Hot tasty poses (buuza). National Buryat dish

Whether you love hot poses?

There is no mistake, and badge 18+ should not be put here because it will be a question of the most tasty dish of the ethnic Buryat cuisine - poses, or buuza. Prepare them as one of dishes for Sagaalgan - a holiday of New year according to the lunar calendar, White month. But before treat with the white milk food symbolizing purity of thoughts.

The first day of Sagaalgan in Buryatia output so almost all Russia has a rest 4 days, and we 5. This year Sagaalgan comes on February 27. I will not describe a cult component of a holiday, and for all prepare the cultural program in club with national songs, dances, wishful thinking, on a photo only a small part of celebration, all together dance an ichor.



It is already time to pass to the recipe, but at first a little interesting.

The legend says that poses did so that in a form they were similar to yurtas (the traditional national Buryat dwelling). In a yurta, round in a form, in the middle the center was located, smoke came out an opening in a roof. Despite the seeming simplicity, the yurta is arranged very cunning: in the winter in it it is warm, and during a heat cool. The reason for that — good air exchange. Similar process happens also when cooking poses. They are steamed that allows to keep all useful properties as meat is aloof.



1. We cook forcemeat. We take 300 gr pork, 700 gr. beef, 2 big bulbs, water, salt, pepper. We pass ingredients via the meat grinder. Options of preparation of forcemeat on poses different, proceeding from personal preferences. The ratio of pork and beef can be a miscellaneous. Since ancient times for preparation of forcemeat in the Buryat families used horse-flesh and mutton, and did not pass meat via the meat grinder, and cut.

2. And now the turn reached the test. It is required to you: 2.5 glasses of flour, 1 glass of water, 1 egg, salt. We mix and give it to stand under a towel of minutes 20.

3. Now we roll dough. Thickness it should not exceed 3 mm.

4. Then we need to cut out circles – a basis from the test. For this purpose it is possible to take a big mug with a diameter of 8-9 cm and by pressing to cut out circles.

5. We arm with a tablespoon, and we impose dough on a basis, as on pelmeshka.

6. And now the most difficult – we pinch dough. It is considered that ideally there have to be 33 tucks on a pose – it speaks about skill of the cook. But actually just the more tucks on a pose, the it is more beautiful. We do not forget that from above there has to be an opening.

7. When all poses are molded, we boil water in a poznitsa or the double boiler. It is possible to use also a mantovarka When water boiled, we begin to stack poses on sheets. Before laying a pose on a leaf, it is necessary to dunk slightly it in vegetable oil that the bottom did not tear and juice did not flow out. It is necessary to stack poses at small distance from each other, but not closely as in the course of preparation of a pose slightly will get fat.


8. We put to cook poses for 15 minutes. By the way, the frozen poses prepare a little longer - 30 minutes. In the course of preparation it is impossible to uncover before full preparation of a dish. Old men say that if to open a cover, then all curative spirit will leave a pose.
The recipe is taken from the website: oltrek.com/novosti/buryatskie-pozy-ili-master-klass-ot-nashego-povara.html is step-by-step photos In the same place.



Best of all hot black tea with milk approaches poses. Only recently learned about subtleties of a vkushaniye of poses. Earlier we always drank the most tasty juice through the top opening of a pose, and it appears it is necessary to bite off a small piece near a bottom, to drink the most tasty broth and then already to eat a pose. By the way, poses are eaten with hands.

In Buryatia, except independently prepared, poses can be bought frozen in shops, to order in numerous buuzny, snackbars and cafe. Many snackbars are located on the roads connecting settlements, distances big, and there is a wish to eat hot always. For example, from the capital of Buryatia of Ulan-Ude to our regional center of 600 km, the whole day on the way. So snackbars always help out.


It could not but be photographed near the hospitable hostess of the Buryat yurta with a dish of the most tasty buuz, cut from ice.


Probably, only in Buryatia, Zabaykalsky Krai and the Irkutsk region does not raise bewilderment a question: Whether "You love poses?" We love, of course, and the nationality does not influence it at all.