Natural and green food of Kirgiz Ethnic Group

Natural and green food—koumiss and boiled mutton

Kirgiz people engage in livestock breeding mainly, so their foods are closely related to their economic life; meat and diary product are their staple food.

Koumiss is the excellent beverage that Kirgiz people prepare for summer. The concocting process is shown as follows: first fresh horse milk or camel milk is stored in leather piles, and leaven is added; then the mixture is stirred continuously, heated, fermented; at last, the palatable drink comes into being.  

Koumiss contains little alcohol, only several degrees, so it is very mild and cannot make people drunk. Besides, its ingredients of protein, mineral and sugar are helpful. Kirgiz people have been fond of Koumiss since ancient time.

Kirgiz people are Muslim and their meat foods include mutton and beef chiefly. Sometimes meat of horses, camels and fish can also be found in their manu, but they never eat meat of pig, dog, cat, mice, donkey, mule and raptor. Among others, boiled mutton(mutton served by hands of onself) and the whold roasted sheep are mainly dished that they treat guests.

The process of boiled mutton is indicated as follows: firstly, the head, skin and innards of the killed sheep are removed; then the sheep is chopped into pieces along the body; it is boiled in clean water, and the bloodiness and grease in the soup are discarded when the water seethes; at last, salt is added and cooked button can be served. The boiled button is held in wood dishes and put on a table. People eat the mutton with their hand only or knife. That is why the dish is called mutton served by hands of onself. 

Although boiled mutton is easy to cook, it is very delicious, and many people are fascinated by it. According to the tradition of Kirgiz nationality, sheep tail must present before guests and old man to indicate the reverence. While eating mutton, people can only eat the front mutton and may not pick around.