Kazakhstan's drink culture centers on fermented dairy products that originated from the nomadic necessity of preserving milk during steppe migrations. Kumis, fermented mare's milk, contains 0.7 to 2.5 percent alcohol by volume depending on fermentation length and has been documented in the region since at least the 5th century BCE by Herodotus. The fermentation process involves placing fresh mare's milk in a leather sack called a saba, adding a starter culture from previous batches, and agitating the mixture regularly over one to three days at temperatures between 26 and 28 degrees Celsius. During summer months when mares produce milk, families on the steppe may consume two to three liters of kumis daily. The drink has a sour, slightly carbonated taste with a consistency thinner than kefir. Kazakh tradition associates kumis with digestive health, and some families serve it to guests as a primary hospitality gesture. Production peaks between May and September when mares are lactating.
Shubat, fermented camel milk, follows a similar fermentation process but requires 24 to 48 hours in a wooden or ceramic vessel rather than leather. Camel milk has higher fat content than mare's milk, resulting in a thicker fermented product with approximately 1 to 2 percent alcohol content. The drink has a tangier, saltier profile than kumis and a consistency similar to thin yogurt. Families in western and southern Kazakhstan, particularly in Mangystau and areas near the Caspian Sea, consume shubat more regularly than those in northern regions where horses are more common than camels. One camel produces approximately 4 to 6 liters of milk daily during the lactation period from spring through fall. Shubat does not travel well due to the active fermentation process, making it primarily a regional rather than export product.
Tea consumption in Kazakhstan functions as the foundation of daily social interaction rather than an occasional beverage choice. Black tea, introduced through trade routes from China and later Russia, is consumed hot throughout all seasons including summer when temperatures exceed 40 degrees Celsius on the southern steppes. The typical preparation involves brewing strong black tea in a small pot, then diluting individual servings with hot water from a samovar to each person's preference. Milk and sugar are common additions, though the northeastern regions influenced by Russian tea culture add them more frequently than southern areas. A host offers tea before any conversation begins, and refilling a guest's cup signals continued welcome while allowing it to remain empty suggests the visit should conclude. The ceramic or porcelain cups used for tea, called pialas, hold approximately 150 milliliters and are filled only halfway to allow guests to drink while the tea is still hot.
Street food culture in Kazakhstan developed primarily in the post-Soviet period as urban markets and bazaars expanded beyond state-controlled distribution systems. Samsa, a baked pastry with minced lamb or beef filling, appears at street stalls throughout every major city and most small towns. The pastries are baked in tandoor ovens reaching temperatures of 400 to 480 degrees Celsius, creating a flaky exterior and juicy interior in 15 to 20 minutes. A single samsa typically weighs 150 to 200 grams and costs between 150 and 300 tenge depending on location and filling quality. Vendors prepare samsa continuously during peak hours, and customers often eat them standing at the stall immediately after purchase. The dough contains flour, water, salt, and lamb fat, while traditional filling includes only meat, onions, and black pepper without additional vegetables or spices.
Baursak, fried dough balls, appear at street stalls, in home kitchens, and at every significant life event from weddings to funerals. The dough consists of flour, milk, eggs, butter, sugar, salt, yeast, and sometimes sour cream, rolled into portions approximately 50 grams each before frying in oil at 170 to 190 degrees Celsius for 3 to 4 minutes. Proper baursak achieves a golden-brown exterior and hollow interior with a slightly sweet taste. Street vendors typically sell baursak by weight rather than count, with 500 grams costing 200 to 400 tenge. The fried dough keeps for two to three days without refrigeration, making it practical for travel and outdoor work. At ceremonial events, hosts may prepare 10 to 15 kilograms of baursak to ensure sufficient quantity for all guests.
Kurt, dried salted cheese balls, serves as both a preserved food product and a portable street snack. Producers make kurt by straining fermented milk until it reaches a thick consistency, adding salt at a ratio of approximately 15 to 20 percent by weight, then forming small balls 3 to 5 centimeters in diameter and drying them in the sun for 5 to 10 days. The final product has a rock-hard consistency and intensely salty taste that requires adjustment for those unfamiliar with it. Kurt can remain edible for up to two years when stored in a dry environment. Street vendors sell kurt from large bowls or bags, typically charging 50 to 100 tenge per piece or 500 to 1,000 tenge per kilogram. Some vendors offer flavored varieties with added herbs or spices, though traditional kurt contains only strained milk solids and salt. Travelers and herders historically carried kurt as a protein source that would not spoil during long journeys across the steppe.
Shashlik, skewered grilled meat, dominates Kazakhstan's street food scene despite its origins in Caucasian cuisine. Vendors marinate chunks of lamb, beef, or chicken in combinations of onion, vinegar, oil, and spices for 2 to 12 hours before threading them onto metal skewers and grilling over charcoal. Each skewer typically contains 150 to 200 grams of meat and costs 400 to 800 tenge depending on meat type and location. The grilling process takes 10 to 15 minutes with vendors turning the skewers every 2 to 3 minutes to ensure even cooking. Shashlik stalls cluster near bazaars, bus stations, and entertainment venues in every city. Vendors serve the grilled meat with raw onion slices, vinegar, and sometimes bread, but without vegetables or side dishes. The smoke from charcoal grills and the smell of cooking meat mark shashlik areas from several blocks away.
Plov, rice cooked with meat, carrots, and onions in a single large pot, appears at street stalls and small cafeterias throughout urban areas. Cooks prepare plov in cast iron or aluminum kazan pots ranging from 20 to 100 liters capacity, beginning with rendering lamb fat, then frying meat and onions, adding carrots cut into thick strips, and finally adding rice with water at a 1:2 ratio. The cooking process requires 40 to 60 minutes over high heat followed by 20 to 30 minutes of steaming with the pot covered. A single serving typically contains 300 to 400 grams of rice and costs 600 to 1,200 tenge. Street vendors serve plov from large pots during midday hours, and popular stalls often sell their entire batch within 2 to 3 hours. The dish reflects Uzbek influence in southern Kazakhstan, particularly in Shymkent and Turkistan where Uzbek populations are concentrated.
Lagman, hand-pulled noodles in broth with meat and vegetables, appears at street stalls in cities with significant Uyghur populations, particularly Almaty. Cooks prepare the noodles by kneading dough from flour, water, salt, and egg, then resting it before pulling and stretching it into long strands through a technique requiring months to master. The noodles cook in boiling water for 2 to 3 minutes, then vendors top them with a separately prepared sauce of fried meat, bell peppers, tomatoes, onions, and garlic. A bowl of lagman typically contains 400 to 500 grams total weight and costs 800 to 1,500 tenge. The dish arrived in Kazakhstan through Uyghur migration from Xinjiang province in China during the 19th and early 20th centuries. Street preparation of lagman requires significant equipment including large pots, multiple burners, and extensive ingredient preparation, limiting it to more established stalls rather than mobile vendors.