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 The review examines the features of the national dishes of the peoples of Kazakhstan, Uzbekistan, Kyrgyzstan, Tajikistan and Turkmenia.
Kazakh cuisine
Kazakh cuisine recipes
The national cuisine of Kazakhstan is famous for its peculiar aroma, juiciness and delicate taste of dishes, which is achieved by the addition of various spices, seasonings, spicy herbs, a small amount of salt and long-term cooking of products at low boiling. Vegetables, fish, meat are widely used in nutrition.
One of the features of Kazakh cuisine is horse meat dishes, pickled fish, pickled meat. For cooking, offal is widely used and combined with meat. In most cases, for cooking, the meat is cut into large pieces of 1, 5-2 kg. For salads, cold and hot appetizers, first and second courses, the products are cut into small cubes, strips, rhombuses. The vegetable oil used for cooking is preheated.
ShalgamAn assortment of dishes with a semi-liquid consistency is inherent in Kazakh cuisine. Popular in Kazakhstan are pilafs, flour products (lagman, manti, belyashi), prepared in other republics of our country.
Oriental sweets, fruits, watermelons, melons, tea are an integral part of the sweet table. Tea is prepared with baked milk, cream and salt, served in bowls.
Kyrgyz cuisine
National traditions of Kyrgyz cuisine are associated with the use of horse meat (now lamb), vegetables - radish, onions, carrots, garlic, various fruits, watermelon, melon, fermented milk products, grain crops - wheat, barley, rice, dzhurgara. Kyrgyz cuisine is rich in various soups, for which meat and other products are pre-fried. For vegetable soups, carrots, onions, radishes, and spicy herbs are used.
From the second courses, dishes made from meat and boiled dough, offal, especially from horse meat, are common - boiled horse sausage, manti, beshbarmak, lagman with meat, etc.
The assortment of cold snacks from vegetables, meat, offal is varied. A common snack called "byzhy" is blood sausage made from lamb lungs. A feature of the Kyrgyz table is that sweets are served before the main course. In addition to fresh fruits, berries, grapes and melons, accompanying the entire meal, tea with lemon, milk, salt, sugar is served in bowls. Fermented milk drinks - ayran, chalap, koumiss, national kvass - zharma and bozoo are popular in Kyrgyzstan.
Kesme (soup) *. Lamb is cut into cubes and fried in raw fat until half cooked. Cut the radish into strips, blanch, and then fry with lamb, add tomato puree, pepper, salt and fry for another 2-3 minutes. Separately sauté one part of chopped green onions or jusai, the other part is left for dressing. Sauteed onions are combined with meat, poured with broth and cooked for 20-30 minutes. 10-15 minutes before cooking add noodles cooked in the usual way. Season with finely chopped garlic and fresh herbs. Served in a kitty.
Tajik cuisine
Tajik cuisine recipes
In the national cuisine of Tajiks, lamb meat, fat tail fat, and flour products are widely used for cooking.
Popular products are from offal, game, turkey, trout (gulmoki) and marinka fish (shirmokhi). Rice, beans, peas (chickpeas), potatoes, carrots, pumpkin, dairy products (dzhurgot, dug, katyk) are widely used in nutrition.
Concentrated broths are popular among soups. Meat for broths, second courses is pre-fried or used without frying, without separating it from the bone. Season soups with pepper, garlic, wine vinegar, finely chopped herbs.
MastavaThe assortment of second courses is wide, of which the most common are pilaf, with more than 50 items, kaurdak, kabobs, lagman, etc.
From cold dishes, snacks from fresh vegetables prevail, salads, which are served as an independent dish and as side dishes for main courses. Favorite flour products are flat cakes (more than 30 items), sambus, manti, chak-chak. Flatbreads are prepared mainly in a tyndir (a special earthenware vessel without a bottom with a narrow neck).
A large assortment in Tajik cuisine of oriental sweets and soft drinks, sorbets, which are prepared from fruits, berries, nuts. The most popular hot drink is green tea, which is drunk only from bowls, in small sips. It can also be served cold (yagna tea).
Turkmen cuisine
A wide variety of products are used in modern Turkmen cuisine and the traditions of the national cuisine of the peoples of Central Asia are preserved. River fish, sturgeon from the Caspian Sea, lamb, poultry and game meat, vegetables, herbs, fruits, spices, spices are included in the recipe for various dishes. Typical is the use of mostly natural meat, the addition of fresh tomatoes, onions, herbs and spices to the dishes.
A wide assortment of soups based on lamb, goat meat, beef broths with vegetables, beans, peas.
Various types of pilaf, flour products, fermented milk products from cow, sheep, goat milk are popular in Turkmenistan.
Watermelons, melons, apples, pears, grapes, nuts in their natural form and products made from them make up the assortment of sweet dishes. Widespread in the republic are green and black tea, which is drunk natural or with the addition of camel milk.
Shurpa
Uzbek cuisine
Uzbek cuisine recipes
Each national oriental cuisine for centuries has created dishes of a peculiar assortment inherent in this people. In Uzbek cuisine, there are dozens of ways to cook pilaf using various products: lamb, beef, cottonseed, linseed oil, eggs, carrots, pumpkin, raisins. Rice for pilaf is also prepared in different ways, it is pre-soaked or fried and then boiled. When preparing pilaf, one can be guided by the cooking technology and recipe for pilaf in Uzbek.
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