Kazakhstan cuisine offers a fascinating glimpse into the nation’s nomadic past, with a focus on meat, dairy, and simple yet hearty flavors. Reflecting its heritage, Kazakh Food prominently features horse, lamb, and camel meat, alongside a variety of dairy products and freshly baked breads. Even in modern times, the culinary traditions of Kazakhstan remain deeply rooted in the nomadic lifestyle of its ancestors. From nourishing and wholesome meals to uniquely prepared delicacies, exploring Kazakh dishes is an essential part of understanding Kazakh culture. Here are 10 must-try Kazakh food experiences for anyone visiting or wanting to delve into this rich culinary landscape.
Beshbarmak: The Quintessential Kazakh Dish
If you ask any local about Kazakh food, Beshbarmak will undoubtedly be the first recommendation. Often simply called “et,” meaning “meat” in Kazakh, this dish is considered the national culinary symbol of Kazakhstan. Beshbarmak is a hearty combination of boiled meat – typically horse, lamb, beef, or sometimes camel – served over wide, homemade noodles and accompanied by a rich broth. Its origins are ancient, with mentions dating back to the 18th century by academician Ivan Lepekhin, suggesting its existence long before that.
Beshbarmak is not just a meal; it’s a communal experience, often shared during special occasions and gatherings. The scale of Beshbarmak can be impressive. In fact, the largest serving ever recorded weighed a staggering 736.5 kilograms, prepared for Capital Day in 2015, earning a Guinness World Record at the time. This dish truly embodies the spirit of Kazakh hospitality and culinary tradition.
Kazy: Kazakhstan’s Prized Horsemeat Sausage
Kazy holds a special place in Kazakh cuisine as a tender, homemade horsemeat sausage prepared with time-honored family recipes. This delicacy is a staple at almost every Kazakh holiday and celebration, usually presented in sliced circles atop a generous serving of beshbarmak. The preparation of Kazy is a meticulous process passed down through generations.
Authentic Kazy is crafted from rib meat and fat, carefully stuffed into a horse’s intestine that has been cleaned and soaked. The sausage is then tied at both ends and slowly cooked for at least two hours, resulting in a rich and flavorful product. Traditionally, Kazy is enjoyed fresh after cooking. For those wishing to take this unique Kazakh food home, boiled-smoked or smoked varieties offer a longer shelf life, making them suitable gifts. However, it’s essential to check import regulations in your home country regarding horsemeat products.
Syrne: Slow-Cooked Lamb Perfection
Alongside beshbarmak and kazy, Syrne is another must-try Kazakh food. This dish features young lamb that is slowly simmered in a pot over an open fire until it reaches incredible tenderness. Regional variations exist, with some adding onions, potatoes, and other vegetables to the roast for added flavor and substance.
Syrne is traditionally cooked in large portions, reflecting the Kazakh culture of sharing and community. It’s a dish meant to be enjoyed with family, friends, and neighbors, embodying the warmth and generosity of Kazakh hospitality. The slow cooking process allows the lamb to become incredibly succulent, making Syrne a comforting and flavorful Kazakh food experience.
Kespe: Hearty Kazakh Noodle Soup
No exploration of Kazakh food is complete without sampling their soups, and Kespe is a standout. Broth-based meals are integral to Kazakh cuisine, providing warmth and nourishment. Kespe is a beloved soup featuring meat, typically beef, lamb, or horsemeat, although camel meat is sometimes used regionally. The key to a rich Kespe broth is using meat still on the bone, allowing for maximum flavor extraction during the long simmering process.
Before serving, Kespe is enriched with carrots, fresh greens, and homemade egg noodles, adding texture and freshness. The result is a deeply flavorful and warming soup, perfect for Kazakhstan’s climate and a comforting example of traditional Kazakh food.
Irimshik: Unique Kazakh Milk Curd
While Kurt (or Qurt) balls are popular across Central Asia, Irimshik is a uniquely Kazakh dairy product. This curd has a subtly sweet flavor, despite containing no added sugar. Making Irimshik is a labor of love, requiring patience and attention. The process begins with slowly boiling milk over low heat. After cooling, a sourdough starter is introduced, and the mixture sits for several hours. The milk is then boiled again until it curdles.
Once curdled, the whey is separated, and the remaining curd is placed in a bag to drain excess liquid. Irimshik comes in two main varieties: white (ak) and red (kyzyl). Kyzyl irimshik undergoes further drying in the sun, which extends its shelf life and intensifies its flavor. This unique Kazakh food showcases the resourceful use of dairy in Kazakh cuisine.
Koktal: Smoked Fish, Kazakh Style
Although meat dishes dominate Kazakh cuisine, Koktal demonstrates that Kazakh food also includes flavorful fish preparations. Koktal is prepared with a large fish, typically around five kilograms. The fish is smoked in a special metal box called a “koktal bowl” over a wire rack. Intestines are removed, but the scales are left intact. The fish is butterflied, laid open on the rack, and topped with thinly sliced tomatoes and onions before smoking.
The smoking process infuses the fish and vegetables with a unique smoky flavor. Koktal is traditionally served directly on the wire rack it was cooked on, emphasizing its rustic and communal nature. This Kazakh food offers a delightful alternative to the meat-heavy dishes and highlights the diversity within Kazakh cuisine.
Kumys (Kymyz): Kazakhstan’s Fermented Mare’s Milk
While Kumys is a drink, not a food, it’s an indispensable part of the Kazakh culinary experience and deserves a spot on any list of must-try Kazakh food. This healthy beverage, made from fermented mare’s milk, has been traditionally used for its purported health benefits, including aiding in the treatment of gastritis, tuberculosis, and cardiovascular issues. Kumys is rich in vitamins, including B vitamins, vitamin C, and folic acid.
Freshness is key to enjoying Kumys. The fermentation process gives it a slightly tangy and unique flavor. While typically low in alcohol, stronger varieties of Kumys can contain up to 4.5% alcohol, so moderation is advised. Experiencing Kumys is essential for understanding Kazakh culture and its traditional foods.
Baursak: Kazakh Fried Dough Delights
Baursak are irresistible pieces of yeast dough, deep-fried to golden perfection. These tasty morsels are a strong contender for the most popular Kazakh food snack, easily rivaling the famous lepyoshka breads of Central Asia. Baursak have a mildly sweet taste and can be enjoyed on their own as a snack or served as an accompaniment to meals.
A gracious Kazakh host will typically serve Baursak both with the main course and with tea, showcasing their versatility. These fried dough pieces are a comforting and delicious example of Kazakh food that appeals to all palates.
Laghman: Noodle Dish with Central Asian Flair
Some Kazakh dishes, like Laghman, showcase the influences of neighboring cuisines. While Laghman is traditionally a Uyghur dish, the significant Uyghur population in Kazakhstan has led to the authentic adaptation of Kazakh Laghman. It’s considered as authentic in Kazakhstan as it is in its origin.
Laghman consists of meat, vegetables, and long, homemade noodles, stretched and pulled by hand with impressive skill. This dish is incredibly versatile, with at least 60 variations, including vegetarian options. Exploring the different types of Laghman is a delicious way to experience the diverse flavors within Kazakh food.
Zhent: Sweet Kazakh Dessert
Kazakh food isn’t just about savory dishes; Zhent is a delightful Kazakh dessert made from simple yet flavorful ingredients. Crushed cottage cheese, millet, sugar, raisins, and butter are combined and shaped into various forms. As Zhent hardens, it’s sliced and served with tea, offering a sweet ending to a Kazakh meal.
Zhent demonstrates the resourcefulness of Kazakh cuisine in utilizing readily available ingredients to create satisfying and traditional foods. This dessert provides a sweet counterpoint to the richer, savory dishes and completes the exploration of Kazakh food.
This list offers a starting point for your culinary journey through Kazakhstan. To further explore the diverse and delicious world of Kazakh food, be sure to delve deeper into regional specialties and local culinary traditions.
