Talkan (head. Talҡan; kaz. Talқan; Kyrgyz. Talkan; Russian oatmeal [1] [2]) - coarse flour from roasted barley or wheat
Components
dried or germinated grains of wheat, oats, millet, rye, barley, or mixtures thereof
Possible
honey, bird cherry, sour cream, butter
Talkan is common in the kitchen of Altaians, Nogais, Bashkirs, Buryats, Kazakhs, Kyrgyz, Mongols, Tatars, Tuvans, Uzbeks, Chuvash, Khakas.
Traditionally, the grain is ground at millstones or pounded in a mortar, then sifted through a sieve, separating the flour of different grinding. Accordingly, the talcan is coarse and finely ground. Talkan with sour cream or butter is used to make porridge. Served with tea, honey, black bird cherry in the form of small balls [5] [non-authoritative source?].
Traditionally, the dish is served to the table during the holidays bishkteyu, kargatuya, kyakuk syaya, sabantuya, syrgatuya and agricultural ceremonies.
Dry talcan is stored in canvas bags, birch bark, mixed with ghee - in tubs, used on trips, in hunting, during a Muslim fast.
[Interesting Facts]
Talkan enriches the human body with microelements, is a low-calorie product, dissolves cholesterol and salt deposits in blood vessels, joints, spine, liver and kidneys, is enterosorbent. Drink prepared from talkana has the name of heat or max.