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Naryn (dish)
Naryn, neryn or norin ( ky, наaрын, ''naaryn''; kz, нарын, ''naryn''; Uighur: нерин; Uzbek: ''norin''; russian: нaрын, ''naryn'') is a Central Asian dish with horse meat and different kinds of noodles. In Kyrgyz cuisine, naryn is made of finely chopped lamb meat (or horse meat) with onion sauce. Naryn with the addition of noodles is now called beshbarmak. In Uzbek cuisine, naryn is a pasta dish made with fresh hand-rolled noodles and horse meat. Naryn can be served as a cold pasta dish (''kuruk norin'', or "dry" norin) or as a hot noodle soup (''khul norin'', or "wet" norin). Homemade pasta is rolled very thinly and cut into strips 2–4 mm wide and 50-70mm long. The noodles are cooked in plain boiling water or often in a broth of horse meat. Horse meat is then shredded into the pasta. Naryn might be served on a ''lagan'' (plate) decorated with slices of horse meat sausage ('' kazy''). The dish is served as a part of any extended meal after the samos ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kazakhstan
Kazakhstan, officially the Republic of Kazakhstan, is a transcontinental country located mainly in Central Asia and partly in Eastern Europe. It borders Russia to the north and west, China to the east, Kyrgyzstan to the southeast, Uzbekistan to the south, and Turkmenistan to the southwest, with a coastline along the Caspian Sea. Its capital is Astana, known as Nur-Sultan from 2019 to 2022. Almaty, Kazakhstan's largest city, was the country's capital until 1997. Kazakhstan is the world's largest landlocked country, the largest and northernmost Muslim-majority country by land area, and the ninth-largest country in the world. It has a population of 19 million people, and one of the lowest population densities in the world, at fewer than 6 people per square kilometre (15 people per square mile). The country dominates Central Asia economically and politically, generating 60 percent of the region's GDP, primarily through its oil and gas industry; it also has vast mineral ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beshbarmak
Beshbarmak ( Kazakh – бесбармак, ky, бешбармак, 'five finger') is a dish from Central Asian cuisine. It is also known as naryn in Xinjiang, Uzbekistan, Kyrgyzstan and Kazakhstan, as ''turama'' or ''dograma'' in Karakalpakstan, North Caucasus and Turkmenistan, as ''kullama'' in Bashkortostan and Tatarstan. It one of the main national dishes of both Kyrgyzstan and Kazakhstan. The term ''beshbarmak'' means "five fingers" because nomads traditionally eat this dish with their hands. Another name for beshbarmak in Kyrgyz is 'tuuralgan et', which means crumbled/chopped meat. Beshbarmak is usually made from finely chopped boiled meat, mixed with dough (typically egg noodles) and ''chyk'', an onion sauce. It is typically served on large communal platters, shared between several people, after shorpo, which is a first course of mutton broth served in bowls called kese. It is also followed by a broth called ak-serke (shorpo mixed with kymyz or ayran), which is thought ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kyrgyz Cuisine
Kyrgyz cuisine is the cuisine of the Kyrgyz, who comprise a majority of the population of Kyrgyzstan. The cuisine is similar in many aspects to that of their neighbors. Traditional Kyrgyz food revolves around mutton, beef and horse meat, as well as various dairy products. The preparation techniques and major ingredients have been strongly influenced by the nation's historically nomadic way of life. Thus, many cooking techniques are conducive to the long-term preservation of food. Mutton and beef are the favorite meats, although in modern times many Kyrgyz are unable to afford them regularly. Kyrgyzstan is home to many different nationalities and their various cuisines. In larger cities, such as Bishkek, Osh, Jalal-Abad, and Karakol, various national and international cuisines can be found. Non-Kyrgyz cuisines that are particularly common and popular in Kyrgyzstan include Uyghur, Dungan, Uzbek, and Turkish cuisines, representing the largest minorities in the country. Meat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kazakhstani Cuisine
Traditional Kazakh cuisine is the traditional food of the Kazakh people. It 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. 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. Meat in various forms has always been the primary ingredient of Kazakh cuisine, and traditional Kazakh cooking is based on boiling. Horse and mutton are the most popular forms of meat and are most often served in large uncut pieces which have been boiled. Kazakhs cared especially for horses which they intended to slaughte ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Uzbek Dishes
This is a list of notable Uzbek dishes and foods. Uzbek cuisine is the cuisine of Uzbekistan. The cuisine is influenced by local agriculture such as grain farming. Breads and noodles are a significant part of the cuisine, and Uzbek cuisine has been characterized as "noodle-rich". Mutton is a popular variety of meat due to the abundance of sheep in the country, and it is used in various Uzbek dishes. The ingredients used vary by season. For example, in the winter, dried abdimueed jamas, fruits and vegetables, noodles and preserves are prominent, while in the summer vegetables, fruits (particularly melon) and nuts are more prominent. Bread (''nan'', ''obi non'') has a prominent role in Uzbek cuisine, and is influenced by pre-Islamic traditions. In Uzbek culture, elders are typically served food first, as a sign of respect towards them. Uzbek dishes and foods * ''Dimlama'' – An Uzbek stew prepared with various combinations of meat, potatoes, onions, vegetables, and sometimes fruits ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Plov
Pilaf ( US spelling) or pilau ( UK spelling) is a rice dish, or in some regions, a wheat dish, whose recipe usually involves cooking in stock or broth, adding spices, and other ingredients such as vegetables or meat, and employing some technique for achieving cooked grains that do not adhere to each other. At the time of the Abbasid Caliphate, such methods of cooking rice at first spread through a vast territory from South Asia to Spain, and eventually to a wider world. The Spanish ''paella'', and the South Asian ''pilau'' or ''pulao'', and ''biryani'', evolved from such dishes. Pilaf and similar dishes are common to Balkan, Caribbean, South Caucasian, Central Asian, East African, Eastern European, Latin American, Middle Eastern, and South Asian cuisines. It is a staple food and a popular dish in Afghanistan, Albania, Armenia, Azerbaijan, Bangladesh, Bulgaria, China (notably in Xinjiang), Cyprus, Georgia, Greece (notably in Crete), India, Iraq (notably in Kurdistan), Iran, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Samosa
A samosa () or singara is a fried Indian pastry with a savory filling, including ingredients such as spiced potatoes, onions, and peas. It may take different forms, including triangular, cone, or half-moon shapes, depending on the region. Samosas are often accompanied by chutney, and have origins in medieval times or earlier. Samosas are a popular entrée, appetizer, or snack in the cuisines of South Asia, the Middle East, Central Asia, East Africa and their South Asian diasporas. The English word ''samosa'' derives from Hindi word '' ( hi, समोसा), traceable to the Middle Persian word ()Lovely triangles '''', 23 August 2008. 'triangular pas ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pasta
Pasta (, ; ) is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Rice flour, or legumes such as beans or lentils, are sometimes used in place of wheat flour to yield a different taste and texture, or as a Gluten-free diet, gluten-free alternative. Pasta is a staple food of Italian cuisine. Pastas are divided into two broad categories: dried () and fresh (). Most dried pasta is produced commercially via an Food extrusion, extrusion process, although it can be produced at home. Fresh pasta is traditionally produced by hand, sometimes with the aid of simple machines.Hazan, Marcella (1992) ''Essentials of Classic Italian Cooking'', Knopf, Fresh pastas available in grocery stores are produced commercially by large-scale machines. Both dried and fresh pastas come in a number of shapes and varieties, with 310 specific forms known by over 1,300 documented names.Za ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Horse Meat
Horse meat forms a significant part of the culinary traditions of many countries, particularly in Eurasia. The eight countries that consume the most horse meat consume about 4.3 million horses a year. For the majority of humanity's early existence, wild horses were hunted as a source of protein. History During the Paleolithic, wild horses formed an important source of food for humans. In many parts of Europe, the consumption of horse meat continued throughout the Middle Ages until modern times, despite a papal ban on horse meat in 732. Horse meat was also eaten as part of Germanic pagan religious ceremonies in Northern Europe, particularly ceremonies associated with the worship of Odin.Calvin W. Schwabe, ''Unmentionable Cuisine'', University Press of Virginia, The earliest horses evolved on the North American continent, and by about 12,000 BC, they had migrated to other parts of the world, becoming extinct in the Americas. The now-extinct Hagerman horse of Idaho, about the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kyrgyzstan
Kyrgyzstan,, pronounced or the Kyrgyz Republic, is a landlocked country in Central Asia. Kyrgyzstan is bordered by Kazakhstan to the north, Uzbekistan to the west, Tajikistan to the south, and the People's Republic of China to the east. Its capital and largest city is Bishkek. Ethnic Kyrgyz make up the majority of the country's seven million people, followed by significant minorities of Uzbeks and Russians. The Kyrgyz language is closely related to other Turkic languages. Kyrgyzstan's history spans a variety of cultures and empires. Although geographically isolated by its highly mountainous terrain, Kyrgyzstan has been at the crossroads of several great civilizations as part of the Silk Road along with other commercial routes. Inhabited by a succession of tribes and clans, Kyrgyzstan has periodically fallen under larger domination. Turkic nomads, who trace their ancestry to many Turkic states. It was first established as the Yenisei Kyrgyz Khaganate later in the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Central Asian Cuisine
Central Asian cuisine has been influenced by Persian, Indian, Arab, Turkish, Chinese, Mongol, African, and Russian cultures, as well as the culinary traditions of other varied nomadic and sedentary civilizations. Contributing to the culinary diversity were the migrations of Uyghur, Slav, Korean, Tatar, Dungan and German people to the region. Background Nomadic peoples of the Eurasian steppe had simple subsistence diets based primarily on dairy products, and to a lesser extent game and plant-based foods. Excavations at Adji Kui in the Kara Kum Desert of Turkmenistan have shown the site was occupied between 2400 and 1300 BC. Archaeobotanical evidence has shown that crop diffusion was ongoing across the mountain valleys and oasis towns of Central Asia as early as the 3rd millennium BC. The earliest evidence of domesticated grains bring used by nomadic herders (2800 to 2300 BC) has been found at the Tasbas and Begash sites of the Kazakh highland steppe. ''Triticum turgidum'' and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
