Kurmas (Kurmas) is a traditional national dish of Bashkir cuisine. Distributed in the kitchens of Buryats, Kazakhs, Mongols, Tatars, Uzbeks , Chuvash.
| Kurmas | |
|---|---|
| Included in the national cuisine | |
| Bashkir cuisine , Tatar cuisine | |
| Components | |
| Main | Wheat grain, barley, less rye, peas, oil |
| Possible | Honey |
Bashkirs cook kurmas from wheat, barley, rye, peas, etc. Whole grains are fried in a greased buttered pot, frying pan, or calcined to a golden caramel color. After roasting, kurmas are sometimes mixed with honey or butter.
It is consumed in dry form or prepared for the future. Pounded kurmas are used to make various cereals (butan, talҡan butҡaһy), soup (kүҙә, үҙәөr), talkan mixed with honey or butter, served in tea.
Traditionally used for fast cooking during the holidays Kargatuy , agricultural ceremonies, religious holidays.
Links
- Bashkir cuisine
- E. V. Migranova. Kurmas Neopr . BASHKIR ENCYCLOPEDIA . GAUN RB “Bashkir Encyclopedia” (2013). The appeal date is April 25, 2017.