Kyrgyzstan cuisine

Currently, dishes from the native cuisine as well as those from Russia, Uzbekistan, Turkey, Ukraine, and even Iran may be found within the territory of Kyrgyzstan. Due to the fact that the Kyrgyz are a nomadic people, Kyrgyzstan also has its own traditional foods. The native cuisine of Kyrgyzstan does not include any chicken dishes since raising chickens needs a sedentary lifestyle. However, a variety of mutton and horse dishes are available.

The national food of Kyrgyzstan is beschbarmak, however it is also well-liked in the nations around it. Horse flesh simmered in a broth for a number of hours is what it is made of, and it is served with parsley over handmade noodles. The Kyrgyz word for "five fingers" is beschbarmak. The term is derived from the custom of eating the food with your hands. Beschbarmak is typically made to honor special occasions, such as a new baby's birth, a milestone birthday, or a family member's passing.

The best representations of Kyrgyzstan's traditional national cuisine are perhaps the several kinds of horse meat sausages. A horse sausage containing rib fat is called chuchuk. The typical serving size for this delicatessen is two to three pieces at a time, however in certain locales the full meal is presented to a distinguished guest. A boiling, peeled lamb intestine packed with minced meat, liver, blood, rice, flour, and spices is another delicacy that is quite popular in Kyrgyzstan, as are the zhorgom, which are boiled and braided lamb casings. The fatty portions of pork and a unique smoking or curing technique are what give the food its fiery flavor.