Baku Kitchen! An independent reference of traditional food

Shubat

шұбат

tangy fermented camel's milk

Kazakhstan Fermented & pickled Vegetarian One for the adventurous

Your guide, Chef Baku
Drawn, not photographed Updated September 2026
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A full recipe for this dish has not been written yet.

History

Fermented camel milk, thicker and fattier than kumis, made in the southern desert regions.

Frequently asked questions

What is Shubat?

Shubat is a fermented & pickled from Kazakhstan: tangy fermented camel’s milk. Fermented camel milk, thicker and fattier than kumis, made in the southern desert regions.

Made with

milk

Cooked

fermented

Nutrition facts

Nutrition has not been calculated for this dish yet.

The atlas would have to match every ingredient to a food-composition database before it could publish a figure, and an estimate is not worth having if someone is counting on it.

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