DISHES AND PRODUCTS

Nenets cuisine

.A distinctive feature of traditional Nenets cuisine is the use of raw meat from freshly slaughtered animals. Reindeer meat was boiled and smoked. From it — and from other kinds of meat — the Nenets made not only the broth evey but also the soup ya, thickened with rye flour.
In winter, they ate frozen meat and also froze blood for later use. They hunted birds and cooked ptarmigans, geese, and ducks. They ate stroganina — thinly sliced frozen raw fish — dipping it in salted water. They also prepared yukola, dried fish; part of it was later boiled in fish fat and eaten with flatbreads and rusks. Rendered fat was considered a delicacy — during meals, pieces of fish or bread were dipped into it.
Caviar was eaten raw, or mixed with pieces of boiled fish or berries.
The Nenets drink reindeer blood and eat raw meat to replenish vitamins, particularly vitamin C. During festive occasions, they eat raw bone marrow. As a delicacy dessert, they enjoy fish oil with cloudberries and blood pancakes.

Е

Евэй

Evey

Boullion



М

Мора

Mora

Deer antlers


Муксун

Muksun

The muksun (Coregonus muksun) .A type of whitefish widespread in the Siberian Arctic waters. 


Мыд

Myd

Deer liver



Н

Наябарць

Nayabarts

Eating meat from a freshly killed deer.


Наябад

Nayabad

Meat from a freshly killed deer


Нямю

Nyamu

Deer tongue


Нянко

Nyanko

Deer stomach



Ӈ

Ӈайбад

Naybad

Meat or fish intended to be eaten raw


П

Пибтя

Pibtya

Deer lower lip



С

Суик

Suik

Deer kidneys


Сырок

Syrok

The peled (Coregonus peled), also called the northern whitefish, is a species of freshwater whitefish in the family Salmonidae.



  • У

Уайбарць

Ujbarts

Eating meat from a freshly killed deer



Х

Халя евэй

Khalya evey

Fish soup


Хунго

Khungo

The windpipe of a deer.


Хэва

Kheva

Deer bone marrow



Щ

Щокур/щёкур

Shchekur

The broad whitefish (Coregonus nasus) is a freshwater whitefish species.




Ю

Юрик

Yurik

Dried fish.



Я

Я

Ya

(lit. "earth") Soup thickly seasoned with rye flour




Thanks to Ksenia Vityazeva and the Yamalo-Nenets Autonomous Okrug's Agency for Regional Tourism Development for their assistance in preparing the materials.

Photo: Ravil Safarbekov