"Mai Tokoch" The cuisines of nomadic peoples are simple. They predominantly feature dishes made from meat, milk, and flour. Therefore, such flatbreads replace bread for first courses, and they are also served with tea. In modern Kyrgyz cuisine, there is an effort to preserve traditions and national dishes. The pancakes made from this recipe turn out fluffy, airy, and delicious. To prepare Kyrgyz pancakes, you will need the ingredients listed below.
Kyrgyz-style 'Snails' with Onions Delicious fried flatbreads are very popular in Kyrgyzstan, where they are served hot, straight from the skillet, usually with soup. In this case, the "snails" called "kattama" can be made with or without yeast, but the sweet and slightly spicy caramelized onions in this recipe are essential. INGREDIENTS:
Yutaza (a dish made from sour dough, steamed) Yutaza is a national dish of Kyrgyz cuisine that will appeal to those who love steamed dishes. It is a very interesting yet simple recipe. Yutaza is made from yeast dough, which is greased with oil, rolled into tubes, and steamed. Ingredients:
Bread and Bread Products. Bread baking was most widespread in the southern regions and also in Karategin. It is based on common Central Asian traditions, primarily carried by Uzbeks - Sarts and Tajiks. Baked bread constituted a small part of everyday food. Flour products in various forms were combined with meat and dairy products; often they played an independent role in the diet. Baking dough in ash, frying in a dry cauldron or skillet, and boiling in fat or broth were widely practiced. These
Kattama (dough product) This is a bread made from yeast dough, baked in a pan with a large amount of oil or kaymak — thick cream. Kattama with onion filling is often found. They are very easy to prepare, so in many families, they replace regular bread. The taste is enhanced by the presence of fresh green onions: during frying, they become a bit softer but generally retain their natural flavor. Ingredients:
Boorsok - refers to the national cuisine of the Kyrgyz people. They are prepared for festive tables or special occasions. Most often, boorsok is made in square or diamond shapes, ranging from large to very small sizes. Ingredients: 100 ml Sour cream 30 g Butter 30 g Pressed yeast 30 g Table salt 500-600 ml Milk (warm) 1-2 tbsp Sugar 500 ml Vegetable oil (cottonseed)
