Cuisine Focus – Kazakh – Food with Nomadic Roots

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The national cuisine of Kazakhstan is a reflection of its history, customs and people. Guests and travelers are often greeted by the smiles of the Kazakh people defining the country’s true sense and color. Just like its traditions, Kazakh cuisine presents food using a distinct approach. It is sincere, natural, heart-warming and all true.

Dairy items namely fermented mare’s milk (Kumys) and fermented cow’s milk (Airan) appear like welcome drinks for guests who visit Kazakh homes. Visitors are also treated to a wide array of treats such as tea with milk, fried dough balls (Baursaks) and dried cheese balls (Irimshik). Flat breads and appetizers likewise grace the table with used ingredients that include horse meat or mutton.

Nomadic living is the prime influence affecting Kazakh cooking and food. And because such living condition is geared towards longevity and preservation, it is apparent why Kazakhs prefer horsemeat sausages and uses less seafood.

Ingredients Utilized in Kazakh Cuisine

Meat:

Horsemeat, Mutton, Lamb, Beef, Fish

Vegetables:

Carrots, Potatoes, Beets, Pickles, Cucumbers, Tomatoes

Fruits:

Apricots, Peaches, Apples, Grapes, Melon

Grains:

Wheat, Barley

Dairy:

Milk, Sour Cream, Buttermilk, Yogurt

It is also important to note that the abovementioned ingredients are the basic elements of Kazakh cuisine and that these items are commonly used along with other foods.

With this in mind, one can easily say that Kazakh cuisine presents a limited variety when it comes to food choices. This is because the people are only using what is merely available and present in their natural environment. This further explains why meat choices are somewhat limited to mutton or horsemeat. In addition, it also explains why the people are resorting into using cow organs such as heart, kidneys and liver.

Traditional recipes include Beshbarmak, a recipe that has boiled dough and mutton meat. The list also features Kazy, Shuzhuk and other meat dishes. Zhal and Zhaya are also known specialties, which utilize various types of horsemeat ranging from its neck, hind legs and hips.

Through the years, certain occurrences with regards to economics and politics, did affect Kazakhstan and the people’s choices. It is recognized that almost half of its population is earning its living by means of agriculture. On the other hand, this brought increased productions in vegetables and fruits. Crops like barley and wheat are likewise grown supporting the locals need for nutrition.

Kazakh cuisine may have had animals like cattle and horses as its core. Their food choices may also be the result of nomadic living and culture. However, this does not necessarily mean that it only has limitations and restrictions in food, mainly because the Kazakhs are keen learners defying both odds and hard labor.

Authentic Kazakh Recipes

Plov (Rice Pilaf)

Recipe Source: thoughts.iculinary-schools.com

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:

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

Kazakh Lamb Dumplings

Recipe Source: cookadvice.com

Ingredients:

3⁄4 lb Lamb finely ground
2 t Salt
1 Eggs
1 qt Peanut oil
3 t butter
1⁄4 c parsley chopped fine
2 t Cilantro chopped fine
1 garlic cloves, minced
3 t Cold boiled rice
- Dough -
1 t Salt
3 Eggs
1 c Cold water
4 c flour, all-purpose

Method:

1. DOUGH: Combine flour & salt in a large mixing bowl.
2. Make a deep well in the center.
3. Drop in the eggs & water.
4. With your hands mix the flour into the liquid until thoroughly mixed.
5. Doughi should be able to be gathered into a compact ball.
6. Transfer dough-ball to a lightly floured surface & pressed flat.
7. Kneadi the dough by folding from end-to-end then flattening it with the heel of your hand.
8. Be sure to sprinkle the dough with extra flour as needed.
9. Knead for approx.
10. 15 minutes or until dough becomes smooth and very elastic in texture.
11. Shape into a ball, wrap loosely in either waxed paper or place in a bowl covered with a towel.
12. Alow to stand at room temperature for a minimum of 1 hour but no more than 4 hours.
13. FILLING: Melt the butter in a large skillet then add 1 T of the peanut oil and mix well over High heat.
14. Add the ground lamb & the garlic.
15. Browni well being sure to break up any clumps of meat that may form.
16. Transfer lamb to a mixing bowl.
17. Add the parsley, cilantro, salt, & rice.
18. Mixi very thoroughly and allow to cool to room temperature.
19. DUMPLINGS: Roll dough on a floured surface until forms a sheet approx.
20. 1/8″ thick.
21. Lift the dough at this point, on the backs of your hands and stretch it until is paper- thin.
22. Using either a glass or a cookie cutter, cut the dough into 3″ circles.
23. This will result in 72 – 76 circles.
24. In the center of each circle, place 1 teaspoon of the lamb filling.
25. Foldi the circles in half enclosing the filling.
26. Take a fork and press the edges of each dumpling to seal them.
27. Lightly beat the egg. Brush the edges of the seal dumpling with beatten egg. Heat the peanut oil in deep-fat fryer until it is 375 degrees F. Deep fry the dumplings for 2 – 3 minutes each or until they are evenly browned.
28. Drain well.
29. Serve over rice or with soup.
30. *NOTE* These may be made up & frozen.
31. they keep well ij the freezer a month or better.
32. You may also steam these tasty little dumplings and serve them with rice this way as well.
33. I have tried them with beef filling, chicken filling, and was told by soem Kazakh friends that they may also be made with shrimp.
34. ORIGIN: Tamara Kostirko, Almaty, Kazakhstan.