Рresentation theme Каzakh foods topic has Jalmuratova K

Рresentation theme: Каzakh foods topic has: Jalmuratova K. Group: BT 12 -21

Kazakh cuisine is the cuisine of Kazakhstan and traditionally is focused on mutton and horse meat, as well as various milk products. For hundreds of years, Kazakhs were herders who raised fat-tailed sheep, Bactrian camels, and horses, relying on these animals for transportation, clothing, and food. [1] The cooking techniques and major ingredients have been strongly influenced by the nation's nomadic way of life. For example, most cooking techniques are aimed at long-term preservation of food. There is large practice of salting and drying meat so that it will last, and there is a preference for sour milk, as it is easier to save in a nomadic lifestyle.

Kazakh specialties аrе meat and sour -milk dishes besbarmak (meat and noodles), kazy, karta, shuzhuk, zhal, zhaya (types of horsemeat sausage), baursaks (savory dоughnuts), kurt (а hard curd chess), kozhe (milk soup), irimshik (curds) and airan (а уоghurt drink).

Кazy is a common element on a dastarkhan, a table set for a festive meal. A smoked horsemeat sausage, is а particularly popular delicacy.

Kumys - the national drink is made by fermenting raw unpasteurized mare's milk over the course of hours or days, often while stirring or churning. (The physical agitation has similarities to making butter). During the fermentation, lactobacilli bacteria acidify the milk, and yeasts turn it into a carbonated and mildly alcoholic drink

Besbarmak (“Five Fingers”) - the national kazakh dish, the term Beshbarmak means "five fingers", because the dish is eaten with one's hands. The boiled meat is usually diced with knives, often mixed with boiled noodles, and garnished with parsley and coriander.

Kuurdak (offal stew) - is a Central Asian dish which may sound exotic and complicated but it is really easy to prepare. It basically involves sautéing meat, potato and onions. With so few ingredients the quality of the ingredients becomes particularly important. Red meat is more commonly used but there is no rule against using chicken! Sometimes Kuurdak is made with innards such as intestines.

Baursaks (savoury doughnuts) - are must-have food in every Kazakh family. Now, baursaks are not only cooked and eaten by the Kazakhs. Baursaks are served to tea, before main course, to mare’s milk (‘kumys’), to snacks, and to strong broth (‘sorpa’). It is both festive and everyday food liked by many, both young and old.

Cuisine of Other Ethnic Groups Plov (palau). Is a cult dish not only in its homeland Uzbekistan, but all over the former Soviet Republics and Russia. A hearty one-pot rice dish cooked in lamb fat with onions and carrots, it has many variations. Russian men often cook plov for parties with the same me-put-food-on-this-table showmanship displayed by American husbands around their grills.

Manti - were carried across Central Asia to Anatolia by migrating Turks in the Chingizid-Timurid periods. According to Holly Chase, "Turkic and Mongol horsemen on the move are supposed to have carried frozen or dried manti, which could be quickly boiled over a camp-fire". In Turkey it is also called Tatar böregi (Tatar bureks), which indicates its relation to nomadic peoples. A mid-15 th century Ottoman recipe survives, with the manti filled with pounded lamb and crushed chickpeas, steamed, and served topped with yogurt mixed with crushed garlic and sprinkled with sumac. Manti are popular throughout the former Soviet Union, where the dish spread from the Central Asian republics.

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