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.