Food for Thought (in Kyrgyzstan)

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