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.
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Kespe
Hand-cut noodle soup with lamb, potato and dill. Ready in 40 min prep and 1 hr 30 min cooking. 6…
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Koktal
Fish hot-smoked with vegetables in a metal box over smouldering wood. Ready in 40 min prep and 1 hour cooking.…
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Kuyrdak
Sizzling fry of liver, kidney and heart with potatoes. Ready in 40 min prep and 50 min cooking. 6 servings.…
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Kurt
Rock-hard salty dried yoghurt balls, nomad travel food. 30 min to prepare. Makes about 400 g. A cheese & dairy…
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Lagman
Hand-pulled noodles in meat-vegetable broth, Uyghur-influenced. Ready in 1 hour prep and 40 min cooking. 4 servings. A soup &…
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Manty
Steamed dumplings of lamb and pumpkin with onion. Ready in 1 hour 30 min prep and 45 min cooking. 24…
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Shalap
Ayran or shubat thinned with cold water and salted for summer. Ready in 10 min prep and none cooking. 1.5…
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Shashlik
Marinated meat skewers grilled over coals. Ready in 30 min prep and 20 min cooking. 6 servings. A main recipe…
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Shelpek
Thin fried flatbreads made for Fridays and remembrance. Ready in 20 min prep and 20 min cooking. 7 breads. A…
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Shubat
Tangy fermented camel’s milk. A fermented & pickled recipe from Kazakhstan.