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
13–24 of 40
Kazakh Palau
A hot Kazakh rice pilaf prepared by cooking long-grain rice with meat, carrots, onions, and vegetable oil.
Kazy
Kazy is a traditional Kazakh sausage prepared from seasoned horse meat and fat stuffed into an intestinal casing and boiled or otherwise preserved.
Kespe
A hot Kazakh noodle soup made by simmering meat and vegetables in broth and serving it with boiled wheat noodles.
Koktal
Koktal is a whole carp topped with vegetables and hot-smoked in a traditional fish smoker.
Kozhe
Kozhe is a traditional Kazakh fermented-dairy-and-boiled-grain broth or drink, with varieties named for the grain used, including millet, wheat, corn, and oat kozhe.
Kumis
Kumis is a lightly alcoholic fermented drink made from mare's milk and traditionally served chilled.
Kuurdak
A traditional Kazakh main dish of fried meat cooked with potatoes and onions.
Manti
Manti is an Armenian dumpling made from wheat dough filled with seasoned minced meat and onion, often served with yogurt.
Naryn
A Central Asian meat-and-noodle dish associated with Kazakh and Tajik cuisines, made with boiled meat, wheat dough or noodles, onion, and broth.
Nauryz Kozhe
Nauryz Kozhe is a festive Kazakh preparation for Nauryz, traditionally assembled around seven ingredient categories including water, meat, salt, fat, flour, grain, and milk; local formulations vary.
Orama
Orama is a steamed rolled wheat-flour dough dish filled with minced meat, potato, and onion.
Oromo
Oromo is a Kyrgyz steamed rolled dough dish filled commonly with minced lamb, onion, and potato.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.