four kinds of meat): horses, camels, cows, and sheep. Today, the range of ingredients available locally has considerably widened and influenced the national cuisine accordingly.
For the most, the former Soviet country relies on gastronomic traditions from the times of nomadic travellers. Then dastarhan (tablecloth) is filled with local bread and refreshments of horse meat and lamb: kazi, sujak, jal, jaya, karta and kabyrga. [6], Traditional milk products include sut, which is boiled milk. Kuimak, kattama , and oima are flat puff cakes fried in oil then covered in cream.

The chunks of boiled meat are cut and served by the host in order of the guests’ importance. The most common traditional sweets are baursak , shelpek, shek-shek (also known by the Tatar name chack-chack), and zhent. [12] They are easy to prepare in nomadic conditions - in a cauldron, and today are traditionally prepared for any celebration undoubtedly being an additional decoration of the festive table. Cooked onion, other vegetables, as well as a mix of spices, may be added. Kazakh tea is typically strong black tea with milk or cream.
Koryktyk is a herdsman's food, which is thickened milk made out on the steppe. The most popular Kazakh dish is ‘besbarmak’. Hungarian or Magyar cuisine is the cuisine characteristic of the nation of Hungary and its primary ethnic group, the Magyars.

There is a 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. However, different regions may have different understandings of the amount of "tea with respect". Ishchenko et al., Osobennosti selskogo khoziaistva Adaevskogo uezda. In addition, there are no luxuries such as electricity or running water. Nowadays it has virtually replaced other traditional drinks and every meal is accompanied with tea. Kurt – Kazakh traditional dish, dried cheese and whey. Qazy is a dish in Kazakh and Kyrgyz cuisines made from sliced horse rib meat in an intestine casing. The dough is made from flour and water, sometimes adding a small portion of eggs.

The boiled meat is finely chopped with knives, mixed with boiled noodles, and spiced with onion sauce. Olive oil is the most ancient and commonly used vegetable fat in Albanian cooking, produced since antiquity throughout the country particularly along the coasts. Kyrgyz cuisine is the cuisine of the Kyrgyz, who comprise a majority of the population of Kyrgyzstan. Majority of Kazakh cuisine is tort tulik mal (төрт түлiк мал) – four kinds of cattle (i.e. The most common rural dish is cooked mutton. The less tea is poured the more respect is given to the guest. [2], Meat in various forms has always been the primary ingredient of Kazakh cuisine, and traditional Kazakh cooking is based on boiling. Qazı is a traditional sausage-like food of Kazakhs, Tatars, Kyrgyz, Uzbeks and other ethnic groups mainly of Central Asia, particularly those of Turkic origin. Food in Kazakhstan is certainly unique. Sary mai is butter made from old milk, often in a leather bag. Dressed herring, colloquially known as herring under a fur coat is a layered salad composed of diced pickled herring covered with layers of grated boiled vegetables (potatoes, carrots, beet roots), chopped onions, and mayonnaise. Hospitality has always been a distinctive feature of the Kazakh nation, thus guests are always given a warm reception and the best seat.

During and after the meal kumys and tea are served.