Plant-based Food. In the second half of the 19th century, a significant place in the dietary habits of the Kyrgyz was occupied by plant-based products. Both cultivated and wild plants were used, with cultivated plants playing a dominant role. Research confirms that agricultural skills were well-known among all groups of Kyrgyz. Agriculture was most widespread in the regions of the Ferghana Valley, Ketmen-Tyube, Talas, and Issyk-Kul valleys. In the southern regions of Kyrgyzstan, they grew and
Meat Dishes. In the second half of the 19th century and until the beginning of the 20th century, meat played an important role in the diet of the Kyrgyz. The Kyrgyz consumed mutton, horse meat, beef, and to a lesser extent camel meat and goat meat. In areas where yaks were raised, yak meat was often consumed. Mutton and horse meat were especially valued. In wealthy households, beef was looked down upon as it was considered smelly - sasyk, and those wealthy individuals who owned a large number
Milk and Dairy Products. In the traditional diet of the Kyrgyz, among all products available to the general population, milk and dairy products were prominent. They consumed sheep, cow, mare's milk, and to a lesser extent, goat and camel milk. The Kyrgyz of the inner Tien Shan, Alai, and Pamir also used yak milk, which was characterized by high fat content. Whole milk was consumed very sparingly; it was given to children mixed with various types of cottage cheese and also for medicinal
Ayran Ayran is a fermented dairy product common in Central Asia. It is a thick mixture that tastes similar to yogurt. Ayran has been consumed for 15 centuries, and its invention is attributed to Turkic nomadic tribes. They spent their lives on the move and needed a drink that could quench their thirst and hunger on the road. They noticed that if they added a special starter culture to their favorite milk, it would sour, acquire a pleasant taste, and last a long time. Later, to their delight,
The Food Culture of the Kyrgyz The formation of the traditional food culture of the Kyrgyz went through several stages, determined by the peculiarities of ethnic history, economic structure, and ethnocultural contacts with neighboring peoples. The first fragmentary information about the peculiarities of Kyrgyz food from the second half of the 19th century is found in reports, accounts, and works of travelers and scholars who visited Kyrgyz lands before and after its annexation to the Russian
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
Bal (sweet drink) Popular among the Kyrgyz, bal is a sweet hot drink made from honey with the addition of black ground pepper, cinnamon, cloves, ginger, and bay leaves. Ingredients:
Halvaitar — a liquid halvah-like mixture. Ingredients: 100 g of lamb fat or melted butter 100 g of nut kernels 1 cup of flour 1 cup of granulated sugar 1—3 cups of water 0.25 tsp of vanillin Preparation: In different countries of Central Asia, it is made with varying consistencies by diluting with different amounts of water, but within the limits specified above. First, heat the fat or oil, cool it down, add the flour, and stir while placing it back on the heat, gently warming it until the
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:
Bozo A natural, national drink of the Kyrgyz people. It is very beneficial for women and children, while men prefer to drink it on the 3rd or 4th day. At that point, bozo acquires a slight alcoholic degree but does not lose its beneficial properties. Bozo effectively raises hemoglobin levels and strengthens the immune system. Bozo is made from crushed or coarsely ground millet, corn, wheat, or rice. The most delicious and strong bozo is made from millet and corn. The base of bozo is ugut
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.
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.
Kattama (dough product) This is a bread made from yeast dough, baked in a pan with a large amount of oil or kaymak — thick cream. Kattama with onion filling is often found. They are very easy to prepare, so in many families, they replace regular bread. The taste is enhanced by the presence of fresh green onions: during frying, they become a bit softer but generally retain their natural flavor. Ingredients:
Batta, also known as -ganfan, also – lagman with rice Batta is certainly not lagman. The only similarity it shares with lagman is the separate cooking of the sauce and the grain component, while the sauce itself, in terms of preparation technology, resembles lagman vadju. At the same time, a number of fundamental differences from lagman (not to mention that lagman uses noodles instead of rice) makes batta – this somewhat forgotten dish of Kyrgyz cuisine with undoubtedly Uyghur-Dungan roots –
Lagman Lagman consists of boiled noodles seasoned with sautéed and then stewed vegetables and meat. Lagman has Dungan roots and has long been one of the favorite dishes of the national cuisine. Like pilaf, lagman has many varieties: fried bosolagman, served separately gyurulagman, etc. The ingredients can also vary significantly depending on the season or the place of preparation.
Kurut This is a fermented milk product in the form of small dried balls, a unique Central Asian cheese. The size of these balls varies among different peoples. The history of kurut goes deep into the nomadic antiquity of the Turkic peoples. The production of kurut was one of the few ways to stock up on provisions for a long time. Kuruts are notable for their ability to be stored for literally years.
Boorsok - refers to the national cuisine of the Kyrgyz people. They are prepared for festive tables or special occasions. Most often, boorsok is made in square or diamond shapes, ranging from large to very small sizes. Ingredients: 100 ml Sour cream 30 g Butter 30 g Pressed yeast 30 g Table salt 500-600 ml Milk (warm) 1-2 tbsp Sugar 500 ml Vegetable oil (cottonseed)
Chalap — a general name for a fermented milk drink. The art of making this fermented milk drink has long been mastered by the nomadic Kyrgyz. The drink has a refreshing taste, a homogeneous consistency, is liquid, and has a milky-white color that is uniform throughout; it is not transparent, and sediment is allowed. The ancient national drink chalap is very popular in summer, as it perfectly quenches thirst, tones, invigorates, and even alleviates hangover symptoms. In Kyrgyzstan, you can
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.
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.
Maksym or Zharmа Kyrgyz national refreshing drink, known by other names (achyma, achygan kozho, and others), was traditionally made mainly from barley, as well as from corn, wheat, and millet, depending on which grains were cultivated in the region. There are many varieties of preparation technology, which is why maksym made by ten housewives in the same village could have ten different flavor nuances. Sometimes barley talqan is mixed with corn or wheat. The best quality maksym is produced
Talcan Reference: talcan - coarse flour made from wheat or oats. One of the most beloved treats for children. It can be said that this is the pastries of our grandmothers. They were prepared differently in various regions.
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".
Umach ash (soup-zatirukha) Ingredients: 2 liters of broth, 300 g of meat, 300 g of wheat flour, 300 g of potatoes, 2-3 tomatoes or 2 tablespoons of tomato paste, 1-2 cloves of garlic. 2 onions, 20 g of margarine, salt to taste
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.
Zhupka in Milk Zhupka is classified as a long-lasting type of dish. It looks like a thin baked lavash. The unleavened thin flatbreads "zhupka" are convenient for consumption on the go. Dry and brittle, they do not spoil for a long time and can be stored without losing their nutritional qualities, which is why nomads and warriors always took zhupka on their journeys. Zhupka is easy to prepare. A traveler would satisfy their hunger by crumbling zhupka into small pieces and soaking it
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.
Kesmе Soup. Kesmе is a type of noodle, and how to prepare it depends on the preferences and skills of the cook. Like shurpa, kesmе comes in two varieties: kuurma (fried) and kainatma (boiled). Any vegetables, including potatoes, can be added to kesmе soup, but the noodles must be the main ingredient. For the broth: 100g of bones, lamb leg - 110g, lamb fat - 30g, radish - 2 small pieces, carrot - 1 piece. tomato paste - 30g, 1 onion, sweet pepper - 1 piece. jussai (wild fragrant onion) or
Shorpo Shorpo is a strong and fatty meat broth that may contain carrots, potatoes, noodles, and herbs. Shorpo is widely popular throughout Kyrgyzstan; however, the recipe can vary significantly depending on the region. For instance, in the northern regions of Kyrgyzstan, almost no spices are added to shorpo, and the focus is on the long cooking of the meat broth. In contrast, in the southern part of the country, a large number of aromatic spices and ingredients are added to shorpo.
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
Kuurma Tea Kuurma tea is more akin to soups in its consistency and nutritional value than to tea. Kuurma tea is prepared very simply; flour is roasted with butter until golden brown. It can be done with melted butter or animal fat.
Kyrgyz cuisine is rich and unique. The Kyrgyz are a nomadic people, representatives of an ancient nomadic culture. Not only their worldview, philosophy, and attitude towards life, but also their food culture have been shaped over centuries as a result of their nomadic lifestyle. The way of life of nomads involved constant movement from place to place across steppes and mountains, in both cold and warm weather, which is why their food was caloric and nutritious. One of the features of Kyrgyz
Gulazyk. For nomadic Kyrgyz, food must be simple to prepare, but caloric, nutritious, and filling. For this reason, Kyrgyz people always took gulazyk with them on long journeys — a long-lasting dry ration. In ancient times, it was considered the most popular dish. Gulazyk provided a feeling of fullness and contained a large amount of protein and calcium.
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.
