Tatar dishes. the most famous recipes of national cuisine

Tatar cuisine was formed for centuries. Keeping her originality, she improved, enriched and tolerated some changes. The culinary art of the Tatars is rich in national and cultural traditions and goes far back in time. This kitchen has survived to this day with little or no change.

Beshbarmak in Tatar

Beshbarmak in Tatar

Composition:

  1. Breast of lamb, veal or horse meat - 600 g
  2. Potatoes - 10 pcs.
  3. Onions - 4 pcs.
  4. Carrots - 1 pc.
  5. Flour - 3 tbsp.
  6. Water - 1 tbsp.
  7. Egg - 1 pc.
  8. Salt and spices - to taste
  9. Greens to taste
  10. Vegetable oil

Cooking:

  • Thoroughly rinse the meat, put it in a saucepan and pour water. Put the pot on the fire, when the water boils, remove the foam. Peel all the vegetables.
  • Cut the carrots and one onion into large pieces. Put the vegetables in boiling water and salt. Boil the ingredients for 3 hours.
  • While the meat is boiled with vegetables, proceed to cooking noodles. In a deep bowl, break the egg, add 1 tbsp. water, 1 tbsp. vegetable oil. Beat everything well, salt and gradually add flour. In the end, should get enough tight and elastic dough. Cover the dough with a towel and leave for half an hour.
  • Divide the dough into several pieces, take 1 piece and roll it into a thin layer. Cut the dough into diamonds, with a side of about 7 cm. Do the same with the rest of the dough.
  • When the meat is fully prepared, remove it from the broth and cut into small pieces. Cut the remaining onion into rings, fold into a colander and lower for 1 min into boiling broth. Put the scalded onions in a separate plate. Now dip peeled and chopped potatoes into the broth. Boil it until tender.
  • Put the cooked potatoes in a wide dish, pour half the broth into a deep bowl, and cook the noodles with diamonds in the rest.
  • Put the prepared noodles on the dish, on top of the potatoes. On it - onions, and in the very center lay the meat. Salt and pepper. Sprinkle the chopped greens with beshbarmak and serve along with the broth in which the noodles are dipped.

Echpochmak - original Tatar dish

Echpochmak in Tatar

Composition:

  1. Beef - 1 kg
  2. Potatoes - 1 kg
  3. Onions - 1 pc.
  4. Milk - 500 ml
  5. Flour - 1 kg
  6. Sugar - 50 g
  7. Yeast - 11 g
  8. Egg - 1 pc.
  9. Salt and pepper to taste
  10. Vegetable oil - 5 tbsp.
  11. Broth - 100 ml.

Cooking:

  • In a deep bowl, combine the salt, sugar, yeast and egg. Mix everything thoroughly. Pour in milk and vegetable oil, gently stir. Slowly add the flour and knead the dough. Cover the dough with a towel and let it go.
  • While the dough fits, prepare the filling. Wash beef, dry and cut into small cubes. Peel potatoes and cut into small cubes too. Peel the onions and chop. Combine beef, potatoes and onions in a separate bowl. Salt and pepper.
  • Divide the dough into several small pieces. Roll each piece on a floured surface. In the middle of the rolled dough, lay out the filling and make a triangle, gently pinching the edges, but leaving a small hole.
  • Cover the baking sheet with parchment or smear with vegetable oil. Put the triangles and place in the oven preheated to 200 degrees for 25 minutes. When a light crust appears, pour a broth into the hole in the hole and send to the oven again until fully cooked.

Chuck Chuck: Simple Recipe

Chuck chuck recipe

Composition:

For the test:

  1. Flour - 3 tbsp.
  2. Eggs - 4 pcs.
  3. Milk - 4 tbsp.
  4. Sugar - 2 tbsp.
  5. Salt - 2 tsp.
  6. Baking powder for dough - 2 tsp.

For syrup:

  1. Sugar - 7 tbsp.
  2. Honey - 6 tbsp.
  3. Water - 6 tsp.
  4. Vegetable oil - for frying

Cooking:

  • Sift flour with baking powder, put salt and sugar. Add milk, eggs and knead the dough to the ingredients. Leave it for half an hour, then roll it into a thin layer. Cut into strips of 1.5 cm by 5 mm.
  • In a deep frying pan or pan, pour 4 cm of vegetable oil and heat it. Fry the dough strips in small portions until golden brown over low heat. Using a skimmer, remove them and place on a paper towel so that excess oil is absorbed.
  • When you fry dough, you can begin to make a syrup. In a small saucepan, pour the sugar, add 3 tbsp. water. Put the pot on a small fire, stir constantly until sugar is completely dissolved.
  • When the sugar has dissolved, add honey and cook for another 10 minutes over low heat. Pour the fried strips with hot syrup and mix everything thoroughly. Optionally, you can add nuts, dried fruit or sprinkle with powdered sugar.
  • Put the chak-chak in a slide, plunge a little and refrigerate until the syrup is completely cool. Such sweetness is perfect for tea.

Smetannik Tatar for real gourmets

Smetannik tatar: recipe

Composition:

For the test:

  1. Milk - 1 tbsp.
  2. Flour - 2 tbsp.
  3. Butter - 100 g
  4. Yeast - 1 tbsp.
  5. Sugar - 1 tbsp.
  6. Salt - 1 pinch
  7. Egg - 1 pc.

For filling:

  1. Sour cream - 400 g
  2. Sugar - 6 tbsp.
  3. Eggs - 4 pcs.
  4. Vanillin - to taste

Cooking:

  • Pour the milk into the scoop and heat it up a little. In warm milk, dissolve the yeast, salt and sugar. Add 3 eggs, flour and melted butter. Knead the dough and refrigerate for 1 hour. Knead the dough up again and let rise.
  • Mix sour cream with sugar, vanilla and eggs. Divide the dough into 2 equal parts. Roll out the dough, put it in a greased form. Filled with filling, evenly distributing it. You can decorate sour cream with berries, fruits, nuts, chocolate chips, etc. Grease sour cream dough egg.
  • In the oven warmed to 220 degrees, put the form with sour cream and bake for about half an hour. Before use, it is recommended to cool the cake a little.

Azu in Tatar: recipe and photo dishes

Azu in Tatar: recipe and photo dishes

Composition:

  1. Beef - 1 kg
  2. Pickled cucumber - 4 pcs.
  3. Potatoes - 10 pcs.
  4. Onions - 3 pcs.
  5. Garlic - 5 cloves
  6. Tomato paste - 5 tbsp.
  7. Broth - 200 ml
  8. Bay leaf, salt and pepper - to taste
  9. Vegetable oil - for frying

Cooking:

  • Cut the beef into cubes. Pour vegetable oil into a frying pan and fry the meat until golden brown.
  • Clean onions, cut into half rings and fry in another pan until golden brown. Add tomato paste to the onions, stir and fry for 3 minutes.
  • Peel potatoes and cut into small cubes. Put it in the pan to the meat, pour the broth and simmer until fully cooked.
  • Salted cucumber cut into strips and cook separately for a few minutes. When the potatoes are ready, add cucumbers, onions with tomato paste, chopped garlic and bay leaves. Salt and pepper. Simmer ase on low heat for 15 minutes.
  • Ready azuukrashuyut fresh chopped greens and served to the table.

Tatar dishes - very tasty, aromatic and varied. They are significantly different from other dishes of the kitchen, but will appeal to many gourmets. When preparing, experiments with ingredients, temperature and time will be inappropriate, because these recipes have been created for centuries and will not tolerate interference from outside.

Add a comment