QuoteReplyTopic: Cuisines of the steppe peoples Posted: 07-Jan-2013 at 13:18
Well in a country that reaches up to -40 C you wouldn't expect many fruits to be wild just imported but some berries can be picked at some point and we have really tiny wild strawberries as for vegetables we not grow the in the spring time and during the winter more imports
So as for mongolian cuisine um I am Mongolian myself so it's mainly meat cooked in different ways they are either roasted and we eat a lot of goat ans sheep and beef we also eat the head and they are not cooked in like a kitchen and all those nice things it's outside in the nature and we use a knife to just cut pieces of meat off and eat it we also have khuushuur and buzz which is a type of steamed and fried dumplings with meat and during the summer and spring we have milk products like dried curds and airbag which is horse milk etc we do a lot of herding and moving so I guess a little bit of cholesterol never really hurts
Sounds delightful. I would eat well in Mongolia. Sounds very much like the American Indian of the 19th ce. diet; altho they were not big on milk perse. How about fruits and berries, wild vegetables etc.? what are yours?
"Absence of evidence is not evidence of absence"
S. T. Friedman
Pilger's law: 'If it's been officially denied, then it's probably true'
So as for mongolian cuisine um I am Mongolian myself so it's mainly meat cooked in different ways they are either roasted and we eat a lot of goat ans sheep and beef we also eat the head and they are not cooked in like a kitchen and all those nice things it's outside in the nature and we use a knife to just cut pieces of meat off and eat it we also have khuushur and buzz which is a type of steamed and fried dumplings with meat and during the summer and spring we have milk products like dried curds and airbag which is horse milk etc we do a lot of herding and moving so I guess a little bit of cholesterol never really hurts
I don't consider Uygurs to be steppe cuisine because they are a very sedentary people with long history. But, of all the Turkic people's food, I got to admit the Chinese would feel more comfortable with Uygurs. Their noodles 'laman' (soup based or pan fried) tastes very similar to how we make it, but of course they also have their own native special sauce/spices. Their palao (pilaf?) is also sort of a combination between Persian variety and Chinese "fried rice". Very good and tasty too.
I've just found the Tatar recipes once again, so here are a few more:
Tatar Soup Recipes:
Chumar (trickled pastries)
To cook meat-stock (better from mutton, beef or hen). Pass through a filter him, to pour off part for preparation of dough, to use remaining clear soup for cooking of soup.
For preparation of trickled pastries to pour the sifted flour in tableware, in the middle to do deepening, add an egg to him, put salt and, little by little refilling clear soup, to knead dough. Clear soup for chumar must be not hot, an egg can coagulate otherwise. Doughmust turn out liquid (as thick sour cream) enough, well mixed to homogeneous mass, that did not flow down from a spoon.
From the prepared dough to take small pieces by a size with hazel-nut and to lay them in the boiling added some salt and pepper clear soup or soup.
To cook chumar to readiness (12-15 minutes), after to lay out on piattis and serve up.Clear soup is given in separate tableware.
Trickled pastries can be made out of wheat, peas, buckwheat and lentil flour.
Flour - 35-40 g, eggs are 1,5 th., water or clear soup - a 30-40 g, salt, pepper to liking.
Okroshka In Tatar
At first prepare grain kvass. Then a boiled egg yolk pound with ready mustard and granulated sugar. Add this mix in kvass and well having mixed, put for some time in a cold place. Small chop green onions and rub with salt. Boiled cold meat, a fresh cucumber and boiled egg cut long strips (by noodles). All products put in cold kvass and well having mixed, having added salts put for 30 minutes in a cold place.
Pour ready okroshka in the portions and having strewed small cut fennel submit to a table. Separately to okroshka submit katyk or sour cream. To cold soups at will it is possible to submit food ice.
For one portion: 300-350 g kvass, 80-100 g boiled meat, 50 g green onions, 50 g fresh cucumbers, 1 egg, 100 g katyk, salt, granulated sugar and the rest to taste.
Oyre
Oyre (soups of groats) : wheat, rice, buckwheat, avenaceous et cetera. Except groats, in soup it is possible to put a potato, bow, carrot and other vegetables then oyre will be more thick and saturated. Oyre cook in cast-iron, in a stove, but it is possible to cook and in an ordinary pan on a fire. When ojre prepares in cast-iron, all foods are mortgaged simultaneously and inundated by water. To this time to be stove must be melted, coals and ash it is necessary to rake out, cast-iron densely to close a lid and to put in a stove.
Oyre with buckwheat
In filtering meat-stock for preparation lay the well washed buckwheat groats, when will begin to boil, add the large cut potato and by groups carrot, onions warmed-up melted butter shredded by rings. To liking lay salt, pepper, at the end of cooking is a laurel sheet. Taken to readiness. At a serve the piece of meat is laid in every dish, buckwheat oyre is sprinkled with greenery.
That soups, prepared with groats, did not become cloudy, groats can be boiled separately and in the end to connect with other foods.
On one portion: meat by a bone-in - a 100 g, bulb onion - 20 g, carrot - 20 g, potato - 100 g, groats buckwheat - 60 g, oil melted - 10 g, salt, pepper, laurel sheet.
Salma
Salma is flour dish as cockleshells, a very widespread among Tatars. He is prepared on meat-broth and on decoctions. Salma can be cooked with a potato, bow, carrot, peas, lentil. Salma, cooked on decoction, refuel a bow, toasted on oil. Usually salma eat with katyk.
Salma make out of wheat, buckwheat, lentil or peas flour. In a cup or on a hardboard to put flour, add eggs, put to liking salt and, pour the cooled clear soup, to knead dough, as for a noodle. To cut the prepared dough to pieces for 100 g. and to roll him in plaits in a no more than 1 sm thick, to cut ball and to lick into to them the shape of "cockleshells", pressing down a thumb the middle of every ball.
Soup from mutton with salma
To wash mutton, cut, put in a pan, fill water and to put on a fire. To put salt after 15-20 min till meat will weld. To take out the prepared meat, filter clear soup and again put on a fire. To put cut by groups carrot and bow, after - a potato. Before a potato will weld, to put salma and cook, while she will not rise to the surface.
Meat by a bone-in - a 150 g, carrot - 15 g, bulb onion - 15 g, potato - 100 g, salma ready - a 40 g, melted butter - 10 g, salt, pepper.
Shulpa (broth)
A considerable place in the Tatar kitchen occupies shulpa (broth). Shulpa season with onions, carrot, parsley, pepper, laurel sheet, and she is meat, fish, vegetable and mushroom.
Shulpa meat.
To wash meat, not pressing out juices, to cut to pieces weighing 300-350. After to put in a pan, add cold water, to cover a lid and to put on a fire. Warming to regulate so that there was not the stormy boiling, otherwise shulpa will become turbid. Scum, appearing at boiling, it is needed from time to time remove, otherwise she will settle on a bottom and her it will be difficult to separate from shulpa. If scum already had time to settle, it is needed to add cold water to broth, and she will emerge. After the removal of scum, shulpa is necessary to give again to begin to boil. If meat for preparation of shulpa was fat, part of fat, floating in on a surface, is needed to take off and use for toasting of onion. Salt in broth is added for 20-30 minutes to the end of cooking. Meat usually is boiling 1,5-2 hours. To lay out the prepared meat in separate tableware, and filter shulpa through a colander or clean gauze. Meat can be used for the second dishes. Meat shulpa is possible to cook with a carrot, parsley (by a root), turnip and onions. Greenery and vegetables (whole or bisected) are laid only after the removal of scum. When they will weld, them is necessary to take out from shulpa. Meat shulpa is used for preparation of different soups - with groats, noodle, vegetables, and also for meat dumplings.
On 1 kg of meat : a 1,5-2,0 litre of water ( depending on the capacity of tableware). 15 g of onions, 15 g of carrot and 12 g of root of parsley.
Shulpa bone.
For preparation of bone shulpa is possible to take tubular and flat bones: humerus, shins, thigh-bone and other. To dissociate meat from bones (to use flesh for preparation of other dishes). To cut the washed bones, put in a pan, inundate cold water and to put on a strong fire. When water will begin to boil, to reduce a fire. Bone shulpa is boiling 2,5-3 hours. 20-30 minutes prior to a complete to put salt, carrot, parsley, onions, laurel sheet. Prepared shulpa to filter.
On 1 kg of bones : a 1,5-2,0 litre of water, 15 g of onions, 15 g of carrot and 12 g of root of parsley.
Shulpa chicken.
To put a geared-up hen in a pan and inundate cold water. On a strong fire to take to boiling, to take off scum, and to reduce a fire and cook about 1 hour. Then to put a carrot and onions in broth, add salt. To take out the boiled hen from broth. To delete a carrot and onions. Prepared shulpa to filter.
on 1 kg of hen : 1,5 л of water, 1 carrot, 1 head of onions, salt to liking.
Tatar Solyanka
To soak prunes in hot water on 20-30 minutes, after to wring out and cut strips. To shred meat and byproducts a thin straw. To clean cucumbers from a skin and seed, cut bars. To clean bow, cut thin semirings. In a frying pan to warm up a dairy butter, brown on him bow and cucumbers to mildness (7-8 minutes). To divorce tomato paste the small amount of clear soup, to add to the frying pan and stew vegetables yet about 3-4 minutes. In a pan to infuse into clear soup, put meat, byproducts, vegetables and prunes, salt, pepper to liking. To take soup to boiling and cook on a middle fire during 10-15 minutes. At a serve to add the spoon of sour cream or katyk and slice of lemon to every dish.
Composition: a 200 g of prunes without stones, 200 g of the boiled beef, mutton or horseflesh, 100 g of the boiled beef buds or language, 4 middle salt cucumber, 3 middle bulbs, 1-2 tablespoon of dairy butter, 3 tablespoon of tomato paste, 2 litr of meat-stock, salt, ground black pepper, 8 tablespoon of sour cream or katyk, 8 slices of lemon
Tockmach
Tockmach do on clear soup from a beef, mutton, hen or turkey. He can be prepared with a potato or without a potato.
To wash down a potato, bow and carrot and clean. To cut a potato shallow bars. To cut bow and carrot a straw and to brown on vegetable oil. Clear soup to infuse into in a pan, take to boiling, put a potato, add some salt and cook during 10-15 minutes on a middle fire, after to add brown vegetables. In a separate pan to boil the added some salt water, put a noodle and cook 2-3 minutes, after to cast aside on a colander, give to water to flow. To add a noodle to soup and boil thoroughly during 5-7 minutes after boil. To cut chicken meat small slices, to lay out on drinking bowls, inundate soup, pepper to liking and to serve a dish up hot, sprinkling with greenery. In prepared tockmach possible to add the pieces of the boiled egg.
Composition: 3-4 large potatoes, 2 middle bulbs, 1 middle carrot, 1 tablespoon of vegetable oil, 2 l of chicken clear soup, salt, 150 g of domestic noodle, 150 g of the boiled hen, ground black pepper, parsley, dill.
Edited by TheAlaniDragonRising - 09-Aug-2012 at 00:34
What a handsome figure of a dragon. No wonder I fall madly in love with the Alani Dragon now, the avatar, it's a gorgeous dragon picture.
Perhaps they were a mixture of the two: Iranian settlers may have come first, then intermixed with the invading steppe people
Well there were groups considered to be central Asian and Iranian, and within these were Scythians, Sarmatians, and Alani(Often classed as Sarmatians).
Edited by TheAlaniDragonRising - 24-Mar-2012 at 20:03
What a handsome figure of a dragon. No wonder I fall madly in love with the Alani Dragon now, the avatar, it's a gorgeous dragon picture.
In the recipe "boursak with katyk" - I found this interesting - "katyk" is a dialectic Bulgarian word for "filling", or something that one puts on a slice of bread, like butter or jam. I suppose the word came with the Old Bulgarians, just like "airan". Now in Bulgaria is fashionable to say that the Old Bulgarians weren't Central Asian, but an Iranian tribe - but AFAIK the linguistic connections they have are with Central Asians.
Perhaps they were a mixture of the two: Iranian settlers may have come first, then intermixed with the invading steppe people
In the recipe "boursak with katyk" - I found this interesting - "katyk" is a dialectic Bulgarian word for "filling", or something that one puts on a slice of bread, like butter or jam. I suppose the word came with the Old Bulgarians, just like "airan". Now in Bulgaria is fashionable to say that the Old Bulgarians weren't Central Asian, but an Iranian tribe - but AFAIK the linguistic connections they have are with Central Asians.
Balesh prepare with the different filling it and mutton, beef, bird, fish, groats and vegetables (potato, carrot, cabbage et cetera), can be even fruit-baccate balesh.
Potato balesh with meat.
Fresh dough is rolled by a skim; For filling there is the finely cut potato, fried on oil onions, finely chopped beef meat, salt, a pepper is prettily mixed. This filling is laid on geared-up dough (preliminary laid out on the frying pan smeared by oil) and cover the second layer stick both layers together inter se and beautifully adorning. From above smearing a vitellus put prepares in a gas-furnace. To the table give on a frying pan.
on 1 balesh: a 600-800 g of douth, 1,2 kg of potato, 500-600 g of meat, 200 g of onions, salt, pepper - to liking.
Baursak or Boortsoq
In ware to let out eggs, to pour milk, to add oil, granulated sugar, salt and yeast. The mix is good to the full dissolution of sugar, salt and yeast. Then to enter the sifted flour and knead dough. It should be softer, than dough for house noodles. To take dough pieces on 100-150 g, to unroll their thin sausages and to cut slices in size about a wood nut. Slices to ship in boiling oil and, stirring slowly, to fry to a ruddy crust. Ready boortsoq to decant in a colander, to allow to flow down to fat. Baursak moves on a table the cold. It is good to take it in road.
On 1 kg of a flour: 10 pieces of eggs, 130-140 g milk, 30-35 g to sugar, 30 g melted butter, 5 g yeast, salt, oils for frying 180-200
Baursak with katyk.
Prepare yeasty dough, do balls in size about a walnut cut. Balls are fried in hot fan, then them take out from fat and cool. Balls put in bowl or a soup plate, fill in katyk and submit on a table.
Baursak (dough with a liver)
Yeast dough is put. The liver (Baur in Tatar a liver), passed through a meat grinder and add to the dough. Ready dough unroll and cut balls in size about a walnut. Ready balls fry in hot fan and submit on a table with katyk.
On 600-650 g flour: 6-8 pieces of eggs, 150 g milk, 30 g to sugar, 30 g melted butter, 5 g yeast, salt, 400 g a boiled liver, for frying 200-250 г oils.
Bokkan
Bokkan the Tatar patties lunate. In the different districts of Tatarstan of them "taka" name also. Bokkan is characteristic for rural locality and prepares with the different filling. Most widespreaded carrot, cabbage, vegetable marrows and potato.
Bokkan with a carrot and egg
To wash down a carrot, clean, boil to mildness in the small amount of water (20-25 minutes), after to cool, finely to cut, mix up with sugar and leave on 10-15 minutes. To clean the boiled eggs from a shell, finely cut, mix up with a carrot, salt, pour the kindled desi and it is good to mix. To cut dough on marbles weighing an about 90 g each, to roll in small cakes. On one half of every small cake to lay out filling an even layer, cover the second half, pinch together the edges denticles and to give of the bokkan form of half moon.
To smear a roasting pan the small amount of oil, to lay out bokkans. To fluff up an egg, smear the surface of patties. To warm up an oven to 1800С and bake bokkans during 30 minutes, after to smear a desi and to serve up.
On one bokkan: a 90 g of test, 80-100 g of carrot, 1/4 eggs or a 20-30 g of the boiled rice, 15 g of oil, granulated sugar, salt.
Budene(Pudding)
n deep tableware to pour milk, put 5 vitellus, salt, butter and all mass good to mix, add the boiled rice and again to mix. To beat up egg-white with the granulated sugar, pour in mass and all is careful to mix. To smear a deep frying pan oil and cover a bottom a thin paper. To lay out the got mass, to make even a top, smear an egg, to sprinkle with the ground rusks and to put in an oven. When budene will rise and will accept a peach tint, he is ready. To shift pudding from a frying pan to the hardboard or plate, carefully to separate from a paper, cut as blocks or rhombuses, sprinkle with castor sugar and hot to give to the table.
On a 1 portion: 200 g of milk, 5 eggs, 100 g of oil in pudding, 100 g of granulated sugar, 500 g of rice boiled, 50 g of oil to smear a frying pan, salt.
Chak-chak
It is particularly popular in Tatarstan and Bashkortostan, and is recognized as Tatarstan's national sweet.
Chak-chak is made from unleavened dough cut and rolled into hazelnut-sized balls, which are then deep-fried in oil. Optionally hazelnuts or dried fruits are added to the mixture. The fried balls are stacked in a mound in a special mold and drenched with hot honey. After cooling and hardening, chak-chak may be optionally decorated with hazelnuts and dried fruits.
On 1 kg of wheatflour : 10 eggs, 20-30 g of castor sugar, salt; 500-550 g of oil; 0,9-1 kg of honey, 150-200 g sugar; to adorn a 100-150 g of fruit drops.
Duchmak
Duchmak with an egg
To divide the prepared unleavened dough to pieces for 100 g and to roll small cakes by a diameter 15-17 sm. to Raise the edges of dough, to pinch together in 4-6 places so that a hexahedron turned out. To lay the got form on the dry heated frying pan and hold for some time in a hot stove, that slightly hardened. Then to shift duchmaks on the oiled frying pan or tin sheet, to pour on them the raw eggs stirred in milk and here to put in a stove. Prepared duchmaks to serve up, smearing oil.
on 1 duchmak: a 100 g of fresh dough, 2-3 eggs, 50 g of milk, 15 g of dairy butter.
Duchmak with a potato
To lot the prepared yeast dough weighing in 100 g and to roll small cakes. Raising edges, pinching dough in 4-6 places and on a dry frying pan to bake. Then by oil frying pan, to lay filling on a hardening small cake, oil a top an egg and put duchmaks baked until done in a stove or oven. Prepared duchmaks to smear oil and to give on a table. If duchmak is made out of fresh dough, it is possible previously not to bake. Filling prepares, as well as for peremech with a potato.
on 1 duchmak: a 100 g of dough, 150-170 g of the prepared mashed potatoes, 1/4 eggs, 15 g of dairy butter
Gubadija
Usually gubadija prepare for guests. Gubadija is a large, round pie with the multi-layered filling. As filling add a qort (tatar dry curd), boiled rice, fried onion with the chopped meat, finely cut egg, raisin/pl or dried apricots without stones or prunes. Every ingredient prepare separately. Gubadija can be prepared as from unleavened so from yeastdough with plenty of oil. Gubadija can be meat and fruit. In fruit gubadija meat is not added and give to tea. Meat gubadija is good to hot, she is given to clear soups.
Fruit gubadija
There is the rolled dough to lay on the preliminary oiled frying pan. Then add from above, at first skim of boiled rice, after more thick layer of qort and again fig. by the Next layer the finely cut boiled eggs (4-5 mm) and again fig. Over rice proparasite raisin/pl or kuraga (dried apricots without bones or prunes). Abundantly pouring filling oil all of it is covered by the layer of test licking into the shape of pie adorning. We put in a stove and prepare approximately about 50.
On the frying pan of middle sizes : a 800 g of dough, 350-400 g of qort, 1-1,2 kg of boiled rice, 200-300 g of raisin/pl or other fruit, 8-10 eggs, 350-400 g of oil.
Kosh-tele(twiglets in tatar)
In a deep bowl to fluff up eggs with sugar, to infuse into milk, hardly to add some salt, add a soda, preliminary liquidating her lemon-juice. Carefully to mix sugars to dissolution. To sift Flour, thrash in a bowl and involve dough. On the table slightly sprinkled by a flour to roll dough in a layer in a 1-2 mm thick and to cut the figured knife rhombuses. In a frying pan it is good to warm up the melted butter, fry kosh-tele to the goldish color, after to shift on a dish. Prepared kosh-tele to cool, sprinkle with castor sugar and to serve up with tea.
on 5 eggs, 1 item spoon of the granulated sugar, 1/4 glasses of milk, salt, 1/4 teaspoons of soda, 1/2 items of spoon of lemon-juice, half kg of white flour, 1 glass of the drowned oil, 3 items of spoon of castor sugar.
Kystybyj
In some places kystybyj name kuzikmak or jakmysh. Usually he is prepared from a unleavened dough. Filling can be different, mostly it is a potato, rarer than porridge or poppy.
Kystybyj with a potato
To cut unleavened dough to pieces for 75 g, to roll on thin small cakes and bake on a burning hot dry frying pan to the rosy crust. To cover the prepared small cakes a napkin, that they did not harden and did not get cold.
Filling is made out of the mashed potatoes with hot milk, kindled by oil and passed onions.
Filling is laid on a half yet hotter than small cake and cover the second half. Smearing prepared kystybyj the drowned oil give in a hot kind to tea.
On 1 kystybyj: a 75 g of unleavened dough, 100 g of potato, 20 g of onion, 20 g of milk, oil for greasing of kystybyj 20 g
Kystybyj with a poppy
To sift a poppy and soak in hot water. To cast aside a dropsical poppy on a sieve and, giving to flow to water, to pound in a mortar. Then to add a bit sour cream and saccharine to sand. To inlay the got mass in arcuated twice small cakes.
On 1 kystybyj: a 75 g of unleavened dough, 80-100 g of poppy, 20 g of oil, 20 g of sour cream, 20 g of sugar.
Ochpochmak
Ochpochmak is a Tatar national dish, an essential food in Tatar culture. Usually, öçpoçmaq is a triangular pastry, filled with minced beef, onion and potatoes.
Unleavened or leavened dough is rolled in small cakes by a size with tea saucer. On small cakes lay the prepared filling, the edges of dough raise from three parties nip, abandoning in the middle opening and giving shape to good triangle.
For filling fat meat and potato cut shallow blocks and mix up with the finely chopped onions, oil, pepper and salt. Filling it is necessary to prepare not all at once, by small portions. Triangles oil by yolks with milk, put in the heated broiler, in a half hour take out, infuse into through opening clear soup and continue to be stove. Before serving up in ochpochmaks infuse into clear soup and top smear with oil. Ochpochmaks is eaten with bouillon or with tea.
On 1 kg of dough : a 600-650 g of flour, 20-25 g of yeasts, 30 g of sugar, 1-1,5 eggs, 50-60 g of margarine, 100-120 g of milk, 150-200 g of water, 10-20 g of salt.
On one ochpochmak: a 60-70 g of potato, 30-35 g of burnt onion, 10-25 g of the melted butter, salt, pepper. 50 g finely carved.
Samosa
Samosa prepare from unleavened dough, filling can be meat, fish, vegetable, baccate or egg.
Samosa with meat
For samosa a beef or veal befits well, in the Uzbek kitchen more frequent use mutton. You will twist a bow and meat on a meat grinder. Then will salt and pepper the turning out stuffing. Dough will divide into pieces for 50 gs roll, will lay out filling on a middle and wrap up the edges of dough in form triangles. Smear a roasting pan sunflower-seed oil and will lay out samosa in the distance one from another. Smear the surface of samosa the fluffed up egg and bake in an oven warmed-up to 200 degrees during 25 minutes.
On one samosa: a 50 g of dough, 35 g of the chopped meat, 6 g of oil, bow, pepper, salt, for greasing egg.
Samosa with an egg
Usually such samosa prepare adding rice. Cleared and washed rice steep in the salted water, scald and skip through a sieve. A bit cooling add the finely cut boiled egg and mix. Further we prepare triangles as well as for samosa with meat and bake.
On one samosa: a 50 g of unleavened dough, 25 g of rice, 1/3 eggs, 6 g of oil, pepper, salt to taste
Shanga
Shanga is a very ancient dish. It was widespread in regions, by the inhabited people of Finno-Ugric group from Karelia to Ob. To date has widespread in the domestic kitchen of Ural and among Siberian Tatars.
Shanga with a potato.
From yeast dough do marbles mass an about 70 g, lay on folias, smeared by oil, give to stand in a heat a few minutes, do deepening and lay filling on him, oil by egg and bake. For filling the boiled potato is pounded, adding hot milk with eggs and sour cream, mix well.
Yeast dough is divided to pieces by mass of a 60-70 g, roll them in round small cakes by a diameter a 7-8 sm, lay on folias, smeared by oil, give to stand in a heat a few minutes. The sour cream filling is oil from above small cakes and bake to readiness in an oven.
Composition: yeast dough - 1 kg, filling - flour 1/2 glasses, egg of 1 th, sour cream 1/2 glasses, vegetable oil 2/3 glasses, salt and pepper to liking.
Vak Balesh
Vak balesh in translation small pie, bakes on the frying pan smeared by oil in an oven or stove. Dough can be taken leavened or unleavened. Filling is made out of different groats (rice, buckwheat, oatmeal, millet) with addition of mutton, beef, byproducts or meat of bird (goose, duck). Vak balesh give on the second.
Vak balesh on bouillon
Knead unleavened dough and prepare filling as forochpochmak. Roll dough on small cakes a diameter 15 cm, on a middle lay out filling. Pinch together the edges of small cake. In the middle leave opening in a 4 cm, which is closed by the skim of dough. Balesh lay out on the oiled frying pan, smear a raw egg and put in the stove of minutes on 15-20. Browned balesh take out and opening hole, pour a bit bouillon in each. Obturate and lay in a stove yet minutes on 30-40. To the table to give again adding bouillon to every balesh.
On one balesh: a 150-180 g of unleavened dough, 150 g of meat, 160-180 g of potato, 40 g of onions, 3/4 glasses of bouillon, egg 1/4
Vak balesh offhand
For filling to boil rice and cast aside on a sieve. To fry the finely shredded onions to the goldish color. To grind mutton pulp and to fry. To mix up the fried stuffing with rice and onions, add salt, pepper, melted butter. Vak balesh is baked very quickly in an oven, during 20-25 minutes.
Edited by TheAlaniDragonRising - 24-Mar-2012 at 07:49
What a handsome figure of a dragon. No wonder I fall madly in love with the Alani Dragon now, the avatar, it's a gorgeous dragon picture.
2 cups yogurt water 3 1/2 tablespoons oil or butter 1/2 teaspoon salt 1/4 teaspoon sugar (I leave the sugar out, simply because I try not to eat too much sugar.) 2 eggs 4 1/2 to 5 cups flour (Wheat or white flour both work, although white flour is probably more common nowadays.)
2 large onions 1 1/2 cups chicken stock (I leave the stock out too, normally just because I don’t have any on hand.) 1 pound ground beef 1 teaspoon salt pepper
oil for cooking, about 1 cup (I’ve used regular vegetable oil, but I’m sure almost any cooking oil would work. Olive oil isn’t good for frying, and would give a weird flavor, so I don’t recommend it.)
Combine 1/2 cup yogurt, 1/2 cup water, oil, salt, sugar and eggs in food processor or mixing bowl. Add enough flour to make workable, slightly stiff dough. Knead 7 to 8 minutes. Cover and let rest 1 hour.
Peel and dice 1 onion. Put onion and chicken stock in saucepan and simmer until onion is soft. Set aside. (Because I wasn’t serving the peremechi with the broth, I completely skipped this step.)
Peel remaining 1 onion and mince fine. Mix onion with ground beef, salt, pepper and 1/4 cup water.
Divide dough into about 24 golfball-sized lumps. Roll each lump out to circle about 1/8-inch thick.
Divide filling among dough circles. Place index finger of 1 hand in center of filling and use thumb, forefinger and middle finger of other hand to fold dough up to finger, and pinch together in tight pleats. (When peremech is finished, circular area under index finger will remain uncovered by dough.)
Heat oil in frying pan and fry peremeches, 3 or 4 at time, placing them face down in oil until golden and then turning over to finish frying.
Serve hot. To serve, spoon some onion and broth onto peremech, then 1 tablespoon yogurt. (I like to serve it just with some sour cream on top as well).
This makes 24 pies. A serving is 2-3 pies.
Edited by TheAlaniDragonRising - 23-Mar-2012 at 09:11
What a handsome figure of a dragon. No wonder I fall madly in love with the Alani Dragon now, the avatar, it's a gorgeous dragon picture.
Steak Tatar was a French attempt to replicate the traditional Mongol dish. Unlike the real thing however, this modern imitation is served raw rather than dried
Kespe (Noodles) a la Kazakh Servings: 4 Ingredients: 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 Ingredients: 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 Ingredients: 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 Ingredients: 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 Ingredients: 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.
Baursaks Ingredients: 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 Ingredients: 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 Ingredients: 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 Ingredients: 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 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 Ingredients: 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 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” Ingredients: 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 Ingredients: 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.
Salma Ingredients: 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 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 Ingredients: 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) Ingredients: 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.
Samsa Ingredients: 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 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 Ingredients: 600 g lamb 3 tb fat 4 ea onion 5 ea carrot 1 c dried apricots 1 c rice1 1/2 c water Salt Pepper 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 Ingredients: 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 400°F. 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 Ingredients: 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 Ingredients: 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.
Edited by TheAlaniDragonRising - 16-Mar-2012 at 15:15
What a handsome figure of a dragon. No wonder I fall madly in love with the Alani Dragon now, the avatar, it's a gorgeous dragon picture.
Steppe people also made alcohol out of fermented mare's milk. This was the only way it could be drunk to avoid its laxative effects
This was very much the main alcoholic drink for Mongolians until recent times, but unfortunately it's increasingly starting to take a back seat to vodka.
What a handsome figure of a dragon. No wonder I fall madly in love with the Alani Dragon now, the avatar, it's a gorgeous dragon picture.
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Topic: Cuisines of the steppe peoples
