The Tatar cuisine
Tatar cuisine, rich in its national traditions, has always been famous for the originality cooking dishes, their flavoring qualities and design, and it was largely influenced by the cuisine of neighboring peoples. The Tatar cuisine took katyk, bal-mai, kabartma from the Bulgars, pelmeni and tea from the Chinese, pilaw from the Uzbeks, pakhleve from the Tadjiks.
Travelers, who visited Kazan, called national cuisine rich and tasty, plain and exquisite, they were surprised at the variety and rare combination of products as well as unforgettable hospitality. Traditionally, a table was laid in a festive manner and a visitor was treated to the best food - sweet chak-chak (little balls of pastry with honey), sherbet, honey, and scented tea. Hospitality in the East was always appreciated. The basis of a diet was meat, dairy and vegetable food. Fermented milk was made into a favorite Tatar drink - katyk, which was used to prepare Tatar curds syuzma. Other sorts of curds are yeremchek, cort.
The most typical of all variety of dishes were first courses: soups and broths (shulpa, tokmach), meat, diary; second course included baked pastry with meat, potatoes or porridge filling - belesh, peremyach, bekken, echpochmak, sumsa and others. Tea played a significant role in the tableful. Tea with pastry sometimes replaced breakfast or supper.
Kazan cuisine, which absorbed the culinary traditions of the Bulgars, Tatars, Russians Eastern and European influence, is rich in most varied dishes of everyday and festive cooking. And the remarkable national recipes and hospitality, known for centuries, have been kept to these days. Tatar cuisine, rich in its national traditions, has always been famous for the originality cooking dishes, their flavoring qualities and design.
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