In the traditionally rich menu filled with exquisite dishes, I decided to add an element of nomadic culture — lamb, presented according to ancient customs. This meant serving the meat with the head and ritual skullcap, which was handed to the eldest guest as a symbol of respect.
The ambassadors were pleasantly surprised to see echoes of nomadic philosophy in a classical European setting, where hierarchy, gratitude, and respect for the guest and bread are valued.
I felt like a barbarian.
However, this had nothing to do with the idea of a less developed culture or a destroyer. I felt otherness, a different logic, rhythm, and depth.
Photo by the author. A barbarian in the heart of Europe: reflections on the meeting of civilizations, lamb, and the significance of traditions
We, the ambassadors of the 21st century, speak many languages, wear European suits, and live in an era of standardization, where culture becomes mass-produced and daily life uniform. Yet, despite this, we remain heirs to another history and civilization. We are connected not only by modernity but also by the ancient memory of the steppes, where friendship, respect, and honor were a way of life, not just words.
At that moment in the "heart" of Europe, I sought to emphasize our commonality, our history that unites us, and the prospects that await us in the future. By offering the lamb's head, I wanted to convey not exoticism, but the profound meaning of this tradition: to hand over the head means to entrust honor, and to share the meat means to acknowledge equality.
Moreover, we discussed the main character of the evening — the lamb.
For many years, there has been a myth about the harm of lamb, claiming that it raises "bad" cholesterol and is poorly digested.
I myself avoided lamb for over 15 years. However, modern research has shown the opposite: it turns out that lamb contains less cholesterol than pork, beef, and even chicken. In 100 grams of lean lamb, there are only 70-75 milligrams of cholesterol, while in beef — 85-90, in pork — 90-100, and in skinless chicken thigh — 85-90 milligrams. By this measure, lamb is comparable to fish and contains monounsaturated fatty acids similar to those in olive oil. Even lamb fat, especially the tail fat, is beneficial: it contains oleic acid, which helps increase "good" cholesterol and cleanse the blood vessels.
The myth of the "heaviness" of lamb has also been debunked. Recent studies confirm its easy digestibility.
This is due to the fact that lamb fat, which melts at high temperatures, does not deposit in the vessels, and the ratio of Omega-3 to Omega-6 in lamb is close to that of wild fish. Additionally, the purine content in lamb is lower than in beef and pork, and the L-carnitine it contains helps improve metabolism and heart function.
Thus, my ustukan, apart from its various meanings, harmonized with modern principles of healthy eating and lifestyle, reminding us that our nomadic ancestors already possessed profound knowledge about the benefits and harms of food.
