Hello ladies and gents i was tellingmyself wow we have been doing this series for 22 weeks straight and you guys are still interested in it i would like to say a big thank you to all my fans and readers for all your continued suport.
TODAY WE ARE GOING TO KAZAKHSTAN but no Borat
Kazakh cuisine is the cuisine of Kazakhstan, and traditionally is focused on mutton and horse meat, as well as various milk products. For hundreds of years, Kazakhs were herders who raised fat-tailed sheep, Bactrian camels, and horses, relying on these animals for transportation, clothing, and food.[1] The cooking techniques and major ingredients have been strongly influenced by the nation's nomadic way of life. For example, most cooking techniques are aimed at long-term preservation of food. There is a large practice of salting and drying meat so that it will last, and there is a preference for sour milk, as it is easier to save in a nomadic lifestyle.
INGREDIENTS Nutrition
1 lb ground lamb or 1 lb beef
4 large onions
1⁄2 cup vegetable oil
salt
pepper
1⁄3 cup water
2 -3 laurel leaves
3 -5 peppercorns
1 teaspoon mixed spice, for kazakh and uzbek recipies (see recipe of that name)
FOR DOUGH
1⁄2 lb flour
1 teaspoon salt
1 cup water
FOR SAUCE
1 cup yogurt or 1 cup sour cream
1 garlic clove, finely grated
1 teaspoon crushed dried mint
DIRECTIONS
TODAY WE ARE GOING TO KAZAKHSTAN but no Borat
Kazakh cuisine is the cuisine of Kazakhstan, and traditionally is focused on mutton and horse meat, as well as various milk products. For hundreds of years, Kazakhs were herders who raised fat-tailed sheep, Bactrian camels, and horses, relying on these animals for transportation, clothing, and food.[1] The cooking techniques and major ingredients have been strongly influenced by the nation's nomadic way of life. For example, most cooking techniques are aimed at long-term preservation of food. There is a large practice of salting and drying meat so that it will last, and there is a preference for sour milk, as it is easier to save in a nomadic lifestyle.
MANTI
INGREDIENTS Nutrition1 lb ground lamb or 1 lb beef
4 large onions
1⁄2 cup vegetable oil
salt
pepper
1⁄3 cup water
2 -3 laurel leaves
3 -5 peppercorns
1 teaspoon mixed spice, for kazakh and uzbek recipies (see recipe of that name)
FOR DOUGH
1⁄2 lb flour
1 teaspoon salt
1 cup water
FOR SAUCE
1 cup yogurt or 1 cup sour cream
1 garlic clove, finely grated
1 teaspoon crushed dried mint
DIRECTIONS
- Place bay leaves and peppercorns in just over 1/3 cup water and boil breifly. Remove leaves and peppercorns, set aside.
- Slowly fry onions until golden. Half way through the cooking, add spice mix, salt, and pepper. Remove from heat.
- In a bowl, mix ground meat, onion mixture, and the boiled water. Set aside.
- Mix dough ingredients and kneed well. Shape dough into balls the size of walnuts. Flatten these, and add 1 tablespoon of the meat mixture. Fold dough around the meat to form triangles. Normally, these are steamed, but if you prefer to bake them, add oil or butter to the dough.
- While they are cooking, mix the yogurt with grated garlic and crushed mint, stir well. When manty are ready, place them on a serving platter and cover them with the yogurt sauce. Serve hot.
Mmmm looks delicious i hope you try this recipie very soon and have a chilled day from the Viking.
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