In this publication I want to share information about the dishes of Central Asian cuisine, which must be tried during the visit to Almaty.
Required attribute of the festive Kazakh table. The dish itself consists of noodles cooked in the form of rectangles and boiled meat, also sometimes with the addition of boiled potatoes and carrots, the prepared dish is poured with a strong broth - sauce (tuzdyk). For cooking "kakaksha et" you can use mutton, horse meat, beef and camel, in the festive version of the dish, add delicacies from horse meat (kazy, shuzhuk, zhal, zhaya). As a rule, "kazaksha et" is served on a wide dish (tobac), which is designed for several guests. After eating the main dish, it is customary to serve broth where the meat and dough was cooked (sorpa). Personally, I like "kazaksha et" from horse meat with the obligatory addition of kazy and boiled potatoes, with a snack in the form of salad from fresh tomatoes and cucumbers dressed with vegetable oil.
Manty in Kazakhstan is a stuffing from meat wrapped in dough and steamed, in a special pan - mantavarka. The stuffing consists of minced meat or finely chopped meat with onions and seasonings, sometimes with the addition of finely chopped potatoes or pumpkin. The dish is often served with a sauce of tomatoes or simply with sour cream. My favorite version of the manty is a manty of beef-ram's stuffing with the addition of pumpkin and onions, in my opinion such manty are juicier, while I prefer to pour ready meals with kefir or sour cream.
Kuyrdak roasted in kazan (special cauldron) lamb’s by-products with onions, mainly liver, kidneys, heart and lungs. Also we use beef’s and horse’s by-products for cooking kuyrdak. In the original recipe, potatoes are not used, but for me kuyrdak with the addition of young potatoes is more delicious. As the rules kuyrdak prepare during the chop up of a slaughtered animal, due to the simplicity of cooking this dish, it is usually ready at the time of finishing carving, performing as food, to quickly quench hunger after slaughtering.
Pilaf is one of the most popular dishes in Central Asia, the most delicious pilaf I have eaten in Uzbekistan, there are many different ways to prepare it, although in our city there are several establishments where you will not be disappointed by the pilaf served there. There are many recipes for cooking pilaf, but we usually have pilaf as stewed meat with rice and carrots, with the addition of spices and other additional ingredients such as raisins, peas, etc. If you order a pilaf, be sure to order a salad auchuchuk, it is perfect for this dish.
The syrne is similar in composition and method of preparation to the kuyrdak dish, although it is not the by-products, but slightly marinated meat, that are used for syrne. There is also an option for cooking this dish with the addition of vegetables. It is believed that earlier, when there were no refrigerators, Kazakhs slaughtered lamb and immediately cooked all the meat in a large cauldron, after which they invited neighbors. At the slaughter of lamb neighbors were also invited to the syrne. So the Kazakhs ate constantly freshly prepared meat.
Shish kebab is a dish of marinated lamb chopped, skewered on skewers and fried on charcoal in a brazier. Also, there are varieties of shish kebabs from other types of meat, poultry, fish and even mushrooms and vegetables. Shish kebab is not exactly a Central Asian dish, rather a Caucasian one, but there is one especially why it is worthwhile to try the shish kebab in Almaty. We cooked shish kebab on charcoal saxaul, cooking of shish kebab on this wood gives it a special aroma and taste, which I did not have to try anywhere else.
Lagman is a national dish of Uighurs and Dungans, and as many representatives of these nationalities live in Almaty, I recommend trying this dish in our city. There are a lot of ways to prepare the lagman, it is fried, stewed and even served as a soup. Lagman is made from meat, vegetables and hand-stretched long noodles. Noodles are pulled in a special way: spinning a piece of dough like a baby rope, pull it into a roll of noodles. Of the kinds of lagman found in the menu of our city, I recommend to try, guiru, suyru lagman and lagman as homemade. If you like spicier, then you can add a special spicy sauce-seasoning lazhzhan.
Shorpa is a meat broth with pieces of large-sliced meat and vegetables. Typically, this is the first dish, although if a large portion can be the main one.
From flour products I can distinguish the traditional Kazakh dish baursak, which is necessarily served during the holidays and festivals and the national dish of the Tatars chak-chak. Baursaks are small donuts prepared from fresh or yeast dough by frying. Served to shorpa or tea. Chak-chak is a traditionally festive dessert made with honey and with the addition of dried fruits and nuts, this is a dessert dish used with tea or coffee.