We were honoured on this occasion by being given the part of the restaurant which was organised as a table from a traditional family yurt. This was a privilege that I have to confess I met with some trepidation. I once had a banquet with a client in a restaurant in Seoul, where after sitting on the floor for three hours with bent knees I could barely get up and walk after the meal.
However this was not too formal and there were, to be honest, a number of us that had to do a fair amount of wriggling and shuffling to prevent becoming locked in lotus positions.
The Yurt room was lovely with all the appropriate wall decorations. There was also a traditional Kazakh wooden crib that Marina showed off.
Marina also took care of the ordering, which was a relief for all.
So these are the dishes that we had, all mainstream, and as delicious as any Kazakh dishes...
Beshbarmak is a dish consisting of boiled horse or mutton. It is the most popular Kazakh dish. Beshbarmak means “five fingers”, so guess how one is supposed to eat it...we didn't. The essential ingredients are the meat (well boiled), potatoes, onions and pasta all served in a pile along with the broth they were cooked in. Not surprisingly, as an additional incentive to eat this speciality, it is alledged to have amazing curative powers. It hasn't fixed my cold though. I didn't get a phot of the beshbarmak but it looked just about like the dish below.
Manti are dumpings (the stuffed pastry variety) and are popular in all Turkik countries, eating in some form or other across China, Mongolia and south east asia, and are stuffed with all sorts. Usually here it is meat and sometimes pumpkin as well. They are not very spicy and usually cooked in a steamer.
Baursak are a type of doughnut, that is a fried pastry affair eaten as a savoury dish. Again they are eaten in different shapes and forms from turket to the pacific ocean...and then as doughnuts across America and Europe as a sweet dish.
Borscht is a beetroot based soup. It has stock and various vegetables in it, usually shredded, but the deep red colour is from the beetroot. Sometimes there is some meat, but mot today.
Plov is rice cooked in a stock and sometimes fried onion. In a basic form it is little more than boiled rice, but more interesting versions may contain meat and vegetables. Again, not exclusive to Kazakhstan. I didn't take a picture.
Laghman is a popular noodle dish. It consists of thick homemade noodles covered in chopped vegetables and served in a stock. Sometomes there is meat, and other times little broth. On menus we often see lagman, but what appears to have some type of noodle as the only common factor.
We also had a clear soup with rice and meat balls in it. This tasted pretty good. There were a couple of cabbage pieces in it too, and chopped onions and dill garnish.
There was also a salad which we had to mix at the table. The ingredients included raisins, canned tuna and a lot of mayonaise. Once mixed the beetroot did its job and it became an exciting red concoction.
The most elaborate dish was chicken. The meat had been ground and stuffed back into the skin of the leg and cooked. A sort of chicken sausage. It was decorated with tomato ketchup, and served with smashed potatoes.
At the end of the meal the crowd was well satisfied and some of us were a little mis-shapen as well!
It was a very nice way to get out and enjoy a variety of traditional Kazakh dishes.