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©2009 Athene Bitting All Rights Reserved
CLI
Immortality
Part 2
Truth or Neurotic Wish?
Questions:
1. Draw or describe a reminder of one of your helpers.
2. In the Hunza lifestyle, you mentioned that you would provide some recipes. Cough them up.
Here are some recipes, adapted from the government of Pakistan. The official website has changed since I got these recipies and they are no longer available on the Pakistan site. The government website used to have a large section devoted to the Hunza Valley, but it's not there anymore. You can read an archived version at: http://web.archive.org/web/20100123025121/http://www.hunza.20m.com/History.htm. In 2013 I found a recipe website at: http://www.khanapakana.com/recipe-search/s/hunza.
It should be noted that food portions in Hunza are small. Water comes from various glaciers. All breads are whole grained and some are sprouted. There are fermented and cultured dairy foods. I have only included native foods that would exist before the roads opened.
HUNZA RECIPIES
Soups
Bateringay Daudu (dried apricot soup):
A traditional broth that was used as a hot drink.
Make noodles from bookak (a type of wild rice, like buckwheat).
Boil the noodles together with chopped, dried apricots.
Chapse Daudu (meat soup):
Boil chopped meat with whole grain noodles.
Season to taste.
Hanitsae Daudu (apricot kernel soup):
Make noodles from bookak (wild rice).
Grind apricot kernels into a rough paste, similar to chunky peanut butter.
Boil them together.
Season as desired.
Kharnay Daudu:
A traditional fortification for the ill or the weak.
Fry whole grain flour to make a brown roux.
Add water and boil to make a thick broth.
Add seasoning to taste.
Molida (festival porridge):
Boil shapik breadcrumbs in water and diltar (buttermilk) or water and Qarooth (mozzarella). Season to taste.
Serve the thick soup with melted butter or apricot kernel oil.
Qarooth Daudu (cheese soup):
Mix whole grain bread with water and roll into noodles.
Boil the noodles in vegetable or meat broth.
Before serving, sprinkle on qarooth cheese (similar to parmesan)
Tamurtse Daudu (thyme soup):
A traditional food for cold prevention. coughs and seasonal colds.
Cover thyme in cold water; boil for 5 minutes.
Mix wild rice or barley shapik (a flat bread) with water.
Roll the dough into small dumplings.
Boil the dumplings in the thyme broth until the soup becomes thick.
Season to taste.
Bread
Barway Giyaling (buckwheat flatbread):
Mix buckwheat (Fagopyrum esculentum) flour with water to form a stiff dough.
Knead the dough until it becomes springy and stays in a ball.
Let is rest for about 30 minutes during warm weather or up to 1 hour if it’s cold.
Divide into separate balls about 3 inches across.
Roll out flat.
Brown on a hot frying pan or griddle.
Dirrum phitti:
A traditional sweet bread for special occasions and served with oil and butter.
Sprout whole grains until they are slightly fermented.
Grind into paste and dry into flour.
Mix with fresh whole grain flour.
Mix with water and form into small cakes.
Bake on top of a griddle or in a frying pan.
Khamali (Hunza crumpets):
Use the fermented Khista dough and shape in flattened loaves 2 inches high.
Cook on low heat in a frying pan or on a griddle.
Khamuloot:
Mix barley & bookak (wild rice) flour with water to form a stiff dough.
Knead in onion and animal fat.
Continue kneading until dough becomes springy and stays in a ball.
Let is rest for about 30 minutes during warm weather or up to 1 hour if it’s cold.
Mix and form into 3 inch balls.
Bake in wood-fire ash.
The texture is very dense.
Khista/Baqhoondoo:
Similar to sour dough bread, this is an ancient recipe.
Mix whole grain flour with water until it is a thick paste.
Leave in a closed crock by the fireplace or in a warm spot for about 9 days.
When the dough is ready, it will have risen 3 times its original size.
Knead, punch down, and let rise.
Bake in loaves.
Maltashtze Giyaling:
This is a celebration bread. It is served when a newly married daughter visits her parents’ home for the first time after the wedding.
This is also served as a breakfast.
Okay, it’s pancakes. Whoopee.
Make pancake batter, preferably buckwheat.
Fry on a griddle or in a pan with oil and butter.
Serve with butter/oil or qindha (mulberry syrup).
Phalsa Fuqoo:
Dry Phalsa berries (Grewia asiatica) and grind them into powder.
Mix with whole grain flour and water to make dough.
Pat into small cakes and bake on griddle or on frying pan.
This is a fragrant and sweet bread.
Phitti:
The most traditional form of bread. Usually eaten at breakfast with tea or milk.
Mix barley flour with water and other whole grain flours to form a stiff dough.
Knead the dough until it becomes springy and stays in a ball.
Let is rest for about 30 minutes during warm weather or up to 1 hour if it’s cold.
Mix and form into 3 inch balls.
Place in a metal pan with a lid, such as a dutch oven.
Bake in the embers of the fireplace.
The crust texture should be crisp and the bread inside soft.
Qindha Pitti:
Use the fermented Khista dough and shape in flattened loaves 2 inches high.
Boil the dough in qindha (mulberry syrup).
Shapik (flat bread):
Mix barley flour with water and other whole grain flours to form a stiff dough.
Knead the dough until it becomes springy and stays in a ball.
Let is rest for about 30 minutes during warm weather or up to 1 hour if it’s cold.
Divide into separate balls about 3 inches across.
Roll out flat.
Brown on a hot frying pan or griddle.
Shuro:
Mix barley flour with water and other whole grain flours to form a stiff dough.
Knead the dough until it becomes springy and stays in a ball.
Let is rest for about 30 minutes during warm weather or up to 1 hour if it’s cold.
Form into 3 inch balls.
Bake the round loaves in the embers of a wood fire.
Dishes and Meals
Brum Hunik (Hunza dip and chip):
This is a symbol of hospitality in Hunza. It is served at the arrival of guests. It is also served to inaugurate new buildings. Special prayers are said before eating.
Carefully make shapik (flatbread) in perfectly round little pieces and bake.
Arrange a large mound of butter in the center of a large plate.
Surround the butter artfully with all the little shapiks.
Brus Berikutz/Shapik (Hunza lasagna):
Mix burus (like ricotta cheese) with oil and chopped onion. Season to taste.
Spread burus mixture and oil on top of a khamali.
Put another khamali on top of it, and spread burus mixture on top of that.
Two or three layers is the tradition for this dish.
Chamorki:
Traditionally served at weddings and birthing celebrations.
Crumble shapik or khimali and sauté in apricot kernel oil or melted butter.
Enjoy with tea or any other food.
Chap Shuro (Hunza calzone:)
Sauté together chopped preserved meat with onion, vegetables and seasonings.
Spread onto rolled out bread dough.
Covered with another piece of rolled dough.
Fold over the edges to seal the two pieces of dough together.
Cook on a thava (griddle) or pan , at medium heat.
Turn over to cook evenly on both sides.
Daichuroom:
Grind apricot kernels into small bits and then roast or fry until browned.
Sprinkle with salt water and mix.
Cut bread into small pieces and mix with the roasted kernels and some oil.
Season to taste.
Dirram Shuro (Hunza cobbler):
Break up freshly cooked dirram pitties into small pieces.
Sauté in oil with pieces of fruit preserves (halwa).
Serve in a bowl. Eat with butter or kernel oil.
Gashu Sil (Hunza fast food):
Chop onion and tomato
Boil in water with spices.
Eat with bread.
Haneese Berikutz (Hunza peanut butter sandwich):
Mix apricot kernel butter with oil and season to taste.
Spread it between 2 or 3 pieces of khamali.
Hoilo Gurma (Hunza dumplings):
Simmer khamali (sourdough) dough with vegetable stew.
Any vegetables can be used.
Hosarye Hoi:
Boil pumpkin with curry spices until thick.
Eat with bread.
Humane Mina (Linseed and apricot kernel paste):
Dry roast linseeds with apricot kernels in a pan.
Cool slightly, then grind into a thick paste.
Eat with shapik (flatbread).
Mull (Hunza cream of wheat):
This is mainly eaten by women who are nursing.
Make a porridge of water and whole grain cereal.
Add sweetener if a sweet dish, or add salt if it is a savory dish.
Serve with oil or melted butter and milk.
Top with qaroothay samik (cheese) if savory
or qindha (mulberry syrup) if sweet.
Qam:
Similar to traditional Pakistani and Indian meals.
Sauté meat (chape qam), vegetables (hoie qam), or legumes (dhale qam).
Shirbuth:
This holiday dish is usually prepared by men.
Boil Main Malthash (aged butter) in water.
Sprinkle in coarse wholegrain meal to thicken.
Stir the boiling mixture until thick
Serve with slices of Main Malthash
and baghoondoo (sourdough bread) or khamali (crumpets).
Supra & Harisa:
Traditional dish for the 3rd day of burial called "Chiragh-i-Roshan"
Also served on other special occasions.
Boil large chunks of sheep sheep or goat meat
When tender, the meat is called supra.
Boil cracked wheat with the meat for many hours.
The cooked cereal is called Harisa.
Serve together as a stew.
Dairy & Meat (Each household raised goats, sheep, and buffalo.)
Mamu (Milk):
Probably raw and fresh
Dumanoom Mamu (yogurt):
Eaten with bread, it’s a large staple of the diet.
Diltar (buttermilk):
Churn by doing either of the following:
--Pour milk into wooden churn called a Saghu (a tall, narrow wooden cylinder).
Churn with a Pidhar (a long, thick pole), until you get butter.
--Pour milk into a leather bag (like a large wineskin made from a goat or sheep).
Shake the bag or roll on the ground to churn until butter forms.
Maska Malthash (butter):
Fresh butter
Main Malthash (aged butter):
Wrap fresh butter in birch bark.
Buried underground for a few years.
Malthash is a delicacy and given as a gift for weddings and other occasions.
The older the malthash, the more valuable it is.
Qarooth (sour and rock-hard cheese, like parmesan):
Boil buttermilk (diltar) with a starter piece of older Qarooth.
When it is a soft custard, press out liquid and dry in the sun.
Burus (Hunza ricotta or kwark):
Boil buttermilk (diltar) alone until it becomes thick and soft.
Kilai (Hunza custard):
Simmer milk until thick.
Mun Sil (whey):
The water from Burus is reserved and used as yeast.
Chap and Yushias Chap (preserved meat):
Before winter, a household would slaughter 2-3 sheep or goats.
The meat was dried.
Dessert
Sultan Qoq (Hunza marzipan):
Grind seasonal nuts, dried mulberries and apricot kernels separately.
Combine the powders carefully to get the flavor balanced.
Sprinkle with water and knead into a thick paste.
Form the candy paste into decorative shapes.
3. You say that motivation is 90% of longevity. How does this work?
Granted, motivation alone will not keep you alive. It would be naïve to think that your will force could do this on will alone. Even Jesus poked fun at the idea: “Who of you by worrying can add a single hour to his life?” —Mat. 6:27.
However, our emotions and interest in the world keep the body chugging along when it would seem impossible to continue. The key is the personality and its feelings of connection to current events and people. If a person feels that all friends are gone, and that one’s fond memories are shared by no other person, then anachronism sets in, and the personality no longer feels that it fits in with the time. At that type of emotional moment, the body decides to die or the person decides to change direction into a different lifestyle.
It should also be noted that a person needs a sense of purpose in order to keep chugging. Exploring new things, working on a project, having a consuming interest are the occupations that continue life. Making new friends also runs into this category.
On the opposite hand, you can have too much diversion if you stop learning and using your brain. Too much recreation without mind expansion will eventually give way to a sense of ennui and then lack of purpose.
4. Who are the Eight Chinese Immortals? Do they have anything to do with immortality, or are they mythical figures, or—????
They are historical 5th Degree Initiates. In Taoist mythology, they represent different virtues and magical abilities. Collectively, they represent success through cooperation: “The Eight Immortals cross the sea, each reveals its divine power.” Each had a special story of the incarnation and then a gift of strength or wisdom.
They are called immortals because of the 5DI requirement to reanimate the body after 3 days of death. Although the 5DI does not need to have much to do with longevity, there are some stories about the things that these immortals ate and practiced to achieve immortality. Let’s look into it.
More on the Eight Chinese Immortals will be explored in part 3.
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