KAZAKHSTAN_FOOD_AND_NATIONAL_MEALS

guest of Kazakhstan family regaled with kumiss (the drink based

on mare milk), shubat or airan, next meal was tea with milk or cream, baursaks, raisins, irimshik, kurt. Then the guest was tasting horse-flesh or mutton snacks - kazi, shuzhuk, zhal, zhaya, sur-et, karta, kabirga. Wheat flour cookies were very common too.

dastarkhan and one of the most delicious for Kazakh people

was Kazakh style cooked meat. Boiled meat was served in large uncut pieces. The host was cutting the meat himself and treat every guest: pelvic bones and shank for honourable old people, brisket for son-in-law or daughter-in-law, neck-bone for girls and so on.
The most honorable guest received particular method cooked head of the ram. The guest should part the head between people around the dastarkhan obeying to ancient ritual showing respectful attitude to guests, old people, kids, near and far relations.

milk) or airan (fermented cow's milk), then to tea with milk or

cream, baursaks (fried dough balls), raisins, irimshik (dried cheese balls), and kurt (dried cheese and whey).
Appetizers of horse or mutton meat follow ( kazy, shuzhuk, zhal, zhaya, sur-yet, karta, kabyrga) always served with flat bread.
Kazakhs eat at a low table called a "dastarkhan" and the most popular dish has always been the national meat dish, "beshparmak"("five fingers" because of the manner in which it is eaten).

influenced their cuisine, everyday life and culture and adopted some

Kazakh traditions.
Today's Kazakh cuisine includes traditional Kazakh dishes as well as Uzbek, Uigur, Russian, Tatar, and Korean dishes, which Kazakhs enjoy.

Today, the range of ingredients available locally has considerably widened and influenced the national cuisine accordingly.
Traditionally Kazakh cuisine was mostly based on meat and milk products. But more recently vegetables, fruits, fish, seafood, baked dishes and sweets have been added to the list of delights Kazakhs offer to their guests.

the old one but still it is imbued with ancient

laws of hospitability. On the contrary the hospitability is larger then ever for now because not only Kazakhs but people of various nations (Kazakhstan is a multinational country) have a meal around the dastarkhan: Russians, Tatars, Ukrainians, Uzbeks, Germans, Uigurs, Koreans and more. All these nations made their contribution on Kazakhs cookery.

Kazakhstan cuisine includes not only traditional national Kazakhstan dishes but the best dishes of Uzbek, Russian, Tatar, Korean and other cookeries. That’s why Kazakh cuisine saving its national characteristic features has some international features.

milk (airan), as well as sheep milk and its products–kaymak (sour cream), katyk or ayran (buttermilk), kurt, which

is made from dried cheese and whey and rolled into balls, andirimshik (dried sour milk product similar to kurt, but not rolled into balls). These drinks were traditionally consumed with the main course. However, meals often end with Kumys as well and then tea. In the summer, chal is one of the staple foods of the Adai Kazakhs. Black tea was introduced from China since the foundation of Silk Way and was traditionally consumed with sweets after the main course. Nowadays tea (with milk) has virtually replaced other traditional drinks.