Beshbarmak
The main symbol of Kazakh cuisine, meaning 'five fingers'. Large pieces of boiled meat (horse, lamb, beef or fish) come with thin dough cooked in the broth, finished with tuzdyk, an onion sauce.
Bauyrsaq
Fried dough pieces found on everyday and festive tables alike. They can be round, triangular or square and are served with tea and cream (kaimak), jam or honey.
Kumis
A traditional drink of fermented mare's milk, about 1.5–3% alcohol. It is also sold bottled, so you can find it in supermarket fridges.
Kurt
A 'steppe cheese' of fermented milk, strained, salted, shaped into balls and sun-dried. It comes soft, hard, salty, sweet or smoked.
Zhaya
A delicacy of horse fillet, salted and dried or smoked, sliced thin as a starter and popular as a food souvenir.
Zhent
A festive sweet of fried millet mixed with melted butter, sugar, honey, nuts and raisins, usually served with tea.