Gourmet recipes from Tatiana and many other Anastasia International girls from Kirgizstan

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Tatiana	ID: 24408

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Character:
I am a kind, affectionate woman. I like to cook and do it well, I love animals.
Interests:
Flowers, Art/Design
Looking For Type:
I want to meet a kind, serious, white man, 33-50 y/o, who will be not only my husband but a good and reliable friend for me and loving father for my daughter
Looking For Age:
37 - 53

Kyrgyzstan cuisine reflects various influences, these culinary influences have been absorbed best by the regions of Kyrgyzstan which are nearer the culture from where they got the influences. In numerous parts of Kyrgyzstan mostly in the big cities like Bishkek, Russian cuisine is very common and it also includes European or Arabic elements. Outside the big cities mainly in areas like Batken, Jalad- Abad or Osh local dishes are more common. Meat is the most important ingredient in every Kyrgyzstan�s meal, while vegetarian dishes are mostly inexistent. In the Kyrgyz cuisine you will rarely find sauces or much spiced dishes, neither dishes which require chopped or minced meat because the people from Kyrgyzstan like to preserve the dishes taste and appearance.

Plov Ingredients: 5 T oil 2 cups rice 2-3 fresh peppers, chopped 2-3 large onions, chopped 5-6 carrots, chopped salt and pepper to taste 1-2 lbs. beef, cut into pieces 5-10 cloves garlic, whole
DIRECTIONS: Heat the oil in a large pot until hot. Add the meat, cooking until brown on all sides. Add the carrots, onions, peppers, and cook until tender. Add 5 cups of hot water. Add the rice so that the water just covers it. Push the garlic cloves just under the surface of the rice, making sure they do not pop up gain. Cover and lower heat. Cook until done, about 30 minutes.

Besh Barmak

Ingredients:

1 medium sheep or 3 kilograms of mutton or Beef
1 kilogram onions
4 cups of flour
1 egg

DIRECTIONS:

Put the meat in a large pot along with onions and boil for two hours. While the meat is cooking prepare the noodles (store bought noodles can be substituted). Make a pile with the flour. Beat the egg and add it to the flour, then mix in warm salt water (1-2 teaspoon salt) until it holds together but is not so sticky. Knead well and then let stand for 10 minutes. When meat is done and removed from the water noodles need to be boiled in the same water to give them a meaty flavor - noodles only need to be cooked for 5 minutes or less.

Kyrguzstanian Cooked Chicken Ingredients: 4 Chicken breast halves, boneless 1 teaspoon cumin seeds 1 teaspoon fennel seeds 1 teaspoon salt 2 tablespoons ghee or butter 1 cup water 4 Chicken breast
Directions 1. Put water, ghee, and spices in a deep pan. 2. Place Chicken in water. 3. water should just cover Chicken. 4. Add more water to keep that level. 5. Keep pan covered. 6. Simmer for 45 minutes or to desired doneness. 7. Cut in strips or cubes. Use in any recipe that calls for cooked Chicken such as curries and cold salads.

Preeyatnava apetita! (bon appetite) your Anastasia Web Tatiana will tell you while serving this wonderful dish.
You answer should be "Balshoye spasiba, daragaya moya!" (Thank you so much, my darling!)

ea - Each;

tb - Table spoon;

ts - Tea spoon;

c - Cup

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