20 Most Delicious Tatar Cuisine Recipes
Source: ld1976, AdobeStockTatar cuisine is rich in meat dishes, dairy products, hearty soups, and satisfying pastries. Its vibrant flavors are simply irresistible. We couldn't resist either, so we've put together a selection of the 20 most delicious recipes!
1. Echpochmak
Source: grocerino.ruBeloved triangular pies with a juicy meat filling.
You will need: 600 g flour, 200 ml milk, 125 g butter, 10 g dry yeast, 1 tbsp sugar, 600 g minced meat, 5 potatoes, 2 onions, 150 ml ghee, 1 egg, 3 tbsp broth, spices.
Preparation: Dissolve yeast and sugar in warm milk, let stand for 10 minutes, then add butter cut into pieces. Add flour, knead into an elastic dough, and leave in a warm place for 1 hour. Mix minced meat, finely chopped potatoes and onions, spices, and ghee.
Divide the dough into pieces and roll into flatbreads. Place the filling on each and pinch into a triangle, leaving an opening in the center. Brush the echpochmak with egg, cover the openings with small pieces of dough, and bake for half an hour at 180 degrees in the oven. Pour a little broth into the openings, cover them again with dough, and bake the echpochmak for another 20-30 minutes until done.
2. Chak-chak
Source: 1000.menuThe simplest honey dessert for tea, suitable for any day.
You will need: 350 g flour, 4 eggs, 150 g honey, 150 g sugar.
Preparation: Knead all ingredients into an elastic dough, roll it out thinly, and cut into strips. Fry the chak-chak in plenty of oil and place on paper towels.
3. Tutirma
Source: sayah.ruThese are homemade sausages traditionally made from meat or offal.
You will need: 800 g meat or offal, 100 g rice or millet, 500 g onions, 350 ml broth, 1 tbsp spices, casings for the sausages.
Preparation: Pass the meat and onions through a meat grinder, then add broth, grains, and spices. Mix a rather liquid mince and fill the prepared casing using a funnel, but not too tightly. Boil the tutirma in a large pot with water and spices for about 10 minutes, carefully make punctures with a toothpick, and cook for another 30-40 minutes over low heat. The finished sausages can be additionally fried.
4. Mushroom Salad with Gherkins
Source: malinika.ruA simple, quick appetizer for an everyday or festive table.
You will need: 200 g pickled mushrooms, 1/2 red onion, 300 g pickled gherkins, 300 g mayonnaise, 1 tbsp mustard, 1 tsp sugar, 100 ml pickle brine.
Preparation: Finely chop the onion, mushrooms, and gherkins. Mix the remaining ingredients for the dressing and dress the salad – it should be slightly runny.
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5. Chebureki with Lamb
Source: telemetr.meWell, how can we do without such a classic dish?
You will need: 600 g flour, 300 ml water, 1 tsp salt, 400 g lamb, 2 onions, spices.
Preparation: Finely chop the lamb with onions for the filling, and season. Knead an elastic dough from flour, salt, and water, and leave it for half an hour under cling film. Divide the dough into portions, roll out thinly, place the filling, and pinch the chebureki. Fry them in a pan in plenty of oil.
6. Tatar Pilaf
Source: 5000-recipe.ruDevzira rice is best suited for making Tatar pilaf.
You will need: 1 kg lamb, 1 kg rice, 1 kg onions, 1 kg carrots, 3 heads of garlic, spices.
Preparation: Rinse the rice, slice the onions into rings, and the carrots into sticks. Fry the onions over high heat until golden, set aside, and do the same with the carrots. Then, in the same pan, fry the coarsely chopped lamb until browned, pour in a little water, and simmer for 15 minutes with the lid on.
Place the vegetables over the meat, but do not mix. Cover everything with rice, then with spices. Insert peeled garlic heads into the rice and pour in water so that it covers everything by 1-1.5 cm. Cook the Tatar pilaf with the lid on for half an hour over low heat.
7. Kystyby with Potatoes
Source: zen.yandex.ruClassic Tatar flatbreads are made with a variety of fillings. For example, with mashed potatoes.
You will need: 330 ml milk, 100 g butter, 1 egg, 1 kg potatoes, 80 g onions, 1 tsp sugar, 270 g flour, 0.5 tsp salt, spices.
Preparation: Mix flour, 130 ml warm milk, 50 g melted butter, sugar, salt, and egg into a smooth dough. Boil potatoes and mash them with the remaining butter and milk. Add fried onions and season the filling to taste. Divide the dough into portions, roll out thinly, place the filling, and fold in half. Lightly grease with oil and fry the flatbreads in a pan on both sides.
8. Tatar Tea with Butter
Source: lifehacker.ruWe're guessing this will be your first time trying such tea!
You will need: 2 tsp black tea, 400 ml milk, 400 ml water, 2 tsp butter, 2 pinches salt.
Preparation: Pour water over the tea and bring to a boil. Add milk and bring to a boil again, then simmer for 5-6 minutes over low heat, stirring. Add salt, stir, pour the tea into cups, and add a piece of butter to each.
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9. Azu Tatar Style
Source: zen.yandex.ruAn original version of azu made from beef tenderloin.
You will need: 500 g beef, 1 onion, 2 cloves garlic, 2 pickled cucumbers, 6 potatoes, 2 tbsp tomato paste, spices.
Preparation: Cut the beef into strips, the cucumbers into julienne, and finely chop the onion. Fry the onion until translucent, then add the meat. Continue frying until browned, then add the cucumbers, tomato paste, and spices. Stir, add 250 ml of water, and bring to a boil. Simmer for 15-20 minutes over low heat, then add the potatoes cut into sticks. Continue to stew the azu until it is cooked through.
10. Tatar Sauce
Source: kvashenaya-kapusta.ruThis mayonnaise-based sauce is suitable for dressing salads or marinating products.
You will need: 250 g mayonnaise, 2 tbsp yogurt, 1 tbsp mustard, 1 tsp sugar, 1 tbsp lemon juice, 2 tbsp pickle brine, spices.
Preparation: Thoroughly mix all ingredients until smooth and add herbs if desired. Let the sauce sit for a while to allow the flavors to meld.
11. Gubadiya
Source: aroma-avenue.ruAn original, yet simple to prepare pie, though it will take time.
You will need: 1 L fermented baked milk (ryazhenka), 520 g flour, 6 g dry yeast, 250 ml milk, 150 g butter, 200 g cooked rice, 150 g dried fruits, 20 g sour cream, 2 eggs, 200 g sugar, 5 g salt.
Preparation: Heat the ryazhenka in a frying pan or cauldron over high heat until it separates. When it starts to resemble semolina porridge, reduce the heat and cook until all liquid evaporates. A grainy cottage cheese mass will remain – this is kort. Let it cool.
Mix 200 ml warm milk, yeast, 30 g sugar, and a spoonful of flour, and leave in a warm place for 15 minutes. Add 100 g melted butter, 1 egg, and mix everything. Gradually stir in 450 g flour, and knead an elastic dough. Leave it for an hour in a warm place.
Chop 50 g of kort in a blender, add the remaining milk and butter, 100 g sugar, and cook everything for 10-15 minutes over low heat, then cool. Soak dried fruits in hot water and chop arbitrarily. Roll out one-third of the dough into a 5 mm layer and place it in a baking dish so that the edges hang slightly.
Layer the kort, rice, and dried fruits. Roll out the remaining dough, cover the filling, and pinch the edges. Make a hole in the center of the pie and cover it with a small lid made of dough. Brush the gubadiya with beaten egg. Crumble another 50 g of butter, the remaining flour, and sugar, and sprinkle over the pie. Bake it for 40 minutes in the oven at 180 degrees.
12. Peremyachi
Source: fotoxcom.ruTatar cuisine also has its own belyashi with meat!
You will need: 1 cup milk, 30 g fresh yeast, 1 egg, 1 tsp salt, 1 tsp sugar, 2 cups flour, 500 g minced meat, 1 onion, spices.
Preparation: Dissolve yeast in warm milk, add egg, salt, and sugar, and gradually mix in the flour. Knead the dough and leave it for 1 hour in a warm place. Mix the minced meat with chopped onion and spices. Roll out the dough into a sheet, cut into circles, and place the filling on each.
Fold up the edges, but do not completely pinch them into a pouch – an opening should remain. Fry the peremyachi in a pan for 3-4 minutes per side, starting with the open side down.
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13. Tatar Beshbarmak
Source: fotoxcom.ruFor this recipe, you can use lamb or even horse meat, but for this example, we'll use veal.
You will need: 600 g veal, 500 g potatoes, 4 onions, 1 carrot, 100 g greens, 3 cups flour, 1 egg, 1 cup water, 1 tbsp vegetable oil, spices.
Preparation: Cut the meat into pieces, pour in 2 liters of water, and bring to a boil. Add coarsely chopped carrots and one onion, and cook the broth for 2-3 hours over low heat. Mix the egg, water, and oil, and gradually add the flour. Knead a stiff dough, let it rest for half an hour, roll out thinly, and cut into 5-8 cm squares.
Remove the meat from the broth and divide it into smaller pieces. Slice the onions into rings and blanch them in the boiling broth for a minute using a colander, then transfer to a plate. In the broth, cook the coarsely chopped potatoes until done, and add them to the onions. Then cook the dough pieces, and also add them to the same plate. Top with meat, pour in a little broth, and sprinkle the beshbarmak with spices and chopped herbs.
14. Tunterma
Source: maxvps.ruEven omelet traditions vary everywhere. For example, here's a Tatar omelet!
You will need: 4 eggs, 250 ml milk, 100 g flour, 100 g butter, spices.
Preparation: Whisk eggs with milk and melted butter, then add flour with spices. Pour everything into a hot pan over high heat, and lightly fry until thickened. Then transfer the tunterma to the oven for 10 minutes at 180 degrees.
15. Kosh Tele
Source: br.pinterest.comSimple crispy cookies that are perfect with morning coffee.
You will need: 1 tbsp sugar, 2 tbsp milk, 500 g flour, 1 tsp baking powder, 5 eggs, salt, powdered sugar.
Preparation: Whisk eggs with sugar, milk, salt, and baking powder. Add flour, knead the dough, let it rest for 5 minutes, and roll out very thinly. Cut it into 4-5 cm rhombuses and fry them in deep fat. Drain the kosh tele on paper towels and sprinkle with powdered sugar.
16. Tutygan Tavyk
Source: zernograd.comStuffed chicken, Turkish style – a find for a family dinner.
You will need: 1 chicken, 4 eggs, 100 g butter, spices.
Preparation: Eviscerate, clean, and wash the chicken, separate the meat from the skin, and sew up the opening in the belly. Whisk the eggs with spices and melted butter, and pour this mixture using a spoon or funnel between the skin and meat through the neck. Tighten and sew the skin at the neck. Wrap the chicken in gauze and boil for about 1.5 hours in simmering water over low heat.
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17. Shurpa Tatar Style
Source: m.ok.ruShurpa is found in many Middle Eastern cuisines, and it is prepared differently in various regions.
You will need: 4 onions, 700 g lamb, 2 tomatoes, 2 carrots, 3 potatoes, 3 bell peppers, spices.
Preparation: Cut the lamb into medium pieces, cover with water, and boil almost until done. Add coarsely chopped potatoes and carrots, and after 5 minutes, add the onions. 15 minutes before the end, add coarsely chopped tomatoes, bell peppers, and spices, and cook the Tatar shurpa until the vegetables are tender.
18. Talkysh Kaleve
Source: culture.ruAn interesting oriental sweet, something like sweet honey vermicelli.
You will need: 250 g flour, 200 g ghee, 150 g honey, 250 ml water, 450 g sugar.
Preparation: Fry the flour in melted butter, stirring, for about half an hour. This is called alba, and it will be ready when the mixture becomes liquid and the butter rises to the top. Mix water, sugar, and honey, and simmer the syrup over low heat until thickened.
Transfer the thick syrup to a cold dish and quickly move it with a spatula or knife. When it thickens, fold and stretch it with your hands until the mass becomes white and shiny. Place all of this on the alba and again spread and fold. Gradually, the mixture will break down into thin fibers, like spiderweb vermicelli. Place them in molds and leave in a cold place.
19. Zur Balish with Chicken
Source: fotostrana.ruA delicious meat pie, in this recipe with a chicken filling, but various meats can be used.
You will need: 450 g flour, 150 g sour cream, 150 g kefir, 1 tsp baking powder, 700 g potatoes, 200 g onions, 600 g chicken, broth, spices.
Preparation: Knead an elastic dough from sour cream, kefir, baking powder, and flour, and let it rest for half an hour. Finely chop the chicken, potatoes, and onions, and season. Roll out 2/3 of the dough into a sheet and place it in a baking dish so that the edges hang over. Place the filling on the dough.
Roll out most of the remaining dough into a flatbread, cover the pie, and pinch the edges. Make a hole in the center about 2 cm in diameter. From the remaining dough, make decorations and a lid for this hole. Bake the zur balish in the oven at 180 degrees. After 45 minutes, open the hole, pour in the broth, close it again, reduce the temperature to 150, and bake the pie for approximately another 1-1.5 hours.
20. Barmak
Source: teknotopnews.comTatar cookies with an aromatic nut filling.
You will need: 500 g flour, 230 g butter, 300 g sour cream, 1 pinch baking soda, 1 pinch salt, 200 g walnuts, 200 g sugar.
Preparation: Rub the flour, salt, and 180 g butter together until crumbly. Add baking soda and sour cream, knead the dough, and leave it in the refrigerator for 1 hour. Melt the remaining butter and mix with sugar and chopped walnuts.
Roll out the dough into a sheet, cut into 8-10 cm squares, and sprinkle each with the filling. Roll the cookies into small rolls and bake the barmak on parchment paper for about 20 minutes at 180 degrees in the oven.
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