Kazakh national cuisine

Kazakh national cuisine

    Hospitality has always been a main character trait of Kazakh people. Even if you have just a minute to pop in to a Kazakh house, an owner will still ask you to sit down and offer a fragrant tea with sweets.

    Hospitable owner would offer his guest a seat at a place of honor. Traditionally, meal is served at a low round table, called dastarkhan. First and foremost, in order to quench thirst of the guest a hostess would treat him with a bowl of yogurt drink. This can be "kumys" - a drink based on fermented mare's milk - or shubat the main ingredient of which is camel milk. Then, table will be filled with baursaks - balls of dough, pre-fried in boiling oil, samsa - triangular pastries with meat, kausyrma - a kind of thin pastries or fried doughs filled with meat and onions, raisins, kurt (small, salted cheese balls) and, of course, tea.

    After a long-drawn tea ceremony, assortment of dishes on the festive table will be complemented by meat dishes: kazi, shuzhuk, zhal, zhaya, karta, kabyrga. The above dishes are traditionally prepared from horse meat or lamb. The main dish of Kazakh cuisine, with which owners welcome their guests is besbarmak. Name of this dish is translated from Kazakh as “five fingers” because of a manner to eat the dish by hand. Besbarmak's main ingredients are: meat (lamb or horse meat), pasta (it is cut into small squares), as well as herbs (dill , parsley, cilantro, etc.).

    As for traditional Kazakh first course, sorpa – rich broth completed by seasoned vegetables, spices and herbs - occupies a special place. Sorpa, unlike other first courses, is for drinking, so it is served in bowls. Tea ceremony completes the meal.                                                 

 

                                     

1.What did the author want to show in paragraphs 1 and 2?

• Kazakh traditional food

• Hospitality

• Kazakh traditional drinks

• How meal is served

Kazakh national cuisine

    Hospitality has always been a main character trait of Kazakh people. Even if you have just a minute to pop in to a Kazakh house, an owner will still ask you to sit down and offer a fragrant tea with sweets.

    Hospitable owner would offer his guest a seat at a place of honor. Traditionally, meal is served at a low round table, called dastarkhan. First and foremost, in order to quench thirst of the guest a hostess would treat him with a bowl of yogurt drink. This can be "kumys" - a drink based on fermented mare's milk - or shubat the main ingredient of which is camel milk. Then, table will be filled with baursaks - balls of dough, pre-fried in boiling oil, samsa - triangular pastries with meat, kausyrma - a kind of thin pastries or fried doughs filled with meat and onions, raisins, kurt (small, salted cheese balls) and, of course, tea.

    After a long-drawn tea ceremony, assortment of dishes on the festive table will be complemented by meat dishes: kazi, shuzhuk, zhal, zhaya, karta, kabyrga. The above dishes are traditionally prepared from horse meat or lamb. The main dish of Kazakh cuisine, with which owners welcome their guests is besbarmak. Name of this dish is translated from Kazakh as “five fingers” because of a manner to eat the dish by hand. Besbarmak's main ingredients are: meat (lamb or horse meat), pasta (it is cut into small squares), as well as herbs (dill , parsley, cilantro, etc.).

    As for traditional Kazakh first course, sorpa – rich broth completed by seasoned vegetables, spices and herbs - occupies a special place. Sorpa, unlike other first courses, is for drinking, so it is served in bowls. Tea ceremony completes the meal.

2. The main Kazakh national food with meat

• kazi

• kabyrga

• besbarmak

• baursak

Kazakh national cuisine

    Hospitality has always been a main character trait of Kazakh people. Even if you have just a minute to pop in to a Kazakh house, an owner will still ask you to sit down and offer a fragrant tea with sweets.

    Hospitable owner would offer his guest a seat at a place of honor. Traditionally, meal is served at a low round table, called dastarkhan. First and foremost, in order to quench thirst of the guest a hostess would treat him with a bowl of yogurt drink. This can be "kumys" - a drink based on fermented mare's milk - or shubat the main ingredient of which is camel milk. Then, table will be filled with baursaks - balls of dough, pre-fried in boiling oil, samsa - triangular pastries with meat, kausyrma - a kind of thin pastries or fried doughs filled with meat and onions, raisins, kurt (small, salted cheese balls) and, of course, tea.

    After a long-drawn tea ceremony, assortment of dishes on the festive table will be complemented by meat dishes: kazi, shuzhuk, zhal, zhaya, karta, kabyrga. The above dishes are traditionally prepared from horse meat or lamb. The main dish of Kazakh cuisine, with which owners welcome their guests is besbarmak. Name of this dish is translated from Kazakh as “five fingers” because of a manner to eat the dish by hand. Besbarmak's main ingredients are: meat (lamb or horse meat), pasta (it is cut into small squares), as well as herbs (dill , parsley, cilantro, etc.).

    As for traditional Kazakh first course, sorpa – rich broth completed by seasoned vegetables, spices and herbs - occupies a special place. Sorpa, unlike other first courses, is for drinking, so it is served in bowls. Tea ceremony completes the meal.                                                 

 

                                     3. Kazakh traditional drink based on fermented mare's milk

• sorpa

• kausyrma

• kumys

• shubat

Kazakh national cuisine

    Hospitality has always been a main character trait of Kazakh people. Even if you have just a minute to pop in to a Kazakh house, an owner will still ask you to sit down and offer a fragrant tea with sweets.

    Hospitable owner would offer his guest a seat at a place of honor. Traditionally, meal is served at a low round table, called dastarkhan. First and foremost, in order to quench thirst of the guest a hostess would treat him with a bowl of yogurt drink. This can be "kumys" - a drink based on fermented mare's milk - or shubat the main ingredient of which is camel milk. Then, table will be filled with baursaks - balls of dough, pre-fried in boiling oil, samsa - triangular pastries with meat, kausyrma - a kind of thin pastries or fried doughs filled with meat and onions, raisins, kurt (small, salted cheese balls) and, of course, tea.

    After a long-drawn tea ceremony, assortment of dishes on the festive table will be complemented by meat dishes: kazi, shuzhuk, zhal, zhaya, karta, kabyrga. The above dishes are traditionally prepared from horse meat or lamb. The main dish of Kazakh cuisine, with which owners welcome their guests is besbarmak. Name of this dish is translated from Kazakh as “five fingers” because of a manner to eat the dish by hand. Besbarmak's main ingredients are: meat (lamb or horse meat), pasta (it is cut into small squares), as well as herbs (dill , parsley, cilantro, etc.).

    As for traditional Kazakh first course, sorpa – rich broth completed by seasoned vegetables, spices and herbs - occupies a special place. Sorpa, unlike other first courses, is for drinking, so it is served in bowls. Tea ceremony completes the meal.

4.What is the author's purpose of this text

• To acquaint readers with the national dishes of the Kazakh people

• To tell about the tea ceremony

• To tell about the traditional ceremonies of receiving guests

• To tell about the hospitality of the Kazakh people

Kazakh national cuisine

    Hospitality has always been a main character trait of Kazakh people. Even if you have just a minute to pop in to a Kazakh house, an owner will still ask you to sit down and offer a fragrant tea with sweets.

    Hospitable owner would offer his guest a seat at a place of honor. Traditionally, meal is served at a low round table, called dastarkhan. First and foremost, in order to quench thirst of the guest a hostess would treat him with a bowl of yogurt drink. This can be "kumys" - a drink based on fermented mare's milk - or shubat the main ingredient of which is camel milk. Then, table will be filled with baursaks - balls of dough, pre-fried in boiling oil, samsa - triangular pastries with meat, kausyrma - a kind of thin pastries or fried doughs filled with meat and onions, raisins, kurt (small, salted cheese balls) and, of course, tea.

    After a long-drawn tea ceremony, assortment of dishes on the festive table will be complemented by meat dishes: kazi, shuzhuk, zhal, zhaya, karta, kabyrga. The above dishes are traditionally prepared from horse meat or lamb. The main dish of Kazakh cuisine, with which owners welcome their guests is besbarmak. Name of this dish is translated from Kazakh as “five fingers” because of a manner to eat the dish by hand. Besbarmak's main ingredients are: meat (lamb or horse meat), pasta (it is cut into small squares), as well as herbs (dill , parsley, cilantro, etc.).

    As for traditional Kazakh first course, sorpa – rich broth completed by seasoned vegetables, spices and herbs - occupies a special place. Sorpa, unlike other first courses, is for drinking, so it is served in bowls. Tea ceremony completes the meal.

5.The traditional food of the Kazakh people includes mutton and horse meat, as well as fermented dairy products. Determine what this may be related to?

• all the answers are correct

• large areas of pasture fields

• sedentary lifestyle

• nomadic lifestyle

Kazakh national cuisine

    Hospitality has always been a main character trait of Kazakh people. Even if you have just a minute to pop in to a Kazakh house, an owner will still ask you to sit down and offer a fragrant tea with sweets.

    Hospitable owner would offer his guest a seat at a place of honor. Traditionally, meal is served at a low round table, called dastarkhan. First and foremost, in order to quench thirst of the guest a hostess would treat him with a bowl of yogurt drink. This can be "kumys" - a drink based on fermented mare's milk - or shubat the main ingredient of which is camel milk. Then, table will be filled with baursaks - balls of dough, pre-fried in boiling oil, samsa - triangular pastries with meat, kausyrma - a kind of thin pastries or fried doughs filled with meat and onions, raisins, kurt (small, salted cheese balls) and, of course, tea.

    After a long-drawn tea ceremony, assortment of dishes on the festive table will be complemented by meat dishes: kazi, shuzhuk, zhal, zhaya, karta, kabyrga. The above dishes are traditionally prepared from horse meat or lamb. The main dish of Kazakh cuisine, with which owners welcome their guests is besbarmak. Name of this dish is translated from Kazakh as “five fingers” because of a manner to eat the dish by hand. Besbarmak's main ingredients are: meat (lamb or horse meat), pasta (it is cut into small squares), as well as herbs (dill , parsley, cilantro, etc.).

    As for traditional Kazakh first course, sorpa – rich broth completed by seasoned vegetables, spices and herbs - occupies a special place. Sorpa, unlike other first courses, is for drinking, so it is served in bowls. Tea ceremony completes the meal.

6, What dish of Kazakh national cuisine can be prepared from the list of products listed below? Oil, Flour, Egg, salt, water, starter culture

• kausyrma

• male

• baursak

• kurt

Kazakh national cuisine

    Hospitality has always been a main character trait of Kazakh people. Even if you have just a minute to pop in to a Kazakh house, an owner will still ask you to sit down and offer a fragrant tea with sweets.

    Hospitable owner would offer his guest a seat at a place of honor. Traditionally, meal is served at a low round table, called dastarkhan. First and foremost, in order to quench thirst of the guest a hostess would treat him with a bowl of yogurt drink. This can be "kumys" - a drink based on fermented mare's milk - or shubat the main ingredient of which is camel milk. Then, table will be filled with baursaks - balls of dough, pre-fried in boiling oil, samsa - triangular pastries with meat, kausyrma - a kind of thin pastries or fried doughs filled with meat and onions, raisins, kurt (small, salted cheese balls) and, of course, tea.

    After a long-drawn tea ceremony, assortment of dishes on the festive table will be complemented by meat dishes: kazi, shuzhuk, zhal, zhaya, karta, kabyrga. The above dishes are traditionally prepared from horse meat or lamb. The main dish of Kazakh cuisine, with which owners welcome their guests is besbarmak. Name of this dish is translated from Kazakh as “five fingers” because of a manner to eat the dish by hand. Besbarmak's main ingredients are: meat (lamb or horse meat), pasta (it is cut into small squares), as well as herbs (dill , parsley, cilantro, etc.).

    As for traditional Kazakh first course, sorpa – rich broth completed by seasoned vegetables, spices and herbs - occupies a special place. Sorpa, unlike other first courses, is for drinking, so it is served in bowls. Tea ceremony completes the meal.

7. Kazakh traditional drink based on fermented camel's milk

• sorpa

• kausyrma

• kumys

• shubat

Kazakh national cuisine

    Hospitality has always been a main character trait of Kazakh people. Even if you have just a minute to pop in to a Kazakh house, an owner will still ask you to sit down and offer a fragrant tea with sweets.

    Hospitable owner would offer his guest a seat at a place of honor. Traditionally, meal is served at a low round table, called dastarkhan. First and foremost, in order to quench thirst of the guest a hostess would treat him with a bowl of yogurt drink. This can be "kumys" - a drink based on fermented mare's milk - or shubat the main ingredient of which is camel milk. Then, table will be filled with baursaks - balls of dough, pre-fried in boiling oil, samsa - triangular pastries with meat, kausyrma - a kind of thin pastries or fried doughs filled with meat and onions, raisins, kurt (small, salted cheese balls) and, of course, tea.

    After a long-drawn tea ceremony, assortment of dishes on the festive table will be complemented by meat dishes: kazi, shuzhuk, zhal, zhaya, karta, kabyrga. The above dishes are traditionally prepared from horse meat or lamb. The main dish of Kazakh cuisine, with which owners welcome their guests is besbarmak. Name of this dish is translated from Kazakh as “five fingers” because of a manner to eat the dish by hand. Besbarmak's main ingredients are: meat (lamb or horse meat), pasta (it is cut into small squares), as well as herbs (dill , parsley, cilantro, etc.).

    As for traditional Kazakh first course, sorpa – rich broth completed by seasoned vegetables, spices and herbs - occupies a special place. Sorpa, unlike other first courses, is for drinking, so it is served in bowls. Tea ceremony completes the meal.  

8.Small salty balls (dried cheese and whey)

• samsa

• kurt

• kausyrma

• doughs

Kazakh national cuisine

    Hospitality has always been a main character trait of Kazakh people. Even if you have just a minute to pop in to a Kazakh house, an owner will still ask you to sit down and offer a fragrant tea with sweets.

    Hospitable owner would offer his guest a seat at a place of honor. Traditionally, meal is served at a low round table, called dastarkhan. First and foremost, in order to quench thirst of the guest a hostess would treat him with a bowl of yogurt drink. This can be "kumys" - a drink based on fermented mare's milk - or shubat the main ingredient of which is camel milk. Then, table will be filled with baursaks - balls of dough, pre-fried in boiling oil, samsa - triangular pastries with meat, kausyrma - a kind of thin pastries or fried doughs filled with meat and onions, raisins, kurt (small, salted cheese balls) and, of course, tea.

    After a long-drawn tea ceremony, assortment of dishes on the festive table will be complemented by meat dishes: kazi, shuzhuk, zhal, zhaya, karta, kabyrga. The above dishes are traditionally prepared from horse meat or lamb. The main dish of Kazakh cuisine, with which owners welcome their guests is besbarmak. Name of this dish is translated from Kazakh as “five fingers” because of a manner to eat the dish by hand. Besbarmak's main ingredients are: meat (lamb or horse meat), pasta (it is cut into small squares), as well as herbs (dill , parsley, cilantro, etc.).

    As for traditional Kazakh first course, sorpa – rich broth completed by seasoned vegetables, spices and herbs - occupies a special place. Sorpa, unlike other first courses, is for drinking, so it is served in bowls. Tea ceremony completes the meal.

9. How does the Kazakhs' meal end?

• tea

• sorpa

• kumys

• shubat

Kazakh national cuisine

    Hospitality has always been a main character trait of Kazakh people. Even if you have just a minute to pop in to a Kazakh house, an owner will still ask you to sit down and offer a fragrant tea with sweets.

    Hospitable owner would offer his guest a seat at a place of honor. Traditionally, meal is served at a low round table, called dastarkhan. First and foremost, in order to quench thirst of the guest a hostess would treat him with a bowl of yogurt drink. This can be "kumys" - a drink based on fermented mare's milk - or shubat the main ingredient of which is camel milk. Then, table will be filled with baursaks - balls of dough, pre-fried in boiling oil, samsa - triangular pastries with meat, kausyrma - a kind of thin pastries or fried doughs filled with meat and onions, raisins, kurt (small, salted cheese balls) and, of course, tea.

    After a long-drawn tea ceremony, assortment of dishes on the festive table will be complemented by meat dishes: kazi, shuzhuk, zhal, zhaya, karta, kabyrga. The above dishes are traditionally prepared from horse meat or lamb. The main dish of Kazakh cuisine, with which owners welcome their guests is besbarmak. Name of this dish is translated from Kazakh as “five fingers” because of a manner to eat the dish by hand. Besbarmak's main ingredients are: meat (lamb or horse meat), pasta (it is cut into small squares), as well as herbs (dill , parsley, cilantro, etc.).

    As for traditional Kazakh first course, sorpa – rich broth completed by seasoned vegetables, spices and herbs - occupies a special place. Sorpa, unlike other first courses, is for drinking, so it is served in bowls. Tea ceremony completes the meal.

10. Choose interesting features of Kazakh cuisine. Choose one answer option.

• All the answers are correct

• It is believed that Kazakhs are among the leading countries in tea consumption, almost every meal in Kazakh families is followed by tea.

• Kazakh cuisine is usually not spicy.

• The main ingredients of traditional Kazakh cuisine are meat, flour and dairy products.

  There are many high-calorie dishes in traditional Kazakh cuisine.