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
Meat salad
Beef - 800 g., or
Mutton - 800 g., or
Horseflesh - 850 g., or
Camel's meat - 920 g. or
Meat of the saiga - 830 g.
Tomatoes - 250 g.
Fresh cucumbers - 225 g.
Greens - 25 g.
Salt, pepper and spices to taste.


     The large piece of meat is boiled, cooled, cut into slices across filaments, placed on dish, decorated with tomatoes, fresh cucumbers and green (parsley). Meat of the saiga is recommended not to boil, but to stew.

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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