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Native Kazakhs, a mix of Turkic and Mongol nomadic tribes who migrated into the region in the 13th century, were rarely united as a single nation. The area was conquered by Russia in the 18th century and Kazakhstan became a Soviet Republic in 1936. During the 1950s and 1960s agricultural "Virgin Lands" program, Soviet citizens were encouraged to help cultivate Kazakhstan's northern pastures.
This influx of immigrants (mostly Russians, but also some other deported nationalities) skewed the ethnic mixture and enabled non-Kazakhs to outnumber natives. Independence in 1991 caused many of these newcomers to emigrate. Current issues include: developing a cohesive national identity; expanding the development of the country's vast energy resources and exporting them to world markets; achieving a sustainable economic growth outside the oil, gas, and mining sectors; and strengthening relations with neighboring states and other foreign powers.
In the national cuisine, livestock meat can be cooked in a variety of ways and is usually served with a wide assortment of traditional bread products. Refreshments often include black tea and traditional milk-derived drinks such as ayran, shubat and kymyz. A traditional Kazakh dinner involves a multitude of appetisers on the table, followed by a soup and one or two main courses such as pilaf and besbarmak.
Pilaf is a dish in which a grain, such as rice or cracked wheat, is generally first browned in oil, and then cooked in a seasoned broth. The term Besh barmak means "five fingers", because the dish is eaten with one's hands. Besh barmak consists of boiled horse or mutton meat with small pieces of pastry boiled in broth and sprinkled with parsley and coriander. The meat is usually diced with knives and often mixed with boiled noodles. 'Amen' is always said at the end of the meal to give thanks to God.
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