Introduction

The purpose of this work:

Consolidate, deepen and expand theoretical knowledge;

Master independent work skills;

Develop the ability to formulate judgments and conclusions, present them logically and convincingly;

Research objectives:

Study the history and features of Kyrgyz cuisine;

Features of products used in national cuisine;

Technology of preparation of dishes and products;

Organization of workshops;

General safety requirements

Nowadays, this topic is relevant, and its relevance lies in the fact that nowadays people are looking for a varied cuisine, so it is worth developing Kyrgyz cuisine.

Kyrgyz cuisine in its character, technology, and composition of main dishes is so close to Kazakh that it would be wrong to consider them as different cuisines.

Most dishes of Kyrgyz and Kazakh cuisine are completely identical in essence and very often have the same name.

This is explained by the generally similar economic conditions of the Kazakhs and Kyrgyz during the formation of their nationalities and at subsequent stages of historical development. Nomadic and semi-nomadic cattle breeding had such a strong influence on the material culture of the Kyrgyz people that, despite different and more favorable conditions than those of the Kazakhs, natural conditions foothills of the Tien Shan and the stronger influence of neighboring peoples with a developed culinary culture - the Uzbeks and Tajiks, Kyrgyz cuisine has retained the same typical features that are characteristic of Kazakh cuisine.

But at the same time, there are some differences both in the names of individual dishes and in the composition of food products included in the diet. In Kyrgyz cuisine, the proportion of vegetables and fruits is higher, and there is more grain, mainly wheat and mountain barley. It is characteristic that the Kyrgyz still, despite their proximity to Uzbeks and Tajiks, almost exclusively consume boiled rather than fried meat.

Kazakhs and Kyrgyz differ greatly in the choice and preparation of tea. Kazakhs drink only black long tea, Kyrgyz drink mostly green brick tea, with milk, salt, pepper, and flour fried in butter.

National Kyrgyz cuisine

The importance of national Kyrgyz cuisine

The national type of meat among the Kyrgyz continues to be horse meat, which is highly valued, but practically now they eat more boiled lamb. The famous beshbarmak (in Kyrgyz - tuurageen et) is prepared, unlike the Kazakh one, with a more concentrated sauce called chyk (broth with kurt).

Kyrgyz cuisine in its character, technology and even in the composition of main dishes is so close to Kazakh that it would be wrong to consider them as different cuisines. Most dishes of Kyrgyz and Kazakh cuisine completely repeat (duplicate) each other in essence and very often coincide in name. This is explained by the generally similar economic conditions of the Kazakhs and Kyrgyz during the period of their formation as a nationality and at subsequent stages of their historical development. Nomadic and semi-nomadic cattle breeding had such a strong influence on the material culture of the Kyrgyz people that, despite the different and more favorable natural conditions of the Tien Shan foothills than the Kazakhs and the stronger influence of neighboring peoples with a developed culinary culture - the Dzungars, Dungans and Uighurs, Uzbeks and Tajiks - Kyrgyz cuisine has retained the same typical features that are characteristic of Kazakh cuisine. But at the same time, there are some differences both in the names of individual dishes and in the composition of food products included in the diet. With the development of gardening and agriculture in Kyrgyzstan, the proportion of vegetables and fruits in the diet has increased significantly. But even now they are consumed independently, separately, without connection with cooking and are not organically included in national dishes. Only in the south of Kyrgyzstan, where the use of vegetables was developed in the past, some of them, for example pumpkin, are widely used for preparing national dishes - as an admixture to dough for flatbreads and to grain dishes (semi-liquid sour gruel).

In general, in modern Kyrgyz cuisine, the seasonality of the diet is much stronger than in Kazakh cuisine. In summer, dairy-vegetable foods predominate, in winter - meat-flour and meat-grain foods.

In general, the Kyrgyz consume more grain, mainly wheat, mountain barley, and partly jugara. Millet is often mixed with barley and oatmeal is prepared from a mixture of these grains, which, like barley and wheat separately, is the basis for sour gruel soups, either acidified with ayran, or brought to sourness with the help of malt or sour soup of a previous preparation (this is soup from barley - zharma or from millet - kezho).

In meat dishes, the coincidence with Kazakh cuisine is more complete.

It is characteristic that the Kyrgyz still, despite their proximity to Uzbeks and Tajiks, almost exclusively consume boiled rather than fried meat.

The national type of meat among the Kyrgyz continues to be horse meat, which is highly valued, but practically now they eat more boiled lamb. The famous beshbarmak (tuuragenet in Kyrgyz) is prepared, unlike the Kazakh one, with a more concentrated sauce called chyk (broth with kurt).

In Northern Kyrgyzstan, the dough part (noodles) is not added to beshbarmak, but instead a lot of onions and ayran (katyk) are introduced; This dish is called Naryn.

All dairy dishes, starting with kumys (in Kyrgyz - kymyz), completely coincide with Kazakh ones, including the technology of all curd cheeses. It should be noted that among the Kazakhs and Kyrgyz, unlike most Turkic-speaking peoples, katyk is called ayran, and ayran is called chalap, or shalap.

In general, the differences between Kyrgyz and Kazakh cuisines appear only in particulars. For example, tea drinking culture varies greatly. While the Kazakhs drink only black long tea, the Kyrgyz drink mainly green brick tea, which became widespread during the period of Oirat rule in the region. larger territory modern Kyrgyzstan in the XVII-XVIII centuries. The Kirghiz prepare their brick kuurma tea with milk, salt, pepper and flour fried in oil (but without directly adding oil) at a milk to water ratio of 2:1.

In Southern Kyrgyzstan, for a long time part of the Central Asian states inhabited by Tajiks, the Kyrgyz still drink green long tea.

Finally, Kyrgyz cuisine, to a greater extent than Kazakh, borrowed Dungan and Uyghur dishes.

Of the purely Kyrgyz dishes that are not found among the peoples neighboring the Kyrgyz, we can only mention komöch - small sweet flatbreads the size of a large coin, baked in ash, which are placed in hot milk and flavored with butter and suzma.

The cuisine of Kyrgyzstan still retains its national identity. Of course, food has become much more varied, and many new products have appeared in the Kyrgyz diet: eggs, poultry, sweets, sugar, honey, fruits, potatoes, etc., but many dishes are still prepared in the same way as hundreds of years ago .

Basically, Kyrgyz cuisine is characterized by flour, dairy and meat dishes. Among the meats, the Kyrgyz prefer poultry, beef, lamb, horse meat and meat of wild horned animals. The meat is usually boiled.

The favorite dish of the Kyrgyz people is beshbarmak. It consists of young lamb meat cut into small pieces and boiled, poured with broth and mixed with rectangular noodles. Also quite popular dish kulchetai– boiled large pieces lamb, cut into thin wide slices, served with thin square pieces of boiled dough. A special meat delicacy from the Kyrgyz cuisine - chuk-chuk, a fat-filled sausage made from horse meat. Also, Kyrgyz cuisine is characterized by dishes in which meat is combined with dough - Gashnan pies, potty and known to many Russians samosa

Recently, other meat dishes that the Kyrgyz borrowed from other peoples have become increasingly widespread:

• Shurpa– meat soup with onions and potatoes;
• Zharkop– potatoes fried with meat;
• Chuchbara– steamed dumplings;
• Lagman;
• And many other dishes.

When preparing dishes, Kyrgyz people often use vegetables: carrots, cabbage, cucumbers, tomatoes and, of course, onions. In the southern part of the country, pumpkin is popular - it is eaten with meat, added to dumplings and soup, and also prepared from it in independent dishes.

In Kyrgyzstan, many dishes are prepared from milk. Among them is sour cheese kurut which is eaten dry or diluted warm water, cottage cheese, unleavened cheese pishlak and boiled cream kaymak.

Enough great place In the national cuisine of Kyrgyzstan, flour products occupy:

• Choymo tokoch– cookies similar to our “brushwood”;
• Zhupka– puff pastries that are eaten with cottage cheese and butter, dipped in hot milk;
• Kattama– puff pastries with cream;
• Pancakes;
• Flatbread, fried in oil;
• Boorsoki- pieces of rolled out dough, deeply fried in oil.

Beverages

The most popular soft drink among the Kyrgyz people is tea. In the summer they mostly drink coc tea – green tea. In some areas, lightly salted tea is added fresh milk. Kyrgyzstan has its own special type of tea - atkanchay, cooked with salt, sour cream, butter and milk.

The national drink of Kyrgyzstan is koumiss. It is made from horse milk, which is taken from a mare at a certain time. Kumiss is low-alcohol, it perfectly quenches thirst and has certain medicinal properties. Quite popular ayran – slightly diluted fermented cow's milk, which is similar to liquid yogurt.

In addition to the usual alcoholic drinks for us, produced both in the country and abroad, Kyrgyzstan has its own alcoholic drinks– similar to beer made from millet and barley "bozo" and "dzarma".

Compared to other Asian countries, the cuisine of Kyrgyzstan is unlikely to be rich in seafood, since the country is landlocked and transporting such products is expensive.

Therefore, the traditional cuisine of Kyrgyzstan consists of meat, flour, dairy products and rice.

Of course, traditional Kyrgyz cuisine includes lamb and horse meat, but today in Bishkek you can find many dishes that use lamb for flavor.

In fact, Kyrgyz cuisine has long been influenced by different countries and cultures, as a result of which it included dishes from Russian, Turkish, Asian, Georgian and Central Asian cuisine.

Here are some traditional dishes of Kyrgyzstan:

Palo

Perhaps it would be better to call this dish “pilaf”.

Palo is a rice dish with pieces of fried meat, carrots, garlic and onions, seasoned with herbs and chili peppers.

For lovers of fatty foods, rice with meat and vegetables is the best option. For vegetarians there is a special pilaf with dried fruits.

Lagman

There is no better dish in the cuisine of Kyrgyzstan than Lagman. Lagman is a dish of the Dungan people, whose roots lie in Western China.

To prepare Lagman, homemade noodles are used, and the broth in Lagman gives it some piquancy.

Forget about soy sauce, which is added to noodles in Chinese restaurants. Instead, a spicy, salty broth with meat, pepper, onions, carrots and herbs is added to Lagman.

It is very difficult to eat thick noodles, as they splash with broth as they fall. So be careful. It's better not to wear white shirt, if you want to order Lagman.

Manti

Manti are dumplings. As a rule, they are slightly smaller than the palm of your hand. Manti are stuffed with meat (usually lamb), onions and potatoes. This fatty dish(a fatty dish tastes better, right?).

These dumplings are served with vinegar or ketchup, but it is better to try them with sour cream.

If you're trying them for the first time, be careful! The fat and juice inside the manti may be hot and splatter.

Shashlik

Shish kebab can bring good revenue to sellers. Sellers grill meat on skewers over coal smoke right on the street, allowing the smell to mesmerize all passers-by.

Usually shish kebab is made from fatty lamb, but making shashlik from chicken and beef is quite easy. Cooking such shish kebab is practiced in many restaurants and major cities.

Shish kebab is usually served with chopped onions or sliced ​​cucumber.

Beshbarmak

Beshbarmak is not for everyone. If you like meat, you will like it.

Beshbarmak is made from horse meat or lamb, which is cooked in its own broth and fat. This broth is then served with the noodles. This dish is eaten with your hands.

Beshbarmak will be very tasty if you add spices to it. But this is a traditional dish, usually eaten only on special occasions such as birthdays or funerals. Also, according to tradition, a boiled lamb's head is served on the table in front of the guest of honor.
As mentioned earlier, if you are a meat lover, then this dish is for you.

The dishes of the Kyrgyz national cuisine are distinguished by their originality and originality, which is largely inherent in this people, who have a nomadic lifestyle. It has great similarities with Kazakh and Uzbek, since these peoples have the same ancestor - the Turks, which affected the peculiarities of cooking. But in fact, here you can find a huge number of interesting meat dishes, although at first glance they may seem unusual, since the main ingredients are lamb and horse meat, as well as game, which is not typical for Russians. This article will provide simple and delicious recipes Kyrgyz national dishes with photos that you can cook at home.

Features of Kyrgyz cuisine

As already mentioned, Kyrgyz cuisine is mainly based on meat products, which are seasoned with a large variety of spices and herbs. In addition, it is especially popular fermented milk products like ayran, kumiss and many other drinks. Well, we can’t forget about interesting sweets. Halva, navat and even various pastries that are unique to this country seem to immerse people in its history.

It is worth noting: dishes of this cuisine can be divided into those that are consumed every day, as well as festive and ritual ones. Quite a large amount of national food is served only for some occasion in life. For example, newlyweds at a wedding are always served ustukans, which are tubular bones with meat, cut from brisket.

But in general, Kyrgyz cuisine prefers to preserve as much as possible its original appearance and taste of products, that is, it will be very difficult to find mashed potatoes or chops there. Among the particularly popular dishes are:

1. Soups: shorpo (a dish based on lamb broth with potatoes, tomatoes and green onions) and kesme ( vegetable soup with noodles).
2. Second courses: beshbarmak (lamb with noodles and hot sauce), pilaf and kebab in Kyrgyz style.
3. occupy a special place. The most famous are various flatbreads, chak-chak, manti, brushwood, and khoshans (flatbreads with minced minced meat).

Chuchuk

Chuchuk is a Kyrgyz national dish, which is prepared mainly for major holidays in the fall, when residents begin slaughtering livestock. This meat dish very nutritious because it is prepared from large quantity horse meat. It is worth preparing for the fact that it will take quite a long time to cook the chuchuk, since it is cooked over low heat for about an hour and a half, but the meat turns out to be very tender. To prepare this national Kyrgyz dish you will need:

• 1 horse rib, or kabyrga;
• 300 grams of kazy, or horse belly fat;
• about 30 cm of horse intestine;
• a couple of cloves of garlic;
• onion;
• seasonings you will need are red and black pepper, salt and Bay leaf.

Cooking technology

To properly prepare chuchuk, you must follow following rules:

1. You should take the rib and fat, and then season them well with salt and pepper. All this must be put in a marinade with garlic, onion and bay leaf. It is best to leave the meat overnight so that it is thoroughly saturated with flavors.
2. Then you should thoroughly rinse and prepare the intestine. The end of the rib is inserted into it about four centimeters, and then everything is tied. At the other end of the intestine, kazy begins. This end should be secured with a stick.
3. Then this dish should be taken by both ends and fastened. Season everything again with salt and pepper and then leave for another two hours to absorb the spices.
4. Chuchuk is placed in water, and then boiled at a low boil for about an hour and a half. It is served with hot sauce and green salad. It is worth noting that this Kyrgyz national dish is usually reserved for the most important guest as a sign of respect.

Goshkiide

Goshkiide are one of the most interesting Kyrgyz national dishes. Balls with meat filling, that's exactly what they look like. It is a kind of pastry similar to meat pies, which are prepared from hard, salty dough. It is worth noting that they are always prepared only in the form of small balls, the diameter of which does not even reach 5 cm. In addition, such pies can have only one filling - a mixture of minced beef with finely chopped onions. But despite this, this dish is very different interesting taste which is definitely worth a try.

Ingredients and cooking technology

To prepare goshkiide you will need:

• 300 grams of flour;
• half a glass of water;
• 250 grams of quality ground beef;
• 1 onion;
• 50 grams of butter;
• black pepper and salt to taste.

First of all, you need to prepare all the necessary ingredients. It is best to prepare ground beef at home, although you can purchase it in a ready-made form at the store if you don’t want to work on it.

Then they begin to prepare the dough. To do this, add 7-10 grams of salt and a tablespoon of pre-melted butter to the water. The flour is thoroughly sifted and added to the liquid, and then a stiff dough is kneaded.

While the dough is resting, you need to prepare the filling. First, the onion is finely chopped, and then it is added to the minced meat. Everything needs to be well salted and peppered, and then mixed.

The dough is divided into 6 parts. You need to use your hands to make thick flat cakes, onto which you place about a couple of spoons of filling. The edges are folded so that you get a ball with filling inside.

Goshkiide are baked in an oven preheated to 180 degrees on a baking sheet covered with parchment. Before putting the balls inside, they need to be greased with beaten egg.

The pies take about half an hour to prepare. As soon as they are taken out of the oven, you need to grease them butter and serve to the table. This Kyrgyz national dish can be eaten either hot or cold.

Botko

Botko, better known in Russia as porridge, is one of the favorite dishes in Kyrgyzstan. There are several Kyrgyz national dishes made from corn grits, but of these, botko is the one that can most often be found in the diet ordinary people. It is cooked in broth, which gives the cereal a pleasant taste and aroma, and also increases its calorie content, which is necessary after a hard day.

To prepare botko with corn grits you will need:

• 1.5 liters of meat broth;
• 300 grams of corn grits;
• 1 tomato;
• 1 onion;
• a small bunch of green onions;
• a clove of garlic;
• 100-150 grams of boiled meat;
• bay leaf, pepper, paprika and salt to taste.

Step-by-step preparation

To properly prepare the original Kyrgyz Botko porridge, the following steps must be followed:

1. The first step is to heat the broth to a boil. Then corn grits are poured into it. For this recipe It is best to use a coarsely ground product.
2. You also need to add pre-cut tomatoes into small cubes, chopped onions, and garlic into the porridge. Everything is seasoned with salt, pepper and paprika.
3. Cook the botko over very low heat until done. Then it needs to be cooled and divided into portions on plates.
4. When ready to serve, the porridge is decorated with chopped green onions, as well as small pieces of chopped meat.

If desired, this Kyrgyz national dish can be prepared with chicken or game broth, then it will acquire a slightly different taste.

Conclusion

This article presented Kyrgyz National dishes with photos that you can prepare at home if you wish. In fact, although this cuisine has many similarities with other oriental cuisines, it also has its own striking features that were formed as a result of centuries of evolution. The nomadic people practically do not engage in agriculture, so their recipes mainly use meat and fermented milk products, which can be obtained from cattle breeding. Even though Kyrgyz cuisine is not particularly popular in Russia, it still has many of its own original features that are worth paying attention to.