Crimean Tatar cuisine - the national cuisine of Crimean Tatars .
The Crimean peninsula, where the Crimean Tatar cuisine was born, is rich in vegetation, meat , vegetables and fruits . For many years Crimean Tatar cuisine came into contact with the culture of Ukraine , Greece , Italy , Turkey , the Caucasus , Russia and other countries. Features are also observed in sub-ethnic groups. Vegetables, fruits and fish are often found on the southerners' table, and the inhabitants of the steppe like to eat meat and dairy products in any form and carry huge culinary secrets. Despite all this, on every table there is a place for national dishes.
Content
History
Since ancient times, the Crimean Tatars lived in the steppes, mountains and on the shores of the Black Sea. From time immemorial, meat has been the basis of dishes: horse meat , lamb , beef , but not pork . Pork is prohibited for Muslims , one of the reasons is the hot climate , because of which the meat spoils quickly, but there is no exact reason.
“Believers! Eat from those good snacks that we give you, and thank God if you worship him. He forbade you to eat carrion, blood, pork and what was stabbed with the name of others, and not Allah. But whoever is compelled to eat such food without being self-willed, unholy, there will be no sin: God is forgiving, merciful ”
- Holy Quran 2: 172, 173
After the campaigns, the Crimean Tatars usually procured meat for the future: meat and offal were dried, dried, smoked, salted. From time immemorial, the favorite meat delicacy of the Tatars was the kazy - dried horse meat sausage . Still, the most favorite dishes were lamb. Later, poultry farming appeared, but it did not take a leading place in the economy.
In the 15th century, the noble Venetian Ambrose Contarini wrote that the main food of the steppe Tatars was horse meat and milk. Rice was widespread; his traveler calls it “Saracen millet”, which was cooked and then poured with sour milk. Often this mixture was consumed by drying in the sun.
In the first half of the 17th century, the Dominican monk Jean de Luc wrote about the Tatars who lived beyond Or Capu :
They ate bread, cheese, horse meat, and to a lesser extent the meat of domestic animals. Guests were treated to foal meat. |
Guests of the Khanate could not leave indifferent the Crimean drink "buza". Evlya Celebi wrote about this in the 17th century:
They make the famous Tatar buzu - Kesken Varu. For edification, this buzu is put in a scarf and carried home. Not a drop is spilled. That's how thick and tasty it is, like a bone marrow, buza. The Tatars, who live in five passages from here, sit astride and with the words “drink some Orsk buzu! |
Lagman
Dolma
Kebab
Samsa
Chebureks
Flour Products
The variety of flour products is mesmerizing when viewed from a traditional table. The products closest to the Crimean Tatar cuisine are from acid ( yeast ) dough. Without bread, not a single meal (regular or festive) passes; it is considered sacred food. Crimean Tatar cuisine is very rich in pastry and sweet dough products: chelpek, katlama , kosh-tel, which are served for tea . Some rich products - in terms of content and method of preparation typical of many Turkic - speaking peoples - underwent further improvement, forming original national dishes. The most popular are “ pasties ”, “ shish-kebab ” made from lamb , horse meat, turkey , puff pastry “kobe”, “pide” , “burmese”, “dolma-sarma” and much more.
Drinks
The traditional drinks are coffee , ayran , jasma, buza .
Traditions, Customs, Etiquette
Even in the Crimean Khanate strictly adhered to national traditions that took shape over the centuries. Particular attention was paid to the culture and etiquette of food, this was an important component in the upbringing of the young generation. The attitude to food was never consumer; food was treated with respect. It was forbidden: to throw it to the ground, to speak about food scornfully. Every food, even the tiniest bit, was seen as God's grace. It was considered tactless for the guest to refuse treats, one should gratefully accept him, eat at least a small portion, otherwise they could be considered as disrespectful to the owner. It was also inconceivable and shameful for the owner not to offer refreshments to the guest. Noble nobles ate bread, ordinary people - crushed millet , diluted with milk . They drank mare milk and whey. The foal was served to the guests; in the 17th century it was considered a delicacy .