Table of Tatar cuisine. Tatar cuisine

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

First courses of Tatar national cuisine

Noodle soup

Ingredients	Quantity
chicken (fat) -	2 kg
filtered water -	3 l
bulb (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:

Wash the chicken carcass to remove any blood, cook over heat, select a large pan, and fill with the specified volume of water.
Wait until the meat boils, reduce the heat and cook the carcass for about 20 minutes.
Peel the onion and put the whole one in the broth, add salt. Continue cooking for an hour.
Remove the chicken, add salt and pepper to the broth, add the noodles, cook for about five minutes until the noodles float to the surface, and let the soup simmer.
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 put it in a plastic bag for 20 minutes. Then roll out two flat cakes from the dough, so thin that you can see the table. Place the cakes on a board for a while and let them dry, then cut them into strips. Place the cut noodles in the sun or in a warm, dry place.
Cut the chicken into portions, let it cool, then brush with egg and heat in the oven at medium temperature for 15 minutes.
Place the potatoes on a dish, add butter, sprinkle everything with herbs and add meat. Serve the soup separately.

Shulpa in a pot

Required ingredients:

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

Calorie content: 520 kcal per 100 g.

Description of preparation:

For the soup, take a small clay pot and heat it in the microwave or oven.
Boil the meat, remove and cut into pieces, place in a pot.
Strain the broth well.
Chop the vegetables coarsely and place them in a pot in layers, alternating.
Add pepper and salt to taste. Pour broth over the mixture.
Place in the oven at 180 degrees and cook until done.
Finely chop the greens, sprinkle on the finished dish,
Pour the soup into a deep plate or leave it in a clay pot. The latter will look great together with a beautiful wooden spoon.

Main 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;
melted butter – 100 g;
seasonings - to taste.

Time spent on cooking: 2-2.5 hours.

Calorie content: 390 kcal per 100 g.

Description of preparation:

Cut the tenderloin into small pieces, approximately 2*3 cm, about 2 cm thick.
Heat the oil in a thick-walled saucepan or cauldron, fry the meat until crusty and reduce the heat. Stew.
Cut the onion into half rings, fry it in melted butter until golden.
Place onions in a cauldron with meat and pour in tomato paste, or mash peeled tomatoes.
Pour the resulting mass with broth and cook over low heat for about 40 minutes.
Cut the cucumbers into small strips, peel them, add to the total mass and simmer for about 10 minutes.
Cut the potatoes into cubes and fry in a separate frying pan in the same melted butter, but do not bring them to full readiness.
Transfer the potatoes to the meat and simmer for about half an hour.
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 sausage;
seasonings to taste.

Time spent on cooking: up to 3 months.

Calorie content: 300-350 kcal per 100 g.

Recipe step by step:

Twist the meat or cut it into pieces 3 cm wide, 6 cm long, 2 cm thick, add a lot of pepper and salt, leave in the refrigerator for 2 days.
Treat the intestines - rinse with water, then turn them inside out and get rid of mucus, wash, and tie the other end with coarse thread.
Fill the intestines, alternating meat with pieces of fat.
Use a toothpick or fork to make small holes in the intestine so that the fat can drain out.
Hang the sausage for 2-3 days in the sun.
For 2-2.5 months, put the kazylyk in a cellar or other dark, cool place.
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.;
bulb - large head;
bay leaf – 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 cooking: about an hour.

Calorie content: 450 kcal per 100 g.

Description of preparation:

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

Baursak - Tatar bread

Required ingredients:

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

Calorie content: 440 kcal per 100 g.

Description of preparation:

Dishes of Crimean Tatar cuisine

Lamb on the bone with vegetables

Required ingredients:

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

Cooking time: 1.5-2 hours.

Calorie content per 100 g: 500 kcal.

Description of preparation:

Chop the meat into small cubes (3 by 4 cm), add a little salt and fry in oil until nicely crusted, but not completely cooked.
Place the meat in a thick-walled pan or cauldron, cover the meat with water, add spices and chopped garlic.
Simmer the meat for about 2 hours, covering it with a lid.
Cut the potatoes and carrots into small cubes and add to the pan.
Bring the lamb and side dish to readiness.

Dimlyama

Required ingredients:

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

Time spent cooking: 2 hours.

Calorie content: 470 kcal per 100 g.

Description of preparation:

Cut the lamb into cubes and the fat into small slices. Fry the lamb in a small amount of butter. Place everything in a thick-walled pan or cauldron.
Chop the onions and carrots into thin half rings, and the tomatoes into small pieces.
Peel the garlic heads and trim the roots.
Remove the seeds from the pepper and cut into rings.
Peel the eggplant and potatoes and cut into slices; remove thick veins from the cabbage and chop coarsely.
First put the fat tail fat into a cauldron or pan, then the lamb, salt and add seasonings (it is better to choose cumin or a special mixture for lamb). Place vegetables (except potatoes) with herbs on top of the lamb, add salt and simmer for an hour.
Place the potatoes on top of the vegetables and continue cooking over low heat for another 30-40 minutes.
Serve the dish on the table, laying out the layers in reverse order. Garnish 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 cooking: about 2 hours.

Calorie content: 550 kcal per 100 g.

Description of preparation:

To make the dough, heat the milk without bringing it to a boil. Prepare the dough by adding yeast to the milk. Let the mixture stand for about 20-25 minutes in a warm place.
Pass the flour through a sieve to make the dough more airy.
Beat the egg with a whisk, add sugar and salt, bring the mixture to a homogeneous consistency, pour into the milk and add melted butter.
Knead the dough until it stops sticking to your hands, then send it to a warm place, covering it with a towel. The dough should rise to double size, which will take about an hour, then beat it again and leave for a while. While the dough is standing, remove the lamb from the bone and chop finely. Then chop the vegetables and mushrooms. Fry the meat first and then add the vegetables to the pan. Then let the filling simmer for about 30 minutes.
Divide the dough into two small “pancakes”, thick enough to support the filling. Lay out the mixture of vegetables and meat, wrap the edges, you can first brush them with egg. You can sprinkle the product with sesame seeds. Bake in the oven for about 15 minutes.

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

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

NATIONAL TATAR DISHES

The Tatars, who are descendants of Turkic-speaking tribes, took a lot from them: culture, traditions and customs.
It is from the times of the Volga Bulgaria - the ancestor of Kazan, that Tatar cuisine begins its history. Even then, in the 15th century. this state was a highly developed commercial, cultural and educational city, where peoples of different 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 Tatar cuisine, which is distinguished by its variety of dishes, satiety, at the same time ease of preparation and elegance, and, of course, extraordinary taste.
Basically, traditional Tatar cuisine is based on dishes made from dough and various fillings.
Well, let's start getting acquainted?

Tatar hot dishes

Bishbarmak
Translated from 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 Turkic nomads did not use cutlery while eating and took meat with their hands. This is a hot dish consisting of finely chopped boiled meat, lamb or beef, with onions cut into rings, and unleavened boiled dough in the form of noodles, all of which is strongly peppered. It is served on the table in a cauldron or cast iron, and from there everyone takes with their hands as much as they want. Along with it, they usually drink hot, rich meat broth, lightly salted and peppered.

Tokmach
Traditional chicken noodle soup, which includes potatoes, chicken meat and finely chopped homemade noodles. This dish has a special taste thanks to the combination of these products. Yes, the soup is really incredibly tasty and rich.
Already in the 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 of meat (beef or veal) with potatoes and pickles, with the addition of tomato paste, bay leaf, garlic, onion, and, of course, salt and pepper. Prepared in a cauldron or other cast iron cookware. A delicious, very filling dish!

Kyzdyrma
A traditional roast consisting of horse meat (less commonly lamb, beef or chicken). The meat is fried in a frying pan very hot with fat. Fried meat, as a rule, is placed in a casserole dish or other elongated form, onions, potatoes, salt, pepper, bay leaf 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, and eggs. Katlama is Tatar manti, so it is prepared in a mantyshnitsa. After cooking, it is cut into pieces 3 cm thick, poured with melted butter and served. The dish is usually eaten with hands.

Tatar pastries

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

Peremyachi
Pies fried in a frying pan with a lot of oil or special fat. They are prepared from unleavened or yeast dough with meat filling (usually minced beef with finely chopped onion and ground pepper). They have a round shape. A very filling and tasty dish! Served with sweet tea.

Kystyby
They are flatbreads with potatoes. Flatbreads are prepared from unleavened dough in a very hot frying pan, without oil. Mashed potatoes are prepared separately, which is then placed in small portions into each flatbread. Kystybyki turn out to be very soft, tender, filling and incredibly tasty! They are usually consumed with sweet tea.

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

Tatar snacks

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

Kalzha
One of the popular types of traditional snacks, consisting of lamb meat (beef or horse meat), sprinkled with spices, garlic, salt, pepper and vinegar. Then the meat is wrapped, turning it into a roll, and fried in a frying 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, adding onions, carrots, and sour cream cut into rings. The finished dish is laid out in a special elongated dish, boiled potatoes are placed next to it, and the whole thing is sprinkled with herbs. If desired, you can add more cucumbers and tomatoes.

Tatar sweets

Chuck-chuck
A sweet treat made from dough with honey. The dough resembles brushwood, consists of small balls, sausages, flagella, cut into noodles, fried in a large amount of oil. After preparing them, everything is poured with honey (with sugar). Usually chak-chak is decorated with nuts, grated chocolate, candies, and raisins. Cut into pieces and drink with tea or coffee. As they say - you'll lick your fingers!

Gubadia
A sweet cake with several layers. Its filling consists of boiled rice, eggs, kort (dried cottage cheese), raisins, dried apricots and prunes. To make Gubadiya, yeast or unleavened dough is used. This dish is one of the most delicious in Tatar cuisine. Prepared for holidays and major celebrations. Tea is usually served with the pie.

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

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

Koymak
Tatar pancakes made from yeast or unleavened dough. Koymak can be made from any type of flour: wheat, oatmeal, pea, buckwheat. Serve it with butter, sour cream, honey or jam.

Tatar bread

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

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

Tatar drinks

Kumis
a drink made from horse milk, whitish in color. Pleasant to the taste, sweetish-sour, very refreshing.
Koumiss can turn out differently - depending on the production conditions, the fermentation process and the cooking time. It can be strong, having a slightly intoxicating effect, and it can be weaker, with a calming effect.
It is a general tonic. It has a number of useful properties:
- has a beneficial effect on the nervous system;
- has bactericidal properties;
- effective for stomach ulcers;
- preserves youthful skin;
- promotes 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 type of kefir. It looks like liquid sour cream. A light, but at the same time satisfying drink that quenches thirst very well.

Katyk
Translated from Turkic “kat” means food. It is a type of curdled milk. It is made from milk by fermenting it with special bacterial cultures. It has its own characteristics that distinguish it from other types of fermented milk drinks, which consist in preparing it from boiled milk, which makes it fattier. Yes, katyk is a truly satisfying 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 the cup, the rest is filled with milk (preferably cold). It was believed that nomadic Turkic tribes used this tea as food. It's really very filling!

You can try all of the above dishes:
— in the Bilyar restaurant chain;
— in the cafe "House of Tea";
— in the bakeries "Katyk";
- in the Bakhetle chain of stores.

ENJOY YOUR MEAL!

November 6 is the Constitution Day of the Republic of Tatarstan. Today, ceremonial events are taking place in cities and regions - this is one of the main holidays of the republic. We invite you to plunge into the holiday atmosphere by preparing dishes of Tatar cuisine.

The culinary traditions of Tatar cuisine have evolved over many centuries. The people carefully keep the secrets of national dishes, passing them on from generation to generation. Liquid hot dishes - soups and broths - are of primary importance in Tatar cuisine. Depending on the broth (shulpa) in which they are prepared, soups can be divided into meat, dairy and lean, vegetarian, and according to the products with which they are seasoned, into flour, cereal, flour-vegetable, cereal-vegetable, vegetable. The most common first course is noodle soup (tokmach). For the second course, serve meat or chicken boiled in broth, cut into large pieces, and boiled potatoes. During dinner parties, especially among city residents, pilaf and traditional meat and cereal belish. In Tatar cuisine, all kinds of porridges are often prepared -millet, buckwheat, oatmeal, rice, pea, etc. are highly valuedproducts made from sour (yeast) dough. These primarily include bread (ikmek). Not a single dinner (regular or festive) can pass without bread; it is considered sacred food. In the past, the Tatars even had a custom of swearing with ip-der bread.

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

Tutyrma with offal

By-products - 1 kg, rice - 100g or buckwheat - 120g, egg - 1 pc., onion - 1.5 pcs., milk or broth - 300-400g, salt, pepper - to taste.

Process the by-products (liver, heart, lungs), chop finely, add onion and mince (can be chopped). Add pepper, salt, beat the egg and mix everything thoroughly, then dilute with milk or cooled broth, add rice (or buckwheat) and, after mixing, fill the intestine and tie. The filling for tutyrma should be liquid. Cook in the same way as tutyrma with beef. You can cook tutyrma with only one liver and cereal. Tutyrma made from offal is considered a delicacy and is served as a second course. Usually it is cut into circles and beautifully placed on a plate. Serve tutyrma hot.

Tatar pilaf

Lamb (low-fat) - 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 hot water over the tomato sautéed in fat. When the liquid boils, add the washed rice. Add the chopped onion and bay leaf and cook over low heat, stirring gently, until all the liquid has been absorbed by the rice. Close the lid and let stand. Traditional Tatar pilaf can be prepared without tomato; instead, you should add any chopped vegetables or even fruits (the pilaf will turn out sweet).

Peremech

for minced meat:
meat 500 g, onion bunch 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 flat cakes. Place minced meat in the middle of the flatbread and press down. Then lift the edges of the dough and gather them nicely into an assembly. There should be a hole in the middle of the crossbar. The peremechs are semi-deep-fried, first with the hole down, then, when browned, they are turned over with the hole up. The finished swords should be light brown in color and have a round, flattened shape. Peremetches are served hot. The shifts can be made small. In this case, you need to take half as much food.

Preparation of minced meat.
Finely chop the washed meat (beef or lamb) and put it through a meat grinder with onions, add pepper, salt and move everything carefully. If the minced meat is thick, add cold milk or water and mix 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 pulp of the back of the ham. Separate the rib bone from the breast meat, 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-prepared lamb brisket or ham and sew up the hole. Place the finished semi-finished product in a shallow bowl, pour in broth, sprinkle with chopped onions, carrots and cook until tender. When the tutyrgan teke is ready, place it in a greased frying pan, grease the top with oil 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 piece, rice - 300-400g, butter - 200g, onion - 3-4 pieces, broth - 1 glass, pepper, salt - to taste.

Rice is usually added to belish with duck. First cut the finished duck into pieces, then cut the flesh into small pieces. Sort the rice, rinse in hot water, put in salted water and lightly boil. Place the boiled rice in a sieve and rinse with hot water. Cooled rice should be dry. Add oil, finely chopped onion, the required amount of salt and pepper to the rice, mix all this with duck pieces and make belish. Knead the dough in the same way as for the previous belishes. Duck belish is made thinner than belish with broth. Belish bakes for 2-2.5 hours. Half an hour before it is ready, broth is poured into it.
Belish with duck is served in the same frying pan. The filling is placed on plates with a large spoon, and then the bottom of the belish is cut into portions.

Tunterma (omelet)

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

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

Dumplings with hemp grain

75 g dough, 100 g minced meat, 50 g sour cream or 20 g melted butter, 1 egg.

I option. Place the peeled hemp grains in the oven to dry for 1-2 hours, crush them in a mortar, and sift through a sieve. Mix hemp flour with mashed potatoes and eggs. If the filling turns out cool, dilute it with a small amount of hot milk.
Prepare the dough in the same way as for other dumplings. Boil the dumplings in salted water, place on a plate, season with sour cream or melted butter and serve hot.

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

Gubadia with meat

For one frying pan of Gubadiya: dough - 1000-1200 g, meat - 800-1000 g, ready-made korta - 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 frying pan. Place it in an oiled frying pan and grease the top with oil. Place the finished court onto the dough. Place rice on it in an even layer, then fried meat minced with onions, another layer of rice on the meat, hard-boiled, finely chopped eggs on top of the rice, and again rice. Place a layer of steamed apricots, raisins or prunes on top. Then pour ghee generously over the entire filling.
Cover the filling with a thin layer of rolled out dough, pinch the edges and seal with cloves. Before putting it in the oven, gubadia should be greased with oil and sprinkled with crumbs. Gubadiya is baked in an oven at medium temperature for 40-50 minutes. Cut the finished gubadia and serve hot in pieces. Gubadia in cross-section should present clearly defined layers of various products, harmoniously combined both in taste and color.

Preparing a soft court for gubadia.
Crush the dry cork and sift through a sieve. For 500 grams of cort, 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 place it in an even layer on the bottom of the gubadiya.

Preparing crumbs for gubadia.
In 250 g of butter, put 500 g of sifted wheat flour, 20-30 g of granulated sugar and rub it all thoroughly with your hands. As you grind, the butter mixes with flour and fine crumbs form. Before putting the gubadia in the oven, sprinkle crumbs on top. Gubadiya is a rich round pie with multi-layer filling. The filling consists of kort (dried cottage cheese), boiled fluffy rice, chopped egg, steamed raisins (apricots or prunes), minced beef with sautéed onions.

Fried peas in Kazan style

Peas, salt, butter, onion

Fried peas are a favorite dish of the Tatars. Before frying, sort out the peas, rinse with cold water, then add warm water and leave to swell for 3-4 hours. You need to make sure that they do not swell too much, otherwise the grains may fall apart during frying. Strain the soaked peas through a colander and start frying. There are several methods of frying.
Method 1 (dry frying) - place the peas in a dry frying pan and fry, stirring.

2nd method - pour a little vegetable oil into a hot frying pan, as soon as it gets hot, add peas and fry, stirring, add salt while frying.

3rd method - add peas to the cracklings remaining after melting the internal beef fat and mix together with the cracklings. While frying, add 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.

Prepared from premium flour. Place raw eggs into a bowl, add milk, salt, sugar, mix everything, add flour and knead into a soft dough. Divide the dough into pieces weighing 100 g, roll them into flagella 1 cm thick. Cut the flagella into balls the size of a pine nut and fry them, stirring so that they deep-fry more evenly. The finished balls take on a yellowish tint.
Pour granulated sugar into honey and boil in a separate bowl. The readiness of honey can be determined as follows: take a drop of honey on a match, and if the stream flowing from the match becomes brittle after cooling, boiling should be stopped. You cannot boil honey for too long, as it can burn and spoil the appearance and taste of the dish.
Place the fried balls in a wide bowl, pour over honey and mix well. After this, transfer the chak-chak to a tray or plate and, with your hands moistened in cold water, give it the desired shape (pyramid, cone, star, etc.). Chak-chak can be decorated with small candies (monpensier).

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

NATIONAL TATAR DISHES

Tatar hot dishes

Tatar pastries

Tatar snacks

Tatar sweets

Koymak
Tatar pancakes made from yeast or unleavened dough. Koymak can be made from any type of flour: wheat, oatmeal, pea, buckwheat. Serve it with butter, sour cream, honey or jam.

Tatar bread

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

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

Tatar drinks

You can try all of the above dishes:
- in the Bilyar restaurant chain;
- in the cafe "Tea House";
- in the bakeries "Katyk";
- in the chain of stores "Bakhetle".

ENJOY YOUR MEAL!

Tatar cuisine is the result of a centuries-old history of the development of an entire people, which was influenced not only by the living conditions and cultural and religious characteristics of the Tatar people, but also by the traditions of neighboring peoples: the Mari, Chuvash, Bashkirs and others.

Features of Tatar cuisine

The religion of the Tatars - Islam - imposes certain prohibitions on the consumption of certain types of meat: pork, as well as swan and falcon meat. In addition, alcohol is prohibited.
Tatars love rich, fatty soups and broths, pilaf - in general, their dishes are very satisfying and nutritious.
Most of the main dishes of Tatar cuisine can be prepared in a cauldron or cauldron. This feature is characteristic of this national cuisine because for a long time these people were nomadic.
Tatar cuisine has many recipes for baking interesting shapes with various fillings, served with different types of tea.
It is difficult to find such an ingredient as mushrooms in traditional recipes, but modern housewives add it to both baked goods and main dishes.

Main ingredients of Tatar cuisine

Since the Tatars were originally a nomadic people, the basis of their national cuisine is meat - lamb, horse meat, beef, chicken, duck, game. According to Islamic traditions, Tatar cuisine recipes do not use pork, which is considered dirty meat. The remaining types of meat are prepared in different variations: they are used to cook soups and broths, and are used in preparing main courses and filling pies.

The second most common ingredient in Tatar cuisine is various cereals. Tatars love porridges: rice, peas, millet, buckwheat. They cook them with the addition of vegetables or dried fruits.

Tatar cuisine is rich in a variety of baked goods, so the third most important ingredient is dough, mainly yeast, from which fluffy, soft pastries are obtained. Tatar housewives bake both small pies and large closed and open pies with various sweet and savory fillings. The main flour product, like among many peoples of Eurasia, is bread - among the Tatars it is called ikmek.

Another important ingredient of Tatar cuisine is dairy products. Milk in its pure form is practically not used - it is turned into sour cream, kefir or cottage cheese. Katyk is prepared from cow or horse milk by fermentation. The resulting fermented milk product is used to prepare the popular refreshing drink ayran. Katyk is also the base for the Tatar curd product syuzme, from which the Tatar cheese called kort is prepared by long evaporation.

Popular dishes of Tatar cuisine

Listed below are the most popular dishes among the people, which form the basis of the Tatar diet.

Pelmeni - as in Russian cuisine, are made from unleavened dough and filled with minced meat or vegetables. The highlight of Tatar dumplings is the addition of hemp grains.
Tatar pilaf - cooked with lamb or beef in a deep cauldron in animal fat with the addition of vegetables or even fruits (sweet version).
Belish is a traditional open-faced pie with duck, lots of onions and rice.
Peremyach are round flatbreads with filling, baked in the oven.
Tutyrma is a Tatar sausage made from offal with spices.
Chak-chak is a widely known delicacy in Russia, which is prepared from dough with honey.
Tatar broth shulpa is more reminiscent not of broth, but of a real Russian soup with a lot of ingredients: meat, vegetables, noodles.
Azu – fried meat with vegetables.
Kystybai - unleavened flour flatbreads with a variety of delicious fillings from meat, cheese, and vegetables.
Tunterma is a nutritious omelette with the addition of wheat flour or semolina to give it a thick consistency.
Echpochmak are small triangle pies with potato and meat filling.
Elesh is a round pie filled with potatoes, chicken fillet and onions.
Chebureks are fried flat pies filled with minced meat.
Koimak – small pancakes made from yeast dough fried in the oven.
Kabartma is thin long noodles made from dough. Other types of Tatar noodles: chumar, umach, salma, tokmach.

Cooking methods

The peculiarities of preparing Tatar dishes, which are associated with traditions that have developed among the people for centuries, are also interesting.

The Tatar oven, in which pastries and other national dishes are prepared, is slightly different from the usual Russian oven: it has a cauldron attachment and a smaller bed.

The main technique of Tatar cooking is baking and stewing. Frying is used quite rarely: only for making pancakes.