The Kyrgyz are enthusiastic tea drinkers. And they are not averse to alcohol either – they prefer to drink kumys, made from fermented mare’s milk with an alcohol content of 3%, and vodka. Naturally, the cuisine is heavily meat-intensive – a country with large herds and little cultivation, of course, thrives on meat. mutton meat is eaten, but also beef and horse meat. In addition, there are countless (fladen) breads, which are highly recommended. Dairy products are also very popular.
Beshbarmak is the Kyrgyz national dish, but it is also known in Kazakhstan and Sinkiang. It consists of horse or mutton meat and is cooked in a broth for several hours and served with handmade noodles.
In general, Kyrgyzstan is a more difficult country to travel for lovers of meatless cuisine. Fruits and vegetables are plentiful in the markets, but in the restaurants one often searches for vegetarian dishes in vain. Look out! Hard to get used to even for meat lovers: The Kyrgyz love fatty meat and you often look in vain for lean parts