3 dishes people actually cook in Kazakhstan: what they are, how long they take, and what you need to buy.
What can you cook from Kazakhstan? 3 traditional Kazakhstan dishes, from Manti (135 min, the quickest) to Beshbarmak (200 min, the longest). Each recipe is written step by step with full ingredient lists, free to read.
Kazakhstan on the map. Drag to spin the planet.
Kazakh platter of slow-boiled meat over broad hand-cut sheets of dough, dressed with onions softened in the broth rather than fried.
Steamed parcels whose filling is hand-diced lamb bound with fat-tail sheep fat and an almost equal weight of onion.
A cauldron rice dish where the rice is laid over a long-simmered meat and carrot base and steamed without ever being stirred.
Copper documents three dishes from Kazakhstan: Beshbarmak, Manti and Plov. Lamb shoulder and onion each appear in more than one recipe. All three are boiled. Not one needs an oven — they cook entirely on the hob. Between them they use 20 different ingredients.
The three recipes need 20 ingredients between them, of which 2 are shared by more than one dish. Lamb shoulder the hardest to find: of the 586 dishes in Copper's atlas, 15 use lamb shoulder. Every ingredient list on this page is complete, with quantities, and free to read.
Manti is the quickest at 135 minutes. Beshbarmak is the longest at 200 minutes, most of it unattended. The median is 135 minutes — a weekend dish rather than a weeknight one.
None of the dishes from Kazakhstan here is rated easy, but every one has the full method written out step by step, free to read. Manti is the shortest way in.
Kazakhstan is part of Central Asian.
Countries close to Kazakhstan on the globe — and close on the plate.
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