Kazakhstan (Asia) 12 April 2025

Kazakhstan is located in the continent Asia. It has Russia to the north and northeast, China to the southeast, Kyrgyzstan, Tajikistan, and Uzbekistan to the south, Turkmenistan and the Caspian Sea to the southwest, and Russia to the west.

The capital is Astana.

The official languages are Kazakh and Russian.

The climate is sharply continental and has hot summers with equally extreme winter.  

The staple foods are mutton, horse meat, sheep, camel meat, milk products, carrots, onions, rice and much more (https://en.wikipedia.org/wiki/Kazakh_cuisine#:~:text=Traditional%20Kazakh%20cuisine%20is%20the,transportation%2C%20clothing%2C%20and%20food).

https://www.britannica.com/place/Kazakhstan

KAZAKH BEEF PLOV (Rice Pilaf) (https://emkayskitchen.com/kazakh-beef-plov/):

• ½ C corn oil
• 1lb. beef
• 1lb. carrots
• 1 C onions
• 2-3/4 C long-grain rice
• 2-3/4 C water
• ½ head garlic
• 1-1/2 tsp cumin (whole)
• 1 small bay leaf
• 1/8 tsp turmeric
• 1/8 tsp curry
• 1 tsp salt, or to taste (water should be salty)
• Black pepper, to taste

1. Peel and julienne the carrots.
2. Slice onion thinly.
3. Cut meat into thin strips or cubes.
4. Wash rice and measure out water for cooking.
5. Measure out spices.
6. Preheat oven to 340F. Skip if cooking on stove top.
7. Heat the oil in a Kazan or heavy-bottomed dutch oven.
8. Add cut-up meat into the oil and saute until meat is no longer red.
9. Reduce the heat to low and let cook, stirring periodically, until the water cooks out (about an hour).
10. Add sliced onions to the meat and saute until translucent.
11. In the meantime, heat a separate skillet on medium-high heat and add a tablespoon oil.
12. Saute carrots until a bit softened but still hard.
13. When onion is done cooking, add all the spices. Let cook for one minute.
14. Add rice and water and bring to low boil.
15. “Straighten” out rice and add carrots on the top spreading them out evenly.
16. Cover with lid and bake in the oven for 40-45 minutes. If using stove top, reduce heat to medium-low and cook for 40-45 minutes.
17. Take out Plov from the oven once done.
18. Let sit for 15 minutes before opening (optional).
19. Mix the carrots into the rice and serve.

Here is how mine turned out. I ran out of carrots when I made the radish salad, so did not have any for the pilaf. Really good flavors still!

KAZAKH SHALGAM (Radish Salad) (https://www.internationalcuisine.com/kazakh-shalgam/):

• 1 daikon radish, grated into thin strips
• 1 carrot, grated into thin strips
• 1 red bell pepper, seeded and sliced thinly
• 1 white onion, cut thinly
• 2 garlic cloves, minced

For dressing:

• ¼ C vegetable oil
• 2 TBSP white wine vinegar
• 1 tsp sugar
• ¼ tsp cayenne or more if you like it hot
• ½ tsp salt

1. In a bowl, mix all the salad ingredients together.
2. In a small bowl put in all the dressing ingredients and whisk together.
3. Pour dressing over salad and toss.
4. Serve cold or room temperature.

I shared this with others as well. It was sssooo good!!

KAZAKH BAURSAK (Fried Dough) (https://www.internationalcuisine.com/kazakh-baursak/):

• 2 C flour
• 1 TBSP yeast
• ¼ C water
• ¼ C milk
• 1 egg
• 1 TBSP butter or margarine
• 1 TBSP sugar plus additional for sprinkling
• ¼ tsp salt
• 2 C vegetable oil for frying

1. Combine all ingredients into a large mixing bowl to form dough.
2. Knead the dough on a floured surface, then return to mixing bowl.
3. Cover with a towel and let sit for 30 minutes.
4. Heat oil in deep skillet over high heat.
5. Pull off a Tablespoon-size piece of the dough and roll into a ball.
6. Press down slightly, then drop carefully into oil and fry until golden brown.
7. Drain on paper towels.
8. Repeat until all the dough is gone.
9. Optional: sprinkle with sugar or honey.
10. Serve with Kazakh chai for a delicious treat.

Here is how mine turned out. I loved it with honey on them!!!

Here is the overall meal!!!