Dergiler / A. Âsaui atyndaġy Halyk̦aralyk̦ k̦azak̦-tùrìk universitetìnìn̦ habaršysy / 2019 / Sayı: 114
On the Significance of Dervishes’ Food
- Sayı
- 2019 · Sayı: 114
- Sayfa
- 183–194
- DOI
- —
Özet
The article is about the food and meal culture of dervishes. The information on the dish Halim, cooked in the XIX century and until the beginning of the XX century is provided. Article touches on the millet, which since ancient times has been eaten by the population and formed the basis of the nutrition of dervishes, as well as its remarkable place in people’s beliefs. The meals and food preparation culture of dervishes in Khanaks, mausoleums of Central Asia, Minor Asia, dish of Halim that was distributed to the people, and types of soups in hilvets are also described.
Abstract
The article is about the food and meal culture of dervishes. The information on the dish Halim, cooked in the XIX century and until the beginning of the XX century is provided. Article touches on the millet, which since ancient times has been eaten by the population and formed the basis of the nutrition of dervishes, as well as its remarkable place in people’s beliefs. The meals and food preparation culture of dervishes in Khanaks, mausoleums of Central Asia, Minor Asia, dish of Halim that was distributed to the people, and types of soups in hilvets are also described.