Kazakh cuisine

The Kazakh cuisine is known for its mutton and horse meat dishes.

Dine

The national dish of Kazakhstan is Beshbarmak ( бешбармак / Beşbarmak ) and with fat boiled mutton and horse meat (or both), and prepared with lasagna -like paper-thin rolled, cooked flatbread with the hand ( the name literally means " five fingers " ) eaten. Sometimes even come potatoes and onions as a side dish to it. Sucuk or Kasy ( казы, usually a cooked sausage made ​​from horse meat and fat with lots of garlic ) is also often cooked with or served it. Popular this is mutton.

Also Mantı are very popular, that is meat pies, depending on the region with various spices and herbs. They are cooked in special pots.

Plow ( плов ), typical for the whole of Central Asia rice dish with mutton and usually yellow carrots and the famous also abroad shashlik are more popular dishes. There will always be eaten with bread, often round, unleavened flat bread.

In maintaining a practical spice -free style, the Kazakhstani cuisine continues mainly influences from the neighboring Central Asian and the Slavic countries, while among others Armenian, Uighur, Dungan and Korean cuisines throughout the region to co-exist.

Drinks

Kazakhstan is known for its sour milk products, such as the national drink Kumys ( кумыс ) - fermented mare's milk and Schuwat ( шуват ) of fermented camel milk known.

At tea beside raisins and nuts Baursaki are often served; which are small, fried in oil bread balls.