Tengrinews.kz — The main holiday is coming very soon - New Year - a time of magic, joy and generous festive feasts. To make your New Year's table special, we decided to collect several interesting Kazakh dishes that are perfect for creating an atmosphere of warmth and hospitality. More details - in the article.
Chef Ayimkhan Koybagarova shared recipes that will please even the most sophisticated guests. She noted that these dishes will help create a truly festive Kazakh table.
"Food is a good way to show love and care for loved ones. Cook with soul, do not be afraid to add something of your own, and your festive table will definitely become a place where you want to gather again and again!" the chef noted.
Koktal
According to Ayimkhan, koktal is a baked fish that will become a real star of the New Year's table. Since next year is the year of the Snake, it is important to serve dishes that the symbol of the year will like. Fish fits perfectly into this concept, personifying wisdom, flexibility and harmony.
"The secret of the perfect koktal is fresh fish and the right balance of spices. Don't be afraid to experiment with vegetables and seasonings to give the dish an individual character," the chef advised.
Ingredients:
carp or other large fish – 2-3 kilograms;onions – 3 pieces;tomatoes – 3 pieces;bell peppers – 2 pieces;mayonnaise – 100 grams;lemon – 1 piece;salt, pepper, spices for fish – to taste;vegetable oil – 2 tablespoons.
Method of preparation
Clean the fish, remove the entrails, rinse and make cuts on the sides. Salt, pepper, sprinkle with lemon juice and leave to marinate for 30 minutes.
Cut the onion, tomatoes and bell pepper into rings.
Place the fish on a special grill for koktal (if you don’t have one, you can use a baking sheet). Place the vegetables, greased with mayonnaise, inside and on top of the fish.
Bake in a tandoor, "koktalnitsa" or oven at 180 degrees for about 40 minutes until golden brown.
Serve hot, garnished with herbs and lemon wedges.
Photo: pexels.com
Bal kuyrdak
Bal kuyrdak is an unusual variation of the classic Kazakh kuyrdak, where the addition of sour cream gives the meat and vegetables a pleasant sweetness and caramelized taste. This dish will surprise guests with its original combination of familiar ingredients and, as Ayimkhan noted, will become "a real gastronomic discovery."
Ingredients:
lamb (breast, heart, liver, lungs) – 700 grams;potatoes – 3 pieces;onions – 2 pieces;garlic – 3 cloves;homemade sour cream – 2 tablespoons;vegetable oil – 3 tablespoons;salt, pepper, cumin – to taste.
Method of preparation
Cut the meat into small pieces, fry in a hot frying pan until golden brown.
Add chopped onion and garlic, fry for another 5 minutes.
Cut the potatoes into cubes and add to the meat. Fry over medium heat until the potatoes are soft.
Finally, add homemade sour cream, cumin, salt and pepper. Mix well and keep on the heat for another 2-3 minutes.
Serve hot, garnished with fresh herbs.
Photo: pexels.com
Khan syrbaz
Khan syrbaz is a luxurious dish that has long been prepared for honored guests and special occasions. It combines tender meat stewed with vegetables and pearl barley, and is served with a rich broth.
"The name speaks for itself - this dish is worthy of the khan's table. The main thing is to cook it over low heat so that all the ingredients are soaked in each other's flavors," Ayimkhan recommended.
Ingredients:
young lamb (tenderloin) – 1 kilogram;onion – 2 pieces;carrots – 2 pieces;pearl barley – 200 grams;butter – 50 grams;kumiss – 200 milliliters;spices (cumin, coriander, bay leaf) – to taste;salt, pepper – to taste.
Method of preparation
Cut the meat into large pieces, add salt, pepper, fry until golden brown.
Boil the pearl barley in a separate saucepan until done.
Cut the onion and carrot into rings, fry in butter.
Combine the meat, vegetables and pearl barley in a cauldron, add kumiss and spices.
Cover and simmer over low heat for about 40 minutes.
Garnish with fresh herbs before serving.
Photo: provided by Ayimkhan
Beshbarmak
Beshbarmak is a traditional Kazakh dish that is a must for any important event. Tender meat, homemade noodles and aromatic broth make it an ideal choice for the New Year's table.
"To make beshbarmak perfect, use several types of meat, such as beef, lamb and a little horse meat. And homemade noodles give the dish that very texture that everyone loves," Ayimkhan noted.
Ingredients:
beef or lamb – 1.5 kilograms;jaima (dough) – 400 grams;onion – 3 pieces;salt, pepper – to taste;greens for serving.
Method of preparation
Wash the meat, put it in a pan with cold water and simmer for 2-3 hours, skimming off the foam. The broth should be clear.
Cut the onion into rings and marinate in broth with salt and pepper.
Boil the jaima separately in broth for flavor.
Put the meat on a large plate, arrange the noodles around it and pour the broth over everything. Garnish with pickled onions and greens on top.
Photo: pexels.com
Khan Palau
Khan Palau is a dish that symbolizes the wealth and luxury of Kazakh cuisine. This pilaf is prepared using the best ingredients. It is ideal for festive tables, as it combines rich flavors and a festive, impressive presentation.
"Khan Palau is a dish for special occasions that embodies status and grandeur. It is often prepared for major family celebrations, and it is ideal for celebrating the New Year. The secret is to correctly combine meat, rice and spices, without overdoing it with the amount, so that the taste does not lose its harmony," the chef noted.
Ingredients:
lamb or beef - 700 grams;rice (it is better to use long-grain or basmati) - 500 grams;carrots - 3 pieces;onions - 2 pieces;raisins - 100 grams;dried apricots – 100 grams;garlic – 1 head;cumin – 1 teaspoon;turmeric – 0.5 teaspoon;salt and pepper – to tastevegetable oil or ghee – 3 tablespoons;water – 1.5 liters;flour – 350 grams;egg – 1 piece;sesame – to taste.
Method of preparation
Cut the meat into large pieces and fry in a cauldron or deep frying pan with vegetable oil until golden brown. This will give the dish a rich taste.
Chop the onion and carrot. Fry the onion until golden brown, then add the carrots, cut into strips, and continue frying for another 5-7 minutes.
Salt and pepper, add cumin, turmeric and a few cloves of garlic (whole), without peeling. Mix all the ingredients.
Rinse the rice until the water is clear and carefully place it on top of the meat mixture.
It is important that the rice does not mix with the meat, but sits on top of it.
Pour hot water over the rice so that it covers the rice by 2-3 centimeters. Reduce the heat to low and cook under the lid for 30-40 minutes, until the water is absorbed and the rice becomes soft.
Meanwhile, rinse the raisins and dried apricots, add them to the pilaf 10 minutes before it is ready, carefully distributing them over the rice.
Knead the dough from flour, water, egg and salt.
Roll out the dough and place it in a round mold. Put the finished pilaf on top. Cover everything with dough, sprinkle with sesame seeds.
Bake in the oven for 50 minutes. The oven temperature should be 180 degrees.
The pilaf can be served on a large plate, carefully laying out the resulting pastry. Decorate the finished dish with herbs and serve with sauce or salad.
The year 2025 will be under the patronage of the enigmatic and wise Snake according to the Eastern calendar. To welcome the Year of the Snake properly and earn its favor, it’s worth considering not only your New Year’s outfit and home decorations but also your holiday feast. Earlier, Chef Ayimkhan Koybagarova shared several recipes to cook to appease the Snake.
