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Tatar patties - 7 recipes

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Tatar cuisine has more than one hundred years. Over time, it was somewhat modified and enriched with new dishes due to the influence of cultural and ethnographic features of other nations.

The dishes of the Tatar cuisine are loved by many residents of Russia, and not only Russia. In whatever country the representative of the Tatar people live, he never forgets his roots and this is clearly observed in what dishes are loved and often cooked in his family.

Pies occupy a special place in the Tatar cuisine. Tatars are very careful and lovingly treat the dough and know a lot of secrets how to make it soft and very tasty.

Fillings in Tatar pies can be very different - meat, vegetable, berry, sweet and salty. We add that in the Tatar cuisine with pleasure using fat (especially goose). Therefore, if you are an ardent supporter of the right food or follow diets, then you should not cook dishes from the Tatar cuisine - they are all high-calorie, but at the same time very, very tasty!

There is no doubt that Tatar pies will also appeal to many. They include in their menu restaurants and cafes. And the hostesses are happy to cook them at home for the joy of their families and friends, who “behind the ears” cannot be dragged away from the pie plate!

We present you some recipes for Tatar pies.

Pie - Kystyby with potatoes

Kystyby is considered the oldest in its recipe. Initially it was a cake with millet porridge (later it was baked with mashed potatoes). The filling may vary, but the principle of preparation and the recipe of the dough has remained unchanged for many years.

Pastry dough can be cooked in milk or water. Kystyby with its shape resembles sochen - a flat cake fried on both sides, into which (for one half) the filling is put. Then the cake is simply rolled in half. It turns out an unclosed cake of such an unusual shape.

So, what will be necessary for kystybyya with potatoes.

Products for the test:

  • milk (100-120 ml)
  • sugar 25 grams or st. spoon
  • salt (5 grams or 1/2 tsp)
  • butter (50 grams)
  • flour (250-300 grams or 2-2.5 cups)
  • one large egg (or 2 small)

  • potatoes (1 kilogram)
  • onion (1 piece bigger)
  • vegetable oil (2-3 tablespoons)
  • butter (1 tbsp)
  • third of art. of milk
  • salt pepper

1. Peel the potatoes, pour water over them and set to cook on the stove.

2. Onion, cut into cubes and fry it until pale golden color.

While the potatoes are being cooked, let's make the dough.

3. Break an egg into a deep bowl. Fork or beater mix white with yolk.

4. Add warmed milk and melted butter. We also introduce salt and sugar. We mix all ingredients.

5. Gradually, in small portions enter the flour and knead the dough. It should be soft and supple.

6. Wrap the prepared dough in a film or cover it with a clean towel, leave it warm in peace.

While we were kneading the dough, the potatoes were already cooked and you can start preparing the filling.

7. Drain and mash potatoes. Add warm milk, butter, fried onions, spices. All well stirred.

We start to fry cakes.

8. We begin the formation of Kystybyevs. To do this, divide the dough into small pieces and roll out of them thin tortillas.

9. Fry the cakes on both sides in a hot frying pan without oil until golden brown. Each finished flat cake grease with butter (almost like pancakes). While the frying process is underway, cover the stack with already prepared flat cakes with a towel (so as not to cool).

Then, proceed to the assembly kystybyya.

10. Visually divide the cake into two equal parts and spread on one half evenly the filling. Close the filling with the second part and press lightly.

Echpochmak - triangles pies with meat and potatoes

Pies of a triangular shape, stuffed with fried meat and onions are known under the name Echpochmak. They are popular both among gourmets and connoisseurs of Tatar cuisine, and among ordinary people. Anyone who tries this echpochmak immediately becomes his great admirer.

The dough is made from the following products:

  • 260-300 gr. (2 tbsp.) Flour
  • 200 grams of sour cream
  • 2-2.5 spoons of margarine or goose fat
  • 10 grams or tsp salt
  • half tsp of soda

The filling is prepared from such ingredients:

  • 1-1.5 kg of potatoes
  • 500 grams of meat (goose or beef or chicken)
  • 500 g of onion
  • spices (bay leaf, salt, black pepper)

1. Make cracklings of goose-skin and fat. To do this, cut the skin into cubes and fry until golden brown.

Bay leaf gives flavor to the filling, but when the pieces of honey-cake come across while eating it is not very pleasant. Therefore, you can make a decoction of bay leaf and salt in advance and then pour it into the filling.

2. To do this, pour half a glass of water into a saucepan, bring it to a boil and put the bay leaf into the saucepan. Add the same salt and give boil broth for 5-7 minutes.

3. The next stage is to cut meat, onion, potatoes into small cubes and mix the chopped products with bacon and spices. Add to the filling decoction of bay leaf and salt. The filling is ready.

Getting to the dough.

4. Melt the fat (you can take the fat out of the greaves) and add the sour cream, salt and soda. All slightly mixed.

5. It was the turn of the flour. We introduce it gradually and in small doses. Knead the dough. It is stirred until it ceases to stick to the hands.

6. Wrap the finished dough with film and leave it for half an hour so that it “rests”.

The filling and dough are ready.

Now proceed to cooking echpochmakov.

7. Divide the dough into small rounds and roll them into a pancake or cake.

8. In the middle of the cake lay out the filling and pinch the edges, form a triangle. Be sure to leave a hole on top - do not pinch to the end.

9. Put the finished cakes on a baking sheet and bake for about 50-60 minutes. If the cakes are already browned and the filling is not ready yet, you can close them with foil and continue cooking.

Zur-belish, pie with potatoes and meat

One of the most popular Tatar pies is probably considered zur-belish (a big round pie).

Zur-belish is not less ancient in comparison with Kystybye, but just as popular and beloved, and not only among the Tatar people. Bake it from yeast or unleavened dough. Veal, fish, cheese and mushrooms, greens, cabbage with egg can serve as stuffing for zur-belish.

Connoisseurs of Tatar cuisine assure that the most delicious Belish are made from goose meat!

You will need the following set of products:

  • flour - 500 g
  • sunflower oil (5 tablespoons) or goose fat, or margarine
  • water (150 ml) and salt

  • 700-750 gr. meat (beef, lamb, chicken, goose fillet)
  • potato (about a kilogram)
  • onions (300-400 gr.)
  • spices (pepper, bay leaf), salt

Additionally, cook some meat broth.

1. Add water, vegetable oil (or margarine, melted goose fat) and salt to sifted flour. Stir and start kneading dough. In the end, the dough should be quite dense and elastic.

2. We roll the dough into a bowl and put it in a cool place, covering it with a clean towel or film.

While the dough on the sidelines is “gaining strength,” let's do the filling.

3. Cut the meat into small pieces (about 0.5 cm each). Finely chop the onions and potatoes into 1 cm cubes. Mix everything, add spices. You can add a little (2-3 large spoons) of cooked broth, then the filling will be more juicy.

4. The “rested” dough is divided into two parts in proportions 1/3 and 2/3. Do not forget to leave a small ball of dough, it will be needed when baking.

5. Roll out most of the dough into the reservoir. Its size should be somewhat larger than the diameter of the pan in which the balish will be baked. We place it in the cooked baking dish.

6. The remaining dough after leveling the sides of the pan first and second layers can be used for decoration.

7. To do this, roll the remains into a pancake with a thickness of about 0.3 cm and cut a circle. Cut it into segments and lay it on the top layer of dough. The edges of the decorative layer and the “lid” are attached to the bottom layer of dough.

8. In the middle make a hole and close it with a small ball of dough left.

9. Bake the cake in several stages. First, set the temperature to 200 ° -220 °.

10. Approximately in 30 minutes (when the “lid” of the cake begins to turn brown) we reduce the temperature to 180º.

If the filling is still damp enough, the cake can be covered on top with a bowl or foil.

11. After 30-50 minutes after reducing the temperature in the left hole pour broth.

Pour broth must be very hot.

12. Then reduce the temperature to 150-170 degrees and leave the cake for about 60 minutes.

Grease the finished cake with butter, cover (you can with a bowl or foil), wrap in a towel and leave for half an hour to approach.

Well, and then - on the table!

Sweet belysh with dried apricots

For the test you need:

  • flour (4-5 glasses)
  • butter - 250 g
  • sour cream - 250 gr.
  • salt, baking powder or soda (h. spoon).

1. Add butter to the pre-sifted flour and grind until fine crumbs form. In a crumb we add sour cream, salt and a baking powder. Knead the dough. The dough should be soft and not stick to the hands. Cover it with a towel or wrap in a film, put in a warm place for proofing.

2. While the dough is “drawn”, prepare the filling. To do this, grind (using a blender) dried apricots with sugar. It should be a homogeneous mass.

3. Divide the dough into 2 parts (one part should be a little more than the other) and roll into layers.

4. In a cooked dish for baking the cake put a larger layer of dough. The edges of the dough should reach the edge of the dish. Put the stuffing on top, close it with a smaller rolled bed and pinch the edges.

5. Sprinkle sugar over the cake. Puncture the upper layer of the cake with a fork and put in the oven preheated to 180-200 degrees for 30-40 minutes.

Let the finished cake cool slightly and cut into pieces.

Good mood and Bon Appetit!

See another recipe for sweet Tatar pie with rice, dried apricots and raisins

Tatar cuisine is famous for its baking. Perhaps such a variety is due to the fact that the symbol of well-being and abundance among the Tatars is a special bread - ikmek, which must be baked 2-3 times a week in every family.

All Tatar hostesses love to pamper their loved ones with pastries! Now you can do it. Believe me, no one who has tried belish, echpochmakov or kystyby will not remain indifferent!

Tatar patties - a traditional recipe

National Tatar patties are very popular. But it is not necessary to go to the cafe for such fragrant products. They can be baked at home from:

  • 400 g flour,
  • 250 ml of milk
  • 2 eggs
  • 20 g dry yeast,
  • 2 bulbs,
  • 200g ground beef,
  • a small amount of soda, sugar, salt and pepper.

The main steps of translating the recipe into life:

  1. In a deep tank, salt, sugar, soda and yeast are mixed.
  2. Warm milk goes there.
  3. Gradually poured flour.
  4. Kneading the dough, which is divided into small balls, is done by hand.
  5. Cakes are rolled out of dough pieces.
  6. The stuffing is mixed with chopped onion and seasoned.
  7. On the basis of the dough is placed the filling, after which the patties are formed with small holes in the middle.
  8. Products are fried in hot oil in a frying pan.

Author Dmitry Voziyan

Tatar cuisine was formed for many centuries under the influence of different cultures: the forest North and the steppe South, Russians and Turks, Christianity and Islam. It imposed its own characteristics, which allowed the Tatar cuisine to preserve the identity to this day.

Meat is mostly characterized by beef and lamb, and pork, forbidden to Muslims, is still not welcome, dishes from horse meat are gradually becoming a thing of the past. Meat is traditionally served in chopped form, so the chance that you get a hard steak is minimal. There are few delicacies in plant foods, there are practically no mushrooms, but there is a large amount of dairy products.

1. Echpochmak

Echpochmak - a symbol of Tatar cuisine. This triangular pie (it is translated into Russian as a triangle) is the king of various Tatar pastries. It is made from yeast dough, mutton, potatoes and onions are used as a filling, less often - poultry meat. Echpochmak is not only a form. Its main feature is that the filling is put into the cake in its raw form, it is baked simultaneously with the dough. Echpochmak is found everywhere: in the most simple canteens, and in refined restaurants. As they say, whoever echpochmak did not eat, he did not go to Kazan.

2. Sour cream

Sour cream is the most delicate cake, very reminiscent of a cheesecake both in appearance and taste. The secret of the Tatar sour cream is that there is no cottage cheese in it, it fully justifies its name - the basis of the filling is sour cream. This is one of the most common desserts in Kazan. Sometimes, depending on the place, additional dairy ingredients, such as kaymak, are added to it.

The next item in our menu will be tokmach in Tatar. Tokmach is a traditional noodle soup, this dish was borrowed by the Russians from the Tatar cuisine. The name is determined by the main ingredient, tokmach is translated as "noodles". The remaining components - a matter of taste of the cook, there is no reference recipe. Tokmach can be cooked in meat, chicken, mushroom broths, sometimes even milk is used. With other components, the situation is the same: they add potatoes, roots, vegetables, sometimes they put nothing but noodles. In the preparation of this soup, there is only one rule - the noodles are thrown into the ready broth and cooked for two minutes. This dish performs well as an aperitif for hearty pastries or as the main dish of the whole dinner.

4. Tatar beshbarmak

Beshbarmak is a dish that a wife prepares for her tired husband. Beshbarmak was prepared by nomads. It is traditional for all Turkic peoples, but in the Tatar version has certain features. The first characteristic is that they eat it with their hands (besh - "five", barmak - "finger"). The next feature - it is prepared immediately before serving. The dish consists of lamb broth, boiled chopped lamb meat, dough with diamonds in butter, boiled in uniform and then peeled potatoes, chopped onions, green onions. A few minutes before serving, ingredients are combined in a special way. It’s impossible to cook all the ingredients together, just as you can’t combine them long before serving - the dish will lose its flavor.

5. Dumplings for the groom

The last dish in our program is no longer so common - dumplings for the groom. In fact, this dish is an element of the Tatar wedding ritual. One of the most important moments of the wedding is Nikah (the analogue in Christianity is the wedding). After him, the bride's mother gives the son-in-law little pelmeni in the broth. They put tender non-fat meat in the dumplings, make the dough very thin, thus emphasizing the importance of the moment. Usually the dish is served along with a katyk - a dairy product like kefir. Today, however, it is not necessary to attend a wedding in order to try such ravioli, but the dish is still not found in every establishment, so look for and be rewarded.

Recipe for Testa for Tatar Pies

Recipe for Testa for Tatar Pies

We propose to consider the recipe for the Tatar Echpochmak or Balish pie. Meat and dough recipes are considered a national feature of the Tatars. Tatar pies, a recipe with a photo of how to make a dish. The recipe of the Gubad is traditional for Tatar cuisine, this cake is served at all major celebrations. And for this case, an easy recipe for sweet cake with cherries made from yeast-free dough is useful. Recipe Tatar meat pie. Photo Knead the dough. A variety of recipes for traditional Tatar pies will delight all lovers of delicious pastries. You can cook kystyby with potatoes, cottage cheese or millet porridge. Ingredients for dough Balesh - Tatar pie, recipe with photos Tatar pies. The best recipes of the catalog. For the preparation of unleavened dough, you get about 1.2 kg: mix milk with melted butter, eggs, sugar, salt, gradually add flour pies and cakes. PRODUCTS OF TEST. Tatar cuisine Sequential presentation of recipes ensures success even novice cooks. 50th page section. Katly pate Pate - in the Tatar cuisine - the name of the pie. Ingredients: 1 kg of yeast dough, 400 g of thick jam, 100 g of Tatar pie “Balesh” - Step-by-step recipe with photos Roll out the second piece of dough for Tatar pie. Here's a recipe for the Tatar pie I liked. And what a dough he has, just the pinnacle of culinary art! Experts: How to Cook Dough for Tatar Pie? Maybe he Kurnik called? otvet Yeast dough, puff. The dough can be prepared also on kefir and sour milk. Yeast dough recipe - flour-300 g, yeast-20 g, warm water-200 ml. , sunflower oil-1 tbsp. l , соль- 0,5 ч. л. Рецепт слоенного теста — мука-400 г Рецепты татарских пирогов и пирожков » » Тест food мука — 3-4 стакана, сметана — 1 стакан, майонез — 1 ст.l., sunflower oil - 50 ml, salt - 1 pinch, soda - 1 pinch, beef veal - 400 g, potatoes - 400 g, onions - 2 heads, salt - to taste, a mixture of peppers - to taste ... 3 hours 6 servings 300 calories Tatar pie - a delicious recipe with a step-by-step photo Tvoi Recept potatoes - 7-8 pcs., meat preferably beef, goose or mutton - 0.5 kg, onion - 1 pc., egg - 1 pc., sour cream - 125 g, milk - 50 ml, flour - 0.4-0.5 kg, sugar - 0.5 tsp, vegetable oil - 1 tbsp. l., butter - 50 g ... Pies, Tatar cuisine, recipes with photos. Recipe for Testa for Tatar Pies -
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Date Added: 2016-04-18

Gubad - This is a rich round cake with a multi-layered filling, which contains boiled rice, chopped eggs, raisins (or apricot), minced meat and court (dried cottage cheese).

Gubad can be savory (with meat) and sweet, fruit (without meat).
In this recipe we will cook Gubadiya unsweetened, with meat.

Serve the cake to be hot. It is permissible to heat gubad before serving.

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