Baku Kitchen! An independent reference of traditional food

Kyrgyzstan

Kyrgyzstan’s food is built around nomadic mountain fare of noodles, dumplings and dairy, with Dungan noodle dishes and fermented drinks. Look for Beshbarmak (boiled meat over noodles with onion broth; ‘five fingers’ eaten by hand), Laghman (hand-pulled noodles fried or in broth with peppers; Dungan heritage) and Kumis (fermented mare’s milk from summer jailoo pastures). Boiled meat and noodle sheets eaten with the hands; the sheep’s head is presented to the senior guest. This atlas has 30 Kyrgyzstan dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.

30 dishes.

Ashlan-fuAshlan-fucold spicy-vinegar noodle soup with starch jelly; Karakol iconAyranAyranSalted yoghurt thinned with cold water, drunk with kebabs and pilaf.BeshbarmakBeshbarmakboiled horse or lamb over wide noodles with onion broth; eaten by handBoorsokBoorsokfried dough pillows heaped on the celebration dastorkonBozoBozothick fermented millet or wheat drink, sour and mildly alcoholicChalapChalapsalted sour milk thinned with water, sold cold from street tanksChelpekChelpekThin rounds of dough fried in oil, torn and shared at gatherings.ChuchukChuchukhorsemeat sausage, prized winter delicacyDimlamaDimlamameat and vegetables steamed under a sealed lidGanfanGanfanrice topped with stir-fried meat, vegetables and a sharp sauceJarmaJarmacool barley drink thickened with ground grain and soured milkKattamaKattamaflaky coiled onion flatbreadKaymakKaymakthick clotted cream from the summer pastures, eaten with bread and honeyKesmeKesmehand-cut noodle soup with lamb, potato and herbsKuiruk-boorKuiruk-boorboiled tail fat and liver sliced together and offered to honoured guestsKumisKumisCultured cow's milk, thick and tangy, drunk from a cup or cartonKurutKurutdried sour yoghurt balls, portable shepherd foodKuurdakKuurdakfried mutton and potatoes with onionsKuurma chaiKuurma chaiTea made with flour browned in butter, milk and salt, thick and savoury.Kyrgyz honeyKyrgyz honeypale mountain honey from sainfoin and alpine wildflowersLaghmanLaghmanhand-pulled noodles fried or in broth with peppers; Dungan heritageMaksymMaksymfermented cereal drink, cooling and slightly sourMantyMantysteamed dumplings of lamb and pumpkin with onionOromoOromocoiled steamed dough roll layered with meat or vegetablesSamsaSamsaBaked pastry parcels of minced meat, onion and fat from a tandyr oven.ShashlykShashlykSkewers of mutton and fat grilled over coals with onion and vinegar.ShorpoShorpomutton broth with potato and herbsSuzmoSuzmoSour milk drained to a thick salty curd, spread on bread or thinned into soup.TalkanTalkanroasted ground barley or wheat, eaten with butter, sugar or milkTandyr nanTandyr nanRound flatbread stamped in the centre and baked on a clay oven wall.

  • Ashlan-fu

    Cold spicy-vinegar noodle soup with starch jelly; Karakol icon. Ready in 40 minutes prep and 30 minutes cooking. Serves 4.…

  • Ayran

    Salted yoghurt thinned with cold water, drunk with kebabs and pilaf. 5 min to prepare. 4 glasses. A drink recipe…

  • Boorsok

    Fried dough pillows heaped on the celebration dastorkon. Ready in 20 min prep and 20 min cooking. 60 pieces. A…

  • Bozo

    Thick fermented millet or wheat drink, sour and mildly alcoholic. Ready in 30 min prep and 1 hour cooking. Makes…

  • Chalap

    Salted sour milk thinned with water, sold cold from street tanks. 10 min to prepare. 1.5 litres. A drink recipe…

  • Chelpek

    Thin rounds of dough fried in oil, torn and shared at gatherings. Ready in 30 minutes prep and 20 minutes…

  • Chuchuk

    Horsemeat sausage, prized winter delicacy. Ready in 1 hour prep and 2 hours cooking. Makes 4 sausages. A charcuterie &…

  • Dimlama

    Meat and vegetables steamed under a sealed lid. Ready in 25 min prep and 2 hr cooking. 6 servings. A…

  • Ganfan

    Rice topped with stir-fried meat, vegetables and a sharp sauce. Ready in 30 minutes prep and 25 minutes cooking. Serves…

  • Jarma

    Cool barley drink thickened with ground grain and soured milk. Ready in 20 min prep and 40 min cooking. 2…