Yakutia's Ancient Flavors Get a Modern Twist in Two Iconic Dishes

Anton Evgrafov, brand chef for Kiwi, has shared two traditional Yakut recipes with a modern touch. The dishes—Chubukulaakh Khaya and byrpakh—showcase the rich flavours of Yakutia’s cuisine. Both recipes blend age-old techniques with simple updates for today’s cooks. Chubukulaakh Khaya is a hearty pilaf made with chubuku, the meat of Verkhoyansk mountain ram. The dish combines rice, carrots, onions, and spices like garlic, cumin, salt, and pepper. Clarified butter adds richness, while pine-infused blackcurrants offer a fruity contrast. The meat simmers slowly for 1 hour and 15 minutes before the rice is steamed with it for another 25 minutes. Diners can pair each bite of tender meat with the tangy blackcurrants for extra flavour.

*Byrpakh* is a traditional fermented milk drink, known for its refreshing and tangy-sweet taste. The base includes warm water, *suorat* (or thick kefir), condensed milk, sugar, and a starter culture. After mixing, it ferments at room temperature for 1.5 to 2 days, with stirring every 6 to 8 hours. For a modern twist, cooks can add raspberry purée or increase the condensed milk and cream for a richer finish.

These recipes bring Yakutia’s culinary traditions into home kitchens. The pilaf’s slow-cooked meat and aromatic spices contrast with the drink’s light, fermented tang. Both dishes reflect the region’s simple yet bold approach to food.