HISTORY OF THE ORIGIN OF THE NAMES OF THE NATIONAL KAZAKH DISHES

ABSTRACT

The article provides information concerning the origin of the names of the national Kazakh dishes.

Keywords: Kazakh cuisine; history of origin of Kazakh dishes; beshbarmak; baursak; kuirdak.

The national Kazakh cuisine is a product of the life treasure of nomadic peoples. Initially, Kazakhs did not have that many recipes that we have today: due to frequent moves, people did not use dishes and ovens, and cooked food on an open fire, boiling meat in cauldrons, making sour milk drinks in special pouches [1, 2].

The development of modern Kazakh cuisine started in the late 19th century, when people began to gradually settle down. Because of peculiarities of life of the previous generations of Kazakhs who lived due to raising small and big cattle, the dishes of Kazakh national cuisine are mainly composed of meat, cereals and dairy products. Kazakh people also used to fish and gather, so there are many recipes based on fish, mushrooms and berries in Kazakh cuisine.

Since ancient times, nomadic herders considered meat to be the main dish. According to researchers, it was they who gave the maximum variety of recipes for cooking and preparation of meat products. Traditional charcoal meat, which is known to all until now, as shish kebab, rammed meat, smoked and other varieties of its preparation. Nourishing and strong sorpa has for centuries saved the Kazakh people from harsh winters and cold weather. Those who have ever tasted steppe kure will forever remember the exquisite taste of this unusual dish.

Speaking of the origin of the name of the dish "Beshbarmak" becomes quite interesting, since "Beshbarmak" is a national dish of many Turkic-speaking peoples, the pronunciation of the dish varies and changes. Originally, the name in Kazakh was "besbarmak", in Kyrgyz: "beshbarmak", in Bashkir: "bish-barmak". The definition is formed from the two compound words "bes" and "barmak", which means "five fingers" in Russian translation, but in common use, the Russian-speaking people of Kazakhstan use the original name of the dish and do not translate it literally.

No family holiday is without beshbarmak, no guest of honor in Kazakhstan is not allowed to go without treating him with meat. In the north (North Kazakhstan and Akmola regions), north-east (Pavlodar region) and south (Zhambyl region) beshbarmak is cooked mainly from horse meat in winter time. In the west, beshbarmak made from fish is often put on the table, surprising guests from other regions.

And yet, the classic recipe presupposes the use of traditional types of meat: horse meat, beef and lamb. And, at that, they do not boil the first pieces of meat that come to hand, each part of the animal carcass has its own meaning. For example, the head is the most important part and is given to elders. The older generation then treats the rest of the guests to its parts according to their age and status. The honored guests, especially the matchmakers (kudalar), also receive jambas (pelvic bone) and zhauyryn (shoulder blade). If daughter came to visit, they put sacrum (kuyymshak) and son-in-law - brisket (tos). It is believed that if the mistress mixing up pieces of meat, she can offend the guest. Therefore, many people keep "strategic stock" in the refrigerator at home in case of an unexpected visit. To be fair, it should be noted that in Kazakhstan, instead of "beshbarmak" people say simply Et (meat) or As (meal) more often.

Fragrant, hot, tasty bauyrsak adds a special meaning to the feast. Baurtsak has the warmth of the sun, peace and prosperity

Baur-sak are pieces of unleavened or sour dough fried in grease or oil. During the nomadic way of life only very wealthy people could afford to buy sacks of flour. Flour was a rarity at that time. In addition, nomadic life did not dispose to the preparation of sour dough, laying ovens for baking bread was also not yet widespread. Therefore, scanty supplies of flour that fell to nomads were often used for quick preparation of bauyr-sak type flour products. Baur-sak is a ritual dish. As is known, at any festive toe, merry party, funeral and wake Kazakhs first of all serve thick tea with cream or kaimak.

For the second type of bauyrsaks they roll out the dough with a rolling pin or make a half-cm-thick cake by hands, cut it into little diamonds and make small notches with the tip of a knife in two or three places to prevent the dough from bulging while frying. Such bauyrsaks have different names in different regions: tilme - cut, zhalpak bauyrsak - flat bauyrsaks, kyir aursak - bauyrsaks prepared in the form of flaps.

They are also made of unleavened dough. In the dough is usually added fat from the surface of the broth or melted fat from the intestine or butter, and to make the bakery crumbly, a little baking soda is added. Baked with unleavened dough bauersaks do not spoil or get moldy for a long time. This property of unleavened dough allows cooking "shi bauyrsak", small bauyrsaks. For this type of bauyrsaks, dough is rolled in sausages no thicker than a woman's little finger and then cut into small pieces. Such bauyrsaks are provided to travelers for a long road, they are also good for sending

Along with the above-mentioned types, ak bauyrsak - white bauyrsak of unleavened dough, which uses white flour of the highest grade, kneaded with milk and butter, is prepared for especially distinguished and honored guests. The dough should be rolled in thin and long sausages, rolled or cut into long 10 cm pieces. You can also roll out thin dough with a rolling pin, fold it in quarters and cut it into short ribbons with a shaped knife so that the edges of the ribbon are serrated. When hot, sprinkle it with powdered sugar or pour it with honey brought to the boil. These bauyrsaks in Kazakh are called shyrtpak - twist or burama bauyrsak - twisted bauyrsak.

Kuirdak is the most ancient dish of our ancestral herdsmen. In Central Asia, with its long, hot summer cooking kuirdak was literally dictated by nature itself, the economic way of life.

The thing is that fried meat filled with fat is a kind of preserved product. Of course, our ancestors knew other ways to preserve meat: meat was dried, salted. But kurdak was different from all other kinds of meat preserving folk methods.

It is believed that the Russian word kavardak came from the Kazakh "kuirdak". Kuyrdak in the Kazakh language came from the word "kuuru", which means "to fry".

A more festive variant, but now almost forgotten variant of kuirdak is called "bupa". Bukpa is usually prepared for unexpected guests, when the hostess either does not have time to cook beshbarmak, or as a minor dish. While the samovar is being set and koumiss is being foamed, the hosts butcher a young sheep. The fresh fatty meat together with bones is cut and put into cauldron. A small amount of water is added, the lid of cauldron is tightly closed and the stew is made in its own juice. The meat is very tender.

The third version of kuirdak is prepared even rarer and only during the calving period. In early spring, a few too early born milk lambs do not survive the cold. In case of the compelled slaughter of milk lambs, kuirdak called "sirne" is prepared. For this purpose, dressed meat of 2-4 day old lambs in a cauldron is poured with fresh cream or milk, covered tightly and stewed over low heat. The milk is completely absorbed into the meat and the bones become soft. Ready meat can be separated from the bones with the lips.

Something in between sirloin and bukpa is called "syrbaz kuirdak". It is prepared the same way as sirne, but it can be any kind of meat, not necessarily lamb. The main condition for syrbaz kuirdak is fresh meat. The fresh meat is poured with milk and stewed over low heat under a tightly closed lid. To cook syrbaz kuirdak properly, one must remember that one should not open the lid of the cauldron too often. That is why not every housewife will be entrusted with cooking syrna, bup or syrbaz kuyrdak.

Of course, there are many variations of kuirdak. This is explained by the fact that each region has its own taste preferences. Somewhere rube is added to kuirdak, somewhere spices, in the south greens and vegetables are added, and in the north of Kazakhstan they like an authentic version of kuirdak without any vegetables and with just one onion. Each option has the right to life, because of this Kazakh cuisine, in general, only wins.

Conclusion. In summary, let us note that the national Kazakh cuisine is good for human health. Hundreds of years ago simple nomads, based on their way of life, invented the perfect, plentiful diet of just three basic ingredients. Kazakh cuisine provides the body with all necessary microelements, helps with many ailments, makes children strong and hardy, and adults - hardy and efficient. Kazakh cuisine is the quintessence of steppe color, ancient recipes and amazing ways of cooking which amaze foreign tourists, while occupying the minds of local people.

References:

1. Vasyukova AK The chef's handbook.-M.: Dashkov and K, 2010.- 496 p.
2. Bogusheva V.I. Cooking Technology. - R-n-D: Phoenix, 2016.- 374 p.