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Tary
Tary: roasted Kazakh millet eaten with tea, milk or butter
Tary is roasted millet, the oldest grain of the Kazakh steppe: soaked, boiled briefly, then roasted in a kazan until crunchy and golden, so it keeps for months in a leather bag. In Kazakh homes a bowl of tary sits on the dastarkhan tablecloth beside the tea, and people stir a spoonful into their milk tea, sprinkle it over sour cream or eat it with butter and sugar. A common mistake is skipping the pre-cooking, which leaves the grains rock-hard. Chef's tip: steam the millet briefly before roasting; the starch sets and the grains puff and crunch rather than shatter.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the tary
- 7 oz hulled milletrinsed
- 2 cups water
- 1 pinch salt
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Method
0/4 doneStep 1: Bring 2 cups water to the boil with 1 pinch salt, add 7 oz hulled millet and cook for 5 minutes, then drain well. Common mistake: skipping this; it stays rock-hard.
5 minStep 2: Spread the millet on a tray and leave to dry for 10 minutes.
10 minStep 3: Roast in a dry, heavy pan over a medium heat for 12–15 minutes, stirring constantly, until golden and crunchy.
15 minStep 4: Cool completely and store in a jar. Serve with tea, milk or sour cream.
Nutrition per serving
- Calories
- 190 kcal
- Protein
- 5 g
- Carbs
- 36 g
- Fat
- 2 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does tary take?
- About 30 minutes in total: 5 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
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