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Material and spiritual culture of ethnos

Material and spiritual culture of ethnos

Nauryz Celebration

·         Azerbaijanians, the self-name - azerbaijanlylar an azeliler. Language - Azerbaijani belongs to an Oguz subgroup of Turkic group of the Altay family of languages. In 1929 the Azerbaijani writing was transferred to Latin graphics, in 1939 - on Cyrillics, and in 1991 - to the Latin alphabet.

The Azerbaijani nationality developed in H_-H ІІІ centuries. At the beginning of the XX century of Azerbaijanians in Kazakhstan according to 1926 there were only 46 people. According to population census of 1999 number of the Azerbaijani diaspora made 78295 people which considerable part appeared in Kazakhstan as a result of repressions in the 30th years.

National holidays

Azerbaijan — the country where make thrifty use and honor national traditions. As before holidays on the lunar calendar, memorable days — Kurban bayram (a holiday of sacrifice of Oruchlug), the Ramazan bayram — a holiday after a post are celebrated. Novruz-bayram — the holiday of New year most ancient and esteemed in the people and spring. Him mark out in day of a spring equinox, on March 21-22. Novruz — a symbol of revival of the nature, a fertility symbol. Preparation for Novruz begins long before. Dwellings equip with modern conveniences, trees are planted, the new clothes are sewed, paint eggs, prepare sweets and dishes of ethnic cuisine. Fry wheat with raisin or nuts — govurmu. In each house it is obligatory on a table the green wheat specially grown up from seeds sprouts, within four weeks till a holiday on Tuesdays fires through which jump over children get divorced, and candles are lit. On the eve of a holiday visit graves of the family.

Novruz — a holiday family. In the evening in day of a holiday all gather at a home. In order that New year was rich and fertile, to a table many various viands move. The holiday proceeds 3 days and comes to the end with mass festivities. People put on national suits, sing national songs and dances, competitions on national sports are held.

National clothes

The elegant suit of Azerbaijanians throughout centuries changed not too considerably. The clothes of men are close to clothes of many Caucasian people, having only some differences in cut and furnish details. Wide trousers from a handicraft matter and the elementary tunic shirt from coarse calico, the print or sateen jacket, called the arkhaluk. The suit comes to the end with a lambskin papakha and woolen socks with rawhidefootwear of house production — charyky. In end we have to the Czech and a winter fur coat — kuyrk.

In clothes of Azerbaijanians of that time in color scale bright colors prevailed. Basic elements of women's clothing were a tunic short shirt from coarse calico, a chintz, sateen and silk, and also wide, from 6-12 direct cloths, a long skirt in assembly. Hair cleaned in a saccate headdress, and from above covered with a silk scarf of local handicraft work. Standing wore woolen or silk socks of the house are viscous, and atop - similar to man's boots. The female suit was supplemented with jewelry which carried on the head, a neck, a breast, hands. The woman at strangers covers the lower part of the person with a head scarf - yashmag. An important detail of a female toilet — a belt, wide, leather, with the sewed coins and a buckle from silver.

Ethnic cuisine

The most traditional in a life of Azerbaijanians still has kitchen. Still in settlements prefer bread from the wheat flour, baked in tandyr. Bake also oblong churek-fetir, and also flat cakes unleavened wheat cakes which can be stored long. Of milk do oil and curdled milk, so-called katyk and cheese.

The traditional festive dish - pilaf, is over one hundred its versions. Pilaf do of rice and fill with various seasonings from meat, a bird, fish, vegetables and fruit. Meat dishes fill with chestnuts, dried apricots, raisin and greens.

And also love zhyngal - farinaceous dishes, chickens stuff with nuts and fry on a spit, fish stuff, bake in tandyr. Apsheron is famous for the dyush-pair — small pelmeni and kutabami. From first courses especially are famous to pita, kyufta-bozbash, hamrashi, dovga-soup from sour milk with greens, etc.


The all-widespread dish considered and dolma: forcemeat from the mutton, filled with rice and various spices, wrap in grape, cabbage leaves which impact special relish and aroma are more rare. With lamb also stuff eggplants, tomatoes, paprika, apples. On family celebrations bake various sweets: shekerbura, baklava, from grapes and cook doshab — a syrup. On weddings, celebrations the entertainment is prepared by men, serve guests, submit and young guys clean.