The kyrgyz

First, let's deal with the country of such Kyrgyzstan, learn about its traditions and local residents.

The official name of the state in eastern Central Asia is the Kyrgyz Republic.

However, it is generally accepted to call the country that borders Uzbekistan and Tajikistan, Kyrgyzstan, and the people who live in it are called Kyrgyz. Kyrgyz in the past nomadic people called Turks (not to be confused with Turks). Nomads lived in the territory from southern Siberia to central Asia.

Modern Kyrgyz, like their Turkic ancestors, practice the Islamic religion. Even entertainment among the current descendants of the Turks has changed little. Kyrgiz like to arrange competitions in martial arts and equestrian games. Nomads should be in excellent physical shape and be able to stay in the saddle.

And the real Turk will never ask for the hands of the girl he likes - he will simply steal the bride. According to statistics, every fifth marriage in modern Kyrgyzstan was concluded after the abduction of the bride. This is the nation of nomadic Turks.

Kyrgyz cuisine recipes often contain components such as meat and milk. Not at all surprising, because these products were easily accessible to the rocking people. Kyrgyz cuisine takes into account the peculiarity of the nomadic lifestyle of the people. Recipes of Kyrgyz cuisine offer to use lamb and beef for cooking meat dishes.

Beshbarmak is a national dish of Kyrgyz cuisine, noodles in broth with spices and finely chopped pieces of young lamb meat. The Kyrgyz prefer to eat pilaf on the side dish or lagman, no less popular in Asia. On special occasions, Kyrgyz chefs prepare dishes of Kyrgyz cuisine based on horse meat.

For example, the famous Chukchuk sausage, which is made from horse meat, with the addition of spices and seasonings. Kyrgyz cuisine and bakery products have developed a special relationship. The Kyrgyz don't think about eating without a flatbread. Also, Kyrgyz hostesses make pancakes and fritters with fruits from flour.

The main dishes for the Kyrgyz are samsa, hoshan and gashnan pies. These dishes combine the two main ingredients of Kyrgyz cuisine - meat and flour. Kyrgiz consume flour products nothing more than with tea.

Tea is fervently loved in Kyrgyzstan. The useful properties of this drink have been appreciated by nomads since ancient times. In the summer, kek tea or green tea is drunk in Kyrgyzstan. Kyrgyz cuisine is also characterized by such national drinks as kumys, bozo and aktagan.