BISHBARMAK

BISHBARMAK, kullama, traditional dish of Bashkir cuisine. It is made of fresh fatty lamb or horse meat, sometimes with the use of kazy. Meat is boiled and cut into pieces. Salma (the traditional pasta) is boiled in the same broth after the surface fat is removed. Then the meat and the salma are distributed among large bowls and covered with the fat previously removed from the broth. Alongside, the broth is served in pialas, seasoned with the traditional fermented milk product called korot. Traditionally, the dish is eaten with hands. There was the ritual called Hogondor, according to which the hosts and guests treated each other with pieces of meat as a sign of special consideration. The dish is popular among Kazakhs, Nogayans, Tatars, etc.