Kazakh national food
Kazakh national food Hospitable owner would offer his guest a seat at a place of honor. Traditionally, meal is served at a low round table, called dastarkhan. First and foremost, in order to quench thirst of the guest a hostess would treat him with a bowl of yogurt drink. This can be "kumys" - a drink based on fermented mare's milk - or shubat the main ingredient of which is camel milk. Then, table will be filed with baursaks - balls of dough, pre-fried in boiling oil (Asian analogue of donuts), samsa - triangular pastries with meat, kausyrma - a kind of chebureks, fried doughs filled with meat and onions, raisins, kurt (small, salted cheese balls) and, of course, tea. After a long-drawn tea ceremony, assortment of dishes on the festive table will be complemented by meat dishes: kazi, shuzhuk, zhal, zhaya, karta, kabyrga. The above dishes are traditionally prepared from horse meat or lamb. The main dish of Kazakh cuisine, with which owners welcome their guests is besbarmak.
Besbarmak To prepare the broth: 1270 g of horsemeat (you may take a lamb or beef) 1 onion, salt, spices - to taste For the dough: 2 glasses of flour, 0. 5 glasses of. water, 2 eggs, 1 teaspoon of salt. To prepare the sauce: 1 cup of broth, 1 -2 bulbs. Besbarmak - literally means five fingers. After all, if South Asian people eat with chopsticks, the Central Asian people ate with their fingers. Until now, during national ceremonies associated with the ingestion Uzbeks, Kazakhs, Kyrgyz and Tajiks are trying to eat with their fingers. This dish is traditionally made of horse meat, but in recent years instead of taking horse people take mutton or beef. Prepared and washed pieces of meat dip in kettle or pan of cold water, bring to a boil, diminishes the fire, skim and low boiling continue to cook until done.
Kazy Ingredients: 1 kg of horse meat, 500 g of horse, fat 0. 5 m of beef intestines, 25 g of azhgon (zira) 2 teaspoons of black pepper, 25 g of salt. Preparation of meat. Horse meat cut into strips 2 -3 cm wide, 8 -10 cm long, to pour salt and spices, rubbing them in the flesh, and covered with a cloth and leave for 1 -2 days in a cool place. Preparation of the intestines. unscrew the intestines inside out , rinse in cold water, rub with salt and let set for 5 -10 minutes, then erase so called skin, not touching fat, rinse 4 times in cold and hot water, again erase the mucus, turn out, cut into pieces 50 cm long.
Shuzhyk The prepared meat is rubbed with salt and incubated for 1 -2 days in a cool place at 3 -4 C. Intestines are washed and kept in salt water. Then the meat and fat cut into small pieces and mixed. Add the garlic, pepper and salt and again mix. This content is stuffed in intestines, tie at both ends with string, hang out for 3 -4 hours in a cool place. Shuzhyk smoke to 12 -18 hours over the thick smoke at 50 -60 C, dried at 12 C for 2 -3 days.
Kuyrdak Ingredients: 850 g mutton liver, 500 g of kidney, 300 g of heart, 450 g fat tail or 150 grams of fat mutton meat, 2 onions, 2 cups of broth, 1 teaspoon black pepper, salt - to taste. Fat-tail or fat lamb cut into cubes and fry. Add the heart and kidneys after 15 minutes put the liver and chopped onion, salt and pepper, pour in a little broth and cook until tender. Serve in a deep dish, sprinkle with herbs. Kuyrdak usually served with tab-nan bread or soft.
Baursak For the dough: 3 cups of flour, 10 g yeast, 0. 6 cups of water, 0. 7 cups milk, 2 eggs, 30 g margarine, 1 teaspoon salt, 1 tablespoon sugar. For frying: 1 -2 cups of fat. The dough with the addition of all components is prepared sponge method. The finished dough cut into strands, cut into pieces of 3 -3. 5 cm in length, give it a time of 15 -20 minutes and fry in hot oil.
Kazakh national food Hospitality has always been a main character trait of Kazakh people. Even if you have just a minute to pop in to a Kazakh house, an owner will still ask you to sit down and offer a fragrant tea with sweets. Respectful attitude to the guests contributed to the fact that traditional Kazakh feast took a shape of a ritual, noninferior, in its philosophical and allegorical content, to world famous Chinese tea ceremony.
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