One of the venues the summit’s attendees are expected to visit is the Tugan Avylym restaurant-entertainment complex where a veritable feast will await them.
Some of the delicacies the guests will be able to sample are Tatar pastries such as balish (stuffed with goose and beef), echpochmak (filled with meat, potatoes and onion) and kystyby (roasted flatbread filled with mashed potatoes or ragout).
Other dishes from Tatar cuisine (Kazan is the capital of Russia’s Tatarstan region) that will be available are azu (meat stew), tokmach noodle soup and even barbecued horse meat cooked in accordance with a special recipe, said Radik Abdrakhmanov, vice-president of Tatarstan’s association of restaurateurs and hoteliers on cultural heritage development.
“Of course, there are countries where people don’t eat horse meat. We keep it in mind,” he noted.
Aside from dishes made from fresh fish (pike, Eurasian carp and sander) the guests will be able to enjoy traditional Tatar sweets such as chak-chak (deep-fried dough drenched in honey) and talkish kaleve (one of the most complex Tatar desserts made from flour, butter and honey).