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> More
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> More
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.
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> More