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
25–36 of 40
Qurt
Qurt is a firm, salted Kazakh fermented-milk product that is shaped into pieces or balls and dried for storage.
Sary Mai
Sary mai is traditional Kazakh butter made by churning cultured cream until it forms a rich, spreadable dairy fat.
Shakarap
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Shalap
Shalap is a cold Kazakh fermented-milk drink made by thinning yogurt or other fermented milk with water and adding salt.
Shelpek
Shelpek is a Kazakh flatbread made from wheat dough and fried in oil until lightly golden.
Shubat
Shubat is a cold Kazakh fermented camel-milk drink with a tart, lightly effervescent character.
Shuzhuk
Shuzhuk is a Kazakh horse-meat sausage made with seasoned meat and fat enclosed in a casing and commonly boiled, smoked, or dried.
Sorpa
A hot Kazakh meat soup consisting of lamb or beef simmered with broth and commonly served with onion and root vegetables.
Sur Et
Sur Et is a traditional Kazakh preparation of salted, cured horse meat served sliced as a cold or room-temperature meat dish.
Talkhan
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Tandyr Nan
Tandyr nan is a round Kazakh wheat bread shaped by hand and baked against the wall of a tandoor oven.
Tokash
Tokash is a traditional Kazakh round bread prepared from yeasted wheat dough and baked until firm and lightly browned.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.