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

NATIONAL TATAR DISHES

The Tatars, who are descendants of the Turkic-speaking tribes, took a lot from them: culture, traditions and customs.
It is from the times of the Volga Bulgaria - the progenitor of Kazan, that the Tatar cuisine begins its history. Even 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 the 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, simplicity of manufacture and elegance at the same time, and, of course, extraordinary taste.
Basically, traditional Tatar cuisine is based on dough dishes and various fillings.
Well, let's start getting to know each other?

Tatar hot dishes

Bishbarmak
Translated from the Tatar "bish" is the number 5, "barmak" is a finger. It turns out 5 fingers - this dish is eaten with fingers, all five. This tradition dates back to the times when the Turkic nomads did not use cutlery while eating and took meat with their hands. This 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 of this is very peppery. Served on the table in a cauldron or cast iron, and from there everyone already takes with his hands as much as he wants. Together with him they usually drink hot, rich meat broth, slightly salted and peppered.

Tokmach
Traditional chicken noodle soup that includes potatoes, chicken meat and finely chopped homemade noodles. This dish has a special taste due to the combination of these products. Yes, the soup is really incredibly tasty and rich.
Already on the plate, 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 leaves, garlic, onions, and, of course, salt and pepper. Prepared in a cauldron or other cast-iron dish. Delightful, very satisfying dish!

Kyzdyrma
Traditional roast, consisting of horse meat (less often lamb, beef or chicken). The meat is fried in a skillet that is very hot with fat. Fried meat, as a rule, is laid out in a roaster or other elongated shape, 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 is a Tatar manty, so it is cooked in a mantis. After cooking, it is cut into 3 cm thick pieces, poured with melted butter and served on the table. The dish is usually eaten with hands.

Tatar pastries

Echpochmaks
Translated from the Tatar "ech" - means the number 3, "pochmak" - the 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 (preferably lamb), onions and potatoes. Sometimes a little fat 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 placed raw in the dough. 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
Pies fried in a pan with a lot of oil or special fat. Prepared from unleavened or yeast dough with meat filling (usually ground beef with finely chopped onions, ground pepper). They have a rounded shape. A very satisfying and tasty dish! Served with sweet tea.

Kystyby
They are flat cakes with potatoes. Tortillas are prepared from unleavened dough in a highly heated frying pan, without oil. Mashed potatoes are prepared separately, which are then put in small portions in each cake. Kystybiyki are very soft, tender, nourishing and incredibly tasty! They are usually consumed with sweet tea.

Balesh
Delicious, hearty pie made from potatoes and duck or chicken meat.
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.
Types of pie: vak-balesh (or elesh) - "small" and zur-balesh - "big".
Whatever the size of the ballesh, it is always a real holiday!

Tatar snacks

Kyzylik
Another name is horse meat in Tatar. This is uncooked smoked horse meat (in the form of sausage), dried using a special technology, with the addition of spices and salt. It is believed to have a beneficial effect on men's health, gives strength and energy.

Kalzha
One of the popular types of traditional appetizer, consisting of lamb meat (beef or horse meat) topped with spices, garlic, salt, pepper and 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.

Tatar tenderloin
The tenderloin is fried in animal fat, then stewed by adding onion, carrots, sour cream cut into rings. The finished dish is laid out in a special elongated dish, boiled potatoes are placed next to it, all this is sprinkled with herbs. If you wish, you can add more cucumbers and tomatoes.

Tatar sweets

Chak-chak
A sweet treat made from honey dough. 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, candies, raisins. Cut into pieces, use with tea or coffee. As they say - you will lick your fingers!

Gubadia
A sweet cake that has several layers. Its filling consists of boiled rice, eggs, korta (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. Prepared for holidays, big celebrations. Tea is usually served with the pie.

Sour cream
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. Sour cream literally conceals in your mouth, therefore, sometimes, you don't even notice how you eat it.

Talkysh kelyave
It looks like 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 - one sheer pleasure. A very original dish!

Koimak
Tatar pancakes made from yeast or unleavened dough. Koimak can be made from any kind of flour: wheat, oatmeal, 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.

Icmek
Rye bread made with hop sourdough with the addition of bran and honey. It is baked in the oven for about 40 minutes. They eat it with sour cream or butter.

Tatar drinks

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

Ayran
A product made from cow, goat or sheep milk, obtained on the basis of lactic acid bacteria. It is a kind 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" means food. It is a kind 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, which consists in preparing it from boiled milk, which makes it more fatty. Yes, katyk is a really nourishing drink, and at the same time very healthy!

Traditional milk tea
At the same time, tea can be either black or green, the main thing is that it is strong. A little more than half of the tea is poured into a cup, the rest is filled with milk (preferably cold). It was believed that earlier the nomadic Turkic tribes consumed such tea as food. It is really very satisfying!

All of the above dishes can be tasted:
- in the Bilyar restaurant chain;
- in the cafe "Tea House";
- in bakeries "Katyk";
- in the "Bakhetle" chain of stores.

GOOD APPETITE!

The Tatar national cuisine embodies the centuries-old cultural traditions of the people, its history and ethnic customs. It is considered to be one of the most delicious cuisines in the world. Her dishes have specific and peculiar shades of tastes and aromas that have come down from the distant past to the present day, retaining their characteristic features and features almost in their original form.

The specificity and originality of the Tatar cuisine is very closely intertwined with the natural and socio-economic conditions of the life of the Tatar people, with its history and culture.

The history of the emergence of Tatar cuisine

Modern Tatars descended from the Turkic tribes who lived on the territory of the state called the Volga Bulgaria long before the invasion of the Mongol-Tatars. Even in those ancient times, it was a highly developed and enlightened state that united people of different religions and diverse cultures. It is not surprising that the formation of the national cuisine of the Tatars was significantly influenced by the proximity of neighboring peoples, as well as the Great Silk Road that passed through their territory and connected the East with the West.

The period of the Golden Horde also contributed to the development of the culinary traditions of the Tatars, but the main ethnic roots of the Turkic peoples still prevailed in their national cuisine.

If the ancient Tatars were nomads, considering their main food meat and dairy products, then over time they more and more switched to a sedentary lifestyle, began to engage in agriculture and cattle breeding, growing grain products, vegetables and fruits.

The most valuable traditional types of meat among the Tatars were and, to a lesser extent, was widespread. The meat was salted, smoked, dried, dried, boiled, stewed and fried, in a word, eaten in all kinds of forms.

The Tatars began to breed birds much later than grain or animals. However, this has made a significant contribution to the variety of their dishes. Also, for a long time, the Tatar peoples have mastered beekeeping, so they were provided for a long time. In addition, they received a decent profit from the sale of wax and honey.

Features of Tatar cuisine and traditions of Tatar etiquette

Tatar cuisine is very interesting and varied. It was formed thanks to its ethnic traditions, rooted in the distant past. Its development was largely influenced by neighboring nationalities, introducing certain nuances into the foundations laid down for a long time.

The ancient Bulgars presented the Tatars with bal-may, katyk and kabartma, they inherited dumplings from the Chinese, supplemented the Tatar pilaf, and the Tajik one with sugar baklava. And all this is in addition to the national echpochmak and chak-chak. Tatar cuisine was at the same time simple and luxurious, quite satisfying and varied, amazed by the abundance of delicious dishes and the combination of products that did not match at all at first glance.

But the Tatars were famous not only for their hearty and plentiful food, but also for their generous hospitality. According to the custom of our ancestors, only the best dishes that would meet the most demanding tastes were always displayed in front of the guests. The hospitable hosts put on the table exquisite sherbet, sugar chak-chak, nourishing baursak, exquisite kosh-tele, sweet kaltysh-kaleve, lime honey and aromatic tea.

Eastern people have always had hospitality at their best. It was believed that a person who does not love and cannot receive guests is unhealthy and inferior. It was a custom for Muslims to give rich gifts to a person who came to the house, what can we say about a modest meal. Usually the guest also did not remain in debt and never came empty-handed.

In the East, the phrase prevailed: "Kunak ashy - kara karshy", which translated means "Guest treat - mutual". Hospitality was absorbed by the Eastern peoples with mother's milk. Even in ancient times, it was in honor of the Tatars. Especially strongly this struck the Baghdad Caliph, who came to the Bulgar king Almush at the invitation to help in the adoption of the Volga Bulgaria into the Islamic faith.

The sons of the king warmly greeted the guests on the way, treating them with bread, millet and meat. And in the royal yurt, the tables literally burst with an abundance of food and snacks. But what struck the ambassador most of all was the offer to take away the food left after the meal for the guests.

Peter the Great was also struck by the scope of Tatar hospitality, when in 1722, in May, on his way to a campaign against Prussia, he stopped at the house of a wealthy oriental merchant Ivan Mikhlyaev, where he celebrated his fiftieth birthday. The servants, bowing to the floor to the sovereign, served cold snacks, hot dishes, roasts, cakes and sweets, as well as numerous pies with excellent fillings.

The Muslim religion has also made significant adjustments to its eating habits. The Koran forbade the use as an unclean animal, and the falcon and the swan, on the contrary, were considered sacred birds, which also made them inviolable.

In the holy month of the Islamic calendar, Ramadan, Muslims who have reached the age of twelve and older were required to abstain from drinking and eating during the day for thirty days.

Sharia also prohibited the use of alcoholic beverages. According to the Qur'an, it was believed that both good and bad were included, but the content of the former is many times greater. The Prophet Muhammad prophesied that wine is a source of sinful pleasure, and that it takes the mind away from the one who drinks it.

According to Islamic etiquette, the meal had to begin with the obligatory washing of hands. The meal began and ended with a prayer glorifying Allah. Men and women ate separately from each other.

The famous Tatar educator Kayum Nasyri described in one of his books the rules of Tatar etiquette:

• it was necessary to sit down at the table without making one wait;
• you need to eat only with your right hand;
• it was considered bad form to take food earlier than respectable people who are at the same table;
• moderation in food was encouraged.

Main dishes of Tatar cuisine

The basis of Tatar cuisine, as in ancient times, is meat and vegetable food, as well as dairy products. From meat, horse meat, lamb and poultry were highly valued, and the most popular meat dishes were dumplings and pilaf.

Milk was mainly used as a basis for making katyk - a national Tatar drink, syuzma, court or eremchek - cottage cheese, as well as butter.

All Tatar cuisine dishes can be roughly divided into:

• hot liquid meals;
• second courses;
• baked goods with savory filling;
• baked goods with sweet filling;
• goodies for tea;
• beverages.

The first category certainly includes broths and soups. One of the most popular Tatar first courses is shulpa or shurpa. And also a unique zest of oriental cuisine is Tokmach - Tatar noodle soup.

A special place among the Tatars is occupied by dumplings, which are traditionally served with broth. Moreover, dumplings in the east are also called dumplings with various fillings, including cottage cheese, and hemp seeds. Traditionally, a freshly baked son-in-law and his friends are treated to dumplings.

The second dishes in Tatar cuisine include: meat and cereal dishes. Meat, most often boiled in broth and served as a separate dish, cut into thin slices and stewed a little with onions, butter, etc.

Sometimes the main dish is boiled, also cut into small pieces. The most common side dish is potatoes. An indispensable attribute of second courses is served in a separate dish.

Tutyrgan tavyk - chicken stuffed with eggs is considered a festive national dish among the Tatars.

A separate place is occupied by the traditional Tatar pilaf, as well as bishbarmak, a national product made of meat and dough. The second course also includes tutyrma - lamb or beef intestine stuffed with and. Horse meat sausages - kazylyk and mahan - are considered gourmet. Another Tatar delicacy is dried and - kaklagan urdek or kaklagan kaz.

Popular dishes in Tatar cuisine are cooked in various ways, as well as a variety of cereals: rice, millet, oatmeal, buckwheat, pea and others.

Flour products of various forms and types are considered traditional and characteristic of the oriental table. The dough for them is used as sour yeast, as well as butter, and simple.

Sour dough products are the most typical for Tatar cuisine. First of all, it is bread. Among the Tatars, it is called ikmek and is considered sacred food. From childhood, adults teach children a careful attitude to bread. The oldest member of the family always cut bread while eating. They baked mainly from, and only the most prosperous in rather rare cases could afford bread from.

And how many filled dough products they have! One of the oldest is considered to be kystyby, or kuzikmyak - a flat cake made from unleavened dough stuffed with millet porridge. Later they began to stuff it with mashed potatoes.

Another of the old dishes is balish - a pie made from yeast or unleavened dough stuffed with fatty meat with potatoes or any cereal. Such a cake was made small and large, and on holidays it was made in a shape resembling a low truncated cone.

The national Tatar dish is echpochmak, which means "triangle" stuffed with slices of fatty meat with onions. Peremyachi are also popular with them - products made from yeast dough stuffed with finely chopped boiled meat. After they were fried in cauldrons in a large amount of oil and served with broth, usually for a morning meal.

In the villages, the so-called teke or bekken, oval large pies with vegetable filling, were especially popular. The most delicious were the pumpkin-filled bakkans. Pies with meat filling similar to them were called suma.

An interesting Tatar product is gubadiya - a tall round pie stuffed in several layers, usually including rice, Tatar cottage cheese, and dried fruits. Gubadia is considered an obligatory dish at gala receptions.

And of course, it is impossible to ignore the mass of sweet and savory products in Tatar cuisine: kosh-body, pâté, lyavash, katlama, chelpek and others. Such dishes are traditionally served with tea. Some of them have undergone significant changes, significantly differing from their Turkic predecessors, but at the same time they acquired a certain zest and became exclusive national dishes of oriental cuisine.

These include: baursak - small honey balls made of dough; chak-chak - pieces of dough covered with honey syrup.

These two dishes are traditionally served at weddings. Chak-chak is always brought by a young woman or her parents to her husband's house, and such a treat is considered especially honorable at a wedding.

Other original sweet products are:

• kosh-tele - small airy donuts generously sprinkled with powdered sugar;
• talkysh-kaleve - a treat somewhat reminiscent of cotton candy, but a little denser.

A large amount of fat is always used in Tatar cuisine. The most common of these are butter and lard.

Honey is also considered popular, which is served as a separate dish for tea, or various sweets are made from it.

The most famous Tatar drinks are rye kvass and dried fruits. Tatars are very fond of strong tea. It is believed that the hospitable host is obliged to give the guest tea. It is always drunk hot and strong, diluted with milk.

Also a significant Tatar non-alcoholic drink is sherbet, which is a sweet honey drink. One of the wedding rituals was associated with it: in the groom's house, guests were treated to such a drink, after drinking which the guests put money for the young on a tray.

Even taking into account the fact that the Tatar cuisine is replete with fatty and rich foods, it is still considered useful and healthy. The thing is that it attaches special importance to liquid hot dishes, various cereals and dairy products. In addition, among the Tatars, stewed and boiled food is widespread, where much more valuable substances are stored.

Of course, modern Tatar cuisine does not look the same as before, but national dishes are still in great demand. In addition to them, mushrooms and various types of pickles, tomatoes and other vegetable crops have entered into Tatar everyday life, exotic fruits, previously completely inaccessible, appeared on the tables.

Instead of conclusions

Tatar cuisine is one of the most colorful, nutritious, but at the same time healthy and wholesome cuisines in the world. Its zest is not only the abundance of various delicious dishes, but also the traditions of table etiquette, from which every guest feels like the king of the world. Tatar cuisine is distinguished at the same time by its simplicity and sophistication, variety of dishes, their extraordinary taste and satiety.

Culinary traditions of Tatar cuisine evolved for more than one century. While preserving its originality, much in the kitchen changed: it improved, enriched itself with new knowledge and products that the Tatars learned about from their neighbors.
Katyk, bal-may, kabartma were inherited from the Turkic tribes of the Volga Bulgaria period in Tatar cuisine; dumplings and tea were borrowed from Chinese cuisine, pilaf, halva, sherbet from Uzbek cuisine, and pakhleve from Tajik cuisine.
In turn, the experience of Tatar chefs was also in demand. For example, the technology of frying products Russian chefs adopted from the Tatars.

There is no doubt that the composition of the products was primarily influenced by natural conditions and not least by the way of life. For a long time, the Tatars were engaged in sedentary agriculture and animal husbandry, which contributed to the predominance of flour, meat and dairy dishes in food, but a special place in the cuisine of the people was occupied by a variety of pastries.

The original Tatar cuisine took shape in the process of the centuries-old history of the existence of the ethnos and its interaction and contact in everyday life with neighbors - Russians, Mari, Chuvash and Mordovians, Kazakhs, Turkmen, Uzbeks, Tajiks. Thanks to this, the Tatar people have created a cuisine rich in flavors, using the widest range of products from both the Central Russian zone and the southern territories. The natural environment had a significant impact on the formation of the Tatar cuisine, which favorably affected the cultural and economic development of the people. The location at the junction of two geographical zones - the forest North and the steppe South, as well as in the basin of two large rivers - the Volga and Kama - facilitated the exchange of natural products between these two natural zones, as well as the early development of trade.

Tatar cuisine

The most typical for traditional Tatar cuisine are soups and broths. Soup-noodles with meat broth is still a must-have dish when receiving guests.
There are many dairy dishes in Tatar cuisine. But, probably, the greatest variety in Tatar cuisine still exists in the recipe for baked goods made from unleavened, yeast, butter, sour, sweet dough. Often they take vegetables for the filling, but pies with pumpkin filling with the addition of millet or rice are especially popular.
The Tatars have always attached great importance to dough, skillfully baking pies from sour (yeast, unleavened, simple and rich, steep and liquid dough). Filled products give Tatar cuisine a special originality. The most ancient and simple pie is kystyby - a combination of unleavened dough (in the form of juicy) with millet porridge and mashed potatoes.
Balish made from unleavened dough stuffed with pieces of fatty meat (lamb, beef, goose, duck, etc.) with cereals or potatoes is considered a favorite and no less ancient. The same category of food includes echpochmak (triangle), peremyach stuffed with minced meat with onions and potatoes.
The variety of fillings is typical for pies - bekken. They are often baked with vegetable fillings (carrots, beets). Pumpkin pies are especially popular.
Tatar cuisine is very rich in pastry and sweet dough products, which are served with tea.
Tea entered the life of the Tatar family early and became a national drink. In general, in the Tatar feast, tea has long become a national drink and an indispensable attribute of hospitality. On the wedding table of the Tatars, there should be such products as chak-chak, baklava, kosh tele (bird tongues), gubadiya, etc. A sweet drink from fruit or honey dissolved in water is also prepared.

Tatar cuisine also has its own food prohibitions. So, according to Sharia, it was forbidden to eat pig meat, as well as some birds, for example, a falcon, a swan - the latter were considered sacred. One of the main prohibitions concerns wine and other alcoholic beverages. The Qur'an notes that in wine, like in gambling, there is good and bad, but the former is more.

HISTORY OF TATAR CUISINE
Culinary art of the Tatar people rich in its national and cultural traditions dating back to the depths of centuries. In the process of centuries-old history, an original national cuisine has developed, which has retained its distinctive features to this day.
Its originality is closely related to the socio-economic, natural living conditions of the people, the peculiarities of its ethnic history.
The Volga Tatars, as you know, descended from the Turkic-speaking tribes (Bulgars, etc.), which settled in the territory of the Middle Volga and the Lower Kama region long before the Mongol invasion. At the end of the 9th - beginning of the 10th centuries. here an early feudal state was formed, which received the name Volga Bulgaria.
Further historical events (especially those associated with the period of the Golden Horde), although they introduced significant complications in the ethnic processes of the region, did not change the established way of the economic and cultural life of the people. The material and spiritual culture of the Tatars, including their cuisine, continued to preserve the ethnic characteristics of the Turkic tribes of the Volga Bulgaria period.

Basically, the composition of the products of the Tatar cuisine was determined by the grain and livestock sector. The Tatars have long been engaged in sedentary agriculture with subsidiary livestock raising. Naturally, grain products prevailed in their diet, and in the late 19th - early 20th centuries, the proportion of potatoes increased significantly. Gardening and horticulture were much less developed than agriculture. Of the vegetables, onions, carrots, radishes, turnips, pumpkins, beets, and only small quantities of cucumbers and cabbage were mainly cultivated. Gardens were more common in the areas of the right bank of the Volga. Apples of local varieties, cherries, raspberries, currants grew in them. In the forests, villagers gathered wild berries, nuts, hops, cow parsnip, sorrel, mint, and wild onions.
Mushrooms were not typical for traditional Tatar cuisine, the enthusiasm for them began only in recent years, especially among the urban population.

The cultivation of grain crops among the Volga Tatars has long been combined with cattle breeding. Large and small ruminants prevailed. Horses were bred not only for the needs of agriculture and transport; horse meat was used as food, it was consumed in boiled, salted and dried forms. But mutton has always been considered the favorite meat of the Volga Tatars, although it does not occupy an exceptional position, as, for example, among Kazakhs and Uzbeks. Along with it, beef is widespread.
Poultry farming was a significant help in peasant farms. Mainly bred chickens, geese, ducks. Living from ancient times in the forest-steppe zone, the Tatars have long known beekeeping. Honey and wax constituted an important source of income for the population.
The dairy cuisine of the Volga Tatars has always been quite varied. Milk was used mainly in processed form (cottage cheese, sour cream, katyk, ayran, etc.).

Tatar dishes

FEATURES OF TATAR CUISINE
All dishes can be divided into the following types: liquid hot dishes, second courses, baked goods with unsweetened filling (also served for the second), baked goods with sweet filling served with tea, dainties, drinks.
Liquid hot dishes such as soups and broths are of paramount importance. Depending on the broth (shulpa, shurpa) on which they are cooked, soups can be divided into meat, dairy and lean, vegetarian soups, and according to the products with which they are seasoned, into flour, cereals, flour and vegetables, cereals and vegetables, vegetables. ... In the process of the development of the culture and life of the people, the assortment of national soups continued to be replenished at the expense of vegetable dishes. However, the originality of the Tatar table is still determined by soups with flour dressing, primarily noodle soup (tokmach).

A festive and to some extent ritual dish among the Tatars is dumplings, which were always served with broth. They were treated to a young son-in-law and his friends (kiyau pilmen). Dumplings are also called dumplings with various fillings (from cottage cheese, hemp seeds and peas).
As a second course in traditional Tatar cuisine, meat, cereal dishes and potatoes appear. The second is usually served meat boiled in broth, cut into small flat pieces, sometimes slightly stewed in oil with onions, carrots and peppers. If the soup is prepared in chicken broth, then boiled chicken, also cut into pieces, is served for the second. Boiled potatoes are often used as a side dish, horseradish is served in a separate cup. On holidays, a chicken stuffed with eggs and milk (tutyrgan tavyk / tauk) is cooked.
The most ancient meat and cereal dish is balish, baked in a pot or pan. It is prepared from pieces of fatty meat (lamb, beef, goose or goose and duck offal) and cereals (millet, spelled, rice) or potatoes. Tutyrma, which is a gut filled with chopped or finely chopped liver and millet (or rice), should be referred to the same group of dishes. ... Along with the classic (Bukhara, Persian), a local version was also prepared - the so-called "Kazan" pilaf from boiled meat. Boiled meat and dough dishes, such as kullamu (or bishbarmak), common to many Turkic-speaking peoples, should also be attributed to the variety of meat second courses. Procurement of meat for future use (for spring and summer) is carried out by salting (in brines) and drying. Sausages (kazylyk) are prepared from horse meat; dried goose and duck are considered a delicacy. In winter, the meat is kept frozen.

Poultry eggs, mainly chicken eggs, are very popular among the Tatars. They are eaten boiled, fried and baked.

National dishes

Various cereals are widespread in Tatar cuisine: millet, buckwheat, oatmeal, rice, pea, etc. Some of them are very ancient. Millet, for example, was a ritual dish in the past.
A feature of the traditional table is the variety of flour products. Unleavened and yeast dough is made of two types - simple and rich. For baking, add butter, ghee (sometimes horse lard), eggs, sugar, vanilla, cinnamon. The Tatars are very attentive to the dough and know how to cook it well. Noteworthy is the variety (both in form and in purpose) of products made from unleavened dough, undoubtedly more ancient than from sour dough. Buns, cakes, pies, tea dainties, etc. were baked from it.

Products made from sour (yeast) dough are most typical for Tatar cuisine. These primarily include bread (ikmek; ipi; epey). Not a single meal (regular or festive) goes without bread, it is considered sacred food. In the past, the Tatars even had the custom of swearing in bread - ip-der. From an early age, children were taught to pick up every crumb that fell. The elder member of the family cut bread at the meal. The bread was baked from rye flour. Only the wealthy strata of the population used, and even then not always, wheat bread. At present, purchased bread is mainly used - wheat or rye.
In addition to bread, many different products are made from steep yeast dough. The most widespread species in this series is the Kabartma. According to the method of heat treatment, a distinction is made between kabartma baked in a pan in front of a heated oven flame, and kabartma baked in a kettle in boiling oil. In the past, sometimes for breakfast, Kabartma was baked from bread (rye) dough. Cakes were made from bread dough, but from more steeply mixed and thinner rolled out (like juicy). Kabartma and flatbreads were eaten hot, thickly oiled.
Products made from batter are also divided into unleavened and sour. The former include pancakes made from wheat flour (kyimak), the latter - pancakes made from various types of flour (oatmeal, pea, buckwheat, millet, wheat, mixed). Kiyimak made from sour dough differs from Russian pancakes in its greater thickness. It is usually served for breakfast with melted butter on a platter.
Baked products with filling are specific and diverse among the Tatars.
The most ancient and simple of them is kystyby, or, as it is also called, kuzikmyak, which is a flat cake made of unleavened dough, folded in half and stuffed with millet porridge. Since the end of the XIX century. kystyby began to be made with mashed potatoes.
A favorite and no less ancient baked dish is balish made from unleavened or yeast dough stuffed with pieces of fatty meat (lamb, beef, goose, duck, etc.) with cereals or potatoes. Balish was made in large and small sizes, on especially solemn occasions - in the form of a low truncated cone with a hole on top and baked in an oven. Later, this was the name for ordinary pies (with various fillings), reminiscent of Russians in the method of preparation.

Echpochmak (triangle) is also a traditional Tatar dish. stuffed with fatty meat and onions. Later, pieces of potatoes were added to the filling.
Peremyachi constitute a peculiar group of products fried in oil. In the old days, they were made with a filling of finely chopped boiled meat, fried in oil in cauldrons and served with a strong broth for breakfast.
A common product, especially in rural cuisine, is the bakken (or teke). These are pies, larger than usual, oval or crescent-shaped, with various fillings, often with vegetables (pumpkin, carrots, cabbage). Bekken with pumpkin filling is especially popular. The same group should include suma, which is shaped like a pie. The filling is the same as that of bakken, but more often meat (with rice).
A very peculiar product is gubadia, primarily characteristic of the cuisine of the city Kazan Tatars. This round tall pie with a multi-layered filling that includes rice, dried fruit, cottage cheese (a type of cottage cheese) and much more is one of the must-have treats at gala receptions.

Tatar cuisine is very rich in pastry and sweet dough products: chelpek, katlama, kosh tele, lyavash, pâté, etc., which are served with tea. Some pastry products - typical for many Turkic-speaking peoples in terms of content and method of preparation - were further improved, forming original national dishes. One of these original dishes - chek-chek - is an obligatory wedding treat. Chek-chek is brought into the house of her husband by a young woman, as well as by her parents. Chak-chak, wrapped in a thin sheet of dry fruit pastille, is a particularly honorable treat at weddings.

The traditional Tatar cuisine is characterized by the use of a large amount of fat. From animal fats they use: butter and ghee, lard (lamb, cow, less often horse and goose), from vegetable - sunflower, less often olive, mustard and hemp oil.
Of the sweets, honey is the most widely used. Delicacies are prepared from it, served for tea.

The oldest drink is ayran, which is obtained by diluting katyk with cold water. Tatars, especially those who live surrounded by the Russian population, have long also used kvass made from rye flour and malt. During dinner parties, dried apricot compote is served for dessert.
Tea entered the life of the Tatars early, and they are great lovers of it. Tea with baked goods (kabartma, pancakes) sometimes replaces breakfast. They drink it strong, hot, often diluted with milk. Tea among the Tatars is one of the attributes of hospitality.
Other characteristic drinks (non-alcoholic) include sherbet - a sweet drink made from honey, which had at the end of the 19th - beginning of the 20th centuries. only a ritual meaning. For example, among the Kazan Tatars, during a wedding in the groom's house, guests were given a “bride's sherbet”. The guests, having drunk this sherbet, put money on the tray, which was intended for the young.

There are many dairy dishes in Tatar cuisine. Whole milk itself was used only for feeding children or for tea, while the adult population preferred fermented milk products. Katyk was prepared from fermented baked milk. Diluting it with cold water, we got ayran - a drink that quenched thirst well. From the same katyk, they made shuzme (or suzme) - a kind of Tatar cottage cheese. For this, the katyk was poured into bags, which were then hung up to drain the whey. Another type of cottage cheese - eremchek - was prepared from milk, into which leaven was added during boiling, after which they continued to boil until a curd mass was obtained. If they continued to boil until the whey was completely evaporated, then a porous, reddish-brown mass was obtained - court - Tatar cheese. Kort was mixed with butter, boiled with honey (kortla may) and served with tea. Sometimes the cream was simply skimmed off the milk, which was then boiled, getting a delicacy - peshe kaymak - ghee.
Traditional Tatar cuisine is characterized by a large selection of meat, dairy, lean soups and broths (shulpa, ash), the names of which were determined by the name of the products filled in them - cereals, vegetables, flour products - tokmach, umach, chumar, salma. Tokmach noodles, as a rule, were kneaded in wheat flour with an egg.
Umach - round or oblong dough rolls - were often made from sharply kneaded pea-based dough with the addition of some other flour. Salma was made from pea, buckwheat, lentil or wheat flour. The finished dough was cut into pieces, from which the flagella were made. Pieces of the size of a hazelnut were separated from the flagella with a knife or hands, and the middle of each "nut" was pressed with a thumb, giving it the shape of an ear.
Chumar was made from softer dough, which was cut into 1 cm pieces or put into broth like dumplings. From the Chinese cuisine, the Tatars have a tradition of serving dumplings in broth.

Tatar cuisine

HEAT PROCESSING OF DISHES,
For understanding the specifics of the national cuisine, the shape of the hearth is of no small importance, with which, in turn, the technology of cooking is associated. The Tatar stove is similar in appearance to the Russian one. At the same time, it has significant uniqueness associated with the ethnic characteristics of the people. It is distinguished by a smaller bed, a low pole, and, most importantly, by the presence of a side ledge with an embedded boiler.
The cooking process was reduced to boiling or frying (mainly flour products) in a kettle, as well as baking in an oven. All kinds of soups, cereals and potatoes were cooked in a cauldron in most cases. It also boiled milk, prepared the lactic acid product kort (red cottage cheese), and fried katlama, baursak, etc. The oven was used mainly for baking flour products, primarily bread.

Frying meat (in fats) is not typical for traditional Tatar cuisine. It took place only in the manufacture of pilaf. Boiled and semi-boiled meat products prevailed in hot dishes. The meat was cooked in soup in large pieces (it was chopped only before eating). Sometimes boiled or semi-boiled meat (or game), divided into small pieces, was subjected to additional heat treatment in the form of frying or stewing in a kettle. Additional processing (roasting) of a whole carcass of a goose or duck was carried out in an oven.

Dishes over an open fire were cooked less frequently. This technology was used in the manufacture of pancakes (teche kyimak) and scrambled eggs (tebe), while the pan was placed on the tagan.

TATAR KITCHEN INVENTORY
The most versatile utensils for cooking in an oven were cast irons and pots. Potatoes were cooked in cast iron, sometimes pea soup, and various cereals were cooked in pots. Large and deep frying pans (for baking byalisha and gubadia) became widespread among the Tatars.

From pottery, besides pots, pots were used for kneading dough, jugs and jugs for storing and carrying dairy products and drinks. Depending on the purpose, they were of different sizes: milk jugs with a capacity of 2-3 liters, and jugs for the intoxicating drink Buza - in 2 buckets.
In the past, among the Tatars, as well as among other peoples of the Middle Volga and Ural regions, wooden kitchen utensils were widely used: rolling pins and boards for cutting dough, a mallet for stirring food in the process of cooking and crushing potatoes. To scoop up water (kvass, ayran, buzy), they used slotted (maple, birch) buckets of an oblong shape, with a short handle bent downwards. Food from the boiler and cast iron was taken with wooden ladles.
A set of wooden utensils was also used for baking bread. So, the dough for bread was kneaded in a dough made of tightly fitted rivets tied with hoops. The dough was stirred with a wooden spade. Bread dough was cut into separate loaves in a shallow wooden trough - an overnight stay (zhilpuch), which was also used to knead unleavened dough. The cut loaves were put into wooden or straw-woven cups to "fit". The bread was planted in the oven using a wooden shovel.
The katyk was fermented and transferred in riveted tubs about 20 cm high and 25 cm in diameter. Honey, often ghee, was stored in small linden tubs with a tight lid.
The butter was churned in wooden churns, less often in box churns, or simply in a pot using a whisk. The churns were cylindrical linden tubs up to 1 m in height and up to 25 cm in diameter.
In the kitchen inventory of the Tatars of the late 19th - early 20th centuries. there were wooden troughs for chopping meat, small wooden (less often cast iron or copper) mortars with pestles for grinding sugar, salt, spices, dried bird cherry, and a court. At the same time, large and heavy stupas continued to exist (in the villages), in which groats were peeled. Occasionally they also used homemade croupiers, consisting of two massive wooden circles (millstones).
From the middle of the XIX century. a noticeable expansion of factory-made kitchen utensils. Metal (including enameled), earthenware and glass dishes appear in everyday life. However, in the everyday life of the bulk of the population, especially the rural ones, the kitchen implements of factory production did not receive a predominant value. The oven with the boiler and the corresponding technology of dishes remained unchanged. At the same time, factory tableware entered the life of the Tatars quite early.

Particular attention was paid to tea utensils. They liked to drink tea from small cups (so as not to cool down). Low small cups, with a rounded bottom and a saucer, are popularly called "Tatar". Apart from cups, individual plates, sugar bowl, milk jug, teapot, teaspoons, the samovar was also the subject of serving the tea table. A brilliantly cleaned, noisy samovar with a teapot on the burner set the tone for a pleasant conversation, a good mood and always decorated the table both on holidays and on weekdays.

Nowadays, there have been great changes both in the methods of cooking food and in the kitchen utensils. The introduction of gas stoves, microwave ovens, etc. into everyday life led to the adoption of new technological methods and dishes, primarily fried ones (meat, fish, cutlets, vegetables), as well as the renewal of kitchen utensils. In this regard, boilers, cast irons, pots, as well as a significant part of wooden utensils, faded into the background. Each family has a large selection of aluminum and enamel pots, various pans and other utensils.
Nevertheless, a rolling pin and a board for rolling out dough, all kinds of barrels and tubs for storing food, baskets and birch bark bodies for berries and mushrooms continue to be widely used in the household. Pottery is also often used.

MODERN TATAR CUISINE
The food of the Tatars, keeping mainly the traditions of the Bulgar cuisine, has undergone significant changes. Due to the dispersion of the Tatars' settlement and the associated loss of national culinary traditions, as well as as a result of global changes in the structure of food in the context of globalization and market relations, many new dishes and products have appeared, and the national cuisine has been enriched. Vegetables and fruits began to occupy a more significant place, the range of fish dishes expanded, mushrooms, tomatoes and salinity entered everyday life. Fruits and vegetables that were previously considered exotic, which became available thanks to international trade - bananas, kiwi, mango, eggplant, etc., have become more often eaten.
The national cuisines of other peoples, especially Russian, had some influence on Tatar cooking. Now, on the dinner table of the Tatar family, along with the national Bulgarian dishes, one can see cabbage soup, borscht, fish soup, mushrooms, and cutlets. At the same time, Bulgarian dishes have retained the originality of their design, preparation and taste, which is one of the reasons for their popularity among Russians and other peoples of Russia.
The Tatars have always attached great importance to baking; they skillfully prepared pies from sour, yeast, unleavened, simple and butter dough. The most ancient and simple pie is kystyby - a combination of unleavened dough (in the form of juicy) with millet porridge and mashed potatoes.

RECIPES FOR ORIGINAL TATAR DISHES
Kosh tele
flour -500g
egg - 5 pcs.
milk - 2 tbsp. l.
salt
ghee - 600g
sugar - 1 tbsp. l.
icing sugar - 2-3 tablespoons
tea soda to taste.
Put sugar, eggs, milk, salt to taste, tea soda in a fairly deep bowl and stir until the granulated sugar is completely dissolved. Then add enough flour to make a tough dough.
Roll out the dough 1-1.5 mm thick and use a knife to cut into strips 3-3.5 cm wide. In turn, cut the strips into diamonds 4-5 cm long, which are fried until golden brown with melted butter. Allow to cool, sprinkle with powdered sugar, put in vases.

Tatar cuisine

Salma in broth
broth - 2 cups
salma (ready-made) - 80g
onions - 1/2 pc.
pepper, salt - to taste
green onions to taste.

Salt, pepper and salma are added to the strained boiling broth. When the salma floats to the surface, the soup is boiled for another 2-3 minutes and removed from the heat. When serving, sprinkle with finely chopped onions.

gefilte fish

Shulpa soup in a pot
For the recipe you will need:
beef or lamb -100g
potatoes -100-150g
carrots -1/3 pcs.
onions - 1/2 pc.
ghee - 2 tsp
broth -1.5 cups
salt and pepper to taste

This soup is prepared in a small (500-600 g) pot. Boil beef or lamb with bone separately. Strain the broth, and cut the meat into 2-3 pieces with bone. Prepared meat, potatoes, carrots, cut into slices, onions, chopped half rings, put in a pot, salt, pepper, add broth, ghee, put in the oven and cook until cooked. Sprinkle with chopped herbs before serving. Shulpa is served on the table in a clay pot with a wooden spoon. Shulpa soup can also be poured from a pot into a deep soup bowl.

Tatar pastries, triangle, echpochmak

Balish with duck
For the recipe you will need:
dough - 1.5 kg
duck - 1 pc.
rice - 300-400g
butter - 200g
onions - 3-4 pcs.
broth - 1 glass
pepper, salt - to taste.

Rice is usually added to balish with duck. First, cut the finished duck piece by piece, then cut the flesh into small pieces. Sort the rice, rinse in hot water, put in salted water and boil slightly. Throw the boiled rice into a sieve and rinse with hot water. The cooled rice should be dry. Add oil, finely chopped onion to the rice, the required amount of salt, pepper, mix all this with pieces of duck and make balish.
Knead the dough in the same way as for the previous balisha. Duck balish is thinner than broth balish. Balish is baked for 2-2.5 hours. Broth is poured into it half an hour before readiness.
Balish with duck is served on the table in the same pan. The filling is placed on plates with a large spoon, and then the bottom of the balish is cut into portions.

Stuffed lamb (tutyrgan teke)
For the recipe you will need:
lamb (pulp)
egg - 10 pcs.
milk - 150g
onions (fried) - 150g
oil - 100g
salt, pepper - to taste.

To prepare teke, take the brisket of young lamb or the flesh of the back of the ham. Separate the rib bone from the flesh of the brisket, and trim the flesh from the back so that a pouch is formed.
Separately, break the eggs into a deep bowl, add salt, pepper, melted and cooled butter and mix everything well. Pour the resulting filling into a pre-cooked lamb brisket or ham, sew up the hole.
Put the finished semi-finished product in a shallow dish, pour over the broth, sprinkle with chopped onions, carrots and cook until tender. When the tutyrgan teke is ready, place it in a greased frying pan, grease it with oil on top and put it in the oven for 10-15 minutes. Stuffed lamb is cut into portions and served hot.

Tutyrma with beef and rice
For the recipe you will need:
beef (pulp) - 1kg
rice - 100g
onion - 100g
milk or cold broth - 300-400g
salt, pepper - to taste.

Fatty beef (pulp) turn with onions through a meat grinder (you can also chop in a trough), put pepper, salt in the minced meat and mix thoroughly. Add a little milk or cold broth and raw or boiled rinsed rice. The filling for the tutyrma must be liquid.
Fill two-thirds of the processed intestine with the finished filling and tie the open end of the intestine. It is not necessary to fill the tutyrma to capacity, since during cooking the filling (cereal) is boiled, and the shell of the tutyrma may burst. Tie the stuffed tutyrma to a rolling pin, put it in a saucepan with boiling salted water and cook for 30-40 minutes. Serve hot. If desired, the ready-made tutirma can be cut into portions and fried with fat in a pan or in the oven. You can also fry whole. Ayran, cold katyk, and hot meat broth are served with the tutyrma.

meat dishes

Kullama
For the recipe you will need:
meat (pulp) - 100g
salma - 75-100g
ghee - 10g
onion -1/2 pcs.
carrots - 1/2 pc.
broth - 2 tbsp. l.
salt, pepper - to taste
liver, heart, kidneys.

Take fatty horse meat, beef or lamb, rinse, separate from the bones, cut into pieces weighing 300-400 g, put in salted boiling water and cook. Remove the meat from the broth, cool and cut into thin pieces weighing 50 g across the fibers. Make a large salma (larger than usual) from wheat flour, boil it in salt water and put it on a sieve. Add the butter to the salma and mix with the chopped meat. In one part of the rich meat broth, put onion, sliced ​​carrots, pepper, bay leaf and cook for 15-20 minutes. Pour the meat mixed with salma with this sauce, close the dish with a lid and simmer for 10-15 minutes. Boiled liver, heart, kidneys can be added to meat.

Gubadia with cottage cheese
For the recipe you will need:
for the test:
butter - 250g
flour - 2 cups
sugar - 100g
vanilla - 1 pinch
salt - 1 pinch
For filling:
cottage cheese - 500g
sour cream - 2 tablespoons
sugar - 150g
vanilla - 1 pinch
egg - 6 pcs.

Prepare the dough. To do this, grind flour and butter into crumbs, gradually adding sugar, salt and vanillin. Prepare the filling in another bowl: mix cottage cheese with eggs, add sugar and vanilla.
Put half of the dough in a mold, crush. Put the filling on the dough, and the rest of the crumbs on the filling.
Put the form with gubadia in an oven preheated to 200C for 30 minutes. Remove the finished cake from the oven, cover with a napkin and leave to cool. You can eat gubadia hot or cold.

national cuisine

Kyzdyrma with offal
For the recipe you will need:
lamb heart - 250g
kidneys - 250g
liver - 250g
champignons - 200g
onion - 1 pc.
carrots - 1 pc.
potatoes - 2 pcs.
peas (young pods) - 150g
lemon - 1/2 pc.
flour - 4 tablespoons
olive oil - 200g
dry red wine - 80 ml
parsley (chopped) - 1 tablespoon
dill (chopped) - 1 tbsp.
Demi-glass sauce - 1/2 cup
salt, paprika (ground) - to taste.

Clean the lamb's heart from vessels and films, boil. Cut out the fat from the kidneys, remove the films and soak in cold water for 2-3 hours, then boil. Remove the film from the liver, bread in flour and quickly fry until half cooked. Cut all cooled offal into equal cubes. Cut the champignons into quarters, sprinkle with lemon and fry in 2 tbsp. l. olive oil 4-5 min. Peel the onion, chop, fry in oil until golden brown. Transfer the offal with onions and mushrooms to a saucepan, pour over the sauce and simmer for 7-10 minutes.
For a side dish, peel the potatoes and carrots, boil, cut into large cubes and lightly fry in oil with dill. Blanch the green peas for 1-2 minutes and also fry a little in oil. Serve hot meat with garnish, sprinkle with parsley.

November 6 is the Day of the Constitution of the Republic of Tatarstan. Today in cities and regions solemn events are held - this is one of the main holidays of the republic. We offer you to plunge into the holiday atmosphere by preparing Tatar cuisine.

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

Let's learn how to cook delicious Tatar dishes. Eat and enjoy!

Tutyrma with offal

Offal - 1kg, rice - 100g or buckwheat - 120g, egg - 1 pc., Onions - 1.5 pcs., Milk or broth - 300-400g, salt, pepper - to taste.

Process by-products (liver, heart, lungs), chop finely, add onion and mince (you can chop). Put pepper, salt, beat out an egg and mix everything thoroughly, then dilute with milk or cooled broth, add rice (or buckwheat) and, stirring, stuff the intestines, tie. The filling for the tutyrma must be liquid. Cook in the same way as with beef tutyrma. You can cook a tutirma with only one liver and cereals. Tutyrma from offal is considered a delicacy; it is served as a second course. Usually it is cut into slices and placed nicely on a plate. Serve hot tutyrma to the table.

Tatar pilaf

Lamb (lean) - 100 g, table margarine and tomato paste - 15 g each, water - 150 g, rice - 70 g, onion - 15 g, bay leaf, pepper, salt - to taste.

Chop the meat into pieces weighing 35 - 40 g, sprinkle with salt and pepper, fry, put in a saucepan and pour over tomato sautéed in fat, hot water. When the liquid boils, add the washed rice. Add chopped onion and bay leaf and cook over low heat, stirring gently, until all the liquid is absorbed by the rice. Close the lid and let stand. Traditional Tatar pilaf can be cooked without tomato, instead of it any chopped vegetables or even fruits should be added (the pilaf will turn out to be sweet).

Peremech

for minced meat:
meat 500 g, bunch of onions 3 pcs., salt, pepper, liquid, fat for frying

Balls weighing 50 g are made from yeast or unleavened dough, rolled in flour and rolled out into tortillas. Minced meat is placed in the middle of the cake and crushed. Then the edges of the dough are lifted and assembled nicely into the assembly. There should be a hole in the middle of the web. The marbles are fried in semi-deep fat, first with the hole down, then, when brown, turn the hole up. Finished strips should be light brown, round, flattened. The breeches are served hot. Bars can be made small. In this case, the food should be taken half as much.

Minced meat preparation.
Finely chop the washed meat (beef or lamb) and mince the pepper and salt with the onions and put the pepper, salt and mix everything thoroughly. If the minced meat is thick, pour in cold milk or water and stir again.

Stuffed lamb (tutyrgan teke)

Lamb (pulp), egg - 10 pcs., Milk - 150g, onion (fried) - 150g, butter - 100g, salt, pepper - to taste.

To prepare teke, take the brisket of young lamb or the flesh of the back of the ham. Separate the rib bone from the flesh of the brisket, and trim the flesh from the back so that a pouch is formed. Separately, break the eggs into a deep bowl, add salt, pepper, melted and cooled butter and mix everything well. Pour the resulting filling into a pre-cooked lamb brisket or ham, sew up the hole. Put the finished semi-finished product in a shallow dish, pour over the broth, sprinkle with chopped onions, carrots and cook until tender. When the tutyrgan teke is ready, place it in a greased frying pan, grease it with oil on top and put it in the oven for 10-15 minutes. Stuffed lamb is cut into portions and served hot.

Balish with duck

Dough - 1.5 kg, duck - 1 pc., Rice - 300-400 g, butter - 200 g, onions - 3-4 pcs., Broth - 1 glass, pepper, salt - to taste.

Rice is usually added to balish with duck. First, cut the finished duck piece by piece, then cut the flesh into small pieces. Sort the rice, rinse in hot water, put in salted water and boil slightly. Throw the boiled rice into a sieve and rinse with hot water. The cooled rice should be dry. Add oil, finely chopped onion to the rice, the required amount of salt, pepper, mix all this with pieces of duck and make balish. Knead the dough in the same way as for the previous balisha. Duck balish is thinner than broth balish. Balish is baked for 2-2.5 hours. Broth is poured into it half an hour before readiness.
Balish with duck is served on the table in the same pan. The filling is placed on plates with a large spoon, and then the bottom of the balish is cut into portions.

Tunterma (omelette)

5-6 eggs, 200-300 g of milk, 60-80 g of semolina or flour, 100 g of butter, salt to taste.

Release the eggs into a deep bowl, beat thoroughly until smooth, then add milk, melted butter, mix the salt well, add semolina or flour and mix again until the consistency of thick sour cream.
Pour the mass into a greased frying pan and put on fire. As soon as the mass thickens, put in the oven for 4-5 minutes. Grease the finished tunterma with fat and serve. You can cut the tunterma into diamonds into portions.

Hemp grain dumplings

75 g of dough, 100 g of minced meat, 50 g of sour cream or 20 g of ghee, 1 egg.

Option I. Place the cleaned hemp seeds to dry for 1-2 hours in the oven, crush in a mortar, sift through a sieve. Mix hemp flour with mashed potatoes and eggs. If the filling is tough, dilute it with a little hot milk.
Prepare the dough in the same way as for other dumplings. Boil dumplings in salted water, put on a plate, season with sour cream or ghee and serve hot.

Option II. Grind the hemp seeds in a wooden mortar, squeeze out excess fat, add sugar, salt, mix everything well to get a thick homogeneous mass. This mass is used as minced meat for dumplings.
Prepare the dough in the same way as in the 1st variant.

Gubadia with meat

For one frying pan of gubadia: dough - 1000-1200 g, meat - 800-1000 g, ready-made court - 250 g, rice - 300-400 g, raisins - 250 g, eggs - 6-8 pcs., Melted butter - 300- 400 g, salt, pepper, onion, onion.

Roll out the dough to a size larger than the pan. Place it in a butter skillet and brush with oil on top. Put the finished court on the dough. Put rice on it in an even layer, then fried meat passed through a meat grinder with onions, a layer of rice on the meat again, on rice - hard-boiled, finely chopped eggs and again rice. Top with a layer of steamed apricots, raisins or prunes. Then pour over the whole filling with ghee.
Cover the filling with a thin layer of rolled dough, pinch the edges and close with cloves. Before putting it in the oven, grease the gubadia on top and sprinkle with crumbs. In an oven at an average temperature, gubadia is baked for 40-50 minutes. Cut the finished gubadia and serve hot in chunks. The gubadia in the section should represent pronounced layers of various products, harmoniously combined both in taste and in color.

Preparing a soft gubadia court.
Crush dry court, sift through a sieve. For 500 grams of the court add 200 g of granulated sugar, 200 g of milk, mix everything and boil for 10-15 minutes until a homogeneous mass resembling gruel is formed. Cool the mass, then put it in an even layer on the bottom of the gubadia.

Cooking gubadia crumb.
In 250 g of butter, put 500 g of sifted wheat flour, 20-30 g of granulated sugar and rub it thoroughly with your hands. As you grind, the butter mixes with the flour to form fine crumbs. Before putting the gubadia in the oven, sprinkle it with crumbs on top. Gubadiya is a rich round pie with a multilayer filling. The filling consists of korta (dried cottage cheese), boiled crumbly rice, chopped eggs, steamed raisins (apricots or prunes), ground beef with sautéed onions.

Fried peas in Kazan style

Peas, salt, oil, onion

Fried peas are a favorite dish of the Tatars. Before frying, sort the peas, rinse with cold water, then cover with warm water and put to swell for 3-4 hours. You need to make sure that it does not swell very much, otherwise when frying the grains may fall apart in half. Strain the soaked peas through a colander and start frying. There are several ways to roast.
Method 1 (dry roasting) - put the peas in a dry pan and fry, stirring occasionally.

Method 2 - pour a little vegetable oil into a hot frying pan, as soon as it heats up, put the peas and fry, stirring occasionally, season with salt.

3rd method - add peas to the greaves remaining after melting the internal beef fat, mix together with the greaves. Season with salt and pepper to taste.

Chak-chak (nuts with honey)

For 1 kg of wheat flour: 10 pcs. eggs, 100 g milk, 20-30 g sugar, salt, 500-550 g butter for frying, honey 900-1000 g, 150-200 g sugar for finishing, monpensier 100-150 g.

It is made from premium flour. Put raw eggs into a bowl, add milk, salt, sugar, mix everything, add flour and knead a soft dough. Divide the dough into 100 g pieces, roll them into 1 cm thick flagella. Cut the flagella into balls the size of a pine nut and fry them, stirring to make them evenly deep-fried. Finished balls take on a yellowish tint.
Pour granulated sugar into honey and boil in a separate bowl. The readiness of honey can be found out as follows: take a drop of honey on a match, and if the trickle flowing down from the match becomes brittle after cooling, boiling should be stopped. It is impossible to boil honey for too long, as it can burn and spoil the look and taste of the dish.
Put the fried balls in a wide bowl, pour over with honey and mix well. After that, transfer the chak-chak to a tray or plate and, with hands moistened with cold water, give it the desired shape (pyramid, cone, star, etc.). Chak-chak can be decorated with small candies (monpensier).

The cuisine of the Tatar people is known for its special cultural traditions, the roots of which go back centuries. The national cuisine reflected the wealth of the Tatar ethnic culture, the living conditions of the people.

First courses of the Tatar national cuisine

Noodle soup

Ingredients	Quantity
chicken (fatty) -	2 Kg
filtered water -	3 l
onion (large head) -	1 PC.
spices and seasonings -	optional
homemade noodles -	120-150 g
potatoes -	6 pcs.
spread, margarine or butter -	5 g
chicken eggs -	3 pcs.
parsley, dill, cilantro -	bunch
flour -	1 glass
Cooking time: 60 minutes	Calorie content per 100 grams: 460 Kcal

Cooking recipe step by step:

1. Wash the chicken carcass from the blood, heat over the fire, choose a large saucepan, pour the specified volume of water.
2. Wait until the meat boils, reduce heat and cook the carcass for about 20 minutes.
3. Peel the onion and put the whole in the broth, season with salt. Continue cooking for an hour.
4. Remove the chicken, season with salt and pepper, add the noodles, cook for about five minutes, until the noodles float, let the soup simmer.
5. The noodles can be prepared according to the following recipe: take the specified amount of flour, break two eggs into it, add salt and knead the dough, then remove it for 20 minutes in a plastic bag. Then roll out two cakes from the dough, so thin that you can see the table. Put the cakes on a board for a while and let them dry, then cut them into strips. Put the cut noodles in the sun or in a warm dry place.
6. Cut the chicken into portions, let it cool, then brush with an egg and heat in the oven at an average temperature for 15 minutes.
7. Put the potatoes on a dish, add butter, sprinkle with herbs and add the meat. Serve the soup separately.

Shulpa in a pot

Required Ingredients:

• meat with bone (beef, horse meat, lamb) - 150-200 g;
• potatoes - 3-4 pcs.;
• carrots - half of the root crop;
• onion - half a head;
• ghee or butter - 30 g;
• meat broth - 300 g;
• seasonings - optional.

Caloric value: 520 kcal per 100 g.

Cooking description:

1. For soup, take a small earthen pot, warm it up in the microwave or oven.
2. Boil the meat, remove and cut into pieces, put in a pot.
3. Strain the broth well.
4. Coarsely chop the vegetables and put them in a pot in layers, alternating.
5. Add pepper and salt to taste. Pour the broth over the mixture.
6. Place in the oven 180 degrees and cook until tender.
7. Finely chop the greens, sprinkle the finished dish,
8. Pour the soup into a deep bowl or leave in an earthen pot. The latter will look good with a beautiful wooden spoon.

Second course recipes

Azu in Tatar

Required Ingredients:

• meat - beef or lamb tenderloin - about 1 kg;
• onion - 3 heads;
• potatoes - 6 pcs.;
• tomatoes - 6 pcs. medium size, or tomato paste - 500 g;
• broth - 1 l;
• garlic - 7 cloves;
• pickled cucumbers - 7 pcs.;
• greens - any, about 150 g;
• ghee - 100 g;
• seasonings to taste.

Time spent on cooking: 2-2.5 hours.

Caloric value: 390 kcal per 100 g.

Cooking description:

1. Cut the tenderloin into small pieces, about 2 * 3 cm, about 2 cm thick.
2. Heat the oil in a thick-walled saucepan or cauldron, fry the meat until crusty and reduce the heat. Stew.
3. Cut the onion into half rings, fry it in ghee until golden brown.
4. Put onion in a cauldron with meat and pour over tomato paste, or mash peeled tomatoes.
5. Pour the resulting mass with broth and cook over low heat for about 40 minutes.
6. Cut the cucumbers into small strips, peel them, add to the total mass and simmer for about 10 minutes.
7. Cut the potatoes into cubes and fry in a separate pan in the same ghee, but do not bring it to full readiness.
8. Transfer the potatoes to the meat and simmer for about half an hour.
9. Add finely chopped garlic and herbs to the finished dish.

Kazylyk - Tatar-style dried sausage

Required Ingredients:

• meat - 1 - 2 kg of peritoneal part of beef or horse meat;
• intestines or special film for sausages;
• seasonings to taste.

Time spent on cooking: up to 3 months.

Caloric content: 300-350 kcal per 100 g.

Recipe step by step:

1. Twist the meat or cut into pieces of 3 cm wide, 6 cm long, 2 cm thick, pepper and salt a lot, leave in the refrigerator for 2 days.
2. To process the intestines - rinse with water, then turn them inside out and get rid of mucus, wash, tie the other end with a coarse thread.
3. Fill the intestines, alternating between meat and chunks of fat.
4. Make small holes in the intestine with a toothpick or fork so that the fat can flow out.
5. Hang the sausage in the sun for 2-3 days.
6. For 2-2.5 months, remove the kazylyk in a cellar or other dark cool place.
7. The finished sausage is cut into small circles like any other sausage and served as a second course along with fried potatoes.

Tatar pastries

Kystyby - flatbread with potatoes

Required Ingredients:

• milk - 2.5 cups;
• head of garlic - 1 pc .;
• onion - large head;
• lavrushka - 1 pc.;
• collection of seasonings for potatoes - to taste;
• potatoes - 7-8 pcs.;
• butter - 150 g;
• egg - 1 pc.;
• granulated sugar - 1 tsp;
• margarine - 50 g;
• flour - about 500 g.

Time spent on cooking: about an hour.

Caloric value: 450 kcal per 100 g.

Cooking description:

1. Peel and cut the potatoes into cubes, put in a saucepan, add water and salt, bay leaf, garlic and cook until tender.
2. Meanwhile, bring the milk (200 ml) to a boil, stirring occasionally.
3. Finely chop the onion and fry in butter until golden brown;
4. Remove the garlic and potato leaf, beat the potatoes until puree and add the fried onions. Wrap the pan with towels.
5. Beat the egg in a bowl and add margarine, salt, milk (100 ml), sugar, mix.
6. Add flour to the mixture and knead the dough. Leave it cold for 20 minutes.
7. Form a small "sausage" from the dough, divide it into 16 equal parts, roll each piece a little in flour.
8. Dip the dough ball in flour and roll it into a cake, sprinkle it with flour so that it does not stick to the cake, then fry it in a pan in butter, put it on a plate and let it cool.
9. Coat half of the resulting tortilla with mashed potatoes, about 2 tbsp. spoons.
10. Cover with half of the mashed potatoes and put the kystyby on a plate.

Baursak - Tatar bread

Required Ingredients:

• flour - about a kilogram;
• eggs - a dozen;
• salt - 2 tablespoons;
• milk - 200 ml;
• sunflower or olive oil - 1.5 cups;
• ghee - 10 g;
• sugar - half a glass;
• baker's yeast - 10 g;
• powdered sugar or condensed milk - optional.

Calories: 440 kcal per 100 g.

Cooking description:

Crimean Tatar cuisine

Lamb on the bone with vegetables

Required Ingredients:

• lamb - about 500 g, back part;
• carrots - 2 pcs.;
• potatoes - 4-5 pcs.;
• spices (coriander, cumin and others) - optional.

Cooking time: 1.5-2 hours.

Caloric content per 100 g: 500 kcal.

Cooking description:

1. Chop the meat into small cubes (3 by 4 cm), add a little salt and fry in oil until a beautiful crust, but do not bring it to full readiness.
2. Put the meat in a thick-walled saucepan or cauldron, pour water over the meat, add spices, chopped garlic.
3. Simmer the meat for about 2 hours, covering with a lid.
4. Cut the potatoes and carrots into small cubes and add to the saucepan.
5. Bring the lamb and garnish until tender.

Dimlyama

Required Ingredients:

• lamb (tenderloin) - 450 g;
• medium-sized eggplant - 1 pc .;
• onion - 1 head;
• potatoes - 2 small tubers;
• sweet pepper - 1 pc.;
• fat tail fat - 70 g
• cabbage - 150 g;
• carrots - 1-2 pcs.;
• lamb broth - 1 glass;
• butter - 1 tablespoon;
• garlic - half a head;
• tomato - 1-2 pcs.;
• herbs and spices to taste.

Time taken to cook: 2 hours.

Caloric value: 470 kcal per 100 g.

Cooking description:

1. Cut the lamb into cubes and the fat into small slices. Fry the lamb in a little butter. Put everything in a heavy-walled saucepan or cauldron.
2. Chop the onion and carrots into thin half rings, and the tomatoes in small pieces.
3. Peel the heads of garlic and cut the roots.
4. Remove seeds from pepper and cut into rings.
5. Peel the eggplant and potatoes and cut into slices, remove thick veins from cabbage, chop coarsely.
6. Put fat tail fat in a cauldron or pan, then lamb, salt, add seasonings (it is better to choose cumin or a special mixture for mutton). On top of the lamb, put vegetables (except potatoes) with herbs, salt and simmer for an hour.
7. Place the potatoes on top of the vegetables and continue cooking over low heat for another 30-40 minutes.
8. Serve the dish on the table, laying out the layers in reverse order. Decorate with cilantro.

Pita - round bread

Required Ingredients:

• kefir or warmed milk - 1 glass;
• baker's yeast - 20 g;
• onion - 2 pcs.;
• ghee or butter - 50 g;
• granulated sugar - 1 tsp;
• sweet bell pepper - 2-3 pcs.;
• chicken - 2 thighs;
• egg - 1 pc.;
• flour - 50 g;
• mushrooms - 150 g;
• seasonings (turmeric), spices - to taste

Time spent on cooking: about 2 hours.

Caloric value: 550 kcal per 100 g.

Cooking description:

1. To make a dough - for this, heat the milk without boiling. Prepare a dough by adding yeast to the milk. Let the mixture stand for about 20-25 minutes in a warm place.
2. Pass the flour through a sieve to make the dough more "airy".
3. Beat the egg with a whisk, add sugar and salt, bring the mass to a homogeneous consistency, pour into milk and add melted butter.
4. Knead the dough so that it stops sticking to your hands, then send it to a warm place, covering it with a towel. The dough should rise by half, which will take about an hour, then beat it again and leave for a while. While the dough is standing, the lamb must be removed from the bone and cut into small pieces. Then chop vegetables and mushrooms. Fry the meat first, and then add the vegetables to the pan. Then let the filling simmer for about 30 minutes.
5. Divide the dough, tell it into two small "pancakes", thick enough to withstand the filling. Lay out the mixture of vegetables and meat, wrap the edges, you can first grease them with an egg. You can sprinkle the product with sesame seeds. Bake in the oven for about 15 minutes.

Cooking Tatar traditional dishes is a lengthy process. High calorie content is essential for a nomadic lifestyle. In the presented recipes, instead of the usual butter, Tatars, as a rule, use fat tail fat.