Kuyrdak From Kazakhstan Recipes
KUYRDAK FROM KAZAKHSTAN
This is the national dish of Kazakhstan. The yogurt is only used during the short time that it is available. This is a reduced version of the recipe, normally a whole cow is used. It is cooked in a huge pot over an open fire.
Provided by Boonlong
Categories Stew
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cut meat into serving sized pieces and fry with chopped onions. Make balls with bread dough. Add broth, bread dough, spice mix, chopped tomatoes, and bay leaves. Bring to a boil, then stew about an hour or until tender.
- Meanwhile, fry garlic and spring onions until golden, then add all other sauce ingredients except yogurt and fry another minute or so. Set aside.
- When ready to serve Kuyrdak, add yogurt to sauce and stir well. Remove bay leaves, spoon meat onto a bed of rice and serve sauce on the side, as people will prefer different amounts.
- Variation: Skip the yogurt and oil. Do not cook greens, just sprinkle them over the Kuyrdak. This is how it is served when yogurt is not available.
Nutrition Facts : Calories 1605.8, Fat 164.2, SaturatedFat 56.9, Cholesterol 176.7, Sodium 399.4, Carbohydrate 15.4, Fiber 3.1, Sugar 8.5, Protein 18.8
KOOMIS, FERMENTED HORSE MILK FROM KAZAKHSTAN
I am including this as a curiosity. Even most Kazakhs don't drink this very much any more, little wonder. It has to be the most awful alcoholic beverage on the face of the Earth. Still, if you're a glutton for punishment, desperate for a totally new experience or looking for a new way to prove your machismo, then give it a try. It is also found in Mongolia.
Provided by Boonlong
Categories Beverages
Time 20m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Pour milk into a goat-skin bag. Add horse fat and fermenting agent. Leave in at room temperature, stirring once a day, for six weeks.
- Serve chilled. Better yet, don't serve it.
Nutrition Facts : Calories 446.6, Fat 31.7, SaturatedFat 18.2, Cholesterol 86.4, Sodium 253.5, Carbohydrate 24.1, Protein 17
MANTY SOUP FROM KAZAKHSTAN AND UZBEKISTAN
Make and share this Manty Soup from Kazakhstan and Uzbekistan recipe from Food.com.
Provided by Boonlong
Categories Southwest Asia (middle East)
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Make manty as in the "Manty" recipe, but make them half the size, and do not cook them.
- Place peas, rice, salt, and pepper in a pot. Boil, and simmer 30 minutes. Fry onions until golden. Add tomato, tomato paste, manty, potato cubes, cover with water, and simmer 45 minutes or until potato is tender.
- Add this to the bean and rice mixture. Then add 2 cups water, dill and yogurt. Stir until hot but not boiling. Check for seasonings and serve. Technically, Uzbek manty would omit the bay leaves.
Nutrition Facts : Calories 1014.4, Fat 57, SaturatedFat 16.7, Cholesterol 90.9, Sodium 814.6, Carbohydrate 92.5, Fiber 7.8, Sugar 13.1, Protein 33
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