than the distance between many of them and the Karakalpaks. This suggests that Karakalpaks and Uzbeks have very similar origins. The Karakalpaks have a somewhat greater bias towards the eastern markers than the Uzbeks.Historical population:''' The following incomplete list of Turkic people shows the respective groups' core areas of settlement and their estimated sizes (in millions): Cuisine Markets in the steppe region had a limited range of foodstuffs available—mostly grains, dried fruits, spices, and tea. Turks mostly herded sheep, goats and horses. Dairy was a staple of the nomadic diet and there are many Turkic words for various dairy products such as süt (milk), yagh (butter), ayran, qaymaq (similar to clotted cream), qi̅mi̅z (fermented mare's milk) and qurut (dried yoghurt). During the Middle Ages Kazakh, Kyrgyz and Tatars, who were historically part of the Turkic nomadic group known as the Golden Horde, continued to develop new variations of dairy products. Nomadic Turks cooked their meals in a qazan, a pot similar to a cauldron; a wooden rack called a qasqan can be used to prepare certain steamed foods, like the traditional meat dumplings called manti. They also used a saj, a griddle that was traditionally placed on stones over a fire, and shish. In later times, the Persian tava was borrowed from the Persians for frying, but traditionally nomadic Turks did most of their cooking using the qazan, saj and shish. Meals were served in a bowl, called a chanaq, and eaten with a knife (bïchaq) and spoon (qashi̅q). Both bowl and spoon were historically made from wood. Other traditional utensils used in food preparation included a thin rolling pin called oqlaghu, a colander called süzgu̅çh, and a grinding stone called tāgirmān. Medieval grain dishes included preparations of whole grains, soups, porridges, breads and pastries. Fried or toasted whole grains were called qawïrmach, while köchä was crushed grain that was cooked with dairy products. Salma were broad noodles that could be served with boiled or roasted meat; cut noodles were called tutmaj in the Middle Ages and are called kesme today. There are many types of bread doughs in Turkic cuisine. Yupqa is the thinnest type of dough, bawi̅rsaq is a type of fried bread dough, and chälpäk is a deep fried flat bread. Qatlama is a fried bread that may be sprinkled with dried fruit or meat, rolled, and sliced like pinwheel sandwiches. Toqach and chöräk are varieties of