Kazakh cuisine - 31 cooking recipes

For many centuries, Kazakhs prepared food only from meat and milk, which means there was no question of any variety or special gastronomic delights. Due to their nomadic lifestyle, these people did not have the opportunity to grow vegetables and fruits, and the poverty and shortage of kitchen appliances and utensils made the cooking process quite labor-intensive. Maximum attention was paid to improving the reliability of food and semi-finished products storage. Only over time, flour and cereals began to be used, plant products and sweets were introduced into the diet. Thanks to the Internet, many housewives today know how to prepare Kazakh dishes, since the modern cooking of this country has become more diverse. Beshbarmak, manti, basturma, belyashi and flatbreads with meat filling, and lavash are popular. Mostly boiled foods, soups and simply boiled pieces of beef, lamb or dough predominate. There is very little fried or baked food here. Homemade kumys and aromatic tea are prepared as drinks.