Zhanyshpa From Kazakhstan Recipes

ZHANYSHPA FROM KAZAKHSTAN

Zhanyshpa from Kazakhstan image

Make and share this Zhanyshpa from Kazakhstan recipe from Food.com.

Provided by Boonlong

Categories Dessert

Time 15m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

1 cup millet flour
3 tablespoons melted butter
2 tablespoons sugar
3 tablespoons sour cream

Steps:

Mix well, serve in tea cups.

Nutrition Facts : Calories 221.7, Fat 11.1, SaturatedFat 6.7, Cholesterol 26.9, Sodium 67.6, Carbohydrate 28.5, Fiber 3.7, Sugar 6.4, Protein 4.5

ZHENT FROM KAZAKHSTAN

Zhent from Kazakhstan image

Make and share this Zhent from Kazakhstan recipe from Food.com.

Provided by Boonlong

Categories Dessert

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

5 cups millet flour
4 cups curds
2 cups sugar
3 tablespoons raisins
2 cups melted butter

Steps:

Mix all ingredients, form into a square, place in refrigerator for 2 hours.

Nutrition Facts : Calories 1834.5, Fat 99.4, SaturatedFat 61.6, Cholesterol 259, Sodium 1067.1, Carbohydrate 217.5, Fiber 18.6, Sugar 105.3, Protein 34.2

SPICE MIX FOR KAZAKH AND UZBEK RECIPES

Spice Mix for Kazakh and Uzbek Recipes image

I spent two months in Kazakhstan living with an Uzbek family. Following are some of the recipes I picked up there. I wasn't always sure what spices were being used, so I'm using this Afghan spice mix which is pretty close to what they used.

Provided by Boonlong

Categories Southwest Asia (middle East)

Time 10m

Yield 10 serving(s)

Number Of Ingredients 5

Ingredients

1 tablespoon ground cinnamon
1 tablespoon ground cloves
2 tablespoons ground cumin
1/2 tablespoon ground cardamom
1/2 tablespoon ground nutmeg

Steps:

Mix well and store in an air-tight container.

Nutrition Facts : Calories 11.1, Fat 0.6, SaturatedFat 0.1, Sodium 3.9, Carbohydrate 1.8, Fiber 0.9, Sugar 0.1, Protein 0.3

MANTY FROM KAZAKHSTAN

Manty from Kazakhstan image

Manty all over Central Asia. This is the Kazakh verson, though the yogurt is only used part of the year when it is available.

Provided by Boonlong

Categories Meat

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 lb ground lamb or 1 lb beef
4 large onions
1/2 cup vegetable oil
salt
pepper
1/3 cup water
2 -3 laurel leaves
3 -5 peppercorns
1 teaspoon mixed spice, for kazakh and uzbek recipies (see recipe of that name)
1/2 lb flour
1 teaspoon salt
1 cup water
1 cup yogurt or 1 cup sour cream
1 garlic clove, finely grated
1 teaspoon crushed dried mint

Steps:

Place bay leaves and peppercorns in just over 1/3 cup water and boil breifly. Remove leaves and peppercorns, set aside.
Slowly fry onions until golden. Half way through the cooking, add spice mix, salt, and pepper. Remove from heat.
In a bowl, mix ground meat, onion mixture, and the boiled water. Set aside.
Mix dough ingredients and kneed well. Shape dough into balls the size of walnuts. Flatten these, and add 1 tablespoon of the meat mixture. Fold dough around the meat to form triangles. Normally, these are steamed, but if you prefer to bake them, add oil or butter to the dough.
While they are cooking, mix the yogurt with grated garlic and crushed mint, stir well. When manty are ready, place them on a serving platter and cover them with the yogurt sauce. Serve hot.

Nutrition Facts : Calories 866.8, Fat 56.5, SaturatedFat 16.5, Cholesterol 90.9, Sodium 686.6, Carbohydrate 60.5, Fiber 4.2, Sugar 9.4, Protein 28.5

MANTY SOUP FROM KAZAKHSTAN AND UZBEKISTAN

Manty Soup from Kazakhstan and Uzbekistan image

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

Ingredients

1 lb ground lamb or 1 lb beef
4 large onions
1/2 cup vegetable oil
salt
pepper
1/3 cup water
2 -3 laurel leaves
3 -5 peppercorns
1 teaspoon mixed spice, for kazkah and uzbek recipes from recipe of the same name
1/2 lb flour
1 teaspoon salt
1 cup water
1/2 cup black-eyed peas
water
salt or pepper
1/3 cup rice
1 potato, cubed
1 large onion
1 large chopped tomato
1 tablespoon tomato paste
dill
1 cup yogurt

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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