What to Eat in Astana

Astana’s food culture is shaped by the open steppe and a stark continental climate. Long, windy winters favor hot broths, slow-cooked meats, and doughs that satisfy. Wheat, potatoes, and root vegetables are staples, while lamb, beef, and horsemeat define flavor.

Urban eating revolves around tea, soups, and shared platters eaten at an unhurried pace. Fermented dairy and marrow-rich stocks echo nomadic traditions. Markets and canteens still follow the seasons, from autumn pumpkins to spring herbs and fresh greens.

Beshbarmak, meaning “five fingers,” starts with wheat dough rolled thin and cut into broad diamond-shaped noodles, cooked briefly in a clear meat stock. Beef, mutton, or horsemeat is simmered on the bone to extract a clean, aromatic broth; sliced onions are blanched in that liquid to form a simple tuzdyk that perfumes the platter without heavy spice. The cooked noodles are spread on a tray, meat is carved and layered on top, and the onion sauce is spooned over; diners sip the hot sorpa—the cooking broth—from cups between bites for warmth and balance. In Astana it anchors holiday gatherings and milestone celebrations but also appears at midday in canteens; supple noodles, tender meat, and a concentrated, gently peppered savor make it satisfying during subzero months, and custom favors serving elders first from the shared platter.

Kazy is a traditional horsemeat sausage made from rib meat with a generous layer of fat, packed into a natural casing, salted, seasoned simply with garlic and black pepper, then air-dried and later gently simmered before slicing. Karta, made from the cleaned, salted, and dried large intestine, is simmered until tender and cut into rings that offer a springy bite and rich, buttery fat. Served cool or warm with raw onions and sometimes flat noodles or potatoes, the pair delivers a distinctive, slightly sweet horsemeat aroma and a clean finish that contrasts with pickles or fresh herbs. In Astana these cuts mark festive tables, weddings, and the spring holiday Nauryz; they are also bought at markets for weekend family meals, reflecting nomadic preservation techniques adapted to today’s city kitchens.

Kuyrdak brings together diced liver, heart, lungs, and sometimes kidney with plenty of onions and potatoes, all fried in rendered tail fat (quyruk mai) until the edges brown. A splash of broth softens the mixture, and seasoning stays minimal—salt, black pepper, and occasional cumin—so the offal’s sweetness and the onions’ caramel notes dominate. The result is a skillet dish with crisp bits, creamy centers, and a deep, warming aroma well suited to Astana’s windy evenings. Traditionally the first hot meal after a livestock slaughter, it remains a beloved cold-weather dinner in the capital, eaten with flatbread and tea, and it makes practical use of the whole animal in line with steppe frugality.

Manty are large, pleated dumplings filled with finely chopped lamb or beef and a high proportion of onion to create steam and juices inside the dough. The dough is rolled thin, parcels are formed by hand, and tiers of a mantovarka steamer cook them gently; autumn versions often add pumpkin or squash, while some cooks season with cumin and black pepper for an aromatic lift. The texture contrasts delicate wrappers with a brothy, meat-rich center that spills onto the plate when pierced, inviting a dip of sour cream, yogurt, or a vinegar-chili sauce. In Astana they are a weeknight staple and a weekend project alike, served at midday or dinner, with seasonal fillings reflecting the city’s market stalls.

Lagman features hand-pulled wheat noodles stretched to a chewy, elastic strand, topped with a wok-cooked sauce of beef or lamb, tomatoes, onions, peppers, and garlic, often scented with cumin and dzhusay (garlic chives). Cooks add carrots, potatoes, or cabbage depending on season; the dish appears in two main styles: suyuq lagman with a brothier base and kaili lagman with a thicker, stir-fried sauce. The bowl balances chew, spice, and fresh herbs like dill or cilantro, delivering warmth without heaviness and welcome color during Astana’s long winter. Rooted in Uyghur and Dungan communities integrated into Kazakhstan’s urban life, it is a common lunch across the capital, equally popular in summer with lighter vegetables and in winter served steaming hot.

Astana’s cuisine pairs steppe pragmatism with urban variety: robust meats, broths, and doughs meet influences from Turkic, Uyghur, and Dungan communities within Kazakhstan. Harsh winters favor hearty techniques, while markets supply seasonal produce for dumplings and noodles. Explore more food insights and plan tastings across climates using Sunheron’s smart filters and destination data.