ALL
food customs
ICH Elements 45
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Traditional technique of preparing the dairy products
Mongolian traditional food is adjusted to the condition of the nomadic way of life. It is divided into milk or white products, meat or red products, and vegetable or green products. During summer and autumns, Mongols prefer to consume various different dairy products from milk of five livestock animals. Dairy products are generally produced by boiling, fermenting, distilling, brewing, extracting, separating or drying. Traditional food is dairy products, meat and green food or grain. Mongols do “Airag” from the mare’s milk, and do milk skim, youghurt, aaruul (oblong), with and orange eezgii, tsagaan tos (derived from the skim), tsorom by milk from sheep, goat and khoormog and aaruul from camel milk. Additionally, smoking, drying and preserving the meat from goat, cow and camel for making borts and shuuz. In addition, khorkhog, boodog, buuz and khuushuur and various different meals are made from sheep, goat and meat from hunting.
Mongolia -
SHIRSHULA shulai ba shir
Traditional sup with milk and rice. That is a breakfast meal of Tajiks.
Tajikistan -
TUNUK, noni tunuk, chapoti
A kind of round bread which is baked with flour, water, egg, salt, and yeast. Tunuk is special bread for wedding feast.
Tajikistan -
FATIR fatiri jazzador, fatiri qat-qat
Technology of baking bread with flour, milk, oil, salt, and yeast. Fatir is special festive bread for celebrations. It is eaten with qurutob, shurba and shakarob dishes as well.
Tajikistan -
KHUCHOB, khuchow
A traditional kind of dish, which is mostly prepared during winter season. It consisted of dog-rose, walnut, onion, oil and fatir (a kind of bread).
Tajikistan -
TARHALVO, otalai surkhak
Traditional meal which is usually prepared for breakfasts. It is cooked with flour, oil, sugar, milk or water.
Tajikistan -
SHAKAROBI CHORMAGHZI
Shakarob with walnut usually is prepared in the winter season. This dish is used with sour cream and crumbled herbs.
Tajikistan -
CHAPOTI, noni tunuk
A kind of thin bread similar to lavash baked in the tanur – national oven. Chappoti is a popular bread of the tableclothes of holidays, celebrations and weddings.
Tajikistan -
QATLAMA, qalama, qatmol, fatiri degi
A kind of bread which is fried in oil. That is special bread for table-cloth of funeral rituals and also for wedding feast.
Tajikistan -
MODEL, atolai model, modeloba
Traditional seasonal dish prepared in the spring days. It consisted of model – a kind of herb, flour, water and salt.
Tajikistan -
GHALMINDI
A trditional Tajik meal prepared during the summer period with mellon, flour, water or milk.
Tajikistan -
FARBECH, farbesh
Farbech also is a traditional spring dish prepared with wheat, onion, carrot, fresh herbs.
Tajikistan