National dish of the Turkic peoples 9 letters. National dish of the Turkic peoples cooked

As is known, of all the elements of material culture (housing, clothing, food, household utensils, etc.), ethnic specificity is most clearly manifested precisely in food. Nutrition, being one of the most conservative elements of culture, to this day retains the features that arose in the distant past.
As you know, since ancient times, man was forced to use those food resources that were available in his habitats. Man has always wanted that in the area where he constantly lived, wild cereals suitable for food and for sowing grew, and wild animals suitable for domestication lived. The first cereal that people first began to harvest in the wild and then sow was barley, which grew in the highlands of Asia Minor, Palestine, Iran and South Turkmenistan, as well as in North Africa. Later, other cereals (wheat, millet) were also cultivated. It is difficult to say where this happened first, in any case, in Asia Minor and on the western slopes of the Iranian Highlands, bread 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 VI millennium BC. Approximately in the same era and in the same places, a goat, a sheep, a bull were tamed (the dog was tamed much earlier by the hunters of the ancient stone age).
The food system of the ancient Turks arose under the influence of the natural and climatic specifics of the South Caucasus. For a long time, the flat regions of the Western Caspian have always been distinguished by a relatively warm winter climate, which was replaced 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 in the South Caucasus and adjacent lands of favorable conditions for the very early development of transhumance. At the same time, the foothill regions of the South Caucasus, which did not need artificial irrigation, were very convenient for the development of agriculture. Archaeological materials testify that already in the VI 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 producing forms of the economy here is primarily due 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, tour, etc.)”. (157)
The famous Russian archaeologist M.N. Pogrebova writes that in the territory of the South Caucasus “the basis of the economy was agriculture and cattle breeding. Both of these industries developed in an era much older, but at the end of the 2nd millennium BC. major changes took place 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 in the summer to the mountains, and in the winter to the lowlands. Accordingly, the importance of small ruminants has increased. A significant number of agricultural tools, including threshing boards, in the monuments of the beginning of the 1st millennium BC. testifies to a fairly high culture of agriculture. (158)
Russian researcher K.Kh.Kushnareva reports that at the ancient settlement of Uzerlik-tepe in the Mil steppe she discovered pits for storing grain, as well as pits for keeping lambs in winter. She writes that "this corresponds to the way they are 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 (II millennium BC), archaeologists found “a large pot of grain, mortars, grain graters. 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, onion and garlic, and the harvested crops were poured into granary pits. It should be noted that even today the granary pits are used by Azerbaijanis to store grain. Here is what the well-known Russian ethnographer S.Sh. Gadzhiyeva writes about these household pits built by Azerbaijanis living in Dagestan (Terekemenians) in the book “Dagestan Terekementsy”: 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. Grain was poured into the pits, usually after it was threshed and dried on a current. The pit was tightly covered with oak boards and covered with clay on top. Without special need, it was not opened 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 cuisines of other peoples. National products, according to experts, are considered only the most common, widespread in everyday life, everyday products. Such national products for the ancient Turks were lamb, wheat, barley, millet, peas, onions, garlic, grapes, apples, wild spicy and aromatic herbs, milk, cottage cheese, haimag, katyk, kurut, koumiss, butter.
As you know, even Homer called the Scythians milkers of mares, eating milk. Pseudo-Hippocrates wrote that the Scythians ate boiled meat, drank mare's milk and ate ippaca. According to Strabo, “cattle graze around their wagons, providing them with meat, cheese and milk.”
From ancient times, the ancient Turks knew the following methods of cooking meat dishes:
- roasting the carcass with the help of hot stones thrown through the neck into the abdominal cavity of the animal;
- frying on coals or in ashes in a pit covered with earth or littered with stones on which a fire is made;
- roasting the carcass on a spit over a fire.
Meat was cooked and eaten usually outdoors and usually by men.
In the past, fresh meat was usually eaten in autumn at the time of mass slaughter. The rest of the time they ate meat that had undergone preliminary processing for the purpose of preservation. The ancient Turks knew the following ways of preparing meat: curing, smoking, salting. Smoked and dried in small pieces. Among the ancient folk ways of preserving meat, one should also include the manufacture of meat flour: the 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, it was transportable, it was stored up, going on a long journey.
The researcher of the ethnogenesis of the Turks, D.E. Eremeev, writes that among the Turks, “cattle-breeding traditions are reflected in a special love for dairy products. The abundance of dairy products in Turkish cuisine bears the undoubted trace of nomads, whom ethnographers sometimes call "galactophages" - those who eat milk. Soups made from milk, stews with dried cottage cheese (gurut) occupy a large place in the diet of the Turks. The heritage of the Turkic nomads, who bred mainly sheep, is also manifested in the fact that mutton is especially valued in Turkey.” (161)
We find interesting information about the food of the ancestors of Azerbaijanis in the diary of a 15th-century traveler, a 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 Castile to Samarkand as part of an embassy. De Clavijo notes that being two days away from Tabriz, the envoys had the opportunity to get acquainted with the people, whom he calls "Turcomans". Here is what Rui González de Clavijo writes in his diary: “We were given treats from every village. And their custom was like this, when guests came to them and, dismounting, sat down on carpets that were laid for them right in the field in the shade under the trees, then food was quickly brought from each house - bread, some krinki with sour milk or other dishes , which they usually made with rice or dough. And if guests wanted to stay there for a few days, they were offered a lot of meat. And they have a lot of livestock: sheep, camels and horses. They are a hardworking people and good riders, archers and brave warriors. If there is plentiful food, they eat, and if not, 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 do not, they are content with water boiled with sour milk, which they have enough. 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 in a bowl, dilute hot water- and poured into the boiler. Then they make very thin cakes of flour, cut them finely and also throw them into the cauldron. When it boils a little, remove from heat. One bowl of this dish, without bread and meat, they completely manage. And this dish, which I described, they call ash. (162) De Clavijo’s indication that this dish is called “ash” by the “Turcomans” can apparently be explained by the fact that this word, as in the Middle Ages, in the language of many Turkic peoples is the common name for any dish and most often used in the meaning of food. In the language of Azerbaijanis, "ash" is currently one of the names of a dish known to many peoples - pilaf. The remarkable Turkic scholar of the 11th century, Mahmud Kashgari, in the Divani lugat at-turk dictionary says that - ash - food; ashlyg - grain, cereals, bread; ashchi - cook.
A century and a half later, in the 16th century, the English traveler Anthony Jenkinson visited Azerbaijan. While in Shamakhi, 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 told me to sit not far from him.
Cover the floor inside the pavilion with rich carpets, under the Khan himself lies a square carpet embroidered with gold and silver, on it are 2 of the same pillows. The sovereign with 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 came, they spread tablecloths on the floor, served dishes and arranged them in a row with various dishes; the number of dishes reached, as I counted, up to 140; they were taken away along with tablecloths, and other fruits were brought, various dishes, etc., up to 150 in number, so that in total 290 dishes were served for 2 times. At the end of the dinner and the 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 treat consisted of 4 dishes filled with lamb cut into small circles and fried on wooden skewers, several pieces of beluga, cottage cheese and several dishes with rice boiled with large raisins and laid out with boiled lamb ...” As we can guess, on the lunch menu, given in honor of the Holstein embassy, ​​among other treats, barbecue was included, as well as pilaf.
Further, we read from A. Olearius: “After they listened to music for three hours, it was again served on the table; between other dishes were served boiled whole mutton's liver and a sheep's tail (fat tail), weighing 5-6 pounds and consisting of pure fat. These dishes one of the kravchih (there are now three of them), heavily salted them, very finely chopped and mixed; it looked like a gray gruel, 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 ezmya. This dish is also familiar to many Turkic peoples. Further, A. Olearius writes that while in Shamakhi, a merchant named Novruz invited the members of the Holstein embassy to dinner (A. Olearius had Naurus). A. Olearius describes this dinner as follows: “In the house where the refreshment took place, inside all the walls were hung with Persian and Turkish carpets. Kupchina in front of the courtyard came out to meet the ambassadors, received them very kindly and led them up through two magnificent rooms, dressed in magnificent carpets from above, below and on the sides, to a room upholstered with golden brocade. In each room, for our convenience, there were tables and benches covered with magnificent carpets. The tables were filled with garden fruits and sweets: grapes, apples, melons, peaches, apricots, almonds, two kinds of raisins (one of them was small white and very sweet pitted berries), large walnuts, pistachios, all kinds of sugar and honey boiled Indian alien fruits stood on the table, covered with silk handkerchiefs. When we sat down, sweets were opened, we were asked to eat and were given very strong vodka, honey and beer. After we had been treated in this way for 2 hours, according to the general custom, sweets were removed, the table was set for meals and set with various foods in silver and copper tinned dishes. All dishes were filled with boiled rice of various colors, and boiled and fried chickens, ducks, beef, mutton and fish were placed on the rice; they were all dishes, well prepared and tasty. They do not use knives at the table and therefore taught us how, according to their method, to divide the meat with our hands and eat. However, chickens and other meats are usually cut into manageable pieces before serving by the cook. Rice, which they eat instead of bread, they take with their thumbs, sometimes with the whole handful, from the dish, put a piece of meat on it, and carry it all to their mouths. At each table stood a sufreji, or kravchiy, who with a small silver spatula, with the help of his hand, took food from the large vessels in which they were served, and transferred them to small dishes; sometimes four or five different dishes were laid out on one dish on rice at the same time. Usually for two, but in some cases for three, one similar dish is served with food. During dinner they drank very little, but even more so after it. Finally, everyone was given a hot black liquid kahawe [coffee] to drink in a porcelain cup.
In the dictionary of Mahmud Kashgari, the names of many food products and dishes are recorded, which are still preserved under the same names in the language of most modern Turkic peoples, including the language of the Azerbaijani Turks. Words here - milk, aguz - colostrum, airan - diluted with water spoiled milk, katyk - sour milk, yag - butter, kymyz - koumiss, gaimak - thick cream, syuzme - strained katyk, gurut - dried curd balls, bal-honey, 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-peeled millet (rice), un-flour, dyurmek-butter with cheese, wrapped in a thin flatbread, yarma-groats, kavurmag-fried wheat, gourma-fried lamb meat, gyima-finely chopped fried meat, buglama-steamed meat, küllemeh-meat baked in ashes, were known for another thousand years ago, the ancestors of modern Azerbaijanis, Turks and Turkmens 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 Oguz Turks.
As for the dish described by Rui de Clavijo, during the time of Mahmud Kashgari, this dish was called tutmach - "flour dish, a kind of noodles." 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 well-known Turkish scientist Farug Sumer in his book “Oguzes” reports that tutmach is the most favorite dish of the Turks even now, as in the times of the Oguzes. According to a Turkish scientist, tutmach is still cooked in exactly the same way as in the days of the Oghuz. 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 rhombus. After that, the dough is launched into a cauldron of boiling water. 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 among many Turkic-speaking peoples has survived to this day and is known as tutmach (Turks), tokmach (Uzbeks), tukmach (Kazakhs). Among all these peoples, tutmach means a kind of noodles. It should be noted that meat - flour dishes are widespread among many Turkic peoples. For example, the flour dish Khangyal is very popular among Azerbaijanis, lagman, manti among Uzbeks; among Kazakhs and Kirghiz - beshbarmak; among the Turkmens -etli - unash; Uigur-suigash, kesme-guja. The main components of all these dishes are lamb, noodles from wheat flour, katyk or kurut, as well as garlic.
Written data allow us to restore in more or less detail the main features of the food of the ancestors of the Azerbaijani Turks, Turks, Turkmens, Gagauz - Oghuz. The food for the Oghuz 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. Butter was churned in leather bags and earthenware from katyk diluted with water. The rest in the form of ayran was consumed as a drink. Fresh katyk, dried in the sun, was called gurut. Koumiss, which was made from mare's milk, served as an intoxicating drink. The meat was cooked in boiled and fried form, and soup called shorpa was cooked on meat broth. Shish kebab cooked on a spit (shish) was considered a tasty dish. There was also a type of shish kebab made of pieces of lamb wrapped in a skin and baked in hot ashes (kyllem). A significant place in their diet was occupied by grain products and bread.
The fact that bread and other products made from barley occupied a large place in the diet of the ancients is confirmed by the ancient Turkic proverb recorded in the dictionary of Mahmud Kashgari: “Sheep wool is enough for clothes, food from barley is enough for food.” (163)
Bread, called cherek, was baked in clay kilns - tendir, round cakes - yukha - on an iron pan - saj, and cakes - kemech - under a layer of hot ash. The Oguzes also prepared a soup-stew of crushed wheat Bugda Shorbasy seasoned with katyk, garlic and dried mint. Their diet also included fruits and vegetables, including grapes, apples, and melons. The fruits were used in fresh, and various sweets were prepared from them. In particular, grape syrup was used to make 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 remained unchanged since the time of the Oghuz.
As you know, the ancient Turks had a custom to sacrifice horses at the wake of noble warriors and leaders, which was testified by archaeologists in the mounds of Oguz, Chertomlyk, Tolstaya Mogila Solokha (Black Sea steppes), Pazyryk (Altai), Arzhan (Tuva), Borsunlu, Basarkechar, Beim -Sarov (South Caucasus). So, for example, in the mound Borsunlu (Milskaya 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 the meat of sheep and cattle.
The ancient Turks performed the ritual slaughter of horses, camels and sheep at public celebrations: at the birth of a child, naming him, at the accession of the 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 "Oguzname" it is said that "on the occasion of a safe return to his native yurt, Oguz ordered to slaughter 50 thousand sheep, 500 foals for the sake of such a holiday." “Oguzname” also reports on the funeral food of the Oguzes: “When Yanal Khan died, Erki, the son of Donker Bayandur, prepared a grand meal for the memorial ceremony. He built two lakes (pools), filling one with katyk and the other with koumiss. He delivered so much mutton and horse meat that several meat mountains were built from them. (164)
Archaeological studies of the Scythian and ancient Turkic mounds confirm these information of Oguzname.
Archaeologists report that traces of a grandiose funerary feast were found under the mound of the mound Tolstaya Mogila: many animal bones. Based on these remains, it was possible to establish that the total weight of the meat eaten at the wake 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 at the Arzhan mound in Tuva, at least 300 horses were eaten. The burial mound in Ulskaya (in the North Caucasus) was also marked with a grand funeral feast, where the bodies of 360 horses were located around the main tomb. (165)
It should be noted that for modern kitchen Most Turkic peoples are characterized by the use of mainly lamb meat, and the absolute exclusion of pork. Shish kebab is a favorite holiday dish among many other modern Turkic peoples. The ancient Turks knew several ways of cooking barbecue. The most ancient way of cooking meat is kullama or guyu kabab. To prepare küllam, the carcass of a ram was wrapped in its skin and buried in a pit filled with ashes and hot coals. The pit was covered with a thin layer of earth, a fire was made from above, after three hours they dug it out, took the meat out of the skin and served it to the table. The researcher of the material culture of Turkish peasants, the famous Russian ethnographer V.P. In this case, lamb is fried, hanging in a hot tandoor. Chevirme kebabs are also made from a whole lamb carcass, in the belly of which pepper, salt and various spices are protected. The carcass is strung on a large skewer and fried on fire. Shishkebab is a lamb dish reminiscent of shish kebab.”
The Turkic peoples widely use various products made from milk and dairy products for making soups, porridges and flour dishes. Gatyk, gaymag, yag, airan, suzma, gurut and other dairy products are used by the Turkic peoples not only as semi-finished products, but also as independent dishes with bread. Most dairy products are obtained by fermenting milk, and the methods of fermentation are similar among all Turkic peoples. The nutrition systems of modern Turkic peoples are united, in addition, by the general principles of storing meat and dairy products for future use. For example, for a long time they have been preparing govurma from lamb for the winter. Govurma is mutton fried in a cauldron, which is stored in a jug - kyup, glazed from the inside. Fried mutton placed in kup is poured with mutton fat on top. In winter, various dishes are prepared from govurma. 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 Iozgat vilayet, mutton, chopped into small pieces and fried in fat, was prepared for the winter, which was called kyyma. Lamb, also fried in lard, but chopped large pieces with bones, they call it syzgyt”. (166)
The secrets of canning other meat products (basturma, doldurma, sujuk - sausage) for future use were also adopted by the modern Turkic peoples from their ancestors - the ancient Turks. Our ancestors have long harvested for future use and dairy products. According to ethnographers, the most ancient dairy product harvested for the winter was gurut. Gurut was usually harvested in summer and autumn. Strained suzma gatyk and salt were stirred, formed into small balls from it and laid out, covered with gauze, in the sun. A few days later the gurut was ready. In winter, gurut was dissolved in hot water and used in the preparation of various dishes. The Turkic peoples prepared cheese and butter for the winter. According to S.Sh. Hajiyeva, Azerbaijanis living in Dagestan prepared several types of cheese for long-term storage. She writes that “cottage cheese was prepared for shor from gatyk, it was well decanted, then, having given it the shape of a churek, they put it under pressure for a long time. They kept it buried in salt. Then, as needed, they were pulled out of the salt, rubbed on a special grater. In the resulting mass (about 15-20 kg) were added the seeds of special fragrant herbs - "gara cherek" - a plant specially sown by the Terekements for seasoning cheese. After adding water, and sometimes a little more fresh cottage cheese and thoroughly mixing the whole mass, it was transferred to a wineskin - mudal or tulug for storage. (160)
VL Kurylev reports that Turkish peasants make cheese directly from yogurt. It is decanted, the resulting mass is salted and put in a wineskin until winter. In Western Anatolia, cheese is stored under oppression in jugs that are buried in the ground. Turkish farmers make full use of all the waste generated during the preparation of dairy products. For the production and storage of these products in the villages, dishes made from the stomach, skins or skins of animals were widely used. (166)
The article by Yu. A. Polkanov, A. Yu. Polkanova, T. A. Bogoslavskaya "National cuisine of the Crimean Karaites (Karai)" provides interesting information about the cuisine of the Karaites, the Turkic people, who have been living 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 the Crimea with the center in the fortress of Dzhuft-Kale (now Chufut-Kale). In the XIV century. part of the Karaites came to Lithuania (Trakai and other settlements), and then to Poland. At present, the Karaites live mainly in the Crimea and other southern regions of Ukraine, as well as in Lithuania. The Karaites moved to Lithuania in 1396 to perform military service.
Yu. A. Polkanova, A. Yu. Polkanova, T. A. Bogoslavskaya write: “Folk traditions are preserved for the longest time in the national cuisine. Even in the urban conditions of the all-consuming and leveling European civilization, and with the loss of many national characteristics, attachment to the food of ancestors continues to live, especially to festive dishes. The foregoing fully applies to Karay. They carried through the centuries and 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 common Crimean international features. Combinations of dishes typical for pastoralists-nomads and farmers reflect the peculiarities of ethnogenesis, lifestyle and history of the people. The majority of Crimean Karaites live in Ukraine, Russia and Lithuania. In the historical homeland - in the Crimea - only 800 people, and in total in the world - a little more than 2000. This is one of the smallest peoples on the planet. The Crimean Karaites are "the indigenous people of Crimea, united by a common blood, language and customs, aware of their own ethnic identity, consanguinity with other Turkic peoples, cultural identity and religious independence.
Karays are characterized by a combination of dishes typical of pastoralists (meat, dairy) and farmers (cereals, vegetables), which are easy to prepare and require great culinary skills.
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 ayakchiklar - dried lamb legs;
kuru et - boiled and dried meat;
sujuk - flat raw lamb sausage with spices;
tilchik - dried tongue;
chengechik - boiled and dried lamb jaw with tongue;
koi-bashchik - boiled lamb's head;
pacha - lamb legs, finely chopped and boiled with spices;
kavurma - finely chopped and fried meat;
kebab - roast;
peran, peranchyk - fried lamb in fat tail fat.
Dairy meals:
ayran - a drink made from sour milk, whey;
katyk - specially prepared sour milk, seasoning;
kaymak - boiled milk foam, cream, sour cream;
kashkaval - aged sheep's cheese of special preparation;
suzte - curd residue after straining sour milk;
kurut, kuru penier - dry salted cheese;
Flour dishes:
yayma (yayim) - pancake-kalach, kylach (t),
kalyn - roll;
comech - big
round baked cake;
katlama - fried flatbread;
otmek, otmyak, etmyak - bread;
tutmach - noodles, dumplings.
With the above-mentioned adherence 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, they are included in everyday life and in holiday menu. Mostly raw meat is put into the dough. It is baked, rarely fried and boiled (hamurdolma).
From the point of view of the history and origins of the national cuisine, relic dishes inherited from the nomadic period and preserved on the menu to this day are interesting. Many dishes find close (Crimean Tatars) and distant (Altaians, Kirghiz, etc.) parallels among different Turkic ethnic groups in the recipe, cooking technology and names. This is primarily dried and dried meat, which until recently played a significant role in the nutrition of Karai. It was prepared even in field conditions and could be stored for a long time.
Dried meat - kakach - was prepared extremely simply: a raw lamb leg (less often a goat leg) was attached to the saddle and during long trips the meat dried in the sun and wind.
Lamb legs - koy ayaklachik - were pitched, cleaned, washed, dried in the shade and dried in the wind. Old people considered them the most delicious food. Other peoples in the Crimea did not know this dish.
Bastyrma and sujuk are close to each other in the way of cooking. Layers rubbed with salt and spices fresh meat, mainly lamb, or minced meat mixed with spices and stuffed into the intestines (for sujuk) was placed under the saddle. When riding, the blanks "ripened". Then they were tied to the saddle from the outside and dried in the wind. At home, the meat was kept under pressure.
Kuru et - a goat meat dish - was obtained by drying layers of boiled meat.
In large quantities, lamb tongues - tilchik - were dried for future use. Lamb jaw together with the tongue - chengechik - was consumed boiled and Folk traditions are preserved in the national cuisine for the longest time. Even in the urban conditions of the all-consuming and leveling European civilization and with the loss of many national features (clothes, utensils, home furnishings, etc.), attachment to the food of ancestors, especially to festive dishes, continues to live.
Meat and flour dishes:
ayaklak, ayaklik - a pie with raw lamb;
yantyk - big round puff pastry from raw lamb;
kobeti, couvets - round big pie with raw meat;
kybyn - baked semi-circular pie with raw meat;
hamurdolma - ears, small dumplings;
chyrchyr - meat pies fried in lamb fat;
Vegetable and meat and vegetable dishes:
quince - (alma-, erik-, bakla-, nohut-) ashi - meat sauce with quince (apples, plums, beans, peas);
imambyyyldy - a dish of eggplant and other vegetables;
kaigana - meat and spinach grandmother;
tavern dolma - stuffed zucchini;
sarma - cabbage rolls in grape leaves;
Soups, cereals:
berjimek-ashi - rice porridge with lentils;
stag - barley porridge;
pasta - porridge in general, wheat porridge;
pilaf - pilaf in general;
shorba - soup in general (varieties: meat, milk, meat and milk, cereals, etc.).
The great adherence of Karais to the listed dishes is explained not so much by their taste qualities in the assessment of today, but by the national tradition, reflected in the saying: "Food that my father does not eat, I do not eat either."
The main seasoning for meat dishes was katyk, specially prepared sour milk. It is widely used as a condiment for other dishes. Hence the saying: "Lemon is a 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 work in the field and on a long journey.
Other dairy dishes, for example, dry salted cheese (kurut), also belong to the ancients. 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.
Cooked mainly on lamb fat and melted butter. Sweets were made on honey, which they themselves produced.
The food system of the Karays is generally based on the ancient common Turkic tradition, but also includes common 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 dishes of the Karai, according to the method of preparation and the name, have a correspondence with the majority of the Turkic peoples, even territorially far from the Crimea.
Thus, we can conclude that the food system of most modern Turkic peoples is based on the ancient Turkic Near East Asian food system.

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, Cherkessia, Karachay, Kabarda, Balkaria, Adygea, "as well as Yakutia in Siberia! One way or another repeat the main culinary trends discussed in this book in terms of the composition of raw materials, composition and cooking technology. With few exceptions, the national dishes of these peoples under other names they duplicate similar dishes of the main national cuisines of our country.

For example, the Tatar cuisine widespread in our country (and the Bashkir cuisine close to it), which has become widely known in a number of regions of the RSFSR through the system Catering, firstly, it is far from being preserved in its pure form, because it has experienced a strong influence of the peoples among which the Tatars exist (the Tatar population of 6.5 million people, and together with the Bashkirs 8 million), and secondly, according to the technology and the range of dishes actually coincides with the Central Asian cuisines - Kazakh and Uzbek, since they have a common root in many respects - the Golden Horde cuisine of the XIII-XVI centuries.

Two other large cuisines of the Turkic-speaking peoples - the 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 their neighboring peoples: North Caucasian - Azerbaijani, and Yakut - Mongolian and subarctic, or polar. North Caucasian and Yakut cuisines are full of borrowings and alterations from these cuisines and differ little from them in technology. But the features of the ancient cuisine, despite all the later influences, persist and manifest themselves in the selection of products and in the composition of a number of dishes of modern Turkic cuisines. So, horse meat, dishes from it, and koumiss 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 Sea, and among the Kumyks of Dagestan, and among the Yakuts of the Arctic. Interestingly, while in the industrial European part of the country even the Tatar cuisine as a whole is increasingly losing its classical Turkic features, yielding here and there to fashionable urban culinary influences, in distant Yakutia, Turkic culinary traditions, previously not so pronounced, are noticeably strengthened in recent years. Now, just in Yakutia, as nowhere else in the country, the meat direction of horse breeding is flourishing. Horse meat here is of the best quality, since Yakut horses, when kept in a herd, quickly get fat over the summer and produce excellent meat, which is in great demand even on the world market.

Since the 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 the Transcaucasian ones, to determine its place in the system of main culinary trends. The same should be done with respect to the Yakut cuisine, which developed separately from other Turkic ones.

North Caucasian cuisine. Often the cuisine of the peoples of the Caucasus is called Caucasian cuisine. Such a culinary direction does not exist. 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 Turkmens, 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.

With the Tatar-Uzbek cuisine, the North Caucasian cuisine is related by the general principles of making bread ( unleavened cakes, chureka), the same approach to meat processing, the use of lamb, the presence of soups such as shurpa (shurva, churpa), great importance given to meat and dough dishes, similar fermented milk products (katyk, ayran, curd cheeses). At the same time, such dishes and products as dyushbere, kurze, buglama, kebabs (kobobs), pickled cheeses, the use of spices and katyk as a component of food products, and all confectionery products - halva, sherbets, baklava - are similar to Transcaucasian cuisines, especially with Azerbaijani.

The most characteristic in the menu of the North Caucasian peoples are various types of unleavened cakes (with butter, sour cream), various khinkals (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 from unleavened dough, half-baked, half-fried in a pan, with a thin pastry shell and a thick layer of filling from meat, cottage cheese, pumpkin, greens (onions), depending on which region of the North Caucasus it is made in. Finally, milk such as katyk 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, Karachays, Laks, Kabardins, Adyghes, you can find dishes with Transcaucasian names, which, however, in composition and technology resemble dishes of the Tatar-Uzbek cuisine. North Caucasian cuisine has introduced several very popular foodstuffs into the all-Union cuisine. This is kefir popcorn(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. who quite firmly accepted Russian culture (suffice it to say that the names and surnames of all Yakuts are Russian).

It is quite clear that the Yakut cuisine reflected these features of the historical development of the Yakuts. The second meat dishes are reminiscent of Mongolian and Kazakh cuisines, since in ancient times the economy of the Yakuts was based on nomadic cattle breeding. A number of Yakut dishes, especially dairy ones, resemble the cuisine of their neighbors, the Buryats. At the same time, the first courses 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, Vilyui and Aldan left a decisive imprint on the 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 ways similar to those adopted in subarctic cuisine, i.e. meat and fish are used very often raw and, moreover, only in winter, when stroganina can be made from these frozen products, i.e., cut into thin chips pieces that are eaten with spicy seasoning from a flask (wild garlic), a spoon (like horseradish) and sarana (an 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 (koumiss, 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.

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

NATIONAL TATAR DISHES

The Tatars, who are the descendants of the Turkic-speaking tribes, took a lot from them: culture, traditions and customs.
It is from the time of the Volga Bulgaria, the progenitor of Kazan, that Tatar cuisine begins its history. Already then, in the XV 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 East passed.
All this undoubtedly affected the modern traditions of the Tatars, including the Tatar cuisine, which is distinguished by its variety of dishes, satiety, ease of preparation and elegance, and, of course, extraordinary taste.
Basically, the traditional Tatar cuisine is based on dough dishes and various fillings.
Well, let's get to know each other, shall we?

Tatar hot dishes

Bishbarmak
Translated from the Tatar "bish" - the number 5, "barmak" - a finger. It turns out 5 fingers - this dish is eaten with fingers, with the whole five. This tradition dates back to the time when the Turkic nomads did not use cutlery while eating and took the meat with their hands. This is a hot dish consisting of finely chopped boiled meat, lamb or beef, with chopped onion rings, and unleavened boiled dough in the form of noodles, all this is heavily peppered. It is served on the table in a cauldron or a cast-iron, and from there everyone takes as much as he wants with his hands. Together with it, they usually drink hot rich meat broth, slightly 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 bowl, the soup is usually sprinkled with a small amount of herbs (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 (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 utensils. Delicious, very satisfying meal!

Kyzdyrma
Traditional roast consisting of horse meat (rarely lamb, beef or chicken). The meat is fried in a very hot frying pan with fat. Fried meat, as a rule, is laid out in a goose or other elongated form, onions, potatoes, salt, pepper, bay leaves are added, 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 - Tatar manty, so it is cooked in a mantyshnitsa. After cooking, it is cut into pieces 3 cm thick, poured with melted butter and served on the table. The dish is usually eaten with the hands.

Tatar pastry

Echpochmaki
Translated from the Tatar "ech" - means the number 3, "pochmak" - an angle. It turns out 3 corners, or a triangle. This is the common name for this dish.
They are juicy, very delicious pies with finely chopped meat (preferably lamb), onions and potatoes. Sometimes a little is added to the filling fat tail fat. Echpochmaks are prepared from unleavened or yeast dough.
The peculiarity of this dish is that the filling is put into the dough raw. Salt and pepper must be put in it.
Triangles are baked in the oven for about 30 minutes. Served with salted and peppered rich meat broth.

Peremyachi
Patties fried in a pan with a lot of oil or special fat. Prepared from unleavened or yeast dough with meat stuffing(usually it is ground beef with finely chopped onions, ground pepper). They have a rounded shape. Very hearty and tasty dish! Served with sweet tea.

Kystyby
They are tortillas with potatoes. Cakes are made from unleavened dough in a very hot frying pan, without oil. Separately, mashed potatoes are prepared, which are then placed in small portions in each cake. Kystybyki are very soft, tender, satisfying and incredibly tasty! They are usually consumed with sweet tea.

Balesh
delicious, hearty pie from potatoes and duck meat, or chicken.
It is prepared mainly from unleavened dough. The filling is put in large quantities. Fatty meat juice is periodically added to a small hole on top during cooking.
Varieties of the 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 according to a special technology, with the addition of spices and salt. It is believed that it has a beneficial effect on men's health, gives strength and energy.

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

Tenderloin in Tatar
The tenderloin is fried in animal fat, then stewed, adding onion, carrots, sour cream, chopped into rings. Ready meal laid out in a special elongated dish, boiled potatoes are placed nearby, all this is sprinkled with herbs. Optionally, you can put more cucumbers and tomatoes.

Tatar sweets

Chak-chak
A sweet treat made from dough with honey. The dough resembles brushwood, consists of small balls, sausages, flagella, cut in the form of noodles, fried in a large amount of oil. After their preparation, everything is poured with honey (with sugar). Usually chak-chak is decorated with nuts, grated chocolate, lollipops, raisins. Cut into pieces, consumed with tea or coffee. As they say - lick your fingers!

Gubadia
A sweet cake that has several layers. Its filling consists of boiled rice, eggs, cort (dried cottage cheese), raisins, dried apricots and prunes. For the manufacture of Gubadia, yeast, or unleavened dough is used. This dish is one of the most delicious in Tatar cuisine. Preparing for holidays, big celebrations. Tea is usually served with the cake.

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

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

Koimak
Tatar pancakes, prepared from yeast or unleavened dough. Koymak can be made from any kind of flour: wheat, oat, pea, buckwheat. It is served with butter, sour cream, honey or jam.

Tatar bread

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

Ikmek
Rye bread prepared on 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

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

Airan
A product made from cow's, goat's or sheep's 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 the Turkic "kat" - to food. It is a type of curdled milk. It is made from milk, by fermentation with special bacterial cultures. It has its own characteristics that distinguish it from other types of fermented milk drinks, consisting in its preparation from boiled milk, which makes it more fatty. Yes, katyk is a really satisfying drink, and at the same time very healthy!

Traditional milk tea
At the same time, tea can be both black and green, the main thing is that it be strong. Tea is poured into a cup a little more than half, the rest is filled with milk (preferably cold). It was believed that earlier the nomadic Turkic tribes used this tea as food. He is really very tasty!

All of the above dishes can be tried:
- in the network of restaurants "Bilyar";
- in the cafe "House of tea";
- in the bakeries "Katyk";
- in the network of stores "Bakhetle".

ENJOY YOUR MEAL!

• Beshbarmak, bishbarmak, besbarmak (Bashk. Bishbarmak; Kaz. Beshbarmak, Besbarmak, et; Kyrgyz. Beshbarmak, tuuralgan et; Tat.
• Bishbarmak m. among the Bashkirs and Kirghiz, translated as five-fingered (dish), boiled and crumbled meat, usually lamb, with an addition of flour, cereals to the fat; eat by the hand. badly cooked food they say (orenb.): this is some kind of bishbarmak, kroshevo
• The national dish of the Turkic peoples, made from finely chopped lamb with the addition of pieces of unleavened dough and boiled 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-type settlement on the western outskirts of the city of Kemerovo. Administratively, he was subordinate to the administration of the Zavodskoy district of the city of Kemerovo.
• Tribal association among the peoples of Central and Central Asia, Siberia under feudalism
• Tribal association with a certain territory, subject to a khan or leader among the peoples of Central and Central Asia, Siberia
• Settlement among some peoples of Siberia
• (Turk. - people) tribal association, settlement, administrative unit among the Turkic peoples. (ethnographic)
• Aul among the Turkic peoples of Asia
• Aimak (kaz. Aimak, until 2006 - Oktyabrskoye) is a village in the Taiynshinsky district of the North Kazakhstan region of Kazakhstan.
• Genus, tribe of Mong. and Turkic peoples
• (Turk., Mong.) tribal or tribal group among the Turkic and Mongolian peoples; country, people, administrative unit. (ethnographic)
• Atalik-Eli-Besh-Kurtka (Ukr. Atalik-Eli-Besh-Kurtka, Crimean Tat. Atalıq Eli Beş Kurtqa, Atalik Eli Besh Kurtka) is a disappeared village in the Nizhnegorsk region 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 the Turkic peoples

The national dish of the Turkic peoples, made from finely chopped lamb with the addition of pieces of unleavened dough and boiled in broth

First letter "b"

Second letter "e"

Third letter "sh"

The last beech is the letter "k"

Answer for the question "The national dish of the Turkic peoples, prepared from finely chopped lamb with the addition of pieces of unleavened dough and boiled in broth", 9 letters:
beshbarmak

Alternative questions in crossword puzzles for the word beshbarmak

Bishbarmak m. among the Bashkirs and Kirghiz, translated as five-fingered (dish), boiled and crumbled meat, usually lamb, with an addition of flour, cereals to the fat; eat by the hand. badly cooked food they say (orenb.): this is some kind of bishbarmak, kroshevo

One of the main national dishes of the Kazakhs and Kyrgyz

Kazakh meat dish

Kazakh dish

Bishbarmak m. among the Bashkirs and Kirghiz, translated as five-fingered (dish), boiled and crumbled meat, usually lamb, with an addition of flour to the broth, they eat a handful of cereals. badly cooked food they say (orenb.): this is some kind of bishbarmak, kroshevo

Lamb dish with flour seasoning

Word definitions for beshbarmak in dictionaries

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

New explanatory and derivational dictionary of the Russian language, T. F. Efremova. The meaning of the word in the dictionary New explanatory and derivational dictionary of the Russian language, T. F. Efremova.
m. The national dish of the Turkic peoples, made from finely chopped lamb with the addition of pieces of unleavened dough and boiled in broth.

Examples of the use of the word beshbarmak in the literature.

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

But driving in a car, spending the night in Kyrgyz yurts, photographing flocks and herds, drinking koumiss and beshbarmaka, horse racing at a sports festival, a visit to the Jety-Ogus sanatorium, swimming in Issyk-Kul, acquaintance with 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 us with the photojournalist Tunkel to the borders of the snow.

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

Volkhin remembered how, in honor of the arrival of this exotic replenishment, he arranged for them beshbarmak from a horse killed as ordered.

Do you know when to eat beshbarmak, the guards do not stand up and also go to the boilers.