Traditional Kyrgyz dishes. Kyrgyz cuisine. Recipes for Kyrgyz cuisine

Pies are like a calling card of any cuisine - Russian, European, Asian. This is probably considered so because the pies are transportable - they can be transported by car to an exhibition, brought in a purse for lunch, or wrapped for a farmer uncle in the field. And guess what children, who always prefer food that they can touch with their hands, like more? So, the Kyrgyz have the same thing with this! Kyrgyz cuisine can offer several types of pies, but the most popular and authentic is kattama - layer cakes on cream or melted butter.

For 1 kg of flour - 200 g of melted butter (or fresh cream), 150 g of cottonseed oil, a teaspoon of salt.

Knead a stiff, non-yeast dough using water and salt...

Tea in the Kyrgyz version

Kuurma ordinary tea

2 glasses of milk,
100 g cream,
80 - 90 g...

Appetizer "Susamyr"

A dish from Kyrgyz and Tajik cuisine, although it has long become native to us, because liver is very healthy!

Chicken liver - 500 g
Onions - 2 pcs.
Vegetable oil - 2-3 tbsp. l.
Sour cream - 200 g
Hard cheese - 100 g
Salt
Green
Wheat flour - 1.5 tbsp. l.
Black pepper

Fry the onion in oil, add the liver, cook for 10 minutes.
Dilute sour cream with 2 tbsp. water, put on fire, salt and pepper, add flour and heat. Place the liver in pots, pour in sour cream sauce, sprinkle with grated cheese.
Place in the oven until golden brown.

Serve the finished dish with herbs!

Beshbarmak

Beshbarmak (bishbarmak, beshparmak) is a national Kyrgyz and Kazakh dish made from boiled meat, dough and rich broth. The name of this dish means “five fingers” - because at the time when it appeared, it was customary for the Kyrgyz and Kazakhs to eat with their hands. These peoples did not have a single holiday without beshbarmak.

Ingredients:
1.5-2 kg lamb on the bone
3 liters water
2 large onions
Ground black pepper to taste
Salt to taste

Dough:
500 gr flour
1 egg
1.5 tsp salt
1 tbsp vegetable oil
250 ml water

Preparation:
1) Rinse the meat, put it in a saucepan, add water, put it on the stove. Once it boils, remove all the foam. Reduce heat to low, cover with a lid and cook the meat for about...

Salad "Susamyr" / Kyrgyz cuisine

Ingredients:
315 g cabbage,
100 g radish,
50 g jusai (can be without it),
175 g potatoes,
100 g green peas,
180 g onions,
25 g sugar,
45 g vinegar,
5 eggs
30 g of greens.

For refueling:
50 g vegetable oil,
5 yolks,
10 g vinegar,
235 g squash,
10 g sugar,
spices, salt.

Cut cabbage, radish and jusai into strips and marinate. Add boiled potato cubes and green peas. Place in a heap in a salad bowl, pour over the dressing, and put eggs and herbs on top.

Cutlet Ala-too. (Kyrgyz cuisine)

Ingredients:
lamb - 200 g
milk - 2 tbsp. spoons
eggs - 2 pcs.
bun - 30 g
butter - 1 tbsp. spoon
salt
ground black pepper
greens - 1/2 teaspoon
egg - 1/4 pcs.
milk - 1 teaspoon
flour - 1 teaspoon

Cooking method:
Pass the meat through a meat grinder, mix with milk and crumbled bread, add 1 raw yolk, salt and pepper, mix, form into a flat cake.
Boil 1 egg, cut in half crosswise, separate the yolk from the white. Chop the greens, mix thoroughly with butter, fill with the resulting mixture into half the boiled protein. Combine the halves and wrap them in a minced meat cake, forming a cutlet.

Mix the ingredients for greasing, brush the cutlet with this mixture, fry the cutlet in large quantities ghee.

Garnish the cutlets with vegetables and decorate with herbs.

Ala-archa salad / Kyrgyz cuisine

Products:
Carrots – 1 kg
radish – 500 g
vegetable oil – 150 g
boiled beef – 200 g
garlic – 1 head
vinegar
salt
red pepper (ground) - to taste.

How to cook:
Cut carrots, radishes, boiled beef into strips, mix, and place on a plate.

Make a hole in the middle and put finely chopped garlic there.

Heat vegetable oil in a frying pan, pour garlic into it.

Mix everything, sprinkle with vinegar.

Season to taste.

Chuchuk

Chuchuk - highly nutritious meat dish

It is usually prepared on major holidays, toi, during the autumn slaughter of livestock.

For chuchuk you need kazy, kabyrga, intestines, salt, red and black pepper, onion, garlic, cumin, bay leaf. Chuchuk should be cooked carefully, at a low boil, over low heat.

Bubbles that appear under the casing of the sausage during cooking must be pierced with a needle, otherwise the casing may burst. Cook chuchuk for about 1 - 1.5 hours. We offer readers several types of chuchuk.

The methods for preparing them are basically the same, but there are some quite significant differences. It is advisable to serve Chuchuk with hot sauce and vegetable salad.

Kabyrga chuchuk (chuchuk with...

Demdeme.

There is an old dish in Kyrgyz cuisine called kuurdak. This ancient dish has been known to the Kyrgyz people for a long time, in conditions of a harsh climate, in the highlands, this food was most optimally suited to the diet of my ancestors. Already at that distant time, they understood the need for preservation and long-term storage of food. Along with such types of meat preservation as drying and salting, they came up with the preparation of kuurdak. To do this, they cut the meat into small pieces, thoroughly fried it in fat and poured it into clay jugs so that the meat did not come into contact with air during storage; the fat served as an excellent preservative. Ready-made kuurdak, called tondurma...

Common teas of Kyrgyzstan - Uryuk tea, fruit tea, aromatic tea, tea with jam, atkynchay

Uryuk tea (apricot tea)
1 liter of boiling water,
100 - 150 g dried apricots,
40 - 50 g sugar,
a pinch of dry black tea.
Sort out the dried apricots, rinse them, put them in a kettle, pour boiling water over them, add sugar and boil for 1 - 2 minutes. Add dry tea before removing from heat.

Fruit tea
2 - 3 dried apricots,
2 - 3 dried plums,
1 tbsp. spoon of dried cherries,
3 - 4 slices of dried apples,
dried aromatic herbs,
1 liter of boiling water,
sugar to taste.
Wash cherries and dried apples in cold water, put in a kettle, add sugar, dried aromatic herbs, pour boiling water and boil for 3 - 4 minutes.

Fragrant tea
Wash the leaves of blackberries, raspberries, strawberries, currants along with the leaves, put them in a teapot, add...

Oromo

Oromo is a dish of Kyrgyz cuisine, a steamed roll of dough with meat and vegetable filling. Beef or lamb is used as meat; fat tail (lamb) lard is added for fat content. The dough is unleavened, for example, like for the usual dumplings.
The Oromo roll is served with meat broth or vegetable or sour cream sauce.
Spices are usually ground black pepper and allspice, but my soul demands that when serving the lamb, I also need to accompany the lamb with mint...
Prepare the dough by hand or using household appliances. Mix the ingredients and then knead for a few minutes. The dough needs to be allowed to rest; to do this, cover it and leave it for a while while you work on the minced meat. From the resulting dough you can make...

Kyrgyz appetizer Susamyr

INGREDIENTS
medium sized onion – 1 onion
flour – 1.5 tbsp. l.
grated cheese – 50 g
chicken liver – 300 g
sour cream – 200 g
bell pepper - to taste
salt - to taste
vegetable oil – 2 tbsp. l.

PREPARATION METHOD
Step 1
Clean the liver from fat and films, rinse and cut into pieces. Peel and chop the onion.

Step 2
Heat vegetable oil in a frying pan and fry the onion for 5 minutes. Add liver and cook for 8 minutes.

Step 3
Place sour cream in a small saucepan, dilute with 1 tbsp. l. water, salt and pepper to taste, bring to a boil. Add flour while stirring and heat for 1-2 minutes. Place the liver and onions in ceramic molds, pour in sour cream sauce and sprinkle with cheese. Bake in the oven until golden brown, 10 minutes. When serving, garnish with herbs.

Beshbarmak in Kyrgyz

Ingredients:
lamb 600 grams
1 carrot
onions 4 pieces
water 0.5 liters
beef bones 400 grams
parsley root 1 piece
celery root 1/2 piece
dill greens 1 bunch
parsley 1 bunch
black peppercorns 1 piece
ground black pepper to taste
salt to taste

For the test:
wheat flour 1 cup
eggs 1 piece
water 4 tbsp. spoons
ground black pepper 1 pinch
salt 1 pinch

Make broth from the bones with the addition of roots.
Place large pieces of lamb, salt and pepper into the strained broth and cook until the meat is cooked.
Cut the boiled lamb into thin slices 0.5 cm wide and 5–7 cm long.
Knead flour, eggs and water with salt and pepper. unleavened dough, cover it...

Manty in Kyrgyz

Ingredients
lamb 1000 grams
fat tail lard 200 grams
onion
garlic
bell pepper 2 pieces
green
black pepper
salt
flour 500 grams
water 200 milliliters
egg 1 piece

PREPARATION METHOD
Finely chop the lamb and lard. Pass it through a meat grinder. Add chopped onion, herbs, bell pepper and garlic. Let's add salt and pepper. Pour in a glass of water. Mix. We leave
Knead a stiff dough from flour, water, eggs and salt. Leave under a napkin for 15 minutes. Roll out the dough thinly. Cut out circles with a diameter of about 10 centimeters. Place the minced meat on the dough. Connecting the edges.

Lubricate the mantyshnitsa with vegetable oil. We lay down the manti. Sprinkle with water. Cook covered for 40-50 minutes. Decorate with greens.
Bon appetit!

Chuchpara, chuchpara with greens

500 g meat,
400 g onions,
1 - 2 heads of garlic,
a bunch of greenery,
red and black pepper,
dough

Chuchpara with greens

1 bunch of green...

Manty in Kyrgyz

For one serving of the dish you will need:
Wheat flour - 75g.
water - 30g.,
salt - 1g.,
dough weight - 100g,
lamb (shoulder, hip) - 150g,
onions - 70g.,
ground red pepper - 1g.,
salt - 1.5g, water - 20g,
minced meat mass - 230g,
vegetable oil (for lubrication) - 5 g.,
vinegar 3% - 15g.
Yield - 320g.

Knead a stiff dough from flour, water and salt, cover with a damp cloth and leave for 40-60 minutes. The finished dough is rolled into thin ropes, divided into pieces of 15-20 g. and roll out into round cakes with thinned edges. The minced meat is placed in the middle of the flatbread and the edges are pinched in the middle, giving the product a round or oval shape.

For minced meat: cut the lamb...

Tea in the Kyrgyz version

Kuurma tea, in its consistency and nutritional value, is more related to soups than to tea. In folk medicine, kuurma tea is known as a dietary drink: it is an excellent remedy against colds.

Kuurma tea differs from other hot drinks primarily in that it contains flour fried in melted or lamb fat. Fry the flour, stirring constantly so that it does not burn. Well-roasted flour takes on a light brown color.

Flour can be fried in advance, then it should be stored in enamel or glass containers. Sometimes wheat talkan is used instead of flour.

Kuurma ordinary tea

4 - 5 teaspoons of black tea,
2 glasses of milk,
100 g cream...

Chuchpara, chuchpara with greens

Chuchpara (Kyrgyz dumplings) differ from manti in much smaller size and flavor. that they are boiled in meat broth or water.

Chuchpara

500 g meat,
400 g onions,
1 - 2 heads of garlic,
a bunch of greenery,
red and black pepper,
dough

Finely chop the meat, add onion, garlic, sprinkle with pepper and leave for a while.

Heat the oil, fry the onion, add ground pepper, pour water.

Roll out the dough to a thickness of 1 - 1.5 mm, cut out circles with a diameter of about 5 - 6 cm, put a teaspoon of minced meat in each circle and pinch the edges. Place chuchpara in boiling broth and cook until tender. Serve the finished chuchpara with broth.

Chuchpara with greens

1 bunch of green onions...

Baursak

Baursak is traditional dish Kazakh cuisine, as well as Bashkir, Tatar and other Asian cuisines. The recipe for baursaks is simple; they are pieces of dough, deep-fried. Usually baursaks are prepared from unleavened or yeast dough, but there are also baursaks, the recipe for which suggests making them from curd dough.

Products (for 12 servings)
Flour - 1 kg
Eggs - 10 pcs.
Milk - 130-140 g
Sugar - 35-40 g
Butter - 30 g
Yeast - 5 g
Salt - 15 g
Vegetable oil - 300-350 g
Powdered sugar (optional) - 1-2 tbsp. spoons

So, how to cook baursak?
First you need to prepare the ingredients. Baursaks need the most ordinary products.

Melt the butter in a water bath and cool slightly.

Baursak with honey

Baursaks are buns fried on vegetable oil. Baursaks belong to Tatar and Kazakh cuisines. I offer you a recipe for making baursaks with honey.

Description of preparation:
The recipe for making baursak with honey is very simple. To make buns, you first need to knead the dough, divide it into small pieces and generously fry in vegetable oil. Next, the finished buns should be dipped in melted honey, so they will acquire a sweet honey taste.

Ingredients:
Eggs - 6 pieces
Butter - 30 grams
Sugar - 2 teaspoons
Flour - 700 grams
Honey - 4 tbsp. spoons
Vegetable oil - To taste

Break eggs into a bowl, add butter and sugar. Beat everything by hand or with a blender...

The traditional and most consumed food among the Kirghiz was millet, which has been grown by the Kirghiz since ancient times. Talkan (chopped mass), porridges, and stews were prepared from it.
Modern Kyrgyz cuisine is characterized by a variety of meat, dairy and flour dishes. Meat dishes are prepared from horse meat, lamb, beef, and poultry. Ritual dishes are prepared from horse meat, as before.
Tea is one of the most popular drinks among the Kyrgyz people, and in the summer in Kyrgyzstan they prefer green tea (kyok chai). This drink is drunk in the morning, before and after lunch, in the evening, drunk with fresh milk or cream, adding a little salt to it. Aktagan is a unique type of tea. It is prepared with milk, butter, sour cream and salt.

Salad Susamyr

White cabbage 60 g, sugar 5 g, vinegar (3%) 10 g, onion 40 g, canned green peas 20 g, potatoes 40 g, egg 1 pc., greens 5 g, radish 20 g, parsley 10 g.
For salad dressing: vegetable oil 10 g, egg (yolk) 1 pc., vinegar (3%) 2 g, squash 50 g, sugar 2 g, spices, salt.

Cabbage, radish and parsley (root) are chopped into strips and pickled. Boiled potatoes are cut into cubes, pickled vegetables and green peas are added and mixed. Serve with salad dressing, garnished with egg and herbs.

Kesme (soup)

Lamb 110 g, tomato paste 5 g, radish 40 g, jusai 10 g, onion 20 g, fat tail lard 10 g, garlic 5 g, bones 100 g, flour 30 g, egg 1/4 pcs., spices, salt .

Lamb and fat tail fat are cut into cubes and fried until tender with the addition of tomato; onions, blanched radishes and jusai are cut into strips and sautéed. The meat is combined with sautéed vegetables and a small amount of broth and simmered until cooked. Pour in the remaining broth, bring the soup to a boil, add noodles and boil for 3-5 minutes, then season with finely chopped garlic and spices. The soup is served in a bowl.

Shorpo

Lamb (breast, loin) - 220 g, tail fat - 20 g, potatoes - 250 g, carrots - 50 g, fresh tomatoes - 95 g or tomato puree (12%) - 20 g, bell pepper - 15 g, onion onion - 35 g, herbs, spices to taste, water - 800 ml.

Pour cold water over the diced meat and lard and cook until half cooked, then add onions, carrots, tomatoes or tomato puree, potatoes, cut into slices, bell pepper and cook until done. When serving, sprinkle with herbs.

Keche ash

Lamb (loin) - 109 g, margarine or animal fat - 15 g, corn - 20 g, loya (beans) - 15 g, potatoes - 93 g, carrots - 31 g, turnips - 33 g, onions - 24 g, tomato puree - 10 g, sour milk- 4 g, salt - 0.05 g, pepper - 0.05 g, water - 300 g.

Soak corn and beans in cold water for 10 hours. Cut meat, potatoes, carrots, turnips into small cubes. Fry the meat, add onions, carrots, turnips, tomato puree, salt, pepper, add water, add corn, beans and cook until tender. When leaving, sprinkle with herbs and season with sour milk.

Beshbarmak

Lamb - 160 g, ground black pepper - 0.5 g; for dough: flour - 40 g, egg - 10 g, water - 15 g; onion - 30 g, ground black pepper - 0.5 g.

Cut the boiled lamb into thin slices 0.5 cm wide and 5 - 7 cm long. Prepare unleavened dough from flour, water, eggs, roll it out thinly, cut into noodles (0.5x5 cm) and boil in broth. When leaving, combine boiled noodles with meat. Place onions cut into rings and simmered in broth on top, sprinkle with pepper. Serve the noodles and meat in kes, and the broth separately in a bowl.

Külçötai

Lamb (ham, shoulder) - 218 g or beef (shoulder) - 219 g, onion - 3 g; dough: wheat flour - 84 g (including for dusting - 4 g), egg - 1/4 pcs., water - 26 g, salt - 2 g; onion - 36 g, ground black pepper - 0.1 g, greens - 16 g.

Boil lamb in pieces weighing 1.5-2 kg in water (3 liters per 1 kg of meat), cut the finished meat into thin slices of 10-12 g. Knead the dough into a stiff dough, roll out like noodles, cut into squares 5x5 cm and boil in broth. Cut the onion into rings and cook in a small amount of fatty broth with pepper. When serving in kes, put sochni, meat, onions and sprinkle with herbs, serve the broth separately in a bowl (150 g).

Jarkop (jarkop)

Lamb (hip, loin) - 200 g, or beef (side and outer pieces of the hip) - 220 g, onions - 30 g, radish - 50 g, tomato puree (12%) - 25 g, vegetable oil - 30 g, jusai or green onion - 5 g, vinegar 3% - 10 g, black pepper - 1.5 g, red pepper - 1.5 g, garlic - 5 g, broth or water - 150 g; dough: wheat flour - 100 g, egg - 1/4 pcs., water - 22 g; for omelet: egg - 1 pc., table margarine - 3 g.

Cut the meat into slices and fry in vegetable oil. Cut the pre-blanched radish into squares, the onion into half rings, sauté in vegetable oil with the addition of tomato puree and vinegar, combine with the meat, add broth or water and simmer until tender. In 5-10 minutes. Before the end of stewing, add spices, herbs, and crushed garlic.
Prepare the dough as for noodles, roll out thinly and cut into diamonds 3.5x3.5 cm, boil in salted water. Beat the eggs until smooth and fry like an omelette.
When leaving, place meat with vegetables in sauce and cut into strips on boiled dough diamonds.

Trout fried in Issyk-Kul style

Trout 149, flour 6, vegetable oil 20, onions 119, fresh tomatoes 30, radish 71, sweet pepper 30, tomato puree 10, squash 47, canned green peas 23, herbs 6, salt, spices.

The fish, processed and cut into portions, is breaded in flour and fried. Blanched radish is fried along with onions. Sweet peppers, cut into strips, are sautéed with tomato puree and combined with radish and onion. The finished fish is sprinkled with sautéed roots and vegetables and heated. Served with green peas, tomatoes, squash, herbs.

Goshkiyda (pies)
Beef meat 130, wheat flour 100, onions 50, table margarine 4, ground pepper
black 0.4, salt.
Steep unleavened dough, kneaded in salted warm water, is cut into pieces and rolled out into round flat cakes. Minced meat, prepared as for Khosha a, is placed in the middle of the flatbread, the product is pinched, giving the shape of a ball. After baking, the still hot products are greased with melted table margarine.

Samsa

Dough: wheat flour - 75 g, water - 35 g, salt - 1 g; minced meat: lamb (shoulder, loin) - 85 g, or cutlet meat - 60 g, fat tail fat - 20 g, or melted fat - 15 g, onion - 65 g, salt - 2 g, ground black pepper - 0.5 g, water - 5 g; fat for lubricating sheets - 1 g.

Knead unleavened dough, divide into pieces weighing 50 g, roll out into square pieces with edges thinner than the middle.
For minced meat: finely chop the meat and fat tail fat, add finely chopped onion, salt, pepper, water and mix everything.
Place 70 g of minced meat in the middle of the rolled out juicy meat, moisten the edges with salted water and fold in the form of a triangle with the corners bent towards the center. Bake samsa in an oven at a temperature of 220-240°C or in a tandoor. When serving, place on a plate covered with a napkin and serve the broth separately in a bowl.

Kandolat

Sugar - 10,500 g, egg - 400 g, condensed milk - 1,000 g, vanillin - 8 g, flour - 500 g.

Beat the eggs until smooth, while gradually adding water (5 l). Add sugar and condensed milk to the resulting mass, bring to a boil, but do not boil, strain and add vanillin. Separate 1.5-2 kg portions from the total mass and cook in a small kettle to a temperature of 115-120°C. Pour the finished mass in small portions into a clean, cold bowl and distribute evenly over the bottom, cool and add another portion of the finished mass, then shake the bowl with rotational movements until the mass forms balls with a diameter of 20-25 mm. Sprinkle the top of the balls with flour to prevent them from sticking together, and let dry at room temperature.

There are at least 20 meat dishes in Kyrgyz cuisine. These recipes have been passed down from generation to generation. All these dishes are prepared from lamb, cow and horse meat.

Gulazyk. In ancient times it was considered the most popular dish. It is prepared from boiled meat, which is subsequently dried and then ground using millstones. Spices, talkan (fried and ground cereal), oil and salt are added to the mass and mixed well. Previously, this dish was common among Kyrgyz people preparing for a long journey. It was eaten diluted with hot water or broth.

Muuzdoo. Sheep larynx cartilage, roasted over charcoal.

Kerchoo. Lamb brisket is seared, then cuts are made in the meat, salted and fried over coals.

Scorched ram head

Scorched head and legs. Parts of the animal's body are completely eaten, leaving only the skull and teeth. Usually the bones are broken and the marrow is eaten.

© Sputnik / Tabyldy Kadyrbekov

Kuurdak - “roast in Kyrgyz style”. Meat or liver fried in a cauldron with onions. Potatoes are often added.

Zhorgom, may chuchuk, besh salaa. All dishes are prepared from intestines. They are stuffed with fat, meat and lungs.

© Sputnik / Nurgul Maksutova

Olobo. A dish of lamb lungs marinated in a mixture of milk, spices, salt and butter. Previously, they cooked for especially honored guests.

Byzhy. Lamb intestines and stomach stuffed with meat, rice and offal, seasoned with spices.

© Sputnik / Emil Sadyrov

Beshbarmak

Beshbarmak. A dish with finely chopped meat, noodles and onion sauce (chopped onions are poured with hot water and the floating substance is skimmed off). The dish can be prepared in several ways.

Naryn. Similar to beshbarmak, only without noodles. Finely chopped meat with chik sauce (thinly chopped onion boiled in meat broth).

Shishkebek. Shish kebab made from beef and lamb liver.

© Sputnik / Tabyldy Kadyrbekov

Chuchuk - "Kyrgyz sausage". Made from subcostal fat and horse meat. Since ancient times, this dish was considered the most delicious treat among the Kyrgyz people. In some regions of the country, chuchuk is served whole as a sign of respect to the guest of honor.

Kazy and map. Chuchuk is served with large horse intestine turned inside out and boiled.

Sarah zhurmo. The same as kazy with karta, only it is prepared from the entrails of a cow.

It's a pity. The meat of the horse's mane is considered a delicacy and a high-calorie dish.

Large pieces of lamb or goat meat are cut, spices are added and placed in a washed stomach. Then everything is wrapped in large burdock leaves and placed in a prepared hole lined with flat stones. The stomach with meat is covered with sand and a fire is built on top, maintaining it for five to six hours. Before removing the meat, let it simmer a little.

Zhaa boyrok. Steamed lamb carcass. Before cooking, the carcass is separated from the giblets and marinated.

Gulchetai. The dough is rolled out thinly and boiled in meat broth.

Kesme. Soup made from noodles and boiled meat.

We have a whole one that explains in a few minutes how to prepare pilaf-pie, kuurdak, zhupka, talkan dessert and other dishes.

The national cuisine of Kyrgyzstan is in many ways similar to Kazakh cuisine. The recipes for many dishes are identical, and sometimes have the same name. This is explained by the fact that during the formation of their nationalities, the Kazakhs and Kyrgyz had similar climatic conditions and methods of management. However, despite all the similarities, Kyrgyz cuisine has its own individual characteristics. Traditionally it consists of meat, flour and dairy dishes. The diet is supplemented by the use of various vegetables and fruits, depending on seasonal ripening. Also, unlike the Kazakhs, more grain crops are consumed in Kyrgyzstan.

Despite their proximity to Uzbeks and Tajiks, the Kyrgyz eat meat mainly boiled rather than fried. Horsemeat is especially prized in this cuisine. Although, along with Chinese expansion, lamb also came into the cuisine of Kyrgyzstan. It is made from:

• “tuurageen et” - Kyrgyz beshbarmak,
• "pilaf" - local pilaf,
• “lagman” - pieces of lamb with noodles and vegetables,
• “Bata” - lamb with rice and gravy,
• “Kyulchetai” - boiled lamb with herbs,
• “kabyrga” - stewed lamb rolls,
• “asip” - lamb sausages,
• “goshan” - small chebureks,
• "Khoshan" - large dumplings reminiscent of manti.

The local cuisine is rich in numerous broths and soups. Worth a try:

• "shorpo" - meat broth with potatoes, herbs and onions,
• “kuurma-shorpo” - thick soup with meat and vegetables,
• “tuurama-shorpo” - soup with meatballs, with the addition of legumes,
• “Zharma” - porridge-like soup made from barley and ayran,
• “Kezhe” - soup made from millet and ayran,
• “bozo” is a yeast mixture of fermented millet (similar in taste to beer).

The cuisine of Kyrgyzstan has a special attitude towards flour products. Here you will find dozens of types of such dishes. The most common:

• “nan” (local bread baked in a tandoor);
• “Komoch-nan” (bread fried in a frying pan over an open fire);
• “kyomyoch” (bread on coals);
• “boorsok” (bread fried in oil);
• “samsa” (pies with various fillings);
• “sanza” (curly buns);
• “gokai” (puff pastries);
• “zhenmomo” (boiled dough prepared in a special way);
• "tan-mosho" (pretzels fried in oil);
• “Kinkga” (deep-fried dough figures).

The national cuisine of Kyrgyzstan did not leave out attention to those with a sweet tooth. Almost all famous oriental sweets - sherbet, halva, baklava, pashmaka, chak-chak, prepared in a special Kyrgyz way, are present on the table. Also worth trying:

• “kandolat” - sweet balls,
• “sesame-kant” - products made from sesame and sugar,
• “Kuyma-kant” - a sweet mass of sugar and eggs,
• “Shirin-alma” - baked apples in sugar with jelly.

And also, a lot of dried fruits in sugar.

The national drink in Kyrgyzstan is “kymyz” (kumis). It is made from horse milk taken at a strictly defined period. Kymyz has medicinal properties and perfectly quenches thirst. Shalap is also widely used. (ayran) - fermented cow's milk, diluted with water, with the addition of sugar and salt, "bal" - a national drink based on water with honey, bay leaf, pepper, ginger, cloves and cinnamon. In the southern part of Kyrgyzstan, they often drink green tea; sometimes milk, sour cream, butter, and salt are added to it. And in the north they prefer black long tea.
Welcome to hospitable Kyrgyzstan and bon appetit everyone!

Introduction

The purpose of this work:

Consolidate, deepen and expand theoretical knowledge;

Master independent work skills;

Develop the ability to formulate judgments and conclusions, present them logically and convincingly;

Research objectives:

Study the history and features of Kyrgyz cuisine;

Features of products used in national cuisine;

Technology of preparation of dishes and products;

Organization of workshops;

General safety requirements

Nowadays, this topic is relevant, and its relevance lies in the fact that nowadays people are looking for a varied cuisine, so it is worth developing Kyrgyz cuisine.

Kyrgyz cuisine in its character, technology, and composition of main dishes is so close to Kazakh that it would be wrong to consider them as different cuisines.

Most dishes of Kyrgyz and Kazakh cuisine are completely identical in essence and very often have the same name.

This is explained by the generally similar economic conditions of the Kazakhs and Kyrgyz during the formation of their nationalities and at subsequent stages of historical development. Nomadic and semi-nomadic cattle breeding had such a strong influence on the material culture of the Kyrgyz people that, despite different and more favorable conditions than those of the Kazakhs, natural conditions foothills of the Tien Shan and the stronger influence of neighboring peoples with a developed culinary culture - the Uzbeks and Tajiks, Kyrgyz cuisine has retained the same typical features that are characteristic of Kazakh cuisine.

But at the same time, there are some differences both in the names of individual dishes and in the composition of food products included in the diet. In Kyrgyz cuisine, the proportion of vegetables and fruits is higher, and there is more grain, mainly wheat and mountain barley. It is characteristic that the Kyrgyz still, despite their proximity to the Uzbeks and Tajiks, almost exclusively consume boiled rather than fried meat.

Kazakhs and Kyrgyz differ greatly in the choice and preparation of tea. The Kazakhs drink only black long tea, the Kyrgyz drink mostly green brick tea, with milk, salt, pepper, and flour fried in butter.

National Kyrgyz cuisine

The importance of national Kyrgyz cuisine

The national type of meat among the Kyrgyz continues to be horse meat, which is highly valued, but practically now they eat boiled lamb more. The famous beshbarmak (in Kyrgyz - tuurageen et) is prepared, unlike the Kazakh one, with a more concentrated sauce called chyk (broth with kurt).

Kyrgyz cuisine in its character, technology and even in the composition of main dishes is so close to Kazakh that it would be wrong to consider them as different cuisines. Most dishes of Kyrgyz and Kazakh cuisine completely repeat (duplicate) each other in essence and very often coincide in name. This is explained by the generally similar economic conditions of the Kazakhs and Kyrgyz during the period of their formation as a nationality and at subsequent stages of their historical development. Nomadic and semi-nomadic cattle breeding had such a strong influence on the material culture of the Kyrgyz people that, despite the different and more favorable natural conditions of the Tien Shan foothills than the Kazakhs and the stronger influence of neighboring peoples with a developed culinary culture - the Dzungars, Dungans and Uighurs, Uzbeks and Tajiks - Kyrgyz cuisine has retained the same typical features that are characteristic of Kazakh cuisine. But at the same time, there are some differences both in the names of individual dishes and in the composition of food products included in the diet. With the development of gardening and agriculture in Kyrgyzstan, the proportion of vegetables and fruits in the diet has increased significantly. But even now they are consumed independently, separately, without connection with cooking and are not organically included in national dishes. Only in the south of Kyrgyzstan, where the use of vegetables was developed in the past, some of them, for example pumpkin, are widely used for preparing national dishes - as an admixture to dough for flatbreads and to grain dishes (semi-liquid sour gruel).

In general, in modern Kyrgyz cuisine, the seasonality of the diet is much stronger than in Kazakh cuisine. In summer, dairy-vegetable foods predominate, in winter - meat-flour and meat-grain foods.

In general, the Kyrgyz consume more grain, mainly wheat, mountain barley, and partly jugara. Millet is often mixed with barley and oatmeal is prepared from a mixture of these cereals, which, like barley and wheat separately, is the basis for sour gruel soups, either acidified with ayran, or brought to sourness with the help of malt or sour soup of a previous preparation (this is soup from barley - zharma or from millet - kezho).

In meat dishes, the coincidence with Kazakh cuisine is more complete.

It is characteristic that the Kyrgyz still, despite their proximity to the Uzbeks and Tajiks, almost exclusively consume boiled rather than fried meat.

The national type of meat among the Kyrgyz continues to be horse meat, which is highly valued, but practically now they eat boiled lamb more. The famous beshbarmak (tuuragenet in Kyrgyz) is prepared, unlike the Kazakh one, with a more concentrated sauce called chyk (broth with kurt).

In Northern Kyrgyzstan, the dough part (noodles) is not added to beshbarmak, but instead a lot of onions and ayran (katyk) are introduced; This dish is called Naryn.

All dairy dishes, starting with kumys (in Kyrgyz - kymyz), completely coincide with Kazakh ones, including the technology of all curd cheeses. It should be noted that among the Kazakhs and Kyrgyz, unlike most Turkic-speaking peoples, katyk is called ayran, and ayran is called chalap, or shalap.

In general, the differences between Kyrgyz and Kazakh cuisines appear only in particulars. For example, tea drinking culture varies greatly. While the Kazakhs drink only black long tea, the Kyrgyz drink mainly green brick tea, which became widespread during the period of Oirat rule over most of the territory of modern Kyrgyzstan in the 17th-18th centuries. The Kyrgyz prepare their brick kuurma tea with milk, salt, pepper and flour fried in oil (but without directly adding oil) at a milk to water ratio of 2:1.

In Southern Kyrgyzstan, for a long time part of the Central Asian states inhabited by Tajiks, the Kyrgyz still drink green long tea.

Finally, Kyrgyz cuisine, to a greater extent than Kazakh, borrowed Dungan and Uyghur dishes.

Of the purely Kyrgyz dishes that are not found among the peoples neighboring the Kyrgyz, we can only mention komöch - small flatbreads the size of a large coin, baked in ash, which are placed in hot milk and flavored with butter and suzma.