3 Main Foods of Kazakhstan

3 FOODS OF THE KAZAKHS

Based on nomadic roots, horse meat and mutton (meat from sheep) are the basis of a majority of Kazakh dishes. Dishes include shuzhuk (a type of sausage made from smoked horse meat), and kuyrdak . Kuyrdak (also spelled kuirdak) is prepared from a freshly slaughtered horse, sheep, or cow, and consists of the animal's heart, liver, kidneys, and other organs. They are cut into pieces, boiled in oil, and served with onion and pepper. Basturma is mutton eaten with fresh cucumbers and tomatoes. Round, flat loaves of bread accompany most meals.

Basturma

Ingredients

• 1¾ pounds lamb meat (with or without bones), cut into pieces
• 4 onions, sliced
• 6 Tablespoons vinegar
• 2 Tablespoons oil
• 6 tomatoes, sliced
• 6 cucumbers, sliced

Procedure

1. Pour the vinegar over the lamb in a large mixing bowl.
2. Add the onions and cover with plastic wrap.
3. Refrigerate for 3 to 4 hours.
4. In a frying pan, heat oil over medium heat and add lamb mixture.
5. Brown both sides of the lamb, then cover.
6. Cook about 15 minutes.
7. Serve with sliced tomatoes and cucumbers.

Serves 5.

Beshbarmak , a traditional dish of meat (such as mutton) is eaten with boiled dough. The dough is rolled into thin strips and cooked in mutton broth. It is served with mutton over the top and flavored with garlic and onions. Qazy is smoked horsemeat sausage, sometimes served sliced over cold noodles.

Native fruits are grown in mewäzar bagh (orchards) and include orik (apricots), shäftali (peaches), qawun (melons), apples, and uzum (grapes). Plov (rice pilaf) is a side dish usually made with rice, dried apricots, dates, prunes, or Kazakh apples.

Plov (Rice Pilaf)

Ingredients

• 1½ cups cooked rice
• ⅓ cup slivered almonds
• 2 garlic cloves, minced
• ½ cup dates, pitted and chopped
• ⅓ cup prunes, pitted and chopped
• 3 dried apricots, chopped
• 1 Tablespoon salt
• ½–1 pound ground lamb
• 1 teaspoon vegetable oil
• 1 onion, finely chopped

Procedure

1. Cook the rice according to package directions. Set aside.
2. Mix the lamb, almonds, fruits, onion, salt, and garlic in a large bowl.
3. In a frying pan, heat the oil over medium heat.
4. Brown the lamb mixture until lamb is no longer pink.
5. In a serving bowl, combine the lamb with oil and rice then mix.

Serves 8.

Mutton Kespe

Ingredients

• 2½ pounds lamb (with or without bones), cut into pieces
• 2 Tablespoons vegetable oil
• 2 carrots, chopped
• 1 onion, chopped
• 2 bay leaves
• 1 Tablespoon dried dill
• Salt and pepper, to taste
• 4 cups cooked noodles (egg noodles are best)

Procedure

1. Place the cut lamb into a large pot. Add enough cold water to cover.
2. Bring to a boil, then reduce heat to low. Cook for about 1 hour.
3. In a skillet, heat the oil over medium heat. Sauté carrots, onion, and bay leaves about 10 minutes.
4. In a large bowl, mix the cooked noodles, onion, bay leaves, and carrots. Remove and discard bay leaves before serving.
5. Top with boiled lamb and dill.