From Central Asian classics to nomadic specialities, be sure to try all of this delicious Kyrgyz food!
Kyrgyz food is all about hearty, comforting dishes that reflect Kyrgyzstan’s nomadic roots and rugged landscape.
Kyrgyz cuisine is heavy in meat and usually paired with simple ingredients like potatoes and onions.
What makes Kyrgyz cuisine special is its blend of influences—from Turkic and Russian to broader Central Asian nomadic flavors. Common criticisms are that Kyrgyz food is repetitive, meat-heavy and lacks flavour. I actually found that I enjoyed a lot of the food that I had in Kyrgyzstan.
While Kyrgyz food is never going to be one of the great cuisines of the world, there are some interesting and tasty meals that are definitely worth trying. If you’re looking for what to eat in Kyrgyzstan, here are my top picks!
Beshbarmak
Beshbarmak could be considered the Kyrgyz national food. If you don’t have time to try many Kyrgyz foods, make time for beshbarmak. It will give you the best insight into what Kyrgyz cuisine is all about. Beshbarmak is deeply rooted in nomadic culture and is often served during special occasions and family gatherings.
Beshbarmak literally translates to “five fingers” because this meal is traditionally eaten with your hands. It is a dish that consists of noodles, either narrow or wide sheet noodles, and meat. The meat usually used for beshbarmak is horse meat, however you can find variations with beef and other meats as well.
There are lots of regional variations of beshbarmak throughout Kyrgyzstan. The below is the Talas variety with wide noodles and beef.
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My favourite Kyrgyz food: Naryn
Although some would argue that naryn is a regional form of beshbarmak, I’ve included it separately here because it was my favourite Kyrgyz food.
Naryn is a small town in central Kyrgyzstan that you will likely pass through if you are doing a road trip of Kyrgyzstan or visiting Tash Rabat in the south. Their regional form of beshbarmak comes with thin noodles and finely chopped horse meat. It is served with a bowl of rich lamb broth.
Kuurdak
Kuurdak is a dish popular throughout Central Asia and very common in Kyrgyz cuisine. It is made by frying pieces of meat and sometimes offal, along with onions and potatoes.
The meat is usually seasoned with simple spices like salt, pepper, and garlic and then slowly cooked until tender. Rich and hearty, Kuurdak is usually served with bread and other dishes.
Ashlan-fu
Ashlan fu is another popular Kyrgyz food, especially in the Karakol region. Ashlan fu is a cold noodle soup which makes it perfect for summer days. This is a good meal for vegetarians as it consists of noodles, broth, scrambled egg and julienned vegetables such as cucumbet and carrot.
Ashlan fu is a cold noodle soup made with a mix of wheat and starch noodles, topped with a tangy broth, crunchy veggies, and a punchy chili sauce. The flavours of this dish are pretty unique and not really similar to most other Central Asian cuisine. The spiciness and vinegary, sour tang remind me more of a Thai soup than other Kyrgyz foods.
Ashlan fu is a must-try if you’re looking for something a bit different. Find the best ashlan-fu in Karakol in this alley.
Manti
Manti are a beloved staple in Kyrgyzstan and are also popular in Uzbek cuisine. These delicious dumplings filled with seasoned meat, usually lamb or beef, mixed with onions and spices.
Manti traditionally come steamed and served with a dollop of sour cream or a sprinkle of fresh herbs.
Typically manti are filled with meat but it is not uncommon to find vegetarian manti filled with pumpkin or potato.
Lagman
Lagman is a popular dish in Central Asia, originating from Uyghur cuisine. Throughout the region there are many variations of lagman – all of which are delicious!
Lagman is a beloved Kyrgyz dish featuring hand-pulled noodles served with a savory stir-fry of meat, usually lamb, and a colorful mix of vegetables. The rich broth ties everything together making it a go-to lunch in Kyrgyzstan. It is perfect for anyone who loves bold flavours and a bit of spice.
Plov
Plov in Kyrgyzstan is a must-try tasty rice dish made with lamb, carrots, onions, and spices. It is another staple Kyrgyz food that is popular throughout Central Asia. If you’re spending any time in Central Asia, you will probably eat plov until you’re sick of it.
What sets Kyrgyz plov apart is that it’s usually less oily and comes with bigger chunks of meat, making it extra satisfying. They sometimes toss in local goodies like dried fruits or garlic, giving it a unique twist you won’t find elsewhere. Keep an eye out for Uzgen plov made with red rice.
Boorsok
Boorsok is a popular Kyrgyz treat. We were affectionately calling them Kyrgyz donuts during our time in Kyrgyzstan. Boorsok are small, golden pieces of fluffy deep-fried dough.
Often served at celebrations or with tea, and they taste a bit like a cross between bread and donuts. Whether eaten plain or with a bit of honey or homemade jam, boorsok is a comforting snack that everyone in Kyrgyzstan loves.
Oromo
Oromo is a traditional dish in Kyrgyz cuisine made from thinly rolled dough stuffed with a savoury filling and then steamed. Fillings are usually a mix of ground meat, potatoes and onions. It is common to find vegetarian oromo, like the one below. The filling is grated vegetables like carrot, onion and potato.
Kyrgyz Bread
Bread in Kyrgyzstan is more than just food—it’s a symbol of hospitality and togetherness.
The star of the show is lepeshka, a round, flatbread that’s a staple at every meal. Baked in a clay tandoor oven and sometimes decorated with poppy and sesame seeds, it is both beautiful and delicious.
Another one to try is latama. This bread is flakey, similar to a roti and has green onions baked into the dough.
Famous drinks in Kyrgyzstan
Kyrgyzstan is famous for its fermented dairy drinks. They range from mildly salty to strong and sour, and are somewhat of an acquired taste.
Trying these fermented drinks is a big part of embracing Kyrgyz cuisine and Kyrgyz food culture. Some of the drinks are served in restaurants or offered in yurt stays. You can buy small cups from vendors on the street if you just want to give them a try. It’s all about those unique, zesty flavours!
Kymyz is a lightly alcoholic fermented mare’s milk. It is a must try in Kyrgyz cuisine.
Maksym is a sour blend made from barley, wheat and corn and is the national drink of modern Kyrgyzstan.
Chalap (sometimes called tan) is basically ayran mixed with water. This is common in cafes and restaurants.
I didn’t mind chalap. It is a good accompaniment to some of the heavy meals in Kyrgyz cuisine, but I wasn’t a big fan of the others!
Kyrgyz food for vegetarians
Vegetarians and vegans will have a bit of a struggle at times in Kyrgyzstan as most of Kyrgyz cuisine contains meat, or is cooked in animal fat.
Larger cities like Bishkek and Osh have a variety of restaurants with vegetarian options. It might be difficult outside of major towns and cities, but not impossible. If you can’t find a restaurant, there are always plenty of markets and supermarkets where you can buy vegan and vegetarian products.
At restaurants, look for ashlan-fu which is usually vegetarian. It is a local dish to Karakol but is still available in other parts of the country. You can sometimes find vegetarian manti filled with pumpkin or potato. Oromo is typically vegetarian, however sometimes comes with meat filling so be sure to check when ordering.
If you plan on staying in homestays or yurts, prepare yourself for the likelihood that you’ll be served something with meat in it. Vegan diets aren’t common in Kyrgyzstan, so you might find yourself in a situation where they pick the meat out of a dish cooked in lamb fat and call it vegetarian. It’s a good idea to have a plan for what you will do in this situation to reduce awkwardness.
Food experiences in Kyrgyzstan
Although tourism is still in its infancy in Kyrgyzstan, there are some great food experiences on offer. From guided tours of local bazaars, to home-style traditional meals with local families and cooking classes, here are some of the best experiences to get a better understanding of Kyrgyz cuisine and food culture.
Take a cooking class of Kyrgyz cuisine
If you’ve read any of my other posts you will know that I am a huge advocate for taking cooking classes. I’ve taken them all over the world and always seek them out when in a new destination.
Although I rarely cook the food again when I go home, the experience of spending a few hours with a local person and learning about their food and culture always feels really wholesome. It is a bit of a break from sightseeing and makes you feel really connected to where you are.
The staff at Apple Hostel in Bishkek host a few cooking classes of local foods such as manty, lagman and plov, which you can book through Viator.
Take a guided food tour of Osh Bazaar in Bishkek
Osh Bazaar undoubtedly has some of the best examples of Kyrgyz cuisine in the country. Scattered throughout the bazaar are small restaurants and tea rooms serving up local delicacies. I would love to be able to recommend some to you, but most don’t feature on Google maps and are hard to get reviews for.
A local’s knowledege in selecting where to eat and what foods to try is invaluable. I did this food tour on my first day in Bishkek and it really helped acquaint me with Kyrgyz food. I actually went back to the bazaar the next day to have the lagman again, it was that good!
Have Kyrgyz food in family-style meal in a yurt
Communal meals are what Kyrgyz cuisine is all about. Seek out opportunities to have meals with locals to get the best insight into the Kyrgyz food culture.
If you don’t have your own transport in Kyrgyzstan, consider taking a short tour to a yurt camp for a truly local experience.
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