Tatar pastries - 9 delicious recipes of Tatar cuisine

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One of the main attractions of Tatarstan is its cuisine. Only after visiting Kazan and trying local pastries, soups, drinks, and hearing numerous incomprehensible names of dishes in Tatar, I realized that this is the flavor of the city. Perhaps our trip to Kazan would be incomplete without this culinary immersion. So, what is worth eating in Kazan...

• Tatar pies Echpochmak
• Elesh
• Gubadya
• Peremech (peremyach)

Real Tatar wak-belyash

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

Composition of products (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 - at least 500 g;
• spices (salt, pepper), spices - according to preference.

Cooking method:

1. Pour dry yeast into a spacious bowl. If it is a fast-acting product, consisting of granules or powder, it does not need to be activated. Simply combine the composition with warm kefir or milk and mix thoroughly.
2. We also add regular sugar, table salt, and an egg. We work well with a whisk, after which we add portions of flour. We continue preparing the dough until a homogeneous, slightly viscous mass is formed that sticks to our hands (in the middle of the kneading we switch to “manual control” of the process).
3. Return the formed ball to the bowl, cover with film and a towel, and leave warm to rise. We knead the product several times, freeing it from carbon dioxide. Living bacteria must “work” freely!
4. In the meantime, we wash the pieces of meat, divide them into small parts, and grind them in a home processor. Add finely chopped onion to the resulting mixture, season the minced meat with salt and pepper, mix well. The juiciness of the mass is ensured by the amount of onion (1:1 ratio) processed with a knife, not a meat grinder!
5. Divide the dough into small portions and shape into flat cakes. Place the meat filling on each circle and tightly connect the edges of the donut. If desired, you can leave a small hole in the center.
6. Fry the products in hot oil for 15 minutes, turning them over once they are golden brown on each side.

The most delicious vac-belyashi - exceptionally hot!

Beverages

The traditional drink of Tatar cuisine is katyk.

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Katyk

The word "Katyk" in Russian means "food additive" or "food vinegar" . Katyk is mainly served as a separate fermented milk drink, but it is also used as a salad dressing, when preparing dough, and is also a good hangover cure . Katyk is prepared from baked milk, which is why it has a beige color.

Second courses are also present in Tatar cuisine, but they are less common. If you have tried any of the main courses, tell us in the comments, we will be glad.

For us, national Tatar cuisine has become not just food for the duration of the trip, but another important part of the culture of Kazan. She helped us understand how people live here and opened up the city from a new side. And all our friends and relatives were very happy with the goodies that we brought.

Try new things. Travel by yourself.

Kyakyash - baked goods of national Tatar cuisine

Since not everyone is familiar with the names of the traditional dishes of this country, we will begin presenting the recipes with a brief description of each dish. Kyakyash is also popularly called “pyaryamach”.

Required components:

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

Preparation procedure:

1. Grind the washed, cut into pieces meat in a food processor (use a wire rack with large holes). During the processing of the product, add peeled onions. Salt and pepper the resulting mass, mix the minced meat thoroughly.
2. Heat the milk (not higher than 35 °C), place it in a spacious container. Beat in eggs (exclusively at room temperature), add a spoonful of regular sugar and coarse salt.
3. Pour a pack of fresh dry/pressed yeast here and pour in half a glass of vegetable oil. Mix the composition, add portions of sifted flour, knead the dough. We leave it under a towel to rise. Don’t forget to knead the product several times to release carbon dioxide.
4. We form balls from the dough, roll out the crumpets, and place a tablespoon of minced meat on each portion. We lift the edges of the cake without stretching them, collect them beautifully in the center, leaving a small hole. This is how we design all our products.
5. Place the pieces in very hot oil, hole side down, and fry until golden brown. Place the baked goods on napkins to absorb excess fat and serve.

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

Cabartma with potatoes

Luxurious yeast dough donuts are cooked in a kettle of boiling oil or fried over an open flame in the oven. That’s how many faces Tatar cuisine is!

Required components:

• butter (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.

Preparation procedure:

1. We dilute yeast in milk, not forgetting to add regular sugar. We are waiting for the appearance of a lush “cap”.
2. In the meantime, sift a heap of flour and salt into a bowl, make a small depression into which we pour the risen yeast mixture. Beat in the eggs, add pre-melted butter.
3. We make a batch of dough that is not very steep and slightly sticks to your hands. We send it to a warm place for an hour and a half, covering the container with film. During the process of ripening the product, knead it twice. An oven heated to 40°C will be a great place to quickly rise the baked goods.
4. Peel the potatoes, boil them in slightly salted water, and puree them in a blender until smooth.
5. Divide the fluffy dough into about 20 pieces and shape them into buns. We do not use flour at this stage under any circumstances, otherwise the donuts will lose their airiness and will not turn out amazingly golden.
6. 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 pastry, grease the bottom part with a thin layer of mashed potatoes, return to the heat of the oven, and cook until golden brown.

Treat hot kabartma with aromatic oil and serve.

Burekasi

Now let's move to Turkey, especially since burekas are prepared here - pies made of puff pastry or phyllo dough with savory fillings. This pastry has become popular in other Middle Eastern countries, so we can find it in Israel and Jordan. And, by the way, it was these pies that became the ancestors of Tatar chebureks! And now about our recipe today: let's prepare burekas with potatoes and spinach.

Dough:

• flour - 600 g
• kefir - 200 ml
• butter - 150 g
• olive oil - 1 tbsp. l.
• vinegar - 1 tbsp. l.

Filling:

• potatoes - 300 g
• milk - 2 tbsp. l.
• spinach - 100 g
• salt, pepper - to taste

Additionally:

• sesame - 1 tbsp. l.
• chicken eggs - 1 pc.

Sift the flour into a bowl, add softened butter and kefir, mix thoroughly. Add vinegar and olive oil, knead into a stiff dough and refrigerate for 30 minutes. Peel the potatoes and boil until tender, add milk and puree. Season with salt and add the torn spinach. Roll out the dough and cut into rectangular strips. Place the filling on one edge, cover with the other part of the dough to form triangles. Brush the pies with beaten egg, sprinkle with sesame seeds and bake in an oven preheated to 180°C for 20–25 minutes.

Kurnik in Tatar

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

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. Place fresh yeast, an egg, a teaspoon of table salt and white sugar into a convenient bowl. Pour in lukewarm drinking water, stir the mixture, and leave it warm. In 20 minutes, living bacteria will transform the composition into a foamy “cloud”.
2. Sift the flour, pour the mixture that has risen into it, and knead the dough thoroughly. At the end of the process, rub in 40 ml of fresh oil. We form a ball from the product and leave it in a warm place for further ripening.
3. Peel the potatoes and cut into small cubes. Shred 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. Place the flatbread in a heat-resistant form, and distribute the composition of 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 make flagella or create other elements for decorating baked goods.
6. Carefully pour portions of milk between the layers of dough, coat the pie with yolk, and bake in the oven for 45 minutes at 200°C.

Serve the ruddy Tatar-style kurnik hot.

Chak-chak baursaks with water

“Tricky-cunning” sweet pastries. What's surprising about this delicacy? Nothing special, except that the clever craftsmen “managed” to wrap air in the dough!

List of products:

• lean butter, melted fat - 100 ml;
• 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, and then beat them into a spacious bowl.
2. Add salt, regular sugar and soda. We combine the products, sift the flour into them, and knead the dough. We get a mass that is softer in consistency than for homemade noodles.
3. Divide the formed ball into approximately 5 servings. Roll each part into “sticks” and cut them up to 3 cm wide.
4. Place portions of milk in a spacious metal container and add a glass of filtered water.
5. Place pieces of dough into the cold mixture, shake the dish slightly so that the products do not stick to the bottom, and heat the components of the dish.
6. Constantly stir the increased volume of the baked goods, watching as the liquid gradually boils away and the baked goods brown appetizingly.
7. We initially place 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 not only always been a delicious food, but also a symbol of hospitality!

Tatar pie Kystyby

And here are fried flatbreads, prepared in the form of peculiar pancakes, in which stew, porridge or potatoes are hidden. We choose the filling according to preference!

More materials: kystyby with potatoes - recipe

Grocery list:

• sunflower 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 cereal - 200 g;
• potatoes - 4 pcs.

Cooking method:

1. Boil tubers and millet in slightly salted water. Pound soft potatoes until pureed. When the mixture has cooled, add heated milk and mix the mixture thoroughly.
2. Place drinking water, salt, 40 ml of vegetable oil and sifted flour into a bowl. Make a batch of stiff dough, leave it to “rest” for half an hour, covered with a towel.
3. Roll out the product until almost transparent. We do this not only with a rolling pin, but also with our hands, stretching the layer in different directions. It’s okay if the sheet breaks in some places: it won’t be noticeable in the finished product!
4. We treat the surface of the thinnest cake with melted butter and sunflower oil. Place a layer of potato filling and roll the product into a roll. Place it on a greased baking sheet, forming a snail shape. From the presented products we will get about 9 delicious “clams”.
5. Place the baked goods in the oven for 30 minutes, heated to 180°C.

We serve multi-layer Tatar Kystyby with an amazingly crispy crust hot.

Tatar pies - tasty and healthy

Tatar cuisine is famous for its delicious pastries, especially excellent pies, which can be filled with meat and sweet fillings. A variety of recipes for traditional Tatar pastries will delight fans of healthy and tasty food.

Fragrant sweet pies are good both on weekdays and on holidays. By ordering your favorite pastries, you can please your family, friends and colleagues. Hot, fragrant pies with amazing taste will be quickly delivered to your door.

Sweet pastries are prepared according to traditional Tatar recipes. Experienced pastry chefs bake pies with airy dough and aromatic filling. In a special cooker they rise, acquire an appetizing golden brown color and become unusually airy, appetizing and juicy inside.

Folk dish - echpochmak

The next presentation is unleavened or yeast pies filled 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 - 2 pcs.;
• salt, pepper, herbs;
• dry yeast - 12 g;
• meat broth - to taste.

Cooking technique:

1. Combine honey, yeast, vegetable fat, 500 ml of drinking water, and sifted flour in a convenient bowl. Make a batch of soft dough, leave it for 2-3 hours to rise.
2. We wash the piece of meat, blot it with napkins, and cut it into the smallest cubes. In the same form, chop the peeled potatoes, chop the greens, add a pinch of salt. Mix everything well.
3. Roll out the dough, divide it into quadrangles, place the potato and meat filling on one side of each flatbread, and cover with the free part of the crumpet. When decorating the products in the form of triangles, we connect the edges on both sides, leaving one open.
4. Place the echpochmak on an oiled baking sheet and place in a cold oven for 45 minutes. Bake at 200°C.

These luxurious Tatar “pies” are good both hot and cold!

Types of pies

What types of pies are there? The first distribution concerns the filling - it is what distinguishes most types of baked goods. Traditionally, the filling can be sweet or savory. In the first case, we are talking about different fruits, berries, fruit and berry puree. In the second, there is even more choice: meat or fish, vegetables, porridge, and much, much more.

Depending on the method of applying the dough, all pies can be divided into three types:

• open: in them the filling is not covered with a layer of dough, while the baked goods are left open, the filling of which will not crumble during cooking,
• closed: if the filling crumbles, then it can be covered with dough on top, this is usually done with meat and fish pies,
• lattice: a grid of dough serves as a decoration for any pie, allowing you to see its filling.

There is also such a variety as a half-closed pie. In this case, the filling is completely covered with dough, and only a small hole remains in the central part. During baking, the dough expands, but part of the filling remains exposed. Below we provide an overview of the most popular types of pies that are worth trying in different countries.

Austria: strudel and sacher

Strudel is the first association that comes to mind when talking about Austria. The peculiarity of this pie is its thin stretch dough, the preparation of which requires remarkable skill. In modern versions, these European pies are baked with fillings of pears, apples, apricots, peaches, and there are also savory variations. However, the classic one is the strudel with apple-raisin filling, with a subtle cinnamon flavor, served with ice cream.

Another traditional Austrian pastry dish is Sachertorte. This dessert is a layer of airy chocolate dough, layered with apricot jam and topped with chocolate, which, as you know, can never be too much. The cake, invented back in 1832, is today in great demand among tourists, and restaurants and cafes in most countries around the world will offer it.

UK: Shepherd's Pie

In England they prefer to cook simple but satisfying dishes, and most of them have peasant origins. Local mince pies are more casserole-like, such as shepherd's pie. This dish is prepared from meat, potatoes and vegetables; the classic version uses lamb. It, along with celery, carrots, pumpkin, turnips, is stewed until the juice is released, and then all this is baked under a crust, which is mashed potatoes. The pie, which originally appeared in the kitchens of the poor, later migrated to the tables of the rich, and is now even served in restaurants.

Gubadia

And this is a whole multi-layer pie made from rice, eggs, crust 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 cottage cheese) - 100 g;
• a pack of butter.

Chit:

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

Cooking method:

1. Sift the flour into a bowl, place the grated (chopped) butter. Grind the fat and bulk ingredients until crumbly. Add egg, baking powder, kefir, salt and sugar. We knead the dough and put it in the refrigerator.
2. Boil rice in salted water and cook hard-boiled eggs.
3. Leave the dried fruits in drinking liquid for a while, rinse well and dry. Cut prunes and dried apricots into small pieces.
4. Combine cereals and dried fruits, mix thoroughly.
5. Take out the chilled dough and divide it into two unequal pieces. Roll out most of the product and place it in a baking dish coated with butter.
6. Next, place rice and dry berries and fruits, throw pieces of butter on them. Sprinkle the food with chopped eggs and cover them with pink cottage cheese (eremsek).
7. We repeat the layers again, cover them with the second rolled out cake, leaving a piece of dough. We fix the edges of the layers, make a small hole in the middle of the top sheet, where we place a ball molded from the set aside dough.
8. Mix the crumb ingredients and rub the mixture with your hands. Grease the surface of the pie with butter and sprinkle with the sweet mixture.

Bake gubadia for 40 minutes at 180°C. Cut the multi-layered dish into portions and serve.

Traditional pies with potatoes, meat and onions

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

Set of components:

• 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;
• onions - 2 pcs.;
• spices (salt, pepper).

Cooking:

1. Combine kefir, baking soda and salt in a spacious bowl. We are waiting for bubbles to stop appearing in the composition.
2. Grind the flour and chopped butter until crumbly. Add eggs and kefir mixture. Make a batch of 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 mixture, mix well.
4. Pinch off a small portion of the total dough mass and roll out the ball into a not very thin circle. Place a spoonful of filling, secure the edges of the donut like a khinkali, leaving a fairly large hole in the center.
5. Place the pies on a baking sheet lined with baking paper and place the pieces in the oven for 20 minutes (200°C).
6. After the specified time, the broth formed in the products will boil away. Place a piece of butter in each portion and continue cooking for another 10 minutes. At the end of the process, brush the pies with egg.

Place the golden-brown pastry in a closed container, serve it slightly cooled as a separate dish, or add the dish to hot soup.

Delicious Tatar pastries will captivate you immediately and forever! That’s why we wish everyone temle bbulsyn ashigyz, which means “bon appetit.”

Tatar pies

The strong point of Tatar national cuisine is baking . Baking can be considered the main dish of Kazan cuisine. All these numerous Tatar pies are distinguished by the fact that they can be eaten as a first course, as a second course, and as a third course. That is, some pies contain broth and potatoes with meat, while others contain something sweet. Agriculture has always been developed in Tatarstan. The republic still ranks 2nd in the Russian Federation in terms of agricultural products volume. Therefore, housewives used to prepare food so that it could be taken into the field and it would be quite satisfying and nutritious. As a rule, these are baked goods with meat and meat broth - nutritious and very high in calories.

If you are going to Tatarstan on a gastronomic trip, be prepared for the fact that you will no longer fit into the same pants you arrived in on the way back