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+====== Tuva Cuisine ======
+==== Boodog-style Meat (Хоорук/stone-cooked meat tradition) ====
+A nomadic method where meat is cooked inside the animal’s skin with hot stones. The result is intensely tender meat infused with smoky, earthy aromas. [([[https://www.youtube.com/watch?v=HFFByXVDKf0|YouTube]])]
+==== Khan (Хаан) ====
+A traditional blood sausage made from sheep or cattle blood mixed with fat and grains. It is typically prepared during slaughtering seasons. [([[https://www.facebook.com/groups/119522640182/posts/10172993059670183/|Facebook]])]
+==== Dalgan (Далган) ====
+Roasted barley flour used as a staple food. It is mixed with tea, milk, or water and eaten as a portable energy-rich meal for herders. [([[https://www.tuvaonline.ru/2021/10/06/muka-iz-zharenogo-yachmenya-tyva-dalgan-predstavlyaet-tuvu-v-konkurse-vkusy-rossii.html|Tuva Online]])]
+==== Saryg Dalgan Tea Meal ====
+A variation where roasted flour is blended into salty milk tea, creating a thick, nourishing drink-meal central to daily life. [([[https://www.instagram.com/reel/DP46eNWEo8O/|Instagram]])]
+==== Tuva Milk Tea (Сүттүг шай) ====
+Strong tea brewed with milk and salt, sometimes enriched with butter or flour. It is both a drink and a source of sustenance. [([[https://www.youtube.com/watch?v=5MxUhIFxZWk|YouTube]])]
+==== Boortsog (Боорзак) ====
+Fried dough pieces served during festivals and rituals. Their shape and size vary, but they are always associated with hospitality. [([[https://www.instagram.com/reel/CDGuMJCgVW5/|Instagram]])]
+==== Aaruul (dried curds) ====
+Hard, dried dairy snacks made from fermented milk, essential for long journeys across the steppe. [([[https://www.foodways.recipes/dishes/mongolian/aaruul|Foodways]])]
+==== Byaslag (Бяслаг) ====
+Fresh cheese made from cow or yak milk, often eaten with tea or bread. [([[https://www.cheese.com/byaslag/|Cheese]])]
+==== Khorkhog-style Tuva Meat ====
+Meat cooked with hot stones in sealed containers or skins, a technique shared with broader Mongolic cultures. [([[https://www.mongolfood.info/en/recipes/khorkhog.html|Mongolfood]])]
+==== Horse Meat Boiled Dishes ====
+Horse meat is occasionally prepared as boiled cuts, especially during colder months when calorie-rich foods are needed. [([[https://medium.com/travel-tips-sharing/what-to-eat-in-kazan-russia-c7efb88cd000|Medium]])]
+==== Tuvan Dumplings (Buuz-like) ====
+Steamed meat dumplings similar to Mongolian buuz, often prepared for celebrations and family gatherings. [([[https://allthatcooking.com/2013/05/11/buuz-mongolian-dumplings/|All That Cooking]])]
+==== River Fish Soups ====
+Fish from mountain rivers are boiled into simple broths seasoned lightly with salt and wild herbs. [([[https://www.olgasflavorfactory.com/recipes/soups/fishermans-soup-ukha/|Olga's Flavor Factory]])]
+==== Wild Onion and Herb Dishes ====
+Foraged plants such as wild onions, garlic, and steppe herbs are added to soups and meat dishes for flavor and nutrition. [([[https://grantourismotravels.com/best-russian-recipes/|Gran Tourismo Travels]])]
+==== Fermented Mare’s Milk (Kymys / Kumis) ====
+A mildly alcoholic fermented drink central to pastoral culture and seasonal celebrations. [([[https://nomads-life.com/blog/kyrgyzstan-food/kymyz-kyrgyz-national-drink/|Nomad's Life]])]
+==== Festival Cauldron Feasts (Ulug gatherings) ====
+Large communal meals where meat is boiled in cauldrons and shared among families during seasonal festivals and rituals. [([[https://moscowpass.com/uk/blog/top-10-festivals-to-experience-in-russia-a-colorful-kaleidoscope|Moscow Pass]])]
+{{tag>food culture geography}}

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