In Almaty, everything is delicious when it comes to meal.You will not find anywhere else such a variety of real authentic Oriental cuisine. We offer you 7 oriental dishes, from which your receptors will go crazy.
Kazakh meat (Beshbarmak)
The name of this national Kazakh dish means five (bes) fingers (barmak), and hints at the fact that the dish is eaten with the fingers. The most solemn and delicious version of Kazakh meat is prepared from horsemeat. Although it is also prepared from lamb and beef. Recently, there have appeared variations from poultry meat. And somewhere in Aktau you can even meet beshbarmak from sturgeon. But all this is not authentic. Let's talk about horse meat.
To prepare “besh” (so modern Kazakhs shortly and lovingly call beshbarmak), raw meat is processed in a special way. Depending on the traditions of the region it is corned (salted) in different ways. It is dry-cured in the wind and sun. Only then it is cooked in boiling water for a long time. In besh you can use the head, flesh and loin parts. “Kazy” is a special delicacy. Roughly speaking, it is Kazakh variety of sausage. The most delicious and fatty parts from the neck and ribs are placed in well-washed bowels and also boiled together with other prepared meat.
It is not clear when people began to cook delicious, tender thin-rolled dough and vegetables as accompaniment to already delish boiled meat. But another thing is clear: Besh is incredible. And if you wash it down with koumiss, there is nothing else to wish for.
In Almaty you can taste beshbarmak in Kazakh and Oriental cuisine restaurants. Usually, this dish is for a big company: from 4 to 12 people.
The name of the dish comes from the verb "kuyru" - fry. Kazakh roast. As a rule, it is giblets (kidney, liver, chopped lungs, heart, spleen), fried with onions. In modern variations of kuyrdak you can meet potatoes, carrots and pumpkins. It's simple and tasty.
Kuyrdak is prepared quickly, so traditionally it is served to guests before beshbarmak. The so-called "black" or kara kuyrdak is a kuyrdak cooked only from meat, without onions and vegetables.
Kuyrdak is served in all restaurants of Oriental and Kazakh cuisine.
When the Kazakh hears the word manty, his heart stops beating. You can find manty everywhere. Roasted manty, boiled manty, manty with chopped meat, manty with minced meat, with pork, with lamb, with horse meat.
This is a traditional dish for the Central Asian countries. Manty is finely chopped meat in a thin rolled dough. It is steamed. Minced meat can be from beef or mutton. In modern variations people add to the manty finely chopped potatoes, onions, pumpkins or chives.
In Almaty, there is the legendary dining room "Mir Mant" ("Manty World"), where you can try even manty with spinach, sturgeon or tuna.
Eat with fingers.
In Almaty manty are served in all restaurants of oriental cuisine.
There are three main types of lagman. The first and classic one when there is a lot of broth. The second type is called guiru, there are fewer broths and it is noodles with sauce and complex stuffing. The third type is the tsomyan – it is when boiled noodles are cut (if very finely, then it is dinder tsomyan) and fried. There is no broth in this variation.
There are so many varieties of lagman in Almaty so you can dine and have supper every day for at least a week without repetition. With boiled dough or fried, with broth or without. With a variety of stuffing and meat.
In Almaty lagman is served in all restaurants of Oriental cuisine.
The word Lagman comes from Chinese and means "pulled noodles." This is a very common dish in Central Asia. Lagman is made from mutton, vegetables and long pulled noodles. From vegetables people usually use paprika, eggplants, beans, radish, onions, carrots, capsicum, chives.
Real lagman noodles are pulled only by hand and in a special way: untwist the dough piece like a rope until it stretches out into a skein of noodles.
There is no more tender meat than in syrne. Authentic recipe: large chopped lamb meat, along with vegetables is wrapped in the stomach of a sheep; it is buried under the ground and a bonfire is built fixed over this place. It is long stewed to a state when the meat simply melts in the mouth without chewing.
In the modern variation, syrne is cooked in a cauldron, and this method is not much inferior to the authentic one. Delicious. Try syrne once and you will never forget it.
Ask syrne in any restaurant of Oriental cuisin.
Steak from horse meat
If you have not tried steak from horse meat, then you have not tried steak! It's time to fix this. After all, horse meat is much more useful than other meat: it has less fat, it does not contain cholesterol and in fact it is dietic.
This is lean, but tender meat. Horse meat has a special flavor, but it is odor like a game. Delicious. Horse meat is healthier meat than beef and other varieties of red meat.
There are simply steaks, and there is a steak of horse meat. Horse meat has a rich flavor, in comparison with which the beef seems tasteless and dry.
Ask in all steakhouses of Almaty.
This is a festive steppe dessert from wheat groats with crushed cottage cheese, melted butter, sugar, honey, raisins and nuts. Due to the abundance of ingredients, dessert is also called Qospa - from the verb “Qosu”, which means add. The main ingredient of Jent is talqan. Talqan is the ground grain of wheat, barley, millet. This simple food saved the Kazakhs during the famine, raids and droughts.
Jent usually served with tea. Jent is a delight. In modern variation, there is a chilled jent - it is doubly delicious.
Ask in all restaurants of Oriental cuisine.