“Fatir Maskeh” with a taste of the rich culture of the tribes of North Khorasan

North Khorasan can be called the origin of all kinds of home-made breads and pastries, but what caresses the taste of the people in the spring and the rich culture of the people of Kermanshah, which is thousands of years old, is the musket pastry that colors the tablecloths.

Although at first glance, the fat of a simple food musket consists of a type of fatir called slaughter and butter of sheep or fresh cow, but the rich culture of thousands of years of Kurds and nomads is hidden behind it, a culture that can be seen in the treasure trove of culture. Observed that it is also the mother of different ethnic groups such as Tat, Turk and Turkmen.

Although women play a role in preparing musket fatir and its difficult stages, and in fact, their role in preparing artistic, pleasant and invigorating tablecloths is very prominent, but in this province, the four chapters of the fatir and musk story narrate some difficulties. The farmer and herdsman of this land buys his life to connect a cycle of life with the shepherds and the tales of wheat, water and pasture, and what is created in this harmony of life becomes bread and butter and the same fatir musk. Which appeals not only to the table of Kermanj but also to the table of all tribes living in North Khorasan, Turks, Turkmen, Tat and Fars.

According to folklore researchers, Fatir-e-Maskeh is a spring and special food for the milking season in northern Khorasan. They ate musk with buttermilk, but if you want to see the preparation of zero to one hundred musket fatir, you have to go with the nomads in the black tents.

If you spend a spring day in the black tents of the nomads of North Khorasan, you will undoubtedly be the guest of their musket table, and the Iliad lady will surely roll up her sleeves to prepare the heme and heat the oven so that the hot slaughter will reach the table.

Fatir Musk is a spring food because fresh sheep and beef butter is obtained in this season and goes to the markets. Be.

Milking and buttering

Local butter is made from the milk of sheep and cows.

Sahar has not opened her eyes yet, and from the roaring twilight, the toiling nomads come to work and roll up their sleeves to start milking and buttering.

North Khorasan ranchers get local butter from yogurt and sheep yogurt and yogurt, and many people may remember the butter-making method that was common until 20 years ago.

In this method, milk that had already been liquefied and turned into yogurt was poured into musk.

Musk was a bag made of sheep and goat skin, also called t-jan or (yayak), and it was hung from a wooden tripod so that both sides could be taken and shaken, and then women on both sides. The musk was taken and shaken (pumped) until the butter separated from the yogurt.

This had to be done early in the morning when the air was still cool to take its own butter and separate it from the yogurt, thus preparing the local butter.

But for about 20 years, Korean electric machines have been on the market that make women’s work easier and do exactly the work of musk.

In any case, after the arrival of musk or fresh butter, which is the raw material of musk fat, the work of cooking fat begins.

Water, fire and wheat

Making dough for baking fatir has special steps in which Illyrian and Kermanj women are proficient.

Flour, water, and dough become the raw material for baking fatri, called dough, a dough that women knead so much that it opens and closes so that it flakes when it comes out of the oven fire.

In fact, the dough should be kneaded immediately after resting and coming out so that it does not become sour, and powerful hands are needed to knead it again and again, and then the debris that is separated from the dough with the help of a stick called “Okhlo” which can be called the same rolling pin. It is flattened and formed into thin circular sheets, and each time the dough is spread, animal oil and turmeric are poured on it, and these steps are repeated until the women realize that there is no need to add turmeric and oil.

Then the dough is cut into strips and these strips are stacked on top of each other and then gathered in the form of a tube and then opened with a rolling pin and then cut again until finally the women bakers announce that they are ready to go to the oven.

After these steps, a round sheet comes out of the oven and thus the work is almost finished.

Taste the taste of spring

Eventually, the musket’s pan is ready to eat and delicacy begins on the tablecloths. In fact, in the last stage, the hot slaughter is placed in trays called “assembly” or containers called anchors or rounds, and placed on top and under the hot pans. Put fresh butter and add some sugar.

If the number of slaughterhouses is large, they are placed in copper pots, also called kazan or broosh, and then placed on a gentle heat until the butter is eaten by the slaughterhouse.

When the musk fat reaches the table, there must be fresh butter next to it, and in this way, the cooking process of the musk fat ends in its traditional form.

The opening of civilization to the black tents

These days, if we look at the tents of the nomads or the Kurdish villages, we will see that the footsteps of the manifestations of civilization, such as gas ovens, have been opened to these places, but the musketeer is the same as the musketeer and there is still a world of culture hidden behind it.

According to the spiritual heritage expert of the General Directorate of Cultural Heritage, Handicrafts and Tourism of North Khorasan Fatir Maskeh in the provinces of Khorasan Razavi and North Khorasan and in the cities of Kalat, Dargaz, Chenaran, Quchan, Farooj, Shirvan, Bojnourd, Ashkhaneh, Esfarayen, Neishabour, Kalat, Dargaz , Sabzevar, villages and nomadic settlements around these cities are prepared.

Ali Hosseinpanah adds: “Considering the history of nomads in North Khorasan for several hundred years, the history of this food definitely goes back to hundreds of years ago, but due to the lack of written sources, by conducting numerous interviews with tribal and rural elders and observing the method Cooking this food in different nomadic regions of North Khorasan, the history of this food can be shown with certainty at least 200 years ago.

He points out: The skill of cooking musket fatir, this popular food has been nationally registered with the number 1435 as the intangible heritage of the people of North Khorasan.

Hossein Panah adds: Baking 12 breads in North Khorasan, which includes the skill of baking bishmeh breads, chapati breads, chalpak, nectar fatir, sweet fatir, agnjeh, kamaj, qatlmeh fatir, sachi, sirmal fatir, jazlagh fatir and yokha bread, as well as Fatir Muskeh was registered in the list of spiritual heritage.

Musketeer Festival is held in Shirvan

The Director General of Cultural Heritage, Tourism and Handicrafts of North Khorasan also says: In order to revive the tradition of cooking and consumption of Iranian food and bread, the traditional and local bread festival of North Khorasan called Fatir Maskeh will be held in Shirkuh Shirvan in June this year.

Ali Mostofian adds: “Fatir Maskeh is a kind of local food from local sheep or beef butter that is prepared in the spring. The cooking skill of this popular food has been nationally registered with the number 1435 as the intangible heritage of the people of North Khorasan.”

He added: “Traditional and local food is one of the valuable cultural manifestations of any country, and the preservation and recognition of these skills, like any cultural and historical work, is extremely important.”

Mostofian said: in order to identify this traditional food, the festival of fatir and musk will be held on June 10 in Shirvan.

According to the 1995 census, North Khorasan has a population of 863,000.

44% of the people of this province live in villages.

Kurdish, Turk, Tat, Fars, Turkmen and Baluch tribes live in the province.

According to IRNA, 743 works of North Khorasan have been registered in the list of national works so far, of which 523 are historical works, 54 natural works, 109 intangible works, 25 historical movable works and 32 intangible heritage files.

North Khorasan province is located in the northeast of the country with 1,200 identified historical monuments.