Signature Dishes & Traditional Drinks of Kazakhstan

Et is the original name for Kazakhstan’s national dish, widely known today as beshbarmak. It centers on tender boiled meat (often horse or lamb) served over hand-cut noodles with a rich broth called sorpa. Eaten by hand and shared at gatherings, it symbolizes unity and hospitality.

Kuyrdak is a traditional fried dish made from freshly slaughtered animal organs — liver, heart, kidneys, and lungs — along with meat and fat. It is typically the first dish prepared after an animal is slaughtered, served hot to honor guests.

Kazan-Zhappa is a method of cooking meat in a tightly sealed kazan (cast-iron cauldron). The meat steams in its own juices, becoming incredibly tender. This technique preserves all the nutrients and creates a rich, concentrated flavor.

Chyzhmyzh is the Kazakh equivalent of Scottish haggis. It is made from sheep's organs (heart, liver, and lungs) minced and mixed with fat, onions, and spices, then stuffed into the animal's stomach and boiled or steamed. This ancient dish represents the nomadic tradition of using every part of the animal.

Karyn Burme is a traditional dish where the cleaned stomach is stuffed with layers of meat, fat, and sometimes rice or grains, then rolled and tied before being boiled or steamed. The result is a flavorful, hearty dish with a unique texture.

Bukpa is steamed meat cooked in a special pot where the meat never touches water directly. This gentle cooking method preserves the natural juices and creates exceptionally tender meat with a pure, clean flavor.

Sur et is meat that has been salted and air-dried, a preservation technique essential for nomadic life. The drying process concentrates the flavors and allows the meat to be stored for months without refrigeration.

Kazy is a traditional sausage made from horse rib meat and fat, stuffed into natural casing and either smoked or air-dried. It is considered the most prestigious dish, served to honored guests. The rich, marbled meat has a distinctive flavor unlike any other.

Karta is made from the cleaned and prepared horse rectum, which is naturally fatty. It is boiled or smoked and served sliced. Despite its unusual origin, it is highly valued for its rich, buttery texture and is considered a ceremonial delicacy.

Shuzhuk is a horse meat sausage made from mixed cuts of meat and fat. It is prepared through smoking or drying and has a more intense flavor than kazy. Often served sliced as an appetizer or alongside beshbarmak.

Zhaya is the salted and dried thigh meat of a horse. The large cut is cured with salt and spices, then hung to dry for several weeks. The result is a firm, flavorful meat that can be sliced thin and enjoyed year-round.

Zhal is the subcutaneous fat from the horse's neck, considered one of the finest parts. It is soft, rich, and melts in the mouth. Traditionally served to the most honored guest at a feast, representing the highest form of respect.

Sorpa is the rich broth produced from boiling meat for beshbarmak and other dishes. It is never wasted — served hot in bowls (kese) before or after the main dish. The clear, golden broth is believed to be highly nutritious and restorative.

Kespe refers to both the homemade noodles and the soup made with them. The noodles are hand-cut from rolled dough and cooked in meat broth. It is a lighter everyday dish compared to beshbarmak but equally comforting.

Bas tartu is the ritual of presenting a boiled sheep's head to the most respected guest. The guest then distributes parts to others according to tradition: ears to young people (to listen well), eyes to those who should be observant, and so on. It is the highest honor in Kazakh hospitality.

Til (tongue) is boiled until tender, then peeled and sliced. It has a uniquely smooth texture and rich flavor. In ceremonies, it may be given to young people or to someone whose speech is valued, symbolizing eloquence.

Bauyr (liver) is typically fried fresh in kuyrdak or boiled and served sliced. It is highly valued for its nutritional content and is often the first part cooked after slaughter. The word also means "brother" in Kazakh, reflecting its importance.

Zhurek (heart) is boiled or fried and served sliced. In ceremonial contexts, it may be given to a young person as a symbol of courage. The dense, lean meat has a distinctive flavor and firm texture.

Okpe-bauyr combines lungs and liver, often prepared together in kuyrdak. The contrasting textures — spongy lungs and dense liver — create an interesting dish. Both are highly nutritious and traditionally wasted nothing from the animal.

Karyn (stomach/tripe) is thoroughly cleaned and boiled until tender. It has a distinctive chewy texture and is often served in soups or sliced as part of a meat platter. It requires careful preparation but is valued for its unique character.

Ultabar is the abomasum (fourth stomach) of ruminant animals. After thorough cleaning, it is stuffed with meat and rice or simply boiled. It has a softer texture than regular tripe and is considered a special dish.

Baursak are small pieces of dough deep-fried until golden. Light, airy, and slightly sweet, they accompany every meal and celebration. The name comes from "bauyr" (liver/kinship), symbolizing the close bonds formed when sharing food.

Shelpek are thin, round flatbreads fried in oil. They are traditionally prepared on Fridays and during memorial gatherings to honor the deceased. Seven shelpek are made to represent the seven layers of heaven.

Taba nan is bread cooked in a special shallow pan called taba. The bread is fried on both sides until golden, creating a crispy exterior and soft interior. It is a quick, everyday bread made in homes across Kazakhstan.

Kattama is a layered flatbread made by folding buttered dough multiple times before cooking. This creates flaky, rich layers similar to paratha. It is often served with tea or as an accompaniment to meat dishes.

Külshe is a traditional bread baked in a clay oven (tandyr) or modern oven. The thick, round loaves have a dense crumb and crispy crust. It keeps well and was ideal for nomadic travel.

Kuimak are thick, yeasted pancakes poured into a hot pan with butter or oil. They are served stacked and topped with kaymak (sour cream) or butter. A beloved breakfast and tea-time treat.

Kazan nan is bread baked inside a covered kazan over a fire. The cast-iron pot creates an even heat, producing bread with a crispy crust and soft interior. This method was practical for cooking during travel.

Talkan nan is made with talkan (roasted grain flour), giving it a distinctive nutty flavor and darker color. This ancient bread-making technique creates a more nutritious and flavorful bread.

Kurt are small balls of dried, salted curd cheese. They can be stored for months without refrigeration, making them ideal for nomadic life. The flavor ranges from mildly tangy to intensely salty depending on aging. Often enjoyed as a snack with tea.

Süzbe is fresh curd made by straining fermented milk through cloth. It has a soft, spreadable texture similar to quark or cream cheese. It is eaten fresh with sugar or honey, or used as a base for other dairy products.

Irimshik is a fresh cheese made by heating milk with a souring agent, then pressing the curds. It can be eaten fresh and soft or dried for preservation. The mild flavor makes it versatile for both sweet and savory uses.

Katyk is fermented milk similar to yogurt but with a tangier flavor. It is made by culturing milk with a specific starter. Served as a drink, with meals, or used in cooking. It is believed to aid digestion and promote health.

Kaymak is thick, rich sour cream skimmed from the top of fermented milk. It has a higher fat content than regular sour cream and a slightly tangy flavor. It accompanies kuimak, baursak, and many other dishes.

Sary mai (yellow butter) is clarified butter made by slowly heating butter until the milk solids separate. The golden liquid is strained and can be stored for long periods. It has a rich, nutty flavor and high smoke point.

Balkaymak is a sweet dish made by cooking kaymak (cream) with flour and honey or sugar. The result is a rich, caramelized cream dessert. It is a beloved comfort food often enjoyed with fresh bread.

Tary is cooked millet, one of the oldest grains used by Kazakh nomads. The porridge can be made with milk or water, sweetened or savory. It is easy to digest, nutritious, and was a staple during long journeys.

Tary kozhe is a fermented millet soup, light and slightly sour. It is especially popular in summer as a refreshing, probiotic-rich drink. The fermentation process makes it easily digestible.

Bidai kozhe is a soup made from wheat grains cooked until soft. It can be made with meat broth for a savory version or with milk for a milder taste. A simple but satisfying dish.

Kara kozhe (black soup) gets its name from the dark color of roasted grains used in preparation. The roasting gives a distinctive smoky, nutty flavor. It is a traditional dish with ancient origins.

Nauryz kozhe is a ritual soup prepared for Nauryz (spring new year). It must contain seven ingredients representing seven elements: water, meat, salt, fat, flour, grain, and milk. Each symbolizes aspects of life: joy, growth, prosperity, health, wisdom, heaven's protection, and earth's richness.

Zhent is a traditional confection made by mixing talkan (roasted millet flour) with dried curd, sugar, and butter. It is shaped into balls or pressed into molds. The combination of nutty grain and tangy curd creates a unique flavor.

Talkan is flour made from roasted wheat, barley, or millet. It can be eaten as a snack mixed with sugar and butter, or used in drinks and other preparations. The roasting process brings out a pleasant nutty flavor.

Maisök is made by mixing cooked millet with generous amounts of butter and sugar. The result is a rich, indulgent treat with a porridge-like consistency. It is particularly popular among children.

Kospa is a mixed dessert combining fresh curd with various ingredients such as dried fruits, nuts, sugar, and cream. The name means "mixture," and recipes vary by family. It is a customizable treat enjoyed during celebrations.

Kymyz is fermented mare's milk, slightly sparkling with a sour, tangy flavor. It is rich in vitamins and has been a staple of nomadic life for thousands of years. It is believed to have healing properties.

Shubat is fermented camel milk, known for its high fat content (up to 8%) and thick, creamy texture. It is particularly popular in western and southern Kazakhstan where camels are raised.

Airan is a cold yogurt drink diluted with water and often lightly salted. It is refreshing in summer and aids digestion. It is a daily staple in many Kazakh households.

Talkan su is a simple, nutritious drink made by mixing talkan (roasted grain flour) with water, milk, or broth. It was a vital energy source for nomads on the move.

Zharma is made from crushed wheat or barley, boiled and then mixed with airan or kefir. It can be served fresh or fermented for a tangy taste. It is filling and thirst-quenching.

Kara shai is strong black tea served without milk. While milk tea is more common, kara shai is appreciated after heavy meat meals to aid digestion.

Sutty shai is black tea served with milk (often rich cow or camel milk). It is the first thing offered to any guest. Salt or butter might be added in some regions, but plain milk tea is the national standard.