Kazakh hedgehog.

Golovna

Suto zhіnoche

Malts are an unknown part of dastarkhan in Kazakhstan: desserts are loved by adults, children, and those who are children.

About Kazakh traditional malt and cooking recipes - on the statistics portal “ZagraNitsa” Made in Kazakhstan Today, in stores and cafés in Astana and Almaty, you can taste any kind of malt: from Turkish delight and halvi to cheesecake and Viden strudel.

Are any of the desserts truly made in Kazakhstan?

The Kazakh cuisine is associated with traditions, saints, which were accompanied by rituals, games, a great cultural program and feasts.

Matchmaking, fun, people of ditini, Nauriz (Kazakh

New River), Kurban Bayram could not do without a generous dastarkhan, in which a special place was given to Kazakh malts. Chuck-chuck Chak-chak is a dessert made from pieces of baked (greased) dough, coated with syrup and topped with peas.

Today's gentlemen will produce chak-chak in square, round shape, bitter, in the form of zucchini, adding new products for garnishing (rodzinki, chocolate, dried fruits, jelly, candied fruit).

• Recipe
• Ingredients:
• about 500 g boroshna, 0.5 bottles of milk, 30 g
• tops oil
• , 3 eggs, 2 tbsp.
• Cucumber, 0.5 tsp.
• salt, for pouring - 300 g honey, 200 g cucumber, for frying - 300-400 ml refined rosemary oil.

Preparation of dough:

• Break the eggs in a cup, add a pinch of salt and a pinch of zucchini.
• Then we add it well.

Knead the dough and let it rest for 20-30 minutes.

In batches, begin to grease the dough balls.

Today you can buy zhent in confectionery shops all over Kazakhstan, but the gentleman will spend a lot of money at home, keeping up with the technology of mothers and grandmothers.

Matchmaking, fun, people of ditini, Nauriz (Kazakh

New River Before speaking, the head of the mind savors the taste - fresh oil, which is literally responsible for tanuti. 500 g talkan, 100 g sand stove

(go to “Fantasy”, “Baked milk”), 2 tbsp.

• spoons honey, 1 tbsp.
• a spoonful of jam syrup, tsukor until relished, 200-250 g of top butter, rodzinka until relished.
• Preparation:
• Grind the zucchini and zucchini at the cavomolets.
• Eat with talkan and raisins.
• Oliya, melt the honey and syrup over the fire.
• Pour a thin stream into the talkan (just like that, not all at once) and mix.

As a matter of fact, it rarely happened - talkan podsipte.

The preparations must be left in the refrigerator for 2 years.

Zhent, the cooking process.

Photo: yvimg.kz

Until tea

Matchmaking, fun, people of ditini, Nauriz (Kazakh

New River A lot of Kazakh malts turned into a relish when they began to enjoy the tea.

(go to “Fantasy”, “Baked milk”), 2 tbsp.

• In general, the tea ceremony, which has taken root among nomads for centuries, is a special ritual of dastarkhan in Kazakhstan.
• It is important to brew the tea correctly - in an akuman (a special teapot with a port), pour the strong tea from the samovar.
• Tea in Kazakh style - this is black freshly brewed tea with milk or tops. Before the speech, we wrote about the traditions of tea in other countries in the statistics. Baursaki
• Baursaki are small donuts prepared from the simplest ingredients available to the skin: beans, yeast, kefir and spices.
• This grass will go both to the Yuletide table and to the everyday table.
• Serve yogo and kumis before tea.
• 4 bottles of boroshna, 1 bottle of kefir, 1 tbsp.

New traditions: tiramisu + basbousa

The development of the restaurant industry, the renaissance of the sphere huge tavern welcome the emergence of new desserts that shape the sweet image of the Kazakh dastarkhan. Before the culture of creation comes the culture of serving - serving, which begins with numerous culinary and confectionery initial deposits in Kazakhstan, taking over foreign report

confectionery and chocolate. Meat and fermented milk products are the basis of Kazakh cuisine. Judging by the great number of meats, the wealth and diversity Christmas table. The peculiarity of the Kazakh way of life has influenced the methods of preparing meat. Like most nomads, Kazakh cuisine always had a focus on boiling.

In addition,

great significance

The gander carcass is not only baked in the oven.

You can cook the tastiest beshbarmak with gander. Of course, the meat comes out soft and juicy, so boil it over low heat for 2-3 years. When cooked this way, the prepared broth becomes rich, with an extraordinary relish.
...

Hospitality is the main character of the Kazakh people. Well, since you are a fool and even an important person can “run” to a Kazakh booth, the Lord will still seat you at the table and will confirm fragrant tea

with malts. The thoughtful arrangement for the guests and, most importantly, the duty of receiving them at one’s house, was due to the fact that the traditional Kazakh table has taken the form of a ritual that does not compromise, behind its philosophical and alegorical place, to the whole world with the Chinese tea ceremony. Either in the daily booth, or in the shepherd’s yurt, there is a guest in the house and seated at the table of the ruler.

First of all, let me drink some tea, which is poured by girls and young women at the Kazakh booth. Guest, having soaked up the sprague, bring it in a binder siy-ayak - Pialu poshani. Before tea, serve shortcakes, milk tops - kaymak, oliya, dried fruits, peas, malt. The Kazakhs have black tea and so many titles shirshiy.

Add milk, olive oil, salt, lightly grease a piece of fat tail fat and borosh. Such a high-calorie drink not only induces stomach pain, but also quells the first hunger. The Kazakh dastarkhan presents a number of types of hogweed sprouts:

samsa - pies with meat, puktermet - pies made from offal, kausirma - A special kind of pasties. Kazakh cuisine has a lot of meat flavors. One of the most popular - quirdak - hot fatty lamb liver, nirok, heart, legen and fat tail fat. It is customary to drink smoked, dry-boiled lamb and horse meat with milk tonic drinks.

Yakshcho katik- boiled horse meat or lamb with small pieces of dough boiled in broth and sprinkled with green sprinkles, parsley and cilantro, served on a large oval platter.

Participating in the barmak is accompanied by its own ritual. Before the most honorable guest put coy bass - I’ll boil the lamb’s head. The wine is poured and divided between the guests, at which point the skin of the head is given more importance.

Young men are given the smell of a ram in order to be respectful, girls are given a birthday so that they are zealous. Our most important guests are also served steak and lamb shank. The brisket goes to the young bride, the cervical spines - married women. Boys will scour their hearts and their hearts, because of any stench, when they get married, and lamb's blood for children under the fence: they will be weak-willed. For young girls, so as not to sit too long in the room, do not put a brush on the plate. Before barmak, special shortcakes will be served. ak-nan , baked with tsibule, and pour broth into the bowl - sorpa

. And the onset spring saint

In the new nature of Nauriz, the Kazakhs chatter at the table, on which it is difficult to stand

Nauriz shkiri

- porridge with seven types of grains sumalak

- brew with sprouted wheat. The Kazakhs who ate like this

national herds You feel the fragrant breath of the steppe wind, the romance of the nomadic lifestyle.

Recipes of Kazakh national cuisine

1. Bezbarmak To prepare the broth: 1270 g horse meat (you can use lamb or cowhide) 1 cibulin, salt, spices - for relish

To prepare the dough: 2 tbsp. Boroshna, 0.5 tbsp. water, 2 eggs, 1 teaspoon of salt. For preparing the sauce

Knead the dough, let it stand for 30-40 minutes, then shake it into a layer of 1-1.5 mm thick and cut into 7-8 cm squares. Just before the boiled meat is finished, you can put the peeled potatoes into the broth, until ready Place the meat together into a sealed container.

Place the cut into rings, salt, pepper, herbs, add the fat removed from the hot broth, cover tightly with a lid and simmer.

New River In the boiling broth, drop the dough into squares and cook until tender, then place it on a flat surface (lyagan), put pieces of meat on the animal, as well as goats, karta, shuzhik and zhanbas, and on the next - tsibul, stewed in fat, rings.

You can place boiled potatoes along the edges of the grass. 2. Kazi

1 kg of horse meat (flank), 500 g of horse lard, 0.5 m of cow intestines, 25 g of azhgon (zir), 2 teaspoons of ground black pepper, 25 g of salt. Preparing meat. Cut the horse meat into slices 2-3 cm wide, 8-10 cm long, season with salt and spices, rub into the meat, and cover with a serving dish, add 1-2 additions in a cold place. Preparation of intestines. Invert the intestines, rinse them in cold water

, grate the sill, let stand for 5-10 minutes, then remove the so-called melt, without burning the fat, rinse 4 times on cold and hot water

, scrape out the mucus again, turn it out, cut it into pieces 50 cm long. Tie one end of the skin piece with thread, then place the prepared meat and lard in a proportion of 2:1, then Bandage them.(If goats are preparing smoked meat for boiling, then one third of it must be made from quinoa lard).

After this preliminary preparation, the goat can be boiled, poached and smoked. Vyalennya.

Let it hang for a day in the sun and wind, and place it in the snow for that very hour, and then let it dry in a cool, dark place for 2-3 months.

New River Cooking. Place the prepared cowbass in a cauldron, add water and cook over low heat. When the water boils, remove the foam, pierce the sauerkraut in several places and cook.

Rub the prepared meat with salt and dry for 1-2 days in a cold place at 3-4C.

Rinse the intestines and soak the guts in salted water.

Then cut the meat and fat into pieces and mix.

Add chasnik, pepper and salt and mix again.

Stuff the intestines instead, tie the ends with twine, hang for 3-4 years in a cold place.

New River Smoking the shuzhuk for 12-18 years over thick smoke at 50-60C, drying at 12C for 2-3 days.

Dried or smoked shuzhuk is boiled on a fire for at least 2-2.5 years.

Before serving, cut into pieces no thicker than 1 centimeter, place on a plate, decorate with rings of cibul and greens.

4. Map 1 card, salt, green pepper or crepe - for relish. Rinse thoroughly the entire part of the rectum, without removing any fat, then carefully turn it the other way around so that the fat appears in the middle, rinse again and tie at both ends.

The card can also be dried and smoked.

New River To dry the card, sprinkle it with dry salt and leave it in a cool place for 1-2 days, then dry it.

Smoke no less than long, then dry for 2-3 days.

Boil the card for at least 2 years over medium-high heat, rinse thoroughly first.

New River Before serving, cut into rings and decorate

green pepper

or crop.

5.Sorpa

500 g of lamb, 2.5-3 liters of water, 0.5 tablespoon of salt, 4-5 baursaks. Carefully rinse the meat in cold water, place it in a saucepan, pour in dill and cook over low heat for about 1-1.5 years.
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 for relish.

For the test: 500 g boroshna, 1 teaspoon of salt, about 1 cup of water.

To grease the cascan - 2 tablespoons of olive oil.

You can prepare manti from different varieties minced meat, the meat is better than the meat of a young lamb - it is more tender and cooks faster.

Meat for minced meat is cut into small pieces or passed through a meat grinder with large grinders.

Add chopped chibula, black chalk pepper, pour in salted water (dip bay leaf, salt, peppercorns into boiling water and let it brew). Mix thoroughly. Mix the dough vigorously, like a loaf, and let it sit for 10-15 minutes.

Then cut into bags the size of 3

hair peas

For the test:.

The balls burst into round thin crusts, on which you place minced meat in tablespoonfuls, add fat tail fat and pinch the edges. The dough can be rolled out into a large thin layer, from which you can cut into 10 centimeter squares.

When the manti is ready, transfer it to a dish, sprinkle with black pepper and serve on the table.

Sometimes place 3-4 pieces per serving in a deep bowl and pour in the broth. 8. Lagman 1 kg boroshna, 2 eggs, 1 teaspoon of salt, 1 cup of water.

For tuzduk:

500 g meat, 300 g tail fat or fat for stewing, 300 g cabbage, 3-4 cibulini, 3-4 potatoes, 1-2 carrots, 3-4 tomatoes, 5-6 chasnik, 2 bell peppers, salt that pepper is for relish.

Pour the prepared dough thinly, toast and cut into 4-5 mm strips.

For the test: Boil in boiling salted water, remove, rinse in cold water, and drain.
For gravy, cut meat and tail fat into small pieces, potatoes into cubes, carrots, radishes, cabbage and

bell pepper- in strips, tsibulya - in rings, tomatoes - in slices, chasnik - chop.

In the melted fat, sauté the fillet, add the meat and grease it until it appears slick. Add chasnik, potatoes, tomatoes, peppers and carrots. cut into pieces, cut into pieces 3-3.5 centimeters long, let them stand for 15-20 pieces and brush with baked fat.

10. Chuck Chuck

For the test: 2.5 pials of beard, 3 eggs, 1-2 tablespoons of sour cream and milk, a pinch of salt, 1 teaspoon of tsukru, 2 teaspoons of top oil|mastila|.

For the syrup: 1 drink of honey, 2-4 tablespoons of cucumber.

bell pepper 1 bowl of ghee and fat.

Grind the eggs, zukor, butter thoroughly, add salt, milk and water, boil thoroughly and quickly knead the dough.

Let it sit for 40 minutes, then harden in a thin layer of fabric up to 4 millimeters.

Cut across the crease with a length of 15 millimeters and a width of 4 millimeters. Coat your loin with boiling melted butter until golden brown, place on a sieve, and allow to drain. Boil the honey from the cucumber until a hard bag is sampled (a drop of honey is dropped into the water, does not break apart, but hardens at the appearance of the bag).

Once the syrup has boiled, lower the chak-chak, mix everything well and transfer to an oiled plate, press it into a bowl shape. Chuck-chuck can be decorated with kernels

volosk gorikhiv or ice fields. , National cuisine

• Kazakhstan was shaped by the influx of cuisines of the peoples of Central Asia.
• With a large Russian population in Kazakhstan, you will find plenty of elements of Russian cuisine.
• Vzagali, the Kazakhs are very kind and welcoming people.
• Guests are always seated in the honorable place.
• I will first serve napoya - ayran, kumis, or shubat.
• Then it’s time for tea.

Before tea, with tops, you will taste the most popular “baursaks” (small deep-fried donuts), “kurt” (small bags, apricot loaves, made from dry syrah), “irimshik” - Kazakh hard syrah.

After the guests have had a snack, it’s time to eat. , A cup of hot herbs is brewing.
And here on the right you also cannot do without meat.