Maria Erdnieva, About Kalmyk Cuisine
View / Open Files
Authors
Terbish, Baasanjav
Churyumova, Elvira
Editors
Terbish, Baasanjav
Contributors
Babaev, Andrei
Gedeeva, Darina
Publication Date
2018-03-31Language
xal
Type
Video
Metadata
Show full item recordCitation
Terbish, B., & Churyumova, E. (2018). Maria Erdnieva, About Kalmyk Cuisine [Video file]. https://doi.org/10.17863/CAM.25197
Abstract
Maria talks about Kalmyk dishes, including meat and milk-based ones. This is her story: In the past, we ate dried fish. A fish was boiled, cleaned of its bones and dried. It looked like mince. Dried yoghurt was made from what was left from distilling milk vodka. The leftover was dried and mixed with butter. Koortsg is a layer that forms on top of fresh milk. Khursn is a pancake made from yoghurt. Shuurmg is also made from yoghurt mixed with butter. In the past, people kept butter in a paunch. A paunch was first salted, dried and filled with butter. It did not absorb the butter. Bulmg is made as follows. First, heat butter, add flour and salty water. When a layer of butter emerges on top, this means that bulmg is ready. Traditionally, different members of the family eat different parts of sheep meat. Children eat the ears; men eat the eyes. When a cow was slaughtered, its meat was divided among neighbors. The meat was cut into long pieces and boiled in salty water. Some of it was dried for later consumption. Eedmg is what is left from distilling milk vodka. Eedmg is mixed with milk.
Keywords
Dishes, koortsg, khursn, shuurmg, bulmg, eedmg
Sponsorship
Sponsored by Arcadia Fund, a charitable fund of Lisbet Rausing and Peter Baldwin.
Identifiers
This record's DOI: https://doi.org/10.17863/CAM.25197
Rights
Attribution-NonCommercial-NoDerivs 3.0 Unported (CC BY-NC-ND 3.0)
Licence URL: https://creativecommons.org/licenses/by-nc-nd/3.0/
Statistics
Total file downloads (since January 2020). For more information on metrics see the
IRUS guide.