Эссе на тему национальные блюда казахстана на языке 5-6 предложений

Hospitality was the main trait of the Kazakh people. Even if you for a minute and put it in "run" in the Kazakh home, the owner will still sit you at the table and will offer a fragrant tea with sweets. Respectful attitude to the guests and most importantly – the desire to take them to his house, contributed to the fact that traditional Kazakh feast took the form of ritual, not inferior in its philosophical and allegorical content, to world famous Chinese tea ceremony.Whether in a modern house or in a Yurt of the shepherd of the guest will be greeted and seated at a table by the host. First, he offered a bowl of tea, which is bottled Kazakh house only girls or young women. Utilissimo thirsty guest be sure to bring son-ayak - a bowl of honor. Tea will be served scones, cream - clotted cream, butter, dried fruit, nuts, sweets.The Kazakhs held in high esteem not only black tea, but the so-called shirchai. Add milk, butter, salt, lightly fried pieces of sheep fat and flour. This nutritious drink will not only quench thirst, but to drown out the first hunger.Kazakh dastarkhan offers many types of pastry: samosa - meat pies, punternet pies offal, kayirma - a special kind of pasties.In Kazakh cuisine traditionally, many meat dishes. One of the most popular - kuyrdak - hot fat roast mutton liver, kidneys, heart, lungs and tail's fat.Smoked, cured, boiled mutton and horse meat made to drink dairy soft drinks. If squeezed milk from boiled fermented cow's milk tastes like yogurt, and pleasantly refreshing, exotic drinks such as shubat of camel's milk or Mare's milk can give a feeling of light intoxication. World famous Mare's milk obtained from fresh Mare's milk, fermented in the big leather wineskins. The time of fermentation three to five days depending on the fat content and density of milk. A small alcohol content of 1.5 to 3 degrees of the drink gives the root of Aconite, which is added to the ferment. Mare's milk contains biologically active substances, is famous for its healing power and enhances immunity.The main traditional dish of Kazakhs is besbarmak - boiled horse meat or mutton with boiled in broth, cut into small pieces of dough and liberally sprinkled with dill, parsley and cilantro, served on a large oval platter. Refreshments besbarmak is accompanied by a ritual.Before the guest of honor put coy-bass boiled sheep's head. He cut up and divide among the rest of the guests, with each part of the head is given a certain value. Young men give the ears of the sheep with the desire to be careful, girls get the sky so they were hardworking. The most respected guests are also served ham and leg of lamb. Brisket gets a young daughter-in-law, cervical vertebra - to married women. The boys get the kidneys and heart, from which they supposedly grow up faster, and sheep's brain for kids under a ban: to be a softie. A young girl, not to sit in virgins, never put on a plate on the ulna.To besbarmak served a special pellet AK-Nan-baked with onions, bowls and pour the broth - sorpa. And the onset of spring holiday of nature renewal Nauryz Kazakhs meet for a table on which is certainly worth Nauryz kozhe - porridge of the seven species of grain and sumalak - a concoction of sprouted wheat.Having tasted once of the Kazakh national dishes, you will feel the fragrant breath of a steppe wind, the romance of a nomadic life.