Tultirma ( Bashk. Tultirma , from Bash. Tultirma - “fill, fill”) [1] , also known as buoyat ( Bashk. Bөyәt ) - the Bashkir national dish, which is a cooked sausage made from a liver of domestic animals (usually horses, less often birds) . Along with kazy (dried horse meat sausage) is one of the most famous types of sausage in the Bashkir folk cuisine: similar sausages are found in many other Turkic peoples [1] .
Cooking Principle
The recipe for cooking tultirma varies from different regions of Bashkiria. In general, the intestines of an animal (horse, beef or lamb) [1] with a length of 30 to 40 cm begin with minced meat from a liver, heart, lungs, interior fat, and meat, finely chopped or minced through a meat grinder. Spices are added (optionally - garlic, salt, pepper, starch), then the ends are bandaged. Soaked raw or slightly boiled groats (millet, buckwheat, barley, wheat, rice) are added in the western and northern regions of Bashkiria and along the Belaya river (Aurgazinsky and Gafuri regions) [1] , and in the mountains, in the south and southeast (Beloretsky , Khaibullinsky, Baymaksky, Zilairsky, Abzezilovsky districts) - a little flour (sometimes neither flour nor groats were put) [1] . If desired, minced meat was bred with a small amount of milk, broth or water, one or two raw eggs were driven in. In mountain forest areas, animal blood was sometimes added [1] .
Prepared guts filled with minced meat are boiled for up to an hour with the addition of spices and roots, but they are not pierced so that interior fat does not leak. The tultirma is served, usually in hot form, but sometimes in cold form (chilled under a light press and cut into wide slices). Garnish are boiled vegetables sprinkled with finely chopped herbs, canned and salted vegetables or salads from them; table seasoning mustard, horseradish with tomatoes, mayonnaise with herbs, liquid cold short or katyk serve as seasoning. Sometimes hot meat broth is served in bowls [2] .
Tultirma is served to the table in the form of a ulus, during traditional holidays and ceremonies (one of these is syrgatuy ). Tultirma is procured for the future during cattle slaughter and is stored frozen. It is distributed along with kazy not only among the Bashkirs, but also among other peoples of Russia (Altai, Mari, Mordovians, Tatars) and the former USSR (Kazakhs, Kyrgyz, Uzbeks) [3] [1] .
Notes
- ↑ 1 2 3 4 5 6 7 E.V. Migranova. Traditional types of sausages at the Bashkirs (tultirma, kazy) // All about meat. - No. 4. - Institute of History, Language and Literature of the Ufa Scientific Center of the Russian Academy of Sciences, 2016. P. 54-60 (Russian)
- ↑ Reviews on tultirma (Russian)
- ↑ Tultirma. Bashkir Encyclopedia (Russian)