Kazakh cuisine traditionally revolves around meat as well as various milk products. Delicious meat products kazy, shuzhuk, zhal, zhaya and karta are made from horse meat. Kumys, shubat and airan are traditional drinks. Tea with milk has been the most popular drink of the Kazakhs. The cooking techniques and major ingredients have been strongly influenced by the nation’s nomadic way of life. For example, most cooking techniques are aimed at long-term preservation of food. Any feast in the Kazakh family usually started with dairy drinks – kumys, shubat or airan. Then comes tea with milk, baursaks, raisins, irimshik and kurt. After then delicatessen are brought – kazy, shuzhuk, zhal, zhaya. Kuyrdak is the only hot snack in the Kazakh cuisine. However beshbarmak remains the most favorite dish of the Kazakh people. The feast is finalized with a dessert abounding in all sorts of sweetmeats.