first come, first serve: kygyzstan

“Tell me what you eat, and I will tell you what you are.”
Anthelme Brillat-Savarin

Cholpon-Ata, Kyrgyzstan
Borsch and Uzbeki plov, offered to us by the most delightful waitresses who loved to speak English.

Kochkor, Kyrgyzstan
Baursak, deep fried potato dough. Odd choice for an afternoon of 38 °C…

… but that didn’t stop me trying! Verdict: peculiar, but not dreadful.

Issyk-Kul, Kyrgyzstan
Lake fish, gutted, flattened, and strung up to dry. Surprisingly salty (Issyk-Kul is a salt lake) and very tasty.

They worked especially well to wash down the taste of kumys, Kyrgyzstan’s national drink, any description of which would only serve to diminish it’s true….power.  Kumys is mares milk that has been left in the sun, in these wooden barrels, to ferment and stew and fester for just under a week. Tempted?

Song Kol, Kyrgyzstan
Breakfast spread, originally to give the shepherds stamina to get through the day watching the horses. Devoured by us before a hard day of watching ulak tartysh (…think a rugby-polo hybrid. On horseback. With a headless goat carcass.). The freshest, tastiest, most amazing jam I have ever had, perfect when coupled with boorsag (sweet fried pastry covered in condensed milk).


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s