In Myanmar era 1265, the player of drum circle played not only six drums set and Si To but also Sa Khun’. The sound of Sakhun is loud and it is associated with six drums set so that cymbals is added playing with it. In the player of six drums set, Sakhun is played in a manner of the Pa’Ma with stopper music or breaking music. Sakhun is made of Padauk wood or the rain tree (Kokka). The Padauk wood has to be made a hollow that covered with tough ox hide. Sakhun is a doubled–headed drum on a stand which appeared together with Pa’ Ma, the big drum of the Myanmar orchestra. It has the feminine side (left) and male side(right). Both two sides stick with Pa’ Sa (paste of rice kneaded wood-ash used for tuning drums). It contains six drums set. In Myanmar drum circle , it seems to start using when the rhythmic percussion drums of Myanmar orchestra appeared.\n-11 inches in a diameter of the feminine head\n-8 inches in a diameter of the male head\n-18.5 inches in the horizontal of sakhun\nThe feminine side has “basic note”, the male side has “fourth note”(G note of western music). Sometimes no tuning dough is added the male side but tuning dough is added when the male side of ox hide is hard.

Tukhum barak is an original dish which is exceptionally prepared in Khorazm region of Uzbekistan. It is one of the ancient dishes of Uzbek cuisine. Nowadays it can be met only in Khorazm, Bukhara and Khiva.For preparation of tukhum barak, the dough is mixed in milk or in the egg, when it is dissolved and spread, rounded bits are cut off. Each piecse of dough is stacked by folding them twice, and crescent is made of collars without sticking to the edge. Theningredients are made of egg. For this purpose, sliced onion is fried in melted butter and then cooled in the air. After that egg, salt and pepper are added and mixed. One spoonful of this solution is taken, poured into crescent dough paste, and put into the boiling salty water. Once tukhum baraksnrise to the surface of water, they are boiledtwo-three more minutes and sieved, put to the Khorezm plate called badiya and served with cream.

Tukhum barak is an original dish which is exceptionally prepared in Khorazm region of Uzbekistan. It is one of the ancient dishes of Uzbek cuisine. Nowadays it can be met only in Khorazm, Bukhara and Khiva.For preparation of tukhum barak, the dough is mixed in milk or in the egg, when it is dissolved and spread, rounded bits are cut off. Each piecse of dough is stacked by folding them twice, and crescent is made of collars without sticking to the edge. Theningredients are made of egg. For this purpose, sliced onion is fried in melted butter and then cooled in the air. After that egg, salt and pepper are added and mixed. One spoonful of this solution is taken, poured into crescent dough paste, and put into the boiling salty water. Once tukhum baraksnrise to the surface of water, they are boiledtwo-three more minutes and sieved, put to the Khorezm plate called badiya and served with cream.

Besides Sek-chung and Min-dru, there are also other tools crucially necessary for the art. To mention these; Tag-pai Shing, jeli (plane) and Sok-som (sandpaper) to smoothen the plank, Par-yig (script sheet), Pyin (glue) to paste the script, Sek-chung, Min-dru, Dar-do (whetstone) to sharpen the tools, Pe-kar mar-khu (mustard oil) to soften the wood, phag-ze (brush) to clean he surface, and Chu-rey (damp cloth) to cover the woodblock.

1. Selection of good quality plank.\n\n2. Preparation of preferred size, smoothen the surface of both the sides and make marginal demarcation to paste the script sheet.\n\n3. Apply glue on the plank surf

Making halva (sweetish wheat paste) with flour, sugar, oil and other ingredients. There different kinds of halva.\n

Mesir Macunu (paste) Festival has been annually celebrated for 472 years during March 21st-24th of each year. The roots of Festival go back to a historical anecdote about the mesir macunu, Hafsa Sultan, mother of the Ottoman Ruler Suleiman the Magnificent contracts an incurable disease. In an effort to find a cure for this disease, Merkez Efendi, the Chief Physician of the Madrasah of Sultan Mosque concocts a special experimental recipe of a paste with 41 different herbs and spices. This special paste to be thenceforth known as the mesir macunu (paste) cures Hafsa Sultan rapidly. Hafsa Sultan then asks to disseminate this paste to the wider public, hoping that it would ensure the well being of each and everyone. Wrapped in small pieces of paper, the paste is then “scattered” to the community, from Sultan Mosque. Since then, at each and every anniversary of this event, people gathering around Sultan Mosque commemorate the invention of this healing paste, through a series of events.\nThe festival begins with the “mixing” and cooking of the mesir macunu, prepared in respective proportions and mixtures in line with the traditional know-how. Blessed with wishes for cure, the paste is then packed up by women according to the traditional knowledge. It is then scattered among the public from the top of the minaret and the domes of the Sultan Mosque. Thousands of people coming from different regions of Turkey compete with each other, in a challenge to grab these pastes in the air, before they finally hit the ground.