Мы используем файлы cookie.
Продолжая использовать сайт, вы даете свое согласие на работу с этими файлами.
Ul boov
Другие языки:

Ul boov

Подписчиков: 0, рейтинг: 0
Heviin boov
Mongolian biscuit Ul boov at World Heritage Cuisine Summit & Food Festival 2018.jpg
Heviin boov
Alternative names Kheviin boov
Type Biscuit
Course Dessert
Place of origin Mongolia
Main ingredients Sheep fat, flour, salt water, sugar, butter

Heviin boov (Mongolian: ул боов) is a traditional Mongolian biscuit assembled in layers. The number of layers in the cake represents the status of the family. The individual biscuits are stamped with a wooden block that imprints a design unique to the family, passed down through generations. It is traditionally served with aaruul in between the layers or on top.

Terminology

Ul boov means "shoe soles" in English language, not to be confused with the French pastry palmier, which is also known as "shoe soles" in the cuisine of the Southern United States.

History

Ul boov is prepared by Mongolians for the Mongolian lunar new year, Tsagaan Sar. Tsagaan Sar is a lavish feast, requiring preparation days in advance, as the men and women make large quantities of buuz as a whole family, along with ul boov, a pastry reserved for both dessert and presentation. During Mongolia's Communist period, the government banned Tsagaan Sar after Choibalsan's death in 1952 and tried to replace it with a holiday called "Collective Herder's Day", but the holiday was practiced again after the 1990 Democratic Revolution in Mongolia.

Preparation

See also

External links

  • Media related to Ul boov at Wikimedia Commons



Новое сообщение