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Zurgada Antonova, About Bortsg


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Authors

Terbish, Baasanjav 

Abstract

Zurgada talks about the recipe and bortsg varieties:In the past people made bortsg biscuits according to their financial abilities. Some added milk, others water. But the most important thing was to make sure that the house was filled with smoke coming from the frying pan. As oil people used sheep’s or cow’s fat. Sometimes they used mustard butter as well. Those who could not afford to make bortsg according to rules, borrowed fat leftovers from each other. We (in our house) made the following bortsg. Tselvg: is a round shaped biscuit. Khorkha: resembles a small ball. Kit: the shape of this biscuit resembles horse intestines. Moshkmr: has a shape of twisted sheep’s intestines. Khuts: means a ram. Galuna baasn: means a bird’s droppings. In the beginning people make bortsg for offerings, including such varieties as tselvg, khuts, kit and others. Since we did not have a mother, our sister-in-law would bring us biscuits, put them on the altar for gods, drink tea and then leave. The altar was always full of biscuits, and we never went hungry. Also, I remember that Torghut people always gave bortsg biscuits to children when they visited others.

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Keywords

biscuits

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Publisher

Kalmyk Cultural Heritage Documentation Project, University of Cambridge

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Sponsorship
Sponsored by Arcadia Fund, a charitable fund of Lisbet Rausing and Peter Baldwin