Tatar pies with meat - Waraqi

When it comes to traditional Tatar cuisine, it's hard to think about diets and keeping a figure. Tatars have always been famous for the variety of dishes, and the leading position is baked, like the second dish of pelmeni and pies with meat, not to mention the national sweets and desserts. Tables always burst with food from this hospitable people, and the hungry does not remain ever.

Traditional meat pies with Tatar culinary specialists are called barbets. Similar dishes are found in many peoples of Central Asia. For all barbecue is common one - the way of cooking: they are always roasted in vegetable oil in a frying pan. Filling and dough can vary considerably by recipe, and also by appearance. A distinctive feature of Waraqa from other pies is that the meat is cooked in advance. Lamb is initially twisted in a meat grinder, fry in vegetable oil or creamy until fully cooked. After all, we remember that Tatars do not consume pork for food. If you do not fundamentally, then you can take in equal proportions of minced pork and beef, then pies with meat will be more tender and juicy. Rice cook until half cooked, thrown back to a colander and washed under running water so that it does not stick together. Be sure to add in the filling finely chopped greens: parsley, coriander, dill. And also spices: ground black pepper, coriander kernels and zir. Minced meat mixed with rice and herbs, put in a frying pan with a thick bottom and fry all together for 7-10 minutes.

To prepare pies with meat, the dough uses classic pirozhkovoe or ordinary dumplings. For this, the following ingredients are needed: wheat flour, sifted through a fine-mesh sieve - 2 cups, two eggs, one tablespoon of vegetable oil, 200 grams of chilled boiled water, ½ teaspoon of salt. To mix the dough on the table with a slide, you must pour out the flour. And in the center to make a funnel, we will introduce liquid components into it. In a separate bowl (not aluminum), beat eggs and salt in a foam, it is better to do it with a fork or mixer. Pour them into the flour, add the vegetable oil and half the amount of boiled chilled water. Start kneading the dough, gradually adding the remaining amount of water. Knead the dough to a homogeneous mass, it should not be excessively steep, but if it sticks to your hands, you need to add more flour. Next, sprinkle the table with flour, so that the dough does not stick to its surface and easily lagged, and roll out a thin layer of 2-3 mm thick, using a rolling pin (it also needs to be sprinkled with flour for the same purpose). And the old grandfather method, a glass with sharp edges, cut out circles with a diameter of 4-5 cm. We collect the scraps and roll them again.

As an option, you can divide the dough into 3 parts and roll it into 3 strands. Harness cut into pieces 2 cm thick and roll out a rolling pin in the form of a small pancake. In the middle of the flat cake we put a dessert spoon of forcemeat and we patch the edges. We give the cakes an oval shape, though, the true Waraaks look like small chebureks.

In a frying pan with a thick bottom, ideally a cast-iron frying pan, pour 3 tablespoons of vegetable oil and put on medium heat. When the oil warms up well (if dripping water will be intense spray), spread out pies with meat. Fry the patties to a golden color for 3-5 minutes on each side.

Another national feature of this dish: barbecue is never eaten, as they say from the fire. Therefore, how to properly submit them to the table, we will tell, observing the traditions of this people, and, accordingly, the Tatar cuisine. Pelmennitsu or a large bowl from the inside spread with napkins. In it and put fried to a ruddy crust pies with meat and rice. Then they cover the dishes with a towel and allow time for the pies to soften and soaked in steam for an hour. This is done so that the fresh dough after roasting is not rough and hard, after such a wrapped procedure the patties will be soft and juicy. Patties with meat are served on the festive table as a snack for traditional Tatar soup with noodles.