Gagauzlarin imeklar traditiyalari
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Gagauz cuisine is the national cuisine of a small Turkic people living in the south of Moldova. It was strongly influenced by Turkish and Balkan cuisines. Since ancient times, the Gagauz have been engaged in winemaking, sheep breeding, agriculture and poultry farming. All this is reflected in their diet, which uses legumes, vegetables, feta cheese, lamb and poultry in abundance. Their culinary recipes shine with interesting ingredients and bold solutions. Gagauz food traditions - the Gagauz have traditionally had a fairly complex, detailed etiquette, moral and aesthetic rules related to food, cooking and eating. Many of these rules are universal, common to all mankind (such as: the veneration of bread or other staple food for a certain culture - "daily bread") or, in any case, are very widespread among many peoples, significantly distant from each other both territorially and genetically. The regulation of the distribution of poultry meat, and not lamb or other types of livestock, as among the nomadic Turks, according to the author, is explained by the fact that the Gagauz do not eat meat in such large quantities as the latter.
Gagauz cuisine has much in common with the cuisines of other peoples of the Balkan region. The variety of dishes on the table is facilitated by the mild climate of the region, the rural roots of many Gagauz, as well as the love of long and plentiful feasts. Gagauz cuisine has many dishes made from milk, all types of meat and cottage cheese. Flour products, especially pies, including puff pastry with feta cheese, occupy an important place in the diet. National dishes include "gozlemya", "kyvyrma" (puff pastry with cottage cheese), "suany", "saarma", Gagauz pickles - "turshu". Tomatoes and peppers are widely used, from which a hot sauce is made. The Gagauz are Orthodox Christians, so pork dishes and wine have their place in their cuisine. For example, red wine is served with almost all dishes. Gagauz pilaf is made from bulgur (coarsely ground wheat groats).
