What to Eat in Almaty

Set against the Trans-Ili Alatau, Almaty blends mountain air with steppe appetites. Winters are cold, summers warm, so meals lean hearty: meat, dough, and broth. Markets brim with apples and herbs, while dairy and tea connect daily routines.

Kazakh nomadic traditions meet Uyghur, Dungan, Uzbek, and Russian influences, shaping techniques from hand-pulled noodles to kazan stews. Families share bread and tea first, then meat or noodles, especially at gatherings called toi. Street stalls and home kitchens keep the city fed year-round.

Beshbarmak, often called et asy, is built on boiled meat—typically lamb, beef, or horse—with slices of qazy (horse sausage) laid over broad, hand-rolled pasta sheets. The meat simmers gently until tender, its broth clarified and seasoned into a fragrant sorpa, while onions are softened in a ladle of the same broth to make a simple, glossy topping. The dish tastes deeply meaty and clean rather than heavily spiced; the pasta is supple, the onions sweet, and the sorpa warming, especially in Almaty’s long winter. Historically tied to nomadic hospitality and celebrations, it is served on a communal platter and traditionally eaten with the hands—beshbarmak means “five fingers.” In the city it commonly appears at family milestones, holiday gatherings, and weekend feasts, with sorpa ladled into bowls before the platter arrives.

Manty are large, pleated dumplings steamed in a multi-tiered mantovarka. A thin wheat dough envelops a juicy filling of minced lamb or beef mixed with plenty of onion, salt, black pepper, and sometimes zira (cumin); in autumn, grated pumpkin may be added, and small cubes of kurdyuk (fat-tailed sheep fat) keep the filling succulent. The dumplings emerge glossy and tender, with a savory aroma and a broth-like burst when bitten. They reflect Central Asian routes that link Kazakh kitchens with neighboring Uyghur and Uzbek traditions while remaining a weeknight staple for Almaty households. People serve manty with melted butter, sour cream, or a splash of vinegar and pepper, making them adaptable to personal taste. They’re common at home dinners and casual gatherings, especially when cooks need to feed a crowd without tending a fire all afternoon.

Laghman centers on hand-pulled noodles stretched and slapped into long, elastic strands, then topped with a sautéed sauce known locally as guiru. The topping typically includes beef or lamb stir-fried with onions, bell peppers, tomatoes, garlic, and sometimes daikon or celery, seasoned with cumin, black pepper, and chili. The result is a balanced bowl: chewy noodles, a glossy, slightly spicy sauce, and fresh herbs like cilantro or dill to brighten the finish. Influenced by Uyghur and Dungan communities, laghman is a signature of Almaty’s multicultural streets, showing techniques adapted to city kitchens yet rooted in Central Asian history. Variants include suyuq laghman (soupier) and kairma laghman (drier, wok-seared), making it flexible for cold or warm days. Locals eat it for lunch or dinner across seasons, appreciating its quick preparation and satisfying texture.

Plov, known as osh in many Central Asian languages, layers onions, carrots, and meat in hot oil before adding rice to steam together in a heavy kazan. Almaty cooks use lamb or beef, fragrant zira (cumin), whole garlic bulbs, and sometimes barberries for a tart accent; the carrots soften into the fat to create a rich, amber base called zirvak. When done correctly, the rice is separate yet glossy, the meat tender, and the aroma nutty and warm. While closely associated with Uzbekistan, plov is firmly embedded in Kazakh city life, anchoring weddings, communal feasts, and Friday lunches. The dish thrives in Almaty’s markets, where quality rice and spices are easy to source year-round despite the continental climate. Households often make large batches for guests, serving plov with salad and hot tea to balance the richness.

Shashlik is skewered meat cooked over a charcoal mangal, where steady embers give a clean, smoky char. Cubes of lamb, beef, or chicken are typically marinated with grated onion, salt, and pepper, with optional vinegar or kefir to tenderize; some versions include paprika or cumin, but spices remain restrained to showcase the meat. Proper shashlik is juicy inside with a crisped edge, and it’s commonly served with sliced raw onions and flatbread. The method comes through the wider Central Asian and Caucasus grilling tradition, yet it slots naturally into Almaty’s lifestyle of mountain picnics and backyard gatherings. Spring through autumn sees frequent outdoor grilling, though locals enjoy it year-round thanks to charcoal braziers that work in cold weather. It’s a go-to for weekend socials and casual evening meals when friends gather and cook in sequence over hot coals.

Almaty’s cuisine blends steppe meats, dough craft, and market freshness with Uyghur, Dungan, and Uzbek techniques, producing meals that are hearty yet balanced. From kazan stews to hand-pulled noodles, the city rewards curiosity at any season. Explore more food insights and plan weather-smart trips using the filters and destination data on Sunheron.com.