Food and Drink in Kazakhstan: A Traveler's Guide to Beshbarmak, Kazy and More

A taste of the steppe

Kazakh cuisine is built on the nomadic life: meat, dairy and grain that traveled well across the steppe. Meals are generous, communal and centered on respect for the guest. Whether you are in cosmopolitan Almaty or the capital Astana, expect hearty plates and warm hospitality.

Signature dishes to try

• Beshbarmak the national dish: boiled horse or lamb meat over wide flat noodles, served with onion broth (sorpa). The name means five fingers, because it is traditionally eaten by hand.
• Kazy a prized cured horse-meat sausage, often sliced thin for celebrations.
• Manti large steamed dumplings filled with minced meat and onion, topped with butter or sour cream.
• Plov rice cooked with carrots, meat and cumin, a Central Asian staple.
• Baursak golden fried dough puffs, served with tea or jam at almost every table.

Street food and bazaar bites

Head to the Green Bazaar (Zelyony Bazar) in Almaty for samsa (flaky meat-stuffed pastries baked in a tandoor), shashlik skewers, dried fruits, nuts and slabs of horse sausage. A samsa costs around 300-500 tenge, and a hot shashlik skewer about 800-1,500 tenge.

Drinks worth knowing

• Kumys fermented mare's milk, slightly sour and fizzy, a national symbol.
• Shubat fermented camel's milk, richer than kumys.
• Tea (chai) drunk constantly, usually black with milk; refusing a cup can seem impolite.
• Local beers like Tian Shan and brandy are widely available in cities.

Dining etiquette and tips

• The guest of honor is often served the sheep's head, a sign of deep respect; accept graciously.
• Pass and receive food and tea with your right hand.
• Tea cups are filled only halfway, an invitation to stay and chat; a full cup hints it is time to go.
• Tipping of around 10 percent is appreciated in restaurants but not mandatory.
• Tap water is best avoided; stick to bottled water.

Stay connected in Kazakhstan

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