Karakalpak National Dishes
Karakalpak cuisine has much in common with Kazak, Uzbek, and Turkmenian ones.
Basic meat includes beef, lamb, mutton, camel, horse, and hare as well as poultry. Mutton and beef are of special importance. Since the Karakalpaks are Muslims, they do not eat pork.
The most popular dishes are gurtik, pilaf, lamian, shulah, manti, samosa, pelmeni, chorba mashaba, and noddle broth.
Wheat flatbread is served with nearly all dishes.
Karakalpak drinks served to wash down foods are black and green tea. The tradition dates backs to the medieval nomadic routine. It is not only the Karakalpaks but also Kazakh and Turkmenian people whose meals include tea.
Like other ethnic groups inhabiting Central Asia, the Karakalpaks cook such Oriental dishes as pilaf, chorba, and manti. Naturally, Karakalpak cuisine has its highlights – gurtik (zhueri (dzhugari), weat gurtik, shazh gurtik, may gurtik, etc.), pilaf, shulah, lamian, kespas (noodles, manpar, naryn, manti, borek (green borek, waterborek, mayek borek), aksaulak (broth aksaulak, melon aksaulak, etc. (aksaulak is a type of flatbread,), karma (fish dzhugari), mashaba, sutlash, gozhe, samosa, kylmysh, gosh nan, zagara nan, etc.
Zhueri gurtik and mai gurtik are very popular with Karakalpaks. In spite of their being quite ancient, many Karakalpak women cook them nowadays.
Durama is finely minced meat with dumplings.
The Karakalpaks are fish lovers. They mostly fry it. Mixed dishes include karma, uyldyryk nan, and kakpash (dried fish). Dairy products, melon, and zucchinis are Karakalpak staples.
Basic dishes and broths
Dimlama, meat braised with onions and other vegetables
Kuurdak, meat roast with vegetable gravy
Qatiqli, qatiq broth
Moshkichiri, rice with mash
Mashkhurda, rice broth with mash
Naryn, noodles with meat
Samosa, small pastry
Chalop, qatiq broth served cool
Shulah, made of rice.
Chorba, broth with meat and potatoes in it.
Qatiq, a drink made of boiled milk.
Suzbe, a cheese product prepared by draining qatiq.
Qurut, a round-shaped product made by adding salt to cottage cheese.
Ayran, a fermented milk product made by fermenting boiled cow or ewe milk.
Kumiss, horse milk.