Kyrgyzstan is a country with an ancient nomadic history and rich culture. A journey through the seven-thousand-foot mountains is a great opportunity to explore a unique nomadic civilization and its wonderful world, the main feature of which has always been unity, and balance. Our page on the peculiarities of the culture and traditions of the people of Kyrgyzstan will help you to imagine what an amazing and unforgettable experience awaits you among the real nomads of Central Asia. You will meet interesting people-pot nomads and their folklore: Kyrgyz folk songs, legends and customs, try Kyrgyz national dishes and enjoy exciting national games and ancient hunting with golden eagles. In addition, you will learn what is unique about the yurt, why the ancient nomads used stone statues of their ancestors near the mounds, and most importantly, you will learn the incredible hospitality of the Kyrgyz people, reflecting the soul and mentality. Our tours give opportunity to travel by car rent and learn more about culture.

Everyone who has once been on tours in Kyrgyzstan and at least once tried a lepeshka, will forever remember the unique taste of the never-boring tandoor bread. It is not customary to cut a flatbread with a knife. At the beginning of the meal, the tortilla is broken by hand and laid out in front of each guest.

Traditional Kyrgyz cuisine developed within the constraints of a nomadic life spent crossing landscapes that could not always be described as bountiful. Nomadic Kyrgyz people were completely reliant on their animals, and this is reflected in their food, which is rich in meat and dairy products.

Chuchuk is a Kyrgyz sausage made from subcostal fat (kaza) and horse meat. chuchuk among the Kyrgyz has long been considered the most delicious and delicious treat. It was usually prepared on holidays or when a horse was slaughtered to welcome guests.

Kuurdak is one of the main and oldest dishes in Kyrgyz cuisine. Kuurdak is usually made from mutton, fat/oil and onion, it can be made using beef or any other kind of meat.

Shorpo is a thick, rich soup that gives strength to the weak and strengthens the strong. There are two main types (methods of cooking) of this magical dish - kainatma and kovurma, and there are much more varieties of recipes, taking into account the fact that each region of Kyrgyzstan has its own culinary features and secrets which you can try in tours.

Plov is the main national dish of the peoples of Central Asia. Plov can include 4 components: meat (usually lamb), grain (usually rice), vegetable (usually onion, carrot, garlic) and fruit.

Uzbek samsa is made from puff pastry.The test largely depends on how beautiful samsa will turn out. Put meat or vegetables inside. It is good to taste while having car rent tours through Kyrgyzstan.

Manty is a genus of dumplings. Their preparation consists of three operations: kneading the dough, preparing the filling, making and cooking manta. The main difference between manta and other types of dumplings is not that they are relatively larger in size - this is only an external sign. Manty are distinguished by minced meat, they are not boiled in water, but steamed, and in a special dish-manty-kaskan.

Lagman is a recipe filled with many unique flavors. It's something between a hearty soup and a light pasta. Meat with onions, carrots, potatoes, peppers, tomatoes and onions mixed with spices and cooked as a soup, then served over pasta.

Ashlyam - Fu
Ash-liangfu is the national dish of Dungan. It is a noodle with pieces of starch. It is prepared in many Asian countries. In the post-Soviet space, ashlian-fu, prepared in Karakol, became the most famous.

Meat skewered and baked on coals is a native Caucasian dish. The word "shish kebab" comes from the Tatar "shish-bayonet". Shish Kebab is often confused with kebab, but these are different dishes. For kebab, take twisted, chopped meat. But pre-marinated whole pieces on skewers - this is a real shish kebab.

Dymlyama as vegetable stew with lamb in Uzbek style, which is usually prepared over an open fire in a large cauldron.

Ganfan is similar in preparation to lagman. The gravy is almost the same. Only boiled rice is served as a side dish instead of noodles.

Borsch is a traditional East Slavic dish that is prepared with beetroot, which gives it a characteristic rich color. Unlike regular soups, it is thick.

Cutlets can be made from minced meat or chopped components. At the same time, various types of meat, fish, vegetables, cereals, bobo are used as the main raw materials.

This is a salty dried cottage cheese based on sheep's milk. It is prepared according to this principle: sour raw materials are subjected to prolonged heat treatment. The milk is boiled until all the liquid boils away. The resulting mass is filtered through cheesecloth, salt and spices are added and rolled into the form of miniature balls or pyramids.

Manpar is a dish of Central Asian cuisine, its variants differ regionally, but slightly. This is a multi-component dish, you need to cook it slowly, with a good mood. There are options with the addition of potatoes, there are without it. Characteristic is the presence of a variety of spices. In manpara, there are only five different peppers here. More coriander, sometimes add a little star anise.

Pelmeni is an East Slavic food. Roll out the dough, put the stuffing from the minced meat.