The Kyrgyz national cuisine is an interesting combination of dishes from different Central Asian countries. Because of the deeply rooted traditions of the nomadic Kyrgyz people the main ingredient in almost all dishes in Kyrgyzstan is meat: lamb, beef, horse and yak meat. Beseids meat these is a range of dairy products are also common in Kyrgyzgystan such as Kymyz (mare's milk that has been lightly fermented), milch-cream Kaimak and ithers. In the southern agricultural regions of the country, the dishes are complemented with lots of fresh vegetables and spices. The best-known Kyrgyz specialties are "Plov", the soup "Chorba", meat-filled dumplings "Manti" and "Samsa" - a dough with meat baked in a tandoor oven.