Bass karyn

This dish can shock with its ingredients and method of preparation. From the Kazakh language, the name translates as "head-stomach." The meat and the pre-boiled ram’s head are laid in the ram’s stomach and cooked for several hours on charcoal in their own juice. You can add onions, bell peppers and potatoes.


Another shocking dish, but already from the heart of a horse, previously aged in flour for a whole month. There is a legend that after the daughter got married, the father, sending envoys with gifts to the village of her husband, handed her the cooked ulpershek ahead of time. Receiving it, her daughter understood that, wherever she was, she would always be in the heart of her parents.

Horse meat is very tough, so that it softens a little, all blood is squeezed out of it, cut in several places so that mutton fat tail and liver can be put into these cuts, as between the pages of the book. All this is salted, peppered, and then wrapped and tied with twine. Then put the heart in a bag of flour and leave it in a cool place for a month. When the time comes, it is cooked whole in foil or a culinary bag.


Roast offal with potatoes, called kuyrdak, is a very well-known and common dish today. However, earlier kyyrdak as a universal food for every day had several varieties: bal-kuyrdak - kyyrdak, cooked on homemade sour cream, cheese cake - kuyrdak on koumiss, juppa - kyrdak, wrapped in dough, zhonka - kuyrdak made of frozen meat. The number of food options was limited only by the number of products currently available.


Lagman does not belong to traditional Kazakh cuisine, however, in the southern regions the Uyghur lagman is widespread. The roots of its origin go to East Turkestan and further to Chinese cuisine. Lagman is made from meat, vegetables and long drawn noodles. It is safe to say that lagman is a Central Asian version of Japanese ramen.


A dish called kombé takes its name from the traditional way of cooking - burying it in burning coals ("komu" in Kazakh - "bury"). Today it is cooked in a furnace resembling a large jug, where stones, coals, firewood are laid, a fire is made, and then a ram leg or other part of the carcass is suspended above the coals. Two hours - and the dish is ready. Chefs tell the legend that the ancestors cooked such food during long migrations, and not for themselves. If someone lagged behind the main nomad on the way, while rushing on the road, they buried ram meat in smoldering coals so that the heat would not be wasted, and the meat was ready for the arrival of those who were late.

Askabak Kuymak

Askabak-kuymak is pancakes with pumpkin. Slices of chopped and pre-blanched pumpkin are added to the yeast dough, pancakes are formed and fry in boiling oil. Apparently, the dish appeared during the transition to a sedentary lifestyle, because pumpkin does not grow in the steppe.


The spring equinox Nauryz is celebrated on March 22 by all Turkic peoples. Nauryz-kozhe is an indispensable attribute of a festive feast. Having tasted Nauryz for the first time in a year, it is important not to forget to make a wish, and it will come true. The basis of the dish is the number 7. Having tasted a hearty soup in 7 houses, you can ensure a happy and successful year. Exactly 7 selected ingredients include a traditional recipe. Each ingredient is symbolic and has its own meaning:

Water is added as a symbol of human life - the current river.

Salt symbolizes sweetness in food, which is confirmed by Kazakh folk wisdom: "Salt gives the sweetness to food, wise words give the brightness to thoughts."

Flour or noodles symbolize satiety and wealth.

Milk is a sign of a clean life in peace and unity.

Sour-milk product - kurt - gives strength and health.

The sixth ingredient is added cereal: wheat or barley. It is believed that barley has special healing properties and purifies the blood.

And, finally, meat is the favorite ingredient of Kazakhs, which gives happiness and good luck.