Kyrgyz national dishes. Kyrgyz cuisine - “golden” recipes. Ingredients and cooking technology
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 - puff pies made with cream or ghee.
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
Greenery
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 the 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, and fry the cutlet in a large amount of melted butter.
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 sausage casing 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.
Rinse 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.
COOKING 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 unleavened dough from flour, eggs and water with the addition of salt and pepper, cover it...
Manty in Kyrgyz
Ingredients
lamb 1000 grams
fat tail lard 200 grams
bulb onions
garlic
bell pepper 2 pieces
greenery
black pepper
salt
flour 500 grams
water 200 milliliters
egg 1 piece
COOKING 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 for 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 a traditional dish of 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 in 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...
Kyrgyz cuisine is very close to Kazakh cuisine and many dishes of these peoples repeat each other and often have the same name.
The national type of meat is horse meat, but now the Kyrgyz mainly eat lamb (pork is completely excluded). Some horse meat dishes are very popular. For example, chuk-chuk. It is prepared from chilled horse meat and roasted fat. Meat cut from the ribs and fat from the flank are cut into pieces 25 cm long, sprinkled with salt and pepper, garlic is added, mixed and left for a day. The processed intestines are turned inside out with the fatty part and filled (at the same time in two layers) with marinated meat and fat. The ends of the intestines are tied with twine, combined and cooked over low heat for about an hour. Then make several punctures and continue cooking for another 1.5 hours.
The famous beshbarmak (in Kyrgyz – “tuurageenet”) is prepared, unlike the Kazakh one, with a more concentrated sauce (chyk). In Northern Kyrgyzstan, dough is not added to beshbarmak, but instead a lot of onions and ayran (katyk) are added, and this dish is called “Naryn”. They prepare beshbarmak and naryn from freshly slaughtered sheep, and eat them following a certain ceremony. The dish is served with a piece of boiled liver with a fatty piece of meat with a bone and broth separately, in bowls. Bones with meat are distributed among the participants of the meal depending on age, respect and position. Very often, fat tail fat is added to all meat dishes and especially to minced meat. Kyrgyz people like to flavor their meat with ground red and black pepper and herbs.
Meat in combination with dough (hoshan, goskiyda, goshnan, manti, samsa) is as popular as dishes made from natural meat.
Kyrgyz cuisine is rich in soups. They are usually prepared very thick with a variety of fillings from meat, flour products, and vegetables. The peculiarity of Kyrgyz soups is that they first fry the base and then fill it with water.
The Kyrgyz have a wide range of flour products. On holidays and celebrations they are a table decoration. These are baursak, brushwood, turntables, kattama, chak-chak, etc. Flatbreads are prepared in various ways. Here is one of them, characteristic only of Kyrgyz cuisine - kemech nan. The technology for preparing this dish is as follows. Prepare ordinary yeast dough, then place it in a layer of medium thickness in a special oblong cauldron and bake at low heat. Kemech is also prepared in a different way. They make small butter cakes the size of a large coin, bake them in ash, put them in hot milk and flavor them with butter and suzma.
Flour dishes are often combined with dairy products - ayran, kumiss, homemade cheeses.
In recent years, the national Kyrgyz cuisine has consumed noticeably more potatoes and vegetables, various cereals, canned foods, and fruits.
The assortment of cold dishes and snacks has been replenished with new meat, fish, and vegetable dishes, while at the same time retaining the features inherent in them since ancient times. This is the abundant use of meat, offal, and spices. A particularly common appetizer is “byzhy” – blood sausage made from lamb lungs.
The Kyrgyz sweet table has its own characteristics and is as traditional as that of the Kazakhs. Here, sweets are served before and after meals, or rather, they are not removed from the table at all. In addition to fresh fruits, melons, grapes, berries, tea also accompanies the entire meal. The Kyrgyz drink this drink not only at lunch, but also in the morning, at noon, and after dinner. Tea is usually served with boursaks (sour dough balls fried in fat) or other flour products - gokai, sanza, yutaza, tanmosho, zhenmosho, kinkga. Kyrgyz people drink mostly green tea with milk, salt, pepper and flour fried in butter. The most common is atkanchay: tea leaves, milk, salt. Tea must be brewed in a porcelain teapot and served in bowls.
The Kyrgyz love a sweet hot drink - bal, made from honey with the addition of ground black pepper, cinnamon, cloves, ginger, and bay leaves.
Recipes for Kyrgyz cuisine
1. Salad “Susamyr”
Cabbage, radish and dzhusai (parsley) are chopped into strips and marinated separately. Boiled potatoes are cut into cubes, combined with pickled vegetables, green peas are added and mixed. When serving, the salad is placed in a mound, seasoned with salad dressing and decorated with egg and herbs.
White cabbage 60, sugar 5, vinegar 3% 10, onions 40, canned green peas 20, potatoes 40, egg 1 pc., greens 5, radish 20, jusai (parsley) 10; for tomato dressing: vegetable oil 10, egg (yolk) 1, vinegar 3% 3, squash 50, sugar 2, spices, salt.
2. Naryn salad
The boiled meat is cut into strips, the onion into rings, the radish into strips and everything is mixed well. When serving, place in a mound and decorate with herbs.
Horse meat 100, onions 30, radishes 120, parsley 5, salt.
3. Chu-chuk (sausages)
Horse meat and horse fat are cut from the ribs and salted. The prepared intestines are cut into pieces 45 cm long and one end is tied with twine. Meat and fat are simultaneously placed in two layers into the intestine, and the ends of the resulting loaf are connected to form a round sausage. It is placed in cold water and boiled over low heat. After an hour, several punctures are made on it and cooked over low heat (1–1.5 hours). Then the sausage is removed and cooled. When serving, it is cut together with the shell.
Horse meat (fatty) 440, horse intestines 40, spices, salt.
4. Shorpo (soup)
Cut the lamb into portions (with bones), sprinkle with salt and pepper, put in a cauldron with fat and fry until golden brown, then add onions, cut into rings, and fresh tomatoes, pour in water, let boil for 5-10 minutes, add potatoes, cut into cubes, and boil until tender in a sealed container. When serving, sprinkle with herbs.
Lamb 170, potatoes 170, tomatoes 50, onions 20, lamb lard (raw) 30, pepper 0.5, herbs, salt.
5. Lagman in Kyrgyz (thick soup)
Noodles are prepared from unleavened dough and boiled in salted water. A sauce is prepared from meat and vegetables. The meat, cut into small pieces, is fried until a brown crust forms, add radish, onion, and pepper cut into small cubes and fry them together with the meat. Then add tomato puree, chopped garlic, pour in broth and cook until tender. When serving, the heated noodles are poured with sauce. You can add bell pepper to this sauce. Vinegar is served separately.
Beef 110, table margarine 15, wheat flour 100, onion 20, tomato puree 10, radish 80, garlic 5, soda 2, vinegar 3% 8, pepper 0.5, salt, herbs.
6. Kesme (Kyrgyz soup)
Lamb and fat tail fat are cut into cubes and fried until cooked with the addition of tomato. Onions, blanched radishes and jusai (parsley), cut into strips, are sautéed separately. Then add sautéed vegetables to the meat, add a little broth and simmer until done, then pour in the remaining broth and bring to a boil. Add noodles to boiling broth with meat and vegetables and cook for 3–5 minutes. Then add finely chopped garlic and season with spices. The soup is served in a kisa (bowl).
Lamb 110, tomato paste 5, radish 40, jusai 10, onion 20, fat tail lard 10, garlic 5, bones 100, flour 30, egg 1/4 pcs., salt, spices.
7. Batta (thick soup)
The sorted and washed rice is allowed to simmer. The sauce is prepared in the same way as for lagman (see description above). When serving, the rice is poured with sauce.
Meat 80, rice 100, radish 40, vegetable pepper 30, animal fat 10, tomato puree 15, onion 15, vinegar 3% 5, pepper 1, salt.
8. Beshbarmak in Kyrgyz
Lamb is boiled in large pieces in a small amount of water with the addition of salt and pepper, then cut into thin slices 0.5 cm wide and 5 cm long. Unleavened dough is thinly rolled out and cut into oblong rectangles, boiled in broth, combined with lamb and chopped onion rings and simmered in broth, add salt and pepper. The broth is served separately in cups (bowls).
Lamb 160, onion 30, ground red or black pepper 0.5, wheat flour 60, water for dough 20, salt.
9. Kulchetai (meat with broth)
Lamb (1.5–2 kg pieces) is boiled in water (3 liters of water per 1 kg of meat). The finished meat is cut into wide thin slices of 10–12 g each. Unleavened dough is rolled out as for noodles, cut into square pieces and boiled in broth. Onions, cut into rings, are boiled in a small amount of fatty broth with pepper. When serving, the noodles are mixed with onions and the meat is placed on it. The broth is served separately in bowls.
Lamb 120, wheat flour 80, onion 20, pepper 0.5, egg 1/2 pc.
10. Kattama (dough product)
Yeast is diluted in heated water, salt is added, a thick dough is kneaded and placed in a warm place to ferment for 3-4 hours. During the fermentation process, the dough is kneaded twice. The finished sour dough is cut into buns, rolled out as for noodles, chopped onions sauteed with butter are placed on it in an even layer, rolled up and folded 3-4 times in the form of a ball. Then it is rolled out again into a round cake 1 cm thick and fried in a frying pan in a small amount of oil. The broth is served separately.
Wheat flour 80, table margarine 15, onions 15, yeast 2, meat broth 150, salt.
11. Trout fried Issyk-Kul style
The processed fish is cut into portions, breaded in flour and fried. Blanched radish is fried along with onions. Separately, fry the bell pepper, shredded into strips, sauté the tomato and combine with radish and onion. When serving, the fish is garnished with green peas, squash, tomatoes and herbs.
Trout 150, flour 5, vegetable oil 20, onions 120, fresh tomatoes 80, radish 70, bell pepper 30, tomato puree 10, squash 50, green peas (passivated) 20, herbs 6, spices, salt.
12. Lamb stuffed with fat tail
The lamb is stuffed with pickled tail fat, garlic, dzhusai (parsley) and fried, then brought to readiness in the oven. Lamb is served with vegetables fried in fat tail fat and shredded into strips. Decorated with squash and greens.
Lamb 180, garlic 5, jusai 10, fat tail lard 20, vegetable oil 2; for garnish: fat tail lard 15, radish 70, onion 40, bell pepper 30, fresh tomatoes 20, tomato paste 10, eggplant 30, squash 50, spices, salt.
13. Cutlets “Ala-too”
The meat is prepared into minced meat with the addition of milk and yolks, then cut into circles, in the middle of which the white of a hard-boiled egg filled with green oil is placed, and zrazy is formed. The products are coated with leison, breaded and deep-fried. The zrazy is cooked until ready in the oven. When serving, sprinkle with herbs.
Lamb 170, milk 30, egg 1 pc., butter 20, herbs 3, flour 5, egg 1/2 pc., milk 5, bun 30, bun for crouton 20, melted butter for frying 15; for garnish: olives 20, green peas 40, greens 3, squash 50, oil for basting 10, French fries 50, spices, salt.
14. Susamyr (steak)
Beef tenderloin is cut across the grain, lightly beaten, trying to give each piece the shape of a flat cake. Fat tail or kidney lard is cut into small cubes, sprinkled with salt and ground black pepper. Prepared lard is placed on the meat flatbread, the edges are folded, and the product is given a round shape. The steaks are lightly dusted with flour and fried in melted butter.
Beef (tenderloin) 125, fat tail lard 20, flour 5, melted butter 10, pepper, salt.
15. Asip (sausage)
Lamb intestines are turned out, thoroughly processed and washed. Finely chop the liver, heart, lungs and lamb fat, add chopped onions, pepper, salt, raw rice and mix everything. The intestines are stuffed with this minced meat in such a way that about 150–200 g of water per serving can be poured into them, after which the intestines are tied. When boiling, the intestines are pierced with a needle.
Rice 80, liver, heart and lungs 140, lamb lard (raw) 30, onions 25, lamb intestines (thick) 0.5 m, pepper, salt.
16. Goshnan (pies)
The yeast dough is cut into round flatbreads, small pieces of raw young lamb meat are placed on them, mixed with onions and seasoned with pepper and salt, covered with another similar flatbread, the edges of the flatbread are joined and pinched. Fry in a frying pan in a small amount of fat. When serving, cut into several pieces. The broth is served separately.
Lamb 100, flour 120, vegetable oil 15, onion 30, ground red pepper 1, yeast 3, salt.
17. Hoshan (pies)
The flour is divided into two parts, yeast dough is kneaded from one, and unleavened dough from the other. When the sour dough is suitable, it is mixed with unleavened dough, divided into pieces of 40–50 g, rolled out, put in minced meat and pinched, gathering the edges of the dough towards the middle in the form of a knot, then fry on both sides in a deep frying pan with fat, then pour in add water to one third of the height of the hoshan, quickly cover with a lid and leave the hoshan in this position for 5 minutes. When serving, pour vinegar over it or serve it separately. Minced meat is prepared as follows: meat and lard are passed through a meat grinder or chopped, onions, salt, pepper and water are added (15% of the weight of meat).
Lamb 100, fat tail lard 15, butter 15, onion 70, flour 120, soda 1, yeast 2, vinegar 3% 25, ground black pepper, salt.
18. Goshkiyda (pies)
Steep unleavened dough is kneaded in salted warm water, cut into pieces, which are rolled out into round flat cakes.
Prepare the minced meat: pass the meat through a meat grinder with a large grid (or chop it), mix with chopped onions, pepper, salt, adding a little water. The raw minced meat is placed in the middle of the flatbread, pinched, giving the whole product the shape of a ball. Baked in tandoor. After baking, the still hot products are brushed with melted table margarine on top.
Beef meat 130, wheat flour 100, onion 50, table margarine 4, ground black pepper, salt.
19. Gokai (dough product)
Soda mixed with flour is added to the finished sour dough, the dough is rolled out as for noodles, cut into strips 6-7 cm wide, pulled out and rolled into a tube, which is mixed again and rolled out into a flat cake, and fried in a frying pan in a small amount fat Served with tea.
Wheat flour 80, melted butter 10, soda 0.5, yeast 2, sugar 10.
20. Sanza
Unleavened dough with the addition of butter, eggs, soda and salt is cut into small round buns. Holes are made in the middle and greased with oil. After this, the edges are turned out and twisted until a thin ring of dough is obtained, which is rolled into a shape and fried in fat. Served with tea.
Flour 80, butter 5, vegetable oil or cottonseed oil for frying 15, soda 0.5, egg 1/2 pcs., salt.
21. Yutaza (dough product)
The finished sour dough is rubbed with flour, then rolled out, cut into strips, greased with oil and pulled out strongly, after which it is rolled into a tube and the ends are pressed down. The product is given a round shape, placed on cascans and steamed, like manti. Served with tea.
Wheat flour 80, cottonseed oil 15, yeast 2.
22. Samsa (dough product)
Unleavened dough and minced meat are prepared from raw meat chopped into pieces, chopped raw onions, and pepper is added. The pies are formed and baked in a tandoor.
Wheat flour 80, lamb 80, onion 50, melted lamb fat 3, red pepper 0.5, salt.
23. Kinkga (dough product)
Unleavened dough is kneaded with the addition of butter and baking soda, then rolled into a layer 4–5 mm thick, cut into various shapes and fried in hot fat (deep fat). Served with tea.
Wheat flour 80, butter 5, soda 1, vegetable lard or cottonseed oil 20.
24. Tak-mosho (turntables)
Tang moshuo is made from sour dough. On a table greased with vegetable oil, pinwheels are formed - intertwined ropes of dough. Fry in a large amount of vegetable oil. Hot pinwheels are served sprinkled with granulated sugar.
Foreigners come to this mountainous Asian country not only for adventure tourism and local beauty, but also in the hope of tasting something unusual from the ancient cuisine of nomads.
Indeed, Kyrgyz cuisine still retains its national identity, and the methods of preparing many dishes have not undergone major changes for hundreds of years. BiletyPlus.ru found out for you what local cuisine can surprise gourmets with.
Like any Central Asian cuisine, Kyrgyz cuisine is based on the widespread use of meat, mainly lamb. In addition, it is famous for its products made from milk and flour. The seasonality of the diet is quite noticeable here: in winter, meat-flour and meat-grain foods predominate, in summer - dairy and vegetable foods.
Meat dishes
Kyrgyz cuisine is an abundance of meat and dishes based on it. Most often, lamb is used here, although quite recently the “main meat” of the Kyrgyz people was horse meat, which is still highly valued today. In addition, they use beef, poultry, game meat (roe deer, mountain goat and sheep), but not pork - for religious reasons.
Meat is served with broth, with a variety of sauces, with cereals and vegetables, but most often with dough (beshbarmak, samsa, gashnan, khoshan, goshkide, manti, etc.).
The main method of cooking meat is boiling; stewing or roasting over coals is used much less often. Heavy meat dishes are consumed in Kyrgyzstan mainly in the evening.
Some of the Kyrgyz meat dishes are their own inventions, others are borrowed from neighboring nations (pilaf, samsa, shurpa soup, lagman, manti, shish kebab).
One of the most famous and popular dishes in the country is beshbarmak - boiled and finely chopped young beef, served with strong broth and homemade rectangular noodles. Whole large pieces of lamb on the bone are distributed to the diners in a hierarchical order, and the most delicious pieces (the brain and eyes) are given to the guests. A variety of beshbarmak without noodles, but with a lot of onions and ayran is called naryn.
People also like to cook kulchetai, pilaf, lagman, and kuurdak from lamb.
The favorite horse meat dish in Kyrgyzstan is considered to be boiled sausage with fat and spices - chuchuk, which is consumed chilled both on its own and as part of other dishes (for example, sprinkled with pieces of beshbarmak).
Additions and side dishes
Of course, Kyrgyz cuisine is not complete with meat alone. Seasonal vegetables, various cereals, flour products, eggs, and canned foods are eaten here as side dishes and additions to it.
To prepare salads and cold appetizers, tomatoes, radishes, sweet peppers, jusai, garlic, onions, cucumbers, cabbage, carrots, and herbs are used. Vegetables are eaten raw or boiled, sometimes stewed or pickled, and added to thick soups. Pumpkin is most often consumed, especially in the south of the country: it is prepared as an independent dish, mixed into dough, and stewed with meat.
It must be said that the Kyrgyz vegetable table was not always so diverse. All this wealth appeared in connection with the development of agriculture and horticulture.
From cereals, rice, barley, millet, peas, and jugara are added to soups. It is interesting to eat sour cereal soups with ayran. Vegetable oil, fermented milk products, sauces, and vinegar are added as dressings to first and second courses.
Yeast bread and flatbreads are cooked either in a tandoor oven or on an inverted cauldron over coals.
Dairy dishes
The country has a lot of fermented milk-based drinks and local varieties of yogurt: mare’s milk kumiss, ayran, chalap, zharma, kaymak, maksym.
In addition to drinks, cottage cheese and many curd sour and unleavened cheeses (kurut, pishlak) are made from milk, which are eaten fresh, and some are stored for future use and then consumed dried or mashed and diluted with water.
Sweets and drinks
In addition to the fermented milk drinks described above, the main and favorite drink in the country is tea, and, unlike neighboring Kazakhstan, it is pressed green long tea. It is traditionally consumed at the beginning and end of each meal, and is usually drunk from porcelain bowls, sometimes flavoring the hot drink with milk and adding a little salt.
However, there is another tradition of drinking tea here. Atkanchay - a thick mixture of tea, milk, butter, sour cream, flour and salt - is drunk when you urgently need to restore strength.
A traditional treat for tea is flour products, the variety of which Kyrgyz cuisine can truly boast of. Previously, the only sweets on the Kyrgyz tables were imported dried fruits, nuts, and crystalline grape sugar. Nowadays you can try boorsoks (cut pieces of rolled dough fried in oil), choymo tokok (brushwood-type cookies), kyomöch (tiny flatbreads baked in ash), thin puff pastries made from yeast dough, and pancakes.
In addition to pastries, tea is served with honey, fresh and dried fruits, nuts, kaymak, and hot milk.
And another interesting national drink is bozo - a peculiar kind of kvass made from wort on crushed wheat grains.
In general, given the variety of products and recipes and the proverbial local hospitality, you certainly won’t go hungry in Kyrgyzstan. Therefore, if you are wondering where to fly to Asia, feel free to choose this country. And BiletyPlus.ru will be happy to help you choose a hotel with the most favorable conditions and book air tickets to Bishkek or Osh.
Kyrgyz national cuisine is a great example of how you can borrow the best dishes of your neighbors while preserving your own culinary traditions. In fact, Kyrgyzstan can be divided into two regions: northern and southern. In the northern part, the influence of Russian cuisine is clearly visible, and in the southern regions, the gastronomic preferences of the Kyrgyz people are more similar to those of their southern neighbors.
For example, northern Kyrgyz people more often drink black tea with milk (and previously brewed it in samovars), while southern ones prefer green tea without additives. In the north there is beshbarmak, in the south there is pilaf, in the north there is rectangular bread from rectangular ovens, in the south there are round flatbreads from tandoors. In general, there are differences and they are quite noticeable. However, there is something in Kyrgyz cuisine that firmly unites the entire Kyrgyz nation - a universal unconditional love for meat and dairy products.
Kyrgyz cuisine is replete with recipes for milk drinks and dishes: byshtak, kaymak, sary may, kurut, ayran, kumis... Milk in Kyrgyz cuisine is used both in its pure form and in fermented form. At the same time, the most popular milk is cow's milk, but kumiss is made exclusively from mare's milk.
As for meat products, the Kyrgyz eat lamb, beef, goat meat, horse meat, poultry, yak, as well as any game that can be caught during the hunt. In the national cuisine of Kyrgyzstan, meat dishes occupy a special place - status. At all kinds of holidays and celebrations, meat is laid out in bowls in a special order - according to the social status or family closeness of those invited. The best pieces (strictly defined by tradition) go to the most honored guests, and everyone else gets simpler and smaller pieces. And very little meat is left for children and women. However, times change, and such patriarchal traditions are also replaced by more liberal ones...
The Kyrgyz drink quite a bit of alcohol, but they highly respect sweet tea and believe that it contains a powerful source of strength and energy.
We understand perfectly well that it is impossible to get acquainted with the culinary traditions of the Kyrgyz people in a short review, so we offer to master the recipes for dishes of national Kyrgyz cuisine together with our authors - in the cooking process. Detailed step-by-step instructions with vivid photographs, videos and practical comments from visitors are at your service. Cook with pleasure!
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