Examples of Kyrgyz Dishes

Beşparmak

Ingredients:

600 gr Mutton
½ t Black Pepper
250 gr Flour
2 Eggs
Water
Salt to taste
7 small onions
2 medium carrots
3 small potatoes

1. Split carrots in half. Place the meat into a pot with the whole potatoes and onions and enough water to cover, and boil.
2. When the meat is tender, remove from the bone and cut into pieces .5 cm wide and 5-7 cm long.
3. Mix flour with enough water and salt to taste, to make a medium dough. Roll out and cut into .5 x .5 sqares, and add to the broth. When they are done, remove from the broth and mix with the meat.
4. Add two onions cut into rings, and black pepper., then put onto a serving dish and serve the broth separately.
5. The carrot, potatoes and onions may be served as a garnish or as a boiled salad.

Demdeme

This dish may also be made with mutton or turkey.

Ingredients:

1 kg beef loin
60 gr margarine
4 medium onion
4 small carrots
4 small tomatoes
4 green peppers
6 small potatoes;
¼ head cabbage
4 cloves garlic
1 medium quince
Half a bunch (5-8 sprigs) each of parsley, red basil, dill
Salt to taste
1 c water or meat broth

Divide the meat into large pieces and place into a pot. Over the meat place the onions (cut into rings), the potatoes and carrots (whole), the tomatoes and peppers (cut in half), the quince (sliced), the cabbage (cut into 3 or 4 pieces), the garlic (cut in half or thirds) and lastly the water or meat broth and salt.

Close the pot tightly and simmer on low heat for 1 – 1 ½ hours.

Serve topped with the chopped fresh herbs.

Samsa

This is a type of börek made especially for wedding and Nevruz ceremonies.

Ingredients:

Dough:

500 gr flour
Water to make a medium dough
Salt

Filling:

350 gr mutton
100 gr tail fat
50 gr vegetable oil
5 medium onions
1 t black pepper
¼ c water

1. Knead the flour, water and salt to make a medium dough the consistency of an “earlobe.” Divide into small pieces, and roll these into squares, a bit thinner on the edges and thicker in the middle.
2. Prepare filling: Cut the meat and tail fat finely, and mix with the finely chopped onion, salt, black pepper, and ¼ c water.
3. Place spoonfuls of the filling in the center of the squares, and bring the four corners to the center in a “bundle” shape, sealing the edges well so that the filling will not spill out.
4. Bake in the oven or a tandır (pit oven) at 220-240C. Serve along with a glass of meat broth.

Çak Çak

Ingredients:

500 gr flour
4 eggs
Water to make a medium dough
Salt to taste
500 gr honey
250 gr crushed walnuts (or hazelnuts and peanuts)
½ lt vegetable oil

1. Make a dough of the flour, water, eggs and salt. Roll out thin and cut into fine strips.
2. Fry the strips in hot oil, remove and allow to cool. Break them into 2 cm pieces.
3. Mix with crushed walnuts and honey, and chill in the refrigerator. Place on a plate and cut into serving size pieces.

Çalap

Ingredients:

1 bottle soda water
50 gr strained yogurt

Add a little bit of soda water to the yogurt to thin it, then add the rest of the water and stir. For 20 liters of çalap, mix 3.5 kg of strained yogurt and 17 lt soda water.