ALL
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ICH Elements 137
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Ceremonial Keşkek tradition
Ensuring solidarity and collective identity, national and religious holidays, celebrations, feasts, commemorations are of great significance as regards to social values. The providers, the distribution and the consumption of the food are strictly determined on these special days. Traditional ceremonial keşkek is one of the social practices which sustain its significance from the past to our present day. Keşkek tradition is practiced at circumcisions, wedding ceremonies, religious holidays such as, Ramadans, sacrifice Aid, Muharram Month (first month of the Islamic calendar), charities, pilgrimage feast, prayers for the rain, Mevlid (Islamic poetry reading), Hıdrellez (a kind of seasonal celebration) and similar practices. Preparation and consumption process of keşkek bears a collective character. Particularly in village communities, preparation of ingredients and cooking process of keşkek are actualized through collective work. The villagers contribute to keşkek ceremony by providing the ingredients and participate in cooking process. Wheat and meat are the basic ingredients of keşkek. The main ingredients are provided by the household on special days for the family and the dwellers of the village provide the work force if needed. The wheat for keşkek, of an amount proportional with the number of participants, is washed with prayers a day before the wedding ceremony. Accompanied by davul-zurna (traditional Turkish musical instruments) the wheat is carried carefully to a large stone mortar. The wheat is hulled on the large stone mortars by two or four persons using gavels in a fixed rhythm. The rhythmic sound is a sign for the start of wedding ceremony. The hulled wheat is one of the main ingredients of keşkek to be prepared on the wedding morning. Meat is the other main ingredient for keşkek. Cooking keşkek requires specialized knowledge therefore it is carried out by experienced persons called ""keşkekçi"" (keşkek maker). Keşkekçis are trained in a master-apprentice tradition. Cooks and his assistants in charge of keşkek cooking start the preparations at early hours in the morning of the day before the ceremony. As weddings - the primary occasions for ceremonial keşkek tradition – are usually held during summer or early autumn, keşkek is usually cooked outdoors. Requiring a long-lasting source of heat, keşkek is cooked in large copper cauldrons, the bottom of which is smeared with ash to protect it before being put on a big open fire. Hulled wheat, chunks of meat on the bone, onions, spices, water and oil are all put together in the cauldron. It is important to maintain the heat at a certain temperature while cooking. Therefore, cook and the assistants take turns to maintain the cooking process as desired until morning. Watching the heat and preparation of the side dishes to be served with keşkek last all night long. This night spent around the keşkek is full of stories, friendly talks and jokes. The cook checks the keşkek cauldron in the morning of the wedding day. Towards noon, the most important phase of the keşkek tradition takes place. The strongest of the village youth, who were previously chosen for ‘keşkek dövme (keşkek beating)’, are called in to ‘beat’the keşkek with a wooden tool which can be named as ağaç kepçe (wooden ladle) tokmak (gavel), çomça or şişe. This is in a way a mashing process. The rhythm while hulling the wheat goes on during the beating process as well. The wooden tools are used in a rhythmic order. The beating process of keşkek attracts great interest among the crowds. To motivate the beating youth, the crowd cheers and sings folk songs. During the beating, one or two persons apart from the beating youth take the bones out with a special kind of tongs. The neighboring towns and villages are invited and keşkek is collectively consumed in the ceremony premises (courtyard of mosque for religious holidays, bride’s or groom’s house on wedding days, a sacred venue for charities and hıdrellez). Prayers are uttered before and after the feast. The pots and pans used during ceremony are collectively washed. A special set of equipments are necessary for the preparation of keşkek. The stone mortar, a collectively owned product of particular craftsmanship, a copper cauldron made especially for such ceremonies and tinned regularly. Hand made ladles and gavels made of wood are among the most important tangible elements of the keşkek tradition. The most significant aspect of the tradition is unifying all people in this ceremony regardless of age, ethnic origin, gender and culture even being invited or not. The hosts of the ceremony check whether all the guests are at the dining table for keşkek. Each person attending to keşkek ceremony is considered as an element of this cultural environment. All individuals within the community through participating in such a ceremonial event have a sense of belonging. This ‘sense of belonging’ reflects itself with the common expression ‘our keşkek is better’, which is a bare evidence of considering keşkek as an important element of cultural heritage. Keşkek ceremony should be practiced with all the components of the tradition or else it loses its traditional aspect for the bearers. In Zonguldak-Ereğli on the west coast of Black sea Region, there is a village named ‘Keşkek’. People from the neighboring villages go to this village, which is a developed locality among the surrounding places, in order to worship on Holy Friday and the visitors are served keşkek there. This clearly explains why the village is called ‘Keşkek’. The villagers see keşkek as a major part of their cultural identity and they are glad to have the name keşkek for their village. Today, this ceremonial tradition, through organizing keşkek festivals and festivities has been preserved by the intimate efforts of city and district municipalities and the hemşeri (locality fellowship) associations, founded by fellow citizens for creating a kind of solidarity. It is observed in these occasions unifying aspects of ceremonial keşkek tradition continues in the cities as well. Preservation of this tradition in the cities is particularly important in terms of how much this tradition is embraced by the communities concerned.
Turkey 2011 -
Traditional knowledge related to making of ‘Besh barmak’
Beshbarmak is one of the favorite traditional Kyrgyz dishes. Nowadays, none of the feast or festivities can do without preparing beshbarmak. Beshbarmak is boiled lamb cut into very small pieces and mixed with homemade noodles cooked in the lamb broth. It is served with an onion sauce called ‘chyk’ and broth (‘sorpo’). Traditionally beshbarmak is eaten with hands. That is why it is called besh barmak, which literally means five thumbs. When eating meat, guest sit in groups of two or four people. The plate with meat is given to each group. Within each group, the joints with meat are distributed according to the status of each person. Also, some beshbarmak is also left at the bottom of the big plate for those young women and men who were busy running errands outside.
Kyrgyzstan -
Kedah Karas Cake
Kuih Karas Kedah is made of rice flour. It is in the shape of a fine network of vermicelli but crispy and sweet. The rice flour is mixed with water into a thin texture and shuffled on hot cooking oil using a special mould until golden brown. The cake is then lifted from the oil and folded. This cake is popular among the people of the district of Kota Setar in Kedah.
Malaysia -
Shoots In Fermented Durian
Tempoyak Daun is a traditional cuisine of the Kuala Pilah communities in Negeri Sembilan. This food is eaten with white rice, omelet and fried fish. The main ingredients are the shoots of tapioca, pumpkin and long beans. The side ingredients are the leaves of turmeric, kaduk (a type of shrub) and ginko biloba, as well as petai (edible seeds of the petai tree), anchovy, lemon grass, coconut milk, tempoyak (fermented durian), chilies, fresh turmeric and salt. Slice finely the leaves of turmeric, kaduk and ginko biloba. Grind finely the chilies and fresh turmeric then fry the sliced and grounded ingredients together with the lemon grass. Add in the coconut milk and tempoyak, and stir till well blended and the gravy thickens. Then add in the anchovy and petai. Finally add in the shoots of tapioca, pumpkin and long beans as well as salt to taste, and stir till well blended.
Malaysia -
Kazakh traditional art of Dombra Kuy
Traditional Kazakh dombra kuy (kaz 'kuy') - instrumental play performed on dombra - a traditional pear-shaped musical instrument with two strings and a long neck. The true meaning of kuy execution dates back to the sacred relationship with the Creator and the desire to establish the internal harmony of the individual. Kazakhs say 'Kuy - Tanyrdyn sybyry' ('Kuy - a whisper of Tengri'). Dombra had been hung on the wall of each nomad house (yurta) for the play before guests and home owners. The art of DombraKuy refers to a short solo composition performed on a traditional pear-shaped, long-necked, two-stringed, plucked musical instrument known as a dombra. The music aims to connect people to their historic roots and traditions through classical and improvised pieces that engage the audience at a spiritual and emotional level. Public engagement in the performance serves as one of the most important means of social communication between people and contributes to the transfer of knowledge and skills related to Kazakh culture. The music is usually accompanied by narrated stories and legends. It is traditionally performed at social gatherings, holidays and festive celebrations, amid a rich variety of food and musical entertainment. It serves as a vital social and cultural experience, strengthening people’s identity and promoting solidarity and mutual understanding in society. Aspiring and talented musicians are apprenticed to masters from the moment a child demonstrates an interest in the philosophy and virtuosity of traditional music and performance. Amateur musicians then apprentice themselves to other more experienced and talented performers from their region to increase their skills and repertoire.
Kazakhstan 2014 -
Taekkyeon, a traditional Korean martial art
Inscribed in 2011 (6.COM) on the Representative List of the Intangible Cultural Heritage of Humanity Taekkyeon is a traditional Korean martial art that makes use of fluid, rhythmic dance-like movements to strike or trip up an opponent. The fluid and curvy movements, wriggling and writhing slowly, would evoke laughter. Some may even wonder whether it is a dance or a martial art. But the inherent energy of the performer can explode with enormous flexibility and strength. Apparently static and dignified but fundamentally dynamic and even fatal, taekkyeon is an indigenous Korean martial art with a history stretching back thousands of years. Taekkyeon is a rare martial art in that it teaches consideration for the opponent to the very moment one gains control. It teaches more skills for defense than offense. A skilled taekkyeon practitioner can rapidly dominate the opponent with a smooth wavy motion, but a true master knows how to make the opponent withdraw without incurring damage. These are unthinkable concepts in a combat sport. But taekkyeon makes all these possible. Taekkyeon is a marvelous sport teaching how to consider the opponent more than oneself, and the group instead of individuals. The motions are gentle and circular rather than straight and rigid, but they have the power to entice the performer slowly but intensively. The graceful movements of a well-trained taekkyeon performer resemble those of a crane, but the elastic offensive skills can be as speedy and powerful as those of a hawk. Taekkyeon has a few distinctive characteristics. First, it is an outwardly gentle but inwardly tough martial art featuring circular motions. Second, it is a natural and spontaneous martial art stressing elegance and dignity. Third, it is a practical and comprehensive martial art harmonizing offense and defense through various locking and kicking techniques. In spite of its gentle impression, taekkyeon is an effective martial art highlighting a broad variety of offensive and defensive skills employing all available fighting methods. The origin of all traditional Korean martial arts, taekkyeon represents confluence and totality, the two outstanding characteristics of Korean culture. Taekkyeon is believed to have been practiced since before the Three Kingdoms period (57 B.C. - A.D. 676). In Joseon (1392-1910), it was practiced among a broader public, including people at the grassroots. The basic spirit of taekkyeon is ‘truth’. The martial art inherits the thought of Joseon scholars who considered upholding integrity and obeying the rules of nature was the utmost virtue. Currently, the Korean Taekkyeon Association is playing a significant role in the transmission and promotion of this traditional martial art. 85 education centres spreading across the country are the main venue for taekkyeon practitioners. Ordinary Koreans have an easy access to the practice of taekkyeon thanks to those education centres.
South Korea 2011 -
Traditional knowledge related to the technique of leather work and leather products manufacturing
Historically, livestock herding has been one of the main livelihoods of the Kyrgyz people. That is why leather crafting has become an important craft and many household items are made out of leather. The skin of such domestic and wild animals as cows, horses, camels, yaks, sheep, goats, foxes, otters, mountain goats and deer is used for leathercraft. Sheep and goat skin is most widely used due to their accessibility. Sheep leather is used for making shoes and cloths. In the context of nomadic and pastoral lifestyle, dishes made out of leather are still popular. The vessels for milk products such as sabaa, kookor, konok, konochok were made out of processed camel of cow skin. The vessels are smoked with juniper or pine branches before use. Cattle skin is used to make leather for some household items such as wooden chests for dishes and utensils, horse tack (stirrups, various strips, reigns and whips), etc. Both women and men are engaged in leather work. At the same time there is a clear separation in labor. E.g. only men slaughter and skin animals. Men also process leather for horse tack and other large things. Women process skin of smaller animals such as sheep and goats. Women make such household items as vessels for milk products, various bags, sacks and cup-holders. Kyrgyz people tried to decorate leather items just like any other household item. There were many ways to decorate leather items. E.g. cup-holders were decorated with silver clips or patterns were craved right on the surface of leather. Leather items were made in different shapes. E.g. kookor, a vessel for kymyz, was made in a shape of an anchor, cup holders were cylindrical or semi-spherical. Carving or stamping patterns on the leather surface looks very good because it livens up the monotonous surface and makes it more pleasing to eye.
Kyrgyzstan -
Nawrouz, Novruz, Nowrouz, Nowrouz, Nawrouz, Nauryz, Nooruz, Nowruz, Navruz, Nevruz, Nowruz, Navruz
It is the New Year by solar calendar in Central, South and South-West Asia countries. According to sources, Navruz was one of the biggest festivities among Iranian and Turkic peoples. Mahmud al-Kashgari in his work called "Diwanu l-Lugat al-Turk" mentions about many folk songs, which were dedicated to Navruz. Also, the information about Navruz festivity can be found in such works as "The remaining traces of past centuries" (written by Abu Rayhan al-Biruni), "Navruzname" (by Omar Khayyam), and those written by Alisher Navoi, Zahir-ud-Din Muhammad Babur and other scholars. In the territory of Central Asia Navruz festivity was associated with the beginning of the New Year. As such, the preparations for it began several days ahead. Wheat was germinated and from its sprouts sumalak was cooked, dumplings with greens and samosas with mint were prepared. Also folk games were organized (such as horseracing, uloq, kurash, etc.), promenades were arranged, songs about spring were sung, terma and dostons were performed (by bakhshis). On the first day of Navruz children, living in rural areas, gathered in groups and sang songs dedicated to Navruz before the doors of houses. And the owner of the house, hearing these songs, came out, gave presents to children, and treated them with food. In their turn, children distributed one part of the food among widows and orphans living in the village. All these traditions and customs are still alive.
Afghanistan,Azerbaijan,India,Iraq,Iran,Kyrgyzstan,Kazakhstan,Pakistan,Tajikistan,Turkmenistan,Turkey,Uzbekistan 2016 -
BAVURSOQ, bursoq
A kind of cookery which is cooked with flour, butter and shugar. Bavursoq is a special cookery for the holidays and other social ceremonies.
Tajikistan -
FATIRSHIRA
Fatirshira is a kind of local dishes, recommended for sick people. It is prepared with flour, water, fried onion, herbs.
Tajikistan -
OSHKHONAI TAOMHOI MILLI, qurutobkhona,
Traditional dining rooms. These types of buildings are traditionally decorated, and chefs prepare traditional dishes and other food there. In most of them is sounded traditional songs and music.
Tajikistan -
Nachi no Dengaku, a religious performing art held at the Nachi fire festival
achi no Dengaku is a performing art expressed by the local people through ritual dancing to flute music and beating drums to wish for an abundant harvest of rice crops. The repertoires, manner of dance and music have been fixed through its long tradition. In 1976 it was designated as an Important Intangible Folk Cultural Property, and is currently recognized as an important cultural heritage that represents trends in Japanese people's way of living. It is performed on a stage of approximately 4m square, temporarily installed during a festival in ""Kumano Nachi Taisha,"" a tutelage shrine in the region. The festival is known nationwide as the Nachi Fire Festival, and Nachi no Dengaku is recognised as an important tradition that is a key component of the festival. Nachi no Dengaku is performed by one flute player, 4 drummers with drums around their waists, 4 players of ""Binzasara,"" a musical instrument that is only used during Dengaku, and 2 others. The flute player performs at the side, while 8 to 10 performers appear on stage and dance in accordance with the drums and Binzasara. They change their formation in various ways, by swapping positions, dancing in a circle or symmetrically. There are 22 repertoires, each performed in 45 minutes. The Binzasara is 8cm by 2cm, 1cm thick and is made by stringing together around 70 wooden plates. The dancer holds each handle of the Binzasara, and dances while making a sound by moving the wooden plates like a wave.
Japan 2012