Tuvan cuisine - the culinary traditions of the Tuvinians are associated with cattle breeding and a nomadic way of life. As a result, Tuvan cuisine is rich in meat dishes and sour-milk products. Many dishes are similar to dishes of Central Asian and Mongolian cuisines.
Boava and boorzak - pieces of dough fried in deep fat from animal fat. At present, fat is often replaced with vegetable oil. Boova has larger dimensions, a cut center and an inverted shape, and the boarzak differs in smaller sizes and rounded forms, and also has a sweetish flavor due to the addition of sugar.
Photo http://drujhnaia.blogspot.ru "boorzak"
Sogazha - is prepared very quickly and right after slaughtering and cutting of mutton carcass. Each piece of liver is wrapped in internal fat, salt, stringed on a skewer and fried on burning coals. Sogazha is eaten hot and fast.
Tuvans call bloody sausage Isih-han in the translation of 'hot blood', everyone likes it. In the carefully washed leg of abomasum (stomach), poured salty, chopped onions with raw blood. The abomasum can not be filled to the brim, it can burst during cooking. The edges of the rennet are collected by the "frill" and pierced with a pointed stick in several places. On top of the sticks put a piece of a thin omentum and part of the small intestine wrapped in a "figure-eight". Rennet sausage because of its softness and juiciness is called chymchak khan 'soft sausage'.
Blood sausage in the duodenum
The lamb is poured into a thoroughly washed duodenum. The edges are tied with a strong thread. Sausages are boiled in salted water. Readiness is also determined by puncturing.
Kara Byday 'black soup is very much appreciated by the Tuvinians. After cutting lamb carcass soup is cooked, which is added meat with bones, lungs, liver, heart, pieces of peritoneum and intestines. The broth turns out to be very rich and dark, hence its name. Ribs are boiled in pairs, without breaking them. If you do not comply with this rule, then according to the people's note, this leads to a quarrel. Then season with homemade noodles. Salt to taste.
Curd from yogurt "aargy." Skin is collected every day in a wooden bowl, after which it is boiled for a long time, then cooled. Express the serum in a special bag hung on two colas. Serum flows out, and in the bag remains cottage cheese. A bag of cottage cheese is left for a day under the board with a load. Finished aarges are crushed and dried.
Dry cottage cheese "kurut".Cottage cheese cut into squares, circles or stripes, dried like mushrooms on a thread, hanging to the skeleton of a yurt. Curd quickly hardens like a tree.
Tyva dalgan - Tuvan flour
Huuzhur - a small cheburek, abundantly stuffed with finely chopped meat, fried in mutton fat or vegetable oil. In modern Tuvan cuisine, the concepts of "hoojour" and "cheburek" differ little, and the former word in ordinary usage supersedes the first. Also in modern Tuvan cuisine, it is allowed to use minced meat, not finely chopped meat.
Buzza is a steamed mantel. From Manti differs form of molding - do with open top, it is similar to the Mongolian Mong. Buz, but differ in smaller sizes.
Manche - pelmeni, made from finely chopped meat. In modern Tuvan cuisine, there is no difference between pelmeni and mancha due to the widespread use of minced meat.
Dalgan (or "tyva dalgan") - a meal of coarse grilled barley grains.
Haargan dalgan is a fresh cake. Prepared first on the heated surface (in modern use, a burzhuyka), and then brought to readiness on over an open fire.
Beezhyrgan dalgan - fried cake.
