Jomba - Kalmyk tea

[Jomba - Kalmyk tea, or why a young Kalmyk woman hit Pushkin on the head with a Musiki gun]

Jomba - Kalmyk tea

Category: Dairy and egg dishes

Ingredients
Tiled green tea	100 g
Water	1 liter
Any cream	1 liter
Salt	1-2 tsp
Black peppercorns	10-15 pieces
Nutmeg (grate whole)	0.5 -1 tsp
Bay leaf	3-4 pcs
Badan and other roots to taste
Butter

Cooking method

• Jomba - Kalmyk tea, or why a young Kalmyk woman hit Pushkin on the head with a Musiki gun
• For a long time and selflessly both in my family and among my friends they love jomba!
• But if it hadn't been for the competition, I don't know whether I would have submitted the recipe or not ...
• And although she herself has a two-stage history of acquaintance with this dish-drink, only a chance meeting-mention of this tea in Alexander Sergeevich's "Caucasian Diary" pushed me to introduce you to a simple recipe, but unusual for those who have never tasted it!
• I warn you right away - do not give up trying to cook jomba to your liking, even if the first acquaintance was not successful: believe me, I passed all the stages of tasting - from bewilderment-rejection of "pah-pah-pah" and - a few years after the first sip - until pleasant surprise and enrollment in the ranks of loyal fans of this wonderful drink!
• At first, the inertia of the taste imagination prevented me. The one that makes some Europeans frown at the mention of certain Chinese dishes, and some Chinese people call our cheese and butter "spoiled milk".
• The established culinary traditions do not allow perceiving an unusual combination of products or an unusual way of preparing them as something edible and even tasty; even without trying the dish, a person, according to his description alone, begins to perceive this dish as impossible.
• It's all about the selection of ingredients and saturation. There are many recipes. I will share the one that all my friends and acquaintances fell in love with, except for only 2 people who have an even more straightforward taste than my husband, who fearfully meets every culinary innovation, but who fell in love (though not immediately) with this Kalmyk tea ...
• In the North Caucasus (where I come from), Kalmyk tea is very popular and loved by local peoples. It was sold in a pressed form - a dark rectangular tile, weighing one and a half kilograms. The tea is pressed so tightly that it was not so easy to break off the required portion. Unfortunately, now such tea can only be obtained through Moscow ... I have met recipes-attempts to replace it with a mixture of ordinary black and green teas. But I ask you not to do this - it is AT ALL unlike a jomba! This is anything but Kalmyk tea! In the most extreme case - large-leaf Chinese, from inexpensive (we don't need a subtle aroma!) - it still has twisted leaves - see below a photo with roots that can be added to tea.
• Brick green tea is produced from coarse leaves and shoots (it is, rough-coarse), as well as from the material from the spring pruning of tea bushes (that's where the twigs come from!). It consists of coarse leaves of the tea bush (25%) and coarse shoots with leaves (75%). Tea leaves are not subject to fermentation and withering, so the drink from them has a characteristic tart, slightly bitter aftertaste and yellow-red color. That is, the aroma and taste of this tea are not subtle, as in ordinary leaf teas, but dense, rich, since this tea is not brewed as usual, but is brewed.
• Kalmyk tea, which is also known as Mongolian tea, karym tea, jomba, tiled tea, karym tea, and Kyrgyz tea, is a mixture of tea leaves and crushed herbs.If we talk about the main components of this tea, then first of all it is a mix of green teas and a mixture of various steppe herbs, which are based on badan... I buy it at the pharmacy. And I also like to add the roots of calamus, angelica and galangal (which is Alpinia, not Potentilla-Potentilla): I just love their aroma !!! But this is not at all a required component ...
• 
• So the recipe:
• Crush the tea, pour cold water and cook over medium heat until boiling, then reduce heat, cook for another 10 minutes, then pour in a glass of cream, bring to a boil and pour in a glass again, and so add all the cream.
• When it boils for the last time, add salt, black peppercorns, bay leaves and grated nutmeg.
• Boil for another 5-10 minutes, let stand closed for 10-15 minutes, then pour.
• Kalmyk tea is served as a dish, not a drink. It is customary for Kalmyks to serve in large bowls, they offer salted cheese such as feta cheese and baursaki (a traditional dish of nomadic pastoralists of Central Asia, as well as Bashkirs, Tatars, Uzbeks and Uyghurs in the form of small donuts made from unleavened or yeast dough). Usually for breakfast or late dinner.
• We fell in love with it with crackers and butter, sometimes with ghee ... Believe me, our friends are waiting for this tea, as an integral part of friendly communication before the table tasting, just walking from room to room with a bowl of jomba and talking ...
• 
  And this is one of the tiled teas, from which the real jomba is obtained.

[Something about spices and roots]

Something about spices and roots

Nutmeg

I love it very much and even add it to sweet pastries.
Subtleties of application: during long cooking, part of the delicate aroma is lost and bitterness appears; and do not overdose - the taste of the dish will be very intrusive.

This fragrant nut contains: calcium, magnesium, phosphorus, iron, vitamins A, B1, B2, B3.

Possessing the property of inhibiting the prostaglandin system of the stomach, it promotes rapid epithelialization and healing of gastric ulcer and 12 duodenal ulcer, while providing tranquilizing and antimicrobial effects.

With the use of nutmeg regularly and in small doses, the entire immune system, as well as the nervous system, is strengthened. It also improves memory significantly.

Ayurveda (ancient Indian medicine) considers nutmeg to be one of the best spices for enhancing food absorption, especially in the small intestine. The spice has a carminative, astringent and soothing effect. Heals many benign tumors and prevents any tumors from developing.
Nutmeg combines seemingly opposite qualities: it tones up and soothes. Soothes the head and stomach pains and at the same time tones the body.

Bay leaf

For the first 25 years, I didn't like him in any dishes.
Now I really, really like it.It can be explained simply - bay leaves are good for joints
And not only for joints (for arthritis and rheumatism): the essential oil in the leaves has a high bactericidal and anti-inflammatory activity; strengthens the immune system and reduces the body's allergic reactions; relieves spasms of various etiologies - angiospasms, spastic states of the intestines and biliary tract; improves memory. i.e., mental performance, which serves as a recommendation for use in gerontology (for the elimination of old age)
It has a stimulating and tonic effect on the nervous and cardiovascular systems.
Pure essential oil is used in dentistry along with clove oil - as an analgesic and anti-inflammatory.

Badan (Bergenia crassifolia (L.) Fritsch)

Badan is an evergreen plant. Leaves appear in spring after flowering, in summer they gain strength to winter under the snow, keeping their green color. In early spring, it is they who supply the plant with nutrients.
After flowering, they die off, giving way to young leaves, but do not fall off. Last year's leaves first turn red, then turn light brown, and by autumn they finally dry up and turn brown.Old leaves do not rot due to the high content of tannins and remain on the bush for four or more years.
Badan leaves contain the aromatic compound arbutin. An infusion of them is useful for certain diseases of the kidneys and gastrointestinal tract.
To obtain this drink, use old black-brown leaves that have been on the plant for at least three years. During this time, under the influence of the sun and moisture, they undergo fermentation, lose some of the tannins and acquire a pleasant aroma. The leaves are thoroughly washed in running water, then laid out on a cloth to dry. Leaves are stored for a long time. They can be kept in a glass jar for 2-3 years. Brew in a thermos for 20-30 minutes, or bring to a boil 2-3 times, as when making coffee.

Kalgan (galangal, galanga, Alpinia)

Galangal is a perennial plant native to Southeast Asia, a relative of ginger. Fresh and dried galangal root outwardly resembles ginger, tastes the same ginger, only with a spicy peppery and light citrus tint, and the aroma is a bit like saffron. Since ancient times, two main types of galangal have been used as a spice.

Lesser galanga (real galangal, medicinal alpinia, real galanga) - plant Alpinia officinarum originally from Indonesia (there it is called "kenchur"). Its dark brown root with soft flesh is much smaller than ginger, and it tastes quite pungent. He is especially loved on the island of Bali.
The most famous dish with lesser galanga is the fried duck bebek betulu. A whole duck is rubbed inside and out with jankap (jangkap; in the rest of Indonesia, it is called bumbu) made from onions, ginger, lemongrass, garlic, nuts, chili and grated galangal root. Then the carcass is wrapped in banana leaves, steamed for a while and then baked. The meat turns out to be surprisingly soft and tender, and its taste and aroma are undoubtedly worth the effort, time and money spent. In Chinese cuisine, dry rhizomes of galanga are less added to dishes made from vegetables, mushrooms, fish, salads and roast beef.

From the 17th-18th centuries, galanga came into use in Russia, where it came directly from China. In Russian cooking, the root was most often used to flavor gingerbread, kvass, sbitney and honey, as well as in home winemaking - on galanga (kalgan), for example, vodka was insisted and insisted. In Europe, this spice is quite rare, and you can buy it only in the Netherlands, where a large Indonesian community lives.

Galanga greater - plant Alpinia galanga, whose homeland is considered to be Southeast Asia (possibly South China); it grows in Indochina, Thailand, Malaysia and Indonesia. The large, pale red root of this galangal species also resembles ginger, but tastes less pungent and spicy. When fresh, it has a bright aroma of pine needles, and when dried, it has cinnamon.
Galanga large was known to the ancient Greeks and Romans, who bought it from Arab merchants. Gradually, other Europeans also got acquainted with galanga - already in the Middle Ages, its root, like most oriental spices, was widely used as a remedy for strengthening the stomach, relieving colic and stimulating appetite. Much later, galanga began to be used as an expensive spice, giving dishes a spicy, delicate, pleasant aroma. Today in the West, chefs use the root quite rarely, it found its main application in the production of liqueurs and tinctures, where it is often quite successfully combined with wormwood.
Galanga is especially popular in Thailand (formerly Siam), where it is added to many traditional Thai dishes, for example, to the famous tom-yam soup. In this regard, the British and Americans often call this spice "Siamese ginger" (Siamese ginger).

Calamus (Acorus calmus)

Calamus is a perennial herb that grows wild in thickets along the shores of lakes, ponds, swamps and rivers. Calamus roots have a burning, tart taste and a strong spicy aroma, reminiscent of bay leaves, ginger and sage at the same time.Some botanists consider India to be the birthplace of calamus, others - South or East Asia. It has been consumed for thousands of years in China and India, and the first mention of it is found in a Chinese book on herbs, written as far back as 3700 BC. e.

The calamus took a long time to reach Europe - its candied rhizomes were imported from time to time by Turkish merchants, and only in 1560, after the Holy Roman Emperor Ferdinand I of Habsburg received calamus as a gift from the Turkish Sultan, the plant was finally described by the Italian botanist Mattioli , the author of the famous "Herbarium", a fundamental work on the taxonomy of plants.

Calamus came to Russia much earlier - it was brought by the Tatars, who believed that in the places where it grows, water can be drunk without risk to health and given to horses. Hence came and
Russian names for calamus, for example, "Tatar potion", or "saber" (then the Tatar was certainly represented with a saber) ...

Calamus is a good tonic. Calamus tincture improves vision and hearing.
Calamus is a part of drugs for the treatment of gastric ulcer and duodenal ulcer; essential oil - included in the drug used for the prevention and treatment of kidney and cholelithiasis.
In Russian folk medicine, calamus rhizome is used as an analgesic, disinfectant.

In Ayurveda (the ancient medical science of India), calamus root is used for epilepsy and other mental disorders, chronic diarrhea, dysentery, glandular tumors and large tumors. It is used as a sedative (sedative) and pain reliever. Belongs to the Araceae family.

In cooking, calamus is used as a flavoring agent - for drinks, marinades, compotes, mousses, salads, even for gingerbread dough and candy filling.
And one more of its properties made calamus an integral component of domestic spices for fish: calamus causes a thickening of fish meat, gives it a delicate aroma and light bitterness.

Angelica officinalis (Archangelica officinalis L.)
The scent lives up to the name - just angelic! more precisely, Archangel, unless, of course, you bought it at a pharmacy. Unfortunately, in the best cases, pharmacy aromas are lost by 50%, and more often by 90% altogether. In general, a pharmacy is not for the first acquaintance with herbs-roots
The plant is used in folk medicine in many countries as anti-inflammatory and diuretic; antispasmodic and analgesic for vasospasm, headache and toothache; enhancing the secretory and motor function of the intestine, reducing fermentation processes; with depletion of the nervous system; diseases of the joints; with diseases of the respiratory tract mucosa.
In cooking, angelica is used to flavor drinks; fish angelica gives a spicy aroma and taste with a touch of light pungency and bitterness; the powder is part of the flavoring agent for sweets, confectionery and bakery products.
Angelica oil is part of the famous French liqueurs Chartreuse and Benedictine.

[Nagira]

Nagira, As always, you are on top!

[Ira!]

Ira! A wonderful ode to Kalmyk tea! Well, in Volgograd, there is also a lot of such tea, at least I know such places ... My dad is a big fan of this drink and, oddly enough, my 19-year-old son ... I (despite the fact that in childhood I lived in Kalmykia for several years and they gave it to us at school!) I never liked this drink ... Apparently not mine. But I still read it with great pleasure, such an aroma of childhood .... Many thanks!

[Irochka]

Irochka, thank you very much for such useful information! : girl_claping: I'll bookmark the recipe and try to cook it.

[Nagira]

Nagira, and for the recipe, and for Pushkin -
I tried Kalmyk tea at a tea festival in our country, in Moscow - there Kalmyks put up a yurt, cooked and treated. And I really liked it! I think, of course, it was a slightly lighter version, not like Alexander Sergeevich's, and I didn't get a weapon In general, some positive emotions
And in the back streets of memory flashes that and tiled tea somewhere on sale we saw. I'll bookmark it, I'll have to cook it!

[Nagira]

Nagira- Irisha!
When I get to you in the "next recipe" I do not want to go out of it. So beautiful, thought out everything to the smallest detail! And how informative! Most importantly, it is never possible to imagine what you will offer ... Kalmyk tea! Delight!
Thank you!
I stay here until I buy tiled tea!

[Pogremushka, kleskox35, Twist, Ikra, Lana]

Pogremushka, kleskox35, Twist, Ikra, Lana, thanks for your kind words, girls!

Honestly, I didn't think this recipe would be noticed

Nagira, and for the recipe, and for Pushkin -
I tried Kalmyk tea at a tea festival in our country, in Moscow - there Kalmyks put up a yurt, cooked and treated. And I really liked it! I think, of course, it was a slightly lighter version, not like Alexander Sergeevich's, and I didn't get a weapon In general, some positive emotions
And in the back streets of memory flashes that and tiled tea somewhere on sale we saw. I'll bookmark it, I'll have to cook it!

Ikra, glad that your first tasting was so successful! Not everyone is so lucky
And tiled tea in Moscow and St. Petersburg is sold, I envy you with white envy ... with the shipment it turned out to be gold for me (a year ago) ... According to childhood memories, there used to be problems with these tiles (and the price of them) in the Caucasus there were no ... but now there are no relatives left there ...

[Nagira]

Nagira- Irisha!
When I get to you in the "next recipe" I do not want to go out of it. So beautiful, thought out everything to the smallest detail! And how informative! Most importantly, it is never possible to imagine what you will offer ... Kalmyk tea! Delight!
Thank you!
I stay here until I buy tiled tea!

Svetlanka, thank you, dear, for your accurate reviews of recipes - in every single phrase you touch a certain edge

And tiled tea in the capital of the Kuban simply must be!

[Ira!]

Ira! A wonderful ode to Kalmyk tea! Well, in Volgograd, there is also a lot of such tea, at least I know such places ... My dad is a big fan of this drink and, oddly enough, my 19-year-old son ... I (despite the fact that in childhood I lived in Kalmykia for several years and they gave it to us at school!) I never liked this drink ... Apparently not mine. But I still read it with great pleasure, such an aroma of childhood .... Many thanks!

Oksana, Thank you! Your words, and especially your memories, are just a balm for the heart It's great when an unusual and ambiguous recipe is already familiar and loved, even if not by the whole family ...

I mentioned in the recipe that my first tasting was also not conducive to further friendship
I didn't want to clutter up the recipe with unnecessary information, but I still can't remember this acquaintance without a smile

I was about eleven years old when my Sunday dad once again took me on a herbal trip (his nurse wife was a real herbalist). As I remember now, our goal was the roots of chicory, which means that it was in the fall ...
Now I understand this - for the fall, a warming jomb is the very THAT ...
And now we are driving in an old shaking GAZ car, and dad, stroking a huge thermos, is filled with a nightingale (Gemini!), Describing such tea, such tea ... which I have never drunk ... just a wonderful tea ... fragrant .. Yes, with all sorts of additions ... which I have to guess In general, he intrigued me, intrigued me ... And I, jumping up and down on the side seat, silently wondered - "what can be so ... unusual in tea ???" At that time, I also could not appreciate the usual teapot tea - my mother and I loved barley "coffee"

It's not hard to imagine what happened at the halt after the first sip ...
The father did not even warn about salt! not to mention lavrushka !!! and nutmeg pepper, etc.
He, who was born in Altai and all his childhood had the opportunity and desire to visit Oirot shepherds (kindred to Kalmyks) and drink jomba, he could not even think that his daughter might not like the drink of his childhood
It was the First and Last gulp - for the next 10 years
And not even a sip, but a gargle, because I could not swallow IT ...

But later, my future mother-in-law treated me to a milder version - both in terms of salt and spices, and with a nice addition, crackers, and the age was no longer the one to recklessly spit
And somehow imperceptibly - at first I drank out of politeness, and then I liked it ...
Well, when I learned how to cook it myself, I finally fell in love - choosing the amount of spices-salt-milk-cream to your taste - THIS IS THE MOST IMPORTANT AND SIMPLE SECRET OF TASTY JOMBA.

Oksana, say hello for me to your jomba lovers! I was very pleased to mention them in your post.

What is described by Pushkin is most likely not dzomba, but makhta tsya; Kalmyks have several types of tea in general (khursn tsya, makhta tsya, dzhomba (or halmg tsya))

[T16Ok]

T16Ok , it would be very interesting to know how these teas differ. Tell me, please!

Makhta tsya. Lamb brisket is boiled, tea, salt, etc. are added to the broth.
Hursn tsia. Dressed with fried flour (some more add greaves), My wife makes tea, I'll try to find out more precisely from her.

How interesting!
We will wait for new details!

By the way, now there is a good Azercay tile tea, a kilogram tile costs about 500 rubles, and it tastes very similar, only Badan needs to be added.

[T16Ok]

T16Ok... welcome to another salty tea lover!
And as for the name Now such linguistic confusions are going on that
I, of course, know about the varieties that you are writing about, but my recipes are already overloaded with information - I have not yet written about this
After all, I didn't take this name from the ceiling, my father was born and raised in Altai and since childhood drank this tea with the Kalmyks
And about Pushkin - I don’t think it’s mahtya tsya - he wrote not about mutton broth, but about mutton fat. It is added to many steppe teas, and we replace it with oil

It may well be. Now Kalmyks generally add nothing to tea except salt, only on the Zul and Tsagan Sar holidays, tea is brewed according to the full recipe, i.e. (with butter, nutmeg, sometimes lavrushka)

And Kalmyks do not add black pepper at all; Caucasians supplemented the recipe. I myself am a Kalmyk and imagine my surprise when in Nalchik at the Sosruko restaurant I see Kalmyk Tea on the menu, I ordered it for the sake of interest; everything is salty as it should be, on whole milk (it smells of a cow), tea with logs, but the taste is incomprehensible. I went to the cooks to say thank you and find out what they added there, it turned out black pepper, but something else killed, the cook (a guy of about 20 years old) declares this is our national drink, to the reasonable question why the name "Kalmyk tea" is called some kind of indistinct hum when he was told that we are actually from Kalmykia (and some of them are generally Kalmyks), and probably this is our national drink, he asked where is this? Like this

Tell me, please, someone, is it suitable instead of tiled tea such as pressed tea, for example, here you can find a variety of PU-ER pressed, both black and green? Thanks for the answer.

[Telepuzzik]

Telepuzzik

The production technology of pu-erh tea is very different from conventional tea technology.
And the taste-aroma of pu-erhs is not at all the living-delicate one that ordinary ones have no offense to lovers of pu-erhs
That is, you will not get the taste of Kalmyk tea, pu-erh is devoid of both bitterness and sweetness ...
And why use expensive products to make jomba, is this ordinary food?

Better buy cheap green Chinese tea, as in my photo in the recipe - I specifically showed a replacement for tiled tea - the main thing is that it should be large-leaved and so rolled into cakes, not arrows. Then get the taste more or less authentic.

Nagira,

To be honest, I am not one of the fans of pu-erh, I have never tried it, I just decided to search the Internet, came across pu-erh and, for some reason, decided that since it is pressed, then something like a tiled

Thank you so much for the answer and detailed explanation. I will look for a suitable green tea

[Telepuzzik]

Telepuzzik
You're welcome!

And if you want tiled tea - look through the Internet, I don't know how it is with you in Ukraine, but you can order from us in more than one place And the price scares only until you count it by 100 grams - the cost is quite adequate

Nagira,

I'll stick to you for the last time

By some miracle, I found in an online store such tea "Green Brick Amtay Ayaga" Fragrant Bowl "(700 grams)", the description says that it is used just for Kalmyk tea ... Please tell me if this is so

And the price, indeed, for 100 grams is not so "draconian".

You know, I read it and plunged into childhood. In the early 70s we lived in Alma-Ata, I was still little. But now I remembered that my mother bought green tiled tea and brewed it with milk. The tiles seemed huge to me then, but I was small, and the tiles were about 1.5 kg, maybe less. But it tasted terribly disgusting to me. Excuse me! Now, probably, everything would be different ...

[Telepuzzik]

Nagira, I will stick to you for the last time
By some miracle, I found in the online store such tea "Green Brick Amtay Ayaga" Fragrant Bowl "(700 grams)", the description says that it is used just for Kalmyk tea ... Please tell me if this is so
And the price, indeed, for 100 grams is not so "draconian".

Telepuzzik

Bother me, bother me! ..

It's great that you at least found something! Once it is stated that it is used for Kalmyk - try it!
It's a pity that I can't see in the picture what kind of tea I didn't have ... it would be nice not only with leaves, but with twigs ... Well, in the absence of a tiled one - you know what I was cooking from So try it! Good luck with your tea experiments!

And again a huge thank you

MMMMMM what an interesting taste! So I hummed and purred in Elista drinking jomba in every establishment. Everywhere has its own recipe, its secrets. For two years I was going to go to Kalmykia to look at the lotuses. What lotuses are there! Oh-oh-oh-oh, what a temple - "Golden abode of Buddha Shakyamuni". We had to be kicked out of the museum, otherwise they would have been listening all day about traditions and rituals. About how they live now. And chess is in the city center, and a chess town! And seep through the hole in the dombra And a lot of things .... But the main thing is PEOPLE! Open and sincere in everything.
By the way, tiled tea is hard to find in stores. They say that restaurants are bought at some base. We only found one supermarket. The largest plate of tea was brought to my father as a present. He decided to share with a friend (underground nickname Kalmyk). Oh, they sawed, they sawed this slab
Once upon a time, my father cooked salted gulls for us and told us about his trip to the steppe (it was long ago, in the USSR). A lot of positive pictures before my eyes appear when from the mug (with the image of Elista) it smells of steppe, milk and something else very familiar ...

Sorry to make a mess.
Thanks for the recipe!

I drink this one today. I added cinnamon for the mood. And such gulls with wrestlers are also good. Something like our soda nuts

these are from the institute, we don't foto our own

[Telepuzzik]

Telepuzzik

The production technology of pu-erh tea is very different from conventional tea technology.
And the taste-aroma of pu-ers is not at all the same lively-subtle that of ordinary ones, no offense to lovers of pu-ers
That is, you will not get the taste of Kalmyk tea, pu-erh is devoid of both bitterness and sweetness ...
And why use expensive products to make jomba, is this ordinary food?

Better buy cheap green Chinese tea, as in my photo in the recipe - I specifically showed a replacement for tiled tea - the main thing is that it should be large-leaved and so rolled into cakes, not arrows. Then get the taste more or less authentic.

I agree with you - pu-erh tea is very specific! They should not replace green tea. Thanks for the recipe - you have to try.

and I did get tiled tea, which is called, do not believe it, "Kalmyk tea" in an unequal struggle with our province.firstly, I have never tried it, but I already love it! I give a hundred uphill that it will be absolutely my taste! but I am confused by the cream in the recipe ... and their price and their quality somehow do not add confidence to me ... but can you use milk?

For the first 25 years, I didn't like him in any dishes.

Irin, even now I do not recognize any dishes, except ... sweet pie.

Not so long ago I found a recipe and tried it. I'll have to post it here somehow.

For the first 25 years I didn’t like bay leaves in any dishes.

Irin, even now I do not recognize any dishes, except ... sweet pie.

Ol, so I, too, not just so imbued with the joints is a delicate matter ...
And with the pie you intrigued me very, very much looking forward to

How delicious and interesting here! Thanks for the recipe, Irisha!

[Sima]

Sima, and what is bortski? They look very tempting!

[Olya]

Olya, I wrote in the recipe what different nations drink with it

Kalmyk tea is served as a dish, not a drink. It is customary for Kalmyks to serve in large bowls, they offer salted cheese such as feta cheese and baursaks (a traditional dish of nomadic pastoralists of Central Asia, as well as Bashkirs, Tatars, Uzbeks and Uighurs in the form of small donuts made from unleavened or yeast dough)... Usually for breakfast or late dinner.

That is, baursaki-fighters are pieces of dough fried in a large amount of butter.
We like it with crackers It's easier and healthier (I haven't done anything deep-fried for 25 years)

[Rada-dms]

Sima, what are bortski? They look very tempting!

Rada-dms, dough, roughly like donuts for tea, only without vinegar and oil. Didn't find the right recipe for HP. Cut the dough into rectangles, make a cut and turn one edge through the cut example ... Then fry in boiling vegetable oil on both sides.

[Nagira]

Nagira, Ira just saw the topic today!
After Katarzhinka, about which everyone remembers smacking their lips, I read it ..... and even now run to the store with a poster, give me Kalmyk tea!
As always, while reading the recipe, you get to another dimension like a time machine, the story shrouds in a haze. : girl_love: Thank you Irochka, I have read the recipe with pleasure!
And now the question is, which tea is suitable for the recipe? The computer does not show the picture ...

[Kalmyk tea tiled pressed]

Lilya, thanks for this perception of the recipe
I am very glad that you are so interested in the tea that you are ready to try. We just finished our next pot yesterday. We got colder and wanted this seagull, in such weather - what we need!
Photos, yes, are lost in old recipes then exhibited through the radical.
I don't see the moderators of the topic, I don't know who to ask to insert the missing photo in place ...
Here on a platter is what I have been using for the last 10 years (there is no badan), before that only tea was available (tiled, and then the one that you see in the photo). This I mean so that you do not bother with herbs-roots, and without them it will be delicious. It's just that I still try to make full use of everything that suits the taste and method of preparation.


On the edge of one of the frames for this recipe, the edge of a bag with this tea "lit up", cut it out for you, however, the quality ... was out of focus ... Tea, as I already wrote in the recipe, is from cheap, green Chinese, I bought in one of the social markets, either Pyaterochka, or Magnet ... Half of the leaves, as it were ... in an envelope ... that is, the leaves are not small, thin, flat, but folded - it is hard to see in the photo. .. in the evening it will be necessary to photograph through macro

That is, the usual green, twisted with arrows, is not that, more precisely, I did not even cook from it. I tried to make a base, brewed it harder, it still doesn't work out enough saturated ... Still, this is food, and not just "drink tea"

By the way, buying tiled tea is not so difficult over the Internet. Today I found it quite affordable, in Yekaterinburg - on the site, type in a search engine Kalmyk tea tiled pressed - there a tile of almost 2 kg costs only 750 rubles, this 100 g comes out less than 40 rubles.

[Nagira]

Nagira, Irochka thank you very much! : a-kiss: They only write an hour to put the wishing for a plus!

[Nagira]

Nagira, Irina, the recipe is 4 years old, but I saw it only today. Tiled saw tea when I lived in Kazakhstan, but the recipe is quite simple. I have not seen tiled tea on sale for a long time, I will look in the online store. Although I have been drinking my tea for the second year, I want to remember the taste of childhood and youth.

Irina! balm for the soul your recipe
I found tiled tea, which is difficult to saw off with a saw-knife, in Lazarevskaya on the market. just asked the seller.
honestly, I just brew it with milk, alas, not very much with butter, but even such a la Kalmyk tea is my love!
I'll tell you an interesting story: I read a lot about the properties of tea, I noticed that if I need to do a lot of work at night, I don't brew coffee !!!!! namely such tea.
Once I got a call from the village, they said that my mother was bad. can't get up. Mom is still young, 60 years old. I flew like scalded after work. I don't know why I brought a tile of tea with me.
arrived, I do not know what to do. Well, I measured the pressure, the temperature.
Then I brewed some Kalmyk tea, which is decent in volume and told my mother to drink it.
believe - no, exactly 1.5 hours have passed. Mom got up, and in the evening, constantly drinking half a cup of tea 3-4 times, we went to the garden with her.
the next day she says: what did you make me then? Where did my strength come from?
it is difficult to call it a miracle, rather like this: what a miraculous Kalmyk tea !!!!!!!!!!!!

it turned out cool, only I did not add butter ... this is a little foreign

We have never seen tiled tea. But the recipe is interesting, I wanted to try it right away. I love everything unusual.