REGIONAL DIFFERENCES IN COOKING KAZAKH NATIONAL DISHES

Abstract

Meat has long been a traditional dish among the nomadic people of theKazakh steppe. As a result, a variety of recipes for meat dishes and ways of storing itappeared in the culinary culture of the Kazakhs. Since ancient times, it was meat thathelped nomads to withstand the harsh continental winter and the piercing cold of thesteppes. Meat is a part of all Kazakh national dishes.The article tells about the national dishes of the Kazakh people – besbarmak,nauryz kozhe and talkan.Besbarmak has a long history and can be called the main dish of Kazakhs. Itspeculiarity is the change of individual components supplemented with certain ingredients depending on the region of Kazakhstan and the main activity of the local population. The presentation of a besbarmak is considered a responsible and integral moment at any important event in the Kazakh family. Currently, besbarmak is the mostpopular dish offered to foreign tourists.The article also talks about the ritual soup symbolizing the arrival of spring –Nauryz kozhe, as well as traditional sweets – talkan.