ALL
corn
ICH Elements 5
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Mongolian traditional ornaments
Ornaments are a very important part of the Mongolian decorative arts. They represent traditional artistic expressions that depict the origin, essence, and meaning of various things and phenomena of our life and the universe. Mongolians describe ornamental figures in three different ways: animal-ornamental patterns with geometric motifs are called khee (pattern), ornamental patterns with round curved grooves are called ugalz (scrolls), and ornamental patterns with dualistic features are called arga bilig (spiral patterns). For their purpose and placement, the ornamental patterns are classified as central ornaments, corner ornaments, angle ornaments, and fringe ornaments. Mongolian ornaments may be classified plant ornament, animal ornament, natural phenomena ornament, geometric ornament and banner ornament.
Mongolia -
REZASHURBO
A kind of sup, in which vegetables will be sliced. It has meat, anion, potato, carrot, oil, some kind of corns and spices.
Tajikistan -
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 -
OSHI JUGORI
A traditional kind of dish cooked with corn, onion, tomato, potato, oil and other ingredients.
Tajikistan