Beshbarmak

Kazakhstan's national dish is beshbarmak. It is made up of boiling beef, thin pasta sheets, and a sauce (chyk) made of onions, meat broth, salt, and pepper. The most common meats are horse and mutton, but beef can also be utilized.

One of the most culturally significant Kazakh cuisines is beshbarmak. Even the way it is served is governed by ceremony (ustukan). When an animal is slaughtered in honor of a guest, the host offers the various slices of meat to guests based on their age, gender, and social standing. The nicest slices of meat are always presented to the elderly and esteemed guests. For example, the thigh bone (jambash) is given to the oldest men, while the tailbone is given to the oldest and most esteemed ladies (kuiruk or kuymulchak). The smaller bones are designated for the housewife's daughter-in-law. Younger adults receive the animal's legs and shoulders, while children receive the animal's spine (omurtka).

The head (bash), one of the nicest portions of the animal, is given to the guest of honor or the eldest or youngest male, who cuts pieces from it and distributes them to others. Other sections of the animal, such as the shin bones, femur, and ribs, are also divided according to tradition.

Beshbarmak is a national dish of Kazakhstan and Kyrgyzstan, but it is popular throughout the area. It is also known as naryn, turama, dograma, tullama, and khorkhog. The word beshbarmak literally translates to "five fingers," referring to how nomadic people used to eat the dish with their hands.