Kazakh cuisine

Kazakh cooking grew out of a nomadic economy: boiled meat, dough, soured milk and whatever keeps through a winter.

Meat is boiled here more often than fried: nomadic life had neither ovens nor spare fuel, but it had a cauldron. Hence beshbarmak, kuyrdak and a rich sorpa.

Horse and mutton are ordinary rather than exotic. Kazy, shuzhuk and zhaya are laid down in autumn and eaten all winter.