In the process of centuries-old history, an original national cuisine has developed on the territory of Tatarstan, which has formed its distinctive features. For centuries, the cuisine of this eastern people has been influenced by many nationalities: Arabs, Chinese, Uzbeks, Turkmen, Kazakhs, Russians. However, despite this, the Tatar national cuisine retains its originality.

Traditional second courses are quite varied. Among them are the following most notable dishes:

Chak-chak

Chak-chak- one of the symbols of Tatar cuisine, oriental sweetness... Chak-chak is prepared from soft dough made from wheat flour top grade and raw eggs. The softer the dough, the more tender and airy the chak-chak will be. From the dough, thin short sticks are formed, resembling spaghetti in shape, or balls the size of a nut, are deep-fried, and then poured with a hot mass prepared on the basis of honey. The dish is given the desired shape (often in the form of a slide). This is a dessert dish, consumed with tea or coffee.

- a triangular pie stuffed with fatty meat, onions, potatoes. Most often, fatty meat (lamb, non-lean beef, chicken or goose meat) is used as a filling for echpochmaks in combination with potatoes and onions.

Kasty with millet porridge- a Tatar and Bashkir dough dish with a filling, which is fried unleavened flatbread stuffed with porridge (usually millet) or stew, and more recently with mashed potatoes.

- national Tatar round butter cake, the main feature of which is a multi-layered (usually 4-6 layers) sweet or meat filling. Filling composition Tatar Gubadia may vary, but it necessarily uses a court - dried cottage cheese cooked in a special way on the stove.

Kosh tele

Kosh tele- Tatar dish national cuisine, better known as “ brushwood“. Kosh tele means “bird's tongues” in translation. This name was given to the dessert because of its peculiar elongated shape, although in fact the Tatar kosh tele looks different for different housewives. Only its wonderful taste remains unchanged, which children especially like.

- one of the most satisfying soups. It can be a separate dish - just be rich soup, and can be used as a sauce for various cereals or noodles. This soup is distinguished by a particularly high fat content, as well as with the addition of spices and herbs. Traditional shurpa consists of lamb broth, not fried onions, finely chopped potatoes, thinly chopped noodles, as well as greens and black pepper.

Ingredients:

650 g beef

3 pickled cucumbers

3 onions

300 g potatoes

3 tbsp. tablespoons of tomato paste

2 tbsp. spoons vegetable oil

Bay leaf

salt and ground black pepper - to taste

How to cook lamb basics:

1. Take the meat and rinse it under running water. Cut into strips and fry in vegetable oil.
2. Peel the onions and carrots, cut into strips and add to the meat.
3. Gently lay out tomato paste and cucumbers, previously grated on a fine grater.
4. Peel the potatoes, also cut them into strips and place them with the meat.
5. Put it all out under the lid until full readiness meat - about 25 minutes.
6. Lamb azu is ready!

Tatar omelet

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Ingredients:

300 ml milk

100 g wheat flour

150 g butter

salt - to taste

How to make a Tatar omelette:

1. Beat eggs in a bowl and mix thoroughly until smooth. Add milk and melted butter there. Add salt and flour, beat until thick.
2. Grease a frying pan with vegetable oil and pour the resulting mixture onto it.
3. Put the skillet on fire and wait for the contents to thicken slightly. Then put it in the oven for 10 minutes. The Tatar omelet should rise.

Kystyby

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Ingredients:

200 ml milk

salt to taste

3 cups wheat flour

1 kg of potatoes

150 g butter

150 g green onions

How to cook kystyby:

1. Peel, boil and chop the potatoes to make a puree. Put the chopped onion in the puree and stir.
2. Mix water, milk, salt and flour. You should have dough. Roll it into tortillas. Bake them in a skillet until browned without oil. \ Put the filling on the finished tortillas and serve.
3. Kystyby are ready!

Echpochmak from curd dough

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Ingredients:

250 g cottage cheese

250 g butter

200 g sugar

400 g wheat flour

1 teaspoon of baking soda

1 drop of vinegar

How to cook echpochmak from curd dough:

1. Heat oil in a skillet until soft. Mix it with curd. Add vinegar quenched baking soda to the mixture.
2. Then add the flour. Knead the dough and make small tortillas out of it. Dip in sugar and fold in half, then sprinkle with sugar. Make triangles out of the tortillas and bake in the oven until browned.
3. Echpochmaks from curd dough are ready!

Notenoughcinnamon

Ingredients:

1 cup wheat grits

2 tomatoes

• 2 sweet peppers

  1 clove of garlic

  3 tbsp. spoons olive oil

• salt to taste

  2 tbsp. lemon juice

How to cook tatar salad:

1. Soak the groats for an hour in cold water, and then put in a deep plate.
2. Rinse and chop peppers, apples and tomatoes, and then mix with cereals.
3. Chop the garlic and herbs very well and mix with vegetable oil and lemon juice... Season with pepper and salt. Use the resulting mixture as a dressing.
4. Season the Tatar salad and refrigerate for 50 minutes.

Smittenkitchen

Ingredients:

100 ml beef broth

4 chicken eggs

salt and pepper - to taste

How to cook Tatar dumplings:

1. Pour flour into a deep bowl and beat eggs. Add broth and knead the dough.
2. Spoon a piece of dough with a spoon and dip it into the boiling broth. Ready-made Tatar dumplings will float to the surface.

Shutterstock

Ingredients:

400 g yeast dough

5 boiled carrots

½ cup vegetable oil

2 tbsp. tablespoons of sugar

How to cook samsa with carrots:

1. Hard-boiled eggs, peel and chop.
2. Purified boiled carrots cool, chop, salt, add eggs and melted butter. Mix everything and roll out the dough.
3. Shape into patties and lay out filling. Fry in a significant amount of vegetable oil until browned.
4. Samsa with carrots is ready!

Annabellaskitchen

Ingredients:

200 g boiled beef

50 g butter

a few slices of bread

4 canned sprat

3 egg yolks

1 onion

• salt - to taste

How to cook Tatar croutons:

1. Fry the bread in butter.
2. Twist the meat in a meat grinder, mix with yolks, chopped sprat and pickled cucumber.
3. Season with pepper and salt.
4. Put the minced meat on the bread, and decorate the Tatar croutons with herbs.

Gubadia in Tatar style with cottage cheese

Tatsalat

Ingredients:

300 g butter

2 cups of flour

200 g sugar

450 g cottage cheese

2 tbsp. sour cream spoons

How to cook gubernia with cottage cheese:

1. Grind flour and butter into crumbs, gradually adding salt and sugar. Knead the dough.
2. To create the filling, mix eggs with cottage cheese and sugar.
3. Put half of the dough in a greased baking dish, add the filling, and then sprinkle with the remaining crumbs. Preheat the oven to 200 ° C \ and place the dish with the dish there for 45 minutes.
4. Gubardia with cottage cheese is ready!

In a similar way, you can prepare gubadia with dried fruits... Only for her will you need to take ready-made yeast dough... Used as a filling: raisins, dried apricots and prunes.

Chak-chak

One of the most favorite sweets from young to old is the best gift for friends from a trip and real delicacy and joy on the festive table.

The peculiarities of Tatar cuisine are known throughout Eastern Europe. Such original dishes anywhere else is difficult to find. The fact is that the culinary traditions of the Tatar cuisine have evolved over more than one century, so the people treat them very reverently and carefully, and the secrets national dishes passed down from generation to generation.

Tatar cuisine is based on hot liquid dishes such as soups and broths. Depending on the broth (shulpa) on which they are cooked, soups are divided into meat, dairy and lean, vegetarian, and according to the set of products that serve as a dressing, flour, flour and vegetables, cereals, cereals and vegetables can be distinguished. vegetable soups... The most popular first course is noodle soup (tokmach); the second is often served with meat boiled in broth and chopped in large pieces, or chicken, as well as boiled potatoes.

Tatar cuisine often features and a variety of cereals: buckwheat, millet, rice, oatmeal, and pea. As you can see, there are more than enough options. Today we will teach you how to cook some Tatar dishes. Believe me, you have never tasted such a tasty treat.

1 hemp grain dumplings

Products:

1. Dough - 75 gr.
2. Minced meat - 100 gr.
3. Sour cream - 50 gr. (or 20 grams of ghee)
4. Egg - 1 pc.

How to make hemp grain dumplings:

Option I. We put the peeled hemp seeds on the oven for several hours so that they dry. Next, grind them in a mortar and sift them through a sieve. Mix hemp flour with mashed potatoes and eggs. If the filling turns out to be tough, it must be diluted with a small amount of hot milk. We prepare the dough in the same way as for other dumplings. Cook dumplings in salted water, put on a plate, season with sour cream or ghee. Serve hot.

Option II. Grind the hemp seeds in a wooden mortar, squeeze out excess fat, add salt, sugar, mix thoroughly until you get a thick homogeneous mass... The prepared mass will be used as minced meat for dumplings. Prepare the dough in the same way as above.

2. Peremyach

Products:

For minced meat:

1. Meat - 500 grams
2. Onion- 3 pieces
3. Salt - to taste
4. Pepper - to taste
5. Fat (for frying)

How to cook the peremya:

Yeast or unleavened dough we make balls of 50 grams each, roll in flour and roll out flat cakes from them. Put the minced meat in the middle of the cake and crush it slightly. Next, we lift the edges of the dough and assemble it nicely into the assembly. Remember to leave a hole in the middle of the ball. Fry the peppers in semi-deep fat: first with the hole down, and when brown, turn the hole up. Ready-made peremesh have a light brown tint. The shape of the pendant is round and flattened. The dish is served hot. You can also make the pembles small, and you will save about half of the required ingredients.

How to cook minced meat: finely chop the washed meat (beef or lamb) and mince it along with onions and peppers. Then add salt and mix well. If the minced meat is thick, add cold milk or water, and then stir again.

3.Tuntherma (omelette)

Products:

1. Egg - 5-6 pcs.
2. Milk - 200-300 gr.
3. Semolina or flour - 60-80 gr.
4. Butter - 100 grams
5. Salt to taste.

How to cook tunterma (omelet):

We release the eggs into a deep container, and then beat thoroughly until a homogeneous mass is obtained. Then add milk, melted butter and salt. Mix thoroughly. Pouring in semolina or flour - and mix again until you get a thick mass. After that, pour the mixture into a greased pan and place on the stove. As soon as the dish thickens, put it in the oven for 4-5 minutes. Grease the prepared tunterma on top and serve. The dish can be cut into lozenges into portions.

4. Stuffed lamb (tutyrgan teke)

Products:

1. Lamb (pulp)
2. Egg - 10 pieces
3. Milk - 150 grams
4. Onions (fried) - 150 grams
5. Oil - 100 grams
6. Salt - to taste
7. Pepper - to taste.

How to cook stuffed lamb:

Take the lamb brisket or the flesh of the back of the ham. Separate the rib bone from the brisket pulp. The pulp from the back, in turn, is trimmed so that a kind of bag is obtained. We take a deep container. We drive eggs into it, add pepper, salt, melted and cooled butter. Mix the resulting mixture thoroughly. Pour the filling into pre-cooked lamb brisket or ham. Sew up the hole. Place the finished semi-finished product in a shallow dish, fill with broth and sprinkle with carrots and shredded onions. We put on fire and cook until tender.

Place the prepared Tutyrgan teke in a greased frying pan, grease with oil on top and put in the oven for 10-15 minutes. After the specified time, the stuffed lamb must be cut into portions. Serve hot.

5. Tatar pilaf

Products:

for 1 serving

1. Lamb (lean) - 100 gr.
2. Table margarine - 15 grams
3. Tomato paste- 15 grams
4. Water - 150 gr.
5. Rice - 70 gr.
6. Bulb onions - 15 gr.
7. Bay leaf
8. Pepper - to taste
9. Salt to taste.

How to cook Tatar pilaf:

Chop into pieces of meat, about 35-40 grams each, sprinkle with salt and pepper, fry, place in a saucepan and fill with tomato, sautéed in fat, and heated water. Bring to a boil and then add the washed rice. We cut the onion. We also add onions and bay leaves to the dish, cook over low heat, stirring gently, until the rice absorbs the liquid. Cover with a lid and let it brew. Traditional Tatar pilaf can be cooked without tomato. In this case, instead of it, you need to add any chopped vegetables or even fruits (then the pilaf will turn out to be sweet).

6. Balish with duck

Products:

1. Dough - 1.5 kg.
2. Duck - 1 pc.
3. Rice - 300-400 gr.
4. Butter - 200 gr.
5. Bulb onions - 3-4 pcs.
6. Broth - 1 glass
7. Pepper - to taste
8. Salt to taste.

How to make duck balish:

Rice is traditionally added to balish with duck. First you need to cook the duck itself. After that we cut it, while cutting the pulp into small pieces. We sort out the rice, rinse it in hot water, put it in salted water and boil it. Pass the cooked rice through a sieve and rinse hot water... Remaining rice should be dry. Add oil, salt, pepper to the rice, finely chop the onion. Mix all this well with pieces of duck and make balish. The dough must be kneaded in the same way as for other balishes. Duck balish is made slightly thinner than broth balish. You need to bake the dish for 2-2.5 hours. Half an hour before cooking, pour the broth into the dish.

Remember that balish with duck is served in the same pan. The filling is placed on plates and then the bottom of the balish is cut into portions.

7. Gubadia with meat (Tatar wedding cake)

Products:

(for one frying pan of gubadia)

1. Dough - 1000-1200 gr.
2. Meat - 800-1000 gr.
3. Ready court (red dry cottage cheese) - 250 gr.
4. Rice - 300-400 gr.
5. Raisins - 250 gr.
6. Egg - 6-8 pcs.
7. Ghee - 300-400 gr.
8. Salt, pepper - to taste
9. Onions

How to cook gubadia with meat:

Roll out the dough so that it is larger than the pan in size. We put it in an oil pan, and grease it on top too. Put the finished court on the dough. On top of it we put rice in an even layer, fried meat passed through a meat grinder with onions, on the meat - again a layer of rice, on rice - hard-boiled, finely chopped eggs. Finish with a layer of rice again. Put a layer of steamed apricots, raisins or prunes on top. Pour the entire filling with a decent amount of ghee. Cover the filling with a thin layer of rolled dough, pinch the edges and seal with cloves. Before placing the dish in the oven, grease the gubadia again on top and sprinkle with crumbs. At an average temperature, the gubadia should be baked for about 40-50 minutes. The cooked gubadia should be cut into pieces and served hot. In section, the dish should show pronounced layers of various products. They go well not only in taste but also in color.

How to make a soft court for gubadia: chop the dry court and sift it through a sieve. Add 200 grams of granulated sugar and 200 grams of milk to 500 grams of the court. Mix all the ingredients well and cook for 10-15 minutes, until you get a homogeneous mass. Cool the mass and put it on the bottom of the gubadia in an even layer.

How to make crumbs for gubadia: mix 250 grams of butter with 500 grams of sifted wheat flour, add 20-30 grams of granulated sugar and rub thoroughly with your hands. As you grind, the butter should gradually mix with the flour. This will give you fine crumb. Sprinkle the prepared crumbs on top of the gubadia before placing it in the oven.

8. Tutyrma with offal (homemade sausage)

Products:

1. Offal - 1 kilogram
2. Rice - 100 gr. (or 120 gr. buckwheat)
3. Egg - 1 pc.
4. Onions - 1.5 pcs.
5. Milk or broth - 300-400 gr.
6. Salt - to taste
7. Pepper - to taste.

How to cook a tutyrma with offal:

We process the existing offal (heart, liver, lungs), and then chop them finely. We take the onion and pass it through a meat grinder, or chop it. We add it to the offal. Put salt, pepper, add the egg and mix everything well. Dilute the resulting mixture with milk or cooled broth, add rice or buckwheat. Mix and fill the intestines with the mixture. We tie it. Make sure that the filling for the tutirma is liquid. You need to cook the dish by analogy to the beef tutyrma. Also, tutyrma can be cooked with only one liver and cereal.

Tutyrma from offal is considered a delicacy, it is served as a second course. Traditionally, it is cut into slices and placed neatly on a plate. Tutyrma is served hot.

9. Fried peas in Kazan style

Products:

1. Peas
2. Salt
3. Oil
4. Bow

How to cook fried peas in Kazan style:

Fried peas are considered one of the most favorite dishes of the Tatars. Before cooking, peas must be sorted out, washed cold water, and then pour warm. After that, you need to leave the peas for 3-4 hours so that they swell. Make sure that it does not swell too much, as when frying the grains can simply fall apart in half. When the peas are soaked, strain them through a colander and only after that we will begin to fry. Cooking methods fried peas there are several:

Method 1 (dry frying) - put the peas in a dry frying pan and fry, stirring occasionally.

2nd way - on hot skillet pour in a small amount of vegetable oil. When the oil is hot, add the peas and fry, stirring occasionally. Do not forget to add salt while frying.

3rd method - fry with cracklings, which remained after overheating the internal beef fat. Place the peas in a frying pan with the cracklings, stir and fry. In the process of frying, add salt and pepper to taste.

10 chak-chak

Products

(for 1 kilogram of wheat flour):

1. Egg - 10 pieces
2. Milk - 100 gr.
3. Sugar - 20-30 gr.
4. Salt - to taste
5. Oil for frying - 500-550 gr.
6. Honey - 900-1000 grams
7. Sugar for finishing - 150-200 gr.
8. Montpensier - 100-150 gr.

How to cook chak-chak:

Chak-chak is made from premium flour. We release into a container raw eggs, add milk, salt and sugar. We mix everything. Pour in flour and knead soft dough... Divide the prepared dough into pieces, about 100 grams each, and roll them out with flagella about 1 centimeter thick. Cut the flagella into balls the size of pine nut and fry, stirring, it is better - deep fat. When the balls are close to being cooked, they begin to take on a yellowish tint.

Pour granulated sugar into honey and bring to a boil in a separate container. A way to find out if honey is ready: we take a drop of honey on a match, and if the trickle flowing from the match becomes brittle after cooling, then boiling should be stopped. Remember that you cannot boil honey for too long, as it can burn. Then, of course, the taste of the dish will be spoiled. Put the fried balls in a wide bowl, pour over with honey and mix thoroughly. At the end, the chak-chak should be transferred to a tray or plate and, with hands moistened with cold water, give it any shape of your choice. In addition, chak-chak is often decorated with small candies (monpensier).

"Super chef" wishes you bon appetit!

Oriental cuisine is the result of harmonious unity of ethnic traditions and natural environment, in which gastronomic tastes and culinary preferences were formed ancient people... A good example is Tatar pastries! All gourmets of the world dream of enjoying amazing dishes, but we have prepared best recipes homemade baking.

Where to start our "tasty" research? Of course, from the most popular wak-belyash. In Tatar, this dish sounds like "vak-belesh", which means "small".

Composition of products (dough):

• filtered water - 30 ml;
• sifted flour - about 1 kg;
• egg;
• granulated sugar - 25 g;
• active dry yeast - 7 g;
• kefir / sour milk - 500 ml;
• cooking salt - 20 g.

List of ingredients (minced meat):

• pork and beef (30 and 70%, respectively) - 600 g;
• turnip onions - at least 500 g;
• spices (salt, pepper), spices - according to preference.

Cooking method:

1. Pour dry yeast into a spacious basin. If it is a fast acting product consisting of granules or powder, it does not need to be activated. We simply combine the composition with warm kefir or milk, mix thoroughly.
2. We also add ordinary sugar, table salt, and an egg to this. We work well with a whisk, after which we add portions of flour. We continue to prepare the dough until a homogeneous, slightly viscous mass is formed that sticks to our hands (in the middle of the batch we switch to "manual control" of the process).
3. We return the formed ball to the bowl, cover it with a film and a towel, leave it warm for lifting. We knead the product several times, freeing it from carbon dioxide. Living bacteria must "work" freely!
4. In the meantime, we wash the pieces of meat, divide them into small parts, grind them in a home processor. Add finely chopped onion to the resulting composition, season the minced meat with salt and pepper, mix well. The juiciness of the mass ensures the amount of onion (1: 1 ratio) processed with a knife, not a meat grinder!
5. Divide the dough into small portions, decorate the cakes. We place the meat filling on each circle, tightly connect the edges of the crumpet. If you wish, you can leave a small hole in the center.
6. Fry the products in hot oil for 15 minutes, turning over after forming a golden hue on each side.

The most delicious wak-belyashi are extremely hot!

Kyakyash - pastries of the national Tatar cuisine

Since not everyone is familiar with the names of the traditional dishes of this country, let's start the presentation of recipes with brief characteristics every dish. Kyakyash is also called by the people "pyaryamach".

Required components:

• lean oil - ½ cup;
• lamb / beef - 1 kg of low-fat product;
• eggs - 4 pcs.;
• premium wheat flour - 1.2 kg;
• turnip onions - 5 pcs.;
• dry yeast - 50 g;
• whole milk - 1 l;
• regular sugar, table salt - 1 tsp each.

Cooking procedure:

1. Grind the washed meat cut into pieces in a food processor (using a grid with large holes). In the process of processing the product, add the peeled onions. Salt and pepper the resulting mass, mix the minced meat thoroughly.
2. We heat the milk (no higher than 35 ° C), place it in a spacious bowl. We drive in eggs (exclusively at room temperature), add a spoonful of regular sugar and coarse salt.
3. Pour a pack of fresh dry / pressed yeast here, pour in half a glass vegetable oil... We mix the composition, add portions of sifted flour, knead the dough. We leave it under the towel for lifting. Do not forget to knead the product several times to release carbon dioxide.
4. We form balls from the dough, roll out the crumpets, put a tablespoon of minced meat on each serving. Raise the edges of the cake without stretching them, collect them beautifully in the center, leaving a small hole. This is how we arrange all the products.
5. We place the blanks in highly heated oil with the hole down, fry until golden brown. We spread the pastry on napkins to absorb excess fat, serve.

If you look at the kyakash from above, the pastries are very reminiscent of the sky with a miniature sun inside. It seems?

Kabartma with potatoes

Luxurious yeast dough donuts are cooked in a kettle of boiling oil or fried over an open flame. This is how many-sided Tatar cuisine is!

Required components:

• butter (butter (50 g) and sunflower for frying);
• granulated sugar - 25 g;
• yeast (preferably dry Saf-moment) - 11 g;
• egg;
• sifted flour - up to 750 g;
• potatoes - 300 g;
• salt - 20 g.

Cooking procedure:

1. We dilute yeast in milk, not forgetting to add regular sugar. We are waiting for the appearance of a magnificent "hat".
2. In the meantime, we sift a hill of flour and salt into a bowl, arrange a small depression, into which we pour in the rising yeast composition. We drive in the eggs, add the pre-melted butter.
3. We make a batch of not very steep, slightly sticky dough. We send it to the warmth for an hour and a half, covering the container with a film. In the process of ripening the product, we crush it twice. An oven heated to 40 ° C will be a great place for a quick rise in baking.
4. We peel the potatoes, boil in slightly salted water, break in a blender to a delicate puree.
5. Share thick crust about 20 pieces, we arrange them in the form of buns. At this stage, we do not use flour in any way, otherwise the donuts will lose their airiness, they will not turn out amazingly golden.
6. Leave the decorated products on an oiled baking sheet under a towel for 15 minutes for proofing, then bake for 20 minutes in the oven (180 ° C).
7. We take out the baking, grease the lower part with a thin layer mashed potatoes, return to the heat of the oven, cook until golden brown.

We process hot kabartmas with fragrant oil, serve.

Kurnik in Tatar

Already by the name, you can guess that this dish is a Tatar version of a pie with poultry meat.

List of components:

• sunflower oil - 54 ml;
• raw egg, yolk;
• whole milk - 40 ml;
• boiled chicken meat - 400 g;
• potato tubers - 3 pcs.;
• filtered water - 150 ml;
• salt;
• regular sugar - 10 g.

Step-by-step cooking:

1. Put fresh yeast, an egg, a teaspoon each of table salt and white sugar in a convenient bowl. Pour in lukewarm drinking water, stir the mixture, leave it warm. In 20 minutes, live bacteria will transform the composition into a foamy "cloud".
2. Sift the flour, pour the mixture that has risen with a "head" into it, make a thorough kneading of the dough. At the end of the process, rub in 40 ml of fresh oil. We form a ball from the product, leave it warm for further ripening.
3. Peel the potatoes, cut into small cubes. Chop the pre-cooked poultry fillet in the same form.
4. Divide the dough in half. From one part we form a layer up to 1.5 cm thick. Place the cake in a heat-resistant form, distribute the composition of pieces of tubers and chicken meat on top.
5. Season the filling with salt and pepper, cover it with a layer obtained from the second half of the dough. Its trimmings will be used to decorate the upper part of the product. We sculpt flagella or create other decoration elements for baking.
6. Gently pour milk portions between the layers of the dough, process the cake with yolk, bake in the oven for 45 minutes at 200 ° C.

Serve hot Tatar rosy chicken chicken.

Chak-chak baursaki with water

"Sly-cunning" sweet pastries... What's so surprising about this delicacy? Nothing special, except that the clever craftsmen "contrived" to wrap the air in the dough!

List of products:

• lean butter, melted fat - 100 ml each;
• eggs - 5 pcs.;
• baking soda and cooking salt - a pinch;
• premium flour - up to 300 g;
• granulated sugar - 30 g.

The main secret of getting delicious baursaks consists in using frozen eggs and adding a small amount to the butter for baking drinking water.

Cooking process:

1. We leave the eggs in the freezer, then thaw them at room temperature, after which we drive them into a spacious bowl.
2. Add salt, regular sugar and soda. We combine the products, sift flour for them, knead the dough. We get a mass that is softer in consistency than for homemade noodles.
3. Divide the formed ball into about 5 portions. We roll each part in the form of "sticks", cut them up to 3 cm wide.
4. We place portions of milk in a spacious metal container, attach a glass of filtered water.
5. Put pieces of dough in a cold composition, shake the dishes slightly so that the products do not stick to the bottom, heat the dish components.
6. We constantly mix the baking that has increased in volume, observing how the liquid gradually boils away, and the pastries brown appetizingly.
7. We first lay out the finished delicacy on paper napkins, then on a dish, pouring it with honey or pre-cooked sugar syrup.

For the Tatar people, chak-chak baursaki has not only always been delicious food, but also was a symbol of hospitality!

Tatar pie Kystyby

And here are the fried tortillas, prepared in the form of a kind of pancakes, in which stew, porridge or potatoes are hidden. We choose the filling according to your preferences!

Grocery list:

• sunflower and butter oil - 100 ml and 50 g, respectively;
• drinking water - 200 ml;
• high-quality flour - from 260 g;
• heated whole milk- 20 ml;
• cooking salt - 25 g;
• wheat groats - 200 g;
• potatoes - 4 pcs.

Cooking method:

1. Boil tubers and millet in slightly salted water. Crush soft potatoes until puree. When the composition has cooled, add the heated milk, mix the mass thoroughly.
2. Place in a bowl drinking water, salt, 40 ml of vegetable oil and sifted flour. We knead the hard dough, leave it to “rest” for half an hour, covering it with a towel.
3. We roll out the product almost to transparency. We do this not only with a rolling pin, but also with our hands, stretching the layer in different directions. It is not scary if the sheet breaks in some places: it will not be noticeable in the finished product!
4. We process the surface of the thinnest cake with melted butter, as well as sunflower oil... Place the layer potato filling, roll up the product in the form of a roll. Put it on a greased baking sheet, forming a snail shape. From the presented products, we get about 9 mouth-watering "shellfish".
5. We send the baking for 30 minutes to the oven heated to 180 ° C.

We serve multi-layered Tatar Kystyby with an amazingly crispy crust hot.

Folk dish - echpochmak

The next presentation is bland or yeast pies stuffed with meat and potatoes.

Required components:

• lean butter (50 ml), butter (to taste);
• honey - 90 g;
• beef - 500 g;
• potatoes - 3 pcs.;
• premium flour - 1 kg;
• turnip onions - 2 pcs.;
• salt, pepper, herbs;
• dry yeast - 12 g;
• meat broth - to taste.

Cooking technique:

1. Combine honey, yeast, vegetable fat, 500 ml of drinking water, sifted flour in a convenient container. We knead soft dough, leave it for 2-3 hours to rise.
2. We wash a piece of meat, blot with napkins, cut into the smallest cubes. In the same form, chop peeled potatoes, chop greens, add a pinch of salt. Mix everything well.
3. Roll out the dough that comes up, divide it into quadrangles, put it on one side of each cake potato and meat filling, cover with the free part of the crumpet. Making the products in the form of triangles, we connect the edges on both sides, leaving one open.
4. We place the echpochmaks on a baking sheet treated with oil, send them to a cold oven for 45 minutes. We bake at 200 ° C.

These luxurious Tatar “pies” are good both hot and cold!

Gubadia

And this is already a whole layered cake made from rice, eggs, crust and, of course, minced meat... Magic taste!

List of products (dough):

• margarine / butter, sour cream - 100 g each;
• baking powder - ½ tsp;
• kefir - 250 g;
• egg;
• flour / s - up to 400 g;
• regular sugar - 20 g.

Filling:

• egg;
• granulated sugar - 70 g;
• rice - 200 g;
• dried fruits (dried apricots, raisins, prunes) - a handful;
• kyzyl eremsek (red cottage cheese) - 100 g;
• a pack of butter.

Chit:

• high-quality flour - 390 g;
• regular sugar - 50 g;
• butter fat - 20 g.

Cooking method:

1. Sift flour into a bowl, place the grated (chopped) butter. Grind the fat and loose component to a crumb state. Add the egg, baking powder, kefir, salt and sugar. We knead the dough, put it in the refrigerator.
2. Boil rice in salted water, cook hard-boiled eggs.
3. We leave the dried fruit in the drinking liquid for a while, rinse it well, dry it. Cut prunes and dried apricots into small pieces.
4. Combine cereals and dried fruits, mix thoroughly.
5. We take out the chilled dough, divide it into two unequal pieces. Roll out most of the product, put it in a baking dish, treated with butter.
6. Next, place rice and dry berries and fruits, throw pieces of butter on them. Sprinkle the chopped eggs on the food and cover them with pink curd (eremsek).
7. Repeat the layers one more time, cover them with the second rolled flat cake, leaving a piece of dough. We fix the edges of the layers, in the middle of the top sheet we make a small hole, where we place the ball molded from the deferred dough.
8. We mix the components of the crumb, rub the composition with our hands. Grease the surface of the pie with butter, sprinkle with a sweet mixture.

We bake gubadia for 40 minutes at 180 ° C. Cut the multi-layered dish into portions, serve.

Traditional patties with potatoes, meat and onions

Tatar cuisine became famous for a huge number delicious baked goods... However, it is impossible to ignore the most popular pies with meat and potatoes.

Set of components:

• natural butter - 200 g;
• baking soda 12 g;
• high-quality flour - 550 g;
• eggs - 4 pcs.;
• a pinch of salt;
• kefir - 250 g.

Filling:

• potatoes - 300 g;
• butter - to taste;
• onions - 2 pcs.;
• spices (salt, pepper).

Cooking a dish:

1. We combine kefir, baking soda and salt in a spacious bowl. We are waiting for bubbles to stop appearing in the composition.
2. Grind flour and chopped butter to a crumb state. We add eggs and kefir mixture. We knead soft dough, leave the product for half an hour under a towel.
3. Finely chop the tubers and meat, chop the onion, pepper and salt the composition, mix well.
4. Pinch off a small part of the total mass of the dough, roll out the ball in a not very thin circle. We spread a spoonful of the filling, fix the edges of the donut like a khinkali, leaving a rather large hole in the center.
5. We place the pies on the lined baking paper baking sheet, we send the blanks to the oven for 20 minutes (200 ° C).
6. After the specified time, the broth formed in the products will boil away. Place a piece of butter in each portion and continue cooking for another 10 minutes. At the end of the process, grease the pies with an egg.

We spread the browned pastry in a closed container, serve it a little cooled as an independent dish or add hot soup with food.

Delicious Tatar pastries will conquer right away and forever! That is why we wish all of you Tamle Bulsyn Ashygyz, which means "Bon appetit."

The modern Tatar cuisine was formed on the basis of the cuisine of the Volga Bulgars, who were once nomads, but turned to agriculture about 1500 years ago. Subsequently, the surrounding peoples - the Russians, the Udmurts, the peoples of Central Asia, in particular - the Uzbeks and Tajiks - exerted an influence on the Tatar cuisine. However, despite the most varied culinary influences and a wide variety of products, the typical characteristics of Tatar cuisine remain unchanged today.

Geography played an important role in the formation of the Tatar cuisine. Tatars lived on the border of two geographical zones - northern forests and southern steppes, as well as in the basin of two large rivers - the Volga and Kama, which contributed to the development of trade and, as a result, enriched the local cuisine. So, since ancient times, the Tatars were familiar with rice, tea, dried fruits, nuts, seasonings and spices.

The base of the Tatar cuisine was and is the main agricultural products of the region - grain and livestock. Fruits and vegetables are used less often, although some of them - onions, carrots, horseradish, turnips, pumpkin, apples, raspberries, currants - are quite popular. Forests are a source of wild berries, nuts, sorrel, and mint actively used in cooking. But mushrooms are almost never used in Tatar cuisine. The most popular types of meat are beef and lamb, horse meat is relatively popular. Milk is used for the preparation of various dairy products - cottage cheese, sour cream, etc. Poultry farming in the local economy is also widespread, because chicken, goose and eggs are also popular ingredients in Tatar cuisine. Honey is actively used.

Tatar national cuisine can be divided into five main categories: hot soups, main courses, dough dishes, hearty pastries and dessert pastries.

Depending on the broth used, Tatar traditional cuisine divides soups into meat, chicken, fish, vegetable and mushroom soups. Often noodles, grains, vegetables are added to soups - individually or in different combinations. Perhaps the most popular combination is soup with homemade noodles and pieces of boiled meat or chicken. Soups are served both with bread and with various rolls and pies. A festive and ceremonial dish for Tatars, dumplings are usually served along with the broth in which the dumplings were cooked.

Main dishes are usually based on a mixture of meat, grains and potatoes. One of oldest dishes The traditional Tatar cuisine is famous for is balish - a large pie stuffed with fatty meat and, as a rule, some kind of cereal. Other popular Tatar dishes are tutyrma (gut stuffed with liver and millet), pilaf, kullama, bishbarmak, kazylyk. Typical Tatar dish"For every day" is meat or chicken boiled in broth, which is served with vegetables (onions, carrots, peppers) and a side dish (potatoes, rice).

The peculiarities of Tatar cuisine also consist in an extremely wide selection of dough dishes. Both unleavened and yeast dough are used. The Tatars traditionally bake bread from rye flour, although today wheat is also gaining popularity. Kabartma and kyimak are a kind of Tatar version of pancakes. Well, and Tatar cuisine knows not even dozens, but hundreds of all kinds of pies and pies - you can list them for a very long time. Extremely popular as a baked goods with greasy meat filling, as well as pastries from butter and sweet dough.

The most popular Tatar drinks are ayran ( fermented milk product which is a mixture sour milk with cold water), borrowed from the Russians kvass, compote from dried fruits (especially from dried apricots). Tea is a traditional drink symbolizing hospitality - Tatars drink hot, strong tea, often adding milk to it.

In general, it should be noted that the Tatar cuisine, recipes with photos of dishes of which are presented in this section, even over time and under the influence of other cultures, has not lost its authenticity and continues to be an original culinary tradition with pronounced traditional characteristics.