Tatar dishes: the best cooking recipes

In Tatar cooking you can meet a wide variety of dishes. This is due to the fact that it is inseparably linked with the culture, traditions of the people and their way of life. Tatar dishes are nourishing, built on an interesting combination of products. They are simple to prepare and tasteful. In this article we will consider the best Tatar dishes (recipes with photos will be attached).

Formation of cooking in Tatarstan

Culinary traditions have been developing for more than one century. In the Tatar cuisine most of the dishes are borrowed from the neighboring countries. As a legacy from the Turkic tribes, the Tartars received recipes for cooking dishes from flour and dairy products (for example, cabbarts). From the Uzbek cuisine, pilaf, sherbet, halva were borrowed; From Chinese - dumplings, as well as ways of brewing tea; From the Tajik - baklava.

Tatars have long been engaged in farming and livestock, which contributed to the prevalence of national dishes of flour, meat, dairy products, cereals, legumes and various cereals.

The Tatars have their own food prohibitions. For example, according to the Sharia law it is forbidden to eat pork. The meat most used in cooking is lamb. You can eat young beef. Tatars are still engaged in breeding horses, not only for agricultural needs, but also for making sausages (kazylik). Koninu is consumed in dried, boiled and salted form.

The most common Tatar national dishes: broths and soups (ashlar, shurpa), meat, lean and dairy dishes. Their names are determined by the name of the seasoned products (vegetables, flour products, cereals).

Among the drinks can be identified katyk, ayran and tea. In the national culture of the Tatars, there is the following tradition: when a person comes to visit to show their respect, he is offered hot strong black tea with sweets and fresh pastries.

It is worth noting this feature of this kitchen - all the dishes can be divided into liquid hot and second dishes, dough products and delicacies, which are served for tea. Hot soups or broths are of primary importance. They are an indispensable part of the meal in the house. Depending on the broth, on which these Tatar dishes are cooked, the soups are divided into meat, dairy and vegetarian dishes, and also for the products with which they are seasoned, for vegetable, flour, cereals.

Very famous in Tatarstan is soup with floury dressing, namely noodles (tokamach).

Next, consider the most popular Tatar dishes from meat. Recipes of preparation are attached.

Azu in Tatar

Ingredients:

• Beef (you can use a young horsemeat) - two hundred grams;
• black pepper;
• Potatoes - 150 grams;
• Tomato puree - five tablespoons;
• Pickled cucumbers - six pieces;
• bulb onions;
• One head of garlic;
• greenery;
• Butter melted - 15 grams;
• salt.

Wash and dry beef. Slice the brushes with a width of two and a length of four centimeters. Fry in a well-heated frying pan. Then put the meat in a saucepan, season with salt and pepper. Add the fried onions and tomato paste (you can fresh tomatoes). Pour the broth and boil for thirty minutes. Cut potatoes into large blocks. Fry until half cooked. Put in a saucepan with meat, add finely chopped pickled cucumbers. Extinguish everything to the full. Serve this first dish by sprinkling finely chopped garlic and fresh herbs.

Kazan Plov

During dinner parties, this dish is served.

Ingredients:

• Meat - two hundred grams;
• Rice - 65 grams;
• One onion;
• Raisins - twenty grams;
• Broth - two glasses;
• Three carrots;
• black pepper;
• Butter melted - thirty grams;
• salt.

Rinse the rice, rinse several times with water. In a saucepan pour and pour water from the tap. Cook until half cooked. In the boiler, melt the fat, put the boiled meat cut into small pieces. Use mutton, beef or young horsemeat, at your discretion. Then put the meat cut into a carrot and chop finely chopped onions. On the vegetables, put the rice cooked until half cooked, add a little broth and, without mixing, put on a weak fire. Tomite is not more than two hours. In pilaf before serving, add raisins, which must first be steamed in boiling water.

Tatar dough dishes (cooking recipes)

The national cuisine of Tatarstan is famous for baking from dough (fresh, yeast, sweet, buttery, sour). The most famous Tatar dishes - kystyby, balesh, echpochmak, gubadiya, pelmenki, baursak and much more.

No wedding, a solemn reception and a feast among the Tatars can not do without a national delicacy called chak-chak. This sweet dish is prepared from small strips made from dough. Glue them with the help of honey. This dish is the "calling card" of Tatarstan.

The Tatars consider a sacred product bread, without it there is not a single festive or casual meal.

Also on the table you can see a huge variety of products from unleavened dough. Buns, cakes, pies, delicacies for tea and other Tatar dishes are baked from it.

Kystyby - fragrant tortillas

Ingredients:

• Dumpling dough (you can buy or cook yourself, the description below) - two hundred grams;
• Butter - 120 grams;
• Potatoes - five hundred grams;
• a pinch of salt;
• black pepper;
• Milk is one hundred milliliters;
• Potatoes - 500 grams;
• vegetable oil;
• bulb.

Peel potatoes well from the peel, cut into large cubes. Put in a saucepan, pour water and salt. Cook until the potatoes are ready. After drain the water and mix it with a crib. Peel the onion, finely chop. Heat the frying pan and fry the onion until golden brown. In the potatoes, add hot milk, the remaining butter and fried onions. Mix everything well.

Sprinkle the table with flour and lay out the dough. Roll the sausage and cut the knife into thick slices, which then roll to large lozenges. Fry them in a hot frying pan on both sides (about three minutes).

For one half of the cake, put the potato stuffing, cover with the second half. It is necessary to fill them with hot ones. Be careful, do not burn yourself! Before serving, lubricate the surface of the dish with butter.

Preparation of the dough

You will need:

• Kefir - half a cup;
• Salt - a pinch;
• Baking powder - one tsp;
• Margarine - 50 grams;
• Sugar - one tsp;
• Flour - five hundred grams.

Start kneading the dough. Mix all the above ingredients in a bowl, except flour. Sift it. Then add the flour gradually. Knead the dough until it stops sticking to your hands. Cover with a towel and let stand for twenty minutes.

How to cook the oldest dish of Tatarstan - balish

The main ingredient is meat. As described above, Muslims do not add pork to Tatar dishes. Balish prepares with lamb.

Ingredients:

• Unleavened dough - one and a half kilograms;
• Lamb or beef - two kilograms;
• Potatoes - two kilograms;
• Butter - 250 grams;
• Broth - five hundred grams;
• One large bulb;
• Salt and pepper to taste.

Cooking method

First, mix the dough and separate from it the fourth part. Remain the remaining piece (thickness - no more than five millimeters). Prepare the meat: rinse, separate from the bone and cut into medium slabs. Peel potatoes and cut into the same pieces. Mix meat with potatoes, add finely chopped onions, salt, pepper according to your taste. Put the butter and mix everything. Prepack the prepared stuffing in a frying pan over the dough. Form the slide and collect the edges of the dough. Roll out a smaller piece of dough and close it balish. The edges of the pins, in the middle of the cake make a hole and plug it with a cork of dough. Lubricate the top of balish oil. Put the bake for an hour and a half in a preheated oven. At the end of time, take out the cake, open the cork, pour in the broth. Plug the cork and send the balish to the oven for another half an hour. After the time has elapsed, take it out and serve it to a table with strong tea.

Pleasure yourself and your family with dishes of Tatar cuisine. Bon Appetit!