Kazakh Dishes

Kazakh Dishes: Basic Overview

Common Ingredients

Meat (especially lamb and horse meat), dairy products (like cheese, and strained yogurt), rice, noodles, flour

Common Cooking Methods

Boiling, steaming, baking, stewing

Courses

Main course, dessert, appetizer

Meals

Breakfast, lunch, dinner

Key Taste

Sweet, savory, sour

Eating Etiquette

Eating with hands so washing hands before meals is a must. Respecting elders by offering choice cuts of meat. Avoid wasting bread.

Meal Presentation

Dishes are served on dastarkhan (tablecloth or low table) while having meals.

Culinary Festivals

Nauryz – Kazakh New Year (aka Nowruz – Persian New Year), Oraza Ait and Qurban Ait, weddings.

Influence and Fusion

Russian and Soviet influences, Silk Road impact, and global trends

Kazakh Dishes: Origin and Region

Cuisine

Kazakhstan

Culinary Region

Central Asia

Country’s Region

Nationwide Origin

Kazakh dishes are culinary creations prepared and enjoyed by the people of Kazakhstan.

Local cuisine is significantly shaped by the nomadic Central Asian traditions. Russian culinary influence is also considerable in Kazakhstan, which was part of the former Russian Empire and Soviet Union.

Traditional Kazakh foods are calorie-dense and heavily dependent on meat (including mutton and horse meat) and dairy products. Pasta, grains, and vegetables are also popular ingredients.

Among the most popular types of dishes in Kazakhstan, notable names are stews, breads, cakes and pastries, and noodle-based dishes.

Most Kazakh main dishes are savory, while snacks and desserts are usually sweet.

Baking, boiling, stewing, deep-frying (traditionally in animal fat), and grilling are dominant cooking techniques.

However, curing methods, such as salting and fermenting, are widely used to preserve dairy products and similar foods.

With the emphasis on meat and dairy, Kazakh foods are usually gluten-free, though vegans and vegetarians find fewer options here.

Continue reading for more informative facts about the cuisine of Kazakhstan, starting with how historical and cultural factors influence it.

The next topics will cover Kazakhstan’s regional cuisines, the role of Kazakh dishes in local festivities, the main features of Kazakh dining practices, and the food taboos to avoid in the country.

Are you ready to explore the beauty of Kazakh dishes? Don’t just read about them, engage with your senses! Use interactive filters or click on the dishes to dive deeper into them.

42 Most Popular Kazakh Dishes with Filters

#1 in Kazakhstan

Beshbarmak

Beshbarmak is a Central Asian dish consisting of boiled and chopped meat and onions on a bed of egg noodles.

Country’s Region: Nationwide Origin

Main Ingredients:

Flour, lamb or horse meat, and chyk (onions cooked in meat broth)

Mealtime: Dinner

#2 in Kazakhstan

Pilaf

Pilaf is a rice dish (or wheat) popular in many countries around the world, combining grains with various broths, spices, meat, and vegetables.

Country’s Region: Nationwide Origin

Main Ingredients:

Rice

Mealtime: Lunch, dinner

#3 in Kazakhstan

Börek

Börek is a family of pies and pastries in many regions of Asia, Europe, and Africa.

Country’s Region: Nationwide Origin

Main Ingredients:

Flaky pastry (usually filo) and ingredients for the filling (such as meat, cheese, spinach, potatoes, etc.)

Mealtime: Anytime

#4 in Kazakhstan

Manti

Manti is a dumpling version of the Central Asia region with spiced meat.

Country’s Region: Unspecified

Main Ingredients:

All-purpose flour, beef or lamb

Mealtime: Breakfast, lunch, dinner

#5 in Kazakhstan

Laghman

Laghman features pulled noodles served in a flavorful broth with vegetables and meat.

Country’s Region: Northwest China

Main Ingredients:

Noodles, beef or lamb

Mealtime: Lunch, dinner

#6 in Kazakhstan

Shelpek

Shelpek is a Central Asian flatbread that is especially important for Muslim communities.

Country’s Region: Nationwide Origin

Main Ingredients:

All-purpose flour, milk, butter

Mealtime: Anytime

#7 in Kazakhstan

Samsa

Samsa is a baked savory pastry with different fillings that is a favorite street food in Central Asia.

Country’s Region: Nationwide Origin

Main Ingredients:

All-purpose flour, mince meat (commonly lamb)

Mealtime: Anytime

#8 in Kazakhstan

Boortsog

Boortsog is a traditional fried dough dessert from Mongolia and Central Asia, often likened to doughnuts.

Country’s Region: Nationwide Origin

Main Ingredients:

Flour, yeast, milk, butter, salted water, and sugar

Mealtime: Anytime

#9 in Kazakhstan

Chorba

Chorba is an extensive collection of rich soups or stews in many Asian, African, and European countries.

Country’s Region: Unspecified

Main Ingredients:

Water or broth, meat, legumes, vegetables, herbs, and spices.

Mealtime: Lunch, Dinner

#10 in Kazakhstan

Halva

Halva is a confectionary from Persia which is also popular in Asia, Middle East, Mediterranean, the Balkans, and the Caucasus.

Country’s Region: Unspecified

Main Ingredients:

Butter, flour, cocoa powder, milk, liquid oil, rosewater, saffron, and sugar (also depends on the variety)

Mealtime: Anytime

#11 in Kazakhstan

Çäkçäk

Çäkçäk is a doughnut-like, honey-drenched sweet from Russia.

Country’s Region: Tatarstan, Bashkortostan

Main Ingredients:

Flour, eggs, honey, and sugar

Mealtime: Anytime

#12 in Kazakhstan

Caviar

Caviar is a premium food made from the salt-cured roe of the sturgeon.

Country’s Region: Caspian Sea Region

Main Ingredients:

Sturgeon roe

Mealtime: Anytime

#13 in Kazakhstan

Dimlama

Dimlama is a hearty stew with meat and vegetables, which is famous in Uzbekistan, Kyrgyzstan, Kazakhstan, and Tajikistan.

Country’s Region: Nationwide Origin

Main Ingredients:

Meat (lamb, veal, or beef), vegetables (potatoes, onions, carrots, cabbage, tomatoes, etc.), and herbs

Mealtime: Lunch, Dinner

#14 in Kazakhstan

Joshpara

Joshpara is a filled dumpling in the Middle East, Central Asia, and South Caucasus.

Country’s Region: Nationwide Origin

Main Ingredients:

Flour, eggs, ground lamb or beef, onions, and herbs

Mealtime: Lunch, Dinner

#15 in Kazakhstan

Kashk

Kashk refers to various dairy products made from curdled milk in the Middle East, the Caucasus, and Central Asia.

Country’s Region: Nationwide Origin

Main Ingredients:

Yogurt, salt

Mealtime: Anytime

#16 in Kazakhstan

Kesme

Kesme is an egg noodle in Central Asia and Turkey.

Country’s Region: Nationwide Origin

Main Ingredients:

Flour, salt, and eggs

Mealtime: Lunch, Dinner

#17 in Kazakhstan

Kuurdak

Kuurdak is a Central Asian and Mongolian meat dish.

Country’s Region: Nationwide Origin

Main Ingredients:

Meat (lamb or beef), onions, potatoes (optional), vegetable oil or animal fat

Mealtime: Lunch, Dinner

#18 in Kazakhstan

Lavash

Lavash is a flatbread popularly prepared using a yeast dough, perfect for serving as a wrap with various fillings.

Country’s Region: Nationwide Origin

Main Ingredients:

All-purpose flour, yeast

Mealtime: Anytime

#19 in Kazakhstan

Naryn

Naryn is an intriguing mix of noodles and meat, all served in a hearty bowl in Central Asia.

Country’s Region: Nationwide

Main Ingredients:

Meat (lamb or horse), noodles

Mealtime: Breakfast, lunch, dinner

#20 in Kazakhstan

Orama

Orama is a steamed dish containing a wide range of meat and vegetable fillings.

Country’s Region: Nationwide Origin

Main Ingredients:

All-purpose flour, minced meat (pork or lamb)

Mealtime: Breakfast, lunch, dinner

#21 in Kazakhstan

Qarta

Qarta is a unique dish of horse meat from Kazakhstan and Kyrgyzstan.

Country’s Region: Nationwide Origin

Main Ingredients:

Horse rectum

Mealtime: Anytime

#22 in Kazakhstan

Qatiq

Qatiq is a creamy fermented milk specialty that is featured in many dishes of the Turkic countries.

Country’s Region: Nationwide Origin

Main Ingredients:

Boiled milk

Mealtime: Breakfast, lunch

#23 in Kazakhstan

Qatlama

Qatlama is a fried bread in the Central Asian regions, often served with various toppings.

Country’s Region: Nationwide Origin

Main Ingredients:

All-purpose flour

Mealtime: Anytime

#24 in Kazakhstan

Qazı

Qazı is a dish that is like a sausage with horse meat as the filling encased by an intestine.

Country’s Region: Nationwide Origin

Main Ingredients:

Horse meat

Mealtime: Anytime

#25 in Kazakhstan

Shalgam

Shalgam is a Kazak and Kyrgyz salad that is a traditional item in these two countries.

Country’s Region: Nationwide Origin

Main Ingredients:

Radishes

Mealtime: Anytime

#26 in Kazakhstan

Sujuk

Sujuk is a fermented sausage that is mainly prepared with ground meat, either beef or lamb.

Country’s Region: Unspecified

Main Ingredients:

Ground meat (usually beef, lamb)

Mealtime: Breakfast, lunch, dinner

#27 in Kazakhstan

Tandyr Nan

Tandyr nan is a Central Asian bread often patterned with a chekich stamp.

Country’s Region: Nationwide Origin

Main Ingredients:

Wheat flour, water, salt, yeast

Mealtime: Anytime

#28 in Kazakhstan

Kaymak

Kaymak is a Turkish-style clotted cream with a rich, slightly tangy taste and creamy texture.

Country’s Region: Unspecified

Main Ingredients:

Milk (from water buffalo, cows, sheep, or goats)

Mealtime: Breakfast (Traditional)

#29 in Kazakhstan

Butterbrot

Butterbrot is a German slice of bread topped with butter, often adorned with simple savory or sweet toppings.

Country’s Region: Nationwide Origin

Main Ingredients:

Bread, butter (additional toppings can include spreads, cheese, lunch meat)

Mealtime: Anytime

#30 in Kazakhstan

Nauryz Kozhe

Nauryz kozhe is a Kazakh and Kyrgyz festive soup (or drink), blending milk, horse meat, grains, and kashk.

Country’s Region: Nationwide Origin

Main Ingredients:

Meat (often horse), milk, kashk (a dairy product), salt, grain (typically barley or rice)

Mealtime: Anytime

#31 in Kazakhstan

Samanu

Samanu is a sweet paste from germinated wheat and wheat flour, traditionally prepared for Nowruz, the Persian New Year.

Country’s Region: Nationwide Origin

Main Ingredients:

Germinated wheat (wheat sprouts)

Mealtime: Anytime

#32 in Kazakhstan

Dumpling Soup

Dumpling soup is a dish category with dumplings in broth.

Country’s Region: Nationwide Origin

Main Ingredients:

Dumplings, broth, meat, and vegetables

Mealtime: Breakfast, Lunch, Dinner

#33 in Kazakhstan

Paneer

Paneer is a fresh cheese of Indian cuisine made by curdling milk in an acidic mixture.

Country’s Region: Nationwide Origin

Main Ingredients:

Full-fat milk (buffalo or cow milk)

Mealtime: Anytime

#34 in Kazakhstan

Morkovcha

Morkovcha is a carrot salad of the Koryo-saram Korean communities created in Russia.

Country’s Region: Nationwide Origin

Main Ingredients:

Carrots, vegetables (onion, ground red pepper, ground coriander seeds)

Mealtime: Anytime

#35 in Kazakhstan

Suzma

Suzma refers to strained yogurt in Central Asia.

Country’s Region: Nationwide Origin

Main Ingredients:

Qatiq (a yogurt-like fermented milk product)

Mealtime: Anytime

#36 in Kazakhstan

Nabat

Nabat is a type of saffron-infused rock candy in Iran.

Country’s Region: Nationwide Origin

Main Ingredients:

Sugar, water, and saffron

Mealtime: Anytime

#37 in Kazakhstan

Lamb Tandoori

Lamb Tandoori is a Turkish grilled dish featuring slow-cooked lamb with vegetables, often served with bread.

Country’s Region: Southwestern Turkey

Main Ingredients:

Lamb

Mealtime: Lunch, dinner

#38 in Kazakhstan

Koktal

Koktal is a Kazakh fish dish featuring smoked carp, traditionally cooked over charcoal and served in a cocktail bowl.

Country’s Region: Nationwide Origin

Main Ingredients:

Fish (commonly carp)

Mealtime: Lunch, dinner

#39 in Kazakhstan

Chechil

Chechil is a variety of salty string cheese in Armenia.

Country’s Region: Nationwide Origin

Main Ingredients:

Cow milk

Mealtime: Anytime

#40 in Kazakhstan

Zhaya

Zhaya is a Kazakh dish made from horse meat cuts from the rump and hind legs.

Country’s Region: Nationwide Origin

Main Ingredients:

Horse meat (specifically from the hip and hind legs)

Mealtime: Anytime

#41 in Kazakhstan

Irimshik

Irimshik is a type of Kazakh cottage cheese that is often dried and stored for later.

Country’s Region: Nationwide Origin

Main Ingredients:

Milk

Mealtime: Anytime

#42 in Kazakhstan

Zhent

Zhent is a sweet dessert usually prepared for special occasions in Kazakhstan.

Country’s Region: Nationwide Origin

Main Ingredients:

Millet flour, sugar, curds, butter, and raisins.

Mealtime: Anytime

Kazakh Dish Images

A simple Kazakh table consisting of beshbarmak, the radish salad shalgam, and bauyrsaq

Kazakhstan’s nomadic past popularized hearty dishes based on meat and dairy products in the country.

Beshbarmak presented alongside various Kazakh snacks, such as zhent, irimshik, and boortsog.

A typical dastarkhan with foods and many classic Kazakh wooden utensils.

Nauryz Kozhe is a festive Kazakh and Kyrgyz soup or drink with a white color.

Naryn is a national dish of Uzbekistan with hand-rolled noodles and horse meat.

What Historical Factors Impact Kazakh Dishes?

The following 3 historical aspects have had an enormous effect on shaping Kazakh foods.

Nomadic Heritage

The nomadic lifestyles of Kazakhstan’s early inhabitants made meat, dairy products (especially cheese and strained yogurt), and preserved meat especially popular. Those foods utilized readily available ingredients and were easy to carry.

In addition, simple cooking techniques like boiling or stewing were preferred and could be done with a single kazan (a traditional large cooking pot in Central Asia).

Nomads also liked eating food with their hands, which partly explains why tandyr nan (circular Central Asian bread) is a prevalent side dish.

Another effect of the nomadic influence is Kazakh emphasis on shared meals and community values.

The Silk Road and Sedentary Lifestyle

The Silk Road, which passed through Kazakhstan, brought new ingredients and culinary knowledge to the country, such as noodles and rice from China.

Moreover, as the Kazakh people gradually shifted towards a more sedentary lifestyle, their diet began to incorporate more agricultural products, like grains, vegetables, and spices.

Russian and Soviet Influence

Russian and later Soviet rule brought new ingredients and dishes to Kazakhstan. This included the introduction of crops like potatoes and the popularization of dishes like shashlik.

Many foods from other countries were also introduced to Kazakhstan during the Russian Empire and Soviet periods, such as butterbrot, a staple German snack.

Along with the cultural influences, the historical factors determine many characteristics of Kazakh cuisine.

What Are the Cultural Influences on Kazakh Dishes?

Kazakh cuisine has been influenced by various cultural factors throughout its history, which I will introduce to you right away.

Dastarkhan

A dastarkhan (known as dastarqan in Kazakhstan) traditionally refers to a tablecloth spread on the floor or a low table or the table itself. This term can also mean a large communal meal or a feast.

Persia was the birthplace of the dastarkhan, which was then introduced to Central Asia.

The dastarkhan typically includes many hearty Kazakh dishes made from meat and dairy, making it a symbol of hospitality and generosity in Kazakh culture.

Participating in a dastarkhan is a social event where people share food and strengthen communal bonds.

Food Rituals

Meals in Kazakhstan reflect the country’s hospitality. Before the meal, the host brings a washbasin with water for guests to wash their hands, then serves them personally.

A boiled sheep head is a common dish to serve honored guests, who carve the meat from the cheeks and the left ears before giving the head back to the host.

Kazakhs also show respect to their elders during mealtimes. For example, choice cuts of meat, especially from beshbarmak, typically go to the oldest people and guests.

Cooking Practices and Utensils

Locals love serving dishes with beautiful plates, bowls, and kitchen utensils, such as silver-plated bowls, painted cups, or ornately carved wooden tools.

A few examples are ladles (ojau) and spoons (qasyq). Astau, or Kazakh handmade wooden dish, is a must-have vessel for serving beshbarmak, rice-based dishes, and boiled meat.

Wooden utensils are of great cultural importance, and Kazakh families usually store them under careful conditions, such as in felt and cases.

People in Kazakhstan use many types of bowls to contain milk and dough, showcasing their attention to dairy products and breads.

Global Influences

In recent years, global trends have further diversified Kazakh cuisine. For instance, many meat-centric dishes now come with vegan and vegetarian versions.

However, certain traditional foods in Kazakhstan possess different characteristics based on regions.

What Are the Culinary Traditions of Different Regions in Kazakhstan?

Below is a brief overview of how Kazkah cuisine differs between the country’s regions:

• Northern Kazakhstan: This region has a harsh climate, plus Russian and Slavic influences. Dishes often include meat, dairy products, and bread.
• Southern Kazakhstan: The cuisine here has more traces of Uzbek and Uyghur cooking styles, with rice, noodles, and spices being more popular than in other regions.
• Western Kazakhstan: Close to the Caspian Sea, Western Kazakh cuisine features considerable amounts of fish as well as meat.
• Eastern Kazakhstan: With Chinese and Mongolian influence, this region enjoys a variety of dumplings and noodle dishes.
• Central Kazakhstan: As the heartland of traditional Kazakh nomadic culture, this region has a heavily meat-based diet, particularly focusing on horse meat and mutton.

Despite the regional differences, food always plays a central role in Kazakh festivities.

What Is the Role of Food in Kazakh Celebrations?

There are many important holidays in Kazakhstan, which usually accompany several iconic dishes and desserts.

Nauryz

Nauryz, the local name for Nowruz (Persian New Year), is celebrated in March during the spring equinox.

The most popular Nauryz dish in Kazakhstan is nauryz kozhe (both a soup and a drink). There can be desserts and snacks, such as zhent and irimshik.

Oraza Ait and Qurban Ait

These two holidays are local versions of Eid al-Fitr and Eid al-Adha, the two most important Islamic holidays. Eid al-Fitr is the Feast of the Breaking of the Fast, and Eid al-Adha is the Feast of Sacrifice.

Various dishes are enjoyed on these occasions, such as halva, börek, plov (pilaf), qazı, manti, shelpek, qatlama

Weddings

Wedding ceremonies are a special and joyous occasion that demands hearty dishes. Common choices are beshbarmak, plov, manti, and bauyrsaq (boortsog).

To better immerse yourself in the delicious world of Kazakh dishes, there are several dos and don’ts to follow. Read on to discover local food taboos.

What Are the Eating Taboos Among Kazakhs?

When sharing a meal with Kazakhs, it is advisable to avoid the following practices:

• Spilling or splashing the water when washing hands: People may see this action as a sign of disrespect.
• Wasting bread: Bread has a near-sacred status in Central Asian cultures, and letting it go to waste is severely frowned upon.
• Eating non-halal foods: Since most Kazakhs are Muslims, it is unusual to consume dishes that don’t follow Islamic dietary law, such as pork.
• Standing on or walking over the dastarkhan: Doing so is considered very rude.
• Placing foods on surfaces other than the dastarkhan: There could be exceptions to this rule, so ask the host if you’re unsure about where to put the dishes.
• Yawning, spitting, picking noses, or playing with food or utensils: Those actions are regarded as impolite by locals.

Lastly, let’s check out the FAQs to explore other aspects of dishes in Kazakhstan.

FAQs