Krymskotatarsky kitchen

The Third place in the population of Crimea, together with in the population of the Bakhchsarai area now is made by the Crimean Tatars. As an ethnic generality they were generated on the basis of gradual merge of variety of ancient tribes of Tavriki and several waves of the steppe nomadic people (hazar, pechenegov, polovtsev-kypchakov and others). There are distinctions in language, appearance and a way of life of South careful, mountain and steppe Tatars. However, now all speak Russian. the kitchen as a whole has lines Mediterranean and is perfectly combined with all classical types of wines. To Konin, unlike other Tatars, in Crimea it is not accepted to prepare. But perfectly prepare pork - domuz.

From dishes it is especially recommended sarma - a small stuffed cabbage in the grape leaves specially pickled in advance. To sarma easy pink dry or moist wines, for example, "+хЁръых " will go; Inkermansky factory. To soup with small pelmeshkami – dry Kokur; to chebureks – red ports; to sweets, fruit and coffee – muscats and legendary What the Penalty (the Black Doctor).

After a life in exile in a food of the Crimean Tatars dishes an Uzbek cuisine (samsa, lagman, manty, plov) prevail. So cafes seldom happen krymskotatarskimi, and it is east (in a broad sense) kitchen on the basis of the Uzbek dishes more likely. Cafes usually have a flooring for meal – a trestle bed with carpets and pillows. top – on krymskotatarski the eminence, this word has come from a classic language is ready. "Луыют№х" goty that is angly, from Baltic sea have moved on island Great Britain, so a word "=юя" is and in modern English language.

The Word a shish kebab has come to Russian from Tatar a shish-face. To it the sated red wines of type of Bordeaux, dry red "+ыѕ°=р" move; Massandra or Cabernets Kachinsky Inkermanovsky factory will be just right.

Igor Rusanov