“For many centuries developed in Tatar cuisine a variety of drinks. It traces the influence of local climatic, socio-economic conditions, national traditions and tastes, as well as cuisine of other Nations: adjacent – Chuvash and Bashkirs, the Mordvins and the Mari, Udmurts and Russians of Central Asia – Uzbeks and Tajiks. That’s how diverse bouquet of flavors of drinks of Tatarstan!
There is an old Tatar tradition to treat a guest – kystau. “Wining and dining – and drink water” (“Sylgard – su ech”) – no wonder people used to say. Together with the best treats on the table were exhibited the most revered drinks – sour cream, sweet sherbets and stewed raisins, dried apricots, apricot and, of course, sweet tea. How many of the Proverbs, Baitov, fairy tales have reflected this hospitality!
Tea… Hardly in Tatarstan find someone who is not familiar with this traditional, habitual drink, and revered by adults and children. At all times of the year — whether in fierce cold, in the heat if intolerable – not do we a Cup of fragrant tea, relieving fatigue, strengthening the spirit, awakens thought, refreshing body.
Tatar tea according to the method of cooking has something in common with the ancient Tibetan recipe and with modern Kalmyk. And today it is the Tatar national Continue reading