Traditional Kyrgyz dish of mutton and noodles in a rich broth.

Large cauldron used for cooking beshbarmak and other dishes.

Dried meat, often sheep or horse, preserved for long periods.

Dried fruits and vegetables, often used as snacks or in cooking.

Fermented mare's milk, a staple in Kyrgyz culture.

Rice pilaf with meat, carrots, and onions, common in Kyrgyz cuisine.

Flaky, golden pastries filled with meat or potatoes.

Hearty soup with meat, vegetables, and noodles.