1. Kazakh traditional dishes
3. Tradition and holiday
The mode of life people, traditional craft, interrelations, customs and tradition are, perhaps, well comprehended through traditional dishes. The methods of cooking, which the Kazakh people used were closely linked with the culture and mode oflife. The table manners of nomads, filled with so many customs, rituals, special behavior find its place in our time. The strict nomadic life laws have created moral and ethic norm. The whole clan and tribe shared the joys and sorrows of life, any unexpected traveller was an honoured guest. Any steppe inhabitant knew, that he was a welcome guest and had a right to his share. This steppe traditionswas strictly observed and is still observed today by the host of house. A violation of this tradition was regarded as an insult to the honour and dignity of the guest and shame to the host. Some time later this violation merited a soft of punishment. That explains why every host regarded the ritual of hospitality as sacred rule and kindly saw them off with good wishes.
The main traditionaldish of Kazakhs is besbarmak. It is mostly served for the guests and eaten by hands (bes barmakmeans five finger). Besbarmak is usually cooked of fat mutton and parts of smoked horse meat delicacies like kazy and shyzhyk. The meat is boiled separately is boiled thin paste. Boiled parts of meat are put on the paste and spiced with a special flavoring called tuzdyk. As the custom demands the hostservers the meal in special crockery-tabak. The bas-tabak, which is placed before the most honourable guests is used to serve the mutton head, zhambas, horse meat delicacy and other fatty parts. The esteemed guest (usually the oldest one) cuts bits and parts from the head and offers them to the other guests at the table. The secret distribution of parts of the meat from the head lies traditionalwishes. When given the palate, it expresses the wish-“be wise and eloquent”, the larynx- a gift to sing, skin of forehead-“be the first among equals”. Meanwhile one or two dzigits (young man), sitting next to the esteemed guest start cutting the boiled parts of meat to pieces and the dish is again spiced with tuzdyk. The guests are offered to help themselves to the dish. The youth and childrenusually sit at sides of the table dastarkan. They receive meat directly from the elders. The custom is called asatu and symbolizes the desire of the youth to experience the long and good life elders have experienced. When all the meat and sorpa (soup with large fat content) have been eaten and drank, the most and blesses the hosts of that house.
In our days the main feature of this old ritual andtable etiquette exist, are carefully kept, followed and passed to their children.
Nauryz the modern Kazakh world for New Year, comes from Persian “nau-new, ruz-year”. Before that New Year was called “Ulys kuni” meaning tribe or clan day. The tradition of reconciliation between relatives around a festive table, exchange of presents and good wishes was set for this day. The beginning of the yearis announced by the appearance of greenery. The patient resistance to the winter hardships has come to an end, and now, with the coming of spring it is time to participate in the life-giving festival.
Nowadays Nauryz is celebrated in the streets, avenues, stadiums. People watch oral competitions of akyns- poets, contests in national kinds of sports. Every such celedrations is accompanied bysuchgames as “kek beri” -a grey wolf, “kyz beri” –a wolf-girl. The mass character is a feature of the sports game zharys- a horse competition. The moreimportant kind of sports contests is altyn tabak-shooting into a golden disc. All the holidays and knowledge of customs and traditions make people closer to each other, teach them to respect national culture and native land.
The main ritual dish...