The nomadic culture has had a profound influence on Kazakh cuisine, shaping its ingredients, cooking techniques, and food preservation methods. The traditional Kazakh cuisine reflects the nomads' reliance on livestock and their need for easily transportable and long-lasting food.

One of the key ingredients in Kazakh cuisine is meat, particularly mutton and horse meat. The nomads relied heavily on their herds for sustenance, and these meats provided them with a source of protein and energy. Traditional dishes like Beshbarmak, a boiled meat dish served with pasta, and Kazy, a smoked horse sausage, are prime examples of the nomadic influence on Kazakh cuisine.

Another notable aspect of Kazakh cuisine influenced by nomadic culture is dairy products. The nomads needed to preserve milk and make it more portable, leading to the development of fermented dairy products like kumis (fermented mare's milk) and shubat (fermented camel's milk). These dairy products are still widely consumed in Kazakh cuisine today and are often used in various dishes and drinks.

The nomads' reliance on easily preserved and portable food also led to the development of various preservation techniques. One such technique is air-drying, which is used to preserve meat and dairy products. For example, karta (dried sour cream) and basturma (air-dried cured meat) are popular preserved food items in Kazakh cuisine.

Furthermore, the nomadic lifestyle influenced the cooking methods used in Kazakh cuisine. Open-fire cooking, such as grilling and roasting, was common among nomads due to the abundance of firewood and the need for quick and efficient cooking. This is reflected in dishes like kuyrdak (grilled organ meat) and shashlik (grilled skewered meat), which are still popular in Kazakh cuisine.

References:

• National Geographic: Kazakh Cuisine - Food of Central Asia
• Advantour: Traditional Kazakh Cuisine
• Encyclopedia.com: Kazakh Cuisine