Steps
- 1.
Kazakh Beshbarmak (Kazakhstan): Aged kumis used as marinade for horsemeat
- 2.
Mongolian Airag Dumplings (Mongolia): Fermented milk solids incorporated into dough
- 3.
Tuvan Kurut Soup (Tuva): Rehydrated aged kumis curds as umami base
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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
See full technique reference →Kazakh Beshbarmak (Kazakhstan): Aged kumis used as marinade for horsemeat
Mongolian Airag Dumplings (Mongolia): Fermented milk solids incorporated into dough
Tuvan Kurut Soup (Tuva): Rehydrated aged kumis curds as umami base
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