family psychology 

Dishes of the Kazakh national cuisine. National dishes of Kazakhstan - the best recipes. Kazakh bakery products

First on the list will be - Ayran! Ayran - aka kefir, aka sour milk, prepared in a special way, is known not only among us, but also among many other peoples. Nomadic peoples are considered to be the discoverers of ayran, because on long trips we needed a drink that can not only be drunk, but also eaten. That is why the real Turkic ayran is very thick compared to the ayrans of other peoples! Airan is now easy to buy ready-made, it has many varieties in terms of calories, fat content - so there is a lot of choice. But if you want to cook ayran at home, for example, in large quantities, here is a simple recipe for you - 1 liter of milk chilled after boiling is added to 100 g of sourdough (kefir) and poured into glass (porcelain, ceramic) dishes and kept for about 10 hours until fully ripened .

Useful properties of ayran:

  • Excellent thirst quencher
  • Suppresses putrefactive intestinal microflora
  • Stimulates the secretory function of the intestines and stomach
  • Enriches tissues and organs with oxygen, increasing blood flow to the lungs
  • Lowers blood cholesterol
  • Normalizes pressure
  • Promotes weight loss
  • Regulates the water-salt balance

Katyk is a fermented milk product made from chilled thick milk. I emphasize the word "thick" because it cannot be skimmed off, which is possible when making ayran. So, preparation - 1 liter of chilled baked milk is taken and 100 gr. sourdough (kefir). Milk must be melted. That is, milk should not be brought to a boil, but it should be stirred frequently. Milk during such cooking loses about 30% of water and has a denser consistency, which will be seen in the finished katyk, there will be no sludge in the form of whey. After that, the dishes in which the katyk is prepared (usually a glass jar) are well wrapped in a blanket and left warm for 6-8 hours. It is imperative that the place where the katyk is fermented is not subject to movement, let alone shaking. A real katyk does not work the first time, like ayran, and not even on the second day. But that's the beauty of this product! On the second day, everything repeats, but instead of kefir, it ferments with yesterday's katyk. That is, a new katyk is made with 100 gr. old katyk. After only 3 ferments, you will feel the taste of a REAL katyk and feel its full properties! It is thick, smooth and very tasty, and it is also easily absorbed by the body and has a high biological value! The beneficial properties of the drink are associated with its sourdough. That's why you can't get it the first time. The composition of the sourdough includes a combination of Bulgarian sticks and lactic acid streptococci.

Beneficial features:

  • Excellent thirst quencher
  • Restore the necessary balance of intestinal microflora
  • Inhibits the development of putrefactive bacteria
  • Has a general strengthening effect
  • Tones up
  • It rejuvenates - it is believed that our ancestors were such long-livers thanks to katyk. Remember, before the tenth generation, our atalar and apalar could see their grandchildren
  • Rich in minerals such as calcium, silicon, iron, phosphorus, zinc, copper
  • Rich in vitamins such as A, E, D, group B

Kymyz (koumiss) - mare's milk prepared in a special way or otherwise white wine of the Kazakhs! Cooking koumiss is not easy and is not as easy as ayran and katyk. If you are interested and you have a real mare in the basement of your apartment, unfortunately you are in the wrong place - I don’t know how to cook it. You can buy koumiss - you can buy it not only in the store, but also in the bazaar from your hands. Of course, it is not cheap 1 liter 500 tenge, but it's worth it! To be honest, I would like to see how to cook it correctly, because it is very useful! While reading a book about the formation of the greatest physician of Central Asia, Abu-Ali ibn Sina, I came across a real story about how he cured one khan simply by prescribing koumiss to him. At the khan, he discovered kidney stones that had not yet fully matured. He called them sand in the kidneys. It turns out that if you just drink koumiss, you can avoid the fate of all patients with this disease, i.e. surgery to remove kidney stones. This is also written about in his world-famous book “The Canon of Medical Science”. Then for the first time I was surprised by such a strong properties of the drink.

Later, I learned that both Herodotus and Marco Polo wrote about the amazing properties of koumiss and in the annals of the tsars of the Russian Empire. And about the fact that Anton Chekhov and Leo Tolstoy were treated with it, about the fact that koumiss cures tuberculosis and much more that is difficult to compare in just one drink. Reading this, I am simply amazed that we do not appreciate the amazing good that is nearby, and we are surprised when we cannot be cured with foreign medicines, when here it is a miracle that heals. You can read more about this in my post about koumiss treatment, where I talk in more detail about koumiss and made a review of the sanatorium where koumiss is treated.

Koumiss has about 40 varieties. This will help you when buying koumiss, just ask the seller what kind of koumiss he sells to you.

Saumal- Only the beginning of sour mare's milk or when cooled fresh mare's milk is added to the finished koumiss and as a result soft, unleavened koumiss is obtained.
Uyz kymyz- Thick sour milk of a mare who has recently given birth
Bal kymyz- When honey, sugar or other sweets are added to the finished koumiss
Құnan қymyz- When koumiss is cooked (sour / sour) 3 days
Donen kymyz- When koumiss is cooked for 4 days
Besti kymyz- When koumiss is cooked for 5 days
Asau kymyz- When koumiss is cooked for more than 5 days
Tunemel kymyz- When koumiss is cooked for 2 days. i.e. boiled mare's milk is poured into a thick bowl, then placed in a special torsyk and only on the second day is opened to interfere with it.
Zhuas kymyz- Slowly sour kymyz or when a little saumal is added to the finished kymyz
Kysyrdyn kymyzy- When milk is taken from a nursing mare. This is a very soft kuma and it has a lot more healing properties.
Ships kymyz- When mare's milk is added to a large dish every day and collected there for several days.
Sary kymyz- Koumiss harvested in July. Koumiss turns out a little yellowish and does not taste so sour.
Sirge zhiyar kymyz- Koumiss collected when the mare stops feeding her baby

Kumys

Beneficial features:

  • Excellent thirst quencher
  • Treats tuberculosis
  • Eliminates hangover syndrome
  • and treats many diseases associated with the digestive organs
  • Increases hemoglobin
  • Beneficial effect on the nervous system
  • Slows down the development of cancer
  • Rejuvenates, etc.

Shubat

Shubat - camel milk prepared in a special way. Shubat - both drink and food. This is due to the fact that camel milk is much thicker than mare's milk. Camel milk also has many healing properties, it can also be treated like koumiss, and there are also sanatoriums that specialize in fur treatment. It's just not as popular as koumiss because of its specific taste, which not everyone may like. I wrote a more detailed post about shubat treatment, where it is proved that shubat is healthier than cow, goat, and ...... even mare milk. Our scientists are doing amazing research, but unfortunately in France, and the Soviet elite took baths from shubat. Since the time of Napolen, Europe has known the healing properties of shubat, which their elite doctors advise their elite patients to treat! So I advise you to read. By the way, I saw that they sell it in stores! But still I will write its preparation. Compared to koumiss, cooking shubat is easier. That is, just like in ayran, 1 liter of milk is taken, 100 g of sourdough is fermented, closed tightly and left for a day until fully cooked. No need to shake, stir, etc. It will be necessary to stir only when it is served on the table. In fact, you can talk about shubat for a very long time, but since the topic of the post is soft drinks, I will say the most important thing on the topic - camel milk saved travelers in the desert a lot. And even a word here is not very capable of conveying the thirst-quenching properties of shubat!

The camel was both a means of transportation and food and thirst quenching. And in a terrible heat, he helped to cope with the exhaustion of the body, since there is no water in the desert, and he killed terrible infections, because in the heat they develop more easily and can actually kill. Also, this drink can literally lift a dying person to his feet, there is also evidence that shubat cures cancer! This is one of the most powerful drugs that nature has come up with and with which no pharmaceutical products can compare with all the development! If you want to be healthy and not get sick - drink shubat!

Beneficial features:

  • Excellent thirst quencher
  • Treats stomach ulcers, asthma, tuberculosis
  • Normalizes the work of the pancreas, intestines, liver
  • Strengthens the nervous system, increases the body's resistance to infectious diseases
  • Treats beriberi, gastritis, anemia
  • It treats diabetes mellitus (in camel milk, when sour, casein protein breaks down into fragments, similar in chemical composition to insulin)
  • Helps with poisoning, and also strengthens with debilitating chronic diseases

Shalap

The technology for making shalap is very simple - 1/1 pure water from the spring is added to ayran or shubat and the whole shalap is ready. If ayran or shubat is very sour, not 1/1, but 1/1.5 cool water is added there. Of course, you can not spring, but simply purified, but most importantly cold! At the moment, some are experimenting with adding pepsi, cola or other carbonated drinks to ayran, which of course I do not recommend - carbonated chemistry, it is carbonated chemistry, no matter how you brand it in the brain. There is another recipe for making shalap. There, for 1 liter, for example, ayran, ice is added (about half a liter) and salt to taste. They say it's tastier...and colder.

Useful properties are the same with what water is diluted with (airan, shubat), just more and more liquid.

Irkit is what kurt is made of. I have never cooked it myself, but in preparation I can say that at first they make a starter from boiled milk, add it to an enamel bowl with raw milk, leave it for several hours until it turns sour. Then stir it over the fire until fully cooked. That's it, you can already drink it or make the usual balls for us to dry later for kurt. Something like this. Although, of course, you can make everything even easier - grind kurt in water and drink it !!! Since it is a liquid kurt, the properties of irkit are the same as those of kurt. And most importantly, this drink, like kurt, perfectly quenches thirst in the sultry steppes of Kazakhstan, which is why our nomadic ancestors were very fond of taking it on trips!

Beneficial features:

  • Excellent thirst quencher
  • Suppresses nausea, it can be used as a remedy for motion sickness
  • Normalizes the intestinal microflora
  • Easily absorbed by the body

Koyyrtpak

Koyyrtpak is when milk is added to ayran, katyk, kymyz, shubat. That is, if a shalap is diluted with water, then here with milk. The drink also turns out to be liquid, but still thicker compared to the hut. Travelers took this drink on the road and while riding horses, the drink mixed well and fermented. But the acid is not felt due to the large amount of milk. If you do not like very acidic drinks, you can simply mix it with milk and the acidity of the drink will go away, but the qualities will remain.

Useful properties are the same with what they dilute milk (airan, katyk, kymyz, shubat), just not so sour

Literally translated, ashygan kozhe is sour soup. It's also easy to prepare - it can be cooked and drunk all year round. At first, cereals are boiled - rice, pearl barley, millet. Milk and sourdough (ayran, katyk) are added in equal proportions and placed in a warm place for 3-4 hours until soured. Then put it in the fridge and a cooling drink, or here, most likely, the food is already ready. You can buy it, of course, I have not seen it sold in the store, but you can buy it from the hands of the apashki.

Beneficial features:

  • Excellent thirst quencher
  • Normalizes the intestinal microflora
  • Tones up

Of course, there are other drinks that can quench your thirst, such as popular now. Tan (Tandem), I did not include it in this list because this national dish has roots in Armenia and is generally a drink of Transcaucasia. But since it is included in the list of fermented milk drinks produced on the territory of the Republic of Kazakhstan, I will tell you a little about it. In particular, only about its useful properties.

Beneficial features:

  • Excellent thirst quencher
  • Restores the water-salt balance of the body
  • Relieves hangover syndrome
  • Promotes weight loss
  • Normalizes the intestinal microflora
  • Tones up

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Until recently, the Kazakhs were a nomadic people. They traveled mostly on horseback. Therefore, their nomadic lifestyle also affected their culinary preferences. Considerable importance was given to blanks for the future. During the slaughter of livestock, most of the meat had to be prepared for the future: the meat was salted, cured and smoked. The most famous Kazakh cuisine one can name lagman, manti, beshbarmak, kuardyk, samsa and baursaks.



Modern Kazakh cuisine differs from the old one, as the peoples living on the territory of Kazakhstan have long been leading a permanent sedentary lifestyle, adopting the best traditions and new recipes of neighboring national cuisines.




Kazakh sorpa

Main dishes of Kazakh cuisine

The main dishes of the Kazakhs are meat dishes. Basically they were prepared from horse meat. Among them, a special place is occupied by a dish called “Et”, which means “meat” in translation. Its adapted version, in Russian, is called "beshbarmak".





(or beshbarmak) in translation means "five fingers", in view of the fact that all the inhabitants of Central Asia are used to eating with their fingers. This dish is prepared from a set of lamb, beef and horse meat. Pieces of meat are lowered into a cauldron, simmered until tender, vegetables (potatoes, onions) and dough cut into squares are added. The finished dish is laid out on a lyagan, pieces of meat are laid on top, onion rings stewed in fat are placed on it, boiled potatoes are laid out along the edges of the dish.





Kuyrdak is very popular (these are fried pieces of offal and intestines with potatoes). Fat tail fat or fatty lamb are cut into cubes, fried, offal, chopped onion, salt and pepper are added, the broth is poured in and brought to readiness. Kuyrdak is served in a deep plate, sprinkled with herbs on top. This dish is served with taba-nan.


Popular meat dishes also include the Kazakh method of cooking manti from meat with pumpkin, they are steamed on a multilayer wooden tray, which is installed instead of a lid on a cauldron with boiling water.

sausages

The main dishes include boiled sausages - kazy, karta, shuzhyk and zhal. In rural areas, homemade dried and smoked meat is often made.

Fish dishes

The most famous Kazakh fish dish is “koktal”. It is prepared from large fish with vegetables by hot smoking.

Kazakh cuisine drinks

The most popular drinks are tea, koumiss, shubat and ayran.


The main national drink of the Kazakhs is tea. Tea prepared in Kazakh style is very strong and is drunk from bowls with cream or milk. It is boiled in cast iron jugs. Currently, the consumption of tea by the inhabitants of Kazakhstan is one of the highest in the world - 1.2 kg per person per year. India, the most tea country in the world, consumes 650 gr. per capita.


Among milk drinks, preference was given to long-term storage products.

Aklak is one of the traditional dairy dishes. For its preparation, whole cow's milk is condensed with yogurt from sheep's milk. After boiling, the resulting liquid is drained. Boiled milk and butter are added to the finished aklak.

Kazakh bakery products

The Kazakhs baked bread in the form of cakes. The most popular pastries were baursaks.

Traditional bread of Kazakh cuisine exists in 3 types:

  • baursaki - fried round or square pieces of dough in boiling oil on a cauldron
  • tandoor cakes - baked on the inside of the tandoor oven
  • schelpeks are thin flatbreads that are fried in boiling oil.

The most popular are baursaks and shelpeks, as they are cooked in a cauldron for any holiday.

Main types of bread:

  • taba-nan (pan-bread) - flatbread baked on charcoal. The dough is pressed between two pans and baked.
  • shek-shek (chak-chak)
  • tandoor-nan.

Sweets of Kazakh cuisine

  • shek-shek (chak-chak)
  • Shertpek - a mixture of honey and horse fat from "kazy".

Toykazan

Kazakhstan hosts the annual traditional festival of Kazakh cuisine "Toikazan". Cooks compete in cooking beshbarmak, baursaks, kuyrdakv and other popular dishes.

List of dishes of Kazakh cuisine:

  • Ashlyamfu in Dungan
  • Balik sorpa (fish broth)
  • Bastyrma
  • Baursaki
  • Beldemé (lamb saddle)
  • Horse meat delicacies
  • Domalak baursak
  • Janyshpa
  • Zhuta in Kazakh
  • Kazanzhappai (bread baked in a cauldron)
  • Kazakh manti with pumpkin
  • Map
  • Kespe baursak
  • Kespe with meat (meat broth)
  • Kespe with poultry (chicken meat broth)
  • Kuyrdak from chicken or rabbit
  • Kuyrdak from the scar
  • Kuyrdak meat in Kazakh
  • Lagman
  • Cakes "damdy-nan"
  • Manti from sour dough
  • Manti in Kazakh
  • Manti with meat, pumpkin and carrots
  • Manti with cottage cheese
  • Orama in Kazakh
  • Palau (Kazakh plov with a lot of meat)
  • Radish salad (shalgam)
  • Salma (soup with meat broth and dough from besbarmak or homemade noodles)
  • Salma-nan
  • Samsa
  • Samsa in tandoor
  • Samsa from the lung and liver
  • Sozba lagman
  • Sorpa (meat broth)
  • Sorpa with fat tail fat (meat broth with fat)
  • Sorpa with rice (meat broth with rice)
  • Milk soup with millet (sut skin)
  • Soup with millet (sorpa kozhe)
  • Sur-et (cured meat)
  • Suzhent
  • Taba-nan (wheat bread)
  • Tandoor-nan
  • Toast (brisket)
  • Turniyaz
  • Braised lamb
  • Stuffed shoulder of lamb (Zhauryn baglana)
  • Shalgam
  • Shelpek
  • Shi baursak (unleavened dough baursaks)
  • Shuzhuk

SYT - MILK

Dairy domestic animals give milk - mares, camels, sheep, goats, cows. Products made from milk are called ak - white.
Milk is not poured out, do not step over it. The wedding caravan is greeted with dairy products; milk poured before the fire prevents the fire from spreading - all these rituals indicate that dairy dishes occupy a significant place in the Kazakh national cuisine. Since ancient times, Kazakhs have used dairy products for medicinal purposes. The sick were given milk, koumiss, shubat, tosap - a mixture of sheep's milk with May honey.
In a word, milk is the basis of a rich Kazakh dastarkhan.

Kumys is the Kazakh national drink, consumed by the people for several centuries. It is not only nutritious and very useful, but also personifies the wealth and generosity of the people. There are many ways to prepare koumiss related to the customs and traditions of the Kazakhs.
In the spring, freshly milked mare's milk (saumal) is placed in a wineskin made of camel, foal or goat skin, where a special leaven is added. After 2-3 days, koumiss is ready. Traditionally the first koumiss is served to guests who bless the owners of the house. This traditional ceremony is called kymyz muryndyk.
According to the methods of preparation, quality, ripening time, koumiss is divided into several types.
Uyz kymyz - thick, pickled koumiss of the first milking.
Bal kymyz - well-whipped koumiss with the addition of dried kazy. Compared to other species, it is thicker, has a yellowish color, a delicate sweetish taste, and is easily perceived by the body.
Tai kymyz - koumiss of one-day fermentation.
Құnan kymyz - 2-3 days old, aged, pickled koumiss.
Donen kymyz - 3-4 days, strong koumiss.
Besti kymyz - 4-5 days, completely fermented koumiss.
Sary kymyz (yellow) - prepared in autumn. This is a healing, strong koumiss.
Kysyrdyn kymyzy - koumiss made from spring mare's milk, whipped in winter. Kysyraktyn kymyzy - koumiss of a mare of the first pregnancy, very high-calorie.
Tunemel kymyz - fermented koumiss with the addition of saumal (fresh milk).
Korabaly kymyz - koumiss, which is stored for several days, with the addition of fresh mare's milk.
Making koumiss requires special attention, special dishes, otherwise koumiss loses its properties. Such koumiss is called "aynymal", "aynygan" or "tatyp ketken", "tatymal" (with flavor).
Preparation of sourdough for koumiss is a laborious task. It is prepared in dishes made from the skin of cattle, which are smoked with juniper, meadowsweet, birch bark and smeared with oil. Dishes made of large skins are called saba, smaller ones are called mes, torsyk. Smoked kazy is placed in koumiss and beaten for a long time, from this it becomes strong and less sour. Such koumiss is called "altirilgen kymyz" - it is very good in quality.
Koumiss is a drink, food, medicine, support for the soul.
Dishes for koumiss should be separate: kymyz shara (shara - bowl), kymyz ayak (bowl), kymyz ozhau (ladle).
At the end of the milking season, residents of the village are invited to the last koumiss, who bless the owners. This wonderful folk tradition is called "sirge zhiyar" (the last koumiss).

Among dairy products, the most valuable after koumiss is shubat, which is made from camel milk. Like koumiss, shubat is fermented and stored in special dishes made of leather, wood or ceramics. Only shubat is not whipped, but brought to the desired condition by stirring. This is a tasty, fatty and thick drink, which is not inferior to koumiss in terms of calories and healing properties. Two-three-day shubat is considered the best and highest quality.
When cow's or sheep's milk is added to camel's milk, katyk is obtained, and when suzbe (thick sour curd) or kurta is added, ezigei (delicate kurt) is obtained.
In different regions of Kazakhstan, shubat is called differently: in Central and Western Kazakhstan - shubat, in Southern - kymyran, in Eastern tuye kymyz (camel koumiss).

KURT

Kurt is made from cow's or sheep's milk, but the most delicious and fatty is from sheep's.
To prepare kurt, sour milk is poured into a wooden barrel (kespek) for several days. Then irkit (curdled curd made from sour milk) is poured into a large cauldron, put on fire and continuously stirred until it thickens. After cooling, it is transferred to a clean linen bag to drain excess liquid. Small balls are rolled from the resulting mass, which are dried on clean sheets (shpta or өre).
Kazakhs eat only dry kurt, because according to popular belief, if there is a dry kurt, it can rain. Kurt is a national, very satisfying product that can be stored for a long time. As a rule, it is harvested for the winter.

ҚҰRT KOZHE

The ancestors of the Kazakhs called kurt kozhe "koumiss of winter". To prepare this drink, washed rice or millet is placed in boiling water, salt is added to taste. In another bowl, in a small amount of water, stir 1-2 kese of flour until smooth. This mass is gradually poured into boiling water with rice or millet. It turns out the skin. Kurt is dissolved in cold water and added to the skin. The amount of kurt is taken depending on the amount of water.
Especially tasty is the drink with the addition of sheep's milk kurt. Unfortunately, these days almost no such kurt is made.
Butter and shyzhyk (greaves of internal fat) are added to the finished kurt kozhe to taste. Then the dish is brought to the condition, poured into a kese and served on the table. Kurt skin can be added to the broth. This is a very nutritious drink that restores strength and has healing properties.

This is a kind of kurt, red-brown in color, delicate, sour in taste. Now it is rarely done. It is prepared in the same way as kurt. It is served to guests along with sour cream and butter.

Or dried cottage cheese - a dairy product that has taken its place of honor on the dastarkhan for more than one thousand years. Irimshik, made from sheep's or goat's milk, has a special taste and does not harden during long-term storage. To prepare irimshik, an enzyme produced by the lamb pancreas (abomasum) is used, which is stored in salted form specifically for this purpose.
There are two types of irimshik: ak (white) and kyzyl (red). Ak irimshik is prepared from fresh cottage cheese, to which butter is added. It is usually given to young children and the elderly. It is very high in calories, is not stored for a long time and is consumed as it is cooked.
Kyzyl irimshik is boiled for a long time, until a reddish hue is obtained. Then it is transferred to a linen bag and dried in the sun. It is usually prepared in the summer and eaten with butter or sour cream. It is stored for a long time and does not lose its taste.

Sarysu (sary - yellow, su - water) - yellowish whey left after the manufacture of cottage cheese. Sugar to taste is added to the sarysu and boiled until a thick reddish mass is obtained, which is transferred to a flat dish for cooling. The resulting solid mass is cut into pieces of various shapes. Sarysu is also called "Kazakh chocolate". Sarisu has laxative properties, so it is consumed in small amounts with tea. Now it is almost not prepared.

Aklak is a white curd made from sheep's milk. The milk is boiled and allowed to curdle, then removed from the cauldron with a colander, May butter is added and thoroughly stirred. Aklak is given to children, the elderly, as well as people with a weakened body (belkoterer) and women in labor "kalzha". They are treated to new neighbors - "erulik". Aklak is usually prepared in animal husbandry villages.

Uyz - colostrum, the first milk after lambing. According to Kazakh customs, newborn children and offspring of animals should taste uyz in order to be stronger and more resilient. Those who have not tried colostrum are called “uyzyna zharymagan” (unsatisfied with colostrum).
From 2-3 days of sweet colostrum, uyz skin is prepared. To do this, rice or millet is added to it and boiled over low heat. Guests are invited to uyz kozhe, who after treats give bata (blessing) to the hosts.
When the owners milk a lot of colostrum, they boil the meat and serve boiled and chopped intestines seasoned with colostrum with it in a flat bowl.

UYZҚАҒANAҚ

During the lambing of sheep, shepherds always carry a ladle and buyen (specially dried large intestine used instead of dishes). The shepherds milk the sheep, put the colostrum in a buoy, which is tied tightly and boiled in water poured into a ladle. The resulting dish is called uyzkaganak.

KORYKTYK

This dish is also called "taskoryk". On hot summer days, when the stones get very hot in the sun, shepherds find a stone with a recess and boil milked sheep's milk in it.

KATY�
To prepare it, sheep, cow or goat milk is boiled for a long time over low heat, cooled to a warm state, leaven is introduced, mixed and kept for 2-3 hours in a warm place. This is a tasty and thick dish. Such a katyk is called "dirildek" (trembling) or "menіreu katyk" (mute).

Ayran is prepared from both fat-free and fatty cow, sheep, goat and mare milk. The milk is boiled and cooled to a warm state, leaven is added, shaken and allowed to stand for 2-3 hours. Ayran should not be stored for more than a day, as it loses its useful properties.
Before, after the first thunder, adults sent children to collect wild onions. After washing and grinding it, it was added to ayran, which became even more useful.

Suzbe (to strain) is a kind of cottage cheese. To obtain it, sour ayran is kept for some time, then poured into a linen bag and suspended. When the liquid drains, a thick mass remains in the bag, which is salted to taste and carefully mixed. Suzbe is usually prepared in autumn or winter. The bitter-sour taste of suzbe stimulates appetite. Suzbe is added to sorpa, which gives it a piquant taste. To quench thirst, suzbe is put in milk or boiled water.

BUTTER

Not a single Kazakh dastarkhan can do without this valuable high-calorie product.
To prepare butter, first, by separating milk, sour cream is obtained, which is whipped (mai shaykau) in a bulk bowl. The finished oil is cleaned (қylshyқtaydy) by repeatedly cutting it with the blunt side of the knife. In this case, the villi that have fallen into the oil stick to the knife. May oil is especially valued for its color, taste and unique smell.
The oil is salted to taste, drained and stored in a specially treated scar (karyn) of animals. Karyn is filled with oil, leaving no air and water. Then the hole is tied up, after which the karyn is sprinkled with salt. In summer, the oil is stored in a cool, dark place. If a foreign body gets into the oil, it deteriorates. “A whole karyn of butter is spoiled by one spool,” says a Kazakh proverb.
When oil is stored in the rumen, its quality improves. There are several types of karyn in terms of volume: “koi karyn” (ram’s tripe), “goat’s karyn” (lamb’s tripe), “buzau karyn” (calf’s tripe). In the absence of a scar, excess oil is stored in a buoyen (a small part of the stomach).
By tradition, karyn is opened on especially solemn occasions: at the birth of a child, during oraza, toi, in honor of distinguished guests, in the event of the arrival of relatives.
The hostess announces with special pride: “karyn bastadym” (opened the scar). Karyn is an expensive gift that is presented to relatives and friends as a sign of special recognition and love.

After ghee is obtained, a thick mass of “cake” (melting) remains at the bottom of the dish, which has a sourish peculiar taste. Cake causes appetite, it is eaten in the hunt. Cake guests are not treated.

BALKAIMAK

Bal - honey, kaymak - sour cream, a sweet dish, occupies a special place on the dastarkhan, is considered gourmet food. To prepare it, fresh sour cream is boiled over low heat so that it does not turn into butter, adding a small amount of honey and premium flour. Everything is carefully mixed. This is a rare treat.

Honey, May butter are added to thick sheep's milk and, moving, slowly boil. Tosap has healing properties and is easily absorbed by the body.
Tosap is given to people with colds, weakened women in labor for a quick recovery.

ASHYGAN KOZHE

Fermented stew is a fermented milk drink. For its preparation, salted water is boiled in a bulky dish. In another bowl, flour is diluted in cold water and poured into boiling water in a thin stream. At the same time, the proportions of the components are strictly observed. The finished mass is poured into a special container kubі. For fermentation in the skin, koumiss, ayran are added, which improves its taste, the skin has a white color. In some places, such skin is called "ashymal" (fermented) or "siyr kymyz" (cow's koumiss). It has a pleasant sour taste and quenches thirst well. Rice or millet can be added to the skin. Such a skin is called “қara kozhe” (black), it is beaten well before use.

Sumetsut is a dish whose recipe has been preserved in the memory of only a few old people. It was prepared in advance and used during wars and long nomadic movements. For children, it was a kind of nutrition, and for adults, it was “nutritious chewing gum”. To prepare sumetsut, a fat white lamb was slaughtered, the wool of which was sheared and then singeed. After that, the skin was thoroughly washed and kept in running water for 2-3 days to remove the smell. Then, in a large cauldron, the skin was boiled in thick sheep's milk. During the boil, the skin swelled, absorbing the milk. When the swelling process ended, the skin became like an udder full of milk. Sumetsut was kept in the shade, laid out on flat dishes. During long journeys, a piece of “suttik” of an oblong shape was given to a child. To prevent him from swallowing it, a thin long branch was attached to the tip. The baby sucked out delicious, thick, satisfying milk, leaving a thin skin that could be chewed like chewing gum.

Kobik (foam), in the summer, Kazakhs prepare kurt for the winter. When strained sour milk is boiled, a fatty, sourish and very pleasant-tasting foam appears on the surface. Women remove this foam with a wooden spoon, for children this is the biggest delicacy.

KӨPIRSHIK

Kupirshik (bubbles) - cow's milk is boiled with the addition of koumiss. When boiled, bubbles appear, which is why it is called so. It is especially high in calories both as food and as a drink, it gives a person strength. Nowadays, it is rarely prepared.

White drink. Ayran, katyk, koumiss or another fermented milk drink is added to the sorpa (broth) of dried meat and thoroughly mixed. This mixture has a special thirst-quenching property and is used as a dessert after a hearty meal. Nowadays, it is often prepared in the villages, and for the townspeople it is considered a delicacy drink.

The crushed remains of kurt that did not dissolve in the broth. Kazakhs love Malta. When the kurt is crushed and malta is prepared from it, it can no longer be put into the broth for the second time. Dry malta is loved by adults and children, it is very nutritious, and if diluted with water, it becomes a delicious drink.

Kazakhstan is one of my favorite countries. And there are many reasons for this. One of them is national cuisine. That is why I decided to write this post so that you have an idea how amazing the cuisine of Kazakhstan is. And when you are in this country, be sure to try the famous plov, as well as ayran, beshbarmak and other equally amazing dishes.

In general, the Republic of Kazakhstan can rightfully be called simply a paradise for gourmets, that is, people like me who love tasty and satisfying food. It is worth noting that the country is the birthplace of nomads, and is famous for its meat dishes, in Kazakh they are all called “et”. But do not forget about dairy dishes and drinks. And most importantly, they all have a secret ingredient: they are prepared with special love and awe.

Some information about local cuisine in Kazakhstan

Compared to the cuisines of other countries of the world, Kazakh cuisine is relatively “young”. The formation of folk dishes began at the end of the 19th and beginning of the 20th century. But in the period when the Kazakhs finally chose to live in one place, cooking took shape completely. For a long period, the basis of Kazakh dishes was meat and milk. Moreover, milk was used not only from cows, but also from goats, mares, camels, and sheep.

They made dishes from Kazakh lamb and horse meat, as well as processed products. That is, the list of products was not impressive, did not differ in variety. As a result, it is quite difficult to cook something new, even with an excellent imagination. Moreover, grain products and vegetables could be found here quite rarely.

The Kazakhs did not particularly like this scenario, and therefore began to develop dishes from products, meat and milk that could be stored for a very long time, but they did not lose their taste.

Lamb and liver dishes (fried) became especially popular, and, of course, semi-finished products of various types: salted and smoked, smoked-boiled, and so on. Dairy products and semi-finished products have also become quite popular. But local residents began to use agricultural products rather late. Mostly flour and grain are added to the dishes. And the real highlight can be considered the predominance of various delicacies of flour and meat types.

Features of the skill of the Kazakhs in cooking

Among other features of the cuisine of the Republic of Kazakhstan is the predominance of boiled to full or half-cooked dishes. But soups are not cooked here, well, practically. The famous shurpa, which was borrowed from the Uzbeks, is eaten with pleasure. The most delicious thing I tell you, be sure to try it. I recommend. Another feature is the consistency of some dishes. They are not like either first or second courses, something in between.

The third feature of Kazakh cuisine is the preparation of national dishes from offal, which are very fond of the local population. In fact, these products are considered real delicacies among the natives. Modern cuisine is more diverse. It contains fish, vegetables, and various cereals together with fruits.

The most popular dishes of the Republic of Kazakhstan

It should be noted that gourmets know many dishes of Kazakhstan far beyond the borders of this country. I want to start my story with popular types of bread. There are two of them in Kazakhstan: baursaks and tandoor cakes. The first option is small pieces of dough that are fried in boiling vegetable oil. And the second type of Kazakh bread is baked inside the tandoor. Baursaki is more popular, as it can be easily cooked in field conditions, in an ordinary cauldron. Other types of bread products in Kazakhstan include:

- shelpek (in fact, our thin flatbread);

- tandoor-nan;

- taba-nan (baked on coals);

It should be noted that Kazakh dishes are mainly flour and meat dishes. Well, who does not know the famous samsa? Meat pies. And there is also puktermet - the same pies only with offal, kausyrma (chebureks, but special). One of the most popular dishes is kuyrdak - roast, where there are: sheep kidneys, heart, lung, liver, fat tail fat. Naturally, the visiting card of Kazakhstan is their world-famous plov.

Having visited Kazakhstan, and having tasted this yummy, I could not resist and wrote down several recipes for the most popular dishes. I am happy to share them with you, my dear readers.

Kazakh baursaks (original recipe)

This recipe is truly Kazakh. Baursaks are prepared on kefir, a classic dish of national cuisine made from flour. As a rule, yeast or unleavened dough is taken for its preparation. Small round or diamond-shaped donuts are formed and deep-fried, of course, in a cauldron. This dish is served not on its own, but with shurpa or just for tea.

On kefir, baursaks turn out to be very tasty. And so, a real recipe brought from Kazakhstan.

  • 500 grams of flour (wheat);
  • Three hundred milligrams of kefir;
  • Four tablespoons of oil (vegetable);
  • 1 st. a spoonful of sugar;
  • Salt - a teaspoon;
  • Eggs - two pieces;
  • 15 g industrial baking powder for dough.

Take a comfortable bowl, mix eggs, butter, kefir, sugar and salt thoroughly. Mix thoroughly and add the sifted flour mixed with the baking powder. Mix well again and add the rest of the flour. Knead the dough, divide it into four equal parts, each of which must be additionally kneaded.

Then form such koloboks for yourself and leave them covered with a clean cloth for about 15 minutes. Pour enough vegetable oil into a deep frying pan so that the dough floats freely in it. While heating the oil from the koloboks, it is necessary to roll out the cakes, cut into strips seven centimeters wide. They, in turn, are cut obliquely again, into pieces of 2 centimeters wide. That's all, now you can fry until a beautiful golden crust forms on the baursaks.

At first glance, everything may seem quite complicated, in fact, everything is done very simply, but it turns out amazingly tasty.

Kazakh baursaks

Traditional Kazakh palau

Behind the beautiful name of Palau lies nothing more than the famous real Kazakh plov. I just couldn't help but write down this recipe. So, we take: lamb - 110 grams, lamb fat - forty grams, onions - 36 grams, carrots - 50 grams, dried apples (can be replaced with dried apricots) and 100 grams of rice. Take a pan with a thick bottom, heat the oil and fry the onion, cut into medium cubes. Cut the lamb into pieces, salt, pepper, fry until a ruddy appetizing crust appears on the meat.

After that, chopped carrots are added, and fried again. Now it's time for thoroughly washed rice, cut into small pieces of dried apricots or apples and fried onions. Add water, considering that one and a half liters of water is taken per kilogram of rice. Make punctures to the very bottom, two or three pieces will be enough. Cover the cauldron or pan, cook over low heat until tender.

Kazakh drinks deserve special attention. I couldn't ignore them either.


Airan

Probably, there are few Russians who do not use and do not like kefir. So in Kazakhstan there are few local people who do not use ayran. This is a fermented milk drink that has some similarities with our kefir. For its preparation, you will need goat, sheep or cow milk, to which special lactic bacteria are added. Spring water and salt or sugar are also added to the milk to taste.

There is a container with all the ingredients in a warm place until it turns sour. It should be noted that ayran is a summer drink in the Republic of Kazakhstan, and it should be consumed only fresh. At the same time, it serves as an ideal basis for the preparation of various dishes, cereal soups. Fatty cottage cheese is also made from ayran, which has an interesting name - irimshik.

Sweets of Kazakhstan

In fact, this is another highlight of Kazakh cuisine. The sweets of this republic deserve special attention. These dishes have such a taste that it is simply not realistic to break away from them. I'm not really a fan of sweets at all, but I can't ignore them. As in any country, there are especially popular options among different dishes. These include:

  • Chak-chak, a pastry dish (baked or fried), heavily smeared with syrup and stuffed with walnuts;
  • Zhent, oil is responsible for the taste of this dish, it must be fresh (you will find the recipe below);
  • Maysek, well, a very tasty dessert, which is prepared from containers. It can be consumed on its own or added to tea.

To prepare zhent, you need half a kilo of talkan, 100 g of biscuits (shortbread), honey - 2 tablespoons (tablespoons), jam syrup - 1 tbsp. And also 200 - 250 grams of butter, but raisins and sugar fall to taste. Grind cookies with sugar in a coffee grinder. On a very slow fire, melt the syrup, honey, butter. In a thin stream, add the mixture to the talkan. Pour the mixture into molds while still warm. And two hours, put in the refrigerator.


There are dishes that are definitely worth a try as soon as you find yourself in Kazakhstan. And below I will list those that I personally tried and recommend to you.

First of all, I recommend trying beshbarmak. This is boiled meat, cut into small pieces, with noodles. As a rule, beef, camel, horse or ram meat is used for its preparation. I also advise you to pay attention to yummy with a beautiful name - sorpa. This is the most famous soup in the whole east. It is traditionally prepared from meat, some cooks add onions, herbs and various vegetables.

Who among us has not heard of the famous manti of Kazakhstan. So, Kazakh manti is made from lamb and onion cut into small pieces, with the addition of salt and pepper. If you like sausage, be sure to try shuzhyk, a kind of Kazakh sausage. It is prepared from horse meat.


And finally, a few words about the hospitality of the Kazakhs, and some unwritten laws.

Friendly Kazakhs

Today, the cuisine of the Republic of Kazakhstan is so diverse that it is almost impossible to describe all the dishes in one post. At the same time, it is worth paying attention to the hospitality and cordiality of the local population. Every guest is always welcome here. And whoever enters the house, first of all, he is seated at a rich table. Here you have to be very careful and in no case refuse treats. Otherwise, you risk offending the owner, and this is no longer good.

And here again, another rule, or rather a characteristic feature: the Kazakhs eat food - a whole ritual. To some extent, it is similar to the Chinese tea ceremony. At the beginning of the feast, the guest is treated to tea in a bowl. And then they offer to taste the dishes that are available in the owner’s house or yurt. Of course, now in Kazakh cuisine there are quite a few dishes borrowed from other countries. And at the same time, the national cuisine is one of the best.

Where to eat deliciously in Astana read.

Bon Appetit!!!

What comes to the mind of an average person if you mention the special dishes of Kazakh cuisine? Pilaf is definitely mentioned (where would it be without it in Asian countries?), koumiss will surely be remembered, maybe some erudite will name lagman and horse sausage-kazy, and, perhaps, that’s all.

But Kazakh hospitality and hospitality have become proverbs. “As a person you respect, they will see by your cup.” What are the guests treated to in this warm country, what original Kazakh recipes adorn the dastarkhan, what dishes is Kazakhstan proud of?

Kazakh cuisine

The Kazakhs are essentially a nomadic people. His main occupation since ancient times was nomadic cattle breeding. Horses, sheep, camels, and later cattle supplied meat, fat and milk to the table of the local population, on which, in fact, the vast majority of traditional cuisine recipes were based.

Meat was boiled, salted, baked, smoked, sour-milk drinks (koumiss, ayran, shubat), early-ripening cheeses and peculiar dry concentrates were made from milk. All this was distinguished by good shelf life and ease of transportation, which was important in nomadic conditions.

It is very typical for Kazakh cuisine to use a combination of meat / dough, as well as a peculiar consistency of dishes - something between a soup and a second course. Offal was also used with pleasure in local recipes, both separately and in combination with meat: brains, tongue, kidneys, lungs, liver. Fish and poultry were a rarity on the table of nomads. Although the recipe for fish stuffed with vegetables, strung on twigs and baked on coals is quite widely known. Often ready-made dishes were flavored with sour-milk sauces or savory gravies based on oil, spices and vinegar. Flour dishes, as a rule, were limited to a variety of cakes, often flavored with onions or wild garlic. As desserts, nuts, raisins, dried cottage cheese and small biscuits fried in fat were served at the rich table. They washed it all down with tea, often with cream.

Top 3

And today we bring to your attention three traditional and very tasty dishes of Kazakh cuisine, which everyone should try. So, our top list includes beshbarshmak, manti and baursaks. Don't know what it is? We tell.

Beshbarshmak

This is the favorite national dish of the Kazakhs. Its name is translated as "five fingers" due to the fact that it is customary to eat beshbarshmak with your hands. And, of course, lick your fingers for pleasure!

A piece of fatty lamb or beef, salted in the evening, is washed and boiled until tender with onions and spices, carefully removing the foam. At the same time, a stiff dough is kneaded from flour, eggs and water with salt. Then it is thinly rolled out and cut into diamonds (juicy). The boiled meat is taken out and cut into thin slices, and the broth is filtered and divided into two parts. In one, you need to boil the juices, and in the other, chopped onions and peppers are stewed.

Ready juices are laid out on a wide flat dish, and meat and onions are added on top. Sprinkle everything with chopped herbs, and shurpa broth is served separately in bowls.

Manti

Many have probably heard this name, or even seen such a product in a frozen store. However, to truly appreciate the taste of these “big dumplings”, you should cook them exclusively at home! Try it.

Lamb is cut into small cubes and mixed with chopped onions in a ratio of 1: 1, salt and pepper are added. A stiff dough is prepared from flour and water, allowed to “rest” and divided into pieces, from which cakes are rolled out. They put minced meat on them and pinch the edges, sometimes adding a piece of lamb fat on top. Manty is boiled exclusively for a couple, and preferably on greased grates over a boiling cauldron.

The finished product is served with a sauce of broth, vinegar, pepper and butter or with sour milk and chopped herbs.

Baursaki

And this dish is a national fried cookie, and it is prepared from both sour and unleavened dough, served in the form of balls or "bricks" - whichever you like better.

For “sour” baursaks, yeast with sugar and salt is diluted in warm milk, flour and butter are added there. The dough is kneaded and set to "approach". After proofing, the dough is kneaded steeply and rolled into bundles, from which pieces are cut.

Baursaks are fried until golden brown in boiling fat, stirring constantly. Cookies should be puffy and hollow inside. No one can refuse the "little suns" on the table - it's checked!