Traditionally, the dish is served at celebrations and family feasts for the guests of honor. The most favorable period for making beshbarmak is winter, because at this time it is convenient to store meat harvesting and wait for neighbors to "besh". In addition, in the cold night, nothing will warm you up better than a plate of hot fat meat and fragrant bowl Surp. With the cold weather in the beginning of Kazakh families begin harvesting the meat during the winter "sogym", the availability of these stocks affect the preference and choice of family and after-dinner dishes. Beshbarmak - King of the Kazakh dastarkhan, supply of food is an essential part of the ritual and any event, celebrated with friends and relatives.
Prepared according to the original recipe of mutton ham. According to tradition, decoration of dishes is the tibia.
It is made of dried horse meat with the addition of traditional Kazakh meat delicacies: kazi, zhaya, karta.
Prepared by the so-called winter of beef jerky recipe - prepared in strict accordance with the traditional recipe.
Prepared according to the original recipe of smoked lamb. Before cooking, the meat undergoes special treatment over an open fire, in which is impregnated with the scent of smoke.