User:Aminova Gulsim/Kozhe

Kozhe-is the Kazakh national dish.

A long time ago, people thought that meal, which does not have meat, butter or dairy products is not a foodstuff, and food has no food and is considered as the only survivor of hunger. There are several types of kozhe.

To make Kespe kozhe, fold the dough, kneading the dough and cut into sliced broth with a knife to a hard boil. If rinsed with a sieve, it is cleaned from the flour, is sprinkled and cooked in the broth, and it is pleasant to drink. Sometimes, it is necessary to spread the noodles and cut after a little dried. The Kazakh people hung the dough of the noodles, mostly in egg whites. The nourishment, the nutritional value, the taste increase. When the cooking time is over, the baking slices rise to the surface of the broth and after a while they start to peel off the broth. This indicates that the bowl is ready
To make ZHulma kozhe, first put the dough on it, cook it properly, add oil and cut into strips. The meat , various vegetables, including tomatoes, garlic, potatoes, and cooked. Then the meat should be fried, and added to vegetables and other various applications, and then wait for some water to drain. After boiling, each ribbon stretches the dough to the sides of the dough and wraps the dough on the left side of the dough and pulls it with a right hand and puts it on a boil. After all, the whole dough will be properly boiled after being thrown in a boiler.
To make Koldama Kozhe, dough has a special taste of flavored milk, sometimes in egg-boiled milk, soup, and then put on a table and sprinkle with garnet. Cook to soup. In the Atyrau region, it is also called a Barmak kozhe.
Shi kespe very thinly cutted fibers and prepares them to dry.
Salma kozhe slices of thin dough, cut into slices, cut into four corners.
Seppeli kozhe with flour over baking slices.
Tary kozhe, to soup you must add the mill, milk and dairy water. It can be swallowed and cooled.
Konak kozhe, take the mill and then boil it in soup, boil for milk and cover the lid for a while.
Wheat kozhe (Bidai) boil meat with the wheat together. After boiling, it stews.
Kara kozhe is cooked by boiling wheat in boiled milk. This type of kozhe was often used by guards and cattle-keepers.

There are also kinds of kozhe called rice, cereal, bean, barley, kozhe from milk, kozhe from Kurt, and so on. A wheat soup for milk, a juicy and thirsty drink. Soup and vegetable soups, sliced with sour cream, kernels, tomato and some fruits, and vegetables made from vegetables, settled on the settled life of the Kazakh people and began to grow in the garden.

[[Category:Kazakhstani cuisine]]