Dance with spoons performed mainly by women. Performer following musical rhythm hits spoons.

Sumolok is a ritual dish cooked by the entire community for spring holiday Nooruz. Sumolok is a brown, nutritious, sweet paste-like liquid dish. Children like eating it very much. Sumolok is cooked for 20-24 hours. Firstly, the oil is heated in a big pot (kazan), then the flower is fried in it and the first batch of mushed sprouts are added. When it starts getting thicker, the second and then third batches are added. When it starts boiling, it is put on slow fire for 5-6 hours. When it seems ready, the fire is put off and sumolok is left under its own steam. In the morning, the eldest women open sumolok and everyone looks at the surface of it. Various interesting lines form on the surface. They are used to make predictions for the coming year. When sumolok is cooled down it is served for the community members.

Hoen-tey is a special Haa Valley dish that is usually prepared during Lomba celebrations, the indigenous New Year, which are held on the 29th day of the 10th lunar month. Normally, the ingredients for Hoen-tey are prepared and cooked on the evening of the 28th day. When Hoen-tey needs to be made in large quantities, it is prepared either on the 26th, 27th or 28th day, and then on the 29th day it is cooked. Long ago, Hoen-tey was only made during Lomba celebration. Nowadays it is prepared all year round. To prepare Hoen-tey, you need the following basic ingredients. -\tBuckwheat flour -\tBunches of beet leaves -\tTurnips -\tLocal butter -\tFermented local cheese -\tGinger -\tClove of garlic -\tWild black pepper -\tChili powder -\tWalnut (optional) -\tA few stalks of green onion -\tSalt to taste

Tea culture is an essential part of social and cultural life and is an important social practice aiming to show hospitality, celebrate important moments in lives of communities and helping them to build and maintain social relationships and enjoy moments by drinking tea for social exchange and interaction. It also represents knowledge, traditions and skills linked to cultivating, preparing and drinking tea by communities in Turkey and Azerbaijan. Tea is an agricultural plant the leaves and buds of which are used to make beverage. Tea plant transforms into dried leaves after steps such as plucking, withering, disruption, oxidation and drying. Although there are different types and brewing techniques in both countries, communities harvest and consume mostly the black tea. Traditional techniques used in preparing and harvesting tea led to development of special tools and vessels such as teapots, samovars, silver tray, woven tea baskets and tea plucking shear. Communities brew tea by using a great variety of kettles, produced in traditional craftsmanship, called “çaydan” or “çaynik” in Azerbaijan, a double container called "çaydanlık" (tea pot) in Turkey and samovar in both countries. Water is boiled in the larger pot and tea leaves are added to the smallest pot. Samovar is a traditional copper, clay, metal or brass container used to heat and boil water for brewing tea in smaller teapot, which is put on samovar. This method allows people to drink tea as they desire: strong or light. In rural areas especially, communities use metal samovars or “çaydanlık” heated with wood. Tea is traditionally served in special pear-shaped cups called “armudu” (literally, “pear-like”), made from glass, porcelain, faience, and silver in Azerbaijan and similarly small tulip-shaped glass, which is called “ince belli bardak” (thin waist glass) in Turkey. Communities traditionally serve tea freshly, brewed and hot, accompanied with various sweets, pastry, sugar, slices of lemon, jams and dried fruits. In different regions of Azerbaijan, communities also add local spices and herbs to tea, such as cinnamon, ginger and thyme. There is a special style of drinking tea with sugar called “kıtlama” or “dishleme” in both countries. In this style, tea is drunk by placing a piece of sugar between tongue and chin instead of pouring sugar directly into glass.

Azerbaijan,Turkey 2022

The term Tsan-choed means invoking or appeasing the deity and making various offerings in honor of the deity. Chubja Tsan-choed is an event celebrated by the communities of Bje-shigang, Damchena, Chubja-kha and Hungrel-kha. On this occasion, people from these communities pay their respects to the deity by making offerings to it, thus asking for further protection from the deity for the following year. Tsan is a local patron deity of a particular community who is worshipped by the people for their protection and welfare. These deities are often worshipped as Ke-lha (worshipped from birth as a protective deity) and Yue-lha (deity of a specific community). In addition to the specific dates designated to pacify the deity, people visit and offer prayers during illnesses, deaths, births, long journeys, or times of misfortune. The deity is also invoked by women who are barren and request the deity's blessing for a child. Often, after the woman becomes pregnant, the child relies on the deity for protection during its birth. Chubja Tsan (local deity), known as Tashi Pema/Pema Dendup, is considered deaf but endowed with the power to bestow worldly blessings. According to oral sources, the reason for his deafness was that Chubja Tsan and the Tsan of Zache-kha village had conflicts and quarreled long ago (the cause is not known). The Zache-kha Tsan hit the Chubja Tsan on his ear and made him deaf, while in return the Chubja Tsan hit the Zhache-kha Tsan on his eyes and made him blind. For this reason, even today, the people from Zhache-kha light a fire during the Tsan-choed (ritual to invoke the local deities), while the people from Chubja have to make loud "oooo" sounds in front of the Tsan's home. And the people of the two communities do not visit each other's Lhakhangs (temples). The timing of the Tsan-choed depends on the purpose of its patrons, but for Kay-lha it takes place twice a year; the first time immediately after the Paro Tshechu (Mask Dance Festival, which occurs in the third lunar month) and the second time during the autumn season. In the latter offering, a Phued (first share) of the harvest is usually offered to express gratitude for the blessing of a bountiful harvest while asking for his protection in the future.

Kurak is a Kyrgyz craft of quilting. Quilting is a process of sewing pieces of fabric together, which at the end create a common pattern. Pieces of fabric, leather and felt of various size and color are used for quilting. Kyrgyz people say that kurak is a renewal of the old, creation of something big from something small. Nowadays, kurak is still very popular craft in the Kyrgyz Republic. Quilted items are always included into a bride’s dowry. Many household items such as blankets, pillow cases, wedding curtains, table cloths, spoon bags, tea bags and other items are quilted. The quilting techniques can be divided into two categories: 1.\tquilting that uses triangular and rectangular pieces of fabric of different color arranged in a way that creates sophisticated patterns; 2.\tquilting done with thin strips of fabric of different color. One of the most wide-spread patterns is black triangle on a white background called tumracha (small amulet) or turna (crane). Another ancient ornament used in quilting is a black square put on one of the inside angles of a white square. This ornament is called boto köz (baby camel’s eye). There are more sophisticated patterns. For example, kattama kurak (layered quilting) is a square with triangles going around it. A red square and white triangles make a pattern called alma kurak (apple quilting). A square with diagonals made out of lozenges and triangles is called scissor quilting. It is used to decorate various pillows and cushions.

Traditional folk craft related to making big plates with wood. Except of plates masters make wooden spoon, skimmer and etc. For making wooden plates masters take wood of willow or walnut tree and applying in a electrical tool cut and plane it.