The Kyrgyz national cuisine is a synthesis of the ancient nomadic culture of the Kyrgyz people and the borrowing of dishes and recipes of more than 80 nationalities and ethnic groups living in Kyrgyzstan, as well as the neighbors of Uzbekistan and China. The life of the nomads was a constant movement from place to place in the steppes and among the mountains, in cold and warm weather, and therefore their food was high-calorie and nutritious. The main food of the Kyrgyz people was boiled meat (lamb, horse meat, yak) and dairy (sheep and mare) products. In modern Kyrgyz cuisine there are traditional dishes of Russian, Dungan, Uzbek and Korean culinary traditions.more...
Even in one country in the north and south there are some differences and preferences in dishes and tastes. So, in the northern areas, the main festive dish is beshbarmak - finely chopped boiled meat with noodles, while in the south pilaf is more popular, borrowed apparently from settled Asian peoples. There are differences in tea preferences. In the north, black tea with milk is popular, the tea itself is brewed in the Russian way, and Russian samovars are also popular. In the south, milk is not added to tea, tea drinking traditions are similar to Uzbek ones. And in this region green tea is popular.
But in any case, the basis of the national Kyrgyz cuisine is lamb meat. Meat is laid in a cauldron and cooked in water without adding vegetables. Each bone with meat has its own purpose and is served to the guests individually. Also a popular dish is boiled lamb's head from which the host of a feast separates various pieces with a sharp knife and offers guests according to their status.
Except of super-dishes beshbarmak or pilav- the most famous meals of Kyrgyz national cuisine, there are also:
Bydzhy - specially prepared mutton stomach, filled with meat and meat products seasoned with spices;
Manty - steam dough products with minced lamb, onions and spices. Cooked in a special pan on steam;
Lagman – boiled homemade noodles, poured with a rather spicy sauce with stewed chopped meat, vegetables and spices;
Oromo - steamed dough roll stuffed with minced potatoes, onions, herbs and spices
Chuvvara or ravioli - small dough products with minced meat, onions, and fat in tail, served in broth;
Kuurdak - roast meat cut into large cubes (liver, heart, lungs) or meat (lamb, beef, horse meat). Cooked on fat tail with the addition of a large number of onions;
Shorpo - hot broth with pieces of meat, potatoes and carrots. It can be seasoned with greens;
Kuyruk-Bor - slices of boiled lamb fat with slices of boiled lamb liver and spices;
Samsa is a triangular or round dough filled with meat and onion. Often baked in tandoor;
Ich at - dishes from entrails. Since ancient times they have been considered medicinal in the Kyrgyz. And today, byzhy, Jerm and Bor are widely popular among the peo
Kymyz - the most popular drink prepared from fermented mare's milk.
Bozo - strong national drink made from millet;
Jarma - made from barley flour “talcan”, water and salt.