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Kazakh traditional cuisine

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Anastasiya Kim

on 28 March 2014

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Transcript of Kazakh traditional cuisine

Kazakh traditional cuisine
Kazakh cuisine
Kazakh cuisine is the cuisine of Kazakhstan and traditionally is focused on mutton and horse meat, as well as various milk products. For hundreds of years, Kazakhs were herders who raised fat-tailed sheep, Bactrian camels, and horses, relying on these animals for transportation, clothing, and food.[1] 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 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
Meat in various forms has always been the primary ingredient of Kazakh cuisine, and traditional Kazakh cooking is based on boiling. Horse and mutton are the most popular forms of meat and are most often served in large uncut pieces, which have been boiled. Kazakhs cared especially for horses which they intended to slaughter - keeping them separate from other animals and feeding them so much that they often became so fat they had difficulty moving.
Beşbarmaq, Beshbarmak - is the national dish of some Turkic peoples.
The term Beshbarmak means "five fingers", because the dish is eaten with one's hands. The boiled meat is usually diced with knives, often mixed with boiled noodles, and spiced with onion sauce. It is usually served in a big round dish. Treating to beshbarmak is accompanied with an original ritual. The meat itself is served in large pieces. Beshbarmak is usually served with shorpo – mutton broth in bowls called kese. ‘Amen’ is always said at the end of the meal to give thanks to God.
the most popular dishes
Quwurdaq is referred to as Kazakhstan's national dish. Besbarmak, a dish consisting of boiled horse or mutton meat, is the most popular Kazakh dish. It is also called "five fingers" because of the way it is eaten. The chunks of boiled meat are cut and served by the host in order of the guests’ importance. Besbarmak is usually eaten with a boiled pasta sheet, and a meat broth called shorpa, and is traditionally served in Kazakh bowls called kese.
The traditional drinks are fermented mare's milk (kumys), camel's milk (shubat),cow’s milk (airan), and sheep's milk as well as its products, kaymak (sour cream), katyk or ayran (buttermilk), kurt (which is made from dried cheese and whey rolled into balls),and irimshik (dried sour milk product similar to kurt, but not rolled into balls). These drinks were traditionally consumed with the main course. However, meals often end with Kumys and then tea, In the summer, chal is one of the staple drinks of the Adai Kazakhs. Black tea was introduced from China since the foundation of Silk Way and was traditionally consumed with sweets after the main course. Nowadays tea (with milk) has virtually replaced other traditional drinks.
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