A FOOD TRADITION
Kyrgyz Cuisine
A predominantly pastoral cooking tradition centered on horse and sheep meat, noodles, dairy foods, breads, and hearty soups and stews.
Dishes linked to this cuisine
1–12 of 30
Ashlyan-Fu
A chilled Kyrgyz noodle dish combining wheat noodles, a starchy jelly, tangy vinegar broth, and typically egg, vegetables, and chili seasoning.
Beshbarmak
A traditional Kazakh main dish of boiled meat and flat wheat noodles served with onion and broth.
Boorsok
Small pieces of yeast-raised wheat dough are cut and deep-fried until golden and commonly served as a Kyrgyz bread accompaniment.
Byzhy
Byzhy is a Kyrgyz boiled blood sausage traditionally prepared by filling casing with sheep blood, rice, liver, fat, onion, and salt.
Chalap
Chalap is a traditional Kyrgyz chilled fermented dairy drink made by thinning yogurt or sour milk with water and seasoning it with salt.
Chuchuk
Chuchuk is a Kyrgyz sausage prepared from seasoned horse meat and horse fat stuffed into an intestinal casing and cooked or dried.
Chuchvara
Chuchvara is a boiled Central Asian dumpling made from wheat dough and filled with seasoned minced meat and onion, often served in broth.
Dimlama
Dimlama is a layered Central Asian stew of meat and vegetables slowly braised until tender in their own juices.
Ganfan
Ganfan is a Central Asian rice dish served with rice topped by a savory stir-fried meat and vegetable mixture.
Gulchatay
Gulchatay is a Kyrgyz dish of thin boiled wheat-dough sheets served with tender meat, onion, and broth or cooking juices.
Jarma
Jarma is a traditional Kyrgyz fermented cereal drink made primarily from cooked or roasted grain flour, water, salt, and often a sour-milk starter, and is commonly served chilled.
Jupka
Jupka is a thin, layered Kyrgyz flatbread made from wheat dough and cooked with fat between or around the layers.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.