In a conversation with a Turmush correspondent, she noted that she has been consistently following this tradition for 15 years, preparing this national dish.
“The preparation of sumolok begins with the preliminary cleaning of the wheat, soaking it, and sprouting. Then the sprouted wheat is crushed and the juice is squeezed out. Next, flour, oil, and water are added to the cauldron, and the mixture is cooked for a long time, constantly stirring. To enhance the flavor, stones are added during the process, and to prevent burning, thorough mixing is necessary,” she explained.
Gulzhan believes that sumolok embodies prosperity, unity, and abundance. Its preparation during Nowruz is part of ancient traditions.
“We cook sumolok for 7 hours, and then let it steep for another 7 hours. At the first stage, family members gather, we sit next to the cauldron and exchange good wishes. During the preparation of sumolok, we all wish each other harmony and well-being,” she added.
This year, when the sumolok was ready, Gulzhan noticed an interesting phenomenon: patterns resembling embroidery formed on the surface of the cauldron, and in the center, signs resembling eyes appeared. She took this as a good sign.
“This symbolizes that our people will be accompanied by goodness and abundance. Recently, we have been increasingly striving to adopt the traditions of other nations, and I decided that this is a message: ‘It’s time to return to our roots, customs, and values,’” she concluded.
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