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Kazakh cuisine

 
MariV
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 products are cut into small cubes, strips, rhombuses. The vegetable oil used for cooking is preheated.

An 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.

Eastern 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.



Kazakh cuisineBaursaki
(Golubka)
Kazakh cuisineBaursaks Central Asian
(V-tina)
Kazakh cuisineBeshbarmak with pumpkin and parsley root
(Zachary)
Kazakh cuisineBeef heart kazy
(MalikaS)
Kazakh cuisineShalgam
(julia007)


Kazakh cuisine... Meat, milk and flour products are widely used in Kazakh cooking. Ayran drink is popular - sour milk diluted with water, as well as kumis.

The most common dish is beshbarmak - lamb or horse meat cooked in broth and pieces of rolled dough. It is eaten by hand. Beshbarmak is washed down with sorpa - a strong broth that is served in large bowls. In addition to beshbarmak, roast kuyrdak made of liver, lungs and meat with potatoes are widespread; kuyryk-bauyr is a cold snack, for the preparation of which the liver is cut into thin slices and boiled together with fat tail fat.

In second place in popularity after meat dishes are flour and dairy dishes. Kazakh cuisine includes various flatbreads made from sour and unleavened dough; the national dish bauyrsak is also highly valued - pieces of sour dough fried in lard.

Desirable dishes in Kazakhstan are pilaf, Dungan noodles, manti - large steamed dumplings. Horse meat is prepared in different ways in smoked and smoked-boiled sausages. At any time of the day, Kazakhs drink tea.
 

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