Baku Kitchen! An independent reference of traditional food

Kazakhstan

Nomad steppe cuisine of horsemeat, boiled noodles and fermented mare’s milk hospitality. That is the short version of what Kazakhstan cooks. Look for Beshbarmak (boiled horse or lamb over wide noodles with onion broth; eaten by hand), Kazy (cured horse-rib sausage, sliced for honored guests) and Baursak (puffed fried dough scattered across every celebration table). The name means five fingers, for eating by hand; the boiled sheep’s head is presented to the most honoured guest. This atlas has 32 Kazakhstan dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.

32 dishes.

AsipAsipsheep intestine stuffed with rice, liver and fat, boiled in brothAyranAyranSalted yoghurt thinned with cold water, drunk with kebabs and pilaf.BalkaimakBalkaimakCream cooked down with honey and flour into a rich pourable sweet.BaursakBaursakpuffed fried dough scattered across every celebration tableBelyashBelyashRound fried dough pies with a meat filling, open at the top.BeshbarmakBeshbarmakboiled horse or lamb over wide noodles with onion broth; eaten by handBozaBozaThick fermented millet drink, faintly sour, sold from dedicated shops.Chak-chakChak-chakFried dough sticks bound with hot honey into a sticky mound.IrimshikIrimshikcaramel-hued dried curd cheese, crumbled or nibbledKaimakKaimakThick clotted cream skimmed from scalded milk, eaten with bread and tea.KartaKartahorse intestine turned inside out and boiled, sliced onto festive tablesKatykKatykthick soured milk eaten plain or stirred into soupsKazakh teaKazakh teablack tea drunk with milk or cream, poured into half-filled bowlsKazyKazycured horse-rib sausage, sliced for honored guestsKespeKespehand-cut noodle soup with lamb, potato and dillKoktalKoktalfish hot-smoked with vegetables in a metal box over smouldering woodKumisKumisCultured cow's milk, thick and tangy, drunk from a cup or cartonKurtKurtrock-hard salty dried yoghurt balls, nomad travel foodKuyrdakKuyrdaksizzling fry of liver, kidney and heart with potatoesLagmanLagmanhand-pulled noodles in meat-vegetable broth, Uyghur-influencedMantyMantysteamed dumplings of lamb and pumpkin with onionSamsaSamsaBaked pastry parcels of minced meat, onion and fat from a tandyr oven.ShalapShalapayran or shubat thinned with cold water and salted for summerShashlikShashlikmarinated meat skewers grilled over coalsShelpekShelpekthin fried flatbreads made for Fridays and remembranceShubatShubattangy fermented camel's milkSorpaSorpaclear rich mutton broth served with meatSuzbeSuzbeSour milk strained in cloth into a thick fresh curd, salted and spread.TalkanTalkanroasted ground barley or wheat, eaten with butter, sugar or milkTaryTaryRoasted millet grains eaten by the spoonful with tea, butter or cream.ZhayaZhayasalted and smoked horse rump, sliced thin like hamZhentZhentroasted millet pressed with butter, sugar and raisins

  • Asip

    Sheep intestine stuffed with rice, liver and fat, boiled in broth. Ready in 1 hour prep and 1 hour 30…

  • Ayran

    Salted yoghurt thinned with cold water, drunk with kebabs and pilaf. 5 min to prepare. 4 glasses. A drink recipe…

  • Balkaimak

    Cream cooked down with honey and flour into a rich pourable sweet. Ready in 10 minutes prep and 40 minutes…

  • Belyash

    Round fried dough pies with a meat filling, open at the top. Ready in 40 min prep and 25 min…

  • Chak-chak

    Fried dough sticks bound with hot honey into a sticky mound. Ready in 40 min prep and 30 min cooking.…

  • Irimshik

    Caramel-hued dried curd cheese, crumbled or nibbled. Ready in 15 min prep and 2 hours cooking. Makes about 300 g.…

  • Kaimak

    Thick clotted cream skimmed from scalded milk, eaten with bread and tea. Ready in 10 min prep and 1 hour…

  • Karta

    Horse intestine turned inside out and boiled, sliced onto festive tables. Ready in 1 hour prep and 2 hours 30…

  • Katyk

    Thick soured milk eaten plain or stirred into soups. Ready in 10 min prep and 15 min cooking. Makes 1.5…

  • Kazakh tea

    Black tea drunk with milk or cream, poured into half-filled bowls. Ready in 5 minutes prep and 15 minutes cooking.…