Kurgak Maisok

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  • A cup of millet
  • 2-3 table-swans of butter (or a cup of fat broth).


  1. This dish is made just before serving the table. In millet butter is put which has no time to soak the grain; therefore it crunches.
  2. millet can be poured on with hot water and alowed to swell; only then butter is put in it. In ais case the dish's taste does somewhat change. If millet waked in hot broth from kazy ans left for 20–25 minutes the dish is called kazy maisok.