With high salt levels in traditional dishes linked to disease, health campaigners are urging change, from product labels to suggestions for alternative seasoning
Kazakhstan’s national cuisine is not complete without salt. It is in everything from kurt, a hard cheese made by drying fermented milk, to beshbarmak (“five fingers”), a dish of boiled meat with noodles, named because nomads traditionally used their hands to eat it.
“You can’t take our salty national dishes away from us,” one Kazakh tells the Guardian. “Some regions only eat salty horsemeat.” Continue reading...
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