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Kazakhstan

A large country with a large appetite for meat.
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The large Central Asian country of Kazakhstan (about twice the size of Alaska) has a cuisine based in rich history and tradition that heavily relies on meat and dairy.

Besbarmak is a popular Kazakh dish comprising of mutton, or horsemeat, boiled with small pieces of dough in broth and garnished with parsley and coriander. Kyimai are seasoned meat sausages traditionally made during slaughter season with the help of neighbors and followed by a feast. A type of meat kabob called zhauburek is salted, floured and slowly turned over an open fire.

Popular beverages include kumiss made of fermented mare’s milk, kvas—similar to root beer—, cognac, vodka and juices such as peach.
Leska Tomash


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