Cuisine in Kazakhstan

Beshbarmak

Boiled horse or mutton meat mixed with flat hand-pulled noodles—the national dish.

• Region: Nationwide
• Main ingredients: Horse meat, Mutton, Wheat flour, Onion

Kuirdak

Rich fried offal and meat dish seasoned with spices—a popular appetizer.

• Region: Steppe regions
• Main ingredients: Sheep organs, Onion, Fat

Manti

Large steamed dumplings with juicy mutton filling.

• Region: Southern regions
• Main ingredients: Mutton, Onion, Wheat flour

Shashlik

Charcoal-grilled skewered meat, typically mutton or beef.

• Region: Nationwide
• Main ingredients: Mutton, Beef, Spices

Baursak

Fried dough doughnut served at celebrations and daily meals.

• Main ingredients: Wheat flour, Yeast, Oil

Nauryz Kozhe

Soup with seven grains and dairy products drunk during the spring equinox festival.

• Main ingredients: Whey, Grains, Meat broth

Lagman

Hand-pulled noodles in spicy soup—Tajik and Uyghur origin.

• Region: Eastern regions
• Main ingredients: Beef, Tomato, Hand-pulled noodles, Peppers

Plov (Osh)

Pilaf rice cooked with mutton and carrots.

• Region: Southern regions
• Main ingredients: Rice, Mutton, Carrots, Oil

Kumis

Fermented mare''s milk drink with a tangy taste—a traditional beverage.

• Region: Grassland areas
• Main ingredients: Mare''s milk

Shubat

Fermented camel milk beverage, a nutritious staple in desert regions.

• Region: Western desert
• Main ingredients: Camel milk