A pinch of love from Dagestani chefs: a master class on cooking the traditional regional dishes was held at the National Centre RUSSIA

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The gastronomic master class "Traditions of Dagestani Сuisine" was part of the Week of the Republic of Dagestan, which is being held at the "Region-2030. The Platform of the Future" exposition. The event took place at the National Centre RUSSIA on 5 September. There, guests not only learned how to cook traditional dishes of the region — corn khinkal, chudu, dried apricot porridge and urbech — but also used an opportunity to personally appreciate their taste.

The presenters and honored guests of the event talked about the history of Dagestani cuisine, shared the secrets of cooking the national dishes, answered questions asked by the participants, and even danced an energetic lezginka at the end of the tastings. 

Kamil Saidov, Minister of Youth of the Republic of Dagestan, noted that each nation of the region has its own culinary traditions. Therefore, moving from one district to another, it is possible to make a large-scale gastronomic journey within the same republic. 

"I am very pleased to represent our cuisine at the National Centre RUSSIA. Our Republic is very multinational, and each nation has its own unique dishes. This is our decoration. In the south there is one cuisine, in the north there is another, and, for example, in the mountains, meat is especially revered. So, I am sure that every guest will find a dish to their liking. And the one who has not tried our raf coffee with urbech, in my opinion, is no longer a real coffee gourmet. This drink makes many people fall in love with Dagestan. In short, our gastronomy is another of our business cards, along with the mountains and the sea," Kamil Saidov noted.

The attendees of the master class learned what fillings are made for a chudu, which khinkal is the safest in terms of staying slim, what ancient rituals are associated with dried apricots porridge, and why in order to make the kefir fermented dough, the kefir must necessarily be of the room temperature. The guests got acquainted with the main tourist attractions of the region, and some of them, who got the best results in the quiz checking the knowledge of Dagestan, even won delicious prizes. In her turn, chef Fatima Ibragimova shared the secrets of the special attractiveness of the Republic's national dishes. 

"We use only the best and freshest products. Since the highlanders have always been engaged in cattle breeding, we always have fresh butter, sour cream, cottage cheese, cheese, and meat. And, of course, the Republic is very rich in fruits and vegetables. But the most important ingredient is a pinch of love. People in Dagestan always put a part of their soul in the meals while cooking. And this part is huge. That's why the food turns out to be very tasty and soulful," admitted Fatima Ibragimova. 

The first week of the "Region-2030. The Platform of the Future" at the National Centre RUSSIA is dedicated to the Republic of Dagestan. From 2 to 7 September, the guests are getting to know the region. They taste national treats, attend lectures and workshops, listen to traditional music, and purchase the best products from local manufacturers in the Department Store.

The next week of the exposition will be dedicated to the Voronezh region. The thematic Week of the Region will be held at the National Centre RUSSIA from 9 to 14 September.