The word 'Nyan' means 'bread' in the Nenets language. It appeared not so long ago, along with the arrival of the first Russian settlers in the 16th century, but since then, it has been one of the essential attributes on the table of every self-respecting nomad, city dweller or hunter. At the same time, the technology of bread-making differs significantly depending on the region. The Western Nenets, for example, mixed flour with water, then made sausage-like shapes out of the dough, strung them on twigs and baked them over a fire. The Eastern, or Trans-Ural Nenets, poured hot water over the flour and shaped the dough into a rectangular prism. It was placed on an iron sheet over the fire. As the bread was ready, slices were cut from the loaf using a thread, skewered on a stick and finished cooking on the other side. On Kolguev Island, according to the testimony of I. Perfiliev (A Brief Sketch of Samoyed Life on Kolguev Island), the Nenets already used turf ovens for baking nyan.

A vast variety of approaches to preparing the same dish is a distinctive feature of the traditional cuisine of the people of the North. In 2024, it will be possible to try new flavours of national cuisine at a new event—on 9 and 10 August, a new youth festival with a gastronomic twist, Nyan Fest, will be held 12 km from Salekhard. The event organisers have invited both chefs and representatives of local communities, as well as other organisations and enterprises willing to participate in the culinary event. The age limit for participants is from 18 to 35 years old, and there are no restrictions on creativity. The menu will definitely feature venison, wild plants, fish and, of course, a wide variety of shangas. These are special, northern open-faced pies with various fillings. Their distinctive feature is the use of yeast-free dough based on rye flour with the addition of a small amount of sour cream. The result is a dense, rich dough with a unique texture.

Of course, the festival will feature stroganina made from valuable fish species, accompanied by berries and berry-based sauces. Frozen fish, sliced into thin, almost transparent pieces, is a signature dish of Yamal cuisine. Muksun, whitefish and nelma are primarily used. Adventurous connoisseurs can experience the true flavour of the tundra by dipping stroganina into fresh reindeer blood. There will also be a place for the Ya soup (no letters are missing here; it's really called that), which is cooked from reindeer meat, blood and heart, seasoned with rye flour. The thick, rich broth will nourish the body and soul with the healthy fats and omega acids necessary for survival in the Far North. Visitors will also be treated to flatbreads made with reindeer blood, as well as the traditional meat porridge called salamat and prized parts of the reindeer carcass, including the windpipe, liver, kidneys, tongue and other delicacies. These delicacies are offered to the most esteemed and honoured guests.

The festival has no strict rules, so both traditional and modern dishes of haute Arctic cuisine are expected, combining local ingredients with the culinary traditions of world-renowned chefs. Street food, such as burgers, pies and other quick and tasty treats, will also be readily available. In addition to the wide variety of food, the Nyan Fest will offer guests cultural and sports programmes. The festival will feature an evening of bardic songs performed by Yamal artists, workshops on making traditional clothing and jewellery, and dance performances. For those looking to get active, there will be a mini-football championship. A unique aspect of the championship is that players will have to compete while wearing traditional Nenets clothing called malitsa and yagushka.

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