Kazakh cuisine is a reflection of the country's nomadic heritage and diverse cultural influences. It is characterized by hearty and meat-centric dishes, with lamb and horse meat being staples. Traditional meals often include "beshbarmak," a dish made of boiled meat served with flat noodles and onion sauce. Dairy products like "kymyz" (fermented mare's milk) and "shubat" (fermented camel's milk) are also integral to the diet. The cuisine incorporates a variety of breads, such as "baursaks," which are fried dough pieces. Influences from Russian, Uzbek, and other Central Asian cuisines are evident, adding to the rich tapestry of flavors and techniques found in Kazakh cooking.