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Prieglobstį Gavusių Užsieniečių Tautiniai Patiekalai Ir Rankdarbiai National Cuisine and Handicrafts of the Foreigners Gran

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Prieglobstį Gavusių Užsieniečių Tautiniai Patiekalai Ir Rankdarbiai National Cuisine and Handicrafts of the Foreigners Gran PRIEGLOBSTĮ GAVUSIŲ UŽSIENIEČIŲ TAUTINIAI PATIEKALAI IR RANKDARBIAI NATIONAL CUISINE AND HANDICRAFTS OF THE FOREIGNERS GRANTED ASYLUM PRIEGLOBSTĮ GAVUSIŲ UŽSIENIEČIŲ TAUTINIAI PATIEKALAI IR RANKDARBIAI NATIONAL CUISINE AND HANDICRAFTS OF THE FOREIGNERS GRANTED ASYLUM 5 UDK 641.5(5)(083.12) Pr95 Kam skirtas leidinys Šis leidinys supažindina Lietuvos visuomenę su prieglobstį gavusių užsieniečių, gyvenančių Lietuvoje, kultūra ir tradicijomis: pristatomi jų tautiniai patiekalai, aprašomi rankdarbių gaminimo ypatumai. Sukaupta ilgametė darbo patirtis prieglobstį gavusių užsieniečių ir pa- Knygos parengimą ir leidybą iš dalies finansuoja Europos Sąjunga ir Lietuvos Respublika. bėgėlių integracijos srityje. Rengiamos etnokultūrinės parodos, kasmet The preparation and publishing of the book is partially financed by the European Union and by minima Pasaulinė pabėgėlių diena, organizuojamos Atvirų durų dienos, the Republic of Lithuania. susitikimai su Lietuvos visuomenės atstovais ir kt. Taip mūsų visuomenė per tautinius šokius, pristatytus tautinius patiekalus, tautinius rankdar- Projektas „Per aktyvų pažinimą į visuomenę“ pagal paramos sutartį bius ar meno dirbinius susipažįsta su kitų tautų kultūra. Nr. D4 – 232/EPF/2010/AP/05/I/3.24 – D-37 Svarbiausia šventė – Pasaulinė pabėgėlių diena (oficiali data – birže- Project „Per aktyvų pažinimą į visuomenę“ lio 20 d.), kiekvienais metais minima ir organizuojama Pabėgėlių priėmi- According to the contract of the support No Nr. D4 – 232/EPF/2010/AP/05/I/3.24 – D-37 mo centre Rukloje. Šventės svečiai turi galimybę išsamiau susipažinti su pabėgėlių kultūra, tradicijomis: jie pabendrauja su Centre gyvenančiais užsieniečiais, pamato, kokie yra jų tautiniai kostiumai, kaip jie šoka ir dai- nuoja, paskanauja tautinių patiekalų, aplanko Pabėgėlių priėmimo centro etnokultūrinį muziejų. Šiame leidinyje pristatome tautinius patiekalus ir rankdarbius, kuriuos gamino patys prieglobstį gavę užsieniečiai iš šių šalių: Šri Lankos, Afga- nistano, Čečėnijos, Uzbekistano, Nepalo, Indijos. Vertėja / Translator – Eglė Kielaitė Išleido / Published by UAB „V3 studija“ Spausdino / Printed by UAB „Taurapolis“ For whom is this publication intended This publication is intended to get acquainted the society with culture and traditions of the foreigners granted asylum living in Lithuania, using peculiarities of production of national cuisine and handicrafts. The for- eigners granted asylum can easier present cultural heritage of own coun- try with help of this publication. As a long work experience in the field of integration of the foreigners © Pabėgėlių priėmimo centras, 2012 granted asylum and refugees shows, our society can touch cultures of the other nations the most and get to know them through national dances, national cuisine, presented national handicrafts or art works, for example organizing cultural exhibitions, World Refugees Day in Lithuania, Open ISBN 978-609-8077-01-8 Days, meeting representatives of the Lithuanian society. 6 7 The main festival, during which the society gets to know more culture, Turinys traditions of refugees is World Refugee Day (official date – June 20), which TAUTINIAI PATIEKALAI ................................................................................................. 9 is commemorated and organized each year in Refugees Reception Centre. Šri Lanka ......................................................................................................................10 During this festival it is possible to communicate with foreigners living Vartojami produktai ................................................................................................................. 11 in the Center, to see them dressed in their national costumes, to taste their Maisto gaminimo ir valgymo kultūra .................................................................................... 11 national cuisine, to see how representatives of the other nations dance or Pagrindiniai patiekalai, desertai, gėrimai .............................................................................. 12 Patiekalas iš menkės Malu Curry ........................................................................................... 14 sing, to visit ethno cultural museum of Refugees Reception Center. Vištiena Curry ........................................................................................................................... 16 We present national dishes and handicrafts, which were produced by Baklažanai šri-lankietiškai....................................................................................................... 20 the foreigners granted asylum from the following countries: Sri Lanka, Salotos su krevetėmis ............................................................................................................... 24 Afghanistan, Chechnya, Uzbekistan, Nepal and India. Vištienos troškinys „Rolly“ ..................................................................................................... 28 Frikadelės šri lankietiškai ........................................................................................................ 30 Afganistanas ................................................................................................................34 Vartojami produktai ................................................................................................................. 35 Maisto gaminimo ir valgymo kultūra .................................................................................... 35 Pagrindiniai patiekalai ............................................................................................................. 37 Afganistaniečių plovas ............................................................................................................. 39 „Brony“ ...................................................................................................................................... 42 „Buloni“ ..................................................................................................................................... 44 „Šurva“ ....................................................................................................................................... 48 „Kufta“........................................................................................................................................ 52 „Pakaura“ ................................................................................................................................... 54 Čečėnija .......................................................................................................................58 Vartojami produktai ................................................................................................................ 59 Maisto gaminimo ir valgymo kultūra ................................................................................... 60 Pagrindiniai patiekalai ............................................................................................................. 62 „Mantu“ .................................................................................................................................... 65 „Ahar galnaš“ ............................................................................................................................ 68 „Chingalaš“ ................................................................................................................................ 70 „Čeipalgaš“ ................................................................................................................................ 72 „Chalva“ ..................................................................................................................................... 74 „Daržovių tortas“ ...................................................................................................................... 78 „Turludorai“ ............................................................................................................................... 80 Uzbekistanas ................................................................................................................84 Vartojami produktai ................................................................................................................ 85 Maisto gaminimo ir valgymo kultūra ................................................................................... 86 Pagrindiniai patiekalai ............................................................................................................. 89 Plovas Toi-oši ............................................................................................................................. 94 Fergano plovas .......................................................................................................................... 98 Uzbekiškos salotos su baklažanais ....................................................................................... 100 Čupon kebab – šašlykas iš jautienos uzbekiškai .................................................................. 104 Uzbekiška samsa su vištiena ................................................................................................. 106 Nepalas ......................................................................................................................108 Vartojami produktai .............................................................................................................. 109 Maisto gaminimo ir valgymo kultūra ................................................................................
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