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Kyrgyzstan cuisine
In Kyrgyz culture many dishes used to have special, ritual importance, and be connected with particular calendar holidays. One of the most essential features of Kyrgyz cuisine is that dishes should preserve their taste and appearance. Also, Kyrgyz dishes tend to have a plain taste; sauces and spices are used in only small batches. Sauces are intended only to bring out the taste of the dish not to change it.
Besh Barmak
Besh Barmak is usually the dish that is made for special celebrations such as weddings, special visitors...
Plov (Osh-style)
There are many variations of plov so feel free to experiment with raisins, dried apricots or other...
Lagman
Chop the meat into very small pieces and saute with butter and the red pepper in a kazan or...
Potato Vereniki
Mix flour, water and salt in a bowl to make dough. Knead and set aside. Boil potatoes. Mash potatoes and...
Kesme
Kesme is a national Kyrgyz noodle soup made from Lamb with spices. Special relish is given to the dish by radish...
