Kazakhstan, the largest landlocked nation in Central Asia, boasts a vibrant cultural tapestry influenced by its nomadic traditions, diverse ethnic populations, and the historic Silk Road that once crossed its territory. This connection to its traditions and customs has helped preserve Kazakhstan’s unique music, dances, and handicrafts through generations. Kazakh cuisine, reflecting the country’s historical pastoral lifestyle and cultural heritage, offers guests a unique and unforgettable gastronomic experience, filled with delicious and hearty meals based on meat, dairy products, and grains.
One of the popular and traditional Kazakh snacks is kurt (or qurt), made by fermenting dairy products and drying them in the open air. Known for its salty, sharp taste and long shelf life, kurt is rich in protein and probiotics, making it a nutritious and easily portable food. Originating thousands of years ago among Central Asia’s nomadic tribes, kurt was created to meet the practical needs of a mobile lifestyle. Nomads required nutritious, compact, and long-lasting food, and kurt, which can last over five years without spoiling, was the perfect solution. Its durability and ease of transportation made it a crucial part of the nomadic diet and a reliable source of nutrition during long journeys across the steppes.
Kurt also played a vital role during the Nazi occupation in World War II. During those difficult times, Kazakhs prepared kurt as a daily meal and managed to distribute it discreetly to those in need, including hungry civilians and prisoners of war. Unfamiliar with this unique food, the Nazis mistook it for a stone due to its hard texture and did not interfere with its distribution. This allowed thousands to survive under harsh conditions.
In Kazakh culture, kurt is more than just a snack; it is a symbol of hospitality and a staple of the nomadic diet. Families typically prepare large quantities of kurt, especially during the summer months when milk is abundant. It is served during significant cultural events and celebrations. Kurt also appears in Kazakh folklore, symbolizing resilience and continuity.
Kurt is not only delicious but also packed with nutrients, making it an excellent choice for maintaining energy and health, especially in challenging nomadic conditions. Rich in protein, calcium, and probiotics, it continues to be consumed today as a healthy snack. The fermentation process offers numerous benefits, including improved digestion and gut health.
The process of making kurt involves fermenting milk, straining it into curds, adding salt for flavor, shaping it, and drying it in the open air. This process requires both patience and skill, making it an art and a science. Nowadays, kurt can also be made at home. Although preparation takes some time, it allows you to enjoy a healthy snack that can be stored for a long time. To make kurt at home, you need 2 liters (8 cups) of fresh yogurt and 1 tablespoon of salt (adjust the salt to your taste). Start by heating the yogurt in a pot on low heat, stirring constantly until it thickens, which takes about 30-45 minutes. Once thickened, pour the yogurt into a clean cotton bag to strain overnight, hanging it somewhere in the kitchen to allow excess water to drain. The next day, mix the strained cheese with salt. Shape the mixture into small balls and place them on a tray. Dry the balls in a well-ventilated area for several days. Once fully dried, store the kurt in an airtight container. This way, you can enjoy homemade kurt as a nutritious and portable snack.
There are various regional methods of making kurt, each offering unique flavors and textures. Kurt can be shaped into balls, cubes, or other creative forms and sometimes herbs or spices are added for extra flavor. Beyond being a standalone treat, kurt can be crumbled over salads, soups, or pasta for a sharp and salty taste. It is also a tasty snack with coffee, though it is typically consumed with tea. Additionally, it serves as a travel-friendly source of nutrition. This versatility makes kurt a valuable component of both traditional and modern Kazakh cuisine.
Despite the diversity in the food sector, kurt’s consumption is steadily increasing, retaining its cultural significance as a symbol of the enduring spirit of Kazakh traditions. Whether consumed as a snack or used in modern recipes, kurt offers a tasty way to connect with the nomadic roots of Kazakh culture.
Fatih Sahin