Kazakh cuisine is traditionally dominated by lamb and horse meat dishes, as well as various dairy products. For centuries, the Kazakhs were nomads who raised livestock that was used as a means of transport and a source of food and clothing. Food preparation was conditioned by the nomadic way of life. For example, food preparation focused on long-term storage. In the culinary culture of the Kazakhs, there are many ways of salting and drying meat, and sour milk has always been preferred since it is easier to preserve when migrating.
Meat is the main ingredient in Kazakh cuisine. Four types of meat were mainly used in dishes: horse meat, beef, lamb, and camel meat. Horse meat and camel meat were served at the festive table, while lamb and beef were usually cooked in everyday life. The most popular meat dish among Kazakhs is besbarmak prepared with boiled horse meat or lamb. Pieces of boiled meat are cut and served by the host to the guests in a specific order according to their status. Besbarmak is usually eaten with noodles and a scented broth called sorpa.
Other popular meat dishes are kazy and shuzhyk (horse meat sausage), zhaya (smoked lard from a horse’s neck), zhaya (salted and smoked meat from a horse’s thigh) and others.
As for dairy products, they are also very diverse. Kaymak is undoubtedly the favorite delicacy of tourists. This is sour cream made from boiled milk. It is served with fresh homemade bread and hot tea.
Another common dairy product is sary mai, melted leftovers of kaymak.
Kurt is also an integral part of the nomadic culture of the Kazakhs. It is made from suzmo, a mass of fermented milk and salt. In different regions of the country, a certain type of milk is used for the preparation of kurt: in the south mare’s and cow’s milk is preferred, while in the west it is more often prepared from a camel. It can be served as a stand-alone dish or complement meat and broth.
Traditional drinks are kumis, mare’s milk, and shubat, camel milk. However, Kazakhs always have a place for tea on the table. Black tea was brought from China during the Great Silk Road and was traditionally drunk with sweets after the main course.
It is worth noting that other ethnic groups also greatly influenced the traditional Kazakh cuisine: Russians, Uzbeks, Tatars, Ukrainians, Uzbeks, Germans, Uighurs, Koreans, and many others. Therefore, do not be surprised if you notice dishes such as pilaf, lagman, dumplings, manti, and other popular dishes of Central Asia and neighboring countries on the table in Kazakh families.
