Bashkir cuisine

Bashkir dishes are distinguished by a small number of classic spices: only black and red pepper are used.

The semi-nomadic way of life (cattle ranching) led to the formation of a wide range of long-term storage products.

Examples are dishes such as Qazı (horse sausage), Qaqlanğan et (jerky), pastille, Qımıð, siyəli harı may (cherry in ghee), moyıl mayı (bird cherry oil), Qurut (dry kashk), irimsik (cottage cheese) and ayran (doogh)— All these dishes are stored for a relatively long time even in the summer heat and it is convenient to take them with you on the go.

that qımıð was prepared exactly on the road — a vessel with mare's milk was tied to the saddle and hung out during the day.

The traditional Bashkir dish beshbarmak is prepared from boiled meat and salma (a variety of coarsely chopped noodles), abundantly sprinkled with herbs and onions and seasoned with qurut.

[2] This is another noticeable feature of Bashkir cuisine: dairy products are often served to dishes —qurut or sour cream.

[citation needed] The Bashkirs have a popular expression — «drink tea.» Behind this expression lies an invitation to the Bashkir tea party with pies, yuyasa, boiled meat, sausage, cheesecake, sour cream, jam, honey and all that the hostess has at her disposal.

At the festive feast, it is customary for each guest to offer ulush - the proportion of game (ram, goose, etc.)