Oriental cuisine is the result of a harmonious unity of ethnic traditions and the natural environment in which gastronomic tastes and culinary preferences of the ancient people were formed. A good example is Tatar baking! All the gourmets of the world dream of enjoying delicious dishes, but we have prepared the best recipes for homemade muffin.

Real Tatar Vak-Belyash

Where to start our “delicious” research? Of course, with the most popular wak-belyash. In Tatar, this dish sounds like “vak-belesh”, which means “small”.

The composition of the products (dough):

  • filtered water - 30 ml;
  • sifted flour - about 1 kg;
  • egg;
  • granulated sugar - 25 g;
  • active dry yeast - 7 g;
  • kefir / sour milk - 500 ml;
  • table salt - 20 g.

List of ingredients (minced meat):

  • pork and beef (30 and 70%, respectively) - 600 g;
  • turnip onions - not less than 500 g;
  • spices (salt, pepper), spices - according to preference.

Cooking method:

  1. Pour dry yeast into a spacious basin. If it is a high-speed product consisting of granules or powder, it does not need activation. Just combine the composition with warm kefir or milk, mix thoroughly.
  2. Here we add regular sugar, salt, an egg. We work well with a whisk, after which we attach portions of flour. We continue to prepare the dough until a homogeneous, slightly viscous mass sticks to our hands (in the middle of the batch we switch to “manual control” of the process).
  3. We return the formed ball to the bowl, cover with a film and a towel, leave it warm to rise. Crumple the product several times, freeing it from carbon dioxide. Living bacteria must "work" freely!
  4. In the meantime, we wash pieces of meat, divide into small parts, grind in a home processor. Add finely chopped onions to the resulting composition, season the minced meat with salt and pepper, mix well. Mass juiciness provides the amount of onion (1: 1 ratio) processed with a knife, not a meat grinder!
  5. We divide the dough into small portions, arrange the cakes. We place meat filling on each circle, tightly connect the edges of the crust. If desired, you can leave a small hole in the center.
  6. Fry the product in hot oil for 15 minutes, turning over after forming a golden hue on each side.

The most delicious wak-belyashi are exceptionally hot!

Kyakyash - baking national Tatar cuisine

Since not everyone is familiar with the names of traditional dishes of this country, we begin the presentation of recipes with a brief description of each dish. Kyakyash is otherwise called by the people "pyaryamyach."

 

Necessary components:

  • vegetable oil - ½ cup;
  • lamb / beef - 1 kg of low-fat product;
  • eggs - 4 pcs.;
  • premium wheat flour - 1.2 kg;
  • turnip onion - 5 pcs.;
  • dry yeast - 50 g;
  • whole milk - 1 liter;
  • regular sugar, salt - 1 tsp.

Order of preparation:

  1. Grind in a food processor (use a grill with large holes) washed, chopped meat. In the process of processing the product, add peeled onions. Salt and pepper the resulting mass, mix the stuffing thoroughly.
  2. We heat the milk (not higher than 35 ° C), place it in a spacious dish. We drive in eggs (exclusively at room temperature), attach a spoonful of ordinary sugar and coarse salt.
  3. Pour a packet of fresh dried / pressed yeast here, pour half a glass of vegetable oil. Mix the composition, add portions of sifted flour, make the dough. We leave it under a towel for lifting. Do not forget to knead the product several times to release carbon dioxide.
  4. We form balls from the dough, roll out the crumpets, lay out a tablespoon of minced meat for each serving. We lift the edges of the cakes without stretching them, we collect them beautifully in the center, leaving a small hole. So we make out all the products.
  5. We place the workpiece in a very hot oil with the hole down, fry until golden brown. We spread the buns on napkins to absorb excess fat, serve.

If you look at the kyakyash from above, baking is very similar to the sky with a miniature sun inside. Looks like?

Kabartma with potatoes

Luxurious donuts made from yeast dough are cooked in a cauldron of boiling oil or fried over an open flame of the oven. So many-sided Tatar cuisine!

Necessary components:

  • butter (butter (50 g) and sunflower for frying);
  • granulated sugar - 25 g;
  • yeast (preferably dry Saf-moment) - 11 g;
  • egg;
  • sifted flour - up to 750 g;
  • potatoes - 300 g;
  • salt - 20 g.

Order of preparation:

  1. We breed yeast in milk, not forgetting to add regular sugar. We are waiting for the appearance of a magnificent "hat".
  2. In the meantime, we sift a slide of flour and salt into the bowl, arrange a small depression, into which we pour the raised yeast composition. We beat in the eggs, add the pre-melted butter.
  3. Kneading is not very cool, a little sticky to the hands of the dough. We send it for an hour and a half in the heat, covering the container with a film. In the process of ripening of the product, we crush it twice. The oven heated to t 40 ° C will be a great place for a quick rise of muffin.
  4. Peel the potatoes, boil in a little salt water, break in a blender to a state of gentle mashed potatoes.
  5. We divide the magnificent dough into about 20 pieces, arrange them in the form of buns. We do not use flour at this stage, otherwise donuts will lose their airiness and will not turn out to be amazingly golden.
  6. We leave the finished products on an oil-treated baking sheet under a towel for 15 minutes to proof, then bake for 20 minutes in the oven (180 ° C).
  7. We get baking, grease the lower part with a thin layer of mashed potatoes, return to the heat of the oven, cook until golden brown.

We process hot cabartma with aromatic oil, serve.

Tatar kurnik

You can already guess from the name that this dish is a Tatar version of a pie with poultry meat.

The list of components:

  • sunflower oil - 54 ml;
  • raw egg, yolk;
  • whole milk - 40 ml;
  • boiled chicken meat - 400 g;
  • potato tubers - 3 pcs.;
  • filtered water - 150 ml;
  • salt;
  • regular sugar - 10 g.

Step-by-step preparation:

  1. We spread fresh yeast, an egg, a teaspoon of table salt and white sugar in a convenient bowl. Pour in a little warm drinking water, mix the mixture, leave it warm. In 20 minutes, living bacteria will turn the composition into a foamy “cloud”.
  2. Sift the flour, pour into it the mixture that has risen up with a “hat”, make a thorough kneading of the dough. At the end of the process, rub in 40 ml of fresh oil. We form a ball from the product, leave it warm for further ripening.
  3. Peel the potatoes, cut into small cubes. Pre-cooked poultry fillet shred in the same form.
  4. Divide the dough in half. From one part we form a layer up to 1.5 cm thick. We place the cake in a heat-resistant form, distribute the composition from the slices of tubers and chicken meat from above.
  5. Season the filling with salt and pepper, cover it with a layer obtained from the second half of the dough. Its trim will go to decorate the upper part of the product. We make flagella or create other decoration elements for muffins.
  6. Gently pour portions of milk between the layers of the dough, treat the cake with yolk, bake in the oven for 45 minutes at 200 ° C.

We serve a Tatar rosy chicken in hot condition.

Chuck Chuck Baursaki with water

"Tricky-tricky" sweet pastries. What is surprising about this treat? Nothing special, except that quick-witted masters “managed” to wrap the air in dough!

 

Product List:

  • lean oil, melted fat - 100 ml each;
  • eggs - 5 pcs.;
  • baking soda and salt - a pinch;
  • premium flour - up to 300 g;
  • granulated sugar - 30 g.

The main secret to making delicious baursaks is to use frozen eggs and add a small amount of drinking water to the baking oil.

Cooking process:

  1. We leave the eggs in the freezer, then thaw them at room temperature, and then drive them into a spacious bowl.
  2. Add salt, regular sugar and soda. We combine the products, sift the flour to them, and make the dough. We get a mass of softer consistency than for homemade noodles.
  3. Divide the formed ball into approximately 5 servings. We roll each part in the form of "sticks", cut them up to 3 cm wide.
  4. We place a serving of milk in a spacious metal container, attach a glass of filtered water.
  5. We spread the dough pieces in a cold composition, shake the dishes slightly so that the products do not stick to the bottom, we heat the components of the dish.
  6. Constantly mix the bun that has increased in volume, observing how the liquid gradually boils away, and the pastries are browned appetizingly.
  7. First, put the finished treat on paper napkins, then on the dish, pouring with honey or pre-cooked sugar syrup.

For the Tatar people, Chak-Chak Baursaki was not only always delicious food, but also a symbol of hospitality!

Tatar pie Kystyby

And here are the fried tortillas, cooked in the form of peculiar pancakes, in which stew, porridge or potatoes are hidden. We choose the filling according to preferences!

More materials:kystyby with potatoes - recipe

Grocery list:

  • sunflower and butter - 100 ml and 50 g, respectively;
  • drinking water - 200 ml;
  • premium flour - from 260 g;
  • heated whole milk - 20 ml;
  • table salt - 25 g;
  • wheat groats - 200 g;
  • potatoes - 4 pcs.

Cooking Method:

  1. Boil tubers and millet in slightly salted water. Push the soft potatoes until mashed. When the composition has cooled, add the heated milk, mix thoroughly.
  2. Put drinking water, salt, 40 ml of vegetable oil and sifted flour in a bowl. We knead the tough dough, leave it for half an hour to “rest”, covering it with a towel.
  3. We roll out the product almost to transparency.We do this not only with the help of a rolling pin, but also with our hands, stretching the layer in different directions. It’s not scary if the sheet tears in some places: it will not be noticeable in the finished product!
  4. We process the surface of the thinnest cakes with melted butter as well as sunflower oil. We place a layer of potato filling, roll up the product in the form of a roll. Spread it on a greased baking sheet, forming the shape of a snail. From the presented products we will get about 9 delicious “shellfish”.
  5. We send the baking for 30 minutes in the oven, heated to t 180 ° C.

We serve multilayer Tatar Kystyby with amazingly crispy crust in a hot form.

Folk dish - echpochmak

The next presentation is fresh or yeast cakes stuffed with meat and potatoes.

 

Necessary components:

  • vegetable oil (50 ml), butter (to taste);
  • honey - 90 g;
  • beef - 500 g;
  • potatoes - 3 pcs.;
  • premium flour - 1 kg;
  • turnip onion - 2 pcs.;
  • salt, pepper, herbs;
  • dry yeast - 12 g;
  • meat broth - to taste.

Cooking Technique:

  1. We combine honey, yeast, vegetable fat, 500 ml of drinking water, sifted flour in a convenient bowl. We knead the soft dough, leave it for 2-3 hours to rise.
  2. We rinse a piece of meat, blot with napkins, cut into the smallest cubes. In the same form, chop the peeled potatoes, chop the greens, add a pinch of salt. Mix well.
  3. We roll out the dough that has approached, divide it into quadrangles, spread the potato and meat filling on one side of each tortilla, cover it with the free part of the crust. Making products in the form of triangles, we connect the edges from two sides, one we leave open.
  4. We place the echpochmaki on a baking tray treated with oil, and send it to the cold oven for 45 minutes. Bake at 200 ° C.

These magnificent Tatar "pies" are good both in hot, and in cold!

Gubadia

And this is a whole multi-layer cake made from rice, eggs, cake and, of course, minced meat. Magic taste!

Product List (Dough):

  • margarine / butter, sour cream - 100 g each;
  • baking powder - ½ tsp;
  • kefir - 250 g;
  • egg;
  • premium flour - up to 400 g;
  • regular sugar - 20 g.

Filling:

  • egg;
  • granulated sugar - 70 g;
  • rice - 200 g;
  • dried fruits (dried apricots, raisins, prunes) - a handful;
  • Kyzyl Eremsek (red cottage cheese) - 100 g;
  • pack of butter.

Baby:

  • premium flour - 390 g;
  • regular sugar - 50 g;
  • butter fat - 20 g.

Cooking method:

  1. Sift the flour into the bowl, put the grated (chopped) oil. Grind fat and loose component to the state of crumbs. Add the egg, baking powder, kefir, salt and sugar. We knead the dough, put it in the refrigerator.
  2. Boil rice in salted water, cook hard-boiled eggs.
  3. Leave the dried fruits for a short time in a drinking liquid, rinse well, dry. Cut the prunes and dried apricots into small pieces.
  4. We combine cereals and dried fruits, mix thoroughly.
  5. We get the chilled dough, divide it into two unequal pieces. We roll out most of the product, put it in a baking dish, processed with butter.
  6. Next, place rice and dry berries and fruits, throw pieces of oil on them. Sprinkle the products with chopped eggs, cover them with pink cottage cheese (eremsek).
  7. Repeat the layers again, close them with a second rolled cake, leaving a piece of dough. We fix the edges of the layers, in the middle of the top sheet we make a small hole where we place the ball made from the pending dough.
  8. We mix the components of the crumbs, rub the composition with our hands. Lubricate the surface of the pie with butter, sprinkle with a sweet mixture.

Bake gubadia 40 minutes at 180 ° C. Cut the multilayer dish into portions, serve.

Traditional pies with potatoes, meat and onions

Tatar cuisine is famous for its huge number of delicious pastries. However, it is impossible to ignore the most popular pies with meat and potatoes.

A set of components:

  • natural butter - 200 g;
  • baking soda 12 g;
  • premium flour - 550 g;
  • eggs - 4 pcs.;
  • a pinch of salt;
  • kefir - 250 g.

Filling:

  • potatoes - 300 g;
  • butter - to taste;
  • onions - 2 pcs.;
  • spices (salt, pepper).

Cooking:

  1. We combine kefir, baking soda and salt in a spacious bowl. We expect when the bubbles cease to appear in the composition.
  2. Grind the flour and chopped butter to the state of crumbs. We attach the eggs and kefir mixture. We knead soft dough, leave the product for half an hour under a towel.
  3. Finely chop the tubers and meat, chop the onion, pepper and salt, mix well.
  4. We pluck a small part from the total mass of the dough, roll out the ball in a not very thin circle. We spread the spoon of the filling, fix the edges of the crumpet like khinkali, leaving a rather large hole in the center.
  5. We place the pies on a baking sheet lined with baking paper, send the blanks for 20 minutes to the oven (200 ° C).
  6. After the specified time, the broth formed in the products will boil away. Put in each serving a piece of butter, continue cooking for another 10 minutes. At the end of the process, grease the pies with an egg.

We spread the golden muffin in a closed container, serve slightly cooled as an independent dish or add hot soup to the dish.

Delicious Tatar pastries conquer immediately and forever! That is why we all wish Tamle ьbulsyn ashygiz, which means "Bon appetit."

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