National food Prepared: Abylzhanov D Adopted: Seitzhanova A
Kazakhstan national foods KURT (round cheese) It is a fermented milk product, very popular not only in Kazakhstan. All who have tried it for a long time remember the salty taste with a touch of tartness.
In the old days for nomadic peoples was needed nourishing and wholesome food storage. Kurt is a source of large amounts of calcium and does not require special storage conditions and thus not in the cooking process used preservatives.
kuyrdak Kazakh national dish, which is prepared immediately after slaughtering a sheep or a cow.
All products (usually included in the leaver) thoroughly washed, and after washing the lungs and stomach a little boiled. Then, all the ingredients are finely chopped kuyrdak: lungs, liver, kidneys, stomach, a bit of meat (to flavor hot).
In the hot vegetable oil ( in the original - protoplenny internal fat ) thoroughly fried everything that has been finely chopped, except the liver. Then add chopped onions , garlic , spices and kuyrdak quenched with the addition of a small amount of water on low heat for at least 1 hour. When the basic ingredients are almost ready , add the liver and cook no more than 15 -20 minutes , as by digestion with liver hardens. Recently kuyrdak add the potatoes , cut into small cubes. Potatoes are added simultaneously with the liver , not much to seethe , although a little boiled potatoes gives a good taste of the sauce kuyrdak as well having absorbed all the flavors of the roast
Greece - a paradise for gourmets Greece is a paradise for lovers of good food. The main direction of the local cuisine is seafood: shrimp, numerous species of fish and octopus. It is worth noting that the very first cooking recipe came just in Greece. It contains step by step instructions on cooking fish.
The meat is not very popular in Greece!!! Mainly used for food only goat meat and mutton. The European economy has meant that it has become increasingly used pork and beef, as it is much cheaper. Most Greeks stewed, baked meat or barbecue. Traditionally considered paidaki (lamb ribs, grilled), moussaka (baked vegetables with minced meat sauce, bechamel) and stifado, which is a beef stew with wine and onions.
Greek climate makes it possible to grow fruit and vegetables all year round. Recent highly valued by local people. Most popular eggplant and artichokes, which the Greeks used in conjunction with grape leaves, tomatoes, peppers, onions and green beans. In a special account in the Greek dolma, which resembles the domestic cabbage rolls. Dolma is the grape leaves, which are wrapped in the meat or rice. From above they are watered beaten eggs and lemon juice.
It is worth mentioning about the Greek salad, which is made by many European mistress. To make it requires onions, tomatoes, peppers, olives, cucumber and soft cheese. To give a special flavor, a special herbal blend. Generally speaking, the Greeks frequently used spices: basil, black and white pepper, cinnamon and nutmeg.
A special place in the Greek kitchen occupy the various soups, which have always been famous for its taste and satiety. Locals honored bean soup and cook for Easter magrittsu to sheep guts.
In the end I can say that in any region of the world you can find yourself something for the soul
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