Koomis Fermented Horse Milk From Kazakhstan Recipes
KOOMIS, FERMENTED HORSE MILK FROM KAZAKHSTAN
I am including this as a curiosity. Even most Kazakhs don't drink this very much any more, little wonder. It has to be the most awful alcoholic beverage on the face of the Earth. Still, if you're a glutton for punishment, desperate for a totally new experience or looking for a new way to prove your machismo, then give it a try. It is also found in Mongolia.
Provided by Boonlong
Categories Beverages
Time 20m
Yield 4 serving(s)
Number Of Ingredients 2
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.
Nutrition Facts : Calories 446.6, Fat 31.7, SaturatedFat 18.2, Cholesterol 86.4, Sodium 253.5, Carbohydrate 24.1, Protein 17
CUCUMBER CLEANSER DRINK
The beetroot is the big detoxer here. Don't drink more than one beetroot a day at first, you have to build it up gradually. Drink it when made. Try to use organic produce. This might not be the most delicious drink to make and drink but it is truly very good. I started drinking this during my chemo treatments and really helped my whole system. I then used to drink it every day, now once a week for maintenance. More times if I have a cold or feel under the weather.
Provided by PetsRus
Categories Beverages
Time 5m
Yield 1-2 serving(s)
Number Of Ingredients 4
Steps:
- Push everything through the tube of the juicer.
Nutrition Facts : Calories 199.7, Fat 1, SaturatedFat 0.2, Sodium 210.9, Carbohydrate 48.5, Fiber 11.1, Sugar 28.6, Protein 4.4
HORSE MEAT, TRIPE AND SPINACH STEW FROM KAZAKHSTAN
No, I'm not kidding. Horse meat is very popular in Kazakhstan, and this recipe is really good. Honest!
Provided by Boonlong
Categories Stew
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 421.2, Fat 21.3, SaturatedFat 4.3, Cholesterol 550.2, Sodium 452.6, Carbohydrate 14.1, Fiber 1.3, Sugar 2.7, Protein 42
ZHENT FROM KAZAKHSTAN
Make and share this Zhent from Kazakhstan recipe from Food.com.
Provided by Boonlong
Categories Dessert
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients, form into a square, place in refrigerator for 2 hours.
Nutrition Facts : Calories 1834.5, Fat 99.4, SaturatedFat 61.6, Cholesterol 259, Sodium 1067.1, Carbohydrate 217.5, Fiber 18.6, Sugar 105.3, Protein 34.2
KUYRDAK FROM KAZAKHSTAN
This is the national dish of Kazakhstan. The yogurt is only used during the short time that it is available. This is a reduced version of the recipe, normally a whole cow is used. It is cooked in a huge pot over an open fire.
Provided by Boonlong
Categories Stew
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 1605.8, Fat 164.2, SaturatedFat 56.9, Cholesterol 176.7, Sodium 399.4, Carbohydrate 15.4, Fiber 3.1, Sugar 8.5, Protein 18.8
MANTY FROM KAZAKHSTAN
Manty all over Central Asia. This is the Kazakh verson, though the yogurt is only used part of the year when it is available.
Provided by Boonlong
Categories Meat
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 866.8, Fat 56.5, SaturatedFat 16.5, Cholesterol 90.9, Sodium 686.6, Carbohydrate 60.5, Fiber 4.2, Sugar 9.4, Protein 28.5
ZHANYSHPA FROM KAZAKHSTAN
Make and share this Zhanyshpa from Kazakhstan recipe from Food.com.
Provided by Boonlong
Categories Dessert
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Mix well, serve in tea cups.
Nutrition Facts : Calories 221.7, Fat 11.1, SaturatedFat 6.7, Cholesterol 26.9, Sodium 67.6, Carbohydrate 28.5, Fiber 3.7, Sugar 6.4, Protein 4.5
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