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History of Tatar cuisine.

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Since ancient times, the Tatars were steppe nomads, who were almost all the time in campaigns with their families. It is hard to imagine a rich and varied cuisine.

First of all, the basis of the power of the Tatars was energy-rich and most affordable in the conditions of a hike Meat: horse meat, mutton, rarely – beef. The only meat that Tatars as Muslims never used – it is pork.

The food was prepared in the nomadic Tartars parking. Among the boundless steppes broke hiking camps, set tents, bonfires. In large boilers – Kazan – prepared foods: boiled and stewed meat. In the course went and strong, rich broth, remaining after cooking. Often we cooked and roasted meat, spitted large chunks on a skewer – kebabs.

After hiking Tatars usually harvested for future use meat: meat and offal  dried, smoked, salted. It has long been a favorite meat delicacy Tatars was kazylyk – Bloated sausage made from horsemeat.

However, the most favorite for the Tatars have always remained lamb dishes.

Also meat basis Tatar food were milk and fermented dairy products: dishes made of fermented mare’s milk and sheep (mare, cool, katyk ., etc.)

Over time, the Tatars settled in the territory of Russia, and has become a national Tatar cuisine updated with new products and dishes, taking over the culinary traditions of other nations: to dogarhane (tablecloths) appeared in the form of bread, unleavened bread made from rye and wheat flour. In everyday life includes black and green teas (still Tatars – the adherents of green tea), honey, dried fruits, nuts and berries.

Gradually, getting used to a settled life, Tatars began to engage in agriculture and animal husbandry, the diversity of its new types and breeds of cattle: on the courtyards were a cow, meat breeds of sheep and horses. The horses are also bred to work in the field and sell.

A little later appeared poultry, but it did not take a leading role in the Tatar economy.

Along with cattle breeding and agriculture developed. At first it consisted of only one direction – grain. Tatars have sown rye, wheat, oats, millet, buckwheat, peas, and one of the foundations of the power of steel various cereals and cereal dishes.

Much later, caught in the Tatar bee farm, gardening and horticulture. On the table there were dishes of pumpkin, carrot, turnip, radish, onion and green onions.

Potatoes Tatars began to grow only in the mid-19th century, but the dishes out of it soon became the main garnishes Tatar cuisine.

Today Tatars scattered throughout the world. And, naturally, they adhere to the culinary traditions of the people among whom they live. But where have remained more or less large and stable association of Tatars (mainly this Tatarstan and Bashkortostan, Kazakhstan, Astrakhan and Crimean group), the tradition of the Tatar national cuisine remains unchanged.

The basis of the modern Tatar cuisine still make meat, cereals and dairy dishes, pastries and soups and soup on the strong meat broth, especially with the ingredients of cereal and pasta. Fish, poultry, mushrooms and vegetables do not take up a leading position, although it is very popular.

A characteristic feature of the Tartar, as, indeed, any oriental cuisine – plenty of fat: use butter, ghee, less oil, mutton, horse, beef or . poultry fat, and raw or smoked bacon.

Over time Tatar cuisine has not lost its uniqueness – nation cherishes the recipes of national dishes, passing them from generation to generation.

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Interesting facts about the Kul-Sharif Mosque.

e6071f48205b3d0649b8c471d16a1f711. Kul-Sharif is not a single building, but a whole complex, consisting of three parts: a mosque, a memorial stone and an administrative building. The total land area, which occupies the mosque is 19 thousand square meters. m. The whole complex of the Kul-Sharif occupies 18946.8 square meters. m.

2. The mosque was opened June 24, 2005 for the 1000 year anniversary of Kazan. It was the largest facility built for the anniversary of the city.

3. At the time of the opening of the mosque was declared the largest mosque in Europe, but in fact it was not that of any one indicator.

4. In the main hall of the mosque are books in which are inscribed the names of people who donated money to build a mosque. In the same room are giftware Qur’an in many languages in the world.

5. The mosque was built for about 9 years. Construction began in 1996 and ended in 2005.

6. The mosque can accommodate a 1,500 people, and in an area can accommodate up to 10,000 people.

7. Mosque architecture recreates the destroyed centuries ago cathedral mosque al-Kabir (13th century), which was in the city of Bulgar. Al-Kabir was a symbol of Islam Volga.

8. The mosque building has 5 floors. Lobby The main entrance is located on the premises of the Imam, the prayer hall and balcony gallery for women. The ground floor of the building forms the stylobate, it projected a female distribution lobby, rooms for bathing, dressing, and Islamic Museum.

9. Museum of Islam, which is in the Kul-Sharif Mosque was opened February 21, 2006. The museum exhibition occupies 2 halls, a total area of 566 square meters. meter.

10. The dome of the mosque resembles a hat-crown, “Kazan cap”. These hats were before Kazan khans. By the same principle were designed dome no less famous St. Basil’s Cathedral in Moscow, which was built to commemorate the capture of Kazan.

11. The ceiling in the mosque made out artists of the Art Fund of the Republic of Tatarstan. Drawings made on canvas, later raised to the ceiling.

4553359_original12. All lights, including the huge chandelier which hangs under the dome (chandeliers weight – 2.5 tons), made in the Czech Republic according to the sketches of the Tatar artists. At its manufacturing used colored glass and crystal, some petals are gold-plated.

13. All the doors of the mosque in Kazan made of red oak. And for the inner lining of marble was used, which was taken from the Chelyabinsk region.

14. The territory for the future mosque selected 86 experts and specialists in various fields of knowledge. Location is very well chosen, here, there was no geological problem zones. To accurately determine the direction of Mecca architects appealed to astronomers of the Kazan State University.

15. The mosque is named after the legendary Kul Sharif. It actually existed in the 16th century people, one of the heroes of the Tatar people.