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Kazakh cuisine is the cuisine of Kazakhstan, and traditionally is focused on mutton and horse meat, as well as various milk products. For hundreds of years, Kazakhs were herders who raised fat-tailed sheep, Bactrian camels, and horses, relying on these animals for transportation, clothing, and food.〔"Kazakhstan," Food in Every Country, accessed April 18, 2011, http://www.foodbycountry.com/Kazakhstan-to-South-Africa/Kazakhstan.html.〕 The cooking techniques and major ingredients have been strongly influenced by the nation's nomadic way of life. For example, most cooking techniques are aimed at long-term preservation of food. There is a large practice of salting and drying meat so that it will last, and there is a preference for sour milk, as it is easier to save in a nomadic lifestyle.〔"Kazakhstan food and national meals," About Kazakhstan, accessed April 18, 2011, http://aboutkazakhstan.com/about-kazakhstan-food.〕 Meat in various forms has always been the primary ingredient of Kazakh cuisine, and traditional Kazakh cooking is based on boiling. Horse and mutton are the most popular forms of meat and are most often served in large uncut pieces, which have been boiled. Kazakhs cared especially for horses which they intended to slaughter—keeping them separate from other animals and feeding them so much that they often became so fat they had difficulty moving.〔"National Dishes and Meals," Oriental Express Central Asia, accessed May 3, 2011, http://www.kazakhstan.orexca.com/kazakhstan_culture6.shtml.〕 ==Common and traditional dishes== The base of Kazakh cuisine is (カザフ語:төрт түлiк мал) (''tort tulik mal'') - four kinds of cattle (i.e. four kinds of meat): horses, camels, cows, and sheep. Horse meat is the main festive meat, while sheep's meat is used as common meat. Camel meat is also a kind of festive meat, but not the main (as camels in Kazakhstan are not as common as horses). Cow's meat is also a kind of common meat. ''Quwyrdaq'' is referred to as Kazakhstan's national dish. ''Besbarmak'', a dish consisting of boiled horse or mutton meat, is the most popular Kazakh dish. It is also called "five fingers" because of the way it is eaten. The chunks of boiled meat are cut and served by the host in order of the guests’ importance. Besbarmak is usually eaten with a boiled pasta sheet, and a meat broth called ''sorpa'', and is traditionally served in Kazakh bowls called ''kese''. Other popular meat dishes are ''kazy'' (which is a horse meat sausage that only the wealthy could afford),〔"National Dishes and Meals"〕 ''shuzhuk'' (horse meat sausages), ''kuyrdak'' (also spelled ''kuirdak'', a dish made from roasted horse, sheep, or cow offal, with the heart, liver, kidneys, and other organs, diced and served with onions and peppers),〔(Kuyrdak ) on ''Food in Kazakhstan''〕 and various horse delicacies, such as ''zhal'' (smoked lard from horse's neck) and ''zhaya'' (salted and smoked meat from horse's hip and hind leg).〔(Traditional horse meat dishes ) 〕 Another popular dish is pilaf (''palaw''), which is made from meat fried with carrots, onions or garlic, then cooked with rice. , also known as crackler, is melted fat in a large bowl with sugar, eaten by dipping it with bread and is often served with tea. ''Kylmai'' is a sausage made during fall and winter slaughtering and is made by stuffing intestines with pieces of ground meat, fat, blood, garlic, salt, and black pepper. ''Zhauburek'', also known as kebab, is popular among hunters and travelers and is a dish in which small pieces of meat are roasted over a fire. ''Ulpershek'' is a dish made from the heart, aorta, and fat of a horse, prepared in a kettle, and is often shared between sisters-in-law as a sign of unity. ''Kazy'' is a sausage eaten in the spring when a cow has a new calf; it is a giant sausage sometimes served with rice or kurt. ''Mypalau'' is a dish made from sheep's brain, made by putting the brain in a wooden bowl, adding marrow, pieces of meat, salted fat in broth, and garlic, and this dish is then often served to honored guests. ''Akshelek'' is a large camel bone distributed to children after slaughtering and cooking meat from a camel. ''Kylmai'' is another kind of sausage eaten later in the year after it has aged—if smoked it will last a long time, something important in Kazakh cooking. ''Zhal'' is the layer of fat under a horse’s mane and is served only to special and honored guests, as it is such a rare commodity. ''Zhaya'' is the rump of a horse, probably served boiled. ''Ak Sorpa'' is a white broth made in the fall, and is a special meal for rich men. ''Kuiryk-bauyr'' is a meal which used to be served to kinsmen at wedding parties. It is made from boiled meat, sliced thinly, then sour milk and salted broth are added.〔 Traditional milk products include ''sut'', which is boiled milk. ''Kaimak'' is sour cream made from boiled milk, and is sometimes served with tea. ''Sary mai'' is butter made from old milk, often in a leather bag. ''Kurt'' is prepared by pressing thick sour cream, and is dried until white and salty. ''Irimzhik'' is a cottage cheese processed in the spring, made from boiled, unskimmed milk and added sour cream. ''Suzbe'' and ''katyk'' are strained and thickened sour milk. ''Koryktyk'' is a herdsman’s food, which is thickened milk made out on the steppe. ''Tosap'' is made from the scum on the sides of a metal pot and is used as medicine. ''Airan'' is sour milk used in winter and summer. ''Shalgam'', which is radish salad, and finally, ''shubat'' and ''kumys'' (fermented camel’s milk and fermented mare’s milk) are seen as good for one’s health and are imbibed often.〔 The introduction of flour to Kazakh cuisine brought about dishes such as ''baursak'', ''shelpek'', ''manti'', and ''nan''. ''Baursak'' is made by frying dough balls, and ''shelpek'' is a flat cake made in a similar fashion.〔“Cuisine of Kazakhstan"〕 ''Manti'', a very popular Kazakh dish, is a spiced mixture of ground lamb (or beef) spiced with black pepper, enclosed in a dough wrapper. ''Manti'' are cooked in a multi-level steamer and served topped with butter, sour cream, or onion sauce. ''Tandyr nan'' is a type of traditional bread made in the tandoor oven, popular in cities along the Silk Way. ''Kuimak'', ''kattama'', and ''oima'' are flat puff cakes fried in oil then covered in cream. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Kazakh cuisine」の詳細全文を読む スポンサード リンク
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