Kazakh cuisine

Traditional Kazakh cuisineis the traditional food of the Kazakh people. It is focused onmuttonandhorse meat, as well as variousmilk products. For hundreds of years,Kazakhswere 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'snomadicway of life. For example, most cooking techniques are aimed at long-termpreservation of food. There is a large practice of salting and drying meat so that it will last, and there is a preference forsour milk, as it is easier to save in a nomadic lifestyle.
Meatin various forms has always been the primary ingredient of Kazakh cuisine, and traditional Kazakh cooking is based on boiling. Horse and mutton are the most popular forms of meat and are most often served in large uncut pieces which have been boiled. Kazakhs cared especially for horses which they intended to slaughter—keeping them separate from other animals and feeding them so much that they often became so fat they had difficulty moving.
The majority of Kazakh cuisine istört tülik mal(төрт түлiк мал) – four kinds of cattle (i.e. four kinds of meat): horses, camels, cows, and sheep.Horseandcamel meatare the two main types of festive meats, with horse being the main and camel being not as common for festivities (as camels in Kazakhstan are not as common as horses).Sheepandcow meatare more common meats and are eaten more in everyday life.
Etqamyr(ет) orbesbarmaq(бесбармақ), a dish consisting of boiled horse ormuttonmeat is the most popular Kazakh dish, and the national dish of Kazakhstan. It is also called "five fingers" because of the way it is eaten. The chunks of boiled meat are cut and served by the host in order of the guests’ importance.Besbarmaqis usually eaten with a boiledpastasheet, and a meat broth calledsorpa(сорпа), and is traditionally served in Kazakh bowls calledkese(кесе).Quwyrdaq(қуырдақ) is another  Kazakh's national dish.
Other popular meat dishes areQazı(қазы), which is a horse meat sausage that only the wealthy could afford,traditionally served withqarta,shuzhyq(шұжық) (horse meat sausages),Quwyrdaq, a dish made from roasted horse,sheep, orcowoffal, with the heart, liver, kidneys, and other organs, diced and served withonionsandpeppers,and various horse delicacies, such aszhal(жал) (smokedlardfrom horse's neck) andzhaya(жая) (salted and smoked meat from horse's hip and hind leg).
Another popular dish ispalaw(палау), which is made from meat fried withcarrots, onions orgarlic, then cooked withrice., also known as crackler, is melted fat in a large bowl withsugar, eaten by dipping it with bread and is often served withtea.Qiymay(қимай) is asausagemade during fall and winter slaughtering and is made by stuffing intestines with pieces ofground meat, fat, blood, garlic,salt, andblack pepper.Zhawbüyrek(жаубүйрек), also known askäwap(кәуап), is popular among hunters and travelers and is a dish in which small pieces of meat are roasted over a fire.Ülpershek(үлпершек) is a dish made from the heart, aorta, and fat of a horse, prepared in akettle, and is often shared between sisters-in-law as a sign of unity.
Qazı(қазы) is a sausage eaten in the spring when a cow has a new calf; it is a giant sausage sometimes served withriceorqurt.Miypalaw(мипалау) is a dish made from sheep's brain, made by putting the brain in a wooden bowl, adding marrow, pieces of meat, salted fat in broth, and garlic, and this dish is then often served to honored guests.Aqshelek(ақшелек) is a largecamelbone distributed to children after slaughtering and cooking meat from a camel.
Qiymayis another kind of sausage eaten later in the year after it has aged—if smoked it will last a long time, something important in Kazakh cooking.Zhalis the layer of fat under a horse's mane and is served only to special and honored guests, as it is such a rare commodity.Zhayais the rump of a horse, probably served boiled.Aq Sorpa(ақ сорпа) is a white broth made in the fall, and is a special meal for rich men.Quyryq-bawyr(құйрық-бауыр) is a meal which used to be served to kinsmen at wedding parties. It is made from boiled meat, sliced thinly, thensour milkand salted broth are added.
Sür et(сүр ет) is salted horsemeat that smoked overelm,juniperormeadowsweet.
Traditional milk products includesüt(сүт), which is boiledmilk.Qaymaq(қаймақ) issour creammade from boiled milk, and is sometimes served with tea.Sary may(сары май) isbuttermade from old milk, often in a leather bag.Qurtis prepared by pressing thick sour cream, and is dried until white and salty.Irimshik(ірімшік) is acottage cheeseprocessed in the spring, made from boiled, unskimmed milk and added sour cream.
Süzbe(сүзбе) andQatyq(қатық) are strained and thickened sour milk.Qoryqtyq(қорықтық) is a herdsman's food, which is thickened milk made out on the steppe.Tosap(тосап) is made from the scum on the sides of a metal pot and is used as medicine.Ayran(айран) is sour milk used in winter and summer.Shalğam(шалғам), which is radish salad, and finally,shubat(шұбат) andqymyz(қымыз) (fermentedcamel's milk and fermentedmare's milk) are seen as good for one’s health and are imbibed often.
The introduction offlourto Kazakh cuisine brought about dishes such asbawyrsaq(бауырсақ),shelpek(шелпек),mänti(мәнті), andnan(нан).Bawyrsaqis made by frying dough balls, andshelpekis a flat cake made in a similar fashion.Mänti, a very popular Kazakh dish, is a spiced mixture of groundlamb(orbeef) spiced with black pepper, enclosed in a dough wrapper.Mäntiare cooked in a multi-level steamer and served topped with butter, sour cream, or onion sauce.Nanis a type of traditional bread made in thetandyroven, popular in cities along the Silk Way.Quymaq(құймақ),qattama(қаттама), andoyma(ойма) are flat puffcakesfried in oil then covered incream. Another sweet isshek-shek(шек-шек).
The traditional drinks are fermentedmare's milk (qymyz),camel's milk (shubat),cow's milk (Ayran), andsheep's milk, as well as their productsqaymaq(sour cream),qatyqorayran(buttermilk),qurt(which is made from driedcheeseandwheyrolled into balls),andirimshik(dried sour milk product similar toqurt, but not rolled into balls).These drinks were traditionally consumed with the main course. However, meals often end withqymyzand thentea.In the summer,shubatis one of the staple drinks of the AdaiKazakhs.Black teawas introduced fromChinaafter the foundation of theSilk Wayand was traditionally consumed with sweets after the main course. Nowadays it has virtually replaced other traditional drinks and every meal is accompanied with tea. The tea ceremony, taking its roots from the nomads many centuries ago, is a specialdastarqan(дастарқан) ritual in Kazakhstan. Kazakh tea is typically strong black tea with milk or cream.
The most common traditional sweets areBawyrsaq,shelpek,shek-shek(also known by the Tatar namechack-chack), andzhent(жент).They are easy to prepare in nomadic conditions - in a cauldron, and today are traditionally prepared for any celebration undoubtedly being an additional decoration of the festive table.
In addition to traditional nomadic practices and the internal development of Kazakh food and cuisine, other countries and ethnic groups have had a large influence on the food and food culture of Kazakhstan. These ethnic groups included Russians, Tatars, Ukrainians, Uzbeks, Germans, Uyghurs, Koreans, and many more.Although traditional Kazakh cuisine is based on meat and milk products, more recently, vegetables, fish andseafood, baked dishes, and sweets have been added to Kazakh cuisine.
Innomadiccookery, 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 ironkazanis the most indispensable piece of cookware—it is used for cookingpilaf, soups, and evenbread—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 makingcheese.
The host of the meal cuts the meat themself and gives the best cuts to more honored people or to children.Thismeatis 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 adastarqan.Kazakhs also maintain a tradition of using beautiful dishware when possible.Qymyzis served in wide bowls decorated with silver or in painted cups, and meat is often served on wide platters.Teais steeped in ornate teapots and served in lovely cups. Unusual ingredients such as driedmelonand small intestines were regularly woven into interesting patterns, and the bread boasted floral designs painted with berry juice. Bigger and deeper bowls are used to servedairy products, and small wooden basins are used for makingdough. Furthermore, each family has their ownwooden spoons, which are cared for and transported in felt and wooden cases, showing their importance in food culture in Kazakhstan.
Kazakhs like other Central Asian nations have some special rules of "tea ceremony". Traditionally it is not allowed to pour tea to the brim of the cup calledkese. The less tea is poured the more respect is given to the guest. It is explained by saying that if the host pours too much tea, it looks like he wants the guest to leave sooner. The less tea is poured, the more the host has to pour it over and over again, so that the guest always has hot tea, which shows care for the guest. However, different regions may have different understandings of the amount of "tea with respect".