Cuisine of Kyrgyzstan
An honorable place in the festive menu is occupied by meat snacks: sara kazy, kyima sting, kerchu, chuchuk, kyima boor, kuurdak – from boiled or fried chopped meat seasoned with vegetables, herbs and spices. The basis of jellied dishes is jelly made from legs, head, tongue, dorsal and cervical vertebrae, in which fruit and vegetable decoctions or juices are added.
A variety of salads are prepared from pickled, salted, soaked and raw vegetables, adding eggs, fruits, meat, ayran, suzme, sour cream, vegetable oil, green pepper, onions, spices and spices.
Of the soups, the most festive is Shorpo. The meat is cooked for a very long time over low heat until all the nutrients have passed into the broth, then vegetables, spices and seasoning are added to it. Shorpo turns transparent and fragrant. There are several dozens of its varieties – depending on the varieties of meat and fillers.
The most honorable place at the festive table is Beshbarmak. If we say that it is finely chopped boiled meat mixed with noodles, sauce and spices, we will not say anything. You learn Beshbarmak (five fingers) only by trying it. This dish is as popular in Kyrgyzstan as “pilaf” in Uzbekistan. However, in our republic they also like “pilaf”, only here it is somewhat different from the Uzbek in terms of cooking method and taste.
Mandatory component of the festive table is Manti – finely chopped meat wrapped in slices of thinly rolled dough, seasoned with onions and spices. Manty steamed in a special pan.
Samsy is what considers as Kyrgyz fast food. They’re literally just quick and easy little pockets of meat, onions, and fat you can pick up on the side of the road. They’re cooked in a tandoor and make a filling snack or meal depending on how many you get.
