ALL
food production
ICH Elements 161
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Making of Eezgii (Boiled curds)
Mongols milk cow, ewe ir nanny goat and boil the milk gently. Then they curdle the boiled milk. Curdled milk releases whey. Then it is boiled in the whey until the whey is absorved away. Mongols scatter the boiled curdles on the rack to dry and store them for winter use. They also mix the boiled curds with cream or milk skim and eat it. The boiled curds are a combination of all good qualities of dairy products. They are the nourishing food. Only Mongolians make these kinds of products from molk. The boiled curds are good treatment for chromic troubles of gall and liver.
Mongolia -
TUNUKCHAI DEGI
Skills of cooking a kind of soup with special bread called tunukcha.
Tajikistan -
MURABBO
Skills of cooking of jam with different fruits and vegetables.
Tajikistan -
CHAGALDAK
Skills of baking a kind of cookie with flour, oil and sugar. Chagaldak is special cookie of Navruz and other holidays.
Tajikistan -
KADUBIRYON
Skills of cooking of a dish with fried pumpkin.
Tajikistan -
DAMLAMA
Technology of cooking a kind of dish with several vegetables and beef or lamb in steam.
Tajikistan -
NON
Technology of baking bread with flour, water, salt, and yeast. Sometime beakers instead of water for the dough put milk. There are many kinds of Tajik national breads, such as fatir, kulcha, girdacha, chapoti, kordi and etc.
Tajikistan -
SHIRCHOY
Skills of cooking of a breakfast dish with milk, butter and green tea. Some people add to that chopped walnut.
Tajikistan -
YALAMA, shavla
Skills of cooking a dish with rice, oil, beef, beans, peas and vegetables.
Tajikistan -
MASTOBA
Skills of cooking a kind of soup with rice, peas, bean, beef, oil and vegetables.
Tajikistan -
QURUT, kashk, kurutmoli
Dried sour cheese prepared from sour milk. Quruts are used for preparing a dish named Qurutob. The quruts can be eaten in the dried form as well.
Tajikistan -
QAYMOQCHA
A kind of bread prepared especially with creams, eggs, sugar and some flour.
Tajikistan