The cuisine of the Kyrgyz people is a crucial aspect of their cultural heritage

and history. Historically, the Kyrgyz people were primarily nomadic and relied
heavily on cattle breeding, which shaped their dietary habits. The Kyrgyz diet was
seasonal, and the consumption of meat and dairy products was central to their
nutrition. As the Kyrgyz people began to transition to an agricultural lifestyle,
grains were gradually integrated into their diet, becoming an essential part of their
food culture.

Over time, the Kyrgyz cuisine underwent significant changes due to the
influence of other cultures, particularly the Uzbeks, Tajiks, Uighurs, Dungans,
Russians, and Ukrainians. These external influences placed their mark on Kyrgyz
cuisine, introducing new ingredients and cooking methods, which led to the
evolution of traditional Kyrgyz dishes. These changes occurred primarily from the
late 19th century until the first half of the 20th century.
The Kyrgyz cuisine is notable for its unique flavors, ingredients, and
cooking techniques. The use of spices is minimal, with flavors being derived
mainly from the natural ingredients used in the dishes. Kyrgyz dishes are also
known for their simplicity, with most dishes being prepared using only a few
ingredients. The Kyrgyz people have a deep respect for their culinary traditions,
and many dishes have been passed down through generations, forming an essential
part of their cultural identity.
the most popular dishes in kyrgyzstan: beshbarmak, kurdak, pilaf, manty,
oromo, shorpo, kesme, shashlik, dumplings etc.
Beshbarmak is a traditional and popular dish considered the national
food of Kyrgyzstan. It is typically made with boiled noodles and finely chopped
meat, which is often lamb, beef, or horse meat. The meat is usually cooked with
onions and spices, such as salt to give it a rich flavor.
The name "beshbarmak" is derived from two Kyrgyz words: "besh,"
meaning "five," and "barmak," meaning "finger." This name refers to the
traditional way of eating the dish, which is with the fingers of your right hand.
Kurdak is one of the most popular food in Kyrgyzstan. Kyrgyz versions
usually use meat pulp, fat and onions[1]. Kuurdak is relatively quick to cook, so it
is usually prepared when a dish needs to be served quickly.
Manty is a traditional, mainly meat dish of the peoples of Central Asia,
Turkey, Mongolia and Korea, consisting of finely chopped meat in thinly rolled
dough, steamed in a mantovarka.
I want you to guess what drink I am talking about.
The best drink and the most common in the heat in kyrgyzstan, where can
you buy it in shops and on the streets? - It's shoro. The most favourite and native
drink and every summer it becomes more and more expensive, which is very sad.
What do you think is the best drink to quench thirst in the forty-degree
Asian heat? It’s Koumiss with specific flavor Sour-sweet, slightly intoxicating,
and instantly invigorating, with a flavor of both kvass and kefir and even a bit of
wine, not everyone likes real koumiss from the first time. To appreciate this ancient
drink of Asian nomads, who understood horses and exhausting heat, you should try
koumiss several times, necessarily in the hot summer and certainly in the steppes
or mountains of Central Asia, where the milk of mares is the strength and freedom
of natural spaces.
That’s my favourite.
Kurut is dried milk with salt, a traditional nomadic dish still eaten in
countries of central Asia. Kurut looks like a large mozzarella: it is a white ball of
about 50g, similar to compressed soft cheese or dried cottage cheese. Kurut can
also come in other shapes - cylinders or triangles. Mum's relatives make kuruti
very delicious. Last summer, my mum took about 1 sack of kurut and boiled it in a
pan. I called it "liquid kurut" and didn't think it could have another name, it turns
out it is called "suzmo".
To say that this dairy product has a long history is to say nothing. Kurt can
be called one of the oldest cheeses on the planet. Its recipe has been handed down
by nomadic peoples of Central Asia from generation to generation for thousands of
years.
talk about traditions at mealtimes and how we welcome and feed guests.
Firstly, space is important. Behind the dostorkhan, any hospitable host
should seat the guests according to gender, age, place in the clan hierarchy, etc.
Dostorkhan in translation means: Dos - friend, khan, and is khan, i.e. ruler.
Dostorkhan is the ruler of friends. A table where friends, neighbors, acquaintances,
and relatives gather.
. As a rule, the most honored place is at the head of the table, away from the
entrance, where the most respected guests are seated, the younger ones are seated
closer to the exit, at the very end of the table at the exit sits a young boy or girl
from among the relatives of the host, who pours tea into the guests' bowls. An
important aspect of the feast is the tea party, which sometimes lasts for several
hours.
The bowls are served in a circle, and tea is poured into them almost at the
bottom so that the guest always has the opportunity to drink fresh and hot tea
during a long conversation. Sometimes it seems to me that this process at a feast is
endless. I was also told never to pour tea to the brim for a guest, as it means or
hints that the guest should leave quickly.
An old Kyrgyz proverb says: "Don't say you have received a guest if you
haven't slaughtered a ram for him". This is the principle by which my father
receives guests.