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Kazakhstan

Kazakhstan, in Central Asia, is a vast steppe nation with Astana (now Nur-Sultan) as its futuristic capital, built on oil and gas wealth. Almaty, its cultural hub, nestles near mountains, while the Silk Road’s echoes linger in bazaars. Known for horses, yurts, and the Baikonur Cosmodrome, its economy booms on energy and mining. Kazakhstan’s nomadic soul meets modern ambition.

Kazakhstan

Featured Dishes from Kazakhstan

Kulich

Kulich

Kulich is a village in Zherizhah Rural District, in the Central District of Sarvabad County, Kurdistan Province, Iran. At the 2006 census, its population was 201, in 41 families. The village is populated by Kurds.

Oladyi

Oladyi

Oladyi are small thick pancakes or fritters common in Russian and Ukrainian cuisines. The batter for oladyi is made from wheat or (nowadays more rarely) buckwheat flour, eggs, milk, salt, and sugar with yeast or baking soda. The batter may also contain kefir, soured milk or yoghurt. Oladyi may also include various additions, such as apple or raisins. Oladyi are usually served with smetana (sour cream), as well as with sweet toppings such as jam, powidl, honey etc. Savoury versions may be served with caviar, similarly to blini. Generally, the term oladyi in Eastern Slavic cuisines may also denote fritters made with other ingredients, e.g. potato pancakes (картофельные оладьи), carrot fritters (морковные оладьи), bean pancakes (оладьи из бобовых), rice pancakes (рисовые оладьи), summer squash fritters (кабачковые оладьи) etc. Syrniki (tvorog pancakes) may also be considered a type of oladyi.

Syrniki

Syrniki

Syrniki or syrnyky (Ukrainian: сирники, cheese cakes) are fried Eastern Slavic quark (curd cheese) pancakes. They are a part of Belarusian, Russian, Ukrainian, Latvian (biezpiena plācenīši) and Lithuanian cuisine (varškėčiai). In Russia, they are also known as tvorozhniki (творо́жники). The name syrniki is derived from the Slavic word syr (сир), meaning a soft curd cheese. The Ukrainian language retains the old Slavic sense of the word, as in domashnii syr (домашній сир, literal translation 'domestic cheese'), whereas in Russian another old Slavic word for curd cheese, tvorog (творог), is used. Syrnyky or tvorozhniki are made from creamy tvorog, mixed with flour, eggs and sugar, sometimes adding vanilla extract. Pot cheese or farmer's cheese or quark is suggested as a substitute for the tvorog. The soft mixture is shaped into cakes, which are pan- or shallow-fried in vegetable oil or in hot butter. The consistency should remain slightly creamy, while they are slightly browned on both sides. They are traditionally sweet and served for breakfast or dessert, but can be made savory as well. Raisins, chopped dried apricot, fresh apples or pears are sometimes added into the batter. They are typically served with varenye, jam, smetana (sour cream) and / or melted butter.

Zapekanka

Zapekanka

Casserole, cheesecake or coffee cake, can be savory or sweet, there are many different ways to prepare this dish

Apple pie

Apple pie

An apple pie is a pie in which the principal filling is apples. Apple pie is often served with whipped cream, ice cream , custard or cheddar cheese. It is generally double-crusted, with pastry both above and below the filling; the upper crust may be solid or latticed (woven of crosswise strips). The bottom crust may be baked separately ("blind") to prevent it from getting soggy. Tarte Tatin is baked with the crust on top, but served with it on the bottom. Originating in the 14th century in England, apple pie recipes are now a standard part of cuisines in many countries where apples grow. Apple pies are an unofficial symbol of the United States and one of its signature comfort foods.

Baklava

Baklava

Baklava is a layered pastry dessert made of filo pastry, filled with chopped nuts, and sweetened with syrup or honey. It was one of the most popular sweet pastries of Ottoman cuisine. There are several theories for the origin of the pre-Ottoman version of the dish. In modern times, it is a common dessert among cuisines of countries in West Asia, Southeast Europe, Central Asia, and North Africa. It is also enjoyed in Pakistan and Afghanistan, where, although not a traditional sweet, it has carved out a niche in urban centers. The word baklava is first attested in English in 1650, a borrowing from Ottoman Turkish: باقلاوه /bɑːklɑvɑː/. The name baklava is used in many languages with minor phonetic and spelling variations. The earliest known reference to baklava is in a poem by the 15th century mystic Kaygusuz Abdal.

Biskvit

Biskvit

Boortsog

Boortsog

Boortsog[a] or baursaki is a type of fried dough food found in the cuisines of Central Asia, Idel-Ural, Mongolia and the Middle East. It is shaped into either triangles or sometimes spheres. The dough consists of flour, yeast, milk, eggs, butter, salt, sugar, and margarine. Tajik boortsog are often decorated with a criss-cross pattern by pressing the bottom of a small strainer on the dough before it is fried. Boortsog is often eaten as a dessert, with syrup or jam or honey. They may be thought of as cookies or biscuits, and since they are fried, they are sometimes compared to doughnuts. Mongolians and Turkic peoples sometimes dip boortsog in tea. In Central Asia, baursaki are often eaten alongside chorba. Uštipci are doughnut-like fried dough balls popular in Bosnia and Herzegovina, Croatia, North Macedonia, Serbia, especially in Vojvodina, Srem district and Slovenia where they are known as "miške".

Çäkçäk

Çäkçäk

Chak-chak[a] is a popular fried dough food in Tatarstan and Bashkortostan. Chak-chak is made from unleavened dough cut and rolled into hazelnut-sized balls, which are then deep-fried in oil. Optionally, hazelnuts or dried fruit (e.g. apricots and raisins) are added to the mixture. The fried balls are stacked in a mound in a special mold and drenched with hot honey. After cooling and hardening, chak-chak may optionally be decorated with hazelnuts and dried fruits. Traditional wedding chak-chak is larger and is often covered with candies and dragées. The biggest chak-chak weighed 4,026.4 kilograms (8,877 lb) and was prepared on 14 June 2018 during start of the 2018 FIFA World Cup in Kazan.

Cake

Cake

Кекс — кондитерское изделие, выпекаемое из масляного бисквитного или дрожжевого теста. Первый рецепт кекса можно найти в Древнем Риме, когда гранат, орехи, изюм смешивались в ячменном пюре. Начиная с XVI века, когда из американских колоний стал поставляться сахар, кексы стали очень популярны (высокая концентрация сахара сохраняла фрукты). Кексы распространились по всей Европе, но рецепты их приготовления многообразны в разных странах и зависят от местных ингредиентов.

Chocolate

Chocolate

Chocolate is a food made from roasted and ground cocoa beans that can be a liquid, solid, or paste, either on its own or as a flavoring in other foods. The cacao tree has been used as a source of food for at least 5,300 years, starting with the Mayo-Chinchipe culture in what is present-day Ecuador. Later, Mesoamerican civilizations consumed cacao beverages, of which one, chocolate, was introduced to Europe in the 16th century.

Eklerki

Eklerki

An éclair is a pastry made with choux dough filled with a cream and topped with a flavored icing. The dough, which is the same as that used for profiterole, is typically piped into an oblong shape with a pastry bag and baked until it is crisp and hollow inside. Once cool, the pastry is filled with custard (crème pâtissière), whipped cream or chiboust cream, then iced with fondant icing. Other fillings include pistachio- and rum-flavoured custard, fruit-flavoured fillings, or chestnut purée. The icing is sometimes caramel, in which case the dessert may be called a bâton de Jacob (lit. 'Jacob's staff'). A similar pastry in a round rather than oblong shape is called a religieuse. The word comes from the French éclair, meaning 'flash of lightning', so named because it is eaten quickly (in a flash); however some believe that the name is due to the glistening of the frosting resembling lightning. The éclair originated during the 19th century in Lyon, France where it was called pain à la Duchesse ('Duchess-style bread') or petite duchesse ('little duchess') until 1850. The word is first attested both in English and in French in the 1860s.

Halva

Halva

Halva is a type of confectionery that is widely spread throughout the Middle East and North Africa, the Balkans, Central Asia, and South Asia. The name is used for a broad variety of recipes, generally a thick paste made from flour, butter, liquid oil, saffron, rosewater, milk, turmeric powder, and sweetened with sugar. The word halva entered the English language between 1840 and 1850 from Romanian, which came from Ottoman Turkish: حلوى, romanized: helva, itself ultimately derived from Arabic: حلوى, romanized: ḥalwā, a sweet confection. The root in Arabic: ح ل و, romanized: ḥ-l-w, means "sweet". The original name for the confection was Persian: روغن خورديگ, romanized: rōɣn khordīg, meaning "oil food".

Khvorost

Khvorost

Angel wings are a traditional sweet crisp pastry made out of dough that has been shaped into thin twisted ribbons, deep-fried and sprinkled with powdered sugar. Common to many European cuisines, angel wings have been incorporated into other regional cuisines by immigrant populations. They are most commonly eaten in the period just before Lent, often during Carnival and on Fat Thursday, the last Thursday before Lent—not to be confused with "Fat Tuesday" (Mardi Gras), the day before the start of Lent (Ash Wednesday). There is a tradition in some countries for husbands to give angel wings to their wives on Friday the 13th in order to avoid bad luck. In the various national cuisines, angel wings are referred to as:

Kiev cake

Kiev cake

Kyiv cake is a dessert cake produced in Kyiv, USSR since December 6, 1956 by the Karl Marx Confectionery Factory which is now a subsidiary of the Roshen corporation. The cake has emerged as a symbol of Kyiv, largely due to its brand name and packaging featuring the depiction of a horse chestnut leaf, which was present on the Coat of Arms of Kyiv during the Soviet era. The cake consists of two light layers of meringue with hazelnuts covered in a chocolate glaze, and filled with a buttercream-like filling.

Kissel

Kissel

Kissel or kisel[a] is a simple dish with the consistency of a thick gel, and made of sweet fruit, berry, grains , peas, or from milk. It belongs to the group of cold-solidified desserts, although it can be served warm. "Kissel" is derived from a Slavic word meaning 'sour', after a similar old Slavic dish—a leavened flour porridge (or weak sourdough) which was made from grain, most commonly oats, but any grain, including legumes like peas or lentils could be used. Bean kissels were typically not leavened, and lacked the sweetness of the modern variants.[citation needed] Grain-based kissels were known 9000 years ago in ancient Anatolia and Mesopotamia, they are mentioned in Sumerian and Akkadian texts. In ancient times, oatmeal kissel was prepared by fermentation of oat milk.

Kogel mogel

Kogel mogel

Kogel mogel is an egg-based homemade dessert once popular in parts of Europe. It is made from egg yolks, sugar, and flavourings such as honey, vanilla, cocoa or rum, similar to eggnog or zabaione. In its classic form it is served slightly chilled or at room temperature. Served warm or hot, it is considered a home remedy for sore throats. Variations include milk, honey and soda. Kogel mogel became known by this name by the 17th-century Jewish communities of Central Europe. It may have its roots in the Jewish code of law called the Shulchan Arukh where one is allowed to consume sweet syrup and/or raw egg on Shabbat to make one's voice more pleasant. Vasmer's dictionary mentions different hypotheses on the origin of the name such as English hug-mug, hugger-mugger, or German Kuddelmuddel.

Korolevsky torte

Korolevsky torte

Royal cake or king's cake, a layered cake with chocolate, walnut and poppy seeds cake layers with caramel and chocolate ganache

Kulich

Kulich

Kulich is a village in Zherizhah Rural District, in the Central District of Sarvabad County, Kurdistan Province, Iran. At the 2006 census, its population was 201, in 41 families. The village is populated by Kurds.

Medovik

Medovik

Medovik is a layer cake popular in countries of the former Soviet Union. The identifying ingredients are honey and smetana (sour cream) or condensed milk. The dessert, famous for its lengthy preparation time, consists of layers of sponge cake with a cream filling and is often covered with nuts or crumbs made from leftover cake. While the thin layers harden shortly after coming out of the oven, the moisture of the filling softens it again over time. There are many recipes and variations of this cake, but the main ingredient is honey, giving it its characteristic taste and flavor. According to Russian tradition, the cake was created in the 19th century in the Russian Empire by a young chef who sought to impress Empress Elizabeth Alexeievna, wife of Alexander I. Empress Elizabeth could not stand honey and any dish made with it. One day a young new confectioner in the imperial kitchen, unaware of the empress's dislike, baked a new cake with honey and thick sour cream. Surprisingly, and unaware of the honey content, Empress Elizabeth immediately fell in love with it. Despite this legend, medovik is not mentioned in any of the 19th-century Russian cookbooks. The first recipe for medovik is found in the 1957 and 1960 book "Ukrainian Dishes" published in Ukrainian in Kyiv. Medovik gained its intense popularity during the Soviet era. Today, there are numerous variations of medovik: with condensed milk, buttercream or custard.

Morozhenoye

Morozhenoye

Ice cream is a frozen dessert typically made from milk or cream that has been flavoured with a sweetener, either sugar or an alternative, and a spice, such as cocoa or vanilla, or with fruit, such as strawberries or peaches. Food colouring is sometimes added in addition to stabilizers. The mixture is cooled below the freezing point of water and stirred to incorporate air spaces and prevent detectable ice crystals from forming. It can also be made by whisking a flavoured cream base and liquid nitrogen together. The result is a smooth, semi-solid foam that is solid at very low temperatures . It becomes more malleable as its temperature increases. Ice cream may be served in dishes, eaten with a spoon, or licked from edible wafer ice cream cones held by the hands as finger food. Ice cream may be served with other desserts—such as cake or pie—or used as an ingredient in cold dishes—like ice cream floats, sundaes, milkshakes, and ice cream cakes—or in baked items such as Baked Alaska.

Muraveynik cake

Muraveynik cake

An anthill-shaped cake made with small dough balls mixed with sour cream, caramel, nuts, poppy seeds, chocolate many variations

Napoleon cake

Napoleon cake

A mille-feuille ,[notes 1] also known by the names Napoleon in North America, vanilla slice in the United Kingdom, and custard slice, is a French dessert made of puff pastry layered with pastry cream. Its modern form was influenced by improvements made by Marie-Antoine Carême. Traditionally, a mille-feuille is made up of three layers of puff pastry (pâte feuilletée), alternating with two layers of pastry cream (crème pâtissière). The top pastry layer is finished in various ways: sometimes it is topped with whipped cream, or it may be dusted with icing sugar, cocoa, pastry crumbs, or sliced almonds. It may also be glazed with icing or fondant alone, or in alternating white (icing) and brown (chocolate) or other colored icing stripes, and combed to create a marbled effect.

Oreshki

Oreshki

Walnut-shaped cookies filled with caramel, chocolate, nuts

Pancho cake

Pancho cake

A cone-shape cake with chocolate and vanilla sponge cake, vanilla cream, fruit, for example, cherries, pineapple, bananas, and nuts, topped with whipped cream and/or chocolate ganache

Pastila

Pastila

Pastila is a traditional Russian fruit confectionery (pâte de fruits). It has been described as "small squares of pressed fruit paste" and "light, airy puffs with a delicate apple flavor". In Imperial Russia, the "small jellied sweetmeats" were served for tea "with a white foamy top, a bit like marshmallow, but tasting of pure fruit". The first mentions of pastila in Russian written sources date back to the 16th century. The name is probably a loanword from Italian: pastello or pastiglia, or from the cognate French: pastille which in turn comes from Latin: pastillus (a loaf or pie, cf. pastilla). In the 19th century, pastila was made from sourish Russian apples such as Antonovka or mashed Northern berries (lingonberry, rowan, currants) sweetened with honey or sugar and lightened with egg whites. The paste was baked in the Russian oven for many hours, then arranged in several layers inside an alder box and then left to dry in the same oven.

Pechenye

Pechenye

Ponchiki

Ponchiki

Pączki are filled doughnuts found in Polish cuisine. A pączek is a deep-fried piece of dough shaped into a flattened ball and filled with confiture or other sweet filling. Pączki are usually covered with powdered sugar, icing, glaze, or bits of dried orange zest. A small amount of grain alcohol (traditionally rectified spirit) is added to the dough before cooking; as it evaporates, it prevents the absorption of oil deep into the dough. Pączki are commonly thought of as fluffy but somewhat collapsed, with a bright stripe around them; these features are seen as evidence that the dough was fried in fresh oil.

Poppy seed rolls

Poppy seed rolls

The poppy seed roll is a pastry consisting of a roll of sweet yeast bread with a dense, rich, bittersweet filling of poppy seed. An alternative filling is a paste of minced walnuts, or minced chestnuts. It is popular in Central Europe and parts of Eastern Europe, where it is commonly eaten at Christmas and Easter time. It is traditional in several cuisines, including Polish (strucla z makiem, strucla makowa; poppy seed cake = makowiec), Kashubian (makówc), Hungarian (mákos bejgli), Slovak (makovník), Czech (makový závin), Austrian (Mohnbeugel, Mohnstrudel or Mohnstriezel), Ukrainian (pyrih z makom пирiг з маком or makivnyk маківник), Belarusian (makavy rulet макавы рулет), Bosnian, Croatian and Serbian (makovnjača or štrudla sa makom), Slovenian (makova potica), Romanian (coardă cu mac), Russian (rulet s makom рулет с маком), Lithuanian (aguonų vyniotinis), Latvian (magonmaizite), German (Mohnstrudel), and Yiddish (mohn roll). There are two different doughs used, one with yeast and one without. They dough is made of flour, sugar, egg yolk, milk or sour cream and butter, and yeast. The dough may be flavored with lemon or orange zest or rum. The poppy seed filling may contain ground poppy seeds, raisins, butter or milk, sugar or honey, rum and vanilla. Sometimes apricot jam, which is one of the most popular jams used in Hungarian cuisine, is substituted for sugar. There is another similar dish called walnut roll or nut roll, which contains a filling of ground walnuts and sugar, optionally enriched with raisins, rum, butter or milk and/or lemon zest. This filling may be spiced with cinnamon, nutmeg, clove or vanilla.

Praga cake

Praga cake

Chocolate layer cake with buttercream and fruit jam

Pryanik

Pryanik

Pryanik refers to a range of traditional sweet-baked goods in Russia, Ukraine, Belarus and some neighboring countries such as in Poland (Polish: piernik) and Lithuania (Lithuanian: meduolis). It is also a popular Czech and Slovak sweet. Traditionally, pryaniks are made from flour and honey. While some Russian-English dictionaries translate pryanik as gingerbread, ginger is an optional pryanik ingredient, unlike honey. Sugar is often used instead of honey in industrial pryaniki production and modern home-cooking. Related to pryanik is kovrizhka (коврижка), known in western countries as a "fudge", sweet bread with similar ingredients. The word pryanik is from Old East Slavic пьпьрянъ, an adjective from Old East Slavic пьпьрь 'pepper', which makes it etymologically similar or related to German Pfefferkuchen. In Germany, ginger was added[dubious – discuss] to Christmas or Easter cookies – this is how the first gingerbread, or "lebkuchen", appeared[dubious – discuss]. In France, the inventor of gingerbread is considered to be Gregory of Nikopol, who in 992 allegedly moved to this country from Armenia and taught the local monks this recipe.

Ptichye moloko

Ptichye moloko

Ptasie mleczko or bird's milk is a Central European confectionery originating in Poland. It is a small, chocolate-covered bar with a soft marshmallow-like interior. E. Wedel is one of the most recognized chocolate confectioneries in Poland, having exclusive rights for the name Ptasie mleczko. Other confectionery producers also make similar candies named differently (e.g., Alpejskie mleczko, "Alpine milk"). Nonetheless, Ptasie mleczko is often used to refer to similar candies with vanilla, cream, lemon or chocolate flavour. In Russia, ptichye moloko (птичье молоко) is both a popular candy and a famous soufflé cake. The brand was introduced in the 1960s during the Soviet era, and continues to be used by companies operating the factories which produced these candies and cakes since that time. The confectionery is also produced in other post-Soviet states.

Ptichye moloko

Ptichye moloko

Ptasie mleczko or bird's milk is a Central European confectionery originating in Poland. It is a small, chocolate-covered bar with a soft marshmallow-like interior. E. Wedel is one of the most recognized chocolate confectioneries in Poland, having exclusive rights for the name Ptasie mleczko. Other confectionery producers also make similar candies named differently (e.g., Alpejskie mleczko, "Alpine milk"). Nonetheless, Ptasie mleczko is often used to refer to similar candies with vanilla, cream, lemon or chocolate flavour. In Russia, ptichye moloko (птичье молоко) is both a popular candy and a famous soufflé cake. The brand was introduced in the 1960s during the Soviet era, and continues to be used by companies operating the factories which produced these candies and cakes since that time. The confectionery is also produced in other post-Soviet states.

Sharlotka

Sharlotka

A charlotte is a type of bread pudding that can be served hot or cold. It is also referred to as an "icebox cake". Bread, sponge cake, crumbs or biscuits/cookies are used to line a mold, which is then filled with a fruit puree or custard. The baked pudding could then be sprinkled with powdered sugar and glazed with a salamander, a red-hot iron plate attached to a long handle, though modern recipes would likely use more practical tools to achieve a similar effect. The variant charlotte russe also called charlotte parisienne, created by the French chef Antonin Carême, uses a mold lined with ladyfingers and filled with Bavarian cream. Classically, stale bread dipped in butter was used as the lining, but sponge cake or ladyfingers may be used today. The filling may be covered with a thin layer of similarly flavoured gelatin.

Strudel

Strudel

Strudel is a type of layered pastry with a filling that is usually sweet, but savoury fillings are also common. It became popular in the 18th century throughout the Habsburg Empire. Strudel is part of Austrian cuisine and German cuisine but is also common in other Central European cuisines. In Italy it is recognized as a prodotto agroalimentare tradizionale (PAT) of South Tyrol. The oldest strudel recipes (a Millirahmstrudel and a turnip strudel) are from 1696, in a handwritten cookbook at the Wienbibliothek im Rathaus (formerly Wiener Stadtbibliothek). The pastry is probably descended from similar pastries such as börek and baklava.

Tavuk göğsü

Tavuk göğsü

Tavukgöğsü is a Turkish milk pudding made with shredded chicken breast. It was a delicacy served to Ottoman sultans in the Topkapı Palace, and is now a well-known dish in Turkey. It has long been believed that this chicken pudding had originated in the Roman recipe collection Apicius, and it was later on passed to Eastern Roman Empire (Byzantium) and subsequently to the Ottoman Empire. However, no surviving copies of Apicius include such a recipe. Similar Arab dishes from the tenth century exist. Considering the lack of evidence for the Roman connection, the possible introduction of tavukgöğsü into Turkish cuisine is likely of Arab origin. The traditional version uses white chicken breast meat. The meat is softened by boiling and separating the meat into very fine fibers or pounding until smooth. The meat is mixed with milk, sugar, cracked rice and other thickeners, and often some sort of flavoring such as cinnamon. The result is a thick pudding often shaped for presentation.

Tort skazka

Tort skazka

A log-shaped cake made with, for example, fruit liqueur, cognac, rum

Varenye

Varenye

Varenye is a popular whole-fruit preserve, widespread in Eastern Europe (Russia, Ukraine, Belarus), as well as the Baltic region (Lithuanian: uogienė [uə̯ˈɡʲiə̯nʲeː], Latvian: ievārījums, Estonian: moos). It is made by cooking berries, other fruits, or more rarely nuts, vegetables, or flowers, in sugar syrup. In some traditional recipes, other sweeteners such as honey or treacle are used instead of or in addition to sugar. Varenye is similar to jam except the fruits are not macerated, and no gelling agent is added. It is characterized by a thick but transparent syrup having the natural colour of the fruits. Varenye is an old Slavic word which is used in East Slavic languages in a more general sense to refer to any type of sweet fruit preserve. The word has common etymological roots with the verbs denoting cooking, boiling, brewing, or stewing (Russian: варить, Belarusian: варыць, Ukrainian: варити).

Vatrushka

Vatrushka

Vatrushka is an Eastern European pastry (pirog), characterized by a ring-shape of dough with traditional white cheese Tvorog in the middle, sometimes with the addition of raisins or bits of fruit. The most common size is about 5–10 cm (2–4 in) in diameter, but larger versions also exist. Vatrushkas are typically baked using a sweet yeast bread dough. Savoury varieties are made using unsweetened dough, with onion added to the filling. The etymology of the word is uncertain. A widespread hypothesis derives the root of the name from the word vatra, which means "fire" in some Slavic languages. According to another version, the word is borrowed from the Romanian language, in which "vatra" means "a kind of cake, cooked in the fire". Alternative hypotheses traces it back to either the verb teret (тереть, "to rub" or "to grate") or to the term tvorog (творог).

Zefir

Zefir

Zefir is a type of soft confectionery made by whipping fruit and berry purée (mostly apple puree) with sugar and egg whites with subsequent addition of a gelling agent like pectin, carrageenan, agar, or gelatine. It is produced in the countries of the former Soviet Union. The name given after the Greek god of the light west wind Zephyr symbolizes its delicate airy consistency. Zefir is derived from the traditional Russian pastila confectionery, but with added egg white foam and a gelling agent. An addition of unwhipped egg whites to the recipe originated in the town of Kolomna sometime during the 15th century, and in the 19th century the zefir dessert most likely emerged in its modern form with whipped egg whites due to a French adaptation on the recipe that was later brought back to Russia. The form typically resembles traditional meringue. However, in contrast to commercial-grade meringue, zefir is never crispy. In contrast to most chocolate-coated marshmallow-like confectioneries, zefirs normally come without layers of cookies/biscuits included.

Zhele

Zhele

Fruit preserves are preparations of fruits whose main preserving agent is sugar and sometimes acid, often stored in glass jars and used as a condiment or spread. There are many varieties of fruit preserves globally, distinguished by the method of preparation, type of fruit used, and its place in a meal. Sweet fruit preserves such as jams, jellies, and marmalades are often eaten at breakfast with bread or as an ingredient of a pastry or dessert, whereas more savory and acidic preserves made from "vegetable fruits" such as tomato, squash or zucchini, are eaten alongside savory foods such as cheese, cold meats, and curries.

Zhent

Zhent

Sweet millet dessert

Arabica coffee

Arabica coffee

Coffea arabica , also known as the Arabica coffee, is a species of flowering plant in the coffee and madder family Rubiaceae. It is believed to be the first species of coffee to have been cultivated and is the dominant cultivar, representing about 60% of global production. Coffee produced from the more acidic, more bitter, and more highly caffeinated robusta bean (C. canephora) makes up most of the remaining coffee production. The natural populations of Coffea arabica are restricted to the forests of South Ethiopia and Yemen.

Ayran

Ayran

Ayran[a] is a cold savory yogurt-based beverage that is consumed across Central Asia, and the Balkans, in Turkey and Iran. The principal ingredients are yogurt, water and salt. Herbs such as mint may be optionally added. Some varieties are carbonated. Ayran (cf. airag in Mongolian: 'mare milk', uyran (уйран) in Chuvash: 'buttermilk') is mentioned in Mahmud al-Kashgari's 11th century Dīwān Lughāt al-Turk, although he did not give any information how ayran was made. The word is derived from the Old Turkic root adır- ("to separate"), cf. Turkish ayır- ("to separate").

B-52

B-52

The B-52 cocktail is a layered shot composed of coffee liqueur (Kahlúa), Irish cream (Baileys Irish Cream), and Grand Marnier (in later versions replaced with triple sec or Cointreau). When prepared properly, the ingredients separate into three distinctly visible layers (due to their relative densities). The origins of the B-52 are not well documented, but one claim is that the B-52 was invented by Peter Fich, a head bartender at the Banff Springs Hotel in Alberta, Canada. Fich named all of his new drinks after favorite bands, albums, and songs, and he supposedly named the drink after the band of the same name, not directly after the US B-52 Stratofortress bomber or the beehive hairstyle after which the band was named. One of Fich's first customers for a B-52 owned restaurants in various cities in Alberta, and they liked the drink so much that he put it on the menu, leading to the perception that the B-52 originated at the Keg Steakhouse in Calgary, Alberta in 1977. The B-52 is also rumoured [by whom?] to have been created by Adam Honigman, a bartender at New York City's Maxwell's Plum.

Black tea

Black tea

Black tea is a type of tea that is more oxidized than oolong, yellow, white, and green teas. Black tea is generally stronger in flavour than other teas. All five types are made from leaves of the shrub (or small tree) Camellia sinensis, though Camellia taliensis is also rarely used. Two principal varieties of the species are used – the small-leaved Chinese variety plant (C. sinensis var. sinensis), used for most other types of teas, and the large-leaved Assamese plant (C. sinensis var. assamica), which was traditionally mainly used for black tea, although in recent years some green and white teas have been produced.

Cappuccino

Cappuccino

Cappuccino is an espresso-based coffee drink that is traditionally prepared with steamed milk including a layer of milk foam. Variations of the drink involve the use of cream instead of milk, using non-dairy milk substitutes and flavoring with cocoa powder (in Europe and Australasia) or cinnamon (in the United States and South Korea). It is typically smaller in volume than that of a caffè latte, and topped with a thick layer of foam rather than being made with microfoam.

Champagne

Champagne

Champagne is a sparkling wine originated and produced in the Champagne wine region of France under the rules of the appellation, which demand specific vineyard practices, sourcing of grapes exclusively from designated places within it, specific grape-pressing methods and secondary fermentation of the wine in the bottle to cause carbonation. The grapes Pinot noir, Pinot meunier, and Chardonnay are used to produce almost all Champagne, but small amounts of Pinot blanc, Pinot gris (called Fromenteau in Champagne), Arbane, and Petit Meslier are vinified as well.

Champansky

Champansky

Champagne is a sparkling wine originated and produced in the Champagne wine region of France under the rules of the appellation, which demand specific vineyard practices, sourcing of grapes exclusively from designated places within it, specific grape-pressing methods and secondary fermentation of the wine in the bottle to cause carbonation. The grapes Pinot noir, Pinot meunier, and Chardonnay are used to produce almost all Champagne, but small amounts of Pinot blanc, Pinot gris (called Fromenteau in Champagne), Arbane, and Petit Meslier are vinified as well.

Cognac

Cognac

Cognac is a variety of brandy named after the commune of Cognac, France. It is produced in the surrounding wine-growing region in the departments of Charente and Charente-Maritime. Cognac production falls under French appellation d'origine contrôlée (AOC) designation, with production methods and naming required to meet certain legal requirements. Among the specified grapes, Ugni blanc, known locally as Saint-Émilion, is most widely used. The brandy must be twice distilled in copper pot stills and aged at least two years in French oak barrels from Limousin or Tronçais. Cognac matures in the same way as whiskies and wines barrel-age, and most cognacs spend considerably longer "on the wood" than the minimum legal requirement.

Derbes

Derbes

Doppio

Doppio

Doppio espresso is a double shot which is extracted using double the amount of ground coffee in a larger-sized portafilter basket. This results in 60 ml (2.1 imp fl oz; 2.0 US fl oz) of drink, double the amount of a single shot espresso. Doppio is Italian multiplier, meaning 'double'. It is commonly called a standard double, due to its standard in judging the espresso quality in barista competitions, where four single espresso are made using two double portafilters. A single shot of espresso, by contrast, is called a solo ('single') and was developed because it was the maximum amount of ground coffee that could practically be extracted by lever espresso machines. At most cafés outside of Italy, a doppio is the standard shot. Because solos require a smaller portafilter basket, solo shots are often produced by making ("pulling") a doppio in a two-spout portafilter and only serving one of the streams; the other stream may be discarded or used in another drink. The caffeine content of a doppio can vary, but typically consists of 58-185 mg of caffeine, often averaging around 150 mg.

Espresso

Espresso

Espresso is a concentrated form of coffee produced by forcing hot water under high pressure through finely ground coffee beans. Originating in Italy, espresso has become one of the most popular coffee-brewing methods worldwide. It is characterized by its small serving size, typically 25–30 ml, and its distinctive layers: a dark body topped with a lighter-colored foam called "crema". Espresso machines use pressure to extract a highly concentrated coffee with a complex flavor profile in a short time, usually 25–30 seconds. The result is a beverage with a higher concentration of suspended and dissolved solids than regular drip coffee, giving espresso its characteristic body and intensity. Despite the stronger taste profile, espresso typically contains fewer milligrams of caffeine than a standard serving of drip-brewed coffee.

Karagandinskoye

Karagandinskoye

Katyk

Katyk

Kefir

Kefir

Kefir is a fermented milk drink similar to a thin yogurt or ayran that is made from kefir grains, a specific type of mesophilic symbiotic culture. It is prepared by inoculating the milk of cows, goats, or sheep with kefir grains. Kefir is a common breakfast, lunch or dinner drink consumed in countries of western Eurasia. Kefir is consumed at any time of the day, such as alongside European pastries like zelnik (zeljanica), burek and banitsa/gibanica, as well as being an ingredient in cold soups.

Kompot

Kompot

Kompot or compot, as prepared in Central and Eastern Europe and West Asia, refers to boiled fruits served either as a drink or a dessert depending on the region. When served as a dessert, it is essentially identical to the French compote, which is where the term "kompot" originates from. When served as a drink, it is also known as vzvar (взвар) or uzvar (узвар), from a Slavic root word meaning "to boil". As a drink, kompot is a sweet, non-alcoholic beverage that may be served hot or cold, depending on tradition and season. It is created by cooking fruit such as strawberries, apricots, peaches, apples, raspberries, rhubarb, plums, or sour cherries in a large volume of water, often together with sugar, honey, or raisins as additional sweeteners. Sometimes different spices, such as vanilla or cinnamon, are added for additional flavour, especially in the winter, when kompot is usually served hot. Kompot is popular in Central and Eastern European countries, as well as in Southern Europe.[citation needed] Kompot is part of the cuisine of many countries in Central, Eastern, and Southern Europe, as well as in the Middle East and West Asia. It is known by a variety of names in these countries, such as компот (kompot) in Russian, Ukrainian and Bulgarian, kompót in Slovak and Hungarian, kompotas in Lithuanian, κομπόστα (kompósta) in Greek, and komposto in Turkish. Making kompot was a common way of preserving fruit for the winter in Southern and Eastern European countries; in 1885, Lucyna Ćwierczakiewiczowa wrote in a recipe book that kompot "preserved fruit so well it seemed fresh". Kompot is also popular in many Central Asian countries, such as Uzbekistan and Kyrgyzstan.

Kompot

Kompot

Kompot or compot, as prepared in Central and Eastern Europe and West Asia, refers to boiled fruits served either as a drink or a dessert depending on the region. When served as a dessert, it is essentially identical to the French compote, which is where the term "kompot" originates from. When served as a drink, it is also known as vzvar (взвар) or uzvar (узвар), from a Slavic root word meaning "to boil". As a drink, kompot is a sweet, non-alcoholic beverage that may be served hot or cold, depending on tradition and season. It is created by cooking fruit such as strawberries, apricots, peaches, apples, raspberries, rhubarb, plums, or sour cherries in a large volume of water, often together with sugar, honey, or raisins as additional sweeteners. Sometimes different spices, such as vanilla or cinnamon, are added for additional flavour, especially in the winter, when kompot is usually served hot. Kompot is popular in Central and Eastern European countries, as well as in Southern Europe.[citation needed] Kompot is part of the cuisine of many countries in Central, Eastern, and Southern Europe, as well as in the Middle East and West Asia. It is known by a variety of names in these countries, such as компот (kompot) in Russian, Ukrainian and Bulgarian, kompót in Slovak and Hungarian, kompotas in Lithuanian, κομπόστα (kompósta) in Greek, and komposto in Turkish. Making kompot was a common way of preserving fruit for the winter in Southern and Eastern European countries; in 1885, Lucyna Ćwierczakiewiczowa wrote in a recipe book that kompot "preserved fruit so well it seemed fresh". Kompot is also popular in many Central Asian countries, such as Uzbekistan and Kyrgyzstan.

Koryktyk

Koryktyk

Boiled and thickened milk

Kumis

Kumis

Kumis , alternatively spelled coumis or kumyz,[a] also known as airag (/ˈaɪræɡ/ EYE-rag),[b] is a traditional fermented dairy product made from mare milk. The drink is important to the peoples of the Central and East Asian steppes, of Turkic and Mongolic origin: Kazakhs, Bashkirs, Kalmyks, Kyrgyz, Mongols, and Yakuts. Kumis was historically consumed by the Khitans, Jurchens, Magyars, and Han Chinese of North China as well.

Kumis

Kumis

Kumis , alternatively spelled coumis or kumyz,[a] also known as airag (/ˈaɪræɡ/ EYE-rag),[b] is a traditional fermented dairy product made from mare milk. The drink is important to the peoples of the Central and East Asian steppes, of Turkic and Mongolic origin: Kazakhs, Bashkirs, Kalmyks, Kyrgyz, Mongols, and Yakuts. Kumis was historically consumed by the Khitans, Jurchens, Magyars, and Han Chinese of North China as well.

Kvass

Kvass

Kvass is a fermented, cereal-based, low-alcoholic beverage of cloudy appearance and sweet-sour taste. Kvass originates from northeastern Europe, where grain production was considered insufficient for beer to become a daily drink. The first written mention of kvass is found in Primary Chronicle, describing the celebration of Vladimir the Great's baptism in 988.

Latte

Latte

Latte[a] or caffè latte ( Italian: [kafˌfɛ lˈlatte]), also known as caffè e latte, caffellatte or caffelatte, is a coffee drink of Italian origin made with espresso and steamed milk, traditionally served in a glass. Variants include the chocolate-flavored caffè mocha or replacing the coffee with another beverage base such as masala chai (spiced Indian tea), mate, matcha, turmeric or rooibos; alternatives to milk, such as soy milk, coconut milk, almond milk or oat milk, are also used. The term latte comes from caffellatte or caffè latte (from caffè e latte, lit. 'coffee and milk'); in English orthography, either or both words sometimes have an accent on the final e (a hyperforeignism in the case of *latté). In Northern Europe and Scandinavia, the term café au lait has traditionally been used for the combination of espresso and milk. In France, cafè latte is from the original name of the beverage (caffè latte); a combination of espresso and steamed milk equivalent to a "latte" is in French called un crème (un grand crème using cream instead of milk) and in German Milchkaffee.

Linebrew

Linebrew

Long Island Iced Tea

Long Island Iced Tea

The Long Island iced tea, or Long Island ice tea, is an IBA official cocktail, typically made with vodka, tequila, light rum, triple sec, gin, and a splash of cola. Despite its name, the cocktail does not typically contain iced tea, but is named for having the same amber hue as iced tea. The drink has a much higher alcohol concentration than most highball drinks due to the relatively small amount of mixer.

Margarita

Margarita

A margarita is a cocktail consisting of tequila, triple sec, and lime juice. Some margarita recipes include simple syrup as well and are often served with salt on the rim of the glass. Margaritas can be served either shaken with ice , without ice (straight up), or blended with ice (frozen margarita). Most bars serve margaritas in a stepped-diameter variant of a cocktail glass or champagne coupe called a margarita glass. The margarita is one of the world's most popular cocktails and the most popular tequila-based cocktail. The history of the margarita is shrouded in mystery and folklore due to its numerous origin stories. According to cocktail historian David Wondrich, the margarita is related to the brandy daisy (margarita is Spanish for "daisy"), remade with tequila instead of brandy. (Daisies are a family of cocktails that include a base spirit, liqueur, and citrus. A sidecar and gin daisy are other related drinks.) There is an account from 1936 of Iowa newspaper editor James Graham finding such a cocktail in Tijuana, years before any of the other margarita "creation myths". The Cafe Royal Cocktail Book, published in the UK in 1937, contains a recipe for a Picador using the same concentrations of tequila, triple sec, and lime juice as a margarita. One of the earliest stories is of the margarita being invented in 1938 by Carlos "Danny" Herrera at his restaurant Rancho La Gloria, halfway between Tijuana and Rosarito, Baja California, created for customer and former Ziegfeld dancer Marjorie King, who was allergic to many spirits, but not to tequila. This story was related by Herrera and also by bartender Albert Hernandez, acknowledged for popularizing a margarita in San Diego after 1947, at the La Plaza restaurant in La Jolla. The story was debunked in 1992 by the San Diego Reader.

Martini

Martini

The martini is a cocktail made with gin and vermouth, and garnished with an olive, a lemon twist, or both. Over the years, the martini has become one of the best-known mixed alcoholic beverages. A common variation, the vodka martini, uses vodka instead of gin for the cocktail's base spirit. By 1922, the martini reached its most recognizable form in which London dry gin and dry vermouth are combined at a ratio of 2:1, stirred in a mixing glass with ice cubes, with the optional addition of orange or aromatic bitters, then strained into a chilled cocktail glass. Over time, the generally expected garnish became the drinker's choice of a green olive or a twist of lemon peel.

Mojito

Mojito

Mojito is a traditional Cuban punch. The cocktail often consists of five ingredients: white rum, sugar (traditionally sugar cane juice), lime juice, soda water, and mint. Its combination of sweetness, citrus, and herbaceous mint flavors is intended to complement the rum, and has made the mojito a popular summer drink. When preparing a mojito, fresh lime juice is added to sugar (or to simple syrup) and mint leaves. The mixture is then gently mashed with a muddler. The mint leaves should only be bruised to release the essential oils and should not be shredded. Then rum is added and the mixture is briefly stirred to dissolve the sugar and to lift the mint leaves up from the bottom for better presentation. Finally, the drink is topped with crushed ice and sparkling soda water. Mint sprigs or lime wedges are used to garnish the glass.

Robusta

Robusta

Coffea canephora is a species of coffee plant that has its origins in central and western sub-Saharan Africa. It is a species of flowering plant in the family Rubiaceae. Though widely known as Coffea robusta, the plant is scientifically identified as Coffea canephora, which has two main varieties, robusta and nganda. Coffea robusta represents between 40% and 45% of global coffee production, with Coffea arabica constituting most of the remainder. There are several differences between the composition of coffee beans from C. arabica and C. robusta. Beans from C. robusta tend to have lower acidity, more bitterness, and a more woody and less fruity flavor compared to C. arabica beans. Most of it is used for instant coffee.

Samohon

Samohon

Horilka is a Ukrainian alcoholic beverage. The word horilka may also be used in a generic sense in the Ukrainian language to mean vodka or other strong spirits and etymologically is similar to the Ukrainian word for 'to burn' - hority. Home-distilled horilka, moonshine, is called samohon (Ukrainian: самогон, lit. 'self-distilled' or 'self-run' - almost identical to the Russian and Polish samogon). Horilka is usually distilled from grain (usually wheat or rye), though it can, less commonly, also be distilled from potatoes, honey, sugar beets etc. One type of horilka, called pertsivka (Ukrainian: перцівка), is horilka with chili peppers. Historically, outside Ukraine, pertsivka is generally referred to when people speak of horilka, although pertsivka itself is just one type of horilka. It is believed that horilka was not as strong as today with about 20 percent alcohol by volume (40 proof). However, today nearly all industrially produced horilka is 40 percent (80 proof).

Sbiten

Sbiten

Sbiten is a traditional hot winter beverage in Eastern Slavic cuisine, including Belarusian, Russian, and Ukrainian cuisines. Sbiten was a popular drink in Russian cuisine before the appearance of tea in Russia. It has a dark purple appearance and, depending on the recipe, can be very spicy and/or very sweet. It used to have the reputation of a Russian Glühwein, although it normally contains no alcohol. Modern sbiten can also be served cold during the summer or added to tea or coffee.

Screwdriver

Screwdriver

A screwdriver is a simple and popular alcoholic highball drink made with orange juice and vodka. In the UK, it is referred to as a "vodka and orange". While the basic drink is simply the two ingredients, there are many variations. Many of the variations have different names in different parts of the world. The drink originated during World War II, when Americans in China and Turkey mixed neutral spirits with orange juice. The origin of the name "screwdriver" is less clear, but the name appeared in Ankara, Turkey, in 1943 and 1944 and later in Istanbul. Variations on the recipe were present in 1948 in Turkey and also called screwdrivers, such as a mixture of one-third vodka and two-thirds gin, and another recipe adding gin, cognac, bitters, and other ingredients to orange juice and vodka. An unattributed but popular story for the name is that the Americans lacked a spoon and instead used a screwdriver as a stirring stick. Another unattributed story is that auto workers in the US used to pour vodka in their breakfast orange juice before starting the shift and used screwdrivers to stir the glass.

Sheep milk

Sheep milk

Sheep milk is the milk of domestic sheep. It is commonly used to make cultured dairy products, such as cheese. Some of the most popular sheep cheeses include feta (Greece), Pecorino romano (Italy), Roquefort (France) and Manchego (Spain). Specialized dairy breeds of sheep yield more milk than other breeds. Common dairy breeds include: In the U.S., the most common dairy breeds are the East Friesian and the Lacaune. Meat or wool breeds do not produce as much milk as dairy breeds, but may produce enough for small amounts of cheese and other products.

Shubat

Shubat

Chal, also shubat or khoormog , is a Turkic (especially Turkmen, Uzbek and Kazakh) and Mongolic beverage of fermented camel milk, sparkling white with a sour flavor, popular in Central Asia — particularly in Kazakhstan, Uzbekistan and Turkmenistan. In Kazakhstan the drink is known as shubat, and is a staple summer food. Due to preparation requirements and perishable nature, chal has proved difficult to export. Agaran (fermented cream) is collected from the surface of chal. Fermented chal is reputed to possess virucidal and virus inhibiting properties[citation needed] not found in fresh camel or cow milk, both in its liquid and lyophilized form — a characteristic which is (reputedly) unaffected by shelf life. Chal is typically prepared by first souring camel milk in a skin bag or ceramic jar by adding previously soured milk. For 3–4 days, fresh milk is mixed in; the matured chal will consist of one third to one fifth previously soured milk.

Shymkentskoye

Shymkentskoye

Sut

Sut

Milk, typically boiled, sometimes added to tea

Suzbe

Suzbe

Strained and thickened sour milk

Tea

Tea

Tea is an aromatic beverage prepared by pouring hot or boiling water over cured or fresh leaves of Camellia sinensis, an evergreen shrub native to East Asia which probably originated in the borderlands of south-western China and northern Myanmar. Tea is also made, but rarely, from the leaves of Camellia taliensis. After plain water, tea is the most widely consumed drink in the world. There are many different types of tea; some have a cooling, slightly bitter, and astringent flavour, while others have profiles that include sweet, nutty, floral, or grassy notes. Tea has a stimulating effect in humans, primarily due to its caffeine content. An early credible record of tea drinking dates to the third century AD, in a medical text written by Chinese physician Hua Tuo. It was popularised as a recreational drink during the Chinese Tang dynasty, and tea drinking subsequently spread to other East Asian countries. Portuguese priests and merchants introduced it to Europe during the 16th century. During the 17th century, drinking tea became fashionable among the English, who started to plant tea on a large scale in British India.

Tequila Sunrise

Tequila Sunrise

The tequila sunrise is a cocktail made of tequila, orange juice, and grenadine syrup. The drink is served unmixed in a tall glass. The modern drink originates from Sausalito, California, in the early 1970s after an earlier iteration created in the 1930s in Phoenix, Arizona. The cocktail is named for its appearance when served—with gradations of color resembling an inverted sunrise. The original tequila sunrise contained tequila, crème de cassis, lime juice, and soda water. It was created at the Arizona Biltmore Hotel by Gene Sulit in the 1930s or 1940s. The more popular modern version of the cocktail contains tequila, orange juice, and grenadine, and was created by Bobby Lozoff and Billy Rice in the early 1970s while they were working as young bartenders at the Trident in Sausalito, California north of San Francisco. At a party at the Trident organized by Bill Graham to kick off the Rolling Stones' 1972 tour in America, Mick Jagger had one of the cocktails, liked it, and he and his entourage started drinking them. They later ordered them all across America, even dubbing the tour itself their "cocaine and tequila sunrise tour".

Achma

Achma

A baked layered cheese and sheet pasta casserole, similar to lasagna

Ak sorpa

Ak sorpa

Mutton soup with kumis or cow's milk

Ashlyam fu

Ashlyam fu

A spicy cold soup made with noodles, eggs, vegetables, spices

Beef

Beef

Beef is the culinary name for meat from cattle . Beef can be prepared in various ways; cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often ground or minced, as found in most hamburgers. Beef contains protein, iron, and vitamin B12. Along with other kinds of red meat, high consumption is associated with an increased risk of colorectal cancer and coronary heart disease, especially when processed. Beef has a high environmental impact, being a primary driver of deforestation with the highest greenhouse gas emissions of any agricultural product. In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantity of their meat. Today, beef is the third most widely consumed meat in the world, after pork and poultry. As of 2018, the United States, Brazil, and China were the largest producers of beef.

Beef stroganoff

Beef stroganoff

Beef Stroganoff or beef Stroganov[a] is a Russian dish of sautéed pieces of beef in a sauce of mustard and smetana . From its origins in mid-19th-century Tsarist Russia, it has become popular around the world, with considerable variation from the original recipe. Mushrooms are common in many variants. The dish is named after one of the members of the Stroganov family. A legend attributes its invention to French cooks working for the family, but several researchers point out that the recipe is a refined version of older Russian dishes. In Russian the dish is called Бефстро́ганов from the French Bœuf Stroganoff. Elena Molokhovets [ru]'s classic Russian cookbook A Gift to Young Housewives gives the first known recipe for Govjadina po-strogonovski, s gorchitseju, "Beef à la Stroganov, with mustard", in its 1871 edition. The recipe involves beef cubes (not strips) prepared in a dry marinade of salt and allspice, and then sautéed in butter. The sauce is a simple roux mixed with prepared mustard and broth, and finished with a small amount of sour cream: no onions, no mushrooms and no alcohol.

Belyash

Belyash

Peremech is an individual-sized fried dough pastry common for Volga Tatar and Bashkir cuisines. It is made from unleavened or leavened dough and usually filled with ground meat and chopped onion. Originally, finely chopped pre-cooked meat was used as a filling, but later raw ground meat became more common. Alternatively, peremech can be filled with potato or quark. Peremech is usually shaped into a flattened sphere with a circular "window" in the middle. In contrast to doughnuts, the hole does not go all the way through, but is only made at the top, such that the filling is visible in the middle. The shape is thus somewhat similar to Russian vatrushka. However, dough neatly kneaded around the hole gives the classical peremech its distinctive shape. Peremech is traditionally served with broth, qatiq (yogurt) or ayran.

Beshbarmak

Beshbarmak

Beshbarmak is a dish in Central Asian cuisine. It is also known as naryn in Xinjiang, Uzbekistan, Kyrgyzstan and Kazakhstan, as turama in Karakalpakstan and North Caucasus, as dograma in Turkmenistan, as kullama in Bashkortostan and Tatarstan. It is one of the main national dishes of both Kyrgyzstan and Kazakhstan. The term beshbarmak means "five fingers" because nomads traditionally eat this dish with their hands. Another name for beshbarmak in Kyrgyz is tuuralgan et, which means crumbled/chopped meat. Beshbarmak is usually made from finely chopped boiled meat, mixed with dough (typically egg noodles) and chyk, an onion sauce. It is typically served on large communal platters, shared between several people, after shorpo, which is a first course of mutton broth served in bowls called kese. It is also followed by a broth called ak-serke (shorpo mixed with kymyz or ayran), which is thought to help with settling the stomach. Festive beshbarmak can be cooked together with Qazı and chuchuk. The cuisine of Central Asia developed within the constraints of a nomadic life, when people were completely reliant on their animals. This is reflected in Central Asian dishes, which are rich in meat and dairy products.

Borscht

Borscht

Borscht is a sour soup, made with meat stock, vegetables and seasonings, common in Eastern Europe and Northern Asia. In English, the word borscht is most often associated with the soup's variant of Ukrainian origin, made with red beetroots as one of the main ingredients, which give the dish its distinctive red color. The same name, however, is also used for a wide selection of sour-tasting soups without beetroots, such as sorrel-based green borscht, rye-based white borscht, and cabbage borscht. Borscht derives from an ancient soup originally cooked from pickled stems, leaves and umbels of common hogweed (Heracleum sphondylium), an herbaceous plant growing in damp meadows, which lent the dish its Slavic name. With time, it evolved into a diverse array of tart soups, among which the Ukrainian beet-based red borscht has become the most popular. It is typically made by combining meat or bone stock with sautéed vegetables, which—as well as beetroots—usually include cabbage, carrots, onions, potatoes, and tomatoes. Depending on the recipe, borscht may include meat or fish, or be purely vegetarian; it may be served either hot or cold, and it may range from a hearty one-pot meal to a clear broth or a smooth drink. It is often served with smetana or sour cream, hard-boiled eggs or potatoes, but there exists an ample choice of more involved garnishes and side dishes, such as uszka or pampushky, that can be served with the soup.

Camel

Camel

A camel from Ancient Semitic: gāmāl) is an even-toed ungulate in the genus Camelus that bears distinctive fatty deposits known as "humps" on its back. Camels have long been domesticated and, as livestock, they provide food (camel milk and meat) and textiles (fiber and felt from camel hair). Camels are working animals especially suited to their desert habitat and are a vital means of transport for passengers and cargo. There are three surviving species of camel. The one-humped dromedary makes up 94% of the world's camel population, and the two-humped Bactrian camel makes up 6%. The wild Bactrian camel is a distinct species that is not ancestral to the domestic Bactrian camel, and is now critically endangered, with fewer than 1,000 individuals. The word camel is also used informally in a wider sense, where the more correct term is "camelid", to include all seven species of the family Camelidae: the true camels (the above three species), along with the "New World" camelids: the llama, the alpaca, the guanaco, and the vicuña, which belong to the separate tribe Lamini. Camelids originated in North America during the Eocene, with the ancestor of modern camels, Paracamelus, migrating across the Bering land bridge into Asia during the late Miocene, around 6 million years ago.

Chakhokhbili

Chakhokhbili

Chakhokhbili is a traditional Georgian dish of stewed chicken and tomato with fresh herbs. The characteristic feature of Chakhokhbili is to dry-fry chicken without adding any kind of oil. Its name comes from the Georgian word ხოხობი (khokhobi) which means "pheasant".

Chebureki

Chebureki

Cheburek[a] are deep-fried turnovers with a filling of ground or minced meat and onions. A popular street dish, they are made with a single round piece of dough folded over the filling in a crescent shape. They have become widespread in the former Soviet-aligned countries of Eastern Europe in the 20th century. Chebureki is a national dish of Crimean Tatar cuisine. They are popular as a snack and street food throughout the Caucasus, West Asia, Central Asia, Lithuania, Latvia, Estonia, Ukraine, Russia, Eastern Europe, as well as in Turkey, Greece and Romania. A cheburek is a half-round-shaped börek, filled with a very thin layer of ground beef or lamb which has been seasoned with ground onion and black pepper.

Chicken tabaka

Chicken tabaka

Chicken tabaka or chicken tapaka (Georgian: წიწილა ტაფაკა tsitsila tapaka) is a traditional Georgian dish of a pan-fried chicken which is also popular in other Caucasian cuisines. It also became a common restaurant dish in the Soviet cuisine and is found nowadays in many restaurants throughout Eastern Europe and Central Asia. The chicken is fried in a traditional frying pan called tapa (Georgian: ტაფა). For frying thoroughly, the chicken is flattened out on the pan and pressed by a weight. In modern cookery, special pan sets with a heavy cover or with a screw press are often used. Chicken tabaka is often seasoned with garlic or dressed with traditional Georgian sauces, such as bazhe, satsivi or tkemali.

Chorba

Chorba

Chorba [a] or shorba (/ˈʃɔːrbə/ SHOR-bə; Azerbaijani: [ʃoɾˈbɑ])[b] is a broad class of stews or rich soups found in national cuisines across the Middle East, Maghreb, Iran, Turkey, Southeast Europe, Central Asia, East Africa and South Asia. It is often prepared with added ingredients but is also served alone as a broth or with bread. The word chorba in English and in many Balkan languages is a loan from the Ottoman Turkish چوربا çorba, which itself is a loan from Persian شوربا šōrbā. The spelling shorba could be a direct loan into English from Persian or through a Central or South Asian intermediary. The word is ultimately a compound of شور šōr meaning 'salty, brackish' and با bā meaning 'stew, gruel, spoon-meat'. The former is from Parthian ??? šōr meaning 'salty', and the latter from Middle Persian *-bāg meaning 'gruel, spoon-meat'.

Fish a la Irtysh

Fish a la Irtysh

Fried perch or sheat fillets with potatoes, cucumbers, tomatoes, eggs and mayonnaise

Funchoza

Funchoza

Mung bean noodles with beef, chicken, shrimp, julienned vegetables, oil and vinegar

Goulash

Goulash

Goulash is a soup made of meat and vegetables seasoned with paprika and other spices. Originating in Hungary, goulash is a common meal predominantly eaten in Central Europe but also in other parts of Europe. It is one of the national dishes of Hungary and a symbol of the country. Its origins may be traced back as far as the 10th century to stews eaten by Hungarian shepherds. At that time, the cooked and flavored meat was dried with the help of the sun and packed into bags produced from sheep's stomachs, needing only water to make it into a meal. Earlier versions of goulash did not include paprika, as it was not introduced to Europe until the 16th century.

Halušky

Halušky

Halušky[a] are a traditional variety of thick, soft noodles or dumplings found in many Central and Eastern European cuisines under various local names. In Hungary it is very popular to put it in paprikash. It is also eaten with cheese, sour cream, cottage cheese, egg custard, semolina and butter all throughout the country, while in Slovakia it is eaten with sheep's cheese and bacon or spinach. The term halušky can refer to the dumplings themselves, or to a complete dish containing other ingredients. Typically the dish described is noodles with sauteed cabbage and onions. Bryndzové halušky, which combines the noodles with a soft sheep's cheese, is one of the national dishes of Slovakia. In certain regions of the Antalya Province in South Turkey, holuşka is made with larger dumplings than its counterparts in Central and Eastern Europe.

Hanum

Hanum

Large steamed rolled dumpling filled with meat, vegetable, potatoes, pumpkin

Horse meat

Horse meat

Horse meat forms a significant part of the culinary traditions of many countries, particularly in Europe and Asia. The eight countries that consume the most horse meat consume about 4.3 million horses a year. For the majority of humanity's early existence, wild horses were hunted as a source of protein. Archaic humans hunted wild horses for hundreds of thousands of years following their first arrival in Eurasia. Examples of sites demonstrating horse butchery by archaic humans include: the Boxgrove site in southern England dating to around 500,000 years ago, where horse bones with cut marks are associated with Acheulean stone tools made by Homo heidelbergensis, the Schöningen site in Germany (also thought to have been created by Homo heidelbergensis) dating to around 300,000 years ago, where butchered horses are associated with wooden spears (the Schöningen spears, amongst the oldest known wooden spears), as well as the Lingjing site in Henan, China dating to 125-90,000 years ago. During the Upper Palaeolithic, there is evidence for the hunting of horses by modern humans in Europe, as well as Asia. Early Paleoindians in North America hunted the continent's native horses shortly prior to their extinction.

Hybivka

Hybivka

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