Kazakh cuisine has been shaped by the nomadic history of its people and the harsh conditions of the arid, rocky steppes. Kazakhs developed a culinary traditions using preserved products that could be stored for long periods, such as smoked, dried, and salted meats, particularly horse and lamb, as well as fermented milk products like kumis and various dried cheeses. Their cuisine also incorporated influences of neighbouring cultures, such as the Uyghurs, Dungans, and Uzbeks.

Today, modern Kazakh cuisine is a vibrant mix of traditional nomadic dishes and contemporary recipes adapted to local tastes. Tonight Zhanar Khamitova shares a quintessential Kazakh family meal showcasing the ingredients, traditions and spices of a cuisine seldom seen in Toronto’s food scene.

Kespe (Nomad Chicken Soup)

A comforting noodle soup, kespe is a family favourite believed to warm and cure colds, aiding in recovery. A traditional nomadic dish (its name translates as “noodles” in Kazakh), it features handmade noodles steeped in a rich bone broth with onions and root vegetables, spiced with black pepper and bay leaf.

Kazakh Plov (Fragrant Lamb Pilaf)

Plov is a cherished Kazakh rice dish, the local variant of pilafs popular throughout Central Asia. Succulent chunks of lamb, along with onions, carrots, and aromatic spices like cumin, coriander, and paprika are cooked together with rice so that the fragrances permeate the whole dish. The addition of sweet dried fruits and toasted nuts adds additional layers of flavour and texture.

Medley of Kazakh Sweets: Baursaki, Chak Chak, Zhent, Irimshik (served with Kazakh Green Tea)

Tea culture holds a special place in Kazakh society, and is usually accompanied by baursaks (fried dough), cheeses, and a variety of sweet pastries. Zhanar has prepared a sampling platter of traditional confections! Baursaki are doughnut-like puffed pastries served with butter, honey or jam (and perfect for dunking in tea); Chak Chak originally from Tatarstan, are fried noodles are swathed in honey and studded with dried fruits and nuts, often playfully shaped into cones, domes or spheres; Zhent is another classic tea-pairing, made from sweet, ground millet combined with condensed milk, powdered sugar and melted butter; Irimshik is an tender, orange-hued dried sour cheese that can be made from sheep, goat or cow’s milk.