The recipe for cooking meat in Kazakh. Several ways of cooking meat in Kazakh

Kazakhs are very hospitable people. Regardless of wealth, the guest will first of all be seated at the table and offered all the best. The respectful attitude of this people is in the blood, the treat resembles a real ritual, and the Kazakh cuisine is surprisingly diverse. Well, who hasn’t heard about lagman, chak-chak, hasn’t tried manti, samsa, koumiss, sausyrma at least once?

Did you know that many of the meat came from ancient times? As an example, one can mention famous recipe cooking grilled meat called kombe. Among the ancient nomads, such a dish was very popular, but it was prepared for those people who lagged behind during long transitions. The departing nomads did not extinguish the fire, but buried pieces of meat in the coals. Those who came found ready-made food and could warm themselves by the fire. By the way, the name of the dish comes from the word “to whom”, which means “to bury, bury”.

Today in Kazakhstan they are trying to keep traditional way cooking. Several large stones, coals, firewood are placed in the oven, shaped like a huge fat tail, and set on fire. And from above, when the fire subsides and only hot coals remain, they hang the mutton carcass or part of it. Ready meat melts in your mouth - this taste cannot be conveyed, you just need to try it.

Et means "meat"

“Kazaksha et” is considered a traditional Kazakh dish, which means “meat in Kazakh”. You can just "et". So the Kazakhs call almost any meat dish. It contains boiled lamb, beef or other lean meat, as well as square pieces of dough and greens with juicy onion rings. 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 put instead of meat, and in the northern part of the country, cooks add boiled potatoes. It is often confused with another oriental dish - beshmarmak. But this is a mistake, since "besh" is a dish of Kyrgyz cuisine and differs in the method of preparation and the main ingredients.

Often, Kazakh meat is served during a gala dinner. If it is prepared from lamb, then in the process they can use both the whole carcass and its individual parts. It all depends on the reason for the celebration. In general, horse meat, beef, and camel meat can be added to Kazakh meat dishes instead of lamb. Fresh meat is often combined with dried meat.

Cooking recipe step by step

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

• lamb - 1300 g;
• onions - 2 medium heads;
• black peppercorns - 8 pcs.;
• salt;
• greens.

dough recipe

To prepare it you will need:

• 320 g flour;
• egg;
• salt;
• a couple of tablespoons of water.

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

Place the meat in a large saucepan cold water so as to cover it, and cook until it boils. As you know, meat protein product, and a lot of foam is released during cooking. Be sure to remove the foam from the broth, otherwise it will be cloudy. We do this several times while the broth is cooking. Add peppercorns, salt and cook until fully cooked.

During cooking, you need to make sure that the water does not boil away, if necessary, gradually add hot. Remove cooked meat pieces from the broth, cool and cut into thin strips. Then put in a saucepan, add a little broth and onion rings, pepper and simmer for 5-7 minutes over low heat.

Dip the dried pieces of dough into the boiling broth and cook until tender. Then put on a flat dish or a large round plate, and top with strips of meat, raw onion rings and sprinkle with finely chopped cilantro or parsley. Separately serve meat broth in small bowls. The dish is designed for four servings.

There are a lot of options on how to cook meat in Kazakh style, even in Kazakhstan itself. Dishes differ in the way of preparation, products and even serving. You might like the recipe with fresh and jerky. They are cooked separately.

Kazakh meat: option two

• fresh horse meat - 1 kg;
• dried horse meat - 1 kg;
• kazy and card - 1 pc;
• large onion;
• spices.

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

Improving the taste of food

Tuzdyk is a special sauce for meat and fish. It is prepared as follows: you need to cut the onion into rings, pour over the fat broth, salt, pepper and boil.

This sauce improves taste qualities food and improves digestion. It is used both separately and as part of many oriental dishes.

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

Kazaksha et: the third cooking option

We take a kilogram of lamb or beef meat, 150 g fat tail fat, 2 large onions, a medium-sized radish, a carrot, a couple of tomatoes, greens, a small piece of Kazakh kurt cheese, about a kilogram of beef bones for broth.

Grind fat tail fat very finely, fry in a pan, then put raw meat, cut into pieces, and fry until half cooked. While there is time, you can cut the vegetables. We send them to the meat, add salt, pepper and simmer until tender.

We lay out the finished meat beautifully on a wide plate, decorate with vegetables, sprinkle with finely chopped herbs on top. We prepare this dish separately, pour it into small bowls, add Kazakh grated kurt cheese. Incredibly delicious!

This is just a small part of what you can try to cook. It is impossible not to fall in love with Kazakh cuisine. They simultaneously have the aroma of the steppe wind, and the burning sun, and the romance of nomadic life, as well as freedom and pleasure.

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As soon as your guests see the serving of this dish, they will immediately fall in love with it. thin dough, juicy meat and fragrant onions with spices - how could it be tastier? Especially for those who have never tried it before. Be sure to cook, or better immediately, a double portion!

If you want, you can add any other side dish to taste. It can be rice, potatoes, any cereal (buckwheat / pearl barley, etc.) or vegetables. The dish can be served with sliced fresh vegetables or ready-made, seasoned salad. To make the salad light, it is better to fill it with lemon juice, sour cream or yogurt. Mayonnaise is better not to use. Because of it, the dish may become too heavy.

Kazakh meat with dough

How to cook:

Recipe for cooking with potatoes

Time: 3 h 20 min.

Calories: 156.

How to cook:

1. Wash the meat thoroughly, if possible, remove the veins and films.
2. Cut it into small pieces, place in a bowl.
3. Pour in enough water to cover the beef by a few inches.
4. Put on the stove and let it boil, remove the foam and cook for three hours.
5. During this time, prepare the dough, starting by mixing flour and eggs.
6. Then add a little salt, a glass of water and you can knead.
7. Wrap the resulting ball in a film and send for half an hour in the refrigerator.
8. Peel and wash potatoes. Chop large ones and leave small ones whole.
9. Remove the cooked meat from the broth, put the potatoes in it and boil until tender.
10. Remove the dough, roll it out and cut into 6x6 cm squares.
11. Get the potatoes, boil the dough in the broth now. This will take about ten minutes.
12. Peel the onion, cut into half rings and salt them, sprinkle with black pepper.
13. Pour hot broth over and let steep for a couple of minutes.
14. Cut meat, set aside.
15. Place the dough on the serving dish first, then the meat and onion.
16. Put potatoes around the edges and sprinkle everything with herbs.

Kazakh kuyrdak meat

Time: 1 hour

Calories: 212.

How to cook:

1. Rinse the meat, remove fat and cut into small pieces.
2. Heat the oil in a frying pan and put the slices there, fry until golden brown.
3. It is important to add chopped onion.
4. Add salt to taste, spices, mix and simmer a little more.
5. Pour in sour cream, mix and simmer for about twenty minutes.
6. Sprinkle with fresh herbs when serving.

The classic cooking

Time: 1 h 20 min.

Calories: 177.

How to cook:

1. Wash the meat with running water, cut into large pieces.
2. Season with salt and black ground pepper.
3. Pull off the husk from the onion, rinse it and crumble it with a sharp knife into porridge.
4. Heat a cast-iron container on the stove, put the meat there, and the onion on top.
5. Close the lid and cook over low heat for 35-40 minutes.
6. Periodically, the mass must be stirred so that it does not stick to the bottom.
7. At the end of cooking, add oil, fry the meat for another five minutes and you're done.

To prepare unusual dish, you should definitely remember about spices.

Today's recipes do not belong to those that are often on your table, and therefore you need to choose unusual spices. For example, you can take zira, star anise, barberry.

If you are preparing the dough, and it is too tight, hard, add a little (literally 1-3 tbsp) vegetable oil.

It instantly changes the structure, and you get the perfect result. Melted can be used instead. butter in the same amount.

For more savory dish can be added to meat a large number of black ground pepper or garlic.

For lovers of spicy dishes, we can offer chili peppers. It can be used as in fresh, and in dry hammer.

If you are using fresh pepper chili, then it is better to wash it with disposable gloves so as not to burn your hands.

The same goes for the process of cleaning it from seeds. This is also best done with gloves, and then be sure to thoroughly wash the work surface with soap and water.
If you want the most spicy dish, you can leave the seeds.

To make the dish special, you can give unusual taste not only meat, but also dough. For example, you can add paprika, dry garlic, spices, fresh green onion or any other green. For color, you can use turmeric, beet juice, spinach, carrots.

In the video - fast and delicious recipe cooking meat in Kazakh:

Kazakh meat can also be served as full meal. Especially when serving with a test. It is not only very tasty, but also insanely satisfying, fragrant and unusual!

Time for preparing: 120 min.