Kyrgyz cuisine is a reflection of the country's nomadic heritage, emphasizing meat, dairy, and grains. Traditional dishes often feature mutton, beef, and horse meat, which are commonly prepared in various ways, including boiling, roasting, and stewing. Beshbarmak, a dish made with boiled meat served over pasta, is particularly popular and is often enjoyed during celebrations. Dairy products play a significant role in Kyrgyz meals, with items like kymyz (fermented mare's milk) and ayran (yogurt drink) being staples. Bread, especially lepeshka, is a common accompaniment to meals. Overall, Kyrgyz cuisine showcases the rich cultural heritage and agricultural practices of the region.