Cuisine

Kyrgyzstan is one of the few Asian countries that cannot boast of fish dishes, since the state has no access to the sea. And transporting fish will not be cheap for Kyrgyzstan. Therefore, meat, flour, rice and dairy products have been used since ancient times. Traditionally, lamb and horse meat were present in national Kyrgyz dishes. But due to the mixing of many peoples in this region, people began to widely use Turkish, Russian, and Georgian cuisine. However, Asian dishes played a special role in cooking. Having taken a tour to Kyrgyzstan (prices can be found on the website), you will be able to taste the best dishes of this country.                                                           Palov This dish entered the Russian language under the name “plov”. It is based on rice, carrots, meat, garlic and onions. To improve the taste, the Kyrgyz add various spices, herbs and chili peppers to the dish. For vegetarians, plov is prepared with dried fruits, which replace meat.                                                                                                                 LagmanThis is the most popular national dish of the Kyrgyz. It is believed that it came from the Dungan people who lived in Western China. The basis of the dish is homemade noodles with a spicy broth. But unlike well-known Chinese dishes, soy sauce is not added to lagman. Instead, broth is used, cooked with the addition of meat, pepper, onion, carrot, salt and herbs. There is a whole art to eating lagman; beginners are not recommended to wear white clothes before eating, as in unskilled hands the thick noodles can fall into the broth and splash.                                          Manti The technique for making manti is similar to pelmeni. They are larger, on average half the size of a palm. The filling is made from pieces of meat (mostly lamb), potatoes and chopped onions. The dish is fatty and filling. Ketchup, vinegar or sour cream are served as an addition. When trying manti for the first time, be extremely careful, as when you bite into the dough, quite hot juice may flow out.                                                                   Shashlik   This is the most popular dish among the countries of Central Asia, so it is served in many cafes and restaurants. Barbecues are set up right on the street for frying kebabs, the meat is strung on skewers and cooked over hot coals. After that, the smell of smoke, combined with the prepared pieces of meat, gives the dish a special taste and aroma. Traditionally, fatty lamb is taken, but in recent years, beef or chicken, which are in no way inferior in taste, have been actively used. The finished dish is served with vinegared onions or sliced ​​cucumber. Kyrgyzstan, tour, vacation – that’s what you need to be happy!                                     Beshbarmak is a dish made from boiled dough and horse or lamb meat. First, the meat is boiled. Then it is cut into pieces. After which the boiled pieces of dough are sprinkled with meat slices and poured with fatty broth. Traditionally, beshbarmak is eaten with hands. When various spices are added, the dish acquires a special taste. In ancient times, it was served only on special occasions, at celebrations or funerals. The most honored guests were served boiled lamb’s head with beshbarmak.