The cuisine of Kazakhstan is nourishing, very rich, tasty and has a characteristic charm of Central Asia. Here they know how to cook meat, bake pastries and work with milk. In our material, we will briefly talk about what is better to feast in Nur-Sultan, the former Alma-Ata, and other Kazakh cities.
Beshbarmak
This is the most famous and popular dish of the country, which must be tried. Most often in the course of its preparation is lamb or beef. The meat is boiled in broth with the addition of fragrant and fragrant herbs, after which noodles are boiled in the same water and onions are stewed.
Interestingly, ready-made noodles are not used here, it is for this recipe that you need to cook everything from scratch. That's probably where the dog is buried in terms of taste. In the restaurant, you will definitely be served appliances, but in fact it is necessary to eat with your hands.
Manty
If beshbarmak is more for tourists, then mantas are popular among the indigenous population, especially in the south and southwest. Dumplings of the super-heavy category with different fillings - from chopped lamb with onions and peppers to pumpkin or potatoes.
There are dozens of recipes, including dessert mantas, but this is still the version for tourists. It is not customary to cook them - instead they are cooked in a mantovka or a steamer over a cauldock. Served with broth, herbs or sauces based on sour milk.
Kuyrdak
An affordable and simple dish of everyday cuisine: kuyrdak is made from lamb offal. On a garnish - potatoes with onions, fried in lard to an attractive golden crust. Served with thick gravy and vegetable garnish, often at home or in inexpensive eateries. However, in good restaurants - as an element of national color.
Palau (pilaf in Kazakh)
The difference between the local Palau and other Central Asian variants of the dish is insignificant: there is more meat. And so - the same as in neighboring Uzbekistan or Tajikistan pilaf, just with apricots (so pilaf turns out sweet and sour; it seems strange, but very tasty).
Good rice can be bought in Russia,but dried apricots or apricots can be brought with you. Not only are they much better, so they are also several times cheaper than in our country.
Kazi
This is a common snack in Kazakhstan, which is often considered an ordinary horse sausage. This is wrong, or rather not to the end: it is sausage only in shape, everything is much better inside.
Minced meat with offal is not used in kazy - only whole lump horse meat, more often - meat from the ribs, with the addition of chicken fat. Anyway, if you like horse meat, be sure to order it in any city restaurant or buy it at the market - you will not regret it.
The largest kazy was prepared in Alma-Ata a few years ago: with a length of a hundred meters and a mass of more than a ton, it was listed in the Guinness Book of Records. This is also a good souvenir: sealed in plastic, pseudo-kolbas will be stored for many months, waiting for a chance to get to your table.
Koktal
In this country, fish are cooked infrequently - there are almost no rivers left, there is nowhere to catch. But if they cook, then in a royal way: carp, asp. Large forms prefer. Smoke the fish on the grill right in the scales, cutting the carcass along and opening like a book. When the fish is slightly smoked, it is smeared with mayonnaise and laid out on top of tomatoes, other vegetables, spices and onions. Very tasty comes out with potatoes - try it.
Baursak
Local version of dough dough. Nothing to do with the American Donats - much more like traditional donuts-puffs from Leningrad. There are fresh (go for a snack to shurpa) or sweet - in this case they go with a bite to tea.
A popular street snack, available in small bakeries, in markets, although it is best to try at a party, in a Kazakh house. It is better to use hot, but a couple of days they will last in hand luggage, so you can treat loved ones.
Shelpeks
Deep-fried pancakes, traditional Kazakh flatbread. Publicly available, there is in every ethnic catering establishment. They can be thick or thin, often buttery.
It is impossible to say with certainty that this dish is included in the mandatory set of "attractions" of the gastrotourist, but it serves as an excellent substitute for traditional bread.
Kurt
Or kurta:fermented milk product based on the milk of cows, sheep or goats, in Southern Kazakhstan also from mare' milk. Sold in the form of balls the size of a child's fist or small flat cakes. It tastes like a cross between anten cheese, milk powder and dried cottage cheese. It can be both sweet and salty - then it is added to the soup (and the first version is eaten for dessert). It is well stored, can "travel" for months, no wonder this dish is still a nomadic period of local life.
Women
This is a local delicacy and sweetness, although the components separately do not roll on sweets. Make women from finely crushed wheat and dried crushed cottage cheese mixed with honey, sugar and melted butter. Often nuts, raisins or other dried fruits are added here. Sweet, even excessively - it is best to drink tea on an industrial scale. Sold in confectioneries, in the market, restaurants. There is no difference, the market option will be even better: it is not disfigured by optimization and margarine instead of butter.
Withstands travel, so bring friends, colleagues and family - let them eat!
