Saborea Kazakhstan: Una aventura gastronómica única
Explora los sabores auténticos de Kazakhstan en una experiencia gastronómica inolvidable.
Kazakhstan is the ninth largest country in the world and the largest landlocked state on the planet, stretching majestically from the Caspian Sea to the snow-capped Altai and Tian Shan mountain ranges. It is famous for its ancient nomadic heritage, the hospitality of its yurts, its breathtaking geological landscapes such as the Charyn canyon and the white deserts of Mangystau, and the stark contrast between cosmopolitan, leafy Almaty and the futuristic capital, Astana.
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Nomadic Steppe Cuisine and Central Asian Flavors
Kazakh cuisine is the direct testimony of centuries of nomadic life in an environment with an extreme continental climate. Designed to provide energy and strength during long winters and travel, its cuisine worships grass-fed meat (horse, lamb and beef), fermented mare and camel dairy products, artisanal doughs and boundless hospitality around the 'Dastarkhan' (the traditional table).
Must-Try Dishes
Beshbarmak
The undisputed national dish of Kazakhstan, whose name means 'five fingers' because it was traditionally eaten with the hand. It consists of thin sheets of fresh pasta cooked in boiling meat broth, covered with tender pieces of boiled horse or lamb meat and onion poached in broth seasoned with black pepper ('chyk').
Kazy
The most select traditional horse meat sausage, made by hand by filling natural casing with very tender rib meat, seasoned exclusively with salt, garlic and plenty of black pepper, and then boiled or slowly smoked.
Baursak
The festive bread par excellence and supreme symbol of welcome. They are small cubes or spheres of yeast dough fried in cauldrons with very hot oil until they are golden and crispy on the outside and extraordinarily tender and hollow on the inside.
Kuyrdak
Hearty and quick stew traditionally made after the slaughter of the animal, sautéing fresh pieces of liver, heart, kidneys and lamb or beef with onion, lamb tail fat and potato cubes.
Surprise
Concentrated, hot and deeply aromatic meat broth obtained by slow cooking lamb or beef with simple herbs and spices, served in ceramic bowls to accompany or close the Beshbarmak.
Manty Kazakhs
Large parcels of thin dough steamed in special tiered steamers ('kaskan'), filled with knife-minced lamb or beef with lots of juicy onion, or sweet pumpkin in autumn, accompanied by sour cream or spicy tomato sauce.
Typical Drinks
Kumis (Kymyz)
The ancient nomadic drink par excellence, made from freshly milked mare's milk and fermented in leather wineskins. It is slightly effervescent, with a very particular acidic and smoky touch, famous for its recognized medicinal and energetic properties.
Shubat
Fermented camel milk typical of the desert regions of the southwest. It has a denser, whiter and creamier texture than kumis, with a slightly sour flavor and a very high content of vitamins and minerals.
Kazakh Tea with Milk (Shay)
Very strong infused black tea served mixed with hot whole milk or heavy cream ('kaimak'). It is poured in small quantities into the piala so that it never gets cold and the host can continually refill it as a sign of affection.
Airan
Refreshing dairy drink based on fermented cow's milk diluted with water and a touch of salt, consumed cold during sunny days in the steppe to facilitate digestion.
Traditional Sweets
Zhent
Traditional national sweet of nomadic origin made by grinding toasted millet grains ('tary') mixed with sugar, sweet raisins, melted butter and dried cottage cheese, pressed into blocks that melt slowly in the mouth.
Kurt
Small spheres or hard cubes of cheese fermented and dehydrated in the sun with plenty of salt. It was the indispensable provision of nomadic shepherds due to its infinite conservation capacity during months of travel.
Irimshik
Traditional sweet cheese with a reddish or golden hue obtained by boiling fresh milk for hours until the natural sugars slowly caramelize, served crumbled with honey or nuts.
Balkaymak
Delicious hot creamy dessert made by gently cooking fresh milk cream ('kaimak') with flour and pure mountain flower honey until achieving a consistency similar to sweet toffee.
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Kumis (Kymyz)
The ancient nomadic drink par excellence, made from freshly milked mare's milk and fermented in leather wineskins. It is slightly effervescent, with a very particular acidic and smoky touch, famous for its recognized medicinal and energetic properties.
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