I am a descendant of shepherd dynasties. My father came from a family of shepherds, my mother from a family of cowboys. I got the opportunity to learn the ins and outs of farm life at a very early age. Mutton stew was a staple at family gatherings, and so I quickly mastered the process of cooking a meal of mutton, including choosing the right sheep, butchering and skinning it, dissecting it, and preparing the parts to be charred. One of the most memorable experiences of my childhood was the first time I skinned a sheep with my father at the age of four, preparing it for my own naming ceremony.
I have participated in mutton stew competitions since 1999 and prepared several award-winning recipes. I have traveled beyond my country’s borders, and I am delighted to spread the good reputation of the mutton stew from Karcag far and wide. Togeher with my father and brother, we have catered a variety of events, including weddings and other celebrations.
In my free time, I enjoy reading ethnographic books and articles about rural cultures. I find it very important to maintain my family values: the preparation of shepherd dishes, the preservation of songs and anecdotes about the herding lifestyle, and the cultivation of our Cuman traditions. My goal is to pass my Cuman identity onto my own two daughters.
