Kyrgyz cuisine - 27 cooking recipes

However, Central Asian cuisine has some regional characteristics, for example, the cooking of the northern part of Kyrgyzstan differs from what they eat in the southern part. In the north, beshbarmak (a dish made from sliced ​​lamb) is prepared for family and public holidays; in the south, residents prefer pilaf, the recipes of which were adopted from their neighbors - Uzbeks and Tajiks. They even drink different types of tea! Some are black with milk, the other are green. Since ancient times, from generation to generation, the main products for Kyrgyz cooks have been and remain meat and milk. The main cereals used are barley and wheat. Gradually, with the development of farming and agricultural crafts, the diet of the Kyrgyz people included dishes from vegetables, fruits and honey, fish and poultry. The most popular delicacies are baursaks (small pieces of dough fried in oil), shurpa (meat broth with potatoes and onions) and jarkop ( stew of potatoes and meat).The cuisine of this Asian people is also full of an abundance of flour products. Among them are puff pastries, spring rolls and pancakes.