Gulmira's Kitchen

The toi menu, in order of arrival

People ask me what to cook for a wedding. It is not a question of what, it is a question of when. The table has a script and the guests know it even if nobody wrote it down.

1. Before the guests sit: bread, sweets, nuts, raisins, kurut, jam, fruit, two salads, the cold meats. The dastorkon must look full.
2. When the speeches start: tea, half a cup, then the first hot: shorpo or laghman.
3. The main: plov or beshbarmak. Never both, or the guest does not know where to put his belly.
4. After the dancing: boorsok, kompot and the second tea.
5. When people stand to go: a bag for each family with bread, sweets and a piece of meat. Nobody leaves with empty hands, nobody.

For 250 people I need four helpers, two big kazans, one extra oven (my sister's), and 18 hours. For 300 I need another sister.

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