Гагаузская кухня. Блюда гагаузской кухни
Гагаузская кухня — Википедия
Материал из Википедии — свободной энциклопедии
Гагаузская кухня имеет много общего с кухнями других народов балканского региона. Разнообразию блюд на столе способствует мягкий климат региона, сельские корни многих гагаузов, а также любовь к долгим и обильным застольям. В гагаузской кухне много блюд из молока, всех видов мяса и творога. Важное место в питании занимают мучные изделия, в особенности пироги, в том числе и слоёный с брынзой. К национальным блюдам относятся «гёзлемя», «кывырма» (слоёный пирог с творогом), «суанны», «саарма», гагаузские соленья — «туршу»[1]. Широко используются помидоры и перцы, из которых изотовляют острый соус. Гагаузы исповедуют православие, поэтому в их кухне своё место занимают блюда из свинины и вино. К примеру, красное вино подается практически ко всем блюдам. Гагаузский плов готовится из булгура (пшеничная крупа крупного помола)[2].
Список основных блюд
- «Фасюля» — общее название блюд из фасоли.
- «Мамалыга» — кукурузная каша с брынзой разной густоты и плотности.
- «Кывырма» — солёный пирог с брынзой, обычное блюдо выходного дня.
- «Чорба» — куриный суп с помидорами и уксусом.
- «Гёзлемя» — пирожки с брынзой, выпекающиеся из остатков дрожжевого теста после закладки в печь основной массы домашнего хлеба
- «Пача» — холодец из домашней птицы (курицы или утки).
- «Сарма» — голубцы с виноградными листьями, приправлемые сметаной.
- «Кабаклы» — десертное блюдо, представляющее собой тыквенные рулеты.
- «Каурма» — праздничное блюдо из баранины к свадьбе, рождению ребёнка и т. д.
- «Долма бибер» — квашеный перец, фаршированный рисом.
- «Туршу» — гагаузские разносолы. К ним относятся квашеные овощи (белокочанная капуста, помидоры, огурцы), которые в качестве гарниров и закусок неизменно появляются на столе в большом количестве. К соленьям деликатесного типа относятся квашеные арбузы и яблоки[3].
- «Манджа» — жаркое с помидорами.
Примечания
WikiZero - Гагаузская кухня
Wikipedia Open wikipedia design.Гагаузская кухня имеет много общего с кухнями других народов балканского региона. Разнообразию блюд на столе способствует мягкий климат региона, сельские корни многих гагаузов, а также любовь к долгим и обильным застольям. В гагаузской кухне много блюд из молока, всех видов мяса и творога. Важное место в питании занимают мучные изделия, в особенности пироги, в том числе и слоёный с брынзой. К национальным блюдам относятся «гёзлемя», «кывырма» (слоёный пирог с творогом), «суанны», «саарма», гагаузские соленья — «туршу»[1]. Широко используются помидоры и перцы, из которых изотовляют острый соус. Гагаузы исповедуют православие, поэтому в их кухне своё место занимают блюда из свинины и вино. К примеру, красное вино подается практически ко всем блюдам. Гагаузский плов готовится из булгура (пшеничная крупа крупного помола)[2].
- «Фасюля» — общее название блюд из фасоли.
- «Мамалыга» — кукурузная каша с брынзой разной густоты и плотности.
- «Кывырма» — солёный пирог с брынзой, обычное блюдо выходного дня.
- «Чорба» — куриный суп с помидорами и уксусом.
- «Гёзлемя» — пирожки с брынзой, выпекающиеся из остатков дрожжевого теста после закладки в печь основной массы домашнего хлеба
- «Пача» — холодец из домашней птицы (курицы или утки).
- «Сарма» — голубцы с виноградными листьями, приправлемые сметаной.
- «Кабаклы» — десертное блюдо, представляющее собой тыквенные рулеты.
- «Каурма» — праздничное блюдо из баранины к свадьбе, рождению ребёнка и т. д.
- «Долма бибер» — квашеный перец, фаршированный рисом.
- «Туршу» — гагаузские разносолы. К ним относятся квашеные овощи (белокочанная капуста, помидоры, огурцы), которые в качестве гарниров и закусок неизменно появляются на столе в большом количестве. К соленьям деликатесного типа относятся квашеные арбузы и яблоки[3].
- «Манджа» — жаркое с помидорами.
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Гагаузская кухня - WikiVisually
1. Творог – Quark is a type of fresh dairy product made by warming soured milk until the desired degree of curdling is met, and then straining it. It can be classified as fresh cheese, though in some countries it is traditionally considered a distinct fermented milk product. Traditional quark is made without rennet, but in some modern dairies rennet is added and it is soft, white and unaged, and usually has no salt added. It is common in the cuisines of German-speaking countries, northern Europe, the Netherlands, Hungary, Belgium, Albania, Israel, Romania, of Slavic peoples and it is also somewhat common in Canada as well as northeastern and midwestern United States. Dictionaries usually translate it as cheese, cottage cheese or sometimes farmer cheese. In Germany, quark and cottage cheese are considered to be different types of fresh cheese, Quark is similar to French fromage blanc, Indian chhena, and the queso fresco made in the Iberian Peninsula and in some Latin American countries. It is distinct from Italian ricotta because ricotta is made from scalded whey, Quark is possibly described by Tacitus in his book Germania as lac concretum, eaten by Germanic peoples. However, this could also have meant soured milk or any kind of fresh cheese or fermented milk product. The modern name comes from the Late Middle High German Quark, also spelled quarc, twarc, zwarg, Quarck, dwarg, the usage in German is documented since the 14th century. Cognate names are used in Scandinavia and the Netherlands, the German word itself was presumably borrowed from a West Slavic language. The original Old Slavonic *tvarogъ is supposed to be related to the Church Slavonic творъ, tr. tvor, the meaning can thus be interpreted as milk which solidified and took a form. The word formation is similar to that of the Italian formaggio. The Slavic words may also be cognate with Greek name for cheese τῡρός, a cognate term for quark, túró, is used in Hungarian, with the word juhtúró referring to curd cheese made from ewes milk. In several languages quark is known as white cheese, as opposed to any rennet-set yellow cheese. In Swiss French, it is usually called seré, in Austria, the name Topfen is common. In Flanders, it is called plattekaas, in Finnish, it is known as rahka, while in Estonian as kohupiim, in Lithuanian as varškės sūris, and in Latvian as biezpiens. Its Italian name is giuncata or cagliata, among the Albanians quark is known as gjizë. Quark is a member of the acid-set cheese group, meaning it is made without the aid of rennet
2. Соус – In cooking, a sauce is liquid, cream, or semi-solid food served on or used in preparing other foods. Sauces are not normally consumed by themselves, they add flavor, moisture, Sauce is a French word taken from the Latin salsa, meaning salted. Possibly the oldest recorded European sauce is garum, the sauce used by the Ancient Greeks, while doubanjiang. Sauces need a liquid component, but some sauces may contain more components than liquid. Sauces are an element in cuisines all over the world. Sauces may be used for sweet or savory dishes and they may be prepared and served cold, like mayonnaise, prepared cold but served lukewarm like pesto, cooked and served warm like bechamel or cooked and served cold like apple sauce. Sauces may be prepared by the cook, especially in restaurants. Sauces for salad are called salad dressing, Sauce made by deglazing a pan are called pan sauces. A cook who specializes in making sauces is called a saucier, sauces used in traditional Japanese cuisine are usually based on shōyu, miso or dashi. Ponzu, citrus-flavored soy sauce, and yakitori no tare, sweetened soy sauce, are examples of shoyu-based sauces. Miso-based sauces include gomamiso, miso with ground sesame, and amamiso, in modern Japanese cuisine, the word sauce often refers to Worcestershire sauce, introduced in the 19th century and modified to suit Japanese tastes. Tonkatsu, okonomiyaki, and yakisoba sauces are based on this sauce, Japanese horseradish or wasabi sauce is used on sushi and sashimi or mixed with soy sauce to make wasabi-joyu. Some sauces in Chinese cuisine are soy sauce, doubanjiang, hoisin sauce, sweet sauce, chili sauces, oyster sauce. Korean cuisine uses sauces such as doenjang, gochujang, samjang, aekjeot, southeast Asian cuisines, such as Thai and Vietnamese cuisine, often use fish sauce, made from fermented fish. Indian cuisines use sauces such as tomato-based curry sauces, tamarind sauce, coconut milk-/paste-based sauces, there are substantial regional variations in Indian cuisine, but many sauces use a seasoned mix of onion, ginger and garlic paste as the base of various gravies and sauces. Various cooking oils, ghee and/or cream are also ingredients in Indian sauces. Filipino cuisine typically uses toyomansi as well as different varieties of suka, patis, bagoong and banana ketchup, indonesian cuisine uses typical sauces such as kecap manis, bumbu kacang and tauco, while popular hot and spicy sauces are sambal, dabu-dabu and rica-rica. In traditional British cuisine, gravy is a used on roast dinner
3. Гагаузы – The Gagauz people are a Turkic-speaking group living mostly in southern Moldova, southwestern Ukraine, northeastern Bulgaria, Greece, Brazil, the United States and Canada. There is an ethnic group also called Gagavuz living in the European part of northwestern Turkey. The Gagauzes, although speaking a Turkic language, belong genetically to the Balkan populations, Gagauz belong to Y-DNA haplogroups I2a, R1a, G, R1b, E1b1b1a1. Haplogroups J2 and Haplogroup N are represented among Gagauzes at a frequency for many European and Balkan peoples. There are nearly 20,000 descendants of Gagauzians living in the Balkan country of Bulgaria, as well as upwards of 3,000 living in the United States of America, Brazil, the Encyclopedia of World Cultures lists the ethnonym of the Gagauz as Turkish speaking Bulgars. The Gagauz themselves did not use this self-designation, indeed, they considered it offensive, both Pees and Jireček mention that the Gagauz in Bulgaria tended to register either as Greek because of their religion or as Bulgarian because of the newly emerging concept of nationalism. According to Pees informants from Moldova, the Gagauz there called themselves Hıristiyan-Bulgar, the etymology of the ethnonym Gagauz is as unclear as their history. As noted above, they are not mentioned—at least not under that name—in any historical sources before their immigration into Bessarabia, therefore, we have no older versions of this ethnonym. This, combined with the report that the Gagauz felt offended when called by this name, the Gagauz language belongs to the Oghuz branch of the Turkic languages, which also includes the Azerbaijani, Turkish, and Turkmen languages. The Gagauz language is close to the Balkan Turkish dialects spoken in Greece, northeastern Bulgaria. The modern Gagauz language has two dialects, central and southern, the vast majority of Gagauz are Orthodox Christians. The traditional economy centered on animal husbandry and agriculture that combined grain, the staple food is grain, in many varieties. A series of holidays and rituals was connected with the baking of wheat bread. The favorite dish was a layered pie stuffed with sheeps milk cheese, other delicacies were pies with crumbled pumpkin and sweet pies made with the first milk of a cow that had just calved. Peppered meat sauces are especially important, one combines onion and finely granulated porridge, a red house wine is served with dinner and supper. Head cheese is a component of holiday meals. Toward the end of the 19th century, in weather, a Gagauz womans costume consisted of a canvas shirt, a sleeveless dress, a smock. In winter, they donned a dress with sleeves, a jacket
4. Вино – Wine is an alcoholic beverage made from fermented grapes. These grapes are generally Vitis vinifera, or a hybrid with Vitis labrusca or Vitis rupestris, grapes are fermented without the addition of sugars, acids, enzymes, water, or other nutrients. Yeast consumes the sugar in the grapes and converts it to ethanol, different varieties of grapes and strains of yeasts produce different styles of wine. These variations result from the interactions between the biochemical development of the grape, the reactions involved in fermentation, the terroir. Many countries enact legal appellations intended to define styles and qualities of wine and these typically restrict the geographical origin and permitted varieties of grapes, as well as other aspects of wine production. There are also made from fermenting other fruits or cereals. Wines made from other than grapes include rice wine and various fruit wines such as those made from plums or cherries. Some well known examples are hard cider from apples, perry from pears, pomegranate wine, Wine has been produced for thousands of years. The earliest known traces of wine from Georgia in Eurasia where 8000-year-old wine jars were found and in Iran with 7, the earliest known winery is the 6, 100-year-old Areni-1 winery Armenia. Wine reached the Balkans by 4500 BC and was consumed and celebrated in ancient Greece, Thrace, throughout history, wine has been consumed for its intoxicating effects, which are evident after the normal serving size of five ounces. Wine has long played an important role in religion, the earliest chemically attested grape wine was discovered at Hajji Firuz in the northwestern Zagros Mountains dating back to 5400 BC. The earliest evidence of a fermented drink was found in Georgia, where wine residue inside ceramic jars dates from 6000 BC. The earliest evidence of a production facility is the Areni-1 winery in Armenia and is at least 6100 years old, presumably. A2003 report by archaeologists indicates a possibility that grapes were mixed with rice to produce mixed fermented beverages in China in the years of the seventh millennium BC. Pottery jars from the Neolithic site of Jiahu, Henan, contained traces of tartaric acid, however, other fruits indigenous to the region, such as hawthorn, cannot be ruled out. The spread of wine culture westwards was most probably due to the Phoenicians who spread outward from a base of city-states along the Lebanese, Syrian, the wines of Byblos were exported to Egypt during the Old Kingdom and then throughout the Mediterranean. Evidence includes two Phoenician shipwrecks from 750 BC discovered by Robert Ballard, whose cargo of wine was still intact. As the first great traders in wine, the Phoenicians seem to have protected it from oxidation with a layer of oil, followed by a seal of pinewood and resin
5. Красное вино – Red wine is a type of wine made from dark-colored grape varieties. The actual color of the wine can range from violet, typical of young wines, through to brick red for mature wines. Much of the production process therefore involves extraction of color and flavor components from the grape skin. The first step in red wine production, after picking, involves physical processing of the grapes, hand-picked or machine-harvested grapes are usually tipped into a receival bin when they arrive at the winery and conveyed by a screw mechanism to the grape-processing equipment. On arrival at the winery there is usually a mixture of berries, whole bunches, stems. The presence of stems during fermentation can lead to a taste in the wine. Mechanical de-stemmers usually consist of a rotating cage perforated with grape-sized holes, within this cage is a concentric axle with arms radiating towards the inner surface of the cage. Grapes pass through the holes in the cage, while stems, after destemming, the grapes are commonly lightly crushed. Crushers usually consist of a pair of rollers, and the gap between them can usually be regulated to allow for light, hard or no crushing, according to the winemakers preference, the mixture of grapes, skins, juice and seeds is now referred to as must. The must is then pumped to a vessel, often a tank made of steel or concrete, or an oak vat. In common with most modern winemaking equipment, destemmers and crushers are normally made of stainless steel The preservative sulfur dioxide is added when grapes arrive at the winery. The addition rate varies from zero, for perfectly healthy grapes, to up to 70 mg/litre, the purpose is to prevent oxidation and sometimes to delay the onset of fermentation. Macerating enzymes may also be added at this stage, to aid extraction of color and fruit flavours from the skins, tannin may be added now, later in the winemaking process, or not at all. Tannin can be added to help stabilize colour, to prevent oxidation, some winemakers prefer to chill the must to around 10°C, to allow a period of pre-fermentation maceration, of between one and four days. The idea is that color and fruit flavours are extracted into the aqueous solution and this practice is by no means universal and is perhaps more common in New World winemaking countries. Many winemakers, however, prefer to control the process more closely by adding specially selected yeasts usually of the species Saccharomyces ellipsoideous. It is also common to add yeast nutrient at this stage, soon after the must is placed in the fermentation vessel, a separation of solid and liquid phases occurs. Skins float to the surface, forming a cap, in order to encourage efficient extraction of colour and flavour components it is important to maximize contact between the cap of skins and the liquid phase
6. Плов – Pilaf is a dish in which rice is cooked in a seasoned broth. In some cases, the rice may attain its brown or golden colour by first being sauteed lightly in oil before the addition of broth, cooked onion, other vegetables as well as a mix of spices may be added. Depending on the cuisine, it may also contain meat, fish, vegetables, pasta. Pilaf and similar dishes are common to Balkan, Middle Eastern, Caucasian, Central and South Asian, East African, Latin American and Caribbean cuisines. The English term pilaf is borrowed directly from the Turkish pilav, which in turn comes from Persian polow, Hindi pulāo, from Sanskrit pulāka, the English spelling is influenced by the Modern Greek pilafi, which comes from the Turkish pilav. The ancient Hindu text Mahabharata from India, mentions rice and meat cooked together, pilaf was known to have been served to Alexander the Great at a royal banquet following his capture of the Sogdian capital of Marakanda. It is believed that soldiers from Alexanders army brought the preparation of pilaf back to Macedonia, in doing so, he described advantages and disadvantages of every item used for preparing the dish. Accordingly, Uzbeks and Tajiks consider Ibn Sina to be the father of modern pilaf, pilau became standard fare in the Middle East and Transcaucasia over the years with variations and innovations by the Persians, Arabs, Turks, and Armenians. It was introduced to Israel by Bukharan and Persian Jews, during the period of the Soviet Union, the Central Asian versions of the dish spread throughout all Soviet republics, becoming a part of the common Soviet cuisine. Known as pulao, polao, pallao and pulav locally, the dish has been an integral part of the Indian. The ancient Hindu text Mahabharata from India, mentions rice and meat cooked together, and the word pulao or pallao is used to refer to the dish in ancient Sanskrit works, such as Yājñavalkya Smṛti. A pulao is a dish consisting of rice and a mixture of either lentils or vegetables, mainly including peas, potatoes, french beans, carrots or meat, mainly chicken, fish, lamb, pork or prawn. It is usually served on occasions and weddings, though it is not uncommon to eat it for a regular lunch or dinner meal. It is considered high in food energy and fat. A pulao is often complimented with either spiced yogurt or raita, biryani is another rice dish in the Indian cuisine, similar to pulao, albeit with a different cooking method. The main distinction is that a biryani comprises layers of rice with meat or vegetables, Persian culinary terms referring to rice preparation are numerous and have found their way into the neighbouring languages, polov, chelov, kateh and tajine. There are also varieties of different rice dishes with vegetables and herbs which are popular among Iranians. There are four methods of cooking rice in Iran, Chelov, rice that is carefully prepared through soaking and parboiling, at which point the water is drained
7. Булгур – Bulgur is a cereal food made from the groats of several different wheat species, most often from durum wheat. Bulgur is a kind of dried cracked wheat and it is most common in European, Middle Eastern, and Indian cuisine. Bulgur for Armenian consumption is usually sold parboiled and dried, with only a small amount of the bran partially removed. Bulgur is recognized as a whole grain by the U. S. D. A. Bulgur is sometimes confused with cracked wheat, which is crushed wheat grain that has not been parboiled. Whole-grain, high-fiber bulgur and cracked wheat can be found in food stores, Middle Eastern specialty grocers. Bulgur is an ingredient in Armenian, Iraqi, Assyrian, Kurdish, Syrian, Israeli, Jordanian, Palestinian, Lebanese, Turkish, Middle Eastern. It has a light, nutty flavor, in Turkey, a distinction is made between fine-ground bulgur, called köftelik bulgur, and a coarser grind, called pilavlık bulgur. In the United States, bulgur is produced from wheat in four distinct grinds or sizes. The highest quality bulgur has particle sizes that are uniform thus allowing a more consistent cooking time and it is also known as Dalia in North India. Dalia is popular all over the regions of North India. It can be consumed as sweet dalia or regular dalia, Bulgur can be used in pilafs, soups, bakery goods, or as stuffing. In breads, it adds a whole grain component and it is a main ingredient in tabbouleh salad and kibbeh. Its high nutritional value makes it a substitute for rice or couscous. In Indian cuisine, bulgur or daliya is used as a cereal with milk, in the United States is often used as a side dish, much like pasta or rice. In meals, bulgur is often mistaken for rice because it can be prepared in a similar manner, a popular South American carnival food, bulgur is often prepared with flower pollen and tapioca syrup and fried in patties. In Turkey, bulgur is prepared as pilaf in chicken stock, with or without sauteed noodles, or cooked with tomatoes, onions and red pepper. The fine grind is used for making kısır, a bulgur salad similar to tabbouleh, prepared with tomato paste, fresh tomatoes, cucumbers, parsley, olive oil, and other salad ingredients to personal taste. Pomegranate molasses, which is more sour than sweet, is used in favor of lemon juice to add tartness
8. Уксус – Vinegar is a liquid consisting of about 5–20% acetic acid, water, and other trace chemicals, which may include flavorings. The acetic acid is produced by the fermentation of ethanol by acetic acid bacteria, Vinegar is now mainly used as a cooking ingredient, or in pickling. As the most easily manufactured mild acid, it has historically had a variety of industrial, medical. Commercial vinegar is produced either by a fast or a slow fermentation processes, in general, slow methods are used in traditional vinegars where fermentation proceeds slowly over the course of a few months or up to a year. The longer fermentation period allows for the accumulation of a non-toxic slime composed of acetic acid bacteria, fast methods add mother of vinegar to the source liquid before adding air to oxygenate and promote the fastest fermentation. In fast production processes, vinegar may be produced between 20 hours to three days, the conversion of ethanol and oxygen to acetic acid takes place by the following reaction, Ch4Ch3OH + O2 → Ch4COOH + h3O Vinegar has been made and used by people for thousands of years. Traces of it have been found in Egyptian urns from around 3000 BC, apple cider vinegar is made from cider or apple must, and has a brownish-gold color. It is sometimes sold unfiltered and unpasteurized with the mother of vinegar present and it can be diluted with fruit juice or water or sweetened for consumption. Balsamic vinegar is an aged vinegar produced in the Modena. The original product—Traditional Balsamic Vinegar—is made from the juice, or must. It is very dark brown, rich, sweet, and complex, with the finest grades being aged in casks made variously of oak, mulberry, chestnut, cherry, juniper. Regardless of how it is produced, balsamic vinegar must be made from a grape product, a high acidity level is somewhat hidden by the sweetness of the other ingredients, making it very mellow. It ranges from yellow to golden brown in color, and has a mellow flavor, similar in some respects to rice vinegar. Because it contains no sugar, it is no sweeter than any other vinegar. In the Philippines, it often is labeled as sukang maasim, cane vinegars from Ilocos are made in two different ways. One way is to simply place sugar cane juice in large jars, the other way is through fermentation to produce a local wine known as basi. Low-quality basi is then allowed to undergo acetic acid fermentation that converts alcohol into acetic acid, a white variation has become quite popular in Brazil in recent years, where it is the cheapest type of vinegar sold. It is now common for other types of vinegar to be mixed with cane vinegar to lower the cost
9. Рулет – A roulade is a dish of filled rolled meat or pastry. Traditionally found in various European cuisines, the term originates from the French word rouler. However, the term may be used in its generic sense to describe any filled rolled dish, a meat-based roulade typically consists of a slice of steak rolled around a filling such as cheese, vegetables, or other meats. A roulade, like a dish, is often browned then covered with wine or stock. Such a roulade is commonly secured with a toothpick, metal skewer or a piece of string, the roulade is then sliced into rounds and served. Also Kohlrouladen, cabbage filled with minced meat, Španělské ptáčky are roulade in Czech cuisine. The recipe is identical with German Rouladen, perhaps omitting wine. Unlike the large roulade, sliced before serving, the birds are typically 10 cm long, szüz tekercsek, in Hungary a dish filled with minced meat. Zrazy, in Poland Some roulades consist of cake baked in a flat pan rolled around a filling, cake rolled around jam, chocolate buttercream, nuts or other fillings, is an example of a sweet roulade like the bejgli or the Swiss roll. The bûche de Noël or Yule log is a traditional French Christmas cake roll, another form of non-meat roulade consists of a soufflé-type mixture baked in a flat pan rolled around a filling
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Гагаузская кухня Вики
Гагаузская кухня имеет много общего с кухнями других народов балканского региона. Разнообразию блюд на столе способствует мягкий климат региона, сельские корни многих гагаузов, а также любовь к долгим и обильным застольям. В гагаузской кухне много блюд из молока, всех видов мяса и творога. Важное место в питании занимают мучные изделия, в особенности пироги, в том числе и слоёный с брынзой. К национальным блюдам относятся «гёзлемя», «кывырма» (слоёный пирог с творогом), «суанны», «саарма», гагаузские соленья — «туршу»[1]. Широко используются помидоры и перцы, из которых изотовляют острый соус. Гагаузы исповедуют православие, поэтому в их кухне своё место занимают блюда из свинины и вино. К примеру, красное вино подается практически ко всем блюдам. Гагаузский плов готовится из булгура (пшеничная крупа крупного помола)[2].
Список основных блюд[ | код]
- «Фасюля» — общее название блюд из фасоли.
- «Мамалыга» — кукурузная каша с брынзой разной густоты и плотности.
- «Кывырма» — солёный пирог с брынзой, обычное блюдо выходного дня.
- «Чорба» — куриный суп с помидорами и уксусом.
- «Гёзлемя» — пирожки с брынзой, выпекающиеся из остатков дрожжевого теста после закладки в печь основной массы домашнего хлеба
- «Пача» — холодец из домашней птицы (курицы или утки).
- «Сарма» — голубцы с виноградными листьями, приправлемые сметаной.
- «Кабаклы» — десертное блюдо, представляющее собой тыквенные рулеты.
- «Каурма» — праздничное блюдо из баранины к свадьбе, рождению ребёнка и т. д.
- «Долма бибер» — квашеный перец, фаршированный рисом.
- «Туршу» — гагаузские разносолы. К ним относятся квашеные овощи (белокочанная капуста, помидоры, огурцы), которые в качестве гарниров и закусок неизменно появляются на столе в большом количестве. К соленьям деликатесного типа относятся квашеные арбузы и яблоки[3].
- «Манджа» — жаркое с помидорами.
Примечания[ | код]
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Гагаузская кухня - Gpedia, Your Encyclopedia
Гагаузская кухня имеет много общего с кухнями других народов балканского региона. Разнообразию блюд на столе способствует мягкий климат региона, сельские корни многих гагаузов, а также любовь к долгим и обильным застольям. В гагаузской кухне много блюд из молока, всех видов мяса и творога. Важное место в питании занимают мучные изделия, в особенности пироги, в том числе и слоёный с брынзой. К национальным блюдам относятся «гёзлемя», «кывырма» (слоёный пирог с творогом), «суанны», «саарма», гагаузские соленья — «туршу»[1]. Широко используются помидоры и перцы, из которых изотовляют острый соус. Гагаузы исповедуют православие, поэтому в их кухне своё место занимают блюда из свинины и вино. К примеру, красное вино подается практически ко всем блюдам. Гагаузский плов готовится из булгура (пшеничная крупа крупного помола)[2].
Список основных блюд
- «Фасюля» — общее название блюд из фасоли.
- «Мамалыга» — кукурузная каша с брынзой разной густоты и плотности.
- «Кывырма» — солёный пирог с брынзой, обычное блюдо выходного дня.
- «Чорба» — куриный суп с помидорами и уксусом.
- «Гёзлемя» — пирожки с брынзой, выпекающиеся из остатков дрожжевого теста после закладки в печь основной массы домашнего хлеба
- «Пача» — холодец из домашней птицы (курицы или утки).
- «Сарма» — голубцы с виноградными листьями, приправлемые сметаной.
- «Кабаклы» — десертное блюдо, представляющее собой тыквенные рулеты.
- «Каурма» — праздничное блюдо из баранины к свадьбе, рождению ребёнка и т. д.
- «Долма бибер» — квашеный перец, фаршированный рисом.
- «Туршу» — гагаузские разносолы. К ним относятся квашеные овощи (белокочанная капуста, помидоры, огурцы), которые в качестве гарниров и закусок неизменно появляются на столе в большом количестве. К соленьям деликатесного типа относятся квашеные арбузы и яблоки[3].
- «Манджа» — жаркое с помидорами.
Примечания
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