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| Traditions
Senior head waiter of the restaurant "Zheruyik" Bazarbai Abishevich (Bazarbai-aga) tells:
The restaurant "Zheruyik" is a national restaurant. A lot of Kazakh and European dishes are prepared here.
Kazakhs are very hospitable people, and it is accepted that the senior person, senior man in a family or in a clan meets guests.
So, I meet all guests of "Zheruyik", accompany them to the table, help to take seats, tell about our customs, traditions, dishes and help with choice.
Our national cooking counts about 20 main dishes.
The most popular dish is besbarmak or beshbarmak as it's often called. You can find Toy-beshbarmak "Uly-zhuz" and Toy-beshbarmak "Astana"in the menu of the restaurant "Zheruyik". The real or traditional beshbarmak is prepared from horseflesh and mutton. It also can be prepared from beef or from fish. For example, the guests from south areas of Kazakhstan - Dzhambylskaya, Shymkentskaya, and Taldy-Kurganskaya order beshbarmak from horseflesh and from mutton. The guests from Atyrauskaya area, Aktyubinskaya and Kzyl-Ordinskaya areas prefer beshbarmak from fish, carp or sturgeon, but they also eat beshbarmak from the camel's meat with pleasure. There is one more difference in preferences: north Kazakhstan eats beshbarmak without dough but south always order with it.
The Kazakhs love their matchmakers - the best guests. And on meeting, when beshbarmak is given, the best guest is given head and saddle of a ram - zhambas. According to Kazakh traditions hot tea with pahlava, brushwood, chuck-tea, raisins and other east sweetness is given after beshbarmak. According to Kazakh traditions goldish and aromatic sorpa with katyk and suzbe is given after tea. If beshbarmak is prepared from horseflesh, the most senior guest is given sheke - a horse's head.
We also have some special dishes, which we name "bai dishes". One of it is identified the syr-bass.It distinguishes north - a syr-ne in the north and Taldy-Kurganskaya area and the south syr-bass - in Zhambyliskaya and Almaatinskaya areas. For preparing this dish a year-old rab is taken and stewed in its own juice. The dish is ordered beforehand, as minimum overnight, since meat must be soaked by juice and spices. It's very tasty "bai dish".
Another remarkable "bai dish" is alamb pitched on a broach. A meat of a whole ram is pickled two days in milk, then added seasonings, garlic, spices and pickled 24 hours. And only after this is fried on a broach. The ready dish is decorated with petards and firework and like ritual the dish is given to guests to toi: on wedding, child's birth, gold and silver jubilee and other great holidays and festivals.
We cook a la carte dishes every day: a saddle of the ram, ram's ribs, ram ham.
We prepare beautiful fish a la carte dish. Our guests particularly love thekoktal. We make koktal from carp from Kapchagai Lake, Zaisan Lake, and Balhash Lake. The guests like to eat our jellied, under mirror, stellate sturgeon, fish stakes from salmon and sturgeon.
There are also dishes from birds: duck roasted apple, turkey "Zheruyik", turkey "Astana". The Turkey "Zheruyik" is a special dish: barbecue is pickled in spice and own juice, then it's roasted in a stove. But turkey "Astana" - is coated with sour cream, and only then it is roasted.
Kurt, irymshik, baursaks are always present on the table.
I've already spoke that hospitality is a national line of Kazakh people. With him is bound ensemble ritual, rite, custom. If you come in at any Kazakh family - you will certainly regale with kumys or shubat, but if they haven't, it'll be airan, irimshik or kurt. The variety of dishes from milk in Kazakh cooking are not accidentally. The exclusive simplicity and speed of the preparation of the milk food as it is impossible more corresponded to the nomadic lifestyle of the Kazakh people. As a result of often and long movements, when most of time happened to be in saddle, dairy food was suitable for horseman at anytime.
All the year in the restaurant you can taste the national drink kumys - milk of mare and shubat - camel's milk. We work with special suppliers and farmers. They deliver products of excellent quality, hifh-calorie, and shubat is also high-calorie. Mare's milk has a fortress from 5 before 7 degrees.
Tea is a wonderfull national drink. Tea "on kazakh" is a strong black tea with addition of a cream, splendid slakes the thirst.
The cook-tea (a green tea) is a good in 400 fervour, besides it's very useful because moves all toxins from organism and satisfied with the moisture. Salty tea is also ordered.
In the restaurant we conduct not only jubilee, household festival but also funeral repasts, and on 100, and on 150 persons. The mullah is present here, he reads the Koran. When we conduct the weddings, festival lasted two days: the first day - a send-off of the bride, the second day - wedding itself. At first day we seat the guests as follows: relative of the bridegroom in one side, relative of the bride - in another. In the Kazakh tradition bride must be taken away in the same day before twelve hours to nights i.e. she must be stolen. She must not turn about, because she'll bring troubles on her family. We celebrate of Sutdet-toy - a rite of the cutting and Songesut-toy when parents cut the fetter beside child. This rite is dedicated to the first independent child's step.
Epoches are changed, life is also changed. The rites are changed according to the running time. But the main holidays and ritual traditions remain, and we pleas each meeting, and always pleas to help our guests in realization of holidays, rites and festivals.
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