The features of Tatar cuisine are known throughout Eastern Europe. It is difficult to find such original dishes anywhere else. The fact is that the culinary traditions of Tatar cuisine have developed over many centuries, so people treat them very reverently and carefully, and the secrets of national dishes are passed on from generation to generation.

The basis of Tatar cuisine is liquid hot dishes, such as soups and broths. Depending on the broth (shulpa) in which they are prepared, soups are divided into meat, dairy and lean, vegetarian, and according to the set of products that serve as a dressing, one can distinguish flour, flour-vegetable, cereal, cereal-vegetable and vegetable soups. The most popular first course is noodle soup (tokmach), the second is often served with meat boiled in broth and cut into large pieces, or chicken, as well as boiled potatoes.

A variety of porridges often appear in Tatar cuisine: buckwheat, millet, rice, oatmeal, and peas. As you can see, there are more than enough options. Today we will teach you how to cook some Tatar dishes. Believe me, you have never tasted such deliciousness.

1.Dumplings with hemp grain

Products:

1. Dough - 75 gr.
2. Minced meat - 100 gr.
3. Sour cream - 50 gr. (or 20 grams of melted butter)
4. Egg – 1 pc.

How to cook dumplings with hemp grain:

I option. Place the peeled hemp grains on the stove for several hours to dry them. Next, grind them in a mortar and sift through a sieve. Mix hemp flour with mashed potatoes and eggs. If the filling turns out too hard, it must be diluted with a small amount of hot milk. We prepare the dough in the same way as for other dumplings. Cook the dumplings in salted water, place on a plate, season with sour cream or melted butter. Serve hot.

Option II. Grind hemp grains in a wooden mortar, squeeze out excess fat, add salt, sugar, mix thoroughly until we get a thick, homogeneous mass. The prepared mass will be used as minced meat for dumplings. Prepare the dough in the same way as the option proposed above.

2. Jumper

Products:

For minced meat:

1. Meat - 500 grams
2. Onions - 3 pieces
3. Salt - to taste
4. Pepper - to taste
5. Fat (for frying)

How to prepare peremyach:

Make balls of 50 grams each from yeast or unleavened dough, roll them in flour and roll them into flat cakes. Place the minced meat in the middle of the flatbread and press lightly. Next, lift the edges of the dough and gather it nicely into an assembly. Remember that there should be a hole in the middle of the ball. The peremyachi must be semi-deep-fried: first with the hole down, and when browned, turn over with the hole up. The finished peremyachs have a light brown tint. The shape of the balls is round and flattened. The dish is served hot. You can also make the dough small, and you will save about half the required ingredients.

How to prepare minced meat: finely chop the washed meat (beef or lamb) and pass it through a meat grinder along with onions and peppers. Then add salt and mix well. If the minced meat turns out to be thick, you should add cold milk or water, and then mix again.

3.Tunterma (omelet)

Products:

1. Egg - 5-6 pcs.
2. Milk - 200-300 gr.
3. Semolina or flour - 60-80 gr.
4. Butter - 100 grams
5. Salt - to taste.

How to cook tunterma (omelet):

Place the eggs in a deep container and then beat thoroughly until smooth. After this, add milk, melted butter and salt. Mix thoroughly. Add semolina or flour and mix again until you get a thick mass. After this, pour the mixture into a greased frying pan and place on the stove. As soon as the dish thickens, put it in the oven for 4-5 minutes. Grease the top of the prepared tunterma and serve. The dish can be cut into diamonds into portions.

4. Stuffed lamb (tutyrgan teke)

Products:

1. Lamb (pulp)
2. Egg - 10 pieces
3. Milk – 150 grams
4. Onion (fried) – 150 grams
5. Butter – 100 grams
6. Salt - to taste
7. Pepper - to taste.

How to cook stuffed lamb:

We take young lamb brisket or the pulp of the back of the ham. Separate the rib bone from the breast meat. We, in turn, trim the pulp from the back so that we get a kind of bag. Take a deep container. Beat eggs into it, add pepper, salt, melted and cooled butter. Mix the resulting mixture thoroughly. Pour the filling into pre-cooked lamb brisket or ham. We sew up the hole. Place the finished semi-finished product in a shallow bowl, fill it with broth and sprinkle with carrots and chopped onions. Place on the fire and cook until done.

Place the prepared tutyrgan teke in a greased frying pan, grease the top with oil and place in the oven for 10-15 minutes. After the specified time has passed, the stuffed lamb must be cut into portions. Serve hot.

5. Tatar pilaf

Products:

for 1 serving

1. Lamb (low-fat) - 100 gr.
2. Table margarine – 15 grams
3. Tomato paste - 15 grams
4. Water - 150 gr.
5. Rice - 70 gr.
6. Onions - 15 gr.
7. Bay leaf
8. Pepper - to taste
9. Salt - to taste.

How to cook Tatar pilaf:

Cut the meat into pieces, about 35-40 grams each, sprinkle with salt and pepper, fry, place in a saucepan and pour in tomatoes sautéed in fat and heated water. Bring to a boil, and then add the washed rice. We cut the onion. We also add the onion and bay leaf to the dish, cook over low heat, stirring gently, until the rice absorbs the liquid. Cover with a lid and let it brew. Traditional Tatar pilaf can be prepared without tomato. In this case, you need to add any chopped vegetables or even fruits instead (then the pilaf will turn out sweet).

6. Balish with duck

Products:

1. Dough - 1.5 kg.
2. Duck - 1 pc.
3. Rice - 300-400 gr.
4. Butter – 200 gr.
5. Onions - 3-4 pcs.
6. Broth - 1 glass
7. Pepper - to taste
8. Salt - to taste.

How to cook belish with duck:

Rice is traditionally added to belish with duck. First you need to cook the duck itself. After that, we cut it, cutting the pulp into small pieces. We sort the rice, rinse it in hot water, add it to salted water and boil it. Pass the cooked rice through a sieve and rinse with hot water. Any remaining rice should be dry. Add oil, salt, pepper to the rice, finely chop the onion. Mix all this thoroughly with duck pieces and make belish. The dough needs to be kneaded in the same way as for other belishes. Duck belish is made a little thinner than belish with broth. The dish needs to be baked for 2-2.5 hours. Half an hour before cooking, fill the dish with broth.

Remember that belish with duck is served in the same frying pan. The filling is placed on plates, and then the bottom of the belish is cut into portions.

7. Gubadiya with meat (Tatar wedding pie)

Products:

(for one pan of gubadia)

1. Dough - 1000-1200 gr.
2. Meat - 800-1000 gr.
3. Ready-made kort (red dry cottage cheese) - 250 gr.
4. Rice - 300-400 gr.
5. Raisins - 250 gr.
6. Egg - 6-8 pcs.
7. Ghee - 300-400 gr.
8. Salt, pepper - to taste
9. Onions

How to cook gubadia with meat:

Roll out the dough so that it is larger in size than the pan. Place it in an oil pan and grease the top with oil too. Place the finished court on the dough. On top of it we put rice in an even layer, fried meat minced with onions, another layer of rice on the meat, hard-boiled, finely chopped eggs on top of the rice. We finish again with a layer of rice. Place a layer of steamed apricots, raisins or prunes on top. Drizzle a decent amount of melted butter over the entire filling. Cover the filling with a thin layer of rolled out dough, pinch the edges and seal with cloves. Before placing the dish in the oven, the gubadia must be greased with oil on top again and sprinkled with crumbs. At medium temperature, gubadia should be baked for about 40-50 minutes. The prepared gubadia should be cut into pieces and served hot. When cut, the dish should demonstrate distinct layers of different products. They go well together not only in taste, but also in color.

How to prepare soft cork for gubadia: grind the dry cork and sift it through a sieve. For 500 grams of cort, add 200 grams of granulated sugar and 200 grams of milk. Mix all the ingredients thoroughly and cook for 10-15 minutes until we get a homogeneous mass. Cool the mass and place it on the bottom of the gubadiya in an even layer.

How to prepare crumbs for gubadia: mix 250 grams of butter with 500 grams of sifted wheat flour, add 20-30 grams of granulated sugar and rub thoroughly with your hands. As you grind, the butter should gradually mix with the flour. This way you will get fine crumbs. Before placing the gubadia in the oven, sprinkle the prepared crumbs on top.

8. Tutyrma with offal (homemade sausage)

Products:

1. By-products – 1 kilogram
2. Rice – 100 gr. (or 120 grams of buckwheat)
3. Egg - 1 pc.
4. Onions - 1.5 pcs.
5. Milk or broth - 300-400 gr.
6. Salt - to taste
7. Pepper - to taste.

How to cook tutyrma with offal:

We process the available offal (heart, liver, lungs), and then finely chop them. Take the onion and pass it through a meat grinder, or chop it. Add it to offal. Add salt, pepper, add egg and mix everything well. Dilute the resulting mixture with milk or cooled broth, add rice or buckwheat. Mix and fill the intestine with the mixture. Let's tie it up. Make sure that the filling for tutyrma is liquid. The dish should be cooked in the same way as tutyrma with beef. Also, tutyrma can be cooked with only one liver and cereal.

Tutyrma made from offal is considered a delicacy and is served as a second course. Traditionally, it is cut into circles and carefully placed on a plate. Tutyrma is served hot.

9. Kazan-style fried peas

Products:

1. Peas
2. Salt
3. Oil
4. Onion

How to cook fried peas in Kazan style:

Fried peas are considered one of the most favorite dishes among the Tatars. Before cooking, the peas must be sorted, rinsed with cold water, and then filled with warm water. After this, you need to leave the peas for 3-4 hours so that they swell. Make sure that it does not swell too much, as during frying the grains may simply fall apart in half. When the peas are soaked, strain them through a colander and only then start frying. There are several ways to prepare fried peas:

Method 1 (dry frying) – place the peas in a dry frying pan and fry, stirring.

Method 2 - pour a small amount of vegetable oil into a hot frying pan. When the oil is hot, add the peas and fry, stirring. Don't forget to add salt during frying.

3rd method - fry with cracklings that remain after melting the internal beef fat. Place the peas in the frying pan with the cracklings, stir and fry. During frying, add salt and pepper to taste.

10.Chuck-chuck

Products

(per 1 kilogram of wheat flour):

1. Egg - 10 pieces
2. Milk - 100 gr.
3. Sugar - 20-30 gr.
4. Salt - to taste
5. Oil for frying - 500-550 gr.
6. Honey - 900-1000 grams
7. Sugar for finishing - 150-200 gr.
8. Montpensier - 100-150 gr.

How to cook chak-chak:

Chak-chak is made from premium flour. Place raw eggs into a container, add milk, salt and sugar. Mix everything. Add flour and knead soft dough. Divide the prepared dough into pieces, approximately 100 grams each, and roll out into flagella about 1 centimeter thick. Cut the flagella into balls the size of pine nuts and fry, stirring, preferably deep-frying. When the balls are close to being ready, they begin to take on a yellowish tint.

Pour granulated sugar into the honey and bring to a boil in a separate container. A way to find out if the honey is ready: take a drop of honey on a match, and if the stream flowing from the match becomes brittle after cooling, then the boiling should be stopped. Remember that honey should not be boiled for too long, as it may burn. Then, of course, the taste of the dish will be spoiled. Place the fried balls in a wide bowl, pour over honey and mix thoroughly. At the end, you need to transfer the chak-chak onto a tray or plate and, with your hands dipped in cold water, give it any shape of your choice. In addition, chak-chak is often decorated with small candies (monpensiers).

"Super Chef" wishes you bon appetit!

Tatar baked goods have been proven for more than one generation. It has reached our times because it has excellent taste. For those who have not yet tried kystyby - flat cakes with mashed potatoes, I invite you to join us and master some recipes of national cuisine.

1 kg of potatoes; 200 ml milk; 50 g butter; half a teaspoon of salt; 1 clove of garlic; large onion and bay leaf.

To prepare the dough, take:

400 g flour; 1 egg; 50 g butter and the same amount for greasing the flatbreads; 130 ml milk; a teaspoon of sugar and half a teaspoon of salt.

Prepare the filling for kystybai:

1. Peel the potatoes and cut them into medium-sized cubes.
2. Boil the potatoes for 20-30 minutes, adding the spices indicated in similar recipes to the pan.
3. Salt 10 minutes before cooking.
4. Chop the onion into small cubes and fry until golden brown. To prevent it from burning, transfer it from the pan to a bowl.
5. Boil the milk.
6. Drain the potatoes, remove the bay leaf and garlic.
7. Using any device, mash the potatoes, add hot milk and mix well.
8. Add fried onions.

Now the dough. To prepare it, you need:

1. Melt butter or margarine.
2. Beat the egg with a fork and add milk to it.
3. Add salt, add sugar and mix with melted butter.
4. Sift the flour and add in small portions to the milk-butter mixture.
5. Dust the table with flour and lay out the dough. Knead with your hands until it stops sticking to your hands.
6. The recipe calls for the dough to rest for a while, say 20 minutes.

Tatar flatbread is prepared as follows. For this:

1. Roll out the dough into a sausage shape and cut it into 16 equal pieces.
2. Roll each piece into a ball and cover with a napkin to prevent the dough from drying out.
3. Next, follow the recipe and start rolling the balls into thin cakes. The rolling pin and kitchen table must be constantly floured, otherwise the dough will stick.
4. Shake off any excess flour before the baked goods enter the pan.
5. The Tatar frying pan must be dry; there is no need to lubricate it with anything.
6. When the flatbread is baked on both sides, place it on a plate and brush with melted butter.
7. Place 2 tablespoons of filling on one side of the tortilla and cover it with the other half.
8. Place the kystyby on a plate and serve.

Tatar delicious pastries are good both hot and cold. Try it and you won’t regret it, such recipes with photos are always satisfying and very tasty!

Tatar national cuisine is full of various dishes, their recipes are passed down from generation to generation. One of the most delicious is echpochmak, which means “triangle”.

To say it's delicious is to say nothing. Well, let's not waste time, prepare this Tatar dish and treat it to your family. They will be immensely grateful to you.

Products you will need for this recipe:

1 kg flour; half a liter of kefir or milk; 1 egg; a quarter of a glass of sugar; spoon of salt; 70-75 g sunflower oil; tablespoon of dry yeast (bag).

Tatar filling is prepared from:

1 kg of meat; kilogram of potatoes; 700 g onions; salt and pepper to taste; butter or broth (if you don’t have it, even boiling water will do).

Tatar cuisine involves the use of goose meat, but other recipes also allow beef.

Let's start by preparing the dough. For this:

1. Heat the milk and dissolve the yeast in it.
2. Add the rest of the recipe ingredients and knead the dough to a soft consistency. It should not be tight, like dumplings or dumplings.
3. Place the dough in a bowl and cover with a napkin; it should rise. You have plenty of time to do the filling in the kitchen - a whole 2 hours.

Filling, step-by-step recipes as in the photo:

1. Cut the meat into cubes measuring 7x7 mm.
2. We do the same with peeled potatoes.
3. Mix the two ingredients, add chopped onion, salt and pepper to taste. You can handle the filling faster than the dough can rise. And so that the kitchen is not empty, invite your family to drink aromatic tea. Go ahead:
4. Place the dough on the table and divide it into 24 equal parts.
5. Roll them into balls and cover with a towel, they will grow in size.
6. Take the balls one at a time and roll them out into flat cakes 2-3 mm thick.
7. According to our almost ready-made recipes, you need to put the filling in the center of the flatbread. Here I want to give advice: the taste of the dish depends on the amount of filling, so don’t skimp on it. Tatar cuisine is a hearty pastry that can feed a large family.
8. Place a piece of butter on top of the filling and begin to form the echpochmak.
9. First we fasten the two sides of the circle, then attach the remaining 1/3 part. Leave a small hole in the center. The seams can be decorated with a pigtail.
10. Ready-made Tatar pastries are placed on a baking sheet lined with special paper. Keep your distance, the echpochmak will increase.
11. In preheated to 160 gr. in the oven, bake for 20 minutes, then pour 2 tablespoons of boiling water into each hole or the same amount of broth if you did not use oil.
12. Bake the dish for another 20 minutes. To be sure of its readiness, carefully remove a piece of potato and try it.

Now that's it, Tatar cuisine is coming to an end. Yes, don’t make all the Tatar echpochmaki in advance, count on one baking sheet, otherwise it won’t fit very well and the layer of dough will be thicker than needed for our recipes.

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 let them 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).

Come to the capital of Tatarstan and not try national Tatar cuisine?

No, that won't do!

What is the national Tatar cuisine?

All Tatar cuisine can be divided into the following types of dishes:

- Hot dishes.

Here the main place will be taken soups and broths. Soups can be divided into meat, dairy and lean. First of all, you should try noodle soup(both meat and mushroom). Noodles in Tatar are called “tokmach”, and the dough for the noodles is prepared in a special way: only egg, salt and flour. And it is sliced ​​thinly.

The Tatars consider it a festive dish dumplings, which were traditionally served to the young son-in-law and his friends. Nowadays, not all Kazan residents make Tatar dumplings at home - good handmade dumplings can be bought at Behetle (national food supermarket), if you are planning to buy dumplings for home, then pay attention to the small ones - often called “dumplings for the groom” (Tatar dumplings are traditionally small, almost like jewelry, with a thin layer of dough). But, of course, the best dumplings are those prepared at home.

Second courses.

The second one is most often served boiled meat, cut into small flat pieces, sometimes lightly stewed in oil with onions, carrots and peppers. In many Kazan cafes this dish is called “meat in Kazan style”. Be sure to try it, it’s filling, incredibly tasty and usually very tender and soft meat.

If the soup was prepared with chicken broth, then the main course will be chicken, cut into small pieces. One of my favorite side dishes is potatoes.

Another incredibly tasty dish is Tatar-style azu. This is usually beef or lamb stewed with vegetables. Served with potatoes. The pickled cucumber, which is an obligatory part of this recipe, gives this dish a special piquancy.

- Hearty baked goods (unsweetened)

Tatar cuisine has a lot of baked goods, both with sweet and savory fillings.

Definitely worth a try "echpochmak"(triangle): triangular-shaped pie filled with potatoes, onions and meat. It’s simply impossible to come to Kazan and not try echpochmak!

Elesh- a round pie with meat (or beef, or chicken) filling and potatoes. Often served along with hot broth. And if you try elesh with broth, you will definitely experience gastronomic pleasure! Eleshas come in small sizes, for one person (by the way, they are very convenient to take with you on a trip, they are very filling on the road, we often do this ourselves).

And it also happens "zur belesh"- big elesh. This is a huge fluffy round pie. It’s more convenient to order it for a whole group to enjoy this culinary miracle together. Here the filling can be different: most often meat - lamb, beef, chicken, etc. - with potatoes or cereal porridges)

"Kystyby"- potato “pancake” (fried flatbread stuffed with mashed potatoes or millet porridge) is one of the most ancient and beloved Tatar dishes.

"Peremyach"- this is also a round-shaped meat pie (only with minced meat and without potatoes/porridge). In the old days, it was made with a filling of finely chopped meat, fried in oil in cauldrons (cauldrons) and served for breakfast with a strong broth.

- Sweet pastries

First of all it is worth mentioning "chuck-chuck"(somewhat reminiscent of the Russian “anthill” - “pieces” of dough fried in oil and smeared with honey).

There is also "baursak"- resembles chak-chak, but differs in taste and consists of large pieces of dough. This is a traditional wedding dish.

By the way, you can learn how to make chak-chak at our master class: from dough to finished dish.

Very tasty "gubadiya"- a pie filled with rice, raisins and korta (a type of cottage cheese).

Interesting "talkysh keleve"(bird's nests) - small cones made of burnt sugar (very tasty and very labor-intensive!).

Also common sour cream(similar to cheesecake with cottage cheese, but prepared purely with sour cream), various fruit pies - with apples, for example.

Tatly- wonderful marshmallow rolls with dried fruits (dried apricots, prunes) and butter cream. "Tatly" - translated means "sweet, tasty."

And finally - what to wash all this down with?

The answer is simple: the Tatars always welcomed guests tea. For the Tatar people, drinking tea is a whole tradition. There was always a samovar boiling in the house, and with a guest it was customary to drink not one, not two, but about fifteen to twenty cups of tea! Tea was brewed with herbs, and dried fruits - dried apricots - were often added to the tea. And with tea, we also ate dates as a snack.

By the way, these traditions are still alive today - and during a walk-excursion around the Old Tatar Settlement, we will invite you to look into an old Tatar house, where everyone, just like 100-plus years ago, drinks tea and has special conversations.. We also know some clever places where they do master classes on Tatar tea.

Where to try Tatar cuisine?

Budget options:

The cafe has been known since Soviet times and still holds its mark as one of the most delicious places in Kazan. The food is very tasty; many Kazan residents eat there during their lunch break. Here we safely take all the baked goods, elesh with broth, kystyby. One of the most delicious chak-chaks is also prepared here.

The cafe has two floors. There are self-service lounges on the ground floor. What is their advantage - you immediately see what a particular dish looks like. There are two halls on the second floor, one for waiter service and the other for self-service.

Cafe "Medina" is a very atmospheric and at the same time inexpensive place.

A good "Alan Ash" at the Kazan-2 station.

Cafe "Chak-chak"- family cafe on Bauman street 7/10

Another cozy and inexpensive place with national cuisine on the pedestrian Bauman street. It is located closer to the Kremlin. I’ll tell you a secret that many tour guides stop here to eat between several excursions. Along with the Tea House, this is a favorite place for the townspeople.

The cafe is aimed at families with children. There is a children's corner, there are funny bees on the walls, and cartoons on the TVs. And there is a large selection of not only national pastries, but also cakes!

Cafe "Granat"- secret tasty place, address - Spartakovskaya 2B.

This is perhaps a hidden place. A secret: the employees of “Mysteries of Kazan” often have lunch here. :) In general, the place is loved by city residents who work in numerous office centers nearby. The cafe meets the Halal standard and is served by girls in national clothes. But here they cook incredibly tasty meat in Kazan style! Large portions, inexpensive and tasty, many national dishes.

Places are a little more expensive, but not yet a restaurant receipt

Here you can sit longer, relax, service is provided by waiters.

Restaurant "Bilyar" is a chain of restaurants serving national cuisine. Addresses in the center: on Vishnevskogo street 15, Butlerova 31, Bolshaya Krasnaya 68, Ostrovskogo 61. There is already restaurant service, more complex dishes are appearing (for example, lamb), in budget cafes there are practically none. But the check is still not as high as in the options below (restaurants section).

"Gallery of World Cuisines"- Butlerova street 43/Mushtari 11. Very cozy place. For a budget option, we mentioned Alan Ash in this gallery, but there are many other restaurants here too.

Cafe "Fairy Tale"- it would seem strange to list a children's cafe in this segment, but it really deserves it. Address - Bauman 58.

The cafe has been known since Soviet times for its special atmosphere. If you come with children, be sure to stop by! If you are a serious adult, stop by and plunge into your childhood! The ceilings and walls of the cafe are painted with scenes from various fairy tales, and the menu is also fabulous. If you want a fabulous continuation, come on the excursion “Tales of Old Kazan” for children and their parents.

Restaurants of Tatar cuisine

Restaurant "House of Tata Cooking"- the most famous restaurant of national cuisine since Soviet times. Address - st. Bauman 31 (directly opposite the "House of Tea", do not pay attention to the numbering of the house - there are fewer houses on the odd side of the street). There is already restaurant service and atmosphere here. Perhaps the most pretentious restaurant of Tatar cuisine. Of our guests who have been there, everyone especially remembers the zur belish from this restaurant.

Restaurant "Tatar Estate"- located in an ancient Tatar estate on the shore of Lake Kaban. A wooden house, a wood-burning stove using Bulgarian technologies for cooking, high gates, the Old Tatar Settlement - everything is as it should be.

Restaurant in the entertainment complex "Tugan Avylym"(native village translated from Tatar), not far from the puppet theater - Tufan Minnullina St. 14/56 Tugan avylym looks like a real Tatar village - wooden houses, even a mill, small museums are hidden in each house, and there is a monument to Echpochmak. And the restaurant is also made in national traditions.

Restaurant Katyk - Amirkhan Avenue 31B

This restaurant is located in the Novo-Savinovsky district. It is also famous for its good Tatar cuisine. By the way, “katyk” is the name of the national milk drink (reminiscent of Russian fermented baked milk).

What national cuisine should you take home and where can you buy it?

Firstly, The easiest way is to deliver "chak-chak": it does not deteriorate and is easily transported. "Chak-chak" is sold everywhere in Kazan: in any souvenir shop and grocery store. Very tasty "chak-chak" at the 3rd bakery, the House of Tea, the company "Temle" and "TD Salatov".

We also recommend that you take a look at hypermarket "Behetle"(there is one near the railway station in TSUM, in Gorky Park, Sovetskaya Square, in MEGA, not far from the new Vosstaniya-Passenger station - cross the road along Dekabristov Street, on Amirkhan Avenue - in a word, a lot of places!). The network was born in Kazan - now there are stores in Moscow, Nizhny Novgorod and other cities.

“Bekhetla” also sells souvenir “chak-chak” in very beautiful packaging, and you can also buy all types of national pastries. Here you can easily buy the dessert “tatly”, “talkysh kaleve” (in red boxes, usually in the same place as the cakes), and kyzylyk - horse sausage. If you go nearby, you can buy handmade Tatar dumplings. If you buy “talkysh”, transport them very carefully, they are fragile.

By the way, there are convenient Behetle kiosks at the Kremlevskaya, Prospekt Pobedy, and Aviastroitelnaya metro stations.

Also in Kazan there is culinary chain "Katyk"- you can also find national cuisine there (you can buy it with you). This culinary chain is usually located in residential areas of Kazan.

In Tatar cuisine you can find a wide variety of dishes. This is due to the fact that it is inextricably linked with the culture, traditions of the people and their way of life. Tatar dishes are hearty and based on an interesting combination of ingredients. They are easy to prepare and delicious in taste. In this article we will look at the best Tatar dishes (recipes with photos will be included).

The formation of cooking in Tatarstan

Culinary traditions have evolved over centuries. Most of the dishes are borrowed from nearby neighboring countries. The Tatars inherited recipes for preparing foods from flour and dairy products (for example, kabartma) from the Turkic tribes. Pilaf, sherbet, and halva were borrowed from; from Chinese - dumplings, as well as methods of brewing tea; from Tajik - baklava.

The Tatars have long been engaged in agriculture and animal husbandry, which contributed to the predominance of flour, meat, dairy products, grains, legumes and various cereals in national dishes.

Tatars have their own food prohibitions. For example, according to Sharia it is forbidden to eat pork. The most commonly used meat in cooking is lamb. You can also eat young beef. The Tatars also breed horses, not only for agricultural needs, but also for making sausages (kazylyk). Horse meat is consumed dried, boiled and salted.

The most common Tatar broths and soups (ashlar, shurpa), meat, lean and dairy dishes. Their names are determined by the name of the seasoned products (vegetables, flour products, cereals).

Drinks include katyk, ayran and tea. In the national culture of the Tatars, there is the following tradition: when a person comes to visit, to show his respect, he is offered hot, strong black tea with sweets and fresh pastries.

It is worth noting this feature of this cuisine - all dishes can be divided into hot liquid and dough products and delicacies that are served with tea. Hot soups or broths are of primary importance. They are a mandatory part of meals at home. Depending on the broth in which these Tatar dishes are prepared, soups are divided into meat, dairy and vegetarian, and also according to the products with which they are seasoned, into vegetable, flour, and cereal.

Soup with flour dressing, namely noodles (tokmach), is very famous in Tatarstan.

Azu in Tatar

Ingredients:

Wash and dry the beef. Cut into cubes two centimeters wide and four centimeters long. Fry in a well-heated frying pan. Then put the meat in a pan, add salt and pepper. Add fried onions and tomato paste (you can use fresh tomatoes). Pour in the broth and boil for thirty minutes. Cut the potatoes into large cubes. Fry until half cooked. Place in a saucepan with meat, add finely chopped pickles. Simmer everything until fully cooked. Serve this first dish sprinkled with finely chopped garlic and fresh herbs.

Kazan pilaf

This dish is served during dinner parties.

Ingredients:

Sort the rice and rinse with water several times. Pour into a saucepan and fill with tap water. Cook until half cooked. Melt lard in a cauldron, add boiled meat cut into small pieces. Use lamb, beef or young horse meat, at your discretion. Then place carrots cut into slices and finely chopped onions on the meat. Place half-cooked rice on the vegetables, add a little broth and, without stirring, place on low heat. Simmer for no more than two hours. Before serving, add raisins to the pilaf, which must first be steamed in boiling water.

Tatar dough dishes (cooking recipes)

Tatarstan is famous for its baked goods made from yeast, sweet, butter and sour). The most famous Tatar dishes are kystyby, balesh, echpochmak, gubadia, dumplings, baursak and much more.

Not a single wedding, reception or holiday among the Tatars is complete without a national delicacy called chak-chak. This sweet dish is prepared from small strips made from butter dough. They are molded with honey. This dish is the “calling card” of Tatarstan.

Among the Tatars, bread is considered a sacred product; not a single festive or everyday meal is complete without it.

Also on the table you can see a huge variety of unleavened dough products. It is used to bake buns, flatbreads, pies, tea treats and other Tatar dishes.

Kystyby - fragrant flatbreads

Ingredients:

Peel the potatoes well and cut into large cubes. Place in a saucepan, add water and add salt. Cook until the potatoes are fully cooked. Then drain the water and mash with a masher. Peel the onion and chop finely. Heat a frying pan and fry the onion until golden brown. Add hot milk, remaining butter and fried onions to the potatoes. Mix everything well.

Dust the counter with flour and turn out the dough. Roll into a sausage and cut into thick slices with a knife, which you then roll out into large flat cakes. Fry them in a hot frying pan on both sides (about three minutes).

Place potato filling on one half of the tortilla and cover with the other half. They should be filled while still hot. Be careful not to get burned! Before serving, brush the surface of the dish with butter.

Preparing the dough

You will need:

• kefir - half a glass;
• salt - a pinch;
• baking powder - one tsp;
• margarine - 50 grams;
• sugar - one tsp;
• flour - five hundred grams.

Start kneading the dough. Mix all the above ingredients in a bowl except flour. Sift it. Then add flour gradually. Knead the dough until it stops sticking to your hands. Cover with a towel and let stand for twenty minutes.

How to cook the oldest dish of Tatarstan - balish

The main ingredient is meat. As described above, Muslims do not add pork to Tatar dishes. Balish is prepared with lamb.

Ingredients:

Cooking method

First, knead the dough and separate a quarter of it. Roll out the remaining piece (thickness - no more than five millimeters). Prepare the meat: rinse, remove from the bone and cut into medium cubes. Peel the potatoes and cut them into the same pieces. Mix meat and potatoes, add finely chopped onion, salt and pepper according to your taste. Add the oil and mix everything. Place the prepared filling into the pan on top of the dough. Form into a mound and gather the edges of the dough. Roll out a smaller piece of dough and cover the balish with it. Seal the edges, make a hole in the middle of the pie and plug it with a dough plug. Brush the top of the balish with oil. Bake for an hour and a half in a preheated oven. After the time has passed, remove the pie, open the cork, and pour in the broth. Plug the cork and place the balish in the oven to bake for another half hour. After the time is up, remove and serve with strong tea.

Treat yourself and your loved ones with dishes of Tatar cuisine. Bon appetit!