The skill of the hostess is determined by the number of folds on the buuza. We explain how the Buryat buuz differ from manti, dumplings and dumplings.
What are boozes or poses?
Buuz Is the name in the Buryat language of a traditional dish of the Buryat and Mongolian people. In Russian they call him poses… The history of their origin is shrouded in legends – it happened almost four hundred years ago, during the spread of Buddhism in the Buryat land. The head of the Tibetan lamas invited the Buryats to visit, and for their arrival ordered to cook buuz – “meat wrapped in dough.” Balls of minced meat with bacon were wrapped in dough, leaving a small hole, around which exactly 33 tucks were made – that was how many folds there were in the clothes of Tibetan priests, and the hole at the top meant headlessness… The arriving Buryat guests accepted the treat, although they figured out its secret meaning. After a visit to the lamas in the land of nomads, an order was given to prepare buuz in the very form in which the Tibetan monks prepared them.
According to another legend, buuza embodies the wisdom of the Buryat people… When the distant ancestors invented buuzes, they took the device of the yurt as a basis. In a round dwelling in the middle there was a hearth, and smoke came out of a hole in the roof. Despite its simplicity, the yurt is designed cunningly: it is warm in winter and cool in heat. The reason for this is good air exchange. A similar process occurs during booze cooking – the top is formed by tucks, scattering in a circle and forming a small hole.
Buuz – a national Buryat dish
How are buuzs prepared?
Traditionally, the meat of five animals was used to prepare minced meat: a camel, a ram, a goat, a horse and a cow. Lard, wild onions and garlic were also added to the minced meat. Originally it was food for lamas, and boozes were not steamed, but fried in oil. In this form, the dish could be stored for a long time and not deteriorate, so the monks took it with them on trips.
Today, four types of meat are used for cooking buuz: lamb, beef, horse meat, pork in various combinations, depending on the recipe. The traditional recipe consists of minced meat, onions, spices and dough. Buuzs are steamed in special pans – “poznitsy”.
How are buoys?
Inside each buuza there is a wonderful broth – the main value of the dish. Therefore, it is correct to eat buuza like this: make a small bite without turning the buuza over, drink all the broth, and then finish the rest. Forks, knives and spoons are not acceptable in the business of eating buuz.
Especially tasty buuz are obtained in Buryatia from meat obtained from animals kept on natural pastures. Depending on the botanical composition and natural and climatic conditions of the regions of Buryatia, meat has some differences and everywhere has a pronounced aroma and taste.
The hostess’s experience is determined by the number of tucks
Love for buuza
In 2017, a monument to Buuza appeared in Ulan-Ude. For his sake, people even specially come to Buryatia. On the middle platform of the Buddhist complex of Rinpoche Bagshave, two buuzas are installed, made for the Buddhist center by special order from monolithic white marble.
The sculptures of buuza in Ulan-Ude are the largest marble buuza in the world. The weight of one buuza is more than a ton, each has 33 “tucks” carved on it, which echoes the idea of the existence of the world of the Thirty-three Gods and the sky of Tushita. The white color of buuza symbolizes the pure correct path to achieving well-being.
For 11 years, the Republic of Buryatia has been holding the Buuzin Bayar Festival Buuzy Festival – a holiday of Buryat gastronomy and culture. The main character on the days of the holiday is buuz – juicy, steamed. The Buuzyn Bayar festival is held during the celebration of Sagaalgan, the New Year according to the Eastern calendar, on the central square of Ulan-Ude, where several yurts are located in a circle and real culinary fights are held. The festival is attended by a large number of buuz manufacturers and catering establishments. Tastings of buuz are held here, as well as traditional Buryat games “shaagai” (dice) and “heer shaalga” – colorful theatrical performances, a competition for the best costume “Buuz” is held.
Monument to Buuza
Buryat Buuz is a food brand presented at the First National Competition of Regional Food Brands “Tastes of Russia”, organized by the Ministry of Agriculture of Russia. The competition is intended to open the way for regional gastronomic brands to a wider consumer, to show their potential for development and to acquaint people with a variety of unique Russian tastes.
The winners and participants of the competition can be found on the official website Vkusyrossii.rf.