Men's Clothing of the Kyrgyz The traditional men's costume of the late 19th to early 20th century consisted of undergarments: a buttoned shirt and trousers; outerwear: waist (sharovary), shoulder: short beshemet, zhele, keltche, long robes chapan, chekmen made of hand-woven fabric - cheten, felt cloak kementai, fur coats, as well as belts, sashes, and waist scarves, headgear, and footwear. The buttoned shirt achyk koynek, zhegde, worn from early childhood, was made of white calico or
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
Traditional Women's Footwear and Jewelry of the Kyrgyz Traditional women's footwear of the Kyrgyz consisted of both handmade local products and purchased items. Leather colored (red, green) heeled boots known as bedene etuk were particularly popular. The boots of brides and wealthy women were vividly embroidered and adorned with buttons, tassels, coins, and silver plaques. When ordering wedding shoes, craftsmen were asked to insert bells zhylaazhin into the heels, which would jingle
Women's Headwear was characterized by diversity, primarily determined by a woman's belonging to a particular family-age group, as well as local traditions. The maiden headwear, which was worn starting at the age of 9-12, was the tebetei hat with a felt crown covered with plush, velvet, cloth, or silk in bright colors.
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:
Women's Clothing and Jewelry. In general, the traditional women's costume had a unified foundation across the entire territory inhabited by the people. Common elements of women's clothing in the 19th – 20th centuries included the undergarment koinёk and trousers yshтан, dambal, ylazym, outerwear: kemsеl, beshmant, chapay, ichik, a wrap-around skirt beldemchi; headwear : elechek, shokulё, topu, zholuk, and the maiden's tebetey; footwear - boots otuk, ichigi maasy, leather
The Material Basis and Traditional Methods of Clothing Production. Traditional Kyrgyz clothing was made from products of natural husbandry. The processing of livestock raw materials and the production of clothing items based on them were one of the main directions of domestic crafts (Burkovsky, 1951). Among the materials used since ancient times was felt, from which they sewed robes, headgear, shoes, stockings, and it was also used as a lining and padding material. The felt for clothing was
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;
National Clothing and Costumes of the Kyrgyz The formation and development of the national costume of the Kyrgyz were influenced by the characteristics of their economy, lifestyle, natural and climatic factors, migrations of tribal groups, trade relations, and contacts with other ethnic groups, as well as religious beliefs, although in the 19th century, the latter factor was not particularly significant. The genesis of clothing forms, like all material culture of the Kyrgyz, dates back to the
Construction Techniques The archaic types of stationary dwellings of the Kyrgyz include small rectangular single-chamber adobe structures with flat or gabled roofs. They were built without a foundation, with rough plastered walls. The doors were made of vertically placed boards nailed together and reinforced with pegs. The frame had a high threshold. A characteristic feature of such dwellings is the hearth located on the floor. A hole was made in the ceiling for smoke to escape. Wall openings
“THE TALE OF ISSYK-KUL” The name of the greatest representative of the Zamanist movement in Kyrgyz literature of the 19th century, Kaligula Bai uulu (1785-1855), was ostracized until recently and classified among the ranks of reactionary poet-philosophers. In our time, his great-grandson Turdakun Usubaliev erected a monument and a dome in his honor in the village of Kara-Oy using his personal savings. He was a great akyn and a legend in his lifetime. The talent and wisdom bestowed upon him by
Tamuy - a mud yurt in the yard on kыштоо (wintering) and buursun - a wooden plow. The village of Tengizbaev. Tyup district, Karakol county, Semirechye. 1924. Transition to Permanent Housing. In addition to yurts, the Kyrgyz also used other types of portable housing that had simpler constructions. These included saimа alachik or otoo - a conical tent covered with felt made of poles tied at the top; alachik (variants: yene, ak tiger, tegirtme, zholum uy), constructed from the rim of a yurt with
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.
GAZAVAT In early spring of 1898, alarming rumors began to spread in many villages of Fergana. It was said that a holy man, marked by the seal of Allah, had appeared in some settlement. And that this man denounces and prophesies, calls and predicts. He denounces the decline of morals and prophesies the end of the world if morals are not corrected. He calls for the punishment of the guilty. He predicts universal prosperity if those who corrupt Muslims are expelled and destroyed. These rumors
The Size of the Yurt and Its Furnishings The orientation of the entrance to the yurt, the space inside the yurt, and around it had significant meaning. Most groups of Kyrgyz oriented the entrance of the yurt to the east, later establishing it "depending on the conditions of the terrain" (Abramzon, 1991, p. 127). The living space in the yurt reflected the social structure and hierarchy of the nomadic society. It is divided into four parts: 1) ter — the place opposite the entrance to
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.
PULAT-KHAN As soon as the khan's troops suppressed the uprising in one place, it flared up in another. Now the nomads of Chatkal had risen. They were led by a certain Pulat-Khan. He was a simple Kyrgyz named Ishak, who claimed to be the grandson of the Kokand khan, Alim. Why did he do this? In those times, the common people believed (as they had been led to believe for centuries) that only a person of noble lineage should lead. That is why Ishak took the name Pulat-Khan. In a short time,
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
Carrying the yurt (alachik) entirely by hand, the aul of Kambek, the Edial location in the Susamyr river system, Zhogor district, Pishpek region, Mountain Semirechye, Kyrgyzstan. 1925. Covering of the Yurt The entire wooden structure of the yurt was covered with felt kiyiz. To cover the walls of an average-sized yurt, 3 felt pieces tuurduk were needed, and for a larger one - 4-5 felt pieces (in the south - tutuu). The width of each felt piece was on average 1.7-2 m, and the length was 2.5-5.5
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.
KURMANDZHAN AND SHABDAN The name Kurmandzhan — the "Alai queen," as the Russian press called her, began to be surrounded by legends even during her lifetime. These legends are passed down from generation to generation. Here is one of them.
Yurts located behind the settlement. Collective farm 1 May, First of May rural council, formerly Kyzyl-Elechek, Kulanak district, Tien Shan region. Structural Elements of the Yurt The main type was the portable dwelling boz uy (kiyiz uy, kara uy, kyrgyz uy) - the yurt uy. The yurt, according to the research of S.I. Vainshtein (Vainshtein, 1991. P. 40-69), originated in the first half of the 1st millennium in the ancient Turkic environment and became the primary portable dwelling of a number of
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
Part of the settlement with a yurt. Collective farm "Communism" Zhetigen, Taldy-Bulak rural council, Budyonovsky district, Talas region. 1954. Ails among the Kyrgyz The earliest information about the types of settlements and residential buildings of the Kyrgyz dates back to the second half of the 1st millennium AD. This includes reports from Chinese sources about the Yenisei Kyrgyz: "The Ajo (ruler - A.K.) resides at the Black Mountains. His camp is surrounded by palisades. The
BAYTIK-BATYR In 1862, a rebellion erupted among the Kyrgyz in the Chuy Valley. It was led by the bey of the Solto clan, Baytik Kanaev. What made this man famous? Here are the scant historical data, gathered bit by bit from archives.
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
ALIMBEK-DATKA The power of the khan's deputy in the Andijan province, Alimbek-datka, is strong. The entire Alay is in his mighty fist. After all, he is the tribal leader of the southern Kyrgyz from the Bargy clan of the Adigens tribe. Other southern Kyrgyz tribal leaders, the chieftains of the Kipchaks, the most noble nobles of the Kokand Khanate, flirt with him and respectfully listen to the voice of the "ilbirs" - the lord of the mountains.
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
COMPETITION The famous Russian scientist P. P. Semenov (Tyan-Shansky) during his journey to Kyrgyzstan visited the aul of Boldysana, a relative of the supreme manap of the Bugyns, Borombai. Pyotr Petrovich had heard much about Boldysana: in the eyes of the Kyrgyz themselves, he was a strange manap - he did not engage in barimtа (cattle raiding), nor did he participate in any feuds. To avoid being disturbed, he migrated with his aul far into the mountains. More than anything in the world,
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
ORMON-KHAN Time passed. The old generation of manaps peacefully departed to the other world. A new generation took their place. Now, Ormon, the beloved son of Niyazbek, ruled the Sarybagysh branch of Esengul, a "generalized copy" of his ancestors. Ormon was hot-tempered like Niyazbek, quarrelsome like his grandfather Esengul, cruel and despotic like his distant great-great-grandfather Manap. His cruelty frightened those around him. It is said that he tested the accuracy of his rifles
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.
AT THE WALLS OF KASHGAR At sunset on a summer day, a small merchant caravan approaches the gates of Kashgar — the capital of Mongolia. The caravan leader, riding ahead, signals to stop as he sees warriors straining to slam shut the huge wrought-iron gates. — Too late! — says the caravan leader to the approaching merchants. — No matter! Praise be to Allah, we will enter the city tomorrow.
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.
THE AKCHIY MASSACRE A dozen horsemen descend a steep path to the river. While the horses drink greedily, snorting and shaking their sides, the dismounted warriors also quench their thirst, scooping icy water with their palms. The Ak-chiy River at this time of year is not particularly turbulent, but to cross to the other bank, one must find a ford. The path leading to it is about two hundred steps from here — there, the bushes lean over the waters, and a wide shoal glistens in the sun. The
THE FIRST KYRGYZ EMBASSY TO RUSSIA. They deliberated for a long time on whom to appoint as ambassador to the distant unknown country. For this role, first of all, a respected person was needed. Secondly, someone experienced, who had seen many foreign lands. Thirdly, intelligent and judicious. And fourthly, this person had to agree to face the many dangers that always lurk for travelers in foreign lands. Where to find such a person? Then Atake-biy proposed the candidacy of Abdurakhman Kuchakov,
