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Traditional kalmyk receipts
Khoto
Cut mutton fat into small pieces.Add salt,warm milk into the spheep's blood and mix. Chop fat, onions, bay leaves, pepper mix with blood and put into an intestine,tie,put into cold water and boil.
JombaPut tiled tea into cold water abd boil for 5-10 minutes,add milk or cream and boil for 5 minutes. While boiling, mix the tea for 2-3 minutes, add butter,selt and nutmeg.
BortsoksMake rich unleavened dough,leave for 1-1.5 hours then cut into different forms and fry in fat.
Cooced sheep's headBoil sheep's head with spices and salt. It can be serverd either whole or cut. According to kalmyk tradition, the sheep's hesd is served to the mmost distinguished guest or the eldest in a family. Make tablets out of unleavened dough and boil in Kalmyk tea. Serve with butter and Kalmyk tea.
Tarak, Chigyan
Tarak Boil milk until a yellow thin layer comes out, then add sour cream and leave for 3 hours.
Chigyan Add leaven into the milk, mix for 2-3 minutes for 12 hours. h3>Bulmak
Boil sour cream until butter comes out, add butter, jam or fresh fruits, raisins and boil. Add sugar, flour, salt, pour cold water and boil.
SecekserdekMake unleavened dough and cut into thin rhombus. Boil in the salted water and put into a bowl, add butter and cream and mix.
Sturgeon soupCut a fish into pieces, put into the pot and boil. When boiling, add spices. After the second boiling, coor for 50-60 minutes then take the fish out and serve separately. The sturgeon broth is served in Kalmyk drinking bowls. h3>Bulmak
Boil sour cream until butter comes out, add butter, jam or fresh fruits, raisins and boil. Add sugar, flour, salt, pour cold water and boil.
SecekserdekMake unleavened dough and cut into thin rhombus. Boil in the salted water and put into a bowl, add butter and cream and mix.
Sturgeon soupCut a fish into pieces, put into the pot and boil. When boiling, add spices. After the second boiling, coor for 50-60 minutes then take the fish out and serve separately. The sturgeon broth is served in Kalmyk drinking bowls.
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