Bread and pasta

Taba nan (wheat bread): A round flat loaf made from yeast sourdough and baked in a closed pan on glowing coals.

Damdy nan, tandyr nan: A flat loaf from yeast sourdough baked in a stove pipe or in a special oven (tandyr).

Kazanzhappay: Thin bread from yeast sourdough baked in a pot (kazan).

Salma nan: Pieces of pasta in a kind of noodle dough, cooked in boiling water or broth.

Baursaki: Dough rolls from a heavy yeast dough baked in sizzling fat. There is also a variety called ay baursaki, in which yeast is replaced by soda dough and a larger number of eggs are added. Domalak baursaki uses quark as the raising agent. When they are prepared with sheep's tail fat and made into rings, they are called jespe baursaki.

Zhelpek: Rectangular pieces of yeast sourdough based on ayran and/or kefir, fried in boiling fat.

Kuymak: Pancakes of runny dough with or without yeast, fried in a pan.

Samsa: Half-moon shaped plain flour dough packets fried in fat and filled with minced mutton or beef and cooked rice. Sometimes the filling consists of lung, heart and liver.

Belyashi: A yeast sourdough roll fried in fat and filled with minced mutton or beef.

Chebureki: A plain flour dough roll baked in fat and filled

with minced mutton. Pirogiy with meat or fish: A large round and tasty pastry made from yeast dough, filled with meat or fish and rice, and baked in a pan in the oven.

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