Kazakhs are a very hospitable people. Regardless of wealth, the guest will first of all be seated at the table and will offer all the best. The respectful attitude of this people in the blood, the treat resembles a real ritual, and the Kazakh cuisine is amazingly diverse. Well, who did not hear about lagman, chak-chak, at least once did not try manti, samsa, koumiss, sausirma?
But did you know that many
Kazakh national meat
dishes came from the depths of centuries? As an example, we can mention the famous recipe for cooking baked charcoal meat called "combo". Among the ancient nomads, this dish was very popular, but it was prepared for those people who lagged behind during long transitions. The departing nomads did not extinguish the fire, but buried pieces of meat in the coals. Those who arrived found ready food and could warm themselves by the fire. By the way, the name of the dish comes from the word "to", which means "bury, bury."
Today, Kazakhstan is trying to maintain the traditional way of cooking. In the furnace, in a shape similar to a huge kurdyuk, several large stones, coals, firewood are placed and set on fire. And from above, when the fire subsides and only hot coals remain, they hang up the lamb carcass or part of it. Ready meat melts in your mouth - this taste cannot be conveyed, you just need to try it.
Et means meat
The traditional Kazakh dish is considered to be “Kazaksha et”, which means “meat in Kazakh”. You can just "em." So the Kazakhs call almost any meat dish. It contains boiled lamb, beef or other lean meat, as well as square pieces of dough and greens with rings of juicy onions. Separately served sorpa - meat broth.
In different parts of Kazakhstan, this dish is prepared in its own way. For example, in the western regions, sturgeon is put instead of meat, and in the northern part of the country, cooks add boiled potatoes. It is often confused with another oriental dish - beshmarmak. But this is a mistake, since "besh" is a dish of Kyrgyz cuisine and differs in the method of preparation and the main ingredients.
Often meat is served in Kazakh during a gala dinner. If it is prepared from lamb, then in the process they can use both the whole carcass and its individual parts. It all depends on the reason for the celebration. In general, in Kazakh meat dishes, instead of lamb, you can add horse meat, and beef, and camel. Fresh meat is often combined with jerky.
Recipe for cooking step by step
Today we cook meat in Kazakh, the recipe for which includes lamb and potatoes. For the broth we need:
- lamb - 1300 g;
- onions - 2 medium heads;
- black peppercorns - 8 pcs.;
- salt;
- greens.
Dough recipe
To prepare it, you will need:
- 320 g flour;
- egg;
- salt;
- a couple of spoons of water.
First, from flour, eggs and salted water, knead a cool dough, like dumplings. We roll it into a thin layer and cut it into squares, about 8 x 8 cm.
We put the meat in a large pan, fill it with cold water so as to cover it, and cook until it boils. As you know, meat is a protein product, and a lot of foam is released during cooking. Be sure to remove the foam from the broth, otherwise it will be cloudy. We do this several times while the broth is cooked. Add peppercorns, salt and cook until cooked.
During cooking, you need to ensure that the water does not boil away, if necessary, add a little hot. The cooked meat pieces must be removed from the broth, cooled and cut into thin strips. Next, put in a saucepan, add a little broth and onion rings, pepper and simmer for 5-7 minutes on low heat.
Dried sliced dough into boiling broth and cook until cooked. Then put on a flat dish or round a large plate, and on top decorate with strips of meat, rings of raw onions and sprinkle with finely chopped green cilantro or parsley. Separately serve the meat broth in small bowls. The dish is designed for four servings.
There are a lot of options for how to cook meat in Kazakh, even in Kazakhstan itself. Dishes differ in the way they are cooked, in products, and even served. You might like the recipe with fresh and cured meats. They are boiled separately.
Kazakh meat: second option
- fresh horse meat - 1 kg;
- sun-dried horsemeat - 1 kg;
- kazy horse sausage and a card - 1 pc each;
- large onion;
- spice.
First, cook the meat, each separately. Then it is cooled, cut finely across the fibers. The kazy and the card are cut into thin circles. All the ingredients are laid out on a flat dish and poured with a hot bristle. Separately served broth prepared with fresh meat (in a small bowl).
Improving the taste of the dish
Tuzdyk is a special sauce for meat and fish. It is prepared like this: you need to cut the onion rings, pour in the bold broth, salt, pepper and boil.
This sauce improves the taste of food and improves digestion. It is used both separately and as part of many oriental dishes.
Sometimes meat in Kazakh is not just boiled, but stewed with vegetables. Try it, it is very tasty.
Cossack em: third cooking option
We take a kilogram of lamb or beef meat, 150 g of chicken fat, 2 large onions, medium-sized radish, carrots, a couple of tomatoes, herbs, a small piece of kurt kazakh cheese, about a kilogram of beef seeds for the broth.
We grind the fat tail fat very finely, fry it in a pan, then spread the raw meat, cut into slices, and fry until half cooked. While there is time, you can cut vegetables. Send them to the meat, add salt, pepper and stew until cooked.
Spread the prepared meat nicely on a wide plate, decorate with vegetables, sprinkle finely chopped greens on top. To this dish we separately prepare bone broth, pour it into small bowls, add Kazakh grated kurt cheese. Incredibly delicious!
This is just a small part of what you can try to cook. You can’t help falling in love with Kazakh dishes. They simultaneously have the aroma of the steppe wind, and the burning sun, and the romance of nomadic life, as well as freedom and pleasure.