Tatar yeast-free dough. Ochpochmak or simply Tatar triangles. The recipe for making triangles from yeast-free dough

Татарская выпечка – это «жемчужина» татарской национальной культуры, особая выпечка, которая может быть и питательной, и вкусной, и аппетитной.

Recipes Tatar cuisine arouse strong interest on the part of girls and women who love to pamper their household with culinary masterpieces and are happy to busy themselves in the kitchen. Any caring housewife should once bake Tatar echpochmak – these are fragrant and juicy triangles with beef, lamb or chicken – according to traditional recipe cooked at home.

Favorite dishes of the Tatars are belish, made from unleavened dough and stuffed with finely chopped meat with potatoes or cereal porridge, and fragrant, surprisingly tasty and satisfying echpochmaki – triangles stuffed with meat – minced lamb, potatoes and onions.

Let’s answer an important question – how to cook echpochmak? A characteristic feature of triangles made according to the recipe of the Tatar cuisine is the raw filling (lamb, onions and potatoes, cut into small slices), which must be put in such products. It is allowed to use not only lamb, but also other types of meat – veal, chicken, goose or pork, this will affect the calorie content of the dish.

When kneading dough for echpochmak, more poultry meat is added – from 600 to 650 grams per kilogram finished product. For comparison: this figure for beef and lamb is 500 grams. To give a unique taste and aroma to Tatar echpochmak, freshly prepared meat broth is poured and from 50 to 100 grams of tail fat cut into small pieces are added to it.

triangles by classic recipe are incredibly tasty if they are made on kefir. Cooking echpochmak on this fermented milk product does not cause difficulties even for an inexperienced hostess, who has learned to cook only simple dishes like Ukrainian borscht or fried eggs.

Want to treat yourself with healthy sweets? Then make old Russian rye bread Kaluga dough!

Oil-, fat- and sugar-free: candy-colored Kaluga dough will make for a great dessert after your meal.

Kaluga dough is often mentioned in historical documents, personal correspondence, literary works and even appears in 19th century paintings. And, for a long time, its recipe was considered lost. It is believed that this dessert appeared even before the famous Tula gingerbread. Everyone who visited Kaluga (160 km south of Moscow) at that time wanted to try this delicacy. It is known that, at the beginning of the 20th century, it was made by the Belyaev and Postnikov families. They say that the keepers of this culinary tradition intentionally hid their recipe.

What kind of dessert is it actually? It is a soft mass of rye bread crumbs mixed with honey and spices. The mass was heated a little, but not baked. That is why this dessert is called dough. It was kept in jars and served for tea as a soft dessert or given as a gift.

When sugar became more available, rye crackers were mixed with sugar syrup. In the early 20th century, variations of the dough with orange peel, almonds, pistachios and cocoa became known. The main spices were star anise, cinnamon, cardamom and cloves.

The method of making this dessert seems simple. But you need to take into account some peculiarities. For the Kaluga dough, rye bread crumbs are used. I used two kinds of rye bread, Borodinsky (flavorful with coriander) and plain Dutch rye bread. The bread should be cut into small pieces and dried well before being ground or shredded. Shredded breadcrumbs should be sifted before use. The coarse pieces should be re-shredded. As for spices, I used butternut, cinnamon and vanilla paste.

Ingredients

Rye bread crumbs – 180 g
Honey – 200 g
Water – 200 ml
Star anise – 5 pieces
Cinnamon – 1 tsp
Vanilla Paste – 1 tsp

Preparation

1. Crush the breadcrumbs. Sieve them until they form fine flour.

2. Pour the water into a saucepan, add the star anise and cinnamon. Boil for about ten minutes.

3. Remove the star anise from the water and pour the breadcrumbs into the casserole and mix well.

4. Add the honey and vanilla paste. Place the saucepan on low heat and hold the batter, stirring constantly, so that it does not stick. The dough will become dense and will bake a little.

5. Cool the dough and form balls by moistening your hands with water. Or place the dough in a jar.

6. The dough can be rolled in various nuts, powdered sugar or cocoa.

How to make Vologda cranberry pie with meringue (RECIPE)

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Acquaintance with dishes of non-traditional Russian cuisine is always interesting and informative. Even if you are not a fan of meat with pepper or raw fish, you should try them to know their taste and make up your own mind about them. Today we will touch Tatar cuisine and her a traditional dish uchpuchmak (there is a different pronunciation). Otherwise, they are also called stuffed triangles.

For many with perfect breakfast The one you can’t think of: the croissant. Be it chocolate, butter, marzipan, lye or ham. There is something for every taste and they are all very similar. Freshly baked croissants – oh lala! Golden croissants bring a piece of France to the breakfast table. But how does this subtle oily seductive seduction develop?

How to cook triangles with meat and potatoes

Butter, eggs, sugar, salt and water are mixed in a large kneading machine. There is also a baking mix whose ingredients are the secret of a pastry shop. Everyone has such a secret to test. Michael Haase, baker: So croissant dough is always very important. So it can’t snap fast because then I would need to stretch it for a moment.

Before I knew their name, I thought they were ordinary meat tarts. They actually look like our open cottage cheese pies. They taste like meat pies, but much juicier. So, once you cook them, you will only cook triangles with meat.

Tatar cuisine includes a variety of fillings and cooking recipes for triangles. One thing remains unchanged – the dough according to original recipe must be prepared without the addition of yeast. Many cooks replace them with kefir, for example.

Now the way it looks, it fits exactly. After kneading, the dough is weighed in portions. However, it is hard to imagine that from these six kilograms of test cattle, 80 croissants will soon appear. In just a few minutes, it drops into the cooling chamber and the cold temperature prevents the dough from mixing with the butter oils that are now being added.

Baker: Now that’s 1.5 kilograms of butter. Butter-core croissant dough now hits the press. When rolling and folding, 27 layers of dough and fat are formed. The dough, only four centimeters thick, now winds up and enters the cutting machine. Here the triangles are embossed with holes.

Cooking pies is not difficult at all and is not time consuming.

Servings Per Container: 8-10 servings.

Preparation time: 30 minutes.

Baking time: 30 minutes.

Total cooking time: up to 1 hour.

As a filling, you can take chicken, beef, lamb or pork.

For cooking you will need:

Michael Haase, Master Singer: “They’re hegelt, so the croissant doesn’t have big bubbles after that, so the air just escapes.” So every taste is something, croissants are now gourmet – sometimes sweet times, with marzipan or ham. The roll machine croissant is then given a missed typical shape. Now just the finishing touches: sesame coat for ham – almond peel for marzipan croissant. To make them shine beautifully after baking, the butter of the croissants was coated with egg. After a short rest period, they finally end up in the oven for exactly 20 minutes.

2 cups rye flour;
1 egg;
100g margarine or butter;
1 glass of milk;
2-3 pieces of potatoes;
250g-300g chicken fillet;
2 small onions;
spices (to taste).

To prepare triangles on kefir, you will need to stock up on affordable and inexpensive products which are always available in the nearest supermarket.

400 ml of kefir with a fat content of 3.2%;
regular or iodized salt- 2 teaspoons;
flour premium- 800 or 1000 grams;
lamb or beef with layers of fat – 300 grams;
a bag of dry yeast;
one or two heads of onions;
three medium-sized potatoes;
refined vegetable oil – 4 tablespoons;
freshly prepared meat broth or clean drinking water – 100 ml;
black ground pepper- according to your taste.

It must be remembered that the echpochmak made according to the recipe below will have a high calorie content and energy value, since it requires fatty meat for its preparation.

Step by step recipe

Cooking time for triangles is approximately 60 minutes. After the specified time, remove the baking sheet with pies from the hot oven and enjoy ruddy, tasty and mouth-watering echpochmak.

Эчпочмак

Если говорить о самой известной выпечке татарской кухни, то многие наверняка вспомнят именно эчпочмак.

Раньше кочующие народы занимались земледелием и скотоводством, но даже после того, как они расселились по территориям, привычка готовить блюда из мяса осталась. Так же как и изделия из мяса выпечка из теста была в большом почете.

Особое место занимает всем известный эчпочмак. Классический вариант из картофеля, мяса и лука появился относительно недавно. Если говорить точнее, то создание этого рецепта связывают с появлением картофеля в России.

С изобретением рецепта жизнь кочевников стала проще. Отпала необходимость делать длительные остановки, чтобы приготовить пищу, так как традиционно эчпочмак готовили с небольшим отверстием посередине.

И именно в это отверстие заливали горячий бульон. Таким образом получалось полноценное горячее блюдо. Конечно, со временем рецепт несколько видоизменился. Поэтому, сегодня редко где можно встретить «треугольник» с отверстием.

Но все так же, по традиции, эчпочмак подают с горячим бульоном. Его можно залить в один из надкусанных углов.

Конечно же, главной особенностью можно назвать треугольную форму вкуснейшей татарской выпечки. Второй же особенностью является начинка из сырых ингредиентов.

Свое название выпечка получила от слов «эч» и «почмак» в переводе «три угла». Стоит отметить, что в бывшем СССР эчпочмаки не уступали по популярности пирожкам с картошкой.

Yeast dough

In order to prepare the dough for triangles, you will need:

Flour – 1 kg.
Eggs – 2 pcs.
Kefir – 200 gr.
Butter – 100 gr..
Dry yeast – 2.5 teaspoons (or 25 grams of raw yeast).
Sugar – 100 gr.
Salt – a pinch.

To prepare the dough, you should:

Warm up kefir.
Dilute yeast in kefir.
Add 30 gr. sugar and 2-3 tablespoons of flour.
Stir, cover with a towel and put in heat for 30-40 minutes.
Beat eggs with sugar.
Melt butter, mix with eggs.
Pour the egg-butter mixture into the batter.
Add a little flour, knead an elastic dough.
Transfer the dough to a saucepan, cover with an opaque lid or towel, put in a warm place.
Knead the dough again when it rises and put it back under the lid.

To make the dough softer, you can use milk instead of kefir.

Juicy and ruddy Tatar pies

Another recipe for making echpochmaks, bakery products that are unique in their taste properties, has also become widespread. Consider how to make this recipe for Tatar cuisine in more detail and in detail.

premium flour – 500 grams;
drinking water or pasteurized milk – 220 ml;
table salt – 1/2 teaspoon;
vegetable or olive oil- 150 ml;

Instructions for preparing dough

Pour the indicated amount of drinking water or cow’s milk into a small bowl. Please note that the temperature of the liquid you poured should vary between 45 and 50 degrees.
Sprinkle 15 grams of yeast over the surface of the liquid and granulated sugar. You should wait a few minutes for the pasteurized milk or pure water to soak up the ingredients you have added.
After three or five minutes, beat the liquid in the container using a mechanical whisk.
Take a deep and capacious bowl and sift flour into it. Add to 150 ml container vegetable oil and yeast whipped with milk.
Knead the dough and gather it into a neat ball, transfer it to another container and cover with a clean towel on top.
Place the container with the mass you received in a warm place, well protected from drafts. Let it brew for 60 minutes.
Punch down the dough on the kitchen table, cover it with a flannel or terry towel, and put the deep container with it back in a secluded place. Wait until the mass rises a second time.
Put the prepared mass on the kitchen table and divide it into six or eight equal parts.
Using a wooden rolling pin, roll out the cakes and put a pre-prepared filling inside each of them.
Pinch the edges of the cakes. You should get neat triangles, in the middle of which there will be a hole.
Lubricate the pies you received with softened butter and send them to the electric or gas oven heated to 190 degrees.
In 40 minutes your pies will be ready and you can try this gourmet dish that came to us from the Tatar cuisine.

Ingredients for cooking triangles with meat and potatoes

Dry yeast 8-11 grams
Water is clean and warm 50 milliliters
Milk 1 cup
Sugar 1 teaspoon
Salt 1 pinch
Chicken egg 1 piece
50 grams
Sour cream 1 tablespoon
Wheat flour 500-700 grams
Refined vegetable oil 2 tablespoons

For filling

Fresh pork meat 300 grams
medium sized bay leaf 2–3 pieces
medium sized potatoes 2–3 pieces
Medium sized onion 2 pieces
Salt to taste
Freshly ground black pepper taste
Chicken egg 1 piece
Milk 50 milliliters
Butter 30 grams

Products not suitable? Choose a similar recipe from others!

Triangle Recipe

Michael Haase, Master Baker: Now we have a finished croissant, now we have a light yellow-yellow color, slightly split – that goes through thick fats Perfectly recognizing how cool – airy a croissant is, just like a croissant should look from within.

If you don’t think about worrying about the 300 calories each of these treats have, you can at least feel like “God at breakfast in France.” There are many varieties on the supermarket shelves. For example, cheese, chili or sea salt. But there is one thing about ready-made tortilla chips: they are usually significantly more expensive than, for example, Potato chips and contain many artificial additives, preservatives and flavors. Nachos are made from tortillas, a typical pastry. If you want to save yourself a step, classic tortilla production, you can also buy ready-made tortilla fillets.

Advice: to reduce the calorie content of baking, use rye flour.

Melt margarine or butter in a water bath.

Advice: to shorten the time, put it in the microwave and put it on a medium temperature for 1-2 minutes.

Add milk to eggs. We mix. We start adding flour little by little. First knead with a wooden spoon, then by hand. The dough should become soft, elastic and not stick to your hands. Wrap with cling film. Let the dough rest for 10-15 minutes.

Triangles with meat and potatoes step by step recipe

Olive oil Paprikapulver pepper Chilipulver or flakes. . First add the marinade ingredients – depending on your personal preference – to a small bowl and stir to combine. Now add the ingredients for the tortilla dishes to the second bowl and mix them by hand or with a hand mixer until you get an even and homogeneous dough. To make the tortillas very thin, divide the dough into eight portions and roll them out into small circles with a rolling finger on a floury surface.

Let’s move on to vegetables. We clean the onion. Finely shred. We wash the potatoes, remove the skin. We cut into cubes. We cut the chicken into cubes, no more than 5-10 mm thick. Mix with spices.

Attention: instead of chicken, you can take fatter meat. Chicken fillet makes triangles more dietary, which is ideal for young children.

Place the tortilla in a pan with a little oil and bake until both sides begin to bubble. Cut the tortilla into a typical nacho triangle and marinate with a spoon or brush. Now spread the marinated triangles on a baking sheet and bake for 10 minutes until golden brown. Great recipe for you can be found here. If you prefer salsa with tortillas, make your own.

You can also upgrade your homemade nachos. For example, with feta and spring onions or parmesan. There are no limits to the imagination. With this croissant recipe, they can make puff pastry. To do this, the butter is poured into the croissant dough, then the dough is rolled and overlapped. This is repeated several times, producing 27 layers of butter and dough. In this way, the leafy structure of the croissants is formed: when the croissants are baked, the moisture evaporates into puff pastry. Vapors cannot escape through the insulating oil layers.

When the dough has “rested”, we form a sausage, cut into 8-10 parts. Roll out a pancake from each. Cut out an even circle.

Turn on the oven at a temperature 180 degrees let it heat up.

Lay out the filling. We begin to form a triangle. To do this, first we pinch from one end, making an envelope. Then we form the second and third corners. It should be a triangle.

This cleans up the croissant dough and the croissants become beautiful. The layered dough should be cold in the refrigerator before shaping the croissants, preferably overnight. You can get up early the next morning after baker style, mold croissants and bake, and so please your loved ones with freshly baked croissants.

This croissant recipe yields 10 croissants for 1 baking sheet. Croissants can also freeze well. For puff pastry, dissolve sugar and salt in cold water. Add 25 g butter and 500 g flour and knead for 10 minutes on a kitchen machine on a small scale or 5 minutes by hand to an elastic dough.

Lay out on a baking sheet. For juiciness, put butter. Brush with beaten egg yolk (optional).

We’ll get it after time. triangles with potatoes and chicken are ready. We serve on the table.

The final stage of cooking triangles with meat and potatoes

Then place this plate in the refrigerator. Tour: Place a butter plate on the bottom half of the dough. Before doing this, lightly press the edges of the dough a little to the side and under the butter plate so that the edges are formed, which are then placed above the butter plate. Then beat the top half of the dough over the butter so that the butter is completely wrapped in the dough.

Roll up the corrugated wood croissant dough to its original size and fold it top and bottom to make three layers. So: dip the bottom third of the dough, then beat the top third of the dough. Tour: Rotate the puff pastry 90 degrees, unroll it again, and return it three times.

Cook with us on video:

Enjoy your meal.

Triangles-3

Cheese-curd melting filling, airy thick crust- all this you can cook and try on your own prescription triangles. It is worth noting that according to prescription it’s not hard to cook them.

For the recipe you will need:

2 cups of kefir;
2 tablespoons granulated sugar;
5 tbsp sunflower oil;
2 cups wheat flour;
1 tsp soda;
2 chicken eggs;
150g cheese (hard);
150-200g of Adyghe cheese;
a pinch of salt.

We take out a deep container. We sift the flour. Add sugar, salt, 1 egg. Mix with a wooden spoon. Gradually we begin to pour in the broken egg, kneading a thick dough. Add sunflower oil and soda. We mix.

Advice: oil guarantees elasticity and softness.

The dough needs to rest 20-30 minutes. Wrap it in cling film or put it in a bag. We leave at room temperature.

Let’s move on to the stuffing.

Mash in a separate bowl Adyghe cheese. We rub ordinary cheese on a fine grater. Add to bowl along with eggs. Salt and mix. The filling is ready.

Turn on the oven for 180 degrees. While the oven is heating up, move on to the dough. We get it. We separate from the whole mass in rounds, the size of a chicken egg. Roll out a thin cake, lightly flouring the surface and dough. It should not stick to the rolling pin. Put the prepared cheese mixture in the middle. We pinch the cake on one side. Then we form the second and third corners. You should get a triangle.

Attention: According to this recipe, we do not make a hole.

Line a baking sheet with baking paper. You can brush with butter/sunflower oil or skip this step. Place the triangles seam side down. Break an egg into a cup. Lubricate each pie to form a crust. Bake in the oven 30 minutes.

We serve hot triangles with fragrant freshly brewed tea.

The recipes of Tatar cuisine are of great interest to girls and women who love to pamper their household with culinary masterpieces and are happy to busy themselves in the kitchen. Any caring housewife should once bake Tatar echpochmak – these are fragrant and juicy triangles with beef, lamb or chicken – according to traditional recipe cooked at home.

When kneading dough for echpochmak, more poultry meat is added – from 600 to 650 grams per kilogram finished product. For comparison: this figure for beef and lamb is 500 grams. To give a unique taste and aroma to echpochmak in Tatar style, freshly cooked meat broth and add to it from 50 to 100 grams of fat tail fat cut into small pieces.

Чак-чак

Название этой татарской выпечки известно многим, и наверняка каждый, кто пробовал ее, не пожалел об этом.

Чак-чак считается национальным кулинарным изделием башкир и татар, а также блюдом узбеков, киргизов, таджиков и соседних с Башкирией и Татарстаном народов.

Впервые чак-чак появился у кочевых народов Средней Азии. Обычно перед каким-нибудь праздником кочевники разоряли улья диких пчел и добывали мед.

Затем из дикорастущих злаков делали муку, и уже потом замешивали тесто из муки и яиц. От готового теста отрывали небольшие кусочки и обжаривали их в казане с бараньим жиром.

Далее уже обжаренные кусочки заливали медом и придавали форму горки. Именно так и готовили первый чак-чак.

По второй версии рецепт чак-чака татары унаследовали от булгар. По булгарской легенде, хан приказал придумать к свадьбе сына новое угощение. Оно должно было быть не простым, а праздничным, легким в приготовлении, непортящимся, вкусным и таким, чтобы воины могли его есть на ходу. Подходящее блюдо изобрела жена одного пастуха.

Существуют и разновидности татарской национальной выпечки:

Бухарское калеве – в форме палочек.
Лакский чак-чак – с добавлением грецкого ореха.
Кабардинский – разрезают на ромбовидные кусочки.
Илав-халва – кумыкский чак-чак.

Рецепт вкусной татарской выпечки «чак-чак» достаточно легкий, любой, если захочет, сможет сделать это блюдо.

Сначала яйца нужно взбить с солью, затем добавить муку и замешать мягкое тесто. Потом тесто необходимо раскатать на тонкие жгуты и поделить на короткие отрезки размером с фасоль. Все это обжарить во фритюре.

Когда обжаренные «палочки» остынут, их нужно перемешать с горячим медовым сиропом и выложить в виде горки. Сироп готовится из сахара, воды и меда.

Дополнительно «горку» чак-чака можно украсить карамелью, ягодной пастилой или же орехами.

Название «чак-чак», как утверждают некоторые специалисты, относится к имени персонажа политеистического пантеона древних булгар. А произносится оно как Чагы или Чага. По преданиям он отвечал за семейный очаг и достаток. Но эта версия считается «непопулярной».

Большинство этнографов считают, что название произошло от похожего по звучанию татарского слова, которое переводится как «чуть» (из-за того, что кусочки теста очень маленькие).

We put a piece of margarine in a clean bowl and put it in the microwave literally for 30-60 seconds. Important: to melt the component, you need to set the average power and after 20–30 seconds take out the container and mix the contents with a tablespoon. Set aside the prepared margarine so that it reaches a warm state.

Prepare the flour.

Pour the flour into a sieve and sift directly over a medium bowl. So our dough will turn out to be more airy and tender, because the component will be saturated with oxygen in the process. In addition, we will rid the flour of extra lumps, which is also important.

Prepare dry yeast.

Pour dry yeast into a deep bowl and fill it with warm water. Using a tablespoon, mix everything thoroughly until we get a homogeneous liquid mass.

Prepare the milk.

Pour the milk into the Turk and put on a small fire. Literally after 1-2 minutes turn off the burner, and take the container with the help of kitchen tacks and pour the contents into a large bowl. Attention: milk should be warm (according to temperature somewhere around 37–39 degrees) to make good dough.

Prepare the dough.

Pour sugar, salt into a bowl with warm milk, and also pour melted margarine, sour cream and break the egg. Using a hand whisk or mixer, beat all ingredients at medium speed until smooth. Then pour the dissolved yeast here and mix everything thoroughly again.

Next, in small portions, we begin to add the sifted flour. At the same time, we continue to beat everything with improvised equipment, and so on until the mixture begins to thicken. Then knead the dough with clean hands, adding vegetable oil to the bowl.

The mass should be soft, elastic and not stick to your fingers. At the end, we give the dough the shape of a ball, cover the container with a cloth towel and put it in a warm place for 40–60 minutes. During this period of time, the mass should increase by about 2–3 times.

Prepare Pork.

Rinse the pork thoroughly under running warm water to remove bone fragments, and spread it on a cutting board. Attention: try to choose meat with pieces of fat, then the triangles will turn out much juicier and tastier. Using a knife, we clean the component from films and cores. Next, cut the pork into small cubes about 1 centimeter and transfer to a clean deep bowl. Immediately add bay leaves here, mix everything thoroughly with a tablespoon and leave aside for a while.

Preparing the Potatoes

Using a vegetable cutter, peel the potatoes and then rinse thoroughly under running warm water to remove the remnants of earth and other dirt. Then we spread the tubers on a cutting board and finely chop into cubes, about the same thickness as pork ones. Pour the crushed components into a common bowl and mix everything thoroughly until smooth.

Prepare the onions.

Using a knife, peel the onion from the husk and then rinse thoroughly under running warm water. Now put the component on a cutting board and finely chop into cubes. Pour the chopped onions into a bowl with pork and potatoes and mix everything thoroughly until smooth.

Prepare the filling.

From a bowl with chopped onions, pork and potatoes, we take out bay leaves. Immediately after this, pour salt and freshly ground black pepper to taste and mix everything thoroughly again using a tablespoon. Everything, the filling is ready!

Prepare Triangles with Meat and Potatoes.

When the dough has risen and increased in size, we take it out of the bowl and put it on the kitchen table, crushed with a small amount of flour. Using a knife, cut the dense mass into 12 equal parts. We form a ball from each piece with clean hands, and then roll them out with a rolling pin to the state of cakes with a thickness of about 0.3–0.4 centimeters.

Using a tablespoon, spread the filling in the center of each layer of dough.

With clean hands, we pinch the edges of the cakes so that we get triangles, and then move them to a baking sheet covered with baking paper. Now break the egg into a small bowl and pour in the milk. Using a hand whisk, beat everything thoroughly, and so on until we get a homogeneous mixture.

With the help of a confectionery brush, grease each triangle with egg and milk mass. Thanks to her, we get a beautiful ruddy pastry. Everything is ready, so you can turn on the oven. When it warms up to temperature 200 degrees, put the baking sheet on the middle level and bake the triangles until they turn golden. It takes me about 50–60 minutes. At the end, turn off the oven, and take out the container with the help of kitchen gloves and set aside. While the pies are still hot, be sure to grease their surface with a piece of butter pricked on a fork.

Serve triangles with meat and potatoes.

When the triangles with meat and potatoes have cooled slightly, move them to a special flat plate and serve to the dinner table along with tea, coffee or broth. In general, such pies are also called echpochmak. it Tatar dish, which does not have to be in the form of triangles. After all, they tell the truth, the main thing is not the form, but the content. Bon appetit everyone!

For a more expressive flavor, garlic pepper can be added to the filling. So the pies are also very tasty;

If desired, a hole can be cut in the center of the triangles and poured into the filling. 1 teaspoon meat broth. But so that it does not evaporate during the cooking process, be sure to cover the hole with a piece of dough. So the pies are insanely juicy and tasty;

If you like the filling to smell fresh, then you can add finely chopped parsley or cilantro to it;

Instead of pork, you can use lamb or beef. In any of the options, see that the meat is with pieces of fat.

Acquaintance with dishes of non-traditional Russian cuisine is always interesting and informative. Even if you are not a fan of meat with pepper or raw fish, you should try them to know their taste and make up your own mind about them. Today we will touch on Tatar cuisine and its a traditional dish uchpuchmak (there is a different pronunciation). Otherwise, they are also called stuffed triangles.

Triangles-2

Round: Rotate the dough 90 degrees again, unroll it again, and then lay it down three more times. Now place the puff pastry in the refrigerator, preferably overnight, wrapped in foil. For this, puff pastry is very good, so that it does not stick to the foil in the morning.

Now let’s divide each rectangle diagonally. This gives 10 right triangles. Now fold these triangles from the base to the top to the croissants. Place the croissants on a baking sheet, end down. Leave the croissants in a slightly warm oven for about 45 minutes to double in size.

This recipe is similar to the previous one, but there is a difference. Milk is replaced with water.

2 chicken eggs;
0.5 kg flour (rye or wheat);
1 cup or slightly less warm water;
2 tablespoons sunflower oil;
a pinch of salt;
300-400g pork;
3-4 potatoes;
2-3 medium bulbs.

The recipe for making triangles from yeast-free dough

Let’s start preparing triangles with dough. It will be without the addition of yeast. Sift the flour into a deep bowl. Add a pinch of salt. Separately, beat the eggs in a bowl with a whisk or fork. We combine with flour. We mix. Gradually add warm water, stirring constantly. Adding sunflower oil. Knead elastic dough.

Yogurt, milk, eggs and butter until the oil is completely absorbed into the mass.
Add salt to it.
Fry sheep’s cheese and mix with parsley.
The ends must be located above the edge of the plate!

We always try to prepare a special Easter breakfast, often a small buffet with all kinds of treats.

Attention: sunflower oil must be added so that the mixture does not stick to the hands.

By consistency, the dough should become soft, pliable and turn out to be quite cool. Cover it with a towel. Let’s stay around 1 hour.

While the dough is resting, let’s make the filling.

It will consist of meat, onions, potatoes and spices. You can put uncooked vegetables and meat or boil them until half cooked.

As a family together, we always enjoy breakfast! The basis of these rabbits is a simple yeast dough. You can also use ready-made yeast dough from the refrigerator, which saves you time. 40 g of sugar and a pinch of salt were added, as well as 40 g of oil. From this test, you get about 5-10 rabbits, depending on how big you form them, and which of the rabbits makes it exactly then. I have two options for you, both of which form very quickly.

For the first option, you form a piece of long queue dough, which you then laid down. Then you cross the two sides twice, so even small ears can be seen above. Then you have option number one already finished. For option number two, you also need a long test kite that you roll like a snail. You will also need to form a small triangle out of another piece of dough to represent the head and ears. However, you can also cut the triangle a little and then put the body of the hump and also form a little tail and attach.

Advice: if you do not trust your oven and are afraid that the filling will not be able to fully cook, boil them.

Peel the potatoes. We send to boil in cold water for 10 minutes on medium fire. Add a pinch of salt. We wash the pork. Cut into small pieces. Immerse in boiling water, add a little salt. Cook for about 15 minutes. Peel the onion from the skin. Finely shred.

You can then repeat this as often as you like until the dough is used up. Before you push the cute bunnies into the oven, brush them evenly with egg and let them rest for a minute. The rabbits then enter the oven for about 15 minutes at 175 degrees. But you have to keep an eye on it all the time so they don’t get too dark.

Dough Ingredients

Next week I have an article for you that is very dear to me! It’s about midwives and the irreplaceable value of their work, and what would happen if the birth and subsequent treatment took place without a midwife. Plum pudding in potato dough is one of the most tempting floury desserts in the world.

Advice: peeled onions can be put in a blender bowl with knives for finer chopping.

The filling is ready. Cut potatoes and meat into cubes. In a deep bowl, combine potatoes, meat and onions. Salt and add your favorite spices. We leave to cool.

Turn on the oven for 180 degrees. Let it heat up.

What dough are triangles made from?

The potato dough that later covers the plums is, more precisely, nothing more than an ordinary tatter: the potatoes in the plate are even boiled, after a quarter of an hour in boiling water with a sharp knife re-pixensen, when the potatoes are large it can be again 5 minutes, but after only 20 minutes each potato must pass. Clean and press the potato press into the bowl, if necessary, the late noodle press.

Add half an egg – funny question: how do you get half an egg? Just pour the whole egg into a glass, mix it with a fork, and then pour in half of the potato, then add 100 g of flour, salt and cherry butter and mix thoroughly with a fork. The goal is very air dough and everyone who now kneads too long gets only plasticine, everything becomes too hard. But don’t worry, you’ll get it one way or another. If it is still too soft, the remaining 50g flour is included, but this depends on the starch content of the potatoes and idols.

Advice: any pastries are placed only in a preheated oven.

When the dough has risen, divide it into 2 parts. We form a sausage. We cut it into rounds, no larger than a chicken egg. Roll each ball into a thin cake.

Advice: Dust the surface and rolling pin with flour. This way the dough won’t stick.

Cut out even circles with a cup or saucer. We turn to the formation of triangles. Put the filling in the center. We pinch first from one edge, making a tube. We pinch the other edge. Finally, we form a triangle.

Attention: you should have a hole in the center.

Grease a baking sheet with vegetable or butter. Lay out the triangles. We put ½-1 tsp in the hole. butter.

Advice: butter will prevent overdrying of the filling.

Put in the oven for 30-40 minutes. Serve hot.

Pour the indicated amount of drinking water or cow’s milk into a small bowl. Please note that the temperature of the liquid you poured should vary between 45 and 50 degrees.
Sprinkle 15 grams of yeast over the surface of the liquid and granulated sugar. You should wait a few minutes for the pasteurized milk or pure water to soak up the ingredients you have added.
After three or five minutes, beat the liquid in the container using a mechanical whisk.
Take a deep and capacious bowl and sift flour into it. Add to 150 ml container vegetable oil and yeast whipped with milk.
Knead the dough and gather it into a neat ball, transfer it to another container and cover with a clean towel on top.
Place the container with the mass you received in a warm place, well protected from drafts. Let it brew for 60 minutes.
Punch down the dough on the kitchen table, cover it with a flannel or terry towel, and put the deep container with it back in a secluded place. Wait until the mass rises a second time.
Put the prepared mass on the kitchen table and divide it into six or eight equal parts.
Using a wooden rolling pin, roll out the cakes and put a pre-prepared filling inside each of them.
Pinch the edges of the cakes. You should get neat triangles, in the middle of which there will be a hole.
Lubricate the pies you received with softened butter and send them to an electric or gas oven heated to 190 degrees.
In 40 minutes your pies will be ready and you can try this gourmet dish that came to us from the Tatar cuisine.

Puff pastry

For puff pastry you need:

Flour – 600 gr..
Eggs – 3 pcs.
Butter – 125 gr.
Raw yeast – 50 gr.
Milk – 200 ml.
Water – 100 ml..
Sugar – 30 gr..
Salt.

To prepare the dough, you need:

Heat water, dilute yeast in it.
Add sugar, mix, put in heat for 30-40 minutes.
Pour in warm milk when bubbles appear.
Add eggs, salt, oil.
Knead the dough, adding flour in small portions.
Put the dough on cling film, roll into a layer.
Lubricate the dough with butter or margarine, fold in half.
Fold the sheet in half two more times.
Place for 30 minutes in the refrigerator.

Современная татарская выпечка

Спустя несколько веков, даже такие колоритные и вкусные татарские выпечки несколько изменились. Конечно, традиционные рецепты никуда не ушли, но при этом сейчас можно найти и современный татарский «фастфуд», который уже нашел своего ценителя.

Например, существует сеть ресторанов «Тюбетей», предлагающая своим посетителям попробовать кыстыбургеры и другие традиционные и «нетрадиционные» изделия татарской кухни.

Кыстыбургер – это современная форма кыстыбыя, вобравшая в себя традиционный непередаваемый вкус и новый формат «быстрого питания».

И, конечно же, главным отличием от традиционной лепешки, кыстыбый является обилие разнообразной начинки. Здесь кыстыбургеры можно найти на любой вкус. И с мясной котлетой, и с курицей, и с рыбой, и с творогом. Существуют даже сладкие с ягодами и фруктами.

Всего видов кыстыбургеров в ресторане насчитывается около 20.

Главная особенность этого ресторана, что он продвигает современную татарскую культуру с ее ценностями и традициями.

Secrets of Tatar dishes

From time immemorial, Tatars have valued yeast, unleavened, yeast-free, batter, skillfully engaged in its preparation and baked amazingly delicious pies. Tatar cuisine is endowed with a special “zest” bakery products with various fillings. The Tatar pie, called “kystyby” and made according to simple recipe. For its preparation, three components are used:

freshly prepared mashed potatoes;
freshly cooked millet porridge;
unleavened dough, made in the form of juice.

To soften the unleavened dough a little, improve it taste characteristics, you will need to add to it a small amount of pre-softened butter and sour cream with a fat content of 20%. These ingredients will give ready meal friability, tenderness and amazing taste. Keep in mind that this dish has a high calorie content!

Enjoy your meal!

Unleavened dough

The simplest dough for echpochmak is unleavened. To prepare it, you will need:

Flour – 800 gr.
Water – 150-200 ml ..
Egg – 1 pc.
Butter – 150 gr..
Salt – 1 teaspoon.

In order to prepare the dough, you must:

Warm up the water.
Melt the butter.
Pour the flour onto the table in a slide, make a depression in the middle.
Pour water into the recess, add salt, oil and egg.
Knead a stiff dough.
Cover the dough with cling film and refrigerate for 30 minutes.

To make the dough more crumbly, you can add 2-3 tablespoons of sour cream to it.

Triangles with meat and potatoes or, as they are also called, “echpochmak” – very tasty fragrant pies that are prepared by the Tatars. In fact, such pastries are considered their national dish Therefore, they treat her with special love and tenderness. So we will not deviate from traditions and prepare triangles with a sufficient amount of filling and from delicious dough. Usually lamb is added to such pies, but pork or beef can also be used.

The filling is ready. Cut potatoes and meat into cubes. In a deep plate, combine potatoes, meat and onions. Salt and add your favorite spices. We leave to cool.

Кыстыбый

Кыстыбый – это пресная печёная лепёшка, которую начинают кашей (чаще пшённой), или рагу, а с недавнего времени и картофельным пюре.

Напоминает незакрытый пирог или сочень. Начинку кладут на одну половину лепешки и закрывают сверху второй половинкой. Часто обмазывают топленым маслом.

Выпекают пресную лепешку на сухой сковороде, когда она еще горячая ее складывают пополам и начиняют либо картофельным пюре, либо пшенной кашей, либо толченым маком, либо конопляным семенем.

Блюдо употребляют и во время поста, изменяя рецепт.

Считается, что название происходит от производных с татарского «кыстыру» и башкирского «ҡыҫты» – «прищемить».

Кыстыбый является не только татарским традиционным блюдом, но и башкирским, чувашским.

Delicious, ruddy echpochmaks just ask for your mouth! Cooking them is not at all difficult: you just need to take into account all the recommendations and the pies will turn out just as beautiful and, of course, tasty. The dough for triangles can be made with yeast, or it can be unleavened, on kefir. If there is not enough time and pies are needed urgently, then it is better to make unleavened dough. But classic version- it’s yeast! Therefore, they are taken and diluted in warm water, salt, sugar are added and allowed to stand, froth. Melted butter and milk are added to the yeast and the dough is kneaded. Then the bowl is placed in a warm place for 50 minutes or one hour. Once the dough has risen, punch it down and let it rest for about an hour.

While the dough for echpochmak is suitable, you should do the filling. For the filling, beef or veal is suitable. For the first time, it is recommended to take chicken meat to be sure of its readiness. You can use the legs: remove the skin and free the meat from the bone. Cut the resulting pieces into small cubes the size of a raisin. Meat will need 1 kg. Peel and cut ten medium potatoes into the same cubes as the meat. Exactly the same operation is carried out with 4 onions. Softened butter, salt, pepper are added and mixed. In principle, the filling is ready. You can add more herbs or spices if you like.

Now an interesting process for sculpting pies. If the yeast dough for the triangles is suitable, then it should be divided into 10 – 12 lumps and rolled into circles, 10 – 15 cm in diameter. Put the filling in the middle of the cake and close it on three sides, leaving a hole at the top. Ready pies are laid out on a baking sheet, greased with oil. We must let them stand for about ten minutes and only after that grease the triangles with an egg. Pies are baked in an oven heated to 200 degrees. After 25 minutes, take out the baking sheet and pour a little broth into each pie. Then – again in the oven for another half hour. Echpochmaks are ready and you can eat them with broth.

You can also use simple kefir dough when making pies. Milk, egg, salt, sugar, melted butter are mixed. Then kefir, soda quenched with vinegar and flour are added to this mixture – the dough is kneaded. It is necessary to let him stand for about 20 minutes and only after that cut. Such a dough for pies with filling can not only be baked in the oven, but also fried in a pan or in a deep fryer. You can use the classic filling or dream up and add greens or roots, taking into account the preferences of family members. I want everyone to like it and everyone to enjoy it. The main thing is not to forget to add the broth to the pies! Immediately after baking, the pies should be covered for a while with a towel so that they become soft.

Lamb meat is often used for the filling. But it is very dry and many housewives add tail fat to the filling. Some people do not like to use ground pepper. And many people grate the onion instead of dicing it. Can you mix different types meat. It turns out very tasty if carrots are added to the filling. The dough recipe for echpochmak can also be changed at will. It is necessary to chop or grind a pack of butter or margarine in flour, make a hole and add a glass of sour cream, soda, vinegar and an egg. Knead and put in the refrigerator for half an hour. The dough is puffy and very tasty. Often after baking, each triangle is smeared with butter – the pies become very soft and tender.

Of course, it is difficult to take into account everything in the preparation of a new dish. Especially if it’s an unfamiliar cuisine! If it does not work out once, then you need to try again, taking into account errors and shortcomings. Practice and patience will do the trick. Every housewife wants to surprise and please her family with new and interesting dishes. Be sure to bake triangles – echpochmaki and serve them with broth or just with tea. These wonderful pies from Tatar cuisine will be a great success in every family. Especially where there are children! Such stuffed triangles will become a traditional treat on the table both on weekdays and on holidays!

Tatar cuisine is known for its dough products, which are served on holidays and weekdays. The most famous Tatar pies are kystyby (sochen with mashed potatoes and millet porridge), belish (a large pie stuffed with fatty meat) and echpochmak (translated from Tatar – “triangular”).

Echpochmak (triangles) – pies stuffed with lamb, onion and grated potatoes. Their distinguishing feature is that the filling is put in them raw and before being sent to the oven, a hole is left in the middle of the pies, into which the broth is later added. For triangles prepare rich, puff or unleavened dough.

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Элеш

Существует множество рецептов татарской выпечки с картошкой, но особое место среди них занимает элеш.

Элеш – это небольшой круглый пирожок, начинкой которого является курочка, приготовленная в собственном соку, картофель и ароматные специи.

В переводе с татарского «элеш» значит «порция». Так как в татарской культуре существует очень много блюд, где мясо раскладывается порционно, то элешем может быть как пирожок, так и наваристый суп.

Губадия

Считается блюдом татарской, чувашской и башкирской национальной кухни.

Сегодня губадия делается с рисом, но при этом до 20 века многослойную сладкую начинку в основном делали из ягод и сухофруктов. Хотя стоит отметить, что сухофрукты оставались ингредиентом и в пироге с мясом.

Этнографы утверждают, что они считались оберегами, которые были способны уберечь молодоженов от дурных предзнаменований.

Обязательным ингредиентом традиционной татарской выпечки считается корт. Корт – это приготовленный специальным образом творог. Четыре-семь часов его томят на огне, смешивая с сахаром и сливочным маслом.

На выходе получается сладкая коричневая масса, которая очень долго хранится и имеет вкус топленого молока.

Существует несколько интересных фактов, связанных с губадией:

Например, в древние времена губадию считали свадебным пирогом. Именно благодаря слоям в пироге смотрели, сколько дней жених может гостить в доме невесты.
Пирог необходимо было разделить на четыре части. Одна часть обязательно отправлялась в дом жениха в качестве гостинца.
В татарском языке существует фразеологизм «гөбәдиягә арка кую» — «повернуться спиной к губадие». А означает он проявить неблагодарность.
Именно по губадие судили готова ли девушка перейти в статус невесты. Если она научилась печь губадию, значит и замуж можно выдавать.

Есть разные виды губадии:

сладкая – подают к чаю;
мясная – как второе блюдо.

Беляш

Беляш – это открытый пирог из пресного или дрожжевого теста с начинкой из мясного фарша, обжаренного в масле.

Название «беляш» происходит от слова «бэлиш». «Бэлиш» в татарской и башкирской кухнях называют открытый пирог с разнообразными начинками. Такой начинкой может быть и мясо, нарезанное кусочками и смешанное с картофелем, так и мясо с рисом и пшеном.

История появления беляшей в России начинается в период правления Ивана Грозного. В то время российские повара не умели жарить – они только варили пищу и запекали ее.

Жарили пищу на кухнях Ивана Грозного только татарские повара. Но постепенно русские кулинары стали осваивать технологию жарки и переняли некоторые рецепты у татар. Беляши оказались среди таких заимствованных блюд.

С того самого времени русский народ очень полюбил эту татарскую национальную выпечку. Блюдо появилось везде. Его можно было увидеть и на царском столе, и в домах поданных, и в пирожковых.

Inventory

A tablespoon, a teaspoon, a stove, a deep bowl – 2 pieces, a glass, a cezve, kitchen gloves, a deep bowl – 2 pieces, a kitchen knife, a microwave oven, a sieve, a medium bowl, a cloth towel, a cutting board, a kitchen table, a rolling pin, oven, small bowl, hand whisk or mixer, serving dish, baking sheet, pastry brush, vegetable cutter, baking paper, fork

Заключение

Каждая культура, каждый народ имеет свою долгую историю, частью которой является и их национальная кухня. Особое место среди них занимает татарская национальная кулинария.

Ведь сегодня мы уже не можем представить, что в пирожковых и кафе не будет всеми любимых беляшей и эчпочмаков, а на праздниках мы не сможем попробовать вкуснейший чак-чак. А названия всеми любимых блюд уже давно ассоциируются с теплом и душевностью, которую дает нам татарская культура.