Kazakhstan food is a mix of traditional nomadic cuisine and modern fusion that’s evolved to make Kazakh cuisine one of the most fascinating in the world.
Kazakhstan is a country emerging from a millennium of occupation into an independent cultural and travel powerhouse after an endless series of invasions, occupations, and political transitions.
The country has been among the most contested in Central Asia, and as local Kazakhs emerge from beneath the Soviet flag to carve their own identity, Kazakhstan has begun forging a tourism brand that rivals some of the most inviting countries around the world.
I had the chance to spend 10 days in the Almaty region of southeastern Kazakhstan and I was absolutely blown away by the beauty and hospitality of the country. There were absolutely gorgeous ski resorts, upscale malls that rival any in Europe, and stunning nature such as the red rocks of Charyn Canyon, and mountain lakes like the fascinating underwater forests of Kolsai Lake.
And for those of you who know me, the ticket to driving me to a new country is almost always the food.
What Is Kazakhstan Food Like?
Kazakhstan food is among some of the most unique and delicious in Central Asia, and it owes its distinct flavors and styles to its tumultuous history of occupation. Kazakhstan, the world’s ninth-largest country, and largest landlocked nation, has had only a few decades of independence after generations of being conquered, over and over again, by the Mongols, Russia, China, Iran, and Turkiye.
As the country carves out its own identity that separates itself from the rest of the five “Stans” (Uzbekistan, Turkmenistan, Tajikistan, and Kyrgyzstan being the others), Kazakh food has become a driver of tourism in the country.
I recently spent time traveling through Kazakhstan, and amongst the modern cities, nomadic cultures, and breathtaking nature, the food in Kazakhstan was a constant adventure that I never tired of.
The country’s favorable climate and large swaths of prime agricultural land make it excellent for farming and raising livestock. While Kazakhstan’s vital place along the famed “Silk Road” that connects China with countries such as Morocco, Egypt, and Turkiye, ensured that a wide array of spices and flavors gave Kazakh cuisine variety.
The History Of Kazakh Cuisine
For much of its history, Kazakhstan was inhabited by nomadic Turkic tribes who lived on the Kazakh Steppe, a region of high-altitude grasslands in Central Asia. The country is massive, stretching from the borders of Russia and China over into Eastern Europe.
The nomadic groups who traditionally lived here dined on a meat-heavy diet that was high in calories and soured milk products. In fact, the name Kazakhstan comes from the Turkic word “gaz,” which means “to wander.”
When it comes to food in Kazakhstan, the name of the game is meat. In fact, Kazakhs have the most meat-heavy diet in the world, even more than the Philippines. Traditional food needed to be suited to a nomadic way of life. Things like portability, durability, and high-energy meals were crucial to nourishing these roaming groups on long journeys through the grasslands.
Even now, Kazakhstan remains a meat-heavy country. Sheep, beef, and horse are staples in food throughout the country. And beverages such as sour horse and camel milk are favorites.
Modern Kazakh cuisine, while still rooted in traditional flavors and techniques, has also embraced influences from international culinary trends, resulting in a dynamic and evolving gastronomic scene.
As Kazakhstan continues to develop and urbanize, its capital city, Astana (formerly Nur-Sultan), largest city, Almaty, and other major urban centers have become hubs of culinary experimentation and fusion.
Chefs and food enthusiasts, both local and those drawn to Kazakhstan’s modern living standards and welcoming people, are reimagining traditional dishes by incorporating contemporary cooking methods, presentation styles, and global ingredients.
This innovative approach has given rise to a vibrant food culture that showcases the country’s culinary heritage while embracing innovation and creativity. From upscale restaurants serving fusion cuisine to trendy cafes offering a blend of traditional and modern dishes, modern Kazakh cuisine reflects the changing tastes and preferences of a cosmopolitan society.
With an emphasis on quality, diversity, and culinary excellence, the modern Kazakh food scene offers a delightful fusion of tradition and innovation, appealing to both locals and visitors alike.
The Best Kazakhstan Food To Try On Your Next Visit To Central Asia
Food in Kazakhstan is unique. The nomadic history of its people has led to innovative processes of keeping food for long periods of time while on the move. Cheese, milk, and meat used in the traditional Hun lifestyle continue to be popular, while the fusion of Georgian and South Korean cuisine has led to a unique culinary atmosphere unlike anywhere else in the world.
If you’re looking for the best Kazakhstan food to try while you’re visiting the county, here are ten dishes that you shouldn’t miss.
Beshbarmak
If you’re traveling in Kazakhstan, and one of your hosts serves you Beshbarmak, count yourself lucky. This traditional dish, whose name translates to “five fingers,” is the national dish of Kazakhstan, and it’s typically only served to honored guests.
Beshbarmak holds cultural, historical, and symbolic importance for Kazakh people. The name “five fingers” harkens back to the nomadic roots of the locals and represents the traditional way of eating the dish, with your hands.
Beshbarmak takes hours to make, which is one of the reasons that it’s typically reserved for honored guests. I was lucky enough to enjoy this three times during my travels in Kazakhstan, and it cemented itself as one of my favorite dishes in the country.
The dish is typically made with boiled meat, usually lamb or horse meat, served up on a bed of homemade flat noodles that have been boiled in the meat stock. In typical Kazakh style, you’re not going to find many vegetables within the dish. However, my favorite version included some sliced onions which added a richer taste and a nice crunch.
The meat is placed on top of the noodles and often sliced and prepared at the tableside. It’s lightly garnished with herbs such as dill or parsley to add a little flavor, freshness, and presentation. Like most Kazakh dishes, Beshbamak is served “family-style” where a large dish is set at the table where all are welcome to share. This helps to encourage a sense of togetherness and equality.
Beshbarmak has an important cultural meaning in Kazakhstan. Because of the time it takes to prepare the noodles and the richness of the meat used, it’s typically served to honored guests or at special events such as weddings, holidays, and festivals. Serving it is a symbol of unity, kinship, and hospitality.
What I loved most about eating the national dish of Kazakhstan was its ability to show how simple cooking methods can elicit incredibly tasty results. Traditional Kazakhstan food isn’t packed with salt, herbs, and spices, rather, the natural flavors of the ingredients create the message, and that’s a wonderful thing. Beshbarmak truly showcases the connection between the local people and their land.
Qazy
My first taste of horse meat was in Iceland. I knew it was a popular dish among locals, so I opted to give horse steak a try.
I was not a fan. Perhaps it was the gamey taste, or perhaps it was because I had spent the previous day having my children enjoy an Icelandic horse ride at a festival in Iceland’s Westfjords. But the dish just didn’t sit well with me.
Kazakhstan is second only to China in terms of the amount of horse meat consumed per capita. So I knew that this would be a dish that would be on the menu nearly everywhere I went. The dish is a vital Kazakh food because horse meat is slow to spoil and packed with nutrients, an important factor given Kazakhstan’s nomadic roots.
One of the most popular ways of preparing horses in Kazakhstan is a dish called Qazy, or as I liked to call it, horse sausage.
Qazy is a traditional sausage made from horse belly and ribs, and it can be found accompanying many meals throughout the country. If you’re looking to pick up a proper qazy though, don’t look at the supermarket. Make your way to the bazaar or local market (nearly every city and town has one), and pick it up from a proper butcher. Otherwise, you likely won’t be getting a quality product.
Qazy, sometimes called “kazy,” or “kazi,” is a cured sausage that’s found throughout the country, but the best versions are typically prepared during festive occasions such as weddings or holidays. It’s often served as a centerpiece at the dining table.
When qazy is served, it’s typically served in cold, thinly sliced circles which is usually eaten prior to the main course. The large slices retain the rich, flavorful characteristics of the meat thanks to the heavy fat content of the sausage.
Lagman
Of all of the food in Kazakhstan that I enjoyed, Lagman sits right at the top of my favorites list. This hand-pulled Uyghur-style noodle dish is served, surprise surprise, with meat. The long, round noodles are typically topped with lamb, goat, or beef, or sometimes a combination of those.
Unlike many traditional Kazakhstan foods, it’s also usually served with vegetables. potatoes, garlic, green beans, onions, and tomatoes often accompany a healthy amount of meat and help add a rich taste to the accompanying sauce.
Lagman isn’t native to Kazakhstan. It can be found throughout Central Asia including in China, Uzbekistan, Kyrgyzstan, and Mongolia where it’s sometimes referred to as laghman, lag’mon, and lengmen. But their is a unique Kazakh style that differentiates lagman here from its sisters in nearby countries.
The version served in Kazakhstan and Kyrgyzstan is typically served as a stir-fried dish with a soupy base that’s absolutely delightful.
Manti
Following Lagman, Manti was another dish that I fell in love with while traveling in Kazakhstan. Variations of this traditional Turkic food can be found throughout Central Asia and the Balkans, and it’s an especially popular Kazakh food.
These large soup dumplings are packed with seasoned meat such as lamb or beef and wrapped in a thin wheat wrapper and then either boiled or steamed. Like many foods in Kazakhstan, it’s believed that Manti originated among the Uyghur people in northern China and migrated throughout Central Asia and as far as Turkiye.
These fat dumplings are absolutely delicious and are usually served as an appetizer. The meat is especially tasty, and typically seasoned with black pepper along with chopped pumpkin or squash. It’s often topped with or served with a side of butter or sour cream as well as an onion or garlic sauce or paprika.
Baursak
Donuts with every meal? That might sound unhealthy, but in Kazakhstan, they get around that by serving baursak.
I simply could not get enough of these fluffy, doughy delights while I was traveling the country. They were served at nearly every meal and I learned to cook them at a traditional Hun Village, and that made me and all of my travel companions incredibly happy.
But as much as it seemed that baursak was an everyday food in Kazakhstan, these tasty wonders are typically reserved for special occasions. In Kazakh tradition, the aroma from frying the baursak would float into the heavens so that the ancestors of those enjoying the baursak could experience it with them.
Baursak is one of the many traditional breads that are served at nearly every meal in Kazakhstan. These square doughnuts harken back to the country’s nomadic roots and offered an easy way to enjoy delicious foods on the go. Traditional baursak is a doughy mixture fried in a cauldron of oil resulting in a soft, fluffy, and delicious bread that’s easy to eat and pairs with just about anything from sweet to savory.
Kurt
Kurt was a bit of an acquired taste during my Kazakhstan food experiences. These fermented balls of stringy cheese were brought out towards the end of the meal and are a fine example of traditional Kazakhstan cuisine that has remained steadfast since nomadic times.
Kurt is made up of hardened fermented cheese, typically formed into balls or strips. This dish was a staple of the nomadic people in Central Asia, especially among herders, since the middle ages. These rubbery cheese bites are packed with calcium and protein and are crafted in a way that helps them remain nutritious and healthy for several seasons before they expire.
The cheese is prepared from sour milk, and that milk often came from whatever animals are available. Sheep, mare, cow, and goat milk are all still used to make kurt along with similar Kazakh foods such as irimshik (a slightly sweeter hard cheese), and kaymak (typically made from fresh sour cream).
Kurt is a dish best enjoyed in small portions. The high salt content that helps to make them a hardy snack on the road also means that they pack a punch. One of my favorite ways to enjoy kurt was to crumble it into stews and soups to add a different level of flavor to the dish.
Sorpa
Sorpa is a traditional Kazakh broth soup, in fact, the name “sorpa” literally translates to “broth.” But this traditional Kazakh soup is prepared in a unique way that separates itself from similar broth-based soups found around the world.
First of all, Sorpa is lamb-based. The meat is boiled with local herbs and spices before the meat is removed and separated from the bone. And this tasty concoction makes up the saute base for the popular Beshbarmak noodles mentioned above.
Once the noodles for beshbarmak have been soaked, they are separated from the soup the meat is added back in and you’ve got one of the best soups in Kazakhstan. Along with the meat, sorpa sometimes includes a few vegetables to add some nutrition and flavor to the dish. Some of the most popular variations of this Kazakh food include tomatoes, onions, garlic, squash, and potatoes.
Kumis
Kumis is one of the most famous Kazakhstan drinks. Used as an important form of nourishment for thousands of years, enjoying a taste of kumis (also known as koumis, koumiss, and kumys) is an essential part of enjoying Kazakhstan food culture.
Kumis uses mare’s milk, which is naturally high in sugar and lactose making it very easy to ferment. The milk was kept in vats until acids and natural carbonation were produced before being transported into traditional leather pouches. Those carrying the pouches would shake or punch them from time to time in order to ensure the kumis remained agitated.
The result of the brewing process is a slightly carbonated sour mare’s milk with an alcohol content of around 2%.
Kumis is enjoyed throughout Kazakhstan, and even now locals invite friends and families to drink kumis at the end of each milking season. During this time blessings and toasts are shared to the music of the traditional dombra.
Kumis is very similar to another Kazakh drink, shubat. Shubat is prepared the same way as kumis, however, it’s made with camel milk rather than mare milk. The result is a slightly sweeter drink. These days kumis is typically made with fortified cow’s milk, but the traditional version can still be found at many markets and in rural areas.
Korean Fried Chicken
Not all of the most popular foods in Kazakhstan are traditional. Korean food, in particular, holds a special place in the heart of Kazakhs. More than 100,000 Koreans were forcibly imported into Kazakhstan during the Stalin regime. Rather than being resented, the Korean culture was embraced by locals. In modern Kazakh culture, K-Pop, Korean TV, and of course, Korean food are immensely popular.
You’ll find loads of great Korean food throughout the country including pigodi, bibimbap, and kimchi, but Korean fried chicken restaurants can be found in every major city.
Korean fried chicken is popular for its crispy exterior and moist, tender meat. Kazakhs tend to enjoy their “KFC” saucy. You’ll often find it drizzled with a variety of sauces such as soy garlic or spicy gochujang.
Shak-Shak
Sweets play a big role in the Kazakh food culture, especially at holiday celebrations and festivities. While desserts aren’t a traditional part of Kazakhstan cuisine, in modern times treats are often served throughout the meal, often before the appetizers even arrive.
After a meal, it’s customary for guests to relax and enjoy tea, and tea in Kazakhstan is almost always accompanied by sweets, nuts, and dried fruit.
Among the most popular desserts in Kazakhstan is shak-shak, sometimes calls “shek-shek.” These delicious doughy delights are made from fried dough cooked in hot oil and then smothered with honey. The fried results are mixed together in a bowl or plate to create a sticky mass. The entire dish is topped with raisins and walnuts making for a gooey, sticky, and delicious finger shareable.
Discover The Best Food in Kazakhstan For Yourself
We have you covered if you’re looking for the best food in Kazakhstan. These must-try plates and meals will delight your flavor senses as you explore one of the most incredible foodie destinations in the world.
If we missed a dish, don’t hesitate to drop a comment below, and I’ll be sure to check it out on my next visit to Kazakhstan.
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