Each nation has its own national cuisine. In dishes that are traditional in certain countries, there are a lot of amazing features that become even more interesting when you consider that their formation was due to geographical, historical and living conditions. This topic is very entertaining. Therefore, this material will talk about some of the national cuisines of the world, well known to each of us. And their most interesting dishes, of course.
Tatar cuisine
It has preserved its original features from ancient times to the present day. Tatar national cuisine is rich in cultural and folk traditions that go back centuries. And that is impressive.
In addition to ethnic features, the traditions of neighboring peoples also formed the basis of culinary art. From them, the Tatars adopted baklava, pilaf, ravioli, echpochmak, chak-chak, cabartma, bal-may, katyk, etc.
Perhaps the most ancient and simple dish is Kystybay. This is a freshly stuffed tortilla (usually with porridge or mashed potatoes), fried in a pan.
Another goodness of the national Tatar cuisine is Belish. Tasty baked pie made from unleavened dough. Begin with chopped meat mixed with potatoes. Vegetable can be replaced with rice or millet. Often Belish is made in the form of a "pot" of dough with a lid of it. From the photo above, you can understand how it looks.
For delicacies - to Kazan!
Everyone knows that this city is the capital of Tatarstan. Where else to try the above national delicacies and much more, if not there?
If you believe the reviews, then a great place is the restaurant "Tatar Estate". The menu of this institution includes different dishes - both national and European. They are prepared in a real wood-burning stove, which is made according to an old model found during excavations in the Ancient Bulgar. Needless to say, the national cuisine in Kazan has remained at a decent level.
It is also recommended to drop in the Chuck Chuck Museum. There, guests will not only be introduced to the history of the Tatar people, but also fed an airy treat with Tatar tea directly from the samovar.
You definitely won’t have to regret visiting the Kama resto-bar. His specialization is rethought Tatar cuisine. Do you want to try old-fashioned dishes in a modern way? Then it's worth going there.
Ecchamps Recipe
This dish can be tasted in any restaurant of the national cuisine of the Tatars, but it is always interesting to cook something new yourself. Here are the ingredients of echpochmaki:
- Kefir - 200 ml.
- Sour cream - 200 g.
- Beef - 1.5 kg.
- Butter - 200 g.
- Potato - 1.8 kg.
- Vegetable oil - 3 tbsp. l
- Onions - 7 pcs.
- Flour - 1.5 kg.
- Chicken egg.
- Salt to taste.
- Soda - 1 tsp.
Put butter in a container. Add a glass of flour, mix these two ingredients with a mixer or knife. Pour more flour, repeat the action. Pour kefir with slaked soda, sour cream, sunflower oil. Mix everything thoroughly. Bring flour in portions, kneading a smooth and firm dough.
Peel potatoes and onions. Dice the tubers. Chop the onion. Add fresh ground beef, sprinkle with salt and pepper, mix the filling.
Then from the dough you need to make small balls, and of them - cakes. Put the filling in the middle of each, fix the triangle with a small hole in the center. Bake for 1 hour at 200 ° C. You will get delicious cakes, as in the photo above.
Georgian cuisine
Many dishes of this great nation gained wide popularity in the world and became international. These include khachapuri, kharcho, chicken, tobacco, etc.
Dishes of this cuisine are loved for their spiciness, spice and piquancy. And Georgian connoisseurs are loved by connoisseurs of vegetables. After all, often they act as the main, independent ingredient.
In Georgian national cuisine, forest mallow, young beet tops, garden purslane, sowing beans, as well as cilantro, basil, tarragon, leek, savory, green onion and mint are actively used.
Soups are very interesting. There is practically no vegetable grounds in them, but the consistency is very dense, since raw eggs mixed with vinegar, sour fruit juices, tkemali puree or yogurt are added there. Soups are fat, rich and tasty, with a high content of meat. Separately, dried pita bread and crushed garlic are served to them.
And, of course, one cannot fail to say about sauces, which in Georgia have a huge selection (especially sour and spicy). They are made from barberry, tkemali, pomegranate, dogwood, thorns, blackberries, walnuts, garlic, wine vinegar and other fragrant ingredients.
Adjarian Khachapuri: ingredients
If you want to cook something from Georgian national cuisine, you can make a choice in favor of this interesting dish. For the test you will need:
- Milk and water - 125 ml each.
- A bag of dry yeast.
- Salt - 1 tsp.
- Sugar and vegetable oil - 2 tsp each.
- One egg.
- Flour - 400 g.
But the ingredients for the filling:
- Suluguni and Adyghe cheese - 250 g each
- Butter - 100 g.
- Eggs - 5 pcs.
Cooking Khachapuri
First you need to make the dough. Combine milk with water, slightly warm. Add sugar with yeast, mix, leave for 10 minutes. Then they report the egg, salt and oil. When everything is thoroughly mixed, you can slowly add the sifted flour. As a result, you should get a soft, soft, elastic dough that does not stick to your hands. It must be removed for an hour in the heat. After the time has elapsed, lightly knead and leave for another 30 minutes.
Until the dough comes, you need to make the filling. Coarsely rub the cheeses, pour the melted butter into the chips, knead.
Roll out large thin ovals from the dough. On the upper and lower edge, lay the cheese boards from the filling. Collapse them and center them. The filling will be inside the "rollers".
Fasten the edges - the blank will take the shape of a boat. Spread the rolled edges and fill with cheese filling.
All khachapuri should then be placed on a baking sheet lined with baking paper and sent to the oven, heated to 200 ° C, for 15-25 minutes. When the baking is almost ready, you need to remove it and "pour" in each raw egg. Then return the pan to the oven for 2 minutes. After the time has passed, remove, toss into the filling a small piece of butter and serve.
According to this recipe, the dish of Georgian national cuisine is obtained exactly as it is in the original.
Russian cuisine in the past
Over the past hundred years, it has changed dramatically, the reason for which was the massive urbanization and destruction of the class social structure of society, which has been formed over the centuries. But still, some features of dishes of Russian national cuisine are preserved.
Take, for example, soups and cereals. Their diversity was originally due to long and cold winters. These dishes, as well as pickles, urinating and mushroom snacks out of season, were very common.
And yet, since almost every house used to have a Russian oven, people cooked homemade bread (rye and sour), pies and pies, stewed, stewed, baked and boiled dishes. Almost nothing was fried.
Up to the 17th century, meat was not used much in cooking. And then later patties, sausages, and meatballs began to appear.
And, of course, Russian national cuisine is famous for its special drinks. Fruit drinks, honey, kvass, sbiten - in other cultures this cannot be found.
Kulebyaki Recipe: Ingredients
Surely such famous Russian dishes as cabbage soup, okroshka, olivier, herring under a fur coat, etc. are known to every person. Delicious cake kulebyak distributed less. So now it’s worth revealing this recipe for the national cuisine of our people. One of many, to be precise. Here are the ingredients:
- Puff pastry - 800 g.
- White cabbage - 1 kg.
- Onions - 3 pcs.
- Eggs - 3 pcs.
- Butter - 2 tbsp. l
- Dill and parsley - half the bunch.
- Salt - 1 tsp.
- Sugar - 2 tsp.
- A pinch of pepper.
- Yolks for greasing the dough.
Cooking Kulebyaki
Cut the whole cabbage with small chips, after dividing the head into quarters. Boil a large amount of boiling water for about 5 minutes, then place on a sieve.
Chop greens, onions, hard-boiled chilled eggs. Heat butter in a pan. Throw onions there and after five minutes add cabbage. Then add eggs and herbs, sprinkle with sugar, salt, spices.
Next, you need to take the defrosted puff pastry and divide it in half. Roll into two thin layers, put one of them on a baking sheet, greased with butter. Sprinkle with cabbage filling. Cover with a second layer, carefully blind the edges, and cut off the excess.
Remove the cake for a short time in a warm place, so that it is insisted, and cut out all sorts of decorations (flowers, petals, etc.) from the rest of the dough, which will need to stick to the surface of the cake before baking. And you also need to make a small cross-shaped hole in the middle of it.
After liberally lubricating the surface with whipped yolks, send for 40 minutes to the oven, heated to 220 ° C.
It is important to make a reservation that in a real, traditional coulibia there are always several types of filling. You can experiment. In this recipe, these are onions, herbs, eggs and cabbage. And you can combine mushrooms and meat, fish and rice, potatoes and chicken.
Belorussian cuisine
The culinary traditions of our closest neighbors are of particular interest. Yes, and many of us, in fact, are familiar with them, although we ourselves do not suspect it. Because among modern dishes of Russian national cuisine, much has been borrowed from Belarusians.
These include ear, mushroom and pea soups, hodgepodge, jellied meat, pancakes, cottage cheese.
The main feature of the Belarusian national cuisine, of course, is the widespread use of potatoes in the preparation of many dishes. From this vegetable prepare dumplings, potato pancakes, casseroles, sorcerers, droppings, drachany, lying and much more.
Bigos (stew with cabbage), zrazy, cracklings, shank is very popular. The list of interesting dishes of Belarusian national cuisine should include their sauces. Of particular piquancy is the one that is prepared on the basis of sour cream with the addition of caraway seeds, black pepper and onion fried in pork lard with cracklings.
Draniki with meat: recipe
It’s worth a little to move away from the topic of baking and talk about how this delicious and satisfying dish is prepared. The recipe for the national cuisine of Belarusians implies the use of the following components in the preparation:
- Minced pork and ground beef - 300 g.
- Onions - 1 pc.
- Potato - 8 tubers.
- Chicken eggs - 2 pcs.
- Flour - 2 tbsp. l
- Vegetable oil - 100 ml.
First you need to prepare the filling. Stuffing minced meat with chopped onions, season with salt and pepper to taste.
Then grate the peeled potatoes as finely as possible. Pour flour into the resulting slurry, add eggs, salt and pepper. To stir thoroughly.
Heat oil in a frying pan. Spoon small portions of potato mass like fritters. Spread a little filling on top. Cover with another potato layer.
Fry on both sides under the lid - otherwise the meat will not cook.
Serve with sour cream.
Caucasian kitchen
You can talk about her for a very long time. The national cuisine of the Caucasus is incredibly diverse, which is not surprising, because it includes the traditions and dishes of many peoples (Armenian, Azerbaijani, Lezgin, Abkhaz, Ossetian, etc.).
In the preparation, the simplest components are used - vegetables, herbs, meat. But in combination with spicy additives and spices you get simply unimaginable delights with amazing taste.
Take, for example, a dish called dolma. It would seem - cabbage rolls. That's just they are made of grape leaves! This dish is so original that UNESCO in December 2017 included it in the list of intangible cultural heritage.
Also, the features of the national cuisine of the Caucasus are pronounced in a fat soup called hash. This dish is the oldest in Armenia, they even believe that it was of a ritual character.
It is made from garlic, scar and beef legs. The process lasts at least two days, since you only have to keep the meat in the water for a day. Khash in the finished version - unsalted and without spices. It is separately served with salt, crushed garlic, grated radish and herbs, dried pita bread.
Conclusion
In fact, at least one large book can be written about each national cuisine in the world. There are a lot of interesting recipes, the secrets of which, fortunately, are now available to everyone. And, most importantly, any national cuisine has a variety of dishes. So that everyone can find a recipe that will interest him.