This dish was mainly prepared by southern Kyrgyz tribes closer to autumn. At this time, the seeds of the maroo plant ripened; they were harvested, collected, and dried, then winnowed and cleaned. The cleaned seeds were ground for a long time in a mortar. Pre-cooked potatoes were mashed into a puree, to which maroo flour was added and mixed, along with salt and oil to taste. The dough was kneaded well, then rolled out, cut into squares, filled with maroo, and wrapped. The shape can be like that of chuchvara or any other. It is boiled in water and then removed from the water using a slotted spoon. Before consumption, those who wish can add oil or ayran.
Maroo is a potent medicinal plant. It helps in the healing of the human body and is beneficial to eat when a person has anemia or is feeling weak.
SECOND DISHES OF KYRGYZSTAN SECOND DISHES OF KYRGYZSTAN
