Bread and pasta

Taba nan (wheat bread): A round flat loaf made from yeast sourdough and baked in a closed pan on glowing coals.

Damdy nan, tandyr nan: A flat loaf from yeast sourdough baked in a stove pipe or in a special oven (tandyr).

Kazanzhappay: Thin bread from yeast sourdough baked in a pot (kazan).

Salma nan: Pieces of pasta in a kind of noodle dough, cooked in boiling water or broth.

Baursaki: Dough rolls from a heavy yeast dough baked in sizzling fat. There is also a variety called ay baursaki, in which yeast is replaced by soda dough and a larger number of eggs are added. Domalak baursaki uses quark as the raising agent. When they are prepared with sheep's tail fat and made into rings, they are called jespe baursaki.

Zhelpek: Rectangular pieces of yeast sourdough based on ayran and/or kefir, fried in boiling fat.

Kuymak: Pancakes of runny dough with or without yeast, fried in a pan.

S amsa: Half-moon shaped plain flour dough packets fried in fat and filled with minced mutton or beef and cooked rice. Sometimes the filling consists of lung, heart and liver.

Belyashi: A yeast sourdough roll fried in fat and filled with minced mutton or beef.

Chebureki: A plain flour dough roll baked in fat and filled

with minced mutton. Pirogiy with meat or fish: A large round and tasty pastry made from yeast dough, filled with meat or fish and rice, and baked in a pan in the oven.

Desserts

Orekbi s sakharom (nuts with sugar): Caramelized sugar with a variety of nuts.

Chak-chak: A roll from very heavy dough baked in melted butter and then drenched in honey.

Khvorost: A pastry made from curved strips of dough, fried in vegetable oil.

Sourdough pirogiy: Small yeast rolls filled with meat, cabbage, potato or egg and baked in the oven.

Honey cakes: A biscuit sprinkled with poppy seed and made of spicy, heavy honey dough.

Kauynkak: Dried melon.

Khalva: A sweet dish made of sugar with vanilla, dissolved in melted butter, and saturated ^with roasted flour.

Meals in Britain (1)

Since the 1970's eating habits in Britain have undergone a change. People have been encouraged by doctors, health experts and government advertisements to eat less fat and more fibre. Fat is believed to be one of the major causes of

obesity and heart disease. Forty per cent of adults in Britain are overweight and Britain has one of the highest death rates due to cardiovascular disease in the world. Britons have also become more aware of calories, the energy value of food. Some people count the number of calories they eat every day, so that they can try to take in fewer calories and lose weight. Food manufactures have started to help the general public to make more informed choices about what they eat. So the traditional British breakfast is b acon, eggs or sausages, preceded by fruit and followed by toasts. Britons may eat this breakfast at weekends or on special occasions but prefer a smaller and healthier meal to start a day. Lunch is a light meal and is eaten at school or work. Lunch takes 30-40 minutes. Dinner is usually the main meal of the day and consists of two courses. In recent years, foreign foods have become a regular part of the British diet. Indian and Chinese dishes are particularly popular for evening meals. Take-aways became extremely popular in the 1980's.

The traditional British take-away is fish and chips eaten with salt and vinegar and served in an old newspaper. The British are famous for their love of sweet things and afternoon tea with sandwiches; scones, jam and several kinds of cake, was once a traditional custom. Most working people don't have tea as an afternoon "meal", but they do have a short break in the middle of the afternoon for a cup of tea.Tea is often also drink with lunch and dinner.

Questions:

1. Eating habits in Britain have undergone a change, haven't they?

2. Why do some of people count the number of calories they eat?

3. What is the traditional British breakfast?

4. What do the British have for the main meal of the day?

5. What are Britons famous for?