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A Taste of Kyrgyzstan: Kyrgyz Cooking Class at Apple Hostel

If you’re visiting Bishkek and looking for something more memorable than a typical meal out, consider this: a kyrgyz cooking class. At Apple Hostel, I joined a hands-on cooking master class that taught us the entire process of making lagman—from making the dough to slurping the final noodles.

Step One: Making the Dough

We started the class by preparing the dough for our noodles. First, we mixed flour with water and kneaded it until it reached the right consistency. After forming a smooth dough ball, we wrapped it and placed it in the fridge to chill.

Since dough needs time to rest, our chef had prepared another batch earlier. This allowed us to keep going without waiting. Meanwhile, the dough I had just made was stored to chill for future use.

Kyrgyz cooking classs kneading lagman dough

Preparing the Sauce

While the dough chilled, we got to work on the sauce. We chopped bell peppers, lettuce, cilantro, garlic, onions, and meat—traditionally lamb or beef. Then, we tossed everything into a hot pot with oil and began to stir-fry the mixture.

After the vegetables softened, we added a blend of spices—salt, pepper, paprika, and a touch of cumin. As the sauce simmered and its aroma filled the kitchen, we turned our attention to the most exciting part: hand-pulling the noodles.

Pulling the Lagman Noodles

Although it might sound simple, pulling Lagman noodles is a delicate and impressive skill. First, we divided the chilled dough into small, manageable balls. Each one was rolled out into a long rope.

Next came the magic. With both hands, we stretched the dough gradually, pressing and pulling it to make the rope thinner and longer. The motion was rhythmic and surprisingly therapeutic. Once the strands reached the right thickness, we coiled them like a hose—ready for their final stretch.

Then came the fun part: we lightly smacked the dough on the table. This helped elongate the strands even more. After a few satisfying slaps, we cut them into noodle-sized pieces.

Finishing Touches

We boiled the noodles for a few minutes until they were perfectly tender. Finally, we ladled the hot, savory sauce over the top. The result was a vibrant bowl of Lagman—thick, chewy noodles drenched in spicy meat and vegetable sauce.

We sat down together, proud of what we’d created. The dish was hearty, flavorful, and deeply comforting. Even better, it tasted like something we had truly earned.

Lagman prepared by kyrgyz cooking class

Kyrgyz cooking class: More Than Just a Meal

Overall, this Lagman cooking class wasn’t just about food. It was a way to connect with Kyrgyz culture, try something new, and share an experience with fellow travelers. From kneading the dough to sharing stories over noodles, every step felt personal and joyful.

If you’re traveling through Bishkek and looking to dig into the heart of Kyrgyzstan’s culinary traditions, this class is a must.

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