Elements
Traditional knowledge related to making of meat products (chuchuk, zhorgoom, byzhy, olobo, tash kordo)
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Manage No, Sortation, Country, Writer ,Date, Copyright Manage No EE00000441 Country Kyrgyzstan ICH Domain Social practices, rituals, festive events Knowledge and practices about nature and the universe Address All regions of KyrgyzstanYear of Designation 2011
| Description | One of the main meat delicacies is a horse meat sausage called ‘chuchuk’. It was made out of horse intestine stuffed with horse meat and fat. Sheep meat and internal organs were used to make such delicacies as ‘jorgoom’ (made out of sheep lungs and stomach), ‘byzhy’ (a sausage made out of sheep liver, fat and blood) and ‘olobo’, that is sheep lungs filled with milk and boiled in water. Tash kordo is an ancient Kyrgyz dish. Literally, it means “food prepared on hot stones”. The separated and marinated meat is wrapped into the game skin and prepared in a hole in the ground about 1.5 m long and 70 cm wide, with stones at the bottom and sides hanged over the hot ashes. |
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| Social and cultural significance | Cattle breeding was important in the formation of the composition of food. Almost none of the traditional dishes can be prepared without meat – the main ingredient in traditional Kyrgyz cuisine. Number of livestock is the main indicator of each nomadic household’s wealth. That is why meat is the favorite ingredient in Kyrgyz cuisine. Just like in olden times, boiling is the main way of cooking meat. Kyrgyz people eat lamb, beef, horse, meat, camel and yak meat. The most valued meat is lamb and horse meat. Horse meat is usually used for big feast and festivities. Nomadic lifestyle required a constant ability to migrate from one place to another. That is why there was supposed to be some pre-prepared healthy and nutritious food for those marches. |
| Transmission method | The specific features and knowledge concerning the element has been mainly transmitted in a natural way through demonstration |
| Community | Community of traditional cooking practitioners and wider community |