Cholponai Sagyndykova, a resident of the At-Bashinsky district in the Naryn region, spoke about a dish called "Uzun saryga tüymöch" and how it is prepared.
To store meat, they used to use a sheep's stomach. Fresh pieces of meat were placed inside, seasoned with salt and pepper, and then left in a cool place. The meat absorbed its juices and was preserved until the end of winter, acquiring a unique flavor.
According to Sagyndykova, this dish is made from aged meat and is very filling. "First, the meat is salted and dried, and then it is placed in the stomach of a horse or sheep according to a specific technology. Our ancestors often wrapped the whole carcass in the stomach, stored it until spring, and then opened the 'tüymöch' for consumption. It is indeed a hearty dish. In some cases, meat from one type of livestock is used, while in others, meat from all four types is used," she explained.
Sagyndykova also mentioned that a special flower grew in the fields, which was added to dishes. "Our ancestors collected it specifically for cooking. In 'Uzun saryga tüymöch', a red flower is used, which gives the flavor of garlic and onion, and is marinated together with it. This time, I prepared this particular dish. Its appearance resembles 'bailanbas taydyk'. With the advent of refrigerators, it has become less common to prepare. This dish is high in calories, filling, and rich in vitamins, and the red flower is beneficial for health. Especially during the spread of ARVI, when children often get sick and cough, it helps strengthen the immune system and alleviate illness," she added.
