Yazidi kitchen: its uniqueness and relationship to the Yazidi tradition

2019/09/64584-1568875632.jpg
Read: 5927     12:00     19 Сентябрь 2019    

Yazidi cuisine, Yazidi cooking is one of the most important components of Yazidi culture. It also played a role in the fact that the Yazidis survived as a unique people, carried through the centuries their faith culture and traditions.

The traditions of the Yazidis are characterized by a special alternation of fasts and holidays. At the same time, Yazidi holidays are characterized by the desire to emphasize their joy with special dishes.

Yazidi families on holidays gathered at the same table, shared a meal, talked, discussed household, family, etc. Many dishes of Yazidi cuisine have become ritual they symbolize the unity of the people, their ability to share together and the joys and sorrows.

Almost all Yazidi holidays begin with fasting and end with celebration. According to this, the whole life of the Yazidis is arranged on holidays: the holiday is usually preceded by a three-day fast. It is at this time that Housewives prepare festive dishes. After that, on the day of the holiday people set the tables, go to visit and congratulate each other.

According to some scientists, it is from the Yazidis from their ancient culinary traditions, most Christian Nations (including Russian) borrowed such a solemn culinary attribute as Easter cake. The Yazidi is a religious kloch pie that is baked for the feast klocha sere sale (Serê Kloça Salê), which means "kloch the beginning of the new year."

Kloch-is baked from butter dough and is round or rectangular in shape. The baking recipe is known to all Yazidi women, and almost unchanged passed down from generation to generation. Kloch is prepared once a year and is considered a blessed food.

Another important Yazidi festival – Khidr Nabi and Khidr Silas – is customary to prepare special meals: cfte Dan (kiftê den – meatballs from wheat), grar (girar – soup of sour milk and millet), Sardou (serbidew), calados (keledoş), Chirchik (hirçik), kaysi (qeysî) and the binding is pahun (pêxûn, poxîn, qaût). It is believed that the word comes from pechon BAA Hoon (bê xûn), i.e., without blood, because in those days it was impossible to cook meat. Pechon is prepared with fried flour with sugar. Yazidis of Iraq prepare it necessarily from 7 types of ingredients: beans, lentils, peas, sesame, barley, wheat, salt.

At the same time, not only festive, but also everyday cuisine of Yazidis is unique. It is healthy and nutritious, as it makes full use of natural products of the traditional Yazidi economy. The key place in it is traditionally occupied by dairy and meat dishes, which is not surprising, since for centuries the Yazidis were engaged in cattle breeding, especially sheep breeding.

But at the same time, the cuisine of Yazidis has significant differences from the cuisine of neighboring Nations, due to the strict restrictions imposed by the Yazidi religion and traditions.  The Yazidis traditionally had a ban on pork common to most people in the Middle East. He Yazidis was originally in pre-Islamic times. According to modern nutritionists, this restriction is perfectly justified, since pork is a heavy and unhealthy food, especially in hot climates.

Early Yazidis did not eat fish, but this "lack" in Yazidi cooking was not felt at all, because the lack of fish dishes was compensated by a variety of meat.  Yazidis did not eat cabbage, lettuce and some other products. But at the same time, many dishes of Yazidi cuisine used a huge amount of wild herbs and spices, and it gave dishes from simple products a unique taste.

But all these restrictions are in the past, now, in our time-most Yazidi families eat the above products. But, in any case, we will not exclude those who remained on the side of the strictness of the tradition of their ancestors.





Tags: #yazidisinfo   #yazidi   #aboutyazidi   #yazidikitchen   #ezidi  



Yazidi kitchen: its uniqueness and relationship to the Yazidi tradition

2019/09/64584-1568875632.jpg
Read: 5928     12:00     19 Сентябрь 2019    

Yazidi cuisine, Yazidi cooking is one of the most important components of Yazidi culture. It also played a role in the fact that the Yazidis survived as a unique people, carried through the centuries their faith culture and traditions.

The traditions of the Yazidis are characterized by a special alternation of fasts and holidays. At the same time, Yazidi holidays are characterized by the desire to emphasize their joy with special dishes.

Yazidi families on holidays gathered at the same table, shared a meal, talked, discussed household, family, etc. Many dishes of Yazidi cuisine have become ritual they symbolize the unity of the people, their ability to share together and the joys and sorrows.

Almost all Yazidi holidays begin with fasting and end with celebration. According to this, the whole life of the Yazidis is arranged on holidays: the holiday is usually preceded by a three-day fast. It is at this time that Housewives prepare festive dishes. After that, on the day of the holiday people set the tables, go to visit and congratulate each other.

According to some scientists, it is from the Yazidis from their ancient culinary traditions, most Christian Nations (including Russian) borrowed such a solemn culinary attribute as Easter cake. The Yazidi is a religious kloch pie that is baked for the feast klocha sere sale (Serê Kloça Salê), which means "kloch the beginning of the new year."

Kloch-is baked from butter dough and is round or rectangular in shape. The baking recipe is known to all Yazidi women, and almost unchanged passed down from generation to generation. Kloch is prepared once a year and is considered a blessed food.

Another important Yazidi festival – Khidr Nabi and Khidr Silas – is customary to prepare special meals: cfte Dan (kiftê den – meatballs from wheat), grar (girar – soup of sour milk and millet), Sardou (serbidew), calados (keledoş), Chirchik (hirçik), kaysi (qeysî) and the binding is pahun (pêxûn, poxîn, qaût). It is believed that the word comes from pechon BAA Hoon (bê xûn), i.e., without blood, because in those days it was impossible to cook meat. Pechon is prepared with fried flour with sugar. Yazidis of Iraq prepare it necessarily from 7 types of ingredients: beans, lentils, peas, sesame, barley, wheat, salt.

At the same time, not only festive, but also everyday cuisine of Yazidis is unique. It is healthy and nutritious, as it makes full use of natural products of the traditional Yazidi economy. The key place in it is traditionally occupied by dairy and meat dishes, which is not surprising, since for centuries the Yazidis were engaged in cattle breeding, especially sheep breeding.

But at the same time, the cuisine of Yazidis has significant differences from the cuisine of neighboring Nations, due to the strict restrictions imposed by the Yazidi religion and traditions.  The Yazidis traditionally had a ban on pork common to most people in the Middle East. He Yazidis was originally in pre-Islamic times. According to modern nutritionists, this restriction is perfectly justified, since pork is a heavy and unhealthy food, especially in hot climates.

Early Yazidis did not eat fish, but this "lack" in Yazidi cooking was not felt at all, because the lack of fish dishes was compensated by a variety of meat.  Yazidis did not eat cabbage, lettuce and some other products. But at the same time, many dishes of Yazidi cuisine used a huge amount of wild herbs and spices, and it gave dishes from simple products a unique taste.

But all these restrictions are in the past, now, in our time-most Yazidi families eat the above products. But, in any case, we will not exclude those who remained on the side of the strictness of the tradition of their ancestors.





Tags: #yazidisinfo   #yazidi   #aboutyazidi   #yazidikitchen   #ezidi