CENTRAL ASIA Thirst-quenching drinks in Central Asia

From Tajik green tea to Kazakhstan’s kumys and Kyrgyz ayran, cooling off in the summer heat in Central Asia is a continual rediscovery of ancient nomadic and semi-nomadic traditions, of peoples who are also rediscovering their ancestral identity by sipping their drinks.

Astana () – The summer heat has also reached Central Asia, and people are using all available means to cool off: ice cream, air conditioning, drinks of all kinds, bathing in the waters of regional lakes. Above all, hot green tea from Tajikistan dominates, according to the best Islamic traditions, which not only compensates for body fat, but also stimulates the release of sources of sweat, expelling heat from the body and returning it to a normal temperature.

There is a theory that tea contains microorganisms capable of reducing body fat, which are only activated when the drink is boiling, and vitamins C, B and P invigorate the circulation. Also popular in these parts is the more refreshing drink Čolob or Chalap, which is made from a mixture of yoghurt to which mint leaves, basil and large blocks of ice are added. Similar is Dugob, a mixture of yoghurt and water beaten until foamy, into which you can add salt, mint and basil. This drink is easy to make and always ready at home, although it can be found in any shop.

Just as Dugob is popular in Tajikistan, Kumys is popular in Kazakhstan. It is a nomadic drink made from fermented mare’s milk, which Herodotus spoke of when describing his travels around the world. To make it, you need a base of mare’s or camel’s milk, which is fermented for a certain time, and then, without pasteurizing it, the distillate is poured in and left at 30 degrees for about ten hours. Kumys manages to combine the taste of milk with that of the alcoholic drink, since the fat in the milk increases the alcohol content to 5-6 degrees. Much depends on the methods of its preparation, quality and maturation time, so there are about 40 different variants.

Somewhat less popular among Kazakhs is Šubat, made exclusively from camel milk, in which the sour and fresh parts are mixed in tightly sealed containers, without shaking, but stirred vigorously before serving. It is thicker and fattier than Kumys, with a creamy top called Agaran. Šalap, on the other hand, is a sour milk drink, mixing Ayran yogurt with water and salt, sometimes with soda added. Ikrit, on the other hand, is a simple acidic compound from which kurut is made, which is made from boiled milk mixed with freshly milked milk in special ceramic containers, left to stand for several hours to obtain the right level of acidity, and then mixed over a fire.

Lovers of lamb fat can enjoy the Kyrgyz specialties Maksym and Žarma, which are prepared by fermentation only in the warm months with the addition of barley or wheat, yeast, flour, water and salt. They are fried and then boiled, left for about ten hours in a dark place and then served chilled, with a great thirst-quenching effect and at the same time satisfying various needs. Kyrgyz yogurt is also used to produce ayran, another type of fresh dairy drink, which can be as thick as cream; it is a food product, with very complete amino acids, often used in diets and also very popular in Turkey. From ayran, the Kyrgyz prepare their traditional Tan, adding water, salt and herbs.

Nowadays, many other drinks are offered in these countries, such as Čalap made from natural cow’s milk, various types of Uzbek sherbet, praised in various folk tales as a magical drink made from roses and other flowers, or liquorice and various spices, or Turkmen Chal made from camel milk, and many others. In a continuous rediscovery of ancient nomadic and semi-nomadic traditions, of peoples who are also rediscovering their ancestral identity by sipping their drinks.