What to Eat in Kazakhstan

Kazakhstan stretches from vast steppe to high mountains and desert, with a sharply continental climate shaping a mobile, pastoral food culture. Meals lean on mutton, beef, and horsemeat, plus fermented dairy, breads, and noodles that travel well across distance and seasons.

Cooking balances preservation with generosity: broths simmer long, dough is rolled and dried, and the shared dastarkhan anchors family gatherings. Seasonal slaughter in late autumn fills larders, while Silk Road influences add hand-pulled noodles and dumplings to a table where tea is poured throughout the day.

Besbarmak, often called the national dish, combines hand-rolled noodles (salma) with richly simmered meat—usually lamb, beef, or horse—served under a hot onion sauce (tuzdyk) and alongside cups of aromatic broth (sorpa). The meat is simmered on the bone for depth, while dough is rolled thin, cut into wide sheets, and briefly boiled. The platter is assembled with noodles at the base, meat cut into large slices, and a gloss of soft onions. Expect silky pasta, tender meat fibers, and a broth that is savory, slightly fatty, and warming.

Historically eaten by hand—hence “five fingers”—besbarmak is central to major toï (celebrations), weddings, and welcoming important guests. Elders may be offered prized cuts, reflecting a cultural code of respect. Today it appears in homes nationwide for weekends and holidays, and its generous, shared format still organizes the meal around the communal dastarkhan.

Kazy is a traditional sausage made from horse rib meat and back fat, seasoned simply with salt, garlic, and black pepper, then stuffed into a cleaned intestinal casing. After being air-dried or lightly cured, it is simmered—often for two to three hours—until the fat renders and the meat firms, then sliced into coin-thick rounds. The result is dense yet tender, with marbling that melts on the tongue, a clean, slightly sweet horsemeat flavor, and a peppery aroma. It can be served warm with broth or chilled as part of a cold platter.

Beyond flavor, kazy signals hospitality and status; it commonly occupies a prominent place on the feast table and may be reserved for honored guests. Households prepare it after the seasonal slaughter, so winter gatherings see it most often, though markets sell it year-round. You may find it alongside besbarmak or paired with flatbreads and pickles during family occasions and communal celebrations.

Manty are large, steamed dumplings built around a simple dough of flour, water, and salt, enclosing minced lamb or beef, finely chopped onions, and rich lamb tail fat from fat-tailed sheep. Cooks season with salt, black pepper, and sometimes cumin, then fold parcels by hand and steam them in stacked trays (mantovarka) until the filling releases fragrant juices. The wrappers are thin yet resilient, and when pierced they release a burst of savory broth; the filling is tender, mildly spiced, and deeply meaty. Condiments vary—melted butter, sour cream, or a light vinegar-pepper sauce.

Manty reflect Central Asian techniques but are fully integrated into Kazakh home cooking, especially for family dinners and weekend gatherings. In the south, seasonal pumpkin may replace part of the meat, creating a sweeter, softer bite. They are eaten hot, typically as a main course, and their size and juiciness make them satisfying without side dishes beyond tea or a light salad.

Lagman features hand-pulled noodles made from an elastic dough, stretched and folded into long strands, then boiled to a chewy finish. The topping is a robust meat-and-vegetable sauce prepared in a hot pan: beef or lamb seared with onions, bell peppers, tomato, garlic, and sometimes daikon or celery, seasoned with cumin (zira), paprika, and chili. In soup-style lagman, the sauce is extended with stock; in kovurma (stir-fried) lagman, the noodles are tossed directly with the thick sauce. Expect bouncy noodles, aromatic steam, and a balanced, lightly spicy savor.

Brought into Kazakh cities and towns by Uyghur and Dungan communities, lagman is now everyday fare across southern regions and beyond. It suits cool weather yet appears year-round, eaten for lunch or dinner. The dish demonstrates how Silk Road techniques and local meats align: hand-pulling gives distinctive texture, while the seasonings remain moderate to highlight the sweetness of vegetables and the meat’s depth.

Baursak are bite-size pieces of yeasted dough—made with flour, warm milk or kefir, sugar, salt, and a little oil—cut into pillows or rounds and deep-fried until golden. The exterior turns crisp and lightly blistered, while the interior stays airy and tender, with a mild sweetness. Some households glaze them with honey or dust them with sugar; others serve them plain so they can be dipped into sorpa or paired with sour cream and jam. The aroma is buttery and comforting, the texture simultaneously light and substantial.

These fritters are essential at toï, weddings, Nauryz spring festivities, and memorials, where they symbolize abundance and the host’s generosity. Because they keep well, baursak travel to picnics and long road journeys, echoing nomadic practicality. They appear throughout the day—at tea time, alongside hearty soups, or as a sweet bite after savory courses—making them one of the most recognizable tastes of Kazakh hospitality.

Kazakh cuisine blends steppe pragmatism with ceremony: preserved meats and fermented dairy meet hand-worked doughs and slow broths. Regional diversity—from Uyghur and Dungan noodles to festive breads—keeps tables varied across seasons. Explore more food cultures and weather-smart travel ideas on Sunheron.com.