Kazakh national food Burme

Kazakh: National Food Of Burme

Burme

Citizens of cold winter regions use this method of meat storage. When attacking of the first cold, small livestock is slaughtered in order not to waste supplies of hay and fodder and not to the cattle loose weight during the winter.

Carcass is slaughtered, salted and laid in their own bladders, tied and placed in Shoshala. In its own sauce meat is better impregnated with salt and stored until spring. One more type of burme is – to store meat with scorched, cleaned and washed head and legs, with thoroughly washed and treated viscera in the skin of slaughtered animal. If during the winter comes honored guest, without further ado they get ready supplies and put them in a cauldron. Over the centuries in different methods of storage of food stocks. At the same time provided qualified treatment of product, which did not loose nutritional value and taste. For example, meat which is put in burme, should not be too salty, otherwise sorpa will not be edible. If this happened, then when cauldron boiled Kazakhs took two or three pieces of charcoal (spruce), wrapped it in gauze and dipped in a cauldron in order to absorb salt.