Horse Meat Tripe And Spinach Stew From Kazakhstan Recipes

HORSE MEAT, TRIPE AND SPINACH STEW FROM KAZAKHSTAN

Steps:

• Cut the horse meat into serving sized pieces sautee until brown. Halfway through frying, add chopped onion, liver, heart, and continue frying. When done, pour 2 cups broth into the pot. Add washed tripe, bay leaves,.
• spinach, salt, pepper, paprika, dill, and cumin. Bring to a boil, then lower heat and cover. Let simmer for 1 hour. Stew should be thick.
• Remove bay leaves and serve over fresh kale.

GEORGE WASHINGTON'S EGGNOG [ I'M NOT KIDDING!]

Steps:

• MIX LIQUOR FIRST.
• Separate yolks and whites of the eggs*.
• Add sugar to beaten yolks and mix well.
• Add combined liquors to the yolk and sugar mixture, drop by drop at first, slowly beating it all the while.
• Add cream and milk and mix thoroughly.
• Beat the egg whites* until stiff and gently fold these into cream liquor and yolk mixture.
• Let this sit in the refrigerator for several days.
• Taste frequently.
• *I always remove the white thingum from eggs.

DOBRADA (TRIPE STEW)

Steps:

• Soak the dried chickpeas overnight.
• Salt and pepper the tripe and pork and toss them with the flour.
• Heat the olive oil in a stew pot. Add tripe and pork. Cook until meats are lightly browned on all sides, about 10 minutes.
• Add the onions, garlic, white wine. Scrape up the browned bits, then add the can of tomatoes with liquid, crushing the tomatoes by hand, the hot Spanish paprika, and the drained chick-peas. Stir to combine.
• Simmer over low heat for 4 1/2 hours, checking occasionally to make sure meats are submerged in liquid, adding more liquid if necessary.
• After 4 1/2 hours add 1/2 pound whole chorizo and cook 1/2 hour more.
• Remove the chorizo and slice it. Return it to the pot and serve.

MANTY FROM KAZAKHSTAN

Steps:

• Place bay leaves and peppercorns in just over 1/3 cup water and boil breifly. Remove leaves and peppercorns, set aside.
• Slowly fry onions until golden. Half way through the cooking, add spice mix, salt, and pepper. Remove from heat.
• In a bowl, mix ground meat, onion mixture, and the boiled water. Set aside.
• Mix dough ingredients and kneed well. Shape dough into balls the size of walnuts. Flatten these, and add 1 tablespoon of the meat mixture. Fold dough around the meat to form triangles. Normally, these are steamed, but if you prefer to bake them, add oil or butter to the dough.
• While they are cooking, mix the yogurt with grated garlic and crushed mint, stir well. When manty are ready, place them on a serving platter and cover them with the yogurt sauce. Serve hot.

KOOMIS, FERMENTED HORSE MILK FROM KAZAKHSTAN

Steps:

• Pour milk into a goat-skin bag. Add horse fat and fermenting agent. Leave in at room temperature, stirring once a day, for six weeks.
• Serve chilled. Better yet, don't serve it.

ZHANYSHPA FROM KAZAKHSTAN

Steps:

• Mix well, serve in tea cups.

KUYRDAK FROM KAZAKHSTAN

Steps:

• Cut meat into serving sized pieces and fry with chopped onions. Make balls with bread dough. Add broth, bread dough, spice mix, chopped tomatoes, and bay leaves. Bring to a boil, then stew about an hour or until tender.
• Meanwhile, fry garlic and spring onions until golden, then add all other sauce ingredients except yogurt and fry another minute or so. Set aside.
• When ready to serve Kuyrdak, add yogurt to sauce and stir well. Remove bay leaves, spoon meat onto a bed of rice and serve sauce on the side, as people will prefer different amounts.
• Variation: Skip the yogurt and oil. Do not cook greens, just sprinkle them over the Kuyrdak. This is how it is served when yogurt is not available.