Customs adopted in Kazakhstan

Features of national cuisine

Kazakh traditional dishes are mainly based on meat and dairy products. Other ingredients, namely seafood, vegetables, fruits, fish, sweets and pastries, were added later and are more related to the modern cuisine of this country. But the Kazakh national cuisine is dominated mainly by meat dishes. Four types of meat are used for their preparation – lamb, camel meat, horse meat and beef. Pork is absolutely not cooked here, as Islam does not allow it.

Historically, Kazakhs led a nomadic lifestyle, they did not raise poultry. The bird appeared on the tables only as a game that was shot by hunters. Fish dishes are peculiar to certain regions of Kazakhstan, which were located on the coasts, near various reservoirs. ADVERTISING / KADAM Nomads used to have a popular stuffed stomach, which was baked in ashes or buried under fire. The sedentary population now rarely cooks this dish. Among the bakery products, various tortillas are popular, usually baked in a frying pan and on coals (shelpek, baursaki, taba-nan, tandyr-nan). Among the drinks in special esteem is black tea.

The name of this meat dish is translated from Turkic as "stuffed head". Manty is minced meat wrapped in thinly rolled dough. They cook them for a couple. A multi-tiered wooden pallet is installed on the boiler in which the water boils. The design is called a mantovarka. Most often, mutton is used for minced meat in combination with fat or interior fat. Variations of the filling are different. Meat is combined with pumpkin, potatoes or onions. Beshbarmak or "five fingers" is a dish, usually prepared for the reception of important and dear guests, on big holidays.

Beshbarmak is a combination of boiled meat and noodles. Traditionally, the meat should be finely chopped. Large chunks in the dish are considered a sign of disrespect for the guest or lack of skills in cooking this national Kazakh dish. Noodles, in turn, should be in the form of small rectangles. Beshbarmak translates as "five fingers" because the dish is usually eaten without the use of cutlery.


The name of the dish is translated from the Kazakh "kuiru", which means "frying". Variations of the name of the dish - kuurdak, kuyrdak, kovurdak. This is a traditional giblet roast with potatoes and onions. Pieces of liver, lungs, spleen, kidneys, intestines, liver and other offal are most often used for kuyrdak. Traditionally, this dish is served to guests before beshbarmak. In modern Kazakh cooking, in addition to potatoes and onions, other vegetables (carrots, pumpkin), garlic, herbs, spices (pepper, bay leaf) and so on are often added to the kuyrdak.


Kazakh cuisine mainly consists of meat, but fish dishes are still available. One of these can be called koktal, that is, smoked fish with vegetables. The peculiarity of cooking the dish is that the fish is not cleaned of scales, but simply cut along the ridge. After that, the fish, like an unfolded book, is placed with the outside side on a grate called a coctalnice. Sliced vegetables are laid out on the inside - tomatoes, onions, etc. Peeled potatoes are spread completely around the carcass.


For koktal, fish weighing at least 3-5 kg is used. Smoking is most often carried out on branches or sawdust of an apple tree. In ancient times, the ancestors cooked fish on willow branches - strung or laid on top. That is why the name of the dish koktal literally translates from Kazakh as "willow". Dairy drinks Fermented milk products occupy the second place after meat dishes in Kazakh cuisine. The most popular drinks are: koumiss - fermented mare's milk; sary-mai - cream fat; shubat - sour camel milk, characterized by a higher fat content than koumiss; ayran is a kind of kefir; kozhe is a milk drink with cereals; kaymak is thick cream; uyz is cottage cheese with a sweet taste. It is prepared by boiling colostrum; kurt is a dry cottage cheese made from sheep's milk with a salty taste. Traditional tea drinking No meal is complete without tea. In Kazakhstan, this drink is consumed in large quantities. Interesting fact: in India, 350 g of tea consumption per capita per year, and in Kazakhstan – 1.2 kg. This is one of the largest indicators in the world. It is customary to drink strong black tea with milk or cream. Traditionally, a tea party begins with a meal and ends.


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