The secrets of Tatar cuisine are simple and exquisite at the same time

There is an opinion that the concept of "Tatar cuisine" for the first time appeared due to the well-known restaurateur, culinary critic and writer - Auguste Escoffier. In his restaurant began to appear dishes "tartar" - sauces, fish, steaks. Over time, recipes of dishes took a definite position in the books of the cook, which are now called just "classics of world culinary".

Historical nuance

At the moment, the Tatar cuisine is diverse and inexpressibly rich in dishes. But it was not all the time. In ancient times the Tatar people led a nomadic way of life, not being for a long time in the same place. The basis of the ration included a substantial product - meat. He was put out, dried, fried, smoked. Mostly the food ration consisted of horse meat, lamb and beef. Also, the Tatar people preferred milk products, consuming them both in pure form, and in the composition of soft drinks and various delicacies.

The Tatar people grew rye, wheat, oats, peas, paying special attention to planting and planting vegetables. Capturing the territory, the Tatars mastered new dishes. Thus in their diet there were dishes of poultry, flat cakes from flour.

Feature of the kitchen

The main secret of Tatar cuisine can be attributed to the fact that the diet was periodically enriched and expanded at the expense of dishes that were widely known among other neighboring peoples. So dishes from Russian cuisine, Tajik and Uzbek densely became the basis of Tatar cuisine and became popular.

The secrets of Tatar cuisine are simple and exquisite at the same time.

- There is a weakness for the first dishes, especially for soup and broth.

- Tatars widely use fat. They prefer both vegetable and animal fats, not forgetting ghee and butter, which is always filled with food.

- The Tatar people intentionally excluded alcohol and some types of meat from the diet, referring to the traditions associated with religious beliefs.

- Preparation of dishes of the Tatar cuisine is carried out exclusively in boilers and cauldrons. The choice of this method of cooking is conditioned by the nomadic way of life of previous generations.

- Tatars prefer baking, artfully presented in its original form, with a variety of fillings, which are served with aromatic tea drinks.

- The Tatars choose their extinguishment, preferring it to the usual frying. Thus, preserving nutrients in food. Leaving behind itself the status of "the most healthy and useful kitchen".

Secrets of the Tatar cuisine. Recipes of national dishes

Recipes are very diverse and interesting. In most of them, many secrets and secrets of more than one generation of the Tatar people are kept. The menu of Tatar dishes, which, as a rule, is given preference, remains constant at all times.

Traditionally it includes:

- pelmeni, made from fresh dough with the addition of hemp seeds in meat or vegetable mince;

- Pie with duck meat with rice and onion;

- a broth called "Shurpa", which includes noodles, meat and vegetables;

- a dish with vegetables and meat - aza;

- pie with chicken fillets, onions and potatoes as a filling called "Eleš";

- pilaf, which is cooked in cauldron exclusively from beef meat or lamb;

- sausage "Tutyrma", made at home from spices with spices;

- a delicacy called "Chuck-Chuck", is prepared from a dough with the addition of honey;

- fried pies of cheburek, stuffed with meat;

- a drink "Ayran", made by fermenting a fermented milk product.

Transfer "Secrets of the Tatar cuisine"

Different recipes of dishes from the Tatar cuisine can be seen in popular TV shows now broadcast on TV. As a rule, in this case, select interesting and relevant dishes for gourmets who crave disclosure of secrets, new recipes, and secrets of Tatar cuisine.

So, for example, among Tatars there is often an opinion that guests and relatives at festive events and festivals must submit dairy, cereal and vegetarian soups, as well as pelmeni, but only with broth. Under the name "pelmeni" Tatar people mean, in addition to the usual boiled items with minced meat, and vareniki with different fillings.

Noodles in Tatar ("Tokmach ashy")

In one of the TV programs "Secrets of the Tatar cuisine" the famous director and famous producer Egor Konchalovsky shared a recipe for noodles in Tatar.

"Tokmach" is one of the traditional Tatar dishes, which can be cooked on meat, chicken or mushroom broth. It can be prepared either on a meat broth with noodles added, or by adding potatoes to the broth. Noodles for a dish are used, as a rule, in a classic form, but you can also use pasta in the form of rhombuses, squares or rectangles.

To prepare a dish, you need to fill a certain amount of noodles in a ready broth or milk and boil for a couple of minutes after it emerges.

Flour products

One of the distinctive features of the cuisine of the Tatar people is the abundance of flour products. Those who are interested in Tatarstan (secrets of the Tatar cuisine) know that bread from a long time to this day is considered a sacred product, symbolizing the well-being and wealth of the family. They are reserved for future use and served at every meal.

By the way, one of the secrets of Tatar cuisine is the addition of milk in the first dish, the presence of which is considered obligatory at dinner parties and solemn events. So, for example, the same home noodles or shurpa with the addition of a dairy product becomes much more satiety and tastier.