Kyrgyzstan - Meet the people

In Kyrgyzstan, the culture is most concentrated in rural areas. Kyrgyz culture is a nomadic, tribal way of life rich with seasonal traditions. The rugged countryside's historic architecture is not buildings but transiting, self-contained communities with movable homes called yurts. Traditional life is simple but hard work surrounding animal husbandry where loyalty to the extended family and clan as well as deference to men and elders is valued centrally.

Kyrgyz culture traditionally values those activities that need little equipment and can fill the empty hours between the chores of the day and sunset (a place more commonly filled by television now).

 

The precious resources in which the Valley is rich are used in moderation: water, energy and material waste is avoided with awareness by the local population. At home frugality is the keyword: all food comes directly from the fields and pastures surrounding the villages; everything needed is produced by the mistress of the house herself (from jams to bread; from clothing to carpets and blankets). Also all tools men use for the work are still handmade, following a strong tradition, which has been passed on for generations.

 

"If you would have only one day to live, you should spend at least half of it in the saddle." Kyrgyz have always been living with cattle, especially sheep and horses from the very beginning were important animals, but also cows and goats are being raised, as well as donkeys for the smallest of the family to ride them. Well, horse-back riding is one of the most important parts of Kyrgyz culture, and a Kyrgyz saying even tells us: "A horse is a person's wind.”

 

Like many other peoples of Central Asia, the Kyrgyz are very hospitable. Kyrgyz often honor their guests by serving them a cooked sheep's head. Kyrgyz food shows the effect of its location and history. Traditional Kyrgyz foods include shorpo (mutton and vegetable soup), and besh barmak (lamb and noodles). Popular milk products include cheese, ayran (a yogurtlike drink), and kumiss (fermented mare's milk).