NATIONAL DISHES Kazakhstan food and national meals Kazakhstan food info First of all the guest of Kazakhstan family regaled with kumiss (the drink based on mare milk), shubat or airan, next meal was tea with milk or cream, baursaks, raisins, irimshik, kurt. Then the guest was tasting horse-flesh or mutton snacks - kazi, shuzhuk, zhal, zhaya, sur- et, karta, kabirga. Wheat flour cookies were very common too.

KAZAKHSTAN FOOD - KUMISS Kazakhstan traditional food facts and features The main meal of every dastarkhan and one of the most delicious for Kazakh people was Kazakh style cooked meat. Boiled meat was served in large uncut pieces. The host was cutting the meat himself and treat every guest: pelvic bones and shank for honourable old people, brisket for son-in- law or daughter-in-law, neck-bone for girls and so on. The most honorable guest received particular method cooked head of the ram. The guest should part the head between people around the dastarkhan obeying to ancient ritual showing respectful attitude to guests, old people, kids, near and far relations. The delicious aromatic meat was eaten with thin boiled pieces of pastry. Excellent addition to this dish was rich flavoured meat bouillon - sorpa, served in phials. Kumiss and tea were the last dishes of the meal.

BAURSAKS

Baursaks (savoury doughnuts) - are must-have food in every Kazakh family. Now, baursaks are not only cooked and eaten by the Kazakhs. Baursaks are served to tea, before main course, to mare’s milk (‘kumys’), to snacks, and to strong broth (‘sorpa’). It is both festive and everyday food liked by many, both young and old. IRIMSHIK, KURT

Kurt is prepared from milk. After boiling milk, it will be poured into a sack. when it gets rid of yellow water women make kurt and put it on the roof to dry KAZY

Kazy is a very delicious and expensive food. Kazy is a horse- sausage BESHBARMAK Beshbarmak (Bashkir: бишбармаҡ, bişbarmag, Kyrgyz: бешбармак, Tatar: бишбармак — five finger) is the national dish in some Turkic peoples. The term Beshbarmak means "five fingers", because the dish is eaten with one's hands. The boiled meat is usually diced with knives, often mixed with boiled noodles, and spiced with onion sauce. It is usually served in a big round dish. Treating to beshbarmak is accompanied with an original ritual. The meat itself is served in large pieces. Beshbarmak is usually served with shorpo – mutton broth in bowls called kese. ‘Amen’ is always said at the end of the meal to give thanks to God.

KUYRDAK

Kuyrdak, kuurdak (Kazakh қuyrdaқ, Kirgh. Kuurdak, Uzbek. Қovurdoқ - letters. Zazharku) - the traditional roast the Kazakhs and Kyrgyz meat and onions. The name derives from the Kazakh word kuyru or Kyrgyz kuuru what it means to fry. In the Kyrgyz version of commonly used loin meat and onions. [Citation 76 days] In addition to the Kazakh version adds meat liver and other offal (kidneys, liver, chopped lungs, heart, spleen, for greater richness, density and saturation flavoring scale, sometimes also added additional pieces of poultry and kazi) and potatoes to increase the profile of (sometimes also add carrots and slices of pumpkin - for flavoring scale). Potato stew with fried slices of meat, while it may seethe and during mixing to reach the state of puree. In the prepared dish may be some (usually small) number of very thick soup. ETHIOPIA DORO WETT

DORO WETT, a chicken stew from Ethiopia. Wetts (also spelled wats), or stews, are a staple of Ethiopian cooking, and doro wett is one of the best known. Consisting of chicken pieces, on the bone, cooked in a thick, spiced red sauce, it's often served for celebrations such as weddings and holidays. (In Ethiopia, chicken is an expensive ingredient, typically costing more than beef or lamb.) There are two key elements that give the sauce its flavor. One is nit'ir qibe, or spiced clarified butter. This Ethiopian pantry staple is made by cooking butter with an array of spices and aromatics. It's used to sauté the stew ingredients, creating a complex flavor base for the dish. TURKEY BAKLAVA

Baklava - this is one of the most famous sweets East - very sweet, moist, obscene calorie, time- consuming, but VKUUUUSNAYA! There are many recipes for baklava. I suggest you make baklava as often it is prepared Turkish housewives. Baklava turns tender and tasty, long stored and, most surprisingly, over time becomes even more delicious. Try it! INDIA LAMB KORMA - MUTTON KURMA

Kormas are typically made by marinating the main ingredient in yogurt and spices like ginger and garlic. It is then cooked in its own juices and a gravy made of onions, lots of tomatoes, green chillies and whole spices like cinnamon, cardamom, cloves, coriander, cumin, etc. Kormas can range from mild to medium hot and taste nice with breads like Chapatis (flatbread), Parathas (pan-fried flatbread) or Naans (leavened flatbread made baked in a tandoor or oven). You can also make this dish with mutton or goat meat. EGYPT: FUL MEDAMES

 The traditional Egyptian breakfast of dried fava beans is also the national dish, eaten at all times of the day, in the fields, in village mud-houses, and in the cities. Restaurants serve it as a mezze, and it is sold in the streets. Vendors put the beans in large, round, narrow-necked vessels, which they bury through the night in the dying embers of the public baths. Ful medames is pre-Ottoman and pre-Islamic. It is probably as old as the Pharaohs. According to an Arab saying: “Beans have satisfied even the Pharaohs.” Egyptians gleefully tell you that the little brown beans have been found in pharaonic tombs and have been made to germinate. There are fields of them, and promotional explanations on fake papyrus by the Ministry of Agriculture. Of course, they could have been put there by tomb robbers. There are many types of dried fava beans—small, middle-sized, and large, all of which can be used—and there are very good- quality canned ones. Most expatriates are happy with canned ones, which they improve on with flavorings and trimmings. These need to be turned into a pan with their juice and cooked for 15 minutes.  ingredients  2 cups small Egyptian fava beans (ful medames), soaked overnight (and left unpeeled)  Salt  1/3 cup chopped flat-leaf parsley  Extra-virgin olive oil  3 lemons, quartered  Salt and pepper  4–6 cloves garlic, crushed  Chili-pepper flakes  Cumin

Ынтымақ жүрген жерде, Ырыс бірге жүреді.

Еда человеку силу дает, Единство и счастье едины.

Meal gives the person strength.

Unite and happiness are indivisible. Тере берсе, тезекте қызық. Аштық ас талғатпайды.

Аппетит приходить во время еды.

Appetite comes with eating.

Қарны ашқанға, қара талқан майдай көрінеді

Голодному и толокно кажется маслом

A hungry man takes an oat flour for butter Таспен ұрғанды аспен ұр.

Тебя бьют камнем, ты бей хлебом.

To the evil answer good.

Арпа, бидай ас екен, Алтын, күміс тас екен. Ячмень и пшеница-пища, Золото и серебро – железяка.

Barley and wheat is food, gold and silver-iron. Thanks for vnivanie