November 6 marks the Constitution Day of the Republic of Tatarstan. Today ceremonial events are held in cities and districts - this is one of the main holidays of the republic. We offer you to plunge into the atmosphere of a holiday, having prepared Tatar cuisine dishes.
Culinary traditions of the Tatar cuisine evolved over one century. People cherish the secrets of national dishes, passing them from generation to generation. Of paramount importance in the Tatar cuisine are liquid hot dishes - soups and broths. Depending on the broth (shulpa) on which they are cooked, soups can be divided into meat, dairy and lean, vegetarian, and for the products with which they refuel, into flour, cereal, flour-vegetable, cereal-vegetable, vegetable. The most common first course is noodle soup (tokmach). At the second, meat or chicken boiled in broth, cut into large pieces and boiled potatoes are served. During dinner parties, especially among citizens, pilaf and traditional meat-cereal belish are served. In the Tatar cuisine, various cereals are often cooked - millet, buckwheat, oatmeal, rice, pea, etc. Products made from sour (yeast) dough are highly valued. These primarily include bread (ikmak). Without bread, not a single dinner (regular or festive), it is considered a sacred food. In the past, the Tatars had even the custom of the oath of bread ipi-der.
Let's learn to cook delicious Tatar dishes. Eat and enjoy!
Tutyrma with offal
Offal - 1 kg, rice - 100g or buckwheat - 120g, egg - 1 pc., Onion - 1.5 pcs., Milk or broth - 300-400g, salt, pepper - to taste.
Treat offal (liver, heart, lungs), finely chop, add onions and mince (can be chopped). Put pepper, salt, knock out an egg and mix everything thoroughly, then dilute with milk or cooled broth, add rice (or buckwheat) and, stirring, fill the gut, tie. Stuffing for tutyrmy should be liquid. Cook like tutyrmu with beef. You can cook tutyrm with only one liver and with grits. Tutyrma from offal is considered a delicacy, it is served as a main dish. Usually it is cut into circles and beautifully laid on a plate. Serve hot to the table.
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 skillet and pour tomato and hot water passaged in fat. When the liquid boils, pour in the washed rice. Add chopped onions and bay leaf, cook over low heat, stirring gently, until all the liquid is absorbed in rice. Close the lid and let stand. Traditional Tatar pilaf can be cooked without a tomato, instead of it you should add any sliced vegetables, or even fruit (the pilaf will turn out to be sweet).
for minced meat:
meat 500 g, onion bunch 3 pcs., salt, pepper, liquid, fat for frying
From the yeast or unleavened dough make balls weighing 50 grams, roll in flour and roll out of them cakes. In the middle of the tortillas put mince and crush. Then lift the edges of the dough and collect beautifully in the assembly. There should be a hole in the middle of the page. Scramble the fried in half-fat, first with the hole down, then, as it turns red, turn the hole up. Finished lines should be light brown in a round, flattened shape. Scroll served hot. You can make it small. In this case, the products must be taken by half less.
Cooking minced meat.
The washed meat (beef or mutton) is finely chopped and minced with onions put pepper, salt and all carefully moved. If the stuffing is thick, add cold milk or water and mix again.
Stuffed Mutton (Tutyrgan Teke)
Lamb (pulp), egg - 10 pcs., Milk - 150g, onions (fried) - 150g, butter - 100g, salt, pepper - to taste.
To prepare the teke, take the bacon of young lamb or the flesh of the back of the ham. The rib bone is separated from the flesh of the brisket, and the flesh from the back of the cut in such a way as to form a bag. Separately, break eggs into deep dishes, add salt, pepper, melted and cooled butter and mix well. Pour the stuffing into a pre-cooked lamb brisket or ham, sew up a hole. Ready to put the semi-finished product in a shallow dish, pour broth, sprinkle with chopped onions, carrots and cook until done. When tutyrgan teke is ready, put it on a greased pan, grease on top and put in the oven for 10-15 minutes. Stuffed lamb is cut into portions and served on the table hot.
Dough - 1.5 kg, duck - 1 pc., Rice - 300-400g, butter - 200g, onion - 3-4 pcs., Broth - 1 cup, pepper, salt - to taste.
Rice is usually added to the balish with a duck. Finished duck first cut per term, then cut the flesh into small pieces. Rice to sort, rinse in hot water, put in salted water and lightly boil. Boiled rice, fold in a sieve and rinse with hot water. Chilled rice should be dry. Add oil to rice, chopped onion, the necessary amount of salt, pepper, mix it all up with the pieces of duck and make belish. Knead the dough in the same way as for the previous bills. A duck's balish is made thinner than a balish with broth. Balish is baked for 2-2.5 hours. Half an hour before readiness, broth is poured into it.
On the table belish with duck served in the same pan. The filling is placed on plates with a large spoon, and then the bottom of the Belish is cut into portions.
5-6 eggs, 200-300 g of milk, 60-80 g of semolina semolina or flour, 100 g of butter, salt to taste.
Release eggs into deep dishes, beat thoroughly until smooth, then add milk, melted butter, salt, mix everything well, add semolina or flour and mix again to the consistency of thick sour cream.
Pour into a pan in a greased frying pan and set on fire. As soon as the mass thickens, put in the oven for 4-5 minutes. Finished tunterma grease on top and serve. You can cut the diamond in diamonds into portions.
Hemp Grain Dumplings
75 g of dough, 100 g of minced meat, 50 g of sour cream or 20 g of butter, 1 egg.
I option. Peeled hemp seeds are placed for drying for 1-2 hours in the oven, crushed in a mortar, sift through a sieve. Mix hemp flour with mashed potatoes and eggs. If the filling turned out cool, dilute it with a small amount of hot milk.
Cook the dough in the same way as for the other dumplings. Cook the dumplings in salted water, put in a plate, fill with sour cream or melted butter and serve hot.
II option. Hemp grains pound in a wooden mortar, squeeze out excess fat, add sugar, salt, mix well, to get a thick homogeneous mass. This mass is used as stuffing for ravioli.
Cook the dough in the same way as in variant I.
Gubad with meat
For one pan of Gubad: dough - 1000-1200 g, meat - 800-1000 g, ready-made court - 250 g, rice - 300-400 g, raisins - 250 g, eggs - 6-8 pieces, melted butter - 300- 400 g, salt, pepper, onion, bulb.
Roll out the dough the size of a larger frying pan. Put it on a butter pan and brush it on top with oil. Put dough on the dough. Put an even layer of rice on it, then fried meat with onions through a meat grinder, another layer of rice on meat, hard-cooked eggs, finely chopped eggs and again rice on the rice. Top lay a layer of steamed apricot, raisins or prunes. Then pour the whole filling abundantly with melted butter.
Cover the filling with a thin layer of rolled dough, pinch the edges and seal with teeth. Before you put in the oven, Gubad should be oiled on top and sprinkle with crumbs. In the oven at an average temperature gubadiya baked for 40-50 minutes. Slice ready-made gubad and serve in pieces hot. Gubadia in the section should be pronounced layers of different products, harmoniously combined both in taste and color.
Cooking soft court for Gubad.
Dry court crush, sift through a sieve. At 500 grams of the court, add 200 g of granulated sugar, 200 g of milk, mix everything and boil for 10-15 minutes until a homogeneous mass resembling a mush is formed. Cool the mass, then put it evenly on the bottom of the gubad.
Cooking crumbs for Gubad.
In 250 g of butter, put 500 g of sifted wheat flour, 20-30 g of granulated sugar and carefully rub it all by hand. As the oil is ground, it is mixed with flour and fine crumb is formed. Before you put Gubad in the oven, sprinkle it on top with crumbs. Gubad - rich round cake with multi-layered filling. The filling consists of a court (dried cottage cheese), boiled loose rice, chopped eggs, steamed raisins (dried apricots or prunes), and ground beef with browned onions.
Fried peas in Kazan
Peas, salt, oil, onions
Roasted peas are a favorite dish of the Tatars. Before cooking the peas, sort them out, rinse with cold water, then pour warm water and swell for 3-4 hours. You need to make sure that it does not swell too much, otherwise the grain may fall apart in half when frying. Soaked peas filter through a colander and begin to fry. There are several ways of roasting.
1st method (dry frying) - put peas in a dry frying pan and fry, stirring.
The second method is to pour a little vegetable oil on a hot frying pan as soon as it is heated, put peas and fry, stirring, add salt during roasting.
3rd way - to the cracklings remaining after the internal beef grease, put the peas, mix together with the cracklings. When frying to taste put salt and pepper.
Chuck-chuck (nuts with honey)
For 1 kg of wheat flour: 10 pcs. eggs, 100 g of milk, 20-30 g of sugar, salt, 500-550 g of oil for roasting, honey 900-1000 g, 150-200 g of sugar for decoration, fruit 100-150 g
It is made from high-grade flour. Release raw eggs into the dish, add milk, salt, sugar, mix everything, add flour and knead 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 are fried more deeply. Ready balls take a yellowish tint.
Pour the sugar into the honey and boil it in a separate bowl. You can find out the readiness of honey as follows: take a drop of honey in a match, and if the stream flowing down from a match becomes brittle after cooling, boiling should be stopped. It is impossible to boil honey for too long, as it can burn and spoil the look and taste of the dish.
Put fried balls in a wide dish, pour over honey and mix well. After that, place the chak-chak on a tray or plate and use wetted hands to give it the desired shape (pyramid, cone, star, etc.). Chuck-chak can be decorated with small candies (fruit drops).
NATIONAL TATAR DISHES
Tatars, descendants of Turkic-speaking tribes, took a lot from them: culture, traditions and customs.
It is from the time of the Volga Bulgaria, the ancestor of Kazan, that Tatar cuisine begins its history. Even then, in the XV century. This state was a highly developed trade, cultural and educational city, where people of different cultures and religions lived together. Moreover, the great trade route connecting the West and the East passed through it.
All this undoubtedly affected the modern traditions of the Tatars, including the Tatar cuisine, which is distinguished by its variety of dishes, satiety, at the same time simplicity of manufacture and grace, and, of course, extraordinary taste.
In general, traditional Tatar cuisine is based on dishes from dough and various fillings.
Well, what will begin to meet?
Tatar hot dishes
Translated from the Tatar "bish" - figure 5, "barmak" - finger. It turns out 5 fingers - this dish is eaten with fingers, all over the five. This tradition originates from the time when the 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 chopped onion rings, and uncooked boiled noodle dough, it all peppers greatly. Served on a table in a cauldron or a pot, and from there, everyone already takes his hands as much as he wants. Along with him they usually drink hot, rich meat broth, lightly salted and peppered.
Traditional chicken noodle soup, which includes potatoes, chicken and finely chopped homemade noodles. This dish has a special taste - thanks to a combination of these products. Yes, the soup is really incredibly tasty and nourishing.
Already in the plate, the soup is usually sprinkled with a small amount of greens (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 (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. Delicious, very satisfying meal!
Traditional roast, consisting of horse meat (less mutton, beef or chicken). The meat is fried in a griddle heated with fat. Roasted meat is usually laid out in a roaster or another elongated shape, add onions, potatoes, salt, pepper, bay leaf, and stew the whole thing in the oven. The dish has a very beautiful look, and most importantly, an incredible smell and taste!
Steamed meat rolls. In addition to the minced meat in the dish includes potatoes, onions, flour, eggs. Katlama is Tatar manti, so she prepares in a mantyshnitsa. After cooking, it is cut into pieces 3 cm thick, poured with melted butter and served on the table. Usually they eat the dish with their hands.
Translated from the Tatar "ech" - means the number 3, "pochmak" - the angle. It turns out 3 corners, or a triangle. This is the common name for this dish.
They are juicy, very tasty patties with finely chopped meat (preferably mutton), onions and potatoes. Sometimes a little fat fat is added to the filling. Echpochmaks are prepared from unleavened or yeast dough.
The peculiarity of this dish is that the filling is put in the dough raw. It must put salt and pepper.
Triangles are baked in the oven for about 30 minutes. Served with salted and peppered rich meat broth.
Pies, fried in a pan with a lot of butter, or special fat. Prepared from fresh or yeast dough with meat filling (usually it is ground beef with chopped onion, ground pepper). They have a rounded shape. Very satisfying and tasty dish! Served on the table with sweet tea.
Represent tortillas with potatoes. Flapjacks are prepared from unleavened dough on a hot pan, without oil. Separately prepared mashed potatoes, which are then put in small portions in each cake. Kystybyyki turn out very soft, gentle, nourishing and incredibly tasty! They are usually consumed with sweet tea.
Delicious, hearty pie of potatoes and duck meat, or chicken.
Prepared mainly from unleavened dough. Stuffing put in large quantities. In a small hole on top during cooking periodically add fatty meat juice.
Varieties of the pie: wak-balesh (or elesh) - “small” and zur-balesh - “large”
Whatever the size of balles is always a real celebration!
Another name - horse meat in Tatar. It is raw smoked horse meat (in the form of sausage), dried by special technology, with the addition of spices and salt. It is believed that a beneficial effect on men's health, gives strength and energy.
One of the popular types of traditional appetizer, 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 roll is divided into parts. Serve the dish on the table chilled.
The tenderloin is fried in animal fat, then stewed, adding onions, carrots and sour cream sliced into rings. The finished dish is laid out in a special elongated dish, next to put boiled potatoes, sprinkle it all with greens. По желанию могут положить еще огурцы и помидоры.
Сладкое лакомство, сделанное из теста с медом. Тесто напоминает хворост, состоит из небольших шариков, колбасок, жгутиков, порезанных в виде лапши, обжаренных в большом количестве масла. После их приготовления, все заливается медом (с сахаром). Typically, chak-chak decorate nuts, grated chocolate, candies, raisins. Cut into pieces, consumed with tea or coffee. As the saying goes - Yum!
A sweet cake with several layers. Its filling consists of boiled rice, eggs, courts (a dried cottage cheese), raisins, dried apricots and prunes. For manufacturing Gubad used yeast or leaven the dough. This dish is one of the most delicious in the Tatar cuisine. Prepared on holidays, great celebrations. For pie is usually served tea.
Very tender, tasty pie, consisting of yeast dough and sour cream, whipped with eggs and sugar. It is usually served for dessert, with tea. Smetannik literally conceals in your mouth, so, sometimes, you do not even notice how you eat it.
By type can be compared with cotton candy, but they are made from honey. These are small dense pyramids, homogeneous in mass, with an unusual honey aroma. Sweet, melt in your mouth - one sheer pleasure. Very original dish!
Tatar pancakes preparing leavened or unleavened dough. Koymak can be made from any kind of flour: wheat, oat, pea, buckwheat. It is served with butter, sour cream, honey or jam.
A dish made of yeast dough, roasted in a pan or in the oven under an open fire. Usually eaten hot with sour cream or jam.
Rye bread, prepared on the hop sourdough with the addition of bran and honey. Baked in the oven for about 40 minutes. Eat it with sour cream or butter.
drink from horse milk, whitish color. Pleasant taste, sweet and sour, very refreshing.
Koumiss may receive different - depending on the production conditions of the process and the cooking time of the leaven. It is strong, having a slightly intoxicating effect, and is sometimes weaker, with a calming effect.
A fortifying agent. It has a number of useful properties:
- has a beneficial effect on the nervous system,
- it has bactericidal properties
- effective for stomach ulcers,
- keeps the skin young,
- contributes to the rapid healing of purulent wounds, etc.
The product prepared from cow's, goat's or sheep's milk obtained by lactic acid bacteria. It is a kind of yogurt. In appearance resembles a liquid sour cream. Easy, but at the same time a hearty drink, very good thirst-quenching.
Translated from the Turkish "cat" - food. It is a type of yogurt. Made from milk by sourdough with special bacterial cultures. Has its own characteristics that distinguish it from other types of milk beverages, is to prepare it from boiled milk, which makes it more bold. Yes, katyk - drink is really rich, and it is very useful!
Traditional tea with milk
At the same time, the tea can be both black and green, the main thing that he was strong. Poured a cup of tea in a little more than half, and the rest is filled with milk (preferably cold). It was believed that early nomadic Turkic tribes have used this tea as a meal. It really is very satisfying!
All of the above dishes you can try:
- the network of restaurants "Bilyar"
- in the café "Tea House"
- in Katyk bakeries,
- in the network of shops "Bahetle".
Features Tatar cuisine
- Tatar religion - Islam - imposes certain restrictions on the use of certain types of meat: pork, and meat swan and falcon. In addition, alcohol is prohibited.
- Tatars love nourishing, fatty soups and broths, plov - in general, their dishes are very rich and nutritious.
- Most main dishes of Tatar dishes can be cooked in the pot or cauldron. This feature is typical for this cuisine because that for a long time, the people were nomadic.
- In Tatar cuisine there are many recipes for baking interesting shapes with various fillings that are served with different types of tea.
- The traditional recipes difficult to find such an ingredient like mushrooms, but the modern housewife and add it to baked goods, and main dishes.
The main ingredients of the Tatar cuisine
As the Tatars were originally a nomadic people, the basis of their national cuisine of meat - lamb, horse meat, beef, chicken, duck, venison. According to Islamic traditions of Tatar cuisine recipes not using pork, which is considered a dirty meat. The rest of the meats cooked in different variations: boiled them soups and broths, used in the preparation of dishes, and filling for pies.
The second most common ingredient in Tatar cuisine - a variety of cereals. Tatars like porridge: rice, peas, millet, buckwheat. They cook them with vegetables or dried fruits.
Tatar cuisine is rich in a variety of pastries, so the third most important ingredient is the dough, mostly - yeast from which it turns lush, soft pastry. Tatar women bake as small cakes, and indoor and outdoor large pies with various sweet and savory fillings. The main flour product, like in many peoples of Eurasia, is bread - among the Tatars it is called ikmek.
Another important ingredient of the Tatar cuisine - dairy products. Milk in its pure form is practically not used - it is transformed into sour cream, kefir or cottage cheese. Based on cow or horse milk prepared by fermenting katyk. The resulting dairy product was used to prepare a refreshing drink ajrana popular. Katyk is also the base for Tartar syuzme curd product from which is prepared by evaporation of the long Tartar cheese called court.
Popular dishes Tatar cuisine
Listed below are the most favorite dishes in the people, who form the basis of the power of the Tatars.
- Dumplings - as in Russian cuisine, are molded of unleavened dough and stuffed with meat or vegetable minced meat. Tartar Zest ravioli - adding hemp seeds.
- Tatar pilaf - is prepared with lamb or beef in a deep cauldron on animal fat with vegetables or even fruit (sweet version).
- Belishev - traditional flan with duck meat, lots of onions and rice.
- Peremyach - round lpeshki with stuffing, baked in the oven.
- Tutyrmu - Tatar sausage made from offal with spices.
- Chuck-chak is a well-known delicacy in Russia that is made from dough with honey.
- Tatar shulpa soup - more like a no soup, but a real Russian soup with lots of ingredients: meat, vegetables, noodles.
- Azu - fried meat with vegetables.
- Kystybay - floury fresh tortillas with a variety of delicious fillings of meat, cheese, vegetables.
- Tunterma - nutritious omelet with addition of wheat flour or semolina to give a thick consistency.
- Echpochmaks are small triangles with a potato and meat filling.
- Elesh is a round pie stuffed with potatoes, chicken fillet and onion.
- Pasties - flat fried pastry stuffed with minced meat.
- Koymak - fried in the oven small pancakes from yeast dough.
- Kabartma - thin long noodles from dough. Other types of noodles Tatar: Chumar, umach, Salma, tokmach.
Interesting features of preparation and Tatar dishes, which are connected with the traditions, develops in people over the centuries.
Tartar furnace in which prepare pastries and other Specialties, differs slightly from Russian usual furnace: it has proved to pristupkom and couches smaller.
The basic technique of Tatar cuisine - it's baking and stewing. Roasting is rarely used: only for cooking pancakes.