Elements
Traditional knowledge related to making of flour products (komoch nan, jupka, boorsok, mai tokoch, kalama, kattama, tandyr nan)
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Manage No, Sortation, Country, Writer ,Date, Copyright Manage No EE00000435 Country Kyrgyzstan ICH Domain Social practices, rituals, festive events Knowledge and practices about nature and the universe Address All regions of KyrgyzstanYear of Designation 2008
| Description | Traditional Kyrgyz cuisine has a long history. It has been evolving for centuries and adapting to new conditions. There are various types of flour products popular in the country. The most popular is ‘boorsok’ - square shaped pieces of yeast dough fried in oil. Boorsok is important dish of all celebrations, holidays, funerals. Another widespread flour product is ‘jupka’. ‘Jupka’ is a flatbread prepared from unleavened or leavened dough based on flour, salt and water, milk and butter. The dough is rolled by hand or using a dough roller into round shape. In some communities of Kyrgyzstan, flatbread is baked in earthen or stone ovens called ‘tandyr’ buried into the ground. Kyrgyz cuisine contains different types of bread ‘nan’ such as ‘tandyr nan’ (baked in tandyr), ‘komoch nan’ (pan-fried bread on an open fire), ‘mai tokoch’ (bread fried in the oil), ‘kattama’ (bread baked in a frying pan with a large amount of butter or kaimak – fatty sour cream. Often kattama is filled with onions). |
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| Social and cultural significance | The Kyrgyz people attach great importance to flour products, thereby they have always considered bread sacred. Boorsok is a traditional ritual dish that was prepared on special occasions and in a certain quantity. In ancient times, before the introduction and proliferation of vegetable oil, Kyrgyz women used animal fat to fry the dough, and thanks to this, boorsoks turned out soft, airy and remained fresh for a long time, which was important for the nomadic people. They also set great store on the form of boorsoks, which in turn disclosed the events occurring in the life of the hosts. Depending on such events, the shape and number of boorsoks changed accordingly. For example, rhombic-shaped boorsoks were prepared at solemn tois, as the elongated corners of the rhombuses symbolised an “extensive bloodline”. At funerals and commemorations, square-shaped boorsoks were prepared, which meant that the deceased's future path was open to any direction. After certain misfortunes or accidents, 7 or 9 mai tokoches were prepared. From ancient times, all these numbers had a ritual meaning. Almost everything Kyrgyz people have done was not for nothing, but had a special meaning, intention and insight. Flour products are favoured and revered in every family. The round shape of said flour products symbolizes the sun. Kyrgyz people have many traditions associated with bread. It is presented as a gift and as a sign of respect, and when moving out from the parental home, the children break off a small piece of bread and eat it before a long journey, leaving the rest in order to return in the future. Kyrgyz people will never let a guest go without offering him some bread. |
| Transmission method | The specific features and knowledge concerning the element has been mainly transmitted in a natural way through demonstration |
| Community | Community of traditional cooking practitioners and wider community |