The World | Asia and Australasia | Kazakhstan

Hospitality is a distinguishing feature of Kazakhstani cuisine, and guests are honored with a meal of several courses. Traditionally, the staples of the nomadic herdspeople of Kazakhstan were lamb, mutton, horsemeat, and cheese, with the addition of wheat and barley cultivated by the seminomadic population. With development and intercultural influences, the cuisine of Kazakhstan has expanded to include seasonal fruits and vegetables such as pumpkin, onions, turnips, tomatoes, and potatoes, as well as fresh herbs, garlic, spices, and sweets, which all add zest to the healthful diet of meat, milk, and cheese.