Kalmyk cuisine - the traditional cuisine of Kalmyks , the people inhabiting Kalmykia .
Content
- 1 Description
- 2 Traditional dishes
- 2.1 Meat Dishes
- 2.2 Dairy dishes
- 2.3 Desserts
- 2.3.1 Flour products
- 2.3.2 Drinks
- 3 Literature
Description
Kalmyk cuisine bears the imprint of the nomadic cattle-breeding life of Kalmyks and is not very diverse. The main ingredients of Kalmyk cuisine are milk and, as a rule, boiled or fried meat ( lamb and beef). Dishes of Kalmyk cuisine are also widespread at present among the Kalmyk people and are an integral part of its cultural and material tradition.
Where Kalmyks lived at water sources, fish dishes prevailed.
Traditional Dishes
Meat Dishes
Kalmyks cooked meat broth , seasoning it with raw onions ( makhan-sheltyagan ), noodles with meat and onions ( khursyn-makhan-guirtyagan ), beerets (cf. tour. Börek ), colloquially bjerugi - large dumplings , popular dotour - finely chopped entrails in the water, baked meat in the sheep’s stomach in the ground ( cure ).
Dairy Dishes
In Kalmyk cuisine, milk dishes are varied - cheese , cottage cheese , sour cream , yogurt from cow's milk and koumiss from mare . Chigyan's lactic acid product (the average between kefir and yogurt) and boz (thick after processing Kalmyk vodka) are made from milk. Chigyan was considered useful and medicinal food - it was often used for medicinal purposes. The hot boz was mixed with milk to form a product called "hööremg". If you wait for the whey to separate from the hemp, then a nutrient mass called edemg forms at the bottom of the dishes. Sala shyyuryumg is made from cottage cheese - dried cottage cheese compressed in a fist and hursan - dried cottage cheese in the form of cakes.
Desserts
Flour Products
Common flour products are unleavened flat cakes in mutton fat, a borzog - flat cakes of various shapes, the target is a thin flat cake fried in boiling oil or fat.
Drinks
Kalmyk’s daily drink was Kalmyk tea - tea with milk , butter , salt , nutmeg and bay leaf, it quenched thirst in the heat, warmed in the cold. A special type of Kalmyk tea is “ huurdңg tsә ” (hurdyng tsya) - tea with the addition of toasted flour.
The alcoholic drink was milk vodka Araka ( Araka ).
Literature
- Olzeeva S.Z. , Kalmyk customs and traditions, Elista, ed. Dzhangar, 2003, ISBN 5-94587-105-2
- Erdniev U.E., Maksimov K.N. , Kalmyks / historical and ethnographic essays, Elista, Kalmyk Book Publishing House, 2007, pp. 289-296, ISBN 978-5-7539-0575-8
- Erdniev U.E. , Kalmyks // Food and Drinks. Utensils , Elista, Kalmyk Book Publishing House, 1970, pp. 159 - 177