A FOOD TRADITION
Kazakh Cuisine
A pastoral Central Asian tradition centered on horse and mutton, dairy, handmade doughs, grains, and preserved foods.
Dishes linked to this cuisine
1–12 of 40
Ayran
Ayran is a cold, savory fermented-yogurt drink diluted with water and seasoned with salt.
Balkaymak
Balkaymak is a rich Kazakh sweet cream preparation made by thickening cream with honey and, in some recipes, butter or flour.
Bas
Bas is a traditional Kazakh ceremonial dish consisting of a boiled sheep's head seasoned with salt and served hot.
Baursak
Baursak are small pieces of yeasted wheat dough enriched with milk and egg, sweetened, and deep-fried until golden.
belyash
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Beshbarmak
A traditional Kazakh main dish of boiled meat and flat wheat noodles served with onion and broth.
Bokpe
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Irimshik
Irimshik is a traditional Kazakh curd cheese made by curdling milk, producing a fresh or lightly dried cheese that may be sweetened in some versions.
Kaimak
Kaimak is a thick, rich dairy cream made by heating milk or cream and collecting or culturing the concentrated surface layer.
Karta
Karta is a traditional Kazakh dish of cleaned horse large intestine that is generally salted and boiled before being sliced and served.
Karyn
Karyn is a traditional Kazakh dish of horse intestine seasoned with salt and boiled until tender, usually served hot.
Kattama
Kattama is a layered Kazakh flatbread made by folding and frying dough, sometimes with an onion filling.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.