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Kazakh Recipes

Beshbarmak, kurt, baursak — nomadic traditions and warming steppe-inspired cuisine.

14recipes

6Easy

6Medium

2Hard

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Beshbarmak

Kazakhstan's ceremonial dish — tender slow-boiled lamb served over wide, silky noodles and drenched in a rich onion broth sauce, eaten communally with the hands.

Kurt

Tangy, salted Kazakh dried yogurt balls — an ancient nomadic snack and appetiser made from strained yogurt, shaped by hand and air-dried to a firm, long-lasting cheese.

Kuyrdak — Kazakh Organ Meat Fry

A robust Kazakh fry-up of liver, kidney, heart and lung with onion, peppers and potatoes — the nomadic hunter's feast traditionally made immediately after slaughter.

Baursak — Kazakh Fried Bread

Pillowy, golden deep-fried leavened dough squares — the universal Kazakh celebration bread served with every meal, ceremony and gathering.

Kazakh Lamb Borscht

A hearty Kazakh variation of beet and lamb soup — warm, earthy, and nourishing, with a rich broth built from slow-simmered lamb bones and root vegetables.

Kurt (Kazakh Dried Cheese)

A traditional Kazakh dried yogurt cheese — salty, dense balls made from fermented sheep's or cow's milk, dried in the sun and carried as provisions across the steppe.

Kuurdak

Kazakhstan's traditional fried meat and offal dish — crispy bits of lamb, onion, and potato pan-fried in animal fat, hearty and satisfying nomadic campfire food.

Samsa

Kazakhstani baked lamb pastries — flaky puff pastry triangles stuffed with spiced minced lamb and onion, baked in a clay oven (tandoor) until golden and sizzling.

Nauryz Köje

A ceremonial Kazakh drink-soup for Nauryz (Persian New Year) — a unique preparation of seven ingredients including millet, meat, wheat, dried fruit, and fermented mare's milk.