In Yakut cuisine, simple dishes made from reindeer, horse, pork, and beef predominate, and many recipes include blood. Raw fish — often served frozen as stroganina — is very popular, as are grains and fermented dairy products.
Among traditional Yakut dishes are:
Khaan — beef or horse offal stuffed with a mixture of blood and milk in a 2:1 ratio;
Chokhoon — a sweet dish made from cream and berries;
Kharta — boiled horse intestines with the fat folded inward;
Indigirka — a salad of frozen fish, onions, and vegetable oil;
Subai — a type of blood sausage.
А
Аладьы
Aladyi
Pancakes based on milk
Б
Балык
Balyk
Fish
Бурдук
Burduk
Flour and a drink made from a fermented mixture of flour (or bran) and milk.
A traditional beverage prepared by fermenting a solution of flour or bran with milk, resulting in a mildly sour, nutritious drink often consumed for its refreshing taste and health benefits.
Бутугус
Bugutus
A traditional beverage combining milk and buttermilk, sometimes thickened with flour or flavored with wild edible herbs. It has a mildly sour taste and is valued for its refreshing and nourishing qualities.
И
Индигирка
Indigirka
Salad of frozen fish, onions, and vegetable oil.
Итир
Itir
Membranous internal fat.
A thin layer of internal animal fat covered with a natural membrane, often used in traditional cooking for wrapping meat or offal before roasting or boiling, adding juiciness and rich flavor to the dish.
Ис миинэ
Is miine
Offal soup
Й
Йеджегей
Yedzhegey
Cottage cheese
К
Кёбёр
Kyobyor
A rich, creamy dairy product made by churning butter together with milk until it reaches a dense, smooth consistency — traditionally enjoyed fresh or used as a base for other dishes.
Кённю кымыс
Kyonnu kymys
A highly fermented, potent version of the traditional mare’s milk drink, with a sharper taste and higher alcohol content than regular kumis. It is valued for its invigorating and restorative properties.
Кёюрген
Kyoyurgen
A highly fermented, potent version of the traditional mare’s milk drink, with a sharper taste and higher alcohol content than regular kumis. It is valued for its invigorating and restorative properties.
Кёрчех
Kyorchekh
Frozen whipped cream.
Кымыс
Kymys
A fermented milk drink, usually made from mare’s milk, produced through lactic acid and alcoholic fermentation with the help of Bulgarian and acidophilic lactic acid bacteria and yeast.
Л
Лахтак
Lakhtak
Bearded seal
О
Ойогос
Oyogos
Meat from horse or beef ribs
С
Сааксы кус
Saaksy kus
Duck salad
Саламаат
Salamaat
Dish made from boiled flour in dairy products.
Симии
Simii
Blood sausage
Строганина
Stroganina
A dish of the northern Russians and indigenous people of northern Arctic Siberia consisting of raw, thin, long-sliced frozen fish.
Субай
Subay
A kind of blood sausage.
Суорат
Suorat
Fermented boiled milk
Сюмэх
Syumeh
Cheese
Сэлиэйдээх миин
Selieydeeh miin
Horse meat soup with flour and onions
Т
Тансык
Tansyk
A kind of sausage
Ү
Үёс тардар
Yos tardar
Boiled meat
Х
Хаан
Haan
Beef or horse offal stuffed with a mixture of blood and milk in a 2:1 ratio.
Харта
Harta
Boiled horse intestines, with fat inside.
Ч
Чохочу
Chohochu
Fried liver
Чохоон
Chohoon
Sweet dish made of cream and berries
Э
Эт
Et
Meat
Thanks to the State Autonomous Institution of the Republic of Sakha (Yakutia) “Tourism and Territorial Marketing Development Agency” for their assistance in preparing the materials.
Photos provided by the Ethno-Complex “Atlasov Estate.”