Kazakhstan: national dishes. Features of Kazakh cuisine and the best recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

One of the most hospitable countries is Kazakhstan. The national dishes of this state are loved by many nations. Pilaf, ayran, baursaki, beshbarmak and many other delicacies conquered the stomachs of gourmets all over the world. It is Kazakhstan that will turn out to be a real paradise for those who love to eat with taste. Kazakhstan is the homeland of nomads, which is known for its hearty meat dishes. All of them are referred to by one common name "et". But in addition to meat dishes, dairy delicacies and drinks are very popular here. Kazakhstan welcomes homemade food prepared according to special recipes. And the main ingredient of any of the dishes is a special and reverent love.

A short story about Kazakh cuisine

Kazakhstan has a rather young cuisine. National dishes in the country began to form only at the end of the 19th - beginning of the 20th century. And after the transition of the Kazakhs to a settled way of life was completed,local cuisine has developed completely. For a long time, the basis of Kazakh gastronomy included meat and milk. So, the Kazakhs prepared food from such products as Kazakh mare, camel, sheep and cow milk, Kazakh lamb with horse meat and some other products of their processing. As you can see, the list is not very diverse. Therefore, it is very difficult, even with a highly developed imagination, to cook an abundance of dishes only from meat, milk and their derivatives, while cereals and vegetables are practically absent.

But this was not enough for the people inhabiting Kazakhstan. He began to develop national dishes based on Kazakh meat and milk, which could be preserved for a long time without wasting their taste. In this way, fried Kazakh dishes from lamb and lamb liver became widespread. S alted-smoked, smoked and smoked-boiled semi-finished products have also become popular.

Kazakh fermented milk products and semi-finished products have also become in demand. The Kazakhs began to cook food from agricultural products quite late. Most often they use grain and flour. A characteristic highlight of the cuisine of Kazakhstan is the predominance of meat and flour delicacies.

Other features of Kazakh culinary skills

Other features of Kazakh cuisine are the predominance of boiled meat and dough and semi-boiled dishes. Kazakhs are not familiar with soups. The only exception is the Shurpa borrowed from the Uzbeks. A characteristic feature of gastronomy in Kazakhstan are dishes,the consistency of which looks like a cross between the first and second course.

Kazakhstan has become famous for another culinary feature. National dishes here are often prepared from offal, which is a favorite delicacy of the Kazakh people. The modern cuisine of Kazakhstan also includes fish, vegetables, various Kazakh cereals in tandem with fruits.

The most famous dishes

Many traditional Kazakh dishes are known by gourmets all over the world. The story about them should begin with popular types of bread in Kazakhstan. It exists here in two varieties. The first option is baursaki, which is pieces of dough fried in boiling oil. The second option is tandoor cakes. They are baked on the inside of a tandoor oven. Since baursaks can be cooked in a cauldron during a campaign, it was always more in demand. Also, Kazakh bread can be represented by such products as shelpek (a thin flatbread), tandoor-nan, taba-nan (baked on charcoal) and shek-shek.

Kazakh dishes are, first of all, floury meat dishes. For example, samsa - pies with meat, puktermet - pies with offal, or kausyrma - special pasties. And the most popular dish of Kazakhstan is kuyrdak. This is a roast made from lamb kidneys, heart, lungs, liver and tail fat. Well, the visiting card of the country is, of course, pilaf.

Real Kazakh baursaks

Baursaki on kefir (the real Kazakh recipe can be read below) is a classic flour dish of Kazakhstan. Often cookeda dish made from yeast or unleavened dough. Small round or diamond-shaped donuts are fried in a cauldron (deep-fried). Baursaks are served with shurpa or tea.

Very tasty dish baursaki on kefir. A real Kazakh recipe looks like this: first you need to prepare half a kilogram of wheat flour, 300 milliliters of kefir, four tablespoons of vegetable oil and one tablespoon of sugar. You will also need one teaspoon of s alt, two eggs, 15 grams of baking powder and vegetable oil for frying.

So, in a bowl you need to mix eggs, butter, kefir, s alt and sugar. Also sift some flour with baking powder here. We mix all this. Now you need to add the remaining flour and knead the dough. The dough is divided into four pieces, which are separately additionally kneaded. Koloboks are formed from these parts and left under a towel for a quarter of an hour.

Now you should take a deep frying pan and pour enough vegetable oil into it so that the baursaks float freely in it. While the oil is heating, cakes are rolled out of the koloboks. Then they are cut into strips of seven centimeters wide. The strips, in turn, are cut obliquely into pieces two centimeters wide. Then baursaks can be dipped in oil and fried until golden brown.

How to cook palau

Palau is an incredibly delicious Kazakh pilaf, the recipe of which we give. In order to get 350 grams of the dish, you need to take:

• 110g lamb.
• 40 g lamb fat.
• 36gonion.
• 50 g carrots.
• 15 g dried apples or dried apricots.
• 100g rice.

Sliced onion is fried in oil heated in a saucepan. Peppered and s alted beef is also fried until a crust appears on it. Carrots (straws) are added to the meat and fried again. Then washed rice, finely chopped dried apricots and fried onions are added to the meat. All this is poured with water at the rate of 1.5 liters of liquid per kilogram of rice. Two or three punctures are made to the bottom to the full depth, cover the container and cook until tender over low heat.

All drinks drink

Just as kefir is popular in our country, ayran fermented milk drink is in special demand among Kazakhs. To obtain it, specially bred lactic bacteria are used, which are planted in a mixture of cow, goat and sheep milk. Then water from the spring and s alt (sugar) to taste are added to this composition. All this should be kept warm until sour.

Ayran is considered a summer drink in Kazakhstan. They use it fresh, but also on its basis they make a variety of stews with the addition of various cereals. In addition, ayran is used to make irimshik - fatty cottage cheese.

Sweet dishes

Kazakh sweets deserve special attention. They are so tasty that it is almost impossible to stop eating them. Among the most popular desserts of Kazakhstan are:

Chak-chak is a sweet dish consisting of fried or baked dough,which is generously smeared with syrup and shifted with nuts

• Gent is a dish where fresh butter creates the flavor. To prepare zhent, you need half a kilogram of talkan, one hundred grams of some shortbread biscuits, two tablespoons of honey, one tablespoon of jam syrup, 200-250 grams of butter and raisins with sugar to taste. Cookies and sugar are ground in a coffee grinder. Then they are mixed with raisins and talkan. On low heat, melt the syrup, honey and butter. All this is poured in a thin stream into the talkan. The warm mass is put into molds and put in the refrigerator for two hours.
• Maisek is an incredibly hearty dessert prepared from a container. It can be eaten not only as an independent dish, but also added to tea.

Recommended dishes

There are dishes in Kazakhstan that you should definitely try. So, incredibly tasty is beshbarmak - which is pieces of boiled meat with noodles. It is cooked from beef, camel meat, horse meat and lamb. Sorpa is also considered very appetizing. This is the most famous oriental meat soup. You can also add onions, herbs and vegetables to such a delicacy.

Probably everyone has heard about Kazakh manti. Kazakh manty is made from finely chopped lamb and chopped onion. Minced meat is also s alted and peppered. And in Kazakhstan, it is worth feasting on shuzhyk. Shuzhyk is one of the varieties of sausage. In this country, horse meat is used for its preparation.

Kazakh hospitality

Kazakh cuisine, recipeswhich is in our article, is so rich that it is difficult to describe all the dishes in one review. In addition to extraordinary food, Kazakhstan boasts a special hospitality. The inhabitants of this country always welcome their guests. And whoever comes to the house, he is immediately seated at a generously set table. In this case, you can not refuse, referring to employment or lack of hunger. Otherwise, you can offend the owners. The feast of the Kazakhs is a kind of ritual. It is so complex that it can easily be compared with the famous tea ceremony in China.

First of all, in the Kazakh house, the guest is offered tea, which is served in a bowl. Then they begin to recommend the dishes available in the apartment or yurt. Today, there are many foreign borrowings in Kazakh cuisine. But still, a special place is given to traditional dishes.