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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 ...
While it was part of the Soviet Union, Kyrgyzstan was one of the major producers of uranium during the 1950s. [2] However, uranium mining activity would cease to exist by the 1990s. [3] In 2022, Kyrgyzstan gained full control of the Kumtor Gold Mine, one of the largest gold deposits in the world, after settling a dispute with Centerra Gold. [4]
This is a list of companies involved in the sale and development of cultured meat, along with information about them.. Because the commercial production of cultured meat is as of the 2020s still a developing industry, with unprecedented technological challenges and breakthroughs or failures, the progress of pioneers and early start-ups has received much attention in the media and the ...
Kuyrdak (Kazakh: қуырдақ, Quyrdaq, Kyrgyz: ... Хуурдаг), transliterated with various spellings, is a traditional meat dish made in Central Asia.
Nauryz kozhe (Kazakh: Наурыз көже) or Nooruz kozho (Kyrgyz: Нооруз көжө) [2] [3] is a Kazakh/Kyrgyz drink of milk (in Kazakhstan) or broth (in Kyrgyzstan), horse meat, salt, kashk and grains.
Sujuk or sucuk (/suːˈd͡ʒʊk/) is a dry, spicy and fermented sausage which is consumed in several Turkish, Balkan, Middle Eastern and Central Asian cuisines.Sujuk mainly consists of ground meat and animal fat usually obtained from beef or lamb, but beef is mainly used in Turkey, Bosnia and Herzegovina, Albania, Armenia, Georgia, Bulgaria, Kazakhstan, and Kyrgyzstan.
'قازی', Uzbek: qazi) is a traditional sausage-like food of Bashkirs, Kazakhs, Tatars, Kyrgyz, Uzbeks and other Turkic or Central Asian ethnic groups. [1] It is a common element on a dastarkhan, a table set for a festive meal. A reviewer from VICE Magazine described the dish as smoky and earthy. [1] Horse meat is usually used for Qazı.
It represents a bun stuffed with meat and sometimes with vegetables. [2] In the countries of Kazakhstan, Kyrgyzstan, Tajikistan, Turkmenistan, Uzbekistan, Turkey and Iran, as well as in the Xinjiang Uygur Autonomous Region of China, samsas are almost always baked. In contrast to South Asian samosas they are rarely fried.