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milk
ICH Elements 37
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Biye baylau (‘tethering mares’) -Traditional spring festive rites of the Kazakh horse breeders
Kazakh spring horse-breeding rites mark the end of the old and the beginning of the new yearly horse-breeding cycle. Rooted in the traditional knowledge of nature and in the millennia-aged close relations between man and horse, these rites involve skills inherited from the nomadic ancestors and adapted to the present day reality. The festive rites compiles of the triade: (1) .‘Biye baylau’; (2) ‘Ayghyr kosu’; and (3) ‘Kymyz muryndyk’. ‘Biye baylau’ (literally, ‘tethering mares’), the ancient 'first milking'; rite encompassing the separation of mares and foals from herds, tethering them, greasing ropes and pegs, milking mares, greasing and smoking vessels for koumiss, fermenting the first-day milk, and celebrating with songs, dances and games. The preparations go all year round (cutting wool and horse hair, getting good stallions for herds, weaving ropes and foal slips, repairing ware, cutting juniper for smoking vessels, cooking ritual food). Blessed by the elders, the ‘first milking’ day comes in early May, when mares have foaled and grass grown. In total the rites take about 3 weeks until the koumiss sharing ceremonies, taking place in every house of the village, are over.
Kazakhstan 2018 -
Burasak Rice
Burasak or Buras is well known among the Bugis who settle down in the Malay Peninsula since the 16th century from the Sulawesi Islands in Indonesia. This dish is said to be the choice of Bugis traders as stock during sailing as can be kept for a long period. Nowadays, this is one of the dishes served during celebrations. Burasak is based on rice, coconut milk, and a little salt to improve the taste. Banana leaf is used for wrapping while raffia string is used to tie the wrap. This dish is taken with other foods, among them is chicken rendang.
Malaysia -
TALQON, tutpust
Grinded mix of dry mulberry, walnut, apricot seed, dry bread. Sometimes such grind will be mixed with milk.
Tajikistan -
QURUTOB, rughanjushiї
Traditional meal of the mountainous Tajiks. It is prepared with fatir (a kind of bread), dried sour milk melted butter, and onion.
Tajikistan
ICH Materials 49
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Mare milking ceremony
This is the ceremony of labor, which happened when the baby foal grown well and enough milk comes as a result of the good weather. In other words, this is the ceremony that symbolize the growing of horse and animals and having much more airag (fermented mare’s milk). There is a custom to celebrate the occasion of fermenting mare’s milk with a feast, which is held within three days of the tethering. The ceremony is celebrated for the means of summoning prosperity to receive plenty of growth of horse herd, the abundance of airag (fermented mare’s milk) and other dairy products and blessing the newborn animals. During the ceremony the proceedings of tethering the foals, milking the mares, ritual of milk libation, recitation of milk libation and anointment, and sharing the ceremonial mutton and mare milking feast are carried out alternately.
Mongolia -
Traditional Technique of Making Airag
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.
Mongolia 2017