Peculiarities of Oriental cuisine

Eastern cuisine: a tasty fairy-tale of traditions.

The Oriental world is full of mysteries and riddles, ancient traditions and exotic customs. Eastern cuisine is part of Islamic culture, where hospitality and generous meals are in the blood of the native population of Eastern countries, where the guest is the main person of the house. Culinary preferences, peculiarities and subtleties of cooking have been formed for centuries. Abundance of spices, herbs, fragrant pastries, lots of meat, hot and spicy sauces are the distinctive elements of Oriental cuisine.

The Koran on nutrition

Muslims, adherents of Islam, are convinced that the holy book Koran, the divine guidance for people, was sent down to them by Allah. Everything written in this heavenly law is beyond question in the East, because, according to Muslims, the Qur’an is infallible. This set of rules regulates the social and personal life, which was written down from the words of Allah by prophet Muhhamad, so that every person could establish his relationship with the Lord, with himself, with society, so that through the disclosure of his own potential to fulfill his mission in life.

All the culinary traditions of the peoples of the East were formed on the basis of and taking into account the main rules of the Holy Qur’an. As for food, the book says that everything is allowed, except what is forbidden. Healthy food is that which is eaten in moderation, without excess. Forbidden food for Muslims is the meat of animals that died of their own death (dead meat) or were not killed in the name of God, blood, pork and alcohol (Qur’an 5:3 and 5:90). On the basis of these rules, and formed over the centuries, the culinary of the East.

The peculiarities of oriental cuisine

oriental cuisine

The peculiarities of Oriental cuisine were dictated by the hot climate and the nomadic way of life that the indigenous peoples of this part of the planet practiced. The main components of oriental food are rice and meat, mainly mutton. There are a lot of dishes with these ingredients with all kinds of spices and seasonings, the most famous is pilaf. Mention of this ancient meal can be found in several historical chronicles of X-XI centuries. According to an ancient legend, the first pilaf made of rice and meat was cooked for a sick man by Avicenna. There are thousands of recipes for this nourishing dish; in every oriental country the cooks will claim that their pilaf is the right one.

In the East they do not cook soups in the usual sense of the word. Vigorous and fatty soups with rich gravy or on the basis of sour milk products with addition of dried fruits and vegetables are the first dishes of the East: shurpa, bobcherbe, khash and others.

Azerbaijani dushbara, kurza, Uzbek chuchvara, Asian manty are analogues of Russian pelmeni, but even here the Orient had its influence: all meat and flour dishes are fat, with lots of spices, seasonings and herbs.

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Another distinctive feature of Eastern cuisine is fried meat, which is usually roasted and grilled over an open fire. Shashlik, shawarma, kebab are the most famous Oriental meat dishes. Meat is traditionally accompanied by a variety of vegetables, pulses, and natural herbs. The usual European version of bread is replaced by corn and wheat pita bread and flatbread, which can often become napkins or spoons for a hearty lunch.

The hot climate and the rapid deterioration of food dictate their own conditions for cooking: all eastern dishes are lavishly flavored with pepper, salt, and spices. Fish dishes and seafood are rare in the Orient, this is due to the geographical location of countries where the presence of seas and oceans is rather an exception than a rule.

The Oriental desserts have a special place: there are so many of them, they are very diverse, sweet, dense, generous, like the fairy tales of “1000 and one nights”. Halva and rahat-lukum, baklava and kozinaki, grillazh and sherbet – the Russians call the oriental sweets a variety of confectionery products, characterized by calorie and bright spicy flavors due to the abundance of ingredients and special cooking technology.

Drinks in the East have almost magical properties: tea is drunk often and a lot in hot and cold weather, giving the tea ceremony ritual effect. Turkish coffee is a visiting card of many Eastern countries, and sour milk drinks, which help to break up fatty meat meals (ayran, koumiss, shubat), long ago passed into the category of national treasures of the states.

This is interesting

The Oriental cuisine with all its caloric content and variety does not shorten but prolongs life. Are there a lot of obese and sick people to be found in the East? The main secret of eating is that here they eat little by little, though often, and the cooks consider themselves healers, because the energy of health is transmitted through the food. The herbs and spices used for centuries are considered medicinal, healing. Plenty of hot liquids, sour milk help to cope with any ailments, prolong youth and mobility.

Real Oriental cuisine is full of mysteries and secrets; no cook will ever reveal the secrets of healthy and wholesome food.

What is the difference between Eastern and European cuisine?

Every modern person can taste not only the dishes of his national cuisine but also make an imaginary gastronomic tour to get acquainted with culinary preferences of peoples. Chefs from different countries have their own recipes and favorite ingredients, sometimes mixing seemingly incomputable to create a unique taste. Culinary traditions of individual countries are recognizable. For example, Italy is associated with pizza and pasta, Japan – with rolls and sushi, Mexico – with burritos, tacos and quesadillas. For many foreigners, the main dish in Russia is borscht. And what do you associate oriental cuisine with? Certainly with the abundance of meat, juicy, flavorful, with unsurpassed taste.

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Features and trends of Oriental cuisine

Dishes of Oriental cuisine

National cuisine is a system of culinary traditions and dishes, common in a particular country (group of countries) or in a particular ethnic group. Climate, living conditions of the population, sometimes religious peculiarities influence its formation. Plants growing in a certain area, cultivated farm animals are important.

Often national cuisines are so interesting that they spread beyond their historical range. For example, Japanese sushi and ramen soup, Chinese noodles, Italian pizza are eaten with pleasure all over the world. And unusual dishes like baked guinea pigs from Peruvian cuisine or snake soup – a masterpiece of Hong Kong cuisine – not every daredevil will try.

Most dishes of Oriental cuisine are beloved all over the world. The term itself is quite broad and includes several culinary traditions:

  • Azerbaijani;
  • Arab;
  • Armenian;
  • Georgian;
  • Indian;
  • Chinese;
  • Korean;
  • Thai;
  • Tatar;
  • Turkish;
  • Uzbek;
  • Japanese.

Uzbek cuisine Oriental

Every country has its own favorite dishes and peculiarities of their preparation, but certain nuances allow us to unite them into one group. Characteristics:

  • The predominance of spicy and spicy flavors. Not all peoples in the East add an abundance of spices when cooking, for example, the Uzbek cuisine in this regard is very laconic, and the Indian, on the contrary, is unthinkable without spices.
  • Eastern soups are different from the European ones: they are fat, rich and resemble a second course in terms of consistency. Shurpa, lagman are popular in Moslem countries. Meat, coarsely chopped vegetables and home-made noodles are the main components of such soups. Local cereals, bacon fat and clarified butter are also used.
  • In the Muslim world, pork is not eaten, as it is forbidden by the Koran; lamb, horse meat, veal, camel meat are preferred. However, the list differs for specific countries, for example, cows are sacred for Hindus, their meat is not eaten. In Japan and China, seafood and fish are more popular.
  • The main ingredients in the Eastern tradition are local cereals (rice, lentils), vegetables (carrots, onions, radishes, peppers, garlic, tomatoes), herbs, fruits, vine leaves. The inhabitants of the Far East add chrysanthemum petals to their food.
  • Oriental people also like all kinds of sweets: halva, baklava, Turkish delight, sherbet. As well as pastries: lepeshkas, pita bread.
  • Beverage preferences are different: tea and coffee, dairy products.

Despite the common name, the culinary traditions of the eastern cuisines are very diverse. But what unites them is the geographical location. These are the countries of the East, Asia, Caucasus, Balkan Peninsula, as well as India, China and Japan.

Peculiarities and trends of European cuisine

European cuisine

For many people European cuisine is the best that can be tasted in public catering establishments. Like Oriental cuisine, it is very diverse and includes culinary traditions:

  • England;
  • Germany;
  • Greece;
  • Spain;
  • Italy;
  • Russia;
  • Ukraine;
  • France.

Other names of cuisine are continental or Western.

The history of European cuisine began in the times of ancient Greece, and it was developed in Ancient Rome, that’s why Italian and Greek culinary traditions have so much in common.

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Each country has its own set of ingredients and “home-made” dishes and drinks, but we can enumerate the features that distinguish European cuisine from the others:

  • The use of spices, spices and seasonings is much more modest than in the East. For the European cook it is very important to preserve the taste characteristics of the original products.
  • Vegetables (tomatoes, cucumbers, sweet peppers), fruits (grapes, oranges, pineapples) and sauces are very actively used in cooking.
  • Meat (pork, chicken, beef, lamb), fish, and seafood are also served.
  • Very popular are pastries made of wheat flour.
  • Often Europeans before a meal take an aperitif – a glass of wine – to improve the appetite.

European national cuisine

Since Europe is populated by a large number of nationalities, the unity of national culinary traditions is only relative. In the northern states the food is more laconic, in the south it is spicy and piquant. European cuisine is conditionally subdivided into several directions:

  • Northern European cuisine. It is dominated by dishes with seafood, vegetables, fruits, cereals, and mushrooms. This is the cuisine of such countries as Norway, Sweden, Denmark-the northern European part.
  • Central European. Its key dishes are meat sausages, vegetable side dishes, pastries.
  • Mediterranean. This cuisine is characterized by a large amount of meat and fish, vegetables and fruits, and olive oil is popular.
  • The Western European culinary tradition is known for its cheeses and dairy products.

Thyme, fennel, various versions of ground pepper, sage, and ginger are used for cooking in Europe.

Hot dishes of European cuisine are very diverse: soups and goulash, fried meat, paella and paletto, risotto and roast beef. There are a huge number of dishes from chicken and fish, duck and vegetables.

The main differences between Eastern and European cuisine

Differences of Eastern and European cuisine

European and Oriental culinary traditions are quite diverse and are represented by several national cuisines. However, it is possible to distinguish some peculiarities that allow to distinguish Europe and the mysterious East:

  • European cuisine makes much less use of spices, condiments and spices than Eastern cuisine.
  • Eggs and mushrooms are not popular in the East.
  • Wheat flour is in demand in Europe, which is almost never used in the East.
  • An abundance of sauces is a feature of Oriental cuisine; in Europe sauces are less popular.
  • Soups in traditional sense are a peculiarity of European cuisine. In the East they are very thick, more like a second course with gravy, or cold.
  • In Europe the vegetables are very popular, while in the Orient the meat is the main ingredient.
  • Portions in the East are invariably larger than in the West. Hospitality and desire to please are characteristic of Asian food establishments.
  • The difference is in the serving. In the East there is nothing shameful about eating with the hands. In Europe it is obligatory to use cutlery and napkins.
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The opinion is controversial, but nevertheless some doctors are convinced that the European cuisine is healthier than the Eastern one.

Traditional dishes of Oriental cuisine

The food in oriental cuisine is varied, but the common feature is the abundance of meat. Shashliks, pilaf, lula kebab, lagman – these are the dishes on the lips of those who love Asian public catering establishments. Many national traditions suggest using a lot of spices and spices, but not Uzbek cuisine. What it has in common with Western cuisine is the desire to preserve the unique taste of each ingredient.

Traditional dishes of Eastern cuisine.

Very popular Oriental meat dish is plov. It is believed that it has healing powers. The legend says that the doctor Avicenna cooked a dish of rice for the sick, and the patient recovered. But rice can hardly be called a classical Asian dish, each country and even each region has its own unique recipe for its preparation, which is passed on from generation to generation. Therefore, in the East, there are more than a thousand variations of pilaf. By tradition, it is prepared exclusively by men, which is quite understandable. Rare woman would be able to mix components weighing about one hundred kilograms in a cauldron! It is accepted to cook plov in big portions to have enough for the whole family! It is made with lamb and beef, camel meat and fat of sheep’s tail, with raisins and apricots added.

Another tasty dish of Oriental cuisine is shashlik. The tradition of cooking meat on a spit dates back to the ancient period. Now every Asian chef has his own secrets of marinade, in which there is not a single gram of vinegar.

Other famous dishes of Oriental cuisine:

  • Dolma is similar to stuffed cabbage rolls, but instead of cabbage leaves, grape leaves are used to wrap the stuffing of minced meat and rice.
  • Lulah Kebabs are elongated cutlets cooked on a chargrill. Served with a vegetable side dish or on lavash. Traditionally cooked from lamb, although in modern establishments other minced meat can be used.
  • Manti. Similar to dumplings with a filling of meat and other components: onions, pumpkin, potatoes.
  • Shawarma. A favorite dish of many people, originating from the mysterious East.
  • Shurpa. It is an oriental soup made of lamb or poultry, with vegetables. Components are previously fried, so the dish is very filling, but calorie-dense.
  • Laghman. This dish of Eastern cuisine includes homemade noodles, as well as vegetables, meat, herbs and spices.
  • Khash is a unique soup for breakfast. Garlic, salt, grated radish, and herbs are served separately.

Oriental pastries are delicious and fragrant, as well as sweets made with dried fruits, honey, nuts.

As for drinks, in Asian countries they drink tea, which is definitely strong. Cardamom, cloves, and cinnamon are added to the tea leaves, and that is why the drink gets a unique flavor. Sour milk drinks are also popular, for example, ayran. To a European it may not seem tasty at first, but the easterners advise to give the drink a “second try”, then it will surely like it.

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Traditional dishes of European cuisine

Traditional dishes of European cuisine

The specific set of dishes of European cuisine depends on the country:

  • In England, puddings and steaks are very popular.
  • In Austria, they adore meat dishes, liverwurst delicacies, strudels. And for dessert – cake “Zacher”.
  • The Dutch give preference to fish delicacies and puree soups.
  • In France, ratatouille soup is popular, as is the tradition of using different sauces, such as those based on Provencal herbs, when cooking.
  • The treasures of Bulgarian cuisine are lecho and stuffed peppers.

Abundant on the menu of European cuisine are salads: Caesar, Greek, vegetable and meat, traditional and original, with mayonnaise and diet.

Desserts and pastries of European cuisine are diverse. These are sweet buns and pretzels, pies and cakes, cakes and ice cream. Here are a few popular desserts:

  • Eclairs and macaroons are eaten in France.
  • Hungarians are known for their love of esterhazi and pancakes.
  • Spain has churros made of custard dough with powdered sugar and chocolate.
  • Estonian national delicacy is marzipan.

Eastern European cuisine – a combination of incomputable

Quite often you can meet a combination of the word “Eastern European cuisine”. For a real foodie it is an astonishing combination, as the culinary traditions of the East and the West are very different.

Culinary traditions in it are on the peripeteia of the East and the West. Various types of meat are used, including pork and poultry, spices, vegetables and fruits. Eggs and mushrooms not typical of Asian tradition and hot peppers and spices not typical of Europe are used in preparing dishes.

If the menu of a restaurant has a reference to the Eastern European cuisine, then it is likely to find pizza and rolls, shashlik and salads, alcoholic beverages and tea. That is, all the best of both culinary traditions.

Chayhana “Peacock” – in the best traditions of the East.

If you want to be immersed in the atmosphere of the mysterious East, to try unique dishes, we are waiting for you in a tea house “Pavlin”. We offer dishes of Uzbek cuisine. Our chefs prepare with special reverence plov, manty and lagman, so you can enjoy the variety of national dishes. Our menu also includes salads, desserts, pastries and snacks – everything that makes a feast in an oriental style luxurious and unusual.

We follow the principle of traditional oriental hospitality, that is why we never offend our guests with small portions or a cold dish. Our meat delicacies will impress even true gourmets – our cooks know a lot about cooking pilaf and shashlik!

At the same time teahouse “Peacock” is a modern facility. That’s why our menu offers salads, spicy alcoholic cocktails, business lunches. We also work on delivery, that is why you can have your favorite dish for lunch at home or at the office.

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