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