The national dish of Kyrgyzstan is Besh Barmak (also spelled Beshbarmak or Beşbarmaq). Why not make it on August 31 when Kyrgyzstan celebrates their independence day. Here’s what our country chef Julie says about the national dish of Kyrgyzstan:
The traditional Kyrgyz dish Besh barmak is eaten with the hands, thereby its name besh barmak – “five fingers”. The classic variant of the dish is nowadays eaten in the Talas region of northern Kyrgyzstan. Fresh dough is cut into squares and boiled in a meat broth. Often a broth with boiled brains is added, especially if the meat is from a freshly slaughtered ram. Sometimes, however, beef and even horsemeat can be used as the basic ingredient. When serving Besh barmak the head of the sheep will be given to the most honoured guest.
About the Country Chef
Julie Sapaeva was born and raised in Kyrgyzstan. She has been cooking since her childhood, when she started helping her mother in the kitchen. Julie likes to experiment different combinationsof ingredients and is very satisfied when people enjoy eating her food. Traditional Kyrgyz foodrevolves around mutton and horse meat, as well as various dairy products. The cooking techniques and major ingredients have been strongly influenced by the nomadic way of life. Fish, especially from the rivers and Lake Issyk Kul, is also highly favoured food.
Read more about IngredientMatcher’s Country Chefs in the Foodie section
Read more about other national dish recipes published on this blog