National cuisine of Kazakhstan for gourmets

Meat has an important role in the national cuisine of Kazakhstan. It is the main ingredient in such iconic local dishes as Beshbarmak and Kazakh meat. Kuurdak, roasted giblets with potato, is also popular. The same applies to Kespe – local noodles. Chorba is a nutritious meat broth. Ak Chorba is a meat soup with milk. Palau is a Kazakh variant of pilaf that always contains a lot of meat. It would be a mistake not to mention Salma, meat broth soup that contains sliced dough or home noodles. Manti are widespread in the region – local people cook steamed Manti only. The dumplings can be stuffed not only with meat but also with pumpkin.

Sausage is not an appetizer but a separate dish in Kazakhstan. Local people adore Zhal, smoked horse neck lard. This dish has quite a specific taste. Qazı sausage is another delicious meat product that can have a different taste depending on the fat content. Smoked and dried meat is very popular in the countryside. Once a popular dish, it is quite hard to find the stuffed stomach these days. Traditionally, the stomach was cooked in cinders or in the ground beneath the fire. In the past, people in smaller towns made his dish. Nowadays, travelers can find the stuffed stomach only in small settlements in the steppe. The Kazakhs use four main meat types: beef, lamb, horse meat, and camel meat.

That being said, fans of fish dishes will not feel forgotten in Kazakhstan as well. For example, Koktal is a special dish that is worth trying. For Koktal, locals take a big fish weighing more than 3 kilograms. The fish is smoked in a special oven with vegetables. People living near the Caspian Sea, as well as people who live along rivers, frequently use fish and seafood. As Kazakh people were mostly nomads in the past, they didn’t breed poultry much. However, they liked hunting and the game. Pork is not used in the country due to the traditions of Sunni Islam. Copyright www.orangesmile.com

Milk and dairy products are very popular in Kazakhstan. Here are just some popular products to make it easier for travelers to choose one depending on their preferences. Kumis – fermented mare’s milk. Chal or shubat is fermented camel milk. Ayran is a product that tastes much like Kefir. Kaymak is a dairy product that is reminiscent of the clotted cream. Kilegei is the term for cream, and Sary Mai is salty clarified butter made from old milk. Katyk is thickened sour milk product, and Kurt is a popular local snack made from dried salty cheese. Irimshik is a dried sheep cheese that tastes a lot like Kurt but has a different shape. Kozhe is a dairy drink with cereals. Travelers should consider trying Aklak, a savory drink that contains sheep milk and butter.

Traditional bread and baked products also deserve the attention of travelers visiting Kazakhstan. Don’t forget to try Baursak, dough balls roasted in oil. There are also sweet variations of Baursak. Shelpek is almost an identical product, but it is usually shaped as a flatbread. Local people traditionally make bread in tandoor, a special type of oven. Chak-chak is another popular baked dessert in the country. Small slices of dough are roasted and then mixed with honey. When Chak-chak becomes solid, it is sliced into pieces and served. Of course, there are more exotic desserts, such as Shertpek that contains honey mixed with horse lard that is left after making sausage. Finally, it would be a mistake not to mention Talkan, an authentic Kazakh treat that contains roasted wheat sprouts mixed with sugar.

Needless to say, culinary traditions of Kazakhstan have changed over time, so it is not possible to find many traditional dishes of the country neither in big cities not in the countryside. Many dishes, which are popular in neighbor countries like Russia, Ukraine, and Uzbekistan, have become popular in Kazakhstan as well. Kazakh cuisine shares many similarities with Tatar, Chinese, Uyghur, and Korean cuisines. Such dishes as Samsa, Kebab, Lagman, fried Joshpara dumplings, and smoked sausages have become an essential part of the Kazakh cuisine and the food that locals eat regularly. Vacationers, who are not willing to risk and try new food, can always find something usual and typical, for example, fruit salads, meat appetizers, pickled vegetables, ice cream, cakes, etc.

However, there is one thing that remains unchanging in Kazakhstan regardless of time periods and events – the tea ceremony. Tea is the main drink in the region. Every meal starts and ends with tea. Kazakh tea is strong black tea with cream or milk. Quite an interesting fact – Kazakh people are among the leaders in terms of black tea consumption. On average, the Kazakh consume more than one kilogram of black tea per person a year! Even in India, this number is lower – Indians consume twice less tea a year! The tradition of Kazakh cuisine holiday is still alive in the country. There is an event is called Toikazan. This is an annual festival that falls to autumn. Best chefs from different parts of the country compete in cooking Beshbarmak, Baursak, Kuurdak, and other iconic national treats.