The most popular traditional meal is definitely beshparmak. The favorite method of thermal processing of meat for Kazakhs is cooking, since during cooking it retains all its taste, getting a special juiciness and aroma.
Beshbarmak - was and remains one of the most important and favorite dishes of the Kazakh people. There are a lot of recipes for this dish, but it is mainly prepared from the “four types of cattle”: horse meat, camel meat, beef and lamb. Boiled meat is served in a special dish – tabak.
Out of Beshparmak you can make Naryn. Roughly speaking, Kazakh make a dish from leftover Beshparmak. The process of this dish begins with when we cook beshbarmak. You need to finely chop the remaining dough and meat so that tomorrow we can serve it with broth and call it "Naryn", this was invented by our ancestors so that the remaining dough and meat would not be lost. Today, "Naryn" is prepared and served as a separate dish, since we love it very much, it is served in cafes and restaurants too.
In order to make next dish, Kuyrdak, you need to use fat mutton or tail fat (can be replaced with lamb fat), cut them into cubes and fry. Then add the chopped heart and kidneys, after 20 minutes put the liver and chopped onion into thin half rings, season with salt and pepper, pour a little broth and cook until tender. Some people prefer to add vegetables, like potatoes, carrots and pumpkin.
Kazy is a traditional horse meat sausage and a real Kazakh delicacy. The fact is that you cannot find truly cooked kazy in the supermarkets. Only in the bazars (semi-finished and you only need to boil it) and in restaurants. But note, that in restaurants you will only eat a little, because it is served as a snack.
Only the people who really know how to make them can choose the right one. Therefore, to try national culinary pride is not so simple, but to cook - even more so. The dish includes horse intestine with fat and meat from the ribs, as well as numerous spices. The meat is usually slaughtered whole, and a rib can also be added to the intestine. There are a lot of cooking options - there are boiled and dried kazy.
Baursaks and shelpeks are traditional bread products.
Baursaks are a kind of Kazakh donuts, which is prepared from fresh or yeast dough. Sometimes cottage cheese baursaks are also cooked. These small fried pies are made and served with main courses.
Shelpeks are flat cakes - a traditional Kazakh dish, which has several varieties. Usually they prepare shelpeks in the amount of 7 pieces, sometimes 9. Home-made cakes without yeast are prepared with only three ingredients (flour, water, salt). Shelpeks are fried in a pan for a few seconds. They are not greasy inside, since the dough does not absorb oil.
Usually, people make shelpeks on Thursdays or Fridays. This custom of “ascension of smell” for the souls of the deceased has been preserved in our days, goes back to pre-Islamic beliefs.
Kurt is made from fermented milk. It can be eaten as a snack or as a part of soups and meat dishes. You can buy them in any supermarket, but preferably buy them in bazars. Because, in grocery stores they sell too much salted kurts.
Let’s talk about Kazakh national drinks. People have been using koumiss for several centuries. It was perceived as the personification of wealth and generosity. Koumiss is made of horse’s milk. It has many useful properties, such as, it quenches thirst, treats tuberculosis, eliminates hangover syndrome, normalizes intestinal microflora, increases hemoglobin, has a beneficial effect on the nervous system, slows down the development of cancer, and rejuvenates.
Next drink is shubat. It is not that popular like koumiss, due to its specific taste. Shubat is fermented camel milk that is stored in special dishes made of leather, wood or ceramic. It is not whipped, but brought to condition by stirring.
Women use shubat for cosmetic purposes, applying it to the face. It protects the skin from sun rays. It also improves immunity, treats vitamin deficiency, gastritis, anemia, treats stomach ulcers, asthma, tuberculosis, normalizes the functioning of the pancreas, intestines and liver, strengthens the nervous system and it is useful for diabetes mellitus.
In different regions of Kazakhstan, shubat is called differently: in Central and Western Kazakhstan - shubat, in South - Kımyran, in the East - tye Kımız (camel koumiss).
Ayran is prepared from both skim and fat cow, sheep, goat and mare's milk: it is boiled and then they wait until it becomes warm, add fermentation, shake and let stand for two to three hours.
Ayran stimulates the secretory function of the intestines and stomach, lowers blood cholesterol, normalizes blood pressure and helps to reduce weight. Ayran should be drank when it is fresh, it cannot be stored for more than a day, otherwise it will lose its useful properties.
By the way, all national drinks you can get in supermarkets.