Tea, in the usual sense, can have different shades of taste or color, but most often it is sweet. But even for those who drink tea without sugar, the idea of drinking tea with salt will seem rather strange. At first glance, this is one of those combinations that invariably causes confusion or a smile, like sausage with jam. However, among a huge variety of recipes, salty tea also exists as one of the national drinks of ethnic cuisine.
History of Atkanchay
The unusual salty drink is called atkanchay or in the Tibetan version – chasuima. It has long been a traditional drink of the Uighurs, a nomadic people living on the border with China. The famous Silk Road passed through their lands, along which not only silk, but also tea was transported to Europe.
Atkanchay is a strongly brewed black long tea, diluted with milk and seasoned with salt. Sometimes sour cream or butter is added to it. Although the basis of the recipe is the same, in every region, village, even family, it has its own cooking characteristics, which are carefully preserved from generation to generation.
There is a legend associated with the spread of atkanchay. According to it, one Sufi monk, traveling through the lands of Turkestan, became exhausted and asked for shelter in one of the houses of a small village located near the Chinese border. The hospitable hosts not only sheltered the monk, but also treated him to an unusual drink, after which the wanderer’s strength was restored in a matter of minutes, his body was filled with energy, and his mind became clearer. The surprised traveler asked the owners for a recipe for a wonderful drink, and since then the story about it has spread throughout the world. According to legend, the monk lived to be 100 years old and devoted a lot of effort to studying the properties of salty tea.
Today, tea with salt is common in many regions of East Asia: it is drunk by Mongols, Kalmyks, Kyrgyz, and Kazakhs. And although each nation has its own name for this tea, the basis of the recipe remains similar.
Beneficial features
Despite its unusual taste, salty tea can give strength, quench thirst, invigorate and relieve fatigue. It is still often served in the morning as a hearty breakfast that will satisfy hunger until the next meal. No wonder the ancient nomads drank it, spending a lot of energy on daily marches.
Also, due to its salt content, atkanchay has a beneficial effect on maintaining an optimal water-salt balance in the body and normalizes the functioning of all organs of the gastrointestinal tract. In winter, hot atkanchay protects against colds and other consequences of cold weather.
It is believed that salty tea can increase the ability to concentrate and clarify the mind. It is recommended to drink it during active, intense brain activity to avoid overwork.
Although the properties of salt tea have not yet been fully studied, no side effects from its use have been identified.
Cooking recipes
There are quite a few variations and family recipes for atkanchay, but its basis has remained unchanged for many centuries. For preparation use:
- black tea – 1-2 tsp. tea leaves;
- glass of water;
- a glass of milk;
- a pinch of salt.
Strong tea is brewed in boiling water, then milk and salt are added to it, after which it is brought to a boil again and kept on the fire for about 5 minutes, constantly stirring the drink.
This is interesting! In different variations of the recipe, sour cream, butter, ground pepper or sesame seeds are also added to tea with salt, and the amount of salt can also be changed.
Atkanchay is served in special bowls – apkur-chinya. The oil is placed in each bowl separately. They drink tea with flatbreads, which makes a very satisfying snack.
Despite its unusual taste, salted tea can delight you with a set of amazing qualities that have made it a traditional drink of many peoples for several centuries. And although the way of life has changed significantly, and there are no longer nomadic tribes in need of recuperation after difficult campaigns, atkanchay is still drunk in the cities and villages of East Asia.
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A well-known fact about Kazakhstanis is that we are big tea drinkers. Moreover, tea with milk over several centuries has become one of the central elements of national cuisine and even displaced kumiss from its pedestal. So where did tea come from in the steppe and who taught the Kazakhs to drink it?
Hello from China
Of course, it came to us from China. Most likely, this was during the period of the Golden Horde, when there were intensive trade and cultural ties within one state, says Euphrates IMANBEK, socio-anthropologist, member of the National Committee on Intangible Cultural Heritage under the National Commission of the Republic of Kazakhstan for UNESCO and ISESCO. - Naturally, even in the pre-Horde period, caravans carried this product along the Silk Road; the steppe people were familiar with it, but it probably was not popular. During the period of Genghis Khan, when a single economic space was formed, tea began to spread rapidly and already during the Golden Horde it was everywhere in the area of the Great Silk Road. The Horde guaranteed the safety of trade, which naturally contributed to the promotion of new food products.
Historian Zhumazhan BAIZHUMIN supports the theory that our ancestors became acquainted with tea.
This is the territory closest to us, since women were borrowed from there, and I think tea too. China, as he put it Lev Gumilev, this is a large store where nomads went to buy purchases. I can say that the word “tea” is Turkic and means “drink, moisture, liquid.” Hence such Turkic words as “seagull” - meaning “water bird”; the Cossacks had a multi-seat boat, also called “seagull”.
Why, in fact, a new product in every sense, tea, “came to the table” in the steppe and even supplanted traditional milk drinks? A number of reasons contributed to its consolidation in the steppe cuisine, but above all - climatic features. It is believed that tea perfectly quenches thirst and warms you up in the cold.
Imagine, it’s the same as giving a child who only knows the taste of milk natural coffee, he won’t fall asleep, he’ll stay awake,” continues Imanbek. - In fact, tea had the same effect on the nomads. I think that at first they drank green tea, and it was very tonic for them, and when they got used to it, the need arose for stronger, black tea. From a cultural and historical point of view, of course, black tea took root among the steppe people, as it had a higher tonic effect than dairy products.
Steppe cuisine: meat and milk
The thing is that tea cultures have surrounded our region from time immemorial, and tea was already consumed in Central Asia,” says writer and translator Kairat ZHANABAYEV. - Almost until the 19th century, the majority of Kazakh nomads knew only ak - these are all products related to milk, and et - meat. They may have consumed tea, they could not help but know it, but only in those regions adjacent to the Silk Road. It was not an element of our gastronomic culture. Tea is practically not mentioned in any of the oral literary monuments.
In the book by Kabibolla Siytdykov, Makhambet Utemisov addresses Isatai Taimanov and other leaders and Kazakh clans and tribes with a tinge of disdain, who already live in civilized conditions, some even in warm houses, and drink tea, that you are so spoiled that you drink tea.
This is the 19th century. This was unusual for nomads. Another thing is milk, he milked it right away, drank it right away... Everything had a utilitarian, practical, applied meaning. Because tea in India and China is a ceremonial thing, and the nomads had no time for special ceremonies, they needed to move forward, explore the world. Therefore, the nomads consumed only milk and meat.
New taste
Adding milk to tea has become a distinctive feature of Kazakh tea. Moreover, not everyone today knows that Kazakh tea, according to a recipe that came from the past, is black tea with milk, when the milk is first heated, then tea leaves are added, and only then boiling water.
- Only steppe dwellers could think of mixing tea with milk, did it to soften it, because it was too harsh for them, says Imanbek. - If the Chinese simply brew tea with water, then the nomads always drink it with milk.
- Milk in tea originated from nomads, which makes them a good sign of herders, continues Baizhumin. - It seems to me that black tea was preceded by green tea. It is primarily from the heat, it is both hot and cold here in the steppe, but it is not as strong as black. It’s like in the south they drink wine, and in the north they drink strong drinks for more vivacity.
Any culture that comes to the nomads is tested. It is clear that milk neutralizes something in the brew and adds beneficial microelements. In fact, tea consumption is a great culture. In the East they drink tea in different ways, the Uighurs drink it with added salt, but, say, the Persians add elements that can be eaten, that is, it turns out to be soup.
If you look carefully, the purest traditions of tea culture are in India and China, and everything else is variations.
The British, like the Kazakhs, drink tea with milk. Real tea in English means with milk, prepared in a certain order. The Kazakh nomads also had the same brewing option.
Where did the British get this from? They took this recipe out during the colonization period - I think, most likely, from Pakistan, where the descendants of the Great Mughals live,” says Imanbek. - It’s interesting that east of the Dzhungar Alatau, east of the Tien Shan, people brew tea in milk, it turns out, as the Uyghurs say, “etken tea”. It's actually soup, they cook it. Moreover, they cook it in a saucepan and throw in a hefty piece of butter and salt, this is actually tea and milk soup, it is very high in calories and nutritious. They drink it in large bowls; if you drink it, you have enough energy until lunch. But for the Turks, who live in the territory from Altai to the Volga, it is typical just tea with milk and different brewing methods. I remember in the 90s, when the Iron Curtain went up, there was information that a nutrition laboratory in Belgium was conducting experiments to find out how to brew tea correctly.
And it turned out that it was correct - it’s one to one, just like our apashki brewed(smiles). You need to pour the tea leaves into the heated milk and then boiling water.
Why didn’t salted milk tea take root in the Kazakh steppe?
I think it is more suitable for sedentary people, but perhaps the salty tea might not be to my liking. Livestock farmers have their own diet. Just imagine, it’s hot, the shepherd leaves in the morning, quickly drank tea or ayran, the housewife has no time to cook milk soup, and when it’s cold it’s tasteless. It’s not like today - you turn on the gas, you need to get water, start a fire... I think that etken tea didn’t really fit into the structure of a nomad’s working day.
Tea: connecting people
Installation artist Askhat AKHMEDYAROV“Landscape of the Soul” made from traditional tea bowls is exhibited in the national pavilion of Kazakhstan at EXPO 2017. For him, tea symbolizes the soul of the people.
If you look closely at the bowls, they are a necklace, an adornment. Something to be proud of, but here there is an indirect reference not to the bowls themselves, but to the hospitality, openness, and tolerance of the nomads. This is not only among the Kazakhs; I noticed that nomads in different parts of the planet are very similar in their hospitality. And this is the decoration of their soul.
Our tradition of tea drinking is literally on the mental level; Kazakhs are very scrupulous and reverent about tea. These gestures, a small amount of tea, its concentrate with milk - everything says something.
Until I was 15-17 years old, it seemed to me that tea was drunk only in Kazakhstan. And when I saw that it was popular all over the world and that it was generally a common phenomenon, my illusions were dispelled (laughs). I can say with confidence: this penetration occurred thanks to the Silk Road. There was a need for tea here due to the climate. When it’s hot, tea increases blood circulation, sweat appears, and then tea encourages measured conversation, communication, and contact between people.
I love tea. I drink it a lot and very often. I have never tried to count how many cups of aromatic drink I drink a day. This is because I lived most of my life in Kazakhstan. And there, as you know, they always drink tea, “before everything and after everything.”
A habit is a habit, and after moving to Russia, I noticed that the brewing here is somewhat different from what I was used to.
I don’t argue that black long tea from specialized stores is beyond praise. But you must admit, such a “delicacy” is not for every day. But the mass market, which is on store shelves, is not distinguished by its variety and, most importantly, richness of taste and aroma.
Having tried several types, it became clear that nothing could replace Kazakh tea for me. And now, relatives who come to visit me bring with them huge kilogram packs of Assam tea.
This is one of the most popular types of tea drunk in Kazakhstan. It is very strong, aromatic and thick. They bring me the granular classic one that I'm used to. In general, there are several varieties of it: “Leaf Classic”, “Evening”, “Morning”, “Assam GOLD” and various fruit mixtures. Well, of course the same thing, but in filter bags.
The tea is packed in foil.
And this is what the granules look like. Not too large and not small. There is practically no dust.
A small lyrical digression.
Residents of Kazakhstan (not only Kazakhs, but also Russians and other nationalities living on this land) drink tea regardless of time and place. They drink it on its own, before and after meals, for any reason or without. At breakfast, you usually drink at least 2-3 bowls or cups of tea. When you come to visit, you can be sure that you will be given a fragrant, tart hot drink and fed with delicacies.
By the way, if this is your first time visiting the Kazakhs, pay attention to the small amount of tea that is poured into your bowl. This is not greed, as you might think, but a show of respect for the guest.
Tea is traditionally not added to the bowl about 2 fingers from the edge (in different regions it varies - a little more or a little less). And as you drink the drink, more will be poured. This way you will always have hot tea in your cup.
How to show that you no longer want tea? You can, for example, turn an empty bowl over on a saucer or put it on its side. Or you can just put a teaspoon in the bowl. But even after this, the hospitable hosts will persuade you to drink another bowl.
In addition, there are many other nuances that an outside observer may not notice, but which play a huge role in tea drinking. And if you describe all this, the review will be simply huge.
How is proper Kazakh tea brewed?
A very strong brew is made in a small metal teapot. Take approximately 2-3 tablespoons of dry tea leaves per 250 ml of boiling water. Then the kettle is heated on the stove for several minutes. Now you can pour the tea. In Kazakhstan they love it with milk or cream. I prefer with concentrated milk. It gives tea a special taste..
About 2 tablespoons of milk are poured into a bowl or cup (or one wooden one, as I’m used to seeing), then brew through a strainer and finally boiling water. The amount of brewing will be different each time and, accordingly, the taste of the tea will also be slightly different.
This is what my daily drink looks like.
Not a single Kazakh meal is complete without tea.
Kazakhs drink tea “without discerning time and place, before everything and after everything,” wrote M.Ya. Kittara in the middle of the 19th century. And indeed, tea is drunk before and after the main meal, on its own, on various occasions. Perhaps there is only one rule - not a single treat is complete without tea.
Tea drinking as an integral part of the meal is necessarily included in the traditional treats that accompany numerous Kazakh rituals. It certainly opens up any traditional feast. The tea party, after washing the hands, is followed by the serving of meat. At the end of the meal they used to serve kumis, but today instead of kumiss they again have a tea party.
Kazakhs traditionally prefer to drink black tea. Nowadays, Kazakhs call black tea “red” (kyzyl shai). The word “red” here does not indicate the color of the tea leaves, but the color of the tea leaves and the color of the tea after adding it to milk: it should not be whitish, but red, i.e. the tea leaves must be strong.
To store tea, the Kazakhs had small chests - shai sandyk - wooden, often on legs with a loop and a lock. Everything needed for tea drinking was stored there: in addition to the tea itself, sweets, sugar, cookies, and candies.
With milk, salt and talkan
Today, Kazakhs drink black tea with milk, but this was not always the case.
The milk used by Kazakhs today is usually cow's milk and, like all nomads, boiled, often with the addition of melted cream. The tea leaves are not only poured with boiling water, but also boiled and “simmered,” which is why they prefer to brew tea in metal teapots. In Western Kazakhstan, during tea drinking, the teapot is always on the fire. It is believed that tea cooked over coals is very tasty; Serving such tea to guests means showing them your respect.
Water for tea was traditionally boiled in samovars, which the Kazakhs introduced along with tea. Tea from a samovar is considered “more honorable” than from a simple or electric kettle.
Tea "with respect"
Along with tea drinking, the Kazakhs also received some knowledge about the existence of special rules for drinking tea, the “tea ceremony.”
According to tradition, among all the peoples of Central Asia, the bowl is not supposed to be filled to the brim: the less tea is poured into the cup, the more respect is shown to the guest. However, in different regions of Kazakhstan the amount of tea “with respect” is different. Thus, a young Kazakh woman, having arrived from the Alma-Ata region to Kzyl-Orda, was very surprised when they poured her tea almost to the bottom - in their village it was customary to pour much more. They explained to her that if you pour too much, it will be perceived as if you want the guest to leave quickly. The less tea is poured, the more often it is refilled, and the guest always has hot tea; and the more often tea is refilled, the more care for the guest is demonstrated.
They drink a lot of tea, as before; The hosts always make sure that the guest's bowl is not empty. The guest never pours tea for himself - only the hosts pour tea - they look after the guest. There are several ways to show that you are already drunk: tip the cup over on the saucer, put the bowl on its side; Place the spoon in the bowl or on top of the rim of the cup. But even when the guest makes it clear that he no longer wants tea, the hosts usually persuade him to drink another bowl.
At daily family tea parties, the tea is poured by the mother or eldest daughter. Girls are not specifically taught to pour tea; they usually see their mother doing it. In the house where a married son lives, his wife, daughter-in-law, pours tea.
Now, according to the older generation, daughters-in-law do not know how to pour tea correctly, so they are never tasked with doing this at large feasts. And if elderly and old men want to express their encouragement to some daughter-in-law, they say that she pours tea well.
They don't talk about serious matters over tea.
Tea parties are often held in order to socialize. Whether friends or acquaintances come in, or guests arrive, first of all they are invited to tea: “Sit down, let’s drink tea, let’s talk.” A person with whom you want to talk about something is specially invited to tea: “Come and drink tea,” which means: come and let’s sit and talk. When close relatives or friends gather over tea, they sit for a very long time; Those who drink 2-3 cups are joked about: “Is that how they drink tea?!”
Tea ceremony in Kazakh style“If a bowl of hot drink only burns your body, it means you drank water.
Because tea warms the soul too.”
This is what Abai said about the tea ceremony on Kazakh soil.
N. Bune "From the cycle of guests"
Today I want to tell you about an incredibly tasty drink that I was lucky enough to try in my life - this is REAL Kazakh tea!!! I live in the east of one of the largest regions of Russia - the Orenburg region, thirty kilometers from Kazakhstan. It is not surprising that most of the settlements in our region bear Kazakh names, and more than 30% of Kazakhs live in our municipality. I love their national cuisine, I have visited the hospitable Kazakh dastarkhan more than once, and I myself love to cook beshbarmak and baursaks... But TEA is something special, unusual and extremely tasty!!!
N. Bune "Melody"
In general, drinking tea, and in fairly large quantities, is one of the nicest Kazakh traditions. Five to seven glasses of tea at breakfast, lunch and dinner is quite normal.
One German ethnographer wrote about this: “Tea consumption reaches enormous proportions. If we can say about a Russian that he drinks as much tea as one can imagine, then a Kazakh drinks twice as much..."
N. Bune "From the cycle of guests"
From the history
Tea did not take its place in the Kazakh food culture overnight. Until the mid-19th century, only wealthy Kazakhs drank tea. The second half of the 19th century is the time when tea began to be drunk in all layers of Kazakh society, and it gradually became a favorite drink: “Brick tea is in general use; The rich have samovars, the poor have copper and cast iron teapots, or they simply cook in cauldrons. The rich also drink long tea.” Ethnographer A.N. Kharuzin, who was traveling across the Bukeevskaya steppe in the late 1880s, was offered tea in every yurt he encountered along the way—it was impossible to let a guest go without tea.
No meal is complete without tea
Kazakhs drink tea “without discerning time and place, before everything and after everything,” wrote M.Ya. Kittara in the middle of the 19th century. And indeed, if you look at when Kazakhs drink tea, there are no strictly established rules for this: they drink it both before and after the main meal, on its own, on various occasions. Perhaps there is only one rule - not a single treat is complete without tea.
Here are the main ritual tea parties. Thus, women's meals during the rituals of the children's cycle, such as shildekana (gathering of young people on the evening of the birth of a child), besikke salu (position in the cradle), kyrkynan shygaru (fortieth day), tusau kesu (cutting of fetters) always begin with tea, after which guests are treated to meat. They certainly treat the bride and groom's friends to tea after she has been kidnapped, while news of this reaches her parents. Tea is served at funerals after beshbarmak or boiled meat, and is prepared during the ritual of praying for rain (tasattyk, zhanbyr ber), and after funerals.
Chest for tiles and baikhovy
The spread of tea brought certain utensils into the life of the Kazakhs. Traditionally, Kazakhs stored wooden utensils in special felt bags - ayak kap, elongated and rounded at the bottom. They also began to store and transport porcelain keses and wide Turkestan-type cups and bowls. Nowadays, almost every home has wooden spoons - they are used to pour milk into kes.
To store tea, the Kazakhs had small chests - shai sandyk - wooden, often on legs with a loop and a lock. Everything needed for tea drinking was stored there: in addition to the tea itself, sweets, sugar, cookies, and candies.
With milk, salt and talkan
Today, Kazakhs drink black tea with milk, but this was not always the case. The Kazakhs' methods of brewing tea were influenced by the tea drinking traditions of those peoples from whom the Kazakhs borrowed tea.
Northern Kazakhs, including the Bukeevskys, to whom tea came from the Tatars and Russians, apparently at first drank black tea without milk. Kazakhs neighboring Kalmyks drank so-called “Kalmyk tea” - with milk, butter and salt. Until recently, Kazakhs of Altai added cream, sour cream, talkan, lard, salt or sugar to tea, in addition to milk. The Kazakhs of the southwestern regions of Kazakhstan, like the Turkmens of northwestern Turkmenistan, do it in a special way, filling it with hot, fatty camel milk.
Kazakhs of Altai
The milk used by Kazakhs today is usually cow's milk and, like all nomads, unleavened, boiled, often with the addition of melted cream. The tea leaves are not only poured with boiling water, but also boiled and “simmered,” which is why they prefer to brew tea in metal teapots.
The most common way to brew tea is as follows. A strong, fresh, always hot brew is made in a teapot, for which this teapot is kept on a small electric stove. Next to the hostess there is also some kind of vessel with boiled milk and a boiling samovar. First, milk is poured into a bowl (kese) (usually it is poured with a wooden spoon, and then it is one full spoon), then tea from a teapot is added through a strainer, and then boiling water is added from a samovar. The ratio of brewing and boiling water is set “by feel”, so each time the tea has a slightly different taste.
Dairy products are always served with tea: balkaimak - cream stewed over a fire, dried kurt cheese, sykpa and irimshik made from fresh milk, as well as sweets: sugar, candy, jam, cookies, gingerbread. Among the traditional dishes, baursaks are always placed on dastarkhan, which these days are made not only from unleavened dough, but also from yeast dough.
Kazakhs joke: “In the morning we drink tea with baursak, at lunch we drink tea with kuyrdak, in the evening we drink tea with beshbarmak.”
Tea "with respect"
According to tradition, among all the peoples of Central Asia, the bowl is not supposed to be filled to the brim. The less tea is poured, the more often it is refilled, and the guest always has hot tea; and the more often tea is refilled, the more care for the guest is demonstrated.
Tea drinking occurs as follows. Those gathered sit at a dastarkhan - a spread tablecloth. Guests are seated, as before, “according to honor”: the most respected ones in the tor (honorary “upper” place), further from the entrance. The one who pours the tea, usually a woman, sits closer to the exit. In front of her is a samovar and everything you need for tea. There is also a tray with bowls. She pours tea with milk and passes the bowl to everyone, starting with the most honored guests. After drinking tea, the guest passes the bowl back and a new portion is poured for him.
They drink a lot of tea, as before; The hosts always make sure that the guest's bowl is not empty. There are several ways to show that you are already drunk: tip the cup over on the saucer, put the bowl on its side; Place the spoon in the bowl or on top of the rim of the cup. But even when the guest makes it clear that he no longer wants tea, the hosts usually persuade him to drink another bowl.
Pouring tea is an art, and it must be done skillfully to reveal all the qualities and shades of tea. The figure of the one who pours tea is very important for Kazakhs. In the past, at large celebrations and especially crowded celebrations or funerals, young men did this.
Today, among the Kazakhs, women master this skill; usually they are the ones who pour the tea, and special requirements are placed on them. You need to brew the tea well, pour it correctly, serve it to the guests in the order required by tradition, and then not get confused about whose bowl is when the guests start serving empty cups. We must ensure that there is always boiling water and the tea leaves do not run out, and the dishes should not rattle. The woman pouring tea should sit correctly and not turn her back to the guests. It can be said that throughout the tea ceremony, the figure of a woman pouring tea acquired a special aesthetic meaning for the Kazakhs. As Kazakh ethnographers testify, a woman pouring tea must be efficient and attentive. Since she is the center of attention, she should look neat and her movements should be smooth. The guests are watching her. The atmosphere of the feast and the level of reception of guests largely depend on her ability to pour and serve tea.”
Zaubekova.B. "Kazakh Madonna"
The entire female half of the family - daughters, daughters-in-law - takes part in serving ceremonial meals; Relatives and neighbors are invited to help them. After the end of the celebration, these women are gathered for a separate tea party and presented with gifts (cuts, scarves or money), especially highlighting the one who poured the tea.
At daily family tea parties, the tea is poured by the mother or eldest daughter. Girls are not specifically taught to pour tea; they usually see their mother doing it. In the house where the married son lives, the daughter-in-law (kelin) pours tea. If, when choosing a bride for her son, they observed her gait (the gait had to be calm), her ability to handle utensils (whether she rattled the dishes when putting down a tray of kese), then when she became a young wife, she was evaluated by how she poured tea. Previously, and sometimes even now in rural areas, a few days after the wedding, old women and elderly women come to the house where the newlyweds live for a treat to evaluate the new kelin. And not the least role in this assessment will be played by her ability to pour tea. Nowadays, in some places, the daughter-in-law is encouraged at the first tea - everyone for whom she poured tea puts a small amount of money, and since they drink more than one cup of tea, at the end of the tea party there is quite a decent amount. This is what, for example, the Kazakhs do in Western Kazakhstan and the Russian Kazakhs in the Orenburg region.
http://www.kazakh.ru/news/articles/?a=1225
http://kuking.net/10_562.htm
http://metenkov.narod.ru/gallery/Bagaev/Bagaev_06.htm
1891 Kazakh delegation in Orenburg.
A unique complex has been created in Orenburg, which is called "National Village". As far as I know, there are no analogues in Russia. The national village is Russian, Ukrainian, Mordovian, Kazakh, Tatar, Bashkir, German, Chuvash, Armenian and Belarusian courtyards. It is these nationalities that make up the main composition of our region. Each farmstead was built at the expense of national communities and national organizations at their own expense. Each farmstead has a national house in which the museum is located. There is also a house-restaurant serving national cuisine in the courtyard.
The Kazakh center is a two-story building, near which there are three large white yurts. The first floor of the building is occupied by a restaurant serving Kazakh cuisine. On the second floor there is a reception hall, exactly imitating a yurt, and a meeting room. The building also has premises housing a printing house, classes for teaching the Kazakh language, music and dance, and a newspaper editorial office. The Kazakhs invested a lot of money in the construction of their complex. And it turned out to be a masterpiece of Orenburg Kazakh architecture. The project is of a commercial nature. Part of the funds earned by the center goes to the development of Kazakh culture and language.
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