Cholponai Sagyndykova, who lives in the At-Bashinsky district of the Naryn region, shared a recipe for a dish called "Uzun saryga tuymoch" and talked about its preparation.
For preserving the meat, a sheep's stomach was used, into which pieces of fresh meat were placed, then salted and peppered, and taken out to the cold. As a result, the meat was infused with its own juice and preserved until the end of winter, acquiring a unique flavor.
Sagyndykova noted that "Uzun saryga tuymoch" is made from aged meat, which makes it particularly hearty. "First, the meat is salted and dried, then it is placed in the stomach of a sheep or horse according to certain rules. Our ancestors often wrapped the carcass whole. This meat was stored until spring, after which the 'tuymoch' was opened for consumption. This dish is very filling, so preference is given to aged meat. Variations can differ: some prepare it using only the meat of one animal, while others use meat from all four types of livestock," she said.
According to Sagyndykova, a special flower grew in the fields that was used in cooking. "Our ancestors collected it for preparing dishes. In 'Uzun saryga tuymoch', a red flower is also added, which gives the dish a taste of garlic and onion, and is marinated together with it. This time I prepared 'uzun saryga tuymoch'. Externally, it resembles 'baylanbas taydyk'. In recent years, with the advent of refrigerators, this dish is prepared less frequently. It is high in calories, filling, and vitamin-rich, and the red flower in the composition is beneficial for the body. This dish is especially useful during the spread of ARVI, when children cough and get sick; adding it to the diet helps strengthen the immune system and alleviate the course of the illness," the resident added.
