Ever wanted to eat like an orc? Well, who can blame you? Tarveshti orcs have a highly successful society in Naramun, and their diet mirrors this achievement. The Tarveshti empire sprawls across south eastern Naramun, with access to both the Erem Sea and Lake Kyral. Tarvesh is the crossroads of trade between Naramun and Athol, with its capital Gorkil located on a strait between Lake Kyral and the Erem Sea. The vast size of Tarvesh and its proximity to both the Erem Sea and Lake Kyral result in a notable variety of cuisine.
Orcs get most of their protein from animal products. They have a significant livestock industry to support this and prefer to eat livestock over game animals. Hunting in the ashlands is often futile due to their inhospitable nature. It’s seen as a mark of pride, and a badge of success, for an orc to raise livestock within the volcanic deserts of Tarvesh. Pigs, ash runners, cows, water rabbits, and poultry of all sorts are common.
Lower class Tarveshti families keep water rabbits, chickens, and pigs as common animals. Water rabbits and chickens both provide a steady source of eggs that can be consumed, while water rabbits are quick to mature and give a good supply of meat. Middle-class families add ash runners and geese to the roster of livestock. Ash runners grow to rival cattle in size, but with significantly lower feed requirements. Their meat is a common staple for orcs across the empire. Omelets made from goose eggs are a popular dish, especially when made with curdog cheese or with added meat. Beef is reserved for wealthy orcs, as they use most cattle for their labour and dairy rather than their flesh. The cattle of the empire work the many great irrigation works that make the ashlands bloom.
Seafood is the other great source of protein for Tarveshti orcs. Most of the empire’s population live along the coasts of either the Erem Sea or Lake Kyral. Brisk trade with the merfolk of Erem Khar brings in delicacies such as whale meat, sea otters, and sea turtle. Squid, eel, anchovies, oysters, crabs, starfish, and worms are more common sea animals eaten in Tarvesh. Kelp makes up a significant portion of the orcish diet for members of all social classes. Roe is a delicacy savored by the richest orcs, often those in Gorkil or other major cities.
The third pillar of the orcish diet consists of fungi. Mushrooms grow easily within the rich volcanic soil of the ashlands. Fungi flourish wherever they find a trace of moisture, and often outlast the plants that they compete with. Caves and tunnels carved by magma flows make excellent homes for the many varieties of fungi found across Tarvesh. Orcish agriculture has taken to growing these fungi in specialized gardens within their homes. Public gardens are grown along the shaded walls of their settlements.
Dairy is the final category making up the bulk of orcish calories. Orcs love cheese, cream, and yogurt. Curdogs, a sheep sized creature with traits like a sea urchin, provide the bulk of Tarvesh’s cheese. This is supplemented with products from cattle and goats. Milk and butter both make their way to the orcish plate. Milk is a popular non-alcoholic drink, which orcs prefer to drink warm. Butter is used for everything from cooking to a topping for bread. An orcish table without a slab of butter is considered a very poor table, indeed.
Orcs love to eat while they go about their day. Most of their food is prepared so that it can be eaten on the go. Tarveshti are fond of hand pies and bread bowls. Orcish hand pies are buttery and flaky, while their bread bowls are thick and crusty. When they sit to eat, they prefer to eat stews. This doesn’t stop them from mixing their methods, such as by filling a pastry or bread bowl with a stew. Orcs will also roast or grill meat or fungi and skewer it on a stick or ash hopper leg for easy transport. Pickled meats or vegetables are a common method for preserving foods for the lower class. It’s also the go-to method for preparing the rations of the Tarveshti soldiers and sailors.
Orcs have a wide variety of foods on their diet. The unifying theme throughout is their preference for strong flavours. This shows itself in their use of fungi and cheese. Or their heavy use of sauces with each meal. Orcs will take a strong beer over a subtle wine any day, and in fact Tarveshti beers are sought after even in dwarven Stradasmun. Vegetables are not the focus of their dishes despite having access to many. To eat like an orc is to put protein front and center, with a recipe rich in flavour.
Recipe: Tarveshti Piroshki
A popular type of hand pie in Gorkil, the capital of the Tarveshti Empire. These hand pies are filled with beef, vegetables, and rice. Perfect for carrying around as an orc goes about their business in the busy city streets.
Ingredients
Dough-
- 4 cups all-purpose flour
- 1 packet baking yeast (approximately 1 1/2 tablespoons)
- 1/2 teaspoon salt
- 1/3 cup olive oil
- 1 cup warm water
Filling-
- 1 lb. Lean ground beef
- 1/4 cup white onion, diced
- 1/4 cup carrot, chopped
- 1/2 cup rice, cooked
- 1 tablespoon olive oil
- Seasonings To Taste
- Garlic powder
- Coriander
- Oregano
- Salt & Pepper
- Paprika
Instructions-
- Mix flour, yeast, and salt in a large bowl.
- Add olive oil and water to the bowl.
- Mix until smooth.
- If your dough is too dry, add more water. If it’s too watery, add more flour.
- Coat the dough with some olive oil.
- Wrap the dough in a damp towel.
- Put the dough in a warm spot to rise for 30-60 minutes.
- Heat your olive oil in a pan on medium high heat.
- Chop your onion and carrots.
- Cook your ground beef, onion, carrots, and spices in the pan.
- Break up the meat into small chunks using a wooden spoon.
- Cook your rice.
- Move the beef and rice into a bowl and mix together.
- Take the dough out once it has roughly doubled in size.
- Knead it into a ball on a floured surface for two minutes.
- Flatten into a disk.
- Cut the dough into 12 equal parts.
- Form each part into a ball.
- Flatten a ball of dough.
- Add filling to the ball.
- Fold the dough in half to make a crescent.
- Flatten the dough between your hands.
- Make sure the crimps are on the flat side.
- Heat ~1 inch of olive oil in a pan.
- Dip your wooden spoon into the oil to check if it’s ready.
- The oil will bubble around the wood when it’s ready.
- Add piroshkis to the oil and fry for 3-4 minutes until golden brown.
- Flip and fry on the other side until golden brown.
- Remove and put into a bowl with a paper towel.
- Paper towel will absorb extra oil.
- Serve and eat hot.
