Traditional Central Asia cuisine

The Kazakh national cuisine is rich in meat and milk dishes. This country is one of the world's greatest meat consumers, with each Kazakhstani eating 73 kilos of meat per year on average. Furthermore, the meat utilized is frequently horse meat, which is strange for most people but quite normal for Kazakhs. After all, these people lived a nomadic existence for a long time, which was reflected in their food tastes. Among Kazakh national cuisines, there are several fermented milk dishes. Indeed, due to the nomadic lifestyle, only this cooking method allowed milk to be preserved for as long as feasible.

Traditional Kazakhstan cuisine nowadays is a synthesis of ancient and contemporary traditions. Previously, there were no side dishes in Kazakh cuisine, and meat alone could make a whole dinner. Only until the Kazakhs grew sedentary and were influenced by neighboring countries did legumes, fruits, vegetables, fish, wheat goods, and sweets come in their diet.

Besbarmak is Kazakhstan's national dish, and it is eaten at practically every celebration. On a huge communal platter, this meal of boiling pork and thin squares of handmade noodles is frequently served with broth. Besbarmak is also known as "Kazakh-style beef" in Russian.