Kyrgyz cuisine
Kyrgyz cuisine is the cuisine of the Kyrgyz, who comprise a majority of the population of Kyrgyzstan. The cuisine is similar in many aspects to that of their neighbors. Traditional Kyrgyz food revolves around mutton, beef and horse meat, as well as various dairy products. The preparation techniques and major ingredients have been strongly influenced by the nation's historically nomadic way of life. Thus, many cooking techniques are conducive to the long-term preservation of food. Mutton and beef are the favorite meats, although in modern times many Kyrgyz are unable to afford them regularly. Kyrgyzstan is home to many different nationalities and their various cuisines. In larger cities, such as Bishkek, Osh, Jalal-Abad, and Karakol, various national and international cuisines can be found. Non-Kyrgyz cuisines that are particularly common and popular in Kyrgyzstan include Uyghur, Dungan, Uzbek, and Turkish cuisines, representing the largest minorities in the country. Meat dishes Meat in various forms has always been an essential part of Kyrgyz cuisine. Among the most popular meat dishes are horse-meat sausages (kazy or chuchuk), roasted sheep's liver, beshbarmak (a dish containing boiled and shredded meat with thin noodles), and various other delicacies made from horse meat. Beshbarmak Beshbarmak is the Kyrgyz national dish, although it is also common in Kazakhstan and in Xinjiang (where it is called narin). It consists of horse meat (or mutton/beef) boiled in its own broth for several hours and served over homemade noodles sprinkled with parsley. Beshbarmak means "five fingers" in the Kyrgyz language, and is so called probably because the dish is typically eaten with the hands. Beshbarmak is most often made during a feast to celebrate the birth of a new child, an important birthday, or to mourn a death in the family, either at a funeral or on an anniversary. If mutton is used instead of horse meat, a boiled sheep's head is placed on the table in front of the most honored guest, who cuts bits and parts from the head and offers them around to the other guests at the table. Dimlama Dimlama is a stew consisting of meat, potatoes, onions, vegetables and sometimes fruits. Kuurdak Kuurdak is one of the main meat dishes. Shashlik Skewered chunks of mutton grilled over smoking coals that come with raw sliced onions, is served in restaurants and often sold on the street. The meat is usually marinated for hours before cooking. Shashlyk can also be made from beef, chicken, and fish. Each shashlik typically has a fat-to-meat ratio of one-to-one. Shorpo Shorpo (or sorpo) is a meat soup. Laghman Laghman is a dish consisting of meat, vegetables and pulled noodles. Paloo Paloo ( or күрүч/аш) is the Kyrgyz version of what is generally referred to as plov in Central Asian cuisine. It consists of pieces of meat (generally mutton or beef, but sometimes chicken) fried in a large qazan (a cast-iron cauldron) and mixed with fried shredded carrots, jiucai(garlic chives) and cooked rice. The dish is garnished with whole fried garlic cloves and