Secrets of cooking Tatar dishes. Tatar food: ochpochmak, gubadia, belyash and other new words in your kitchen

Tatar cuisine. perhaps one of the most delicious and famous in the 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 lived together different cultures and religions. 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. Except 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 (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.

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. Prepared separately mashed potatoes, which is 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 placed in in large numbers. 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 to have a beneficial effect on man'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
Very gentle tasty pie, consisting of yeast dough and sour cream, whipped 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:
- has a beneficial effect on 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 "Tea House";
- in the bakeries "Katyk";
- in the network of stores "Bakhetle".

ENJOY YOUR MEAL!

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

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

Next presentation - fresh 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.

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).
Later 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".

Before you start cooking, you need to know what principles Tatarstan chefs and hostesses follow, who inherited many recipes from their grandmothers or mothers. Traditions have been formed for centuries, but they are not abandoned. The main features of national cuisine:

pork is not eaten because the people profess Islam;
alcohol is not added to any dishes, nor is it consumed either at the festive or at the everyday table;
main and first courses are usually prepared with a large addition of fat, so they turn out to be rich, satisfying, high-calorie;
mushrooms are not used in national dishes (although modern cuisine allows their use);
a cauldron and a cauldron are often used for cooking national food, especially where there are opportunities to cook in nature;
The decoration of the kitchen is pastries, which are represented by various sweet pastries (often with fillings).

And now from theory to a detailed description of those dishes that are always happy to offer in Tatar cuisine, one of the most delicious not only in Russia, but also in the world.

1. Kystybay

Simple, but so tasty and seductive is kystybay. This is one of the cakes that the Tatars skillfully fry. It is usually prepared quickly, so this treat can be served for breakfast. Its taste is almost always different, because there is a filling inside. Initially, mashed potatoes or ready-made millet porridge were taken as the basis for wrapping. Now other products are being used. You can cook kystybay with cottage cheese, pumpkin, rice porridge. If sugar is added to the filling, then pastries are served with tea.

It is very easy to distinguish this Tatar dish from other flat cakes. The filling is placed on one half, and covered with a free edge. Then the Tatar woman puts all the almost finished products in a baking sheet, greases them with oil and sends them to the oven. It turns out a very tasty treat, which is impossible to break away from.

2. Echpochmak

A dish with an unusual name for us is able to cook in every Tatar family, both in cities and in villages. And it also appeared a long time ago, when many wandered.

Baking got its name because of the shape. The words "ech" and "pochmak", connected in place, mean "three corners". This muffin is triangular. It is prepared from their dough, inside of which the filling is wrapped. It is traditionally formed from three main raw ingredients: potatoes, onion and meat.

Over time, the traditions of cooking echpochmak have not changed, but a huge number of baking options have appeared. The dough can be prepared using different technologies. For the filling, all kinds of meat are taken (with the exception of pork, which the Tatars do not eat).

Triangles with holes in the middle can also be made. Then a little broth is poured inside, and pastries are used immediately as the first and second courses, combined together. And if a hole in the center is not provided, the broth is sometimes poured through a hole that is made in the corner, biting it a couple of times.

3. Chak-chak

Sweet chak-chak is not only a national dish, which the national cuisine of Tatarstan is insanely proud of, but its symbol. Once it appeared in the East, but the nomads spread the recipe to different countries.

A sweet treat is made from dough. Be sure to use a lot of honey for soaking. Therefore, it is remembered not only for its incomparable taste, but also for its delicious aroma.

Each family has its own traditions of preparing delicious treats. Some hostesses cut chak-chak from dough in the form of thin strips, others form small balls. A Tatar wedding is not complete without it. Guests receive a piece of muffin, handing the newlyweds the gifts they brought.

There is even a legend that many centuries ago, when the Khan of Bulgaria married the only heir, he presented the young with this unusual treat, which at that time practically no one in the country knew about. Since then, the sweet dish has been a must at local weddings.

4. Gubadia

Gubadiya is baked especially for holidays or on the wedding table. This is the most delicious closed layered cake. Its filling can be sweet, then the treat is served with a cup of tea. Harvested berries, dried fruits are suitable for the layer. Kort is considered a special delicacy - a special Taras cottage cheese, which is made at home by boiling milk. It is called dried, it has an unusual reddish-brown color.

Gubadia is prepared with unsweetened fillings. Then it is considered the second dish, like the Russian kulebyaka. Various products are laid between the finished cakes: boiled rice, finely chopped meat, eggs.

5. Azu

Azu is being prepared in Tatar families for the second. These are oblong-shaped pieces of beef or lamb. Horse meat can be used, but much less frequently. As an addition to meat, other products are used: carrots, onions, sauces. Pickled cucumbers can sometimes be added.

In modern Tatar cuisine, the dish has been preserved, but sometimes it is made according to new recipes. Sometimes hostesses use chicken, which allows them to cook dinner faster. Also, potatoes are often added to the dish, which makes it not only satisfying, but also voluminous.

6. Tutyrma

Nothing goes to waste in the kitchen of an experienced Tatar woman. Delicious sausage is prepared from offal, which is called tutyrma here. It can be served on the table when guests gather. Although many do not wait for the arrival of their brothers-in-law or a holiday, they make sausage for their own family.

For the preparation of homemade tutyrma, any offal is taken. Raw liver, lungs, heart are cut into pieces. Rice or buckwheat, onions and many spices are added to them.

Sometimes quite a bit of beef or lamb is mixed with offal. Prepared minced meat is applied to the intestine. Tutyrma is boiled in water or broth. Usually served hot. If it remains, then you need to warm it up.

7. Rests

Whoever does not know the open Tatar pies, which are called peremyachi, must certainly cook and try them. Sometimes they say that these are Tatar whites.

Baking with the obligatory addition of meat, although in the modern version it can be found in the filling of potatoes, cottage cheese. Round pies have their own characteristics. Any dough can be used (both yeast and ordinary on soda), but they are certainly deep-fried. A lot of butter or mutton fat is taken.

Islam imposes special norms and rules on the nutrition of the Tatars. Sharia forbids the adherents of the faith to eat the meat of a pig, as well as some birds that are considered sacred, such as a falcon, a swan. Muslims do not drink alcoholic beverages: it is believed that wine is the root and source of sins.

Muslim laws call for moderation in food. Every year in the ninth month lunar calendar- Ramadan (Muslims believe that the Koran was sent down to the earth at that time) Tatars over 12 years old observe fasting for about 30 days (complete abstinence from food from dawn to dusk - author's note). The end of the fast marks the holiday of Uraza gaye.

Gulnaz Shamsutdinova is from the Tatar village of Maly Ryas. She was taught to cook national dishes by her mother and grandmother in the village. After graduating from vocational school No. 15 of Kazan with a degree in cook, she began working in a restaurant of national Tatar cuisine. Shamsutdinova begins her morning with kneading yeast dough, which she then puts in a warm place and waits for it to “rise”.

Triangles - the most popular Tatar dish

Together with an assistant, 23-year-old Albina, they begin to prepare the filling for 45 triangles. Albina admits that a colleague taught her all the subtleties of cooking. “I used to be a postman in Zelenodolsk, then my husband Vyacheslav and my son Nikita moved to Kazan. I have been working in a restaurant for five years. I really like it,” says the girl, cutting the potatoes into cubes.

Triangle Recipe (based on 40 triangles). Yeast dough: 500 g sour cream, 500 g water, 200 g margarine, 3 eggs, 10 g yeast, 30 g sugar, 15 g salt, 800 g flour, leave in a warm place for an hour. Filling: 1200 g potatoes and 800 g beef, diced, 150 g butter, 3 onions, spices. Preparation: cut off small pieces of dough, roll them out on a cutting board. We spread the filling on the dough, 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. Triangles are baked in the oven over medium heat for about 20-25 minutes.

“Baking takes a special place in the Tatar national cuisine, and often flour products with unsweetened filling are used instead of the main course. Tatars bake both from batter (koimak, belen), and from steep dough (kabartma, belishi, peremyachi, gubadiya, ochpochmak). Both unleavened and yeast dough are used, ”Gulnaz tells me, already laying out the filling on the rolled out dough. According to the girl, Tatars use animal fat, butter and ghee when making pastries. Eggs, sugar and some spices are also added to the dough.

Russians treat guests with bread and salt, Tatars - chak-chak

Next, the girls are taken to the preparation of desserts. The most famous Tatar sweet is chak-chak. If traditionally Russians greet guests with bread and salt, then Tatars present chak-chak. Tatars believe that bright yellow delicacies symbolize the sunny homeland, and sweet balls stuck together in honey symbolize the unity of the people. Previously, chak-chak was prepared only for solemn events - for example, for a wedding.

Recipe Chak-chak. Dough: 3 eggs, baking powder, granulated sugar, flour. Syrup: 150 g honey, 150 g sugar. Roll out the dough to a thickness of 2-3 mm, cut into strips (2 cm wide), in turn, cut them into small pieces, 3-4 mm in size. Fry everything in boiling sunflower oil until golden brown. Put the pieces on a paper towel so that there is no oil left. We cook syrup from honey and sugar over low heat. Then, in a deep bowl, mix the fried pieces and syrup. We spread everything on a plate, giving the shape we want. We give chak-chaku dry up.

“In the villages, girls of marriageable age roll the dough, married girls fry it, and the oldest generation is engaged in honey filling and decoration of the dish. In the process, older women look after their daughters-in-law, and then send their sons to get married, ”says Shamsutdinova.

Also, alkysh-kaleve was prepared for Tatar weddings. Gulnaz Shamsutdinova says that it is something like crispy cotton candy: the dish is made from sugar with honey, flour and butter. “The preparation of this dessert requires great patience, care and skill, as the cooled and thickened honey mass is taken in hand, and then stretched to form thin white fibers.”

Another favorite Tatar dish is gubadia. It is prepared in the form of a large pie in a frying pan or in the form of small round patties made of boiled rice, steamed raisins, chopped egg and cort (baked cottage cheese). All the ingredients of the dish are laid out in layers and do not mix.

Gubadia recipe.To prepare gubadia, you can use both yeast and unleavened dough, but more butter is put in it than in a regular pie. For 10 pieces of small “pies” you will need: 50 g of dough, 180 g of rice, which must be boiled in advance until half cooked, 80 g of raisins steamed in hot water, 5 chopped boiled eggs, 200 g of butter, 100 g of court, 80 g of sugar. Roll out pieces of dough with a thickness of 3-4 mm. We spread: the first layer is the court, the second layer is rice, the third is a chopped egg, the fourth is raisins. Add sugar and butter on top. Gubadia is baked for about 30 minutes over medium heat.

Soup in Tatar

In the restaurant's hot shop, the most famous Tatar soup, Chicken Noodle Broth, is prepared by 35-year-old Gulyusa Gilmutdinova. For ten liters of water, she puts a chicken in a medium-sized saucepan. Carrots and onions for soup are fried so that the broth has a beautiful color. When the soup is ready, noodles are added, which are made from eggs, flour and salt. The tough unleavened dough is rolled out into a thin layer (so that it becomes transparent) and tukmach (noodles in Tatar - author's note) is chopped.

Until now, in the Tatar villages, the ability to quickly and thinly cut noodles testifies to the girl's hard work. Such and "marriage is not a shame to take." Noodles cooked and dried in this way are stored for five to six months.

Russians have a commemoration, Tatars have a dinner party for grandparents

A special tradition of the Tatars is a dinner party ("ash" in Tatar - author's note). Tatars prepare it for all solemn events: for nicknames (Muslim wedding - author's note), for housewarming, for commemoration (held on the third, seventh, fortieth days and a year later) - or when guests are simply invited. The meal is accompanied by the reading of the Koran and the distribution of "sadaq" in the name of Allah (alms in the form of small change, for example). If the guests at nikah are the relatives of the bride and groom, male and female, then only grandmothers or only grandfathers are usually invited to other dinner parties - relatives or acquaintances who can read the Koran in Arabic.

Only traditional Tatar dishes are served on the table: noodle soup, meat and potatoes, gubadia, sweets - chak-chak, talkysh-kaleve. There are no alcoholic drinks on the table. They drink only tea, often with cream.

Women at a dinner party must tie a scarf on their heads, and men put on a skullcap. The hostesses on the day of the "dinner party" are also in headscarves and long dresses or in tunics with trousers. During the meal, they do not sit at the table.

Muslim holidays with Tatar belyash

In the family of Venus and Rustem Nabiullins, traditions are always respected. For all Muslim holidays and family celebrations, a young wife prepares a traditional meat pie for her husband - belyash. She shared the secret of the dish, which the girl inherited from her mother and grandmother, with AiF.ru: “I put village sour cream and kaimak in the dough, add milk, vegetable oil, salt, sugar to taste, tea soda in vinegar. Then I knead the dough and let it rest for a while. The filling consists of potatoes cut into cubes, two large onions and meat - lamb, goose and beef.

If you follow Islamic ethics - adab, any meal should begin with washing your hands. Before starting a meal (as well as before starting any action), a Muslim says: “Bismillah arra hman arrahim” (In the name of Allah, the Merciful and Merciful). The meal ends with a prayer, after which everyone brings their palms to their faces, strokes them with their hands and says: “Amin”.

“Mom always told me that you need to start cooking with prayer, and in the process think only about the good: then the food will benefit and add health,” Venera explains. The Tatars thank Allah for the sent down food, and they also get up from the table with the word “rahmat” - this is already “thank you” to the woman cook.

They say that for the first time the term "Tatar cuisine" was introduced by Auguste Escoffier. The same restaurateur, critic, culinary writer and, in combination, "the king of cooks and the cook of kings." Tartar dishes appeared on the menu of his restaurant at the Ritz Hotel - sauces, steaks, fish, etc. Later, their recipes were included in his books, which are now called classics of world culinary. And although in fact they have little in common with real Tatar cuisine, almost the whole world associates them with it, not even suspecting that, ideally, they should be more complex, interesting and varied.

Story

Modern Tatar cuisine is incredibly rich in products, dishes and their recipes, but this was not always the case. The fact is that in ancient times the Tatars were nomads who spent most of their time on campaigns. That is why the basis of their diet was the most satisfying and affordable product - meat. Traditionally, horse meat, lamb and beef were eaten. They were stewed, fried, boiled, salted, smoked, dried or dried. In a word, they prepared delicious dinners and preparations for the future. Along with them, the Tatars loved and dairy, which were consumed on their own or used to prepare soft drinks (koumiss) and delicacies (kruta, or salty cheese).

In addition, while developing new territories, they certainly borrowed new dishes from their neighbors. As a result, at some point, flour cakes appeared on their dogarkhan, or tablecloth, different varieties tea, honey, dried fruits, nuts and berries. Later, when the first nomads began to get used to a settled life, poultry dishes also leaked into the Tatar cuisine, although they did not manage to occupy a special place in it. At the same time, the Tatars themselves actively grew rye, wheat, buckwheat, oats, peas, millet, were engaged in vegetable growing and beekeeping, which, of course, affected the quality of their food. Thus, porridges and vegetable dishes appeared on the tables of the locals, which later became side dishes.

Peculiarities

Tatar cuisine developed rapidly. Moreover, during this period, it was greatly influenced not only by historical events, but also by the culinary habits of its neighbors. At different times, popular dishes of Russians, Udmurts, Mari, peoples of Central Asia, in particular Tajiks and Uzbeks, began to penetrate into it. But this did not make her worse; on the contrary, she enriched herself and flourished. Analyzing the Tatar cuisine today, we can distinguish its main features:

widespread use of fat. From time immemorial, vegetable and animal (beef, mutton, horse, poultry fat), as well as ghee and butter, with which food was generously flavored, were loved here. The most interesting thing is that practically nothing has changed since then - even today Tatar cuisine is unthinkable without fatty, rich soups and cereals;
conscious exclusion of alcohol and certain types of meat (pork, falcon and swan meat) from the diet, which is due to religious traditions. The fact is that the Tatars are predominantly Muslims;
love for liquid hot dishes - soups, broths;
the possibility of cooking national dishes in a cauldron or cauldron, which is due to the lifestyle of the whole people, because for a long time they remained nomadic;
an abundance of recipes for baking original forms with all kinds of fillings, which are traditionally served with various types of tea;
moderate use of mushrooms, which is due to historical factors. The tendency to be carried away by them has been observed only in recent years, mainly among the urban population;

Basic cooking methods:

Perhaps the highlight of Tatar cuisine is in the variety of delicious and interesting dishes. Many of them have noble roots and their own history. So, ordinary millet porridge was once a ritual food. And even though time does not stand still and everything changes, the list of popular Tatar delicacies and delicacies that both the Tatars themselves and their guests love remains unchanged. Traditionally it includes:

Dumplings. Just like us, the Tatars sculpt them from unleavened dough, however, they use both minced meat and vegetable mince as a filling, and they also add hemp grains to them. Most often, dumplings are prepared for holidays or for important guests.

Tatar pilaf - prepared from beef or lamb in a deep cauldron with a large amount of animal fat and vegetables. Sometimes fruits can be added to it, which give it sweetness.

Tutyrma - homemade sausage made from offal with spices.

Chak-chak is a treat made from dough with honey, which has gained wide popularity around the world. For locals, it is a wedding delicacy that the bride brings to the groom's house.

Chebureks are fried flat pies with meat, which also became the national dish of the Mongolian and Turkic peoples.

Echpochmaki - triangular pies stuffed with potatoes and meat.

Koymak - pancakes made from yeast dough, which are cooked in the oven.

Tunterma is an omelette that is made with flour or semolina.

Gubadia is a round high pie with a multi-layered filling of cottage cheese, rice and dried fruits.

Ayran is a national drink, which is, in fact, diluted katyk (a product of sour-milk fermentation).

Useful properties of Tatar cuisine

Despite the widespread use of fats, Tatar cuisine is considered one of the healthiest and healthiest. And all because it is based on hot, liquid dishes, cereals, sour-milk drinks. In addition, Tatars prefer stewing to traditional frying, thanks to which products retain more useful substances. Unfortunately, today it is difficult to unequivocally answer the question of what average duration the life of the Tatars, because they themselves are literally scattered throughout Eurasia. Meanwhile, this does not prevent them from storing and passing on from generation to generation recipes of national dishes, which make up the chic cuisine of this country.