Shor and Teleut cuisine (Kemerovo region)
In the south of the Kemerovo region live two closely related Turkic-speaking peoples — the Teleuts and the Shors. In the Teleut diet, meat plays the main role, and flour-based dishes are also widely used. A popular dish is tutmash — a broth with dumplings, onions, and meat; kan — a sausage made from sheep or horse blood with onions or garlic; and pelmen — large crescent-shaped dumplings.
The cuisine of the Shors, who traditionally lived by hunting and gathering, features many dishes made from fish and game. In addition to hunting, the Shors have long engaged in collecting honey, berries, and nuts, as well as growing barley. Among local dishes are pelben — dumplings in which pine nuts are added to the meat filling, and the dumplings themselves are boiled in milk. The Shors also used rich dough to make pies called peregeshter. The filling for these pies could vary — from fish to cottage cheese — and they were fried in thick sour cream.
А
Абыртка
Abyrka
(Shor)
Kvass made from talkan.
Talkan — roasted and ground barley or oats — is mixed with water and left to ferment naturally. The result is a slightly sour, refreshing drink with a light nutty flavor, traditionally consumed to quench thirst and restore strength during hard work or travel.
Аарчы
Aarchy
(Teleut and Shor)
Cottage Cheese
Айран
Ayran
(Teleut and Shor)
Yogurt-based beverage
Аракы или Арака
Araky or Araka
(Teleut)
Vodka made from milk.
Арбачак
Arbachak
(Shor)
Sweet dishe made of roasted milk barley, honey, and pine nuts.
Ачығ-шалған
Achyn-shalgan
(Shor)
A spicy dish: grated radish diluted with water, seasoned with sour cream, pieces of boiled potatoes, meat, and salt.
Ашарақа
Asharaka
(Shor)
Wheat vodka
И
Иурге
Iurge
(Shor)
A cereal soup (made from pearl barley or barley groats). Before adding the groats to the finished broth, they are thoroughly fried in a frying pan.
К
Кан
Kan
(Teleut and Shor)
Sausage made from sheep or horse blood with onions or garlic.
Катама
Katama
(Teleut)
Sweet crisp pastry. Angel wings.
Колба
Kolba
(Teleut and Shor)
Wild garlic (ramsons).
Курнук
Kurnuk
(Teleut)
Savoury pie with poultry meat.
Қ
Қаймақ
Kaymak
(Shor)
Sour cream made from boiled milk.
Қайнатқанкалачик
Kaynatkankalachik
(Teleut)
Fried pastries
Қайнатқанпöрöк
Kaynatkanporok
(Teleut)
Fried pies.
Кӱрмек
Kurmek
(Shor)
Savoury pie with poultry meat.
М
Мӱн
Mun
(Shor)
Bouillon
Ӧ
Ӧрткен
Ortken
(Shor)
Cavier
П
Палықтығқӱрмек
Palyktygkurmek
(Shor)
Savoury pie with fish.
Пелбен
Pelben
(Shor)
Dumplings. Their specialty is that pine nuts are added to the meat, and the dumpings are boiled in milk. The dough is made from rye flour.
Пелмен
Pelmen
(Teleut)
Large dumplings in the shape of a crescent.
Перегештер
Peregeshter
(Shor)
Pies with fillings of fish or cottage cheese. They are fried in sour cream with a high fat concentration.
Пӧрӱгештер
Porugeshter
(Shor)
(literally "small hats") - cookies made from eggs and powdered sugar, which could be baked not only on a baking sheet in a Russian oven, but also in a waffle iron.
Пыжлақ
Pyzhlak
(Shor)
Fresh cheese
С
Санаш
Sanash
(Shor)
Steamed viburnum.
Сарымай
Sarymai
(Shor)
Clarified butter.
Сыра
Syra
(Shor)
Beer made from honey.
Т
Табақкурсагы
Tabakkursagy
(Teleut)
Airy cookies baked on a saucer.
Талған
Talgan
(Shor)
Flour made from roasted barley or wheat.
Тертпек
Tertpek
(Shor)
Barley flatbread.
Токчок
Tokchok
(Shor)
Balls made from baked talkan (Flour made from roasted barley or wheat.) with pine nuts.
Т’оргом
T'orgom
(Teleut)
Thinly sliced pieces of sheep offal, fat, and similar ingredients tied together with a thin intestine.
Тутмаш
Tutmash
(Teleut and Shor)
Lamb or horse meat soup with onions and dumplings
Ӱ
Ӱрге
Urge
(Shor)
Meat soup with groats
Ч
Чегень
Chegen
(Teleut)
Sour milk, fermented not from raw milk, but from boiled milk with the sourdough of the previous chegen.
Ш
Шалыг
Shalyg
(Shor)
Salted meat.
Ы
Ыста
Ysta
(Shor)
A soft sausage made from liver and other organ meats, mixed with finely chopped onions for added flavor and aroma. Served cold or lightly fried.
Э
Этпетертпек
Etpetertpek
(Shor)
Flatbreads with meat
Thanks to Sofia Perepelitsa and Visit Kuzbass for their assistance in providing materials.