tatarcuisine

History of Tatar cuisine.

hAb2vfimr5U

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.