This dish was mainly prepared by southern Kyrgyz tribes closer to autumn. At this time, the seeds of the maroo plant ripened; they were harvested, collected, and dried, then winnowed and cleaned. The cleaned seeds were ground for a long time in a mortar. Pre-cooked potatoes were mashed into a puree, to which maroo flour was added and mixed, along with salt and oil to taste. The dough was kneaded well, then rolled out, cut into squares, filled with maroo, and wrapped. The shape can be like that
Dymdama Dymdama is a mixture of vegetables that are stewed in a special way. It has many names - dymlyama, dumlyama, domlyama. There are similar dishes - khashlama, basma. The vegetables are partially steamed, while the lower layers cook in their own juice. It is very tasty and healthy. Traditionally, it is made with lamb with fat tail. However, it can be made with any meat. The amount of vegetables can vary depending on the size of the pot. The vegetables used for dymdama include cabbage,
Salad "Zhanilyk" The salad belongs to Kyrgyz cuisine and features a very interesting combination of ingredients. It is served with greens and canned cherries. The salad is hearty and meaty, enough to feed 4-5 people! Ingredients:
SALAD "SUSAMYR", cold appetizer — a dish of Kyrgyz cuisine. Susamyr is a very tasty and hearty dish. It is very easy to prepare at home. Cooking time — 120 minutes. Ingredients:
Ysyk took For preparing main dishes, meat, meat by-products, poultry, fish, flour, eggs, vegetables, cereals, and herbs are used. Various types of heat treatment are applied: boiling, stewing, steaming, braising, frying as the main method, deep-frying, and grilling over coals. Dishes of modern Kyrgyz cuisine can be served with any sauces and side dishes. Here is one of them.
Kuurdak Kuurdak is the ancient dish of our herder ancestors. In the conditions of Central Asia, with its long, hot summers, the preparation of kuurdak was literally dictated by nature itself, the economic lifestyle, and the way of life. The fact is that fried meat, soaked in fat, is a kind of preserved product. Of course, our ancestors knew other methods of meat preservation: they dried and salted meat. However, kuurdak was different from all other types of traditional preserved meat.
Beshbarmak - Five Fingers A hearty and very appetizing dish that all lovers of Eastern cuisine should definitely try. A true royal dish! Cooking Description:
Ala-Too Cutlets Ala-Too is a dish from Kyrgyz cuisine. It is a meat dish made from lamb served under this name. This dish has several variations. It can be served as cutlets or as grilled meat. How to prepare Ala-Too (cutlets)? Ingredients: Lamb 170, milk 30, egg 1 pc., butter 20, greens 3, flour 5, egg 1 pc., milk 5, bread roll 30, bread roll for croutons 20, clarified butter for frying 15;
Pilaf There is an ancient kyuu (melody) among the Kyrgyz called "Gray Trotting Horse of Shyrdakbek." Its performance on the komuz is usually accompanied by the telling of a legend: "Once, the Kyrgyz were ruled by Khan Shyrdakbek. He had a young beautiful wife named Kanym. Shyrdakbek-khan cherished and pampered her. He placed her on forty downy pillows and fed her pilaf made from the bone fat of forty black rams."
Salad "Naryn" Naryn is a city in Kyrgyzstan. It is the administrative center of the Naryn region. The salad is named after the city. Salad "Naryn" is very tasty, hearty, and easy to prepare at home. Try making this salad, and you will like it. It uses vegetables, boiled dietary meat, and mayonnaise can be replaced with sour cream or a dressing made of equal parts of sour cream and mayonnaise can be used for the salad.
Azhlyan-Fu This is a cold soup of Dungan origin, prepared from a sour-spicy vegetable broth, lagman noodles, and starch. The dish is widespread in the Chui and Issyk-Kul regions of the country, but the most delicious Azhlyan-Fu is considered to be the one made in the city of Karakol, where it is served with a small fried pie filled with potatoes. It is believed that Azhlyan-Fu came to Kyrgyz cuisine from China, where there is a similar dish called "Lianfen" or "Lian-Fu".
Trout in Issyk-Kul Style. In Kyrgyz cuisine, radish holds a very important place. Many Kyrgyz salads with radish, lagman, and meat dishes with radish are well-known. There is also a no less interesting fish dish made with radish. The fish, processed and cut into portions, is breaded in flour and fried in vegetable oil. Cut the radish into strips, scald it with boiling water, and fry it in vegetable oil together with chopped onion. Sweet bell pepper, cut into strips, is sautéed with tomato
Oromo (steamed meat roll) A Kyrgyz recipe for making a steamed meat roll. The filling can be made from lamb or beef with the addition of tail fat or other available fat, while the dough is a simple unleavened dumpling dough. Oromo can be prepared in a steamer or a multicooker. Prepare the ingredients for oromo - the steamed meat roll.
Genghis Khan's favorite dish - "Meat on stones". It's a pity that many of the original dishes that have accompanied humanity for millennia are fading into the past. We cook on stoves, in ovens, and in multicookers, eat bland food, and chew on lettuce leaves, occasionally going out into nature and considering shashlik to be the most "picnic-like" dish. But sometimes you crave something real, vibrant, hearty, and unusual at the same time. So today we will be
On Thursdays, it is customary in many Kyrgyz families to prepare pilaf, boorsoks, and say prayers for the deceased. The brand chef of the NAVAT chain, Anvar Babajanov, shares and demonstrates how to cook Khan pilaf at home.
How to easily and quickly prepare national dishes at home. Kyrgyz-style stew with boiled diamond-shaped dough and vegetables. Chef Sanjar Shakiev from the ethnocomplex "Supara" demonstrates how to cook the stew.
