Kazakh Cuisine - Practice and Ritual

Practice and Ritual

In nomadic cookery, the amount of equipment is minimal because it must be transported from location to location to follow the grazing herds. In addition, there are no luxuries such as electricity or running water. The iron kazan is the most indispensable piece of cookware - it is used for cooking pilaf, soups, and even bread - if the kazan is shallow, it can be turned over to cook flatbread on the back. Many parts of the sheep and goat are used for holding milk products or for making cheese.

The host of the meal cuts the meat himself (or herself) and gives the best cuts to more honored people, with the worst cuts going to children. This meat is most often eaten with thin boiled pieces of pastry. Sometimes the most honored guest at a meal will receive a cooked head of a ram, which is passed around in ceremonial or ritual practice. A guest is always given the place of honor and a special welcome in Kazakh practice.

Kazakhs traditionally eat at a low table called a “dastarkhan”. Kazakhs also maintain a tradition of using beautiful dishware when possible. Kumys is served in wide bowls decorated with silver or in painted cups, and meat is often served on wide platters. Tea is steeped in ornate teapots and served in lovely cups. Unusual ingredients such as dried melon and small intestines were regularly woven into interesting patterns, and the breads boasted floral designs painted with berry juice. Bigger and deeper bowls are used to serve dairy products, and small wooden basins are used for making dough. Further, each family has their own wooden spoons, which are cared for and transported in felt and wooden cases, showing their importance in food culture in Kazakhstan.