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National food of the Turkic peoples 9 letters. National dish of the Turkic peoples, prepared from finely chopped lamb with the addition of pieces of unleavened dough and cooked in broth

National dish of the Turkic peoples, prepared from finely chopped lamb with the addition of pieces unleavened dough and boiled in broth

First letter "b"

Second letter "e"

Third letter "sh"

The last letter of the letter is "k"

Answer to the question "National dish of the Turkic peoples, prepared from finely chopped lamb with the addition of pieces of unleavened dough and cooked in broth", 9 letters:
beshbarmak

Alternative crossword questions for the word beshbarmak

Bishbarmak is a m. among the Bashkirs and Kyrgyz, translated as a five-fingered (dish), boiled and crumbled meat, usually lamb, with the addition of flour and cereals; eat by the handful. poorly prepared food they say (Orenb.): this is some kind of bishbarmak, crumbly

One of the main national dishes Kazakhs and Kyrgyz

Kazakh meat dish

Kazakh dish

Bishbarmak is a m. among the Bashkirs and Kyrgyz, translated as a five-fingered (dish), boiled and crumbled meat, usually lamb, with the addition of flour to the broth; cereals are eaten by the handful. poorly prepared food they say (Orenb.): this is some kind of bishbarmak, crumbly

Lamb dish with flour seasoning

Definition of the word beshbarmak in dictionaries

Wikipedia Meaning of the word in the Wikipedia dictionary
Beshbarmak is a common name in Turkic languages, literally translated into Russian as “five fingers”. In Russian, the word is best known as the name of a meat dish of Turkic nomadic peoples. In other languages, the word may have a different meaning...

New explanatory and word-formative dictionary of the Russian language, T. F. Efremova. The meaning of the word in the dictionary New explanatory dictionary of the Russian language, T. F. Efremova.
m. National dish of the Turkic peoples, prepared from finely chopped lamb with the addition of pieces of unleavened dough and cooked in broth.

Examples of the use of the word beshbarmak in literature.

Let's stay at home beshbarmak eat, drink arak, play alchiki - yakshi!

But driving in a car, spending the night in Kyrgyz yurts, photographing flocks and herds, drinking kumiss and eating beshbarmak, horse racing at a sports festival, visiting the Jety-Ogus sanatorium, swimming in Issyk-Kul, getting to know the city of Przhevalsk - all these were not mountains in their pure form, and therefore I believe that there were only two mountain days when, now deceased, the old climber Rudolf Pavlovich Marechek dragged me and the photojournalist Tunkel to the boundaries of the snow.

Same beshbarmak- meat with wool and pieces of dough cut into triangles.

Volkhin recalled how, in honor of the arrival of this exotic addition, he gave them a beshbarmak from a horse killed as if to order.

You know when they eat beshbarmak, the guards can’t stand it and also go to the boilers.

As we know, of all the elements of material culture (dwelling, clothing, food, household utensils, etc.), ethnic specificity is most clearly manifested in food. Nutrition, being one of the most conservative elements of culture, to this day retains features that arose in the distant past.
As is known, since ancient times, man has been forced to use the food resources that were available in his habitat. Man has always wanted wild cereals suitable for food and for sowing to grow in the area where he constantly lived, and wild animals suitable for domestication to live. The first grain that people began to reap in the wild and then sow was barley, which grew in the highlands of Asia Minor, Palestine, Iran and Southern Turkmenistan, as well as in North Africa. Later, other cereals (wheat, millet) were also cultivated. Where this happened first is difficult to say, in any case, in Asia Minor and on the western slopes of the Iranian Plateau, grain was sown already between the 10th and 8th millennia BC, and in Egypt, on the Danube and the Balkans and in Southern Turkmenistan sow no later than the 6th millennium BC. Around the same era and in the same places, goats, sheep, and bulls were tamed (the dog was tamed much earlier by hunters of the Old Stone Age).
The nutritional system of the ancient Turks arose under the influence of the natural and climatic specifics of the South Caucasus. For a long time, the lowland regions of the Western Caspian region have always been characterized by a relatively warm winter climate, which was followed by hot summers. And in the mountainous regions of the South Caucasus, the winter was cold and the summer was warm. Thus, the presence of winter steppe pastures and mountainous regions with excellent alpine meadows contributed to the emergence of favorable conditions for the very early development of transhumance cattle breeding. At the same time, the foothill regions of the South Caucasus, which did not require artificial irrigation, were very convenient for the development of agriculture. Archaeological materials indicate that already in the 6th millennium BC. Agriculture and cattle breeding were developed in the territory of the South Caucasus.
According to the famous Russian scientist N.Ya. Merpert: “the extremely early appearance of productive forms of economy here is due primarily to the richest resources of the Caucasus, the abundance and diversity of wild ancestors of subsequently cultivated plants, primarily cereals (einkorn wheat, emmer, dwarf wheat, barley etc.) and animals (sheep, goat, aurochs, etc.).” (157)
Famous Russian archaeologist M.N. Pogrebova writes that in the South Caucasus, “the basis of the economy was agriculture and cattle breeding. Both of these industries developed in a much more ancient era, but at the end of the 2nd millennium BC. Major changes occurred in the development of the economy of the population of Transcaucasia. First of all, this is due to the development of transhumance cattle breeding, i.e. with the migration of herds to the mountains in summer and to the lowlands in winter. Accordingly, the importance of small livestock increased. A significant number of agricultural tools, including threshing boards, in the monuments of the early 1st millennium BC. indicates a fairly high culture of agriculture.” (158)
Russian researcher K.Kh. Kushnareva reports that at the ancient settlement of Uzerlik Tepe in the Milskaya steppe, she discovered pits for storing grain, as well as pits for keeping lambs in the winter. She writes that “this corresponds to the way they were kept in the Milskaya steppe during the cold season and at the present time.” K.Kh. Kushnareva also reports that in one of the houses of the settlement on Uzerlik Tepe (2nd millennium BC), archaeologists discovered “a large pot of grain, mortars, and grain grinders. Judging by the finds of grains of wheat, barley, millet, grape seeds, bean seeds, bones of bulls, goats, sheep, horses, as well as the remains of bronze casting and weaving, it was a closed subsistence economy that provided the inhabitants of this settlement with everything they needed.” (159)
According to ancient authors, the Scythians (ancient Turks) cultivated wheat, barley, millet, onions and garlic, and the harvested crops were poured into granary pits. It should be noted that even today, grain storage pits are used by Azerbaijanis to store grain. Here is what the famous Russian ethnographer S.Sh. Gadzhieva writes about these economic pits built by Azerbaijanis living in Dagestan (Terekemen people) in the book “Dagestan Terekemen People”: “Among the economic structures of the Terekemen people, it is necessary to mention special pits for grain. The depth of such a pit, round in plan, reached 2 - 2.5 m. Its walls were reinforced with a layer of reeds, and the bottom was lined with a thick layer of straw. The grain was usually poured into the pits after it had been threshed and dried on a threshing floor. The pit was tightly covered with oak boards and coated with clay on top. It was not opened unless absolutely necessary until spring.” (160)
Ethnographers note that each national cuisine has its own food raw materials, which makes this cuisine remarkable and distinguishes it from the cuisine of other nations. National products, according to experts, are considered to be only the most commonly used, everyday products that are widely used in everyday life. Such national products for the ancient Turks were lamb, wheat, barley, millet, peas, onions, garlic, grapes, apples, wild spicy and aromatic greens, milk, cottage cheese, gaimag, katyk, kurut, kumis, and butter.
As you know, Homer also called the Scythians milkers of mares who fed on milk. Pseudo-Hippocrates wrote that the Scythians ate boiled meat, drank mare's milk and ate ippaka. According to Strabo, “cattle graze around their tents, providing them with meat, cheese and milk.”
Since ancient times, the ancient Turks knew the following methods of preparing meat dishes:
- baking the carcass using hot stones thrown through the neck into the abdominal cavity of the animal;
- frying over coals or in ashes in a pit covered with earth or silt littered with stones on which a fire is built;
- roasting the carcass on a spit over a fire.
Meat was usually cooked and eaten in the open air and, as a rule, by men.
In the past, fresh meat was usually eaten in the fall at the time of the mass slaughter of livestock. The rest of the time they ate meat that had undergone preliminary processing for preservation purposes. The ancient Turks knew the following methods of preparing meat: drying, smoking, salting. Smoked and dried in small pieces. Among the ancients folk ways Preserving meat should also include the production of meat flour: meat was fried in cauldrons in small pieces until black, the resulting lumps were ground into flour. In this form, it was preserved for a long time, was transportable, and was stored when setting off on a long journey.
A researcher of the ethnogenesis of the Turks, D.E. Eremeev, writes that among the Turks, “pastoral traditions are reflected in a special love for dairy products. The abundance of dairy dishes in Turkish cuisine bears the undoubted trace of nomads, whom ethnographers sometimes call “galactophages” - those who eat milk. Soups made from milk and stews with dried cottage cheese (gurut) occupy a large place in the food of the Turks. The heritage of the Turkic nomads, who raised mainly sheep, is also evident in the fact that lamb is especially valued in Turkey.” (161)
We find interesting information about the food of the ancestors of Azerbaijanis in the diary of the 15th-century traveler Spaniard Rui de Clavijo. Ruy Gonzalez de Clavijo in 1403-1406, on behalf of his patron, the Castilian king Henry III, traveled a long way from Castilla to Samarkand as part of an embassy. De Clavijo notes that being two days' journey from Tabriz, the envoys had the opportunity to get acquainted with the people, whom he calls "Turkomans." This is what Ruy Gonzalez de Clavijo writes in his diary: “They brought us treats from every village. And their custom was this: when guests came to them and, dismounting, sat down on carpets that were laid out for them right in the field in the shade under the trees, then from each house they quickly brought food - bread, some karts with sour milk or other dishes , which they usually prepared from rice or dough. And if guests wanted to stay there for several days, they were offered a lot of meat. And they have a lot of livestock: rams, camels and horses. They are a hardworking people and good riders, archers and brave warriors. If there is plenty of food, they eat, and if not, then they do without bread, only milk and meat; and are very accustomed to meat, but can live without it. When they have meat, they eat a lot of it, and when they don’t, they are content with water boiled with sour milk, of which they have plenty. They make this dish like this: they take a large cauldron of water and, when the water boils, they take pieces of sour milk, like cheese, put them in a jar, dilute them with hot water - and pour them into the cauldron. Then they make very thin cakes from the flour, cut them finely and also throw them into the cauldron. When it boils a little, remove from heat. They can get by with just one bowl of this dish, without bread or meat. And this food that I described, they call ash.” (162) De Clavijo’s indication that this dish is called “ash” among the “Turkomans” can apparently be explained by the fact that this word, as in the Middle Ages, in the language of many Turkic peoples is a general name for any dish and most often used to mean food. In the Azerbaijani language, “ash” is currently one of the names of a dish known to many peoples - pilaf. The remarkable Turkic scientist of the 11th century, Mahmud Kashgari, wrote in the dictionary “Divani lugat at-Turk” that - ash - food; ashlyg - grain, cereals, bread; ashchy - cook.
A century and a half later, in the 16th century, the English traveler Anthony Jenkinson visited Azerbaijan. While in Shemakha, E. Jenkinson was invited to dinner with Abdullah Khan. E. Jenkinson writes that “the next day at 7 p.m. I was invited to appear before the king, named Abdul Khan. On the 20th I came to him; he received me very kindly. He invited me to dinner and ordered me to sit not far from him.
The floor inside the pavilion is covered with rich carpets; under the Khan himself there is a square carpet embroidered with gold and silver, on which there are 2 similar pillows. The Emperor and his nobles sat cross-legged, but noticing that it was difficult for me to sit like that, His Highness ordered a chair to be brought and invited me to sit on it, as I was used to. When dinner time arrived, tablecloths were spread on the floor, dishes were served and they were placed in a row with various dishes; the number of dishes reached, as I counted, up to 140; they were taken away along with the tablecloths, and other various fruits and other dishes were brought, numbering up to 150, so that in total 290 dishes were served twice. At the end of the dinner and feast, the khan said to me: Quoshe quelde, that is, I am glad to see you.”
In 1634, Adam Olearius arrived in Azerbaijan as part of the Holstein embassy, ​​who then described some aspects of Azerbaijani cuisine in his memoirs:
“The meal consisted of 4 dishes filled with lamb cut into small circles and fried on wooden spits, several pieces of beluga, cottage cheese and several bowls of rice, cooked with large raisins and laid out with boiled lamb...” As we can guess, in the lunch menu, given in honor of the Holstein embassy, ​​among other treats, barbecue and pilaf were included.
Next we read from A. Olearius: “After they had listened to music for three hours, it was again served to the table; Between other dishes, boiled whole lamb liver and sheep tail (fat tail), weighing 5-6 pounds and consisting of pure fat, were served. One of the crooks (there were three of them now came), salted them heavily, chopped them very finely and mixed them; It looked like a gray mush, but it didn’t taste bad at all.” Here we find one of the first mentions by Europeans of another Azerbaijani national dish - bagyrbeyin or ezma. This dish is also familiar to many Turkic peoples. Further, A. Olearius writes that while in Shamakhi, members of the Holstein embassy were invited to dinner by a merchant named Novruz (for A. Olearius - Naurus). A. Olearius describes this dinner as follows: “In the house where the meal took place, all the walls inside were hung with Persian and Turkish carpets. Kupchina, in front of the court, came out to meet the ambassadors, received them very kindly and led them up, through two magnificent rooms, top, bottom and sides, dressed in magnificent carpets, into a room upholstered in gold brocade. In each room, for our convenience, there were tables and benches covered with magnificent carpets. The tables were laden with garden fruits and sweets: grapes, apples, melons, peaches, apricots, almonds, two types of raisins (one of them was small white and very sweet seedless berries), peeled large walnuts, pistachios, all kinds of Indian foreign fruits boiled in sugar and honey stood on the table, covered with silk scarves. When we sat down, the sweets were opened, we were asked to eat and were given very strong vodka, honey and beer. After we were treated in this way for 2 hours, according to general custom, the sweets were removed, the table was set for food and laden with various foods in silver and tin-plated copper dishes. All dishes were filled with boiled rice of various colors, and on the rice were boiled and fried chicken, duck, beef, lamb and fish; All these were dishes, well prepared and tasty. They don’t use knives at the table and therefore taught us how, in their way, we divide the meat with our hands and eat. However, chickens and other meat are usually divided into convenient pieces by the cook before serving. The rice that they eat instead of bread, they take with their thumbs, sometimes a whole handful, from the dish, put a piece of meat on it and carry it all to their mouth. At each table there was a sufreji, or kravchiy, who, using a small silver spatula and using his hand, took food from the large vessels in which they were served and transferred it to small dishes; sometimes four or five different dishes were laid out simultaneously on one dish of rice. Usually for two, but in some cases for three, one similar dish with food is served. We drank very little during lunch, but even more so after it. Finally, everyone was given a hot black liquid of kahawe [coffee] to drink in a porcelain cup.”
The dictionary of Mahmud Kashgari records the names of many food products and dishes that are still preserved under the same names in the language of most modern Turkic peoples, including in the language of the Azerbaijani Turks. Words here - milk, aguz-colostrum, ayran - diluted with water spoiled milk, katyk - sour milk, yag - butter, kymyz - kumys, haimak -heavy cream, syuzme - strained katyk, gurut - dried curd balls, bal-med, bekmez -grape syrup, chakhir -wine, sirke-vinegar, cherek-bread, eppeg-bread, yukha - unleavened thin flatbread, komach - flatbread baked in ash, katma yukha - puff flatbread fried in oil, arpa - barley, tugi - hulled millet (rice), un-flour, durmek - butter and cheese wrapped in a thin flatbread, yarma - cereal, kavurmag - fried wheat, gourma - fried lamb meat, gyima - finely chopped fried meat , buglama - steamed meat, kulleme - meat baked in ash, were known a thousand years ago to the ancestors of modern Azerbaijanis, Turks and Turkmen and were included in the dictionary of Mahmud Kashgari with the mark "oguz", that is, these words were taken by him from the vocabulary of the Oghuz Turks.
As for the dish described by Ruy de Clavijo, during the time of Mahmud Kashgari this dish was called tutmach - “a flour dish, a type of noodle.” In the dictionary of M. Kashgari it is noted that the thin noodles used in the preparation of tutmach among the Oguzes were called tutmach chopi.
The famous Turkish scientist Farug Sümer in his book “Oghuz” reports that tutmach, even now, as in the times of the Oghuz, is the most favorite dish of the Turks. According to the Turkish scientist, tutmach is still prepared exactly the same as in the times of the Oguz. As F. Sumer points out, first the dough is rolled out, then a convex baking sheet is placed on the saj, it is lightly fried and cut into a diamond shape. After this, the dough is put into a kettle with boiling water. The other components of this dish are prepared separately: finely chopped lamb, fried in oil and katyk or kurut with garlic. Before serving, tutmach is seasoned with meat and katyk or kurut.
The name of the dish described by De Clavijo is still preserved among many Turkic-speaking peoples and is known as tutmach (Turks), tokmach (Uzbeks), tukmach (Kazakhs). For all these peoples, tutmach means a type of noodle. It should be noted that meat and flour dishes are widespread among many Turkic peoples. For example, the flour dish hangyal is very popular among Azerbaijanis, lagman and manti among Uzbeks; among the Kazakhs and Kyrgyzs - beshbarmak; among the Etli Turkmens - unash; Uyghur-Suygash, Kesme-Guja. The main components of all these dishes are lamb, noodles from wheat flour, katyk or kurut, as well as garlic.
Written data allows us to more or less detail restore the main features of the food of the ancestors of the Azerbaijani Turks, Turks, Turkmens, Gagauz-Oghuzs. The food for the Oguzes was mainly dairy products, meat dishes, flour products and edible wild herbs. Their diet was dominated by sheep, mare and camel milk, from which they prepared various foods and drinks. The butter was churned in leather bags and clay vessels from katyk diluted with water. The remainder in the form of ayran was consumed as a drink. Fresh katyk dried in the sun was called gurut. Kumys, which was made from mare's milk. The meat was cooked in boiled and fried, and a soup called shorpa was cooked in meat broth. Shish kebab cooked on a spit (shish) was considered a tasty dish. There was also a type of kebab made from pieces of lamb wrapped in skin and baked in hot ashes (küllem). Grain products and bread occupied a significant place in their diet.
The fact that bread and other products made from barley occupied a large place in the diet of the ancients is confirmed by an ancient Turkic proverb recorded in the dictionary of Mahmud Kashgari: “Sheep’s wool is enough for clothing, food from barley is enough for food.” (163)
The bread, called cherek, was baked in clay ovens - tendir, round flatbread - yukha - on an iron baking sheet - saj, and flatbread - kemech - under a layer of hot ash. Oghuz were also prepared chowder soup from crushed wheat Bugda Shorbasy, seasoned with katyk, garlic and dried mint. Their diet also included fruits and vegetables, including grapes, apples, and melons. Fruits were consumed fresh, and various sweets were prepared from them. In particular, grape syrup was used to prepare molasses called bekmez. It should be noted that in the Azerbaijani language the words un - flour, degirman - mill, elek - sieve, orak - sickle, ekin - sowing, tarla - arable land have been preserved unchanged since the times of the Oghuzs.
As is known, the ancient Turks had a custom of sacrificing horses at the funerals of noble warriors and leaders, attested by archaeologists in the burial mounds of Oguz, Chertomlyk, Fat Tomb of Solokh (Black Sea steppes), Pazyryk (Altai), Arzhan (Tuva), Borsunlu, Basarkechar, Beim -Sarov (South Caucasus). For example, in the Borsunlu mound (Mil steppe in Azerbaijan) - XII century. BC, a tribal leader was buried, accompanied by eight horses. Large supplies of food were placed in the grave along with bronze weapons. Two large bronze cauldrons contained meat from sheep and cattle.
The ancient Turks performed the ritual slaughter of horses, camels and sheep at national celebrations: at the birth of a child, at the naming of a child, at the accession of a khan to the throne, at the return of military squads from military campaigns, as well as at the burial of noble warriors and tribal leaders. So, for example, in “Oguznam” it is said that “on the occasion of the safe return to his native yurt, Oguz ordered the slaughter of 50 thousand rams and 500 foals for the sake of such a holiday.” “Oguznam” also reports about the funeral food of the Oguzes: “When Yanal Khan died, Erki, the son of Donker Bayandur, prepared a grandiose dish for the funeral ceremony. He built two lakes (pools), filling one with katyk and the other with kumiss. He delivered so much mutton and horse meat that several mountains of meat were built from them.” (164)
Archaeological studies of Scythian and ancient Turkic burial mounds confirm this information from Oguzname.
Archaeologists report that under the embankment of the Tolstaya Mogila mound, traces of a grand funeral funeral feast were discovered: many animal bones. From these remains it was possible to establish that the total weight of the meat eaten at the funeral was 13 tons. This amount of meat should have been enough for about 3 thousand people, given that, judging by ethnographic data, at large feasts one person ate up to 5 kg of meat per day. At the funeral feast on the Arzhan mound in Tuva, at least 300 horses were eaten. The mound in Ulskaya (in the North Caucasus), where the bodies of 360 horses were located around the main tomb, was also marked by a grand funeral funeral feast. (165)
It should be noted that for modern kitchen Most Turkic peoples are characterized by the use of predominantly lamb meat, and the absolute exclusion of pork. A favorite holiday dish among many other modern Turkic peoples is shish kebab. The ancient Turks knew several ways to prepare shish kebab. The most ancient method of cooking meat is kyullama or guyu kababs. To prepare kyullam, the carcass of a sheep was wrapped in its skin and buried in a pit filled with ash and hot coals. The hole was covered with a thin layer of earth, a fire was lit on top, after three hours they dug it up, took the meat out of the skin and served it to the table. A researcher of the material culture of Turkish peasants, the famous Russian ethnographer V.P. Kurylev reports that “tandoor kebabs are prepared in Central Anatolia. In this case, the lamb is fried by hanging it in a hot tandir. Chevirme kebabs are also made from a whole lamb carcass, the belly of which is protected with pepper, salt and various spices. The carcass is skewered on a large skewer and fried over a fire. Shishkebab is a lamb dish similar to kebab.”
Turkic peoples widely use various milk products and dairy products to prepare soups, porridges and flour dishes. Turkic peoples use gatyk, gaymag, yag, ayran, syuzma, gurut and other dairy products not only as semi-finished products, but also as independent dishes with bread. Most dairy products are obtained by souring milk, and the methods of fermentation among all Turkic peoples are similar. The food systems of modern Turkic peoples are united, in addition to this general principles preparations for future use of meat and dairy products. For example, for a long time they have been preparing govurma from lamb for the winter. Govurma is lamb fried in a cauldron, which is stored in a jug glazed on the inside. Fried lamb placed in a kup is poured with lamb fat on top. In winter, various dishes are prepared from gourma. V.P. Kurylev writes that “Turkish peasants prepare meat for the winter. They usually do this in the fall, when the cattle are well-fed. The most common lamb fried on a baking sheet is kavurma. In the villages of the Yozgat vilayet, lamb, chopped into small pieces and fried in lard, which was called kyima, was prepared for the winter. Lamb, also fried in lard, but chopped in large pieces with bones, called syzgyt.” (166)
Secrets of canning for others' future use meat products(basturma, doldurma, sujuk - sausage) modern Turkic peoples also adopted from their ancestors - the ancient Turks. Our ancestors have long prepared dairy products for future use. According to ethnographers, the most ancient dairy product stored for the winter was gurut. Gurut was usually prepared in summer and autumn. Strained gatyk and salt were stirred, small balls were formed from it and laid out, covered with gauze, in the sun. After a few days the gurut was ready. In winter, gurut was dissolved in hot water and used in cooking various dishes. The Turkic peoples stored cheese and butter for the winter. According to S.Sh. Gadzhieva, Azerbaijanis living in Dagestan prepared several types of cheeses for long-term storage. She writes that “for shor, they prepared cottage cheese from gatyk, strained it well, then, giving it the shape of a churek, put it under pressure for a long time. They kept it buried in salt. Then, as needed, they were taken out of the salt and grated on a special grater. Seeds of special aromatic herbs– “gara cherek” - a plant specially sown by the Terekmen people to season cheese. Having added water, and sometimes a little more fresh cottage cheese and thoroughly mixed the whole mass, it was transferred to a wineskin - mutal or tulug for storage. (160)
V.L. Kurylev reports that Turkish peasants make cheese directly from yogurt. It is decanted, the resulting mass is salted and placed in a wineskin until winter. In Western Anatolia, cheese is stored under pressure in jugs that are buried in the ground. Turkish farmers make full use of all the waste generated during the preparation of dairy products. To produce and store these products, villages widely used dishes made from the stomach, skin or skin of animals. (166)
The article by Yu. A. Polkanov, A. Yu. Polkanova, T. A. Bogoslavskaya “National cuisine of the Crimean Karaites (Karaites)” provides interesting information about the cuisine of the Karaites, a Turkic people who have lived among the non-Turkic population of Poland and Lithuania for more than 600 years. In the past, the Karaites lived mainly in the mountainous region of Crimea, centered in the Juft-Kale fortress (now Chufut-Kale). In the 14th century part of the Karaites came to Lithuania (Trakai and other settlements), and then to Poland. Currently, Karaites live mainly in Crimea and other southern regions of Ukraine, as well as in Lithuania. Karaites moved to Lithuania in 1396 to perform military service.
Yu. A. Polkanova, A. Yu. Polkanova, T. A. Bogoslavskaya write: “Folk traditions are preserved longest in national cuisine. Even in the urban conditions of an all-consuming and leveling European civilization and with the loss of many national characteristics attachment to the food of the ancestors continues to live, especially to holiday dishes. The above fully applies to punishments. They have been carried through the centuries and have remained faithful to the national cuisine with its ancient traditions, dating back to the Khazar period of history. The national cuisine of the Karai is based on the ancient Turkic tradition with the imposition of all-Crimean international features. Combinations of dishes typical of nomadic pastoralists and farmers reflect the peculiarities of ethnogenesis, lifestyle and history of the people. Most Crimean Karaites live in Ukraine, Russia and Lithuania. In their historical homeland - in Crimea - there are only 800 people, and in the whole world - a little more than 2000. This is one of the smallest peoples on the planet. Crimean Karaites are “the indigenous people of Crimea, united by a common blood, language and customs, aware of their own ethnic individuality, consanguinity with other Turkic peoples, cultural identity and religious independence.
Karai are characterized by a combination of dishes typical for cattle breeders (meat, dairy) and farmers (cereals, vegetables), which are easy to prepare and require great culinary skill.
Karai preferred lamb in different types(dried, dried, etc.), dairy products and dough products. They also consumed vegetable and mixed dishes, soups and cereals, honey, drinks, fruits, berries, nuts and products made from them.
Meat dishes:
bastyrma - dried meat with spices;
kakach - dried (cured) lamb or goat meat;
koy ayakciklar - dried lamb legs;
kuru et - boiled and dried meat;
sujuk - flat sausage made from raw lamb with spices;
tilchik - dried tongue;
chengechik - boiled and dried lamb jaw with tongue;
koi-bashchik - boiled lamb's head;
pacha - finely chopped and boiled legs of lamb with spices;
kavurma - finely chopped and fried meat;
kebab - roast;
peran, peranchyk - fried lamb in fat tail fat.
Dairy dishes:
ayran - a drink made from sour milk, whey;
katyk - specially prepared sour milk, seasoning;
kaymak - foam from boiled milk, cream, sour cream;
kashkaval - specially prepared aged sheep cheese;
suzte - curd residue after straining sour milk;
kurut, kuru penir - dry salty cheese;
Flour dishes:
yaima (yayim) - pancake-kalach, kylach(t),
kalyn - bun;
komech - big
round baked flatbread;
katlama - fried flatbread;
otmek, otmyak, etmyak - bread;
tutmach - noodles, dumplings.
Given the above-mentioned commitment of the Karai to meat food, their table is characterized by a combination of meat, especially fatty lamb, with dough. These dishes are very tasty, but fatty and heavy, and are included in both everyday and holiday menu. Mostly raw meat is put into the dough. It is baked, less often fried and boiled (khamurdolma).
From the point of view of history and origins national cuisine Interesting are the relic dishes, inherited from the nomadic period and preserved on the menu to this day. Many dishes find close (Crimean Tatars) and distant (Altaians, Kyrgyz, etc.) parallels among different Turkic ethnic groups in recipes, cooking technology and names. This is primarily dried and dried meat, which until recently played a significant role in the diet of the karai. It was prepared even in camping conditions and could be stored for a long time.
Dried meat - kakach - was prepared extremely simply: a raw leg of lamb (less often a goat) was tied to the saddle and during long trips the meat was dried in the sun and wind.
Legs of lamb - what a yaklachik - they were tarred, cleaned, washed, dried in the shade and dried in the wind. The old people considered them the most delicious food. Other peoples in Crimea did not know this dish.
Bastyrma and sujuk are close to each other in the method of preparation. Layers rubbed with salt and spices fresh meat, mainly lamb, or chopped meat mixed with spices and stuffed into the intestines (for sudzhuk) was placed under the saddle. During horse riding, the workpieces “ripened.” They were then tied to the outside of the saddle and dried in the wind. At home, the meat was kept under pressure.
Kuru et - a dish made from kid meat - was prepared by drying layers of boiled meat.
Large quantities of lamb tongues - tilchik - were dried for future use. The lamb jaw together with the tongue - chengechik - was consumed boiled and Folk traditions are preserved for the longest time in the national cuisine. Even in the urban conditions of an all-consuming and leveling European civilization and with the loss of many national features (clothing, utensils, home furnishings etc.) the attachment to the food of the ancestors, especially to festive dishes, continues to live.
Meat and flour dishes:
ayaklak, ayaklyk - a pie with raw lamb;
yantyk - big round puff pastry from raw lamb;
kobeti, kuvety - round large pie with raw meat;
kybyn - baked semicircular pie with raw meat;
khamurdolma - ears, small dumplings;
chirchyr - meat pies fried in lamb fat;
Vegetable and meat-vegetable dishes:
quince - (alma-, erik-, bakla-, nohut-) ashi - meat sauce with quince (apples, plums, beans, peas);
imambyyldy - a dish made from eggplants and other vegetables;
kaigana - babka made from meat and spinach;
tavern dolma - stuffed zucchini;
sarma - cabbage rolls in grape leaves;
Soups, porridges:
berjimek-ashi - rice porridge with lentils;
rogacha - barley porridge;
pasta - porridge in general, wheat porridge;
pilav - pilaf in general;
shorba - soup in general (varieties: meat, milk, meat and milk, cereal, etc.).
The great commitment of the Karai to the listed dishes is explained not so much by their taste qualities in assessment today, as much as a national tradition, reflected in the saying: “The food that my father does not eat, I do not eat.”
The main seasoning for meat dishes was katyk, specially prepared sour milk. It was also widely used as a seasoning for other dishes. Hence the saying: “Lemon is medicine for the sick, katyk is for porridge.” Katyk, diluted with milk or water (yazma), quenched thirst well, and in the hot season it was invariably taken with them to field work and on long journeys.
Other dairy dishes are also ancient, for example, dry salted cheese (kurut). It could be stored for a long time and, along with dried and jerky, was widely used during long trips and seasonal work outside the home.
They cooked mainly with lamb fat and melted butter. The sweets were made with honey, which they produced themselves.
The Karai food system is generally based on the ancient common Turkic tradition, but also includes all-Crimean international features. The Turkic tradition is manifested, first of all, in the ancient meat, dairy and flour dishes inherited from the nomadic period. Many Karai dishes, by method of preparation and name, have a counterpart among the majority of Turkic peoples, even those geographically distant from Crimea.”
Thus, we can conclude that the food system of most modern Turkic peoples is based on the ancient Turkic Near Asian food system.

Tatar cuisine, perhaps one of the most delicious and famous in the whole world.

NATIONAL TATAR DISHES

The Tatars, who are descendants of Turkic-speaking tribes, took a lot from them: culture, traditions and customs.
It is from the times of the Volga Bulgaria - the ancestor of Kazan, that Tatar cuisine begins its history. Even then, in the 15th century. this state was a highly developed commercial, cultural and educational city, where peoples of different cultures and religions lived together. In addition, it was through it that the great trade route connecting the West and the East passed.
All this, undoubtedly, affected the modern traditions of the Tatars, including Tatar cuisine, which is distinguished by its variety of dishes, satiety, at the same time ease of preparation and elegance, and, of course, extraordinary taste.
Basically, traditional Tatar cuisine is based on dishes made from dough and various fillings.
Well, let's start getting acquainted?

Tatar hot dishes

Bishbarmak
Translated from Tatar “bish” is the number 5, “barmak” is a finger. It turns out 5 fingers - this dish is eaten with fingers, all five. This tradition dates back to the times when Turkic nomads did not use cutlery while eating and took meat with their hands. This is a hot dish consisting of finely chopped boiled meat, lamb or beef, with onions cut into rings, and unleavened boiled dough in the form of noodles, all of this is very peppery. It is served on the table in a cauldron or cast iron, and from there everyone takes with their hands as much as they want. They usually drink a hot, rich drink with it. meat broth, lightly salted and peppered.

Tokmach
Traditional chicken noodle soup, which includes potatoes, chicken meat and finely chopped homemade noodles. This dish has a special taste thanks to the combination of these products. Yes, the soup is really incredibly tasty and rich.
Already in the plate, the soup is usually sprinkled Not big amount greens (dill, or green onions).
This is a fairly light dish that does not cause any heaviness in the stomach.

Azu in Tatar
It is a stew of meat (beef or veal) with potatoes and pickles, with the addition of tomato paste, bay leaf, garlic, onion, and, of course, salt and pepper. Prepared in a cauldron or other cast iron cookware. A delicious, very filling dish!

Kyzdyrma
A traditional roast consisting of horse meat (less commonly lamb, beef or chicken). The meat is fried in a frying pan very hot with fat. Fried meat, as a rule, is placed in a casserole dish or other elongated form, onions, potatoes, salt, pepper are added, Bay leaf, and the whole thing is stewed in the oven. The dish has a very beautiful appearance, and most importantly, an incredible smell and taste!

Katlama
Steamed meat rolls. Except minced meat The dish includes potatoes, onions, flour, eggs. Katlama is Tatar manti, so it is prepared in a mantyshnitsa. After cooking, cut it into pieces 3 cm thick, pour melted butter and served on the table. The dish is usually eaten with hands.

Tatar pastries

Echpochmak
Translated from Tatar “ech” means the number 3, “pochmak” means angle. It turns out 3 angles, or a triangle. This is the generally accepted name for this dish.
They are juicy, very delicious pies with finely chopped meat (lamb is best), onions and potatoes. Sometimes a little fat tail fat is added to the filling. Echpochmak is prepared from unleavened or yeast dough.
The peculiarity of this dish is that the filling is placed in the dough raw. Salt and pepper must be added to it.
The triangles are baked in the oven for about 30 minutes. Served with salted and peppered rich meat broth.

Peremyachi
Pies fried in a frying pan with a lot of oil or special fat. Prepared from unleavened or yeast dough with meat filling(usually this Ground beef with finely chopped onion, ground pepper). They have a round shape. Very satisfying and tasty dish! Served with sweet tea.

Kystyby
They are flatbreads with potatoes. Flatbreads are prepared from unleavened dough in a very hot frying pan, without oil. Prepared separately mashed potatoes, which is then placed in small portions into each flatbread. Kystybyki turn out to be very soft, tender, filling and incredibly tasty! They are usually consumed with sweet tea.

Balesh
A delicious, hearty pie made from potatoes and duck or chicken meat.
It is prepared mainly from unleavened dough. The filling is added in large quantities. Fatty meat juice is periodically added to the small hole on top during cooking.
Varieties of pie: vak-balesh (or elesh) - “small” and zur-balesh - “big”.
Whatever the size of the balesh, it is always a real holiday!

Tatar snacks

Kyzylyk
Another name is horse meat in Tatar. This is raw smoked horse meat (in the form of sausage), dried using a special technology, with the addition of spices and salt. It is believed to have a beneficial effect on men's health, giving strength and energy.

Kalzha
One of the popular types of traditional snacks, consisting of lamb meat (beef or horse meat), sprinkled with spices, garlic, salt, pepper and vinegar. Then the meat is wrapped, turning it into a roll, and fried in a frying pan. After cooking, the roll is divided into parts. The dish is served chilled.

Tatar tenderloin
The tenderloin is fried in animal fat, then stewed, adding onions, carrots, and sour cream cut into rings. The finished dish is laid out in a special elongated dish, and placed next to it. boiled potatoes, all this is sprinkled with herbs. If desired, you can add more cucumbers and tomatoes.

Tatar sweets

Chuck-chuck
A sweet treat made from dough with honey. The dough resembles brushwood, consists of small balls, sausages, flagella, cut into noodles, fried in a large amount of oil. After preparing them, everything is poured with honey (with sugar). Usually chak-chak is decorated with nuts, grated chocolate, candies, and raisins. Cut into pieces and drink with tea or coffee. As they say - you'll lick your fingers!

Gubadia
A sweet cake with several layers. Its filling consists of boiled rice, eggs, korta (dried cottage cheese), raisins, dried apricots and prunes. To make Gubadiya, yeast is used, or unleavened dough. This dish is one of the most delicious in Tatar cuisine. Prepared for holidays and major celebrations. Tea is usually served with the pie.

Smetannik
Very gentle tasty pie, consisting of yeast dough and sour cream, beaten with eggs and sugar. It is usually served for dessert, with tea. Sour cream literally melts in your mouth, so sometimes you don’t even notice how you eat it.

Talkysh Kelyave
In appearance they can be compared to cotton candy, but they are made from honey. These are small dense pyramids, homogeneous in mass, with an extraordinary honey aroma. Sweet, melt in your mouth - pure pleasure. A very original dish!

Koymak
Tatar pancakes made from yeast or unleavened dough. Koymak can be made from any type of flour: wheat, oatmeal, pea, buckwheat. Serve it with butter, sour cream, honey or jam.

Tatar bread

Kabartma
A dish prepared from yeast dough, fried in a frying pan or in the oven under an open fire. Usually eaten hot, with sour cream or jam.

Ikmek
Rye bread prepared with hop sourdough with the addition of bran and honey. Bake in the oven for about 40 minutes. Eat it with sour cream or butter.

Tatar drinks

Kumis
a drink made from horse milk, whitish in color. Pleasant to the taste, sweetish-sour, very refreshing.
Koumiss can turn out differently - depending on the production conditions, the fermentation process and the cooking time. It can be strong, having a slightly intoxicating effect, and it can be weaker, with a calming effect.
It is a general tonic. It has a number of useful properties:
- has a beneficial effect on the nervous system;
- has bactericidal properties;
- effective for stomach ulcers;
- preserves youthful skin;
- promotes rapid healing of purulent wounds, etc.

Ayran
A product made from cow, goat or sheep milk, obtained on the basis of lactic acid bacteria. It is a type of kefir. It looks like liquid sour cream. A light, but at the same time satisfying drink that quenches thirst very well.

Katyk
Translated from Turkic “kat” means food. It is a type of curdled milk. It is made from milk by fermenting it with special bacterial cultures. It has its own characteristics that distinguish it from other types of fermented milk drinks, which consist in preparing it from boiled milk, which makes it fattier. Yes, katyk is a truly satisfying drink, and at the same time very healthy!

Traditional milk tea
At the same time, tea can be either black or green, the main thing is that it is strong. A little more than half of the tea is poured into the cup, the rest is filled with milk (preferably cold). It was believed that nomadic Turkic tribes used this tea as food. It's really very filling!

You can try all of the above dishes:
- in the Bilyar restaurant chain;
- in the cafe "House of Tea";
- in the bakeries "Katyk";
- in the chain of stores "Bakhetle".

ENJOY YOUR MEAL!

National cuisines of numerous Turkic-speaking peoples of the RSFSR (over 25 peoples with a total number of 10 million people) inhabiting Tataria, Bashkiria, a number of neighboring regions of the Volga region, several autonomous republics and regions of the North Caucasus, Dagestan, Chechnya, Ingushetia. Ossetia, Circassia, Karachay, Kabarda, Balkaria, Adygea," as well as Yakutia in Siberia! in one way or another, in terms of the composition of raw materials, composition and cooking technology, the main culinary trends discussed in this book. With few exceptions, the national dishes of these peoples under other names they duplicate similar dishes from the main national cuisines of our country.

For example, Tatar cuisine (and Bashkir cuisine, which is close to it), widespread in our country, became widely known in a number of regions of the RSFSR through the system Catering, firstly, is far from being preserved in its pure form, because it was strongly influenced by the peoples among whom the Tatars exist (the Tatar population is 6.5 million people, and together with the Bashkirs 8 million), and secondly, in terms of technology and the range of dishes actually coincides with Central Asian cuisines - Kazakh and Uzbek, since they have much in common - the Golden Horde cuisine of the 13th - 16th centuries.

Two other major cuisines of the Turkic-speaking peoples - North Caucasian and Yakut, although they differ from each other, which is explained by the unequal natural conditions of the Caucasus and Eastern Siberia, retain the common features of the ancient cuisine of the nomadic Turks, their ancestors, but at the same time are close to the cuisines of the peoples neighboring them: North Caucasian - Azerbaijani, and Yakut - Mongolian and subarctic, or polar. North Caucasian and Yakut cuisines are full of borrowings and adaptations from these cuisines and differ little from them in technology. But the features of ancient cuisine, despite all the later influences, persist and are manifested in the selection of products and in the composition of a number of dishes of modern Turkic cuisines. Thus, horse meat, dishes made from it, and kumis to this day belong to the most honorable dishes among the Tatars of the Volga region, and among the Bashkirs of the Urals, and among the Nogais of the Caspian region, and among the Kumyks of Dagestan, and among the Yakuts of the Arctic. It is interesting that while in the industrial European part of the country even Tatar cuisine as a whole is increasingly losing its classic Turkic features, giving way here and there to fashionable urban culinary influences, in distant Yakutia Turkic culinary traditions, previously not so pronounced, are noticeable have strengthened in recent years. Nowadays, in Yakutia, like nowhere else in the country, the meat industry of horse breeding is thriving. Horse meat here is of the best quality, since Yakut horses, when kept in herds, quickly gain fat over the summer and produce excellent meat, which is in great demand even on the world market.

Since North Caucasian cuisine is divided into another dozen and a half small cuisines that differ in details, it is useful to give it a more detailed description and thereby distinguish it from Transcaucasian cuisine and determine its place in the system of main culinary trends. The same must be done in relation to Yakut cuisine, which developed separately from other Turkic ones.

North Caucasian cuisine. The cuisine of the peoples of the Caucasus is often called Caucasian cuisine. There is no such culinary trend. There are three Transcaucasian cuisines - Georgian, Armenian and Azerbaijani - and there is a cuisine

North Caucasian peoples. The latter has many features characteristic of Azerbaijani and partly Georgian cuisine, but to a much greater extent it is associated with the cuisine of the steppe, pastoral peoples, with the Kazakh and Tatar-Uzbek, the customs of which were brought to the North Caucasus in ancient times by the Nogais, Kumyks, Kipchaks and Turkmen, and later by the Turkish conquerors.

Of course, North Caucasian cuisine is heterogeneous. It consists of several regional cuisines, in which similar dishes have different national names, and dishes and products with the same name are prepared from different products. But the principles and culinary direction of all these cuisines are common.

The North Caucasian cuisine is related to the Tatar-Uzbek cuisine by the general principles of bread preparation ( unleavened flatbread, chureka), the same approach to meat processing, the use of lamb, the presence of soups such as shurpa (shurva, churpa), the great importance given to meat-dough dishes, similar dairy products(katyk, ayran, curd cheeses). At the same time, such dishes and products as dushbere, kurze, buglama, kebabs (kobobs), pickled cheeses, the use of spices and katyk as a component food products and that's all confectionery- halvas, sherbets, baklavas - are similar to Transcaucasian cuisines, especially Azerbaijani.

The most characteristic in the menu of the North Caucasian peoples are different kinds unleavened flatbreads (with butter, sour cream), various khinkali (khan-kala), i.e. wide noodles or pieces of unleavened gesta made from wheat, corn or pea flour, boiled together with lamb (meat) in different combinations and with different seasonings, then chudu (chudu), t-e pie made from unleavened dough, half-baked, half-fried in a frying pan, with a thin dough shell and a thick layer of filling from meat, cottage cheese, pumpkin, greens (onions), depending on the region of the North Caucasus in which it is made. Finally, milk such as katyka ayran, zhuurt, etc. is widely used as the main food, drink and seasoning.

Often, in name and composition, North Caucasian dishes resemble dishes of various neighboring peoples. In the national cuisines of the Avars, Lezgins, Kumyks, Dargins, Chechens, Ingush, Circassians, Karachais, Laks, Kabardins, and Adygeis, you can find dishes with Transcaucasian names, which, however, in composition and technology resemble dishes of Tatar-Uzbek cuisine. North Caucasian cuisine introduced several very popular food products into the national cuisine. These are kefir, puffed corn (kurmach) and pasties.

Yakut cuisine. Among the peoples of the Russian Federation, about a third of a million are Yakuts, a people of Turkic origin and language, but living in the conditions of Eastern Siberia and the Far North and since the 18th century. quite firmly adopted Russian culture (suffice it to say that all Yakuts have Russian first and last names).

It is quite clear that Yakut cuisine reflected these features of the historical development of the Yakuts. The second meat dishes are technologically reminiscent of Mongolian and Kazakh cuisines, since in ancient times the Yakut economy was based on nomadic cattle breeding. A number of Yakut dishes, especially dairy dishes, are reminiscent of the cuisine of their neighbors, the Buryats. At the same time, the first dishes of modern Yakut cuisine are Russian, since in the past Yakut cuisine did not know national soups. Living conditions in the East Siberian taiga, in the Far North, along the rivers Anabar, Indigirka, Olenek, Kolyma and the great Siberian river Lena and its tributaries - Olekma, Vilyuy and Aldan - left a decisive imprint on Yakut cuisine. It widely uses game birds, venison, Siberian fish: khatys (Siberian sturgeon), whitefish, omul, muksun, peled, nelma, taimen, grayling. At the same time, the methods of using food raw materials are in many respects similar to those accepted in subarctic cuisine, i.e. meat and fish are used very often raw and, moreover, only in winter, when these frozen products can be made into planed meat, i.e. cut into thin chips pieces that are eaten together with spicy seasoning from flask (wild garlic), spoon (similar to horseradish) and sarana (onion plant).

As for the composition of Yakut dishes, it is extremely simple: they are either boiled products (meat, fish), or raw (milk, blood, meat, fish, herbs), or raw fermented (kumys, buza). Vegetables, and especially fruits, were not used in national cuisine. Even the use of berries and mushrooms began relatively recently - in the past they did not know how to cook them.

  • Beshbarmak, bishbarmak, besbarmak (Bashk. bishbarmak; Kazakh. beshbarmak, besbarmak, et; Kyrgyz. beshbarmak, tuuralgan et; tat.
  • Bishbarmak is a m. among the Bashkirs and Kyrgyz, translated as a five-fingered (dish), boiled and crumbled meat, usually lamb, with the addition of flour and cereals; eat by the handful. poorly prepared food they say (Orenb.): this is some kind of bishbarmak, crumbly
  • National dish of the Turkic peoples, prepared from finely chopped lamb with the addition of pieces of unleavened dough and cooked in broth
  • One of the main national dishes of the Kazakhs and Kyrgyz

    • KURULTAI

    • General meeting, congress of the Mongolian and Turkic peoples
    • People's Congress of the Mongolian and Turkic peoples

      • Ulus-Mozzhukha is a rural village on the western outskirts of the city of Kemerovo. Administratively, he was subordinate to the administration of the Zavodsky district of the city of Kemerovo.
      • Tribal association among the peoples of Central and Central Asia and Siberia under feudalism
      • A tribal association with a certain territory, subject to a khan or leader among the peoples of Central and Central Asia and Siberia
      • Settlement among some peoples of Siberia
      • (Turkic - people) tribal association, settlement, administrative unit among the Turkic peoples. (ethnographic)
      • Aul among the Turkic peoples of Asia

        • Aimak (Kazakh Aimak, until 2006 - Oktyabrskoye) is a village in the Taiynshinsky district of the North Kazakhstan region of Kazakhstan.
        • Clan, tribe of the Mong. and Turkic peoples
        • (Turkic, Mongolian) clan or tribal group among the Turkic and Mongolian peoples; country, people, administrative unit. (ethnographic)

          • Atalyk-Eli-Besh-Kurtka (Ukrainian Atalik-Eli-Besh-Kurtka, Crimean-Tat. Atalıq Eli Beş Qurtqa, Atalyk Eli Besh Kurtka) - a disappeared village in the Nizhnegorsky district of the Republic of Crimea, located in the east of the central part of the region, in the steppe Crimea, about 2 km southeast of the modern village of Zhelyabovka.
          • Paternity among Turkic peoples