Kyrgyz cuisine, originating in Kyrgyzstan, is similar in many respects to that of its neighbors, particularly Kazakh cuisine.

Traditional Kyrgyz food revolves around mutton and horse meat, as well as various milk products. The cooking techniques and major ingredients have been strongly influenced by the nation's nomadic way of life. Thus, most cooking techniques are conducive to the long-term preservation of food. Mutton is the favorite meat, although many Kyrgyz are unable to afford it regularly.

Kyrgyzstan is home to many different nationalities and their various cuisines. In larger cities, such as Bishkek, Osh, Jalal-Abad, and Karakol, various national and international cuisines can be found. On the road and in the villages, the cuisine tends to be standard Kyrgyz dishes, liberally flavored with oil or sheep fat, which are considered both delicious and extremely healthy by the local population.^{[citation needed]}

Meat in various forms has always been an essential of Kyrgyz cuisine. Among the most popular meat dishes are horse-meat sausages, roasted sheep's liver, besh barmak, which is a dish containing boiled meat with thin noodles, and various other delicacies made from horse meat.