Jyparkul Tilegenova, one of the participants, spoke about the challenges and time involved in preparing this dish. "To create the olobo, we needed 130 liters of milk, 5 liters of melted butter, and 2.5 packs of salt. In total, the cooking process took 7.5 hours. For comparison, about 20 liters of milk is used for a regular lamb's lung, which highlights the scale of our work," she noted.
In addition to olobo, the tables of the At-Bashinsky people featured meat delicacies in the form of ducks, hedgehogs, and mice, as well as traditional dishes such as beshbarmak, chuchuk, kertken zhal, and tash kordo. There was also marinated turkey and chicken meat, along with a variety of national drinks and baked goods.
