Oriental cuisine is the result of a harmonious unity of ethnic traditions and the natural environment, in which the gastronomic tastes and culinary preferences of the ancient people were formed. A good example is Tatar pastries! All the gourmets of the world dream of enjoying amazing dishes, but we have prepared the best recipes for homemade muffins.

Where to start our "tasty" research? Of course, from the most popular vac-belyash. In Tatar, this dish sounds like “vak-belesh”, which means “small”.

Ingredients (dough):

• filtered water - 30 ml;
• sifted flour - about 1 kg;
• egg;
• granulated sugar - 25 g;
• active dry yeast - 7 g;
• kefir / sour milk - 500 ml;
• table salt - 20 g.

List of ingredients (minced meat):

• pork and beef (30 and 70% respectively) - 600 g;
• onion turnip - at least 500 g;
• spices (salt, pepper), spices - according to preferences.

Cooking method:

1. Pour dry yeast into a spacious basin. If it is a fast-acting product consisting of granules or powder, it does not need to be activated. Just combine the composition with warm kefir or milk, mix thoroughly.
2. Here we add regular sugar, table salt, an egg. We work well with a whisk, after which we add portions of flour. We continue to prepare the dough until a homogeneous, slightly viscous mass sticks to the hands (in the middle of the kneading, we switch to “manual control” of the process).
3. We return the formed ball to the bowl, cover with a film and a towel, leave it warm to rise. We crush the product several times, freeing it from carbon dioxide. Live bacteria should freely "work"!
4. In the meantime, we wash the pieces of meat, divide into small parts, grind in a home processor. Add finely chopped onion to the resulting composition, season the minced meat with salt and pepper, mix well. The juiciness of the mass provides the amount of onion (1: 1 ratio) processed with a knife, and not with a meat grinder!
5. We divide the dough into small portions, make cakes. We place the meat filling on each circle, tightly connect the edges of the crumpets. If desired, you can leave a small hole in the center.
6. Fry the products in hot oil for 15 minutes, turning over after the formation of a golden hue on each side.

The most delicious wak-whites are exceptionally hot!

Kyakyash - pastries of national Tatar cuisine

Since not everyone is familiar with the names of the traditional dishes of this country, we will begin the presentation of recipes with a brief description of each dish. Kyakyash is otherwise called by the people "pyaryamyach".

Required components:

• vegetable oil - ½ cup;
• lamb / beef - 1 kg of low-fat product;
• eggs - 4 pcs.;
• premium wheat flour - 1.2 kg;
• onion turnip - 5 pcs.;
• dry yeast - 50 g;
• whole milk - 1 l;
• regular sugar, table salt - 1 tsp each.

Cooking order:

1. We grind in a food processor (we use a grate with large holes) the washed, cut into pieces meat. In the process of processing the product, add peeled onions. Salt and pepper the resulting mass, mix the minced meat thoroughly.
2. We heat the milk (not higher than 35 ° C), place it in a spacious bowl. We drive eggs (only at room temperature), add a spoonful of regular sugar and coarse salt.
3. Pour a pack of fresh dry / pressed yeast here, pour in half a glass of vegetable oil. We mix the composition, add portions of the sifted flour, knead the dough. We leave it under a towel for lifting. Do not forget to knead the product several times to release carbon dioxide.
4. We form balls from the dough, roll out the donuts, lay out a tablespoon of minced meat for each serving. Raise the edges of the cake without stretching them, beautifully collect in the center, leaving a small hole. This is how we design all products.
5. We place the blanks in a very hot oil with a hole down, fry until golden brown. We spread the muffin on napkins to absorb excess fat, serve.

If you look at the kyakyash from above, the pastries are very reminiscent of the sky with a miniature sun inside. It seems?

Kabartma with potatoes

Luxurious yeast dough donuts are cooked in a cauldron of boiling oil or fried over an open oven flame. This is how many-sided Tatar cuisine is!

Required components:

• oil (butter (50 g) and sunflower for frying);
• granulated sugar - 25 g;
• yeast (preferably dry Saf-moment) - 11 g;
• egg;
• sifted flour - up to 750 g;
• potatoes - 300 g;
• salt - 20 g.

Cooking order:

1. We breed yeast in milk, not forgetting to add regular sugar. We are waiting for the appearance of a magnificent "hat".
2. In the meantime, we sift a hill of flour with salt into the bowl, arrange a small depression where we pour the risen yeast composition. We drive in the eggs, add the pre-melted butterfat.
3. We make a dough that is not very steep, slightly sticky to the hands of the dough. We send it for an hour and a half in heat, covering the container with a film. In the process of ripening the product, we crush it twice. An oven heated to t 40 ° C will be a great place for a quick rise in baking.
4. We clean the potatoes, boil them in slightly salted water, smash in a blender to a state of gentle mashed potatoes.
5. We divide the lush dough into about 20 pieces, arrange them in the form of buns. In no case do we use flour at this stage, otherwise the donuts will lose their airiness, they will not turn out amazingly golden.
6. We leave the decorated products on an oiled baking sheet under a towel for 15 minutes to proof, then bake for 20 minutes in the oven (180 ° C).
7. We take out the muffin, grease the lower part with a thin layer of mashed potatoes, return to the heat of the oven, cook until golden brown.

We process hot kabartma with fragrant oil, serve to the table.

Kurnik in Tatar

Already by the name you can guess that this dish is a Tatar version of a pie with poultry meat.

List of components:

• sunflower oil - 54 ml;
• raw egg, yolk;
• whole milk - 40 ml;
• boiled chicken meat - 400 g;
• potato tubers - 3 pcs.;
• filtered water - 150 ml;
• salt;
• regular sugar - 10 g.

Step by step preparation:

1. We spread fresh yeast, an egg, a teaspoon of table salt and white sugar into a convenient bowl. Pour in a little warm drinking water, mix the mixture, leave it warm. In 20 minutes, live bacteria will turn the composition into a foamy “cloud”.
2. Sift the flour, pour the mixture that has risen with a “cap” into it, make a thorough kneading of the dough. At the end of the process, rub in 40 ml of fresh oil. We form a ball from the product, leave it warm for further maturation.
3. Peel potatoes, cut into small cubes. We chop the pre-boiled poultry fillet in the same form.
4. Divide the dough in half. From one part we form a layer up to 1.5 cm thick. We place the cake in a heat-resistant form, distribute the composition from pieces of tubers and chicken meat on top.
5. Season the filling with salt and pepper, cover it with a layer obtained from the second half of the dough. Its trimmings will be used to decorate the upper part of the product. We sculpt flagella or create other elements for decorating muffins.
6. Gently pour portions of milk between the dough layers, process the cake with yolk, bake in the oven for 45 minutes at t 200 ° C.

We serve a rosy kurnik in Tatar style in a hot state.

Chak-chak baursaki with water

"Cunning-cunning" sweet pastries. What is amazing about this delicacy? Yes, nothing special, except that the quick-witted craftsmen "managed" to wrap the air in the dough!

Product List:

• vegetable oil, melted fat - 100 ml each;
• eggs - 5 pcs.;
• baking soda and table salt - a pinch each;
• premium flour - up to 300 g;
• granulated sugar - 30 g.

The main secret to getting delicious baursaks is to use frozen eggs and add a small amount of drinking water to the baking oil.

Cooking process:

1. We leave the eggs in the freezer, then thaw them at room temperature, after which we drive them into a spacious bowl.
2. Add salt, regular sugar and soda. We combine the products, sift flour to them, knead the dough. We get a mass of softer consistency than for homemade noodles.
3. We divide the formed ball into about 5 servings. We roll each part in the form of “sticks”, cut them up to 3 cm wide.
4. We place portions of milk in a spacious metal container, attach a glass of filtered water.
5. We spread the pieces of dough into the cold composition, shake the dishes slightly so that the products do not stick to the bottom, heat the components of the dish.
6. We constantly mix the baking that has increased in volume, watching how the liquid gradually boils away, and the pastries are appetizingly browned.
7. We first lay out the finished delicacy on paper napkins, then on a dish, pouring honey or pre-cooked sugar syrup.

For the Tatar people, chak-chak baursaki has always been not only delicious food, but also a symbol of hospitality!

Tatar pie Kystyby

And here are fried cakes, cooked in the form of original pancakes, in which stew, porridge or potatoes are hidden. We choose the filling according to preferences!

Grocery list:

• sunflower oil and butter - 100 ml and 50 g, respectively;
• drinking water - 200 ml;
• premium flour - from 260 g;
• heated whole milk - 20 ml;
• table salt - 25 g;
• wheat groats - 200 g;
• potatoes - 4 pcs.

Cooking method:

1. Boil tubers and millet in slightly salted water. Pound soft potatoes until mashed. When the composition has cooled, add the heated milk, mix the mass thoroughly.
2. We place drinking water, salt, 40 ml of vegetable oil and sifted flour in a bowl. We knead a stiff dough, leave it to “rest” for half an hour, covering it with a towel.
3. We roll the product almost to transparency. We do this not only with a rolling pin, but also with our hands, stretching the layer in different directions. It’s not scary if the sheet breaks in some places: it won’t be noticeable in the finished product!
4. We process the surface of the thinnest cake with melted butter, as well as sunflower oil. We place a layer of potato filling, roll the product in the form of a roll. We spread it on a baking sheet treated with fat, forming the shape of a snail. From the products presented, we will get about 9 mouth-watering "clams".
5. We send the muffin for 30 minutes in the oven, heated to t 180 ° C.

Serve hot multi-layered Tatar Kystyby with an amazingly crispy crust.

Folk dish - echpochmak

The next presentation is unleavened or yeast pies stuffed with meat and potatoes.

Required components:

• vegetable oil (50 ml), butter (to taste);
• honey - 90 g;
• beef - 500 g;
• potatoes - 3 pcs.;
• premium flour - 1 kg;
• onion turnip - 2 pcs.;
• salt, pepper, herbs;
• dry yeast - 12 g;
• meat broth - to taste.

Cooking technique:

1. We combine honey, yeast, vegetable fat, 500 ml of drinking water, sifted flour in a convenient bowl. We make a soft dough batch, leave it for 2-3 hours to rise.
2. We wash the piece of meat, blot it with napkins, cut into the smallest cubes. In the same form, chop the peeled potatoes, chop the greens, add a pinch of salt. We mix everything well.
3. We roll out the dough that has come up, divide it into quadrangles, put the potato-meat filling on one side of each cake, cover with the free part of the crumpets. Making products in the form of triangles, we connect the edges on both sides, one is left open.
4. We place echpochmaks on a baking sheet treated with oil, send for 45 minutes in a cold oven. Bake at t 200°C.

These luxurious Tatar "patties" are good both hot and cold!

Gubadia

And this is already a whole multi-layered pie, prepared from rice, eggs, cake and, of course, minced meat. Magic taste!

List of products (dough):

• margarine / butter, sour cream - 100 g each;
• baking powder - ½ tsp;
• kefir - 250 g;
• egg;
• premium flour - up to 400 g;
• regular sugar - 20 g.

Filling:

• egg;
• granulated sugar - 70 g;
• rice - 200 g;
• dried fruits (dried apricots, raisins, prunes) - a handful;
• kyzyl eremsek (red curd) - 100 g;
• a pack of butter.

Chit:

• premium flour - 390 g;
• regular sugar - 50 g;
• butterfat - 20 g.

Cooking method:

1. Sift the flour into the bowl, place the grated (chopped) butter. We grind the fat and the bulk component to a crumb state. Add egg, baking powder, kefir, salt and sugar. We make a batch of dough, put it in the refrigerator.
2. Boil rice in salted water, cook hard-boiled eggs.
3. We leave dried fruits for a short time in drinking liquid, rinse well, dry. Cut prunes and dried apricots into small pieces.
4. We combine cereals and dried fruits, mix thoroughly.
5. We take out the chilled dough, divide it into two unequal pieces. We roll out most of the product, put it in a baking dish treated with butter.
6. Next, we place rice and dry berries and fruits, throw pieces of butter on them. Sprinkle the products with chopped eggs, cover them with pink cottage cheese (eremsek).
7. We repeat the layers again, close them with a second rolled cake, leaving a piece of dough. We fix the edges of the layers, in the middle of the top sheet we make a small hole where we place a ball molded from the reserved dough.
8. We mix the components of the crumbs, grind the composition with our hands. Grease the surface of the cake with butter, sprinkle with a sweet mixture.

We bake Gubadia for 40 minutes at t 180 ° C. We cut the multi-layered dish into portions, serve to the table.

Traditional patties with potatoes, meat and onions

Tatar cuisine has become famous for its huge amount of delicious pastries. However, it is impossible to ignore the most popular pies with meat and potatoes.

Component set:

• natural butter - 200 g;
• baking soda 12 g;
• premium flour - 550 g;
• eggs - 4 pcs.;
• a pinch of salt;
• kefir - 250 g.

Filling:

• potatoes - 300 g;
• butter - to taste;
• onion - 2 pcs.;
• spices (salt, pepper).

Meal preparation:

1. We combine kefir, baking soda and salt in a spacious bowl. We are waiting for the bubbles to stop appearing in the composition.
2. Grind the flour and chopped butter to a crumb state. Add eggs and kefir mixture. We knead soft dough, leave the product for half an hour under a towel.
3. Finely chop the tubers and meat, chop the onion, pepper and salt the composition, mix well.
4. We pinch off a small part from the total mass of the dough, roll the ball into a not very thin circle. We spread a spoonful of the filling, fix the edges of the crumpets like khinkali, leaving a rather large hole in the center.
5. We place the pies on a baking sheet lined with baking paper, send the blanks for 20 minutes in the oven (200 ° C).
6. After the specified time, the broth formed in the products will boil away. We place a piece of butter in each serving, continue cooking for another 10 minutes. At the end of the process, grease the pies with an egg.

We spread the ruddy muffin in a closed container, serve it slightly cooled as an independent dish or supplement the hot soup with food.

Delicious Tatar pastries conquer immediately and forever! That is why we wish everyone temle ybulsyn ashygyz, which means "bon appetit".

Modern Tatar cuisine was formed on the basis of the cuisine of the Volga Bulgars, who were once nomads, but about 1500 years ago turned to agriculture. Subsequently, the Tatar cuisine was influenced by the surrounding peoples - Russians, Udmurts, the 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. 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. So, the Tatars have been familiar with rice, tea, dried fruits, nuts, seasonings and spices since ancient times.

The basis of the Tatar cuisine was and is the main agricultural products of the region - cereals and livestock. Fruits and vegetables are used less often, although some of them - onions, carrots, horseradish, turnips, pumpkins, apples, raspberries, currants - are quite popular. Forests are a source of wild berries, nuts, sorrel, mint, 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, so chicken, goose and eggs are also popular ingredients in Tatar cuisine. Honey is actively used.

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

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

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

Features of the Tatar cuisine are also in an extremely wide selection of dough dishes. Both unleavened and yeast dough are used. Tatar bread is traditionally baked from rye flour, although wheat is also gaining popularity today. A kind of Tatar version of pancakes are kabartma and kyimak. Well, Tatar cuisine knows not even dozens, but hundreds of all kinds of pies and pies - you can list them for a very long time. Both pastries with fatty meat filling and pastries made from rich and sweet dough are extremely popular.

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

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

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 the Tatar cuisine have evolved over more than one century, so the people treat them very reverently and carefully, and the secrets of national dishes are passed down from generation to generation.

The basis of Tatar cuisine is liquid hot dishes, such as soups and broths. Depending on the broth (shulpa) on 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 dish is noodle soup (tokmach), the second dish is often served with meat boiled in broth and cut into large pieces, or chicken, as well as boiled potatoes.

A variety of cereals 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 not tried such yummy yet.

1.Dumplings with hemp grain

Products:

1. Dough - 75 gr.
2. Minced meat - 100 gr.
3. Sour cream - 50 gr. (or 20 gr. ghee)
4. Egg - 1 pc.

How to cook dumplings with hemp seeds:

I option. Cleaned hemp seeds are placed in the oven for several hours to dry. Next, grind them in a mortar and sift through a sieve. Mix hemp flour with mashed potatoes and eggs. If the filling turns out to be steep, it must be diluted with a small amount of hot milk. We prepare the dough in the same way as for other dumplings. Boil dumplings in salted water, put on a plate, season with sour cream or melted butter. Serve hot to the table.

II option. We grind hemp seeds 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. Peremyach

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:

From yeast or unleavened dough we make balls of 50 grams each, roll in flour and roll out cakes from them. Put the minced meat in the middle of the cake and lightly crush it. Next, lift the edges of the dough and assemble beautifully into the assembly. Remember that there should be a hole in the middle of the jumper. Peremyachi must be fried in half-deep fat: first with the hole down, and when reddened, turn it upside down. Ready peremyachi have a light brown tint. The shape of the peremyachy is round and flattened. The dish is served hot. Peremyachi can be made small, and you will save about half of the required ingredients.

How to cook minced meat: finely chop the washed meat (beef or lamb) and pass through a meat grinder along with onions and peppers. Then add salt and mix well. If the stuffing turned out to be thick, 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 tuntermu (omelet):

We release the eggs into a deep container, and then beat thoroughly until a homogeneous mass is obtained. Then add milk, melted butter and salt. Mix thoroughly. Pour semolina or flour - and mix again until we get a thick mass. After that, pour the mixture into a frying pan, greased, and place on the stove. As soon as the dish thickens, put it in the oven for 4-5 minutes. Lubricate the prepared tunterma with fat on top 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. Oil - 100 grams
6. Salt - to taste
7. Pepper - to taste.

How to cook stuffed lamb:

We take the brisket of young lamb or the pulp of the back of the ham. We separate the costal bone from the pulp of the brisket. The pulp from the back, in turn, is cut so that a kind of bag is obtained. Take a deep container. We drive eggs into it, add pepper, salt, melted and cooled butter. The resulting mixture is thoroughly mixed. Pour the filling into the prepared lamb brisket or ham. Sew up the hole. We place the finished semi-finished product in a shallow dish, pour it with broth and sprinkle with carrots and chopped onions. We put on fire and cook until cooked.

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

5. Tatar plov

Products:

for 1 portion

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. Onion - 15 gr.
7. Bay leaf
8. Pepper - to taste
9. Salt - to taste.

How to cook Tatar pilaf:

We chop the meat into pieces, approximately 35-40 grams each, sprinkle with salt and pepper, fry, place in a saucepan and pour over the tomato, sautéed in fat, and heated water. Bring to a boil, and then add the washed rice. We cut the onion. Onion and bay leaf are also added 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 cooked without tomato. In this case, instead of it, you need to add any chopped vegetables or even fruits (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. Onion - 3-4 pcs.
6. Broth - 1 cup
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, while cutting the flesh into small pieces. We sort out the rice, wash it in hot water, put it in salted water and boil it. Pass the cooked rice through a sieve and rinse with hot water. The rice that is left must be dry. Add oil, salt, pepper to the rice, finely chop the onion. Mix all this well with pieces of duck and make balish. The dough must be kneaded in the same way as for other belishes. Duck balish is made a little thinner than broth balish. You need to bake the dish for 2-2.5 hours. Half an hour before readiness, pour the dish with broth.

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

7. Gubadia with meat (Tatar wedding cake)

Products:

(for one frying pan Gubadia)

1. Dough - 1000-1200 gr.
2. Meat - 800-1000 gr.
3. Ready court (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. Onion

How to cook Gubadia with meat:

Roll out the dough so that it is larger than the pan. We put it in an oil pan, and grease it with oil on top too. We spread the finished court on the dough. On top of it we put rice in an even layer, fried meat passed with onions through a meat grinder, on the meat - again a layer of rice, on rice - hard-boiled, finely chopped eggs. We finish again with a layer of rice. Put a layer of steamed apricots, raisins or prunes on top. Pour the whole filling with a decent amount of melted butter. We 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, gubadiya must be again oiled on top and sprinkled with crumbs. At an average temperature, gubadiya should be baked for about 40-50 minutes. Cooked gubadia should be cut into pieces and served hot. When cut, the dish should show distinct layers of different foods. They are perfectly combined not only in taste, but also in color.

How to prepare a soft court for Gubadia: grind the dry court and sift it through a sieve. For 500 grams of court, add 200 grams of granulated sugar, 200 grams of milk. Mix all the ingredients well and cook for 10-15 minutes until we get a homogeneous mass. We cool the mass and put it on the bottom of the Gubadia 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 into the flour. This way you will get a small crumb. Before placing the gubadia in the oven, sprinkle it on top with prepared crumbs.

8. Tutyrma with offal (homemade sausage)

Products:

1. Offal - 1 kilogram
2. Rice - 100 gr. (or 120 gr. buckwheat)
3. Egg - 1 pc.
4. Onion - 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 existing by-products (heart, liver, lungs), and then finely chop them. We take an onion and pass it through a meat grinder, or chop it. Add it to by-products. Put salt, pepper, add the egg and mix everything well. Dilute the resulting mixture with milk or cooled broth, add rice or buckwheat. Stir and stuff the intestines with the mixture. We tie. Make sure that the filling for tutyrma is liquid. You need to cook the dish by analogy with tutyrma with beef. Also, tutyrma can be cooked with only one liver and cereals.

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

9. Kazan fried peas

Products:

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

How to cook fried peas in Kazan:

One of the most favorite dishes among the Tatars is fried peas. Before cooking, the peas must be sorted out, washed with cold water, and then poured with warm water. After that, you need to leave the peas for 3-4 hours so that it swells. Make sure that it does not swell too much, as when frying, the grains can simply fall apart in half. When the peas are soaked, we strain them through a colander and only after that we begin to fry. There are several ways to cook fried peas:

1st method (dry roasting) - put the peas in a dry frying pan and fry, stirring.

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

3rd method - fry with cracklings, which remained after the internal beef fat was melted. We place the peas in a pan with the cracklings, mix and fry. While frying, add salt and pepper to taste.

10. Chak-chak

Products

(for 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 make chak-chak:

Chak-chak is made from premium flour. We release raw eggs into a container, add milk, salt and sugar. We mix everything. Add flour and knead soft dough. We divide the prepared dough into pieces, about 100 grams each, and roll them out with flagella about 1 centimeter thick. We cut the flagella into balls the size of a pine nut and fry, stirring, preferably deep-fried. When the balls are close to done, they begin to take on a yellowish tint.

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

"Super Chef" wishes you bon appetit!

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, built on an interesting combination of products. They are easy to make and delicious in taste. In this article, we will consider the best Tatar dishes (recipes with photos will be attached).

The formation of culinary in Tatarstan

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

Tatars have long been engaged in agriculture and animal husbandry, which contributed to the predominance of flour, meat, dairy products, cereals, 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 used meat in cooking is lamb. You can also use young beef. Tatars are also engaged in horse breeding, not only for agricultural purposes, but also for the manufacture of sausages (kazylyk). Horse meat is used 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).

Among the drinks, one can single out 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 such a feature of this cuisine - all dishes can be divided into liquid hot and dough products and delicacies that are served with tea. Hot soups or broths are of paramount importance. They are an indispensable part of the meal in the house. Depending on the broth on which these Tatar dishes are cooked, soups are divided into meat, dairy and vegetarian, and according to the products they are seasoned with, into vegetable, flour, cereals.

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

Azu in Tatar

Ingredients:

Wash the beef and pat dry. Cut into sticks two centimeters wide and four centimeters long. Fry in a well-heated pan. Then put the meat in a saucepan, salt and pepper. Add fried onion and tomato paste (you can use fresh tomatoes). Pour in the broth and boil for thirty minutes. Cut potatoes into large chunks. Fry until half cooked. Put in a saucepan with meat, add finely chopped pickles. Simmer everything until it's ready. Serve this first course sprinkled with finely chopped garlic and fresh herbs.

Kazan pilaf

During dinner parties, this dish is served.

Ingredients:

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

Tatar dishes from dough (cooking recipes)

Tatarstan is famous for baking from yeast, sweet, rich, sour). The most famous Tatar dishes are kystyby, balesh, echpochmak, gubadia, dumplings, baursak and much more.

Not a single wedding, solemn reception and holiday among the Tatars is complete without a national delicacy called chak-chak. This sweet dish is made from small strips made from pastry. Blind them with honey. This dish is the "calling card" of Tatarstan.

Tatars consider bread to be a sacred product; not a single festive or everyday meal can do without it.

Also on the table you can see a huge variety of products made from unleavened dough. They bake buns, cakes, pies, treats for tea and other Tatar dishes from it.

Kystyby - fragrant cakes

Ingredients:

Peel the potatoes well from the skin, cut into large sticks. Put in a saucepan, cover with water and salt. Boil until potatoes are fully cooked. Then drain the water and mash with a masher. Peel the onion, chop finely. Heat up the pan and fry the onion until golden brown. Add the hot milk, the remaining butter and the fried onion to the potatoes. Mix everything well.

Dust the table with flour and lay out the dough. Roll up the sausage and cut with a knife into thick slices, which are then rolled into large cakes. Fry them in a hot pan on both sides (about three minutes).

Put the potato filling on one half of the tortilla, 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.

Dough preparation

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 ingredients listed above in a bowl, except for the 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 cooked with lamb.

Ingredients:

Cooking method

First, knead the dough and separate the fourth part from it. Roll out the remaining piece (thickness - no more than five millimeters). Prepare the meat: rinse, remove the bone and cut into medium sticks. Peel the potatoes and cut into the same pieces. Mix meat with potatoes, add finely chopped onion, salt and pepper according to your taste. Put in the oil and mix everything. Transfer the prepared filling to the pan on top of the dough. Form a slide 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 cake and plug it with a cork from the dough. Brush the top of the balish with oil. Put to bake for an hour and a half in a preheated oven. After the time has elapsed, remove the cake, open the cork, pour in the broth. Plug the cork and send the balish to the oven to bake for another half an hour. After the time has elapsed, pull out and serve with strong tea.

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

Come to the capital of Tatarstan and not try the 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 occupied by soups and broths. Soups can be divided into meat, dairy and lean soups. First of all, you should try noodle soup(both meat and mushroom). Tatar noodles are "tokmach", and the dough for noodles is prepared in a special way: only egg, salt and flour. And cut into thin slices.

A festive dish among the Tatars are considered dumplings, which were traditionally served to a young son-in-law and his friends. Now, not all Kazan people make Tatar dumplings at home - good handmade dumplings can be bought at Bekhetl (a national food supermarket), if you are planning to buy dumplings at home, then pay attention to the small ones - often called "dumplings for the groom" (Tatar dumplings are traditionally small, downright jewelry, with a thin layer of dough). But, of course, the best dumplings are those that are cooked at home.

Second courses.

The second 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 "Kazan-style meat". Be sure to try it, hearty, insanely tasty and usually very tender and soft meat.

If the soup was cooked in chicken broth, then the second will be chicken, cut into small pieces. One of my favorite side dishes is potatoes.

Another insanely delicious dish is azu in Tatar. This is usually beef or lamb stewed with vegetables. Served with potatoes. Pickled cucumber, which is an essential part of this recipe, gives a special piquancy to this dish.

- Baking hearty (unsweetened)

Tatar cuisine has a lot of pastries, moreover, with sweet and savory fillings.

Definitely worth a try "echpochmak"(triangle): a triangular-shaped pie stuffed with potatoes, onions and meat. Coming to Kazan and not trying echpochmak is simply impossible!

Elesh- a round-shaped pie with meat (or beef, or chicken) stuffing and potatoes. Often served with hot broth. And, having tasted elesh with broth, you will definitely experience gastronomic pleasure! Elesh are small in size, for one person (by the way, they are very convenient to take with you on a trip, they are very satisfying on the road, we ourselves often do this).

And it also happens "zur belesh"- big elesh. This is a huge fluffy round cake. It is more convenient to order it for a whole company in order to enjoy this miracle of cooking together. Here, the filling can already be different: most often meat - lamb, beef, chicken, etc. - with potatoes or cereals)

"Kystyby"- "pancake" from potatoes (fried flatbread stuffed with mashed potatoes or millet porridge) - one of the most ancient and favorite Tatar dishes.

"Peremyach"- this is also a round-shaped meat pie (only with minced meat and without potatoes / cereals). 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 strong broth.

- Sweet pastries

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

There is also "baursak"- resembles a 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 the dough to the finished dish.

Very tasty "gubadia"- a pie stuffed with rice, raisins and corta (a type of cottage cheese).

interesting "talkysh kaleve"(bird nests) - small cones of burnt sugar (very tasty and very laborious!).

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

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

And finally - what is all this to drink?

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

By the way, even now these traditions are alive - and during a walk-tour around the Old Tatar settlement, we will offer you to look into an old Tatar house, where everyone drinks tea and has special conversations just like more than 100 years ago .. We also know tricky places where they make master classes on Tatar tea.

Where to try Tatar cuisine?

Budget options:

The cafe has been known since Soviet times and still keeps its brand as one of the most delicious places in Kazan. They cook very tasty, many Kazan people eat there at lunchtime. Here we boldly take all the pastries, elesh with broth, kystyby. Here they cook one of the most delicious chak-chaks.

The cafe has two floors. On the first floor there are self-service rooms. What is their plus - you can immediately see how this or that dish looks like. On the second floor there are two halls, one is served by waiters, the other is 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 guides come here to eat between several excursions. Along with the Tea House, this is a favorite place of the townspeople.

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

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

This is probably a hidden place. In secret: the employees of the Riddles of Kazan often dine here. :) In general, the place is loved by the townspeople who work nearby in numerous office centers. A cafe with a halal standard, served by girls in national clothes. But here they cook insanely delicious Kazan-style meat! Large portions, inexpensive and tasty, a lot of national dishes.

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

Here you can already sit longer, relax, the waiters are serving.

Restaurant "Bilyar" is a chain of restaurants serving national cuisine. Addresses in the center: at 15 Vishnevsky Street, 31 Butlerova Street, 68 Bolshaya Krasnaya Street, 61 Ostrovsky Street. Already restaurant service, more complex dishes appear (for example, from lamb), there are practically none in budget cafes. But the check is not yet as high as in the options below (restaurants section).

"Gallery of cuisines of the peoples of the world"- Butlerov street 43/Mushtari 11. Very cozy place. For the budget option, we mentioned Alan Ash in this gallery, but there are plenty of other restaurants here as well.

Cafe "Skazka"- 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 are traveling with kids, be sure to check it out! If you are a serious adult - drop in all the more and plunge into childhood! The ceilings and walls of the cafe are painted with scenes from different fairy tales, and the menu is also fabulous. If you want a fabulous continuation - come on an excursion "Tales of Old Kazan" for children and their parents.

Tatar cuisine restaurants

Restaurant "House of Tata Cuisine"- 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). Here already restaurant service and atmosphere. Perhaps the most pretentious restaurant of Tatar cuisine. Of our guests who have been there, everyone especially remembers zur belish from this restaurant.

Restaurant "Tatarskaya usadba"- located in an old Tatar estate on the shores of Lake Kaban. A wooden house, a wood-burning stove using Bulgar technologies for cooking, high gates, the Old Tatar Sloboda - 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 Minnullin st. 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 ryazhenka).

What national cuisine to bring home and where to buy it?

Firstly, the easiest way to bring "chak-chak": it does not spoil and is well transported. "Chak-chak" in Kazan is sold everywhere: in any gift shop and grocery store. Very tasty "chak-chak" at the 3rd bakery, the Tea House, the firms "Temle" and "TD Saladov".

We also recommend taking a look at hypermarket "Bekhetle"(there is near the railway station in the Central Department Store, on 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, there are a lot of places!). The network was born in Kazan - now there are stores in Moscow, Nizhny Novgorod and other cities.

Behetl also sells souvenir "chak-chak" in very beautiful packages, and you can also buy all kinds of national pastries. It is also easy to buy dessert "tatly", "talkysh kaleve" (in red boxes, usually in the same place where cakes are), kyzylyk - horse sausage. If you go not far, you can buy handmade Tatar dumplings. If you buy "talkysh" - take it very carefully, they are fragile.

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

Also in Kazan culinary network "Katyk"- there is also found national cuisine (you can buy with you). This culinary network is usually located in the residential corners of Kazan.