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Kazakhstan (Kazakh Recipes)

World Cuisine Recipes


Kespe (Noodles) a la Kazakh
Servings: 4
30 g beef or mutton (brisket)
64 g vegetable oil
120 g onion
3 g garlic
1 g ground red pepper
240 g wheat flour
6 eggs
50 g water
1 g salt
Cooking Instructions:
Prepare thick dough and let it sit for 30 to 40 minutes. Roll out the dough into small sheets 1.5 mm thick, dry them a little, roll them up and slice them into thin strips (noodles). Cut meat into 23 mm cubes, fry in vegetable oil, add salt, pepper and bouillon and cook until done. Boil noodles, then serve them with meat, and sprinkle the mixture with greens.

Fish a la Irtysh
Servings: 4
120 g fish (perch or sheat)
160 g potato
100 g fresh or pickled cucumber
60 g tomato
4 boiled eggs
80 g mayonnaise
Cooking Instructions:
Fillet the fish and fry it lightly on both sides. Then cool and slice it. Chop cucumbers and potatoes and mix with fish and mayonnaise. Arrange the salad in a pyramid and decorate with slices offish, tomatoes and eggs. Pour mayonnaise on top.

Kazakhstan Salad
Servings: 4
96 g beef (shoulder) or 90 g mutton (ham or shoulder)
4 eggs
20 g milk
10 g butter or margarine
60 g potato
40 g pickled cucumber
40 g carrot
20 g canned peas
Cooking Instructions:
Slice boiled meat, potatoes, carrots and cucumbers; sprinkle with salt and pepper; mix it all together and add 40 g sour cream. Serve on a plate, decorating with peas, slices of meat and greens or pickled vegetables.

Pumpkin Samsa
Servings: 4
300 g wheat flour
140 g water
2 g salt
400 g pumpkin
80 g fat of sheep's tail
100 g onion
10 g ground pepper
Cooking Instructions:
Cut pumpkin and fat into small cubes, add some chopped onion, salt and pepper, and mix everything. Bake for 25 to 30 minutes at a temperature of 200-220 degrees Centigrade. The pumpkin samsa can be served hot or cold.
Kuyrdak from Kazakhstan

1 1/2 lbs beef
3 onion
2 tomato
1/4 cup vegetable oil
2 bay leaf
2 cups broth
1 1/2 teaspoons mixed spice
1 lb bread dough
For Sauce:
2 bunches spring onion
1 bunch fresh parsley, chopped
1/4 cup fresh basil, chopped
1/2 cup fresh dill, chopped
1 garlic clove, crushed
1/2 cup vegetable oil
1 cup yogurt
Cooking Instructions:
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.

For dough:
3 pialas Flour
10 g Yeasts
0.6 piala Water
0.7 piala Milk
2 Eggs
30 g Margarine
1 t Salt
1 T Sugar
For frying:
1-2 pialas Oil
Cooking Instructions:
Adding all ingredients leavened dough is made. Of ready dough plaits are made which are cut in pieces 3- 3.5 cm each; they are left for 15-20 minutes, then fried in heated fat.
Beef Soup
3 beef soup bones
2T olive oil
1 16 oz jar of sauerkraut, rinsed and drained
1 chopped onion
2 large baking potatoes, peeled and cubed
1 T hot chile sauce
Salt to taste
1/4 cup sour cream
Cooking Instructions:
Heat 1T oil in a large skillet, saute sauerkraut for a few minutes, then add enough water to cover, place lid on pan and simmer over low heat for 30 minutes. Drain and set aside. Heat remaining oil in a small skillet and saute onion until tender. Place soup bones in stock pot, cover them completely with water. Bring to boil and cook uncovered for about 1 hour. Remove bones to cool. Add potatoes and boil another 15 minutes. Stir in sauerkraut, onions and meat from bones. Season with chili sauce and salt to taste. Simmer at low heat for 15 minutes. Serve with dollop of sour cream.
Kazakh Rice

1 ½ c Rice
⅓ c Slivered Almonds
2 Garlic cloves, minced
1 Med. Onion, chopped
½ c Dates, pitted, chopped
⅓ c Prunes, pitted, chopped
3 Dried Apricots, chopped
1 T Salt
1 c Lamb, finely ground, cooked
1 t Vegetable oil
Cooking Instructions:
Mix the lamb, almonds, fruits, onion, salt, and garlic in a large bowl. Cook the rice until almost done. Be sure to add the oil to the rice as it cooks. Do not drain! Add the lamb mixture and finish cooking the rice. Serve as a side dish or as main course. This is an easy dish that is a palate pleaser.
Gutap-Kazakh Fritters
3 tbl dill, fresh chopped fine
3 tbl parsley, fresh chopped fine
1 tbl minced garlic
9 tbl scallions, chopped fine
1 tbl black pepper, fresh ground
8 tbl butter
1 ½ tsp salt
1 ½ cup all purpose flour
½ tsp salt
4 tbl butter, soft
2/3 cup warm water
1 tsp cider vinegar
1/4 cup sour cream
2 tbl butter
½ tsp flour
6 tbl finely minced onion
½ tsp salt
1 tsp black pepper, fresh ground
1 tbl lemon or lime juice
Cooking Instructions:
Dough: Place flour into deep mixing bowl, make hollow in center and add water, salt and 2 T of butter. Stir slowly until well mixed and water is total absorbed. Beat vigorously with a large spoon until firm, stiff dough is formed. Gather dough into a ball. Place ball on a floured surface and roll out into a rectangle (16"x18"). Brush dough with remaining butter, fold into quarters, then roll out as thin as possible. Cut into 2" squares, approximately 48.
   Filling: Combine salt, pepper, scallions, garlic, parsley and dill. Cut the butter into tiny bits and chill until dough is ready. Please a teaspoon of filling mis into center of each dough square, add a piece of butter to each. Draw up corners and pinch firmly together to seal the filling into the dough. Heat oil in a deep pot to 375 degrees (F). Drop 4-6 filled squares in and cook for 4 minutes. Remove from oil, drain and serve warm.
   Sauce: Melt butter, add onion, salt, pepper and vinegar. Cook for 4 minutes, add remaining ingredients (except lemon/lime juice) and continue cooking, stirring constantly until it thickens. Remove from heat, add lemon juice and serve over cooked fritters.
Kazahk Lamb Dumplings

3/4 lb lamb, finely ground
2 tbl salt
1 egg
1 qt peanut oil
3 tbl butter
1/4 cup parsley, chopped fine
2 tbl cilantro, chopped fine
1 clove minced garlic
3 tbl cold boiled rice
1 tsp salt
3 eggs
1 cup cold water
4 cups all purpose flour
Cooking Instructions:
Dough: Combine flour and salt in large mixing bowl , make well in center, add eggs and water. Mix with hands until thoroughly mixed. Gather dough into compact ball. Place ball on lightly floured surface and press flat. Knead dough by folding from end to end and flattening with the heel of your hand. Sprinkle dough with extra flour if needed. Knead for about 15 minutes or until dough is smooth and elastic in texture. Shape into ball, wrap loosely in waxed paper or place in a bowl covered with a towel. Allow to stand for 1-3 hours.
   Filling: Melt butter in large skillet. Add 1 T of peanut oil and mix well over high heat. Add ground lamb and garlic. Brown well, breaking up any clumps that may form. Transfer to a mixing bowl, add parsley, cilantro, salt and rice. Mix thoroughly and allow to cool to room temperature.
   Dumplings: Roll dough on a floured surface until approximately 1/8" thick then stretch until paper thin. Use cookie cutter or glass to cut into 3" circles (about 72). In center of each circle place 1 t of lamb filling. Fold circles in half, use a fork to press the edge of each dumpling and seal them. Lightly beat the egg, brush edges of seal of dumpling. Heat peanut oil in deep fryer until 375 degrees (F). Deep fry dumplings 2-3 minutes or until evenly browned. Drain well, serve over rice or with soup.
Salad Shalgam
500 g Radishes
125 g Sweet Bullarian pepper
2 Carrots
1.5 Onions
50 g Dzhusai (a vegetable crop)
1 Garlic
75 g of seasoning for the salad
Cooking Instructions:
Salt and Spice to taste. Peeled radishes and carrots are cut in thin strips and rubbed with salt. Then sweet Bulzarian pepper, onions and garlic are cut, dzhusai is blanched. All vegetables are mixed, salted, peppered, the seasoning is added and the salad is decorated with slices of sweet Bulgarian pepper, radishes and greens.
   Seasoning for the salad: 2 table- spoons of oil, 2 table-spoons of 3% vinegar, sugar, ground cayenne and salt to taste. Salt sugar and ground cayenne are mixed with vinegar, oil is poured in; all this is mixed and used to season the salad.
Sorpa with Rice

600 g of Mutton
100 g of Fat of tail
1 Onion
0.5 piala Rice
4 T Katyk
2 T Dill
0.5 t Salt
2-3 Laurel leaves
Cooking Instructions:
Mutton is washed, cut in pieces 30- 45 g each; if there are bones they are chopped up. All this is put in a pan, covered with cold water; when boiling begins scum is removed and boiling is continued for 30-45 minutes. Then washed rice is added and boiled for about 30 minutes. At the end of boiling finely cut and slightly fried fat of tail, chopped onion, laurel leaves and salt are added. Serving the table one puts meat in soup-plates or kese, fills them with broth, adds katyk and strews all this with greens.

For broth:
1 kg of Mutton or Beef with bones
2 Onions
25 g of fat to fry Onions
salt, spice and greens to taste
For salma:
A piala of Flour
50 g of Water or Broth
2 eggs
A pinch of salt
Cooking Instructions:
Dough is made of flour, eggs and salted water, rolled thinly and cut in small squares about 20 cm each called salma. They are boiled in broth, then cut onion is added. Salma is seasoned with salt and laurel leaf. Being served it is strewed with greens.
Zhent the Kazakh Chocolate

5 pialas of Millet
4 pialas of Irimshik
2 pialas of Sugar
3 T Raisins
Cooking Instructions:
2 pialas of Butter. Millet and irimshik are pound in a mortar. The mass obtained is mixed with sugar and raisins, butter is added and all this is cooled to thickening. The ready zhent is cut with a sharp heated knife.
Kazakh Tea (Chai)

6 c water
6 tsp loose black tea
6 cardamon pods
1 ½ ts fennel seeds
3 cups milk
Sugar or honey to taste
Cooking Instructions:
Combine water, tea, cardamon and fennel seeds into large sauce pan and simmer over low heat for 3 minutes. Add milk and simmer addition 2 minutes. Strain tea into cups, add sugar or honey taste.

6 oz Walnuts, shelled, crushed
1 1/2 tbsp Sugar
1 1/2 tbsp Butter, unsalted, softened
Dough 1 1/2 cup All purpose flour
1/2 tsp Salt
2/3 cup Lukewarm water
4 tbsp Butter, unsalted, softened
4 tbsp Confectioner's sugar
2 cup Vegetable oil
Cooking Instructions:
Filling: toss walnuts, butter, & sugar. Set aside at room temperature. Dough: put flour in a large mixing bowl. Make a well in the middle pour the water into the well, add salt, & ½ of the butter. Stir the flour into the flour mix slowly until absorbed. At this point, beat the mixture firmly until a good firm dough is made. Make the dough a ball. On floured surface, roll the ball out into a retangle approx. 18" x 16". Brush the dough with the remaining butter and fold into quarters. Roll it out again as thinnly as you can. Cut dough into a rectangle 18" x 16" then cut the dough into 2" squares. Place a teaspoon of walnut filling into the center of each square then draw up the 4 corners to the middle. Pinch the corners together to seal. Heat oil in a deep pot or a fry-well to 375 E F. Drop in 8-10 fritters at a time and fry them for 3 mins. Then remove to draining rack. Sprinkle with the confectioner"s sugar and serve.
Kazakh Pilaf
600 g lamb
3 tb fat
4 ea onion
5 ea carrot
1 c dried apricots
1 c rice1
1/2 c water
Cooking Instructions:
Slice onion and put it on the bottom of a well-heated cauldron and fry until light golden. Slice meat and fry with onion. Add juliienned carrot, salt, pepper and stew. Wash rice under running water and put evenly on meat layer (1 cup rice - 1 1/2 cup water). Bring to boil, making holes to let air get out. Put finely chopped dried apricots, cover and cook, not stirring, on low heat for an hour. Take off from the heat, cover warm and leave for 15 minutes. Stir carefully and serve on a large dish.
Kazakh lemon chicken
1 tbsp Olive oil
2 ea Whole chickens (3-lbs ea)
2 tsp Ground ginger
1 tsp Paprika
3 ea Cloves garlic minced
1 ea Large onion chopped
1/4 tsp Saffron
1/2 tsp Nutmeg
2 tsp Salt
2 tbsp Black pepper Fresh grnd
2 cup Chicken stock
1 cup Green olives chopped
4 tbsp Lemon
Cooking Instructions:
Heat olive oil in a roasting pan and place chickens, breast down in the pan. Combine ginger, paprika, garlic, onion, saffrom, salt & pepper in a bowl. Rub this mixture onto the chickens and season to taste with add enough water to cover chickens halfway. Cook on high heat until boiling. Remove pan from heat and place in 400F. Oven. Bake, uncovered, for 30 mins. Turn chickens & continue baking until tender & golden brown, approx. 25 mins. Move chickens to serving platter. Place pan on stove top & bring the chicken juices to a boil. Add olives and lemon rind. Reduce heat to low & simmer 5 minutes. Spoon sauce over chickens & serve.
Chrov plav

1 cup Rice uncooked
1/4 cup Chopped almonds
2 tbsp Currants
2 tbsp Raisins
6 each Prunes dried, pitted, & coarsely chopped
3 tbsp Dates chopped
4 tbsp Butter
1/4 cup Apricots, dried, pitted & cut into strips ¼"x1"
1 tbsp Honey
2 cup Cold water
Cooking Instructions:
Soak, dates, currants, & prunes in a bowl of warm water for 15 minutes. Then remove them, pat dry, and mix with the other dried fruits. Mel the butter in a large, heavy skillet over high heat. Add the fruit mixture and the almonds. Reduce the heat to low and stir for 4 minutes, stir in the honey, rice, and water. Raise heat to high and bring to a boil. Reduce heat to low, cover and simmer for 25 minutes. Serve hot.
Sabzi piez

3 tbsp Butter
1/2 tbsp Salt
1/4 tbsp Red pepper flakes
1/3 cup Chopped scallions
1 each Onion cut into thin rings
2 1/4 cup Carrots, Julienned
1 each Tomato, peeled, seeded chopped
1 tbsp Cider vinegar
tbsp Cilantro freshly chopped
Cooking Instructions:
Melt the butter in a large, heavy skillet over high heat. Fry the onion rings for 8 minutes, add the tomato, pepper, vinegar, & cilantro. Barely cover the carrots with water and bring to a boil. Reduce heat to simmer and do so for 10 minutes. Drain and add to the onion mixture. Sprinkle with the scallions and serve at once.

World Cuisine Recipes


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