Almaty Food Culture

Kazakhstan's national dish, beshbarmak means 'five fingers' as it's traditionally eaten by hand. It consists of boiled horse meat or mutton served over wide, flat noodles (tuzdyk) with onions in a rich broth. The meat is incredibly tender from slow cooking, and the dish is served with shorpo (meat broth) on the side.

This dish originated with nomadic Kazakhs who needed hearty, warming meals after long days herding livestock. The use of horse meat reflects the central role of horses in Kazakh culture, and eating with hands symbolizes the nomadic lifestyle before modern utensils.

A rich, hearty dish of fried organ meats (liver, heart, kidneys, lungs) and meat pieces, typically from lamb or beef, cooked with onions and potatoes. The dish has a deep, savory flavor and is often served sizzling hot in a cast-iron pan.

Kuyrdak was traditionally prepared immediately after slaughtering an animal, using the organ meats that couldn't be preserved. It remains a celebratory dish served at special occasions and represents the nomadic practice of using every part of the animal.

Hand-pulled noodles served in a spicy, aromatic broth with chunks of meat (usually beef or lamb), peppers, tomatoes, and various vegetables. The noodles are thick and chewy, made fresh by stretching and pulling the dough in a mesmerizing process.

Brought to Kazakhstan by Uyghur and Dungan communities from Western China, lagman has become deeply integrated into Almaty's food culture. Each family and restaurant has their own recipe, varying in spiciness and vegetable combinations.

Large steamed dumplings filled with minced meat (usually lamb or beef) mixed with onions and pumpkin or potato. The dumplings are juicy, with the filling's fat creating a flavorful broth inside each dumpling, typically served with sour cream or a vinegar-based sauce.

These Central Asian dumplings have roots in the Silk Road trade routes and show the culinary connections between Kazakhstan, Uzbekistan, and China. In Almaty, manti are a beloved comfort food enjoyed year-round.

Baked pastries with flaky, golden crusts filled with minced meat, onions, and spices. Unlike the triangular Indian samosas, Kazakh samsa are typically shaped like teardrops and baked in tandoor ovens, giving them a distinctive crispy texture and smoky flavor.

These savory pastries traveled along the Silk Road and became a staple across Central Asia. In Almaty, fresh samsa from tandoor ovens are a popular street food and quick meal option, especially at bazaars.

Small, puffy fried dough balls that are golden and crispy on the outside, soft and airy inside. Slightly sweet or savory, they're served with tea, honey, or sour cream and are an essential part of any Kazakh dastarkhan (table spread).

These traditional fried breads have been made by Kazakh families for centuries and are considered symbols of hospitality. No celebration, from weddings to funerals, is complete without baursaki, and refusing them can be seen as disrespectful.

Marinated meat skewers (typically lamb, beef, or chicken) grilled over hot coals until charred and smoky. The meat is tender, flavorful from overnight marinades, and served with raw onions, fresh herbs, and sometimes grilled vegetables.

While shashlik is found throughout the former Soviet Union and Central Asia, it holds special significance in Kazakh culture as an outdoor cooking tradition. Weekend shashlik gatherings in the mountains around Almaty are a beloved local custom.

A fragrant rice dish cooked with chunks of meat (usually lamb), carrots, onions, and spices in a large kazan (cast-iron pot). The rice absorbs the meat's fat and spices, creating distinct golden and white layers with a slightly crispy bottom called 'kazmag.'

Though most associated with Uzbekistan, plov is hugely popular in Almaty thanks to the large Uzbek community. It's traditionally prepared by men for large gatherings and is considered the ultimate celebratory dish, often served at weddings.

Hard, salty balls of dried cheese made from fermented milk, with an intensely tangy, salty flavor. These rock-hard snacks slowly dissolve in your mouth, providing a concentrated burst of umami and salt that pairs perfectly with tea.

Kurt was developed by nomadic Kazakhs as a way to preserve dairy products without refrigeration. These portable, long-lasting cheese balls could sustain herders for days on the steppe and remain a beloved traditional snack.

A traditional horse meat sausage made from rib meat and fat, seasoned with garlic, pepper, and salt, then air-dried or smoked. Thinly sliced, it has a rich, distinctive flavor and marbled appearance, often served cold as an appetizer.

Kazy is one of the most prized Kazakh delicacies, reflecting the central role of horses in nomadic culture. Preparing kazy is an art form, and serving it to guests is a sign of great respect and hospitality.

Fermented camel's milk with a thick, slightly sour, and salty taste, rich in vitamins and probiotics. It has a distinctive tang and creamy consistency, traditionally consumed for its purported health benefits and energizing properties.

Like kumys (fermented mare's milk), shubat connects modern Kazakhs to their nomadic ancestors who relied on fermented dairy for nutrition. It's considered especially beneficial for digestive health and is often consumed in the morning.

A sweet, crumbly cottage cheese dessert made from boiled milk and sugar, sometimes flavored with raisins or served with kaymak (clotted cream). It has a delicate sweetness and slightly grainy texture, often enjoyed with tea.

This traditional Kazakh sweet represents the nomadic practice of transforming simple dairy products into treats. Irimshik is often homemade and served to guests as a gesture of hospitality alongside tea and baursaki.