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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Oromo
Coiled steamed dough roll layered with meat or vegetables. Ready in 1 hour prep and 45 min cooking. 6 servings.…
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Shashlyk
Skewers of mutton and fat grilled over coals with onion and vinegar. Ready in 30 min prep and 20 min…
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Shorpo
Mutton broth with potato and herbs. Ready in 20 min prep and 2 hr cooking. 6 servings. A soup &…
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Suzmo
Sour milk drained to a thick salty curd, spread on bread or thinned into soup. 10 min to prepare. Makes…
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Tandyr nan
Round flatbread stamped in the centre and baked on a clay oven wall. Ready in 30 min prep and 20…
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Kumis
Cultured cow’s milk, thick and tangy, drunk from a cup or carton. Ready in 30 min a day of churning…
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Samsa
Baked pastry parcels of minced meat, onion and fat from a tandyr oven. Ready in 1 hr prep and 35…