About the restaurant Cooking The menu of the cooking Photogallery Contacts Letnik
Traditions Bar The menu of the bar Guest book Impressions  
Different recipes
Et-salad (first variant)
 Meat salad
Et-salad (second variant)
 Katlama with meat
Sorpa-naryn
 Solyanka in the Kazakh manner
Manpar (first variant)
 Meat loaf in the Kazakh manner
Manpar (second variant)
 Salad from liver
Fur coat roasted (boza)
 Ashshy sorpa
Roasted manty (boza)
Yeast dough - 1800g.
Mincemeat - 1200g.
Fat - 150g.
Tomato-puree - 150g.
Clear soup - 300g.
Vinigar 3% - 60g.


     Prepared from yeast dough manty is put on warmed-up fat pinched stitch downward and fried it till the outside will be brown. Then turn it over, add the tomato-puree, clear soup, vinigar, close the lid and cook to readiness. When presenting to table pour on it juice in which it was fried.

About the restaurant  |   Cooking  |   The menu of the cooking  |   Photogallery  |   Contacts  |   Traditions  |   Bar  |   The menu of the bar  |   Guest book  |   Impressions
rus | kaz
Recipes guard:
  from horseflesh
  from mutton
  from beef
  Different recipes
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