Central Asia
Food of Kazakhstan
The 5 most iconic national dishes of Kazakhstan — real photos, key ingredients and tasty facts behind every plate.
Asia
Beshbarmak
Kazakhstan’s best-known traditional dish, beshbarmak combines boiled horse meat or mutton with flat noodles and onion broth. It is hearty, mildly savory and strongly associated with festive hospitality.
Did you know?
Its name means “five fingers,” referring to the traditional way it was eaten by hand.
Qazy
Qazy is a rich, seasoned sausage made from horse meat, traditionally served sliced at celebrations or as part of beshbarmak. It has a dense texture and a distinctly deep, meaty flavor.
Did you know?
Qazy is one of the most prized festive meats in Kazakh cuisine and is closely tied to nomadic food traditions.
Kuyrdak
Kuyrdak is a traditional fried meat dish usually made with lamb or offal, onions and sometimes potatoes. It is robust, savory and often prepared soon after an animal is slaughtered.
Did you know?
Historically, kuyrdak was often cooked first after butchering because the fresh organs and trimmings needed to be used quickly.
Baursak
Baursak are small puffy pieces of fried dough served at tea, celebrations and family gatherings across Kazakhstan. They are lightly crisp outside, soft inside, and can be eaten plain or with sweet accompaniments.
Did you know?
Baursak is a ceremonial food in many Central Asian cultures and is especially prominent on festive tables.
Manty
Manty are large steamed dumplings filled with minced meat and onion, often made with lamb or beef. They are juicy, aromatic and commonly served with sour cream or a chili-based sauce.
Did you know?
The dumplings are traditionally steamed in stacked metal tiers called a mantovarka.