National Cuisines of Kyrgyzstan
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Kyrgyz Cuisine

In Kyrgyz culture many dishes used to have special, ritual importance, and be connected with particular calendar holidays. Although these dishes are of great interest, unfortunately, many of them are being forgotten, and have fallen into disuse whilst some, which formerly had ritual contents, have lost their initial meaning and are progressively turning into every-day dishes.

One of the most essential features of Kyrgyz cuisine is that dishes should preserve their taste and appearance. For example, there are almost no dishes comprising puree, minced, or chopped meat, (although there are a few exceptions.) Also, Kyrgyz dishes tend to have a plain taste; sauces and spices are used in only small batches, although spices are used more often in the South. Sauces are intended only to bring out the taste of the dish – not to change it. 
Men are often considered to be the best cooks – many think that women spoil food cooked for others – although in the yurt the kitchen implements etc. are all stored on the women’s side of the yurt and hunting and implements to do with shepherding and livestock on the men’s side.