Urtaani

Urtaani is a traditional method of food preservation practiced in some parts of Central Asia, particularly among nomadic communities. It involves drying and salting meat, often mutton or horsemeat, to extend its shelf life, especially during lean winter months or long journeys. The process typically begins with the slaughter of an animal. The meat is then cut into strips or pieces and heavily seasoned with salt. Following salting, the meat is hung in a dry, well-ventilated area, exposed to the elements, to air dry. The sun and wind play crucial roles in the dehydration process, which inhibits bacterial growth. The dried meat becomes hard and leathery, making it suitable for long-term storage without refrigeration. When needed, the urtaani can be rehydrated by boiling or stewing, often for extended periods, to make it tender and edible. This method is a testament to the resourcefulness of communities that historically relied on preserving food through natural means. The specific preparation and duration of drying can vary depending on regional customs and the desired final texture.