Tatar Cuisine - History

History

The cuisine of the Volga Tatars takes its origin from the cuisine of the Volga Bulgars, who once were nomads, but nearly 1500 years ago turned to agriculture and assimilated into local agricultural societies.

Tatar cuisine was influenced by the surrounding peoples – Russians, Mari, Udmurts, and also peoples of Central Asia, especially Uzbeks and Tajiks. Dishes such as pilaw (pilaf), halvah (xälwä), and sherbet (şirbät) entered long ago into the Tatar culture. Tatars became familiar with many elements of Russian cuisine early in their history. However, culinary influences and greater variety of products have not changed the basic ethnic features of Tatar cuisine but have instead made it more diverse.

Geography and nature were also instrumental in the shaping of the Tatar cuisine. The location of the Tatars at the border of two geographical zones – the northern forests and the southern steppe, and also in the basin of two large rivers – the Volga and the Kama encouraged trade and considerably enriched the national cuisine. The Tatars became acquainted early in their history with rice, tea, dried fruits, walnuts, seasonings, and spices.

The Tatar cuisine relies heavily on the main agricultural products of the region – cereals and livestock. Fruits and vegetables were much less developed in the region's agriculture, although the relative importance of the potato began to increase from the end of the 19th century. Local vegetables included onions, carrot, horseradish, turnips, pumpkins, beets and, in small quantities, also cucumbers and cabbage. Fruits were mainly grown in orchards on the right bank of Volga, including local apple, cherries, raspberries, and currants. The forests were a source for wild berries, walnuts, hops, cow parsnip, sorrel, mint, and common wild leeks. Mushrooms were not typical in traditional Tatar cooking, and they began to be used only recently, especially among the urban population. Cattle and sheep provided beef and mutton, both equally popular among the Tatars. Horse meat was eaten boiled, salted, and cured. Milk was used primarily in dairiy products, such as curds, sour cream, etc. Poultry was widespread in local farms (chickens, geese), and eggs were a popular dish, eaten in various forms. Beekeeping in the forest-steppe belt produced an abundance of honey for local consumption.