Airag or Kumis in Russian is fermented mare’s milk beverage. This healing and foaming drink produced by fermentation of fresh mare’s milk with natural enzymes in Khukhuur (leather sack). Khukhuur is made from big bull’s hide. Mongols highly value Airag as a magic beverage and perform unique and specific rituals related to Airag.

Traditional fried cookie prepared with wheat, peas, pumpkin seed, sesame and sometime apricot seed.

Traditional Technique of Making Airag\nThe occasion of fermenting a mare’s milk is celebrated with a feast that is held within three days of tethering foals. The ceremony is held to summon prosperity, to encourage horse herds to multiply, to wish for an abundance of airag (fermented mare’s milk) and other dairy products, and to bless newborn animals. During the ceremony, the proceedings (tethering foals, milking mares, holding a milk libation ritual, reciting milk libation and anointment, and sharing the ceremonial mutton and mare milking feast) are carried out alternately.

Along the coastal regions of Timor-Leste, especially in areas where seawater meets fertile land, communities have preserved a unique tradition known as Tein-Masin—the age-old practice of salt making. More than just a method for producing seasoning, this practice reflects generations of local knowledge, environmental adaptation, and cultural ritual.\n\nThe process begins with the careful selection of salty earth, which is usually dug from the beach or coastal swamps. This salt-rich soil is placed into large woven baskets or wooden containers and then carefully filtered using fresh water collected from nearby springs. The resulting brine is collected in clay pots or metal vessels and then boiled over a wood fire for hours—sometimes days—until only fine salt crystals remain.\n\nSalt production is typically carried out by women and elders who have mastered the delicate timing and techniques required for successful extraction. Every step—from gathering the earth to managing the fire’s intensity—demands attention, patience, and experience. It is common to see family members working together, with children helping to fetch water or gather firewood, making it both a household activity and a community effort.\n\nBefore the salt-making begins, it is customary to conduct a ritual led by a lia-nain (traditional spiritual leader) or elder. An animal, often a chicken, is sacrificed and its blood is offered to local spirits as a request for protection and success. This ritual underscores the belief that nature’s resources must be treated with respect, and that balance between human needs and the environment must be maintained.\n\nSalt produced through Tein-Masin is more than a culinary product—it is a symbol of cultural resilience and a vital part of local economies. It is exchanged in traditional markets, used in rituals, and stored as a valuable household good. In times of hardship or isolation, it has even served as a form of currency.\n\nToday, while industrial salt is widely available, many communities still choose to practice Tein-Masin, valuing not only the quality of the hand-made salt but also the cultural meaning embedded in its production. Yet, challenges remain: the practice is labor-intensive and yields are modest, and younger generations are increasingly drawn away by urban migration and modern lifestyles.\n\nPreserving Tein-Masin means more than protecting a traditional technique—it means safeguarding a way of life shaped by harmony with nature, intergenerational collaboration, and deep spiritual connection to the land and sea.