Kur (lamb baked in the ground)
10 servings
600 minutes
Kyur is an ancient dish that reflects the art of cooking meat in its pristine environment. Its roots go back to the traditions of nomadic peoples when hunters and herders used natural elements for cooking. Lamb sealed in its own rumen simmers in hot earth, absorbing the aromas of spices and its own juices, creating incredibly tender, juicy, and rich meat. The cooking process is unique—the absence of oxygen preserves the natural flavor of the meat while infusing it with a smoky hint from the fire. This dish is not just food but a ritual that brings people together around the hearth, gifting them warmth and the aroma of age-old traditions. Kyur symbolizes unity with nature and respect for its gifts, embodying true flavor accessible only to those who are willing to wait and appreciate every moment of preparation.
1
It was prepared as follows: the lamb meat and fat were cut into pieces. This mass, with added spices, was placed into the well-cleaned and thoroughly washed stomach of the sheep and tied.
- Young lamb: 1 piece
- Spices: to taste
2
A fire was lit in the dug pit.
3
Then, into the formed ash, they placed a tripe filled with meat, covered it with a layer of soil, and lit a fire on top. The meat was stewed in its own juice without access to air due to this heat.
