You didn’t really visit a country if you haven’t tried its food.
Traditional Kyrgyz food is heavy on meat and dairy, probably strongly
influenced from their historically nomadic lifestyle. I went to a
banquet and asked what types of meat were on the table. The server
responded, "this is horse and another horse."
Kumis - fermented mare’s milk. It tastes fermented and fizzy. I recommended tasting just a little bit of it before ordering a full glass.
Tea - served at every home meal, usually green
Bread - its big, round, and puffy.
Boor Sok - they’re little pockets of fry bread. The only way I’ve seen this is in a heaping basket or spread all around the table.
Manti - this was probably my favorite. Steamed dumplings! They remind me of the Chinese xiaolongbao but less soupy.
Samsa - like a pasty. It's a pastry filled with meat and veggies.
Shashlik - meat on a stick. Who doesn’t like that? Unless you don’t eat meat
Plov - another one of my favorites! I have admit I really like Central Asian food because it’s really close to Chinese food. It’s an Uzbek mixed rice dish and each region has their own variety.
Laghman - Traditionally from the Dungan people, these noodles are best hand-pulled and thick. It sits in a little broth - not enough to drink but just enough to splash you. You can have it stir-fried
There’s also Besh Barmak which I didn’t get a chance to try. It’s a traditional nomad food of meat, usually horse or mutton, and onions served over noodles.
-Priscilla
Kumis - fermented mare’s milk. It tastes fermented and fizzy. I recommended tasting just a little bit of it before ordering a full glass.
Tea - served at every home meal, usually green
Bread - its big, round, and puffy.
Boor Sok - they’re little pockets of fry bread. The only way I’ve seen this is in a heaping basket or spread all around the table.
Manti - this was probably my favorite. Steamed dumplings! They remind me of the Chinese xiaolongbao but less soupy.
Samsa - like a pasty. It's a pastry filled with meat and veggies.
Shashlik - meat on a stick. Who doesn’t like that? Unless you don’t eat meat
Plov - another one of my favorites! I have admit I really like Central Asian food because it’s really close to Chinese food. It’s an Uzbek mixed rice dish and each region has their own variety.
Laghman - Traditionally from the Dungan people, these noodles are best hand-pulled and thick. It sits in a little broth - not enough to drink but just enough to splash you. You can have it stir-fried
There’s also Besh Barmak which I didn’t get a chance to try. It’s a traditional nomad food of meat, usually horse or mutton, and onions served over noodles.
-Priscilla
