Cooking

Each folk has its national cooking, for which typical, discriminating from others, national dishes.      The cooking folk world affect the friend on friend, but is herewith saved самобытность each of them.      The Kazakh national cooking is yore glorified своеобразной by softness and tenderness of the gustatory sensations, and differs from the other abudance meat and flour guard;keep, soft on taste aromatic bouillon and uncommonly gentile бараньими shish kebab.      The Menu of the restaurant "Zheruyik" containes more than one hundred dishes, the greatest share of which is a national cooking, reconstructed on ancient turkic recipes. But you also will be offered dishes of world cookings, which will satisfy taste of any gourmet.      Unique dishes are presented from our chef, which were made according to ancient turkic recipes. For example, branded dishes: "Toy-beshbarmak", "Uyan-Zhuz", "Syr-bass". The traditional cooking of ancient nomads (which basically consists of ram's meat, horseflesh, veal): assortment from ram, which is prepared on a slow fire or "Syr-bass" - prepared from whole ram in its own juice. And certainly, the hit of the festival, as a rule, is a presenting the most central, most in size and value dish - smoked on a broach ram. And the presenting is like ritual: it's given under tune of a great Kazakh steppe, on a special small cart with fireworks and, certainly, under glad applause, chef having presented this unique dish, cut it himself, and appetizing heady scent is given out. And it's only a small part of traditional Kazakh cooking. But ancient traditional drinks of nomads - are known its untamable power and special taste, such as kumys (mare's milk), shubat (camel's milk) and airan (prepared from cow's milk).