There are as many nationalities in the world as there are cuisines. Every nationality special dishes and methods of their preparation. This article will focus on Buryat cuisine.

History and traditions of Buryat cuisine

The Buryats are a nomadic people, and therefore this people have developed their own food traditions. The lifestyle of nomads requires enormous energy expenditure, so the cuisine of Buryatia is distinguished by the richness of its dishes and their calorie content. Engaged in cattle breeding since time immemorial, these people have a huge variety of meat and dairy dishes in their diet.

Not only cooking meat, but even butchering the carcass is a special ritual for the Buryats. Of all types of meat in Buryatia, horse meat enjoys special favor. Recipes for this valuable meat many, among them: cutlets, dumplings, meat rolls, poses.

The best dishes of Buryat cuisine

Pose, also known as buuza, is a national dish of Buryat cuisine. Minced meat mixed with internal fat is wrapped in pieces of dough, and although the dish is incredibly high in calories, not a single Buryat would exchange it for anything else.

And the famous Buryat pilaf is the pride and decoration of the festive table. Special way cooking allows you to achieve incredible softness and tenderness of the meat, and makes the rice crumbly and slightly crispy. Its secret is that the products: meat, rice, garlic and onions, butter are not mixed with each other, but are stacked in layers. The seasonings used in the preparation of pilaf give it piquancy and spiciness.

Milk is the second main food product of the Buryats, after meat. No meal is complete without the consumption of milk or other dairy products. Milk, cream or sour cream must be present on the table, otherwise the meal is not considered complete. Buryats make Khuruud cheese from milk. national product Buryatia. An indispensable condition for making cheese is whole milk and wooden utensils. Kumiss and kurungu are no less popular. Housewives also know how to make an amazingly tasty delicacy - curd snowballs.

The Buryat diet does not include snacking. They prefer a full meal. The first course is always present on the table. Shulep, or noodle soup, is a national dish. His recipe is strictly protected and passed on from one generation to another. Other Buryat broths are also widely known and very popular.

In Buryatia, in addition to national dishes, there are also national drinks. Without a doubt this is tea! There is a unique tea ceremony with many rituals, reminiscent of a sacred act. Preference is given to green tea. It is prepared using a special technology. First, the tea leaves are brought to a boil, removing their bitter taste, then, adding milk, they are boiled again.

It may seem slightly unusual that some members of the nationality, especially older people, add a little... salt to their tea. Shangi is always served with tea - yeast cakes mixed with lamb fat and fried in sour cream.

Secrets in cooking Buryat dishes a large number, and not everyone gets to know them. The younger generation adopts them from their own experienced craftsmen culinary arts, and to master them you need to join the culture and traditions of this people.

Municipal budgetary educational institution

Verkhne-Kutinskaya basic secondary school

Irkutsk region

Nukutsky district

Project

"Traditional food of the Buryats"

Supervisor: Andreeva Elena Anatolyevna, teacher of biology and geography

With. Kuyta, 2014

Introduction……………………………………………………… 3

Buryat cuisine………………………………………………………... 6

Questioning:

“Students’ attitude towards Buryat cuisine” ...................... 16

Conclusion …………………………………………………… 18

Bibliography ………………………... 19

Application ………………………………………………….. 20

« The health of the body is forged in the forge of the stomach."

Miguel de Cervantes.

Introduction

Since ancient times, people have understood the enormous importance of nutrition for health. Ancient thinkers Hippocrates, Celsus, Galen and others devoted entire treatises to medicinal properties different types of food and its reasonable consumption. The outstanding scientist of the East Abu Ali Ibn Sina (Avicenna) considered food a source of health, strength, and vigor. I. I. Mechnikov believed that people age prematurely and die due to poor nutrition and that a person who eats rationally can live 120-150 years.

Nutrition provides the most important function of the human body, supplying it with the energy necessary to cover the costs of vital processes. Renewal of cells and tissues also occurs due to the intake of “plastic” substances into the body with food - proteins, fats, carbohydrates, vitamins and mineral salts. Finally, food is the source of the formation of enzymes, hormones and other metabolic regulators in the body.

Human health and nutrition are closely interconnected. Substances that enter the body with food affect our state of mind, emotions and physical health. Our food largely depends on the quality of our food. physical activity or passivity, cheerfulness or depression.

Target research project: study the traditions of national Buryat cuisine and create a brochure “Recipes of Buryat cuisine”.

Tasks:

Show the features of Buryat cuisine

To uncover healing properties dishes

Conduct a survey of students and analyze the survey results

Identify the centenarians of the village of Kuyta

To interest students in observing the traditions of Buryat cuisine

Object of study: traditions of Buryat cuisine.

Subject of study: culinary recipes

Problem: Due to the growing number of chronic diseases, one of the causes of which is poor quality and inadequate nutrition, food products began to be treated as effective remedy maintaining physical and mental health.

Relevance: Nutrition is the most important factor in maintaining health and life expectancy.

Place, dates and duration: the project was completed in municipal budget educational institution Verkhne-Kuitinskaya basic secondary school. Kuyta, Nukutsky district, Irkutsk region, duration of the study from May to October 2014.

Literature review:

The most complete collection of recipes for national cuisine is in the book by Tsydynzhapov G.Ts., Baduev E.B. “Buryat cuisine” – Ulan – Ude. Detailed description recipes, cooking technology, colorful illustrations.

In the materials of the interregional scientific and practical conference: “The Buryat population of the Irkutsk region (province) and the Ust-Orda Buryat Autonomous Okrug in the 20th century” in the article by Bogdanov G.N. The characteristic features of the economic life of the Buryat population are touched upon. Data from the census of farms and livestock are provided. In 21,599 farms: horses - 71,404 heads, cattle - 197,505 heads, sheep - 89,843 heads. These data once again confirm that the economic way of life of the Buryats was based on cattle breeding.

“Culture of the Buryats of the Baikal region” - the historical background for the development of cattle breeding and the use of various food products during shamanic rituals are revealed. The sacred meaning of dairy products.

Research methods:

Working with primary sources

Questioning students

Survey of village residents

Analysis of the received data

Using literary sources, I became familiar with the recipes of Buryat cuisine, many of which are familiar to me and which I know how to cook thanks to my grandmother. But I still learned a lot of new things about dairy dishes, about the healing properties of horse meat, beef, lamb, about preparing “personalized” dishes, that is, a respected guest was presented with an animal’s head in a special way.

Next, I conducted a survey among students in grades 5-9 of our school. The results gave me a lot interesting information. It is the survey that allows you to quickly and easily obtain information on a specific topic.

A survey of village residents allows one to obtain information not only about the age of centenarians, but also to learn the history of the country through the example of human life. Eyewitness accounts provide an opportunity to take a different look at the Great Patriotic War, at the life of people in the rear and in the post-war years. These historical events are becoming closer and clearer.

Practical significance of the project: the result of the project is summarized in the brochure “Recipes of Buryat Cuisine”. The brochure is distributed among students in our school, district, district and region. It will be of great help in spreading the idea of the need healthy eating, based on the centuries-old traditions of the Buryat people.

Buryat cuisine

Since the Buryats are nomadic people, this left an imprint on their culinary traditions.

The diet of the Buryats is high in calories, since their lifestyle required large energy expenditures.

The main dishes that could provide them with such an amount of energy are dairy and meat.

Especially appreciated meat dishes, such as buhler, poses, ubsun, hirmasa, hiime, blood sausage, etc.

In the livelihood of the people, it was important not only to obtain high-quality products, but also to be able to use them effectively. Therefore, culinary recipes created by peoples are not random, not arbitrary. They have developed as a result of many years of evolution and provide us with excellent examples of the correct and complete use of food resources that nature provides. (Annex 1)

Each nation has its own recipes for preparing dairy dishes. Among the Buryats, food made from milk has a special place. Dairy products among the Buryats are the main dishes on any holiday table. Just as Russians greet guests with bread and salt, so Buryats greet guests with milk or other dairy foods. In the book “My Twelve Jewels” by the Buryat writer Afrikan Balburov, the following words are written: “The Buryats have an ancient custom: first of all, they put something dairy on the guest’s table, be it sour cream, cream, or just milk. Any treat begins with it. We drink tea only with milk. No wonder they say: “Tea with milk is for a friend!” This custom, and indeed the Buryat’s admiration for dairy food in general, is predetermined by their way of life. Being primordial pastoralists, the Buryats naturally used livestock products.

The custom of sagaalkha – “whitening” – is associated with dairy food. When a guest arrived, the first thing the hosts did was serve milk in a cup. When departing to long journey they sprinkled milk after them so that the path was wide and clean. They sprinkled milk on wool when felting felt. White food was treated to the spirits of the area - oboo tahihad. After the birth of a child, during the ritual of burying the placenta, they sprinkled oil into the ritual fire. When erecting a house or a new yurt, when erecting a hitching post - serge - the installation site was sprinkled with milk.

Dairy products have long been divided into 2 groups: perishable and shelf-stable. The first include milk, cream, sour cream, foam, yogurt, unleavened soft cheese and non-alcoholic milk drinks. They were used for food as they were made. Long-lasting products that are prepared annually for the winter include butter and several varieties of dried cottage cheese. The Buryats, like other pastoral peoples of Eurasia, know 2 ways to obtain oil: reheating and churning. Ghee is more valuable because it lasts longer and is better stored. It is obtained by melting foams and their subsequent ripening in the vessels of the stomachs of small cattle. Vessels made from the stomachs of goats and sheep, intended for long-term storage, thoroughly washed and soaked in kumiss with salt. Subject to all the rules of processing and storage in the dark, the canned product could not only be stored in this packaging long time, but also improve its nutritional properties during this time.

Healing properties of milk: Milk contains lactose, which is necessary for the functioning of the heart, liver, and kidneys. The main protein in milk, casein, contains the amino acid methionine, which is also beneficial for the kidneys and liver. Milk contains healthy vitamins. Vitamin A for growth and also for maintaining vision. Vitamin B1 is necessary for the absorption of sugar. Calcium is necessary for the formation of the skeleton, and for older people for the prevention of osteoporosis. Lactose helps to better absorb calcium.

Fermented milk products contain acetic and lactic acid, antibiotics, which suppress putrefactive processes in the intestines and improve digestion. Ascorbic acid normalizes metabolism. Fermented milk products are an indispensable means for promoting health and combating premature aging.

Culinary recipes made from milk.

1. Uurag (Colostrum)

To prepare it, colostrum from the second and third milkings is used (colostrum is a special composition of milk after cows calve for a week). Colostrum is filtered through clean gauze, wheat flour and salt are added to it. The whole mass is thoroughly mixed, poured into a greased frying pan or roasting pan and placed in the oven. After 30-45 minutes, the mass rises magnificently and becomes covered with a golden crust. After the mass is well baked, it should be cooled. The dish is ready and can be served. Uurag tastes better with melted butter and green tea with milk. For 1 liter of colostrum 200 g of flour. Salt to taste.

2. Urmen (Milk foam)

This is one of the best dairy dishes. Fresh milk is simmered over low heat for twenty to thirty minutes until foam appears. Then put in a cool place for 12 hours. After some time, a layer of foam 1.5 to 2 cm thick forms on the surface of the milk. The thickness of the layer depends on the fat content of the milk. The foam is carefully removed with birch spatulas and dried if it is a warm season. In winter it is frozen. Dried or frozen foams are cut into waffles or any other form and served.

3. Tarag

It quenches thirst well and satisfies at the same time. Has valuable dietary properties. Tarag always found use as a preliminary treat for the guest while preparing hot food. It is quite possible to cook it in a city. After the foam (urme) is removed, the milk is slightly heated, then leaven (gurelge) is poured into it, i.e. a small cup of taraga from previous preparation. If you don’t have sourdough, you can prepare it. Just mix a little sour cream and rye bread– the sourdough is ready. All that remains is to add the starter to the milk and leave it in a warm place for a day. Before serving the tarag, shake it well, adding sour cream, cream or fresh milk if desired. For 1 liter of milk, 100 g of sour cream and 100 g of rye bread are required for fermentation. (Appendix 2)

4. Shanachan zoohei (Salamat)

Previously, to prepare salamat, they used a powdery mass from the dried roots of various edible plants. Boil the sour cream over low heat, stirring constantly with a wooden spoon. Then they begin to pour flour into it, while speeding up the stirring, otherwise lumps will form. Continuous stirring affects the release of oil; the more it comes out, the better. To do this, add a little water. Best suited for making salamat Rye flour coarse. The dish is considered ready when the mushy mass, completely saturated with oil, stops sticking to the spoon. This dish is nutritious and high in calories. (Appendix 2)

5. Segee (Koumiss)

First of all, it is a remedy for respiratory diseases. Secondly, it is a wonderful tonic drink. The dietary and nutritional properties of kumys are high. In addition, the guest of honor is greeted with kumis. It still enjoys wide popularity. Technology for its preparation: 3 liters of strained mare's milk pour into a five-liter bottle and add 500-600 g of well-washed raisins. After this, the bottle is placed in a cool place for 3-4 days. Thus, the starter for further preparation of kumys is ready. Then, for 3 liters of fresh milk, take half a liter of ready-made koumiss, i.e. starters, mix them. After 3-4 days, you receive a medicinal dietary drink - segee (kumys).

6. Khuruud (Homemade cheese)

Xuruud - natural cheese. Getting ready in the following way. Fresh whole milk in an enamel container is placed in a cool place. After two to three days it usually ferments, and thick sour cream stagnates on the surface. The sour cream is removed, and the yogurt is used to prepare homemade cheese, a tasty and nutritious canned product.

The curdled milk is boiled over low heat for five minutes. The resulting curd it is filtered, then laid out into flat cakes, pressed using wooden planks and set out to dry.

7. Airag or hurenge

A wonderful dietary drink that quenches thirst in the hot season when stomach acidity is low.

Eedemeg (buttermilk) or fresh milk is used to prepare it.

The buttermilk, which is poured into a special wooden bowl, is filled with leaven, i.e., khurenge of the previous use. Then the dishes are covered with a lid and left for 3-4 days for fermentation to occur. In this case, it is necessary to regularly stir the milk mass with a wooden stirrer. When small bubbles begin to protrude and burst on its surface, consider that the airag is ripe and ready to eat.

Airag is drunk, adding, if desired, sour cream, cream and sugar. As you use it, add milk or edemeg in small quantities to the khurenge, then shake it with a wooden beater so that it retains its properties for a long time and does not sour too much.

Meat dishes are especially valued in Buryat cuisine. Buhlers, poses, ubsun, hirmasa, oreomog, hiime, blood sausage, prepared skillfully, in compliance with traditional recipes, meet all the requirements of a hospitable table, meet the most refined tastes(Appendix 3). The traditions of national cuisine were formed on the basis of the characteristics of natural cattle breeding.

In each season of the year, meat of a certain type of animal was consumed. Thus, in summer preference was given to lamb, which contains predominantly saturated fatty acids, which increases a person’s resistance to heat; closer to winter, preference was given to horse meat; in winter, preference was given to beef, which is rich in unsaturated fatty acids, which increase resistance to cold.

Skilled cattle breeders, the Buryats know the secrets of fattening animals destined for slaughter, have an excellent knowledge of their anatomy, and cut up the carcass strictly in parts, rarely resorting to an ax. Each part of the carcass, each element of the offal is used to prepare a certain type of dish.

The healing properties of meat

Mutton: contains B vitamins that are beneficial for nervous system, a lot of fluoride (protection against caries), contains lecithin (regulates cholesterol levels), 30% more iron than in pork, many valuable amino acids, stimulates the pancreas (prevention of diabetes).

Beef: a lot of minerals, hematopoietic effect, digestible better than vegetables and fruits, neutralizes hydrochloric acid, helps normalize acidity in the stomach, high protein content, high nutritional value.

horsemeat: high content of amino acids, iron, phosphorus, vitamins A, B, E, PP. Neutralizes harmful effects and radiation. Restores and normalizes liver function, has a choleretic effect, improves blood circulation, reduces cholesterol, and improves metabolic processes in the body.

Culinary recipes from meat.

1. Poses (buuzes)

Widely known, popular and favorite dish. The poses are attractive appearance, excellent to taste, can decorate any table. The lamb flesh is washed and passed through a meat grinder with a large grid. Gourmets chop meat with a knife. Add finely chopped internal fat, onions, salt, spices, water. It is advisable to use fresh, chilled meat to obtain more broth. Mix thoroughly.

The dough is prepared as for homemade noodles, rolled into a round rope, cut into small, 2-4 cm, sticks, which are turned into thin circles. The minced meat is placed on these mugs, the edges are pinched, leaving a small hole for steam to escape. The poses are steamed for 18-20 minutes. Readiness can be determined by the light juice. Pozas are prepared not only from lamb. Beef and horse meat with pork are used successfully. For 4-5 people – meat 850 g, internal fat or fatty pork 220 g, 3 heads onions, salt. Wheat flour - one tablespoon to bind the juice in the minced meat, 130 g of water. For the dough - 350 g of flour (two glasses), 2-3 eggs, salt.

In our area they use the following recipe for minced meat for buuza: 3 kg. beef, 2 kg. horse meat, 1 kg. lamb (can be replaced with pork), 3 onions, salt, spices. (Appendix 3)

Buhler (Lamb, beef, horse meat in broth)

From the front part of the carcass, chop pieces of about a hundred grams. Place them in a saucepan and pour cold water. Then lower the cut onion head.

Cook over low heat for 35-40 minutes, stirring occasionally and removing foam. Add salt to taste, immediately after boiling.

Before removing the pan from the heat, add to the broth Bay leaf and pepper. Before serving, season it onions, chopped into strips, finely chopped parsley or dill.

To enhance the healing properties of lamb broth, cumin is added. Meat on the bones is considered the most tender and delicious. (Appendix 3)

Noodle soup

Cut the lamb pulp into strips.

To prepare noodles, the dough is kneaded only with eggs, then rolled out to a thickness of 2-3 mm, rolled into a roll and cut. The noodles are then dropped into the hot broth and cooked for 15-20 minutes until they begin to float to the surface. When cooking, constantly skim off the foam.

Second recipe: boil the bones and add noodles and meat, cut into strips, into the bone broth.

For one serving - 100-150 g of lamb, 45 g of noodles. Salt, pepper, bay leaf to taste.

Khirmasa (Innards Soup)

Cut the cleaned and washed lamb belly, intestines, lungs and internal fat into thin strips 5-6 cm long, put in a bowl, add cold water and put on fire. Cook for 20-30 minutes. Then salt, pepper and dip the homemade noodles. At the end of cooking, add crushed garlic.

For 5-6 people - peritoneum 300 g, small intestines - 200 g, lungs - 150 g, colon - 200 g, internal fat - 100 g, 4 cloves of garlic, salt, pepper. Homemade noodles - 200-250 g. Noodle dough - 250 g flour, 1 egg, 40 g water, salt.

The recipe of my grandmother Sofia Semyonovna Selezneva - washed intestines 50 cm long, thinly cut into strips of internal fat, stomach, lungs woven into a braid. The duration of cooking depends on the age of the animal.

Recipe for making poses from entrails:The intestines are boiled, finely chopped with onions and cooked as usual. (Appendix 3)

5. Teelei

This dish is served to a distinguished guest. The ram's head (teelei) is shorn and scorched until golden color, clean and wash thoroughly. Then, separating the jaws and tongue, cook in salted water until the skin softens.

Serve on a platter, covering both sides with ribs with pulp, making a triangular cut on the forehead, and always with the nose facing the guest. Distributed along the right bank of the Angara River.

The treat is purely symbolic, signifying a high degree of respect for the guest of honor. (Appendix3)

6. Dala.

The shoulder blade is cut into three parts: dala - the shoulder blade itself, athaal - the ulnar part, harti - the radial part.

For cooking of this dish The shoulder blade is taken and separated from the cartilage. Then it is washed and placed in a pan of water along with two or three vertebrae and ribs. After the water boils, skim off the foam, add salt, add finely chopped onion, and cook until tender.

Cooks for about an hour. If, when cutting the fleshy part of the shoulder blade, light-colored juice appears, then the dish is considered ready. Add spices to it and then remove from heat.

The guest of honor is treated to the shoulder blade along with the vertebrae and ribs. Broth with finely chopped onions, dill, parsley is served in cups or bowls.

Athaal and harti - the ulnar and radial parts of the front leg of the ram - are boiled in exactly the same way as dal (shoulder). They are also served along with vertebrae and ribs. According to custom, they are intended for young men.

7. Ubsuun

Separate the brisket from the ribs along the cartilages, rinse, and cover with water. Cook whole, adding salt, onion and spices to taste.

Brisket is prepared in another way. When slaughtering at home, the brisket is left with the skin on. The wool on it is pre-singed. Then the brisket is cooked, as in the first case.

Ubsuun (boiled brisket) is a treat of honor. Served to the most respected guest. Place it on a wide plate along with mojo semgen (thigh bone) in a bouquet of cervical vertebrae.

8. Borso

Beef meat is cut into long strips and hung in the wind in the shade. They do this in winter. By spring, the meat dries out and takes on a grayish-white color. Taste and nutritional properties are completely preserved. Moreover, the meat acquires a unique taste and smell, it does not spoil. In spring and summer, it is used to make soup with noodles, oat and millet cereals, crushed wheat, boil until softened, adding green or onions, garlic, salt, pepper, bay leaf. A very tasty dish. This dish is indispensable during military campaigns. For 5 people - 200 g of borso, 200 g of cereal or noodles, 2-3 onions, 2-3 l. water. This dish was widely used in military campaigns.

9. Sliced meat with noodles

The horse meat is cut into small pieces and simmered in butter along with finely chopped onions and spices until cooked. Then the meat is mixed with hot boiled homemade noodles. Knead the noodles using eggs only.

Horse meat 180, butter 30, noodles 100, ground black pepper, bay leaf, salt.

10.Meat sausage

The large intestine is thoroughly washed, stuffed with minced meat and bandaged every 10–15 cm to prevent juice from leaking out. Then the sausage is cooked for 20–25 minutes. Served hot. Minced meat: beef along with onions and beef fat are passed through a meat grinder with a fine grid, flour, cold water, and salt are added.

For 1 m of colon - 1 kg of minced meat: beef 850, beef fat 200, onions 100, flour 15, water 130, ground black pepper, salt.

11. Blood sausage

The colon is thoroughly washed, stuffed with minced meat and the sausage is cooked for 20 minutes. Minced meat is prepared from blood, milk, finely chopped onions and fat.

For 1 m of colon - 1 kg of minced meat: beef blood 1200, milk 30, beef fat 30, onions 50, salt.

1.3.Tea and flour products

Despite the predominance of meat and dairy dishes, Buryat cuisine also includes tea and flour products. Tea is primarily green because it has healing properties.

Healing properties of green tea:thins the blood, improves blood circulation, renews it, disinfects the gastrointestinal tract, is useful for headaches, and is used as a diuretic. As in any other cuisine, “dessert” is supposed to be served with tea; in Buryat cuisine, it is shangi, Buryat pancakes. (Appendix 4).

Culinary recipes for tea and flour products.

1. Nogoon sai (Green tea)

Chopped powder is poured into cold water. green tea from the briquette and boiled to remove the bitter taste. Pour in the milk and boil again, stirring continuously, for 5-7 minutes. Some people drink their tea slightly salted. It is served with ghee and Buryat shangi. Green tea has a beneficial effect on the human body. It contains between 12 and 18.6 percent caffeine. For 3 liters of water – 200 g of green tea, 1.5-2 liters of milk.

2. Ulaazhargyn say (Ivan-tea with milk)

Since time immemorial, Buryats have been drinking dried fireweed tea, which is good for health. The leaves were collected in late autumn, when the leaves of Ivan tea, having withered, curled into tubes. Tea is boiled in cauldrons, tea is added to boiling water, when it boils, milk is poured in and allowed to boil, after which the tea is infused for 10-15 minutes and drunk hot or cold. Tea comes from unique aroma forest and boiled milk or cream. Shangi and pancakes are served with tea. For 1 liter of tea, 20-30 g of willow tea, 300-400 ml of milk.

4. Buryat shangi

Knead the yeast dough sour milk, let him rise. The ripened dough is cut into large flat cakes about 2 cm thick. Lubricate them on top thick sour cream, make cuts and place on baking sheets in the oven. Readiness is determined by golden crust and the smell of hot bread.

5. Togoonoy beliny (Buryat-style pancakes)

Knead batter with milk with added slaked soda, salt and wheat flour. You can add eggs. Pancakes are baked on hot cast iron cauldrons, greased with fat. The boilers are installed on taganchiks (gulamta) over an open fire. Serve pancakes with hot melted butter or boiled sour cream. For 10 people - 1 liter of milk, 300-400 g of flour, ½ teaspoon of soda, salt to taste and 5-6 eggs.

We studied the culinary recipes of the Buryat national cuisine and found out that the cooking recipes have not changed for many centuries. Currently, these recipes are known and used in every family in our village, district, district, regardless of nationality. Our ancestors were well aware of beneficial properties beef, lamb, horse meat. But this was proven scientifically only in the 20th century. It should be noted that the nutrition of the Buryats is based on the use of environmentally friendly products. That when raising animals we do not use any hormones, antibiotics or growth stimulants. Our pets graze on green meadows, drink spring water and gain weight naturally.

Questionnaire: Students’ attitudes towards Buryat cuisine

During the survey, students were asked the following questions:

Name the dishes of Buryat cuisine.

Which dish do you prefer?

Do you follow the traditions of Buryat cuisine in your diet?

do you think healthy dishes Buryat cuisine? (Appendix 5)

Answering the first question, all respondents named poses (100%), the next - buhler (60%), salamat (32%).

Considering the second question, the majority of students preferred poses (98%). Summarizing the answers to the first two questions, it can be argued that the poses are a symbol of Buryat national cuisine.

In our school during the days of Sagaalgan ( New Year) a “late day” is held, when poses are cooked in the dining room and a competition is held: who can eat the most poses.

According to the results of the third question, 73% of the teachers observe the traditions of Buryat cuisine, since many families have representatives of the older generation who not only observe the traditions, but also instill them in the younger generation. (Appendix 6)

Drawing conclusions on the fourth question, we found that 92% of respondents agree that Buryat cuisine is healthy. It should be assumed that such a high result is associated with a clear example of the longevity of the elders of our village.

Centenarians of Kuyta village

1. Petrova Klavdiya Petrovna – born 1926
2. Seleznev Antsifer Petrovich – born 1926
3. Khamaganov Mikhail Nikolaevich – born 1926
4. Shodonova Anisya Arkhipovna – born 1926
5. Malasov Georgy Gerasimovich – born 1931
6. Selezneva Maria Savelyevna – born 1931
7. Dzhegofarova Rakhilya Garifovna – born in 1932
8. Pokonova Valentina Petrovna – born in 2932
9. Antonina Petrovna Sodoeva – born 1933

10. Gulimova Valentina Aleksandrovna – born 1933
11. Atutova Evdokia Efremovna – born in 1933.
12. Selezneva Maria Grigorievna – born 1933
13. Olga Nikolaevna Marmueva – born in 1934.
14. Sodoev Ilya Nikolaevich – born 1935

I conducted a survey among village residents and found out that the number of centenarians who have crossed the 80-year mark is 14 people per 345 village residents. Kuyta.

During the Great Patriotic War they were teenagers. According to the stories of their grandparents, they mainly ate dairy products and offal; there was little meat because... everything was sent to the front. There was always a shortage of bread, but in the second year of the war a small, inconspicuous-looking plant appeared in our area, which local residents called "kurlych". The children were the first to try the seeds of this plant and they liked it. And the adults began to collect seeds in the fall; they looked like buckwheat seeds. They were ground on millstones, diluted with water and baked into flat cakes. There was nothing tastier in the world. Kurlych helped the village residents in the most difficult time. And after the war the plant disappeared. According to the elders: The Almighty helped us survive.

After the war, the traditional type of diet, which was dominated by dairy and meat products, was gradually restored.

It was dairy and meat nutrition that saved 17-year-old girls who, according to the order, ended up in the coal mines of Cheremkhovo and, after a year of working underground, returned home emaciated beyond recognition.

We can safely say that the traditional type of nutrition promotes health and longevity. And if we take into account the fact that many women, when registering birth certificates, reduced their age by 3-4 years in order to get married, then the number of residents over 85 years of age is greater.

It should be noted that no serious illnesses were noted among the elders, except for age-related problems with vision and hearing.

Conclusion

Summarizing the results of the project, it can be said that the nutrition of each people is determined by the conditions in which they live. Since the Buryat people live in the harsh conditions of Siberia, nutrition has become an integral factor in maintaining sustainable and good health.

In this regard, the Buryat people have their own methods and recipes for cooking. Not only meat, but also offal was consumed. It is quite possible to say that the offal was consumed first of all, since it was the main source of microelements and vitamins.

In addition, it is necessary to mention the healing properties of Buryat cuisine. For example, broth is used to strengthen vitality. Arbin horse fat helps with iron deficiency. For angina, use internal lamb fat with milk. Dairy products improve intestinal microflora and normalize function gastrointestinal tract. Kumis improves the functioning of the respiratory system.

At the end of my work, I came to the following conclusions:

In traditional Buryat cuisine, meat and dairy products are used because The Buryats' diet is based on cattle breeding;

Buryat cuisine recipes have healing properties;

Buryats are characterized by a natural diet, which is based on environmentally friendly food;

To preserve and strengthen health and longevity, it is necessary to follow the principles of nutrition based on the centuries-old traditions of the Buryat people.

Bibliography

Culture of the Buryats of the Baikal region: Popular publication. – Irkutsk: Publishing house “Reprocentre A1”, 2012. – 207 p.

Materials of the interregional scientific and practical conference: Buryat population of the Irkutsk region (province) and the Ust-Orda Buryat Autonomous Okrug in the 20th century. – Irkutsk: Publication of OJSC “Irkutsk Regional Printing House No. 1”, 2002. – 284 p.

Tsydynzhapov G.Ts., Badueva E.B. Buryat cuisine. – Ulan – Ude: Buryat Book Publishing House, 1991. – 91 p.

Appendix 3 .

Meat dishes.

Poses (Buuzy)

Offal

Teelei

Appendix 6.

Grandma and me

My grandmother and I cook buuzas

On our table at home: milk, buuz, noodles, buhler, blood sausage

Tsydypov Tumen

About traditional white food of the Buryats

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Municipal educational institution "Sakhyurta secondary school"

Research

Subject

“Is white food healthy?”

Completed by: Tsydypov Tumen

3rd grade student

Head: Rabdanova Ts. B.

With. Sakhyurta

2014-2015

Health is a peak that you need to strive for yourself.

“The Buryats have an ancient custom: first of all, they put something dairy on the guest’s table, be it sour cream, cream, or just milk. Any treat begins with it. We drink tea only with milk. No wonder they say: “Tea with milk is for a friend!” Among the Buryats, white food made from milk has a special place.It is considered sacred, symbolizing purity, prosperity, and good intentions. It is also offered to the gods and treated to the most dear guests and relatives.

White foods include milk and dairy products: yogurt, cottage cheese and others.

Relevance of the topic:

Last year I had stomach problems. The doctor advised me to include natural dairy products in my diet as a preventive measure.

Therefore, the most accessible and very effective way to maintain your health is to add dairy products, i.e., white foods, to your diet.I wondered: what is so healthy about milk that I often hear about from parents.

To find out I put target:

Find out what the benefits of milk are;
Study the composition of milk;
Find information about milk and dairy products

To achieve the goal I set tasks:

Study the necessary literature on this topic.
Draw conclusions about those dairy products that are beneficial for children.
Conduct a survey in an elementary school.

Hypothesis:

Are milk and dairy products really valuable products?

Object of study: milk.

Methods:
1. Search and study of specialized literature.
2. Observation.

3. Sociological survey of students.

History of milk.

The history of milk is as ancient as the history of humanity itself. As soon as he appeared on earth, man immediately learned the taste of dairy products. Milk was consumed as food more than 6,000 years ago. From time immemorial, people highly valued the healing properties of milk. They called it “the juice of life,” “the elixir of life.”

What's in milk?

Milk contains everything a person needs: it contains water, fat, sugar, protein, salts, and vitamins.
. Milk is rich in calcium, which is absorbed from it almost 100%, which other products cannot boast of.
Milk protein is absorbed from milk very easily.
Cow's milk contains more than 20 vitamins and many microelements! And without them a person simply cannot live.
The nutrients in milk are used to build skin, muscles, bones, and teeth.

What is the value of milk for humans?

The first food that a person receives from the moment of his birth is mother's milk. Thanks to breast milk, babies grow and develop normally in the first months of life without consuming anything else. This fact serves as excellent proof that milk is a complete and irreplaceable food product.

Farm animal milk- a valuable food product.The milk of various animals is used in human nutrition, mostly cows, goats, camels, mares, and deer.

GOAT MILK.

Strengthens bones, nails and hair, does not cause allergies, strengthens the heart, heals the stomach.

KUMYS (HORSE MILK)

Helps with colds, heart and skin diseases,

Good for the stomach

CAMEL MILK

Helps with diabetes, allergies,

Rich in vitamins C and D,

Good thirst quencher

DEER MILK

Rich in proteins

Protects a person from many diseases,

An excellent anti-aging product.

My observations:

Each person must decide for himself the question of the benefits of white food, what it brings to him. We conducted a survey in an elementary school. We asked them to answer several questions. 41 students took part in the survey.

Questionnaire

Not really

Do you drink milk? 34 7

Does your family drink milk? 41 -

Do you think milk is healthy? 41 -

Experiment

I decided to find out what happens to milk over a period of several days when room temperature, and is what is obtained during the experiment useful?.

Experience No. 1. Cow's milk was placed in a jar and placed in a warm place.

Day 1 – milk has the usual appearance and smell of milk. There are no changes.

Day 2 - a sour smell appeared, and in the evening the taste appeared. If you tilt the jar, it remains on the walls white coating. The milk becomes thicker.

Day 3 – milk has turned sour. It has thickened and does not drain when the jar is tilted. A sour smell appeared. By the evening of the third day from milkI got curdled milk.

I concluded: When warm, milk sours and turns into a new food product - curdled milk.

Curdled milk. With the systematic use of yogurt, a person’s metabolism and digestion improve, and the nervous system is strengthened.

Experience No. 2. I had a question: what will happen to yogurt if you heat it? I put a jar of curdled milk in a saucepan with warm water and brought itto a boil. Thick white flakes appeared in the curdled milk and a yellow-green liquid separated. I strained this mass through a colander. Liquid glass, a thick mass remains. I tasted it. It turned out that it was cottage cheese.

Cottage cheese

Cottage cheese as a food product is necessary for everyone, especially children. and older people. Cottage cheese is widely used in the healing feeding of patients with gastric and duodenal ulcers, chronic gastritis, chronic gallbladder diseases, pancreatitis, and intestinal ailments. It is included in almost any diet.

The beneficial properties of cottage cheese lie in its medicinal composition

I made a conclusion:To get cottage cheese, you need to heat the curdled milk to a boil, and then strain.

Experience No. 3 An experiment is an invention.I tried making my own milkshake. Add thawed lingonberries, a little sugar to fresh cow's milk and beat with a mixer. It turned out very delicious drink. I called it "Fantasy".

CONCLUSION

As a result of my research, I came to the conclusionthat milk is the healthiest food product for humans, it is -"elixir of life"

A glass of milk a day is a time-tested recipe for longevity!

2. You can experiment with milk at home and get new dairy products: cottage cheese, yogurt, milkshake and others.

Realize your right to health!

Introduction………………………………………………………………………………

1. History of milk……………………………

What's in milk?
Nutritional values of milk.
Milk from farm animals.
Research part:

1. Observation………………………………………………………………

2. Experiments………………………………………………………..........

Conclusion……………………………………………………………

Literature……………………………………………………………

Literature

1. Shalygina A. M., Kalinina L. V. General technology of milk

AND dairy products, M.: Kolos, 2007

2. http://dic.academic.ru

3. http://www.kakest.com

The traditional cuisine of Buryatia is an example of how geographic location and lifestyle can influence gastronomic preferences. It is rich in dairy, flour, meat products And hearty dishes, which helped to survive in harsh climatic conditions. It is impossible to remain hungry in Buryatia - you just need to know what exactly Buryat cuisine is famous for.

Main dishes of traditional Buryat cuisine

In modern Buryatia, local cuisine has assimilated with Russian. But the residents of the republic are faithful to their traditions and do not forget about their favorite dishes. Known far beyond the borders of Buryatia buuzy(or poses) - something between manti and dumplings. The minced meat is placed in the dough and buuzas are molded in a shape reminiscent of nomadic yurts. Proper buuz are made from a mixture of ground beef and pork and steamed. It is important to add onions and fat, then the dish will turn out juicy. Although previously they used minced meat as a filling - this option is also found in local establishments. To avoid getting burned, it is customary to first bite into the buuz, pour the broth into a spoon and drink it.

The Buryats have hearty and easy-to-prepare soups on their table. In the national cuisine cafe you can try soup with homemade noodles and lamb. Broth is cooked with lamb Buhler, which is seasoned with fresh herbs when served. Buryats especially love horse meat dishes. This meat is considered environmentally friendly and healthier than other types. Horse meat is fried with noodles and garlic, and sausage is made from it. Dairy products are no less important. They are not only added to baked goods, but also placed on the table during every meal. Homemade cheese is worth trying huruud And ayrkhan- cottage cheese of dry consistency.

For a long time, the Buryats included offal in their diet. They are nutritious, inexpensive and acted as a substitute for meat. For example, from lamb liver kebabs are prepared here. It is not only delicious, but also medicinal dish- allows you to replenish magnesium and phosphorus reserves.

You can’t help but try the Buryat version of pilaf. For him they take at first glance regular ingredients: meat, garlic, rice and onions. But there are two important points: All products are laid out in layers and a generous portion of butter is added. Thanks to this cooking method Buryat pilaf It turns out crumbly, the meat in it is juicy.

Buryat traditional pastries and desserts

Of the many types of Buryat baked goods, the one that stands out is huushuur. This is a flatbread with minced meat, which is fried until crusty. It resembles a pear in shape, and tastes like whiting. You have to leave it for dessert boos- sweet pieces of dough, shaped like an ear and deep fried. Sometimes they are sprinkled powdered sugar or sprinkle with condensed milk. Another popular dessert may seem unusual and even strange. This urme- a delicacy made from bird cherry, cookies, sour cream and sugar. It is eaten both warm and slightly frozen.

Buryat drinks

A popular drink is made from milk Tarasun with a peculiar taste. After one distillation it turns out low alcohol drink, after repeated - a stronger option. Being great lovers of dairy products, Buryats drink yogurt, kumis, and a local variety of kefir - such drinks can be tasted in any city in Buryatia.

And yet the main thing national drink Buryats count tea. It is worth trying green tea with the addition ghee and milk, which perfectly tones and restores strength. It has long been customary to treat guests to tea with milk. Sometimes salt is added to the drink and tea is served with unleavened yeast cakes.

Hello, dear readers – seekers of knowledge and truth!

Buryatia is one of the most amazing national republics of our vast Motherland, but at the same time it’s like a whole country - self-sufficient, original. It has its own people, a unique language, religion, way of life and, most importantly, cuisine.

In one of the previous articles, we introduced you to the closest relatives of the Buryats. Today's article will tell you about National dishes Buryatia.

We'll find out where she came from culinary history what the Buryats like to eat, which forms the basis of their diet. We’ll also learn how to cook a couple of simple but incredibly tasty dishes according to local recipes.

Historical features

The clear contours of the Buryat Republic emerged unexpectedly. IN XVIII century authorities Russian Empire fenced off from China with specific borders. Among the residents of the Trans-Baikal Territory, along with local peoples, there were people from Mongol tribes.

Their way of life, religious philosophy, traditions came together and formed the Buryat mentality in the form that it exists even now. Being a nomadic people, they traveled kilometers every day, worked in pastures where severe cold and winds roamed. Such efforts required colossal energy, and therefore high-calorie food.

The Buryats sacredly honor their culture, so the national cuisine has not undergone almost any changes. Our contemporaries eat for breakfast, lunch and dinner the same things that their great-grandfathers ate, and festive tables today they decorate the same dishes as decades ago.

Buryat cuisine

Due to the place where the people live and the type of their activity, Buryat food is incredibly environmentally friendly, clean and free from the main scourge of modern times - harmful additives, dyes, amplifiers. On their table only everything that is healthy, natural, and most importantly – delicious.

Since ancient times, nomadic dishes have been nourishing, fatty, and rich. That is why the most popular of them contain at least one of these products, and most often – several at once:

meat;
milk;
flour.

Meat dishes

Among the meats, the Buryats especially distinguish lamb and horse. A wide variety of soups, sausages, and broths are made from it. The traditional hot dishes of this people are famous throughout the country.

Buhler

Rich soup is prepared from large quantity meaty pieces on the bone. Onions are added to the broth - whole or cut in half, and everything is seasoned with herbs. This is where the ingredients end.

This soup is very easy to prepare, and at the same time it is incredibly satisfying. IN Lately Buryat housewives are experimenting and also adding potatoes.

Shulap

Another soup based beef broth. Vegetables are added to the dishes, fresh herbs and noodles made from dough by hand.

Similar to large dumplings or manti “with a hole,” they can be considered the main trump card among Buryat dishes. Buuzes are also known as “poses” and require some skill.

First, minced meat is made from different varieties meat: horse meat, lamb, pork. It is mixed with fat, and the whole mass is placed on pieces of dough of a special shape. The skillful hands of the housewife mold neat “pies”, which are then boiled in broth.

It is not so easy to make the correct poses - it is believed that a good housewife should have exactly 33 tucks.

Dairy

Dairy products are sacred in these parts, largely due to the color white - a symbol of purity, happiness and prosperity. It is not for nothing that the most festive month of the year, following the day of the Buddhist New Year, is popularly called the white month. At this time, people especially lean on white dishes, most of which are made from milk.

Finding yourself as a guest in a Buryat house, you will certainly receive a milk treat from the hands of the owners. Here are the most beloved and revered milk delicacies by the Buryats:

Airag is local kumiss. A drink is prepared based on mare's milk with the addition of honey, sugar, and raisins. There is an opinion that it perfectly heals and tones.
Shangi are small dough flatbreads that replace bread. They are topped with a generous layer of sour cream and baked.
Khurul is a homemade cheese made from dried whole milk cottage cheese.
Salamat is a porridge made from flour and sour cream.

Dairy products should never be eaten with a fork - only with a spoon or with your hands. It is believed that otherwise the cow may get sick and stop producing milk.

After the meal

The meal is followed by an obligatory tea party, to which Buryat gourmets attach great importance. What seems surprising to us, they drink every day themselves and treat their guests with this drink. This is green tea, of course, with milk, and also with butter and salt.

Sometimes desserts are served with tea. Most often these are baked goods, such as boovs, sprinkled with powdered sugar on top.

Cook together

We invite you to recreate a piece of Buryatia in your kitchen and prepare national delicacies: beef soup and sweet little buns.

Buhler

We will need:

Beef meat on the bone – 3 kg
Onions – 6 pcs.
Parsley – ½ bunch
Black pepper
Bay leaf

Preparation:

Place the meat in a saucepan, add water, and bring to a boil.
Add salt to taste and three whole onions. Reduce heat, leave on fire for about an hour.
Chop the remaining onion.
Remove cooked meat. Add chopped onions and seasonings to the broth. Cook for 5-10 minutes.
Pour into plates and place meat separately.

Boovs

We will need:

Flour – 1 kg
Milk – 1 tbsp.
Sugar – 1 tbsp.
Egg – 4 pcs.
Margarine or butter – 1 pack
Salt – 1 tbsp. l.
Soda – 1 tbsp. l.
Powdered sugar - optional

Preparation:

Beat eggs with sugar.
Add milk, soda and salt, mix thoroughly.
Melt the margarine and add to the resulting mass.
Gradually add flour, rolling out the stiff dough - it should be elastic and not stick to your hands.
Cover the dough and let rest for 10 minutes.
Roll out the dough to a flat layer.
Cut into small rectangles (about 4 cm).
Make a cut on each piece and mold it into a curl.
Fry in oil or deep fat until dark golden brown.
Divide among plates. You can sprinkle powdered sugar on top or serve with sour cream or condensed milk.

Bon appetit!

Conclusion

Buryatia is so special, unique, and if you haven’t planned to visit this wonderful place before, then perhaps now you’ll want to go there? And if you have already been to Buryatia before, then tell us about it in the comments - we are sure others will be interested in learning more about this unique republic.

Thank you very much for your attention, dear readers! Recommend us on social networks, and we will search for the truth together.