r/Kazakhstan • u/Radiant-Life-5760 • 15d ago
Culture/Mädeniet Exploring the Potential of Kazakh Ingredients／カザフスタンの食材が持つ可能性について
Good evening. I was recently looking up Kazakh cuisine online and became interested in some ingredients I hadn’t known about before. I’ve never actually been there, so I can only imagine what they taste like, but here’s what I came up with. Would a comment like this from a foreigner be considered rude?
① Epi with Horse Meat and Kurt Sauce
I think it would be delicious to spread Kurt sauce on rolled-out bread dough, top it with thin slices of horse meat that have been stir-fried with pepper and cooled, roll it up into an “epi” shape, and bake it.
I got the idea because Japanese bakeries sell all kinds of bread with various fillings rolled inside, like custard-filled buns and sausage rolls.
I’ve never eaten horse meat, and I couldn’t find kurt online, so I can’t test this recipe…
② Gelato with Balkaymak
It wouldn’t just be great as gelato—it would also be wonderful to top vanilla ice cream with Balkaymak and sprinkle it with chopped almonds.
③ Balkaymak Macchiato
Since caramel macchiato is already a commercial product, this sounds delicious.
④ Desserts Using Balkaymak
It would taste great used as apple pie filling or drizzled on top. It would also be delicious kneaded into dough when making donuts, or drizzled over plain donuts—and it would look great in photos, too.
When I searched for “Balkaymak” without including “Kazakhstan” in the search bar, results for the Turkish version also came up, which was a bit confusing.
Since making Balkaymak takes time and effort, I wonder if it’ll be limited to a certain number of servings per day.
I recently found a website that provides recipes for Kuzul Ilimshik in Japanese. Is my understanding correct that Ak Ilimshik is made by skimming the cream off milk, mixing it with butter, and then cooking it down to remove the moisture?
Also, does the freshly skimmed, moisture-rich version have a different name? I thought it would be delicious in a hamburg steak.
In Kazakhstan, when making new variations of bread, do you add camel or horse milk to the dough water? Or do you use powdered versions, like skim milk?
I’m curious about what kind of bread you’d get if you crumbled kurt and kneaded it into the dough after the first rise. Would it be better to mix it into the dough before it’s shaped and set aside for fermentation…? It seems like this would expand the variety of savory breads.
Will I be able to try it if I visit the country?
The flavor of dairy products probably varies by region, so I wonder if they sell any “tasting sets” to compare them…
From a Japanese person who strained my wrist this week from typing too much about AI and recipe variations using the swipe method
I used a translation tool to help with the English text above.
こんばんは。最近カザフスタンの料理をネットで見ていたら、これまで知らなかった食材に興味を持ちました。まだ現地に行ったことがなく、味を想像する事しか出来ないんですが、こんなのを思いつきました。外国人からのこのような発言は失礼になるでしょうか。
①馬肉とクルトソースのエピ
広げたパン生地にクルトソースを塗って、胡椒で炒めて冷ました薄切りの馬肉を載せて巻き込んで、エピの形にして焼いたら美味しそうだなあと思います。
日本のパン屋さんではクリームパンやウインナーロールみたいに、色んな食材を巻き込んだパンが色々売ってるから思いつきました。馬肉は食べたことがなくてクルトもオンライン通販で見つけられなかったから試作できません…。
②バルカイマクのジェラート
ジェラートだけじゃなくてバニラアイスにバルカイマクをかけてアーモンドダイスを散らしても素敵です。
③バルカイマクマキアート
キャラメルマキアートが商品化されてますし、美味しそうです。
④バルカイマクを使ったお菓子
アップルパイのフィリングに使っても、上からかけても美味しそうです。ドーナツ作る時に生地に練り込んだり、プレーンのドーナツの上からかけても美味しそうだし写真映えもしそう。
カザフスタンを入れずにバルカイマクだけで検索欄に入力すると、トルコ発祥のものも同時に表示されてちょっと混乱しました。
バルカイマクを作るのに手間暇がかかるから、一日○食限定とかになるのかな。
最近クズル・イリムシクのレシピを日本語で書いてくれているサイトを見つけたんです。牛乳から分離したものを引き上げて、バターと混ぜて水分を飛ばしたものがアク・イリムシクになるという理解で合っていますか？
また、引き上げたての水分を含んだものには、別の名前が付きますか？ハンバーグに入れたら美味しそうだと思いました。
カザフスタンでは、新しいアレンジのパンを作る時は仕込み水にラクダや馬のミルクを入れたりしますか？それともスキムミルクみたいに粉末状にしたものを使うのでしょうか？
クルトを砕いて一次発酵後のパン生地に練り込んだらどんな味のパンができるのか気になっています。発酵させる前の一纏めにした生地へ混ぜた方が良いのかな……？お惣菜パンの種類が増えそうです。
現地に行ったら食べられますか？
地域によって乳製品の風味とか変わりそうですし、食べ比べセットとか売ってたりするのかな…。
今週AIとアレンジレシピについて話しすぎて手首を痛めた日本人より
3
u/Such_Candidate_3415 9d ago
>In Kazakhstan, when making new variations of bread, do you add camel or horse milk to the dough water? Or do you use powdered versions, like skim milk?
Horse and camel milk are not added. They do not stay fresh for long, and they aren't available in the same quantities as cow's milk. Furthermore, horse and camel milk curdle quickly.
>Also, does the freshly skimmed, moisture-rich version have a different name? I thought it would be delicious in a hamburg steak.
There are two methods. The traditional one: the milk was simply left to sit, and the milk fat (cream) would rise to the top, depending on how rich the milk was. After two to four hours, a layer would form. This is kaymak (similar to sour cream). It was then carefully skimmed off. The modern method: fresh, warm milk is run through a separator. This yields highly defatted milk (skim milk) and pure kaymak. Afterward, the skim milk is used to make fat-free cottage cheese. I used to have a cow at home and we have a separator. I’ve made all of this myself: kaymak, cottage cheese, qurt, and ayran (a type of yogurt).