6月7日下午，國家主席習(xí)近平乘專機(jī)離開北京，應(yīng)哈薩克斯坦共和國總統(tǒng)納扎爾巴耶夫邀請，對哈薩克斯坦共和國進(jìn)行國事訪問并出席上海合作組織成員國元首理事會第十七次會議和阿斯塔納專項(xiàng)世博會開幕式。

哈薩克斯坦共和國位于中亞和東歐，國土橫跨亞歐兩洲，國名取自其最大民族哈薩克族。哈薩克斯坦原為蘇聯(lián)加盟共和國之一，1991年蘇聯(lián)解體后獨(dú)立，與俄羅斯、中國、烏茲別克、土庫曼等國接壤，并與伊朗，阿塞拜疆隔海相望。其國土面積相當(dāng)龐大，排名世界第九位。

在去年的一檔綜藝節(jié)目中，來自哈薩克斯坦的“進(jìn)口小哥哥”迪瑪希得到眾多年輕觀眾的喜愛。其實(shí)，除了擁有好歌喉的藝人之外，哈薩克斯坦的美食也非常值得推薦。

我們的編輯多方搜羅，為大家推薦幾款哈薩克風(fēng)味美食，其中大部分都跟肉有關(guān)。“無肉不歡”的同學(xué)們，可要看仔細(xì)了??！

The main meal of every dastarkhan and one of the most delicious for Kazakh people was Kazakh style cooked meat. Boiled meat was served in large uncut pieces. The host was cutting the meat himself and treat every guest: pelvic bones and shank for honorable old people, brisket for son-in-law or daughter-in-law, neck-bone for girls and so on.
哈薩克風(fēng)味烹制的肉類是盛大宴席上必不可少的主菜，也是哈薩克人民覺得最美味食物。煮熟的肉未經(jīng)分割整塊上桌，由主人親手切分后盛給每位客人：腰骨和小腿肉分給尊貴的老年客人，胸脯肉分給兒媳或女婿，頸部帶骨肉分給姑娘們，等等。

The delicious aromatic meat was eaten with thin boiled pieces of pastry. Excellent addition to this dish was rich flavored meat bouillon - sorpa. Kumiss and tea were the last dishes of the meal.
香氣四溢的肉要跟蒸熟的薄餅一起吃，另外搭配濃郁的肉湯就更完美了。每頓飯最后一般都是馬奶酒和茶收尾。

Today Kazakh meal is something different from the old one but still it is imbued with ancient laws of hospitability. On the contrary the hospitability is larger than ever for now because not only Kazakhs but people of various nations (Kazakhstan is a multinational country) have a meal around the dastarkhan: Russians, Ukrainians, Uzbeks, Germans, Koreans and more. All these nations made their contribution on Kazakhs cookery.
如今的哈薩克飲食與過去的有所不同，但仍然充滿著老一代的好客傳統(tǒng)。而且與過去不同的是，如今的好客傳統(tǒng)比以往都更廣泛，因?yàn)椴粌H是哈薩克人，還有俄羅斯人、烏克蘭人、烏茲別克人、德國人、韓國人等等不同國家和民族的人會參與到各種宴席中（哈薩克斯坦是一個(gè)多民族的國家）。這些不同國家和民族的人都為哈薩克的烹飪方式有所貢獻(xiàn)。

The assortment of food groceries was changed slightly. During its long history Kazakhstan people gathered a huge experience in cooking dishes from meat and milk. And modern times filled it with a large range of vegetables, fruit, fish, sea stuff, baked, flour dishes and confectionery.
各類食物的搭配發(fā)生了一些變化。在漫長的歷史進(jìn)程中，哈薩克人積累了大量烹制肉類和奶類菜品的經(jīng)驗(yàn)。到了現(xiàn)代，又加入了一些蔬菜、水果、魚類、海鮮、烘焙、面食以及甜食制品。

But still the most popular Kazakhstan national foodstuff is meat. From olden times Kazakh cookery was special due to its original technology. The traditional national Kazakhstan cookery is based on boiling. Exactly boiling helps to cook meat with a lot of delicate tastes, gives it softness and aroma.
不過，肉類依然是哈薩克斯坦最受歡迎的食物。從遠(yuǎn)古時(shí)代起，哈薩克風(fēng)格的烹飪就因?yàn)槠洫?dú)特的技藝而獨(dú)樹一幟。傳統(tǒng)的哈薩克斯坦烹飪都是以水煮為基礎(chǔ)。純粹的水煮方式能夠讓肉類保持清淡的味道，口感軟滑，味道清香。

Kazakh people placed high emphasis on long-term storage of foodstuff. A huge part of meat was prepared for future use being salted, dried. Delicatessen was cooked mainly from horse meat - kazi, shuzhuk, zhal, zhaya, karta and others.
哈薩克人很重視食物的長期儲存。很大一部分肉都是腌起來或曬干以備日后食用。熟食基本都用馬肉制成的——卡孜（熏馬腸）、酥舟（腌馬腸）、乍爾（腌馬脖子肉）、乍亞（熏馬臀肉）、卡塔（馬直腸）等等。

Milk and milk products were widely spread. The preference was for the sour milk products because it was easier to save during nomadic life. Bread was usually made like cookies. The most popular baked dish is baursaki.
牛奶和奶制品到處都是。人們更喜歡酸奶制品，因?yàn)樵谟文辽钪懈菀妆４?。面包通常做得像餅干。最受歡迎的烘焙食品是包爾沙克。

The ancient plates and dishes were made from leather, wood, ceramics. Every family had cast-iron cauldron (kazan) for cooking. The tea was boiled in cast-iron jugs, later in samovars.
古老的碟子和菜盤是用皮革、木頭和陶瓷制成的。每個(gè)家庭都有一口鑄鐵大鍋（這種煮飯用的鍋名叫“喀山”）。早先是用鑄鐵罐子煮茶，后來用俄式茶壺煮。

最值得嘗試的哈薩克美食

Beshbarmak: The national dish of Kazakhstan means ‘five fingers’ referring to the fact that it is eaten by hand. It consists of boiled meat (traditionally horse but nowadays often lamb) and large noodles that look like sheets of lasagne in an onion gravy/broth.
別什巴爾馬克：哈薩克斯坦國菜，字面意思是“五個(gè)指頭”，指這道菜是用手抓著吃的。這道菜包括水煮肉（傳統(tǒng)上是煮馬肉，現(xiàn)在通常是煮羊肉）、類似意式寬面的面條和洋蔥肉汁/肉湯。

Kazy: a traditional sausage made of fattened horsemeat, the fat is very rich and nourishing. The thick coils of black meat look rather unappetizing in the meat chiller cabinets in the supermarket. Kazy is a popular part of any celebratory meal.
卡孜：肥馬肉制成的傳統(tǒng)香腸，脂肪豐富而有營養(yǎng)。把這種暗黑色的香腸盤起來放在超市凍肉柜里時(shí)看起來讓人沒什么食欲。卡孜是哈薩克慶祝大餐里很常見的一種食材。

Manti and Pelmeni: Manti are large steamed dumplings filled with ground meat (usually lamb) served with sour cream. Pelmeni are similar but smaller and sometimes filled with vegetables. Both are very popular with children. They are available in most Kazakh restaurants and are a good bet for a quick, nourishing snack.
土耳其餃子和俄羅斯餃子：土耳其餃子是包了肉餡（通常是羊肉）的大蒸餃，蘸酸奶油吃。俄羅斯餃子和土耳其餃子差不多，但更小些，有時(shí)包菜餡。這兩種餃子孩子們都很愛吃，在大多數(shù)哈薩克斯坦的飯店都有供應(yīng)，是不錯(cuò)的營養(yǎng)快餐。

Lagman: a tasty traditional Uyghur dish of thick noodles served with beef broth, beef and tomatoes, this is popular in local cafes and fast food restaurants.
拉面：一種維吾爾傳統(tǒng)美食，面條較粗，搭配牛肉番茄湯食用，在當(dāng)?shù)乜Х瑞^和快餐店很常見。

Shashlik: kebabs cooked over a charcoal fire shashlik is traditionally made from lamb or beef but can also be made from chicken or fish (sturgeon is particularly delicious) and served with flatbread. The meat for a good shashlik is marinated overnight and quite distinctively spiced (the spices work well with roast chicken). Shashlik is a common, indeed necessary, part of any picnic barbeque.
烤羊肉串：在炭火上烤出的肉串，傳統(tǒng)上用羊肉或牛肉，不過也可以是雞肉或魚肉（烤鱘魚特別美味），和馕一起吃?？救獯娜馇耙煌砭鸵菰邴u汁中，并撒上獨(dú)特的香料（這種特制香料撒在烤雞上特別好吃）。烤肉串是任何野餐燒烤中常見且必不可少的一種美食。

英文來源：http://aboutkazakhstan.com/

翻譯&編輯：馬文英、陳丹妮