Составить 15 предложений (повествовательные и во с этими словами: bright blush, tousled, frame, porcelain, pattern, tablecloth, peach, maple leaves, knife
Празднование нового года происходило в ночь на первое ноября. в эту ночь, по древнему поверью кельтов, миры живых и мертвых открывали свои двери, и обитатели потустороннего мира пробирались на землю. кельты называли эту ночь самайном или самхэйном. для того чтобы не стать жертвами духов и привидений, кельты гасили в своих домах огонь, надевали на себя звериные шкуры, чтобы отпугивать незваных пришельцев. на улице возле домов оставлялись угощения для духов, а сам народ собирался у костров, разводимых жрецами , и приносил в жертву животных. после жертвоприношения люди брали священный огонь, чтобы внести его к себе в дом. символом праздника была тыква. она не только означала окончание лета и сбора урожая, но и отпугивала злых духов священным огнем, который зажигался внутри нее. новый год 31 декабря пасха 20 апреля хеллоуин 31 октября день учителей и о хеллоуин в ночь с 31 октября на 1 ноября празднуется канун дня всех святых — хэллоуин. праздник уходящий своими корнями в глубину веков и традициям древних кельтов
Recipes of preparation the dishes of the Uzbek national cuisine have been shaped over many centuries. Uzbek food will impress any foodie and connoisseur of true taste. On smelling the aroma of food, your stomach will immediately scream to you, 'I'm hungry!'
Uzbek dishes have acquired their specificity. Hallmark dishes of Uzbek cuisine use all the gifts of nature of Uzbekistan. Most of the dishes are cooked with essential oils: cottonseed, sunflower, or sesame. In the formation of recipes of Uzbek cuisine even a famous doctor took part. According to one legend, the recipe for the pilaf itself was presented by Abu Ali Ibn Sino (Avicenna).
The main ingredients of Uzbek food are flour, meat (mostly lamb), sheep fat, vegetables, herbs and spices. There are some dishes that are usually are cooked only by men or only by women. Cooking some special dishes is associated with festivals, commemorative events, beliefs.
Uzbek dishes are usually very wholesome and nutritious. Great value in preparing them are herbs and spices such as coriander, cumin, Goji berries, sesame seeds, Basil, etc. Their aroma increases appetite. Often sour milk or green radish is used in the recipes of Uzbek national dishes. Green radish is less pungent than black radish, and in combination with oil and even sweet carrots it's rather tasty. To conclude you can find gastronomic pleasures in Uzbekistan, believe me, no less than the stars in the sky!
Recipes of preparation the dishes of the Uzbek national cuisine have been shaped over many centuries. Uzbek food will impress any foodie and connoisseur of true taste. On smelling the aroma of food, your stomach will immediately scream to you, 'I'm hungry!'
Uzbek dishes have acquired their specificity. Hallmark dishes of Uzbek cuisine use all the gifts of nature of Uzbekistan. Most of the dishes are cooked with essential oils: cottonseed, sunflower, or sesame. In the formation of recipes of Uzbek cuisine even a famous doctor took part. According to one legend, the recipe for the pilaf itself was presented by Abu Ali Ibn Sino (Avicenna).
The main ingredients of Uzbek food are flour, meat (mostly lamb), sheep fat, vegetables, herbs and spices. There are some dishes that are usually are cooked only by men or only by women. Cooking some special dishes is associated with festivals, commemorative events, beliefs.
Uzbek dishes are usually very wholesome and nutritious. Great value in preparing them are herbs and spices such as coriander, cumin, Goji berries, sesame seeds, Basil, etc. Their aroma increases appetite. Often sour milk or green radish is used in the recipes of Uzbek national dishes. Green radish is less pungent than black radish, and in combination with oil and even sweet carrots it's rather tasty. To conclude you can find gastronomic pleasures in Uzbekistan, believe me, no less than the stars in the sky!