Meat in Kazakh. We reveal the secrets of cooking

Kazakhs are very hospitable people. Regardless of the prosperity, the guest will first be seated at the table and will offer all the best. Respectful attitude of this people in the blood, treats like a real ritual, and Kazakh cuisine is surprisingly diverse. Well, who did not hear about the lagman, the chak-chuck, at least once did not try manti, samsa, kumis, sausyrmu? Do you know that many Kazakh national dishes from meat came from the depths of centuries? As an example, we can mention the famous recipe for cooking baked on charcoal meat called "combe". In ancient nomads, this dish was very popular, but was prepared for those people who lagged during long transitions. The departing nomads did not extinguish the fire, but buried the pieces of meat in the coals. The visitors found ready meals and could get warm by the fire. By the way, the name of the dish comes from the word "coma", which means "bury, bury".

Today in Kazakhstan they try to preserve the traditional way of cooking. In the oven, in shape similar to a huge kurdyuk, several large stones are placed, coals, firewood and ignited. And from above, when the fire subsides and only hot coals remain, they hang a carcass or a part of it. Ready meat melts in the mouth - this taste does not convey, you just need to try.

Et means "meat"

The traditional Kazakh dish is "kazaksha em", which means "meat in Kazakh". You can just "em". So Kazakhs call almost any meat dish. In its composition there is boiled lamb, beef or other low-fat meat, as well as square pieces of dough and greens with rings of juicy onions. Separately served sorpa - meat broth.

In different parts of Kazakhstan this dish is prepared in its own way. For example, in the western regions sturgeon is placed instead of meat, and boiled potatoes are added in the northern part of the country. He is often confused with another oriental dish - beshmarmak. But this is a mistake, since "besh" is a dish of Kyrgyz cuisine and differs by the way of cooking and the main ingredients.

Often the meat in Kazakh is served during a gala dinner. If it is prepared from mutton, then in the process can use, as a whole carcass, and its individual parts. Everything depends on the reason for the celebration. In general, in Kazakh dishes from meat instead of mutton, you can add horse meat, beef, and camel. Fresh meat is often combined with dried.

Recipe for cooking step by step

Today we cook meat in Kazakh, the recipe of which includes lamb and potatoes. For broth we need:

• Lamb - 1300 g;
• Bow - 2 middle heads;
• Black peppercorns - 8 pcs .;
• salt;
• greenery.

Test Recipe

To prepare it you will need:

• 320 g of flour;
• egg;
• salt;
• A couple of spoons of water.

First, from flour, eggs and salted water, knead a stiff dough, like a dumplings. We roll it into a thin layer and cut it into squares, about 8 x 8 cm.

We put the meat in a large saucepan, pour cold water so that it is covered, and cook until it boils. As is known, meat is a protein product, and during cooking lots of foam is released. Be sure to remove the foam from the broth, otherwise it will be cloudy. Do this several times while broth is brewed. We add pepper-peas, salt and cook until ready.

During cooking, you need to ensure that the water does not boil away, if necessary, add a little hot. Cooked meat pieces should be pulled out of the broth, cooled and cut into thin strips. Next, put in a saucepan, add a little broth and onion rings, pepper and simmer for 5-7 minutes on low heat.

Dried pieces of dough should be lowered into boiling broth and cook until ready. Then put on a flat dish or a round large plate, and decorate with meat strips, rings of raw onion and sprinkle with finely chopped green cilantro or parsley. Separately serve meat broth in small bowls. The dish is designed for four servings.

Variants of how to cook meat in Kazakh, even in Kazakhstan itself are many. Distinguish dishes by cooking, food and even serving. Perhaps you will like the recipe with fresh and dried meat. They are cooked separately.

Meat in Kazakh: a variant of the second

• Fresh horse meat - 1 kg;
• Jerked horsefish - 1 kg;
• Horse sausage kazy and card - 1 pc;
• A large onion;
• spice.

First, cook the meat, each separately. Then it is cooled, cut finely across the fibers. Kazes and cards are cut into thin circles. All the ingredients are laid out on a flat dish and poured hot on the spot. Separately serve a broth, cooked on fresh meat (in a small bowl).

Improving the taste of the dish

Tuzdyk is a special sauce for meat and fish. Prepared this way: you need to cut the onions rings, pour a fat broth, salt, pepper and boil.

This sauce improves the taste of food and improves digestion. Used both individually and as part of many oriental dishes.

Sometimes meat is not simply boiled in Kazakh, but is stewed with vegetables. Try it, it's very tasty.

Kazakshat: the third variant of preparation

We take a kilogram of mutton or beef meat, 150 grams of fattened fat, 2 large onions, medium-sized radish, carrots, a couple of tomatoes, greens, a small slice of Kazakh kurt cheese, about a kilogram of beef seed for broth.

Tangerine fat is crushed very finely, sautéed in a frying pan, then we put raw meat there, cut into slices, and fry until half cooked. While there is time, you can cut vegetables. We send them to the meat, add salt, pepper and cook until ready.

Finished meat beautifully spread on a wide plate, decorate with vegetables, sprinkle on top with finely chopped greens. To this dish we prepare bone broth separately, pour into small bowls, add Kazakh grated cheese kurt. Incredibly delicious!

This is only a small part of what you can try to cook. You can not help falling in love with Kazakh cuisine. In them, both the scent of the steppe wind, and the burning sun, and the romance of nomadic life, as well as freedom and pleasure.