Bashkir cuisine
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Bashkir cuisine ( ba , башҡорт аш-һыуы, başqort aş-hıwı(romanized)) is the traditional
cuisine A cuisine is a style of cooking characterized by distinctive ingredients, techniques and dishes, and usually associated with a specific culture or geographic region. Regional food preparation techniques, customs, and ingredients combine to ...
of the
Bashkirs , native_name_lang = bak , flag = File:Bashkirs of Baymak rayon.jpg , flag_caption = Bashkirs of Baymak in traditional dress , image = , caption = , population = approx. 2 million , popplace ...
. Their way of life, and the predominance of cattle breeding contributed culture, traditions, and cuisine of the Bashkirs.


Traditional dishes and products

Bashkir dishes are distinguished by a small number of classic
spices A spice is a seed, fruit, root, Bark (botany), bark, or other plant substance primarily used for flavoring or coloring food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of plants used for flavoring or as a garni ...
: only
black Black is a color which results from the absence or complete absorption of visible light. It is an achromatic color, without hue, like white and grey. It is often used symbolically or figuratively to represent darkness. Black and white have o ...
and red pepper are used. Another feature of Bashkir dishes is the abundance of meat in all hot dishes and snacks. The love of Bashkirs for horse sausage « kazy» and horse fat deserves special attention: Bashkirs love to eat horsemeat with thick slices of fat, washed down with sour broth Korot (fermented milk product), neutralizing the effects of such an amount of fat. The semi-nomadic way of life (cattle ranching) led to the formation of a wide range of long-term storage products. The bulk of Bashkir national dishes are boiled, dried and dried
horse meat Horse meat forms a significant part of the culinary traditions of many countries, particularly in Eurasia. The eight countries that consume the most horse meat consume about 4.3 million horses a year. For the majority of humanity's early existe ...
,
lamb Lamb or The Lamb may refer to: * A young sheep * Lamb and mutton, the meat of sheep Arts and media Film, television, and theatre * ''The Lamb'' (1915 film), a silent film starring Douglas Fairbanks Sr. in his screen debut * ''The Lamb'' (1918 ...
, dairy products, dried berries, dried cereals,
honey Honey is a sweet and viscous substance made by several bees, the best-known of which are honey bees. Honey is made and stored to nourish bee colonies. Bees produce honey by gathering and then refining the sugary secretions of plants (primar ...
. Examples are dishes such as kazy (horse sausage), '' kaklangan it '' (jerky),
pastille A pastille is a type of sweet or medicinal pill made of a thick liquid that has been solidified and is meant to be consumed by light chewing and allowing it to dissolve in the mouth. The term is also used to describe certain forms of incense. ...
,
koumiss ''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 p ...
, ' (cherry in ghee), (bird cherry oil), (dry kashk), (cottage cheese) and (
doogh 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. ...
)— All these dishes are stored for a relatively long time even in the summer heat and it is convenient to take them with you on the go. It is believed that was prepared exactly on the road — a vessel with
mare's milk Mare milk is milk lactated by female horses, known as mares, to feed their foals. It is rich in whey protein, polyunsaturated fatty acids and vitamin C, and is a key ingredient in kumis. In several European countries, including Germany, it is so ...
was tied to the saddle and hung out during the day. The traditional Bashkir dish is prepared from boiled meat and salma (a variety of coarsely chopped noodles), abundantly sprinkled with herbs and onions and seasoned with . This is another noticeable feature of Bashkir cuisine: dairy products are often served to dishes — or sour cream. Most Bashkir dishes are easy to cook and nutritious. Dishes like , (wheat or oatmeal drink), , , , , (soup), and many others are considered national dishes of many peoples from
Ural Ural may refer to: *Ural (region), in Russia and Kazakhstan *Ural Mountains, in Russia and Kazakhstan *Ural (river), in Russia and Kazakhstan * Ual (tool), a mortar tool used by the Bodo people of India *Ural Federal District, in Russia *Ural econ ...
mountains to
Far East The ''Far East'' was a European term to refer to the geographical regions that includes East and Southeast Asia as well as the Russian Far East to a lesser extent. South Asia is sometimes also included for economic and cultural reasons. The ter ...
.


Bashkir honey

Bashkir honey is known for its taste and is a matter of pride for Bashkirs. Not a single tea party is possible without real Bashkir honey, a sandwich with fresh rustic sour cream is one of the examples of Bashkir national cuisine. For Bashkirs, a matter of honor is the possession of real Bashkir honey (Burzyan bee), produced by relatives, beekeepers.


Kumis

Kumis () is the national healing drink of the Bashkirs . The ability to make delicious has long been valued and transmitted from generation to generation. For , special breeds of horses are preferred (Bashkir horse). Kumis is consumed fresh, otherwise it quickly becomes acidic and loses its healing qualities. It contains a small amount of alcohol.


Modern Bashkir dishes

Modern Bashkir dishes have preserved all the originality of traditional Bashkir cuisine and complemented it, diversifying the range of products and serving. Despite the abundance and luxury of modern dishes, traditional dishes occupy a special place in the Bashkir cuisine and on the festive table. At the festive Bashkir table will definitely be bishbarmak, , (soup-bouillon), , or .


Bashkir tea party

The Bashkirs have a popular expression — «drink tea.» Behind this expression lies an invitation to the Bashkir tea party with pies, , boiled meat, sausage, cheesecake, sour cream, jam, honey and all that the hostess has at her disposal. Drinking tea at the Bashkirs means a little snack — it is obvious that such tea is able to replace breakfast or lunch by its fullness. Bashkirs always drink tea with milk: guests are not even asked if they should add milk to tea. The tradition of adding milk to tea is so old that in some regions the issue of when to add milk to a cup is a subject of debate: before pouring tea or after.


Festive table

On holidays, the Bashkirs prepare special dishes: , , , and others. is a must-have for any festive table. At the festive feast, it is customary for each guest to offer - the proportion of game (ram, goose, etc.) The Bashkirs have many festive dishes prepared on special occasions: (
Pelmeni Pelmeni (russian: пельмени—plural, ; pelmen, russian: пельмень, link=no—singular, ) are dumplings of Russian cuisine that consist of a filling wrapped in thin, unleavened dough. It is debated whether they originated in Ura ...
) - special small dumplings that are prepared for the wedding in honor of the groom, keelen-tukmasy (
noodle Noodles are a type of food made from unleavened dough which is either rolled flat and cut, stretched, or extruded, into long strips or strings. Noodles are a staple food in many cultures (for example, Chinese noodles, Filipino noodles, Indo ...
) - special noodles that the bride prepares to show her ability: such noodles should be especially thin and crumbly. The , prepared by the bride, is an obligatory part of the wedding ritual — with the washed hands the bride puts a piece of into the mouth of all guests after the wedding. Kaz-oemahe is a special occasion for a festive feast when the hostess invites neighbors to help with geese ; in the evening, at the end of work, the hostess treats everyone with fresh goose.


Food bans

The prevailing food bans were associated with religious traditions. Prohibited foods included pork, carnivorous animals and poultry (falcon, kite or hoopoe meat), snake and frog meat. Also, it was impossible to eat the meat of swans and cranes (Bashkir totems). It was impossible to eat: thyroid glands, spinal cord, spleen. From fish — it is undesirable to eat fish of those species that do not have scales.


Table etiquette

The traditional rules of the table etiquette of the Bashkirs include the following: * Serve food immediately upon arrival * There should be an odd number of flapjack on the table, but no less than the number of guests. * The host touches the food first. * The oldest guest is served first. * The host ceases to eat as soon as the guest ceases to eat. * If there is not enough food, and the guest is hungry, then the host should eat as little as possible to maximize saturation of the guest * Take food and drink only with your right hand. * Do not cut freshly baked bread with a knife, do not bite off a whole tortilla. * You should take worse food out of a common dish, leaving the best to others. * During the meal, keep peace with the owner and seem cheerful. * At the end of the meal, pray for the well-being of the host.


Literature

* '' Bashkir encyclopedia. . '' Ch. ed. M.A. Ilgamov. — Ufa: Bashkir Encyclopedia. Volume 3. Z-K. 2007 .-- 672 p.. — * '' Arslanova I.A. '' Traditional and modern Bashkir cuisine. Ufa, 1999. * Dishes of Bashkir cuisine. M .: Planet, 1985. * '' Khazhin R. R. '' Bashkir cuisine. Ufa, 2010.


References


External links


Traditional and author’s recipes of Bashkir cuisine

Башкирская кухня

Рецепты и полезные советы башкирской кухни

Традиционные и авторские рецепты башкирской кухни
{{cuisine Bashkir cuisine Russian cuisine Cuisine by ethnicity