Материалдар / Kazakh cuisine

Kazakh cuisine

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Tleuzhan Asemgul Tleuzhanovna

Автор материалды ақылы түрде жариялады. Сатылымнан түскен қаражат авторға автоматты түрде аударылады. Толығырақ

14 Наурыз 2019

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Материалдың қысқаша түсінігі

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Kazakh cuisine

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Kazakh cuisine

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Kazy Kazy is a traditional dish of the Kazakhs, without which not a single holiday, celebration (that) can do. Kazy is a horse meat sausage cooked in a special way. Kazy is made by stuffing natural horse gut meat with ribs and horse oil using spices and spices. It uses kazy in different forms - boiled, smoked, and boiled. Traditionally, kazy was used in boiled form.

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Kazy Kazy is a traditional dish of the Kazakhs, without which not a single holiday, celebration (that) can do. Kazy is a horse meat sausage cooked in a special way. Kazy is made by stuffing natural horse gut meat with ribs and horse oil using spices and spices. It uses kazy in different forms - boiled, smoked, and boiled. Traditionally, kazy was used in boiled form.

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To prepare kazy, we need the following ingredients: horse meat - 1 kg, fat - 500 grams, guts - 40-50 cm, ground black pepper - 1.5 gr (“generous” pinch), cumin - 25 gr salt - to taste

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To prepare kazy, we need the following ingredients: horse meat - 1 kg, fat - 500 grams, guts - 40-50 cm, ground black pepper - 1.5 gr (“generous” pinch), cumin - 25 gr salt - to taste

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To prepare kyurdak we need the following ingredients (one serving): light - 200 gr, beef liver - 150 gr, heart - 50g, fat fat- 100 gr, onion - 50g, pepper - pinch greens - a teaspoon Kuyrdak

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To prepare kyurdak we need the following ingredients (one serving): light - 200 gr, beef liver - 150 gr, heart - 50g, fat fat- 100 gr, onion - 50g, pepper - pinch greens - a teaspoon Kuyrdak

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For cooking kyurdak better to use only fresh meat. The by- products are cut into small cubes, salted, sprinkled with pepper and fried with chicken fat before crusting, add shredded onions and fry again. After that, pour a small amount of broth and stew until cooked. Similarly, kuyrdak cooked from beef, lamb and horse meat. When serving sprinkle with herbs. Garnish can be served potatoes. Enjoy your meal!

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For cooking kyurdak better to use only fresh meat. The by- products are cut into small cubes, salted, sprinkled with pepper and fried with chicken fat before crusting, add shredded onions and fry again. After that, pour a small amount of broth and stew until cooked. Similarly, kuyrdak cooked from beef, lamb and horse meat. When serving sprinkle with herbs. Garnish can be served potatoes. Enjoy your meal!

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KAZAKH MEAT

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KAZAKH MEAT

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For the preparation of Kazakh meat from flour, eggs and water with the addition of salt, knead the dough, as for noodles, thinly roll it and cut it into large squares (sochni) and boil in broth. Chunks of lamb or beef weighing 1.5-2 kg are boiled until ready in salted water with black pepper (peas), removed, cut into thin, wide slices, poured with broth, in which meat is cooked, add shredded onions, ground pepper and stew 2-3 minutes When served in a deep plate or on a dish, boiled juicy leaves are placed, and meat and onions are placed on them. Sprinkle with chopped greens on top. Separately served sorpa. Enjoy your meal!

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For the preparation of Kazakh meat from flour, eggs and water with the addition of salt, knead the dough, as for noodles, thinly roll it and cut it into large squares (sochni) and boil in broth. Chunks of lamb or beef weighing 1.5-2 kg are boiled until ready in salted water with black pepper (peas), removed, cut into thin, wide slices, poured with broth, in which meat is cooked, add shredded onions, ground pepper and stew 2-3 minutes When served in a deep plate or on a dish, boiled juicy leaves are placed, and meat and onions are placed on them. Sprinkle with chopped greens on top. Separately served sorpa. Enjoy your meal!

8 слайд
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