Source: Lyudmila, AdobeStock Tatar cuisine is famous for many dishes, including its pastries. This time, we invite you to delve deeper into them. Hearty, delicious, aromatic – there are both sweets and full-fledged main courses. We've gathered 15 of the best recipes for all occasions!
1. Tatar Echpochmaks
Source: edu.mgupp.ruDelicious open pies with a hearty meat and potato filling.
You will need:
For the dough: 600 g flour, 200 g milk, 125 g butter, 9 g dry yeast, 1 tbsp sugar, 1 pinch salt.
For the filling: 600 g minced meat, 5 potatoes, 2 onions, 160 g melted butter, 3 tbsp broth, spices.
Preparation: Mix yeast and sugar with warm milk. Let stand for 15 minutes, add the remaining dough ingredients and knead thoroughly. Let the dough rest for 1 hour in a warm place. Finely chop potatoes and onions, mix with minced meat, add melted butter and season the filling. Divide the dough into pieces, roll out each and place the filling in the center.
Form the echpochmaks into triangles, pinching the edges. Leave a small hole in the center. Place the echpochmaks on parchment paper, brush with egg if desired, and cover the holes with small pieces of dough. Bake in the oven for 30 minutes at 180 degrees Celsius. Pour a little broth into the holes, cover again with dough plugs, and return to the oven for another 20-25 minutes.
2. Tatar Chak-Chak
Source: kp.ruThe simplest and very popular sweet treat with a honey flavor.
You will need: 350 g flour, 4 eggs, 150 g honey, 150 g sugar, salt.
Preparation: Whisk eggs with salt, gradually add sifted flour, knead the dough and let it rest for 20 minutes. Roll out the dough into a layer about 2 mm thick, cut into strips, and fry the chak-chak in plenty of oil. Place the fried dough on paper towels. Mix sugar and honey, bring to a boil and simmer the syrup for a couple of minutes. Pour over the chak-chak and refrigerate until set.
3. Elesh with Chicken
Source: novyefoto.ruThis pastry can actually be made with any meat – the recipe is the same.
You will need:
For the dough: 600 g wheat flour, 2 eggs, 5 tbsp sour cream, 5 tbsp vegetable oil, 5 tbsp butter, 2 tbsp water, 1 tsp each sugar, salt, and baking powder.
For the filling: 400 g minced chicken, 4 potatoes, 2 onions, 8 tsp butter, spices.
Preparation: Mix both types of oil, water, sour cream, salt, and sugar. Pour the mixture into sifted flour with baking powder, beat in the eggs, and knead the dough. Wrap it in plastic wrap and refrigerate for half an hour. Finely chop potatoes and onions, mix with chicken, and season to taste.
Divide the dough into 8 parts and pinch off a smaller piece from each. Roll out these parts, place the filling and a spoonful of butter on each. Roll out the smaller pieces of dough, cover the filling, lift the edges of the bottom base, and neatly pinch everything into closed pies. Bake them in the oven for about 50 minutes at 180 degrees Celsius. Brush the finished elesh with butter.
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4. Kystyby with Potatoes
Source: all-mongolia.ruKystyby flatbreads are baked in a pan, so they are also very quick to make.
You will need:
For the dough: 280 g flour, 100 ml milk, 50 g butter, 1 egg, 1 tbsp sugar, 1 pinch salt.
For the filling: 500 g potatoes, 1.5 tbsp butter, 100 ml milk, 1 onion, spices.
Preparation: Boil potatoes until tender and mash them into a puree with warm milk and butter. Finely chop and fry the onion, mix with the puree and season to taste. Whisk eggs with sugar, salt, warm milk, and melted butter for the dough.
Add flour, knead the dough and let it rest for half an hour. Divide it into portions, roll out thinly, fry the flatbreads on both sides in a dry pan, and brush each with butter. Place the filling on one half of the flatbread and fold it in half. Do the same with the rest.
5. Balish with Dried Apricots
Source: yak-zrobyty.in.uaA quick and easy-to-make pie with minimal ingredients.
You will need: 130 g butter, 130 g 20% sour cream, 320 g flour, 1 pinch salt, 0.5 tsp baking powder, 100 g dried apricots, 120 g sugar.
Preparation: Cut cold butter into cubes and rub into crumbs with flour, baking powder, and salt. Add sour cream, quickly knead the dough, wrap in plastic wrap, and let rest for half an hour. Soak dried apricots in boiling water for 10 minutes, pat dry, and chop in a blender with sugar.
Divide the dough into unequal parts, roll out the larger part into a layer and place it in a baking dish, forming sides. Place the filling on top. Roll out the smaller part of the dough, cover the pie, prick it with a fork, and pinch the edges. If desired, make decorations from dough scraps. Bake the balish in the oven for 30-40 minutes at 180 degrees Celsius.
6. Tatar Smetannik
Source: dariko-dariko.livejournal.comAn interesting regional variation of a beloved homemade pie.
You will need: 300 g flour, 1 tsp dry yeast, 225 ml milk, 0.5 tsp salt, 2 tbsp vegetable oil, 4.5 tbsp sugar, 3 eggs, 500 g sour cream.
Preparation: Mix sifted flour, yeast, salt, a couple of pinches of sugar, and pour in warm milk with oil. Knead the dough, let it rest for 1 hour in a warm place, roll it out, and place it in a baking dish with sides. Whisk sour cream, eggs, and the remaining sugar, pour over the dough, and slightly fold in the edges of the dough that extend beyond the filling. Bake the smetannik for 40 minutes in the oven at 190 degrees Celsius.
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7. Tatar Kubete Pie
Source: tatarfood.comAnother variation of a meat pie, this time with a sour cream dough.
You will need:
For the dough: 2.5 cups flour, 100 g butter, 200 g sour cream, 1 pinch salt.
For the filling: 300 g potatoes, 300 g minced meat, 1 onion, 2 cloves garlic, herbs and spices.
Preparation: Lightly whisk sour cream, salt, and soft butter. Add flour, knead the dough, and let it rest for 30 minutes. Slice potatoes into thin rounds, and onion into half-rings. Mix minced meat with chopped garlic, spices, and herbs.
Divide the dough into unequal parts, roll out the smaller part to fit the baking dish and place it in. Layer with potatoes, minced meat, onion, and then more potatoes. Cover everything with the second part of the dough, pinch the edges from below, and make a small hole in the center of the pie. Bake the kubete for about 45 minutes at 190 degrees Celsius.
8. Tatar Belyashi
Source: vk.comThe belyashi we are familiar with are also popular in Tatar cuisine.
You will need:
For the dough: 2 eggs, 1.5 cups milk, 4 tbsp vegetable oil, 2 tbsp sugar, 2 pinches salt, 3.5-4 cups flour, 2 tsp dry yeast.
For the filling: 800 g minced meat, 1 onion, spices.
Preparation: Mix 100 ml warm milk, sugar, and yeast, and let stand for 15 minutes. Add beaten eggs, oil, salt, and the remaining milk, stir, and heat everything over low heat, stirring constantly. Gradually mix in the flour and let the dough rest for half an hour under plastic wrap in the refrigerator.
Mix minced meat with grated onion and spices. Cut the dough into small pieces, roll each into a flatbread, place the filling, and pinch the belyashi closed. Fry them in a pan over minimal heat in vegetable oil on both sides.
9. Katlama with Poppy Seeds
Source: k-stolu.comKatlama can also be made with other fillings – for example, with nuts and honey.
You will need: 300 g flour, 100 ml milk, 180 g butter, 170 g sugar, 1 pinch salt, 1 egg, 250 g poppy seeds.
Preparation: Fry poppy seeds for 5 minutes in a dry pan, let them cool, and mix with 150 g sugar. Melt 50 g butter and mix with the remaining sugar and salt. Pour in milk, stir, add the egg and stir again. Add flour and knead the dough. Roll out the dough thinly into a layer about 3 mm thick.
Melt the remaining butter and brush the dough. Sprinkle with poppy seed filling, fold the edge of the layer towards the middle and pinch. Brush with butter and sprinkle with filling. Fold in half lengthwise. Again, brush with butter and sprinkle with filling, then fold in half crosswise. Again, brush with butter and sprinkle with filling. Bake the katlama in the oven for 35 minutes at 180 degrees Celsius.
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10. Tatar Baursaks
Source: ama-service.ruFluffy and soft pastry, again cooked in a pan.
You will need: 8 eggs, 3 cups flour, 200 g sugar, 0.5 tsp baking soda, 200 ml water.
Preparation: Whisk eggs with slaked soda. Gradually add sifted flour and knead the dough. Let it rest for 20 minutes under plastic wrap, roll out medium-thick ropes, and cut them into equal pieces. Fry the baursaks in plenty of oil and place on a plate. Bring water with sugar to a boil, simmer the syrup until thickened, and pour over the baursaks.
11. Berenge Tekese
Source: tgstat.ruBehind the complex name hides incredibly simple potato pies.
You will need: 500 g flour, 250 ml water, 150 g butter, 1 kg potatoes, 1 bunch dill, spices.
Preparation: Mix melted butter with water, gradually add flour, knead the dough, and let it rest for half an hour. Finely chop potatoes and mix with chopped dill and spices. Roll out the dough thinly, cut into large circles, and place the filling on each.
Pinch the edges of the pies at the top and bake them in the oven for about 40 minutes at 190 degrees Celsius. After baking, remove them from the oven and cover with a lid for 20 minutes to soften. Before serving, cut them in half and drizzle with butter.
12. Chebureki with Cheese and Mushrooms
Source: alimero.ruClassic chebureki are made with a meat filling, but Tatar cuisine is very diverse.
You will need: 200 ml water, 1 egg, 50 ml vegetable oil, 1 pinch salt, 3-4 cups flour, 300 g mushrooms, 150 g hard cheese.
Preparation: Whisk egg with water, oil, and salt. Add sifted flour, knead a soft dough, and let it rest for half an hour. Finely chop mushrooms and fry until cooked. Mix them with grated cheese.
Divide the dough into 5-6 parts, roll out round flatbreads, and place the filling on one half of each. Fold the flatbreads in half and pinch the edges. Fry the chebureki in plenty of oil for 2-3 minutes per side.
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13. Samsa with Lamb from Puff Pastry
Source: ok.ruWe suggest using ready-made puff pastry, preferably unleavened.
You will need: 500 g puff pastry, 500 g lamb, 1 onion, 1 egg, herbs, spices, sesame seeds.
Preparation: Finely chop onion with lamb and herbs, mix and season. Roll out the dough and cut into small rectangles, then stretch them slightly into a circle. Place the filling on each and pinch the edges of the samsa into a triangle. Place the samsa on parchment paper seam-side down, brush with beaten egg, sprinkle with sesame seeds, and bake in the oven for about 40 minutes at 200 degrees Celsius.
14. Barmak with Nuts
Source: pinterest.comA unique crumbly cookie in the form of rolls – perfect with tea.
You will need: 100 g butter, 1.5 cups flour, 1 cup 20% sour cream, 1 pinch salt, 60 g walnuts, 50 g sugar.
Preparation: Melt half of the butter, mix it with sour cream and salt, add flour, and knead the dough. Cut the dough into small pieces and roll into flatbreads. Mix chopped walnuts, sugar, and the remaining melted butter. Place the filling on the flatbreads and roll them into small rolls. Bake the cookies in the oven for half an hour at 180 degrees Celsius.
15. Tatar Gubadiya
Source: kulinarnij-blog.mirtesen.ruA festive pie with an original layered filling.
You will need:
For the dough: 3.5-4 cups flour, 300 g butter, 0.5 tsp baking powder, 1.5 tsp salt, 300 ml kefir.
For the filling: 6 hard-boiled eggs, 1 raw egg, 300 g butter, 1.5 cups rice, 160 g raisins, 500 g minced meat, 1 onion, spices.
For the cottage cheese layer: 300 g cottage cheese, 1/2 cup ryazhenka (fermented baked milk), 2 tbsp sugar.
Preparation: Mix cottage cheese, ryazhenka, and sugar, and simmer for about 1 hour over minimal heat until smooth. Cook rice, dice hard-boiled eggs, soak raisins in boiling water for 10 minutes and pat dry. Fry chopped onion in butter and mix with minced meat and spices.
Grate the butter for the dough on a coarse grater and rub into crumbs with flour. Mix kefir with salt and baking powder, pour into the dry ingredients, quickly knead the dough, and leave under plastic wrap for 20 minutes. Divide the dough into unequal parts and roll out the larger one into a baking dish with sides.
Place one-third of the rice on the dough, then cottage cheese, another third of the rice, minced meat, hard-boiled eggs, the last third of the rice, and raisins. Pour melted butter over everything. Roll out the remaining dough, cover the pie, and pinch the edges. Brush the pie with egg, make several punctures with a toothpick, and bake the gubadiya in the oven for about 55 minutes at 180 degrees Celsius.