In the Kazakh national cuisine, as in a mirror, reflected the soul of the people, its history, customs and traditions. Since ancient times, the most distinctive feature of the Kazakh people was hospitality. The dear guest was cordially welcomed, seated in the most honorable place, treated to the best that was in the house. First of all, the guest was served koumiss, Shubat or ayran, then – tea with milk or cream, Baursaks, Raisins, Irimshik, Kurt. Then followed appetizers of horse meat or lamb – Кazy, Shuzhuk, Zhal – zhaya, Sur – et, Karta, kabyrga. On any table necessarily were tortillas from wheat flour.
The decoration of any Dastarkhan and the most favorite dish among the Kazakhs has always been considered meat in Kazakh. Boiled meat was usually served in large uncut chunks. The owner cut meat, treating each guest with tidbits: pelvic bones and a Shin gave to honourable old men, a brisket-to the son-in-law or the daughter-in-law, a cervical vertebra-to girls, etc.to the honorable guest the owner presented the head of a RAM prepared in a special way.
The guest had to divide the head among those present, observing a certain ritual, which affected the ancient custom of respectful attitude to guests, the elderly, children, close and distant relatives. Fragrant meat is eaten with thinly rolled and boiled pieces of dough. An excellent addition to the dish is a rich aromatic meat broth – Sorpa, which is usually served in bowls. Kumis is served at the end of the meal, followed by tea again.
In our time, the feast has largely changed forms, but has not lost the ancient laws of hospitality. On the contrary, its borders have expanded: not only Kazakhs, but also numerous guests living in a large multinational Republic – Russians, Tatars, Ukrainians, Uzbeks, Germans, Uighurs, Dungans, Koreans-gather for today’s Dastarkhan…
Having lived next to the Kazakhs for decades, sharing with them grief, bread and joy, fraternal peoples could not but influence the culinary skills, life and culture of the Kazakh people, borrowing at the same time the best of its culture and life.
Modern Kazakh cuisine includes not only traditional Kazakh dishes, but also favorite dishes of Uzbek, Uighur, Russian, Tatar, Korean and other cuisines. That is why in modern Kazakh cooking while preserving purely national features it is easy to notice international features. In many ways, the set of products from which food is prepared today has changed.
If during the centuries-old history of the Kazakh people have accumulated vast experience in processing and cooking meat and dairy products, the modern life has supplemented this range of dishes from vegetables, fruits, fish, marine products, baked, flour products and sweets. And yet the most popular product in the Kazakh national cuisine was and remains meat.
Meat is the basis of most dishes, it is meat products that decorate any Dastarkhan, the abundance of meat dishes judge the richness and diversity of the festive table. The peculiarity of the way of life of the Kazakh people has left an imprint on the ways of cooking.
In traditional Kazakh cuisine preference has always been given to cooking. It is this process that allows you to get soft and delicate flavors of meat, gives it juiciness and aroma. A large place was given to the preparation and long-term storage of products.
During the slaughter of cattle, part of the meat was harvested for future use, for which it was salted, dried, sometimes smoked, delicatessen was prepared mainly from horse meat – Kazy, Shuzhuk, Zhal – zhaya, Karta, etc. milk and dairy products were Widely used. Preference was given to fermented milk products, as it was easier and easier to preserve in nomadic life. Bread was most often baked in the form of cakes, from baked goods the most popular were and are Baursaks. Kumys, Shubat and Ayran were always favorite drinks, tea took a special place.
