Traditional Cuisine - Meat Dishes
About this collection
Meat dishes are usually made from the meat of four kinds of livestock that the Kalmyks have traditionally bred, including sheep, cattle, horses and camels. The most widely used meat is mutton and beef, whereas horse and camel meat are used less often. Mutton can be prepared in various ways, boiled, fried, roasted, etc., the most common dish being a mutton soup cooked with pasta. Dotur, a soup made of sheep's intestines, is also very popular. Cooked intestines, seasoned with onion and other spices, can also be served as a side dish.
Other popular dishes made of mutton are khuursn makhn (mutton fried in oil with pasta, onion, and other spices), beregi (dumplings boiled in water), bulsn elkn (liver roasted on coal), semjer orasn elkn (liver wrapped in intestine fat and fried in oil) and budan (soup traditionally made of either dried or smoked meat boiled with flour). Kyur stands out among other dishes both in terms of preparation and its uniquely soft taste. It is prepared as follows. The sheep is cut into small pieces in such a way that the entire meat with the carcass fits into the sheep's tripe. Then the stuffed tripe is put into a hole in the ground filled with red-hot ashes of wood or dung. Afterwards, the hole is covered with earth, and a fire is put on top of it. The mutton is cooked in its own juice.