On the eve of the Nauryz holiday, I would like to introduce many people to some national and very tasty dishes in Kazakhstan. I collected photos and recipes on the Internet.

I’ve tried many of the dishes myself more than once, I really like them, and we often cook some of them at home ourselves.

National dastarkhan made from natural products: irimshik, zhent, balkaimak, sary may, kumis, shubat, nauryz-kozhe, kazy, karta, zhaya, sur et, ystalgan et, kuyryk-bauyr, national flatbreads, baursaks, beshbarmak, kuyrdak, etc. ... dishes to choose from.

1.Kuyrdak:

Cooking method:

one beef lung

half beef liver

half a beef heart

200 grams of fat tail fat

4 medium potatoes

2 large onions

two cups beef broth

bay leaf - a couple of leaves

salt, pepper, herbs

cut the offal into cubes measuring 1.5x1.5 cm. Onions and potatoes as well. smaller fat tail.

Place the fat tail into the heated cauldron. render the fat. remove cracklings.

Place the heart in boiling fat and fry it for 15 minutes. After frying, remove the heart and set it aside. Meanwhile, fry the lungs in the remaining fat. After 15 minutes, set it aside as well. Place the liver in a cauldron. fry for 10 minutes. add heart and lung, chopped onion to the liver. fry for 10 minutes. pour in the broth. simmer for 15 minutes. Add salt and pepper to taste. Place the potatoes, simmer over low heat with the lid closed for about 20 minutes. Place a couple of bay leaves in the kuyrdak removed from the heat, and when serving, garnish the dish with herbs.

2. Beshbarmak

Cooking method-

You can take any meat you are used to (beef, horse meat, lamb, preferably young). Boil the meat, boneless, maybe ribs, and that’s it, let it cook for about 2 hours. Then knead the dough (the dough is a quarter glass of ice water, 1 egg, a little salt and a glass of flour. Finish the kneading on the table, adding flour - the dough should be very steep.) and roll out large circles, thin, but as anyone likes). Then cut these circles into 10x15cm rectangles. It is advisable for these rectangles to dry out a little. Then you simply take out the boiled meat, throw the dough into the boiling meat broth and cook for 5 minutes until it floats to the surface. But not all the dough in a heap, but put it a little at a time and take it out onto a large dish, then on top of this dough, cut the boiled meat into pieces with half a fist, and pour a little broth (sorpa) on top and on top with onion half rings and greens - mmm - delicious. You can also make something like a sauce: cut the onions and pour in a little broth + black pepper and herbs and pour over this beauty! Some people, who are more modern, add boiled potatoes and place them around the plate, as in the photo approximately. If you also have kazy (horse sausage), it’s absolutely beautiful. Plus, sorpa (broth) is poured into the bowl and served to everyone with beshbarmak. It’s better to cook over an open fire, and in a special cauldron - it’s very tasty and Kazakh.

3. Baursaks

Cooking method:

Make sausages from the yeast dough, cut into pieces, roll them into balls, let rest for about 15 minutes and then deep-fry in a large amount of vegetable oil, stir with a slotted spoon, when they are browned, remove. Not dietary of course, but very tasty.

4. Bauyr-kuyryk

Kuyryk-baur (liver with fat tail fat)

Fat tail fat is cut into large pieces, poured with cold water, allowed to boil quickly and cooked for 15 minutes at low boil. Then add the liver, add salt and pepper and cook until tender, after which the liver and lard are cooled and cut into thin slices. Place a piece of fat tail on each slice. Garnish - tomatoes, cucumbers, peas and onions. Serve sprinkled with herbs.

Liver 150, fat tail lard 50, green peas 25, pickled cucumbers 30, tomatoes 30, green onions 10, pepper, herbs, salt.

5. Kazy (horse meat sausage) is a very tasty sausage!

Horse meat and lard are cut into strips 2-3 cm wide, 8-10 cm long, sprinkle with salt and pepper, leave for 10 minutes, then scrape off the film without touching the fat, wash 4-5 times in cold and hot water, scrape off the mucus again, the intestines are turned out and cut into pieces 50 cm long. The pieces are filled with prepared meat and lard, and the ends are tied up. The sausages are placed in a cauldron and filled with water. When the water boils, remove the foam, pierce the sausages in several places and continue to cook over low heat for about 2 hours.

Horse meat (flank) 500, horse lard 250, intestine 40 cm, ground black pepper 5, salt 10.

The ribs and meat are cut off from the carcass of a slaughtered horse and the blood is allowed to drain for 5-7 hours. The intestines are washed well and kept in salt water for 1-2 hours. Slightly dried kazy are cut into strips along the ribs. The intercostal tissue should be cut with a sharp knife, removing cartilage and without crumbling the fat. The prepared meat is salted, peppered, finely chopped garlic is added if desired and wrapped in canvas for 2-3 hours. After this, the meat is placed in the intestines, the ends of which are tied up. Ready-made kazy can be dried or smoked. Use only boiled. It is better to dry kazy in warm weather, hanging them for a week in a sunny, ventilated place. Kazy should be smoked with thick smoke at a temperature of 50-60 degrees for 12-18 hours, dried for 4-6 hours at 12 degrees. Cook kazy for at least 2 hours in a wide bowl over low heat. To prevent the kazy from bursting during cooking, they should be pierced in several places. The cooked kazy are cut no thicker than 1 centimeter, placed on a large dish, and decorated with onion rings and herbs.

Do you want to cook KAZY at home? Here's the recipe for you.

Ingredients:

1 kg horse meat, 500 g lard, 40-50 cm intestines, 1.5 g ground black pepper, 25 g cumin, salt. Cut horse meat and lard into strips 10-15 cm long, 3-4 cm wide, put in a cup, add salt, sprinkle with black pepper, cumin, rub well, mix so that the spices are better absorbed into the meat.

Preparation:

Cover the filling prepared in this way with gauze and leave for several hours in a cool place. Rinse the horse intestines in cold water, wipe with salt, rinse three or four more times in cold and then in hot water. Pierce one end of the intestine with a stick and tie it with a strong thread; place the filling at the other end, alternating pieces of meat with pieces of lard. Cut off the intestine 45-50 cm long. Having filled the intestine, tie the other end, put it in a cup and put it in a cool place. This is already a half finished product. To use kazy as a snack, it is boiled. To do this, put the finished sausages in a cauldron, add cold water and cook over low heat for 1.5-2 hours. When the water boils, remove the foam and pierce the kazy in several places with a needle. Cool the finished kazy and cut into slices no thicker than 1 centimeter. Serve the kazy with finely chopped onions sprinkled with vinegar.

6. Snacks made from horse or lamb meat: kazy, shuzhak, zhal, zhaya, karta, kabyrga.

I won’t describe how to make them, but believe me, they are very tasty! You really can’t eat much, since everything is fatty.

7.Drinks:

Shubat

Ingredients: natural camel milk, lactic bacteria cultures (sourdough). According to its biological properties, shubat is not only a nutritious and tasty product, but also a source of vitamins A, B1, B2, C. Thus, in terms of the content of vitamins B1, B2, C, camel milk is many times higher than cow’s milk. One liter of shubat can satisfy the daily requirement of the human body for vitamin C, thiamine and riboflavin. Shubat contains significantly more fat, protein, some minerals, and vitamins than kefir.

Arabs consider it the elixir of eternal youth, a desire-inducing aphrodisiac, food and medicine that has bactericidal properties and helps with asthma, tuberculosis, liver inflammation, diabetes and psoriasis. They say it cools you down in the summer and warms you up in the winter. The drink, as well as camel milk itself, contains calcium, copper, iron, magnesium, soda, zinc, phosphorus and other elements. Vitamins C and D are three times more than in cow's milk. And there is more sugar lactose, which provides nutrition to the brain and nervous system. But there is much less casein, which makes it difficult for the body to absorb dairy products, and the amino acid content is rated as ideal.

Kumis is mare's milk.

Kumis contains B vitamins - B1 (thiamine), B2 (riboflavin), B12, PP (nicotinic acid), H (biotin), C (ascorbic acid), folic acid, pantothenic acid and others. All these vitamins are necessary for the normal functioning of the body.

Chemical composition of koumiss: (%) water - 87.8, fat - 1.0 -1.9, protein - 2.0-2.5, lactose - 2.6 - 4.4, ash - 0.4 -0 .5, lactic acid - 1.1 - 1.5, alcohol -0.7 - 2.4. The procedure for using kumis for medical purposes is determined by doctors. To improve health, drink 50-200 g of it before meals, and to restore strength after a serious illness or surgery - 0.5 liters or more between meals.

You drink kumiss one day - it’s a pleasant drink, 30 days in a row - it’s medicine. Strong, effective and safe. Kumis has everything our body needs - from proteins to microelements. Anyone who drinks real kumis systematically, or at least three months a year, is calm, energetic, physically strong, mentally healthy, full of optimism, the desire to create, to live, says Rustam Maratovich Mukhamedzyanov, Candidate of Pharmaceutical Sciences, Deputy Director of the Republican Center for Drug Quality Control

8.Irimshik is a yellowish cottage cheese.

Irimshik is sold in vacuum packaging, made from natural cow, goat, and sheep milk, a source of well-absorbed calcium.

Kurt - Salty treat. Prepared from boiled sheep, goat or cow's milk. Sour milk is boiled until thickened. The cooled mass is suspended in a canvas bag to drain the liquid. Salt is added to the soft kurt, small lumps are made from it and placed on wooden boards to dry. Very convenient to take with you on the road.

Cooking method:

Kurt is made by removing moisture from the condensed milk mass of ayran. To do this, the bag with ayran was hung in the shade and the moisture drained through the fabric for several days. The resulting thick nutrient mass is called katyk (Kazakh: қ atyk), being itself a separate food product. Next, salt is added to the katyk, then balls with a diameter of 1-5 cm are rolled out of it by hand. These balls are also dried in the shade, sometimes brought to a hard stone state. The harder the kurt, the longer it can be stored, which turns out to be a very advantageous property during long journeys.

11.Balkaymak - it's something like honey sour cream

products per 100g serving:

Sour cream... 200 g.

Flour 80-72% ... 10 g.

Sugar 20 grams

Fry the sour cream in a frying pan over low heat until it breaks down into protein and butter, stirring occasionally. When this happens, add the sifted flour, stirring continuously and fry for about 15 minutes.

For those who have a sweet tooth, you can add sugar or honey in an amount of about 20 grams per serving 5 minutes before the end of the cooking process.

Balaimak is usually served hot in bowls.

Alcohol in the Republic of Kazakhstan - what do Kazakhs drink and what do they avoid?

Despite the “sobriety of traditions,” more than 45% of the population of Kazakhstan drink alcohol at least once a month. According to statistics, 11 liters of alcohol fall per year per resident of the country (which gives it 34th place in the world “bahus” ranking). What do Kazakhs eat and when? Do they have national alcoholic drinks and what is the situation with alcoholism in the Republic of Kazakhstan?

Drinking culture

Despite the ban on alcohol advertising, introduced more than 10 years ago, Kazakhstanis drank and drink - vodka, cognac, brandy, wine, beer... Religious traditions do not influence the secular side of the development of society. Residents of Kazakhstan drive foreign cars, dress in branded clothing, do business, visit foreign resorts, relax in nightclubs and restaurants, smoke hookah and sing karaoke. Why shouldn't they be introduced to the drinking culture?

Kazakhstanis drink both strong and low-alcohol drinks, wine, cocktails, and champagne. The reason for a glass is traditional - a holiday, a wedding, a party. Many establishments in Kazakhstan offer branded alcoholic drinks: cocktails, beer, prepared according to original recipes (for example, the Pivovaroff restaurant in Astana).

Baktybay Bekzatov, historian

“Before the conquest of virgin lands began, our people did not drink. With the advent of representatives of other nationalities of the former USSR in Kazakhstan, who were, moreover, carriers of different traditions and cultures, the consumption of strong alcohol also arose. Previously, the traditional drinks of the Kazakhs were only tea, kumis, shybat, kymyran...”

The history of Kazakh winemaking began from virgin lands. Generous climatic conditions made it possible to grow grapes.

Wine festival?

Today in the country there are more than 50 enterprises and firms engaged in the production and sale of strong alcoholic beverages, such as the Petropavlovsk and Almaty distilleries, the Semirechye winery, Bacchus-Astana LLP, etc. The main sales market is domestic, about 10 million liters of products are exported.

Many wine companies in Kazakhstan have become national brands. For example, Arba Wine, located in the Karakemer area of ​​Almaty region. The owner of 200 hectares of vineyards is Zeinulla Kakimzhanov, former Minister of State Revenue and head of the Investment Fund of Kazakhstan, who went into winemaking about 10 years ago. Arba Wine plans not only economic indicators, but also the creation of new cultural traditions - a wine festival. The first try took place at a harvest festival in early September 2015, which was attended by more than 400 Almaty residents and residents of other cities of the Republic of Kazakhstan.

Photo: shutterstock

There is a fight!

If culture exists, then there will be lack of culture, say the sages. According to medical and public organizations, in Kazakhstan there is also such a phenomenon as alcoholism. Every 10th Kazakh family has a heavy-drinking relative, and adherents of the addiction are getting younger every year. Experts believe that lifestyle and permissiveness are to blame. Many are sure that it’s all about drinking establishments, which sometimes replace libraries, cinemas, and concert halls for young people.

According to Sofia Evdokimova (president of the public association “Sober Kazakhstani”, vice-president of the International Academy of Sobriety for Central Asia), the root of alcoholism among Kazakhs is the lack of proper propaganda. Residents of the country are not told enough about the dangers of alcohol.

Photo: shutterstock

However, the fight against the “alcohol evil” in the Republic of Kazakhstan is underway. Thus, recently the hours for the sale of alcohol in retail chains have been limited (instead of 08:00-23:00 - 12:00-21:00), and penalties for the sale of alcoholic products to minors and in places not permitted by law have been tightened.

35 liters per year

Beer is considered an international drink. This intoxicating product is included in the gastronomic traditions of many peoples of the world, and beer festivals in Germany and the Czech Republic are included in most cultural and tourist routes in Europe.

Beer is also brewed in Kazakhstan, and since the 19th century! The first brewery appeared in Almaty in 1874, in the Verny fortification (then name of the city). It was built at the expense of Vasily Kuznetsov (Tyukalinsk merchant of the 1st guild). The brewery has not only survived, but is still operational. Today, the Almaty brewery produces several varieties of intoxicating drinks, including the branded “130”, “1874” and non-alcoholic beer “129”.

Photo: shutterstock

Kazakh beer is also produced in Kostanay, Karaganda, South Kazakhstan, Pavlodar regions and Astana. “National varieties include Irbis, Alma-Aty, Tien Shan and Karaganda beer,” says Togzhan Satpayev, the owner of the restaurant. “Shymkent beer is known abroad...”

According to statistics, Kazakhstanis love beer no less than residents of other countries in the world where alcohol is legalized, and drink an average of 35 liters of it per year (by the way, in Russia this figure is 60).

Sobriety vector

It’s hard to believe, but stores in the Birlik rural district of the Akmola region have not sold alcohol for about 10 years. This was the decision of the council of elders of three villages: Arbuzinka, Petrakovka and Krasnaya Polyana, who raised the conditional flags of the fight against bacchus. According to the district akim Ansar Ibaev, the reason for the policy of unconditional sobriety was a “bad story” that happened in 2006, when drunken guys raised their hands against an old woman.

Photo: shutterstock

Not only Kazakhs live in the district, but also Russians, Germans, and Chechens (who, by the way, are the majority). Berlik anti-alcohol traditions are known throughout Kazakhstan, but so far they have not received mass inheritance...

National Kazakh cuisine is a product of the life treasure of nomadic peoples. Initially, the Kazakhs did not have the many recipes that they have today: due to frequent travel, people did not use dishes and stoves, but cooked food over an open fire, boiling meat in cauldrons, and making fermented milk drinks in special bags.

The development of modern Kazakh cuisine began at the end of the 19th century, when the people gradually began to switch to a sedentary lifestyle. Due to the specific characteristics of the life of previous generations of Kazakhs, who lived by raising small and large livestock, the national cuisine of Kazakhstan mainly consists of meat, cereals and dairy products. The Kazakh people also lived by fishing and gathering, so Kazakh cuisine has many recipes based on fish, mushrooms and berries.

Features of Kazakh cuisine

• Kazakhs use 4 types of meat for cooking: beef, lamb, horse meat and camel. The bird is rarely used and is included in later dishes: initially, the Kazakh nomadic tribes did not raise the bird.
• The main combination in Kazakh cuisine is meat and flour products. This applies not only to savory baked goods, but also to soups and main courses.
• Most traditional Kazakh dishes must be eaten with your hands.
• The Kazakhs' favorite drinks are based on mare's, goat's or cow's milk. Even popular tea in Kazakhstan is always drunk with milk, cream or even sour cream.

Main dishes of Kazakhstan cuisine

Every Kazakh feast necessarily includes: meat soup, a main course, savory pastries, homemade bread, sweets based on honey and milk, as well as sour-milk drinks beloved by Kazakhs. Let's look at each category using the example of the most famous Kazakh dishes.

Meat

Meat is the basis of dastarkhan - a traditional Kazakh feast. Both in the old days and now, the presence of meat dishes on the table is used to judge the well-being of the home. Here are some of the most famous meat dishes of Kazakh cuisine:

• Beshbarmak is a main dish of three types of meat, dough, potatoes, and onions, which is cooked in a cauldron and eaten with hands.
• Kazy is horse meat with spices in the intestines, dried or smoked.
• Shuzhuk is a Kazakh smoked sausage.
• Sorpa is a rich meat broth with pieces of lamb.
• Kuerdak - fried lamb with onions and spices.
• Manti are similar to dumplings: minced meat with onions, wrapped in thin unleavened dough.
• Lagman - meat soup with vegetables and homemade noodles.
• Kazakh pilaf with lamb and garlic.
• Kebabs are a favorite dish of Kazakhs. They cook it with a brine solution and serve it with thinly sliced ​​onion rings.

Dairy

Kazakhstan is famous for its variety of fermented milk drinks:

• Katyk is prepared by boiling sour milk at a certain temperature.
• Suzma is a thicker fermented milk product that is slightly salted.
• Kurt are cottage cheese balls made from suzma with the addition of salt and ground red pepper. Then they are dried in the sun and then stored in a dark place.
• Ayran is a refreshing fermented milk drink made from katyk with the addition of spring water and ice.
• Kaymak is a thick fermented milk product with a yellowish tint, very similar to Russian sour cream.

Sweets

Kazakhs love to drink tea with various homemade sweets:

• Chak-chak - flour sticks in honey - is a traditional oriental delicacy, which is considered a national dish of both Kazakh, Tatar, and Uzbek cuisine.
• Kustil - thin medallions made of unleavened dough, fried in oil.
• Halva is a hard-textured delicacy made from ground sunflower seeds with sugar, flour and melted butter.
• Baursak – pieces of curd dough, first boiled and then fried in oil.

Beverages

The most common drink in Kazakhstan is, of course, black tea with cream or milk. Kazakhs drink it after dinner from bowls - deep bowls without handles. Chinese green tea is also quite popular in Kazakhstan.

Another popular Kazakh drink is kumiss. It is made from mare's milk by fermentation and infusion.

Kazakh national cuisine is relatively young, but at the same time it has its own deep-rooted traditions. Like other cuisines of nomadic peoples, the national cuisine of Kazakhstan mainly consists of hearty meat dishes, flour sweets and fermented milk products, which are used both as ingredients in various dishes and separately.

People have been drinking this national drink for several centuries. And kumys has always been perceived as the personification of wealth and generosity.

There are many ways to prepare kumis. In spring, freshly milked mare's milk ( saumal) is placed in a wineskin made of camel, foal or goat skin, and a special leaven is added there. And in two or three days the kumys is ready. According to tradition, the first kumiss is served to guests, who bless the owners of the house. This ritual is called Kymyz muryndyk.

In terms of preparation methods, quality, and ripening time, kumys has about 40 varieties. For example, here are some of them:

Uyz kymyz- thick, fermented kumiss of the first milking.

Bal kymyz– well-beaten kumiss with the addition of dried kazy. Compared to other types, it is thicker, has a yellowish color, a subtle sweetish taste, and is easily perceived by the body.

Tai kymyz– koumiss, one-day fermentation.

Sary kymyz(yellow) – prepared in the fall. This is a healing strong kumiss.

Kysyrdyn kymyzy– kumiss from the milk of a barren (barren) mare, whipped in winter.

Kysyraktyn kymyzy– koumiss from a mare of first pregnancy, very high in calories.

The most labor-intensive task is preparing the starter for kumys. It is prepared in a vessel made from cattle hide, which is smoked with juniper, meadowsweet, birch bark and coated with oil. Dishes made from large skins are called saba, less – months, torso. Smoked kazy is put into kumiss and beaten for a long time, this makes it strong and less sour. This kind of kumys is called Oltirilgen kymyz– in terms of quality it is considered one of the best. Aconite root, which is added to the starter, gives kumiss a low alcohol content of 1.5 to 3 degrees. The dishes for kumys should be separate: kymyz ball (ball– bowl), Kymyz ayak(bowl), Kymyz ozhau(bucket).

When the milking season ends, village residents are invited to the last kumiss, who bless the owners. This wonderful folk tradition is called sirge zhiyar(last kumys).

Useful properties of kumis: it not only perfectly quenches thirst, but also treats tuberculosis, eliminates hangover syndrome, normalizes intestinal microflora, increases hemoglobin, has a beneficial effect on the nervous system, slows down the development of cancer, and rejuvenates.

Shubat

This is another healthy drink, it is made from camel milk. The technology for preparing shubat is less complicated than kumys. Shubat is fermented and stored in special containers made of leather, wood or ceramics. It is not whipped, but brought to condition by stirring. This drink is not as popular as kumys due to its specific taste, which not everyone likes. In different regions of Kazakhstan, shubat is called differently: in Central and Western Kazakhstan - shubat, in South – Kymyran, in Eastern – tүye kymyz(camel kumiss).

Few people know, but shubat has beneficial properties that are useful not only for improving health, but also, for example, in cosmetology. The cosmetic properties of shubat have been known to people for many thousands of years. Women of the Middle East have always used camel milk as a mask that effectively protects the delicate skin of the face from the bright rays of the sun and chapping in the desert. Camel milk is extremely rich in various beneficial substances: proteins that moisturize, nourish and rejuvenate the skin, vitamins C, A, B1, B2 and B12, immunoglobulin and natural carotene, various minerals. The natural antibiotics contained in it are effective in the fight against psoriasis, seborrhea, dermatitis and can smooth out wrinkles and brighten the skin of the face.

Beneficial properties of shubat: treats stomach ulcers, asthma, tuberculosis, normalizes the functioning of the pancreas, intestines and liver, strengthens the nervous system, improves immunity, treats vitamin deficiency, gastritis, anemia, is useful for diabetes mellitus (in camel milk, when sour, casein protein breaks down into fragments , similar in chemical composition to insulin).

Ayran

Ayran is prepared from both skim and full-fat cow, sheep, goat and mare's milk: it is boiled and then waited until it becomes warm, the starter is added, shaken and allowed to stand for two to three hours. By the way, ayran cannot be stored for more than a day, otherwise it will lose its beneficial properties.

The discoverers of ayran are considered to be nomadic peoples; on long hikes, a drink was needed that you could not only drink, but also eat. That is why real Turkic ayran is very thick. For nomads, ayran was not only a satisfying food on the road, which could diversify the meager diet in the wild steppe, but also this drink was a valuable source of calcium and phosphorus.

If you want to prepare ayran yourself, we offer one of the simplest recipes for preparing ayran: 1 liter of chilled boiled milk is mixed with 100 grams of starter (kefir), poured into a glass container and left for about 10 hours until fully ripe. Ayran, with its low calorie content, has the amazing property of giving strength, lowering cholesterol levels in the blood and helping to normalize weight. Nutritionists recommend spending fasting days on ayran; in just three days it will help you lose 2-3 kg. This drink is useful for people suffering from respiratory diseases; it also increases the resistance of the respiratory system to infectious and colds.

Beneficial properties of ayran: quenches thirst, suppresses putrefactive intestinal microflora, stimulates the secretory function of the intestines and stomach, relieves hangover syndrome, lowers cholesterol in the blood, normalizes blood pressure, promotes weight loss, and normalizes water-salt balance.

Irkit

Irkit- This is the curdled milk from which kurt is made. To prepare the drink, you must first make a starter from boiled milk, mix it with raw milk in an enamel bowl and leave for several hours until it sours. Then put on the fire and stir constantly until completely cooked. You can drink the finished yogurt or make kurt out of it. A simpler recipe for this drink: you just need to grind the kurt in water. Irkit has a unique composition: complete milk proteins, biologically active substances, carbohydrates, enzymes, microelements, vitamins. Vitamin A improves vision, strengthens the immune system and promotes skin rejuvenation. Vitamin D plays an important role in the prevention and treatment of cancer. Calcium, which irkit is so rich in, improves metabolism and strengthens bone tissue; frequent consumption of this drink reduces the development of osteochondrosis. Vitamin E slows down the aging process of cells and prevents the formation of blood clots. Irkit is recommended for children to prevent rickets.

Beneficial properties of Irkite: quenches thirst, suppresses nausea, it can be used as a remedy against motion sickness, normalizes intestinal microflora, and is easily absorbed by the body.

Katyk

Katyk (katyk) is a fermented milk product made from thick, chilled milk. To prepare it, mix 1 liter of chilled baked milk and 100 grams of starter (kefir). The milk must be melted (to do this, you need to put it on the fire and stir constantly, without bringing it to a boil). Afterwards the katyk is wrapped and left warm for 6-8 hours. A real katyk doesn’t work out the first time. On the second day, the whole procedure is repeated, but instead of kefir, 100 grams of yesterday's katyk is added to the baked milk. Only after three starters you will feel the taste of real katyk. It is thick, tasty, easily absorbed by the body and has high value. The beneficial properties of the drink are associated with its ferment. It contains a combination of Bulgarian bacillus and lactic acid streptococci. Due to the presence of iron in its composition, katyk improves immunity. The magnesium contained in this drink prevents the formation of stones in the bladder and kidneys and facilitates the process of digesting food. Phosphorus helps restore the body and reduces pain due to arthritis. Silicon improves metabolism in the body; it is necessary for the good functioning of the lungs, adrenal glands, pancreas and thyroid glands.

Beneficial properties: restores the balance of intestinal microflora, suppresses the development of putrefactive bacteria, helps cope with metabolic disorders, promotes health andyouth, tones,relieves hangovers and improves immunity.

Until recently, the Kazakhs were a nomadic people. They moved mainly on horses. Therefore, their nomadic lifestyle also affected their culinary preferences. Considerable importance was given to preparations for future use. During the slaughter of livestock, most of the meat was forced to be prepared for the future: the meat was salted, dried and smoked. The most famous Kazakh cuisine dishes You can name lagman, manty, beshbarmak, kuardyk, samsa and baursak.

Modern Kazakh cuisine differs from the old one, since the peoples living on the territory of Kazakhstan have long led a permanent sedentary lifestyle, adopting the best traditions and new recipes of neighboring national cuisines.

Kazakh sorpa

Main dishes of Kazakh cuisine

The main dishes of Kazakhs are meat dishes. They were mainly prepared from horse meat. Among them, a special place is occupied by a dish called “Et”, which means “meat”. Its adapted version, in Russian, is called “beshbarmak”.

(or beshbarmak) translated means “five fingers”, due to the fact that all residents of Central Asia are accustomed to eating with their fingers. This dish is prepared from a selection of lamb, beef and horse meat. Pieces of meat are lowered into a cauldron, simmered over low heat until cooked, vegetables (potatoes, onions) and dough cut into squares are added. The finished dish is laid out on a lyagan, pieces of meat are laid out on top, onion rings stewed in fat are placed on top of it, and boiled potatoes are laid out along the edges of the dish.

Kuyrdak (fried pieces of offal and intestines with potatoes) is very popular. Fat tail fat or fatty lamb is cut into cubes, fried, offal, chopped onion, salt and pepper are added, broth is poured in and brought to readiness. Kuyrdak is served in a deep plate, sprinkled with herbs on top. This dish is served with taba nan flatbread.

Popular meat dishes also include the Kazakh method of preparing manti from meat with pumpkin; they are steamed on a multi-layer wooden tray, which is placed instead of a lid on a cauldron with boiling water.

Sausages

The main dishes include boiled sausages - kazy, karta, shuzhyk and zhal. In rural areas, homemade dried and smoked meat is often made.

Fish dishes

The most famous Kazakh fish dish is “koktal”. It is prepared from large fish with vegetables by hot smoking.

Drinks of Kazakh cuisine

The most popular drinks are tea, kumiss, shubat and ayran.

The main national drink of the Kazakhs is tea. Tea prepared in Kazakh style is very strong and is drunk from bowls with cream or milk. It is boiled in cast iron jugs. Currently, tea consumption by residents of Kazakhstan is one of the highest in the world - 1.2 kg per year per person. India, the most tea-drinking country in the world, consumes 650 grams. per capita.

Among dairy drinks, preference was given to shelf-stable products.

One of the traditional dairy dishes is aklak. To prepare it, whole cow's milk is thickened with curdled milk from sheep's milk. After boiling, the resulting liquid is drained. Boiled milk and butter are added to the finished aklak.

Kazakh bakery products

The Kazakhs baked bread in the form of flat cakes. The most popular baked goods were baursaks.

Traditional bread of Kazakh cuisine exists in 3 types:

• baursaks - fried round or square pieces of dough in boiling oil in a cauldron
• tandoor flatbread - baked on the inside of a tandoor oven
• Shelpeks are thin flatbreads that are fried in boiling oil.

The most popular are baursaks and shelpeks, as they are cooked in a cauldron for any holiday.

Main types of bread:

• taba-nan (frying pan bread) - flatbread baked over coals. The dough is pressed between two pans and baked.
• shek-shek (chak-chak)
• tandoor-nan.

Sweets of Kazakh cuisine

• shek-shek (chak-chak)
• Shertpek is a mixture of honey and horse fat from “kazy”.

Toykazan

Kazakhstan hosts the annual traditional festival of Kazakh cuisine “Toykazan”. Cooks compete in preparing beshbarmak, baursaks, kuyrdakv and other popular dishes.

List of dishes of Kazakh cuisine:

• Ashlamfu in Dungan
• Balyk sorpa (fish broth)
• Bastyrma
• Baursaki
• Beldeme (lamb saddle)
• Horse meat delicacies
• Domalak baursak
• Zhanyshpa
• Zhuta in Kazakh
• Kazanjappai (bread baked in a cauldron)
• Kazakh manti with pumpkin
• Map
• Kespe baursak
• Kespe with meat (meat broth)
• Kespe with poultry (chicken meat broth)
• Chicken or rabbit kuyrdak
• Kuyrdak from tripe
• Meat Kuyrdak in Kazakh style
• Lagman
• Damdy-nan flatbreads
• Sour dough manti
• Manty in Kazakh
• Manti with meat, pumpkin and carrots
• Manti with cottage cheese
• Orama in Kazakh
• Palau (Kazakh pilaf with a lot of meat)
• Radish salad (shalgam)
• Salma (soup made from meat broth and besbarmak dough or homemade noodles)
• Salma-nan
• Samsa
• Samsa in tandoor
• Samsa from lung and liver
• Sozba lagman
• Sorpa (meat broth)
• Sorpa with fat tail (meat broth with fat)
• Sorpa with rice (meat broth with rice)
• Milk soup with millet (day kozhe)
• Soup with millet (sorpa kozhe)
• Sur-et (dried meat)
• Sutjent
• Taba-nan (wheat bread)
• Tandoor-nan
• Toast (brisket)
• Turniyaz
• Lamb stew
• Stuffed lamb shoulder (Zhauryn baglana)
• Shalgam
• Shelpek
• Shi baursak (baursaks made from unleavened dough)
• Shuzhuk