Traditional Kazakhstani New Year's food guide
As the New Year draws near, Kazinform News Agency invites you to explore the rich culinary traditions of Kazakhstan. Discover the tastes that make Kazakhstan’s New Year celebrations truly special.
In Kazakhstan, it is believed that a lavish New Year's Eve feast brings good luck for the coming year. Families begin preparations in the morning: some focus on cleaning, while others start preparing salads and dishes. Once the household chores are done, by eight or nine in the evening, everyone gathers at the table to bid farewell to the old year. The New Year's table in Kazakhstan is always filled with traditional dishes.
Beshbarmak
Beshbarmak is one of the main national dishes and often takes center stage at the New Year's table. To prepare it, tender boiled meat, usually horsemeat, lamb, or beef, is sliced into thin pieces and served over square homemade noodles cooked in a rich broth. The dish is garnished with fresh herbs and accompanied by a traditional soup (broth).
The name "beshbarmak" translates to "five fingers," as it is traditionally eaten by hand. In the nomadic past, people did not use utensils, and Kazakhs would eat together from a large communal dish placed in the center of the dastarkhan (table).
Interestingly, in the western regions of Kazakhstan, beshbarmak is sometimes made with fish, known as "fishbarmak." This variation, a specialty of the Caspian Sea coast, is much quicker to prepare than the meat version. Various types of fish can be used, but fishbarmak made with red fish is considered a true delicacy.
Fermented dairy drinks
The New Year's celebration in Kazakhstan sometimes begins with fermented dairy drinks. Kumis is a traditional drink made from mare's milk, created through a process of lactic acid and alcoholic fermentation. Shubat is a drink made from camel's milk, which has a higher fat content (up to 8%) and a thicker texture. Unlike kumis, shubat is stirred, not shaken, before being served.
Another common drink at the New Year's table is ayran, a yogurt-based beverage made by fermenting milk. Fermented dairy drinks have been a staple at every significant celebration throughout Kazakhstan's history.
Kazy and Shuzhuk
Kazy and shuzhuk are often featured on the New Year's table in Kazakhstan. Kazy is a traditional dish of the nomadic peoples of Central Asia. It is a sausage made from horsemeat, specifically from whole strips of ribs with fat, seasoned with spices, salt, and garlic. The meat is placed in a natural casing—an animal's intestine. This rich-flavored delicacy is commonly served on festive occasions such as New Year's celebrations, weddings, and other important events. In some regions, kazy is also an essential part of pilaf and other national dishes.
Shuzhuk is another traditional meat dish, but unlike kazy, it is made from a mixture of different cuts of meat rather than just ribs. Like kazy, the meat is packed into an animal intestine.
Manty
A timeless classic on the New Year's table is manty, large steamed dumplings filled with meat and onions. While the traditional version remains popular, newer variations have emerged, such as ones with pumpkin, chicken, jusai (garlic chives), egg, or even fried manty.
Pilaf
In Kazakhstan, New Year's pilaf typically consists of rice, meat (usually lamb or beef), carrots, onions, and spices. Some variations include raisins or other dried fruits, which add a unique sweetness and aroma to the dish. Pilaf is traditionally cooked in a kazan (a large cast-iron pot).
Roast chicken
Roast chicken, prepared whole, is a frequent guest at the festive table in Kazakhstan. Each family has its own preferences: some prefer to add more spices, while others opt for a special marinade or sauce. The dish is typically served with a side of potatoes, rice, or roasted vegetables.
Soviet traditions
Many traditions and dishes from the Soviet era remain popular in Kazakhstan. One such dish is Olivier salad, which is an essential part of the New Year's table. While variations abound—some with sausage, chicken, or even red fish—the classic combination of potatoes, eggs, pickled cucumbers, and peas, all layered with mayonnaise, remains unchanged.
Equally beloved at festive gatherings is herring under a fur coat (selyodka pod shuboy), a vibrant and hearty dish made of herring, beetroot, carrots, and potatoes. It continues to hold a special place on the New Year's table in Kazakhstan.
Tea and sweets
After the main course, the traditional tea ceremony follows, accompanied by a variety of sweets. The table is typically adorned with a cake or pies, nuts, raisins, irimsik, and baursaks (fried dough balls). No New Year's celebration is complete without mandarins. In the run-up to the holiday, the trade in this festive fruit picks up, and its price rises sharply.
Baursaks
Small, airy fried breads, baursaks, are a beloved treat in every home on New Year's Eve. These are made from yeast dough and fried in hot fat, though nowadays they are more often cooked in vegetable oil. Their shape and size can vary by region, ranging from small balls to cube-like shapes resembling doughnuts.
They pair perfectly with both main dishes and tea. Fragrant and golden-brown, they always hold a special place on the New Year's table. Baursaks can be stored for a long time and hardly spoil due to their oil-soaked texture, which was essential in the nomadic lifestyle of the Kazakhs. Additionally, they were filling and easy to prepare while on the move.
Alongside baursaks, you might also find balkaimak—a mixture of sour cream and honey. Baursaks are even tastier when dipped into balkaimak. The recipe is simple: cream is brought to a boil, then sugar, honey, and sometimes flour are added and cooked until thickened. The mixture is stirred and left to simmer for another 10 minutes.
Kurt
Kurt is a dry cheese made from sheep, goat, or mare's milk. It consists of small white balls. Kurt is typically served on plates alongside other traditional products like zhent and irimsik. When fresh, a week after preparation, kurt has a soft consistency and a delicate taste. The longer it dries, the harder it becomes.
Irimshik
Irimshik is a traditional sweet made from curd. It typically has a light brown color and a naturally sweet flavor, without the addition of sugar. The preparation of irimshik is a lengthy process: fresh milk is heated, allowed to sour, and then simmered slowly until the curd separates and the whey evaporates. This process can take an entire day, and during it, the lactose gives the irimshik its golden-brown color and sweet taste.
Earlier Kazinform News Agency shared what is on the table for New Year’s Eve across the world.
