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Kazakh cuisine

Kazakh cuisine traditionally revolves around mutton and horse meat and as well as various milk products. The cooking techniques and major ingredients have been strongly influenced by the nation's nomadic way of life. For example, most cooking techniques are aimed at long-term preservation of food.

Meat in various forms has always been the primary ingredient of Kazakh cuisine. Besbarmak, a dish consisting of boiled horse or mutton meat, is the most popular Kazakh dish. Other popular meat dishes are kazy and shuzhuk (horsemeat sausages), kuyrdak (also spelled kuirdak, a dish made from roasted horse, sheep, or cow offal, such as heart, liver, kidneys, and other organs, diced and served with onions and peppers),[1] and various horse delicacies, such as zhal (smoked lard from horse's neck) and zhaya (salted and smoked meat from horse's hip and hind leg).[2]

The traditional drinks are sheep milk and its products – kaymak (sour cr