Talkan, which is made from kurmas, has always been served at the table during holidays and agricultural rituals: bishektui, kargatui, sabantui, syrgatui, kyakuk syae, weddings. Bashkirs have never forgotten that this is not only a national, but also a very healthy food. Dry talkan was stored in canvas bags and birch bark boxes. Mixed with clarified butter, it could be stored in tubs for a very long time. Therefore, it was used on the road, on hunting, during fasting in the month of Ramadan.
According to legend, light and satisfying flour was used by warriors for food, and thanks to talkan their wounds healed faster. And the women of nomadic tribes, thanks to talkan yet again, had beautiful thick hair and slender figures. Live food – talkan – has many undeniable useful properties. Our ancestors, who did not know the delights of high cooking, were absolutely right to use grain for food, in which all its useful components were preserved.