Home› Asia›Central Asia›Kazakhstan

Food of Kazakhstan

Plov from the kazan, its rice stained gold with carrot and cumin; hand-pulled laghman; manti and samsa slapped onto a tandyr wall; round non bread stamped before baking; the steppe's horse meat and kumis.

Find recipes Watch it cooked Cookbooks Show on the map

From Wikipedia

The cuisine of Kazakhstan, also known as Kazakhstani cuisine, encompasses all traditional and modern cuisines of Kazakhstan. The dominant cuisine is the traditional food of the ethnic Kazakhs, who make up about 70% of the country's population. It is focused on mutton and horse meat, as well as various milk products. For hundreds of years, Kazakhs were predominantly herders who raised fat-tailed sheep, Bactrian camels, and horses, relying on these animals for transportation, clothing, and food. 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. There is a large practice of salting and drying meat so that it will last, and there is a preference for sour milk, as it is easier to save in a nomadic lifestyle.

Kazakh cuisine on Wikipedia Text under CC BY-SA 4.0

Articles

No articles for Kazakhstan yet. Save a Markdown file to content/articles/ with country: Kazakhstan in its front matter.