STAPLE INGREDIENTS

Grains: Wheat (for bread and noodles) and rice (especially for plov, the national dish). 

Meat: Lamb, beef, and chicken are widely used. 

Vegetables: Carrots, onions, potatoes, and tomatoes are key components in many dishes. 

Fruits: Dried apricots, raisins, pomegranates, and fresh melons are integral to Uzbek cuisine. 

Dairy: Sour milk, yogurt (katyk), and cheese-like products (kurut) are staples. 

Spices: Cumin, coriander, and black pepper are commonly used for flavoring.

Meat: Horse meat and lamb are central to Kazakh cuisine, reflecting nomadic traditions. 

Dairy: Fermented mare’s milk (kumis), sour cream, and ayran (yogurt-based drink) are important staples. 

Grains: Wheat (used for bread, noodles, and flatbreads). 

Vegetables: Limited use, mainly onions, carrots, and potatoes due to the nomadic heritage. 

Fruits: Dried fruits such as apricots and raisins are often consumed as snacks. 

Fat: Animal fat (from sheep or horse) is used for cooking and flavoring dishes. 

Meat: Lamb, beef, and horse meat are the primary proteins. 

Dairy: Kefir, ayran, and various types of dried and fermented dairy products like kurut are staples. 

Grains: Wheat and millet are widely used in breads and porridges. 

Vegetables: Onions, carrots, and potatoes feature in many stews and soups. 

Fruits: Fresh and dried fruits, especially apricots and apples. 

Tea: Green tea is a staple beverage and often consumed with meals. 

Grains: Wheat for bread (especially flatbreads like chorek) and rice for pilaf. 

Meat: Lamb, chicken, and beef are the primary proteins. 

Dairy: Fermented milk products like chal (camel milk) are traditional staples. 

Vegetables: Onions, carrots, and tomatoes are commonly used in stews and soups. 

Fruits: Melons, especially watermelons, are celebrated as a national specialty. 

Spices: Minimal use of spices, but salt and pepper are essential seasonings. 

Grains: Wheat for bread and rice for pilaf dishes like osh. 

Meat: Lamb and beef are the primary proteins. 

Vegetables: Onions, carrots, potatoes, and tomatoes are widely used in stews. 

Fruits: Apricots, pomegranates, and grapes are commonly consumed. 

Dairy: Yogurt and sour cream are staples, often used as accompaniments. 

Herbs: Dill, parsley, and cilantro are used to garnish dishes.