My family loves various pastries, so to please my family, on weekends I cook something floury. Today, for example, there will be delicious triangles with meat and potatoes (echpochmak).

Triangular-shaped pies are baked from yeast or unleavened dough (whatever you like). I will share my version of making triangles from yeast dough.

Triangles with meat and potatoes step by step recipe

First, let's prepare all the necessary ingredients. Here's what we need:

Dough Ingredients

• one sachet of dry fast acting yeast;
• two eggs and one for lubrication;
• two tablespoons of sugar;
• one teaspoon of salt (without a slide);
• one glass of warm milk;
• six tablespoons of vegetable oil;
• flour about 2-3 cups;
• fifty grams of butter for greasing the pan.

Filling Ingredients

• two medium-sized potatoes;
• one small chicken or pork (150-200g);
salt, pepper to taste.

Dough for triangles with meat and potatoes

Let's start preparing delicious triangles with dough. Many novice housewives are afraid to work with yeast dough, I assure you that according to this recipe it always turns out. Pour warm milk into a saucepan or dish (whoever has anything), add yeast, sugar, eggs, salt, butter and gradually add flour to the mixture, there should be enough flour so that the dough does not stick to your hands. Cover the pot with a towel. To make the dough quickly come up, put it in a preheated to 180 degrees, but turned off the oven.

Stuffing for triangles

Let's get to the stuffing. Most importantly, all the ingredients for triangles should be finely diced. Grind meat, onions, potatoes and season with salt and pepper.

The final stage of cooking triangles with meat and potatoes

After 30-40 minutes after kneading, we take the dough out of the oven, it should increase by 3-4 times. Sprinkle the table with flour and put the dough on it. Now it needs to be kneaded a little more and divided into equal parts. From this amount of ingredients, approximately 20 triangles are obtained. We roll each piece into a ball and let it stand for 10 minutes.

In the meantime, turn on the oven at 200 degrees to heat it up. We take baking sheets (I have 3 small ones) and grease them with butter.

Now let's move on to triangles. We roll each ball a little, put the filling on them and fasten it in such a way that we get a triangle with a hole in the middle.

We place the triangles on baking sheets, grease with an egg and put a piece of butter in each triangle. We send it to the oven until it acquires a golden color. Put the finished triangles in a deep plate and cover with a cloth moistened with cold water. Delicious and lush triangles with meat and potatoes are ready! Bon Appetit!

And it is already difficult to say who and what brought more to it. Russians and Tatars have lived side by side for over 700 years. Of course, both echpochmaks have been eaten for a long time. These dough triangles are delicious. The main thing is to learn how to properly make dough and stuffing for them.

Step 1. Dough

There is a lot of debate among housewives and just admirers about what the dough for triangles should be. It can be yeasty, unleavened and even flaky. But still, most often they make echpochmaks based on the addition of sour milk. It is easy to prepare, while the taste is not inferior to yeast.

Melt 250 grams of butter. It can be replaced with melted butter or even margarine. Then - cool a little and pour 2 cups of sour milk (kefir, yogurt or other sour milk) into it. Mix. Add 2 eggs and a pinch of salt. Mix everything well. Prepare a large cutting board. Pour 8 cups of flour on it in a slide, make a small depression in the middle. Gradually pouring the liquid mixture, gently knead the dough for the triangles. It should keep its shape well, not stick to your hands, but at the same time be soft. Wrap in cling film (you can put it in a bag) and leave for 20-30 minutes for the dough to “ripen”.

Step 2. Stuffing

Another secret of delicious echpochmak is the most delicate meat filling. She will need 800-900 grams of meat with fat. Usually lamb or beef is used. Those who are not going to stick to a strict recipe can take the more familiar pork. You also need to take 8 medium potatoes, 3-4 onions, 2 teaspoons of salt and optionally ground pepper.

Cut the meat into small cubes, about 1 cm in size on each side. Also chop potatoes and onions. Mix everything, seasoning generously with salt and ground pepper. Already in the process, the filling will give juice. It is immediately clear that any echpochmaks will be delicious with it, even if they are puff pastry triangles (you can also use ready-made ones if you wish).

Step 3. Baking

Now that all the components are ready, you can start sculpting echpochmak. From the dough you need to form a sausage with a diameter of about 4-5 cm (according to the size of the bottom of an ordinary glass). Cut with a knife across into pieces 1.5-2 cm thick. Roll each of them into a thin cake, like dumplings. Place 3-4 tablespoons of filling in the center. Each echpochmak turns out to be the size of a good pie.

First, pinch one corner with your hands, then the second and third. It is very important that they keep their shape well, as during baking, the released juice may leak out and the triangles will simply burn. It is equally important that there is a small hole in the center for steam to escape. After all, we prepared the dough for the triangles quite dense, and too much liquid can accumulate inside. If desired, the surface can be smeared with yolk so that the finished echpochmaks shine.

Preheat the oven to 200 degrees and put the triangles on a round pan. According to many housewives, they bake better this way. Cook 45-60 minutes until the top is browned. For readiness, you need to check the filling. This is no less important. All these recommendations can be attributed to any echpochamka, including puff pastry triangles.

Step 4: Submit

After the echpochmaks are ready, it is very important to serve them correctly. This is another secret. After all, making delicious stuffing and dough for triangles is half the battle. Most often they are served to each guest separately, 2-3 pieces. In a separate bowl, a clear broth is offered, which is poured into the center of each echpochmak. You can immediately after baking grease each triangle with butter, cover with a clean towel and let stand for 15-20 minutes.

How to cook tasty triangles. My mother used to cook them often when we were kids, and you can see how warm I feel about this dish. You can consider this my New Year's gift, although the main, tasty gifts will be closer to the New Year. I live in Tatarstan and here they call delicious triangles - echpochmak, which is translated into Russian as three corners. I want to decide right away recipe may differ slightly from national. I will sit down and show how they were prepared in our family, with all the details.

Delicious triangles, what foods to cook:

For the test

***Never used yeast, I think it worsens the taste of this dish.

• Sour milk, kefir or curdled milk - 2 cups
• Flour - 8 cups
• egg - 2 pcs
• butter, ghee or margarine 200-250 gr
• vegetable oil - 50-100 gr
• salt - 2 teaspoons without a slide

For filling

• Meat beef, lamb or pork preferably with small layers of fat - 800 - 900 gr

I took veal and pork.

• potatoes - 1.3 kg, these are 8 medium potatoes

• onion - 3-4 pieces
• salt - 2 teaspoons
• pepper - optional and to taste

How to make dough

We melt butter

Add sour milk, kefir or yogurt and mix.

Combine with eggs and salt and also mix

Spread flour on a cutting board

make a deepening

and gradually mixing with flour, pour in the liquid part.

If the dough is liquid, add flour and knead the dough until it stops sticking to your hands and becomes uniform and elastic.

Leave the dough for 20-30 minutes and start preparing the filling.

Cooking stuffing

To get tasty triangles meat cut into pieces 1 by 1 cm.

We clean the potatoes, cut the same way as meat.

Peeled onions, finely chop and combine everything together, add salt, pepper for lovers and mix.

How to cook triangles

We cut off small pieces from the dough, about the size of the bottom of a glass and 1.5 - 2 cm thick.

roll out on a cutting board into a round cake,

in the center lay out the filling, 3-4 tablespoons.

We connect the edges on three sides and pinch beautifully. You can leave the center unpinched, then during cooking you can add a couple of tablespoons of water or broth.

We heat the oven to 200 gr, put the triangles on a greased baking sheet, grease with egg white and place in the oven for 45 - 60 minutes. Bake until golden brown.

So my delicious triangles are ready, cover them with a clean towel or rag until they cool. You can invite guests treat .

See how thin the crust should be.

Do it yourself tasty triangles. If you decide to cook, you definitely need a quiet free time, I spent 4 hours, and a great mood. Then I guarantee extraordinarily delicious pies. Not at all what they sell. Many will think it's very troublesome after reading this recipe. Choose for yourself between high-quality, or purchased and fast.

It's up to you, express your opinion or choose the time, do it, write reviews, recommend to friends!

Good mood everyone!

The life of nomads has really become easier with the advent of this recipe. There is no need to make long pauses for cooking, because according to tradition, triangles are prepared with a small hole in the middle, where hot broth is poured. The recipe has changed over time. Now it is rare to see a dish with a hole in the middle, but according to tradition, it is served with broth, which is poured into one of the bitten corners.

On the one hand, this is a really tasty dish that became traditional among the Turkic nomads, and soon among the people of Tatarstan. Today, the "triangle" is a visiting card of Tatarstan, which is associated with the Turkic tribe and is actively used among the inhabitants of the Russian Federation.

Belish is also considered an ancient dish, inside of which meat, potatoes and various cereals are cut into small pieces. They are different, for example, wak-balish is small, rounded, and zur-balish is a large pie served with broth. Echpochmak is a kind of similar pies. As a rule, it consists of unleavened dough. Sour cream or butter is often added to fresh.

As a meat filling, you can use veal or chicken. The dough is rolled out to the dimensions of a tea saucer, where the filling is placed in the middle. The edges are lifted, pinched from all sides with fingers and, thus, a triangle is obtained. It is important to leave a small hole in the middle. Meat for pies should be slightly fatty. It needs to be cut into cubes. Finely chop the onion. Potatoes, meat need to be salted, and then add pepper.

The filling is recommended to be prepared in portions. Many people like dishes with duck or goose meat. In this case, you need to put a little more meat filling. Next, you need to heat the oven, spread with egg and milk. After half an hour, they need to be taken out to add the broth, and put back into the oven. Pies that are cooked need to be smeared with butter.

The dish is served with katyk (a drink made from sour milk) or with broth. It is poured into the dish, both in the middle of the process, and directly during. Storage is long enough, as they do not lose their taste. They can be freely left in the bag or frozen. And before use, heat in the microwave and add the broth through the hole.

Recipes: different cooking methods and fillings

Many people sometimes do not have time to bake masterpieces, but they really want to please their family with something tasty, for example, meat triangles. Everyone will like the dough for triangles without yeast. In nutrition, it is customary to consider yeast-free dough as non-caloric.

Various pastries are prepared from the mass, for example, products stuffed with vegetables or meat. Of course, you can also find such a dish in stores, but it will be very different from a home-made counterpart. Therefore, it is better to bake triangles at home. From the dough, which does not include yeast, you can cook:

• , pizza.
• Pies.
• Spinners, pies.
• Chebureki.

There are many recipes for yeast-free dough. Each hostess should read the recommendations:

• If this is a pie in which fruits or berries are placed, then the dough should be with kefir with a low percentage of fat.
• Shortcrust pastry is ideal for cookies.
• In order for the cakes to turn out to be voluminous in the end, you need to add a little oil to them.
• Pies, as well as uchpuchmaks, turn out amazing if the dough contains dairy ingredients.
• For, where kefir is the basis of the dough, it is recommended to put oil, then it will be thin and non-porous.
• Eggs, as well as ammonium carbonate, can serve as a replacement for yeast.
• The prepared dough is placed in a cool place, sandy and salty should be in the refrigerator for about 3 weeks, and pancakes - no more than a week.

Some women believe that if there is no yeast in the pastry, then it will not be soft and fluffy. However, this is a stereotype, as a result, the dish will come out tender and voluminous. For cooking, you need a little component, and the dough will be ready. Basically, housewives use unsweetened filling for such a test. However, to make a confection, you need animal fats.

In triangles or, as they are called echpuchmaks in Tatarstan, the dough is very tender. Both adults and children will like this pastry, as the exquisite taste is obtained due to potatoes and.

In order for the dish to end up juicy, the dough should be made by yourself. Tatar pastries are kneaded without using yeast. I need to take a closer look at this recipe. To create a masterpiece, you will need the following components:

• Oil - about 6 tbsp. spoons.
• Water to be boiled - 300 gr.
• Sour cream with a low percentage of fat content - a couple of tbsp. spoons.
• Flour (look at the dough) - mix in gradually.
• 0.5 teaspoon of soda.
• Add spices to taste and do not forget to salt.
• To make the dough soft - put butter - 190 gr.

Every housewife wants to get tender, and for this, the mass needs to be kneaded as long as possible.

How to make triangles in Tatar

You should take a small piece of butter, make it soft. After we put it in the microwave for half a minute, or you need to hold it for a couple of minutes over hot water. Next, add slightly heated water, the temperature should not exceed 39 degrees. With a mixer or a whisk, you need to mix all the products. The dough for triangles on kefir or sour cream is also tasty and healthy.

Gradually, you need to remember to pour in the sunflower oil, after which all the components are mixed until a homogeneous slurry. Now you need to proceed directly to the test. Pour half a teaspoon of soda into the flour, which must be quenched, then knead the resulting mass well. Since the baking will be with, the dough is mixed for a long time, otherwise dryness will be felt. As a result, an elastic mass should come out. The dough should be suitable for about 30 minutes, and then you can proceed to meat products.

For a delicious middle, you need potatoes, juicy meat and your favorite spices. From meat, it is recommended to take veal or lamb so that the middle is tender. Fresh, and most importantly, young products are noticeable in color - light and no fat. If you press a little on the carcass, you will not see the print. If as a result you want soft meat, then it should be left for 15-30 minutes in water, and then beat off slightly.

Meat should be cut into small pieces. We remove the peel and rot from the potatoes, wash them, and then cut them into cubes. It is recommended to take a small potato, and that the peel is thin. You need to try to keep the meat and potatoes the same. The components must be mixed well.

The dough into triangles and make roses from the dough - on the video:

Uchpuchmak literally translates as a triangle. This is a dish of national Tatar cuisine, very tasty and not difficult to prepare. It remains a mystery to me why it is not as popular as Tatar chebureks, yantyks and samsa. There are quite a few recipes for uchpuchmaks, both in variations of dough and filling, which is typical for almost all dishes of folk cuisine, when each housewife makes some changes, taking into account the tastes of her family. You can use unleavened or yeast dough, take any meat to your taste as the basis of the filling - lamb, beef, chicken or even pork, which, of course, does not correspond to real Muslim cuisine recipes, but, nevertheless, it turns out very tasty. What can I say about cooking options, when even the name itself has several variations - echpochmaki, ochpochmaki and uchpuchmaki. And all why? It turns out that in Russian there is simply no letter that is used in the original word.

After reviewing many recipes for this dish, I decided not to experiment, but to cook uchpuchmaki according to the recipe of my mother-in-law, who is well acquainted with the national Tatar cuisine.

Necessary products for cooking

• flour - 4-5 cups
• milk - 2 cups
• eggs - 2 pieces
• butter or margarine - 200 grams
• meat - 500-600 grams
• potatoes - 5-6 pieces of medium size
• onions - 3-4 pieces
• salt, pepper, seasoning to taste
• broth - 1 cup

uchpuchmak recipe

For the filling, we need meat, potatoes and onions in approximately equal proportions. Peel onions and potatoes, wash and cut into equal cubes, slightly larger than a pea.

Instead of fatty meats, I used chicken, so the dish turned out to be more dietary and quite suitable for children. If diets and counting calories do not matter to you, then instead of chicken, you can take more fatty meat.

I also chopped the chicken into small cubes, then mixed it with vegetables and added salt and pepper.

I make fresh dough. To do this, melt half a pack of butter or margarine in a water bath.

Then mix with flour, eggs, milk and salt.

The dough should be thick, not sticky to the hands and quite elastic.

Having kneaded the dough well, we divide it with a knife into 3-4 parts, after which we roll each of them into oblong “sausages”, which we cut into small pieces.

We roll out blanks for Tatar triangles with a rolling pin on a table sprinkled with flour and cut off the edges with a small plate or dish.

In the middle of each dough cake, you need to put the filling and carefully shape it into a triangle, pinching the edges on three sides, leaving the center free.

When all the triangles are ready, send them to the preheated oven for 45-60 minutes.

Before baking, you can put a piece of butter in the center of each uchpuchmak.

And 10 minutes before readiness, through the hole in the middle, add a little broth, so the pastries will turn out more juicy.

It is also worth brushing the uchpuchmaki with beaten egg yolk so that the dough does not turn out dry.

When uchpuchmaki are baked, the smell in the kitchen is simply amazing. And when everything was ready and the family gathered at the table, it turned out that the taste was in no way inferior to the smell.

Try to cook yourself and please yourself and your family with an original and interesting dish.

On this page you will find the following recipes:

Acquaintance with dishes of non-traditional Russian cuisine is always interesting and informative. Even if you are not a fan of spiced meat or raw fish, you should try them to know their taste and form your own opinion about them. Today we will touch on Tatar cuisine and its traditional dish uchpuchmak (there are different pronunciations). Otherwise, they are also called stuffed triangles.

Before I knew their name, I thought they were ordinary meat tarts. They actually look like our open cottage cheese pies. They taste like meat pies, but much juicier. So, once you cook them, you will only cook triangles with meat.

Tatar cuisine includes a variety of fillings and cooking recipes for triangles. One thing remains unchanged - the dough according to the original recipe must be prepared without the addition of yeast. Many cooks replace them with kefir, for example.

Cooking pies is not difficult at all and is not time consuming.

Servings Per Container: 8-10 servings.

Preparation time: 30 minutes.

Baking time: 30 minutes.

Total cooking time: up to 1 hour.

As a filling, you can take chicken, beef, lamb or pork.

For cooking you will need:

1. 2 cups rye flour;
2. 1 chicken egg;
3. 100g margarine or butter;
4. 1 glass of milk;
5. 2-3 pieces of potatoes;
6. 250g-300g chicken fillet;
7. 2 small onions;
8. spices (to taste).

Triangle Recipe

Cooking dough.

Advice: to reduce the calorie content of baking, use rye flour.

Melt margarine or butter in a water bath.

Advice: to shorten the time, put it in the microwave and put it on a medium temperature for 1-2 minutes.

Add milk to eggs. We mix. We start adding flour little by little. First knead with a wooden spoon, then by hand. The dough should become soft, elastic and not stick to your hands. Wrap with cling film. Let the dough rest for 10-15 minutes.

Let's move on to vegetables. We clean the onion. Finely shred. We wash the potatoes, remove the skin. We cut into cubes. We cut the chicken into cubes, no more than 5-10 mm thick. Mix with spices.

Attention: instead of chicken, you can take fatter meat. Chicken fillet makes triangles more dietary, which is ideal for young children.

When the dough has “rested”, we form a sausage, cut into 8-10 parts. Roll out a pancake from each. Cut out an even circle.

Turn on the oven at a temperature 180 degrees let it heat up.

Lay out the filling. We begin to form a triangle. To do this, first we pinch from one end, making an envelope. Then we form the second and third corners. It should be a triangle.

Lay out on a baking sheet. For juiciness, put butter. Brush with beaten egg yolk (optional).

We'll get it after time. triangles with potatoes and chicken are ready. We serve on the table.

Cook with us on video:

Bon Appetit.

Triangles-2

This recipe is similar to the previous one, but there is a difference. Milk is replaced with water.

For the recipe you will need:

• 2 chicken eggs;
• 0.5 kg flour (rye or wheat);
• 1 cup or slightly less warm water;
• 2 tablespoons sunflower oil;
• a pinch of salt;
• 300-400g pork;
• 3-4 potatoes;
• 2-3 medium bulbs.

The recipe for making triangles from yeast-free dough

Let's start preparing triangles with dough. It will be without the addition of yeast. Sift the flour into a deep bowl. Add a pinch of salt. Separately, beat the eggs in a bowl with a whisk or fork. We combine with flour. We mix. Gradually add warm water, stirring constantly. Add sunflower oil. Knead elastic dough.

Attention: sunflower oil must be added so that the mixture does not stick to the hands.

By consistency, the dough should become soft, pliable and turn out to be quite cool. Cover it with a towel. Let's stay around 1 hour.

While the dough is resting, let's make the filling.

It will consist of meat, onions, potatoes and spices. You can put uncooked vegetables and meat or boil them until half cooked.

Advice: if you do not trust your oven and are afraid that the filling will not be able to fully cook, boil them.

Peel the potatoes. We send to boil in cold water for 10 minutes on medium fire. Add a pinch of salt. We wash the pork. Cut into small pieces. Immerse in boiling water, add a little salt. Cook for about 15 minutes. Peel the onion from the skin. Finely shred.

Advice: peeled onions can be put in a blender bowl with knives for finer chopping.

The filling is ready. Cut potatoes and meat into cubes. In a deep plate, combine potatoes, meat and onions. Salt and add your favorite spices. We leave to cool.

Turn on the oven for 180 degrees. Let it heat up.

Advice: any pastries are placed only in a preheated oven.

When the dough has risen, divide it into 2 parts. We form a sausage. We cut it into rounds, no larger than a chicken egg. Roll each ball into a thin cake.

Advice: Dust the surface and rolling pin with flour. This way the dough won't stick.

Cut out even circles with a cup or saucer. We turn to the formation of triangles. Put the filling in the center. We pinch first from one edge, making a tube. We pinch the other edge. Finally, we form a triangle.

Attention: you should have a hole in the center.

Grease a baking sheet with vegetable or butter. Lay out the triangles. We put ½-1 tsp in the hole. butter.

Advice: butter will prevent overdrying of the filling.

Put in the oven for 30-40 minutes. Serve hot.

Bon Appetit.

Triangles-3

Cheese-curd melting filling, airy lush dough - all this you can cook and try on your own. prescription triangles. It is worth noting that according to prescription it's not hard to cook them.

For the recipe you will need:

• 2 cups of kefir;
• 2 tablespoons granulated sugar;
• 5 tbsp sunflower oil;
• 2 cups wheat flour;
• 1 tsp soda;
• 2 chicken eggs;
• 150g cheese (hard);
• 150-200g of Adyghe cheese;
• a pinch of salt.

Recipe cooking

We take out a deep container. We sift the flour. Add sugar, salt, 1 egg. Mix with a wooden spoon. Gradually we begin to pour in the broken egg, kneading a thick dough. Add sunflower oil and soda. We mix.

Advice: oil guarantees elasticity and softness.

The dough needs to rest 20-30 minutes. Wrap it in cling film or put it in a bag. Leave at room temperature.

Let's move on to the stuffing.

In a separate plate, knead the Adyghe cheese. We rub ordinary cheese on a fine grater. Add to bowl along with eggs. Salt and mix. The filling is ready.

Turn on the oven for 180 degrees. While the oven is heating up, move on to the dough. We get it. We separate from the whole mass in rounds, the size of a chicken egg. Roll out a thin cake, lightly flouring the surface and dough. It should not stick to the rolling pin. Put the prepared cheese mixture in the middle. We pinch the cake on one side. Then we form the second and third corners. You should get a triangle.

Attention: According to this recipe, we do not make a hole.

Line a baking sheet with baking paper. You can brush with butter/sunflower oil or skip this step. Place the triangles seam side down. Break an egg into a cup. Lubricate each pie to form a crust. Bake in the oven 30 minutes.

We serve hot triangles with fragrant freshly brewed tea.

Bon Appetit.

in Tatar abouth- three, pochmak- corner In Russian, it sounds like ochpochmak (or echpochmak, uchpochmak), and more often just “triangles”. Very tasty and hearty pastries stuffed with meat, onions and potatoes. they are easy to prepare, they are eaten instantly, they influence the waist ... ..very influence. But tasty - swallow your tongue. 1-2 triangles and with milk or broth will replace a full meal.

Composition

for the test

• 1 glass of warm water
• 1/2 cup milk
• 1/2 cup vegetable oil
• 1 tablespoon sugar
• 1 teaspoon flour
• 1 tablespoon yeast
• 500-600 g flour

For filling

• 300 g meat
• 2 large potatoes
• 2 onions
• 100 g butter
• 1/2 cup broth
• salt, black ground pepper
• egg for lubrication

Cooking

Mix water, milk, butter, salt, sugar, a couple of tablespoons of flour and yeast. Mix well and wait until it starts to rise and foam. Add flour while stirring until it stops stirring.

We spread it on the table and knead a soft, slightly sticky dough. We leave it warm for an hour, and we ourselves are engaged in the filling.

We cut the meat (I have a turkey fillet) into pieces the size of a nail., Peel the potatoes and cut them raw into small cubes of about 5x5 mm,

finely chop the onion, it is not necessary to save onions in triangles. Mix meat, onion and potatoes, salt and pepper to taste.

Cut the risen dough into pieces and roll into balls. The smaller the pieces are, the smaller the triangles will come out, optimally 5-6 cm in diameter, slightly larger than the nut.

We roll each piece into a thin, half-centimeter-thick cake about the size of a tea saucer. Put 1-2 tablespoons of filling in the middle

and pinch to form a triangle with a hole in the center.

Place on a greased baking sheet, brush with beaten egg and bake in a preheated oven at 190°C for 45 minutes. Then we put a piece of butter into the hole of each ochpochmak and pour in a couple of tablespoons of hot broth. And back in the oven for 15 minutes.

Note

The readiness of the triangles is determined by the potatoes, if soft, then the meat is already ready. Separately, a few words about meat. Probably, it is historically more correct to use beef or lamb for ochpochmak, but as my friend Rustem said, according to whose own recipe I make this miracle, “triangles are tolerant (in a good sense of the word) to meat. Cooked and ate triangles with chicken, very good with goose ... "so, go for it!
Bon Appetit!

Tatar cuisine has many delicious dishes that are popular all over the world today. This is pilaf, and chak-chak and, of course, a triangle with meat - ochpochmak, the secret of which is in the right dough!

yeast dough recipe

This version of yeast dough is suitable not only for Tatar triangles, but also for any other baking that requires the presence of yeast.

Ingredients:

• dry yeast - 12 gr;
• salt - 2 tsp;
• milk - 300 ml;
• flour - from 800 gr - up to 1 kg;
• baking powder - 15 gr;
• sugar (sand) - 2 tbsp. l.;
• kefir - 400 ml;
• a little oil (for hands);
• two eggs.

Cooking time: 0.5 hours.

Calories: 274 calories per 100 grams of dough.

1. The first step is to dissolve the yeast in milk. But you can’t use cold milk, so you need to get it out of the refrigerator so that it warms up to room temperature;
2. Pour the yeast into the milk and leave it to swell (10-15 minutes). Then add sugar and salt to them;
3. Mix half of all flour with baking powder and pour into milk;
4. Mix the whole mass well and add kefir and eggs;
5. From the remaining flour, pour out another half and knead the dough. Flour must be added as needed, but the main thing is not to overdo it - the dough should not turn out tight. It can go from 800 grams to 1 kilo of flour;
6. To make it easier to knead and knead the dough, it is worth dipping your hands in vegetable oil or water;
7. Before you start working with the dough, you need to let it stand for a while (0-30 minutes). If it was prepared for the future, then it is necessary to pack it in a bag and send it to the refrigerator;
8. It can be stored up to 3 days in the refrigerator.

Unleavened dough for triangles

Unleavened dough is much easier on the stomach and digests faster than yeast dough. Despite the fact that it is less high-calorie, ochpochmaks with it turn out to be just as tasty as with any other.

Products:

Cooking time: 10 minutes.

Calories: 225 calories.

1. Heat the butter a little in a container so that it starts to melt;
2. Then add sunflower oil, sour cream, water, salt to it and beat in the eggs;
3. Before adding flour, you need to make sure that there are no lumps of the ion in the liquid mixture; it is homogeneous;
4. Slowly add flour, but be careful not to make the dough too tight;
5. To make it easier to knead, you can grease your hands with oil;
6. It is ready when it has taken the form of a ball, is homogeneous and holds its shape;
7. Place it in the refrigerator for a couple of minutes before using. Chilled, it is much more pliable and more convenient for work.

Dough for ochpochmaks on kefir without yeast

If there is no yeast at hand, and you really want tasty and lush ochpochmaks, you can use kefir. The dough rises well on it and has a pleasant taste without impurities.

• kefir - 2 cups;
• salt - 5 gr;
• wheat flour - 8 cups;
• oil - 250 gr;
• vegetable oil - 100 gr.

Required time: 30 minutes.

Calories: 220 calories.

1. In a deep container (stewpan, saucepan or deep frying pan) melt the butter;
2. Pour vegetable oil into it, and after a minute kefir;
3. Stir the mass so that there are no bubbles or lumps;
4. Beat the eggs into the mixture and stir well again;
5. The whole mixture should have a golden hue;
6. Pour the flour on a large wooden board or other dry surface so that it looks like a high mound;
7. At the very top, make a hole and slowly pour in the kefir mass;
8. Mix flour and liquid well with a spoon;
9. Knead the dough until it takes the form of a ball and becomes soft, but elastic.

Yeast-free puff pastry for a Tatar dish

Puff pastry is usually bought ready-made, because housewives consider its preparation an extremely laborious and not always successful process. They are partly right, it is much more difficult to cook than usual, but this is not a hopeless process. The main thing is to strictly follow the recipe!

Ingredients:

• oil - 200 gr;
• water - 150 ml;
• flour - 3 cups;
• egg;
• vodka - 1 tbsp. l. (not necessary);
• acetic acid - 10 ml;
• salt.

Cooking time: 4 hours.

Calories: 335 calories.

1. Mix water with vodka, add salt, vinegar to them and break an egg;
2. Mix everything well and start adding flour;
3. Flour can be sifted in advance, then it will be easier to knead;
4. As soon as all the flour is added to the dough, and it becomes homogeneous, put it in cling film or a bag and keep it in the refrigerator for an hour;
5. Get it already chilled and roll it into a rectangle shape not too thin (2 cm);
6. Cut the butter into 4 even pieces. Each piece is designed to lubricate the dough. Take the first part and carefully coat the dough in the middle with it;
7. Fold it into three parts so that at first the middle is covered with one edge, and then with the other;
8. Cool it in the refrigerator for 20 minutes;
9. Re-roll and grease, then also roll up and send to the refrigerator. Do this 3 more times;
10. As soon as the oil runs out, roll out the dough thinly, fold in half, roll out again. Repeat 4 times;
11. Place the finished product in the refrigerator for at least half an hour, and then you can use it to make ochpochmak.

How to cook triangles with meat and potatoes

Delicious ochpochmaks are popular far beyond the borders of Tatarstan. They are quick and easy to prepare, and the taste is so good that all the triangles can be eaten in one go!

Ingredients:

• yeast dough (based on the amount of filling);
• lamb - 0.7 kg;
• potatoes - 7 pcs.;
• onions - 4 pcs.;
• one egg;
• meat broth - 200 ml;
• spices.

Cooking time: 1 hour 30 minutes.

Calories: 320 calories per 100 grams.

It is quite simple to cook dishes of Tatar cuisine, and in order to get ochpochmaks for sure, it is important to remember:

1. In order for the dough to have a golden hue and a pleasant taste, it is necessary to mix ghee and ordinary butter;
2. For an acid-based yeast-free dough, kefir, sour milk or yogurt are suitable;
3. For greater elasticity of the dough, you can add a little vinegar to it.

Using these simple tips, you can surprise your family with delicious Tatar ochpochmak!

The recipes of Tatar cuisine are of great interest to girls and women who love to pamper their household with culinary masterpieces and are happy to busy themselves in the kitchen. Any caring housewife should once bake Tatar echpochmak - these are fragrant and juicy triangles with beef, lamb or chicken - cooked at home according to a traditional recipe.

Favorite dishes of the Tatars are belish, made from unleavened dough and stuffed with finely chopped meat with potatoes or cereal porridge, and fragrant, surprisingly tasty and satisfying echpochmaks - triangles stuffed with meat - minced lamb, potatoes and onions.

Let's answer an important question - how to cook echpochmak? A characteristic feature of the triangles made according to the recipe of the Tatar cuisine is the raw filling (lamb, onions and potatoes, cut into small slices), which must be put in such products. It is allowed to use not only lamb, but also other types of meat - veal, chicken, goose or pork, this will affect the calorie content of the dish.

When kneading dough for echpochmak, more poultry meat is added - from 600 to 650 grams per kilogram of the finished product. For comparison: this figure for beef and lamb is 500 grams. To give a unique taste and aroma to Tatar echpochmak, freshly prepared meat broth is poured and 50 to 100 grams of tail fat cut into small pieces are added to it.

Triangles according to the classic recipe are incredibly tasty if they are made on kefir. Cooking echpochmaks on this fermented milk product does not cause difficulties even for an inexperienced housewife who has learned to cook only simple dishes like Ukrainian borscht or fried eggs.

Recipe

To prepare triangles on kefir, you will need to stock up on affordable and inexpensive products that are always available in the nearest supermarket.

Ingredients

To make yeast dough you will need the following products:

• 400 ml of kefir with a fat content of 3.2%;
• regular or iodized salt - 2 teaspoons;
• premium flour - 800 or 1000 grams;
• lamb or beef with layers of fat - 300 grams;
• a bag of dry yeast;
• one or two heads of onions;
• three medium-sized potatoes;
• refined vegetable oil - 4 tablespoons;
• freshly prepared meat broth or clean drinking water - 100 ml;
• ground black pepper - to your liking.

It must be remembered that the echpochmak made according to the recipe below will have a high caloric content and energy value, since fatty meat is required for its preparation.

Step by step recipe

Cooking time for triangles is approximately 60 minutes. After the specified time, remove the baking sheet with pies from the hot oven and enjoy ruddy, tasty and mouth-watering echpochmak.

Juicy and ruddy Tatar pies

Another recipe for making echpochmaks, bakery products that are unique in their taste properties, has also become widespread. Consider how to make this recipe for Tatar cuisine in more detail and in detail.

Ingredients

• premium flour - 500 grams;
• drinking water or pasteurized milk - 220 ml;
• table salt - 1/2 teaspoon;
• vegetable or olive oil - 150 ml;
• about 15 grams of dry yeast.

Instructions for preparing dough

1. Pour the indicated amount of drinking water or cow's milk into a small bowl. Please note that the temperature of the liquid you poured should vary between 45 and 50 degrees.
2. Sprinkle 15 grams of yeast and granulated sugar over the surface of the liquid. You should wait a few minutes for the pasteurized milk or pure water to soak in the ingredients you have added.
3. After three or five minutes, beat the liquid in the container using a mechanical whisk.
4. Take a deep and capacious bowl and sift flour into it. Add 150 ml of vegetable oil and yeast beaten with milk to a container.
5. Knead the dough and gather it into a neat ball, transfer it to another container and cover with a clean towel on top.
6. Place the container with the mass you received in a warm place, well protected from drafts. Let it brew for 60 minutes.
7. Punch down the dough on the kitchen table, cover it with a flannel or terry towel, and put the deep container with it back in a secluded place. Wait until the mass rises a second time.
8. Put the prepared mass on the kitchen table and divide it into six or eight equal parts.
9. Using a wooden rolling pin, roll out the cakes and put a pre-prepared filling inside each of them.
10. Pinch the edges of the cakes. You should get neat triangles, in the middle of which there will be a hole.
11. Lubricate the pies you received with softened butter and send them to an electric or gas oven, heated to a temperature of 190 degrees.
12. In 40 minutes, your pies will be ready, and you can try this delicious dish that came to us from the Tatar cuisine.

Secrets of Tatar dishes

From time immemorial, Tatars valued yeast, unleavened, yeast-free, batter dough, skillfully prepared it and baked amazingly delicious pies. Bakery products with various fillings endow Tatar cuisine with a special “zest”. The Tatar pie, called "kystyby" and made according to a simple recipe, gained wide popularity and popularity. For its preparation, three components are used:

• freshly prepared mashed potatoes;
• freshly cooked millet porridge;
• unleavened dough made in the form of juice.

To soften the unleavened dough a little, to improve its taste characteristics, you will need to add a small amount of pre-softened butter and sour cream with a fat content of 20%. Such ingredients will give the finished dish friability, tenderness and amazing taste. Keep in mind that this dish has a high calorie content!

Bon Appetit!