用英文介绍哈萨克斯坦的饮食的文章

用英文介绍哈萨克斯坦的饮食的文章
用英文介绍哈萨克斯坦的饮食的文章

用英文介绍哈萨克斯坦的饮食的文章
Kazakh cuisine
Kazakh cuisine traditionally revolves around mutton and horse meat and as well as various milk products. 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.
Meat in various forms has always been the primary ingredient of Kazakh cuisine. Besbarmak, a dish consisting of boiled horse or mutton meat, is the most popular Kazakh dish. Other popular meat dishes are kazy and shuzhuk (horsemeat sausages), kuyrdak (also spelled kuirdak, a dish made from roasted horse, sheep, or cow offal, such as heart, liver, kidneys, and other organs, diced and served with onions and peppers),[1] and various horse delicacies, such as zhal (smoked lard from horse's neck) and zhaya (salted and smoked meat from horse's hip and hind leg).[2]
The traditional drinks are sheep milk and its products – kaymak (sour cream), katyk or ayran (buttermilk), kurt, irimshik (dried sour milk product similar to kurt, but not rolled into balls),[3] fermented mare's milk (kumys),[4] and camel's milk (shubat).[5]
The introduction of flour to Kazakh cuisine brought about dishes such as baursak (or bauyrsaq, a ball-shaped doughnut fried in oil and sprinkled with sugar), kuimak, kattama and oima – flat puff cakes fried in oil then covered in cream.
Manti is another popular dough-based dish in Kazakh cuisine. It is a spiced mixture of ground lamb (or beef) spiced with black pepper, enclosed in a dough wrapper. Manti are cooked in a multi-level steamer and served topped with butter, sour cream, or onion sauce.
In the summer, chal is one of the staple foods of the Adai Kazakhs.[6]
以上是关于哈萨克斯坦的当地/料理的,哈/菜.
当地还有一种食物叫做Kazy,是一种类似于香/肠的食物,没有找到翻译的中文叫/法
Kazy or kazi (Kazakh: қазы, IPA: [qɑzə́]; Kyrgyz: казы, IPA: [qɑzɯ]; Tatar qazılıq, Bashkir Ҡаҙылыҡ) is a traditional sausage-like food of Kazakhs, Tatars, Kyrgyz, and other ethnic groups mainly of Central Asia, particularly those of Turkic origin. Kazy is a common element on a dastarkhan, a table set for a festive meal.
[edit] Preparation
Horse flesh ribs are cut out with the meat and hung for 5-7 to free from the remaining of blood. The intestines of the horse are thoroughly washed and kept in saline water for 1-2 hours. The meat from the ribs are salted, seasoned with pepper and garlic and left roped in cloth for 2-3 hours. Then the intestines are filled with the ribs meat and the two ends of the filled intestine are tied. After this preparation, the kazy can be smoked or hung to dry for a week at a sun-lit placed exposed to wind. Smoking is performed in a thick smoke of 50-60° for 12-18 hours.
Before serving, the kazy is cooked in boiled water for 2 hours. The cooked kazy is sliced into 1 cm thick pieces and served decorated with onion and seasonal crops.
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