Buryat cuisine

Buryat cuisine is the traditional food culture of the Buryat people, an ethnic group residing primarily in the Buryat Republic, a federal subject of Russia. Buryat cuisine is heavily influenced by the geographical location and nomadic lifestyle of the Buryat people, with a strong emphasis on meat and dairy products.

History

The history of Buryat cuisine is intertwined with the history of the Buryat people. The Buryats were traditionally nomadic herders, and their diet reflected the foods available to them in the harsh Siberian climate. This included a lot of meat, particularly from horses and cattle, as well as dairy products.

Ingredients

The primary ingredients in Buryat cuisine are meat and dairy products. Beef, mutton, and horse meat are commonly used, as well as milk, cheese, and butter. Vegetables and grains, such as onions, garlic, potatoes, and barley, are also used, but to a lesser extent.

Dishes

One of the most well-known Buryat dishes is buuz, a type of dumpling filled with minced meat, often served during the Lunar New Year. Another popular dish is borts, dried meat that can be stored for long periods and rehydrated when needed. Buryats also consume a variety of dairy products, including airag, a fermented mare's milk, and tarasun, a distilled alcoholic beverage made from cow's or sheep's milk.

Influence

Buryat cuisine has been influenced by the cuisines of neighboring cultures, including Mongolian, Russian, and Chinese. This is reflected in the use of ingredients such as soy sauce and tea, as well as cooking techniques such as steaming and boiling.

See also

• List of Russian dishes
• Mongolian cuisine
• Siberian cuisine