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Cuisine · Kazakhstan

From plov to beshbarmak: the dishes, drinks and sweets of Turkic cuisine.

DishBeshbarmakThe king of the Kazakh table — boiled horse meat or mutton on thin sheets of dough with an onion sauce; its name means "five fingers".Read more →
DishKazy and kartaKazakh delicacies of horse meat: kazy, a sausage of rib meat and fat, and karta, made from horse intestine.Read more →
DishKuyrdakA Kazakh dish of liver, heart, kidneys and meat from a freshly slaughtered animal, fried with onion.Read more →
DishBaursakRound or square pieces of dough fried in hot fat — the constant bread of the Kazakh table.Read more →
DishKurt (dried curd)Salted, dried balls of strained yoghurt — the nomads' travel food that keeps for months.Read more →
DishKumis (qymyz)Fermented mare's milk, the ancient drink of nomadic Turks; the spring kymyzmuryndyk rites have been UNESCO heritage since 2018.Read more →
DishShubatFermented camel's milk — the thick, nourishing drink of southern and western Kazakhstan.Read more →
DishNauryz kozheA soup of seven ingredients cooked only at Nauryz — a symbol of the new year's abundance.Read more →