La Kazakh dairy tradition It originates in the vast steppes where, for centuries, nomadic shepherds depended on their flocks for everything: food, shelter, and even medicine. In that harsh context, the milk of mares, camels, sheep, cows and goats It became a true lifeline, but it was almost never consumed fresh, but rather transformed into a wide variety of highly energetic fermented products.
Today, that legacy is still very much alive: Kazakhs continue to consume kumis, shubat, kurt, irimshik, katyk or ayranMeanwhile, chefs in cities like Astana are reinterpreting ancient recipes and combining them with contemporary techniques. Among hearty meat dishes, soups, and fried doughs, dairy products continue to occupy a central place at the table and in the country's cultural identity.
Nomadic roots of Kazakh cuisine and the role of dairy products
Kazakh cuisine was forged around a nomadic lifestyleThis way of life, marked by harsh winters, dry summers, and long transhumance routes, required highly caloric foods that were easy to transport and could last a long time without spoiling.
Therefore, the traditional diet focused on meat and dairy productsThese could be obtained directly from the livestock that accompanied families from place to place. Fresh milk, without the possibility of refrigeration, spoiled quickly, so the milk was fermented, dried, and concentrated to extend its shelf life and increase its nutritional value.
In Kazakh culture, dairy products are known as “as kan”, literally “white food”The concept is laden with symbolism, linked to purity, hospitality, and good health. Often, offering white products to a guest signifies giving them the best the house has to offer.
While the lamb and horse meat While fermented dairy products were reserved for special occasions, grand banquets, and winter slaughters, they were the everyday staple. They were consumed as beverages, dried cheeses, sauces, and side dishes, providing sufficient fats, proteins, and vitamins to sustain life on the steppe.
Over the centuries, as part of the population settled in cities, Kazakh cuisine incorporated legumes, vegetables, fruits, fish, flour and sweetsbut always maintaining a core identity based on meat and fermented dairy products.
Kumis: the emblematic mare's milk drink
Koumiss It is probably the best-known Kazakh dairy product outside of Kazakhstan. It is a sparkling, slightly alcoholic beverage made with fermented mare's milkwith a flavor that is sweet, sour and has a sharp edge that is surprising if you are not used to it.
In Kazakhstan, kumis is classified into several types according to its intensity and fermentation time. There is a further version. strong, with a higher alcohol content, designed for adults, and another, gentler version called “saumal”, which is used primarily for therapeutic and preventative purposes.
In addition, subtypes are distinguished such as uyz, a denser kumis prepared from the first milking; beastfermented for 4 or 5 days to intensify its flavor; and sary, a yellowish kumis, considered especially healthy due to its concentration of nutrients.
Traditional preparation takes place in leather containers or wooden barrelsIn these processes, the milk is left to ferment and is stirred continuously for one or two days with a special stick. This constant stirring incorporates air, promotes uniform fermentation, and contributes to the drink's characteristic frothy texture.
Authentic kumis does not contain any added ingredient, not even waterIt is consumed very fresh, almost freshly prepared, because over time it loses its organoleptic properties and its supposed beneficial effects on health.
Throughout history, kumis has been considered to help treat tuberculosis, gastritis, anemia, typhoid fever, cardiovascular disorders, and pancreatic problemsHowever, the Kazakhs themselves warn that it should not be taken when there is a serious acute illness of the digestive system, and today this folk wisdom is combined with modern medical criteria.
Shubat: fermented camel milk, potent and delicate
Another pillar of Kazakh dairy tradition is the shubat, a thick, fatty and very acidic drink made from fermented camel milkIt is a robust and concentrated product, which Kazakhs treat with a certain respect, as it can be somewhat heavy and is considered slightly toxic if overused.
Shubat is prepared in special containers made of leather, wood or ceramicLike kumis, it is left to mature for several days to reach its ideal level of acidity and density. Lovers of this drink claim it is much tastier after resting for at least two or three days.
Depending on the region, Shubat is called by different names: in the southern Kazakhstan it is known as kymyran, while in the east it is called tuye kymyzliterally “camel kumis”. These terminological nuances reflect how the same dairy tradition adapts and reinterprets itself from one area to another.
From a nutritional point of view, Shubat is a powerhouse of fats, proteins and beneficial bacteriaThis makes it a valuable energy source for shepherds who spend long hours outdoors. Like other fermented beverages, it is also believed to have digestive and immune-boosting properties.
Kurt, irimshik and other Kazakh cheeses
Within the Kazakh dairy repertoire, cheeses and dried curds occupy a very prominent place. Among them, the most famous is the kurt, to which varieties such as irimshik and other derivatives that combine intense flavor and long preservation.
El sheep kurt It consists of small, very salty balls of sour milk, prepared from milk of cow or sheepThe process begins by pouring fermented milk into a wooden barrel, where it is left to form a well-curdled curd. This mass is then transferred to a pot, boiled, and stirred continuously until it reaches a very thick consistency.
Once the mixture cools, it is placed in a clean cloth bag to drain off all the excess whey. When the dough has lost most of its moisture, they are shaped by hand. balls between 2 and 5 centimeters in diameterwhich are left to air dry until very hard. Due to its intense flavor and compact texture, kurt is perfect for preserving for months and for carrying on long journeys. It's no wonder it's one of the children's favorite snacks, that they suck it or bite it little by little.
El irimshik It's another classic from the Kazakh pantry. It's a hard, slightly sweet cheeseMade with cow's, sheep's, or goat's milk. There are two main versions: the irimshik Ak (white), prepared from cottage cheese and butter, with a shorter shelf life, and the irimshik Kyzyl (red), which is subjected to prolonged cooking and left to dry in the sun to significantly extend its preservation.
Besides being eaten as is, both kurt and irimshik are combined with other foods or incorporated into festive dishes and soupsIts concentrated and slightly acidic flavor adds complexity to recipes that combine meats, cereals, and fatty broths.
Katyk, ayran, koyyrtpak and shalap: the universe of fermented dairy products
Along with kumis, shubat, kurt, and irimshik, the Kazakh tradition offers a whole family of fermented milk products with varying degrees of acidity and density, very present both on the daily table and on festive menus.
El katyk It is a thick derivative made with boiled milk of sheep, cow or goatOnce the milk reaches boiling point, it is allowed to cool slightly, the sourdough starter is added, and it is left to rest for several hours in a warm place until it acquires the texture of a very thick yogurt. This product can be eaten on its own, mixed with water to make refreshing drinks, or used as a base in cold soups and sauces.
El buttermilk It is a type of kefir, very popular throughout Central Asia and in many neighboring countries, which in Kazakhstan is prepared with mare's, sheep's, or goat's milkTo make it, the milk is first boiled, then allowed to cool slightly, and yeast or a lactic culture is added, stirring well before being left to ferment for a few hours. It is generally recommended to drink it within 24 hours, when it is freshest and best retains its probiotic properties. To understand whey separation in yogurt, see Why does liquid appear in yogurt?.
There are also variations that combine different flavors and uses. koyyrtpak It is made by diluting a concentrated fermented dairy product with milk in a 1:1 ratio, resulting in a smoother and creamier beverage. shalapFor its part, it mixes products such as ayran, shubat or kumis with water in equal parts, and is completed with salt and aromatic herbscreating a very refreshing and salty drink, perfect for hot days.
At the Kazakh table, these types of dairy products are served both in individual bowls as in large shared bowls, reinforcing the idea of community and hospitality. They are often offered to guests along with bread or small fried pastries.
Kaymak and other dairy products on the everyday table
Within the range of white goods, the slide It occupies a highly valued place. It is a fresh cream, very similar to sour creamwith a high fat content and a mild flavor that combines very well with both savory and sweet dishes.
In many homes, the kaymak is taken spread on breadIt's especially good on warm flatbreads or fried doughs like baursak. It's also used as an accompaniment to soups, stews, and even some dumplings like manti, to which it adds juiciness and a very pleasant milky note.
Besides kaymak, other varieties of yogurt, kefir, and curd are commonly found on Kazakh tables, consumed at breakfast, as a snack, or at the end of meals. These products are naturally integrated into daily life, much like cheese or yogurt in the Mediterranean, but with original recipes and textures of the steppe.
From yurt to restaurant: modern Kazakh cuisine and tradition
The transformation of Kazakh society, with a growing urbanization process and the emergence of modern restaurants, has given rise to a creative reinterpretation of traditional cuisineHowever, the dairy and meat essence remains present even in the most contemporary culinary concepts.
In cities like AstanaTrendy restaurants offer a range of dishes, from lamb pâtés and haute cuisine based on traditional recipes to street shawarmas that blend Central Asian heritage with Turkish, Russian, and other international influences. Chefs experiment with ingredients like kumis, kaymak, and aged cheeses to give a modern twist to classic flavors.
Iconic dishes such as kuyruk bauyr (where lamb tail fat is used) or the beshparmak (or besbarmak), the national dish made with boiled meat and fresh pasta, are adapted into the form of fusion dishes that respect traditional symbolism but adapt to the tastes of an urban and well-traveled public.
Despite these innovations, it is still very common for restaurants and cafes to want to maintain the feeling of eating in a yurtThe traditional dwelling of nomads. Through decoration, tableware, and recipes based on meat and dairy, the aim is for the gastronomic experience to connect with the collective history of the country.
Thus, Kazakh cuisine remains a a living reflection of culture and identity, both in shepherds' camps and in the heart of big cities, demonstrating that dairy tradition can coexist without problems with culinary modernity.
Hospitality, rituals and symbolism around the table
In Kazakhstan, food transcends mere nutrition and becomes a language of hospitality and respectWelcoming someone into your home involves offering them drinks, dairy products, and abundant dishes, and refusing to try them can be considered a sign of bad manners.
The guests are held in very high esteem, and every effort is made to ensure the table is overflowing. meat, dairy products, fried dough, and teaIt's not just about satisfying hunger: food acts as a symbol of generosity and of a culture very focused on people and community life.
Many traditional foods have been historically associated with important events such as weddings, reconciliations, births, or religious celebrationsIn these contexts, dairy dishes and drinks are not just food: they represent good wishes, fertility, prosperity, and the continuity of the family.
Tea, especially black teaIt plays a central role in informal gatherings. It is often served with kaymak, milk, butter, and even small portions of fried flour and tail fat, as in the case of the shyrchay, a dense and energizing drink that is usually consumed at home.
It is also served at some important celebrations Nauryz kozhea liquid and highly symbolic dish that mixes meat, grains, fermented dairy products, and other ingredients, and that embodies the idea of renewal and abundance at the beginning of spring.
Meat dishes and soups where dairy also plays a role
Although dairy tradition is central, Kazakh cuisine is almost inextricably linked to... carneA truly complete Kazakh lunch or dinner usually includes generous portions of lamb, horse, or, to a lesser extent, beef, with a much more sporadic presence of poultry.
El besbarmak (or beshparmak) is the quintessential dish. It consists of boiled meat —usually made with horse or lamb— served with squares of homemade pasta and accompanied by a flavorful broth. This dish appears at almost every grand banquet, and at many celebrations it is considered a delicacy of honor for the guests.
Before the besbarmak it is customary to serve Kuyrdak, a preparation of roasted meat or organ meats (such as liver, kidneys, heart) that is browned in tail fat and often flavored with onions. Also highly prized are sirenfried lamb with onions and potatoes, and homemade horsemeat sausages known as kazy y shuzhykwhich are usually present at large festive tables.
In the realm of soups, several traditional recipes stand out: the sorpo (also called shorpo or shurpa) is made by simmering lamb in water, then straining the broth and adding chopped meat, to which ingredients such as potatoes and carrots are now added. kespe It combines broth with homemade egg noodles, carrots, and fresh herbs, while the Naryn It uses broth from the besbarmak, very thin noodles, and finely cut meat.
In many of these dishes, the dairy products They appear as an accompaniment or condiment: kaymak to soften the intensity of certain meats, yogurt or ayran as a drink that helps digest fatty foods, or dry cheeses that are enjoyed at the end of the banquet with tea.
Dishes of neighboring origin: laghman, manti and others
Geography and history have led to Kazakh cuisine receiving influences from neighboring peoples such as the Uyghurs, Uzbeks, and other Central Asian groupsMany of these dishes have become so integrated that they are now considered part of the national cuisine.
A very clear example is the LaghmanIts origins are Uyghur, but Kazakhs consider it their own. It is made with long noodlesLaghman consists of meat—often lean beef—and a combination of vegetables that may include peppers, onions, and beets, along with spices and aromatic herbs. It is served in two main ways: as a soup with a rich broth, or as a noodle dish with a thick vegetable and meat sauce.
The manti They are another very popular addition: small steamed pastries with a soft dough and a filling of minced meat seasoned with onions and spices. Once sealed, they are cooked slowly and are usually served with kaymak or tomato sauceAlthough the most common version is made with meat, potato manti are sometimes also prepared for those looking for meat-free options.
These types of dishes are a good example of how Kazakh cuisine integrates external influences without abandoning its meat and dairy bases, achieving a balance between local tradition and regional gastronomic fusion.
Bread, fried dough and sweets: the counterpoint to dairy products
Kazakh gastronomy cannot be understood without its bread and dough productswhich are a constant accompaniment to dairy products and meats. They are the perfect base for spreading kaymak, dipping in soups, or balancing the more intense flavors of fermented beverages.
The baursak They are probably the most iconic snack: small portions of dough, round or square, fried in oil until fluffy inside and golden brown outside. They are served with tea, alongside soups or main dishes, and are so essential that there is a popular saying that directly associates them with the triad besbarmak-kuyrdak-baursak.
El shelpeki It is a thin, unleavened bread that is also fried in oil, while the tandoori nan It is the everyday leavened bread, baked in a clay oven (tandoor) and present at almost every meal. Another variant is the ak-nan, a flatbread that incorporates onion inside and is usually served with besbarmak.
As for street food, the following stand out: samsas, a pastry filled with meat, potato or cheese that is baked and sold in stalls and bakeries, becoming a very widespread snack.
For those with a sweet tooth, Kazakh cuisine offers specialties such as shak-shak, small portions of fried dough mixed with honey and garnished with raisins and dried fruit; the balkaymak, a stewed cream in which cream, flour and honey are slowly cooked until a smooth, brownish dough is obtained, which is especially enjoyed with hot baursak; and the zhent, a dessert made with cottage cheese, millet, sugar, butter and raisins, which is usually reserved for special occasions and resembles Uzbek halva in appearance.
Fish, drinks and festive celebrations
Although Kazakhstan is a landlocked country, its cuisine includes some fish dishes which play a major role when they appear on the table. The most well-known is the koktal, a smoked fish cooked on a stake and served with vegetables. In the south of the country, there is also the karma, a dish that mixes boiled fish with noodles and a good amount of butter.
In the realm of beverages, in addition to black tea and green tea (such as the so-called “Tashkent tea”(which combines green tea with lemon and honey), the most outstanding are fermented milk productsShubat and kumis, already mentioned, and also derivatives such as katyk, ayran, or kefir. The latter can be drunk cold as is or mixed with hot cereals for breakfast, taking advantage of its beneficial properties for the skin and digestive system.
Grand celebrations are the perfect stage to showcase the diversity of Kazakh cuisineOne of the most symbolic festive preparations is the Nauryz kozheAssociated with the celebration of spring (Navruz), this dish incorporates seven symbolic components—meat, water, salt, grains, butter, flour, and milk—although its most traditional version usually includes broth, onions, katyk, kurt, kumis, boiled meat, kazy, barley, and millet. It is valued both for its high nutritional content and for its symbolism of renewal and prosperity.
Another recipe that is very characteristic of this time of year is the sumalakMade from sprouted wheat that is cooked for a full day while being stirred constantly, the result is a thick, slightly sweet paste that can be eaten on its own or with bread. Beyond its flavor, it symbolizes patience, cooperation, and the beginning of a new cycle.
At many festive gatherings, it is becoming increasingly common to also find pilafA rice dish cooked with meat, onions, carrots, raisins, chickpeas, garlic, and spices, influenced by Uzbek tradition. Again, dairy products often make an appearance as an accompanying beverage—ayran, kumis, or shubat—or as part of small dishes served alongside tea at the end of the banquet.
With all this framework of fermented drinks, dry cheeses, creams, soups, meats and doughsThe Kazakh dairy tradition shows how a nomadic culture was able to transform a resource as fragile as milk into an impressive variety of resilient, tasty and symbolically powerful foods, which still mark daily life, celebrations and the culinary identity of Kazakhstan today.
