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Kazakhstani cuisine recipes. The most famous Kazakh dishes

Hospitality is the main character trait of the Kazakh people. Even if you "run" into the Kazakh house for a minute and on a very important matter, the owner will still sit you down at the table and offer fragrant tea with sweets.
Respect for guests and, most importantly, the desire to receive them in your home, contributed to the fact that over time the traditional Kazakh feast took the form of a ritual that is not inferior in its philosophical and allegorical content, known throughout the world to the Chinese tea ceremony.

Whether in a modern house or in a shepherd's yurt, the guest will be met and seated at the table by the host. First of all, he will be offered a bowl of tea, which is bottled only by girls or young women in a Kazakh house. The guest who quenches his thirst will certainly be served syi-ayak- bowl of honor. Tea will be served with cakes, milk cream - kaymak, butter, dried fruits, nuts, sweets.

Kazakhs hold not only black tea in high esteem, but also the so-called shirchay. Milk, butter, salt, lightly fried pieces of fat tail fat and flour are added to it. Such a high-calorie drink will not only quench your thirst, but also drown out the first hunger.

Kazakh dastarkhan offers many types flour products: samsa- meat pies, puktermet- pies with offal, causyrma- a special kind of pasties.

Kazakh cuisine traditionally has a lot meat dishes... One of the most popular - kuyrdak- hot fatty roast from lamb liver, kidneys, heart, lungs and fat tail.

It is customary to drink smoked, dried boiled lamb and horse meat with milk tonic drinks. If katyk from fermented boiled cow's milk tastes like yogurt and pleasantly refreshes, then such exotic drinks as shubat from camel milk or koumiss can give a feeling of mild intoxication. The world famous kumis is obtained from fresh mare's milk fermented in large leather wineskins. Its fermentation time is from three to five days, depending on the fat content and thickness of the milk. A small alcohol content of 1.5 to 3 degrees to kumis is attributed to the aconite root, which is added to the sourdough. Kumis contains biologically active substances, is famous for its healing power and enhances immunity.

The main traditional food of Kazakhs is besbarmak- boiled horse meat or lamb with small pieces of dough boiled in broth and sprinkled with dill, parsley and cilantro, served on a large oval dish. The treat with besbarmak is accompanied by a kind of ritual.

Before the most honored guest they put coy bass - boiled lamb head. He cuts it and divides it among the rest of the guests, while each part of the head is given a certain value. Young men are given ram ears with the desire to be attentive, girls are given a palate so that they are hardworking. The most distinguished guests are also served lamb hams and drumsticks. The brisket goes to the young daughter-in-law, the cervical vertebrae go to married women. Boys receive kidneys and a heart, from which they supposedly mature faster, and ram's brain is banned for children: they will be weak of character. For a young girl, so as not to sit too long in the virgins, they will never put an ulna on a plate.

Besbarmak will be served with special cakes ak-nan baked with onions, and pour broth into bowls - sorpu... And the Kazakhs meet the onset of the spring holiday of the renewal of nature Nauryz at the table, on which there is always Nauryz kozhe- porridge made from seven types of grain and sumalak- a brew made from sprouted wheat.

Having once tasted Kazakh national dishes, you will feel the fragrant breath of the steppe wind, the romance of nomadic life.

Recipes of Kazakh national cuisine

1. Besbarmak

To prepare the broth: 1270 g horse meat (you can take lamb or beef) 1 onion, salt, spices - to taste

To prepare the dough: 2 tbsp. flour, 0.5 tbsp. water, 2 eggs, 1 teaspoon of salt.

For making the sauce: 1 bowl of broth, 1-2 onions.

Besbarmak means 5 fingers. After all, if the South Asian peoples eat with chopsticks, then the Central Asian from time immemorial ate with their fingers. Until now, during national ceremonies associated with eating, Uzbeks, Kazakhs, Kyrgyz and Tajiks try to eat with their hands.

This dish is traditionally prepared from horse meat, but recently, instead of horse meat, they take lamb or beef. Prepared and washed pieces of meat are dipped into a cauldron or pan with cold water, bring to a boil, reduce heat, remove foam and continue to cook at low boil until tender.

30-40 minutes before the end of cooking, salt is added to the broth to taste, bay leaf, head onions, black peppercorns.

Knead the dough, let it stand for 30-40 minutes, then roll it out with a rolling pin into a layer 1-1.5 mm thick and cut into 7-8 cm squares. transfer together with the meat into a sealed container. Onion, salt, pepper, spicy herbs cut into rings are placed in a separate bowl, poured with fat removed from the hot broth, tightly closed with a lid and simmer. Dough cut into squares is dipped into a boiling broth and boiled until cooked, then put on a flat dish (lyagan), pieces of meat are placed on top, as well as kazy, karta, shuzhyk and zhanbas, and on it - onion rings stewed in fat. Boiled potatoes can be placed around the edges of the dish.

2. Kazy

Ingredients: 1 kg of horse meat (flank), 500 g of horse lard, 0.5 m of beef gut, 25 g of ajgon (cumin), 2 teaspoons of ground black pepper, 25 g of salt.

Preparing meat. Cut the horse meat into strips 2-3 cm wide, 8-10 cm long, sprinkle with salt and spices, rub them into the meat, and, covered with a napkin, leave for 1-2 days in a cold place.

Intestine preparation. Turn the intestines inside out, rinse in cold water, rub with salt, let stand for 5-10 minutes, then scrape off the so-called film without touching the fat, rinse 4 times in cold and hot water, scrape off the mucus again, turn it out, cut into pieces 50 cm long Tie one end of each piece with a thread, put the prepared meat and lard on the other - always in a 2: 1 ratio, then tie it up. (If kazy is prepared for boiling and smoking, then one third of it should consist of horse lard). After this preliminary preparation kazy can be dried, cooked and smoked.

Drying. In the summer, hang it for a week in the sun and wind, and in the winter, put it in the snow for the same time, and then dry it for 2-3 months in a cool, dark room.

Cooking. Put the cooked sausages into the cauldron, add water and cook over low heat. When the water boils, skim off the foam, pierce the sausages in several places and continue cooking. The total cooking time is 2 hours.

Smoking. Smoke with thick smoke at a temperature of 50-60 ° С for 18 hours, cool at a temperature of 12 ° С for 2-3 hours.

3. Shuzhyk

Ingredients: 5 kg of horse meat, 5 kg of internal fat, 350 g of salt, 10 g of ground black pepper, add garlic if desired.

The prepared meat is rubbed with salt and kept for 1-2 days in a cool place at 3-4C. The intestines are washed and kept a little in salt water. Then the meat and fat are finely chopped and mixed. Add garlic, pepper and salt and mix again. The intestines are stuffed with this content, both ends are tied with twine, hung out for 3-4 hours in a cool place.

Shuzhuk is smoked for 12-18 hours over thick smoke at 50-60C, dried at 12C for 2-3 days.

Dried or smoked shuzhuk is boiled over low heat for at least 2-2.5 hours.

Before serving, cut into pieces no thicker than 1 centimeter, spread on a dish, decorate with onion rings, herbs.

4. Map

Ingredients: 1 card, salt, green pepper or dill to taste.

The thick part of the rectum is washed well without removing the fat, then carefully turned inside out so that the fat is inside, washed again and tied at both ends.

The card can also be dried and smoked. For drying, the card is sprinkled with fine salt and kept in a cool place for 1-2 days, then dried. Smoke for at least a day, then dry for 2-3 days.

Cook the card for at least 2 hours over low heat, rinse well beforehand. Before serving, cut into rings, decorate green pepper or dill.

5.Sorp

Ingredients: 500 g of lamb, 2.5-3 liters of water, 0.5 tablespoon of salt, 4-5 baursaks.

The meat is thoroughly washed in cold water, placed in a saucepan, poured over with boiling water and simmered for about 1-1.5 hours. After boiling, it is necessary to remove the foam from the broth and excess fat. At the end of cooking, add salt. It is not difficult to determine the readiness of the meat. If the fork pierces the meat easily, then the meat is done. The broth must be filtered. The strained broth is poured into a deep plate or kese, meat is added and baursaks are served.

6.Kuyrdak

Ingredients: 850 g lamb liver, 500 g of kidneys, 300 g of heart, 450 g of fat tail fat or 150 g of fatty lamb, 2 onions, 2 bowls of broth, 1 teaspoon of black pepper, salt to taste.

Fat tail or fatty lamb is cut into cubes and fried. Add the heart and kidneys, after 15 minutes add the liver and chopped onions, salt and pepper, pour in a little broth and bring to readiness.

Serve in a deep plate, sprinkle with herbs on top. Kuyrdak is usually served with taban-nan cakes or soft bread.

7. Manty

For minced meat: 1 kg of lamb or beef pulp, 4 large onions,
100 g of fat tail fat, 1 teaspoon of ground black pepper, 0.3 cups of water, 2-3 bay leaves, 3-5 grains of black peppercorns, salt to taste.

For the test: 500 g flour, 1 teaspoon of salt, about 1 bowl of water.

To lubricate the cascan - 2 tablespoons of vegetable oil.

You can cook manti from various minced meat, however, the meat of a young lamb is preferable - it is more tender and boils faster.

Minced meat is cut into small pieces or passed through a meat grinder with a large grid. Add chopped crustacean onions, black ground pepper, pour in salted water (bay leaves, salt, peppercorns are dipped into boiling water and allowed to infuse). Mix everything thoroughly.

The dough is kneaded cool, like for noodles, let it stand for 10-15 minutes. Then cut into balls the size of Walnut... The balls are rolled into round thin cakes, on which minced meat is put on a tablespoon, fat tail fat is added and the edges are pinched. The dough can also be rolled out into a large thin layer, from which squares of 10 centimeters are cut.

Ready manti are transferred to a dish, sprinkled with black pepper and served on the table. Sometimes they put in deep bowls 3-4 pieces per serving and pour in broth.

8. Lagman

For the test: 1 kg flour, 2 eggs, 1 teaspoon of salt, 1 bowl of water.

For the native: 500 g of meat, 300 g of fat tail fat or fat for stewing, 300 g of cabbage, 3-4 onions, 3-4 potatoes, 1-2 carrots, 3-4 tomatoes, 5-6 cloves of garlic, 2 bell peppers, salt and pepper - taste.

The prepared dough is rolled out thinly, rolled up and cut into strips 4-5 mm thick. Boil in boiling salted water, remove, rinse in cold water, allow the water to drain.

For gravy, meat and fat tail fat are cut into small slices, potatoes - into cubes, carrots, radishes, cabbage and bell pepper- strips, onions - in rings, tomatoes - in slices, garlic - chopped.

Onions are sautéed in the melted fat, the meat is put in and fried until the juice comes out.

Garlic, potatoes, tomatoes, peppers and carrots are added. Everything is thoroughly mixed and fried until half cooked. Pour in water, add salt, pepper, radish and to empty and simmer over low heat until cooked.

9. Baursaki

For the test: 3 bowls of flour, 10 g of yeast, 0.6 bowls of water, 0.7 bowls of milk,
2 eggs, 30 g margarine, 1 teaspoon of salt, 1 tablespoon of sugar.

For roasting: 1-2 bowls of fat.

The dough with the addition of all components is prepared in a dough way. Ready dough cut into bundles, cut into pieces 3-3.5 centimeters long, let it stand for 15-20 minutes and fry in hot fat.

10. Chuck Chuck

For the test: 2.5 bowls of flour, 3 eggs, 1-2 tablespoons of sour cream or milk, a pinch of salt, 1 teaspoon of sugar, 2 teaspoons butter.

For syrup: 1 bowl of honey, 2-4 tablespoons of sugar.

For roasting: 1 bowl of ghee or fat.

Eggs, sugar, butter are thoroughly ground, add salt, milk or water, add flour and quickly knead the hard dough. Allow to distance 40 minutes, then roll it into a thin layer up to 4 millimeters thick. Cut across strips 15 millimeters long and 4 millimeters wide. A kind of noodles are fried in boiling ghee until golden brown, thrown back on a sieve, and allowed to drain.

Honey is boiled with sugar until a semi-solid ball is sampled (a drop of honey dipped in water does not dissolve, but solidifies in the form of a ball). Chak-chak is dipped into the boiled syrup, everything is mixed well and transferred to greased plates, giving the dish the shape of a slide.

Chak-chak can be decorated with kernels walnuts or lollipops.

INTRODUCTION 3

1. NATIONAL KAZAKH CUISINE .. 6

1.1. The value of the national Kazakh cuisine. 6

1.2. Features of preparation and storage. 12

1.3. A set of vitamins in the national Kazakh cuisine. 15

2. TECHNOLOGY OF COOKING KAZAKH DISHES .. 17

2.1 Technological maps of dishes. 17

2.2. Algorithms for cooking. 19

CONCLUSION. 40

Every Kazakh regardless of place

residence must know the language and

traditions of their people.

Nursultan Nazarbaev,

President of the Republic of Kazakhstan

Today, over a million ethnic Kazakhs live in Russia. Most of them are concentrated in the regions bordering Kazakhstan. The concept of "diaspora" is applicable to them with reservations: for the most part, these are the descendants of the Kazakhs who traditionally inhabited these lands. In the Urals, Kazakhs lived mainly in the Orenburg region, the Volga Kazakhs settled in the 18th century in the Lower Volga region. In the southern part of Altai, as a result of the partial resettlement of Kazakhs in the late 19th - early 20th centuries, a Kazakh ethnic enclave appeared. 30 thousand Kazakhs live in Moscow and St. Petersburg.

The multinational Astrakhan region has always been able to find a common language with its closest neighbors. For modern Russia, this skill has also become politically important, since often the Russian delegation in neighboring countries is represented by politicians, businessmen and scientists of the Astrakhan region.

Along with this, the issue of Kazakh traditions, the peculiarities of the national Kazakh cuisine, the significance of the national Kazakh cuisine is topical.

National characteristics and traditions are firmly preserved in the Kazakh national cuisine... It has long been based on livestock products - meat and milk. Later, with the development of agriculture, Kazakhs began to use flour products.

All Kazakh cuisine for a long period was based on the use of meat and milk. Horse meat and mutton, mare, sheep, cow and camel milk and products of their processing (early maturing curd cheeses, koumiss).

The development of Kazakh cooking went in the direction of developing such semi-finished products from meat and milk that could survive for a long time in nomadic conditions and at the same time were tasty and did not become boring with frequent use.

This is how the production of smoked, salted-smoked and smoked-boiled semi-finished products from various parts of horse meat (horse sausages), fried from mutton and lamb liver, arose and developed. The production of fermented milk semi-finished products and products - kumis, early ripening cheeses, kurt, sarysu - has become widely spread. They are not only lightweight, transportable and non-perishable during long-term transportation, but are also easy to use cold.

Agricultural products were later included in the Kazakh menu. The first grain that became known to the Kazakhs and took the main place in their cuisine as a national cereal was millet. Then other agricultural products appeared - mainly grain (wheat, rye) and flour from it.

So, by the end of the XIX - beginning of the XX century. a characteristic feature of the Kazakh cuisine and the Kazakh national table has developed - the predominance of meat and flour products and combinations of meat and flour in the main national dishes, a classic example of which is Kazakh meat. At the same time, the use of various processed products of mare's and sheep's milk - kumis, kurta, ayran, sarysu and irimshik - has somewhat receded into the background.

Kazakh cuisine did not develop in isolation, much was borrowed from the neighboring peoples of Central Asia - Uzbeks, Tajiks, Dungans, Uighurs. This borrowing concerned, first of all, the preparation of fried meat dishes (using oil) and more complex meat and flour products (samsa, manti), as well as the use of certain products (tea, fruits, melons and gourds), which have become more widely used in the diet of Kazakhs. From Russian cuisine in the XX century. Kazakhs borrowed the daily use of vegetables (especially potatoes, carrots, cucumbers, radishes, most often used in the form of salads), as well as the use of eggs and chicken meat, which, with the development of poultry farming on the basis of grain farming, became traditional products in Kazakh cuisine.

However, neither technological borrowing, nor expanding the range of products, in principle, changed the main national characteristics Kazakh cuisine, its specifics, but only made it more diverse.

1. NATIONAL KAZAKH CUISINE

1.1. The value of the national Kazakh cuisine

From time immemorial, Kazakh cooking has been distinguished by a peculiar technology. The peculiarity of the way of life of the Kazakh people has left an imprint on the methods of cooking. In traditional Kazakh cuisine, preference has always been given to cooking. It is this process that makes it possible to obtain soft and delicate flavor nuances of meat, gives it juiciness and aroma.

A large place was given to the preparation and long-term storage of products. During the slaughter of cattle, part of the meat was harvested for future use, for which it was salted, dried, sometimes smoked, delicacies were prepared mainly from horse meat - kazy, shuzhuk, zhaya, zhaya, karta, etc.

Milk and dairy products were widely used. Preference was given to fermented milk products, since it was easier and easier to preserve them in the conditions of nomadic life.

Bread was most often baked in the form of flat cakes; of the baked products, baursaks were and still enjoy the greatest popularity.

Kumis, shubat and ayran have always been favorite drinks; tea took a special place.

Ancient utensils were made of leather, wood, ceramics; every family had a cast-iron cauldron where food was prepared. Tea was boiled in cast-iron jugs, later in samovars.

The Kazakh cuisine is characterized by such dishes, which, by their consistency, occupy an intermediate position between soups and main courses. This is the National dish meat in Kazakh. It contains a lot of meat, dough and a relatively small amount of strong, concentrated, fatty broth. Another characteristic feature of Kazakh cuisine is the widespread use of by-products (lungs, liver, kidneys, brains, tongue). At the same time, parts of the meat such as the saddle (back) are cooked neat, almost exclusively by roasting (in the past, in coals).

Horse meat should be considered a national type of meat among Kazakhs, although nowadays it is consumed less often than mutton and even beef. It is from horse meat that national products such as goats, karta, shuzhuk, etc., characteristic of Kazakh cuisine, are created. The names of most meat dishes are not associated with the composition of raw materials or the method of preparation, but with the name of the parts, for which, in accordance with national traditions cut the horse carcass. These are kabyrga, toostik, zhanbaz, zhaya, zhaya, kazy, sur-et, beldeme, etc. Various cakes are called nan (bread) and differ in the shape and type of dishes in which they are baked: Kazakh zhanpay nan (flat cake the size of a cauldron), taban nan (from a taba frying pan).

The modern Kazakh table, of course, is not limited to national dishes alone. It is much more diverse in terms of the composition of products, since along with meat it includes fish, vegetables, various cereals, fruits, and canned foods.

Kazakh cuisine is famous for its peculiar softness and tenderness flavors... It strictly doses spices, differs in the duration of the cooking process at low boiling, which gives the product a special juiciness and softness.

First courses in Kazakh national cuisine are prepared mainly in meat broth with the addition of various products, as well as diluted whole and sour milk... Lamb, beef, horse meat and camel meat are widely used, as well as the bones of these animals, with the exception of horse meat, since the broth thus acquires an unpleasant taste and smell. Fish for the preparation of first courses is used to a limited extent - mainly for cold soups. Soups are served with homemade noodles, salma, dumplings. The peculiarity of cooking first courses in Kazakh is frying cereals with butter or margarine. Such processing increases the ability of cereals to cook quickly and improves their taste.

Second courses are prepared mainly from various meat products (lamb, beef, horse meat, camel meat, saiga meat, poultry). At the same time, they are combined with vegetables, cereals, flour products or consumed in their natural form - in the form of kebabs. Some second courses are prepared from fish and vegetables.

Flour products occupy an important place in the Kazakh national cuisine. Moreover, in some cases, they can form the basis of a particular dish, in others they can only be a culinary addition to meat. For their preparation, flour of the highest grades is used.

Horse meat, as already mentioned, produces delicious traditional Kazakh dishes- kazy, shuzhuk, zhaya, zhaya, karta, sur-et. For their production, chilled or defrosted meat, non-fatty rectum and intestines of the large section, subcutaneous or internal fat, fat tail fat, table salt, granulated sugar, black pepper, intestinal casings and twine are used.

Sweet food usually rounds off lunch, dinner or breakfast. The assortment of sweet dishes is very diverse, but Kazakh national sweet dishes have their own ancient history and their own nutritional and taste characteristics.

Kazakh dastarkhan is rich in hot and cold drinks: tea, kok-shay, sheker-shay, suyk-shay, soft drinks “Shie”, “Sairan”, “Urik”, “Alma”, “Issyk”. Tea is especially revered. This drink is prepared with special care and love.

Flour confectionery have long been used in Kazakh cooking. As a rule, they are prepared with the addition of milk, sour cream, katyk, fat, eggs, sugar, water, aromatic and coloring substances to flour, this gives them a high nutritional and taste value, as well as calorie content.

Milk and dairy products were widely used. Preference was given to fermented milk products, since it was easier and easier to preserve them in the conditions of nomadic life.

Bread was most often baked in the form of flat cakes; of the baked products, baursaks were and still enjoy the greatest popularity.

Kumis, shubat and ayran have always been favorite drinks; tea took a special place.

Ancient utensils were made of leather, wood, ceramics; every family had a cast-iron cauldron where food was prepared. Tea was boiled in cast-iron jugs, later in samovars.

The Kazakh cuisine is characterized by such dishes, which, in their consistency, occupy an intermediate position between soups and main courses. This is the Kazakh national dish. It contains a lot of meat, dough and a relatively small amount of strong, concentrated, fatty broth. Another characteristic feature of Kazakh cuisine is the widespread use of by-products (lungs, liver, kidneys, brains, tongue). At the same time, parts of the meat such as the saddle (back) are cooked neat, almost exclusively by roasting (in the past, in coals).

Horse meat should be considered a national type of meat among Kazakhs, although nowadays it is consumed less often than mutton and even beef. It is from horse meat that national products such as goats, karta, shuzhuk, etc., typical for Kazakh cuisine, are created. The names of most meat dishes are not related to the composition of raw materials or the method of preparation, but to the names of the parts into which the horse carcass is cut in accordance with national traditions. These are kabyrga, toast, zhanbaz, zhaya, zhaya, kazy, sur-et, beldeme, etc. Various cakes are called nan (bread) and differ in the shape and type of dishes in which they are baked: Kazakh zhanpay nan (flat cake in the size of a cauldron ), taba-nan (from the taba frying pan).

Kazakh cuisine is famous for its peculiar softness and tenderness of taste. It strictly doses spices, differs in the duration of the cooking process at low boiling, which gives the product a special juiciness and softness.

First courses in Kazakh national cuisine are prepared mainly in meat broth with the addition of various products, as well as in diluted whole and sour milk. Lamb, beef, horse meat and camel meat are widely used, as well as the bones of these animals, with the exception of horse meat, since the broth thus acquires an unpleasant taste and smell. Fish for the preparation of first courses is used to a limited extent - mainly for cold soups. Soups are served with homemade noodles, salma, dumplings. The peculiarity of cooking first courses in Kazakh is frying cereals with butter or margarine. Such processing increases the ability of cereals to cook quickly and improves their taste.

Horse meat, as already mentioned, is used to produce delicious traditional Kazakh dishes - kazy, shuzhuk, zhaya, zhali, karta, sur-et. For their production, chilled or defrosted meat, non-fatty rectum and intestines of the large section, subcutaneous or internal fat, fat tail fat, table salt, granulated sugar, black pepper, intestinal casings and twine are used.

Flour confectionery has long been used in Kazakh cooking. As a rule, they are prepared with the addition of milk, sour cream, katyk, fat, eggs, sugar, water, aromatic and coloring substances to flour, this gives them a high nutritional and taste value, as well as calorie content.

Many people still love antiquity dishes, and they often coexist with modern dishes on the table. These are suzbe, zhent, kimran, uyz, kazy from fish, leather from wheat, umash with an egg, komba, karyn komba, zhau-jumur, ezhegey, etc.

The history of eating horse meat goes back thousands of years. The wild horse, along with other animals, was the subject of the hunt of primitive man, and was domesticated, according to a number of scientists, precisely as a meat animal. Horse meat and mare's milk are mentioned as valuable food products in the works of the great thinkers of antiquity - Herodotus, Strabo and Abu Ali Ibn Sina. The peoples of the East historically preferred horse meat to beef and lamb, and before the church prohibition adopted in the 1st century AD, ordering Christians not to eat horse meat, the Slavs also ate horse meat. By the way, this ban was caused by economic expediency: with the expansion of trade ties, the development of agriculture and the creation of horse armies, three main roles began to be assigned to horses - draft, work and military. In the second half of the 19th century, when mechanized vehicles and agricultural machines appeared, the ban on the use of horse meat was lifted (in Austria - in 1854, in France - in 1866, in Russia - in 1867, in Germany - in 1879 -m, in England - in 1883).

Among the nomadic peoples of the East, meat and dairy horse breeding developed throughout all these centuries. Huge tracts of pastures and the possibility of year-round herding of horses on pasture contributed to this, and traditionally horse meat prevailed in the diet of nomads.

In Kazakhstan, new meat and dairy breeds such as the Kushum and Mugalzhar breeds were developed. The goal of the breeders was to create breeds that would have the same unpretentiousness, good health and adaptability to any climatic conditions, as the Kazakh horse of the Jabe type, but at the same time had a large body weight. Keeping Jabe horses does not require the cost of building stables and storing feed, since these animals all year round eat pasture, but the Jabe mare weighs no more than 370 kilograms. The weight of Mugalzhar mares bred by Kazakhstani horse breeders is 520-540 kg. Today, after the Jabe, it is the most widespread breed in Kazakhstan. It accounts for about 30 percent of the total livestock, and horses of the Mugalzhar breed can be found almost throughout Kazakhstan: from the sultry Aral deserts to the highlands of East Kazakhstan.

Now, when more than 80 percent of horses are in the farmsteads, it is difficult to carry out selection and breeding work. Horse breeders offer farmers to gather in cooperatives, and rural akimats to purchase breeding stallions and lease them to those who are engaged in meat and dairy horse breeding and want to improve the breed. But so far no concrete steps have been taken in this direction.

Most agree that the most delicious meat is in the northeastern and central regions of the country. Today, a kilogram of horse meat in city bazaars costs about 480-550 tenge, kazy - 650-700, card - 800 tenge. Compared to last year, prices have risen. So, if in the fall of 2002 near Almaty it was possible to buy a horse on a sogim for 60 thousand tenge, then this year resellers are asking for 80-120 thousand per horse (depending on the weight). You can buy sogim directly from farmers for 70-90 thousand tenge. In past years, some Kazakhstanis traveled to Kyrgyzstan for sogim, where prices were much lower. But in the spring of this year, our compatriots, who went to their neighbors for horsemeat, found almost the same prices there as ours. It turns out that Kyrgyz traders quickly adapted and, seeing that the buyer came from Kazakhstan, they begin to "break prices", which they cannot afford by selling meat to local residents, whose purchasing power is lower.

After epidemics of foot and mouth disease and "mad cow disease", the popularity of horse meat in European countries growing. In France, whose inhabitants used to eat horse meat as a delicacy, the consumption of this meat increased by more than 60 percent. In Italy, where they decided to remove beef from school menus, they are thinking about replacing it with horse meat. The largest in Europe Swiss meat concern "Transkarna" is going to buy horse meat in the Bashkir Trans-Urals and plans to deliver there necessary equipment for the primary processing of meat.

Horse meat is sold in Germany, and it is not cheap there - about 23 euros per kilogram. Although, according to the stories of Kazakhstani diplomats who worked in Germany, its taste is very different from our own. During the outbreaks of foot and mouth disease, embassy workers went to Hungary for horsemeat, where horses are raised on pastures, to some extent similar to those in Kazakhstan, thanks to which the meat is taste close to our horse meat. The purchased horse meat was distributed between the embassies of Kazakhstan in Europe, and the wives of diplomats stuffed kazy on the balconies of their houses, and a specific aroma spread through the nearby neighborhoods.

Many Russians are not averse to eating kazy, which they call horse sausage. Well, for those who claim that they have never eaten horse meat and will never eat, we can say that with a high degree of probability this statement does not correspond to reality. The fact is that almost all raw smoked sausages are made using horse meat. Experts believe that sausage without horse meat turns out to be tasteless.

Even experts do not undertake to estimate the real volumes of horse meat produced and consumed in Kazakhstan. A lot of unaccounted and barter transactions are carried out on the market, in addition, farmers pay tax on each specific horse, and therefore often do not show the real number of animals in their herds and backyards. According to official statistics, about 50 thousand tons of horse meat are produced in Kazakhstan annually, but experts believe that the real figure is at least two to three times higher.

Even more incredible are the official data on the amount of horse meat consumption in Kazakhstan per capita. According to them, the average Kazakhstani eats only 4 kilograms of horse meat a year. Meanwhile, traditionally Kazakh families, not only rural, but also many urban ones, make sogim, that is, in the period from late October to early December, they buy or slaughter (if they breed horses themselves) a fat horse and thus provide themselves with meat until spring. A large and wealthy family buys a whole horse, which is about 200 kg or more, smaller families can get by in half. And this is only for the winter until spring, while most families eat horse meat and delicacies from it all year round. In addition, almost all Kazakhstanis, regardless of nationality, enjoy kazy, zhaya and other horse delicacies with great pleasure. So four kilograms of horse meat per year for the average Kazakhstani - the figure seems to be taken, as they say, from the ceiling.

Despite the fact that horse meat is not in short supply for Kazakhstanis today, according to experts, there is a huge demand for horse meat on the market, which significantly exceeds the supply. Consumers do not really feel it, but the existing volumes are not enough for industrial production. Some other companies would also like to start the production of horse meat products, which are in great demand today, but they are stopped by the lack of a sufficient number of regular suppliers who could regularly provide them with meat of stable quality.

In a word, the market potential is high. And the Kazakh herd meat horse breeding is becoming more and more "marketable" and profitable.

Among grain crops, Kazakh cuisine prefers wheat and millet. The peculiar technology of preparation of dairy and cereal dishes provides their unique taste and original assortment that is not found in the cuisines of other nations.

Meat and dairy products are the basis of Kazakh cuisine. The abundance of meat dishes is judged on the wealth and variety. festive table... The peculiarity of the Kazakhs' way of life has left an imprint on the methods of cooking meat. Like most nomads, cooking has always been preferred in Kazakh cuisine. In addition, great importance was attached to the recipes for the blanks. During the slaughter season, part of the meat was harvested for future use: it was salted, dried, smoked. Meat preparations were mainly prepared from horse meat (kazy, shuzhuk, zhaya, zhaya, karta). Probably the most famous dishes of Kazakh cuisine are lagman, manti, besbarmak, kuardyk, samsa, baursaks. The famous besparmak (beshparmak) in translation means 5 fingers, since the Central Asian peoples have eaten with their fingers from time immemorial. This dish is made from lamb, horse meat and beef. Pieces of meat are dipped into a cauldron, cooked over low heat until tender, vegetables (potatoes, onions) and dough cut into squares are added. The finished dish is laid out on a lagan (flat dish), pieces of meat are placed on top, onion rings simmered in fat are placed on it, boiled potatoes can be put on the edges of the dish. Other famous dish Kazakh cuisine - kuyrdak. For its preparation, fat tail fat or fatty lamb is cut into cubes, fried, add the heart, kidneys, liver, chopped onions, salt and pepper, pour in a little broth and bring to readiness. Ready kuyrdak is served in a deep plate, sprinkled with herbs on top. Taba-nan cakes are usually served with kuyrdak. For the same reason - the way of life of the Kazakhs - from dairy products, preference was given to those products that could be stored for a long time. Bread was most often baked in the form of tortillas. Baursaks were popular among baked goods. Kumis, shubat, ayran and tea have always been favorite drinks. Tea was boiled in cast-iron jugs, later in samovars.

In the section "Kazakh cuisine" 61 recipes

Goose beshbarmak

A goose carcass is not only baked in the oven. Goose can be cooked delicious beshbarmak... Of course, the meat turns out to be soft and juicy, because it is cooked on low heat for 2-3 hours. The finished broth becomes saturated with such cooking, with an unusual taste. ...

Sweets are an integral part of dastarkhan in Kazakhstan: desserts are adored by both adults and children, and even those who are on a diet. About Kazakhstani traditional sweets and cooking recipes - in the article of the portal "ZagraNitsa"

Made in Kazakhstan

Today, in the shops and coffee houses of Astana, Almaty you can taste any sweetness: from Turkish delight and halva to cheesecake and Viennese strudel. But which desserts are really made in Kazakhstan?

Kazakh cuisine is associated with events, holidays, which were accompanied by rituals, games, an extensive cultural program and a feast. Matchmaking, wedding, birth of a child, Nauryz (Kazakh New Year), Kurban Bayram could not do without a generous dastarkhan, in which a special place was given to Kazakh sweets.

Chak-chak

Chak-chak is a dessert made from pieces of baked (fried) dough, richly greased with syrup and covered with nuts. Modern housewives make the chak-chak in a square, round shape, a slide, in the form of sweets, adding new products for the dish (raisins, chocolate, dried fruits, jelly, candied fruits).

Recipe

Ingredients: about 500 g of flour, 0.5 cups of milk, 30 g of butter, 3 eggs, 2 tbsp. sugar, 0.5 tsp. salt, for pouring - 300 g of honey, 200 g of sugar, for deep frying - 300-400 ml of refined vegetable oil.

Dough preparation:

Break eggs into a cup, add a pinch of salt and a pinch of sugar. Then add flour.
Knead the hard dough and let it stand for 20-30 minutes.
Roll out the dough into a thin layer and cut into strips 2-3 cm wide.
Meanwhile, in a saucepan (cauldron) or in a deep fryer, heat the oil well.
We begin to fry the pieces of dough in batches. They will immediately increase in volume (so keep this in mind when cutting).
Stir and fry until golden brown.
We take it out of the pan and put it on paper (so that the glass has excess oil).

Syrup preparation:

Put honey and sugar on fire, add a little water and melt everything until smooth.
When the syrup is ready, pour over the pieces of dough and your chak-chak is ready.

By the way, for taste and variety, you can add nuts, poppy seeds or dried fruits.

Chak-chak. Photo: shutterstock

Zhent

Today, you can buy zhent in pastry shops throughout Kazakhstan, but many housewives make it at home, adhering to the technologies of mothers and grandmothers. By the way, the main condition for the taste of the dish is fresh oil that should literally melt.

Recipe

Ingredients: 500 g talkan, 100 g shortbread cookies(fit "Fantasy", "Baked milk"), 2 tbsp. spoons of honey, 1 tbsp. a spoonful of jam syrup, sugar to taste, 200-250 g of butter, raisins to taste.

Preparation:

Grind the cookies and sugar in a coffee grinder.
Combine with talkan and raisins.
Melt butter, honey and syrup over low heat.
Pour in a thin stream into the talkan (only this way, and not vice versa) and mix.
While the mass is warm, shape it into molds or make a layer and wrap it in cling film.
If you feel that the mass does not want to collect, add a little more melted butter. If, on the contrary, it came out too liquid, add talkan.
The cooked ghent should stand in the refrigerator for at least 2 hours.

Zhent, cooking process. Photo: yvimg.kz

For tea

Many Kazakh sweets were transformed in taste when they began to be consumed with tea. In general, the tea ceremony, which took root among the nomads several centuries ago, is a special dastarkhan ritual in Kazakhstan. It is believed that the correct way to brew tea is in akkuman (a special teapot made of porcelain), into which boiling water should be poured from ... a samovar. Kazakh tea drinking is freshly brewed black tea with milk or cream.

By the way, we wrote about the traditions of tea drinking in other countries in the article.

Baursaki

Baursaki are small donuts made from the simplest and most accessible ingredients for everyone: flour, yeast, kefir and spices. This dish will suit both festive and everyday table... It is served with tea and koumiss.

Recipe

Ingredients: 4 glasses of flour, 1 glass of kefir, 1 tbsp. l. yeast, 1 tbsp. l. sugar (but if you want sweet, then 3), a pinch of salt, 400 g of vegetable oil.

Preparation:

Knead the dough: dissolve sugar and yeast in kefir, add flour, salt and knead the dough into balls.
Place the bowl of dough in a warm place for at least 5 hours and cover with a towel.
Lubricate the table and hands vegetable oil... Pour the dough onto the table and knead well.
Divide the dough into small pieces and make balls from them.
Heat the oil in a saucepan or deep fryer and place the balls in it.
You need to fry over medium heat, stirring constantly, so that the baursaks are browned on all sides.
Using a slotted spoon, place the balls in a bowl lined with paper towels or parchment paper to remove excess fat. Sprinkle with powdered sugar.

Baursaki. Photo: gulchathaii.blogspot.com

New traditions: tiramisu + bassbusa

Development of the restaurant industry, the renaissance of the sphere Catering contribute to the emergence of new desserts that form the sweet image of the Kazakh dastarkhan. The culture of creation is supplemented by the culture of serving - serving, which is taught in numerous culinary and confectionery educational institutions in Kazakhstan, adopting the foreign experience of confectioners and chocolatiers.

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