Dishes in Tatar language. Tatar cuisine. How to cook gubardiya with cottage cheese

Tatar national cuisine embodies the centuries-old cultural traditions of the people, their history and ethnic customs. It is rightfully considered one of the most delicious cuisines in the world. Its dishes have specific and original shades of tastes and aromas that have come from the distant past to the present day, preserving their characteristic features and features almost in their original form.

The specificity and originality of Tatar cuisine is very closely intertwined with the natural and socio-economic conditions of life of the Tatar people, with their history and culture.

The history of Tatar cuisine

Modern Tatars descended from Turkic tribes who lived on the territory of the state called Volga Bulgaria long before the invasion of the Mongol-Tatars. Even in those ancient times, it was a highly developed and enlightened state, uniting people of different religions and diverse cultures. It is no wonder that the formation of the national cuisine of the Tatars was significantly influenced by the proximity of neighboring peoples, as well as the Great Silk Road that passed through their territory and connected the East with the West.

The Golden Horde period also contributed to the development of the culinary traditions of the Tatars, but the main ethnic roots of the Turkic peoples still prevailed in their national cuisine.

If the ancient Tatars were nomads, considering meat and dairy products their main food, then over time they increasingly switched to a sedentary lifestyle, began to engage in agriculture and cattle breeding, growing grain products, vegetables and fruits.

The most valuable traditional types of meat among the Tatars were and, to a lesser extent, were widespread. The meat was salted, smoked, dried, dried, boiled, stewed and fried, in a word, it was eaten in all kinds of forms.

The Tatars began breeding birds much later than grain or animals. However, this contributed significantly to the variety of their dishes. Also, the Tatar peoples have long mastered beekeeping, so they were provided for for a long time. In addition, they received a decent profit from the sale of wax and honey.

Features of Tatar cuisine and traditions of Tatar etiquette

Tatar cuisine is very interesting and varied. It was formed thanks to its ethnic traditions, rooted in the distant past. Its development was largely influenced by neighboring nations, introducing certain nuances to the foundations laid long ago.

The ancient Bulgars gave the Tatars bal-may, katyk and kabartma, they also inherited dumplings from the Chinese, supplemented the Tatar with pilaf, and the Tajik with sugar baklava. And all this is in addition to the national echpochmak and chak-chak. Tatar cuisine was both simple and luxurious, quite satisfying and varied, amazing with the abundance of delicious dishes and the combination of products that at first glance seemed completely incompatible.

But the Tatars were famous not only for their hearty and plentiful dishes, but also for their generous hospitality. According to the custom of our ancestors, only the best dishes that meet the most demanding tastes were always presented to the guests. Hospitable hosts put on the table exquisite sherbet, sugar chak-chak, hearty baursak, exquisite kosh-tele, sweet kaltysh-kaleve, linden honey and aromatic tea.

Among Eastern people, hospitality has always been at its best. It was believed that a person who does not love and cannot receive guests is unhealthy and inferior. It was the norm among Muslims to present rich gifts to a person who came to the house, not to mention a modest meal. Usually the guest also did not remain in debt and never came empty-handed.

In the East, the prevailing phrase was: “Kunak ashy - kara karshi,” which translated meant “Guest treats are mutual.” Hospitality was absorbed by the eastern peoples with mother's milk. Even in ancient times it was honored by the Tatars. This especially struck the Baghdad caliph, who arrived at the invitation of the Bulgarian king Almush to help in accepting Volga Bulgaria into the Islamic faith.

The king's sons warmly greeted the guests on the way, treating them to bread, millet and meat. And in the royal yurt the tables were literally bursting with an abundance of dishes and snacks. But what struck the ambassador most of all was the offer for the guests to take the remaining food with them after the meal.

Peter the Great was also amazed by the scope of Tatar hospitality when in May 1722, on his way to a campaign against Prussia, he stayed in the house of a wealthy Eastern merchant Ivan Mikhlyaev, where he celebrated his fiftieth anniversary. The servants, bowing to the floor to the sovereign, served cold appetizers, hot dishes, roasts, cakes and sweets, as well as numerous pies with excellent fillings.

The Muslim religion has also made significant adjustments to the rules of food intake. The Koran forbade the use of it as an unclean animal, and the falcon and swan, on the contrary, were considered sacred birds, which also made them inviolable.

During the holy month of the Islamic calendar, Ramadan, Muslims aged twelve years and older were required to abstain from drinking and eating during the day for thirty days.

Sharia also prohibited the consumption of alcoholic beverages. According to the Koran, it was believed that both good and bad were contained in it, but the content of the first was many times greater. The Prophet Muhammad said that wine is a source of sinful pleasure, and that it takes away the mind of the one who drinks it.

According to Islamic etiquette, the meal had to begin with the obligatory washing of hands. The meal began and ended with a prayer glorifying Allah. Men and women ate separately from each other.

The famous Tatar educator Kayum Nasyri described the rules of Tatar etiquette in one of his books:

• you had to sit down at the table without keeping yourself waiting;
• you need to eat only with your right hand;
• It was considered bad form to take food before respectable people at the same table;
• Moderation in food was encouraged.

Main dishes of Tatar cuisine

The basis of Tatar cuisine, as in ancient times, is meat and plant foods, as well as dairy products. Horse meat, lamb and poultry were highly valued, and the most popular meat dishes were dumplings and pilaf.

Milk was mainly used as a basis for the production of katyk - the national Tatar drink, syuzma, kort or eremchek - cottage cheese, as well as butter.

All dishes of Tatar cuisine can be divided into:

• hot liquid dishes;
• second courses;
• baked goods with savory filling;
• baked goods with sweet filling;
• treats for tea;
• drinks.

The first category certainly includes broths and soups. One of the most popular Tatar first courses is shulpa or shurpa. And also a unique highlight of oriental cuisine is tokmach - Tatar noodle soup.

A special place among the Tatars is occupied by dumplings, which are traditionally served with broth. Moreover, dumplings in the East are also called dumplings with various fillings, including cottage cheese, and hemp seeds. Dumplings are traditionally treated to a freshly baked son-in-law and his friends.

Second courses in Tatar cuisine include: meat and cereal dishes. The meat is most often boiled in broth and served as a separate dish, cut into thin slices and slightly stewed with onions, butter, etc.

Sometimes the main dish is boiled, also cut into small pieces. The most common side dish is potatoes. An indispensable attribute of second courses is served in a separate bowl.

The Tatars' national holiday dish is tutyrgan tavyk - chicken stuffed with eggs.

A special place is occupied by traditional Tatar pilaf, as well as bishbarmak, a national product made from meat and dough. Second courses also include tutyrma - lamb or beef intestine stuffed with and. Sausages made from horse meat - kazylyk and makhan - are considered delicious. Another Tatar delicacy is considered dried and - kaklagan urdek or kaklagan kaz.

Popular dishes in Tatar cuisine are prepared in various ways, as well as a variety of porridges: rice, millet, oatmeal, buckwheat, peas and others.

Flour products of various shapes and types are considered traditional and characteristic of the oriental table. The dough for them is used as sour yeast dough, as well as butter dough and simple dough.

The most typical for Tatar cuisine are products made from sour dough. First of all, this is bread. Among the Tatars it is called ikmek and is considered sacred food. From childhood, adults teach children to take care of bread. It was always the eldest member of the family who cut the bread during meals. They baked mainly from, and only the wealthiest in quite rare cases could afford bread from.

And how many stuffed dough products they have! One of the oldest is considered to be kystyby, or kuzikmyak - a flatbread made from unleavened dough, filled with millet porridge. Later they started filling it with mashed potatoes.

Another ancient dish is belish - a pie made from yeast or unleavened dough filled with fatty meat and potatoes or any cereal. Such a pie was made in small and large sizes, and on holidays - in a shape resembling a low truncated cone.

The national Tatar dish is echpochmak, which translated means “triangle” stuffed with pieces of fatty meat and onions. Also popular among them are peremyachi - products made from yeast dough stuffed with finely chopped boiled meat. Afterwards they were fried in cauldrons in a large amount of oil and served with broth, usually for the morning meal.

In villages, the so-called teke or bekken - large oval pies with vegetable filling - were especially popular. The most delicious were the bekkens with pumpkin filling. Similar pies with meat filling were called sumsa.

An interesting Tatar product is gubadia - a tall round pie with several layers of filling, usually including rice, Tatar cottage cheese kort, and dried fruits. Gubadiya is considered a mandatory dish at ceremonial receptions.

And of course, it is impossible to ignore the mass of sweet and rich products in Tatar cuisine: kosh-tele, pate, lavash, katlama, helpek and others. Such dishes are traditionally served with tea. Some of them have undergone significant changes, differing markedly from their Turkic predecessors, but at the same time they have acquired a certain zest and become exclusive national dishes of oriental cuisine.

These include: baursak - small honey dough balls; chak-chak – pieces of dough covered with honey syrup.

These two dishes are traditionally served at weddings. Chak-chak is always brought by the bride or her parents to her husband’s house, and such a treat is considered especially honorable at a wedding.

Other original sweet products are:

• kosh-tele – small airy donuts generously sprinkled with powdered sugar;
• talkysh-kaleve - a treat somewhat reminiscent of cotton candy, but a little denser.

Tatar cuisine always uses a large amount of fat. The most common of them are butter and melted lard.

Honey is also considered popular; it is served as a separate dish with tea, or various sweets are made from it.

The most famous Tatar drinks are rye kvass and dried fruits. Tatars are very fond of strong tea. It is believed that a hospitable host is obliged to give his guest tea. It must be drunk hot and strong, diluted with milk.

Another significant Tatar non-alcoholic drink is sherbet, which is a sweet honey drink. One of the wedding rituals was associated with it: in the groom’s house, guests were treated to such a drink, after drinking which the guests put money for the newlyweds on a tray.

Even taking into account the fact that Tatar cuisine is replete with fatty and rich foods, it is still considered useful and healthy. The thing is that it attaches special importance to liquid hot dishes, various cereals and fermented milk products. In addition, the Tatars widely use stewed and boiled food, where much more valuable substances are preserved.

Modern Tatar cuisine, of course, does not look the same as before, but national dishes are still in great demand. In addition to them, mushrooms and various types of pickles, tomatoes and other vegetable crops came into Tatar everyday life; exotic fruits, previously completely inaccessible, appeared on the tables.

Instead of conclusions

Tatar cuisine is one of the most colorful, nutritious, but at the same time healthy and healthy cuisines in the world. Its highlight is not only the abundance of various delicious dishes, but also the traditions of table etiquette, which make every guest feel like the king of the world. Tatar cuisine is distinguished by its simplicity and sophistication, the variety of dishes, their extraordinary taste and satiety.

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- 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 echpochmaks.

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- 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.

Tatar cuisine it means not just a banal list of dishes that have been prepared from time immemorial, but a real treasure of Tatar culture, because it has reached us almost unchanged to this day. Throughout the history of its existence, the cuisine of this eastern people has been subject to the influence of many nationalities: Arabs, Chinese, Uzbeks, Turkmen, Kazakhs and in some ways even Russians. However, despite this, the Tatar national cuisine was able to maintain its originality.

How does Tatar cuisine stand out from other cuisines of the world? The answer is quite simple. The thing is that the majority of Tatars profess Islam, which means that it is forbidden for them to eat pork, some game (for example, falcons and swans), as well as alcohol. However, this did not impoverish Tatar cooking at all!

Tatars love meat and use it in many recipes. The most popular is lamb, followed by beef, horse meat and chicken. For example, it is simply impossible to imagine the traditional cuisine of the Tatar people without a thick and satisfying soup made with strong meat broth. An example of such a dish is Shurpa or Lagman, which you will see in both the festive and everyday diet of the Tatars.

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

As you can see, baking occupies a central place in the Tatar diet. In addition, we would like to note that side dishes are also common, which are most often prepared from all kinds of cereals and legumes. Salads are also very popular, which, however, you most likely will not see on the menu of a national restaurant, because, as a rule, the dishes are homemade.

By the way, a characteristic feature of the national cuisine of the Tatar people is the constant use of large amounts of animal fat in cooking. This “culinary secret” makes them very, very tasty. There is no need to talk about the satiety of such dishes!

Speaking about Tatar cuisine, one cannot fail to note the great passion of this people for milk and dairy products. The milk itself, as a rule, was intended for children, and adults made all kinds of fermented milk products: ayran, katyk, eremchek (cottage cheese), kort (Tatar cheese) and many others.

By the way, Tatar cuisine is most famous for its desserts. It is probably impossible to find a person who has not heard of such a dish as “Chak Chuck”. It consists of balls or strips made from butter dough, which are generously poured with honey. Another traditional Tatar dessert is baursak. It consists of donuts, which are usually served with tea. Another very tasty dessert of Tatar cuisine is Kosh tele, which literally means the tongues of birds. In our understanding, this sweet dish is nothing more than Brushwood, which you are probably familiar with.

And to top it off, we would like to draw your attention to one interesting feature. The cuisine of the Crimean Tatars, and especially those who live near the coast, is somewhat different from the cuisine of the steppe Tatars. So, for example, the former introduce more fruits and vegetables into their diet, while the latter more often feast on meat in a variety of culinary preparations and dairy products. Although the list of dishes traditional for this eastern people is almost identical, that is, it does not undergo any special changes depending on the particular area where the Tatars live.

Recipes for preparing traditional Tatar dishes are not so complicated, although, of course, they have their secrets. We will tell you about them on the pages of this section. All the recipes given here can be safely called full-fledged master classes, because they not only contain detailed instructions, but also step-by-step photos. We hope that thanks to them you will easily master Tatar cuisine and delight your loved ones with culinary masterpieces that are completely unusual for them!

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

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 do not bring it to full readiness.
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 so that it stops sticking to your hands, then send it to a warm place, covering it with a towel. The dough should rise to double, 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 caloric content is simply necessary for a nomadic lifestyle. In the presented recipes, instead of the usual butter, Tatars, as a rule, use fat tail fat.

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

NATIONAL TATAR DISHES

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

Tatar hot dishes

Bishbarmak
Translated from Tatar “bish” is the number 5, “barmak” is a finger. It turns out 5 fingers - this dish is eaten with fingers, all five. This tradition dates back to the times when Turkic nomads did not use cutlery while eating and took meat with their hands. This is a hot dish consisting of finely chopped boiled meat, lamb or beef, with onions cut into rings, and unleavened boiled dough in the form of noodles, all of which is strongly peppered. It is served on the table in a cauldron or cast iron, and from there everyone takes with their hands as much as they want. Along with it, they usually drink hot, rich meat broth, lightly salted and peppered.

Tokmach
Traditional chicken noodle soup, which includes potatoes, chicken meat and finely chopped homemade noodles. This dish has a special taste thanks to the combination of these products. Yes, the soup is really incredibly tasty and rich.
Already in the plate, the soup is usually sprinkled with a small amount of herbs (dill or green onions).
This is a fairly light dish that does not cause any heaviness in the stomach.

Azu in Tatar
It is a stew of meat (beef or veal) with potatoes and pickles, with the addition of tomato paste, bay leaf, garlic, onion, and, of course, salt and pepper. Prepared in a cauldron or other cast iron cookware. A delicious, very filling dish!

Kyzdyrma
A traditional roast consisting of horse meat (less commonly lamb, beef or chicken). The meat is fried in a frying pan very hot with fat. Fried meat, as a rule, is placed in a casserole dish or other elongated form, onions, potatoes, salt, pepper, bay leaf are added, and the whole thing is stewed in the oven. The dish has a very beautiful appearance, and most importantly, an incredible smell and taste!

Katlama
Steamed meat rolls. In addition to minced meat, the dish includes potatoes, onions, flour, and eggs. Katlama is Tatar manti, so it is prepared in a mantyshnitsa. After cooking, it is cut into pieces 3 cm thick, poured with melted butter and served. The dish is usually eaten with hands.

Tatar pastries

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

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

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

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

Tatar snacks

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

Kalzha
One of the popular types of traditional snacks, consisting of lamb meat (beef or horse meat), sprinkled with spices, garlic, salt, pepper and vinegar. Then the meat is wrapped, turning it into a roll, and fried in a frying pan. After cooking, the roll is divided into parts. The dish is served chilled.

Tatar tenderloin
The tenderloin is fried in animal fat, then stewed, adding onions, carrots, and sour cream cut into rings. The finished dish is laid out in a special elongated dish, boiled potatoes are placed next to it, and the whole thing is sprinkled with herbs. If desired, you can add more cucumbers and tomatoes.

Tatar sweets

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

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

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

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

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

Tatar bread

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

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

Tatar drinks

Kumis
a drink made from horse milk, whitish in color. Pleasant to the taste, sweetish-sour, very refreshing.
Koumiss can turn out differently - depending on the production conditions, the fermentation process and the cooking time. It can be strong, having a slightly intoxicating effect, and it can be weaker, with a calming effect.
It is a general tonic. It has a number of useful properties:
- has a beneficial effect on the nervous system;
- has bactericidal properties;
- effective for stomach ulcers;
- preserves youthful skin;
- promotes rapid healing of purulent wounds, etc.

Ayran
A product made from cow, goat or sheep milk, obtained on the basis of lactic acid bacteria. It is a type of kefir. It looks like liquid sour cream. A light, but at the same time satisfying drink that quenches thirst very well.

Katyk
Translated from Turkic “kat” means food. It is a type of curdled milk. It is made from milk by fermenting it with special bacterial cultures. It has its own characteristics that distinguish it from other types of fermented milk drinks, which consist in preparing it from boiled milk, which makes it fattier. Yes, katyk is a truly satisfying drink, and at the same time very healthy!

Traditional milk tea
At the same time, tea can be either black or green, the main thing is that it is strong. A little more than half of the tea is poured into the cup, the rest is filled with milk (preferably cold). It was believed that nomadic Turkic tribes used this tea as food. It's really very filling!

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

Bon APPETITE TO YOU!