Kyrgyz Recipes
8 recipesKyrgyz cooking comes from a herding life in high mountain pastures. Mutton, beef and horse meat are the main meats, boiled in big pots and shared at gatherings. Dairy has always mattered: fermented mare's milk (kymyz), clotted cream (kaymak), strained yogurt and rock-hard dried curd balls called kurut, which were carried on long journeys. Wheat flour shows up in noodles, steamed rolls and fried breads such as boorsok, which are put out for guests as a sign of welcome. Beshbarmak, boiled meat over wide noodles, is served at weddings, memorials and important visits. Neighboring kitchens are easy to taste: plov and manty in the south, and noodle dishes such as lagman and ashlan-fu in the Karakol area. Seasoning is simple, mostly onion, salt and black pepper, because the meat and broth are meant to speak for themselves. Tea with milk or cream accompanies every meal.
Staple ingredients
- mutton, beef and horse meat
- wheat flour noodles
- kurut and strained yogurt
- kaymak (clotted cream)
- onions
- potatoes
- black tea with milk
Soups
Main Dishes
Beshbarmak (Kyrgyz Boiled Meat with Noodles)KG3 h 30 minMedium
Kuurdak (Kyrgyz Fried Lamb with Potatoes)KG1 h 20 minEasy
Oromo (Kyrgyz Steamed Meat and Potato Roll)KG1 h 40 minMedium
Breads
Snacks
Boorsok (Kyrgyz Fried Dough Pillows)KG1 h 10 minEasy
Kurut (Kyrgyz Dried Salted Yogurt Balls)KG30 minMedium
Drinks
Common questions
What is Kyrgyz food known for?
Beshbarmak (boiled meat over noodles), kuurdak (fried meat with potatoes), steamed oromo rolls, fried boorsok bread, and dairy foods such as kurut and kaymak.
What is the national dish of Kyrgyzstan?
Beshbarmak, whose name means five fingers because it was traditionally eaten by hand. Boiled meat and onions are piled over wide noodles and served with broth to honored guests.
Do Kyrgyz people eat horse meat?
Yes. Horse meat is a traditional festive meat, used in beshbarmak and cured sausages. Beef and mutton are more common in everyday home cooking.