National drink of the Tatars. Features of national Tatar cuisine. National Tatar dishes

Culinary traditions of Tatar cuisine took shape over more than one century. While maintaining its originality, a lot in the kitchen changed: it was improved, enriched with new knowledge and products that the Tatars learned about from their neighbors.
As a legacy from the Turkic tribes of the Volga Bulgaria period, Tatar cuisine remained katyk, bal-may, kabartma, dumplings and tea were borrowed from Chinese cuisine, pilaf, halva, sherbet from Uzbek cuisine, and pakhleve from Tajik cuisine.
In turn, the experience of Tatar chefs was also in demand. For example, the technology of frying foods by Russian chefs adopted from the Tatars.

There is no doubt that the composition of products was primarily influenced by natural conditions and, not least, by lifestyle. For a long time, the Tatars were engaged in settled agriculture and animal husbandry, which contributed to the predominance of flour and meat and dairy dishes in their food, but a variety of baked goods occupied a special place in the cuisine of the people.

The original Tatar cuisine evolved during the centuries-long history of the existence of the ethnic group and its interaction and contact in everyday life with its neighbors - Russians, Mari, Chuvash and Mordvins, Kazakhs, Turkmen, Uzbeks, Tajiks. Thanks to this, the Tatar people created a cuisine rich in flavors, using the widest range of products from both Central Russia and the southern territories. The natural environment had a significant influence on the formation of Tatar cuisine, which had a beneficial effect on the cultural and economic development of the people. The location at the junction of two geographical zones - the forested North and the steppe South, as well as in the basin of two large rivers - the Volga and Kama - contributed to the exchange of natural products between these two natural zones, as well as the early development of trade.

Tatar cuisine

The most characteristic of traditional Tatar cuisine are soups and broths. Noodle soup with meat broth is still a must-have dish when entertaining guests.
There are many dairy dishes in Tatar cuisine. But, probably, the greatest variety in Tatar cuisine to this day exists in the recipe for baking from unleavened, yeast, butter, sour, and sweet dough. Vegetables are often used for filling, but pies with pumpkin filling with the addition of millet or rice are especially popular.
The Tatars have always attached great importance to dough, skillfully baking pies from sour dough (yeast, unleavened, simple and rich, steep and liquid dough). Products with filling give Tatar cuisine a special uniqueness. The most ancient and simple pie is kystyby - a combination of unleavened dough (in the form of sochnya) with millet porridge and mashed potatoes.
Belish, made from unleavened dough stuffed with pieces of fatty meat (lamb, beef, goose, duck, etc.) with cereal or potatoes, is considered a favorite and no less ancient. This category of dishes also includes echpochmak (triangle), peremyach stuffed with minced meat, onions and potatoes.
A variety of fillings is typical for pies - bekken. They are often baked with vegetable filling (carrots, beets). Pies with pumpkin filling are especially popular.
Tatar cuisine is very rich in products made from butter and sweet dough, which are served with tea.
Tea entered the life of the Tatar family early and became a national drink. In general, in the Tatar feast, tea has long become a national drink and an indispensable attribute of hospitality. On the wedding table of the Tatars there should be such products as chak-chak, baklava, kosh tele (bird tongues), gubadia, etc. They also prepare a sweet drink from fruits or honey dissolved in water.

Tatar cuisine also has its own food prohibitions. Thus, according to Sharia, it was forbidden to eat pig meat, as well as some birds, for example, falcon, swan - the latter were considered sacred. One of the main prohibitions concerns wine and other alcoholic beverages. The Koran notes that in wine, like in gambling, there is good and bad, but there is more of the former.

HISTORY OF TATAR CUISINE
Culinary art of the Tatar people is rich in its national and cultural traditions, going back centuries. In the process of centuries-old history, an original national cuisine has developed, which has retained its original features to this day.
Its originality is closely related to the socio-economic and natural living conditions of the people, and the peculiarities of their ethnic history.
The Volga Tatars, as is known, descended from Turkic-speaking tribes (Bulgars and others), who settled in the territory of the Middle Volga and Lower Kama region long before the Mongol invasion. At the end of the 9th - beginning of the 10th centuries. An early feudal state emerged here, called Volga Bulgaria.
Further historical events (especially those associated with the period of the Golden Horde), although they introduced significant complications into the ethnic processes of the region, did not change the existing way of economic and cultural life of the people. The material and spiritual culture of the Tatars, including their cuisine, continued to preserve the ethnic characteristics of the Turkic tribes of the Volga Bulgaria period.

Basically, the composition of the products of Tatar cuisine was determined by the grain and livestock direction. The Tatars have long been engaged in settled agriculture with subsidiary livestock farming. Naturally, grain products predominated in their diet, and at the end of the 19th and beginning of the 20th centuries, the share of potatoes increased noticeably. Vegetable gardening and gardening were much less developed than agriculture. The main vegetables cultivated were onions, carrots, radishes, turnips, pumpkins, beets, and only small quantities of cucumbers and cabbage. Gardens were more common in the regions of the Right Bank of the Volga. They grew local apples, cherries, raspberries, and currants. In the forests, villagers collected wild berries, nuts, hops, hogweed, sorrel, mint, and wild onions.
Mushrooms were not typical for traditional Tatar cuisine; the craze for them began only in recent years, especially among the urban population.

The cultivation of grain crops among the Volga Tatars has long been combined with cattle breeding. Large and small cattle predominated. Horses were bred not only for the needs of agriculture and transport; horse meat was used for food, it was consumed boiled, salted and dried. But lamb has always been considered the favorite meat of the Volga Tatars, although it does not occupy an exclusive position, as for example among the Kazakhs and Uzbeks. Along with it, beef is very widespread.
Poultry farming provided significant assistance to peasant farms. They raised mainly chickens, geese, and ducks. Living in the forest-steppe zone since ancient times, the Tatars have long known beekeeping. Honey and wax constituted an important source of income for the population.
The dairy cuisine of the Volga Tatars has always been quite diverse. Milk was used mainly in processed form (cottage cheese, sour cream, katyk, ayran, etc.).

Tatar dishes

FEATURES OF TATAR CUISINE
All dishes can be divided into the following types: liquid hot dishes, main courses, baked goods with savory filling (also served as a main course), baked goods with sweet filling served with tea, delicacies, drinks.
Liquid hot dishes - soups and broths - are of primary importance. Depending on the broth (shulpa, shurpa) in which they are prepared, soups can be divided into meat, dairy and lean, vegetarian, and according to the products with which they are seasoned, into flour, cereal, flour-vegetable, cereal-vegetable, vegetable . In the process of developing the culture and life of the people, the range of national soups continued to be replenished with vegetable dishes. However, the originality of the Tatar table is still determined by soups with flour dressing, primarily noodle soup (tokmach).

A festive and to some extent ritual dish among the Tatars are dumplings, which are always served with broth. They were treated to the young son-in-law and his friends (kiyau pilmene). Dumplings are also called dumplings with various fillings (from cottage cheese, hemp seeds and peas).
The second course in traditional Tatar cuisine includes meat, cereals and potatoes. For the second course, meat is most often served boiled in broth, cut into small flat pieces, sometimes lightly stewed in oil with onions, carrots and peppers. If the soup is prepared with chicken broth, then the main course is served with boiled chicken, also cut into pieces. Boiled potatoes are often used as a side dish; horseradish is served in a separate cup. On holidays, they cook chicken stuffed with eggs and milk (tutyrgan tavyk/tauk).
The most ancient meat and cereal dish is belish, baked in a pot or frying pan. It is prepared from pieces of fatty meat (lamb, beef, goose or goose and duck offal) and cereals (millet, spelt, rice) or potatoes. This group of dishes also includes tutyrma, which is a kishka stuffed with chopped or finely chopped liver and millet (or rice). . Along with the classic (Bukhara, Persian), a local version was also prepared - the so-called “Kazan” pilaf made from boiled meat. A variety of meat second courses should also include boiled meat and dough dishes, for example kullama (or bishbarmak), common to many Turkic-speaking peoples. Meat is prepared for future use (for spring and summer) by salting (in brines) and drying. Sausages (kazylyk) are prepared from horse meat; dried goose and duck are considered a delicacy. In winter, meat is stored frozen.

Poultry eggs, mainly chicken, are very popular among the Tatars. They are eaten boiled, fried and baked.

National dishes

Various porridges are widespread in Tatar cuisine: millet, buckwheat, oatmeal, rice, pea, etc. Some of them are very ancient. Millet, for example, was a ritual dish in the past.
A feature of the traditional table is the variety of flour products. Unleavened and yeast dough is made in two types - simple and rich. For baking, butter, rendered lard (sometimes horse lard), eggs, sugar, vanilla, and cinnamon are added. Tatars treat dough very carefully and know how to prepare it well. Noteworthy is the variety (both in form and purpose) of products made from unleavened dough, undoubtedly older than those made from sour dough. It was used to bake buns, flatbreads, pies, tea treats, etc.

The most typical products for Tatar cuisine are products made from sour (yeast) dough. These primarily include bread (ikmek; ip; epei). Not a single dinner (regular or festive) can pass without bread; it is considered sacred food. In the past, the Tatars even had a custom of swearing with bread - ipi-der. From an early age, children learned to pick up every fallen crumb. During the meal, the eldest member of the family cut bread. Bread was baked from rye flour. Only the wealthy segments of the population consumed, and not always, wheat bread. Currently, store-bought bread is mainly consumed - wheat or rye.
In addition to bread, many different products are made from steep yeast dough. The most widespread species of this series is cabartma. According to the method of heat treatment, a distinction is made between kabartma, baked in a frying pan in front of a heated oven flame, and kabartma, baked in a cauldron in boiling oil. In the past, sometimes kabartma was baked from bread (rye) dough for breakfast. Flatbreads were made from bread dough, but they were kneaded more tightly and rolled out thinner (like sochnya). Kabartma and flatbreads were eaten hot, thickly greased with butter.
Products made from liquid dough are also divided into fresh and sour. The first includes pancakes made from wheat flour (kyimak), the second includes pancakes made from various types of flour (oatmeal, pea, buckwheat, millet, wheat, mixed). Kyimak, made from sour dough, differs from Russian pancakes in being thicker. It is usually served for breakfast with melted butter on a plate.
Baked products with filling are specific and varied among the Tatars.
The most ancient and simple of them is kystyby, or, as it is also called, kuzikmyak, which is a flatbread made of unleavened dough, folded in half and stuffed with millet porridge. Since the end of the 19th century. They started making kystyby with mashed potatoes.
A favorite and no less ancient baked dish is belish, made from unleavened or yeast dough stuffed with pieces of fatty meat (lamb, beef, goose, duck, etc.) with cereal or potatoes. Belish was made in large and small sizes, on especially solemn occasions - in the shape of a low truncated cone with a hole at the top and baked in an oven. Later, ordinary pies (with various fillings) began to be called this, reminiscent of Russian ones in their cooking method.

A traditional Tatar dish is echpochmak (triangle) stuffed with fatty meat and onions. Later they began to add pieces of potato to the filling.
A unique group of products fried in oil is made up of peremyacha. In the old days, they were made with a filling of finely chopped boiled meat, fried in oil in cauldrons and served for breakfast with a strong broth.
A common product, especially in rural cuisine, is bekken (or teke). These are pies, larger than usual, oval or crescent-shaped, with various fillings, often with vegetables (pumpkin, carrots, cabbage). Bakken with pumpkin filling is especially popular. Sumsa, which is shaped like a pie, should also be included in this group. The filling is the same as that of bekken, but usually meat (with rice).
Gubadiya is a very unique product, primarily characteristic of the cuisine of urban Kazan Tatars. This round, tall pie with a multi-layered filling including rice, dried fruits, kort (a type of cottage cheese) and much more is one of the must-have treats for special occasions.

Tatar cuisine is very rich in products made from rich and sweet dough: helpek, katlama, kosh tele, lavash, pate, etc., which are served with tea. Some butter products - typical in content and method of preparation for many Turkic-speaking peoples - were further improved, forming original national dishes. One of these original dishes, chek-chek, is a mandatory wedding treat. Chek-chek is brought to the house of her husband by the young woman, as well as her parents. Chak-chak, wrapped in a thin sheet of dry fruit pastille, is a particularly honorable treat at weddings.

Traditional Tatar cuisine is characterized by the use of large amounts of fat. From animal fats they use: butter and ghee, lard (lamb, cow, less often horse and goose), from vegetable fats - sunflower, less often olive, mustard and hemp oil.
Of the sweets, honey is the most widely used. Delicacies are prepared from it and served with tea.

The oldest drink is ayran, made by diluting katyk with cold water. Tatars, especially those living surrounded by the Russian population, have also long used kvass, made from rye flour and malt. During dinner parties, dried apricot compote is served for dessert.
Tea entered the everyday life of the Tatars early, of which they are great lovers. Tea with baked goods (kabartma, pancakes) sometimes replaces breakfast. They drink it strong, hot, often diluting it with milk. Tea among the Tatars is one of the attributes of hospitality.
Other typical (non-alcoholic) drinks include sherbet, a sweet drink made from honey, which was popular in the late 19th and early 20th centuries. only ritual significance. For example, among the Kazan Tatars, during a wedding in the groom’s house, guests were served “bride’s sherbet.” The guests, after drinking this sherbet, put money on the tray, which was intended for the young people.

There are many dairy dishes in Tatar cuisine. Whole milk itself was used only for feeding children or for tea, while the adult population preferred fermented milk products. Katyk was prepared from fermented baked milk. By diluting it with cold water, they got ayran - a drink that quenched thirst well. From the same katyk they prepared syuzme (or syuzme) - a type of Tatar cottage cheese. To do this, katyk was poured into bags, which were then hung to allow the whey to drain. Another type of cottage cheese - eremchek - was prepared from milk, to which leaven was added while boiling, after which they continued to boil until a curd mass was obtained. If they continued to boil until the whey was completely evaporated, a porous, reddish-brown mass was obtained - kort - Tatar cheese. Kort was mixed with butter, boiled with honey (kortly mai) and served with tea. Sometimes the cream was simply skimmed from the milk, which was then boiled to produce a delicacy - peshe kaymak - melted cream.
Traditional Tatar cuisine is characterized by a large selection of meat, dairy, lean soups and broths (shulpa, ash), the names of which were determined by the name of the products seasoned in them - cereals, vegetables, flour products - tokmach, umach, chumar, salma. Tokmach noodles were usually mixed with wheat flour and egg.
Umach - dough pellets of round or oblong shape - were often made from steeply kneaded pea-based dough with the addition of some other flour. Salma was prepared from pea, buckwheat, lentil or wheat flour. The finished dough was cut into pieces, from which flagella were made. Pieces the size of a hazelnut were separated from the flagella with a knife or by hand, and the middle of each “nut” was pressed with a thumb, giving it the shape of an ear.
Chumar was prepared from softer dough, which was cut into pieces of about 1 cm or dropped into the broth like dumplings. From Chinese cuisine, the Tatars have a tradition of serving dumplings in broth.

Tatar cuisine

HEAT TREATMENT OF DISHES,
To understand the specifics of national cuisine, the shape of the hearth is of no small importance, which, in turn, is associated with the technology of cooking. The Tatar stove is close in appearance to the Russian one. At the same time, it has significant originality associated with the ethnic characteristics of the people. It is distinguished by a smaller bed, a low pole, and most importantly, the presence of a side ledge with a built-in cauldron.
The cooking process was reduced to boiling or frying (mainly flour products) in a cauldron, as well as baking in an oven. All types of soups, cereals and potatoes were in most cases cooked in a cauldron. Milk was also boiled in it, the lactic acid product kort (red cottage cheese) was prepared, and katlama, baursak, etc. were fried. The oven was used mainly for baking flour products, especially bread.

Frying meat (in fats) is not typical for traditional Tatar cuisine. It took place only during the production of pilaf. Boiled and semi-boiled meat products predominated in hot dishes. The meat was cooked in soup in large pieces (chopped only before eating). Sometimes boiled or semi-boiled meat (or game), divided into small pieces, was subjected to additional heat treatment in the form of frying or stewing in a cauldron. Additional processing (roasting) of a whole goose or duck carcass was carried out in an oven.

Dishes were cooked over an open fire less often. This technology was used to make pancakes (teche kyimak) and fried eggs (tebe), while the frying pan was placed on the tagan.

TATAR KITCHEN EQUIPMENT
The most universal utensils for cooking in an oven were cast iron and pots. Potatoes were cooked in cast iron, sometimes pea soup, and various porridges were cooked in pots. Large and deep frying pans (for baking balish and gubadiya) became widespread among the Tatars.

In addition to pottery, pottery utensils were used for kneading dough, krinkas and jugs for storing and carrying dairy products and drinks. Depending on their purpose, they were of different sizes: milk jugs with a capacity of 2-3 liters, and jugs for the intoxicating drink buza - 2 buckets.
In the past, the Tatars, like other peoples of the Middle Volga and Urals, widely used wooden kitchen utensils: rolling pins and boards for cutting dough, a mallet for stirring food during cooking and pounding potatoes. To scoop up water (kvass, ayran, buza) they used dugout (maple, birch) ladles of an oblong shape, with a short handle curved downward by a hook. Food was taken out of the cauldron and cast iron using wooden ladle.
A set of wooden utensils was also used for baking bread. Thus, bread dough was kneaded in a kneading bowl made of tightly fitted rivets, held together with hoops. Stir the dough with a wooden shovel. The bread dough was divided into separate loaves in a shallow wooden trough called a lodging (zhilpuch), which was also used for kneading unleavened dough. To “fit”, the cut loaves were laid out in wooden or woven straw cups. The bread was placed in the oven using a wooden shovel.
Katyk was fermented and transported in riveted tubs about 20 cm high and 25 cm in diameter. Honey and often melted butter were stored in small linden tubs with a tight lid.
Butter was churned in wooden churns, less often in box churns, or simply in a pot using a whorl. Butter churns were cylindrical tubs made of linden up to 1 m high and up to 25 cm in diameter.
In the kitchen utensils of the Tatars of the late 19th - early 20th centuries. there were wooden troughs for chopping meat, small wooden (less often cast iron or copper) mortars with pestles for grinding sugar, salt, spices, dried bird cherry, and cort. At the same time, large and heavy stupas continued to exist (in villages), in which grains were peeled. Occasionally, homemade grain mills were also used, consisting of two massive wooden circles (millstones).
From the middle of the 19th century. there is a noticeable expansion of factory-produced kitchen equipment. Metal (including enameled), earthenware and glassware appear in everyday life. However, in the everyday life of the majority of the population, especially rural ones, factory-made kitchen utensils have not received predominant importance. The oven and boiler and the corresponding food technology remained unchanged. At the same time, factory-made tableware entered the life of the Tatars quite early.

Particular attention was paid to tea utensils. They liked to drink tea from small cups (so that it would not get cold). Low small cups, with a rounded bottom and saucer, are popularly called “Tatar”. The subject of serving the tea table, in addition to cups, individual plates, a sugar bowl, a milk jug, a teapot, and teaspoons, was also a samovar. A brilliantly cleaned, noisy samovar with a teapot on the burner set the tone for a pleasant conversation, a good mood and always decorated the table both on holidays and on weekdays.

Nowadays, there have been big changes in the methods of cooking dishes and in kitchen equipment. The introduction of gas stoves, microwave ovens, etc. into everyday life led to the adoption of new technological techniques and dishes, especially fried dishes (meat, fish, cutlets, vegetables), as well as the updating of kitchen equipment. In this regard, boilers, cast iron, pots, as well as a significant part of wooden utensils, faded into the background. Every family has a large set of aluminum and enamel pots, various frying pans and other utensils.
Nevertheless, rolling pins and boards for rolling out dough, all kinds of barrels and tubs for storing food, baskets and birch bark bodies for berries and mushrooms continue to be widely used on the farm. Pottery is also often used.

MODERN TATAR CUISINE
The food of the Tatars, while maintaining mainly the traditions of Bulgarian cuisine, has undergone significant changes. Due to the dispersed settlement of the Tatars and the associated loss of national culinary traditions, as well as as a result of global changes in the nutritional structure in the context of globalization and market relations, many new dishes and products have appeared, and the national cuisine has been enriched. Vegetables and fruits began to occupy a more significant place, the range of fish dishes expanded, and mushrooms, tomatoes and pickles entered everyday life. Fruits and vegetables that were previously considered exotic and became available thanks to international trade - bananas, kiwi, mangoes, eggplants, etc. - began to be eaten more often.
The national cuisines of other peoples, especially Russian, had some influence on Tatar cooking. Now on the dinner table of a Tatar family, along with national Bulgarian dishes, you can see cabbage soup, borscht, fish soup, mushrooms, and cutlets. At the same time, Bulgarian dishes have retained the originality of their design, preparation and taste, which is one of the reasons for their popularity among Russians and other peoples of Russia.
The Tatars have always attached great importance to baking; they skillfully prepared pies from sour, yeast, unleavened, simple and rich dough. The most ancient and simple pie is kystyby - a combination of unleavened dough (in the form of sochnya) with millet porridge and mashed potatoes.

RECIPES OF ORIGINAL TATAR DISHES
Kosh tele
flour -500g
egg - 5 pcs.
milk - 2 tbsp. l.
salt
ghee - 600g
sugar - 1 tbsp. l.
powdered sugar - 2-3 tbsp.
tea soda - to taste.
Put sugar, eggs, milk, salt to taste, tea soda into a fairly deep bowl and stir until the granulated sugar is completely dissolved. Then add enough flour to form a stiff dough.
Roll out the dough to a thickness of 1-1.5 mm and cut it into ribbons 3-3.5 cm wide with a knife. In turn, cut the ribbons into diamonds 4-5 cm long, which are fried in melted butter until golden brown. Let cool, sprinkle with powdered sugar and place in vases.

Tatar cuisine

Salma in broth
broth - 2 cups
salma (ready) - 80g
onions - 1/2 pcs.
pepper, salt - to taste
green onions - to taste.

Add salt, pepper and salma to the strained boiling broth. When the salma floats to the surface, boil the soup for another 2-3 minutes and remove from the heat. When serving, sprinkle with finely chopped onion.

gefilte fish

Shulpa soup in a pot
For the recipe you will need:
beef or lamb -100g
potatoes -100-150g
carrots -1/3 pcs.
onions - 1/2 pcs.
ghee - 2 tsp.
broth -1.5 cups
salt and pepper - to taste

This soup is prepared in a small (500-600 g capacity) pot. Separately boil the meat - beef or lamb with bones. Strain the broth and cut the meat into 2-3 pieces with bones. Prepared meat, potatoes, carrots, cut into slices, onions, chopped half rings, put in a pot, salt, pepper, add broth, melted butter, put in the oven and cook until done. Before serving, sprinkle with chopped herbs. Shulpa is served in a clay pot with a wooden spoon. Shulpa soup can also be poured from a pot into a deep soup plate

Tatar pastries, triangle, echpochmak

Balish with duck
For the recipe you will need:
dough - 1.5 kg
duck - 1 pc.
rice - 300-400g
butter - 200g
onions - 3-4 pcs.
broth - 1 glass
pepper, salt - to taste.

Rice is usually added to belish with duck. First cut the finished duck into pieces, then cut the flesh into small pieces. Sort the rice, rinse in hot water, put in salted water and lightly boil. Place the boiled rice in a sieve and rinse with hot water. Cooled rice should be dry. Add oil, finely chopped onion, the required amount of salt and pepper to the rice, mix all this with duck pieces and make belish.
Knead the dough in the same way as for the previous belishes. Duck belish is made thinner than belish with broth. Belish bakes for 2-2.5 hours. Half an hour before it is ready, broth is poured into it.
Belish with duck is served in the same frying pan. The filling is placed on plates with a large spoon, and then the bottom of the belish is cut into portions.

Stuffed lamb (tutyrgan teke)
For the recipe you will need:
lamb (pulp)
egg - 10 pcs.
milk - 150g
onion (fried) - 150g
butter - 100g
salt, pepper - to taste.

To prepare teke, take the brisket of young lamb or the pulp of the back of the ham. Separate the rib bone from the breast meat, and trim the flesh from the back so that a pouch is formed.
Separately, break the eggs into a deep bowl, add salt, pepper, melted and cooled butter and mix everything well. Pour the resulting filling into a pre-prepared lamb brisket or ham and sew up the hole.
Place the finished semi-finished product in a shallow bowl, pour in broth, sprinkle with chopped onions, carrots and cook until tender. When the tutyrgan teke is ready, place it in a greased frying pan, grease the top with oil and put it in the oven for 10-15 minutes. Stuffed lamb is cut into portions and served hot.

Tutyrma with beef and rice
For the recipe you will need:
beef (pulp) - 1kg
rice - 100g
onion - 100g
milk or cold broth - 300-400g
salt, pepper - to taste.

Grind the fatty beef (flesh) with onions through a meat grinder (you can chop it in a trough), add pepper and salt to the minced meat and mix thoroughly. Add a little milk or cold broth and raw or boiled washed rice. The filling for tutyrma should be liquid.
Fill two-thirds of the processed intestine with the prepared filling and tie off the open end of the intestine. You should not fill the tutyrma to capacity, since during cooking the filling (cereals) becomes soft and the tutyrma shell may burst. Tie the stuffed tutyrma to a rolling pin, place it in a pan of boiling salted water and cook for 30-40 minutes. Serve hot. If desired, the finished tutyrma can be cut into portions and fried with fat in a frying pan or in the oven. You can also fry it whole. Tutyrma is served with ayran, cold katyk, and, if desired, hot meat broth.

meat dishes

Kullama
For the recipe you will need:
meat (pulp) - 100g
salma - 75-100g
ghee - 10g
onions - 1/2 pcs.
carrots - 1/2 pcs.
broth - 2 tbsp. l.
salt, pepper - to taste
liver, heart, kidneys.

Take fatty horse meat, beef or lamb, rinse, separate from bones, cut into pieces weighing 300-400 g, put in salted boiling water and cook. Remove the meat from the broth, cool and cut into thin pieces weighing 50 g across the grain. Make coarse salma (larger than usual) from wheat flour, boil in salted water and place on a sieve. Add butter to the salma and mix with the chopped meat. In one part of the rich meat broth, add chopped onion, carrot slices, pepper, bay leaf and cook for 15-20 minutes. Pour this sauce over the meat mixed with salma, cover the dish with a lid and simmer for 10-15 minutes. You can add boiled liver, heart, and kidneys to the meat.

Gubadia with cottage cheese
For the recipe you will need:
for test:
butter - 250g
flour - 2 cups
sugar - 100g
vanilla - 1 pinch
salt - 1 pinch
For filling:
cottage cheese - 500g
sour cream - 2 tbsp.
sugar - 150g
vanilla - 1 pinch
egg - 6 pcs.

Prepare the dough. To do this, grind the flour and butter into crumbs, gradually adding sugar, salt and vanillin. Prepare the filling in another bowl: mix cottage cheese with eggs, add sugar and vanilla.
Place half of the dough in the mold and press down. Place the filling on the dough and the rest of the crumbs on top of the filling.
Place the form with gubadia in an oven preheated to 200C for 30 minutes. Remove the finished pie from the oven, cover with a napkin and leave to cool. Gubadia can be eaten hot or cold.

national cuisine

Kyzdyrma with offal
For the recipe you will need:
lamb heart - 250g
kidneys - 250g
liver - 250g
champignons - 200g
onion - 1 pc.
carrots - 1 pc.
potatoes - 2 pcs.
peas (young pods) - 150g
lemon - 1/2 pcs.
flour - 4 tbsp.
olive oil - 200g
dry red wine - 80 ml
parsley (chopped) - 1 tbsp.
dill (chopped) - 1 tbsp.
Demi-glace sauce - 1/2 cup
salt, paprika (ground) - to taste.

Remove vessels and membranes from the lamb heart and boil. Cut the fat from the kidneys, remove the films and soak in cold water for 2-3 hours, then boil. Remove the film from the liver, bread it in flour and quickly fry until half cooked. Cut all cooled offal into equal cubes. Cut the champignons into quarters, sprinkle with lemon and fry in 2 tbsp. l. olive oil 4-5 min. Peel the onion, chop, fry in oil until golden brown. Place the offal with onions and mushrooms in a saucepan, pour over the sauce and simmer for 7-10 minutes.
For garnish, peel potatoes and carrots, boil, cut into large cubes and lightly fry in oil with dill. Blanch the green peas for 1-2 minutes and also fry a little in oil. Serve the meat and side dish hot, sprinkled with parsley.

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 dishes made from dough 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 "House of Tea";
— in the bakeries "Katyk";
- in the Bakhetle chain of stores.

ENJOY YOUR MEAL!

Background

Further historical events (especially those associated with the period of the Golden Horde), although they introduced significant complications into the ethnic processes of the region, did not change the existing way of economic and cultural life of the people. The material and spiritual culture of the Tatars, including their cuisine, continued to preserve the ethnic characteristics of the Turkic tribes of the Volga Bulgaria period.

However, the Tatar national cuisine developed not only on the basis of its ethnic traditions; it was greatly influenced by the cuisines of neighboring peoples - Russians, Mari, Udmurts, etc., as well as the peoples of Central Asia, especially Uzbeks and Tajiks. Such dishes as pilaf, halva, and sherbet penetrated into Tatar cooking quite early. Many elements of Russian national cuisine entered the life of the Tatar people very early. At the same time, culinary borrowings and the expansion of the range of products did not change the basic ethnic features of the Tatar cuisine, although they made it more diverse.

Political conditions and the natural environment had a significant influence on the formation of national cuisine. The location at the junction of two geographical zones - the forested North and the steppe South, as well as in the basin of two large rivers - the Volga and Kama, contributed to the exchange of natural products between these two natural zones and the early development of trade. All this significantly enriched the range of folk cuisine products. Rice, tea, dry fruits, nuts, seasonings and spices entered the life of the Tatars quite early.

However, the composition of the products of Tatar cuisine was mainly determined by the grain and livestock direction. The Tatars have long been engaged in settled agriculture with subsidiary livestock farming. Naturally, grain products predominated in their diet, and at the end of the 19th and beginning of the 20th centuries the share of potatoes increased noticeably. Vegetable gardening and gardening were much less developed than agriculture. The main vegetables cultivated were onions, carrots, radishes, turnips, pumpkins, beets, and only small quantities of cucumbers and cabbage. Gardens were more common in the regions of the Right Bank of the Volga. Local varieties of apples, cherries, raspberries, and currants grew in them. In the forests, villagers collected wild berries, nuts, hops, hogweed, sorrel, mint, and wild onions ( Yua). Mushrooms were not typical for traditional Tatar cuisine; the craze for them began only in recent years, especially among the urban population.

Poultry farming provided significant assistance to peasant farms. They raised mainly chickens, geese, and ducks. Living in the forest-steppe zone since ancient times, the Tatars have long known beekeeping. Honey and wax constituted an important source of income for the population.

The dairy cuisine of the Volga Tatars has always been quite diverse. Milk was used mainly in processed form (cottage cheese, sour cream, katyk, ayran, etc.).

Features of traditional Tatar cuisine

All dishes can be divided into the following types: liquid hot dishes, main courses, baked products with savory filling (also served as a main course), baked products with a sweet filling served with tea, delicacies, drinks.

Liquid hot dishes - soups and broths - are of primary importance. Depending on the broth ( shulpa, shurpa), on which they are prepared, soups can be divided into meat, dairy and lean, vegetarian, and according to the products with which they are seasoned, into flour, cereal, flour-vegetable, cereal-vegetable, vegetable. In the process of developing the culture and life of the people, the range of national soups continued to be replenished with vegetable dishes. However, the originality of the Tatar table is still determined by soups with flour dressing, primarily noodle soup ( tokmach).

A festive and to some extent ritual dish among the Tatars are dumplings, which were always served with broth. They were treated to the young son-in-law and his friends ( Kiyau Pilmane). Dumplings are also called dumplings with various fillings (from cottage cheese, hemp seeds and peas).

Meat, cereal dishes and potatoes appear as a second course in traditional Tatar cuisine. For the second course, meat is most often served boiled in broth, cut into small flat pieces, sometimes lightly stewed in oil with onions, carrots and peppers. If the soup is prepared with chicken broth, then the main course is served with boiled chicken, also cut into pieces. Boiled potatoes are often used as a side dish; horseradish is served in a separate cup. On holidays, they cook chicken stuffed with eggs and milk ( tutyrgan tavyk/tauk).

The most ancient meat and cereal dish is belish, baked in a pot or frying pan. It is prepared from pieces of fatty meat (lamb, beef, goose or goose and duck offal) and cereals (millet, spelt, rice) or potatoes. This group of dishes should also include Tutyrma, which is a gut stuffed with chopped or finely chopped liver and millet (or rice). . Along with the classic (Bukhara, Persian), a local version was also prepared - the so-called “Kazan” pilaf made from boiled meat. The variety of meat second courses also includes boiled meat and dough dishes, for example kullamu(or bishbarmak), common to many Turkic-speaking peoples. Meat is prepared for future use (for spring and summer) by salting (in brines) and drying. Sausages are prepared from horse meat ( kazylyk), dried goose and duck are considered a delicacy. In winter, meat is stored frozen.

Poultry eggs, mainly chicken, are very popular among the Tatars. They are eaten boiled, fried and baked.

Various porridges are widespread in Tatar cuisine: millet, buckwheat, oatmeal, rice, pea, etc. Some of them are very ancient. Millet, for example, was a ritual dish in the past.

A feature of the traditional table is the variety of flour products. Unleavened and yeast dough is made in two types - simple and rich. For baking, butter, rendered lard (sometimes horse lard), eggs, sugar, vanilla, and cinnamon are added. Tatars treat dough very carefully and know how to prepare it well. Noteworthy is the variety (both in form and purpose) of products made from unleavened dough, undoubtedly older than those made from sour dough. It was used to bake buns, flatbreads, pies, tea treats, etc.

The most typical products for Tatar cuisine are products made from sour (yeast) dough. These primarily include bread ( ikmek; ipi;epey). Not a single dinner (regular or festive) can pass without bread; it is considered sacred food. In the past, the Tatars even had a custom of swearing with bread - ipi-der. From an early age, children learned to pick up every fallen crumb. During the meal, the eldest member of the family cut bread. Bread was baked from rye flour. Only the wealthy segments of the population consumed, and not always, wheat bread. Currently, store-bought bread is mainly consumed - wheat or rye.

In addition to bread, many different products are made from steep yeast dough. The most widespread type of this series is kabartma. According to the method of heat treatment, a distinction is made between kabartma, baked in a frying pan in front of a heated oven flame, and kabartma, baked in a cauldron in boiling oil. In the past, sometimes kabartma was baked from bread (rye) dough for breakfast. Flatbreads were made from bread dough, but they were kneaded more tightly and rolled out thinner (like sochnya). Kabartma and flatbreads were eaten hot, thickly greased with butter.

Products made from liquid dough are also divided into fresh and sour. The first include pancakes made from wheat flour ( kyimak), the second - pancakes made from various types of flour (oatmeal, pea, buckwheat, millet, wheat, mixed). Kyimak, made from sour dough, differs from Russian pancakes in being thicker. It is usually served for breakfast with melted butter on a plate.

Baked products with filling are specific and varied among the Tatars.

The most ancient and simplest of them is kystyby, or, as it is also called, kuzikmyak, which is a flatbread made of unleavened dough, folded in half and filled with millet porridge. Since the end of the 19th century. They started making kystyby with mashed potatoes.

A favorite and no less ancient baked dish is belish made from unleavened or yeast dough filled with pieces of fatty meat (lamb, beef, goose, duck, etc.) with cereals or potatoes. Belish was made in large and small sizes, on especially solemn occasions - in the shape of a low truncated cone with a hole at the top and baked in an oven. Later, ordinary pies (with various fillings) began to be called this, reminiscent of Russian ones in their cooking method.

A traditional Tatar dish is echpochmak (triangle) stuffed with fatty meat and onions. Later they began to add pieces of potato to the filling.

A unique group of products fried in oil consists of restart. In the old days, they were made with a filling of finely chopped boiled meat, fried in oil in cauldrons and served for breakfast with a strong broth.

A common product, especially in rural cuisine, is bekken(or teke). These are pies, larger than usual, oval or crescent-shaped, with various fillings, often with vegetables (pumpkin, carrots, cabbage). Bakken with pumpkin filling is especially popular. This group should also include sumsu shaped like a pie. The filling is the same as that of bekken, but usually meat (with rice).

A very unique product Gubadia, primarily characteristic of the cuisine of urban Kazan Tatars. This round, tall pie with a multi-layer filling, including rice, dried fruits, kort (a type of cottage cheese) and much more, is one of the obligatory treats at ceremonial receptions.

Tatar cuisine is very rich in products made from butter and sweet dough: helpek, katlama, kosh tele, lavash, pate etc., which are served with tea. Some butter products - typical in content and method of preparation for many Turkic-speaking peoples - were further improved, forming original national dishes. One of these original dishes is check-check is a must-have wedding treat. Chek-chek is brought to the house of her husband by the young woman, as well as her parents. Chak-chak, wrapped in a thin sheet of dry fruit pastille, is a particularly honorable treat at weddings.

Of the sweets, honey is the most widely used. Delicacies are prepared from it and served with tea.

The oldest of the drinks is ayran, obtained by diluting katyka cold water. Tatars, especially those living surrounded by the Russian population, have also long used kvass, made from rye flour and malt. During dinner parties, dried apricot compote is served for dessert.

Tea entered the everyday life of the Tatars early, of which they are great lovers. Tea with baked goods (kabartma, pancakes) sometimes replaces breakfast. They drink it strong, hot, often diluting it with milk. Tea among the Tatars is one of the attributes of hospitality.

Other typical drinks (non-alcoholic) include: sherbet- a sweet drink made from honey, which was popular in the late 19th and early 20th centuries. only ritual significance. For example, among the Kazan Tatars, during a wedding in the groom’s house, guests were served “bride’s sherbet.” The guests, after drinking this sherbet, put money on the tray, which was intended for the young people.

Cooking food and kitchen equipment

To understand the specifics of national cuisine, the shape of the hearth is of no small importance, which, in turn, is associated with the technology of cooking. The Tatar stove is close in appearance to the Russian one. At the same time, it has significant originality associated with the ethnic characteristics of the people. It is distinguished by a smaller bed, a low pole, and most importantly, the presence of a side ledge with a built-in cauldron.

The cooking process was reduced to boiling or frying (mainly flour products) in a cauldron, as well as baking in an oven. All types of soups, cereals and potatoes were in most cases cooked in a cauldron. Milk was also boiled in it and a lactic acid product was prepared. court(red curd) and also fried katlamu, baursak etc. The oven was used mainly for baking flour products, primarily bread.

Dishes were cooked over an open fire less often. This technology was used in the manufacture of pancakes ( teche kyimak) and scrambled eggs ( Tebe), while the frying pan was placed on the tagan.

The most universal utensils for cooking in an oven were cast iron and pots. Potatoes were cooked in cast iron, sometimes pea soup, and various porridges were cooked in pots. Large and deep frying pans (for baking) became widespread among the Tatars byalish And Gubadi).

Kystyby

In the past, the Tatars, like other peoples of the Middle Volga and Urals, widely used wooden kitchen utensils: rolling pins and boards for cutting dough, a mallet for stirring food during cooking and pounding potatoes. To scoop up water (kvass, ayran, buza) they used dugout (maple, birch) ladles of an oblong shape, with a short handle curved downward by a hook. Food was taken out of the cauldron and cast iron using wooden ladle.

A set of wooden utensils was also used for baking bread. Thus, bread dough was kneaded in a kneading bowl made of tightly fitted rivets, held together with hoops. Stir the dough with a wooden shovel. They cut the bread dough into separate loaves in a shallow wooden trough - overnight ( zhilpuch), which was also used for kneading unleavened dough. To “fit”, the cut loaves were laid out in wooden or woven straw cups. The bread was placed in the oven using a wooden shovel.

Katyk was fermented and transported in riveted tubs about 20 cm high and 25 cm in diameter. Honey and often melted butter were stored in small linden tubs with a tight lid.

Butter was churned in wooden churns, less often in box churns, or simply in a pot using a whorl. Butter churns were cylindrical tubs made of linden up to 1 m high and up to 25 cm in diameter.

In the kitchen utensils of the Tatars of the late 19th - early 20th centuries. there were wooden troughs for chopping meat, small wooden (less often cast iron or copper) mortars with pestles for grinding sugar, salt, spices, dried bird cherry, and cort. At the same time, large and heavy stupas continued to exist (in villages), in which grains were peeled. Occasionally, homemade grain mills were also used, consisting of two massive wooden circles (millstones).

From the middle of the 19th century. there is a noticeable expansion of factory-produced kitchen equipment. Metal (including enameled), earthenware and glassware appear in everyday life. However, in the everyday life of the majority of the population, especially rural ones, factory-made kitchen utensils have not received predominant importance. The oven and boiler and the corresponding food technology remained unchanged. At the same time, factory-made tableware entered the life of the Tatars quite early.

Nevertheless, rolling pins and boards for rolling out dough, all kinds of barrels and tubs for storing food, baskets and birch bark bodies for berries and mushrooms continue to be widely used on the farm. Pottery is also often used.

Modernity

The food of the Tatars, while maintaining mainly the traditions of Bulgarian cuisine, has undergone significant changes. Due to the dispersed settlement of the Tatars and the associated loss of national culinary traditions, as well as as a result of global changes in the nutritional structure in the context of globalization and market relations, many new dishes and products have appeared, and the national cuisine has been enriched. Vegetables and fruits began to occupy a more significant place, the range of fish dishes expanded, and mushrooms, tomatoes and pickles entered everyday life. Fruits and vegetables that were previously considered exotic and became available thanks to international trade - bananas, kiwi, mangoes, eggplants, etc. - began to be eaten more often.

The national cuisines of other peoples, especially Russian, had some influence on Tatar cooking. Now on the dinner table of a Tatar family, along with national Bulgarian dishes, you can see cabbage soup, borscht, fish soup, mushrooms, and cutlets. At the same time, Bulgarian dishes have retained the originality of their design, preparation and taste, which is one of the reasons for their popularity among Russians and other peoples of Russia.

Sources

Yu.A Akhmetzyanov, R.G. Mukhamedov, H.S. Bikbulatova, R.G. Ivanov - « Tatar cuisine» Kazan Tatar book publishing house, 1985 - 319 p. with ill.; 8l. on

Links

Russian cuisines
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Oriental cuisine is the result of the 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 gourmets in the world dream of enjoying amazing dishes, but we have prepared the best homemade baking recipes.

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:

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.
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).
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!
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!
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.
Fry the products in hot oil for 15 minutes, turning them over once they are golden brown on each side.

The most delicious wak-belyashi - exclusively hot!

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:

lean 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:

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.
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.
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.
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.
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:

We dilute yeast in milk, not forgetting to add regular sugar. We are waiting for the appearance of a lush “cap”.
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.
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.
Peel the potatoes, boil them in slightly salted water, and puree them in a blender until smooth.
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.
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).
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.

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:

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”.
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.
Peel the potatoes and cut into small cubes. Shred the pre-boiled poultry fillet in the same form.
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.
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.
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;
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:

We leave the eggs in the freezer, then thaw them at room temperature, and then beat them into a spacious bowl.
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.
Divide the formed ball into approximately 5 servings. Roll each part into “sticks” and cut them up to 3 cm wide.
Place portions of milk in a spacious metal container and add a glass of filtered water.
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.
Constantly stir the increased volume of the baked goods, watching as the liquid gradually boils away and the baked goods brown appetizingly.
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!

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:

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.
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.
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!
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”.
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.

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:

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.
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.
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.
Place the echpochmak on an oiled baking sheet and place in a cold oven for 45 minutes. Bake at 200°C.

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:

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.
Boil rice in salted water and cook hard-boiled eggs.
Leave the dried fruits in drinking liquid for a while, rinse well and dry. Cut prunes and dried apricots into small pieces.
Combine cereals and dried fruits, mix thoroughly.
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.
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).
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.
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:

Combine kefir, baking soda and salt in a spacious bowl. We are waiting for bubbles to stop appearing in the composition.
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.
Finely chop the tubers and meat, chop the onion, pepper and salt the mixture, mix well.
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.
Place the pies on a baking sheet lined with baking paper and place the pieces in the oven for 20 minutes (200°C).
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.”

November 6 is the Constitution Day of the Republic of Tatarstan. Today, ceremonial events are taking place in cities and regions - this is one of the main holidays of the republic. We invite you to plunge into the holiday atmosphere by preparing dishes of Tatar cuisine.

The culinary traditions of Tatar cuisine have evolved over many centuries. The people carefully keep the secrets of national dishes, passing them on from generation to generation. Liquid hot dishes - soups and broths - are of primary importance in Tatar cuisine. Depending on the broth (shulpa) in which they are prepared, soups can be divided into meat, dairy and lean, vegetarian, and according to the products with which they are seasoned, into flour, cereal, flour-vegetable, cereal-vegetable, vegetable. The most common first course is noodle soup (tokmach). For the second course, serve meat or chicken boiled in broth, cut into large pieces, and boiled potatoes. During dinner parties, especially among city residents, pilaf and traditional meat and cereal belish. In Tatar cuisine, all kinds of porridges are often prepared -millet, buckwheat, oatmeal, rice, pea, etc. are highly valuedproducts made from sour (yeast) dough. These primarily include bread (ikmek). Not a single dinner (regular or festive) can pass without bread; it is considered sacred food. In the past, the Tatars even had a custom of swearing with ip-der bread.

Let's learn how to cook delicious Tatar dishes. Eat and enjoy!

Tutyrma with offal

By-products - 1 kg, rice - 100g or buckwheat - 120g, egg - 1 pc., onion - 1.5 pcs., milk or broth - 300-400g, salt, pepper - to taste.

Process the by-products (liver, heart, lungs), chop finely, add onion and mince (can be chopped). Add pepper, salt, beat the egg and mix everything thoroughly, then dilute with milk or cooled broth, add rice (or buckwheat) and, after mixing, fill the intestine and tie. The filling for tutyrma should be liquid. Cook in the same way as tutyrma with beef. You can cook tutyrma with only one liver and cereal. Tutyrma made from offal is considered a delicacy and is served as a second course. Usually it is cut into circles and beautifully placed on a plate. Serve tutyrma hot.

Tatar pilaf

Lamb (low-fat) - 100 g, table margarine and tomato paste - 15 g each, water - 150 g, rice - 70 g, onion - 15 g, bay leaf, pepper, salt - to taste.

Chop the meat into pieces weighing 35 - 40 g, sprinkle with salt and pepper, fry, put in a saucepan and pour hot water over the tomato sautéed in fat. When the liquid boils, add the washed rice. Add the chopped onion and bay leaf and cook over low heat, stirring gently, until all the liquid has been absorbed by the rice. Close the lid and let stand. Traditional Tatar pilaf can be prepared without tomato; instead, you should add any chopped vegetables or even fruits (the pilaf will turn out sweet).

Peremech

for minced meat:
meat 500 g, onion bunch 3 pcs., salt, pepper, liquid, fat for frying

Balls weighing 50 g are made from yeast or unleavened dough, rolled in flour and rolled out into flat cakes. Place minced meat in the middle of the flatbread and press down. Then lift the edges of the dough and gather them nicely into an assembly. There should be a hole in the middle of the crossbar. The peremechs are semi-deep-fried, first with the hole down, then, when browned, they are turned over with the hole up. The finished swords should be light brown in color and have a round, flattened shape. Peremetches are served hot. The shifts can be made small. In this case, you need to take half as much food.

Preparation of minced meat.
Finely chop the washed meat (beef or lamb) and put it through a meat grinder with onions, add pepper, salt and move everything carefully. If the minced meat is thick, add cold milk or water and mix again.

Stuffed lamb (tutyrgan teke)

Lamb (pulp), egg - 10 pcs., milk - 150g, onion (fried) - 150g, butter - 100g, salt, pepper - to taste.

To prepare teke, take the brisket of young lamb or the pulp of the back of the ham. Separate the rib bone from the breast meat, and trim the flesh from the back so that a pouch is formed. Separately, break the eggs into a deep bowl, add salt, pepper, melted and cooled butter and mix everything well. Pour the resulting filling into a pre-prepared lamb brisket or ham and sew up the hole. Place the finished semi-finished product in a shallow bowl, pour in broth, sprinkle with chopped onions, carrots and cook until tender. When the tutyrgan teke is ready, place it in a greased frying pan, grease the top with oil and put it in the oven for 10-15 minutes. Stuffed lamb is cut into portions and served hot.

Balish with duck

Dough - 1.5 kg, duck - 1 piece, rice - 300-400g, butter - 200g, onion - 3-4 pieces, broth - 1 glass, pepper, salt - to taste.

Rice is usually added to belish with duck. First cut the finished duck into pieces, then cut the flesh into small pieces. Sort the rice, rinse in hot water, put in salted water and lightly boil. Place the boiled rice in a sieve and rinse with hot water. Cooled rice should be dry. Add oil, finely chopped onion, the required amount of salt and pepper to the rice, mix all this with duck pieces and make belish. Knead the dough in the same way as for the previous belishes. Duck belish is made thinner than belish with broth. Belish bakes for 2-2.5 hours. Half an hour before it is ready, broth is poured into it.
Belish with duck is served in the same frying pan. The filling is placed on plates with a large spoon, and then the bottom of the belish is cut into portions.

Tunterma (omelet)

5-6 eggs, 200-300 g milk, 60-80 g semolina or flour, 100 g butter, salt to taste.

Release the eggs into a deep bowl, beat thoroughly until smooth, then add milk, melted butter, salt, mix everything well, add semolina or flour and mix again until the consistency of thick sour cream.
Pour the mixture into a greased frying pan and put on fire. As soon as the mixture thickens, place in the oven for 4-5 minutes. Grease the top of the finished tunterma with fat and serve. You can cut tunterma into diamonds into portions.

Dumplings with hemp grain

75 g dough, 100 g minced meat, 50 g sour cream or 20 g melted butter, 1 egg.

I option. Place the peeled hemp grains in the oven to dry for 1-2 hours, crush them in a mortar, and sift through a sieve. Mix hemp flour with mashed potatoes and eggs. If the filling turns out cool, dilute it with a small amount of hot milk.
Prepare the dough in the same way as for other dumplings. Boil the dumplings in salted water, place on a plate, season with sour cream or melted butter and serve hot.

Option II. Grind hemp grains in a wooden mortar, squeeze out excess fat, add sugar, salt, mix everything well to obtain a thick, homogeneous mass. This mass is used as minced meat for dumplings.
Prepare the dough in the same way as in option 1.

Gubadia with meat

For one frying pan of Gubadiya: dough - 1000-1200 g, meat - 800-1000 g, ready-made korta - 250 g, rice - 300-400 g, raisins - 250 g, eggs - 6-8 pcs., melted butter - 300- 400 g, salt, pepper, onion, onion.

Roll out the dough to a size larger than the frying pan. Place it in an oiled frying pan and grease the top with oil. Place the finished court onto the dough. Place rice on it in an even layer, then fried meat minced with onions, another layer of rice on the meat, hard-boiled, finely chopped eggs on top of the rice, and again rice. Place a layer of steamed apricots, raisins or prunes on top. Then pour ghee generously over the entire filling.
Cover the filling with a thin layer of rolled out dough, pinch the edges and seal with cloves. Before putting it in the oven, gubadia should be greased with oil and sprinkled with crumbs. Gubadiya is baked in an oven at medium temperature for 40-50 minutes. Cut the finished gubadia and serve hot in pieces. Gubadia in cross-section should present clearly defined layers of various products, harmoniously combined both in taste and color.

Preparing a soft court for gubadia.
Crush the dry cork and sift through a sieve. For 500 grams of cort, add 200 g of granulated sugar, 200 g of milk, mix everything and boil for 10-15 minutes until a homogeneous mass resembling gruel is formed. Cool the mass, then place it in an even layer on the bottom of the gubadiya.

Preparing crumbs for gubadia.
In 250 g of butter, put 500 g of sifted wheat flour, 20-30 g of granulated sugar and rub it all thoroughly with your hands. As you grind, the butter mixes with flour and fine crumbs form. Before putting the gubadia in the oven, sprinkle crumbs on top. Gubadiya is a rich round pie with multi-layer filling. The filling consists of kort (dried cottage cheese), boiled fluffy rice, chopped egg, steamed raisins (apricots or prunes), minced beef with sautéed onions.

Fried peas in Kazan style

Peas, salt, butter, onion

Fried peas are a favorite dish of the Tatars. Before frying, sort out the peas, rinse with cold water, then add warm water and leave to swell for 3-4 hours. You need to make sure that they do not swell too much, otherwise the grains may fall apart during frying. Strain the soaked peas through a colander and start frying. There are several methods of frying.
Method 1 (dry frying) - place the peas in a dry frying pan and fry, stirring.

2nd method - pour a little vegetable oil into a hot frying pan, as soon as it gets hot, add peas and fry, stirring, add salt while frying.

3rd method - add peas to the cracklings remaining after melting the internal beef fat and mix together with the cracklings. While frying, add salt and pepper to taste.

Chak-chak (nuts with honey)

For 1 kg of wheat flour: 10 pcs. eggs, 100 g milk, 20-30 g sugar, salt, 500-550 g butter for frying, honey 900-1000 g, 150-200 g sugar for finishing, monpensier 100-150 g.

Prepared from premium flour. Place raw eggs into a bowl, add milk, salt, sugar, mix everything, add flour and knead into a soft dough. Divide the dough into pieces weighing 100 g, roll them into flagella 1 cm thick. Cut the flagella into balls the size of a pine nut and fry them, stirring so that they deep-fry more evenly. The finished balls take on a yellowish tint.
Pour granulated sugar into honey and boil in a separate bowl. The readiness of honey can be determined as follows: take a drop of honey on a match, and if the stream flowing from the match becomes brittle after cooling, boiling should be stopped. You cannot boil honey for too long, as it can burn and spoil the appearance and taste of the dish.
Place the fried balls in a wide bowl, pour over honey and mix well. After this, transfer the chak-chak to a tray or plate and, with your hands moistened in cold water, give it the desired shape (pyramid, cone, star, etc.). Chak-chak can be decorated with small candies (monpensier).