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Kirgistan/Kirgisien
Traditionell werden viel Fleisch-, Milch-, und Mehlprodukte gegessen. Das beliebteste Essen ist Tbeschbarmakt -Besh barmak- (fünf Finger). Die Hauptbestandteile sind Fleisch und Nudeln. Ein anderes Festessen heisst Tschorpot und ist eine Fleichsuppe mit Kräutern und Gemüse. Das populärste Getränk der ländlichen kirgisischen Familie heisst Tkymyst und ist gegorene Stutenmilch.
Besh barmak (“five fingers”) is the national soupy dish of Kyrgyzstan (Kazakhs would probably disagree). For preparation, a sheep or horse is slaughtered and boiled in a large pot. The resulting broth is served as a first course. The meat is then divided up between those at the table. Each person in attendance receives the piece of meat appropriate to their social status. The head and eyes are reserved for guests of honor. The remaining meat is mixed in with noodles and, sometimes with onions, and is traditionally eaten from a large common dish with the hands, although nowadays more often with a fork or spoon. Kyrgyz people like soupy food in general, those food that are served as kind of pasta in Russia (pelmene), they prefer it as soup.Most other dishes encountered in Kyrgyzstan are common to the other countries of Central Asia as well. Plov or osh is a pilaf dish that at a minimum includes julienne carrots, onion, beef or mutton, and plenty of oil, sometimes rosins. Manti are steamed dumplings that normally contain either mutton or beef, but occasionally pumpkin. Samsa are meat (although sometimes vegetable or cheese) pies that come in two varieties: flakey and tandoori. Flakey somsa are made with a phyllo dough while tandoori somsa have a tougher crust, the bottom of which is meant to be cut off and discarded, not eaten. Lagman is a noodle dish associated with Uyghur cuisine, but you can find everywhere from Crimea to Ujgurs. Most of the time it is served as soup, sometimes as pasta. The basic ingredients of lagman (plain noodles and spiced vegetables mixed with mutton or beef) can be fried together, served one on top of the other, or served separately. Shashlik (shish kebabs) can be made of beef, mutton, or pork and are normally served with fresh onions, vinegar and bread
Almost all Kyrgyz meals are accompanied by tea (either green or black) and a circular loaf of bread known as a lepeshka. The bread is traditionally torn apart for everyone by one person at the table. In the south of Kyrgyzstan, this duty is reserved for men, but in the north it is more frequently performed by women. Similarly, tea in the north is usually poured by women, while in the south it is usually poured by men.
At the end of a meal, Kyrgyz will in some cases perform a prayer. Sometimes some words are said, but more often the prayer takes the form of a perfunctory swipe of the hands over the face. Follow the lead of your host or hostess to avoid making any cultural missteps.