Elite life

Kyrgyzstan (Kyrgyzstani Recipes)

World Cuisine Recipes


   The staple food in Kyrgyzstan is mutton. Shashlyk is skewered chunks of mutton barbecued over charcoal, often sold with lipioshka (round unleavened bread) on street corners. As in other Central Asian countries, you'll find plov, or rice fried with shredded turnip and scraps of mutton, served with lipioshka. The Chinese influence is apparent in Laghman, a noodle soup with mutton and vegetables, and beshbarmak, noodles with shredded, boiled meat in bouillon. Around Lake Issyk-Kul, the noodles are sometimes served with jellied potato starch rather than meat. Shorpur is a meat and vegetable stew. Snack foods are samosas, deep-fried dough cakes called chiburekki, and manty (steamed noodle sacks of meat and vegetables. The Kyrgyz, like the Kazakhs, enjoy horse meat. Black or green tea is the most popular drink.
Besh Barmak

1 medium sheep or 3 kg of mutton or Beef
1 kg onions
4 cups of flour
1 egg
Cooking Instructions:
Put the meat in a large pot along with onions and boil for two hours. While the meat is cooking prepare the noodles (store bought noodles can be substituted). Make a pile with the flour. Beat the egg and add it to the flour, then mix in warm salt water (1-2 teaspoon salt) until it holds together but is not so sticky. Knead well and then let stand for 10 minutes. When meat is done it is removed from the water and the noodles are then boiled in the same water to give the noodles a meaty flavor - noodles only need to cook for 5 minutes or less.
Kyrgyzstan Laghman

1 kg flour
2 eggs
2 tsp. salt
125 g water
500 g meat (tradionally lamb)
300 g fat (tradionally tail fat)
300 g cabbage
3-4 onions
3-4 potatoes
1-2 carrots
3-4 tomatoes
5-6 cloves garlic
2 Bulgarian peppers
Salt, to taste
Pepper, to taste
Cooking Instructions:
Stir together flour, eggs, salt and water. Make a stiff noodle dough, roll out thin, roll up like a jelly roll and slice across to make narrow noodles about 4 or 5 mm thick. Drop into boiling salted water and cook until done. Drain.
   Cut the meat, fat and potatoes into small cubes. Cut the radish, cabbage and pepper in thin slices. Cut the onion in rings, the tomato in wedges and chop the garlic. Now melt the fat and saute the onion. Add the meat and brown well. Then add garlic, potatoes, tomatoes, pepper and carrots, stir well and cook until about half-done. Add a little more water than is necessary to cover the meat and veggies and add salt, peppper, cabbage and radish, if any. Cook over a low heat until thoroughly cooked (abouit an hour, more or less).
   Reheat the noodles by briefly dropping them in boiling water. Drain well so the gravy will soak in. Place noodles on a large plate and top with the meat and veggie gravy. The gravy should soak into the noodles and the meat and veggies stand up on top. You can put a second layer on top of the first. Best served on a large plate for everyone to serve him or herself.
Chicken Pilaf with Nuts and Candied Orange Peel
Servings: 6
Zest of 3 large oranges, cut into l/4-inch-wide strips
1/4 cup olive oil
1 Chicken (3 1/2 pounds), well rinsed, patted dry, and cut into serving size pieces
3 large onions, sliced into rings
1/2 teaspoon ground turmeric
Small pinch of cinnamon
Salt, to taste
Freshly ground black pepper, to taste
4 3/4 cups water
6 tablespoons (3/4 stick) unsalted butter, cut into pieces
2 cups long-grain rice
3/4 cup Sugar
2/3 cup slivered almonds
2/3 cup shelled pistachio nuts
Cooking Instructions:
Blanch the orange zest in boiling water for 1 minute. Rinse under cold running water and blanch once more for 1 minute. Place in a colander to drain and set aside. Heat the oil over medium-high heat in a large, heavy casserole. Add the Chicken pieces, a few at a time, turning them to brown evenly on all sides. Remove the Chicken pieces to a heated platter and drain off all but 2 tablespoons of oil. Add the onions to the casserole and saute until light golden, about 10 minutes. Stir in the turmeric, cinnamon, and salt and pepper, then return the Chicken to the casserole. Add 4 cups of the water and bring to a boil. Reduce the heat to low, cover, and simmer until the Chicken is almost tender, about 30 minutes. Turn the heat up to high and let the liquid boil, uncovered, for 1 minute. Stir in 4 tablespoons of the butter and the rice, reduce the heat to low, and simmer, covered, until the rice is tender and all the liquid is absorbed, about 20 minutes. Meanwhile, make the syrup. Combine the Sugar and the remaining 3/4 cup water in a small saucepan. Bring to a boil, stirring, then reduce the heat to low and cook until the Sugar is completely dissolved, about 5 minutes. Melt the remaining 2 tablespoons of butter in a medium-size skillet over medium low heat. Add the nuts and the orange zest and stir for 4 to 5 minutes. Add the syrup and cook until the syrup is somewhat reduced, about 10 minutes. To serve, spoon the rice and the Chicken onto a decorative serving platter and mix with two-thirds of the nut mixture. Scatter the rest of the mixture over the pilaf.


Lamb heart and lungs
Onion chopped
Water 150 g
Cooking Instructions:
Chop Lamb heart and lungs finely and combine with finely chopped, pepper, salt and rice. Stuff Lamb bowels with the mincemeat and pour in some water (150 g). Tie the bowels and put in boiling water, cook for 50-60 minutes, having pierced the bowels with a fork during the cooking.

200 g flour
60 g Sugar
200 g Lamb fat
Cooking Instructions:
Fry flour in melted Lamb fat until golden, add hot water until it is thick like sour cream. Stir in Sugar and stew on lw heat for 20 minutes, stirring regularly.

800 g flour
50 g butter
Baking powder
5 ea eggs
150 g oil to fry
Cooking Instructions:
Make unleaved dough from butter, eggs, baking powder, salt and flour and knead small buns. Make a hole, grease with oil the inside and turn the inside out to have rings and twist. Fry in oil.
Potato Vereniki

1 egg
1 large Onion
2 cups flour
1/4 cup melted butter
1/2 cup water
6 or 7 medium potatoes
Pinch of salt
Cooking Instructions:
Mix flour, water and salt in a bowl to make dough. Knead and set aside. Boil potatoes. Mash potatoes and add some of the onions. Roll dough on cutting board. Take small ball of dough and roll out to form small circle - about the size that fits will in your palm. Put small spoonful of Potato mixture in the center of the circle - press sides together around Potato. Drop each vereniki into boiling water for 7 to 10 minutes. Drain water and serve vereniki with sauteed onions and melted butter.
Roll Kuchen

2 eggs
3/4 cup milk
6 tablespoons butter
3 cups flour
2 teaspoons salt
1 teaspoon baking powder
Cooking Instructions:
Beat eggs well. Fill with milk. Roll out very thin and cut into strips. Cut again so that pieces are 1 inch long by 3 inches wide. Cut a slit in the middle and pull one end through to knot it. Fry in deep hot oil.

500 g Lamb with bones
500 g potatoes
200 g tomatoes
100 g Onion
150 g Lamb fat
Cooking Instructions:
Slice Lamb (with bones), rub with salt and pepper and put in a pan with fat. Fry until light brown. Then add sliced Onion, tomatoes to the meat and pour in water. Bring to boil and cook for 10 minutes.
Kyrgyz Pilaf
1-2 lbs. meat chopped in bite size pieces
2 big onions chopped
3-4 big carrots chopped
1-2 big garlic peeled
2 bullion cubes
3-4 cups of rice
4-5 cups of hot water
Salt to taste
Pepper to taste
Cooking Instructions:
Brown meat in heavy pan. Add hot water and boil for 10-15 min. Drain water and add onions, oil and spices, salt and pepper for 10 min. Add carrots on top and steam for 10-15 min until tender. Add rice, water, bullion and garlic. Cover and cook for 45 min on med-low heat.

World Cuisine Recipes


Hosted by uCoz