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Just as the Kazakh landscape transforms with the seasons, so too does its cuisine. From the hearty stews and preserved meats enjoyed during the long winters to the fresh salads and delicate pastries that grace springtime tables, Kazakh food celebrates the bounty of each season. This article dives into the seasonal variations of Kazakh cuisine, revealing the unique dishes and ingredients that characterize each part of the year.
Welcome to The Kazakh Cuisine!
Kazakh food is heavily influenced by the nomadic lifestyle. Think hearty, flavorful dishes designed to keep you going on long journeys across the steppes. Horse meat is a staple, something that surprised me at first, but now I can’t get enough of it. Remember that time I tried horse meat for the first time at that little market in Astana? Mind blown! Mutton and lamb are also super common. And while beef isn’t as traditional, you’ll definitely find it around, especially in the cities.
Must-Try Kazakh Dishes
1. Kurt: Salty, Tangy, and Addictive
Kurt. Oh man, kurt. Imagine little balls of dried, fermented cheese. Sounds weird, tastes amazing. It’s salty, a little tangy, and seriously addictive. You can find it everywhere, from bazaars to supermarkets. I always carry a few in my bag for a quick snack. Perfect with a cold shubat on a hot day!
2. Shubat: The Camel Milk Wonder
Shubat is fermented camel’s milk. Yep, you read that right. It’s slightly sour, a bit fizzy, and surprisingly refreshing. Takes a little getting used to, but trust me, it’s worth it. In the summer you can buy it fresh from street vendors. Even kids love it.
3. Kumis: The Sparkling Mare’s Milk Elixir
Kumis, made from fermented mare’s milk, is another unique drink. It’s mildly alcoholic, a bit fizzy, and said to have all sorts of health benefits. I went to a kumis festival once near Issyk-Kul – what a party!
4. Shalap: A Refreshing Summer Cooler
Shalap is a simple but satisfying drink made with yogurt or kurt, water (sometimes carbonated), and a pinch of salt. It’s cool, refreshing, and perfect for a hot summer day. I love grabbing one from a street vendor after exploring the Green Bazaar in Almaty.
5. Tandyr Nan: The King of Kazakh Breads
Tandyr nan, baked in a clay tandyr oven, is the quintessential Kazakh bread. It’s got this beautiful round shape with a slightly crisp crust and soft interior. It is amazing alongside almost any meal! This one time, at this roadside stop, I had it fresh from the oven with some honey. Heaven!
6. Shelpek: Golden, Crispy, and Delicious
Shelpek is a type of fried flatbread. Crispy, golden brown, and slightly chewy, it’s often served with tea or as a side to savory dishes. I remember this amazing shelpek I had at a small homestay near Shymkent. The family made it fresh right in front of me.
7. Baursak: Doughnuts, Kazakh Style
Baursak are basically Kazakh doughnuts – little balls of fried dough, often served with honey or sugar. They’re a special occasion treat usually reserved for celebrations like weddings. I remember the wedding! The baursak were amazing.
8. Manti: Steamed Dumplings of Delight
Manti are steamed dumplings filled with spiced meat, usually lamb or beef. They’re kind of like larger, juicier versions of pelmeni. They are a crowd-pleaser for sure.
9. Plov: A Fragrant Rice Dish
Plov is a flavorful rice dish cooked with meat (often lamb), carrots, and onions. It’s similar to pilaf but with a distinct Central Asian twist. I had an amazing plov in a small restaurant in Taraz. The aroma alone was intoxicating!
10. Kuurdak: Hearty Meat and Offal Stew
Kuurdak is a rich and hearty stew made with meat and often offal (liver, heart, etc.). It’s not for the faint of heart, but if you’re adventurous, you won’t regret trying it!
11. Beshbarmak: The National Dish
Beshbarmak, meaning “five fingers,” is the national dish of Kazakhstan. It’s boiled meat (often horse or lamb) served over noodles with a savory onion sauce. It’s traditionally eaten with your hands – a truly immersive experience. I ate it in the yurt with nomadic family and it was so great.
12. Kazy: Horse Meat Sausage
Kazy is a type of horse meat sausage, often served sliced and boiled or smoked. It’s a delicacy, with a rich, slightly smoky flavor. It might sound unusual, but give it a try!
The Ingredients
🍽️ Traditional Central Asian Foods
Kazakh food is much more than flavour!
Benefits of Central Asian Food
Discover the health advantages and nutritional value of Central Asia’s traditional cuisine
Traditional Dairy Products
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Kurt is a traditional fermented dairy product, typically made from sheep or goat’s milk. This nutritious food is rich in protein and beneficial probiotics that support digestive health. Its natural preservation through fermentation makes it an ideal food source for arid regions.
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Shubat, the fermented camel milk, is packed with vitamins A, B, and C. It contains special insulin-like proteins that help maintain healthy blood sugar levels. The A2 beta-casein protein in shubat makes it easier to digest than regular cow’s milk.
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Kumis, made from fermented mare’s milk, offers a unique nutritional profile with lower fat content and higher whey protein levels than cow’s milk. Its rich polyunsaturated fatty acids support brain health, while its probiotic properties enhance gut health.
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Shalap is a refreshing traditional drink made from fermented milk. Rich in probiotics, it aids digestion and enhances gut microbiota. This hydrating beverage serves as an excellent source of electrolytes, making it perfect for hot weather.
Traditional Breads
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Tandyr nan, baked in traditional clay ovens, combines whole grain nutrition with authentic baking methods. The unique cooking process creates a perfectly textured bread that retains moisture while delivering essential nutrients and dietary fiber.
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Shelpek is a traditional flatbread that can be either deep-fried or baked. While it provides quick energy due to its preparation method, it’s best enjoyed in moderation as part of a balanced meal. It pairs excellently with soups and stews.
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Baursak are traditional fried dough pieces popular during celebrations. These treats can be made with various types of flour and provide quick energy. While they’re higher in calories, they hold cultural significance and can be enjoyed occasionally as part of festivities.
Main Dishes
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Manti are steamed dumplings filled with seasoned meat and vegetables. This protein-rich dish offers a balanced meal when served with yogurt or salads. The steaming process helps preserve nutrients while creating a tender, juicy filling.
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Plov is a hearty rice dish cooked with meat and vegetables. This staple provides essential carbohydrates and protein, while the addition of spices and herbs enhances both flavor and digestive benefits. The slow-cooking process allows flavors to develop fully.
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Kuurdak is a traditional dish of meat (usually lamb or beef) cooked with onions and potatoes. Rich in protein and essential fats, it provides a satisfying meal. For a balanced diet, it’s best served with fresh vegetables or salads.
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Beshbarmak, meaning “five fingers,” is a hearty dish of boiled meat served over handmade pasta or flatbread. This traditional meal provides a perfect balance of proteins and carbohydrates, making it both nutritious and satisfying.
Specialty Meats
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Kazy is a traditional horse meat sausage that’s considered a delicacy. Rich in protein and iron, it contributes to muscle health and energy levels. This lean meat offers a unique flavor profile while providing essential nutrients typical of lean meats.
