Kyrgyzstan`s cookery

    Being on crossing of routes of the Great Silk way, Kyrgyzstan passed through itself not only caravans with the trading goods, but also cultural traditions and customs of many people: Turks, Persians, Arabs, Hindus, Chineses, Russian, Europeans. Each passing caravan for ever has left a part of in Kyrgyzstan which has absorbed in itself all variety of cultures. So, for example, the Kirghiz kitchen has replenished with culinary recipes of many people of Central Asia, but also has managed to keep in a primordial form some national dishes. In most parts of cities, as for example, in Bishkek, the Russian cuisine has got accustomed, however it is completely not difficult to find places where submit dishes of such kitchens of the world as European, Indian, Chinese, Korean, Hindu, Turkish and Chinese. Outside of the big cities inhabitants prefer more traditional kitchen – Kirghiz, Uzbek, Dungansky. Though the majority of Kirgiz – Moslems, in their diet meet far not sacred dishes, such as Tin and Kuyruk - Boor.

     It is considered, that exist three kinds is central-Asiatic cuisine: a poor diet which Kyrgyzy-nomads (meat, dairy products, bread) adhered; a diet of the settled Turkic people (Uzbeks and Uigurs), consisting from plov, kebab, noodles and paste, stewed meat, fancy bread and flour products; the dishes which have come from the south (Iran, India, Pakistan, China) flavored with seasonings and grasses. In the Kirghiz culture there is a number of dishes which have ritual appointment and prepare exclusively on holidays.

     In spite of the fact that some dishes, represented special interest, they have been forgotten and have ceased to prepare. While a number of others, in the past of ritual dishes, today have lost the real destination and have turned to the most usual dishes.

     Meat – is the main course of the Kirghiz kitchen. The nomadic way of life did not allow to be engaged in cultivation of fruit and vegetables therefore Kirghiz hardly probable it is necessary to fans of vegetarian kitchen to taste.

     Men are considered as the best cooks, but, despite it the kitchen utensils were since olden days stored in a female half of yurta while the shepherd's accessories were exclusively in a man's part. In many tea houses of Kyrgyzstan the head cook men are. Women stand up for a plate at restaurants or cafe with Russian or an European cuisine is more often. If you the fan of a Russian cuisine to find an institution where submit a borsch or a Russian cabbage soup, will not make the big work. However, the basic dishes in the Kirghiz cafes and restaurants are manti, плов, samsa, a shish kebab and lagman.

     Traditionally, kirgizs are considered very hospitable. If you have invited to a dinner in the Kirghiz family do not forget to prepare inexpensive present - flowers or fruit.

     Before entering into the house, take off shoes. Celebratory dinners are carried by the name dastorhon – the big cloth which is spread on a floor and round which transplant visitors. Also be not surprised, if dastorhon will pass in the street. It is necessary to take meal only the right hand. Upon termination of a meal it is necessary to bring to the person both palms, having combined them with boat and to spend palms along the person, as at washing. Thus it is necessary to say a word "amen" which is an equivalent to Russian "amen". In many Muslim families, at dinner drink alcoholic drinks. If you wish to show the respect to owners it is necessary to lift and drain a glass after each said toast.

     One of especial Kirghiz kitchen is preservation of products in their primordial form. For example, very seldom there are the dishes including mashed potatoes or cut meat. Kyrgyz’s dishes are simple enough on taste, sauces and spices are used in small quantities. Spices and seasonings use in the south of the country more actively, but only on purpose to strengthen taste of a dish, instead of to change it.