Kazakh national cuisine is popular not only in its homeland. There are restaurants serving national Kazakh cuisine in many cities around the world - Moscow (Kostanay), Paris (Kazakh), Beijing (Astana), Kyiv (Panorama). The basis of the traditional Kazakh menu is made up of dishes whose recipes have been formed over centuries. Just look at the pilaf alone, the preparation of which is a real art. Which Kazakh dishes are the most famous?
"Five Fingers"
The hallmark of a feast in Kazakhstan is beshbarmak. This is a very ancient dish consisting of pieces of boiled lamb, broth and pieces of dough. Translated, “beshbarmak” means “five fingers,” because they eat it with their hands. The traditions of serving beshbarmak are interesting: the head of lamb, placed on a separate platter, is entrusted to the most honored guest to cut. The ears go to unmarried men, the palate to unmarried girls. Other parts are for the remaining guests.
Photo: shutterstock Noodles
Each kitchen has its own dishes made from boiled dough - pasta, dumplings, dumplings. For the Kazakhs, these are kespe, lagman (homemade noodles, served both as a main dish with a large piece of meat and vegetables, and as a side dish, without meat) and naryn (noodles made from very thin dough with meat). It is noteworthy that in the old days, Naryn was served only on major holidays, and only when only men gathered at the table.
Photo: shutterstock Kazy
There is no kitchen where sausage is not made. For the Kazakhs, this is kazy - horse meat sausage, a true delicacy. It is prepared simply: they stuff the horse intestines with fatty horse meat from the ribs, after coating them with spices and herbs. Sometimes the entire rib is placed in the gut for shape. Kazy can be boiled, raw smoked, or dried. This is an indispensable dish at Kazakh holidays and weddings. It is noteworthy that before slaughter the horse is fattened for a long time, and, according to tradition, is slaughtered before winter.
Photo: restoranakniet.kz "Fry"
When you go to a restaurant serving national Kazakh cuisine, ask them to bring you kuyrdak - roast meat, a lot of onions and vegetables. The name of the dish comes from “kuyru” (to fry). This, in fact, is the recipe. By-products are used from meat (liver, kidneys, heart, lungs). Vegetables - traditional potatoes, carrots, onions, pumpkin.
Photo: shutterstock "Stuffed Head"
Kazakh cuisine also includes manti: a dish made from finely chopped meat and thinly rolled dough, which is steamed. There are several recipes for making manti, and the secrets of originality lie in the minced meat. Today, every Kazakh housewife has her own version of the national dish, which dates back to the times when nomads learned to knead dough and boil water. By the way, in translation “manty” means “stuffed head” (“barbarian head”).
Photo: shutterstock Both fish and meat
Meat dishes are typical for Kazakhs. In Kazakhstan, kaual (kebab), tushpara (dumplings), shulyum (meat soup), and sorpa are prepared from lamb, beef, horse meat and even camel meat. Sorpa (as an option - shurpa) is a dish that is served in all restaurants of Kazakh cuisine. This is a thick soup made from lamb: sorpa is not prepared from other meats.
Fish and seafood are more traditional for residents of the Aral and Caspian coasts, the Irtysh, Syrdarya, and Ural rivers. The most famous fish dish is koktal (fish with vegetables, grilled over coals).
Photo: shutterstock Daily pilaf
The main dish that Kazakhs eat both on weekdays and on major holidays is considered to be pilaf. There are a large number of recipes for preparing it. Every region, every village and even street presents its own version of pilaf. The ingredients remain unchanged: rice (grain legumes) and meat. At the annual festival of Kazakh cuisine “Toy Kazan” you won’t be able to try any variety of pilaf! It's hard to believe, but this dish is over 2 thousand years old.
Photo: shutterstock Baursak with leather
In addition to the meat menu, traditional Kazakh cuisine is known for dairy products. These are kumis (fermented mare's milk), shubat (sour camel milk), kaymak (sour cream), kozhe (kefir with cereals).
Kazakh cooking also includes a variety of breads, muffins, and pies, the most famous of which are tandoor flatbreads, tabanana (charcoal bread), baursak, and samsa. What a wonderful phrase - baursak with leather! But it’s just a bun with yogurt...
Sweet!
A feast is not complete without desserts. And Kazakh - even more so! Among the traditional sweets for Kazakhstan, I would like to highlight shertpek (a mixture of honey and... horse fat, this was served by Kazakh bais at dastarkhan), chak-chak (or shek-shek: a sweet made from dough and honey) and talkan (considered a sweet snack, prepared from well dried, fried and crushed wheat mixed with sugar).
Photo: shutterstock The cuisine of Kazakhstan is beautiful in terms of the sound of the names, the content of the dishes, and the presentation. In Almaty and Astana there are many restaurants of national, haute Kazakh cuisine, which every tourist strives to visit.
Cuisine of Kazakhstan
About Kazakh national cuisine. Kazakh food
First of all the guest was served kumys, 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. Must have been on any table flatbreads from wheat flour. Decoration for anyone dastarkhana and Kazakh meat has always been considered the most favorite dish among the Kazakhs. Boiled meat 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. To the most honored guest the owner presented 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 main national dish of the Kazakhs is beshbarmak(five fingers). Beshbarmak is made from lamb, horse meat or beef. Flavorful meat eaten with thinly rolled and boiled pieces of dough. Rich, aromatic meat is an excellent addition to the dish. broth - sorpa, which is usually served in bowls. At the end of the meal, kumys is served, followed again by tea.
National drinks kumiss, shubat, kymyran. Healing drink kumiss(mare's milk) has medicinal properties and a tonic effect and is used to cure diseases of the lungs and gastrointestinal tract.
Shubat- is the most valuable drink among dairy products after koumiss, prepared from camel milk. The technology for preparing shubat is less complicated than kumys. Like kumis, shubat is fermented and stored in special containers made of leather, wood or ceramics. Shubat is not whipped, but brought to condition by stirring. Shubat is a tasty, fatty and thick drink. In terms of calorie content and healing properties, it is not inferior to kumiss. A two- to three-day shubat is considered the best and highest quality.
By adding cow or sheep milk to camel milk, you get katyk, and when adding Suzba(thick sour curd) or kurta, get hedgehog(delicate kurt).
The Kazakh land is wide and vast. In different places in Kazakhstan, shubat is called differently. In Central and Western Kazakhstan – shubat, in South - kymyran, in Eastern – tuye kymyz(camel kumiss). However, the methods for making it are the same everywhere.
Also kimaran or Khymyraan- This is a drink usually made from a mixture of boiled water with the addition of milk (sour or fresh). The cold drink is called in Mongolian hyaram.
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, Uighurs, 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 fermented milk products, then modern life has supplemented this assortment of 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.
Since ancient times Kazakh cooking was 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, gives 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, and sometimes smoked; delicacies were prepared mainly from horse meat - kazy, shuzhuk, zhal, zhaya, karta, etc.
Bread most often baked in the form of flat cakes, the most popular baked products were and are baursaks.
Ancient utensils were made of leather, wood, and ceramics; every family had a cast-iron cauldron where food was prepared. The tea was boiled in cast iron jugs, later - in samovars.
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
· 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 is dipped into boiling water, when boiling, the foam is removed, 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 to readiness. 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 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. The lamb flesh (breast or ham) is cut into 5-6 large pieces per serving, lightly beaten, sprinkled with salt and pepper, added chopped onion, poured with vinegar and kept 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 and 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 cake. 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 out 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 folded 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. Top decorated 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 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; various fermented milk products were mainly made from it. 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 MILLET)
· 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 and 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.
SOUTHENT
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 heated 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 (MILLET SOUP)
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 reduced the heat and cooked 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.
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, and 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.
Kazakh cuisine is characterized by dishes that, in their consistency, occupy an intermediate position between soups and main courses. This is the national dish, meat in Kazakh style. It contains a lot of meat, dough and a relatively small amount of strong, concentrated, fatty broth. Another characteristic feature of Kazakh cuisine is the widespread use of offal (lungs, liver, kidneys, brains, tongue). At the same time, parts of the meat such as the saddle (rear end) are cooked in their purest form, almost exclusively by roasting (in the past, in the coals).
Horse meat should be considered the national type of meat among the Kazakhs, although nowadays it is consumed less often than lamb and even beef. It is from horse meat that national products characteristic of Kazakh cuisine are created, such as goats, karta, shuzhuk, etc. The names of most meat dishes are associated not with the composition of the raw materials or the method of preparation, but with the name of the parts into which the horse carcass is cut up in accordance with national traditions. These are kabyrga, toast, zhanbaz, zhal, zhaya, kazy, sur-et, beldeme, etc. A variety of flatbreads are called nan (bread) and differ in the shape and type of dish in which they are baked: Kazakh zhanpay nan (flatbread the size of the cauldron ), taba-nan (from the taba frying pan).
The modern Kazakh table, of course, is not limited to just dishes of national cuisine. It is much more diverse in the composition of products, since along with meat it includes fish, vegetables, various cereals, fruits, and canned foods.
Kazakh cooking is famous for its unique softness and delicacy of flavors. It strictly doses spices and is characterized by a long cooking process at a low boil, which gives the product a special juiciness and softness.
The first dishes in Kazakh national cuisine are prepared mainly with meat broth with the addition of various products, as well as with diluted whole and sour milk. Lamb, beef, horse meat and camel meat are widely used, as well as the bones of these animals, with the exception of horse meat, since the broth acquires an unpleasant taste and smell. Fish is used to a limited extent for preparing first courses - mainly for cold soups. Side dishes for soups include homemade noodles, salma, and dumplings. A special feature of preparing first courses in Kazakh style is frying cereals with butter or margarine. This treatment increases the ability of cereals to cook quickly and improves their taste.
Second courses are prepared mainly from various meat products (lamb, beef, horse meat, camel meat, saiga meat, poultry). At the same time, they are combined with vegetables, cereals, flour products, or consumed in their natural form - in the form of kebabs. Some second courses are prepared from fish and vegetables.
Flour products occupy a large place in the Kazakh national cuisine. Moreover, in some cases they can form the basis of a particular dish, in others they can only be a culinary addition to meat. For their preparation, premium flour is used.
Horsemeat, as already mentioned, is used to produce very tasty traditional Kazakh dishes - kazy, shuzhuk, zhaya, zhal, karta, sur-et. To produce them, chilled or defrosted meat, lean rectum and large intestine, subcutaneous or internal fat, fat tail, table salt, granulated sugar, black pepper, intestinal casings and twine are used.
Sweet dishes usually complete lunch, dinner or breakfast. The range of sweet dishes is very diverse, but Kazakh national sweet dishes have their own ancient history and their own nutritional and taste characteristics.
The Kazakh dastarkhan is rich in hot and cold drinks: tea, kok-shay, sheker-shay, suyk-shay, soft drinks “Shiye”, “Sairan”, “Urik”, “Alma”, “Issyk”. Tea is especially revered. This drink is prepared with special care and love.
Flour confectionery products have long been used in Kazakh cooking. They are usually prepared with the addition of milk, sour cream, katyk, fat, eggs, sugar, water, aromatic and coloring substances to flour, this gives them high nutritional and taste value, as well as calorie content.
Antique dishes are still loved by many, and they often coexist with modern ones on the table. These are Suzbe, Zhent, Kymran, Uyz, kazy from fish, kozhe from wheat, umash with egg, kombe, karyn kombe, zhau-zhumur, ezgey, etc.
The history of eating horse meat dates back thousands of years. The wild horse, along with other animals, was the subject of hunting by primitive man, and was domesticated, according to a number of scientists, precisely as a meat animal. Horse meat and mare's milk are mentioned as valuable food products in the works of the great thinkers of antiquity - Herodotus, Strabo and Abu Ali Ibn Sina. The peoples of the East historically preferred horse meat to beef and lamb, and before the church ban adopted in the 1st century AD, ordering Christians not to eat horse meat, the Slavs also ate horse meat. By the way, this ban was caused by economic expediency: with the expansion of trade relations, the development of agriculture and the creation of equestrian armies, horses began to be assigned three main roles - draft, work and military. In the second half of the 19th century, when mechanized vehicles and agricultural machines appeared, the ban on the consumption of horse meat was lifted (in Austria - in 1854, in France - in 1866, in Russia - in 1867, in Germany - in 1879 -m, in England - in 1883).
Among the nomadic peoples of the East, meat and dairy horse breeding developed throughout all these centuries. Huge tracts of pastures and the possibility of year-round herd keeping of horses on pasture contributed to this, and traditionally horse meat predominated in the diet of nomads.
New meat and dairy breeds such as Kushumskaya and Mugalzharskaya were bred in Kazakhstan. The goal of the breeders was to create breeds that would have the same unpretentiousness, good health and adaptability to any climatic conditions as the Kazakh horse of the Jabe type, but at the same time have a larger body weight. Keeping Jabe horses does not require the construction of stables and the preparation of feed, since these animals feed on pasture all year round, but a Jabe mare weighs no more than 370 kilograms. The weight of Mugalzhar mares bred by Kazakh horse breeders is 520-540 kg. Today, after Jabe, this is the most common breed in Kazakhstan. It accounts for about 30 percent of the total livestock, and horses of the Mugalzhar breed can be found almost throughout Kazakhstan: from the sultry Aral deserts to the highlands of Eastern Kazakhstan.
Now, when more than 80 percent of horses are in farmsteads, it is difficult to carry out selection and breeding work. Horse breeders propose that farmers gather in cooperatives, and rural akimats purchase breeding stallions and lease them to those who are engaged in meat and dairy horse breeding and want to improve the breed. But so far no concrete steps have been taken in this direction.
Most agree that the most delicious meat is in the northeastern and central regions of the country. Today, a kilogram of horse meat in city bazaars costs about 480-550 tenge, kazy - 650-700, card - 800 tenge. Prices have increased compared to last year. So, if in the fall of 2002 near Almaty it was possible to buy a horse for Sogym for 60 thousand tenge, then this year resellers are already asking 80-120 thousand per horse (depending on weight). You can buy sogym directly from farmers for 70-90 thousand tenge. In past years, some Kazakhstanis went to Kyrgyzstan for sogym, where prices were much lower. But in the spring of this year, our compatriots, who went to their neighbors to buy horsemeat, found prices there that were almost the same as ours. It turns out that Kyrgyz traders quickly adapted and, seeing that the buyer arrived from Kazakhstan, they begin to “break prices,” which they cannot afford when selling meat to local residents, whose purchasing power is lower.
After epidemics of foot and mouth disease and “mad cow disease,” the popularity of horse meat in European countries is growing. In France, where residents previously consumed horse meat as a delicacy, consumption of this meat has increased by more than 60 percent. In Italy, where they decided to remove beef from school menus, they are thinking about replacing it with horse meat. The largest Swiss meat concern in Europe, Transkarna, is going to buy horse meat in the Bashkir Trans-Urals and plans to supply there the necessary equipment for the primary processing of meat.
Horse meat is sold in Germany, and it is not cheap there - about 23 euros per kilogram. Although, according to the stories of Kazakh diplomats who worked in Germany, its taste is very different from our domestic one. During outbreaks of the foot-and-mouth disease epidemic, embassy workers went to Hungary to buy horse meat, where horses are raised on pastures, to some extent similar to those in Kazakhstan, thanks to which the meat is close in taste to our horse meat. The purchased horse meat was distributed among the Kazakh embassies in Europe, and the wives of diplomats stuffed kazas on the balconies of their houses, and a specific aroma spread throughout the nearby neighborhoods.
Many Russians are not averse to eating kazy, which they call horse sausage. Well, for those who claim that they have never eaten horse meat and will never eat it, we can say that with a high degree of probability this statement is not true. The fact is that almost all raw smoked sausages are made using horse meat. Experts believe that sausage without horse meat is tasteless.
Even experts cannot estimate the real volumes of horse meat produced and consumed in Kazakhstan. A lot of unaccounted and barter transactions are carried out on the market; in addition, farmers pay taxes on each specific horse, and therefore often do not show the real number of animals in their herds and farmsteads. According to official statistics, about 50 thousand tons of horse meat are produced annually in Kazakhstan, but experts believe that the real figure is at least two to three times higher.
Even more incredible are the official data on the amount of horse meat consumption in Kazakhstan per capita. According to them, the average Kazakhstani eats only 4 kilograms of horse meat per year. Meanwhile, traditionally, Kazakh families, not only rural, but also many urban ones, make sogym, that is, from the end of October to the beginning of December, they buy or slaughter (if they breed horses themselves) a fattened horse and thereby provide themselves with meat until spring. A large and wealthy family buys a whole horse, which is about 200 kg or more; smaller families can get by with half. And this is only for the winter until spring, but most families eat horse meat and delicacies made from it all year round. In addition, almost all Kazakhstanis enjoy kazy, zhaya and other horse delicacies with great pleasure, regardless of nationality. So four kilograms of horse meat per year for the average Kazakh citizen is a figure that seems to have been taken, as they say, out of thin air.
Despite the fact that horse meat is not a scarce product for Kazakhstanis today, according to experts, there is a huge demand for horse meat on the market, which significantly exceeds supply. Consumers do not particularly feel it, but existing volumes are not enough for industrial production. Some other companies would also like to start producing horse meat products, which are in great demand today, but they are stopped by the lack of a sufficient number of permanent suppliers who could regularly provide them with meat of stable quality.
In short, the market potential is high. And the Kazakh herd meat horse breeding is becoming more and more “marketable” and profitable.
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.