Kazakh cuisine, its features and history of formation

Kazakh cuisine, its features and history of formation

The kitchen of any people, like nothing else, reflects itculture, history and traditions. Great influence on the gastronomic preferences of this or that nation is exerted by its geographical location. Kazakh cuisine is rightfully considered one of the youngest cuisines in Russia, since it was finally formed only at the turn of the 19th and 20th centuries with the end of the transition of the Kazakh people to a settled way of life. Kazakhs have long been one of the neighbors closest to the Russian state, many citizens of Kazakhstan live in our country.

Kazakh cuisine is represented mainly by dishesfrom meat and flour. The main daily menu includes beshbarmak, shurpa, kazy, boorsak, koumiss. The traditional drinks of Kazakhs have always been mare (koumiss), cow (ayran) and camel (shubat) milk.

Beshbarmak - a combination of large pieces of boiledmeat (horse meat, or mutton), dough and spices. In translation into Russian, the name of this dish means "five fingers". Talk about the origin of this name, I think, it makes no sense. Beshbarmak it is accepted to eat hands! A great role in the life of the Kazakh people is assigned to the family. It has a clear subordination. An elderly guest of honor during a meal usually receives a shin and pelvic bones, an unmarried young girl is assigned a cervical vertebra, a brisket or son is given the brisket bone. The most honorable guest is treated with a mutton head cooked according to a special recipe, divided according to the old local custom. As a supplement to the meal, as a rule, cakes of various shapes are served (it depends on the dishes in which the flat cake was baked).

Shurpa - brewed broth from meat from the Uzbeks with the addition of vegetables, herbs and spices. Served this dish is usually in a large bowl at the end of the meal, followed by tea and sweets.

Kazakh cuisine is also represented by sausages,which are prepared from different types of meat and according to different recipes by the way of smoking, boiling, etc. The most popular types of sausages are: kazy, card, shuzhuke.

Usually dinner or dinner in the Kazakh familyends with tea with sweets. On the table can be served: boorsak (made from dough and fried in boiling oil balls), irimshik (a special kind of cottage cheese or something in between cheese and cheese), raisins and kurt (dried cottage cheese).

Dishes of Kazakh cuisine differ, as a rule, by a large abundance of meat. The most commonly used is horse meat and lamb. Pork does not use Kazakhs for food, as it is prohibited by their religion.

One of the distinguishing features of the Kazakh peopleis his hospitality. Even in ancient times guests were greeted with koumiss and boorsak, they were given the most honorable place at the table (dastarkhan). As already noted, the KazakhNational cuisinewas formed quite recently, but the existence of the nation itself has been growing for more than a hundred years.

Now, perhaps, there is almost nowhere to gothe opportunity to try this Kazakh shurpa with a cake baked in a tandyr oven. Yes, and on the table of modern citizens of Kazakhstan, it is more often possible to meet dishes that came to the country from the nearest neighbors, rather than national ones, recipes of which were passed down from generation to generation. Over time, traditional Kazakh cuisine, of course, underwent significant changes. Today Russians, Uzbeks, Tatars, Chuvashes, Ukrainians, Koreans, etc. gather for a friendly dastarkhan. All these peoples for a period of centuries have peacefully existed alongside the Kazakhs, exerting a direct influence on their way of life, everyday life, and cooking. Therefore, it is perfectly justified to say that modern Kazakh cuisine is very multinational.



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