Traditional Cuisine - Meat DishesNo Descriptionhttps://www.repository.cam.ac.uk/handle/1810/2539222024-03-29T11:27:28Z2024-03-29T11:27:28Z211Zoya Nemeeva, Fried liverTerbish, Baasanjavhttps://www.repository.cam.ac.uk/handle/1810/3144292020-12-04T07:51:35Z2016-08-01T00:00:00Zdc.title: Zoya Nemeeva, Fried liver
dc.contributor.author: Terbish, Baasanjav
dc.contributor.editor: Churyumov, Anton
2016-08-01T00:00:00ZValentina Bevikova, About meat sharing among family membersTerbish, Baasanjavhttps://www.repository.cam.ac.uk/handle/1810/3144272020-12-04T07:51:31Z2018-01-01T00:00:00Zdc.title: Valentina Bevikova, About meat sharing among family members
dc.contributor.author: Terbish, Baasanjav
dc.contributor.editor: Churyumova, Elvira; Korneev, Gennadiy; Koldaev, Tseren
2018-01-01T00:00:00ZPetr Tazaev, About Kalmyk cuisineTerbish, Baasanjavhttps://www.repository.cam.ac.uk/handle/1810/3144262020-12-04T07:51:29Z2018-02-01T00:00:00Zdc.title: Petr Tazaev, About Kalmyk cuisine
dc.contributor.author: Terbish, Baasanjav
dc.contributor.editor: Churyumova, Elvira; Korneev, Gennadiy
2018-02-01T00:00:00ZBoba Kokueva, About food and gamblingTerbish, Baasanjavhttps://www.repository.cam.ac.uk/handle/1810/3144252020-12-04T08:15:21Z2018-11-01T00:00:00Zdc.title: Boba Kokueva, About food and gambling
dc.contributor.author: Terbish, Baasanjav
dc.contributor.editor: Korneev, Gennadiy
2018-11-01T00:00:00ZBaatr Mandzhiev, KurTerbish, Baasanjavhttps://www.repository.cam.ac.uk/handle/1810/3144242020-12-04T08:15:18Z2014-08-01T00:00:00Zdc.title: Baatr Mandzhiev, Kur
dc.contributor.author: Terbish, Baasanjav
dc.contributor.editor: Terbish, Baasanjav
2014-08-01T00:00:00ZAlexei Naranov, How to dry meatTerbish, Baasanjavhttps://www.repository.cam.ac.uk/handle/1810/3144232020-12-04T08:15:17Z2016-02-01T00:00:00Zdc.title: Alexei Naranov, How to dry meat
dc.contributor.author: Terbish, Baasanjav
dc.contributor.editor: Gedeeva, Darina; Kovaeva, Bair
2016-02-01T00:00:00ZMaria Beltsikova, About what people ate in the pastTerbish, Baasanjavhttps://www.repository.cam.ac.uk/handle/1810/3121192020-10-29T07:51:43Z2017-12-01T00:00:00Zdc.title: Maria Beltsikova, About what people ate in the past
dc.contributor.author: Terbish, Baasanjav
dc.contributor.editor: Churyumova, Elvira; Korneev, Gennadiy
dc.description.abstract: Maria says that in the past the main food of the Kalmyks was meat and broth. People also ate the meat of Eurasian squirrels. Kalmyks included potatoes in their diet gradually.
2017-12-01T00:00:00ZSanal Bovaev, about mutton in rituals and divinationTerbish, Baasanjavhttps://www.repository.cam.ac.uk/handle/1810/2976992021-04-22T18:32:09Z2019-05-04T00:00:00Zdc.title: Sanal Bovaev, about mutton in rituals and divination
dc.contributor.author: Terbish, Baasanjav
dc.contributor.editor: Churyumova, Elvira; Koldaev, Tseren
dc.description.abstract: Sanal talks about the importance of mutton and cooked sheep’s head for rituals and says that sheep’s blade bone and intestines were used for divination:Since we are nomads, all our customs are connected with livestock breeding. We performed various rituals for various occasions, including births, weddings etc. All rituals involved meat offerings to gods. The most important part of the sheep is its head, which was used for the purpose of rituals. The sheep’s head has to be offered with its jaw removed. Also, matchmaking ceremonies always included three sheep legs. In the past Kalmyks used the sheep’s blade bone for divination, usually for weather forecasting. People also used animal intestines or internal organs to do divination.
2019-05-04T00:00:00ZRimma Badmaeva, about Kalmyk cuisineTerbish, Baasanjavhttps://www.repository.cam.ac.uk/handle/1810/2976982021-04-22T18:32:09Z2019-04-22T00:00:00Zdc.title: Rimma Badmaeva, about Kalmyk cuisine
dc.contributor.author: Terbish, Baasanjav
dc.contributor.editor: Churyumova, Elvira; Korneev, Gennadiy
dc.description.abstract: Rimma talks about Kalmyk cuisine: The Kalmyks love lamb most of all. Lamb can be used to make various dishes, including dumplings, tyunteg, soup, and khuursn makhn (fried lamb with pasta). Intestines are used to make sausages. The next most popular meat is beef. The number of dishes made from beef is less than those from lamb. Camel meat is also very delicious. Compared to other livestock, camels can be without water for a long time, which makes their meat juicy and saturated with herb flavors. The most delicious part is its foot. There is a belief that eating a camel’s foot brings prosperity. Couples should eat camel’s meat together, otherwise they may divorce. The Kalmyks also make various dishes from fish. They cook it by frying it, making dumplings and meatballs with it. The head of a red fish is good for making broth, which is good for health. Dairy products are made mainly from cow’s milk. These include yoghurt, butter, and chigyan. Black goat’s milk is considered to be good for sick children.
2019-04-22T00:00:00ZDordzhi Barkhaev, about how to cook and divide muttonTerbish, Baasanjavhttps://www.repository.cam.ac.uk/handle/1810/2976972021-04-22T18:32:08Z2019-05-04T00:00:00Zdc.title: Dordzhi Barkhaev, about how to cook and divide mutton
dc.contributor.author: Terbish, Baasanjav
dc.contributor.editor: Churyumova, Elvira; Korneev, Gennadiy
dc.description.abstract: Dordzhi says the following: After slaughtering a sheep, its guts are cleaned and cooked. The cooked stomach is given to women and girls. Women also eat the heart. Men eat nuglur (liver wrapped in internal fat) and boys receive kidneys. In the past, boys could eat nuglur only after they reached 12 or so. In the past, the sheep’s neck was not given to strangers, but was supposed to be eaten only within the family. At weddings the feast did not include a sheep’s neck. People slaughtered a sheep and cooked its meat according to customs. Today, there is a custom when the groom’s side gives a life sheep to the bride’s side. This is a new custom.
2019-05-04T00:00:00Z