Main

Bäliş

Mixed meat and grains dish, made with fatty meat, offal, spelt, millet, rice

Main

Beshbarmak

Beshbarmak (kyrgyz: бешбармак, "five finger") is a dish from central asian cuisine. it is also known as naryn in xinjiang, uzbekistan, kyrgyzstan and kazakhstan, as turama or dograma in karakalpakstan, north caucasus and turkmenistan, as kullama in bashkortostan and tatarstan. it is a national dish of kyrgyzstan and kazakhstan.the term beshbarmak means "five fingers" because nomads traditionally eat this dish with their hands. 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 kazy and chuchuk.

Main

Göbädiä

A layered pie with rice, meat, dried fruit such as raisins, and qort/kort (dry salty cheese)

Dessert, Sweet

Halva

Halva (also halvah, halwa, and other spellings) is a type of confectionery originating from persia and widely spread throughout the middle east. the name is used for a broad variety of recipes, generally a thick paste based on flour or semolina, finely ground seeds or nuts, and sweetened with sugar or honey.halva is popular in western, central and south asia, the balkans, the caucasus, eastern europe, north africa and the horn of africa. halva can be kept at room temperature during non-summer months with little risk of spoilage.

Side, Snack, Appetizer

Kazy

Horse meat sausage

Main

Kurnik

Kurnik (russian: курник; "chicken pirog"), also known as wedding pirog or tsar pirog, is a dome-shaped savoury russian pirog usually filled with chicken or turkey, eggs, onions, kasha or rice, and other optional components. sometimes filled with boiled rooster combs, this pirog originated in southern russia, especially in cossack communities, and was used as a "wedding pirog" in the rest of the country. it is dome-shaped, unlike any other non-sweet pirog. in special cases, it was served to tsar himself. even today, this pirog is served on special occasions in most of russia.

Main

Öçpoçmaq

Ocpocmaq (;cyrillic: өчпочмак pronounced [ˌœɕpɔɕˈmɑq], literally triangle) is a tatar and bashkir national dish, an essential food in tatar and bashkir culture. it is a triangular pastry, filled with chopped raw meat, onion and potatoes. öçpoçmaq is usually eaten with bouillon or with tea. uchpuchmaks have been cooked for centuries by nomad turkic people. lamb, and, sometimes, horse meat was used to make a triangular pie. an opening on the top was used to add broth immediately before eating which made it a hot meal. this made cooking in the field fast and easy. for most of the soviet period, much of the tatar cuisine including uchpuchmaks was removed from public catering due to clumsy overregulation. in the late 60s, yunus ahmetjanov, a legendary chef pushed for recognition of uchpuchmak, chakchak and other tatar meals on the unionwide level and was successful in promoting them to public catering menus all across the soviet union. presently, uchpuchmaks are often made without an opening, however, it's still served with meat broth in a separate bowl. beef is the prevalent filling today; other varieties contain goose and duck meat.

Main

Peremech

Peremech (tatar: пәрәмәч / pərəməç / pärämäç; bashkir: бәрәмес, tr. beremes; russian: беляш, tr. belyash) 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.nowadays, the meat-filled version is popular throughout russia and other post-soviet countries where it is usually referred to as belyash (russian: беляш, pl. беляши, belyashi). this word appeared in russian in the second half of the 20th century and possibly derives from another tatar word, bəleş, which denotes a baked full-size pie with meat and potato filling. modern variants of belyashi can also be made without a hole in the top. along with pirozhki and chiburekki, belyashi are a common street food in the region. in finland the pastry is known as "pärämätsi" & first appeared in 1960s in tampere.

Main

Qistibi

Qistibi (bashkir: ҡыҫтыбый, tatar: cyrillic кыстыбый, latin qıstıbí, udmurt: кыстыбей) is a popular traditional dish in tatarstan, bashkortostan and chuvashia. qistibi is roasted flatbreads with various fillings inside. the dough should be unleavened. the most popular filling is mashed potato but it may also be ragout or millet. the filling is placed on one half of the flat cake and is covered by the other half. later, clarified butter is spread on the flat cakes.

Main

Tokmach

Noodle soup, typically homemade noodles in broth

Dessert, Sweet

Zefir

Zefir (russian: зефи́р, may also be spelled zephyr or zephir) 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.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. zefir is usually milky white, may be rose-colored (with berries like cherry, strawberries and such), may have green dye if apple-flavored. chocolate-coated kind of zefir are also a common, widespread version. zefir is comparable in its consistency to marshmallows, krembo, or the filling of modern oreo biscuits (although not its 1902 predecessor with butter, hydrox).