Bashkir cuisine () is the traditional

cuisine A cuisine is a style of cooking characterized by distinctive ingredients, List of cooking techniques, techniques and Dish (food), dishes, and usually associated with a specific culture or geographic region. Regional food preparation techniques, ...

of the

Bashkirs The Bashkirs ( , ) or Bashkorts (, ; , ) are a Turkic peoples, Turkic ethnic group indigenous to Russia. They are concentrated in Bashkortostan, a Republics of Russia, republic of the Russian Federation and in the broader historical region of B ...

. 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 In the culinary arts, a spice is any seed, fruit, root, Bark (botany), bark, or other plant substance in a form primarily used for flavoring or coloring food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of pl ...

: only

black Black is a color that results from the absence or complete absorption of visible light. It is an achromatic color, without chroma, like white and grey. It is often used symbolically or figuratively to represent darkness.Eva Heller, ''P ...

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 «

Qazı Qazı (, ''qazı'', قازى ; ; , ''Kazy-karta''; , , ) is a traditional sausage-like food of Bashkirs, Kazakhs, Tatars, Kyrgyz, Uzbeks and other Turkic or Central Asian ethnic groups.Qurut Kashk, kishk, ( ''Kašk'', ), () qurut, kurut, qqet, jameed, shilanch (Tuvan language, Tuvan and , , , , , Tajik language, Tajik: қурут, , Turkish language, Turkish: ''kurut''), chortan ( ''chort’an''), aaruul or khuruud (Mongolian langu ...

(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 Europe and Asia. The eight countries that consume the most horse meat consume about 4.3million horses a year. For the majority of humanity's early ...

, lamb, dairy products, dried berries, dried cereals,

honey Honey is a sweet and viscous substance made by several species of 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 pl ...

. Examples are dishes such as

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. A ...

, Qımıð, ' (cherry in ghee), (bird cherry oil), (dry kashk), (cottage cheese) and (

doogh Doogh () is a cold and savoury Iranian drink. It is made with fermented milk. Unlike its sister beverage of Turkish origin, ayran, Doogh is not diluted yogurt. According to the Iranian Ministry of Food Standards, Doogh "is a drink resulting fr ...

)— 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 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 mountains to

Far East The Far East is the geographical region that encompasses the easternmost portion of the Asian continent, including North Asia, North, East Asia, East and Southeast Asia. South Asia is sometimes also included in the definition of the term. In mod ...

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.

Qımıð

Qımıð () 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). Qımıð 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

beshbarmak Beshbarmak (; ; ) is a dish in Central Asian cuisine. It is also known as naryn in Xinjiang, Uzbekistan, Kyrgyzstan and Kazakhstan, as ''turama'' in Karakalpakstan and North Caucasus, as ''dograma'' in Turkmenistan, as ''kullama'' in Bashkortosta ...

, , (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 (, '' pel’meni'', ; pelmen, , '' pel’men’'', ) are dumplings of Russian cuisine that consist of a filling wrapped in thin, unleavened dough. They are considered to be a national dish. Pelmeni became a staple of Russian cuisine dur ...

) - 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 and made into a variety of shapes. The most common noo ...

) - special noodles that the bride prepares to show her ability: such noodles should be especially thin and crumbly. Qistibi

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