Kyrgyzstan's food culture is heavily influenced by its nomadic history and the abundance of local ingredients. Meats such as lamb, beef, and horse are commonly eaten, as well as dairy products like kumis (fermented mare's milk) and kurt (dried yogurt balls). Traditional dishes include beshbarmak, a noodle dish served with meat and broth, and plov, a rice dish with carrots, onions, and lamb. Bread, or lepeshka, is a staple in Kyrgyz cuisine and is often served with meals. The food culture also places importance on hospitality and sharing meals with family and guests. Tea is a popular drink, often served with sweets and snacks made from nuts and fruits. Despite its nomadic roots, Kyrgyz cuisine has also been influenced by neighboring countries such as China, Russia, and Turkey, making it a unique blend of flavors and traditions.