Tatar cooking recipes. Tatar pastries, cooking recipes

Tatar cuisine formed over the centuries. While maintaining its originality, it improved, enriched itself and underwent some changes. The culinary art of the Tatars is rich in national and cultural traditions and goes far into the past. This cuisine has survived to this day almost unchanged.

Sometimes learning to cook different countries of the world can turn out to be not only exciting, but also very useful – you can find quite interesting recipes that will help you cook original dish, worthy to decorate any table, or just become an occasion for a little joy for loved ones.

And it is not at all necessary to spend time looking for exotic ingredients, because there are a lot of delicious dishes, for the preparation of which will require only available products. An example of such a dish is Gubadia, a dish that has won many fans thanks to its original flavor combination.

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Gubadia is considered Tatar and Bashkir national dish, but the components necessary for its preparation can be easily found on the shelves of domestic stores.

This dish, as noted by the lucky ones who tried it, is incredible. tasty pie with an unusual filling that can be sweet or savory, depending on the recipe.

There are several options for preparing such a dish, and, perhaps, it is worth trying each of them, because you can eat a pie with tea, as a dessert, and even as a full lunch or dinner, if you cook it with meat.

In the article we will consider the most popular variations of Gubadia, recipes with photos that are very popular among Russian housewives. If you want to get acquainted with traditional food in Turkey, go to. At your service are recipes for several dishes:, drink.

Dumplings with hemp grain

1. Dough – 75 gr. 2. Minced meat – 100 gr. 3. Sour cream – 50 gr. (or 20 gr. ghee) 4. Egg – 1 pc.

How to cook dumplings with hemp seeds:

I option. Cleaned hemp seeds are placed in the oven for several hours to dry. Next, grind them in a mortar and sift through a sieve. Mix hemp flour with mashed potatoes and eggs. If the filling turns out to be steep, it must be diluted with a small amount of hot milk. We prepare the dough in the same way as for other dumplings. Boil dumplings in salted water, put on a plate, season with sour cream or melted butter. Serve hot to the table.

II option. We grind hemp seeds in a wooden mortar, squeeze out excess fat, add salt, sugar, mix thoroughly until we get a thick homogeneous mass. The prepared mass will be used as minced meat for dumplings. Prepare the dough in the same way as the option proposed above.


  • Mix boiling water, vegetable oil and salt in a deep bowl. Pour the mixture into the flour in a thin stream and knead a stiff dough. Cover the dough with cling film and set aside.
  • Onions, potatoes and meat cut into small cubes. Add salt, pepper, chopped herbs and bay leaf. Mix everything well. Cut 70 g of butter into cubes and add to the meat.
  • Divide ready dough into 3 parts: 2 – main, 1 – for the lid. Roll out the dough for the base. Grease a round baking dish with butter, lay the rolled out dough so that it hangs slightly at the edges. Divide the meat and potatoes over the dough.
  • Roll the dough scraps into a circle and push it into the hole. Brush the top of the balish with egg yolk. Place the mold in an oven preheated to 170 degrees for 2 hours and 20 minutes. Ready meal take it out of the oven, carefully cut the circle with a knife and remove it.
  • Pour the broth into the hole, close again and put in the oven for another 15 minutes, increasing the temperature to 200 degrees.
  • Ready balish is taken out of the oven, generously greased with butter, covered with a towel and left for 15 minutes.
  • Tatar balish is very hearty, juicy and tasty, so it can be served as an independent dish. Usually used as a condiment natural yogurt mixed with garlic, herbs, salt and pepper.


(for 1 kilogram of wheat flour):

1. Egg – 10 pieces 2. Milk – 100 gr. 3. Sugar – 20-30 gr. 4. Salt – to taste 5. Oil for frying – 500-550 gr. 6. Honey – 900-1000 grams 7. Sugar for finishing – 150-200 gr. 8. Montpensier – 100-150 gr.

How to make chak-chak:

Chak-chak is made from flour premium. We release into a container raw eggs add milk, salt and sugar. We mix everything. Add flour and knead soft dough. We divide the prepared dough into pieces, about 100 grams each, and roll them out with flagella about 1 centimeter thick. Cut the flagella into balls the size of pine nut and fry, stirring, better – deep-fried. When the balls are close to done, they begin to take on a yellowish tint.

Pour granulated sugar into honey and bring to a boil in a separate container. A way to find out if honey is ready: we take a drop of honey on a match, and if the trickle flowing from the match becomes brittle after cooling, then boiling should be stopped. Remember not to boil honey for too long, as it can burn. Then, of course, the taste of the dish will be spoiled. Put the fried balls in a wide bowl, pour over honey and mix thoroughly. In conclusion, the chak-chak must be transferred to a tray or plate and, with hands moistened in cold water, give it any shape – of your choice. In addition, chak-chak is often decorated with small candies (montpensier).

“Home kitchen” wishes you bon appetit!

Tatar cuisine, perhaps one of the most delicious and famous in the whole world.

Triangle, echpochmak

Triangular-shaped pastries with potatoes and meat, usually lamb.


  • Boiling water – 1.5 tbsp.
  • Vegetable oil – ½ tbsp.
  • Flour – 5 tbsp.
  • Salt – to taste
  • Meat – 1.5 kg
  • Potatoes – 5 pcs.
  • Butter – 100 g
  • Broth – 200 ml
  • Greens – to taste
  • Salt, pepper and bay leaf – to taste

Balish with duck

1. Dough – 1.5 kg. 2. Duck – 1 pc. 3. Rice – 300-400 gr. 4. Butter – 200 gr. 5. Onion – 3-4 pcs. 6. Broth – 1 cup 7. Pepper – to taste 8. Salt – to taste.

How to cook belish with duck:

Rice is traditionally added to belish with duck. First you need to cook the duck itself. After that, we cut it, while cutting the flesh into small pieces. We sort out the rice, wash it in hot water, put it in salted water and boil it. Pass the cooked rice through a sieve and rinse with hot water. The rice that is left must be dry. Add oil, salt, pepper to the rice, finely chop the onion. Mix all this well with pieces of duck and make balish. The dough must be kneaded in the same way as for other belishes. Duck balish is made a little thinner than broth balish. You need to bake the dish for 2-2.5 hours. Half an hour before readiness, pour the dish with broth.

Remember that belish with duck is served in the same pan at the table. The filling is placed on plates, and then the bottom of the belish is cut into portions.

  • Milk – 1 tbsp.
  • Flour – 2 tbsp.
  • Butter – 100 g
  • Yeast – 1 tbsp.
  • Sugar – 1 tbsp
  • Salt – 1 pinch
  • Egg – 1 pc.
  • Sour cream – 400 g
  • Sugar – 6 tablespoons
  • Eggs – 4 pcs.
  • Vanillin – to taste
  • Lamb, veal or horse meat breast – 600 g
  • Potatoes – 10 pcs.
  • Onion – 4 pcs.
  • Carrot – 1 pc.
  • Flour – 3 tbsp.
  • Water – 1 tbsp.
  • Egg – 1 pc.
  • Salt and spices – to taste
  • Greens – to taste
  • Vegetable oil

Toche koymak

Traditional Tatar fritters made from yeast dough. Not to be confused with “kaymak”. Kaymak is sour cream in Tatar.


Tatar cottage cheese with caramel-creamy taste and pleasant smell.


Patties with chicken and potatoes.

flour 600 g chicken egg 2 pcs. sunflower oil 5 tbsp butter 5 tbsp baking powder 1 tsp chicken legs 3 pcs. potatoes 4 pcs. onion 1 pc. To create the dough, you will need to mix a little water, sour cream, vegetable and butter, sugar and salt. In a large bowl, also sift the flour and combine it with the baking powder. After that, a small depression is made in the center, a mixture of oil is poured into it and 2 chicken eggs. When using a fork, mix the yolks and whites well, and start mixing in the flour. After that, it is recommended to knead the dough with your hands. Thus, it will acquire a homogeneous and elastic mass. When the dough is ready, it must be wrapped in a bag and put in a cold place. Next, you have to do the preparation of the legs. To do this, they need to be washed well and all white veins removed. It is also necessary to cut the meat from the bones and dry it. After that, the chicken meat will need to be cut into small pieces. Onions and potatoes are also peeled and cut into small cubes. Then the meat is mixed with finely chopped onions and potatoes. At the same time, salt, pepper and spices are added to taste. For an improved rich taste of the filling, you can add a little mustard. You don’t have to infuse the filling for a long time, you can immediately start cooking eleshes. The dough is divided into 8 equal parts. A little bit of dough is plucked from each. In this case, you should get 8 large and 8 miniature balls. It is recommended to roll out large balls and place a small piece of butter and a few tablespoons of filling in the center. A small ball of dough also rolls out, but you need to lay it on top of the filling. After that, the edges of the large ball rise up and connect with top layer test. At the next stage of cooking, it is important to heat the oven to 190 degrees. Elesh blanks, which are laid out on a baking sheet, will need to be greased with thick cream or butter. This will make the bread crispier. This dish is baked for 45 minutes until a golden crust appears. When the eleshi are completely ready, it is recommended to cover them with something and let them cool.

Tunterma (omelette)

1. Egg – 5-6 pcs. 2. Milk – 200-300 gr. 3. Semolina or flour – 60-80 gr. 4. Butter – 100 grams 5. Salt – to taste.

How to cook tuntermu (omelette):

We release the eggs into a deep container, and then beat thoroughly until a homogeneous mass is obtained. Then add milk, melted butter and salt. Mix thoroughly. We pour semolina or flour – and mix again until we get a thick mass. After that, pour the mixture into a frying pan, greased, and place on the stove. As soon as the dish thickens, put it in the oven for 4-5 minutes. Lubricate the prepared tunterma with fat on top and serve. The dish can be cut into diamonds into portions.

How to prepare dough?

The dough for the Tatar pie can be unleavened or yeast, main secret that you need to put more butter
. Of course, many in this case may complain about high calorie content dishes.

But sometimes you can afford a little weakness, right?


So, the recipe for the test for Gubadia, what you need:

  • Kefir – 250-300 ml;
  • flour – 3.5-4 cups;
  • butter – 300 g;
  • salt – 1-1.5 teaspoons;
  • baking powder – 0.5 teaspoon.

How to cook:


What will be required:

  • Butter – 300 g;
  • sour cream – 2 tablespoons;
  • flour – 2 cups;
  • egg – 1 piece;
  • yeast – 1 tablespoon;
  • salt and sugar to taste.

  • Combine sour cream with an egg, mix, add sugar and salt, as well as pre-melted and slightly cooled butter.
  • Add yeast and mix well.
  • Pour into a thin stream liquid composition flour, stirring constantly.
  • Knead the dough for gubadia, cover it with a towel and let it rise.
  • So, while the dough is coming up, it’s worth preparing another mandatory component. Tatar dish, which is also its main highlight – the court.


  • (2 tbsp.)
  • (1 tablespoon)
  • (350 g)
  • (5 pieces.)
  • Yeast (1 tablespoon)
  • (3/4 st.)
  • (250 g)
  • (500-600 g)

Various cooking options

The options for preparing a Tatar pie are extremely diverse., therefore, it will not be difficult to choose the right one, the main thing is to start from your own preferences and the wishes of your loved ones. To begin with, you should pay attention to a simple recipe for traditional Gubadia, the photo and taste of the pie will appeal to even those who consider themselves true connoisseurs of culinary delights.


  • court;
  • raisins – 2-3 tablespoons;
  • boiled rice – 200 g;
  • boiled eggs – 3 pieces.

Gubadia recipe with court step by step:

For those who prefer to visually observe the cooking process, we present a video on how to cook gubadiya:


There is even more original recipe Gubadia with rice, raisins and dried apricots, which will certainly become an excellent treat for tea.

  • Dough (yeast or unleavened);
  • court;
  • raisins – 2-3 tablespoons;
  • dried apricots – 2-3 tablespoons;
  • boiled rice – 1 cup;
  • boiled eggs – 3 pieces.

Sweet gubadiya with rice, raisins and dried apricots is prepared in the same way as traditional pie gubadia, the recipe differs in that dried apricots chopped into small pieces are added to the rice boiled for the filling. Pre-dried fruits are best scalded with boiling water to make it easier to cut them. It should be remembered that the table the dish must be served cold.

I would like to note that despite the seemingly fruity ingredients, this gubadiya is quite dense in consistency, and the recipe with photos will help you better understand that you can feed the whole family to the full with this pie.

Hearty with meat

For everyone who wants to cook a Tatar delicacy as a full meal, it will come in handy interesting recipe meat gubadia. This hearty and extremely original dish will not leave anyone indifferent.

  • dough (yeast or unleavened);
  • chopped meat- 0.5 kg;
  • onions – 2 pieces;
  • raisins – 2-3 tablespoons;
  • dried apricots – 2-3 tablespoons;
  • prunes – 2-3 tablespoons;
  • boiled rice – 1 cup;
  • boiled eggs – 3 pieces;
  • butter – 200 g;
  • cream (10%) – 150 ml;
  • salt and pepper to taste.

Gubadia with meat: recipe with photo

  • Pour milk into a jug and heat it up a little. Dissolve yeast, salt and sugar in warm milk. Add 3 eggs, flour and melted butter. Knead the dough and put it in the refrigerator for 1 hour. Knead the risen dough again and let it rise.
  • Mix sour cream with sugar, vanilla and eggs. Divide the finished dough into 2 equal parts. Roll out the dough, put it in a greased butter form. Pour in the sour cream filling, distributing it evenly. You can decorate sour cream with berries, fruits, nuts, chocolate chips, etc. Brush the sour cream dough with the egg.


For minced meat:

1. Meat – 500 grams 2. Onions – 3 pieces 3. Salt – to taste 4. Pepper – to taste 5. Fat (for frying)

How to prepare peremyach:

from yeast or unleavened dough make balls of 50 grams each, roll in flour and roll out cakes from them. Put the minced meat in the middle of the cake and lightly crush it. Next, lift the edges of the dough and assemble beautifully into the assembly. Remember that there should be a hole in the middle of the jumper. Peremyachi must be fried in half-deep fat: first with the hole down, and when reddened, turn it upside down. Ready peremyachi have a light brown tint. The shape of the peremyachy is round and flattened. The dish is served hot. Peremyachi can be made small, and you will save about half of the required ingredients.

How to cook minced meat: finely chop the washed meat (beef or lamb) and pass through a meat grinder along with onions and peppers. Then add salt and mix well. If the stuffing turned out to be thick, you should add cold milk or water, and then mix again.

A simple recipe


Fresh flatbread with mashed potatoes. Sometimes kystyby are made with porridge or vegetable stew. But this is more the exception than the rule.


The Tatars, who are the descendants of the Turkic-speaking tribes, took a lot from them: culture, traditions and customs.It is from the time of the Volga Bulgaria, the progenitor of Kazan, that Tatar cuisine begins its history. Already then, in the XV century. this state was a highly developed commercial, cultural and educational city, where peoples of various cultures and religions lived together. In addition, it was through it that the great trade route connecting the West and East passed.All this undoubtedly affected the modern traditions of the Tatars, including the Tatar cuisine, which is distinguished by its variety of dishes, satiety, ease of preparation and elegance, and, of course, extraordinary taste.Basically, the traditional Tatar cuisine is based on dough dishes and various fillings.Well, let’s get to know each other, shall we?

Tatar hot dishes

Bishbarmak Translated from the Tatar “bish” – the number 5, “barmak” – a finger. It turns out 5 fingers – this dish is eaten with fingers, with the whole five. This tradition dates back to the time when the Turkic nomads did not use cutlery while eating and took the meat with their hands. This is a hot dish consisting of finely chopped boiled meat, lamb or beef, with chopped onion rings, and unleavened boiled dough in the form of noodles, all this is heavily peppered. It is served on the table in a cauldron or a cast-iron, and from there everyone takes as much as he wants with his hands. Together with him they usually drink hot rich meat broth, lightly salted and peppered.

Tokmach Traditional chicken noodle soup, which includes potatoes, chicken meat and finely chopped homemade noodles. This dish has a special taste – thanks to the combination of these products. Yes, the soup is really incredibly tasty and rich.Already in the bowl, the soup is usually sprinkled with a small amount of herbs (dill, or green onions).This is enough light dish, which 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 utensils. Delicious, very satisfying meal!

Kyzdyrma Traditional roast consisting of horse meat (rarely lamb, beef or chicken). The meat is fried in a very hot frying pan with fat. Fried meat, as a rule, is laid out in a goose or other elongated form, onions, potatoes, salt, pepper, bay leaves are added, and the whole thing is stewed in the oven. The dish has a very beautiful appearance, and most importantly, an incredible smell and taste!

Katlama Steamed meat rolls. Except minced meat the dish includes potatoes, onions, flour, eggs. Katlama – Tatar manty, so it is cooked in a mantyshnitsa. After cooking, it is cut into pieces 3 cm thick, poured with melted butter and served. The dish is usually eaten with the hands.

Echpochmaki Translated from the Tatar “ech” – means the number 3, “pochmak” – an angle. It turns out 3 corners, or a triangle. This is the common name for this dish.They are juicy, very delicious pies with finely chopped meat (preferably lamb), onions and potatoes. Sometimes a little tail fat is added to the filling. Echpochmaks are prepared from fresh or yeast dough.
The peculiarity of this dish is that the filling is put into the dough raw. Salt and pepper must be put in it.Triangles are baked in the oven for about 30 minutes. Served with salted and peppered rich meat broth.

Peremyachi Patties fried in a pan with a lot of oil or special fat. Prepared from unleavened or yeast dough with meat stuffing(usually this Ground beef with finely chopped onion ground pepper). They have a rounded shape. Very satisfying and tasty dish! Served with sweet tea.

Kystyby They are tortillas with potatoes. Cakes are made from unleavened dough in a very hot frying pan, without oil. Separately, mashed potatoes are prepared, which are then placed in small portions in each cake. Kystybyki are very soft, tender, satisfying and incredibly tasty! They are usually consumed with sweet tea.

Balesh Delicious, hearty pie made from potatoes and duck meat, or chicken.It is prepared mainly from unleavened dough. The filling is put in large quantities. Fatty meat juice is periodically added to a small hole on top during cooking.Varieties of the pie: vak-balesh (or elesh) – “small” and zur-balesh – “big”.Whatever the size of the balesh, it is always a real holiday!

Kyzylyk Another name is horse meat in Tatar. This is raw smoked horse meat (in the form of sausage), dried according to a special technology, with the addition of spices and salt. It is believed to have a beneficial effect on man’s health gives strength and energy.

Kalzha One of the popular types of traditional snack, consisting of lamb meat (beef, or horse meat), sprinkled on top with spices, garlic, salt, pepper and watered with vinegar. Then the meat is wrapped, turning it into a roll, and fried in a pan. After cooking, the roll is divided into parts. The dish is served chilled.

Tenderloin in TatarThe tenderloin is fried in animal fat, then stewed, adding onion, carrots, sour cream, chopped into rings. The finished dish is laid out in a special elongated dish, boiled potatoes are placed nearby, all this is sprinkled with herbs. Optionally, you can put more cucumbers and tomatoes.

Chak-chak A sweet treat made from dough with honey. The dough resembles brushwood, consists of small balls, sausages, flagella, cut in the form of noodles, fried in a large amount of oil. After their preparation, everything is poured with honey (with sugar). Usually chak-chak is decorated with nuts, grated chocolate, lollipops, raisins. Cut into pieces, consumed with tea or coffee. As they say – lick your fingers!

Gubadia A sweet cake that has several layers. Its filling consists of boiled rice, eggs, cort (dried cottage cheese), raisins, dried apricots and prunes. For the manufacture of Gubadia, yeast is used, or unleavened dough. This dish is one of the most delicious in Tatar cuisine. Preparing for holidays, big celebrations. Tea is usually served with the cake.

Smetannik Very gentle tasty pie, consisting of yeast dough and sour cream, whipped with eggs and sugar. It is usually served for dessert, with tea. Smetannik literally melts in your mouth, so sometimes you don’t even notice how you eat it.

Talkysh Kelyava In appearance, it 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 – a real pleasure. A very original dish!

Koimak Tatar pancakes, prepared from yeast 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.

Tatar bread

Kabartma A dish made from yeast dough, fried in a pan or in an oven under an open fire. Usually eaten hot, with sour cream or jam.

Ikmek Rye bread prepared on hop sourdough with the addition of bran and honey. Bake in the oven for about 40 minutes. Eat it with sour cream or butter.

Kumys a drink made from horse milk, whitish in color. Pleasant to taste, sweetish-sour, well refreshing.Koumiss can be obtained in different ways – depending on the production conditions, the fermentation process and the cooking time. It is strong, having a slightly intoxicating effect, and sometimes weaker, with a calming effect.It is a general tonic. It has a number of useful properties:- beneficial effect on the nervous system;- has bactericidal properties;- effective for stomach ulcers;- preserves youthfulness of the skin;- promotes the rapid healing of purulent wounds, etc.

Airan A product made from cow’s, goat’s or sheep’s milk, obtained on the basis of lactic acid bacteria. It is a type of kefir. It looks like liquid sour cream. A light, but at the same time satisfying drink that quenches thirst very well.

Katyk Translated from the Turkic “kat” – to food. It is a type of curdled milk. It is made from milk, by fermentation with special bacterial cultures. It has its own characteristics that distinguish it from other types fermented milk drinks, consisting in cooking it from boiled milk, which makes it more fatty. Yes, katyk is a really satisfying drink, and at the same time very healthy!

Traditional milk teaAt the same time, tea can be both black and green, the main thing is that it be strong. Tea is poured into a cup a little more than half, the rest is filled with milk (preferably cold). It was believed that earlier the nomadic Turkic tribes used this tea as food. He is really very tasty!

All of the above dishes can be tried:
– in the network of restaurants “Bilyar”;
– in the cafe “House of tea”;
– in the bakeries “Katyk”;
– in the network of stores “Bakhetle”.


The culinary traditions of the Tatar cuisine have evolved over more than one century. The people carefully keep the secrets of national dishes, passing them from generation to generation. Liquid hot dishes – soups and broths – are of paramount importance in Tatar cuisine. Depending on the broth (shulpa) on which they are cooked, soups can be divided into meat, dairy and lean, vegetarian, and according to the products they are seasoned with, into flour, cereal, flour and vegetable, cereal and vegetable, vegetable. The most common first course is noodle soup (tokmach). For the second, meat or chicken boiled in broth, cut into large pieces and boiled potatoes are served. During dinner parties, especially among the townspeople, pilaf and traditional meat and cereal belish are served. In Tatar cuisine, all kinds of cereals are often prepared – millet, buckwheat, oatmeal, rice, peas, etc. Products made from sour (yeast) dough are highly valued. These primarily include bread (ikmek). Not a single dinner (regular or festive) passes without bread, it is considered sacred food. In the past, the Tatars even had the custom of taking an oath with bread ipi-der.

A Summer New Year in the Coldest Place on Earth

1. Lamb (pulp) 2. Egg – 10 pieces 3. Milk – 150 grams 4. Onion (fried) – 150 grams 5. Oil – 100 grams 6. Salt – to taste 7. Pepper – to taste.

How to cook stuffed lamb:

We take the brisket of young lamb or the pulp of the back of the ham. We separate the costal bone from the pulp of the brisket. The pulp from the back, in turn, is cut so that a kind of bag is obtained. Take a deep container. We drive eggs into it, add pepper, salt, melted and cooled butter. The resulting mixture is thoroughly mixed. Pour the filling into the prepared lamb brisket or ham. Sew up the hole. Ready semi-finished product place in a shallow dish, pour the broth and sprinkle with carrots and chopped onions. We put on fire and cook until cooked.

Place the prepared tutyrgan teke on a greased frying pan, grease with oil on top and put in the oven for 10-15 minutes. After the specified time, the stuffed lamb must be cut into portions. Serve hot.

Description of the Gubadia recipe with a court step by step and photo

The preparation process will be described below. If you didn’t already know, then Kort is a delicate curd layer that gives the dish a special originality..

  • Sugar – 3 tablespoons;
  • melted butter – 1 tablespoon;
  • ryazhenka – 200 ml;
  • cottage cheese – 300 g.

How to cook a court for Gubadia:

While the court is preparing, you can do the stuffing. This is where the differences in cooking begin. Well, if this instruction is not enough for you, then you can watch the introductory video:

  • Rinse the meat thoroughly, put it in a saucepan and pour water. Put the pan on the fire, when the water boils, remove the foam. Clean all vegetables.
  • Coarsely chop the carrot and one onion. Place vegetables in boiling water and season with salt. Boil the ingredients for 3 hours.
  • While the meat and vegetables are cooking, start cooking the noodles. Break an egg into a deep bowl, add 1 tbsp. water, 1 tbsp. vegetable oil. Beat everything well, salt and gradually add flour. The result should be a fairly tight and elastic dough. Cover the dough with a towel and leave for half an hour.
  • When the meat is completely cooked, remove it from the broth and cut into small pieces. Cut the remaining onion into rings, put in a colander and lower for 1 minute in a boiling broth. Transfer the scalded onions to a separate plate. Now dip the peeled and chopped potatoes into the broth. Boil it until done.
  • Put the boiled potatoes in a wide dish, pour half of the broth into a deep bowl, and cook the diamond noodles in the rest.
  • Put the finished noodles on a dish, on top of the potatoes. On it – an onion, and put the meat in the very center. Salt and pepper. Sprinkle the beshbarmak with chopped herbs and serve with the broth in which the noodles are dipped.

Product made from dough with honey.

  • Sift flour with baking powder, add salt and sugar. Add milk, eggs to the ingredients and knead a cool dough. Leave it for half an hour, then roll it into a thin layer. Cut into strips 1.5 cm by 5 mm.
  • Pour 4 cm of vegetable oil into a deep frying pan or pan and heat it. Fry the strips of dough in small portions over low heat until golden brown. Remove them with a slotted spoon and place on a paper towel to absorb excess oil.
  • When you fry the strips of dough, you can start making syrup. Pour sugar into a small saucepan, add 3 tbsp. water. Put the pan on a small fire, stir constantly until the sugar is completely dissolved.
  • When the sugar dissolves, add honey and cook for another 10 minutes over low heat. Pour the hot syrup over the fried strips and mix everything thoroughly. Optionally, you can add nuts, dried fruits or sprinkle with powdered sugar.
  • Put the chak-chak in a dish, flatten a little and refrigerate until complete cooling syrup. This sweetness is perfect for tea.

Balish with meat and potatoes

Cooking steps

The traditional serving of this cake is for a family tea party or a celebration in a sweet form. The usual stuffing for it is rice with raisins, cort, dried fruits, boiled eggs. There are also options with a layer of minced meat with fried onions, although they are less common (in Tatarstan they practice making such a pie).

The five most commonly used ingredients in gubadiya recipes are

The pie is completely closed. That is, it has thin layers of dough on top, bottom and sides. Between them is a thick filling, which consists of several different layers. This means that rice is not mixed with raisins, eggs, kurt. They are superimposed on each other, which in the context creates a beautiful picture. The taste of the dish may seem peculiar to someone – not everyone can appreciate the combination of meat and raisins. But once you try it once, it will become clear: everything is harmonious and thought out here.

The dough is usually used yeast. It can also be fresh, since the filling still plays the main role in the dish. The thickness of sweet and unsweetened gubadia is different: the first one is thicker. The second, minus the layer of minced meat, is thinner. The first is served as a main course – it is high-calorie, saturates well. Moreover, if taken unleavened dough, calories are added through butter, which is generously flavored with all layers. The second is dessert, good for cozy gatherings over a cup of coffee.

Kort, cottage cheese with sugar and butter, boiled with milk or other liquid dairy product, is prepared independently for Gubadia. This procedure is rather complicated. It is necessary to mix the products, and then simmer them in a saucepan with a thick bottom until the mass acquires a characteristic beige color and the liquid evaporates. It turns out such dried cottage cheese, in itself is very tasty.

Five fastest Gubadia pie recipes

There are recipes for gubadia with completely different ingredients (mostly dough). At first glance, they may seem complicated and difficult to implement, but this is far from the truth. Gubadia is no more difficult to prepare than any pie with a quality filling.

Gubadia – Tatar national pastry, which is a round closed pie, consisting of a multilayer filling. Gubadia is not simple pie, but festive, because they prepare such a dish for some big celebrations, for example, weddings. A multi-layer filling can be prepared at will from friable boiled rice, steamed sweet raisins, dried korta cottage cheese. Assorted dried fruits are added to the filling, for example, prunes, hard-boiled chicken eggs. Beef or other minced meat is added to the meat gubadia, which is mixed with sautéed onions beforehand.

As for the dough for the Tatar Gubadiya pie, it can be both unleavened and yeast, most importantly, it should contain as much butter as possible. In the Tatar folk cuisine there are several types holiday baking. At the same time, sweet gubadia is prepared as a dessert. Meat Tatar pie is served as a full-fledged second hearty meal.

Gubadia is considered a rather difficult pie to prepare. After all, in layered cake Any toppings go well together. Gubadia ingredients used as delicious toppings laid out very neatly in layers and in no case mixed. Cooking Tatar Gubad at home is not difficult if you know the exact proportions of the products and step-by-step cooking guides. Rather, take a pen, a notebook and write down: a real Gubad pie according to Tatar recipes!

Cutlet in dough.

The Donut of Hospitality

  • Flour – 3 tbsp.
  • Eggs – 4 pcs.
  • Milk – 4 tablespoons
  • Sugar – 2 tbsp
  • Salt – 2 tsp
  • Baking powder for dough – 2 tsp
  • Sugar – 7 tablespoons
  • Honey – 6 tablespoons
  • Water – 6 tsp

Unleavened dough pie with various fillings.

A Global Summer Festival Celebrating Tatar Heritage

Sweet Tatar Gubad- one of the varieties of the traditional national sweet pie with multilayer filling, extremely popular among the Tatars.

For the filling, you will need a cort, which is not always available to buy. Therefore, we recommend preparing it yourself from half a kilogram of cottage cheese, a glass of milk, 200 g of granulated sugar and 100 g of butter (preferably melted, but just creamy is also suitable). Mix all the ingredients except the oil and, stirring constantly, simmer the mixture over low heat until a reddish hue appears, then add the oil and continue to boil until the mixture is again homogeneous and dry. After that, remove the mass from the heat and cool. This is the court.

Read about what else you need to do to cook a sweet Tatar gubadia in our recipe with a photo and start cooking!

Echpochmak – a traditional Tatar dish

A multi-layered pie, most often made from rice, eggs and raisins (prunes or dried apricots) with the addition of kyrt. A mini-version of Gubadia is called wenchek.

Talkysh Kalave

Tatar national sweet. It is somewhat reminiscent of cotton candy, but cotton wool is made from granulated sugar, and talkysh kaleve is made from natural honey. And cotton candy is big and fluffy, and talish kaleve is small dense pyramids made of a homogeneous mass with a fragrant aroma of honey and ghee. Very sweet, melting in your mouth and delivering incomparable pleasure.

Tatar sour cream for real gourmets

Gubadia with meat (Tatar wedding cake)

(for one frying pan Gubadia)

1. Dough – 1000-1200 gr. 2. Meat – 800-1000 gr. 3. Ready court (red dry cottage cheese) – 250 gr. 4. Rice – 300-400 gr. 5. Raisins – 250 gr. 6. Egg – 6-8 pcs.
7. Melted butter- 300-400 gr. 8. Salt, pepper – to taste 9. Onion

How to cook Gubadia with meat:

Roll out the dough so that it is larger than the pan. We put it in an oil pan, and grease it with oil on top too. We spread the finished court on the dough. On top of it we put rice in an even layer, fried meat passed with onions through a meat grinder, on the meat – again a layer of rice, on rice – hard-boiled, finely chopped eggs. We finish again with a layer of rice. Put a layer of steamed apricots, raisins or prunes on top. Pour the whole filling with a decent amount of melted butter. We cover the filling with a thin layer of rolled out dough, pinch the edges and seal with cloves. Before placing the dish in the oven, gubadiya must be again oiled on top and sprinkled with crumbs. At an average temperature, gubadiya should be baked for about 40-50 minutes. Cooked gubadia should be cut into pieces and served hot. When cut, the dish should show pronounced layers. various products. They are perfectly combined not only in taste, but also in color.

How to prepare a soft court for Gubadia: grind the dry court and sift it through a sieve. For 500 grams of court, add 200 grams granulated sugar, 200 grams of milk. Mix all the ingredients well and cook for 10-15 minutes until we get a homogeneous mass. We cool the mass and put it on the bottom of the Gubadia in an even layer.

How to prepare crumbs for Gubadia: mix 250 grams of butter with 500 grams of sifted wheat flour, add 20-30 grams of granulated sugar and rub thoroughly with your hands. As you grind, the butter should gradually mix into the flour. This way you will get a small crumb. Before placing the gubadia in the oven, sprinkle it on top with prepared crumbs.


Beckens are slightly larger than ordinary pies and are slightly bent. Most often they are cooked with cabbage and eggs, although there are options with pumpkin and rice.

Tatar Triangular Meat Pie

  • Cut the beef into strips. Pour vegetable oil into a frying pan and fry the meat until golden brown.
  • Peel the onion, cut into half rings and fry in another pan until golden brown. Add tomato paste to the onion, stir and fry for 3 minutes.
  • Peel potatoes and cut into small cubes. Put it in a pan with meat, pour in the broth and simmer until cooked.
  • Pickled cucumbers cut into strips and fry separately for several minutes. When the potatoes are ready, add cucumbers, onion with tomato paste, chopped garlic and bay leaf to it. Salt and pepper. Simmer azu over low heat for 15 minutes.
  • The finished azu is decorated with fresh chopped herbs and served at the table.

Features of Tatar cuisine are known throughout Eastern Europe. Such original dishes hard to find anywhere else. The fact is that the culinary traditions of the Tatar cuisine have evolved over more than one century, so the people treat them very reverently and carefully, and the secrets national dishes are passed down from generation to generation.

The basis of Tatar cuisine is liquid hot dishes, such as soups and broths. Depending on the broth (shulpa) on which they are prepared, soups are divided into meat, dairy and lean, vegetarian, and according to the set of products that serve as a dressing, one can distinguish flour, flour-vegetable, cereal, cereal-vegetable and vegetable soups. The most popular first course is noodle soup (tokmach), the second is often served with meat boiled in broth and cut into large pieces, or chicken, as well as – boiled potatoes.

A variety of cereals often appear in Tatar cuisine: buckwheat, millet, rice, oatmeal, and peas. As you can see, there are more than enough options. Today we will teach you how to cook some Tatar dishes. Believe me, you have not tried such yummy yet.

  • Beef – 1 kg
  • Potato – 1 kg
  • Onion – 1 pc.
  • Milk – 500 ml
  • Flour – 1 kg
  • Sugar – 50 g
  • Yeast – 11 g
  • Egg – 1 pc.
  • Salt and pepper – to taste
  • Vegetable oil – 5 tbsp.
  • Broth – 100 ml.


Kazan fried peas

1. Peas 2. Salt 3. Oil 4. Bow

How to cook fried peas in Kazan:

One of the most favorite dishes among the Tatars is fried peas. Before cooking, the peas must be sorted out, washed with cold water, and then poured with warm water. After that, you need to leave the peas for 3-4 hours so that it swells. Make sure that it does not swell too much, as when frying, the grains can simply fall apart in half. When the peas are soaked, we strain them through a colander and only after that we begin to fry. There are several ways to cook fried peas:

1st method (dry roasting) – put the peas in a dry frying pan and fry, stirring.

2nd method – pour a small amount of vegetable oil into a hot frying pan. When the oil is hot, add the peas and fry, stirring occasionally. Don’t forget to add salt while frying.

3rd method – fry with cracklings, which remained after the internal beef fat was melted. We place the peas in a pan with the cracklings, mix and fry. While frying, add salt and pepper to taste.


Gubadia Ingredients

Preparing a layer for a cottage cheese piePour ryazhenka into a saucepan, pour granulated sugar in the required amount. Simmer over very low heat for one hour. As soon as the mass acquires a shade of baked milk and becomes completely homogeneous, remove the pan from the heat and cool.

Meat filling for the pieBoil the rice in a rice cooker or thick-walled pan, salt a little. While it is cooking, cut into cubes. chicken eggs.Pour pre-washed raisins with boiling water for twenty minutes, immediately drain the water, lay it on a towel, and dry it. Put butter in a frying pan, heat it for minced meat, add finely chopped onion, season with ground pepper, then remove the container from heat and cool.

Preparing the dough for the gubadia pieGrate butter or culinary margarine on a grater with large holes, then add about three cups of sifted wheat flour, wipe the components until they become fine crumbs. Put the baking powder in kefir, mix everything. Pour the kefir mixture into the flour mass, salt a little. Knead thick crust. If necessary, add wheat flour, but so that the kefir dough for the pie is not very sticky, but soft.

Roll the dough into a neat ball, cover with a napkin, cling film or cover, leave for fifteen minutes.

We bake Tatar Gubadiya with a court

After the allotted time, knead the dough a little and divide it into one small and the other large part. The third part of the dough will act as the top part of the closed baking, and the rest will be the base. Most larger piece Roll out the dough, then carefully place in the bottom of a large, thick-walled pan. Put the filling on the cake in layers: first 1/3 of boiled rice, then a layer curd mass, then another layer of rice. Put minced meat on top of rice, then chopped eggs, and dried raisins on top.

Melt a little butter in a frying pan and pour it directly over the filling. This must be done in order for the Tatar pastry to turn out juicy.

Roll out the remaining small piece of kefir dough for the pie and cover the filling on top of it. Connect to the base and pinch the edges. Beat one raw egg until foam appears, and grease the Tatar pie with the resulting egg mass. Use a toothpick to pierce the top layer of the pie in several places. Put the preparation for the Tatar pie for fifty minutes in the oven, preheated to two hundred degrees.

Watch the video: delicious Gubadia pie according to Tatar recipes at home

Gubadiya – Tatar round pie with multilayer filling. Gubadiya is often prepared for various celebrations. There are meat and fruit gubadia. Today I present a recipe for fruit gubadia. I want to clarify that this is a variant of the festive fruit Gubadia. This cake is quite tall.

Therefore, even with a small diameter of the cake (I have 20-21 cm), it will be enough for a large number of of people. I have never even tried meat in my life.) But fruit gubadia is quite often found on store shelves and markets in Tatarstan. But most often it is a thin fruit gubadia (rice and eggs are taken half as much, well, this is according to the rules. But in fact, many do not lay eggs at all). An obligatory ingredient for both meat and fruit Gubadia is Kort (Tatar dried cottage cheese). Unfortunately, the court is not always present in this pie now. And this is no longer gubad.

So, let’s prepare a real, festive fruit Gubad according to all the rules! To facilitate the process, I prepared the court in advance the day before, and bought the dough ready. My dough is yeasty. You can prepare your favorite and proven pie dough.

More Than Just Another Dumpling

  • Beef – 1 kg
  • Pickled cucumber – 4 pcs.
  • Potatoes – 10 pcs.
  • Onion – 3 pcs.
  • Garlic – 5 cloves
  • Tomato paste – 5 tbsp.
  • Broth – 200 ml
  • Bay leaf, salt and pepper – to taste
  • Vegetable oil – for frying
  • In a deep bowl, combine salt, sugar, yeast and egg. Mix everything thoroughly. Pour in milk and vegetable oil, stir gently. Slowly add flour and knead the dough. Cover the finished dough with a towel and let it rise.
  • While the dough is rising, prepare the filling. Wash the beef, pat dry and cut into small cubes. Peel the potatoes and also cut into small cubes. Clean the onion and chop. Combine beef, potatoes and onions in a separate bowl. Salt and pepper.
  • Divide the finished dough into several small pieces. Roll out each piece on a floured surface. Put the filling in the middle of the rolled dough and blind the triangle, carefully pinching the edges, but leaving a small hole.
  • Line a baking sheet with parchment paper or grease with vegetable oil. Lay out the triangles and put in an oven preheated to 200 degrees for 25 minutes. When a light crust appears, pour a spoonful of broth into the hole and send it back to the oven until fully cooked.

Tutyrma with offal (homemade sausage)

1. Offal – 1 kilogram 2. Rice – 100 gr. (or 120 gr. buckwheat) 3. Egg – 1 pc. 4. Onion – 1.5 pcs. 5. Milk or broth – 300-400 gr. 6. Salt – to taste 7. Pepper – to taste.

How to cook tutyrma with offal:

We process the existing by-products (heart, liver, lungs), and then finely chop them. We take an onion and pass it through a meat grinder, or chop it. Add it to by-products. Put salt, pepper, add the egg and mix everything well. Dilute the resulting mixture with milk or cooled broth, add rice or buckwheat. Stir and stuff the intestines with the mixture. We tie. Make sure that the filling for tutyrma is liquid. You need to cook the dish by analogy with tutyrma with beef. Also, tutyrma can be cooked with only one liver and cereals.

Tutyrma from offal is considered a delicacy, it is served as a second course. Traditionally, it is cut into circles and neatly placed on a plate. Tutyrma is served hot.

Azu in Tatar

Azu is a favorite dish of many, consisting of fried pieces of meat (beef, lamb or young horse meat), stewed with tomatoes (or tomato sauce), onions, potatoes (often with slices pickled cucumber) in spicy sauce.

Tatar plov

for 1 portion

1. Lamb (low fat) – 100 gr.
2. Table margarine– 15 grams 3. Tomato paste – 15 grams 4. Water – 150 gr. 5. Rice – 70 gr. 6. Onion – 15 gr. 7. Bay leaf 8. Pepper – to taste 9. Salt – to taste.

How to cook Tatar pilaf:

We chop the meat into pieces, approximately 35-40 grams each, sprinkle with salt and pepper, fry, place in a saucepan and pour over the tomato, sautéed in fat, and heated water. Bring to a boil, and then add the washed rice. We cut the onion. Onion and bay leaf are also added to the dish, cook over low heat, stirring gently, until the rice absorbs the liquid. Cover with a lid and let it brew. Traditional Tatar pilaf can be cooked without tomato. In this case, instead of it, you need to add any chopped vegetables or even fruits (then the pilaf will turn out sweet).

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