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:

1. Wash the chicken carcass to remove any blood, cook over heat, select a large pan, and fill with the specified volume of water.
2. Wait until the meat boils, reduce the heat and cook the carcass for about 20 minutes.
3. Peel the onion and put the whole one in the broth, add salt. Continue cooking for an hour.
4. 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.
5. 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.
6. Cut the chicken into portions, let it cool, then brush with egg and heat in the oven at medium temperature for 15 minutes.
7. 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:

1. For the soup, take a small clay pot and heat it in the microwave or oven.
2. Boil the meat, remove and cut into pieces, place in a pot.
3. Strain the broth well.
4. Chop the vegetables coarsely and place them in a pot in layers, alternating.
5. Add pepper and salt to taste. Pour broth over the mixture.
6. Place in the oven at 180 degrees and cook until done.
7. Finely chop the greens, sprinkle on the finished dish,
8. 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:

1. Cut the tenderloin into small pieces, approximately 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 melted butter until golden.
4. Place onions in a cauldron with meat and pour in 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 frying pan in the same melted butter, but do not bring them 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 sausage;
• seasonings to taste.

Time spent on cooking: up to 3 months.

Calorie content: 300-350 kcal per 100 g.

Recipe step by step:

1. 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.
2. 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.
3. Fill the intestines, alternating meat with pieces of fat.
4. Use a toothpick or fork to make small holes in the intestine so that the fat can drain out.
5. Hang the sausage for 2-3 days in the sun.
6. For 2-2.5 months, put 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.;
• 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:

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 milk (200 ml) to a boil, stirring.
3. Finely chop the onion and fry in butter until golden brown;
4. Remove the garlic and leaves from the potatoes, beat the potatoes until pureed 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 in the cold for 20 minutes.
7. Make a small “sausage” from the dough, divide it into 16 equal parts, roll each piece a little in flour.
8. 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.
9. Coat half of the resulting tortilla with mashed potatoes, about 2 tbsp. spoons.
10. 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:

1. 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.
2. Place the meat in a thick-walled pan or cauldron, cover the meat with water, add spices and chopped garlic.
3. Simmer the meat for about 2 hours, covering it with a lid.
4. Cut the potatoes and carrots into small cubes and add to the pan.
5. 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:

1. 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.
2. Chop the onions and carrots into thin half rings, and the tomatoes into small pieces.
3. Peel the garlic heads and trim the roots.
4. Remove the seeds from the pepper and cut into rings.
5. Peel the eggplant and potatoes and cut into slices; remove thick veins from the cabbage and chop coarsely.
6. 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.
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. 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:

1. 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.
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 mixture to a homogeneous consistency, pour into the milk and add melted butter.
4. 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.
5. 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.

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, on the road - they are very satisfying, 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 to deliver it is "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.

Modern Tatar cuisine was formed on the basis of the cuisine of the Volga Bulgars, who were once nomads, but about 1,500 years ago turned to agriculture. Subsequently, Tatar cuisine was influenced by the surrounding peoples - Russians, Udmurts, peoples of Central Asia, in particular Uzbeks and Tajiks. However, despite the most diverse culinary influences and a wide variety of products, the typical features of Tatar cuisine remain unchanged today.

Geography played an important role in the formation of Tatar cuisine. The Tatars lived on the border of two geographical zones - northern forests and southern steppes, as well as in the basin of two large rivers - the Volga and Kama, which contributed to the development of trade and, as a result, enriched the local cuisine. Thus, from ancient times the Tatars were familiar with rice, tea, dried fruits, nuts, seasonings and spices.

The basis of Tatar cuisine was and is the main agricultural products of the region - grains and livestock. Fruits and vegetables are used less frequently, although some of them - onions, carrots, horseradish, turnips, pumpkin, apples, raspberries, currants - are quite popular. Forests are a source of wild berries, nuts, sorrel, and mint that are actively used in cooking. But mushrooms are almost never used in Tatar cuisine. The most popular types of meat are beef and lamb; horse meat is relatively popular. Milk is used to prepare various dairy products - cottage cheese, sour cream, etc. Poultry farming is also widespread in the local economy, which is why chicken, goose and eggs are also popular ingredients in Tatar cuisine. Honey is actively used.

Dishes of Tatar national cuisine can be divided into five main categories: hot soups, main courses, dough dishes, hearty pastries and dessert pastries.

Depending on the broth used, Tatar traditional cuisine divides soups into meat, chicken, fish, vegetable and mushroom. Often noodles, grains, and vegetables are added to soups - individually or in different combinations. Perhaps the most popular combination is soup with homemade noodles and pieces of boiled meat or chicken. Soups are served with bread and a variety of buns and pies. A festive and ceremonial dish for the Tatars, dumplings are usually served along with the broth in which the dumplings were boiled.

Main courses are usually based on a mixture of meat, grains and potatoes. One of the oldest dishes for which Tatar traditional cuisine is famous is belish - a large pie filled with fatty meat and, as a rule, some kind of cereal. Other popular Tatar dishes are tutyrma (kishka stuffed with liver and millet), pilaf, kullama, bishbarmak, kazylyk. A typical Tatar “every day” dish is meat or chicken boiled in broth, served with vegetables (onions, carrots, peppers) and side dishes (potatoes, rice).

The peculiarities of Tatar cuisine also lie in the extremely wide selection of dough dishes. Both fresh and yeast dough are used. Tatars traditionally bake bread from rye flour, although wheat is also gaining popularity today. A unique Tatar version of pancakes are kabartma and kyimak. Well, Tatar cuisine knows not even dozens, but hundreds of all kinds of pies and pies - it would take a very long time to list them. Both baked goods with fatty meat filling and baked goods made from rich and sweet dough are extremely popular.

The most popular Tatar drinks are ayran (a fermented milk product, which is a mixture of sour milk with cold water), kvass borrowed from Russians, and dried fruit compote (especially dried apricots). A traditional drink symbolizing hospitality is tea - Tatars drink hot, strong tea, often adding milk to it.

In general, it should be noted that Tatar cuisine, recipes with photos of dishes of which are presented in this section, even over time and under the influence of other cultures, has not lost its authenticity and continues to be an original culinary tradition with pronounced traditional features.

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).

In the process of centuries-old history, an original national cuisine has developed on the territory of Tatarstan, which has formed its own distinctive features. The cuisine of this eastern people has been influenced over the centuries by many nationalities: Arabs, Chinese, Uzbeks, Turkmens, Kazakhs, Russians. However, despite this, Tatar national cuisine retains its originality.

Traditional main courses are quite varied. Among them are the following most notable dishes:

Chuck-chuck

Chuck-chuck- one of the symbols of Tatar cuisine, an oriental sweetness. Chak-chak is made from soft dough made from premium wheat flour and raw eggs. The softer the dough, the more tender and airy the chak-chak will be. The dough is formed into thin short sticks, shaped like spaghetti, or balls the size of a nut, deep-fried, and then poured over a hot mass prepared with honey. The dish is given the desired shape (often in the form of a slide). This is a dessert dish, consumed with tea or coffee.

– a triangular pie filled with fatty meat, onions, and potatoes. Most often, fatty meat (lamb, lean beef, chicken or goose) in combination with potatoes and onions is used as a filling for echpochmak.

Kastyby with millet porridge- a Tatar and Bashkir dish made from stuffed dough, which is a fried unleavened flatbread stuffed with porridge (usually millet) or stew, and more recently with mashed potatoes.

- national Tatar round butter pie, the main feature of which is a multi-layer (usually 4-6 layers) sweet or meat filling. The composition of the filling of Tatar Gubadiya may vary, but it always uses kort - dried cottage cheese prepared in a special way on the stove.

Kosh tele

Kosh tele- a dish of Tatar national cuisine, better known as “ brushwood“. Kosh tele means “bird tongues”. The dessert received this name because of its peculiar elongated shape, although in fact the Tatar kosh tele looks different from different housewives. The only thing that remains unchanged is its wonderful taste, which children especially like.

- one of the heartiest soups. It can be an independent dish - just a rich soup, or can be used as a sauce for various porridges or noodles. This soup has a particularly high fat content, as well as the addition of spices and herbs. Traditional shurpa consists of lamb broth, unfried onions, finely chopped potatoes, thinly sliced ​​noodles, as well as herbs and black pepper.