Inimitable and Unique Kyrgyz National Cuisine

Kyrgyz Dishes.
In folk tales and songs, as well as in epics, there are often mentions of this. The base of naryn is finely chopped meat. Mountain onions, garlic, and broth were also added to it. All of this was thoroughly mixed and served without a side dish. Later, the Kyrgyz supplemented this dish with noodles. As a result, it acquired a humorous name - beshbarmak (which literally translates to "five fingers," as it was eaten with hands).

Kyrgyz national cuisine is unique and unparalleled. It has developed over many centuries and embodies the history, everyday life, and characteristics of the descendants of Manas. In the Kyrgyz diet, due to the predominance of livestock breeding and agriculture, meat, dairy, and plant products mainly prevailed. From cow's milk, they produced melted butter (sary mai), sour milk (airan), and dried cottage cheese in the form of balls (kurt). Kumys — mare's milk — is the favorite drink of the heirs of Manas. The intoxicating bozo and refreshing maksym and zharm were prepared from barley, millet, and wheat seeds. The grains were ground, roasted, and turned into talkan (tolokno), from which porridge was made by adding milk or water. An integral part of Kyrgyz cuisine is the ancient dish of nomads — beshbarmak, made from finely chopped meat, dough, and broth (chyk). It was prepared in large quantities for family and public celebrations. Young jigits were entrusted with chopping the boiled meat.

For this dish, lamb is particularly well-suited, although gourmets prefer the meat of a young foal. Beshbarmak made from it, experts claim, simply melts in the mouth. Once, this dish was called naryn. It was renamed because instead of spoons, the Kyrgyz used their five fingers while eating (besh barmaq).

No national dish is complete without the main component — meat. It is the essential part of any meal. In the legendary epic "Manas," it is said that for military campaigns, meat was boiled, fried, dried, and ground into powder. The heroes carried a pouch with such a product on their belts and, when hunger struck, they would dissolve it in water and eat it. From marinated horse fat and meat, they made sausage — chuchuk — a favorite delicacy of the Kyrgyz. Many delicacies (karyn, karta, byzhy) were made from offal. During various events, livestock was slaughtered and boiled in large pieces in huge cauldrons. By the festive fire, men would stand to maintain the fire and oversee the cooking process. During this time, they became the cooks. When distributing the boiled meat (ustukany), a special ceremony was observed from ancient times. The most delicious pieces were presented to honored guests: the head (bash), the iliac bone (zhambash), and the shin bone (zhoto zhilik).

If someone did not finish their ustukan, they had the right to take it home to treat their loved ones.

Kyrgyz Cuisine