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soup
ICH Elements 32
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SHIRSHULA shulai ba shir
Traditional sup with milk and rice. That is a breakfast meal of Tajiks.
Tajikistan -
MAKARON-SHURBO
Sup with macaroni. This kind of dish is not so old. That is prepared with macaroni, meat, onion, carrot, potato and oil.
Tajikistan -
REZASHURBO
A kind of sup, in which vegetables will be sliced. It has meat, anion, potato, carrot, oil, some kind of corns and spices.
Tajikistan -
KHOMSHURBO
Traditional sup cooked with lamb or beef, tomato, onion, potato, carrot. On the prepared dish will be put cut of testy herbs.
Tajikistan
ICH Materials 27
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Tom Yum Kung: Globally Loved Thai Dish
Tom yum kung is a popular traditional soup dish that is prepared in households across all of Thailand. It often consists of prawns (kung) cooked with galangal, lemongrass, kaffir lime leaves, lemon, and chili peppers, ingredients that are easily obtained in every region of the country. \n\nTom yum kung is a staple menu item in every Thai restaurant from tiny village eateries to fine-dining restaurants, and has garnered worldwide renown. This video describes the flavor of Tom yum kung and introduces the entire process from preparing to cooking the ingredients to make the dish.
Thailand 2020 -
Nom Banhchok (Khmer rice noodle)
Nom Banhchok, a type of locally made rice noodle, is a very popular food that can be found all over Cambodia. The noodle can be served with different kinds of sauces or soup, from a simple mix of salt and chilly or a mix of fermented fish paste and chilly and herbs to the red curry, or the most popular one, the samlor proheur or also known samlor Khmer (fish lemongrass soup). The last is generally served with fresh vegetables including cucumbers, long beans, bean sprouts, banana flowers, water lily stems, and so on. Although popular, it is not a staple food like cooked rice. It is eaten once in a while or on a special festival with a large gathering of people.
Cambodia 2020
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NauryzNauryz is the first day of the new year according to the solar calendar in many Turkic cultures and symbolizes the renewal of nature associated with the cult of fertility. Nauryz unites people around traditional values. Before the holiday, it is necessary to pay off debts, forgive each other’s offenses, tidy up the house, prepare refreshments, clean the springs, and plant trees. All people are in a hurry to congratulate relatives, friends, colleagues, and neighbors; they smile and say warm words when meeting people by chance as well as invite them over and sit down at a dastarkhan, which has a round shape like a table many more people can fit around than from behind a rectangular one. This shows the original hospitality and kindliness of Kazakhs.\n\nLegends Associated with the Name of Nauryz Holiday\nAccording to one legend, Nauryz is the name of the ancestor of Kazakhs, he did not have children. Before his death, Nauryz turned to Abdraim (the prophet) with words of regret that he had no one to leave his name. To preserve the name of the old man, Abdraim gave the name to Nauryz-kozhe. Nauryz is the birthday and death of this old man. On this day they prepare a sacrificial meal, read prayers from the Koran in memory of their ancestors. According to another version, Nauryz is the name of a beggar. Before his death, he turned to the old people with the words that he had no one to leave his name. Old people promised to cook Nauryz-kozhe annually and read prayers from the Koran in memory of him.\n\nHoliday Symbols\nThe white color on the dastarkhan is a symbol of contentment, welfare, and prosperity. Therefore, its mandatory attributes are: koumiss, kurt, cottage cheese—livestock products.\n\nThe most indispensable thing in Nauryz is the presence of a traditional dish—nauryz-kozhe on each holiday table. Kazakhs believe that in Nauryz you need to eat this dish to e fulfilled and then the year will pass in abundance. Nauryz-kozhe is a nourishing and rich soup prepared from seven ingredients: meat, water, flour, butter, millet (can be replaced with rice or corn), salt, and milk. Each component of the dish symbolizes one of the seven vital principles: growth, luck, happiness, wealth, health, wisdom, and the patronage of heaven. Nauryz is generally full of symbols. At the celebration of Nauryz the presence of the number seven was obligatory for Kazakhs, which represent seven days of the week, units of time of universal eternity: seven cups were placed before the elders with a nauryz-kozhe drink made from seven varieties of seven types of cereals.\n\nAmusements\nThe celebration of Nauryz has always been accompanied by mass games, traditional horse racing and amusements. Improvised contests of wit poets (akyns) take place in Nauryz, the holiday is not without national competitions among which the kazaksha kures national wrestling, the game of logic called toguz kumalak and of course kyz-ku and baiga horse games. Actors play theatrical performances right on the streets. Another ancient tradition of Nauryz celebrating revered to this day is called altybakan when girls and boys come together to chat and ride on a swing.\n\nAll people, regardless of gender, age, and communal affiliation are released from everyday duties and take part in fun and games on equal terms. The day ends with a performance where two akyns in poetic form competed in songs. Their competitions stopped when the sun goes down over the horizon, when good conquers evil. Then they make a fire, and people with torches light them up from go around all the neighborhoods of the village, singing and dancing, thereby completing the festival of spring renewal and the equinox.\n\nNauryz was inscribed on UNESCO’s Representative List of the Intangible Cultural Heritage of Humanity in 2016.\n\nPhoto : Nauryz © Nazym MalibayevaYear2020NationKazakhstan
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Dizi, The Narration of Persian Family CeremoniesEvery nation has its comfort and social foods. Dishes play an influential role as a social object that interacts with people at the table. These recipes are more than just something to eat.\n\nAbgoosht or dizi is a unique, national, and comfort course in Persia. Relatively new, but shows the best of the culinary art in this land. In a word, abgoosht means meat and stock and is the general name for the mixture of meat, legumes, vegetables, and herbs with its own traditional eating habits, tools, side dishes, drinks, and even special dessert. It’s Persian folklore eating habits and a meal prescribed to cure illness.\n\nAbgoosht is a new dish in the Persian kitchen, but it descends from the mighty Safavid kitchen. Cooking a fine cut of lamb with spices between four to six and even ten hours is a subtle oriental cooking technique. The key to a good abgoosht is not losing any water during cooking so, chefs use many methods to keep the moisture locked into the pot. There are around eighty well-known types of this food in Persia, and the ingredients vary from region to region. Ingredients vary, even seasonal, and it follows today guidelines of sustainable food eating habits, and the meat can be substituted with the goat, veal, mutton, chicken, duck, etc.\n\nThis existing dish also has a special custom and tricky habit that would make this recipe even more interesting to try. First of all, you must strain the solid parts of the dish into a bowl and mash them with a mortar until it turns into a soft texture. The name of this part is Goosht-Koubideh eaten with warm oriental bread, herbs, and raw onion; the liquid portion is eaten with cracked and soaked bread like a soup. Abgoosht well developed after the Persian famines to not lose even one calorie of ingredients. So, when the “Goosht-Koubideh” is leftover, some cooks mixed it with eggs and fried the dough in a shallow pan to preserve the food even longer.\n\nSome unique Persian side dishes make the taste unforgettable, side dishes like torshi (pickled vegetables), fresh herbs (mostly reddish and basil), strained yogurt with shallots, etc. Dizi, is accompanied with a drink, a fermented savory yogurt-based beverage usually mixed with dried herbs like thyme or mint. And as the last course of the meal, it’s tradition to have a cup of hot black tea served with rock candy or some other Persian sweets to make the pleasure of trying a rich and nutritious Persian meal.\n\nAbgoosht is one of the most famous Persian dishes among the people, and it is enjoyed on busy days for lunch or after work. There are places around the bazaars in big cities that only serve dizi; these establishments are called dizi-sara (the house of dizi). People get together on big social tables, the floor, or even on beds in restaurants to enjoy this hearty meal.\n\nIn the past, four or even eight people shared a big pot of dizi without knowing each other, and that was a fun way to talk about politics, society, and work. Dizi is also served in ghahve-khane (coffee house) as a lunch that ends with two or three cups of tea with hookah for smoking as a dessert and listening to some ancient folklore narrations from the famous Shahnameh.\n\nThe name of ‘dizi’ itself reflects the pot that the food is cooked in. In Khorasan, artisans make dizi pots from unique stones that keep the heat long and effectively, which is it is one of the best pots for making dizi. The food is traditionally eaten on holiday lunches with the whole family gathered in elders’ houses. It is a social recipe that brings family members together around the table.\n\nYou can have dizi in many other countries around Persia, as culinary cultures with varied recipes have inherited it. Dizi traveled to many neighboring countries and mixed with their own kitchen. Piti is a kind of abgoosht famous in south Caucasian countries like Azerbaijan and parts of Georgia. Also, Iraqi people enjoy tashreeb, the same cooking pattern of dizi making and eating that assimilated in Iraqi culinary traditions.\n\nPhoto : Dizi feast © Mohammad ShirkavandYear2020NationIran