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

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The answer to the question "National food 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 crossword questions for beshbarmak

Bishbarmak m. Among the Bashkirs and Kirghiz, in translation five-fingered (dish), boiled and minced meat, usually mutton, with an addition to the broth of flour, cereals; eat by a handful. badly cooked 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 m. Among the Bashkirs and Kirghiz, in translation five-fingered (dish), boiled and minced meat, usually lamb, with an addition of flour to the broth, eat a handful of cereals. badly cooked food they say (orenb.): this is some kind of bishbarmak, crumbly

Lamb stew with flour seasoning

Definition of beshbarmak in dictionaries

Wikipedia Definition of a word in the Wikipedia dictionary
Beshbarmak is a name widespread 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. National food of the Turkic peoples, prepared 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 literature.

Let's sit at home beshbarmak kyushat, drink araka, play alchiki - yaksha!

But driving in a car, spending the night in Kyrgyz yurts, photographing flocks and herds, drinking kumis and absorbing beshbarmaka, horse racing at a sports festival, visiting 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 me and photojournalist Tunnel to the edges of the snow.

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

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

You know when they eat beshbarmak, the sentries do not stand up and also go to the boilers.

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

NATIONAL TATAR DISHES

The Tatars, who are 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 the Tatar cuisine begins its history. Even then, in the XV century. this state was a highly developed trade, 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 the Tatar cuisine, which is distinguished by its variety of dishes, satiety, simplicity of manufacture and elegance, and, of course, extraordinary taste.
Basically, traditional Tatar cuisine is based on dough dishes and various fillings.
Well, let's start getting to know each other?

Tatar hot dishes

Bishbarmak
Translated from the 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 the 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 chopped onion rings, and unleavened boiled dough in the form of noodles, all of this is very peppery. Served on the table in a cauldron or cast iron, and from there everyone already takes with his hands as much as he wants. Together with him they usually drink hot rich meat broth, slightly salted and peppery.

Tokmach
Traditional chicken noodle soup, which includes potatoes, chicken meat and finely chopped homemade noodles... This dish has a special taste due to the combination of these products. Yes, the soup is really incredibly tasty and rich.
Already on the plate, 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 tomato paste, bay leaves, garlic, onions, and, of course, salt and pepper. Prepared in a cauldron or other cast-iron dish. Delightful, very satisfying dish!

Kyzdyrma
Traditional roast, consisting of horse meat (less often lamb, beef or chicken). The meat is fried in a skillet that is very hot with fat. Fried meat, as a rule, is laid out in a roaster or other elongated shape, 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 is a Tatar manty, so it is cooked in a mantis. After cooking, it is cut into 3 cm thick pieces, poured with melted butter and served on the table. The dish is usually eaten with hands.

Tatar pastries

Echpochmaks
Translated from the Tatar "ech" means the number 3, "pochmak" - the 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 (lamb is best), onions and potatoes. Sometimes a little fat tail fat is added to the filling. Echpochmaks are prepared from unleavened or yeast dough.
The peculiarity of this dish is that the filling is placed raw in the dough. 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
Pies fried in a 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 onions, ground pepper). They have a rounded shape. Very satisfying and tasty dish! Served with sweet tea.

Kystyby
They are flat cakes with potatoes. Tortillas are prepared from unleavened dough in a highly heated frying pan, without oil. Prepared separately mashed potatoes, which is then put in small portions in each cake. Kystybiyki are very soft, tender, nourishing and incredibly tasty! They are usually consumed with sweet tea.

Balesh
Delicious, hearty pie made from potatoes and duck or chicken meat.
Prepared mainly from unleavened dough. The filling is put in a large number... Fatty meat juice is periodically added to a small hole on top during cooking.
Types of pie: vak-balesh (or elesh) - "small" and zur-balesh - "big".
Whatever the size of the ballesh, it is always a real holiday!

Tatar snacks

Kyzylik
Another name is Tatar horse meat. This is uncooked 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, gives strength and energy.

Kalzha
One of the popular types of traditional appetizer, consisting of lamb meat (beef, or horse meat), topped with spices, garlic, salt, pepper and 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.

Tatar tenderloin
The tenderloin is fried in animal fat, then stewed by adding onion, carrots, sour cream cut into rings. The finished dish is laid out in a special elongated dish, next to boiled potatoes sprinkle with herbs. If you wish, you can add more cucumbers and tomatoes.

Tatar sweets

Chak-chak
A sweet treat made from honey dough. 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, candies, raisins. Cut into pieces, use with tea or coffee. As they say - you will lick your fingers!

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

Sour cream
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 conceals in your mouth, therefore, sometimes, you don't even notice how you eat it.

Talkysh kelyave
It looks like 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 - one sheer pleasure. A very original dish!

Koimak
Tatar pancakes made from yeast or unleavened dough. Koimak can be made from any type of flour: wheat, oatmeal, 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.

Icmek
Rye bread made with hop sourdough with the addition of bran and honey. It is baked in the oven for about 40 minutes. Eat it with sour cream or butter.

Tatar drinks

Koumiss
horse milk drink, whitish in color. Pleasant in taste, sweetish-sour, well refreshes.
Kumis can be produced in different ways - depending on the production conditions, the sourdough process and the cooking time. It can be strong, providing a slightly intoxicating effect, and sometimes weaker, with a calming effect.
It is a general tonic. Possesses a number of useful properties:
- has a beneficial effect on the nervous system;
- possesses bactericidal properties;
- effective for stomach ulcers;
- keeps skin youthful;
- promotes the 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 kind 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" means food. It is a kind 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, which consists in preparing it from boiled milk, which makes it more fatty. Yes, katyk is a really nourishing 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 a cup, the rest is filled with milk (preferably cold). It was believed that earlier the nomadic Turkic tribes used such tea as food. He's really very satisfying!

All of the above dishes can be tasted:
- in the Bilyar restaurant chain;
- in the cafe "Tea House";
- in bakeries "Katyk";
- in the "Bakhetle" chain of stores.

ENJOY YOUR MEAL!

National cuisines of the numerous Turkic-speaking peoples of the RSFSR (over 25 peoples with a total number of 10 million people) inhabiting Tatarstan, 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 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 duplicate similar dishes of the main national cuisines of our country.

For example, the Tatar cuisine widespread in our country (and close to it Bashkir), 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 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 technology and the assortment 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 13th-16th 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 neighboring peoples: North Caucasian - Azerbaijani, and Yakut - Mongolian and subarctic, or polar. The 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 are manifested in the selection of products and in the composition of a number of dishes of modern Turkic cuisines. So, 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 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 have been strengthening in recent years. Now, just in Yakutia, like nowhere else in the country, the meat direction of horse breeding is flourishing. Horse meat is of the best quality here, since Yakut horses, when kept in herds, quickly get fattened over the summer and produce excellent meat, which is in great demand even on the world market.

Since the North Caucasian cuisine breaks down into another fifteen small cuisines, differing 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 apart from other Turkic ones.

North Caucasian cuisine. Often the cuisine of the peoples of the Caucasus is 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, cattle-breeding 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 not homogeneous. 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.

North Caucasian cuisine is related to Tatar-Uzbek cuisine general principles making bread (unleavened flat cakes, churek), the same approach to meat processing, eating lamb, the presence of soups such as shurpa (shurva, churpa), great importance assigned to meat and 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 of food products and all confectionery- halva, sherbet, baklava, - are similar to the Transcaucasian cuisines, especially from the Azerbaijani.

The most characteristic in the menu of the North Caucasian peoples are different kinds unleavened flat cakes (with butter, sour cream), various khinkals (khan-kals), i.e. wide noodles or pieces of unleavened guest flour made from wheat, corn or pea flour, boiled together with mutton (meat) in different combinations and with different seasonings, then a miracle (chyuda), i.e. unleavened dough pie, semi-baked, semi-fried in a pan, with with a thin dough shell and a thick layer of filling made of 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, by name and composition, North Caucasian dishes resemble those of different neighboring peoples. In the national cuisines of Avars, Lezgins, Kumyks, Dargins, Chechens, Ingush, Circassians, Karachais, Laks, Kabardins, Adyghe, you can find dishes with Transcaucasian names, which, however, in composition and technology resemble dishes of the Tatar-Uzbek cuisine. The North Caucasian cuisine introduced several very popular food products into the all-Union cuisine. These are kefir, popcorn (kurmach) and pasties.

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

It is quite understandable that the Yakut cuisine reflected these features of the historical development of the Yakuts. The technology of the second meat dishes resembles Mongolian and Kazakh cuisines, since in ancient times the Yakut economy 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 dishes of Yakut modern cuisine are Russian, since in the past Yakut cuisine did not know national soups... Living conditions in the eastern 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 have left a decisive imprint on Yakut cuisine. It widely uses game birds, venison, Siberian fish: khatys (Siberian sturgeon), wild chir, omul, muksun, peled, nelma, taimen, grayling. At the same time, the methods of using food raw materials are in many respects similar to those adopted in subarctic cuisine, i.e. meat and fish are used very often raw and, moreover, only in winter, when planets can be made from these frozen products, that is, cut into thin shavings pieces that are eaten along with a spicy seasoning from a flask (wild garlic), spoon (like horseradish) and sarana (onion plant).

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

As is known, 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 the characteristics that arose in the distant past.
As you know, since ancient times, a person was forced to use those food resources that were available in his habitats. Man has always wanted wild grains suitable for food and sowing to grow in the area where he constantly lived, and wild animals suitable for domestication to live. The first cereal that people began to harvest 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 were also cultivated (wheat, millet). It is difficult to say where this happened first of all, 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 it became sow no later than the 6th millennium BC Around the same era and in the same places, a goat, a sheep, a bull were tamed (the dog was tamed much earlier by 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 plain areas of the Western Caspian region 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, winters were cold and summers warm. Thus, the presence of winter steppe pastures and mountainous areas with excellent alpine meadows contributed to the emergence of favorable conditions on the territory of the South Caucasus and adjacent lands for a very early development of distant-pasture cattle breeding. 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 indicate that already in the VI millennium BC. in the territory of the South Caucasus, agriculture and cattle breeding were developed.
According to the famous Russian scientist N.Ya. Merpert: “the extremely early appearance of producing forms of economy here is primarily due to the richest resources of the Caucasus, the abundance and variety of wild ancestors of subsequently cultivated plants, primarily cereals (single-grain wheat, emmer, dwarf wheat, barley and others) and animals (sheep, goat, tur, etc.) ”. (157)
The famous Russian archaeologist M.N. Pogrebova writes that on the territory of the South Caucasus “the basis of the economy was agriculture and cattle breeding. Both of these industries developed in a much older era, but at the end of the 2nd millennium BC. In the development of the economy of the population of Transcaucasia, there have been major changes. First of all, this is due to the development of distant-pasture 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 implements, including threshing boards, are found in the monuments of the beginning of the 1st millennium BC. testifies to a sufficiently 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 Mil steppe in 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 discovered “a large pot of grain, mortars, grain grinders. Judging by the finds of grains of wheat, barley, millet, grape seeds, seeds of beans, bones of bulls, goat-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 the ancient authors, the Scythians (ancient Türks) cultivated wheat, barley, millet, onions and garlic, and harvested crop poured into pits-granaries. It should be noted that today the pits-granaries are used by Azerbaijanis for storing grain. Here is what the famous Russian ethnographer S.Sh. Hajiyeva writes about these economic pits built by Azerbaijanis living in Dagestan (Terekemenites) in the book “Dagestani Terekemenites”: “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 poured into the pits, usually after it was threshed and dried on the current. The pit was tightly closed with oak boards and covered with clay on top. It was not opened without special need 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. According to experts, only the most common, widespread in everyday life, everyday products are considered national 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, gaymag, katyk, kurut, kumis, butter.
As you know, Homer also called the Scythians milk-feeding mares. Pseudo-Hippocrates wrote that the Scythians ate boiled meat, drank mare's milk and eat ippaku. According to Strabo, "cattle graze around their wagons, providing them with meat, cheese and milk."
Since ancient times, the ancient Turks knew the following methods of cooking meat dishes:
- baking carcasses with hot stones thrown through the neck into the abdominal cavity of the animal;
- roasting on coals or in ash in a pit covered with earth and silt heaped with stones, on which a fire is made;
- roasting carcasses on a spit over a fire.
Meat was usually cooked and eaten outdoors and was generally by men.
In the past, fresh meat was usually eaten in the fall at the time of mass slaughter. The rest of the time they ate meat that had undergone preliminary processing for preservation purposes. The ancient Türks knew the following methods of preparing meat: drying, smoking, salting. Smoked and dried in small pieces. The production of meat flour should be attributed to the number of ancient folk methods of preserving meat: 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, was transportable, it was stored up, setting off 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 their special love for dairy products. The abundance of dairy dishes in Turkish cuisine bears on itself an unmistakable trace of nomads, whom ethnographers sometimes call "galactophages" - those who feed on milk. Milk soups, stews with dried cottage cheese (gurut) occupy a large place in the food 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 the Azerbaijanis in the diary of the 16th century traveler Ruy de Clavijo. Rui Gonzalez de Clavijo in 1403-1406, on behalf of his patron, King of Castile, Henry III, as part of the embassy, ​​traveled a long way from Castilla to Samarkand. 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". Here is what Rui Gonzalez de Clavijo writes in his diary: “We were given food from every village. And their custom was that when guests came to them and, dismounting, sat down on the carpets, which were laid for them right in the field in the shade under the trees, then from each house they quickly carried food - bread, some krynki with sour milk or other foods which they usually made from rice or dough. And if the guests wanted to stay there for a few days, then they were offered a lot of meat. And they have a lot of cattle: rams, camels and horses. They are hardworking people and good riders, archers and brave warriors. If there is abundant 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 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 it in a crinka, dilute it with hot water - and pour it into the cauldron. Then they make very thin cakes out of flour, cut them into small pieces and also throw them into the cauldron. When it boils a little, remove from heat. They can do without bread and meat with one crinkle of this dish. And this food that I have described, they call ash. " (162) De Clavijo's indication that the “Turkomans” call this dish “ash”, apparently, can be explained by the fact that this word, as in the Middle Ages, in the language of many Turkic peoples is the general name of any dish and most often used to mean food. In the language of Azerbaijanis nowadays "ash" is one of the names of the dish known to many peoples - pilaf. The remarkable Türkic scholar of the 11th century Mahmud Kashgari says in the dictionary "Divani lugat at - Turk" that - ash - food; ashlig - grain, cereals, bread; ashchy is a 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 pm I was invited to appear before the king, by the name of Abdul-Khan. On the 20th I appeared to him; he received me very kindly. He invited me to dinner and told me to sit not far from him.
The floor inside the pavilion should be 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 noblemen sat cross-legged, but noticing that it was so difficult for me to sit, His Highness ordered a chair to be brought in and invited me to sit on it, as I was accustomed to. When it was lunchtime, they spread the tablecloths on the floor, served the 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, various and other dishes, up to 150, were brought in, so that a total of 290 dishes were served 2 times. 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 treat consisted of 4 dishes filled with lamb chopped into small circles and fried on wooden skewers, several pieces of beluzhin, cottage cheese and several dishes with rice cooked with large raisins and lined 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.
Then we read from A. Olearius: “After they had been listening to music for three hours, it was again served on the table; in between the other dishes were cooked whole lamb's liver and a sheep's tail (fat tail), which weighed 5-6 pounds and consisted of pure fat. One of the stews (there are three of them now), having greatly salted them, chopped them very finely and mixed them; 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 - bagirbeyin or ezma. This dish is also familiar to many Turkic peoples. Further, A. Olearius writes that while in Shemakha, the members of the Holstein embassy were invited to dinner by a merchant named Novruz (at A. Olearius - Naurus). A. Olearius describes this dinner as follows: “In the house where the feast took place, inside all the walls were hung with Persian and Turkish carpets. Kupchina in front of the court went out to meet the ambassadors, received them very kindly and led them up through two magnificent rooms, dressed in magnificent carpets above, below and on the sides, into a room covered with gold brocade. For our convenience, in each room, there were tables and benches covered with magnificent carpets. The tables were lined with garden fruits and sweets: grapes, apples, melons, peaches, apricots, almonds, two kinds of raisins (one of them was small white and very sweet seedless berries), large peeled walnuts, pistachios, all kinds of boiled Indian alien fruits in sugar and honey 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 were treated in this way for 2 hours, as usual, the sweets were removed, the table was set for meals and lined with various food in silver and copper tinned dishes. All dishes were filled boiled rice various colors, and on the rice were boiled and fried chickens, ducks, beef, lamb and fish; they were all well prepared and delicious. They do not use knives at the table and therefore taught us how, according to their method, to divide meat with our hands and eat. However, chickens and other meat are usually divided into convenient pieces by the cook before serving. 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 cravch, 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 it to small dishes; sometimes four or five different dishes were laid out simultaneously on one dish on rice. Usually for two, but in some cases for three, one similar dish with dishes is served. They drank very little during dinner, but even more so afterwards. Finally, each in a china cup was given hot black liquid kahawe [coffee] to drink. "
In the dictionary of Mahmud Kashgari, the names of many food products and dishes are recorded, which under the same names have survived to this day in the language of the majority of modern Turkic peoples, including the language of the Azerbaijani Turks. Words syud - milk, aguz-colostrum, ayran - diluted with water spoiled milk, katyk - sour milk, yag - butter, kymyz - kumys, gaymak - thick cream, suzme - strained katyk, gurut - dried curd balls, bal-honey, bekmez-grape syrup, chakhyr-wine, sirke-vinegar, scull-bread, epeg-bread, yuha-unleavened thin flatbread, komach- flatbread baked in ash, katma yuha -flaky tortilla, fried in oil, arpa-barley, tugi-peeled millet (rice), un-flour, durmek-butter with cheese, wrapped in a thin flat cake, yarma-groats, kavurmag-fried wheat, gourma-fried lamb meat, gyima - finely chopped fried meat, steamed buglama-meat, külleme - meat baked in ash, were known a thousand years ago to the ancestors of modern Azerbaijanis, Turks and Turkmens and were included in the dictionary of Mahmud Kashgari with the label "oghuz", then there are these words taken by him from the vocabulary of the Oguz Turks.
As for the dish described by Rui de Clavijo, at the time of Mahmud Kashgari this dish was called tutmach - "a flour dish, a kind of noodles." In the dictionary of M. Kashgar it is noted that thin noodles used in the preparation of tutmach among the Oguz were called tutmach chopi.
The famous Turkish scientist Farug Sümer in the book "Oguzes" reports that tutmach is the most favorite dish of the Turks even now, as in the days of the Oguz. According to a Turkish scientist, tutmach is still cooked in the same way as in the days of the Oghuz. As F. Suemer points out, first the dough is rolled out, then on a convex baking sheet, it is lightly fried and cut into a diamond. After that, the dough is put into a kettle 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, the tutmach is dressed with meat and katyk or kurut.
The name of the dish described by De Clavijo has survived to this day 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, among Azerbaijanis the flour dish hangyal is very popular, among Uzbeks - lagman, manti; among Kazakhs and Kyrgyzs - beshbarmak; among the Turkmen - atli - unash; uyghur-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 make it possible to reconstruct in more or less detail the main features of the food of the ancestors of the Azerbaijani Turks, Turks, Turkmens, Gagauz - Oguzes. 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 earthenware from water-diluted katyk. The remainder in the form of ayran was consumed as a drink. Fresh katyk dried in the sun was called gurut. Kumis, which was made from mare's milk, served as a intoxicating drink. The meat was cooked boiled and fried, and a soup called shorpa was cooked in meat broth. A kebab cooked on a spit (shish) was considered a delicious dish. There was also a kind of shashlik made from pieces of lamb, wrapped in a skin and baked in hot ash (külleme). Cereals and bread occupied a significant place in their diet.
The fact that bread and other barley products occupied a large place in the diet of the ancients is confirmed by the ancient Türkic proverb, recorded in the dictionary of Mahmud Kashgari: “Sheep wool is enough for clothes, for food from barley”. (163)
Bread, called a cherek, was baked in clay ovens - tendir, round cakes - yuha - on an iron baking sheet - saj, and cakes - kemech - under a layer of hot ash. Oguzes also prepared a soup - a chowder made from crushed wheat bugda shorbasy, seasoned with katyk, garlic and dried mint. Their diet also included fruits and vegetables, including grapes, apples, melons. Fruit was consumed in fresh, various sweets were also prepared from them. In particular, grape syrup was used to make molasses called bekmez. It should be noted that in the language of Azerbaijanis, the words un - flour, dehirman - mill, elek - sieve, orak - sickle, ekin - sowing, tarla - arable land have remained unchanged since the time of the Oguzes.
As you know, the ancient Turks had a custom of sacrificing horses at the commemoration of noble warriors and leaders, attested by archaeologists in the burial mounds of Oguz, Chertomlyk, Tolstaya Tomb Solokha (Black Sea steppes), Pazyryk (Altai), Arzhan (Tuva), Borsunlu, Beasimark -Sarov (South Caucasus). So, for example, in the Borsunlu mound (Mil steppe in Azerbaijan) - the 12th century. BC, the tribal chief was buried, accompanied by eight horses. Along with bronze weapons, large supplies of food were placed in the grave. Two large bronze cauldrons contained sheep and cattle meat.
The ancient Turks performed ritual slaughter of horses, camels and sheep at national celebrations: at the birth of a child, naming him by his name, 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. 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 and 500 foals for the sake of such a holiday”. The Oguzname also reports on the memorial food for the Oghuz: “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 kumis. He delivered so much lamb and horse meat that they made several mountains of meat. (164)
Archaeological studies of Scythian and ancient Turkic barrows confirm this information "Oguzname".
Archaeologists report that under the embankment of the Tolstaya Mogila mound, traces of a grand funeral feast were discovered: many animal bones. Based on these remains, it was possible to establish that the total weight of the meat eaten at the commemoration 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 funeral feast of the Arzhan mound in Tuva, at least 300 horses were eaten. The burial mound in Ulskaya (in the North Caucasus), where the bodies of 360 horses were located around the main tomb, was also noted with a grandiose funeral funeral hall. (165)
It should be noted that the modern cuisine of most of the Turkic peoples is characterized by the use of mainly lamb meat, and the absolute exclusion of pork. Shish kebab is a favorite festive dish among many other modern Turkic peoples. The ancient Türks knew several ways of preparing barbecue. The most ancient way of cooking meat is kyllam or guyu kababa. To prepare kyllämä, the carcass of a ram was wrapped in its skin and buried in a pit filled with ash and hot coals. The pit was covered with a thin layer of earth, a fire was made from above, after three hours they dug out, removed the meat from the skin and served it to the table. The well-known Russian ethnographer V.P. Kurylev, a researcher of the material culture of Turkish peasants, reports that “tandoor kebabs are prepared in Central Anatolia. In this case, the lamb is roasted hanging in a hot tandir. Chevirme kebabs are also made from whole lamb carcass, the belly of which is protected by pepper, salt and various spices. The carcass is strung on a large skewer and fried over the fire. Shishkebab is a lamb dish that resembles a shish kebab. "
Turkic peoples widely use various products from milk and dairy products for making soups, cereals and flour dishes. Gatyk, gaymag, yag, ayran, suzma, gurut and other dairy products are used by the Turkic peoples not only as semi-finished products, but also as independent meals with bread. Most dairy products are obtained by souring milk, and the methods of leavening are similar for all Turkic peoples. The food systems of modern Turkic peoples unite, in addition, the general principles of preparing 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 lamb laid in a kup is poured with lamb fat on top. In winter, various dishes are prepared from govurma. VP 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 roasted on a baking sheet is kavurma. In the villages of the Iozgat 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, they call syzgyt. " (166)
The secrets of preserving other meat products for future use (basturma, doldurma, sudjuk - sausage) were also adopted by modern Turkic peoples from their ancestors - the ancient Turks. Our ancestors have long been storing dairy products for future use. According to ethnographers, the most ancient dairy product harvested for the winter was gurut. Gurut was usually harvested in summer and autumn. Suzma-strained gatyk and salt were stirred, small balls were formed from it and laid out, covered with gauze, in the sun. In a few days the gurut was ready. In winter, gurut was dissolved in hot water and used in cooking 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 from the gatyk for the blinker, it was decanted well, then, after giving it the shape of a churek, they were put under a press for a long time. They kept it buried in salt. Then, as needed, they took it out of the salt, rubbed it on a special grater. The resulting mass (about 15-20 kg) was supplemented with seeds of special aromatic herbs - "gara cherek" - a plant specially sown by the Terekemen people 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 - 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. For the production and storage of these products in the villages, dishes made from the stomach, skin or skin of animals were widely used. (166)
The article by Yu. A. Polkanov, A. Yu. Polkanova, TA Bogoslavskaya "National cuisine of the Crimean Karaites (Karaites)" provides interesting information about the cuisine of the Karaites, a Turkic people who have lived for more than 600 years among the non-Turkic population of Poland and Lithuania. In the past, the Karaites lived mainly in the mountainous region of Crimea with the center in the Dzhuft-Kale fortress (now Chufut-Kale). In the XIV century. part of the Karaites came to Lithuania (Trakai and other settlements), and then to Poland. Currently, 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 carry out military service.
Yu. A. Polkanova, A. Yu. Polkanova, T. A. Bogoslavskaya write: national cuisine... Even in urban conditions of an 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 the karai. 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 Karais is based on the ancient Turkic tradition with the overlapping of all-Crimean international features. Combinations of dishes typical for nomadic herders and farmers reflect the peculiarities of ethnogenesis, lifestyle and history of the people. Most of the Crimean Karaites live in Ukraine, Russia and Lithuania. In their 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. Crimean Karaites are “the indigenous people of Crimea, united by a common blood, language and customs, realizing their own ethnic individuality, blood relationship with other Turkic peoples, cultural identity and religious independence.
The karai are characterized by a combination of dishes typical for cattle breeders (meat, dairy) and farmers (grain, vegetables), which are simple to make and require great culinary skills.
Karai gave preference to 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 from them.
Meat dishes:
bastyrma - jerky with spices;
kakach - dried (dried) lamb or goat meat;
coy ayakchiklar - dried lamb legs;
kuru et - boiled and dried meat;
sujuk - a flat sausage made from raw lamb with spices;
tilchik - a dried tongue;
chengechik - boiled and dried lamb jaw with tongue;
koi-little-boiled lamb 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.
Dairy foods:
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's cheese;
suzte - curd residue after sour milk has been squeezed out;
kurut, kuru penir - dry salted cheese;
Flour dishes:
yayma (yayim) - pancake-kalach, kylach (t),
kalyn - roll;
komech - big
round baked cake;
katlama - fried flatbread;
otmek, otmyak, etmyak - bread;
tutmach - noodles, dumplings.
With the aforementioned adherence of karais 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, less often 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 near (Crimean Tatars) and distant (Altai, Kyrgyz, etc.) parallels among different Turkic ethnic groups in the recipe, cooking technology and names. This is primarily dried and jerky meat, which until recently played a significant role in the nutrition of the 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 - koi ayaklachik - were ground, 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.
Bastrma and sudjuk are close to each other in the way of cooking. Salted and spiced layers fresh meat, mainly lamb, or minced meat mixed with spices and stuffed into the guts (for sujuk) was placed under the saddle. When riding on horseback, 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 obtained by drying layers of boiled meat.
Lamb tongues - tilchik - were dried in large quantities for future use. The lamb jaw together with the tongue - chengechik - was used boiled and folk traditions are preserved for the longest time in the national cuisine. Even in the urban environment of the all-consuming and leveling European civilization and with the loss of many national characteristics (clothes, utensils, home furnishings, etc.), attachment to the food of the ancestors, especially to festive dishes, continues to live.
Meat and flour dishes:
ayaklak, ayaklik - a pie with raw lamb;
yantik - a large round puff pastry made from raw lamb;
kobety, kuveti - round big pie with raw meat;
kybyn - baked semicircular pie with raw meat;
hamurdolma - ears, small dumplings;
chyrchyr - 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);
imambiyildy - a dish made from eggplants and other vegetables;
kaigana - a grandmother of meat and spinach;
dolma tavern - stuffed zucchini;
sarma - stuffed cabbage rolls in grape leaves;
Soups, cereals:
berjimek-ashi - rice porridge with lentils;
stag - barley porridge;
pasta - porridge in general, wheat porridge;
pilav - pilaf in general;
shorba - soup in general (varieties: meat, dairy, meat and milk, cereals, etc.).
The great adherence of the Karai to the listed dishes is explained not so much by their taste in assessing the present day, as by the national tradition, reflected in the saying: "Food that my father does not eat, and I do not eat."
The main seasoning for meat dishes served katyk, specially prepared sour milk. It was also widely used as a seasoning for other dishes. Hence the saying: "Lemon is a medicine for a sick person, katyk is for porridge." Katyk, diluted with milk or water (yazma), quenched thirst well, and in hot weather it was invariably taken with them to field work and on a long journey.
Other dairy dishes, such as 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.
They cooked mainly with lamb fat and melted butter... Sweets were made with honey, which they themselves produced.
The food system of the Karai is generally based on the ancient common Turkic tradition, but also includes common Crimean international features. The Türkic tradition manifests itself, first of all, in the ancient meat, dairy and flour dishes inherited from the nomadic period. Many of the Karai dishes, in terms of the method of preparation and the name, correspond to the majority of the Turkic peoples, even geographically far from the Crimea. "
Thus, we can conclude that the food system of the majority of modern Turkic peoples is based on the ancient Turkic Near Asian food system.

• Beshbarmak, bishbarmak, besbarmak (Bashk.bishbarmaҡ; Kazakh beshbarmaқ, besbarmaқ, et; Kyrgyz beshbarmak, tuuralgan et; tat.
• Bishbarmak m. Among the Bashkirs and Kirghiz, in translation five-fingered (dish), boiled and minced meat, usually mutton, with an addition to the broth of flour, cereals; eat by a handful. badly cooked food they say (orenb.): this is some kind of bishbarmak, crumbly
• National food 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 Kazakhs and Kyrgyz

KURULTAY

• General meeting, congress among the Mongolian and Turkic peoples
• People's Congress among the Mongolian and Turkic peoples
• Ulus-Mozzhuha 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 union among the peoples of Central and Central Asia, Siberia under feudalism
• Clan-tribal association with a certain territory, subject to the khan or the leader among the peoples of Central and Central Asia, 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 (Kaz. Aimak, until 2006 - Oktyabrskoye) is a village in the Tayinshinsky district of the North Kazakhstan region of Kazakhstan.
• Clan, tribe among the Mongols. and Turkic peoples
• (Turkic, Mong.) clan or tribal group among the Turkic and Mongolian peoples; country, people, administrative unit. (ethnographic)
• Atalyk-Eli-Besh-Kurtka (Ukrainian Atalik-Eli-Besh-Jacket, Crimean Tat. Crimea, about 2 km southeast of the modern village of Zhelyabovka.
• Fatherhood among the Turkic peoples