Basturma

Recipe origin: Kazakhstan

Ingredients

• 1¾ pounds lamb meat (with or without bones), cut into pieces
• 4 onions, sliced
• 6 Tablespoons vinegar
• 2 Tablespoons oil
• 6 tomatoes, sliced
• 6 cucumbers, sliced

Procedure

1. Pour the vinegar over the lamb in a large mixing bowl.
2. Add the onions and cover with plastic wrap.
3. Refrigerate for 3 to 4 hours.
4. In a frying pan, heat oil over medium heat and add lamb mixture.
5. Brown both sides of the lamb, then cover.
6. Cook about 15 minutes.
7. Serve with sliced tomatoes and cucumbers.

Serves 5.

Beshbarmak, a traditional dish of meat (such as mutton) is eaten with boiled dough. The dough is rolled into thin strips and cooked in mutton broth. It is served with mutton over the top and flavored with garlic and onions. Qazy is smoked horsemeat sausage, sometimes served sliced over cold noodles.

Native fruits are grown in mewäzar bagh (orchards) and include orik (apricots), shäftali (peaches), qawun (melons), apples, and uzum (grapes).Plov (rice pilaf) is a side dish usually made with rice, dried apricots, dates, prunes, or Kazakh apples.