22 Famous Kyrgyz Dishes and Best Foods

Beshbarmak is a well-known Kyrgyz dish made with boiled meat, noodles, and a savory onion sauce. Its name translates to “five fingers,” reflecting the nomadic tradition of eating it with hands.

The preparation of beshbarmak involves boiling meats like horse or lamb and then slicing them thinly. The noodles (made from flour, water, eggs, and salt) are rolled out thinly, boiled, and combined with the meat and sauce.

Beshbarmak is often presented on large platters with noodles forming the base with meat and generously drizzled onion sauce.

Tandyr nan, or nan, is a traditional bread variety and a staple side dish in Kyrgyzstan. It boasts a recognizable disc shape and is cooked in a tandyr (a tandoor oven).

The top of tandyr nan is usually decorated with an attractive stamp pattern and garnishes like sesame seeds. Kyrgyz people treat tandyr nan and other types of bread with the utmost respect, a trait shared by other Central Asian countries.

Paloo is a traditional rice dish from Kyrgyzstan and a local take on pilaf. Its main ingredients are rice, meat, carrots, onions, garlic, and spices, with beef, mutton, or chicken as popular protein choices.

To prepare paloo, the rice is first fried with the other ingredients and then boiled in broth. Ideally, paloo is cooked in a large cast-iron pot over an open fire. Then, people garnish paloo with shredded meat and onion sauce.

Manty is a Kyrgyz dumpling that often comes in a substantial size. It is filled with a mixture of minced meat, either lamb or beef, onions, and spices.

This flavorful filling of manty is then encased in a simple dough and steamed. Manty is usually served hot and is often adorned with toppings like butter, sour cream, or yogurt.

As a staple at Kyrgyz celebrations and family gatherings, manty symbolizes warmth and togetherness.

Dimlama is a popular stew in Kyrgyzstan that combines meat with potatoes, onions, vegetables, and occasionally fruits. Originating from Turkic and Uzbek cuisines, this hearty dish is cooked in a sealed pot over low heat, letting the ingredients gently simmer in their own juices.

Dimlama is a seasonal dish that capitalizes on the fresh vegetables available during summer and fall. To enhance its taste, garlic, herbs, and other condiments are usually added. Dimlama is traditionally served on a large plate.

Shashlik is a Kyrgyz dish of skewered and grilled meat, with lamb and beef as popular choices. It is also popular in other Central Asian countries and Russia.

Making shashlik starts with marinating the meat overnight in a mixture of wine, vinegar or sour juice, herbs, onions, and spices. In Kyrgyzstan, street vendors or social gatherings often cook shashlik on a mangal using wood, charcoal, or coal as fuel.

This grilled meat delicacy is typically accompanied by bread, rice, or noodles. Characterized by its savory flavor, shashlik skewers are enhanced with vegetables like bell peppers, onions, mushrooms, and tomatoes.

Samsa is a beloved Kyrgyz baked pastry or pie in a triangular or semi-circular form. It’s traditionally filled with a spiced mixture of minced meat and spices. Occasionally, fat is incorporated to ensure juiciness.

The outer layer of a samsa is crafted from layered dough, like puff pastry. Samsa is often baked in a tandoor oven until flaky and crisp on the outside.

While the traditional samsa filling is meat-based, variations with vegetables, cheese, or pumpkin are also prevalent. Samsas are best enjoyed hot, straight from the oven, with yogurt, pickled vegetables, or tea.

Kuurdak is a traditional Kyrgyz meat dish that roasts or fries meat and vegetables. Some variations opt for lamb, mutton, beef, or sheep liver.

Aside from beef, onions also join the mix to give kuurdak an aromatic touch. Rich in flavor, kuurdak is a hearty dish that pairs well with bread, rice, or noodles.

Shorpo is a favorite Kyrgyz soup created by combining lamb or mutton as its primary ingredient. This clear broth soup mainly focuses on the meat’s flavor and incorporates vegetables such as potatoes, onions, and carrots.

To achieve a rich broth for shorpo, the meat is browned initially and then simmered alongside the vegetables. Hot shorpo is particularly cherished during the colder months and social gatherings in Kyrgyzstan.

Laghman is primarily a dish in Kyrgyzstan with long, hand-pulled noodles. It is typically made with lamb or beef, bell peppers, radishes, onions, tomatoes, and garlic.

These meat and vegetables are cooked in a spicy and savory sauce to make Kygryz-style laghman. The noodle dish is often garnished with fresh herbs and accompanied by spicy condiments.

With its Uyghur origins, laghman has seamlessly integrated into Kyrgyz cuisine and stands as a sought-after delight in local eateries.

Boorsoq is a Kyrgyz snack made by deep-frying small pieces of dough until they achieve a golden brown hue. The dough is a combination of flour, water, salt, and occasionally yeast or baking powder.

Boorsoq comes in many shapes, like tiny pillows or intricate knots. When fried, these pieces boast a crispy exterior, while the inside remains soft and fluffy.

Locals enjoy boorsoq with tea and dip it in accompaniments like jams, honey, or even sour cream for added flavor.

Chuchpara is a famous type of filled dumpling in Kyrgyzstan. Locals prepare it with dough, mutton, onions, salt, and pepper.

To prepare churcha, people roll out the dough thinly and cut it into circles. Then, the meat filling is placed in the center, and the edges are sealed. These dumplings are then boiled in broth until they rise to the surface.

Chuchpara is typically served as a soup or as a side dish with bread or salads. Sour cream, butter, or fresh herbs are popular accompaniments.

Qattama is a multi-layered flatbread or pastry popularly enjoyed in Kyrgyzstan. Locals mainly pair it with savory dishes or sweet accompaniments like honey or jam. The distinct flaky and crispy texture makes qattama a delightful treat.

The dough of qattama is rolled out thinly, slathered with butter or oil, folded, and then rolled out once more. This process creates a layered dough with a rich flavor.

Orama, literally “to roll/ wrap,” is a steamed pie that is well-known among the Kyrgyz people. It features a thin dough generously filled with minced potatoes, meat, fat, and occasionally vegetables.

People typically roll orama into elongated wraps, which are arranged in a circular shape and steamed in a pot. Orama is a hearty and delicious main dish as well as a snack.

Kurut is a dried, fermented Kyrgyz dairy product originating from the milk of various livestock, including sheep, cows, or goats. It is typically hard and shaped into small balls or chunky pieces.

The fermentation process imparts a sour, tangy flavor to kurut. Locals savor kurut directly as a snack, dissolve it in water to craft a beverage, or incorporate it into many traditional dishes.

In Kyrgyzstan, kurut is a favored companion on long journeys, prized for its lightweight and nutritious attributes.

Chuchuk is a sausage made from horse meat and fat in Kyrgyzstan. This renowned meat and fat concoction is typically encased in horse intestines.

For preservation, chuchuk is often smoked or dried, creating a distinct flavor. Smoked chuchuk has a firmer bite, whereas boiled or steamed versions tend to be softer.

Chuchuk is frequently served alongside other traditional dishes, especially during large gatherings or holiday meals.

Byzhy is a Kyrgyz sausage with lamb meat and sheep’s liver. The preparation involves grinding the meat and liver, seasoning them with salt and pepper, and then stuffing this mixture into the sheep’s intestine.

Boiling and frying are popular methods of cooking byzhy. Crispy byzhy is often served hot with bread, rice, or noodles, delivering a sour and savory taste.

Historically, byzhy was a popular staple for the Kyrgyz, who frequently consumed it during hunting expeditions or on their nomadic journeys.

Tokoch is a traditional Kyrgyz fried bread made by rolling out the dough, layering it with a minced meat and onion mixture, and then folding it into a circle. Its staple ingredients are dough, meat, and onions.

Tokoch is fried in oil until it achieves a golden and crispy texture. A combo of tokoch and tea, butter, jam, or honey is a wonderful entree or snack.

Tokoch plays a significant role in jyt chygaruu, a ritual performed to honor and feed the departed.

Kaymak is a rich, creamy dairy product often enjoyed in Kyrgyzstan. It is similar to clotted cream and is traditionally produced by simmering milk slowly, letting it cool, and fermenting the milk for several hours.

The resulting thickened cream on the surface is subsequently skimmed off and stored as kaymak. Compared to typical cream, kaymak boasts a thicker, creamier consistency and a more decadent taste.

In Kyrgyzstan, kaymak is a favored accompaniment, often spread on bread, paired with desserts, or put on top of traditional dishes.

Shalgam is a popular salad in Kyrgyzstan, consisting of radishes, carrots, onions, garlic, and pepper. Occasionally, there are additional vegetables, like bell peppers.

This radish salad is a refreshing cold dish that provides a wonderful contrast to many rich and savory dishes in Kyrgyz cuisine. Outside of Kyrgyzstan, shalgam is also a staple salad in Kazakhstan.

Qarta is a traditional Kyrgyz dish prepared with horse rectum, the part of the intestine next to the anus section. This intestine part is boiled and pan-fried to achieve a chewy texture and a savory, slightly buttery taste.

Since the rectum has a distinct odor, making qarta requires cleaning it carefully. The rectum is then sliced and simmered in a broth with dill and simple spices.

In Kyrgyzstan, locals often pair qarta with sausage and other dishes made with horse meat.

Naryn is a Kyrgyz dish with many variations throughout Central Asia. It combines fresh hand-rolled noodles, finely chopped or shredded horse meat, and onion sauce or horse meat sausage.

Naryn can be served as a cold pasta dish (kuruk norin) or as a hot noodle soup (khul norin). Its noodles are cooked either in plain water or in a flavorful broth.

Thanks to these features in the ingredients and cooking techniques, Kyrgyz dishes offer many interesting features, making them a beloved item amongst many.