The Hunt for Beshbarmak

Читайте этот материал на русском. For more than a decade, Vlast has been reporting on various icons of Kazakh gastronomy.Having covered such staples as plov, lagman and kuksi, it was always understood that the time would come to talk about the most important of all dishes - beshbarmak.It used to be difficult to find beshbarmak in restaurants.It was reserved for holidays and family tables, and has only recently been readapted in the Kazakh culinary scene.Vlast invited a chef, a historian, and a beshbarmak-enthusiast to discuss how the dish is now making waves in Almaty.Kazakh Glossary: Et - the historical Kazakh term for beshbarmak, which also means “meat.” Zhaya - the cut of meat from a horse’s thigh, served off the bone.Kazy - traditional horsemeat sausage Tuzdyk - an onion-based broth especially for beshbarmak Sochni, yettin nany, kamyr, zhaima - beshbarmak noodles Sur et - cured and smoked meat Zhal - rendered horse fat Shuzhyk - sausage made from horse’s meat and fat Zhilik - horse meat cut from the leg, on the bone Sorpa - bullion Participants: Temirlan Kaziyev - chef, formerly of restaurant Auyl in Almaty.Aliya Bolatkhan - academic specializing in food history and the anthropology of food cultures in Kazakhstan Zhanar Nurlybek - food tour organizer, in collaboration with Almaty Tourism Bureau.Baursak City Two types of beshbarmak are served in this family-style restaurant in Almaty’s Almaly district: The “Sur” comes with beef ribs (5,500 tenge, or $12), whereas the “assorted” beshbarmak is served with kazy (4,700 tenge, or $10).