Bread  Soup   Rice   Fritters   Lamb Dumplings   Radishes   
Mutton   Beef   Chocolate   Tea   Dessert

Baursaks

Source: http://www.kz/eng/cooking/mms.html

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

1 piala=250 grams

for frying:
1-2 pialas Oil.

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

source: http://soup.allrecipes.com/az/KzkhBfSp.asp

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

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

Source: http://www.recipesource.com/fgv/rice/04/rec0406.html

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

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 (appetizer)

Filling:
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

Dough:
1 ½ cup all purpose flour
½ tsp salt
4 tbl butter, soft
2/3 cup warm water

Sauce:
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

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 (main dish)

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

Dough:
1 tsp salt
3 eggs
1 cup cold water
4 cups all purpose flour

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” (Made of Radishes)

Source: http://www.kz/eng/cooking/cda.html

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

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

Source: http://www.kz/eng/cooking/fcd.html

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

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.

Salma

Source: http://www.kz/eng/cooking/fcd.html

For broth:
1 kg of Mutton or Beef with bones
2 Onions
Carrot
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.

Dough is made of flour, eggs and salted water like for noodles, 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

Source: http://www.kz/eng/cooking/dmmg.html

5 pialas of Millet
4 pialas of Irimshik
2 pialas of Sugar
3 T Raisins

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 Chai (tea)

 

6 c water
6 tsp loose black tea
6 cardamon pods
1 ½ ts fennel seeds
3 cups milk
sugar or honey to taste

Directions: 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.

 

Samsa (dessert)

FILLING

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

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.