Materials
wooden plate
ICH Materials 6
Photos
(5)-
Khalim
Khalim is a seasonal meal prepared from beef and wheat.nIt is particularly delicious when it is prepared from the new wheat harvest.In Uzbek traditional medicine khalim is recommended as a cure for diseases such as gastric and intestinal infections and colitis. In Bukhara and Samarkand regions it is called “khalisa”. For preparing khalim wheat is damped and squashed with wooden hive, washed in cold water and soaked in warm water for 5–6 hours. In a hot pot meat is fried until it is red. Then to the ready wheat water is poured immediately and boiled slowly for 1.5–2 hours. After this step is completed, it should be mixed without stoping. If the water evaporated before the wheat gets ready, hot water should be added in small portions. Once Halim’s wheat is crushed and meat became thinner, its salt isnadjusted, the fire is reduced and it is steamed for 2–3 hours. The meal is served on a plate and sprinkled with pepper and lavender leaves on its face.
Uzbekistan -
Khalim
Khalim is a seasonal meal prepared from beef and wheat.nIt is particularly delicious when it is prepared from the new wheat harvest.In Uzbek traditional medicine khalim is recommended as a cure for diseases such as gastric and intestinal infections and colitis. In Bukhara and Samarkand regions it is called “khalisa”. For preparing khalim wheat is damped and squashed with wooden hive, washed in cold water and soaked in warm water for 5–6 hours. In a hot pot meat is fried until it is red. Then to the ready wheat water is poured immediately and boiled slowly for 1.5–2 hours. After this step is completed, it should be mixed without stoping. If the water evaporated before the wheat gets ready, hot water should be added in small portions. Once Halim’s wheat is crushed and meat became thinner, its salt isnadjusted, the fire is reduced and it is steamed for 2–3 hours. The meal is served on a plate and sprinkled with pepper and lavender leaves on its face.
Uzbekistan -
Usage of Phob and To-rey: Traditional plates and cups
In the past, plates and cups were not provided for any visitors in Bhutan. Everywhere people must travel with their own plates and cups as this is part of traditional etiquette. Usually, people bring at least two Phob (traditional wooden cups) and a To-rey (a piece of cloth) instead of a plate. The size of the To-rey must be kha-gang, which means slightly more than half a meter and slightly less than a meter, which is equivalent to a two-foot square. This size and quality of the To-rey applies to every person, regardless of status. The Phob wrapped in the To-rey is carried everywhere in the Hem-chung (Gho-pocket or hanging bag) of our Gho and Kira (traditional Bhutanese clothing).\n\nThe cups come in a variety of shapes and varieties and are made of different types of grains. There are cups with silver and gold layers on the rim and inside the cups, or plain wooden cups that signify the different status of the people depending on the quality of the cup used. There are certain cups that may only be used by monks and lamas (Buddhist spiritual leaders). This is usually the La-phob (monk's cup), which does not have exquisite decorations like the Phob of common people. However, the La-phob has historically used different colors to denote different monastic titles.\n\nOn formal occasions, when we sit with our legs crossed or in meditation posture, the To-rey must be able to cover the surface of our leg. It was not until the turn of the 20th century that people began to keep extra plates and cups for guests, as there had been no development until then and the country and its citizens were economically backward. This happened only when people began to import tableware into the country from abroad. Until then, people used phob (wooden cups), Dha-pa (wooden plates) and Bang-chung (hand-woven bamboo plates). Each household member owned a Dhapa or Bang-chung, at least two Phobs, and a To-rey, which served as a shawl and a cleaning cloth for the plates and cups. The plates and cups were wiped with the To-rey, which was cleaned after a few days, as there was no tradition of washing the utensils.
Bhutan -
Usage of Phob and To-rey: Traditional plates and cups
In the past, plates and cups were not provided for any visitors in Bhutan. Everywhere people must travel with their own plates and cups as this is part of traditional etiquette. Usually, people bring at least two Phob (traditional wooden cups) and a To-rey (a piece of cloth) instead of a plate. The size of the To-rey must be kha-gang, which means slightly more than half a meter and slightly less than a meter, which is equivalent to a two-foot square. This size and quality of the To-rey applies to every person, regardless of status. The Phob wrapped in the To-rey is carried everywhere in the Hem-chung (Gho-pocket or hanging bag) of our Gho and Kira (traditional Bhutanese clothing).\n\nThe cups come in a variety of shapes and varieties and are made of different types of grains. There are cups with silver and gold layers on the rim and inside the cups, or plain wooden cups that signify the different status of the people depending on the quality of the cup used. There are certain cups that may only be used by monks and lamas (Buddhist spiritual leaders). This is usually the La-phob (monk's cup), which does not have exquisite decorations like the Phob of common people. However, the La-phob has historically used different colors to denote different monastic titles.\n\nOn formal occasions, when we sit with our legs crossed or in meditation posture, the To-rey must be able to cover the surface of our leg. It was not until the turn of the 20th century that people began to keep extra plates and cups for guests, as there had been no development until then and the country and its citizens were economically backward. This happened only when people began to import tableware into the country from abroad. Until then, people used phob (wooden cups), Dha-pa (wooden plates) and Bang-chung (hand-woven bamboo plates). Each household member owned a Dhapa or Bang-chung, at least two Phobs, and a To-rey, which served as a shawl and a cleaning cloth for the plates and cups. The plates and cups were wiped with the To-rey, which was cleaned after a few days, as there was no tradition of washing the utensils.
Bhutan -
CHANGOLI, fatirmaska
Traditional food of Tajiks prepared from bread fatir with butter in the wooden plate. Some people use with that mellon or sour cream.
Tajikistan