Kazakh cuisine

Beschbarmak with sheep's head for special occasions

The Kazakh cuisine is known for its mutton - and horsemeat dishes .

Food

The national dish of Kazakhstan is Beschbarmaq (бешбармақ). It is cooked with fat, boiled mutton or horse meat (or both) and, together with lasagne-like , very thinly rolled, cooked flat bread by hand eaten Sometimes even potatoes and onions come as a supplement to it. Shuschyq or Qasy (қазы, a mostly cooked sausage made from horse meat and fat with lots of garlic ) is also often cooked or served with it. Sheep meat is more popular.

Also Mänti are in great demand, meat pies, prepared according to the region with various spices and herbs and cooked in special pots.

Palau (плов), a rice dish typical of all of Central Asia with mutton and mostly yellow carrots, as well as the shish kebab , which is also known abroad, are other popular dishes. It is always eaten with bread , often round, unleavened flatbread .

Other popular dishes in Kazakhstan include Laghman (long noodles with broth and some vegetables); Samosa (known in Kazakhstan as samsa, thicker dumplings with different fillings) and Quyrdaq (қуырдақ - fried liver, lung, meat, but without batter).

While maintaining a practically spice-free style, Kazakh cuisine continues to take mainly influences from the neighboring Central Asian and East Slavic countries (e.g. Pelmeni ), while Armenian , Uyghur , Dungan and Korean cuisines exist in parallel throughout the region.

beverages

Kazakhstan is known for its sour milk products such as the national drink Qymys (қымыз, fermented mare's milk ) and Schubat (шұбат, fermented camel milk ).

Bauyrsaqtar (бауырсақтар), small breadballs baked in oil, are often served with raisins and nuts .

literature

• WW Pochljobkin: National cuisines. The culinary art of the Soviet peoples. Moscow, Leipzig 1988. ISBN 3-7304-0053-3 .

Web links

Commons : Kazakh Cuisine  - Collection of pictures, videos and audio files