A Beginners Guide to Local Cuisine in Kazakhstan
Kazakhstan is a land of vast steppes, nomadic history, and warm hospitality—but one of its most underrated attractions is its local cuisine. Rooted in centuries of nomadic tradition and enriched by various cultural influences, Kazakh food offers a fascinating experience for first-time visitors. Rich in flavor and hearty in nature, the cuisine reflects the environment and lifestyle of its people—meat-heavy, dairy-rich, and perfect for cold winters and long journeys.
If you’re new to Kazakh cuisine and wondering what to try and where to begin, this guide will help you explore the essentials.
The Foundation of Kazakh Cuisine
Traditional Kazakh food is built around a nomadic diet, focusing heavily on meat, dairy, and flour-based dishes. Lamb, beef, and horse meat are staples, along with fermented dairy products like kymyz (fermented mare’s milk) and shubat (fermented camel’s milk). You’ll also find influences from Russian, Uzbek, and Uyghur cuisines due to Kazakhstan’s diverse population and history.
Must-Try Dishes in Kazakhstan
1. Beshbarmak
This is Kazakhstan’s national dish and a must-try for any visitor. The name means “five fingers,” referring to the traditional way it’s eaten—by hand. It consists of boiled meat (usually lamb or horse), served over wide, flat noodles, and topped with onion sauce. The dish is often accompanied by a rich broth (shorpa) served in bowls.
Where to try it:
Kishlak in Almaty offers a great version in a cozy, traditional setting.
In Astana, try Arnau for a slightly modern twist on this iconic meal.
2. Kazy
Kazy is a horsemeat sausage, usually homemade and often served during celebrations. It’s considered a delicacy and is typically eaten cold in thin slices or as part of a beshbarmak plate. It’s aromatic, dense, and slightly smoky—definitely a bold experience for first-time eaters.
Where to try it:
Visit Zheti Kazyna in Almaty for an authentic version.
Local markets like Green Bazaar also sell fresh kazy if you’re interested in seeing the traditional preparation.
3. Plov (Pilaf)
While plov is more commonly associated with Uzbekistan, it’s also a staple in Kazakh households. This rice dish cooked with meat, carrots, onions, and spices is filling and flavorful. In Kazakhstan, you’ll find regional variations, often cooked in large cauldrons and served at communal gatherings.
Where to try it:
Navat in Almaty serves authentic plov along with tea in a traditional teahouse atmosphere.
In Shymkent or Turkestan, plov is a daily staple and can be found at local food stalls.
4. Manti
These steamed dumplings are filled with minced lamb or beef, onion, and spices, and are served with sour cream or tomato sauce. Manti are a great introduction to Central Asian comfort food and are often cooked in large batches for sharing.
Where to try it:
Gakku in Astana serves delicious manti in a casual, family-style restaurant.
Street vendors and bazaars across the country also sell fresh manti—perfect for a quick bite.
5. Lagman
Lagman is a hearty noodle dish borrowed from Uyghur cuisine. It consists of hand-pulled noodles topped with a savory meat and vegetable stir-fry in a light broth. Some versions are served dry (fried lagman), while others are soupier.
Where to try it:
Uigur Cafe in Almaty is known for its authentic Uyghur-style lagman.
Smaller cafes across Almaty and Shymkent often have homemade versions that are equally delicious.
6. Baursak
These are small pieces of deep-fried dough, similar to doughnuts but less sweet. Often served with tea, baursak is a common accompaniment to main dishes or enjoyed as a snack.
Where to try it:
Almost every traditional restaurant serves fresh baursak with meals.
Try them at local bakeries or even from vendors in markets and bus stations.
Drinks to Explore
Kymyz
This traditional drink is made from fermented mare’s milk and has a sour, fizzy taste. It’s considered to have medicinal properties and is particularly popular during spring and summer.
Shubat
Made from camel’s milk, shubat is creamier and has a different tang than kymyz. Both are definitely acquired tastes but worth trying for the experience.
Kazakh Tea Culture
Kazakh people drink strong black tea, often with milk or sugar, and always served with snacks like baursak, jams, or dried fruits. Tea is more than a beverage—it’s an integral part of hospitality.
Where to Eat Local in Kazakhstan
While major cities like Almaty, Astana, Shymkent, and Karaganda have international restaurants, traditional Kazakh food is widely available and affordable. Look for these types of eateries:
Ethno-cafes: These are themed restaurants that serve national dishes in a traditional setting, often with yurts, live folk music, and décor inspired by nomadic life.
Bazaar food stalls: In places like the Green Bazaar (Almaty) or Astana’s Central Market, you’ll find freshly made snacks and local dishes sold by friendly vendors.
Home-stay experiences: In rural areas or small towns, staying with a local family gives you the most authentic exposure to daily Kazakh cuisine.
Food Etiquette to Remember
Always accept tea or food if offered—it’s a symbol of hospitality.
When eating traditional meals, wait for the eldest person to begin first.
It’s common to share large dishes communally, so use utensils provided or follow your host’s lead.
Avoid wasting food—it is considered disrespectful.
Final Thoughts
Kazakh cuisine is a gateway to the country’s culture, history, and values. It’s built around community, hospitality, and hearty ingredients that reflect life on the steppe. For first-time visitors, trying local food may feel adventurous, but each dish tells a story—and many travelers leave with not just full stomachs, but unforgettable memories.
Whether you start your culinary journey with a plate of beshbarmak in a yurt or savor homemade manti in a bustling bazaar, Kazakhstan’s food scene promises a rich and flavorful experience for every beginner.