Kazakh Cuisine

Kazakh national cuisine is not only an essential part of daily life but also embodies the hospitality, traditions, and nomadic culture of the Kazakh people. It combines elements of the nomadic lifestyle and is renowned for its hearty dishes, with meat, dairy, and plant-based products taking center stage.

It’s important to note that traditional Kazakh cuisine has been shaped over centuries, grounded in the wisdom of ancestors who adapted to life in the harsh steppes, enduring cold, snowy winters and hot, sometimes drought-ridden summers. To survive, they developed a deep understanding of health and its dietary influences. From a limited selection of ingredients, the nomads created dishes that preserved nutrients and vitamins while ensuring pleasant flavors. This resulted in a cuisine that, while not extremely diverse, is remarkably rich, nutritious, and harmonious.

Each dish in Kazakh cuisine has its own unique history, purpose, and even specific occasions for preparation (many were served during gatherings with guests). This made every meal a ritual of sorts, especially when family members from different auls (villages) came together.

Beshbarmak is Kazakhstan’s signature dish. Traditionally eaten with hands, the name “beshbarmak” translates to “five fingers.” The dish is usually made with horse meat or lamb. The meat is simmered for a long time with spices, while onions are sautéed in the same broth. Thinly rolled dough is then boiled and served with the meat.

Special attention is given to the presentation of the meat. The “bas tabak” is the most important meat platter, usually served to honored guests or family elders. There is also the “qos tabak,” prepared specifically for in-laws to symbolize the union of two families, and the “kelin tabak,” a dish dedicated to the bride.

Regional variations of beshbarmak exist across Kazakhstan. For example, northern regions serve large quantities of meat, often leaving it whole on the table. In the southern regions, guests take some of the meat home, and the dish may include vegetables like sweet peppers and carrots. In the west, meat and dough are served in equal proportions, and some regions even use fish instead of meat. Central and eastern regions prefer the traditional version with meat and dough.

Kuyrdak is a Kazakh dish typically prepared in the fall, just before meat is preserved for winter. While men butcher the animal, women prepare kuyrdak. It resembles a stew but is made with organ meats like liver, kidneys, and heart. The organs are fried first, then onions are added and simmered, with potatoes included at the end. It is served garnished with herbs.

In restaurants, you’ll often find “bal kuyrdak,” a dish of stewed horse meat cooked in sour cream.

Kazy is a traditional Kazakh sausage that is a staple on every festive table. Made exclusively from horse meat, it resembles a sausage but has a distinct preparation method. Fatty meat from the ribs is salted, seasoned with garlic and black pepper, and stuffed into cleaned intestines along with the fat. Kazy is often served boiled alongside beshbarmak.

Different regions have their own methods of preparing kazy, influenced by local climate. In the north, kazy is lightly smoked to give it a unique flavor, while in the southern regions, such as Shymkent, Taraz, and Kyzylorda, it is dried to achieve a stewed texture.

Khan Syrbaz is a festive Kazakh dish made from a roasted lamb. It is most popular in the southern regions, particularly in Shymkent, where expert chefs pass down the recipe through generations. Some modern versions of the dish include onions and potatoes.

Manti are a beloved dish among Kazakhs, resembling large dumplings or perhaps more like ravioli, filled with a variety of ingredients. The most popular fillings are chopped lamb, onions, and peppers. In Kazakhstan, you should definitely try manti stuffed with meat and pumpkin, even if you think you’re not fond of this vegetable—the dish will win you over. For vegetarians, there is a potato-filled option that is equally delicious. Manti are typically steamed in a special pot rather than boiled and are served with broth, butter, herbs, or a sauce made from sour milk.

Zhent is a traditional Kazakh dessert made from crushed cottage cheese and millet, combined with melted butter, sugar, honey, raisins, nuts, and other ingredients. Zhent is usually served with tea as a dessert.

The millet and cottage cheese are pounded in a mortar, mixed with sugar and raisins, then combined with butter and left to cool until set. Some variations are topped with melted chocolate.

Maisok is another traditional Kazakh dessert, made from millet (tare) and is known for its rich flavor and high-calorie content. It’s simple to prepare: the millet is steamed, then fried in butter with sugar.

Balkaymak is a delicate and delicious Kazakh dessert made from camel’s milk. The name translates to “honey cream.” To make it, milk is simmered over low heat while flour and honey are gradually added. Balkaymak is typically served warm with bread or pastries.

Baursaki are traditional fried dough balls that are a must at any Kazakh celebration. Made from yeast dough, they are deep-fried in a large cauldron until golden brown.

Baursaki are usually round and sun-like in shape, though some regions prefer square shapes. For example, in northern Kazakhstan, baursaki tend to be larger and square, while in the south they are round, and in the east, they are smaller, crunchy balls.

Shelpek are traditional flatbreads that once served as a substitute for bread among nomads. Today, they are prepared for religious holidays, Friday prayers, or to honor ancestors. When expecting guests, it’s customary to make seven or nine pieces.

The recipe requires few ingredients—milk, flour, salt, and water. After kneading, the dough is left to rest, then rolled into small circles and fried in plenty of oil.

Nauryz Kozhe is the signature dish of the spring holiday, Nauryz. The classic version of the dish includes seven ingredients, though the recipe varies across regions.

In southern Kazakhstan, dried meat, water, corn, rice, barley, millet, katyk, and salt are added. In the north, ayran, millet, wheat, smoked horse meat, kurut, and salt are used. In the east, the dish features water, meat, barley, rice, millet, kurut, and salt, with marinated meat sometimes replacing smoked meat. Western regions may add raisins, carrots, or peppers, and beef may substitute for horse meat.