2.  Every people have its own national meals. Early the Sakha didn ’ t grow any vegetables. The Sakha were engaged in hunting, fishing and cattle - breeding. From ancient times the Yakuts used milk, fish and meat for food. These dishes gave them health and energy. That ’ s why they ate only meat and used milk.  Nobody can imagine life in the North without meat. Our grandmothers and grandfathers ate horse ’ s meat. They knew that it was healthy and nourishing.

3.  In ancient times our ancestors knew the 30 species of koumiss different tastes. Koumiss is produced by fermentation of dairy products. For koumiss using mare's milk, cooled boiled water, pasteurized milk and yeast. The components to mix and shake until a frost forms whorls. In order to better lay the dry fermentation tendon of the front legs horse - besteeh iniir as a starter. Choroon – dishes for koumiss

4.  Kercheh - one of their favorite traditional dishes of the Yakuts and usually served for breakfast instead of oil to the cake or bread. Prepared from chilled heavy whipping cream. In a deep bowl to pour one of these products in the third volume. Vigorously whisk special wooden flat round with smaller incisions whorls turning up all the liquid into a thick fluffy mass. Kercheh can be prepared with various additives, for example, while whisking to introduce sugar, sorata, jam, fresh berries. This dish can not be saved for a long time, so the usual fluff before serving. Successfully arranged kercheh is thick, fluffy, light consistency. Immediately after the beating, pour in a wooden cup - or cups kytyja and serve with bread, homemade waffles or bread. Kytyja – dishes for kercheh.

5.  Prepared from fresh beef or horse blood, filling her intestine (both thick and thin). Since ancient times, we know two kinds of blood sausage: delicatessen - Suba and simple, so-called "black" blood. During the slaughter blood defending. The upper portion of the liquid - it's Suba and the bottom - the "black" blood.  Sausage subaya tastier and softer, smoother, with a hint of shine brighter. Sausage of the black blood thicker, darker in color, less tasty. The taste of blood sausage is also dependent on the composition: the amount of blood, fat gut. Especially appetizing sausage, made from carefully processed blood, tucked into the colon. Horse blood sausage after cooking takes a white or cream color.

7.  Flatbread is widespread in almost all nations, but each of them making it their own way. Before the cake was baked on an open fire fireside. In a vessel pour water, milk, sprinkled with salt and baking soda, then mix well, adding in parts flour, kneaded dough. Put in a bowl, covered with a lid and put on 15 - 20 minutes to climb. The rising dough is rolled into a round cake. Above smeared with milk or cream, made out to puncture the vapor. Lozhili in the oven until cooked. Cooled cakes were served to the table hot. Next put the sour cream, butter, kercheh.