National Cuisine of the Tatars and the British
Zlata Egorova 6b form
Olga Vasilyevna Tikhonova
Table of contents:
The Tatar National Dishes
List of literature
National Cuisine of the Tatars and the English
Both London and Kazan are famous for their diversity of cultural restaurants,
cafes, bars, fast food cafes like Macdonald’s and food courts at shopping malls.
There is everything to your taste. You can find here a lot of world cuisines.
Italian and Japanese cuisine are popular now.
No doubt, that national cuisine is also worth trying. I do not eat all Tatar food,
but I like the cuisine of my country.
II. The Tatar National Dishes.
Tatar cuisine is a result of the historical location. Long relationship between the local people and their neighbours, trade partners influenced the people’s taste. The Bulgars were good cattlemen, hunters, fishermen and farmers. This is the basis of the food traditions in modern Tatarstan.
Bread is the main food for the Tatars. In many Tatar families bread is made by mother’s. First the flour is mixed with the water and yeast. This mixture is called dough.
The dough is cut into loaves. The loaves are baked in the oven. Bread is made from flour, yeast and water. Yeast is added if you want the bread to rise. Then the baker kneads the dough. He pushes and pulls it. These are put in a warm place to rise. The baker takes the bread out. Umm! It smells delicious.
Meat is widely used in Tatar national dishes: beef, lamb and horse flesh. As a rule, the Tatars don’t cook pork.
The Tatars like the pastries of all kinds very much. One of their favourite ones is, perhaps, ”ishpishmak”. It is a triangle- shaped pie with chopped peppered meat, potatoes and some onion. It is baked in the oven and served hot. It’s very tasty and, of course, it’s worth trying.
“Peremyach” is also meat pie, but it is round, filled with peppered meat and
little bits of onions, and it is usually fried. It is served hot, usually with cup of
broth. It is very tasty.
If you like soup, you will probably like noodle soup. A good hostess usually cuts very thin noodles.
The most popular drink in Tatarstan is tea. The Tatars like tea with milk, with lemon or with dried apricots. On the table you can always see honey and jam. So, if you have a sweet tooth, you are really lucky!
The Tatars like drinking tea with “chuk-chuk”. Chuk-chuk is very tasty. To make chuk-chuk you need: eggs, flour, water, milk, sugar, salt, oil, honey.It is a symbol of wedding. Bride’s and bride groom’s parents prepare chuk-chuk for wedding.
Gubadiya is one of the favourite pastries the Tatars choose to eat. It has rice, eggs, butter, raisins and dried apricots. Dough is made of flour, yeast, sugar, milk, eggs, butter.
Guelder rose berries are very sour. But people like cooking guilder rose pies. Because guilder rose pie is very tasty. In long winter evenings the Tatars like drinking tea with guilder rose pie.
Etiquette is very important for the Tatars. When family members sit at a dining table; the most senior is served first, followed by the rest ordered by age. Dinner is not complete until ended with a prayer.
III. English Meals
A traditional English breakfast is a very big meal- sausages, bacon, eggs, tomatoes, mushrooms. But nowadays many people just have cereal with milk and sugar, or toast with marmalade, jam, or honey. Marmalade and jam are not the same! Marmalade is made from oranges and jam is made from other fruit.
English people like to eat eggs for breakfast (boiled, fried or scrambled). And now listen to the recipe of scrambled eggs.
Break 3 eggs and drop them in a bowl.
Add some salt and some milk.
Mix the eggs with a spoon.
Oil the pan.
Put it on the stove to heat it up.
Pour the egg-mixture onto the pan and cook it.
Put it on your plate and enjoy it.
The traditional breakfast drink is tea, which people have with cold milk. Some people have coffee, often instant coffee, which is made with just hot water. Many visitors to Britain find this coffee disgusting.
For many people lunch is quick meal. In cities there are a lot of sandwich bars, where office workers can choose the kind of bread they want - brown, white, or a roll- and then all sorts of salad and meat or fish to go in the sandwich
English people usually eat fish and chips, meat with potatoes, hamburgers for lunch.
How do they cook hamburger? Look and listen.
You need 500 gramms minced beef.
1 large onion, sliced into thin rounds.
1 large tomato, sliced rings.
8 hamburger buns.
Prepared musturd as needed.
2 tablespoon of vegetable oil.
1 spoon salad oil, 1 spoon tomato ketchup, 1 tablespoon black pepper, 1 tablespoon salt, 1 egg.
The most important time for Englishmen is tea-time at 5 p. m. “Tea” means two things. It is a drink and a meal. Some people have afternoon tea, with sandwiches, cakes, and, of course, a cup of tea. Cream teas are popular. You have scones with cream and jam.
How to make scones:
Mix the flour and bacony powder.
Add the butter, sugar, raisins, an egg and milk.
Roll out the pastry to about 1 cm. thick.
Cut into rounds.
Bake 20 minutes in a hot oven.
Do you like to eat cakes, pies? I am sure you like.
Here is a funny poem about these tasty things:
I love you more than applesauce.
I love you more than applesauce,
Than peaches and a plum,
Than chocolate hearts,
And cherry tarts,
And berry bubble-gum.
I love you more than lemonade,
And seven-layer cake,
And candy drops
And thick vanilla shake
I love you more than marzipan
Than marmalade on toast,
For I love pies
Of any size
But I love you the most.
The evening meal is the main meal of the day for many people. They usually have it quite early, between 6 and 8 and often the whole family eats together.
The first course may be soup. The main course will often be fish or meat, perhaps the traditional roast beef of old England, and a lot of vegetables. The next course will be something sweet and often cooked, such as a fruit pie.
Apple pie is a traditional English pie, made with cinnamon, usually eaten with custard.
The Cornish pasty is known and loved throughout Great Britain and Ireland and not surprisingly when a Cornish pasty recipe so simple and easy.
The pasty evolved for Cornish tin miners, who, unable to return to the surface at lunchtime had a hearty, easy to hold and eat, lunch dish. With their hands often dirty from a mornings work, the pasty could be held by the thick pastry crust without contaminating the contents.
The Cornish Pasty is great for a lunch box but also makes a great main course dish when served with fresh vegetables.
On Sundays many families have a traditional lunch. They have roast meat, either beef, lamb, chicken, or pork, with potatoes, vegetables and gravy. Gravy is a sauce made from the meat juices.
The British like food from other countries, too, especially Italian, French, Chinese, and Indian. People often get take-away meals-you buy the food at the restaurant and then bring it home to eat. Eating in Britain is quite international.
British people eat pancakes on Shrove Tuesday in February or March. For pancakes you need flour, eggs and milk. Then you eat them with sugar and lemon. In some parts of Britain there are pancakesraces on Shrove Tuesday. People race with a frying pan in one hand. They have to “toss” the pancake, throw it in the air and catch it again in frying pan.
Christmas just wouldn't be Christmas without Mince Pies. Why? Take a look at this easy Christmas Mince Pie Recipe full of rich, sticky, sweet fruits wrapped in pastry. Delicious.
Mince pies have been eaten as part of a traditional British Christmas since as long ago as the 16th century. Then they were made of meat but are now made with sweet mincemeat; a mixture of dried fruits, sugar, spices and brandy. Home made mincemeat is quick and easy to make and there are also many great commercial brands out there to use instead.
Shortcrust pastry is my preferred mince pie case, some like puff pastry, you choose.
There is no better known British meal than Roast Beef and Yorkshire Puddings it is the national dish of Great Britain and loved by almost everyone.
Fish and Chips are a British institution, they are one of our national dishes and everyone loves them. You can buy them from one of the thousands of fish and chip shops all over the country - including the world famous Harry Ramsdens - or you can make them at home with this easy recipe.
On one hand, there is much in common between our and British cuisine, but on the other hand, each of them has its own unique features based on national customs and traditions. However, the main thing about the Tatar cuisine is not only that it`s varied and very delicious. It is more than only food. It`s meal that unites family and friends.
I hope that this project could help the students to find out some useful and
interesting things about National dishes of both countries.
“English Welcome to Tatarstan” by L.Ivanova, D. Sabirova, Zh. Garipova
Anglicized names of Tatar dishes
Äyrän – ayran
Bäleş – belesh
Bäkkän – bekken
Bawırsaq – bavyrsak
Börek – burek
Çäkçäk – chakchak
Chee-börek – Chiburekki
Göbädiä – gubadia
Öçpoçmaq – echpochmak, ochpochmak
Pärämäç – peremech
Pilmän – pilmen
Qıstıbí – kystybyi
Şulpa – shulpa
Toqmaç – tokmach
Tutırğan tawıq – tutyrgan tavyk
Tutırma – tutyrma
Ведущее методическое объединение:_______________________________
График работы над проектом:
определение общей направленности и особенностей проекта
Определение темы проекта
Первичное формирование материала
Составление проекта, разработка презентации
Подготовка к защите проекта
1. Answer the following questions.
- Why is national cuisine an event?
- Is meat a popular food with the Tatars? Why?
- What kind of dish is plov?
- What kinds of soup does a good Tatar hostess cook?
- What tasty things can you see on the tea table?
2. Copy the sentences below and unscramble each term in capital letters.
a. YONHE is a sweet yellow or brown food made by bees.
b. HRBOT is a thick soup with pieces of meat or vegetables in it.
c. SEOHSTS is a woman who invites someone to a meal or a party or to stay for a short time in her home.
d. TICORAP is a fruit with an orange- yellow skin and a large hard seed inside.
e. VOPL is an eastern or Indian food made of rice with meat or vegetables.
f. ODOLNE is a type of long thin pasta.
g. IUCNEIS is a particular style of cooking food, especially the style of a particular country or region.
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