The cuisine of Central Asia has long been famous throughout the world for its diversity and centuries-old history. Almost every dish that has survived since the days of the nomads has its own traditional rituals and special cooking methods. There are about 1000 different recipes for dishes, drinks and pastries that unite the national cuisine of the peoples living in Central Asia: Kazakhs, Kyrgyz, Uzbeks, Tajiks and Turkmens.
These wonderful dishes are distinguished by high nutritional properties and excellent taste, as well as a sophisticated aroma of spices and spices, preserving the indispensable oriental flavor. Our guest, Zhanar Nuketaeva, the wife of the ambassador of the Republic of Kazakhstan to the UAE, known for her excellent culinary talents, decided to share her own secrets and tried and tested recipes. We offer you to cook traditional and favorite dishes of the peoples of Kazakhstan in the interpretation of the cheerful and cheerful Zhanar.
Chuck chuck
Traditional oriental sweets that are usually served during holidays or special occasions
Ingredients:
Dough:
- 2.5 cups flour
- 3 eggs
- 1-2 tbsp. l sour cream or milk
- 1 tsp Sahara
- 2 tsp butter
- A pinch of salt
Syrup:
- 1 cup honey
- 2-4 Art. l Sahara
For frying:
- 200-400 ml of vegetable oil
Cooking method:
- Thoroughly grind eggs, sugar, butter, then add salt, milk or sour cream, add flour and knead cool dough. Stand the dough for 40 minutes, and then put it on the table and roll it into a thin layer up to 4 mm thick and cut into strips 2-2.5 cm wide, which are then cut into thin noodles. Fry the thin strips of dough thus prepared in a boiling vegetable oil until golden brown, then put in a sieve or on a paper towel so that all the excess oil is glass.
- For syrup, boil honey with sugar and let it boil until a foam is formed that needs to be removed. The syrup must be boiled until a semi-solid ball sample. This test is checked as follows: a drop of honey syrup should be dripped into a glass of cold water and immediately removed. If the drop is semi-solid, and even more so solid, then the syrup is ready.
- Add the finished syrup to the chuck-chak (fried noodles from the dough), mix everything well while the syrup is still hot, add raisins and walnuts, and then transfer to a greased form. Compress the chuck-chuck slightly, having previously wetted your hands in cold water. When the chuck-chuck cools down, it can be cut into diamonds or squares, as well as garnish with walnut kernels and raisins.
Baursaki
The traditional dish of nomadic pastoralists of Central Asia, in the form of small koloboks of dough (round or square), which can be served with tea, meat soup - shurpa, is with sour cream, honey, jam or just instead of bread.
Ingredients:
Dough:
- 500 g flour
- 0.5 liters of milk
- 1 egg
- 30 g butter or ghee
- 1 tbsp. l sour cream
- 1 tbsp. l Sahara
- 0.5 tsp salt
- 10 g yeast
For frying:
- 300-400 g of vegetable oil
Cooking method:
- The dough is prepared in a sparse way: 10 g of yeast dissolved in 40-50 g of warm milk with the addition of 1 teaspoon of sugar, 1 teaspoon of flour. Put the dough in a warm place until the increase in volume. In the remaining part of warm milk, add salt, sugar, sour cream, butter and egg. Mix everything and add to the finished dough.
- Thoroughly mix the resulting mass until a smooth consistency is obtained; when kneading, hands should be greased with oil or sprinkled with flour to prevent sticking of the dough.
- Cover the dough with a towel and place in a large plastic bag, wrap. After 1-1.5 hours, cut the finished dough into several separate parts, sprinkle with flour and cover with a towel (the same dough, lightly greased with vegetable oil, can be stored in a plastic bag in the refrigerator for 2 days, but before frying the dough must be kept at room temperature, about 30 minutes). Roll each ball 0.5-0.8 mm thick, and then cut into strips 5-6 cm wide. Cut strips across into small diamonds.
- Fry the prepared rhombuses in boiling oil, stirring slightly, until golden brown and put on a paper towel, allowing the oil to drain. Cool Baursak and sprinkle with powdered sugar. Note. If baursak will be eaten instead of bread, then it is not necessary to sprinkle with powdered sugar. Such a dough can be used in the preparation of pies with different fillings and whitewash with meat.
Enjoy your meal!
