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The main thing in kasroj... The Karcag tradition of Kunság mutton stew (Made: 2017-2022) The film was made in cooperation with the Karcag Mutton Cooks Association and the Intangible Cultural Heritage Directorate of the Open-Air Museum of Ethnography, with the cooperation of Konkam Studio. In June, mutton is on the table in Karcagon. The Karcag tradition of cooking mutton in Kunság was added to the national list of intellectual cultural heritage in 2009, and has been Hungarian since 2013. In order to preserve the tradition of cooking mutton, every year since 1999, the city organizes a mutton cooking competition on the last Saturday of June, in cooperation with civil organizations. Nagykunság was the largest animal-keeping district in the Great Plain, and sheep meat occupied a very important place in its diet. The main characteristic of Nagykunság mutton dishes is that the mutton carcass is cooked at the same time. The flavor of the Kunság mutton stew is completely different from the dishes usual in other cities of the Great Plain, but even within Kunság, Karcagi represents a very archaic cooking technique that the Kuns brought with them. In the latest piece of the Skanzen Intangible Cultural Heritage Films, one of the best-known shepherd families from Karcag introduces you to the science of cooking mutton stew, which is passed down from father to son _ and in the process we get to know a local community that lives the traditions wholeheartedly.