Cooking and Recipes
There is a Kazakh restaurant in Arlington, Virginia called Cafe Assorti. The address is 1800 Wilson Blvd. I would love to hear from anyone who has been.
Kazakhstan Recipes , a Yahoo group "started to help those of us with Kazakh families find Kazakh recipes in one location and to learn more about the culture." You should also check out the Yahoo group Russian, Ukraine, & Georgian cooking : the messages are available to the public.
You will find that some of these recipes are the same on different sites. I have been told that 1 piala is equal to 250 g.; you will find this measurement in many of the recipes.
A Kazakh Feast : description.
Recipe for Beshbarmak : meaning "five fingers" the way it is eaten. It is basically noodles, meat (traditionally horse), potatoes, and onions cooked in beef broth.
Russian Foods has 17 recipes for Kazakh dishes. Use them at your own risk as I have been told, by someone from Kazakhstan, that they are not very accurate. Baursaki (small fried doughnuts), Beet Kvas, Beverage (Too-gulyu), Chuk-chuk (delicious sweets), Fish Cutlets, Kazakh Salad, Kazakh Surpa (broth made from lamb), Kespe with meat (noodle soup with lamb), Khe (fish appetizer), Kumis (drink from milk), Kuyrdak from rabbit, Manti, Millet Porridge with Pumpkin, Salad Shalgam (radish and vegetables), Stewed Lamb, Tamerlan's Pilaf.
Eating the Kazakh Way : overview and recipe for basturma.
From RecipeSource (formerly SOAR):
Search for Caspian Caviar recipes from Bon Appetit: Buttermilk-Herb Pancakes topped with Caviar, Green Salad with Caviar and Smoked Salmon, Potato Salad with Creamy Caviar Dressing, Seared Scallops with Leeks and Caviar Sauce, Seared Scallops with Creme Fraoche amd Caviar, Roasted Potato Slices with Caviar, Black and Gold Pizzas, and Caviar Pie.
Pelmeni , a traditional Russian dish that is made in many Kazakstani homes.
Delicacies of Horseflesh : Sorry, I just had to put this one in here; 3 recipes.
Authentic Russian Cuisine has recipes, a forum, and an e-mail newsletter. Search the library for 12 Kazakh recipes. Chai (tea), Shashlik (lamb dish), Tkemali (sauce), Kotlety Pozharskie (chicken dish), Balyk Sorpa, Fruited Rice with Mushrooms and Almonds, Kirghiz Baked Beef, Gutap (deep-fried herb fritters), Samsa, Khormya (spiced lamb with yogurt), Kazakh Noodles, Pisken Balyk (boiled fish).
"Traditional Kazakh belief held that separate spirits inhabited and animated the earth, sky, water, and fire, as well as domestic animals. Up to this day, particularly honored guests (primarily in rural settings) are treated to a feast of freshly killed lamb. The guests are sometimes asked to bless the lamb and to ask its spirit for permission to taste its flesh. Besides lamb, many other traditional foods retain symbolic value in Kazakh culture. Since old times hospitality has been the most distinctive feature of the Kazakh people. The guest is always given a cordial welcome and offered a place of honor at the table. In the first instance the guest is treated with kumys, shubat or airan, then tea with milk or cream, baursaks , a type of bread which is usually baked in the form of flat cakes, raisins, irimshik and kurt. Then follow appetizers made of horseflesh or mutton - kazy, karta, shuzhuk, zhai, zhaya, sur-yet, kaburga, etc. The adornment of any dastarkhan and the main traditional dish is Beshparmak. Boiled meat is usually served in large pieces. The pelvic bone and shin are given to elderly guests of honor, the brisket goes to the son-in-law, the cervical vertebra - to girls and so on. To the guest of honor ranking highest among the others the host hands over the sheep's head cooked in a special way. The guest of honor distributes it among those present observing a special ritual which reflects the ancient custom of respectful attitude towards guests: old men, children, close and distant relatives. The fragrant meat is eaten with rolled and boiled small pieces of dough. An excellent addition to this dish is the saturated fragrant meat broth called sorpa, which is usually served in pialas. At the end of the meal kumys is served, which is again followed by tea. The present day Kazakh cuisine includes not only traditional Kazakh dishes but also dishes of Uzbek, Uigur, Russian, Tatar, Korean and other cuisine. Kazakhs have accumulated much experience in processing and cooking meat and milk dishes, the present day life has expanded this set with dishes made of vegetables, fruits, fish, sea products, various cakes and sweets. Nevertheless, meat remains the most popular food ingredient in the national cuisine. Meat is the basis of the majority of dishes. Meat dishes are a sign of a festive table's (dastarkhan) richness and diversity. In the traditional Kazakh cuisine preference has always been given to boiling. This process allows to obtain soft and delicate gustatory shades of meat, adds juiciness and fragrance to it. Long-term preservation of food was given a special importance. During live-stock slaughter a part of meat was salted, dried, and sometimes smoked. There are a number of delicacies made of horse meat: kazy, shuzhuk, zhal, zhaya, karta, and other." Previously on the Gateway to Kazakhstan.
Kazakhstan Embassy recipes: Pumpkin Samsa, Kazakhstan Salad, Fish a la Irtysh, and Kespe a la Kazakh (noodles).
Recipe Center has 5 Kazakh recipes: Gutap, Lamb dumplings, Lemon Chicken, and Rice.
Chef 2 Chef has 7 recipes: Chai, Plov, Gutap (2 recipes), Lamb Dumplings, Lemon Chicken, and Rice.
Eastern European Cooking from the Carnegie Library of Pittsburgh doesn't list any Kazakh sources, but it is still an interesting site.
Shurpa (hearty spiced lamb soup)
Please to the Table: The Russian Cookbook by Anya Von Bremsen and John Welchman, published November 1990
Kazakh Beef Soup by an adoptive mom.
The Kazakh kitchen : recipes in Russian.
Silk Road Cooking: A Vegetarian Journey by Najmieh K. Batmanglik, published June 2002
Plov (Uzbek-style rice pilaf) from Gumbopages.
Recipe Land : Search for "Kazakh" (gutap, lamb dumplings, lemon chicken, rice), "Kazakhstan" (kirghiz baked beef, tkemali), "Central Asian" (Central Asian garlic pilaf), "Uzbek" (home style bread, palov), and "Uzbekistan" (tart kebab sauce, liula-kebab) You can also search by category for "Ethnic: Russian" (78 recipes) "Uzbekh" (lamb with chestnuts and pomegranates, lamb, raisin, & bean polov).
Russian Regional Recipes by Susan Ward, published in 2003, ISBN 1931040249. It is divided up into Moscow/St. Petersburg, From Russia's Heartland, Westward from the Baltic (Estonia, Latvia, Lithuania), From Farmland and Breadbasket (Ukraine, Belorussia, Moldova), From Sunny Lands between the Seas (Georgia, Armenia, Azerbaijan) and The Steppes of Tartary (Central Asia and Kazakhstan). It has a brief description of each area, and pictures of some of the recipes. Best of all, ingredients are listed in metric and US measurements. I have several copies of this available, just e-mail me . I found mine at Half Price books; you can also find it by searching Barnes & Noble or Advanced Book Exchange.
Tasty Cooking has recipes for lemon chicken and gutap. This site also has recipes from Mongolia, Russia, Turkmenistan, and Uzbekistan.
Description of Dastarhan previously on the Kazakhstan President's web site.
Authentic Russian Cuisine & Culinary Recipes is in English with usual measurements.
Central Asian Recipes on a blog from Kyrgyzstan.