Zhent

Zhent ( Kazakh. Gent ), cospa ( Kazakh. Kospa ) or Yent ( Bashk. Yent ) - a national Kazakh dish, a regional ^[1] dish among Bashkirs living in the Sakmara River basin.

Zhent, Cospa
kaz. zhent, аospa , head off. yent
Gent made using honey.
Included in national cuisines
Kazakh cuisine , Bashkir cuisine
Place of origin	middle Asia
Components
The main	millet , dry crushed cottage cheese , ghee , sugar , honey , raisins , walnut
Possible	millet , corn kernels

Zhent is a Kazakh national holiday ^[2] dish made from millet (fried), with the addition of dried crushed cottage cheese , ghee , sugar , honey , raisins , nuts ^[3] and other ingredients ^[4] . Zhent usually serves tea. It is prepared after the birth of the child, on the occasion of the shilde toa (celebration of the birth of the child), besik toya (celebration of the first laying of the baby in the cradle) and қырқынан шығару (celebration of forty days after the birth of the child) ^[5] .

Bashkirs living in the Sakmary River Basin in the Orenburg Region ^[6] call “zhent” or “yent” a dish of dried red cottage cheese ( Bashk. Kyuyl eremsek - a reddish curd mass obtained from fermented or fermented cow / goat milk by boiling until full) evaporation of moisture) with the addition of oil, sugar, oatmeal or dried bird cherry ^[7] . Bashkirs in other regions call this dish “azhikey” ^[6] ( Bashk. Әzhekәy , among Kazakhs - hedgehogs ).

The zhent from Kazakhs is prepared as follows: add a kilogram of sugar and 3-4 kilograms of butter or ghee to a bucket of fried millet ( kaz. Containers ), then stir the resulting mass and serve it ^[8] . During the Great Patriotic War and in the post-war years, the following method of preparing the zhent was widespread: the aport was mixed in a mortar with millet or corn grain and crushed until the pulp of the aporta impregnated the crushed grain. The resulting mass was dried and cut into pieces ^[9] .