Kazakh Cuisine
Feb 04, 2012
Below is a recipe main dishes that match the Kazakh and Kyrgyz kitchens, and some dishes unique to the Kyrgyz and Kazakh cuisine. The first Nowruz dishes Meat, skin side: 0.5 kg of fresh horsemeat (beldeme), 100 g card, 100 g schuzhuka, 100 g kazi, 100 g of the sting, 100 g zhaya 100 g sur-ETA, 0.5-0.75 kg of mutton, 250 g sheep's liver, 100 g sheep's kidneys, 2.5-3 liters of water. Milk of 1 liter of milk feta, 1 liter of milk cows, 1.5 l katyk (Ira), 0.5 liter, kumys, 1 cup suzmy, 1 cup kurta, 200 grams of butter. Krupyano and vegetable section: 1.5-2 cups of wheat, 1.5 cups of wheat (or rice), 8-10 bulbs, 2 garlic cloves, 0.5 pod of red pepper, 1 quart of water (for grain). 1. All the meat and meat products (except lamb kidneys) to boil in water with onion (half this rate) until tender, covered for 2-3 hours on low heat. The buds boiled separately for 1 hour, then drain the water in which they were cooked, and connect them with the rest of the meat. 2.
Corn (grain) razvarit in water separately and add the milk after boiling and cook until cooking. 3. Cooked foods (paragraphs I and 2) to combine and continue to simmer for about 30 minutes after then remove the meat to cool, cut it into thin slices and put back into the broth. 4. Kurt diluted in 2 cups of broth, add suzmu, butter, garlic, pepper and push for 3 hours (until meat is cooked).
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Often, patients underestimate the importance of nutritional care, some do not want to put up with certain restrictions. Meanwhile, dietichesnoe food – one of the most important methods of treatment of peptic ulcer. Food for your close will be full, delicious, diverse, high-calorie, easily digestible, and, in addition, it should not irritate the altered gastric mucosa and cause increased secretion of gastric juice.