Kazakh cuisine

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Beshbarmak

At the heart of the traditional Kazakh cuisine has always been a lamb, but a few centuries ago, chefs began to add small pieces of beef or horse meat. Then cook prepares pieces of meat and puts them into a heated kettle, pour cold water and put on fire. The contents of the cauldron must be brough
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Kuyrdak

This is a dish that can be unequivocally attributed to the very calorie in traditional Kazakh cuisine, made ​​from a piece of fatty mutton, bacon flavored fat-tailed. It is assumed that the fat can be replaced in the original recipe natural fat sheep. A piece of meat cut into small cubes, which a
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Nourishing broth sorpa

In the European part of the great love enjoys rich broth of chicken, Kazakhs prefer the cooked lamb. For the preparation of meat animal is taken, which is poured into a large number of potboiling water. After all the content is sent on a slow fire, where he cooked for about two hours.   A
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Traditional mutton skewers

For the preparation of the Kazakh common fillet kebab taken ram, which is cut, portioned slices. After that, the meat is treated with vinegar, add pepper, salt. In a separate large plate is necessary to chop the onion. After that, everything is mixed in a large pan to allow the meat to be fed wit
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Pilaf

Prepare pilaf and the Caucasus, and Central Asia. For centuries, this dish is prepared with the use of cottonseed oil, which best retains all the taste components of plov. In the cauldron chopped onions to be a little fry until golden tone.  
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Baursaki

Famous Kazakh flour dish, not losing popularity in modern times. 
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