On this day, national dishes are served at the table in every home. Kazakh cuisine includes a wide variety of traditional dishes.

Today, the staff of the State Historical and Cultural Museum-Reserve “Botai” present the traditions of serving meat.

The traditions of meat cutting among Kazakhs are closely connected with numerous clan and tribal relationships. Each part of the animal had a specific purpose and was intended for different guests and family members, clearly defining the hierarchy of those seated at the dastarkhan.

This custom reflects etiquette, hospitality, and respect for elders and guests. It is considered ignorance not to know or follow the rules of serving meat dishes (tabak). Each guest is offered a specific cut of meat (zhilik). For example, “bas tabak” (main dish) is intended for honored guests and elders. There is also “syi tabak” for respected guests, “kuyeu tabak” for sons-in-law, “kelin tabak” for daughters-in-law, and “zhastar tabak” for young people.