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ICH Elements 49
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Traditional knowledge related to making of cereal beverages - ‘Bozo’, ‘Jarma’, ‘Maksym’
‘Bozo’ is a favorite beverage of the Kyrgyz. Usually, it is made from ground wheat, barley or corn. The basis of bozo is ‘ugut’ (malt). It is made from wheat, sometimes from a mixture of wheat with barley or millet. Preparation of bozo contains three stages. Firstly, ground cereal is poured with warm water and added some leaven. Then it is left to ferment in a warm place for a day. The second stage contains the process of cooking the fermented mass adding boiling water, constantly stirring during one or two hours. In the last stage, ‘ugut’, a bit of flour and leaven is added to the cooled mass, which is left in a warm place for a day. After the fermentation, the mass is diluted with water and filtered. ‘Jarma’ is an ancient beverage drank as a refreshing drink. It is thick and calorie-rich so that it is as good as food. People take it with them when going out to work on the fields. It is easy to make and both adults and children drink it with pleasure. Jarma is made out of talkan. Talkan is coarsely grinded barley or wheat. Barley or wheat is fried beforehand. After boiling enough talkan in water, jarma is cooled down. Then airan or grinded kurut is added. Jarma is made all year around either as a cold or hot dish or as a refreshing beverage. ‘Maksym’ is a traditional thick beverage, which is consumed in spring and summer seasons. It is very good for quenching thirst. It is also used as food, it is easy to make and nutritious. Farmers take it with them when going out to work in the fields. First, talkan is fried in a sheep fat until it turns golden-brown. The water is poured and boiled. Then, culture is added and is left for 7-8 hours for fermentation.
Kyrgyzstan -
Traditional knowledge related to making of ‘Besh barmak’
Beshbarmak is one of the favorite traditional Kyrgyz dishes. Nowadays, none of the feast or festivities can do without preparing beshbarmak. Beshbarmak is boiled lamb cut into very small pieces and mixed with homemade noodles cooked in the lamb broth. It is served with an onion sauce called ‘chyk’ and broth (‘sorpo’). Traditionally beshbarmak is eaten with hands. That is why it is called besh barmak, which literally means five thumbs. When eating meat, guest sit in groups of two or four people. The plate with meat is given to each group. Within each group, the joints with meat are distributed according to the status of each person. Also, some beshbarmak is also left at the bottom of the big plate for those young women and men who were busy running errands outside.
Kyrgyzstan -
Kedah Karas Cake
Kuih Karas Kedah is made of rice flour. It is in the shape of a fine network of vermicelli but crispy and sweet. The rice flour is mixed with water into a thin texture and shuffled on hot cooking oil using a special mould until golden brown. The cake is then lifted from the oil and folded. This cake is popular among the people of the district of Kota Setar in Kedah.
Malaysia -
CHAGALDAK
Skills of baking a kind of cookie with flour, oil and sugar. Chagaldak is special cookie of Navruz and other holidays.
Tajikistan -
Kimjang, making and sharing kimchi in the Republic of Korea
Inscribed in 2013 (8.COM) on the Representative List of the Intangible Cultural Heritage of Humanity As the temperature falls in late autumn, the topic of choice for most Koreans is kimjang, making a large quantity of kimchi to sustain them through the country’s long and harsh winter. Kimchi, a categorical name for Korean-style preserved vegetables seasoned with local spices and fermented seafood, was recorded as part of Korean diet as early as 760 years ago. Kimchi has been an essential part of Korean meal across class and regional differences. The most humble meal consists of cooked rice and kimchi, but even the most luxurious banquet is not complete without kimchi. Kimjang incorporates Koreans' understanding of their natural environment, and closely reflects their regional ecosystems. Over time, Koreans have developed methods that best fit their specific natural conditions. Kimjang is thus deeply rooted in the natural milieu of Korean habitats. Preparation for kimjang follows a yearly seasonal cycle. In spring, households secure shrimp, anchovy, and other seafood for salting and fermenting. In summer, they purchase sea salt to be stored for up to two or three years, to let the bitter taste of brine out. In late summer, red chili peppers are dried and ground into powder. In late autumn housewives carefully monitor weather forecasts to determine the optimal date for kimjang: it is important to choose the right temperature for the kimchi to acquire the best taste through storing it in cool and stable conditions. In the custom of exchanging kimchi among households after kimjang, innovative skills and creative ideas are shared and accumulated.
South Korea 2013 -
Traditional knowledge related to making of flour products (komoch nan, jupka, boorsok, mai tokoch, kalama, kattama, tandyr nan)
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).
Kyrgyzstan -
Traditional knowledge related to making of – ‘Gulazyk’
Gulazyk is an ancient meal of the Kyrgyz people. It is meat made into powder. Preparation of gulazyk: salted meat was boiled and then dried in a cool, well-ventilated and dark place. Then, the meat was grinded several times with millstones until it turned into a very fine powder. Sometimes, the dried and grinded intestines of wild animals are added into gulazyk.
Kyrgyzstan -
Traditional knowledge related to making of beverage – ‘Kumys’
Since ancient times, nomads used to drink ‘kymyz’ from mare, cow and camel milk. Even now on ‘jailoo’ (pastures), the way of making kymyz remained the same as centuries ago. The most valued kymyz is made of mare’s milk. From spring until the late autumn, horses grace on mountain pastures. During this period, mare’s milk is collected. Traditionally, both men and women are engaged in the process. After the collection of the milk, it is poured into the leather bag ‘saba’ where the leaven of kymyz is always kept. Then the milk inside the cube is whipped thoroughly, for about half an hour using a stake. It takes about 12-15 hours for the kymyz to reach the condition.
Kyrgyzstan -
Traditional knowledge related to making of dairy products (airan, suzmo, kurut, ezhigey, melted butter)
Kyrgyz people usually fermented dairy products. It can explained by the fact that fermented dairy products was the best way to preserve and consume milk. Main fermented cow dairy products are: ‘airan’ -yoghurt like product, which is fermented 5-6 hours; ‘suzmo’ which is prepared by adding some salt into airan. Suzmo also serves as a main ingredient for other dairy product such as ‘kurut’ (dried balls, made out of suzmo). Kurut used to be a snack in almost every household and has various types as ‘chii kurut’ or ‘mai kurut’. ‘Ezhigey’ is also one of the popular dairy products, which is particularly a cheese, made of sheep milk. Melted butter is prepared by boiling "kaymak" (fatty sour cream)
Kyrgyzstan -
Dried fruits making
The production of dried fruits is one of the effective ways to solve the problem of seasonality without loss. Fruits and vegetables cultivated in Uzbekistan are distinctive with their taste. In particular, the degree of sugar is very high in them, which maintains sweetness of dried fruits. For this reason Uzbekistan is famous for its dried fruits. Traditional way of drying fruits (drying in an open air) is widespread. Methods of drainage vary with the type of fruit. Sometimes, the same type of fruit is dried in different ways. For example there are such ways of raisin making (drainage of grapes) as: avlon, bedona, garmiyon, sabza, soyaki and others. In simple way of making raisin, grape is laid on the plastered square, on bordon or buyra. In this method, the grape dries duing 20–30 days. Grapes, dipped to an acid solution, dry in 7–10 days, in specially cooled rooms, it takes 4–8 weeks to dry the grape.
Uzbekistan -
IDI RAMAZON Idi Fitr
Ramadan or Fitr holiday. Tajiks celebrate that with different cooking and customs. Visit each other’s houses.
Tajikistan -
NONI BAHALVO
Bread with halva. This cooky is baked during the celebrations, holidays and especielly weddings.
Tajikistan