Kyrgyzstan's cuisine is a reflection of its nomadic heritage and diverse cultural influences. It prominently features meat, particularly lamb, beef, and horse, often cooked in traditional dishes like beshbarmak, which consists of boiled meat served over noodles. Dairy products, such as fermented mare's milk called kumis, are also staples. The cuisine incorporates a variety of breads, including flatbreads like lepyoshka. Vegetables and grains, such as rice and wheat, are commonly used in dishes like plov, a rice pilaf with meat and vegetables. The flavors are typically hearty and savory, with an emphasis on natural ingredients and simple preparation methods.