Kyrgyz cuisine

Pilaf (), pilav, pilau or plov () is a rice dish, or in some regions, a wheat dish, whose recipe usually involves cooking in stock or broth, adding spices, and other ingredients such as vegetables and meat, and employing some technique for achieving cooked grains that do not adhere.

Kumis ( , ), alternatively spelled coumis or kumyz, also known as airag ( ), is a traditional fermented dairy product made from mare milk. The drink is important to the peoples of the Central and East Asian steppes, of Turkic and Mongolic origin: Kazakhs, Bashkirs, Kalmyks, Kyrgyz, Mongols, and Yakuts. Kumis was historically consumed by the Khitans, Jurchens, Magyars, and Han Chinese of North China as well.

upright=1.2|thumb|Modern ceramic wood-fired tandoors

dish

Beshbarmak (; ; ) is a meat, noodles, and onion broth dish in Central Asian cuisine. It is also known as naryn in Xinjiang, Uzbekistan, Kyrgyzstan and Kazakhstan, as turama in Karakalpakstan and Dagestan, as dograma in Turkmenistan, and as bişbarmaq or qullama in Bashkortostan and Tatarstan.

Kaymak, sarshir, or qashta/ashta ( ; or ; ) is a creamy dairy food similar to clotted cream, made from the milk of water buffalo, cows, sheep, or goats in Central Asia, Turkic regions, some Balkan countries, some Caucasus countries, and the Levant.

Sujuk, sugou or sucuk (/suːˈd͡ʒʊk/) is a dry, spicy and fermented sausage which is consumed in several Anatolian, Balkan, Middle Eastern and Central Asian cuisines. Sujuk mainly consists of ground meat and animal fat usually obtained from beef or lamb, but beef is mainly used in Turkey, Egypt, Sudan, Armenia, Azerbaijan, Bosnia and Herzegovina, Albania, Georgia, Bulgaria, Kazakhstan, and Kyrgyzstan.

Boortsog, boorsoq, baursak, baursaq, bauyrsaq, borsok or boorsok is a fried dough food found in the cuisines of Central Asia, Idel-Ural, Mongolia and the Middle East. They are shaped into triangles or sometimes spheres. The dough consists of flour, yeast, milk, eggs, butter, salt, sugar, and margarine. Tajik boortsog are often decorated with a criss-cross pattern by pressing the bottom of a small strainer on the dough before it is fried. It has been adopted by Cossack cuisine as "bursak".

Chak-chak () is a popular fried dough food in Tatarstan, Bashkortostan, Tajikistan, Uzbekistan, Kazakhstan, Kyrgyzstan and other parts of Central Asia.

Chorba, ( ; ) shorwa, shurba, shurpa, shurbah or shorba ( ) is a broad class of stews or rich soups found in national cuisines across North Africa, The Middle East, Iran, Turkey, Southeast Europe, Central Asia, East Africa and South Asia. It is often prepared with added ingredients but is also served alone as a broth or with bread.

pastry from Central Asia

Kashk, kishk, ( Kašk, ), () qurut, qurt, kurut, kurt, qqet, jameed, shilanch (Tuvan and , , , , , Tajik: қурут, ), chortan ( chort’an), aaruul or khuruud (Mongolian: ааруул or хурууд) is a range of dairy products popular in Iranian cuisine, Caucasian cuisine, and Central Asian cuisine. Kashk is made from strained yogurt, drained buttermilk (in particular, drained qatiq) or drained sour milk by shaping it and letting it dry. It can be made in a variety of forms: rolled into balls, sliced into strips, and formed into chunks.

Central Asian noodle dish

Joshpara is a kind of dumpling popular in Central Asia, South Caucasus and the Middle East. They are made of unleavened wheat dough squares filled with ground meat and condiments.

culinary traditions of Kyrgyzstan

A dastarkhān (Persian / Urdu: دسترخوان, , , , , , , , ) or dastarkhwān is the name used across Central Asia and South Asia to refer to the traditional dining space where food is eaten. The term is a word of Persian origin meaning the tablecloth which is spread on the ground, floor, or table as a sanitary surface for food.

type of Central Asian naan

Qatlama (, both ), qattama, katlama, kattama, (; , both ), katmer (), katma (), qator, gambir (, ) is a fried layered bread common in the cuisines of Central Asia, Pakistan and Turkey.

Kuurdak (, quyrdaq, , ; Говурдак, , , ), transliterated with various spellings, is a traditional meat dish made in Central Asia. The name comes from a nominalization of the word "roast", "fried", referring to how the food is made. It is described as "stewed brown meat".

Dimlama or dymdama is an Uzbek stew made with various combinations of meat, potatoes, onions, vegetables, and sometimes fruits. Meat (lamb or sometimes veal or beef) and vegetables are cut into large pieces and placed in layers in a tightly sealed pot to simmer slowly in their own juices. Vegetables for dimlama may include, in addition to potatoes and onions, carrots, cabbage, eggplants, tomatoes, sweet peppers, spiced with garlic and a variety of herbs and condiments. Dimlama is usually cooked during spring and summer when there is a wide choice of vegetables. It is served on a large plate an

thumb|Kesme Kesme or erişte is a type of egg noodle found in various Central Asian countries. It is also found in Turkish cuisine and is called erişte and “kesme” in modern standard Turkish. The word itself is a nominalisation of the verb to cut or to slice, referring to the slicing of the dough involved in preparing the noodles. The term may refer to the noodles themselves, or the prepared dish made with them. Kesme is traditionally a homemade dish, and not often found at restaurants or cafés. In Turkey, kesme is also known as "erişte", and eaten generally in winter. It is made from flour, eg

thumb|Morkovcha served plain Morkovcha also known as Korean-style carrots or Korean carrot salad, is a spicy marinated carrot salad. It is a dish in Koryo-saram cuisine, and is a variant of kimchi.

dehydrated fruit Prunus sect. Armeniaca

Shelpek, chalpak or chalpyak (; ; ; ; ) is a traditional Central Asian flatbread commonly consumed all over the region. The main ingredients of shelpek are flour, milk, sugar, butter, sour cream such as kaymak, baking soda, salt and vegetable oil.

Central Asian noodle dish

Chalap, also marketed as Tan, is a beverage common to Kyrgyzstan, Uzbekistan, and Kazakhstan. It consists of qatiq or suzma, salt, and in modern times, carbonated water.

Uyghur/Kazakh/Kyrgyz congee

Central Asian steamed pie

Shakarap (also spelt shakarob, ; achchiq-chuchuk, achuchuk) is a simple salad originating from Central Asia, which consists of thinly sliced tomatoes and onions, with salt and black pepper. The salad is particularly popular in Tajikistan, Uzbekistan, and Kyrgyzstan. thumb|202x202px|Plate of shakarap

Kuksi (, ) is a noodle dish in Koryo-saram cuisine: cuisine of the ethnic Koreans of the mainland former Soviet Union. It is served cold and often spicy with beef. It is the Koryo-saram version of janchi-guksu.