Culture of Kazakhstan - Cuisine

Cuisine

Traditional Kazakh cuisine revolves around lamb and horse meat, as well as various milk products. For hundreds of years, Kazakhs were herders who raised fat-tailed sheep, bactrian camels, and horses, relying on these animals for transportation, clothing, and food. The cooking techniques and major ingredients have been strongly influenced by the nation's nomadic way of life. For example, most cooking techniques are aimed at long-term preservation of food. There is a large practice of salting and drying meat so that it will last, and there is a preference for sour milk, as it is easier to save in a nomadic lifestyle.

Besbarmak, a dish consisting of boiled horse or lamb meat, is the most popular Kazakh dish. Besbarmak is usually eaten with a boiled pasta sheet, and a meat broth called shorpa, and is traditionally served in Kazakh bowls called kese. Other popular meat dishes are kazy (which is a horsemeat sausage that only the wealthy could afford), shuzhuk (horsemeat sausages), kuyrdak (also spelled kuirdak, a dish made from roasted horse, sheep, or cow offal, such as heart, liver, kidneys, and other organs, diced and served with onions and peppers), and various horse delicacies, such as zhal (smoked lard from horse's neck) and zhaya (salted and smoked meat from horse's hip and hind leg). Pilaf (palaw) is the most common Kazakh rice dish, with vegetables and chunks of meat. The national drinks are kumys (fermented mare's milk) and tea.