In her opinion, modern food products are inferior in quality to those consumed by our ancestors. The reasons for this are better ecology, spring water, and natural components without additives and preservatives.
One of the most traditional and beloved dishes of the Kyrgyz is beshbarmak. This dish consists of chopped meat served with noodles, onions, and a rich meat broth. Interestingly, beshbarmak is usually eaten by hand. Lamb and horse meat are particularly valued, and at large feasts, horse meat is most often served. Guests are served different pieces of meat, known as ustukany, depending on their status. Women are never served the head of the ram. There is also a tradition of leaving a small piece of meat for the serving women or the children of the hosts.
Kymyz, a famous drink, is made from mare's milk through fermentation. Additionally, in the traditional cuisine of the Kyrgyz, one can find dishes made from camel and goat meat and milk. Fermented dairy products held an important place, and in winter, kurut was used to enhance the flavor of food.
The nomadic lifestyle of the Kyrgyz has had a significant impact on their culinary traditions. People moved across the steppes and mountains, which required their food to be high-calorie and nutritious. The main characteristic of Kyrgyz cuisine is that the products retain their natural appearance and taste, and do not spoil on the way.
Tamara also mentions a sacred spring located in their area. It was a source of life for their ancestors and, according to local beliefs, possesses special properties. Many people come to collect water from this spring, and Tamara proudly states that they take care of it and keep it clean, believing that it holds the wisdom and spirit of their ancestors. "If you believe in its miraculous power, it helps," she adds.
