A Short Journey Through The Cuisine Of Kazakhstan

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

This article aims to introduce you to the main dishes that are eaten in this country and the tastes that people prefer there. The main dishes in Kazakhstan are mainly meat. The national cuisine in this country is characterized by a variety of specific products, which can be both dairy and meat. Fish dishes are also prepared in some regions of Kazakhstan.

Traditions in nomadic hospitality include many rituals and customs that are strictly observed at the table, as well as the requirements for the order of behavior in human relationships. If you visit a local, you will first be served camel's milk called koumiss or kefir, followed by tea with milk or whipped cream, donuts called bauraski, raisins, natural sweet melted cheese called irim chic, as well as and pieces of dried ice.

You will then have the opportunity to try horse and mutton appetizers, a traditional local horse meat sausage called kazu, salted or smoked horse fillet, boiled, dried or smoked rectum sausage called karta, stewed sheep breasts called kabara. Wheat flour cakes are invariably present at every table in this country. Cooked meat will usually be served in large, whole pieces.

It is customary for the host to cut the meat in front of the guests and to treat each one individually. The host presents a specially prepared ram's head to the dearest guest. The guest must divide it among all present, and must show respect to each one. An excellent addition to the main is the aromatic meat broth called sorpa, which is traditionally served in special bowls, which are without handles and which are called bowls. Finally, the host will serve you koumiss and tea.

The main dishes in Kazakh cuisine are prepared mainly with meat broth, which is mostly mutton, horse, beef or camel. In modern local cuisine, the broth is also boiled from poultry or fish. Most often in soups, the hosts put home-made noodles or soup, and not infrequently cereals.

Most main dishes are garnished with finely chopped parsley, dill or coriander. Some of the most common are fish broth called balak sorpa, sorpa with rice, broth with yucca and meat, sorpa with mutton tail bacon, meat and fish in Kazakh.

In this kitchen, the dishes served after the main course are most often prepared from mutton, horse, beef, camel, poultry, fish and game. Meat products are combined with dough, different types of semolina, vegetables or skewers are made from them. One of the famous main dishes is called beshbarmak and is prepared for the holidays. The dish is found in recipes as meat in Kazakh. It is boiled meat, noodles in the shape of large rectangles and a saturated lullaby.

The meat can be mutton, beef, horse or camel. Traditionally, in order to welcome their guests, the hosts slaughter a ram, and the festive dish invariably contains horse meat.

Before serving, the meat can be sprinkled with chopped parsley, dill or coriander. The meat can also be served with cooked semi-finished products from horse meat and potatoes. The other famous dish among the locals is called kespe with meat.