Quantifying culinary diversity across countries.

Kyrgyz food: discover traditional cuisine

About country

Culinary influences

Staple ingredients

Key flavorings

Iconic dishes

Kyrgyzstan is a landlocked, mountainous Central Asian country with a population of ~7 million. Over 80% of its terrain lies above 1,500 meters, dominated by the Tian Shan and Pamir ranges, earning it the nickname “Switzerland of Central Asia.” The capital, Bishkek, houses about 1 million people, while the second-largest city, Osh, is a historic Silk Road hub.

The economy relies heavily on agriculture, remittances (from migrant workers in Russia), and mining (gold, coal, and rare earths). Despite political instability, it maintains a parliamentary democracy, unique in the region.

Ethnically, Kyrgyz make up 74%, with significant Uzbek (15%) and Russian (5%) minorities. Islam shapes culture, though Soviet secularism persists. Nomadic traditions thrive, reflected in yurt dwellings, eagle hunting, and festivals like World Nomad Games.

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The average Kyrgyz daily plate size is

2184 g.
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Grains

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Fish and seafood

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Produce

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Eggs and dairy

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Meats

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Sugar, fats and nuts

Core ingredients

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Herbs

DILL

PARSLEY

WILD GARLIC

MINT

ZIZIPHORA

CILANTRO

BAY LEAVES

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Spices

CORIANDER

CUMIN

BLACK PEPPER

CARAWAY

DILL SEED

NIGELA SEED

TURMERIC DRY

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Aromatics

GARLIC

ONION

CARROT

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Condiments

SOUR CREAM

YOGURT

DRIED YOGURT

LAMB FAT

CLARIFIED BUTTER

TOMATO PASTE

HORSE FAT

HONEY

FRUIT MOLASSES

SESAME SEEDS

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