The Kyrigyz people were traditionally nomads inhabiting their own part of the Central Asian steppe. Their diet was based on consumption of horse and lamb - horse was originally domesticated in the steppe as a source of food, and only later became a method of transportation -, as well as diary products. Many traditional Kyrgyz dishes are shared with other Central Asian peoples. Kyrgyz cuisine, morever, has been influenced by that of the settled populations Kyrgyz became in contact with through the centuries, and has incorporated pasta, herbs and vegetables. Kyrgyz also make a variety of soups, breads and sweets - but I didn't explore them.
Kyrgyztan's national dish is beshbamark, which I made in my exploration of Kazakh cuisine, and didn't repeat here. I did make laghman, a not dissimilar dish of handmade noodles with meat and vegetables, but I didn't write down the recipe and I don't remember it as being delicious enough to want to repeat. Instead, all I'm offering are these two simple, but satisfying dishes.
Related cuisines I've explored so far: Kazakh
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