Gulina Natalya Nikolaevna
Job title: senior teacher
Educational institution: MBDOU "Combined kindergarten No. 25"
Locality: Udmurtia, Glazov
Name of material: Holiday scenario for children of senior preschool age
Subject: Udmurt gatherings "Pukon-taban"
Publication date: 14.07.2017
Chapter: preschool education
Holiday scenario: “Pukon Taban” gatherings
Target: expand children’s knowledge about the customs of the Udmurt people - gatherings “Pukon-
Tasks: correctional and educational:
Introduce the Udmurt custom: “Pukon taban”
Correctional and developmental:
Develop interest in the culture of the Udmurt people through familiarity with customs, games,
fairy tales, songs;
Corrective education:
Cultivate respect for the history of your small Motherland and its culture.
Equipment:
A loaf of bread, salt in a saucer, honey in a plate.
Embroidered towels, homespun tablecloth,
Musical accompaniment (Udmurt songs)
Cards with Udmurt proverbs - “flat cakes”,
Masks of a rooster, hen, chickens 3 pieces, cats, dogs, frog for reenactment
Udmurt fairy tale “Kokoriko”,
Boy and girl dolls in national clothes,
Silhouette clothing: shirts, dresses, aprons (children will decorate them during class),
Drawing markers, colored pencils,
Tabani served with onion filling and without filling, hidden as a surprise moment
out of the eyes of children in the closet and covered with a towel.
The room is decorated in the Udmurt style. There are homespun rugs on the floor,
on the table is a woven tablecloth from grandmothers. Presenters in national Udmurt dresses with
aprons.
Progress of the lesson:
On the threshold are two presenters with a towel on their hands and a loaf of bread on it, with butter and
honey. (with the Udmurt song “Kunoos vuilliam” (Guests have come to us).
1 Presenter: Yalike, duno kunoos! Verjale, pyrele. Puksele.
2B: Hello, dear guests! Try it, go through, sit down.
Children sit in the indicated places.
1B.: It’s a mess, it’s pinales but it’s breathing!
2B: Good afternoon, guys.
Today we will talk about one custom of the Udmurt people, listen to the Udmurt
We'll see
re-enactment
Udmurt
let's draw
let's try
Udmurt national dish.
So, our “Pukon Taban” gatherings begin. Every nation has its own
customs unique to him.
We started our holiday with one of the customs - welcoming guests with a loaf of bread. This
The custom of greeting guests with a loaf of bread was adopted by the Russian people from the Udmurts. Now
Dear guests and the Russian people are greeted with a loaf of bread and salt on a towel.
2B: Do you like bread?
What is bread called? (loaf, bun, loaf)
What kind of bread is there? (White black)
For the Udmurt farmer, bread is the main product of his labor. Just like for us today, too.
Bread as a symbol of fertility, prosperity and prosperity was used in various
Leading in turns:
*During important family celebrations, it was necessary to put a loaf on the table.
*When a child was born, they put a loaf of bread on the table, cooked porridge and ate it with wishes
well-being for the baby.
*When putting a baby into a cradle for the first time, they first put a piece of bread there so that the baby could
a good man grew up so that he would never lack bread.
*A crust of bread with butter or a pancake was buried in the ground on the day sowing began so that it would grow
good harvest.
*Before leaving home in the morning, the Udmurts tasted bread.
*They swore by bread.
*When going on the road, they took bread with them not only for food, but so that it would help successfully
solve matters.
*Bread was mentioned in good wishes (naned cheskyt potysa honey sied - may it be yours
the bread is delicious).
*From an early age, children were taught to respect bread:
Don't place the loaf round side down;
Eat the bread, trying not to crumble it;
Don't throw bread on the floor;
And they cut the bread into slices, tenderly pressing the loaf to their chest.
Task 1 for everyone: assemble a “cake” (a circle cut into pieces with
Udmurt proverbs written on it), read in Russian, presenter
reads in Udmurt on the other side of the circle.
Proverbs: Bread is not a fur coat, but it warms. (Nyan shuba ovol ke no, shunte)
Good with bread and under the tree. (Nyan ke wan, kyz ulyn but wash).
Who is above bread? (Nyanles badzym kin wan?)
Young people went to gatherings with handicrafts: they not only played, sang, danced, but
they spun, knitted, wove bast shoes, etc.
Artistic performance - children's dance.
They greeted guests and went to visit in elegant, festive clothes. You are also very elegant
dressed. How are our presenters dressed? (In Udmurt dresses.)
The Udmurts decorated their clothes and embroidered various beautiful patterns.
Task 2: Decorate with a pattern (national) - shirt, - dress, - stick on applique
National
silhouette
blanks,
glue the finished applique elements).
Our gatherings are called “Pukon Taban”. Such gatherings with herds
were carried out at the end of field work, in the fall, and continued until baptism.
The girls collected eggs, butter, flour, and other products for cooking in advance. Then
they chose someone’s hut, decorated it, washed it, cleaned it. Then they cooked and invited
People were usually invited to visit in the evening. Young people from all over the village gathered,
Adults. When the guests arrived, the table was set. They sang, had fun, danced, played.
What is tabani?
Why were the flatbreads called tabani? (From the word taba - frying pan. Literally translated
(Bread from the frying pan).
How is this Udmurt dish prepared?
The dough for taban is made from wheat, oat and pea flour. Among the Udmurts
It is customary to prepare tabani in the morning for breakfast, so the dough was made in the evening. Tabani
baked
various
oval,
frying pan
small
flatbreads.
Tabans are served with zyrets (sauces): cottage cheese, potato, ice cream, milk,
sour cream, butter, etc.
The young people spent time after dinner playing games. And the adults were doing
handicrafts, told various interesting incidents from life, fairy tales, stories. Now
we will see an interesting story
Artistic performance – staging a scene.
On holidays, it is customary to treat all guests to the most delicious dish. Among the Udmurts
many delicious dishes. For example: pancakes are mily,
Pancakes with porridge - for the dear bugs,
Taban - flatbreads,
Perepechi etc.
Now the children will treat you to the Udmurt fairy tale “Kokoriko”.
Artistic number.
And now we invite everyone to try tabani. (On the tables there are plates with Udmurt
tabani: simple, without filling and tabani with onion filling. Children and adults
treat themselves, thank you).
Bottom line. What customs did you get acquainted with at the gatherings?
Did you like the customs? How?
What were the gatherings called?
What did the youth do at these gatherings?
Where did young people gather? How did you prepare?
The hosts accompany the guests to the doorstep with wishes of well-being and encourage them to continue
getting to know new customs and traditions of your people.
Recipe from Svetlana Chernykh, participant of the “Recipes of Our Grandmothers” competition, p. Vavozh, Udmurt Republic.
Different cultures are closely intertwined in my family. My mother is Russian, but she was born in an Udmurt village, and then married into an Udmurt family. Therefore, both Russians and Russians always cooked in the family. Udmurt dishes. Now we live in a house together with my husband, but when children and grandchildren gather around a large table, and we have three children and four grandchildren, we have to cook a lot. I especially like my homemade tabani - Udmurt flatbreads made from sour dough. They are a little reminiscent of Russian pancakes or pancakes. The nuance is that it is better to bake them in a cast-iron frying pan in a Russian oven, over an open fire, but in extreme cases, you can try it in a gas or electric oven.
We really love tabani with spices. The batter for tabani is set to rise in the evening.
Recipe:
Needed: For the dough: 7 tbsp. l. flour, 2 tbsp. l. sugar, 1 tsp. salt, 1 tbsp. l. milk and 20 g of yeast. For baking, finely chop the onion.
For simple zyret: 3 tbsp. l. milk, half a glass of flour, 5 eggs, butter, 1 tbsp. l. salt.
Bake tabani for no longer than 7 minutes. Pour dough up to 4 mm thick into the frying pan, sprinkle chopped onion on the raw dough. Tabani is eaten hot with zyret. Zyret is a kind of sauce for taban. Zyret can be sweet and salty, curd, potato, or made from eggs and milk.
What is tabani? How to cook tabani?
- Wheat flour
- sugar
- yeast
- vegetable oil
- butter
- Wheat flour
- milk
- butter
This dish is somewhat reminiscent of the usual and beloved pancakes or pancakes. To prepare, mix 2 cups of flour and 2 tablespoons of sugar, 10 grams of dry yeast and 2 tablespoons of vegetable oil, 1 liter of water, salt to taste. Let it ferment a little, for a couple of hours, knead and fry in a frying pan like pancakes about 3 mm thick.
Tabani, flat cakes, or as we usually call them, pancakes. A dish of Udmurt cuisine, but the first time I tried them from the Kazakhs, I then thought that these were bad pancakes and the fact that they were thick was probably not on purpose. It turned out that this was intended. And they are prepared like this: pour a glass of flour with a glass of hot water, add salt, yeast, flour, green onions. Knead the batter and let it rise. When the dough has risen a couple of times, start baking the pancakes, try to pour thinner, as they will still rise. The finished hot tabani are greased with butter, cut into 4 parts and served with zyret. Zyret is essentially a salty custard, but very tasty. It is prepared quickly: you need to beat one egg, add salt, add 1/4 cup of flour and a glass of milk. Bring to a boil, stirring continuously. Add a tablespoon of butter and serve with tabani.
A dish that is very popular in Udmurtia. They are supposed to be eaten cut into four parts, dipped in zyret (zyret is a special sauce).
Tabani resemble traditional pancakes. Traditionally, they are baked in a cast iron frying pan, in a Russian oven and over an open fire.
Ingredients for making tabani include:
The ingredients for preparing zyret include:
Tabani come in various shapes - round tabani along the diameter of the entire frying pan and small flatbreads.
Tabani are the same pancakes. The only difference is that they are prepared on a yeast basis. Flour can be different: wheat, oatmeal, rye. These pancakes taste sour. They are cooked in a Russian oven and served hot with sour cream and butter. This dish belongs to the national cuisine of the Udmurts.
In the cuisine of different nations there are dishes that define its national identity.
In Udmurt folk cuisine, such dishes include: perepechi, zhuko milym and taban.
Taban These are sour flatbreads. They are baked from various flours. It can be made from rye, wheat, oatmeal, buckwheat, or pea.
And this name comes from the Udmurt taba - frying pan, it is on it that taban is baked.
The dough for the flatbreads was kneaded in the evening, as it was customary to serve them for breakfast.
Depending on the time of year, tabanya was served in the summer: berries, honey, cottage cheese. And in the fall and during colder periods: butter, sour cream, ice cream, milk, mashed potatoes and mushrooms.
And tabani are baked not in the oven itself, but at its very mouth, where the heat is most optimal.
Residents of individual parts of the Udmurt Republic prepare and eat tabani in different ways.
This dish is very filling. The saying goes, eat tabani in the morning and you'll be full until the evening.
The Udmurts have several customs associated with this dish that go back centuries.
Pucon taban gatherings. At the end of the field work, a real holiday was celebrated.
They collected food in advance to make flatbreads, chose a larger hut and cooked it, then invited guests. At these gatherings, guys often looked for brides for themselves.
Chozhi taban. As in any village, the cow has always been considered the breadwinner. After the calf was born, the colostrum (chozhi yol) was left for the taban to prepare zyret. They were invited to eat tabanei in two weeks. Children were seated at the table first, and adults sat in the corners of the table.
As was said earlier, real tabani are made only in a Russian oven.
No matter how hard you try to cook them in the oven or microwave, they will not turn out so fluffy.
Here is the most common recipe for tabani:
For seven hundred grams of wheat flour you need to take two tablespoons of yeast, a tablespoon of sugar and rast. oils, and tea l. salt. Mix the whole mass, fill it with warm water and leave it until the morning.
In the morning, mix and bake again.
Tabani is a dish of Udmurt cuisine, a kind of yeast pancakes with seasoning. In general, I think that tabani is just the name of such pancakes, since the recipe is identical to mine. Each housewife has her own recipe for yeast pancakes, I do this: I heat two glasses of milk, add salt and half a packet of dry yeast, flour to make a dough like pancakes, add baking powder, in my case fried onions, sometimes green, but they burns a little. Knead the dough twice and start frying the tabani, approximately 3-4 mm thick. The Udmurts make zyret milk sauce for them, but we like it with sour cream, it tastes better for us.
In the culinary dictionary of V.V. Pokhlebkina, 2005:
Tabani resemble the familiar Russian pancakes or pancakes.
Zyret is a sauce that can be sweet or salty, potato, cottage cheese, eggs with milk.
To prepare tabani you will need: 2 cups wheat flour, 2 tbsp. l. sugar, 10g. dry yeast, 2 tbsp. vegetable oil, approximately 1 liter. water (add until you get the consistency of liquid sour cream), salt to taste.
Mix all the ingredients and leave the dough to ferment for a couple of hours. It needs to be kneaded periodically. Tabani is baked on both sides over high heat in a cast iron frying pan, pouring pancakes approximately 3-4 mm thick. The finished cakes need to be greased with butter on both sides.
Tabani must be eaten hot. The flatbread is cut into four parts and dipped in zyret. You can put the zyret in the middle of the flatbread and roll it into a tube. This reminds me of our pancakes with machanka.
Tabani is a national dish of Udmurt cuisine. It resembles our pancakes and the recipes are also somewhat similar. To prepare tabani you will need 2 tablespoons of flour, salt, 10 grams of yeast, 2 tablespoons of sugar, 2 tablespoons of vegetable oil, 1 liter of water, you can add green onions. The dough should stand and rise. Tabani are baked in a frying pan; they turn out to be quite thick and sour in taste. They are served with zyret sauce. But you can do it with butter and sour cream.
Tabani is a national Udmurt dish, common in the Vyatka province and Udmurtia. Outside these regions, Tabani is practically unknown, although it is a really interesting and tasty dish. Tabani are similar to fluffy yeast pancakes, or Arabic Kataef pancakes, traditionally baked in cast iron pans over a fire in a Russian oven.
Tabani is prepared with different fillings - greens, onions, mushrooms, cabbage, smeared with butter, jam, honey, served with jelly, compote, cottage cheese. Traditionally, Tabani is served with zyret, a liquid dressing made from eggs and herbs.
Recipe
The modest taste of Tabaneya is perfectly complemented by a sweet sauce made from dried fruits without added sugar. This is a great option for breakfast. The tabani themselves are very light, lean and suitable for a vegetarian diet.
Ingredients:
Tabani:
- 2.5 cups whole wheat flour
- water (to bring the dough to the desired consistency)
- 20 grams of sourdough
- ghee for baking
- salt to taste
Sweet sauce made from dried fruits:
- 1 cup kefir or yogurt without sugar or added flavors
- handful of cashews
- prunes - 5-6 large fruits
- If desired, you can add other dried fruits and nuts - raisins, dried apricots, almonds, cashews, figs.
- 1/2 tbsp. l. honey
- 1/4 tsp. cinnamon
Preparation:
Tabani:
- Heat water and dilute the starter.
- In a large bowl or saucepan, mix water, salt, flour, sourdough, knead into a batter (the consistency of liquid sour cream) and place in the warmest place in the house to rise. During fermentation, the dough will rise very much (about 3-4 times), it must be kneaded several times. Leave the dough for at least five to six hours.
- Bake in a cast iron pan, greased with ghee. For each taban - 2 tablespoons of dough, slightly leveled. Bake until pale golden brown. Tabani should not be dark in color like regular pancakes!
Sweet sauce made from dried fruits:
- Soak dried fruits and nuts overnight.
- Mix the ingredients in a blender until smooth.
Ingredients for 10 servings
- Dough for tabani:
- Wheat flour 500 gr
- Sugar 2 table. l.
- Dry yeast 10 gr
- Vegetable oil 2 table. l.
- Water (the dough should be liquid, so you can use more.) 1 l
- Salt to taste
- Butter (for greasing flatbreads) 50 g
- Zyret:
- Milk 1 cup. (200 ml)
- Eggs 1 pc.
- Wheat flour 50 gr
- Salt to taste
- Butter 20 g
Step by step recipe
- Products for making dough. You need about a liter of water, but you need to focus on the consistency of the dough. The dough should be liquid.
- Dissolve yeast in warm water.
- Add sugar
- Add vegetable oil.
- Mix all ingredients.
- Add flour and knead the dough.
- The dough should resemble liquid sour cream. It is best to start preparing the dough with 2 glasses of water, and when kneading, add water and bring the dough to the desired consistency.
- Place the dough in a warm place to ferment for 2-3 hours.
- During fermentation, the dough must be monitored and kneaded periodically.
- Pour the dough, approximately 3-4 mm thick, into a very hot cast iron frying pan.
- The taban is fried on both sides.
- Be sure to grease each flatbread with a small piece of butter.
- Ready-made tabani can be cut into four parts and dipped into zyret.
- You don’t have to cut it, put the zyret in the middle and roll it into a tube.
- Ingredients for zyret.
- beat the egg
- Add flour and milk to the beaten egg. Beat, then pour the whipped mixture into a stainless saucepan and heat until thickened and bubbles appear.
- Add butter to the prepared sauce, mix salt and cool.
- If you want to make sweet zyryat, you can add 1/1 cup of sugar.
- You can put the zyryat in the middle of the flatbread, roll it up and eat it.
- You can simply dip the taban in zyryat.
Tabani is a national Udmurt dish, common in the Vyatka province and Udmurtia. Outside these regions, Tabani is practically unknown, although it is a really interesting and tasty dish. Tabani are similar to fluffy pancakes made with yeast, or traditionally baked in cast iron pans over fire in a Russian oven.
Tabani is prepared with different fillings - greens, onions, mushrooms, cabbage, smeared with butter, jam, honey, served with jelly, compote, cottage cheese. Traditionally, Tabani is served with zyret, a liquid dressing made from eggs and herbs.
For Maslenitsa, I have prepared for you a book with recipes for healthy pancakes from all over the world! More than 25 recipes for health and pleasure!!!
This beloved holiday with traditional treats can be made a little healthier without sacrificing the pleasure and fun.
Recipe
The modest taste of Tabaneya is perfectly complemented by a sweet sauce made from dried fruits without added sugar. This is a great option for breakfast. The tabani themselves are very light, lean and suitable for a vegetarian diet.
Ingredients:
Tabani:
- 2.5 cups whole wheat flour
- water (to bring the dough to the desired consistency)
- 20 grams of sourdough
- ghee for baking
- salt to taste
Sweet sauce made from dried fruits:
- 1 cup kefir or yogurt without sugar or added flavors
- handful of cashews
- prunes - 5-6 large fruits
- If desired, you can add other dried fruits and nuts - raisins, dried apricots, almonds, cashews, figs.
- 1/2 tbsp. l. honey
- 1/4 tsp. cinnamon
Preparation:
Tabani:
- Heat water and dilute the starter.
- In a large bowl or saucepan, mix water, salt, flour, sourdough, knead into a batter (the consistency of liquid sour cream) and place in the warmest place in the house to rise. During fermentation, the dough will rise very much (about 3-4 times), it must be kneaded several times. Leave the dough for at least five to six hours.
- Bake in a cast iron pan, greased with ghee. For each taban - 2 tablespoons of dough, slightly leveled. Bake until pale golden brown. Tabani should not be dark in color like regular pancakes!
Sweet sauce made from dried fruits:
- Soak dried fruits and nuts overnight.
- Mix the ingredients in a blender until smooth.
How to serve:
Grease the finished tabani with ghee and roll into a tube.
Serve with yogurt sauce.
Have a nice healthy and delicious Maslenitsa!
_____________
Best wishes ॐ
Julia
Udmurt tabani are hot, rosy, oily, like the sun!
Tabani, Udmurt flatbreads made from sour dough, are a bit reminiscent of Russian pancakes or pancakes. The preparation of Udmurt tabani has its own nuances. They must be baked in a cast iron frying pan, in a Russian oven and over an open fire. As my friend from Udmurtia put it, fire should caress the taban. They are eaten hot with zyret. Zyret is a kind of sauce for taban. Zyrets can be sweet and salty, curd, potato, or made from eggs with milk.
I took the risk of cooking tabani on a gas stove, due to the lack of a Russian stove in urban conditions. It turned out delicious too. True, I cooked in a cast iron frying pan and high heat. Tabani really needs to be eaten hot; when it cools down, it loses its charm.
Tabani is a festive dish. It is prepared for Maslenitsa, for dear guests, or when they want to please the children.
A difficult recipe for Udmurt taban thin flatbreads made from homemade dough, step by step with photos. Easy to prepare at home in 5 hours. Contains only 156 kilocalories. Author's recipe for home cooking.
- Preparation time: 14 minutes
- Cooking time: 5 hours
- Calorie Amount: 156 kilocalories
- Number of servings: 10 servings
- Complexity: Not an easy recipe
- National cuisine: home kitchen
- Type of dish: Flatbread
Ingredients for ten servings
- Dough for tabani:
- Wheat flour 500 gr
- Sugar 2 table. l.
- Dry yeast 10 gr
- Vegetable oil 2 table. l.
- Water (the dough should be liquid, so you can use more.) 1 l
- Salt to taste
- Butter (for greasing flatbreads) 50 g
- Zyret:
- Milk 1 cup. (200 ml)
- Eggs 1 pc.
- Wheat flour 50 gr
- Salt to taste
- Butter 20 g
Step-by-step preparation
- Products for making dough. You need about a liter of water, but you need to focus on the consistency of the dough. The dough should be liquid.
- Dissolve yeast in warm water.
- Add sugar
- Add vegetable oil.
- Mix all ingredients.
- Add flour and knead the dough.
- The dough should resemble liquid sour cream. It is best to start preparing the dough with 2 glasses of water, and when kneading, add water and bring the dough to the desired consistency.
- Place the dough in a warm place to ferment for 2-3 hours.
- During fermentation, the dough must be monitored and kneaded periodically.
- Pour the dough, approximately 3-4 mm thick, into a very hot cast iron frying pan.
- The taban is fried on both sides.
- Be sure to grease each flatbread with a small piece of butter.
- Ready-made tabani can be cut into four parts and dipped into zyret.
- You don’t have to cut it, put the zyret in the middle and roll it into a tube.
- Ingredients for zyret.
- beat the egg
- Add flour and milk to the beaten egg. Beat, then pour the whipped mixture into a stainless saucepan and heat until thickened and bubbles appear.
- Add butter to the prepared sauce, mix salt and cool.
- If you want to make sweet zyryat, you can add 1/1 cup of sugar.
- You can put the zyryat in the middle of the flatbread, roll it up and eat it.
- You can simply dip the taban in zyryat.
