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Beşbarmaq
Beshbarmak ( Kazakh – бесбармак, ky, бешбармак, 'five finger') is a dish from Central Asian cuisine. It is also known as naryn in Xinjiang, Uzbekistan, Kyrgyzstan and Kazakhstan, as ''turama'' or ''dograma'' in Karakalpakstan, North Caucasus and Turkmenistan, as ''kullama'' in Bashkortostan and Tatarstan. It one of the main national dishes of both Kyrgyzstan and Kazakhstan. The term ''beshbarmak'' means "five fingers" because nomads traditionally eat this dish with their hands. Another name for beshbarmak in Kyrgyz is 'tuuralgan et', which means crumbled/chopped meat. Beshbarmak is usually made from finely chopped boiled meat, mixed with dough (typically egg noodles) and ''chyk'', an onion sauce. It is typically served on large communal platters, shared between several people, after shorpo, which is a first course of mutton broth served in bowls called kese. It is also followed by a broth called ak-serke (shorpo mixed with kymyz or ayran), which is thought t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bashkortostan
The Republic of Bashkortostan or Bashkortostan ( ba, Башҡортостан Республикаһы, Bashqortostan Respublikahy; russian: Республика Башкортостан, Respublika Bashkortostan),; russian: Респу́блика Башкортоста́н, r=Respublika Bashkortostan, p=rʲɪsˈpublʲɪkə bəʂkərtɐˈstan also unofficially called Bashkiria (russian: Башкирия, tr. Bashkiriya), is a republic of Russia located between the Volga and the Ural Mountains in Eastern Europe. It covers and has a population of 4 million. It is Russia's 7th most populous federal subject and most populous republic. Its capital and largest city is Ufa. Bashkortostan was established on .Национально-государственное устройство Башкортостана, 1917–1925 гг: Общее введение и Том 1 // Билал Хамитович Юлдашбаев, Китап, 2002, , 9785295029165Хрестоматия по и ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Book Of Tasty And Healthy Food
''The Book of Tasty and Healthy Food'' (', ''Kniga o vkusnoi i zdorovoi pishche'') is a Russian cookbook written by scientists from the Institute of Nutrition of the Academy of Medical Sciences of the USSR. The cookbook was first published in 1939, and a further edition was published in 1952. An English translation (by Boris Ushumirskiy) appeared in 2012. Origins Following the Russian Revolution, the official ideology promoted communal food preparation and dining, to maximise use of labour and resources and to liberate women to work. However, combined with widespread food shortages, this resulted in poor food quality and limited choice. Anastas Mikoyan, who was People's Commissar of the Food Industry of the USSR in the 1930s, became convinced that the USSR needed to modernise the way it produced and consumed food. He travelled widely, bringing many innovations back to the USSR, including the manufacture of canned goods and the mass production of ice cream. In the late 1930s, h ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Russian Empire
The Russian Empire was an empire and the final period of the Russian monarchy from 1721 to 1917, ruling across large parts of Eurasia. It succeeded the Tsardom of Russia following the Treaty of Nystad, which ended the Great Northern War. The rise of the Russian Empire coincided with the decline of neighbouring rival powers: the Swedish Empire, the Polish–Lithuanian Commonwealth, Qajar Iran, the Ottoman Empire, and Qing China. It also held colonies in North America between 1799 and 1867. Covering an area of approximately , it remains the third-largest empire in history, surpassed only by the British Empire and the Mongol Empire; it ruled over a population of 125.6 million people per the 1897 Russian census, which was the only census carried out during the entire imperial period. Owing to its geographic extent across three continents at its peak, it featured great ethnic, linguistic, religious, and economic diversity. From the 10th–17th centuries, the land ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nomadic
A nomad is a member of a community without fixed habitation who regularly moves to and from the same areas. Such groups include hunter-gatherers, pastoral nomads (owning livestock), tinkers and trader nomads. In the twentieth century, the population of nomadic pastoral tribes slowly decreased, reaching an estimated 30–40 million nomads in the world . Nomadic hunting and gathering—following seasonally available wild plants and game—is by far the oldest human subsistence method. Pastoralists raise herds of domesticated livestock, driving or accompanying them in patterns that normally avoid depleting pastures beyond their ability to recover. Nomadism is also a lifestyle adapted to infertile regions such as steppe, tundra, or ice and sand, where mobility is the most efficient strategy for exploiting scarce resources. For example, many groups living in the tundra are reindeer herders and are semi-nomadic, following forage for their animals. Sometimes also described as "nomad ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soviet Literature
Russian literature refers to the literature of Russia and its émigrés and to Russian-language literature. The roots of Russian literature can be traced to the Middle Ages, when epics and chronicles in Old East Slavic were composed. By the Age of Enlightenment, literature had grown in importance, and from the early 1830s, Russian literature underwent an astounding golden age in poetry, prose and drama. Romanticism permitted a flowering of poetic talent: Vasily Zhukovsky and later his protégé Alexander Pushkin came to the fore. Prose was flourishing as well. Mikhail Lermontov was one of the most important poets and novelists. The first great Russian novelist was Nikolai Gogol. Then came Ivan Turgenev, who mastered both short stories and novels. Fyodor Dostoevsky and Leo Tolstoy soon became internationally renowned. Other important figures of Russian realism were Ivan Goncharov, Mikhail Saltykov-Shchedrin and Nikolai Leskov. In the second half of the century Anton Chekhov excel ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sujuk
Sujuk or sucuk is a dry, spicy and fermented sausage which is consumed in several Balkan, Middle Eastern and Central Asian cuisines. Sujuk mainly consists of ground meat and animal fat usually obtained from beef or lamb, but beef is mainly used in Turkey, Armenia, Bulgaria, Kazakhstan and Kyrgyzstan. Etymology and terminology ''Sucuk'' was first mentioned in the 11th century by Mahmud al-Kashgari in his ''Dīwān Lughāt al-Turk'' as ''suɣut''. Another mention was made by Abu Hayyan al-Gharnati in his early 14th century work titled ''Kitab al-'idrak li-lisan al-'atrak'' (كتاب الإدراك للسان الأتراك). It possibly evolved from a Middle Iranian word attested in Early New Persian as ''zīç'' (زيچ) and ''ziwīdj'' (زویج) (meaning "stretching, strip, cord" and "sausage" respectively) which later took the form of ''zīçak'' (زیچک), while a Turkic origin has also been proposed. Cognate names are also present in other Turkic languages, e.g. kz, шұ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ayran
Ayran, doogh, dhallë, daw, xynogala or tan is a cold savory yogurt-based beverage popular across Western Asia, Central Asia, South Asia, Southeastern Europe, North Asia and Eastern Europe. The principal ingredients are yogurt, water and salt. Herbs such as mint may be optionally added. Some varieties are carbonated. Etymology ''Ayran'' (cf. '' airag'' in Mongolian: 'mare milk', ' (') in Chuvash: 'buttermilk') is mentioned in Mahmud al-Kashgari's 11th century ''Dīwān Lughāt al-Turk'', although he did not give any information how ayran was made. The word is derived from the Old Turkic root adır- ("to separate"), cf. Turkish ("to separate"). Preparation Doogh is served chilled and often as an accompaniment to grilled meat or rice, especially during summer. It is made by mixing yogurt with chilled or iced water and is sometimes carbonated and seasoned with mint. It has been variously described as "diluted yogurt" and "a most refreshing drink made by mixing yogurt with ice ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kumis
''Kumis'' (also spelled ''kumiss'' or ''koumiss'' or ''kumys'', see other transliterations and cognate words below under terminology and etymology – otk, airag kk, қымыз, ''qymyz'') mn, айраг, ''ääryg'') is a fermented dairy product traditionally made from mare milk or donkey milk. The drink remains important to the peoples of the Central Asian steppes, of Turkic and Mongol origin: Kazakhs, Bashkirs, Kalmyks, Kyrgyz, Mongols, and Yakuts. Kumis was historically consumed by the Khitans, Jurchens, Hungarians, and Han Chinese of North China as well. ''Kumis'' is a dairy product similar to ''kefir'', but is produced from a liquid starter culture, in contrast to the solid ''kefir'' "grains". Because mare's milk contains more sugars than cow's or goat's milk, when fermented, ''kumis'' has a higher, though still mild, alcohol content compared to ''kefir''. Even in the areas of the world where ''kumis'' is popular today, mare's milk remains a very limited commod ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chorba
Chorba or shorba (from dialectal Arabic ; from , 'to drink') is a broad class of stews or rich soups found in national cuisines across the Middle East, Central and Eastern Europe, Central Asia and the Indian subcontinent. It is often prepared with added ingredients but served alone as a broth or with bread. Etymology ''Chorba'', or ''shorba'', is variously derived from the Arabic word meaning 'gravy' or from a Persian term from (, 'salty, brackish') and /, (/, 'water/stew') or from a hypothetical cognate word common to Arabic and Persian. Chorba is also called ( am, ሾርባ), ( uz, шўрва), ( ps, شوروا), ( bg, чорба), (Serbo-Croatian), ( Somali), (Romanian), (russian: шурпа), ( ug, شورپا / ), ( Turkish), ( ky, шорпо) and ( kk, сорпа). In the Indian subcontinent, the term in Hindi () simply means gravy. It is a Mughlai dish and it has vegetarian forms such as tomato shorba. Types Shorwa is a traditional Afghan dish which is a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
