Firstly, guests were served mare, shubat or ayran, and then - tea with milk or cream, baursaks, raisins, irimshik, Kurt. This was followed by a snack of horse meat or lamb - kazi, shuzhuk, stings, zhaya sur-em, card Kabyrga. On any table were necessarily made of wheat flour tortillas. The main national dish of Kazakhs is beshbarmak (five fingers). Beshbarmak made from lamb, beef or horse meat. Flavorful meat eaten with thin rolled out and boiled dough pieces. The perfect complement to the dish is rich flavored broth - sorpa, usually served in bowls. At the end of the meal is served mare, which was again followed by tea. National drinks mare, shubat, kymyran. Healing drink mare (mare's milk) has healing properties and energizing effect and is used to cure diseases of the lungs and gastrointestinal tract. Kazakh cuisine. Koumiss Shubat - is among the most valuable dairy drink after koumiss made from camel milk. Technology of preparation shubat less complex than kumys. As mare, shubat fermented and stored in a special dish made of leather, wood or ceramics. Shubat not whipped, and brought up to standard by stirring. Shubat delicious, greasy and thick drink. The caloric content and healing properties, it is not inferior to koumiss. Two or three shubat considered as the best and quality. Adding camel milk cow or sheep, get katyk, while adding suzbe (thick sour curd) or kurta receive ezhigey (gentle Kurt). Wide and vast Kazakh land. In various places in Kazakhstan shubat called differently. In Central and Western Kazakhstan - shubat in South - kymyran, East - Tuye kymyz (camel mare). However, the methods of manufacturing the same everywhere. Also kymaran or hymyraan - this drink is usually made from a mixture of boiled water with the addition of milk (sour or fresh). Soft drink and Mongolian called hyar In elder times Kazakh cooking different kind of technology. The peculiarity of the way of life of the Kazakh people left a mark on cooking methods. In traditional Kazakh food preference was always given cooking. This process allows to obtain soft and delicate flavors of meat gives it juiciness and flavor. Kazakh cuisine. Baursaks Great place was given to harvesting and storage of products. During the slaughtering of the meat harvested for future use for which it was salted, vyalili, sometimes smoked, cooked gourmet products are mainly made from horse meat - kazi, shuzhuk, stings, zhaya, map and others. Bread often baked in the form of cakes, baked products of the most popular used and enjoyed baursaks. Ancient dish trash were made of leather, wood, ceramics, every family had a cast-iron cauldron where food is prepared. Tea boiled in cast iron jugs, and later - in the samovar.
