Қазақ халқының дәстүрлі тағамдары

Culinary traditions of Kazakhstan

Traditional Kazakh cuisine is the traditional food of the Kazakh people. It is focused on mutton and horse meat, as well as various milk products. 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. The cooking techniques and major ingredients have been strongly influenced by the nation's nomadic way of life. For example, most cooking techniques are aimed at long term preservation of 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. 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.

The traditional drinks are fermented mare's milk , camel's milk , cow's milk (Ayran), and sheep's milk, as well as their products (sour cream), or (buttermilk), (which is made from dried cheese and whey rolled into balls), These drinks were traditionally consumed with the main course. However, meals often end with and then tea. Black tea was introduced from China after the foundation of the Silk 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 special (дастарқан) ritual in Kazakhstan. Kazakh tea is typically strong black tea with milk or cream.

The most common traditional sweets are , , (also known by the Tatar name chack chack), and (жент). They are easy to prepare in nomadic conditions in a cauldron, and today are traditionally prepared for any celebration undoubtedly being an additional decoration of the festive table.

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. Although traditional Kazakh cuisine is based on meat and milk products, more recently, vegetables, fish and seafood, baked dishes, and sweets have been added to Kazakh cuisine. Kazakhs traditionally eat at a low table called a dastarqan. Kazakhs also maintain a tradition of using beautiful dishware when possible. 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 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. Further more, each family has their own wooden spoons, which are cared for and transported in felt and wooden cases, showing their importance in food culture in Kazakhstan. Kazakhs like other Central Asian nations have some special rules of "tea ceremony". Traditionally it is not allowed to pour tea to the brim of the cup called The less tea is poured the more respect is given to the guest. It is explained by saying that if the host pours too much tea, it looks like he wants the guest to leave sooner. The less tea is 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. However, different regions may have different understandings of the amount of "tea with respect".