Kazakh cuisine

The traditional drinks are fermented mare's milk (kumys), camel's milk (shubat),cow’s milk (airan), and sheep's milk, as well as their products, katyk or ayran (buttermilk)

• The traditional drinks are fermented mare's milk (kumys), camel's milk (shubat),cow’s milk (airan), and sheep's milk, as well as their products, katyk or ayran (buttermilk)

The introduction of flour to Kazakh cuisine brought about dishes such as baursak, shelpek, manti, and nan. Baursak is made by frying dough balls, and shelpek is a flat cake made in a similar fashion. Manti, a very popular Kazakh dish, is a spiced mixture of ground lamb (or beef) spiced with black pepper, enclosed in a dough wrapper. Manti are cooked in a multi-level steamer and served topped with butter, sour cream, or onion sauce. Tandyr nan is a type of traditional bread made in the tandoor oven, popular in cities along the Silk Way. Kuimak, kattama, and oima are flat puff cakes fried in oil then covered in cream.

• The introduction of flour to Kazakh cuisine brought about dishes such as baursak, shelpek, manti, and nan. Baursak is made by frying dough balls, and shelpek is a flat cake made in a similar fashion. Manti, a very popular Kazakh dish, is a spiced mixture of ground lamb (or beef) spiced with black pepper, enclosed in a dough wrapper. Manti are cooked in a multi-level steamer and served topped with butter, sour cream, or onion sauce. Tandyr nan is a type of traditional bread made in the tandoor oven, popular in cities along the Silk Way. Kuimak, kattama, and oima are flat puff cakes fried in oil then covered in cream.