RU  UK  EN
Статьи  >  Imagine  >  What do they eat: Kyrgyzstan

What do they eat: Kyrgyzstan

With the passage of time, people in this country have not ceased to amaze guests with their mentality and thoughtful approach to cooking of homemade meals. Salty tea, sour soups, snacks from horse meat - a bold combination of products and flavours defy culinary clichés, thus creating gourmet masterpiece delighting indigenous population and surprising visitors to the valley of the Celestial Mountains.

Locates at the crossroads of the Silk Road, the Kyrgyz region used to meet many trade caravans from distant countries, they left behind not only a camel hoof prints, but also echoes of cultures and traditions from around the world, including gastronomic staples.

The infusion of "investment" in the form of foreign recipes, oddly enough, did not become the starting point for the formation of Kyrgyz cuisine. Common nomadic past of two nations unavoidably affected the national food features: some dishes do not differ in names. Purely national Kyrgyz dishes also exist and are well welcomed by the population. This, for instance, kemecse-nan, a small sweet scone backed in the ash, which is served poured with hot milk and suzma, a substance similar to liquid cheese.Photo open.kg

Kyrgyzstan is the country of meat eaters, particularly, fans of lamb. In past horse meat had a trophy and was considered a top-end product in the diet of every local resident. Over time, lamb meat replaced horse meat in most dishes, and "refreshed" the ancient recipes. Thus, lamb is used to cook a traditional kebab, pilaf, soups and broths; during long years of wandering in the steppes, the Kyrgyz people honed cooking skills to perfection.

The traditional cuisine is not limited to meat delights only. Rice is a trump card in many Asian foods, Kyrgyzstan is no exception. Dairy products also constitute a large part of the diet: kymyz (fermented mare’s milk) is a low-alcohol drink is hold in high esteem since it can be drunk in any quantity without risking to oversaturate stomach. Various types of milk, cow, goat and sheep, suit taste of representatives of the nomadic people. Using them alone or in blends, local chefs create sour drink ayran, cottage cheese and boiled clotted cream called kaiman.Homemade-kumis-1.jpg
Photo remotelands.com

In addition to the products of animal origin, the national cuisine also welcomes crops: wheat and highland barley, a mixture of which makes the basis for sour soups with the addition of malt.

Let’s join the Kyrgyz dinner and take a look at the most popular delicacies which, moreover, are very unusual in terms of serving. We begin, as expected, with the first course. Widely revered hot dish in Kyrgyzstan is shorpo based on broth and garnished with lamb and vegetables. If you want something more nutritious, you can taste the soup kuurma-shorpo with pre-fried vegetables and meat or tuurama-shorpo enriched with meatballs and beans.Kyrgyz_Table_Overview-e1511534116245.jpgPhoto jyrgalan.com

Dishes of main course in the local cuisine are often made from meat, poultry, offal, fish, cereals, flour and vegetables, adding fresh herbs to taste. Thus, among the most "in-demand" dishes of the Kyrgyz menu there were hearty appetizers kuiruk-boor, that is boiled liver with vegetables richly seasoned with herbs, and braised lamb rolls kaburga.

The children of steppe have particular weakness for sausages - asip from lamb meat, and chuchuk from horse meat, which are often served with scones. A popular method of cooking the last is the traditional oven tandoori, in which food gets delicious crisp. So, in the tandoori they bake familiar to each local inhabitant scones, as well as local bread - nan. In general, scones, as well as the vegetables and herbs, are served for most of the dishes to accompany high-calorie fatty foods.Photo panistefa.com

Kyrgyz cuisine is one of the few which can boast of its variety of dumplings. So local chefs delight fans of "meat in a coat" with big dumplings called khoshali, as well as manty, based on fatty minced meat. The local ashkane or cuisine, is impossible without very original dish. Unusual in taste and difficult in cooking, a flaky dish ashlyam-fu is in power of only skilful cook. It is created from a mix of colours and flavour combinations, based on noodles, fried eggs, meat jelly and fusion of various herbs. With regard to the celebrations, the central place on the holiday table is given to gulchitai - boiled lamb meat with chopped greens placed on the table on the large square noodles.

Having enjoyed a variety of first and second courses, it is time to sample disserts. Halva, sherbet, baked apples in jelly shyrin-alma, whipped eggs with sugar kuyma-kant, candied peaches… it is not the entire list of sweet abundance. No less popular in Kyrgyzstan is samsa, it is a pie with filling; pretzels tan-mosho fried in oil - that's really a paradise for lovers of freshly-baked pastry.tandyrnaya-samsa-v-duxovke_1569242042_18_max.jpgPhoto 1000.menu

Nothing pairs better with pastry than good tea. Hot drink for the Turkish people is not just an empty word, but a collective concept of useful and pleasant pastime. How to make excellent tea, the Kyrgyz are aware firsthand, and in this case they even can compete with the Brits. The country of mountains and winds drinks it in the morning, afternoon and evening, and depending on the mood, situation, or just following the inner urge, they dilute it with cream and milk. Undoubtedly, the representatives of the local ethnic group created their recipe of noble drink with ingredients that will be appreciated by even a demanding gourmet. The traditional recipe of a "strong" kuurma tea includes: mutton fat or butter, sour cream and salt. If you are not ready for such an unusual tea, one can taste its sweet and more conventional analogue called bal: water with honey, ginger, cinnamon, black pepper, bay leaf and cloves.2018_03_18_04_001.jpgPhoto tea-terra.ru

Residents of Kyrgyzstan are a very hospitable people, ready to invite even a casual traveller to share their meals.

Cover photo too.kg

Вам это будет интересно:
Departure: Kyrgyzstan
Kyrgyzstan is called Middle Asian Switzerland. Mountains, rivers, waterfalls, caves, cols and green meadows aren’t a speck inferior in terms of aesthetics to European ones yet travelers haven't duly appreciated this country so far. Across-the-board exploration of the land by the state’s guests has only just begun. And alongside hotels that are being swiftly erected, ordinary yurts are still offered for residence to feel local natural.
What do they eat: Algeria
OUTLOOK is pleased to present our "most delicious section", the texts of which will be interesting not only for gourmets and chefs but also for those who like to keep up and learn new stuff. Today we’ll have a look at Algerian kitchens and tell about traditional and most popular dishes from this great country.
10 facts about Kyrgyzstan
Kyrgyzstan attracts by its unique nature and climate, authentic cuisine and hospitable people, in addition, it is a country with ancient unique traditions and rich history. Today we will tell you about the most amazing facts and peculiarities of this land-locked country.
What do they eat: Portugal
Having been to Portugal, at the very edge of Europe, the OUTLOOK could not help paying attention to the local cuisine. Read below about gastronomical predilections of residents and tourists of this once one of the greatest empires in the world.
What do they eat: Rome’s cuisine
OUTLOOK often tells about the kitchens of the peoples around the world, but when it comes to Italy, writing about the country should be a crime. Each of its twenty regions has its own culinary world with the subtleties and specialties. Let the title of gastronomic capital of Italy be Bologna, its official capital - Rome, too, has something to boast about. We are telling you what is remarkable about Roman cuisine...
Karakol. What is worth to know
Nature and heritage are above and beyond temporary drawbacks in infrastructure and services of Kyrgyzstan, which in terms of tourism is approaching to Georgia and Armenia. Let's consider this through the example of the cosy city of Karakol.
Kyrgyz yurt: House in the Celestial mountains
The great importance of a yurt for the Kyrgyz people is evident from their national flag: a round dome of a traditional home embraced by effulgent solar disc, proudly flaunts in a red background. Although usual life of nomads has been transformed to brick houses, a yurt still has an important place in their daily life, hiding under its tent echoes of history and carefully preserving old traditions.
What do they eat: Albania
Flavorous Çömlek, refreshing Tarator and warming Skanderbeg – what is it that we’re talking about? If Balkan countries are far from you and you didn’t spend your latest vacation by Adriatic Sea, today we’ll fill in the gaps and invite you to Albania but not for a simple tour but to the kitchen so if you manage to come back without extra kilograms, you can be safely awarded a self-mastery medal.
Kyrgyzstan: Adrenaline destination
Forty thousand rivers, magnificent mountain peaks, sea-size lake, several climatic zones - no wonder Kyrgyzstan is one of the world most promising touristic destinations, according to estimations of experts and reviews of country guests. This country is gaining popularity offering great opportunities to enjoy active and even extreme entertainments at reasonable prices.
What do they eat: Ukraine
Spoiled with home-made borshch, holubtsy and cotlets, we are under an illusion that we know Ukrainian cuisine like the tips of own fingers and there is nothing distinctive about it while in fact gastronomic heritage of our country is far richer than a grandma’s ingenuous menu. Time has come to recall original Ukrainian dishes that were undeservedly forgotten in the era of semi-cooked products and fast food.
What do they eat: Latvia
It is commonly believed that Latvia is all about Riga’s seashore, ancient cozy cities and perfect climate. All of it is true, but somehow many forget local cuisine. Having visited the country, Outlook cannot but share a story of delicious and sometimes very unusual dishes.
ZooAsia. Part II
On warm days, nobody wants to remember about the stone jungle of cities, but each of us want to cling to a real green vine and fly into nature, precisely to the place where flora and fauna are harmoniously connected, where you can find trees, birds, flowers, animals, ponds and hills ... towards the zoo!
What do they eat: Belgium
There is no other country in the world that has suffered so much from restaurant critics as Belgium. Riding superficially on waves of French-Italian mainstream, glossy publications scold Belgians mercilessly for their provincial tastes and universal cult of potatoes. Just think of it: to chase seafood with vulgar French fries and serve potato pudding as a main dish!
Issyk-Kul: Main Treasure of Kyrgyzstan
Good tourist is not just someone who is always quick off the mark and ready to embark on a journey any minute. It is the one who is also known for an ability to carefully plan holidays six months in advance. If you are one of them and already think where to go in summer - our next story about gigantic Issyk-Kul Lake and kinds of recreation there is for you.
What do they eat: Peru
Today Iya Zaitseva shares her impressions of Peruvian cuisine that is rightfully considered one of the most diverse and delicious in the world. The word is that even meticulous researchers from Guinness World Records lost count when including Peruvian cuisine as the richest in terms of number of dishes.
What do they eat: Malaysia
It is easier to try teasing odor of Malay cuisine than to describe it. Give a shot at throwing into a boiling kettle a thimbleful of India and a pinch of China, spice it up with pungent infusion of Indonesia and sultry spirit of Morocco, add a couple of drops of Siam and stew on slow fire for several hundred years watching scattering of Portuguese influence melt in checkered amalgam of culinary traditions of peoples of Malaysia – and you will taste bliss.
In search of gastronomic Eldorado
I admit, this is not an easy topic - to describe the kitchen, which has recently become the main one for me. Now I live in Ecuador and have not tasted cabbage rolls, dumplings and even black bread for a long time. Although, I confess, I cooked borsch several times. Someone else's kitchen initially surprises, then becomes cloying and only at the third stage of acquaintance with it, begins to open its secrets.
What do they eat: Greece
Traditional Greek cuisine is full of paradoxes. The menu of Greek taverns contradicts all the laws of healthy eating: the descendants of the Hellenes loved fried meat, sheep cheese and sweets, dine late, honor the god Dionysus - and remain slim and fit up to having gray hair. Do not be afraid to make a mistake when counting calories: national Greek dishes - a joy for body and soul!
What do they eat: the United Kingdom
Cuisine of the United Kingdom is a nightmare for nutritionists, gourmets and other healthy food experts. A typical Englishman doesn’t honor art of cooking much and for the sake of saving time often grabs a snack on the go with fresh vegetables and fruits present in the diet purely technically. We know exactly where to look for and will be happy to share with you!
What do they eat. The Netherlands
First thing that stirs up a newcomer in the Netherlands is food vandalism. It is customary for citizens of this small northern country not to handle dishes with kid gloves, even if those are bacon or hot ribs richly seasoned with berry sauce. Therefore anything that a stomach can't accommodate over lunch or dinner gets thrown away by Dutchmen with ease...
Закрыть
Outlook facebook page