Very soon, the main holiday will arrive – New Year – a time of magic, joy, and generous festive feasts. To make your New Year's table special, Tengri Life has decided to compile several interesting Kazakh dishes that are perfect for creating an atmosphere of warmth and hospitality. More details can be found in this article.
Chef Aiymkhan Koibagarova shared recipes that will delight even the most discerning guests. She noted that these dishes will help create a truly festive Kazakh table.
"Food is a wonderful way to show love and care for loved ones. Cook with your heart, don't be afraid to add your own touch, and your festive table will surely become a place where everyone wants to gather again and again!" – the chef remarked.
Koktal
As Aiymkhan explained, koktal is baked fish that will be the real star of the New Year's table. Since the coming year is the Year of the Snake, it's important to serve dishes that the symbol of the year will enjoy. Fish fits perfectly into this concept, embodying wisdom, flexibility, and harmony.
"The secret to the perfect koktal is fresh fish and the right balance of spices. Don't be afraid to experiment with vegetables and seasonings to give the dish individuality," – the chef advised.
Ingredients:
- carp or another large fish – 2-3 kilograms;
- onions – 3 pieces;
- tomatoes – 3 pieces;
- bell peppers – 2 pieces;
- mayonnaise – 100 grams;
- lemon – 1 piece;
- salt, pepper, fish spices – to taste;
- vegetable oil – 2 tablespoons.
Cooking Method
- Clean the fish, remove the insides, rinse, and make cuts on the sides. Salt, pepper, drizzle with lemon juice, and let marinate for 30 minutes.
- Slice the onions, tomatoes, and bell peppers into rings.
- Place the fish on a special koktal grill (if you don't have one, you can use a baking tray). Inside the fish and on top, arrange the vegetables coated with mayonnaise.
- Bake in a tandyr, "koktalnik," or oven at 180 degrees for about 40 minutes until a golden crust forms.
- Serve hot, garnished with herbs and lemon wedges.
Photo: pexels.com
Bal Kuirdak
Bal kuirdak is an unusual variation of the classic Kazakh kuirdak, where adding sour cream gives the meat and vegetables a pleasant sweetness and caramelized flavor. This dish will surprise guests with its original combination of familiar ingredients and, as Aiymkhan noted, will be a "true gastronomic discovery."
Ingredients:
- lamb (breast, heart, liver, lungs) – 700 grams;
- potatoes – 3 pieces;
- onions – 2 pieces;
- garlic – 3 cloves;
- homemade sour cream – 2 tablespoons;
- vegetable oil – 3 tablespoons;
- salt, pepper, cumin – to taste.
Cooking Method
- Cut the meat into small pieces and fry in a hot skillet until golden brown.
- Add the chopped onions and garlic, and sauté for another 5 minutes.
- Dice the potatoes and add them to the meat. Fry over medium heat until the potatoes are soft.
- At the end, add the homemade sour cream, cumin, salt, and pepper. Mix well and keep on heat for another 2–3 minutes.
- Serve hot, garnished with fresh herbs.
0Photo: pexels.com
Khan Syirbaz
Khan syirbaz is a luxurious dish traditionally prepared for honored guests and special occasions. It combines tender meat, stewed with vegetables and pearl barley, and is served with a rich broth.
"The name speaks for itself – this dish is worthy of a khan's table. The key is to cook it over low heat so that all the ingredients absorb each other's flavors," – Aiymkhan recommended.
Ingredients:
- meat of a young lamb (tenderloin) – 1 kilogram;
- onions – 2 pieces;
- carrots – 2 pieces;
- pearl barley – 200 grams;
- butter – 50 grams;
- kumys – 200 milliliters;
- spices (cumin, coriander, bay leaf) – to taste;
- salt, pepper – to taste.
Cooking Method
- Cut the meat into large pieces, season with salt and pepper, and fry until golden brown.
- In a separate pot, boil the pearl barley until ready.
- Slice the onions and carrots into rings, and sauté them in butter.
- Combine the meat, vegetables, and pearl barley in a cauldron, add kumys and spices. Cover and simmer over low heat for about 40 minutes.
- Before serving, garnish with fresh herbs.
1Photo: provided by Aiymkhan
Beshbarmak
Beshbarmak is a traditional Kazakh dish that is essential for any significant event. Tender meat, homemade noodles, and aromatic broth make it an ideal choice for the New Year's table.
"To make beshbarmak perfect, use several types of meat, such as beef, lamb, and a bit of horse meat. Homemade noodles give the dish that beloved texture," – Aiymkhan noted.
Ingredients:
- beef or lamb – 1.5 kilograms;
- zhayma (noodles) – 400 grams;
- onions – 3 pieces;
- salt, pepper – to taste;
- herbs for serving.
Cooking Method
- Wash the meat, place it in a pot with cold water, and boil over low heat for 2–3 hours, skimming off the foam. The broth should be clear.
- Slice the onions into rings and marinate them in the broth with salt and pepper.
- Boil the zhayma separately in the broth for aroma.
- Arrange the meat on a large plate, surround it with the noodles, and pour broth over everything. Top with marinated onions and herbs.
2Photo: pexels.com
Khan Pilaf
Khan pilaf is a dish that symbolizes the wealth and luxury of Kazakh cuisine. This pilaf is prepared using the finest ingredients. It is perfect for festive tables as it combines rich flavors with an impressive presentation.
"Khan pilaf is a dish for special occasions, embodying status and grandeur. It is often prepared for large family celebrations and is ideal for welcoming the New Year. The secret is to properly combine the meat, rice, and spices without overdoing it, so the flavor remains harmonious," – the chef pointed out.
Ingredients:
- lamb or beef – 700 grams;
- rice (preferably long-grain or basmati) – 500 grams;
- carrots – 3 pieces;
- onions – 2 pieces;
- raisins – 100 grams;
- dried apricots – 100 grams;
- garlic – 1 head;
- cumin – 1 teaspoon;
- turmeric – 0.5 teaspoon;
- salt and pepper – to taste;
- vegetable or melted butter – 3 tablespoons;
- water – 1.5 liters;
- flour – 350 grams;
- egg – 1 piece;
- sesame seeds – to taste.