually served flat cakes of tobacco nana or soft bread.


For minced meat: 1 kg of mutton or beef pulp, 4 large onions, 100 grams of fatty fat, 1 teaspoon of black ground pepper, 0.3 cups of water, 2-3 bay leaves, 3-5 grains of black peppercorns, salt to taste . For the test: 500 g of flour, 1 teaspoon of salt, about 1 cup of water. To lubricate the cascan – 2 tablespoons of vegetable oil. Cooking manti can be made from different minced meat, but it is preferable to the meat of a young lamb – it is sickly and boil faster. Meat for minced meat is cut into small pieces or passed through a meat grinder with a large grate. Add sliced onion, black ground pepper, pour salted water (in boiling water, lower the bay leaf, salt, pepper and let them brew). All mix thoroughly. The dough is kneaded steeply, like noodles, give it a distance of 10-15 minutes. Then they are cut into balls with the size of a walnut. The balls are rolled into round thin flat cakes, on which a tablespoon is minced, added fattened fat and protects the edges. The dough can be rolled out and into a large thin layer, from which the squares are cut into 10 centimeters. Ready manti are transferred to a dish, sprinkled with black pepper and served on a table. Sometimes put in deep pialas 3-4 pieces per serving and pour broth.


Ingredients: 5 kg of horse meat, 5 kg of internal fat, 350 g of salt, 10 g of black ground pepper, at the discretion – add garlic. Prepared meat rubbed with salt and aged for 1-2 days in a cool place at 3-4C. The intestines are washed and kept in salt water a little. Then the meat and fat are finely chopped and mixed. Add the garlic, pepper and salt and mix again. These contents are stuffed with intestines, both ends are tied with twine, hung out for 3-4 hours in a cool place. Smoothing shuzhuk 12-18 hours over thick smoke at 50-60C, dried at 12C for 2-3 days. Sour or smoked shuzhuk boil at low heat for at least 2-2,5 hours. Before serving, cut into pieces not thicker than 1 centimeter, spread on a dish, decorate with onion rings, greens.


Ingredients: 500 g lamb, 2.5-3 l water, 0.5 tablespoon salt, 4-5 baursak. Meat is thoroughly washed in cold water, put in a pan, poured with boiling water and cooked over low heat for about 1-1.5 hours. After boiling, you need to remove the foam from the broth and excess fat. At the end of the cooking, salt is added. It is not difficult to determine the readiness of meat. If the fork easily pierces the meat, then the meat is ready. Broth must be filtered. Strain broth is poured into a deep plate or kese, add meat and serve baursaks.

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