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This article needs additional citations for verification. Please help improve this article by adding reliable references. Unsourced material may be challenged and removed. (August 2008) |
Traditional Kazakh food revolves around mutton and horse meat and as well as various milk products. The cooking techniques and major ingredients have been strongly influenced by the nation's nomadic way of life. For example, most cooking techniques are aimed at long-term preservation of food.
Meat in various forms has always been the primary ingredient of Kazakh cuisine. Among the most popular meat dishes are kazy and chuzhuk (horsemeat sausages), kuyrdak (dish made from roasted sheep offal and fat), besbarmak (boiled meat and small pieces of dough) and various other horse delicacies (zhal, zhaya). The traditional drinks are sheep milk and its products (kaimak (sour cream), katyk, kurt, irimshik (cottage cheese or cheese)); fermented mare's milk (kumys); and camel's milk (shubat). The introduction of flour to Kazakh cuisine brought about dishes such as bauyrsaq, kuimak, kattama and oima - flat puff cakes fried in oil then covered in cream.
Besbarmak (commonly called narin in Xinjiang) is the most popular Kazakh dish. The word means "five fingers" because the dish has historically been eaten with the hands. Besbarmak consists of boiled horse or mutton meat with small pieces of pastry boiled in broth and sprinkled with parsley and coriander. It is usually served in a big oval dish. Treating to besbarmak is accompanied with an original ritual. Koy-bas, boiled sheep's head, is put before the most honorable guest, usually the oldest one. He cuts the bits and parts from the head and offers them to the other guests at the table. Youths are given sheep's ear with the wishes to be careful; girls get a palate so as to be diligent. The parts of carcass are no less meaningful. Most respectful guests are treated to gammon and shank. A young bride receives the brisket; married women instead take the neck-bones. Boys and children are given the kidneys and heart, which are supposed to make them mature; however, children are not allowed to eat sheep's brain because it is believed to make them weak-willed. Knuckle is never served to a young girl because of the belief that it will cause her to forever remain an old maid. The meat itself is served in large pieces. Besbarmak is usually served with ak-nan - special flat bread baked with onion, and sorpa - mutton broth in bowls called kese.
Mänti is another popular dish in Kazakh cuisine. It is a spiced mixture of ground lamb (or beef) spiced with black pepper, enclosed in a dough wrapper. Mänti is cooked in a multi-level steamer and served topped with butter, sour cream, or onion sauce.
In the summer, chal is one of the staple foods of the Adai Kazakhs.[1]
References
- ^ Ishchenko et al, Osobennosti selskogo khoziaistva Adaevskogo uezda. Materialy komissii ekspeditsionnykh issledovanii. Issue 13, Leningrad, Izdatelstvo Akademii Nauk SSSR, 1928, p. 146.
External links
- Eating the Kazakh way
- Kazakh food and traditions
- Kazakh dining
- New York Times article on the role of horses in Kazakhstan society and cuisine, describing a village horse slaughter and recipes
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