joellebohringerWant to learn all about the best Kyrgyz food in Kyrgyzstan? Planning a trip to Kyrgyzstan and wanting to know where to eat the best food? Then this post is for you!
What is Kyrgyz food like?
A lot of people prefer other central Asian destination for food, but Kyrgyz food my favorite Central Asian Cuisine of all. Kyrgyzstan has a long history of migration, empire and trading, so its food is influenced by China, Russia, Uzbekistan, and Turkey. It also relies heavily on meat and fairy due to its nomadic history.
There are so many incredible dishes to try in Kyrgyzstan, and during my time there, I never grew tired of all of the food options available, partially because different regions had dramatically different food options with different cultural influences.
Is there vegetarian food in Kyrgyzstan?
A lot of Kyrgyz food contains meat, so it can be a difficult place to travel as a vegetarian. However, I travelled Kyrgyzstan with a vegetarian, and it is not impossible.
In the cities, there are many restaurants that have vegetarian options. However, in the countryside and at homestays, it may be useful to stock up on bread and cheese beforehand, as most everyday foods and soups are seasoned with small amounts of meat.
Restaurants in Kyrgyzstan
Kyrgyzstan is a largely rural country, so restaurants may be limited in many parts of the country. The best options for food are found in Bishkek, Osh, and Karakol, the countries 3 largest cities.
Outside of these cities, you will likely be staying in rural homestays and yurt camps, which often include full board in the price. However, food options are usually fairly limited in the camps and homestays, with one or two options for each meal.
My 13 Favorite Kyrgyz Dishes
Beshbarmak
Beshbarmak is the national dish of Kyrgyzstan ( as well as Kazakhstan). It is a handmade dough, served in a meat broth. Ground or sliced meat, most often horse, is placed on top of the dish. It is a truly simple and delicious dish that I still crave!
Where to Eat: Chaikhana Navat in Bishkek. There are three locations throughout the city that are the best places in all of Kyrgyzstan for enjoying traditional Kyrgyz food, as they have all of the country’s best national dishes. It is also very affordable.
Laghman
Laghman is a traditional dish made by Chinese Dungan and Uyghur muslims, as well as Uzbek muslims that settled in Kyrgyzstan. Chinese muslims first migrated to Kyrgyzstan in the 8th century as part of the Uyghur empire. In the late 19th century, large scale Uyghurs and Dungan migration from China to Kyrgyzstan took place. Those of Chinese muslim decent are very assimilated in Kyrgyz culture, and their delicious cuisine has become part of Kyrgyzstan’s culinary landscape. Today, the influence of these minority groups is most strong in the city of Karakol. However, Laghman is found across the country.
Laghman are hand pulled noodles served in either a spicy broth or sauce. There is traditional laghman (boiled noodles with broth), guyru laghman (boiled noodles with sauce) and boso laghman (fried laghman noodles). In some restaurants, you can find vegetarian laghman.
Where to Eat: Dastorkon in Karakol
Ashlan Fu
A minority group of Dungan Muslims brough Ashlan Fu to Kyrgyzstan from China. It combines local different minority group influences. The dish is served cold, and it is made by layering laghman noodles, starchynoodles, and a vinegar-chile broth.
It is absolutely delicious, and you mostly find it only in the Karakol region.
You can also book a Kyrgyzstan tour to learn how to make this dish!
Where to Eat: In Ashlan-Fu alley in Karakol, there are a number of street food stalls serving up fresh Ashlan Fu for less than $1.
Borsok
Borsok is fried bread, and no gathering in Kyrgyzstan is complete without it. The bread is often served with fresh sour cream.
It also has cultural significance, as borsok is made to honor ancestors and the deceased.
Where to Eat: Almost all restaurants that serve Kyrgyz food will have borsok. It is very affordable and typically costs less than $1.
Manti
Manti are steamed dumplings, typically stuffed with either ground lamb or steamed pumpkin. Like Ashlan Fu and Laghman, Uyghur muslims also brought this dish to Kyrgyzstan.
Where to Eat: You will find manti at most Kyrgyz restaurants. Chaikhana Navat is a good bet for hearty Manti.
Shorpo/ Shorpo Kesme
Shorpo simply means “soup” in the Kyrgyz language. There are a wide variety of Kyrgyz soups. The most common variety of soup is Shorpo kesme. Shorpo kesme is made of a meat and vegetable broth, loaded with vegetables, small bits of meat, and various types of hand pulled noodles and dough. Horse, lamb, or beef are the most common meats in shorpo kesme.
Where to Eat: You can find shorpo kesme at most homestays in rural Kyrgyzstan. Everyday Kyrgyz people eat it very often, as it is affordable and filling.
Kyrma Tea
Kyrma tea is an ancient drink made by the nomadic people of central Asia. It is very different than western soup The tea is made of black tea, milk, sour cream, butter, animal fat, flour, and salt. It may sound like a strange combination, but it is hearty and oddly delicious.
Where to Eat: Chaikhana Navat in Bishkek serves great Kyrma Tea.
Paloo
Paloo is Kyrgyzstan’s version of Plov, a food eaten across Central Asia. Rice, vegetables, and meat are slow-cooked in oil. The Kyrgyz version typically includes dried fruit, which adds a delicious sweetness to the dish. d
Where to Eat: All Kyrgyz restaurants will serve this dish. I had it at Resturan Muras in the small town of Balykchy.
Samsa
Samsa is a savory pastry eaten throughout Central Asia. It is most often stuffed with mined lamb and onion.
Where to Eat: You can find samsa at a lot of street side vendors throughout Kyrgyzstan.
Kumiss
Kumiss is perhaps the most (in)famous drink throughout Central Asia and Kyrgyzstan. Central Asian nomads first invented the fermented horse milk drink. It is slightly alcoholic. Some versions are very strong and are hard to drink, but some are actually quite tasty.
Where to Eat: Chaikhana Navat in Bishkek gives free shots of Kumiss with every meal. Their version is actually quite enjoyable!
Kurut
Central Asian nomads also invented Kurut. They would ferment and dry horse milk into small, dry balls. The kurut balls provided much-needed energy on journeys across barren plains.
Kurut is definately an aquired taste, but it is very loved by Krgyz people.
Where to Eat: You can find kurut almost everywhere. Gas stations and small shops will always have it to buy!
Sea Buckthorn Tea
Sea buckthorn is a plant grown in the Issy Kul Region of Kyrgyzstan. The berries are bright orange, and are dried to make herbal sea buckthorn tea. The tea is intoxicatingly sweet and delicious, and it is a must-try drink while in Kyrgyzstan.
Where to Eat: Most cafes and restaurants will have sea buckthorn tea. It is traditionally served in small bowls, as is almost all tea in Kyrgyzstan.
Kemech/ Lepyoshki
Kemech (also known as Lepyoshki) is a thick Kyrgyz flatbread cooked in a tandoori oven. Women make the bread in a variety of designs, ranging from simple (as seen in the photo) to very elaborate.
Where to Eat: You can find the bread in any baazaar or shop in Kyrgyzstan.
Pin It! – Kyrgyzstan Food Guide
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