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
13–24 of 30
Kattama
Kattama is a layered Kazakh flatbread made by folding and frying dough, sometimes with an onion filling.
Kesme
Kesme is a Kyrgyz soup of hand-cut wheat noodles simmered in a savory broth with meat, onion, and often carrot.
Kozho
Kozho is a traditional Kyrgyz fermented grain beverage made primarily from millet, water, and salt, with fermented dairy sometimes added depending on the recipe.
Kulchatai
Kulchatai is a Kyrgyz boiled meat dish served with broad handmade wheat-flour noodles, onion, and savory cooking broth.
Kurut
Kurut is a Kyrgyz dried fermented dairy snack made by straining cultured milk curd, salting it, shaping it into balls or pieces, and drying it.
Kuurdak
A traditional Kazakh main dish of fried meat cooked with potatoes and onions.
Kymyz
Kymyz is a traditional Kyrgyz fermented drink made from mare's milk and served chilled or at room temperature.
Laghman
Laghman is a Kyrgyz hand-pulled wheat-noodle dish served with beef and a savory mixture of onion, carrot, bell pepper, tomato, and garlic.
Maksym
Maksym is a traditional Kyrgyz fermented grain beverage prepared from barley, millet, wheat flour, water, and salt, with recipes varying in their grain blend.
Manty
Manty are steamed Central Asian dumplings made from wheat dough and commonly filled with minced lamb and onion, with pumpkin used in some versions.
Mash Kichiri
Mash Kichiri is a Kyrgyz rice-and-mung-bean dish cooked with onion, carrot, oil, and often lamb until tender and cohesive.
Oromo
Oromo is a Kyrgyz steamed rolled dough dish filled commonly with minced lamb, onion, and potato.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.