Kazakh cuisine

For hundreds of years, Kazakhs were herders who raised fat-tailed sheep, Bactrian camels, and horses, relying on these animals for transportation, clothing, and food.

There is a large practice of salting and drying meat so that it will last, and there is a preference for sour milk, as it is easier to save in a nomadic lifestyle.

[5] Another popular dish is palaw (палау), which is made from meat fried with carrots, onions or garlic, then cooked with rice.

[clarification needed], also known as crackler, is melted fat in a large bowl with sugar, eaten by dipping it with bread and is often served with tea.

Zhawbüyrek (жаубүйрек), also known as käwap (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 a kettle, and is often shared between sisters-in-law as a sign of unity.

Qiymay is 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.

Zhal is 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.

Aq Sorpa (ақ сорпа) is a white broth made in the fall, and is a special meal for rich men.

Irimshik (ірімшік) is a cottage cheese processed in the spring, made from boiled, unskimmed milk and added sour cream.

[4] The introduction of flour to Kazakh cuisine brought about dishes such as bawyrsaq (бауырсақ), shelpek (шелпек), mänti (мәнті), and nan (нан).

Quymaq (құймақ), qattama (қаттама), and oyma (ойма) are flat puff cakes fried in oil then covered in cream.

The tea ceremony, taking its roots from the nomads many centuries ago, is a special dastarqan (дастарқан) ritual in Kazakhstan.

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.

Unusual ingredients such as dried melon and 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 serve dairy products, and small wooden basins are used for making dough.