Photo Altai cuisine (27 Photos)

It took shape at the beginning of the 20th century, when the transition of the Kazakhs to a sedentary position was completed and the economy of Kazakhstan changed radically.

Traditional cuisine of Kalmyks, the people inhabiting Kalmykia.

Traditional meat and flour dish of Turkic-speaking peoples.

A set of culinary traditions specific to New Zealand.

A typical meat dish of burgher cuisine in Germany and Austria, which also has traditions in Poland and the Czech Republic.

Unripe young fruits of common bean (Phaseolus vulgaris), unripe or young pods of fire beans (Phaseolus coccineus), green beans and hyacinth beans (Lablab purpureus) are used in a similar manner, which are consumed as food.

Or dastarkhwan is a name used in Central Asia, South Asia, the Caribbean, Mauritius and Fiji to refer to a traditional place where food is eaten.

Small thin Uzbek flatbreads with herbs and other fillings.

Culinary traditions of the Mongols, the indigenous people of Mongolia.

A traditional flour product of the Altaians, Nogais, Khakass, Bashkorts, Buryats, Don Cossacks, Kazakhs, Kalmyks, Kyrgyz, Mongols, Tajiks, Tatars, Tuvinians, Turkmen, Uzbeks, Kumyks and Uighurs.

Traditional cuisine of the Russian people.

A type of cold drying of organic products.