On November 26, 2019, the head of the Department of Museum and educational activities of the Bulgarian Museum-reserve Vagapov R. Z. held an interactive lesson “Oriental notes in Tatar cuisine” for students of SBPOU “Spassky College of industry technologies” of the Department “Technology of cooking”.
Historical events taking place in different countries, as well as their geographical location, culture, traditions, national characteristics and religious beliefs of their peoples have had a great influence on national recipes.
Volga Tatars are known to have descended from Turkic-speaking tribes (Bulgars, etc.), who settled in the territory of the Middle Volga and Lower Kama long before the Mongol invasion. At the end of IX — beginning of X centuries there was formed an early feudal state called Volga Bulgaria.
Further historical events (especially those related to the Golden Horde period), although they made significant complications in the ethnic processes of the region, did not change the existing way of economic and cultural life of the people. However, Tatar national cuisine developed not only on the basis of its ethnic traditions, but also the cuisines of neighboring peoples — Russians, Russians, Udmurts, etc., as well as the peoples of Central Asia, especially Uzbeks and Tajiks-had a great impact on it.
On the example of one of the popular dishes of Tatar cuisine “gubadia” the children learned what influence Eastern culture had on the national cuisine of Kazan Tatars. Rice, tea, dry fruits, nuts, seasonings and spices entered the life of the Tatars quite early.
At the lesson for the guys was held a master class on the preparation of one of the Eastern dishes “BES Barmak” and learned what a note made Tatar cuisine in this dish.

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