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.
0 dishes.
Nothing here matches all of those at once. Try removing one — the counts beside each option are for the whole atlas, not for this page.
-
Sorpa
Clear rich mutton broth served with meat. Ready in 20 min prep and 2 hr 30 min cooking. 6 servings.…
-
Suzbe
Sour milk strained in cloth into a thick fresh curd, salted and spread. 10 min to prepare. Makes about 500…
-
Tary
Roasted millet grains eaten by the spoonful with tea, butter or cream. Ready in 5 minutes prep and 25 minutes…
-
Zhent
Roasted millet pressed with butter, sugar and raisins. Ready in 30 minutes prep and 20 minutes cooking. Makes about 20…
-
Zhaya
Salted and smoked horse rump, sliced thin like ham. A charcuterie & cured recipe from Kazakhstan.
-
Boza
Thick fermented millet drink, faintly sour, sold from dedicated shops. Ready in 20 min prep and 1 hr cooking plus…