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Thecuisine of Kazakhstan, also known asKazakhstani cuisine, encompasses all traditional and moderncuisines ofKazakhstan.
The dominant cuisine is the traditional food of the ethnicKazakhs, who make up about 70% of thecountry's population. It is focused onmutton andhorse meat, as well as variousmilk products. For hundreds of years, Kazakhs were predominantly herders who raised fat-tailed sheep, Bactrian camels, and horses, relying on these animals for transportation, clothing, and food.[1] The cooking techniques and major ingredients have been strongly influenced by the nation'snomadic way 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.[2]
Meat in 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.[3]
The other inhabitants of Kazakhstan have enriched the country's culinary diversity with their own gastronomic traditions, most notablyRussians in Kazakhstan (c. 15% of the Kazakhstani population). Cultural interactions have opened up the Central Asian land to dishes from around the world.
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. Horse andcamel meat are 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).Sheep andcow meat are more common meats and are eaten more in everyday life.
Etqamyr (ет) orbesbarmaq (бесбармақ), a dish consisting of boiled horse or mutton meat, 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.Besbarmaq is usually eaten with a boiledpasta sheet, and a meat broth calledsorpa (сорпа), and is traditionally served in Kazakh bowls calledkese (кесе).Quwyrdaq (қуырдақ) is another Kazakh national dish.
Other popular meat dishes areqazı (қазы), a horse meat sausage that only the wealthy could afford,[4] 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 withonions andpeppers;[1] and various horse delicacies, such aszhal (жал) (smokedlard from a horse's neck) andzhaya (жая) (salted and smoked meat from a horse's hip and hind leg).[5]
Another popular dish ispalaw (палау), which is made from meat fried withcarrots, onions orgarlic, then cooked withrice.[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 withtea.Qiymay (қимай) is asausage made 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 with rice orqurt.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; this dish is then often served to honored guests.Aqshelek (ақшелек) is a largecamel bone distributed to children after slaughtering and cooking meat from a camel.
Qiymay is another kind of sausage eaten later in the year after it has aged; if smoked it will last a long time, an important consideration 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.Zhaya is 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, withsour milk and salted broth added.[4]
Sür et (сүр ет) is salted horse meat smoked overelm,juniper ormeadowsweet.[6]
Laghman is another popular dish made from meat, vegetables and noodles.[7]
Traditional milk products includesüt (сүт), which is boiledmilk.Qaymaq (қаймақ) issour cream made from boiled milk, and is sometimes served with tea.Sary may (сары май) isbutter made from old milk, often in a leather bag.Qurt is prepared by pressing thick sour cream, and is dried until white and salty.Irimshik (ірімшік) is acottage cheese processed 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, andshubat (шұбат) andqymyz (қымыз) (fermented camel's milk and fermentedmare's milk) are seen as good for one’s health and are consumed often.[4]
The introduction offlour to Kazakh cuisine brought about dishes such asbawyrsaq (бауырсақ),shelpek (шелпек),mänti (мәнті), andnan (нан).Bawyrsaq is made by frying dough balls, andshelpek is a flat cake made in a similar fashion.[8]Mänti, a very popular Kazakh dish, is a spiced mixture of ground lamb (or beef) spiced with black pepper, enclosed in a dough wrapper.Mänti are cooked in a multi-level steamer and served topped with butter, sour cream, or onion sauce.Nan is a type of traditional bread made in thetandyr oven, popular in cities along the Silk Road.Quymaq (құймақ),qattama (қаттама), andoyma (ойма) are flat puffcakes fried in oil, then covered incream. Another sweet isshek-shek (шек-шек).
The traditional drinks are fermentedmare's milk (qymyz),[9] camel's milk (shubat),[10] cow's milk (ayran),[clarification needed] andsheep's milk, as well as their productsqaymaq (sour cream),qatyq orayran (buttermilk),qurt (which is made from driedcheese andwhey rolled into balls),[8] andirimshik (dried sour milk product similar toqurt, but not rolled into balls).[11] These drinks were traditionally consumed with the main course. However, meals often end withqymyz and thentea.[8] In the summer,shubat is one of the staple drinks of the AdaiKazakhs.[12]Black tea was introduced fromChina after the foundation of theSilk Way and 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.[citation needed]
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The most common traditional sweets arebawyrsaq,shelpek,shek-shek (also known by the Tatar namechack-chack), andzhent (жент).[13] They are easy to prepare in nomadic conditions - in a cauldron, and in the modern day are traditionally prepared for festive celebrations.[citation needed]
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.[14] 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.[8]
In nomadic cookery, 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 ironkazan is the most indispensable piece of cookware—it is used for cooking pilaf, soups, and even bread. 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 making cheese.[citation needed]
The host of the meal cuts the meat themself and gives the best cuts to more honored people or to children.[citation needed] This meat is 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.[14] A guest is always given the place of honor and a special welcome in Kazakh practice.[15]
Kazakhs traditionally eat at a low table called adastarqan.[16] Kazakhs also maintain a tradition of using beautiful dishware when possible.Qymyz is served in wide bowls decorated with silver or in painted cups, and meat is often served on wide platters. Tea is steeped in ornate teapots and served in lovely cups. Unusual ingredients such as driedmelon and small intestines were regularly woven into interesting patterns, and the bread featured floral designs painted with berry juice. Bigger and deeper bowls are used to serve dairy products, and small wooden basins are used for makingdough. 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.[17]
Kazakhs, like other Central Asians, have special rules of the "tea ceremony". Traditionally, tea is not to be poured to the brim of the cup (calledkese). The less tea is poured, the more respect is given to the guest. The traditional explanation is that if the host pours too much tea, it is a signal that he wants the guest to leave sooner. The less tea 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. Different regions have different understandings of the amount of "tea with respect".[citation needed]
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