As we finished lunch, workers assembled by Aziz, the guest house owner, began
putting up a yurt in the front yard of the guest house. They first laid the
bright red stakes around the sides, in a circle about 20 feet in diameter. They then wrapped matting of reeds around the
sides of the yurt, followed by felt, as insulation. And then they constructed the top of the yurt,
with stakes that bent towards the center hole in the top, which was left open
to the sky. We gathered inside, when the yurt was done, to admire its
artistry. “Now we’ll take it down,” Aziz
said.
She also showed us how she made intricate appliqued fabrics, traditionally used to cover the front doors of yurts.
We drove to a field where
eagle hunters and archers were gathered to show us their skills. We were introduced to the two eagles, who had
been removed from their nests as chicks and trained by their trainer. “It’s like a father and daughter
relationship,” the young male trainer said of his nine-year-old female
eagle. The eagles were huge and hooded,
to keep them calm and focused. Young men
took the two eagles to the top of a hill and then set them loose to soar back
to a rodent skin being waved by the trainer.
The eagles were returned to the top of the hill and were then sent
soaring again towards us. This time, the
trainer set loose a furry rabbit.
“Sometimes the rabbit gets away,”
Fahrod told us, but this time it did not. Just as the rabbit realized its danger and
leapt into the air, the eagle sliced it with its talons in mid-jump, and the
rabbit was dead and bloody within seconds.
The trainer let his eagle eat some of the rabbit, but kept the rest to
serve to it later. The trainer explained
that he kept the eagle a little bit hungry so it would always be a good hunter.
We watched, in the kitchen, as the cooks made small,
square scones that are cut from dough and then fried. They are served at nearly every Kyrgis
meal. We noticed a pile of homemade
noodles and a pot of simmering meat and vegetable soup which were mixed
together and served to us for dinner as “Lachman.” As we eat each meal, I am planning, in my own
mind, the menu for my Kyrgis meal.
After dinner, we watched as a “Manas-chi” did a recitation
from the Kyrgis national epic. He was a
young fellow and spoke with enormous passion and many hand movements. Reciting
the Manas epic is an art form in Kyrgystan, and the young reciter had just won
a prize at the national festival for his recitations.












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