Food in Kazakhstan's history is based on a nomadic lifestyle as well as limited sources of ingredients. According to E. McLean (2021), the food produced or prepped traditionally are not spiced but rather just rubbed with salt. Often the source of taste comes from the process of salting, fermentation, smoking and curing. As for the cooking method, the traditional Kazakh  people uses the method of steaming or boiling in Shorba meat broth or milk or even roasting over coal. 

    Besides, for the utensils, most of the artefacts found indicate utensils made from leather, wood, earthenware pottery and ceramics. However, ceramic utensils were only used from homestead to homestead. Besides the mentioned materials, some other special utensils were also found including those made from wooden dastarkhan, a spouted-single handled cups (for liquid food), qazan and also a  tandir oven.

     Some of the most important staple food for the Kazakhs includes Shashlik, flatbread and Samsa. The meal is believed to still be eaten up to this day aside from going through some modified recipe.

   Moreover, some of the historically significant foods of the Kazakh includes  meat and dairy, cereal and grain, porridge (Talkan, Tarry & Kozhe), noodles, dumplings, bread  as well as fruits and vegetables.