For celebrating Nauryz

Manty with meat and pumpkin

(book of recipes "National Kazakh kitchen")

book of recipes "National Kazakh kitchen"

For stuffing : 600g of mutton or beef, 550g of pumpkin, 4 onions, 200g of fat, a tea-spoon of salt, 200g water, 2 table-spoons of melted butter or 200g of sour cream.

For dough : 600g of flour, 150g water, a tea-spoon of salt.

Meat for stuffing is cut in small pieces or minced using a meat-chopper with a coarse grating. Cut fat and pumpkin in small pieces, rings of onion, red and black peppers are added, salted water is poured in. All this is thoroughly mixed.

Dough is kneaded stiffly like for noodles and left for 10 minutes. Then small balls of walnut's size are made. They are rolled in round thin layers on which a table-spoon of force-meat is put and manty are shaped. Manty are put on the thoroughly oiled gratings of the special pan for cooking manty, sprinkled with water and steamed for 45 minutes.

Festive plov

(book of recipes "National Kazakh kitchen")

book of recipes "National Kazakh kitchen"

800g of mutton, 1 kg of rice, 3 table-spoon of melted butter, 7 large carrots, 4 onions, 4 gloves of garlic, 2 quinces, 150g of dry peas, 2 table-spoons of raisin, 50 g of pomegranate's grains, 2 eggs, salt, red and black peppers to taste. In the cauldron with boiling oil, onions cut and put, a little later cut meat which is fried untill a brown crust is formed, than carrot cut in small ubes are added. All this is fried to half-redness. Then peas beforehand soaked in water,cloves of quince and garlic are added, all this are covered with water and boiled on slow fire untill the peas soften. salt and pepper are put in only after the peas are ready. As soon as the mentioned ingredients are ready throughly washed rice is put in the cauldron, water is added and all this is boiled on slow fire. As soon as the plov is ready thoroughly washed raisins are added, the lid is covered with a towel and the plov is left to stew for 20 minutes.

Samsa ( my own recipe and cooking )

hand made by Altynshash

For stuffing : 600g curds, 550g of cheese, 4 sprigs fresh green onions, 3 sprigs fresh fennel, 2 gloves of garlic, a tea-spoon of salt, 2 table-spoons of melted butter or 100g of sour cream, thimbleful of black peppers.
For dough : 600g of flour, 150g water, a tea-spoon of salt.
Cheese for stuffing is cut in small pieces or minced using a meat-chopper with a coarse grating. Cut curds in small pieces, cut as rings 4 sprigs fresh green onions, cut on small pieces 3 sprigs fresh fennel, cut on small pieces 2 gloves of garlic and add in 2 table-spoons of melted butter or 100g of sour cream than a tea-spoon of salt and thimbleful of black peppers are added. All this is thoroughly mixed.
Dough is kneaded stiffly like for noodles and left for 10 minutes. Then small balls of walnuts size are made. They are rolled in round thin layers on which a table-spoon of force is put and samsa is shaped. Samsa are put on the thoroughly oiled gratings of the special oven at 200C during 11 - 18 minutes for cooking samsa, sprinkled with water.