Traditional Kyrgyz Dishes to Try

Modern Kyrgyz cuisine beautifully blends the traditions of ancient nomadic cultures with newer ingredients that have been introduced over time. While meat, dairy, and dough-based dishes remain central to the Kyrgyz diet, today’s cuisine also incorporates a wider variety of vegetables, rice, and sweet treats. Instead of overwhelming you with a long list, here are the top 10 must-try Kyrgyz dishes during your visit!

Ashlyam-fu is perhaps the most beloved dish in Kyrgyzstan, cherished by both locals and visitors alike. Its unique flavor, paired with its exotic name, will surely capture your taste buds as you explore the country. Originating from Dungan cuisine in the mid-18th century, this cold soup, also spelled ashlyanfu or ashlyan-fu, gets its name from the combination of the Kyrgyz word «ash,» meaning «food,» and the Chinese term «liang-fen,» a cold noodle dish. Unlike the Chinese version, the Kyrgyz ashlyam-fu recipe includes starch, meat, noodles, eggs, and vegetable broth. If you’re a fan of spice, don’t forget to add some lazy (lazjan), a fiery condiment made from red pepper and sunflower oil. The best ashlyam-fu is said to come from Karakol, often enjoyed with a crispy fried potato pie on the side.

Tash-kordo, which translates to «stone food,» is one of the oldest known Kyrgyz dishes. Traditionally, it was prepared by cooking lamb meat over hot stones, a method dating back to before the invention of ovens. Nomadic Kyrgyz would dig a hole, layer it with stones and wood, and start a fire. Once the coals were ready, the meat, rubbed with salt, was placed in a clean ram’s stomach and buried under earth or covered with leaves and skins. The natural packaging kept the meat clean as it cooked for 5-6 hours. In modern times, tash-kordo can be made in ovens or using traditional stone pits, though the meat is now typically hung on hooks. This dish remains a cherished delicacy in Kyrgyzstan.

Shishkebek, or Kyrgyz liver shish kebab, has deep historical roots, with the earliest mentions appearing in the Orkhon-Yenisei inscriptions from the 5th-8th centuries. Today, shishkebek is made by marinating young meat (sometimes liver) with plenty of onions, ensuring the kebabs are extra juicy. The best flavor comes from cooking the kebabs over grape or raspberry twigs, but if these are unavailable, oak, linden, apple, cherry, or apricot twigs can be used. Coniferous woods, like spruce or pine, should be avoided as they give the meat a bitter taste. The kebabs must be turned often while grilling, and they are typically served with vinegar, onions, and fresh salad.

Maksym, often referred to as «liquid bread,» is a traditional Kyrgyz drink that satisfies both hunger and thirst. Made from water, flour, sourdough, salt, and a mix of grains like wheat, millet, corn, and barley, this drink has a distinct gray-brown color and a rich, roasted grain aroma. Every household has its own unique recipe for maksym, making each sip a new experience. The grains are boiled with salt, cooled, and combined with sourdough and flour before being left to ferment for 8-10 hours. Maksym is packed with vitamins B1, B2, B3 (niacin), and C, making it not only refreshing but also healthy. The B vitamins support the nervous system and vision, while niacin helps lower cholesterol, and vitamin C promotes strong blood vessels. Be sure to stir maksym well before drinking.

While Kyrgyz cuisine is known for its meat and grain dishes, it also boasts a variety of dairy products, including the unique milk soup known as shurugan. Simple yet flavorful, shurugan is made by frying onions in ghee until golden, adding milk and salt, and then simmering for 10-15 minutes. During the colder months, onions are used, while fresh greens are preferred in warmer seasons. To serve, small pieces of flatbread are placed in a bowl, and the shurugan is poured over the top for a comforting meal.

Oromo is a staple of Kyrgyz cuisine, with its deliciousness lying in the thinness of its dough. The dough is rolled out into a fine layer, filled with various ingredients, and then shaped into a spiral before being steamed. The debate over the best filling for oromo continues—some swear by potatoes and onions, while others prefer minced meat and onions. Today, many chefs opt to combine meat, potatoes, and onions for a filling that pleases everyone. You can also find oromo made with carrots or pumpkin, depending on the season.

Hoshany are savory meat pies with roots in Uyghur cuisine. The dough, which can be leavened or unleavened, is rolled into small pieces and stuffed with a mixture of minced lamb or beef, onions, spices, and sometimes fat. The edges of the pies are folded similarly to manty dumplings, but instead of being steamed, hoshany are deep-fried to a golden crisp. Served with fermented milk drinks and lazy (lazjan), these pies are a satisfying treat.

Kattama is a flaky Kyrgyz bread that resembles a crispy tortilla with soft layers. Thought to have originated in China around the 13th century, kattama is still a popular dish in Kyrgyzstan today. While some people make it with unleavened dough, the version made with yeast dough is considered superior. The dough is rolled out thin, topped with fried onions, spiraled, and then fried in oil. If served before the main course, guests are likely to fill up on these irresistible flaky breads before the meal even begins.

Zhuurat is a traditional Kyrgyz yogurt made from sheep or goat milk. The process involves boiling the milk, cooling it to room temperature, adding yeast, and then allowing it to ferment in a warm place. Zhuurat is a favorite among the older generation, who enjoy eating it with fried boorsok or flatbread. Younger people, however, often prefer adding fruit or berries to create a more modern twist on this time-honored dairy dish.

No list of Kyrgyz dishes would be complete without mentioning jansak, a beloved dessert made from ghee, nuts, and honey. The nuts are typically crushed if large, while the ghee is heated in a dry pan until it just begins to smoke. Once the ghee is ready, the nuts and honey are mixed in and stirred until well combined. The mixture is then shaped into small candies and left to cool and solidify.

While many of these traditional Kyrgyz dishes can be recreated at home, nothing compares to tasting them in Kyrgyzstan, prepared by skilled local chefs. Once you’ve experienced these culinary delights, you can bring a piece of Kyrgyz culture home by trying the recipes for yourself!