Kyrgyz cuisine is a rich and diverse selection of dishes that reflects the nomadic history and traditions of the people. Here are some key dishes worth trying:
Beshbarmak — the national dish, consisting of boiled meat (usually lamb or beef) cut into pieces and served over noodles called “turtmak.” Beshbarmak is typically accompanied by broth and herbs.
Kuurdak — a meat stew (usually made with lamb or beef) with potatoes, onions, and spices. This hearty and flavorful dish is often served as a main course.
Plov — a popular dish in Central Asia made from rice, meat, carrots, and onions, often seasoned with cumin and other spices. In Kyrgyzstan, plov is prepared in large cauldrons and served at celebrations and special occasions.
Manti — steamed dumplings filled with meat and onions. Manti are typically cooked in a special steamer and served with sauces or sour cream.
Lagman — a thick soup with noodles, meat, vegetables, and spices. This dish is often prepared with plenty of greens and served hot.
Ayran — a popular refreshing drink made from yogurt, water, and salt. Ayran helps quench thirst and cools down on hot days.
These dishes represent just a small part of the diverse and rich cuisine of Kyrgyzstan, which is sure to delight any gourmet.