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.
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Kattama
Flaky coiled onion flatbread. Ready in 30 min prep and 30 min cooking. 4 breads. A bread & pastry recipe…
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Kaymak
Thick clotted cream from the summer pastures, eaten with bread and honey. Ready in 10 min prep and 1 hour…
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Kesme
Hand-cut noodle soup with lamb, potato and herbs. Ready in 40 min prep and 1 hr 30 min cooking. 6…
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Kuiruk-boor
Boiled tail fat and liver sliced together and offered to honoured guests. Ready in 20 minutes prep and 2 hours…
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Kuurma chai
Tea made with flour browned in butter, milk and salt, thick and savoury. Ready in 10 minutes prep and 25…
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Kuurdak
Fried mutton and potatoes with onions. Ready in 20 min prep and 1 hr cooking. 6 servings. A main recipe…
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Kurut
Dried sour yoghurt balls, portable shepherd food. 30 min to prepare. Makes about 400 g. A cheese & dairy recipe…
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Kyrgyz honey
Pale mountain honey from sainfoin and alpine wildflowers. no preparation to prepare. As available. A sauce & condiment recipe from…
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Manty
Steamed dumplings of lamb and pumpkin with onion. Ready in 1 hour 30 min prep and 45 min cooking. 24…