Buryat Cuisine in Moscow


A restaurant of traditional Buryat cuisine «Selenge» is located right in the center of Moscow. Warm and cosy like at home, visitors say. Indeed, atmosphere at «Selenge» is quite family, and interior design reminds of Buryat yurta* covered with thick felt.

Peoples of Central Asia take good care of their culinary traditions and philosophy. Food prepared by the nomads fits ideally life under severe conditions of the steppe nature: all dishes are very high-calorie, can be kept for a long time and require minimum ingredients. They still follow ancestors' recipes in the Republic of Buryatia. Food of nomads can be found in restaurant menu though. A restaurant of traditional Buryat cuisine «Selenge» is located right in the center of Moscow. Warm and cosy like at home, visitors say. Indeed, atmosphere at «Selenge» is quite family, and interior design reminds of Buryat yurta* covered with thick felt. They serve green tea with milk, sour cream porridge with «Salamat» flour and, of course, buzzy, which are small pastry bags with various kinds of meat. Presenter Maria Mumicheva succeeded not only in tasting Buryat dishes but learnt their recipes. New film by RTG TV is about advantages, taste of the age-tested food. *Yurta is a nomad's tent.

 

Recipe «Buuz (steamed dumplings)»

Recipe «Salamat»  

Recipe «Urmyn»: A cheesy cherry dessert»  

Recipe «Buryat tea»

Buuz (steamed dumplings) recipe serves many persons; preparation time ~ 60 minutes; cooking time ~ 17 minutes Ingredients: ***Estimate all ingredient amounts yourself based on what looks right.*** Ingredients for the pasta: flour, water, salt. Ingredients for the filling (in equal amounts): beef, lamb, pork. Tail fat from a sheep, salted green onion, salt, pepper, spices to taste. Ingredients for the sauce: mustard powder, green tea, sugar. To dress the buuz: vegetable oil. Directions: To make the dough, combine the flour, water and salt in a bowl. Mix everything together well, and when the dough becomes relatively elastic, let it rest for about 30 minutes. While the dough is resting, make the filling. Cut the meat and tail fat into small cubes and add in the chopped onion, salt and spices. Carefully mix everything together and let the mixture sit for a bit so that the meat absorbs the flavours and begins to give juice. Separate the dough into pieces a little bit bigger than a walnut. Roll each of these balls in the flour, flatten them and roll them out with a rolling pin. Put a scoop of the meat filling in the middle of each of the little dough pancakes. Pinch the edges of each dumpling together, but leave a small opening at the top so that steam can escape while the dumplings are cooking. Next paint the bottom of each buuz with oil and put them on the top layer of a steamer. Cook the dumplings for 15-17 minutes. To make the mustard sauce, brew a strong cup of green tea and mix in the mustard powder and sugar. The sauce should have the consistency of sour cream. Salamat recipe serves 5 persons; preparation and cooking time ~ 30 minutes Ingredients: 500 g. heavy sour cream, 100 g. wheat flour, 1 cup brewed green tea, salt. Directions: Pour the flour into a high-edged frying pan while stirring constantly until it turns a golden colour. Then add in the sour cream and mix well until the mixture no longer sticks to the spoon. Pour in the green tea to give the dough a nice colour and add in salt to taste. Serve the dish while it’s still hot. «Urmyn»: A cheesy cherry dessert recipe serves 2-3 persons; preparation time ~ 10 minutes; cooking time ~ 30 minutes Ingredients (all to taste): sour cream, cottage cheese, bird cherry flour, sugar, biscuits, raisins, lightly fried pine nuts. Directions: Crumble the biscuits into relatively small pieces and add in the sugar, cottage cheese, bird cherry flour and raisins. Mix everything together carefully. Scoop the dessert into ramekins and garnish with the pine nuts. Place the ramekins in the fridge so the dessert can cool for half an hour. Buryat tea recipe serves 12 persons; preparation time ~ 30 minutes Ingredients: 3 l. water, 100 g. tail fat from a sheep, 2-3 tbsp. wheat flour, milk to taste. Directions: Melt the fat on the stove. Add in the flour and let the 2 ingredients simmer for a few minutes on the stove. Pour the fat and flour mixture into the cold water. Next boil the water, and once it has boiled, add in the green tea. Quickly stir the tea with a ladle to help it cool off. After 5 minutes have passed, pour in the milk and turn off the stove.