Recipes of delicious national dishes of the Tatars. Tatar cuisine - features with a long history. Tatar hot dishes

Tatar cuisine, perhaps one of the most delicious and famous in the whole world.

NATIONAL TATAR DISHES

The Tatars, who are the descendants of the Turkic-speaking tribes, took a lot from them: culture, traditions and customs.
It is from the time of the Volga Bulgaria, the progenitor of Kazan, that Tatar cuisine begins its history. Already then, in the XV century. this state was a highly developed commercial, cultural and educational city, where peoples of various cultures and religions lived together. In addition, it was through it that the great trade route connecting the West and East passed.
All this undoubtedly affected the modern traditions of the Tatars, including the Tatar cuisine, which is distinguished by its variety of dishes, satiety, ease of preparation and elegance, and, of course, extraordinary taste.
Basically, the traditional Tatar cuisine is based on dough dishes and various fillings.
Well, let's get to know each other, shall we?

Tatar hot dishes

Bishbarmak
Translated from the Tatar "bish" - the number 5, "barmak" - a finger. It turns out 5 fingers - this dish is eaten with fingers, with the whole five. This tradition dates back to the time when the Turkic nomads did not use cutlery while eating and took the meat with their hands. This is a hot dish consisting of finely chopped boiled meat, lamb or beef, with chopped onion rings, and unleavened boiled dough in the form of noodles, all this is heavily peppered. It is served on the table in a cauldron or a cast-iron, and from there everyone takes as much as he wants with his hands. Together with it, they usually drink hot rich meat broth, slightly salted and peppered.

Tokmach
Traditional chicken noodle soup, which includes potatoes, chicken meat and finely chopped homemade noodles. This dish has a special taste - thanks to the combination of these products. Yes, the soup is really incredibly tasty and rich.
Already in the bowl, the soup is usually sprinkled with a small amount of herbs (dill, or green onions).
This is a fairly light dish that does not cause any heaviness in the stomach.

Azu in Tatar
It is a stew (beef or veal) with potatoes and pickles, with the addition of tomato paste, bay leaf, garlic, onion, and, of course, salt and pepper. Prepared in a cauldron or other cast-iron utensils. Delicious, very satisfying meal!

Kyzdyrma
Traditional roast consisting of horse meat (rarely lamb, beef or chicken). The meat is fried in a very hot frying pan with fat. Fried meat, as a rule, is laid out in a goose or other elongated form, onions, potatoes, salt, pepper, bay leaves are added, and the whole thing is stewed in the oven. The dish has a very beautiful appearance, and most importantly, an incredible smell and taste!

Katlama
Steamed meat rolls. In addition to minced meat, the dish includes potatoes, onions, flour, eggs. Katlama - Tatar manty, so it is cooked in a mantyshnitsa. After cooking, it is cut into pieces 3 cm thick, poured with melted butter and served. The dish is usually eaten with the hands.

Tatar pastries

Echpochmaki
Translated from the Tatar "ech" - means the number 3, "pochmak" - an angle. It turns out 3 corners, or a triangle. This is the common name for this dish.
They are juicy, very tasty pies with finely chopped meat (lamb is best), onions and potatoes. Sometimes a little tail fat is added to the filling. Echpochmaks are prepared from unleavened or yeast dough.
The peculiarity of this dish is that the filling is put into the dough raw. Salt and pepper must be put in it.
Triangles are baked in the oven for about 30 minutes. Served with salted and peppered rich meat broth.

Peremyachi
Patties fried in a pan with a lot of oil or special fat. They are prepared from unleavened or yeast dough with meat filling (usually ground beef with finely chopped onion, ground pepper). They have a rounded shape. Very hearty and tasty dish! Served with sweet tea.

Kystyby
They are tortillas with potatoes. Cakes are made from unleavened dough in a very hot frying pan, without oil. Separately, mashed potatoes are prepared, which are then placed in small portions in each cake. Kystybyki are very soft, tender, satisfying and incredibly tasty! They are usually consumed with sweet tea.

Balesh
Delicious, hearty pie made from potatoes and duck meat, or chicken.
It is prepared mainly from unleavened dough. The filling is put in large quantities. Fatty meat juice is periodically added to a small hole on top during cooking.
Varieties of the pie: vak-balesh (or elesh) - "small" and zur-balesh - "big".
Whatever the size of the balesh, it is always a real holiday!

Tatar snacks

Kyzylyk
Another name is horse meat in Tatar. This is raw smoked horse meat (in the form of sausage), dried according to a special technology, with the addition of spices and salt. It is believed that it has a beneficial effect on men's health, gives strength and energy.

Kalzha
One of the popular types of traditional snack, consisting of lamb meat (beef, or horse meat), sprinkled on top with spices, garlic, salt, pepper and watered with vinegar. Then the meat is wrapped, turning it into a roll, and fried in a pan. After cooking, the roll is divided into parts. The dish is served chilled.

Tenderloin in Tatar
The tenderloin is fried in animal fat, then stewed, adding onion, carrots, sour cream, chopped into rings. The finished dish is laid out in a special elongated dish, boiled potatoes are placed nearby, all this is sprinkled with herbs. Optionally, you can put more cucumbers and tomatoes.

Tatar sweets

Chak-chak
A sweet treat made from dough with honey. The dough resembles brushwood, consists of small balls, sausages, flagella, cut in the form of noodles, fried in a large amount of oil. After their preparation, everything is poured with honey (with sugar). Usually chak-chak is decorated with nuts, grated chocolate, lollipops, raisins. Cut into pieces, consumed with tea or coffee. As they say - lick your fingers!

Gubadia
A sweet cake that has several layers. Its filling consists of boiled rice, eggs, cort (dried cottage cheese), raisins, dried apricots and prunes. For the manufacture of Gubadia, yeast, or unleavened dough is used. This dish is one of the most delicious in Tatar cuisine. Preparing for holidays, big celebrations. Tea is usually served with the cake.

Smetannik
A very tender, delicious pie, consisting of yeast dough and sour cream, beaten with eggs and sugar. It is usually served for dessert, with tea. Smetannik literally melts in your mouth, so sometimes you don’t even notice how you eat it.

Talkysh Kelyava
In appearance, it can be compared with cotton candy, but they are made from honey. These are small dense pyramids, homogeneous in mass, with an unusual honey aroma. Sweet, melt in your mouth - a real pleasure. A very original dish!

Koimak
Tatar pancakes, prepared from yeast or unleavened dough. Koymak can be made from any kind of flour: wheat, oat, pea, buckwheat. It is served with butter, sour cream, honey or jam.

Tatar bread

Kabartma
A dish made from yeast dough, fried in a pan or in an oven under an open fire. Usually eaten hot, with sour cream or jam.

Ikmek
Rye bread prepared on hop sourdough with the addition of bran and honey. Bake in the oven for about 40 minutes. Eat it with sour cream or butter.

Tatar drinks

Kumys
a drink made from horse milk, whitish in color. Pleasant to taste, sweetish-sour, well refreshing.
Koumiss can be obtained in different ways - depending on the production conditions, the fermentation process and the cooking time. It is strong, having a slightly intoxicating effect, and sometimes weaker, with a calming effect.
It is a general tonic. It has a number of useful properties:
- beneficial effect on the nervous system;
- has bactericidal properties;
- effective for stomach ulcers;
- preserves youthfulness of the skin;
- promotes the rapid healing of purulent wounds, etc.

Airan
A product made from cow's, goat's or sheep's milk, obtained on the basis of lactic acid bacteria. It is a type of kefir. It looks like liquid sour cream. A light, but at the same time satisfying drink that quenches thirst very well.

Katyk
Translated from the Turkic "kat" - to food. It is a type of curdled milk. It is made from milk, by fermentation with special bacterial cultures. It has its own characteristics that distinguish it from other types of fermented milk drinks, consisting in its preparation from boiled milk, which makes it more fatty. Yes, katyk is a really satisfying drink, and at the same time very healthy!

Traditional milk tea
At the same time, tea can be both black and green, the main thing is that it be strong. Tea is poured into a cup a little more than half, the rest is filled with milk (preferably cold). It was believed that earlier the nomadic Turkic tribes used this tea as food. He is really very tasty!

All of the above dishes can be tried:
- in the network of restaurants "Bilyar";
- in the cafe "House of tea";
- in the bakeries "Katyk";
- in the network of stores "Bakhetle".

ENJOY YOUR MEAL!

Tatar cuisine. perhaps one of the most delicious and famous in the world.

NATIONAL TATAR DISHES

Tatar hot dishes

Tatar pastries

Echpochmaki
Translated from the Tatar "ech" - means the number 3, "pochmak" - an angle. It turns out 3 corners, or a triangle. This is the common name for this dish.
They are juicy, very tasty pies with finely chopped meat (best of all lamb), onions and potatoes. Sometimes a little tail fat is added to the filling. Echpochmaks are prepared from unleavened or yeast dough.
The peculiarity of this dish is that the filling is put into the dough raw. Salt and pepper must be put in it.
Triangles are baked in the oven for about 30 minutes. Served with salted and peppered rich meat broth.

Tatar snacks

Tatar sweets

Koimak
Tatar pancakes, prepared from yeast or unleavened dough. Koymak can be made from any kind of flour: wheat, oat, pea, buckwheat. It is served with butter, sour cream, honey or jam.

Tatar bread

Kabartma
A dish made from yeast dough, fried in a pan or in an oven under an open fire. Usually eaten hot, with sour cream or jam.

Ikmek
Rye bread prepared on hop sourdough with the addition of bran and honey. Bake in the oven for about 40 minutes. Eat it with sour cream or butter.

Tatar drinks

Kumys
a drink made from horse milk, whitish in color. Pleasant to taste, sweetish-sour, well refreshing.
Koumiss can be obtained in different ways - depending on the production conditions, the fermentation process and the cooking time. It is strong, having a slightly intoxicating effect, and sometimes weaker, with a calming effect.
It is a general tonic. It has a number of useful properties:
- has a beneficial effect on the nervous system;
- has bactericidal properties;
- effective for stomach ulcers;
- preserves youthfulness of the skin;
- promotes the rapid healing of purulent wounds, etc.

All of the above dishes can be tried:
- in the network of restaurants "Bilyar";
- in the cafe "Tea House";
- in the bakeries "Katyk";
- in the network of stores "Bakhetle".

ENJOY YOUR MEAL!

The culinary traditions of the Tatar cuisine have evolved over more than one century. The people carefully keep the secrets of national dishes, passing them from generation to generation.
Liquid hot dishes - soups and broths - are of paramount importance in Tatar cuisine. Depending on the broth (shulpa) on which they are cooked, soups can be divided into meat, dairy and lean, vegetarian, and according to the products they are seasoned with, into flour, cereal, flour and vegetable, cereal and vegetable, vegetable. The most common first course is noodle soup (tokmach). For the second, meat or chicken boiled in broth, cut into large pieces and boiled potatoes are served. During dinner parties, especially among the townspeople, pilaf and traditional meat and cereal belish are served. In Tatar cuisine, all kinds of cereals are often prepared - millet, buckwheat, oatmeal, rice, peas, etc. Products made from sour (yeast) dough are highly valued. These primarily include bread (ikmek). Not a single dinner (regular or festive) passes without bread, it is considered sacred food. In the past, the Tatars even had the custom of taking an oath with bread ipi-der.

Kystyby

Fresh flatbread with mashed potatoes. Sometimes kystybyi are made with porridge or vegetable stew. But this is more the exception than the rule.

peremyach

Cutlet in dough.

Balish

Unleavened dough pie with various fillings.

Elesh

Patties with chicken and potatoes.

flour 600 g
chicken egg 2 pcs.
sunflower oil 5 tbsp
butter 5 tbsp
baking powder 1 tsp
chicken legs 3 pcs.
potatoes 4 pcs.
onion 1 pc.
To create the dough, you will need to mix a little water, sour cream, vegetable and butter, sugar and salt. In a large bowl, also sift the flour and combine it with the baking powder. After that, a small depression is made in the center, a mixture of oil is poured into it and 2 chicken eggs are broken. When using a fork, mix the yolks and whites well, and start mixing in the flour. After that, it is recommended to knead the dough with your hands. Thus, it will acquire a homogeneous and elastic mass. When the dough is ready, it must be wrapped in a bag and put in a cold place.
Next, you have to do the preparation of the legs. To do this, they need to be washed well and all white veins removed. It is also necessary to cut the meat from the bones and dry it. After that, the chicken meat will need to be cut into small pieces.
Onions and potatoes are also peeled and cut into small cubes. Then the meat is mixed with finely chopped onions and potatoes. At the same time, salt, pepper and spices are added to taste. For an improved rich taste of the filling, you can add a little mustard. You don’t have to infuse the filling for a long time, you can immediately start cooking eleshes.
The dough is divided into 8 equal parts. A little bit of dough is plucked from each. In this case, you should get 8 large and 8 miniature balls. It is recommended to roll out large balls and place a small piece of butter and a few tablespoons of filling in the center. A small ball of dough also rolls out, but you need to lay it on top of the filling. After that, the edges of the large ball rise up and connect with the top layer of dough.
At the next stage of cooking, it is important to heat the oven to 190 degrees. Elesh blanks, which are laid out on a baking sheet, will need to be greased with thick cream or butter. This will make the bread crispier. This dish is baked for 45 minutes until a golden crust appears. When the eleshi are completely ready, it is recommended to cover them with something and let them cool.

Triangle, echpochmak

Triangular-shaped pastries with potatoes and meat, usually lamb.

Becken

Beckens are slightly larger than ordinary pies and are slightly bent. Most often they are cooked with cabbage and eggs, although there are options with pumpkin and rice.

Toche koymak

Traditional Tatar fritters made from yeast dough. Not to be confused with "kaymak". Kaymak is sour cream in Tatar.

Katlama

Steamed meatloaf.

Azu in Tatar

Azu is a favorite dish of many, consisting of fried pieces of meat (beef, lamb or young horse meat), stewed with tomatoes (or tomato sauce), onions, potatoes (often with slices of pickles) in a spicy sauce.

Kazylyk

Horsemeat sausage.

Gubadia

A multi-layered pie, most often made from rice, eggs and raisins (prunes or dried apricots) with the addition of kyrt.
A mini-version of Gubadia is called wenchek.

Court

Tatar cottage cheese with caramel-creamy taste and pleasant smell.

Chak-chak

Product made from dough with honey.

Talkysh Kalave

Tatar national sweet. It is somewhat reminiscent of cotton candy, but cotton wool is made from granulated sugar, and talkysh kaleve is made from natural honey. And cotton candy is big and fluffy, and talish kaleve is small dense pyramids made of a homogeneous mass with a fragrant aroma of honey and ghee. Very sweet, melting in your mouth and delivering incomparable pleasure.

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

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

Ingredients (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;
table salt - 20 g.

List of ingredients (minced meat):

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

Cooking method:

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. Just combine the composition with warm kefir or milk, mix thoroughly.
Here we add regular sugar, table salt, an egg. 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 sticks to the hands (in the middle of the kneading, we switch to “manual control” of the process).
We return the formed ball to the bowl, cover with a film and a towel, leave it warm to rise. We crush the product several times, freeing it from carbon dioxide. Live bacteria should freely "work"!
In the meantime, we wash the pieces of meat, divide into small parts, grind 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 provides the amount of onion (1: 1 ratio) processed with a knife, and not with a meat grinder!
We divide the dough into small portions, make cakes. We place the meat filling on each circle, tightly connect the edges of the crumpets. If desired, you can leave a small hole in the center.
Fry the products in hot oil for 15 minutes, turning over after the formation of a golden hue on each side.

The most delicious wak-whites are exceptionally hot!

Kyakyash - pastries of national Tatar cuisine

Since not everyone is familiar with the names of the traditional dishes of this country, we will begin the presentation of recipes with a brief description of each dish. Kyakyash is otherwise called by the people "pyaryamyach".

Required components:

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

Cooking order:

We grind in a food processor (we use a grate with large holes) the washed, cut into pieces meat. In the process of processing the product, add peeled onions. Salt and pepper the resulting mass, mix the minced meat thoroughly.
We heat the milk (not higher than 35 ° C), place it in a spacious bowl. We drive eggs (only at room temperature), add a spoonful of regular sugar and coarse salt.
Pour a pack of fresh dry / pressed yeast here, pour in half a glass of vegetable oil. We mix the composition, add portions of the sifted flour, knead the dough. We leave it under a towel for lifting. Do not forget to knead the product several times to release carbon dioxide.
We form balls from the dough, roll out the donuts, lay out a tablespoon of minced meat for each serving. Raise the edges of the cake without stretching them, beautifully collect in the center, leaving a small hole. This is how we design all products.
We place the blanks in a very hot oil with a hole down, fry until golden brown. We spread the muffin on napkins to absorb excess fat, serve.

If you look at the kyakyash 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 cauldron of boiling oil or fried over an open oven flame. This is how many-sided Tatar cuisine is!

Required components:

oil (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 order:

We breed yeast in milk, not forgetting to add regular sugar. We are waiting for the appearance of a magnificent "hat".
In the meantime, we sift a hill of flour with salt into the bowl, arrange a small depression where we pour the risen yeast composition. We drive in the eggs, add the pre-melted butterfat.
We make a dough that is not very steep, slightly sticky to the hands of the dough. We send it for an hour and a half in heat, covering the container with a film. In the process of ripening the product, we crush it twice. An oven heated to t 40 ° C will be a great place for a quick rise in baking.
We clean the potatoes, boil them in slightly salted water, smash in a blender to a state of gentle mashed potatoes.
We divide the lush dough into about 20 pieces, arrange them in the form of buns. In no case do we use flour at this stage, otherwise the donuts will lose their airiness, they will not turn out amazingly golden.
We leave the decorated products on an oiled baking sheet under a towel for 15 minutes to proof, then bake for 20 minutes in the oven (180 ° C).
We take out the muffin, grease the lower part with a thin layer of mashed potatoes, return to the heat of the oven, cook until golden brown.

We process hot kabartma with fragrant oil, serve to the table.

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 preparation:

We spread fresh yeast, an egg, a teaspoon of table salt and white sugar into a convenient bowl. Pour in a little warm drinking water, mix the mixture, leave it warm. In 20 minutes, live bacteria will turn the composition into a foamy “cloud”.
Sift the flour, pour the mixture that has risen with a “cap” 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 maturation.
Peel potatoes, cut into small cubes. We chop the pre-boiled poultry fillet in the same form.
Divide the dough in half. From one part we form a layer up to 1.5 cm thick. We place the cake in a heat-resistant form, distribute the composition from pieces of tubers and chicken meat on top.
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 elements for decorating muffins.
Gently pour portions of milk between the dough layers, process the cake with yolk, bake in the oven for 45 minutes at t 200 ° C.

We serve a rosy kurnik in Tatar style in a hot state.

Chak-chak baursaki with water

"Cunning-cunning" sweet pastries. What is amazing about this delicacy? Yes, nothing special, except that the quick-witted craftsmen "managed" to wrap the air in the dough!

Product List:

vegetable oil, melted fat - 100 ml each;
eggs - 5 pcs.;
baking soda and table salt - a pinch each;
premium flour - up to 300 g;
granulated sugar - 30 g.

The main secret to getting delicious baursaks is to use frozen eggs and add a small amount of drinking water to the baking oil.

Cooking process:

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

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

Tatar pie Kystyby

And here are fried cakes, cooked in the form of original pancakes, in which stew, porridge or potatoes are hidden. We choose the filling according to preferences!

Grocery list:

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

Cooking method:

Boil tubers and millet in slightly salted water. Pound soft potatoes until mashed. When the composition has cooled, add the heated milk, mix the mass thoroughly.
We place drinking water, salt, 40 ml of vegetable oil and sifted flour in a bowl. We knead a stiff dough, leave it to “rest” for half an hour, covering it with a towel.
We roll 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’s not scary if the sheet breaks in some places: it won’t be noticeable in the finished product!
We process the surface of the thinnest cake with melted butter, as well as sunflower oil. We place a layer of potato filling, roll the product in the form of a roll. We spread it on a baking sheet treated with fat, forming the shape of a snail. From the products presented, we will get about 9 mouth-watering "clams".
We send the muffin for 30 minutes in the oven, heated to t 180 ° C.

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

Folk dish - echpochmak

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

Required components:

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

Cooking technique:

We combine honey, yeast, vegetable fat, 500 ml of drinking water, sifted flour in a convenient bowl. We make a soft dough batch, leave it for 2-3 hours to rise.
We wash the piece of meat, blot it with napkins, cut into the smallest cubes. In the same form, chop the peeled potatoes, chop the greens, add a pinch of salt. We mix everything well.
We roll out the dough that has come up, divide it into quadrangles, put the potato-meat filling on one side of each cake, cover with the free part of the crumpets. Making products in the form of triangles, we connect the edges on both sides, one is left open.
We place echpochmaks on a baking sheet treated with oil, send for 45 minutes in a cold oven. Bake at t 200°C.

List of products (dough):

margarine / butter, sour cream - 100 g each;
baking powder - ½ tsp;
kefir - 250 g;
egg;
premium flour - 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 curd) - 100 g;
a pack of butter.

Chit:

premium flour - 390 g;
regular sugar - 50 g;
butterfat - 20 g.

Cooking method:

Sift the flour into the bowl, place the grated (chopped) butter. We grind the fat and the bulk component to a crumb state. Add egg, baking powder, kefir, salt and sugar. We make a batch of dough, put it in the refrigerator.
Boil rice in salted water, cook hard-boiled eggs.
We leave dried fruits for a short time in drinking liquid, rinse well, dry. Cut prunes and dried apricots into small pieces.
We combine cereals and dried fruits, mix thoroughly.
We take out the chilled dough, divide it into two unequal pieces. We roll out most of the product, put it in a baking dish treated with butter.
Next, we place rice and dry berries and fruits, throw pieces of butter on them. Sprinkle the products with chopped eggs, cover them with pink cottage cheese (eremsek).
We repeat the layers again, close them with a second rolled 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 a ball molded from the reserved dough.
We mix the components of the crumbs, grind the composition with our hands. Grease the surface of the cake with butter, sprinkle with a sweet mixture.

We bake Gubadia for 40 minutes at t 180 ° C. We cut the multi-layered dish into portions, serve to the table.

Traditional patties with potatoes, meat and onions

Tatar cuisine has become famous for its huge amount of delicious pastries. However, it is impossible to ignore the most popular pies with meat and potatoes.

Component set:

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

Filling:

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

Meal preparation:

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

We spread the ruddy muffin in a closed container, serve it slightly cooled as an independent dish or supplement the hot soup with food.

Delicious Tatar pastries conquer immediately and forever! That is why we wish everyone temle ybulsyn ashygyz, which means "bon appetit".

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

Traditional main 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 made from a soft dough made from premium wheat flour 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, deep-fried, and then poured over 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 dessert dish is 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) is used as a filling for echpochmak, combined with potatoes and onions.

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

- a national Tatar round rich pie, the main feature of which is a multi-layered (usually 4-6 layers) sweet or meat filling. The composition of the filling of the Tatar Gubadiya may vary, but it always uses a cort - dried cottage cheese cooked on a stove in a special way.

Kosh body

Kosh body- a dish of Tatar national cuisine, better known as " brushwood“. Kosh tele in translation means “bird's tongues”. The dessert got this name because of its peculiar elongated shape, although in fact the Tatar kosh body looks different for different housewives. Only its wonderful taste remains unchanged, which is especially liked by children.

- one of the most satisfying soups. It can be an independent dish - just a rich soup, or it 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, unfried onions, finely chopped potatoes, thinly sliced noodles, as well as herbs and black pepper.