The first on the list will be Ayran! Ayran - aka kefir, aka sour milk, prepared in a special way, is known not only among us, but also among many other nations. Nomadic peoples are considered the discoverers of ayran, because on long hikes we needed a drink that we could not only drink, but also eat. That is why real Turkic ayran is very thick, compared to ayrans of other nations! Ayran is now easy to buy ready-made, it has many varieties in terms of calorie content and fat content - so there is a lot of choice. But if you want to prepare ayran at home, for example in large quantities, here is a simple recipe - 1 liter of milk cooled after boiling, add 100 grams of starter (kefir) and pour into a glass (porcelain, ceramic) container and leave for about 10 hours until fully ripe .

Useful properties of ayran:

• Perfectly quenches thirst
• Suppresses putrefactive intestinal microflora
• Stimulates the secretory function of the intestines and stomach
• Enriches tissues and organs with oxygen, increasing blood flow to the lungs
• Lowers blood cholesterol
• Normalizes blood pressure
• Promotes weight loss
• Normalizes water-salt balance

Katyk is a fermented milk product made from thick, chilled milk. I emphasize the word “thick” because you cannot skim the cream from it, which is possible when preparing ayran. So, preparation - take 1 liter of chilled baked milk and mix 100 grams. starter cultures (kefir). Milk must be melted. That is, milk should not be brought to a boil, but must be stirred frequently. During this cooking, milk loses about 30% of water and has a denser consistency, which will be visible in the finished katyk; there will be no sediment in the form of whey. Afterwards, the container in which the katyk is prepared (usually a glass jar) is well wrapped in a blanket and left warm for 6-8 hours. It is imperative that the place where the katyk is fermented is not subject to movement or, especially, shaking. A real katyk does not work out the first time, like ayran, and not even on the second day. But that’s exactly the beauty of this product! On the second day, everything is repeated, but instead of kefir, it is fermented with yesterday's katyk. That is, a new katyk is made with 100 grams. old katyk. After only 3 starters, you will feel the taste of REAL katyk and experience its full properties! It is thick, smooth and very tasty, and is also easily absorbed by the body and has high biological value! The beneficial properties of the drink are associated with its ferment. That's why you can't get it the first time. The starter contains a combination of Bulgarian bacillus and lactic acid streptococci.

Beneficial features:

• Perfectly quenches thirst
• Restores the necessary balance of intestinal microflora
• Suppresses the development of putrefactive bacteria
• Has a general strengthening effect
• Tones
• Rejuvenates - it is believed that our ancestors were so long-lived thanks to katyk. Remember, until the tenth generation our atalar and apalar could see their grandchildren
• Rich in minerals such as calcium, silicon, iron, phosphorus, zinc, copper
• Rich in vitamins A, E, D, group B

Kymyz (kumys) is mare's milk prepared in a special way or, in another way, white wine of the Kazakhs! Cooking kumys correctly is not easy and is not done as simply as ayran and katyk. If you are interested and you have a real mare in the basement of your apartment, unfortunately you are in the wrong place - I don’t know how to cook it. You can buy kumis - you can buy it not only in the store, but also at the bazaar from hand. Of course, it’s not cheap: 1 liter 500 tenge, but it’s worth it! To be honest, I would like to see how to prepare it correctly, because it is very useful! While reading a book about the development of the greatest physician of Central Asia, Abu Ali ibn Sina, I came across a real story about how he cured one khan simply by prescribing him kumis. He discovered that the khan had kidney stones that were not yet fully mature. He called them kidney sand. It turns out that if you just drink kumiss, you can avoid the fate of all patients with this disease, that is, surgery to remove kidney stones. This is also written about in his world-famous book “The Canon of Medical Science”. Then for the first time I was surprised by such strong properties of the drink.

Later I learned that both Herodotus and Marco Polo wrote about the amazing properties of kumiss and in the chronicles of the kings of the Russian Empire. And about the fact that Anton Chekhov and Leo Tolstoy were treated with it, that kumiss treats tuberculosis and much more that is difficult to compare in just one drink. Reading this, I am simply amazed that we do not appreciate the amazing blessing that is nearby, and we are surprised when we cannot be cured with foreign medicines, when here it is a miracle that heals. You can read more about this in my post about kumiss treatment, where I talk in more detail about kumiss and reviewed a sanatorium where they treat with kumiss.

Kumis has about 40 varieties. This will help you when buying kumiss, just ask the seller what kind of kumiss he is selling you.

Saumal- Only the beginning of souring mare’s milk or when cooled fresh mare’s milk is added to the finished kumiss and the result is soft, unleavened kumiss.
Uyz kymyz- Thick, sour milk from a mare who recently gave birth
Bal kymyz- When honey, sugar or other sweets are added to the finished kymyz
Kunan kymyz- When kumys is prepared (fermented/soured) 3 days
Donen kymyz- When kumis takes 4 days to prepare
Besti kymyz- When kumiss is prepared for 5 days
Asau kymyz- When kumiss is prepared for more than 5 days
Tunemel kymyz- When kumis takes 2 days to prepare. that is, the boiled mare's milk is poured into a thick container, then placed in a special torso and only on the second day opened to stir it.
Zhuas kymyz- Slowly sour kymyz or when a little saumal is added to the finished kymyz
Kysyrdyn kymyzy- When milk is taken from a nursing mare. This is a very soft kuma and has much more healing properties.
Korabaly kymyz- When mare's milk is added to a large container every day and collected there for several days.
Sary kymyz- Kumis collected in July. Kumis turns out a little yellowish and does not taste so sour.
Sirge zhiyar kymyz- Kumis collected when the mare stops feeding her child

Kumis

Beneficial features:

• Perfectly quenches thirst
• Treats tuberculosis
• Eliminates hangover syndrome
• and treats many diseases related to the digestive organs
• Increases hemoglobin
• Has a beneficial effect on the nervous system
• Slows down the development of cancer
• Rejuvenates, etc.

Shubat

Shubat is camel milk prepared in a special way. Shubat is both a drink and a food. This is due to the fact that camel milk is much thicker than mare milk. Camel milk also has many healing properties, it can also be treated like kumis, and there are also sanatoriums that specialize in shubat treatment. It’s just not as popular as kumiss due to its specific taste, which not everyone may like. I wrote a more detailed post about shubat therapy, which proves that shubat is healthier than the milk of cows, goats, and... even mare. Our scientists are doing amazing research, but unfortunately in France, and the Soviet elite took baths from shubat. Since the time of Napoleon, Europe has known the healing properties of shubat, which their elite doctors advise their elite patients to treat! So I advise you to read it. By the way, I saw that they sell it in stores! But I’ll still write about its preparation. Compared to kumis, preparing shubat is simpler. That is, just like in ayran, take 1 liter of milk, ferment 100 grams of sourdough, close it tightly and leave for a day until completely cooked. There is no need to shake, stir, etc. You will only need to stir when serving. In fact, we can talk about shubat for a very long time, but since the topic of the post is soft drinks, I will say the most important thing on the topic - camel milk greatly saved travelers in the desert. And even the word here is not able to convey the thirst-quenching properties of shubat!

The camel was also a means of transportation, food and thirst quenching. And in the terrible heat, he helped cope with the exhaustion of the body, since there is no water in the desert, and killed terrible infections, because in the heat they develop more easily and can actually kill. Also, this drink can literally raise a dying person to his feet, there is also information that shubat cures cancer! This is one of the most powerful medicines that nature has come up with and which, despite all its development, still cannot be compared with any pharmaceutical products! If you want to be healthy and not get sick, drink shubat!

Beneficial features:

• Perfectly quenches thirst
• Treats stomach ulcers, asthma, tuberculosis
• Normalizes the functioning of the pancreas, intestines, liver
• Strengthens the nervous system, increases the body's resistance to infectious diseases
• Treats vitamin deficiency, gastritis, anemia
• Treats diabetes mellitus (in camel milk, when it sours, casein protein breaks down into fragments, which is similar in chemical composition to insulin)
• Helps with poisoning, and also strengthens with debilitating chronic diseases

Shalap

The technology for preparing shalapa is very simple - add 1/1 of clean water from a spring to ayran or shubat and the shalap is ready. If ayran or shubat is very sour, add not 1/1, but 1/1.5 cool water. Of course, it’s possible not with spring water, but simply purified, but most importantly cold! At the moment, some are experimenting with adding Pepsi, cola or other carbonated drinks to ayran, which I certainly do not recommend - carbonated chemistry, it is carbonated chemistry no matter how you brand it in your brain. There is another recipe for making chalapa. There, for example, for 1 liter of ayran, add ice (about half a liter) and salt to taste. They say it tastes better...and colder.

The beneficial properties are the same as what water is diluted with (ayran, shubat), it’s just more liquid.

Irkit is what kurt is made from. I have never prepared it myself, but from the preparation I can say that first they make a starter from boiled milk, add it to an enamel bowl with raw milk and leave it for several hours until it sours. Then stir it over the fire until completely cooked. That’s it, you can already drink it or make the usual balls for us and then dry it for kurt. Something like this. Although, of course, you can make everything even simpler - grind the kurt in water and drink it!!! Since it is a liquid kurt, the properties of irkit are the same as those of kurt. And most importantly, this drink, just like kurt, perfectly quenches thirst in the sultry steppes of Kazakhstan, which is why our nomadic ancestors loved to take it on trips!

Beneficial features:

• Perfectly quenches thirst
• Suppresses nausea and can be used as an anti-motion sickness remedy
• Normalizes intestinal microflora
• Easily absorbed by the body

Koyirtpak

Koyirtpak is when milk is added to ayran, katyk, kymyz, shubat. That is, if the chalap is diluted with water, then here it is with milk. The drink also turns out to be liquid, but still thicker compared to chalap. Travelers took this drink on the road and while riding horses, the drink mixed well and fermented. But the acid is not felt due to the large amount of milk. If you don’t like very sour drinks, you can simply mix it with milk and the acidity of the drink will go away, but the qualities will remain

The beneficial properties are the same as what milk is diluted with (ayran, katyk, kymyz, shubat), just not so sour

If translated literally, ashigan kozhe is a sour soup. It's easy to prepare too - you can cook and drink it all year round. First, cereals are boiled - rice, pearl barley, millet. Add milk and leaven (ayran, katyk) in equal proportions and place in a warm place for 3-4 hours until sour. Then you put it in the refrigerator and a cold drink or here, most likely, the food is already ready. You can buy it, of course, I haven’t seen it sold in a store, but you can buy it off the hands of apashkas.

Beneficial features:

• Perfectly quenches thirst
• Normalizes intestinal microflora
• Tones

Of course, there are other drinks that can quench your thirst, such as the one that is popular now Tan (Tandem), I did not include it in this list because this national dish has roots in Armenia and is generally a drink of Transcaucasia. But since it is included in the list of fermented milk drinks produced in the Republic of Kazakhstan, I’ll tell you a little about it. In particular, only about its beneficial properties.

Beneficial features:

• Perfectly quenches thirst
• Restores the body's water-salt balance
• Relieves hangover syndrome
• Promotes weight loss
• Normalizes intestinal microflora
• Tones

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Alcohol in the Republic of Kazakhstan - what do Kazakhs drink and what do they avoid?

Despite the “sobriety of traditions,” more than 45% of the population of Kazakhstan drink alcohol at least once a month. According to statistics, 11 liters of alcohol fall per year per resident of the country (which gives it 34th place in the world “bahus” ranking). What do Kazakhs eat and when? Do they have national alcoholic drinks and what is the situation with alcoholism in the Republic of Kazakhstan?

Drinking culture

Despite the ban on alcohol advertising, introduced more than 10 years ago, Kazakhstanis drank and drink - vodka, cognac, brandy, wine, beer... Religious traditions do not influence the secular side of the development of society. Residents of Kazakhstan drive foreign cars, dress in branded clothing, do business, visit foreign resorts, relax in nightclubs and restaurants, smoke hookah and sing karaoke. Why shouldn't they be introduced to the drinking culture?

Kazakhstanis drink both strong and low-alcohol drinks, wine, cocktails, and champagne. The reason for a glass is traditional - a holiday, a wedding, a party. Many establishments in Kazakhstan offer branded alcoholic drinks: cocktails, beer, prepared according to original recipes (for example, the Pivovaroff restaurant in Astana).

Baktybai Bekzatov, historian

“Before the conquest of virgin lands began, our people did not drink. With the appearance in Kazakhstan of representatives of other nationalities of the former USSR, who were, moreover, bearers of different traditions and cultures, the consumption of strong alcohol also arose. Previously, the traditional drinks of the Kazakhs were only tea, kumis, shybat, kymyran...”

The history of Kazakh winemaking began from virgin lands. Generous climatic conditions made it possible to grow grapes.

Wine festival?

Today in the country there are more than 50 enterprises and firms engaged in the production and sale of strong alcoholic beverages, such as the Petropavlovsk and Almaty distilleries, the Semirechye winery, Bacchus-Astana LLP, etc. The main sales market is domestic, about 10 million liters of products are exported.

Many wine companies in Kazakhstan have become national brands. For example, Arba Wine, located in the Karakemer area of ​​Almaty region. The owner of 200 hectares of vineyards is Zeinulla Kakimzhanov, former Minister of State Revenue and head of the Investment Fund of Kazakhstan, who went into winemaking about 10 years ago. Arba Wine plans not only economic indicators, but also the creation of new cultural traditions - a wine festival. The first try took place at a harvest festival in early September 2015, which was attended by more than 400 Almaty residents and residents of other cities of the Republic of Kazakhstan.

Photo: shutterstock

There is a fight!

If culture exists, then there will be lack of culture, say the sages. According to medical and public organizations, in Kazakhstan there is also such a phenomenon as alcoholism. Every 10th Kazakh family has a heavy-drinking relative, and adherents of the addiction are getting younger every year. Experts believe that lifestyle and permissiveness are to blame. Many are sure that it’s all about drinking establishments, which sometimes replace libraries, cinemas, and concert halls for young people.

According to Sofia Evdokimova (president of the public association “Sober Kazakhstani”, vice-president of the International Academy of Sobriety for Central Asia), the root of alcoholism among Kazakhs is the lack of proper propaganda. Residents of the country are not told enough about the dangers of alcohol.

Photo: shutterstock

However, the fight against the “alcohol evil” in the Republic of Kazakhstan is underway. Thus, recently the hours for the sale of alcohol in retail chains have been limited (instead of 08:00-23:00 - 12:00-21:00), and penalties for the sale of alcoholic products to minors and in places not permitted by law have been tightened.

35 liters per year

Beer is considered an international drink. This intoxicating product is included in the gastronomic traditions of many peoples of the world, and beer festivals in Germany and the Czech Republic are included in most cultural and tourist routes in Europe.

Beer is also brewed in Kazakhstan, and since the 19th century! The first brewery appeared in Almaty in 1874, in the Verny fortification (then name of the city). It was built at the expense of Vasily Kuznetsov (Tyukalinsk merchant of the 1st guild). The brewery has not only survived, but is still operational. Today, the Almaty brewery produces several varieties of intoxicating drinks, including the branded “130”, “1874” and non-alcoholic beer “129”.

Photo: shutterstock

Kazakh beer is also produced in Kostanay, Karaganda, South Kazakhstan, Pavlodar regions and Astana. “National varieties include Irbis, Alma-Aty, Tien Shan and Karaganda beer,” says Togzhan Satpayev, the owner of the restaurant. “Shymkent beer is known abroad...”

According to statistics, Kazakhstanis love beer no less than residents of other countries in the world where alcohol is legalized, and drink an average of 35 liters of it per year (by the way, in Russia this figure is 60).

Sobriety vector

It’s hard to believe, but stores in the Birlik rural district of the Akmola region have not sold alcohol for about 10 years. This was the decision of the council of elders of three villages: Arbuzinka, Petrakovka and Krasnaya Polyana, who raised the conditional flags of the fight against bacchus. According to the district akim Ansar Ibaev, the reason for the policy of unconditional sobriety was a “bad story” that happened in 2006, when drunken guys raised their hands against an old woman.

Photo: shutterstock

Not only Kazakhs live in the district, but also Russians, Germans, and Chechens (who, by the way, are the majority). Berlik anti-alcohol traditions are known throughout Kazakhstan, but so far they have not received mass inheritance...

SҮT – MILK

Milk is provided by dairy animals - mares, camels, sheep, goats, cows. Products made from milk are called ak - white.
They don’t pour out the milk or step over it. The wedding caravan is greeted with dairy products; milk poured in front of the fire prevents the spread of fire - all these rituals indicate that dairy dishes occupy a significant place in the Kazakh national cuisine. Since ancient times, Kazakhs have used dairy products for medicinal purposes. The patients were given milk, kumiss, shubat, tosap - a mixture of sheep's milk with May honey.
In a word, milk is the basis of a rich Kazakh dastarkhan.

Kumis is a Kazakh national drink, consumed by the people for several centuries. It is not only nutritious and very healthy, but also personifies the wealth and generosity of the people. There are many ways to prepare kumis related to the customs and traditions of the Kazakhs.
In the spring, freshly milked mare's milk (saumal) is placed in a wineskin made of camel, foal or goat skin, to which a special starter is added. After 2-3 days, the koumiss is ready. Traditionally The first kumiss is served to the guests, who bless the owners of the house. This traditional ritual is called kymyz muryndyk.
Based on preparation methods, quality, and ripening time, koumiss is divided into several types.
Uyz kymyz – thick, fermented kumiss of the first milking.
Bal kymyz is well-whipped kumys with the addition of dried kazy. Compared to other types, it is thicker, has a yellowish color, a subtle sweetish taste, and is easily perceived by the body.
Tai kymyz is one-day fermented kumys.
Kunan kymyz – 2-3 day old, aged, fermented kumys.
Donen kymyz – 3-4 days old, strong kumys.
Besti kymyz – 4-5 day old, fully fermented kumys.
Sary kymyz (yellow) – prepared in the fall. This is a healing, strong kumiss.
Kysyrdyn kymyzy - kumiss from the milk of a barn mare, whipped in winter. Kysyraktyn kymyzy is kumis from a mare of first pregnancy, very high in calories.
Tunemel kymyz is fermented kumiss with the addition of saumal (fresh milk).
Korabaly kymyz is kumiss, which is stored for several days, with the addition of fresh mare’s milk.
Making kumiss requires special attention and special utensils, otherwise kumiss loses its properties. This kind of kumiss is called “ainimal”, “ainigan” or “tatyp ketken”, “tatymal” (with flavor).
Preparing kumis starter is a labor-intensive task. It is prepared in a vessel made from cattle hide, which is smoked with juniper, meadowsweet, birch bark and coated with oil. Large-sized dishes made from skin are called saba, smaller ones are called mes, torsyk. Smoked kazy is put into kumiss and beaten for a long time, this makes it strong and less sour. This kumys is called “Oltirilgen kymyz” - it is of very good quality.
Kumis is a drink, food, medicine, support for the soul.
The utensils for kumys must be separate: kymyz shara (shara - bowl), kymyz ayak (bowl), kymyz ozhau (ladle).
At the end of the milking season, village residents are invited to the last kumiss, who bless the owners. This wonderful folk tradition is called “sirge zhiyar” (last kumys).

Among dairy products, the most valuable after kumis is shubat, which is made from camel milk. Like kumis, shubat is fermented and stored in special containers made of leather, wood or ceramics. Only the shubat is not whipped, but brought to the desired condition by stirring. This is a tasty, fatty and thick drink, in terms of calorie content and healing properties it is not inferior to koumiss. A two- to three-day shubat is considered the best and highest quality.
When you add cow's or sheep's milk to camel milk, you get katyk, and when you add suzbe (thick sour cottage cheese) or kurt, you get ezhigey (tender kurt).
In different regions of Kazakhstan, shubat is called differently: in Central and Western Kazakhstan - shұbat, in Southern Kazakhstan - kymyran, in Eastern Kazakhstan tүye kymyz (camel kumis).

KURT

Kurt is made from cow's or sheep's milk, but the most delicious and fatty is from sheep's milk.
To prepare kurt, sour milk is poured into a wooden barrel (kespek) for several days. Then irkit (curdled sour milk) is poured into a large cauldron, put on fire and stirred continuously until it thickens. After cooling, it is transferred to a clean linen bag to drain excess liquid. The resulting mass is rolled into small balls, which are dried on clean sheets (shypta or ore).
Kazakhs eat only dry kurt, because according to popular belief, if there is undried kurt, it may rain. Kurt is a national, very filling product that can be stored for a long time. As a rule, it is prepared for the winter.

Kurt Kozhe

The ancestors of the Kazakhs called kurt kozhe “winter kumiss”. To prepare this drink, add washed rice or millet to boiling water and add salt to taste. In another bowl, stir 1-2 cups of flour in a small amount of water until smooth. This mass is gradually poured into boiling water with rice or millet. It turns out to be the skin. Kurt is dissolved in cold water and added to the skin. The amount of kurta is taken depending on the amount of water.
The drink is especially tasty with the addition of sheep's milk kurt. Unfortunately, such kurtas are rarely made these days.
Butter and shyzhyk (internal fat greaves) are added to the finished kurt kozhe to taste. Then the dish is prepared, poured into kes and served. Kurt kozhe can be added to the broth. This is a very nutritious drink that restores strength and has healing properties.

This is a type of kurt, red-brown in color, tender, and sour in taste. Nowadays it is rarely done. It is prepared in the same way as kurt. It is served to guests along with sour cream and butter.

Or dried cottage cheese - a dairy product that has occupied its place of honor on dastarkhan for thousands of years. Irimshik, made from sheep or goat milk, has a special taste and does not harden during long-term storage. To prepare irimshik, an enzyme produced by the pancreas of the lamb (rennet) is used, which is stored in salted form specifically for these purposes.
There are two types of irimshik: ak (white) and kyzyl (red). Ak irimshik is prepared from fresh cottage cheese, to which butter is added. It is usually given to young children and elderly people. It is very high in calories, cannot be stored for a long time and is consumed as it is prepared.
Kyzyl irimshik is cooked for a long time until it turns reddish. Then it is transferred to a linen bag and dried in the sun. It is usually prepared in the summer and eaten with butter or sour cream. It is stored for a long time and does not lose its taste.

Sarysu (sary - yellow, su - water) is a yellowish whey remaining after making cottage cheese. Sugar is added to sarysa to taste and boiled until a thick reddish mass is obtained, which is transferred to a flat container to cool. The resulting solid mass is cut into pieces of different shapes. Sarysa is also called “Kazakh chocolate”. Sarysu has laxative properties, so it is consumed in small quantities with tea. Nowadays it is almost never prepared.

Aklak is a white cottage cheese made from sheep's milk. The milk is boiled and allowed to curdle, then removed from the cauldron with a colander, May butter is added and stirred thoroughly. Aklak is given to children, elderly people, as well as people with weakened bodies (belkoterer) and women giving birth “kalzha”. New neighbors are treated to it - “erulik”. Aklak is usually prepared in livestock villages.

Uyz – colostrum, the first milk after lambing. According to Kazakh customs, newborn children and offspring of animals must taste yuz in order to be stronger and more resilient. Those who have not tried colostrum are called “uyzyna zharymagan” (unsaturated with colostrum).
Skin care is prepared from 2-3 days of sweet colostrum. To do this, add rice or millet to it and cook over low heat. Guests are invited to uz kozhe, who after the treat give a bata (blessing) to the hosts.
When the owners milk a lot of colostrum, they boil the meat and serve boiled and chopped intestines seasoned with colostrum along with it in a flat bowl.

UYZQAGANAK

During lambing, shepherds always have a ladle and a buyen (specially dried large intestine used instead of utensils) with them. The shepherds milk the sheep, the colostrum is placed in a buoy, which is tightly tied and boiled in water poured into a ladle. The resulting dish is called uyzkaganak.

KORYKTYK

This dish is also called “taskoryk”. On hot summer days, when the stones become very hot in the sun, shepherds find a stone with a depression and boil milk from sheep in it.

KATY
To prepare it, sheep, cow or goat milk is boiled for a long time over low heat, cooled until warm, the starter is introduced, mixed and kept for 2-3 hours in a warm place. This is a tasty and thick dish. Such a katyk is called “dirildek” (trembling) or “menireu katyk” (mute).

Ayran is prepared from both skim and full-fat cow, sheep, goat and mare's milk. The milk is boiled and cooled until warm, the starter is added, shaken and allowed to stand for 2-3 hours. Ayran cannot be stored for more than a day, as it loses its beneficial properties.
Previously, after the first thunder, adults sent children to collect wild onions. After washing and grinding it, they added it to ayran, which became even more useful.

Suzbe (strain) is a type of cottage cheese. To obtain it, sour ayran is kept for some time, then poured into a linen bag and hung. When the liquid drains, a thick mass remains in the bag, which is salted to taste and carefully moved. Suzbe is usually prepared in autumn or winter. The bitter-sour taste of suzbe causes appetite. Suzbe is added to sorpa, which gives it a spicy taste. To quench thirst, suzbe is placed in milk or boiled water.

BUTTER

Not a single Kazakh dastarkhan can do without this valuable high-calorie product.
To prepare butter, first, by separating the milk, sour cream is obtained, which is whipped (mai shaykau) in a large container. The finished oil is cleaned (kylshyktaydy) by repeatedly cutting it with the blunt side of a knife. In this case, the lint caught in the oil sticks to the knife. May oil is especially valued for its color, taste and unique smell.
The oil is salted to taste, the water is drained and stored in a specially treated animal rumen (karyn). Karyn is filled with oil, leaving no air or water. Then the hole is tied, after which the karyn is sprinkled with salt. In summer, the oil is stored in a cool, dark place. If a foreign body gets into the oil, it will spoil. “One pellet spoils a whole karyn of butter,” says a Kazakh proverb.
When oil is stored in the rumen, its quality improves. There are several types of karyn in terms of volume: “koi karyn” (ram tripe), “goat karyn” (lamb tripe), “buzau karyn” (calf tripe). If there is no rumen, excess oil is stored in the buyen (small part of the stomach).
According to tradition, karyn is opened on especially solemn occasions: at the birth of a child, during oraza, toy, in honor of respected guests, in the event of the arrival of relatives.
The hostess announces with particular pride: “karyn bastadym” (opened the scar). Karyn is an expensive gift that is presented to family and friends as a sign of special recognition and love.

After receiving ghee, a thick mass of “cake” (melting) remains at the bottom of the dish, which has a unique sourish taste. Torta causes appetite, it is eaten eagerly. Guests are not treated to cake.

BALKAYMAK

Bal - honey, kaymak - sour cream, a sweet dish, occupies a special place at dastarkhan and is considered gourmet food. To prepare it, fresh sour cream is boiled over low heat so that it does not turn into butter, adding a small amount of honey and premium flour. Everything is moved carefully. This is a rare treat.

Honey and May butter are added to thick sheep's milk and, stirring, they are boiled slowly. Tosap has healing properties and is easily absorbed by the body.
Tosap is given to people with colds, weakened women in labor to quickly restore strength.

ASHIGAN KOZHE

Fermented stew is a fermented milk drink. To prepare it, boil salted water in a large container. In another bowl, flour is diluted in cold water and poured into boiling water in a thin stream. At the same time, the proportions of the components are strictly observed. The finished mass is poured into a special kubi container. For fermentation in the skin, kumys and ayran are added, which improves its taste; the skin has a white color. In some places, such leather is called “ashymal” (fermented) or “siyr kymyz” (cow kumis). It has a pleasant sour taste and quenches thirst well. Rice or millet can be added to the skin. This type of skin is called “kara kozhe” (black), and it is well beaten before use.

Sumetsut is a dish whose recipe is preserved in the memory of only a few old people. It was prepared in advance and used during times of war and long nomadism. For children it was a kind of food, and for adults it was “nutritious chewing gum.” To prepare sumetsut, a fat white lamb was cut, the wool was shorn and then singed. After this, the skin was thoroughly washed and kept in running water for 2-3 days to remove the smell. Then, in a large cauldron, the skin was boiled in thick sheep's milk. During boiling, the skin swelled, absorbing milk. When the swelling process was completed, the skin became like an udder full of milk. Sumetsut was stored in the shade, laid out on a flat dish. During long journeys, an oblong piece of “suttik” was given to the child. To prevent him from swallowing it, a thin long branch was attached to the tip. The baby sucked out the delicious, thick, nourishing milk, leaving a thin skin that could be chewed like gum.

Kobik (foam), in the summer, Kazakhs prepare kurt for the winter. When strained sour milk is boiled, a fatty, sourish and very pleasant-tasting foam appears on the surface. Women skim off this foam with a wooden spoon; for children this is the greatest delicacy.

KOPIRSHIK

Kopirshik (bubbles) - cow's milk is boiled with the addition of kumys. When boiled, bubbles appear, which is why it is called that. It is especially high in calories, both as food and as a drink, and gives a person strength. Nowadays it is rarely prepared.

White drink. Add ayran, katyk, kumiss or other fermented milk drink to the sorpa (broth) of dried meat and stir thoroughly. This mixture has a special property of quenching thirst and is used as a dessert after a hearty meal. Nowadays, it is often prepared in villages, and for city dwellers it is considered a delicious drink.

The crushed remains of kurt that have not dissolved in the broth. Kazakhs love Malta. Once the kurt is crushed and malta is prepared from it, it cannot be added to the broth a second time. Dry malta is loved by adults and children; it is very nutritious, and if diluted with water, it becomes a tasty drink.

On the eve of the Nauryz holiday, I would like to introduce many people to some national and very tasty dishes in Kazakhstan. I collected photos and recipes on the Internet.

I’ve tried many of the dishes myself more than once, I really like them, and we often cook some of them at home ourselves.

National dastarkhan made from natural products: irimshik, zhent, balkaimak, sary may, kumis, shubat, nauryz-kozhe, kazy, karta, zhaya, sur et, ystalgan et, kuyryk-bauyr, national flatbreads, baursaks, beshbarmak, kuyrdak, etc. .dishes to choose from.

1.Kuyrdak:

Cooking method:

one beef lung

half beef liver

half a beef heart

200 grams of fat tail fat

4 medium potatoes

2 large onions

two cups beef broth

bay leaf - a couple of leaves

salt, pepper, herbs

cut the offal into cubes measuring 1.5x1.5 cm. Onions and potatoes as well. smaller fat tail.

Place the fat tail into a heated cauldron. render the fat. remove cracklings.

Place the heart in boiling fat and fry it for 15 minutes. After frying, remove the heart and set aside. Meanwhile, fry the lungs in the remaining fat. After 15 minutes, set it aside as well. Place the liver in a cauldron. fry for 10 minutes. add heart and lung, chopped onion to the liver. fry for 10 minutes. pour in the broth. simmer for 15 minutes. Add salt and pepper to taste. Lay out the potatoes, simmer over low heat with the lid closed for about 20 minutes. Place a couple of bay leaves in the kuyrdak removed from the heat, and when serving, garnish the dish with herbs.

2. Beshbarmak

Cooking method-

You can take any meat you are used to (beef, horse meat, lamb, preferably young). Boil the meat, boneless, maybe ribs, and that’s it, let it cook for about 2 hours. Then knead the dough (the dough is a quarter glass of ice water, 1 egg, a little salt and a glass of flour. Finish the kneading on the table, adding flour - the dough should be very steep.) and roll out large circles, thin, but as anyone likes). Then cut these circles into 10x15cm rectangles. It is advisable for these rectangles to dry out a little. Then you simply take out the boiled meat, throw the dough into the boiling meat broth and cook for 5 minutes until it floats to the surface. But not all the dough in a heap, but put it a little at a time and take it out onto a large dish, then on top of this dough, cut the boiled meat into pieces with half a fist, and pour a little broth (sorpa) on top and on top with onion half rings and greens - mmm - delicious. You can also make something like a sauce: cut the onions and pour in a little broth + black pepper and herbs and pour over this beauty! Some people, who are more modern, add boiled potatoes and place them around the plate, as in the photo approximately. If you also have kazy (horse sausage), it’s absolutely beautiful. Plus, sorpa (broth) is poured into the bowl and served to everyone with beshbarmak. It’s better to cook over an open fire, and in a special cauldron - it’s very tasty and Kazakh.

3. Baursaks

Cooking method:

Make sausages from the yeast dough, cut into pieces, roll them into balls, let rest for 15 minutes and then deep-fry in a large amount of vegetable oil, stir with a slotted spoon, when they are browned, remove. Not dietary of course, but very tasty.

4. Bauyr-kuyryk

Kuyryk-baur (liver with fat tail fat)

Fat tail fat is cut into large pieces, poured with cold water, allowed to boil quickly and cooked for 15 minutes at low boil. Then add the liver, add salt and pepper and cook until tender, after which the liver and lard are cooled and cut into thin slices. Place a piece of fat tail on each slice. Garnish - tomatoes, cucumbers, peas and onions. Serve sprinkled with herbs.

Liver 150, fat tail lard 50, green peas 25, pickled cucumbers 30, tomatoes 30, green onions 10, pepper, herbs, salt.

5. Kazy (horse meat sausage) is a very tasty sausage!

Horse meat and lard are cut into strips 2-3 cm wide, 8-10 cm long, sprinkle with salt and pepper, leave for 10 minutes, then scrape off the film without touching the fat, wash 4-5 times in cold and hot water, scrape off the mucus again, the intestines are turned out and cut into pieces 50 cm long. The pieces are filled with prepared meat and lard, the ends are tied up. The sausages are placed in a cauldron and filled with water. When the water boils, remove the foam, pierce the sausages in several places and continue to cook over low heat for about 2 hours.

Horse meat (flank) 500, horse lard 250, intestine 40 cm, ground black pepper 5, salt 10.

The ribs and meat are cut off from the carcass of a slaughtered horse and the blood is allowed to drain for 5-7 hours. The intestines are washed well and kept in salt water for 1-2 hours. Slightly dried kazy are cut into strips along the ribs. The intercostal tissue should be cut with a sharp knife, removing cartilage and without crumbling the fat. The prepared meat is salted, peppered, finely chopped garlic is added if desired and wrapped in canvas for 2-3 hours. After this, the meat is placed in the intestines, the ends of which are tied up. Ready-made kazy can be dried or smoked. Use only boiled. It is better to dry kazy in warm weather, hanging them for a week in a sunny, ventilated place. Kazy should be smoked with thick smoke at a temperature of 50-60 degrees for 12-18 hours, dried for 4-6 hours at 12 degrees. Cook kazy for at least 2 hours in a wide bowl over low heat. To prevent the kazy from bursting during cooking, they should be pierced in several places. The cooked kazy are cut no thicker than 1 centimeter, placed on a large dish, and decorated with onion rings and herbs.

Do you want to cook KAZY at home? Here's the recipe for you.

Ingredients:

1 kg horse meat, 500 g lard, 40-50 cm intestines, 1.5 g ground black pepper, 25 g cumin, salt. Cut horse meat and lard into strips 10-15 cm long, 3-4 cm wide, put in a cup, add salt, sprinkle with black pepper, cumin, rub well, mix so that the spices are better absorbed into the meat.

Preparation:

Cover the filling prepared in this way with gauze and leave for several hours in a cool place. Rinse the horse intestines in cold water, wipe with salt, rinse three or four more times in cold and then in hot water. Pierce one end of the intestine with a stick and tie it with a strong thread; place the filling at the other end, alternating pieces of meat with pieces of lard. Cut off the intestine 45-50 cm long. Having filled the intestine, tie the other end, place it in a cup and place it in a cool place. This is already a half finished product. To use kazy as a snack, it is boiled. To do this, put the finished sausages in a cauldron, add cold water and cook over low heat for 1.5-2 hours. When the water boils, remove the foam and pierce the kazy in several places with a needle. Cool the finished kazy and cut into slices no thicker than 1 centimeter. Serve the kazy with finely chopped onions sprinkled with vinegar.

6. Snacks made from horse or lamb meat: kazy, shuzhak, zhal, zhaya, karta, kabyrga.

I won’t describe how to make them, but believe me, they are very tasty! You really can’t eat much, since everything is fatty.

7.Drinks:

Shubat

Ingredients: natural camel milk, lactic bacteria cultures (sourdough). According to its biological properties, shubat is not only a nutritious and tasty product, but also a source of vitamins A, B1, B2, C. Thus, in terms of the content of vitamins B1, B2, C, camel milk is many times higher than cow’s milk. One liter of shubat can satisfy the daily requirement of the human body for vitamin C, thiamine and riboflavin. Shubat contains significantly more fat, protein, some minerals, and vitamins than kefir.

Arabs consider it the elixir of eternal youth, a desire-inducing aphrodisiac, food and medicine that has bactericidal properties and helps with asthma, tuberculosis, liver inflammation, diabetes and psoriasis. They say it cools you down in the summer and warms you up in the winter. The drink, as well as camel milk itself, contains calcium, copper, iron, magnesium, soda, zinc, phosphorus and other elements. Vitamins C and D are three times more than in cow's milk. And there is more sugar lactose, which provides nutrition to the brain and nervous system. But there is much less casein, which makes it difficult for the body to absorb dairy products, and the amino acid content is rated as ideal.

Kumis is mare's milk.

Kumis contains B vitamins - B1 (thiamine), B2 (riboflavin), B12, PP (nicotinic acid), H (biotin), C (ascorbic acid), folic acid, pantothenic acid and others. All these vitamins are necessary for the normal functioning of the body.

Chemical composition of koumiss: (%) water - 87.8, fat - 1.0 -1.9, protein - 2.0-2.5, lactose - 2.6 - 4.4, ash - 0.4 -0 .5, lactic acid - 1.1 - 1.5, alcohol -0.7 - 2.4. The procedure for using kumis for medical purposes is determined by doctors. To improve health, drink 50-200 g of it before meals, and to restore strength after a serious illness or surgery - 0.5 liters or more between meals.

You drink kumiss one day - it’s a pleasant drink, 30 days in a row - it’s medicine. Strong, effective and safe. Kumis has everything our body needs - from proteins to microelements. Anyone who drinks real kumis systematically, or at least three months a year, is calm, energetic, physically strong, mentally healthy, full of optimism, the desire to create, to live, says Rustam Maratovich Mukhamedzyanov, Candidate of Pharmaceutical Sciences, Deputy Director of the Republican Center for Drug Quality Control

8.Irimshik is a yellowish cottage cheese.

Irimshik is sold in vacuum packaging, made from natural cow, goat, and sheep milk, a source of well-absorbed calcium.

Kurt - Salty treat. Prepared from boiled sheep, goat or cow's milk. Sour milk is boiled until thickened. The cooled mass is suspended in a canvas bag to drain the liquid. Salt is added to the soft kurt, small lumps are made from it and placed on wooden boards to dry. Very convenient to take with you on the road.

Cooking method:

Kurt is made by removing moisture from the condensed milk mass of ayran. To do this, the bag with ayran was hung in the shade and the moisture drained through the fabric for several days. The resulting thick nutrient mass is called katyk (Kazakh: қ atyk), being itself a separate food product. Next, salt is added to the katyk, then balls with a diameter of 1-5 cm are rolled out of it by hand. These balls are also dried in the shade, sometimes brought to a hard stone state. The harder the kurt, the longer it can be stored, which turns out to be a very advantageous property during long journeys.

11.Balkaymak - it's something like honey sour cream

products per 100g serving:

Sour cream... 200 g.

Flour 80-72%... 10 g.

Sugar 20 grams

Fry the sour cream in a frying pan over low heat until it breaks down into protein and butter, stirring occasionally. When this happens, add the sifted flour, stirring continuously and fry for about 15 minutes.

For those who have a sweet tooth, you can add sugar or honey in an amount of about 20 grams per serving 5 minutes before the end of the cooking process.

Balaimak is usually served hot in bowls.

What comes to mind for the average person when you mention special dishes of Kazakh cuisine? Pilaf will definitely be mentioned (where would we be without it in Asian countries?), kumiss will probably be remembered, maybe some erudite will name lagman and horse sausage-kazy, and, perhaps, that’s all.

But Kazakh hospitality and hospitality have become proverbs. “How you respect a person will be seen by your cup.” What are guests treated to in this warm country, what native Kazakh recipes are the decoration of dastarkhan, what dishes is Kazakhstan proud of?

Kazakh cuisine

Kazakhs are essentially a nomadic people. Since ancient times, its main occupation was nomadic cattle breeding. Horses, sheep, camels, and later cattle supplied the local population with meat, fat and milk, on which the vast majority of traditional cuisine recipes were based.

Meat was boiled, salted, baked, smoked, milk was used to make fermented milk drinks (kumys, ayran, shubat), early ripening cheeses and unique dry concentrates. All this had a good shelf life and ease of transportation, which was important in nomadic conditions.

It is very typical for Kazakh cuisine to use a combination of meat/dough, as well as a unique consistency of dishes - something between a soup and a main course. Offal was also used with pleasure in local recipes, both separately and in combination with meat: brains, tongue, kidneys, lungs, liver. Fish and poultry were rare on the table of nomads. Although the recipe for fish stuffed with vegetables, strung on twigs and baked over coals is quite widely known. Often, ready-made dishes were flavored with fermented milk sauces or rich-tasting gravies based on oil, spices and vinegar. Flour dishes, as a rule, were limited to a variety of flatbreads, often flavored with onions or wild garlic. As desserts, nuts, raisins, dried cottage cheese and small cookies fried in fat were served to the rich table. They washed it all down with tea, often with cream.

Top 3

And today we bring to your attention three traditional and very tasty dishes of Kazakh cuisine that everyone should try. So, our top list includes beshbarshmak, manti and baursaks. Don't know what it is? Let's talk.

Beshbarshmak

This is the favorite national dish of the Kazakhs. Its name translates as “five fingers” due to the fact that it is customary to eat beshbarshmak with your hands. And, of course, lick your fingers with pleasure!

A piece of fatty lamb or beef, salted the night before, is washed and cooked until tender with onions and spices, carefully removing the foam. At the same time, knead flour, eggs, water and salt into a stiff dough. Then it is rolled out thinly and cut into diamonds (socni). The cooked meat is removed and cut into thin slices, and the broth is filtered and divided into two parts. In one you need to boil the juices, and in the other you need to stew chopped onions and peppers.

The finished juices are placed on a wide flat dish, and meat and onions are added on top. Sprinkle everything with chopped herbs, and the shurpa broth is served separately in bowls.

Manti

Many people have probably heard this name, or even seen such a product frozen in the store. However, to truly appreciate the taste of these “big dumplings”, you should cook them exclusively at home! Give it a try.

Cut the lamb into small cubes and mix with chopped onions in a 1:1 ratio, add salt and pepper. A stiff dough is prepared from flour and water, allowed to “rest” and divided into pieces from which flat cakes are rolled out. Place minced meat on them and pinch the edges, sometimes adding a piece of lamb fat on top. Manti are boiled exclusively by steaming, preferably on greased grates over a boiling cauldron.

The finished product is served with a sauce made from broth, vinegar, pepper and butter or with sour milk and chopped herbs.

Baursaki

And this dish is a national fried cookie, and it is prepared from both sour and unleavened dough, served in the form of balls or “bricks” - whichever you like best.

For “sour” baursaks, yeast with sugar and salt are diluted in warm milk, flour and butter are also added. The dough is kneaded and set to rise. After proofing, the dough is thoroughly kneaded and rolled into ropes, from which pieces are cut.

Fry baursaks until golden brown in boiling fat, stirring constantly. The finished cookies should be swollen and hollow inside. Nobody can refuse “little suns” on the table - it’s been tested!