The recipe for this dish was found among the ethnic Kyrgyz in China (Xinjiang Uygur Autonomous Region). This dish is prepared on special occasions, when meeting respected relatives or friends. The cooking process is very labor-intensive and lengthy, but the dish is worth the time and effort spent. After trying this dish with a smoky aroma and a subtle taste of meat and navat (fried sugar), a person will long remember its flavor. Ingredients: 4 heads of black ram Navat (fried sugar) 350-400 g
In traditional cuisine, there were dishes with meaning, that is, speaking dishes. “Ulburchok” is not just food, but a dish that gives a person a sense of dignity, self-respect, and a good mood. But the most interesting thing is that the recipe for this ancient national dish has been preserved by ethnic Kyrgyz living in the village of Shaty in China. It is they who told researchers the story of its origin and the secret of this unique product.
Balgam. This is an ancient meat dish of nomads, which was also specially prepared in very rare cases when meeting particularly honored guests. These guests could be the head of the yurt, a hero distinguished in battle, a great baatyr, or a storyteller of the epic "Manas" who visited their lands. To prepare this dish, they took a young black lamb. It was cut along the joints and placed in a cauldron with mare's milk. They lit a fire from juniper trees, which gave the dish a
People tell stories about an interesting meat dish called "Töö tukum." This dish is prepared on special occasions when waiting for a very honored visitor from another country, showing deep respect for the guest. It is said that when this dish was being prepared, the aroma of the meat spread throughout the surrounding area. To make it, four types of animals were used: a camel calf, a foal, a calf, and a lamb. They tried to use smaller animals. First, they prepared the camel calf,
Goshnan Goshnan are meat pies. Although they resemble flatbreads more. They are cooked in a tandoor, in an oven, or in a frying pan with a small amount of vegetable oil. Kyrgyz people make goshnan with young lamb, cut into small cubes, and onions. The filling uses raw minced meat. To ensure it cooks through, goshnan are fried over low heat under a lid. They are eaten hot. Ingredients: flour - 4 cups dry yeast - 2 tsp salt - 10 g water - 500 ml for the filling: duck fillet - 400 g onions - 3
Kuyruk Boor Kuyruk Boor or Kuyryk Bauyr is a popular snack prepared in Kyrgyzstan and Kazakhstan. There is a similar dish in Uzbekistan called Dumba Jigar, but it is served very rarely, as people prefer to make delicious shashlik from these ingredients. Traditionally, before serving the main dish - Beshbarmak / Et asu, a series of snacks are offered to guests to stimulate their appetite, among which is Kuyruk Boor. The name of the dish comes from two words - Kuyruk (Kuyryk) meaning lamb tail
Shishkebek Shishkebek is a dish from Kyrgyz cuisine, consisting of kebab made from lamb or beef, marinated in onions and vinegar with the addition of spices. Ingredients:
Chyz-byz Chyz-byz is a well-known dish of Kyrgyz cuisine. It is a dish of shepherds, which they used to eat and still eat during their long journeys across the pastures. In Kyrgyz cuisine, the dish is made from lamb meat and lamb offal. During cooking, it is important not to stray far from the pan. You need to keep everything under control, stir, and add the ingredients one by one. Chyz-byz cooked over an open fire, infused with smoke, is undoubtedly delicious. But it can also be prepared in
Khoshan Khoshans are the Kyrgyz version of the well-known dish called manti. The general cooking technique is indeed similar. However, while manti are steamed in a steamer, khoshans are browned in a pan and then stewed in a small amount of water. The difference in taste is simply colossal; each dish has its own charm. Ingredients:
Boman-boza. This dish is prepared similarly to khoshan, but instead of frying, it is steamed, like manti. Boman-boza is round in shape. In the classic version, boman-boza is made from lamb and tail fat.
Jumshak-et (soft meat) This culinary recipe is intended for all lovers of authentic Asian cuisine. Jumshak-et is a dish from Kyrgyzstan, where people love to cook food from lamb and its offal. Method of preparation: For the filling, chop the raw fat, onion, and garlic into small cubes, finely chop the jussai, drizzle with vinegar, mix, and leave to marinate for 1-2 hours, then add the steamed rice. Rinse the meat, clean it from membranes and tendons, cut it into 4 portions, slightly pound it,
Tandoor Samsa Of course, nothing compares to samsa from a tandoor! If you have the opportunity to use a tandoor, the samsa made at home will be incredibly delicious, aromatic, and appetizing. INGREDIENTS
A traditional Central Asian dish with Chinese roots. Manti consists of dough filled with meat, steamed in a special pot called a kaskana (manti steamer). Manti can also be prepared in a steamer if a manti steamer is not available. The filling can vary. Primarily, it includes meat (lamb, beef, chicken, pork). Vegetable manti, manti with herbs, and cottage cheese are also made. In Kyrgyzstan, the most common filling for manti is finely chopped lamb or beef with onions. Often, pumpkin or jussai
Asip (sausage) Asip is a lamb sausage made from offal with rice. This dish is part of Kyrgyz cuisine, and it's not too difficult to prepare. Well, maybe a little more complicated than making cutlets. Cooking description:
Susamyr (Beefsteak) In Kyrgyzstan, food made from lamb is very popular. This culinary recipe is one of the Kyrgyz recipes that does not follow this rule. It is made from beef. If you want to surprise your guests, prepare the "Susamyr" beefsteak. Beef tenderloin is cut across the grain, lightly beaten, trying to give each piece the shape of a patty.
Lamb Stuffed with Tail Fat Ingredients lamb 180 g garlic 5 g jussai (Chinese chives) 10 g tail fat 15 g radish 70 g onion 40 g bell pepper 30 g fresh tomatoes 20 g tomato paste 10 g eggplant 30 g pattypan squash 50 g salt, pepper to taste.
Chuchuk. A highly nutritious meat dish. It is usually prepared for large celebrations, weddings, and during the autumn slaughter of livestock. For chuchuk, you need kazy, kabyrga, intestines, salt, red and black pepper, onion, garlic, cumin, and bay leaf. Chuchuk should be boiled carefully, at a low simmer, over a slow fire.
Karyn (horse stomach) This dish is for special guests. Its name comes from the stomach (karyn). It is processed and prepared like karta. Ingredients: Horse stomach – 2kg, salt - 20g.
Karta. Karta – a popular dish in Kyrgyzstan. To prepare the meat delicacy karta, we will need the following ingredients according to the recipe: Horse meat, karta (the thick part of the large intestine) salt green pepper - to taste dill - to taste
Byzhi. One of the tastiest sausages is "byzhi," which is made from the intestines of a manually slaughtered ram and is stuffed with the animal's blood, among other things. Usually, when preparing byzhi, other internal organs are also stuffed along with the intestines: the duodenum, the stomach, toguz kat — the book (one of the sections of the stomach), and choychek karyn — the sleeve (the part of the stomach following the rumen). Byzhi is a kind of stuffed sausage.
