Tatar dishes: the best cooking recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

In Tatar cuisine you can find a wide variety of dishes. This is due to the fact that it is inextricably linked with the culture, traditions of the people and their way of life. Tatar dishes are hearty, built on an interesting combination of products. They are easy to make and delicious in taste. In this article, we will consider the best Tatar dishes (recipes with photos will be attached).

The formation of culinary in Tatarstan

Culinary traditions have evolved over centuries. In Tatar cuisine, most of the dishes are borrowed from the nearest neighboring countries. As a legacy from the Turkic tribes, the Tatars inherited recipes for cooking dishes from flour and dairy products (for example, kabartma). Pilaf, sherbet, halva were borrowed from Uzbek cuisine; from Chinese - dumplings, as well as methods of brewing tea; from Tajik - baklava.

Tatars have long been engaged in agriculture and animal husbandry, which contributed to the predominance of flour, meat,dairy products, grains, legumes and various cereals.

Tatars have their own food taboos. For example, according to Sharia, it is forbidden to eat pork. The most used meat in cooking is lamb. You can also use young beef. Tatars are also engaged in breeding horses, not only for agricultural needs, but also for the manufacture of sausages (kazylyk). Horse meat is consumed dried, boiled and s alted.

The most common Tatar national dishes: broths and soups (ashlar, shurpa), meat, lenten and dairy dishes. Their names are determined by the name of the seasoned products (vegetables, flour products, cereals).

Among the drinks are katyk, ayran and tea. In the national culture of the Tatars, there is the following tradition: when a person comes to visit, to show his respect, he is offered hot strong black tea with sweets and fresh pastries.

It is worth noting such a feature of this cuisine - all dishes can be divided into liquid hot and second courses, dough products and delicacies that are served with tea. Hot soups or broths are of paramount importance. They are an indispensable part of the meal in the house. Depending on the broth on which these Tatar dishes are cooked, soups are divided into meat, dairy and vegetarian, and according to the products they are seasoned with, vegetable, flour, cereal.

Soup with flour dressing, namely noodles (tokmach) is very famous in Tatarstan.

Next, consider the most popularTatar meat dishes. Cooking recipes are included.

Tatar Azu

Ingredients:

• beef (you can also use young horsemeat) - two hundred grams;
• black pepper;
• potatoes - 150 grams;
• tomato puree - five tablespoons;
• s alted cucumbers - six pieces;
• onion;
• one head of garlic;
• greens;
• ghee butter - 15 grams;
• s alt.

Wash and dry the beef. Cut into sticks two centimeters wide and four centimeters long. Fry in a well-heated pan. Then put the meat in a saucepan, s alt and pepper. Add fried onion and tomato paste (you can use fresh tomatoes). Pour in the broth and boil for thirty minutes. Cut potatoes into large cubes. Fry until half cooked. Put in a saucepan with meat, add finely chopped pickles. Simmer everything until it's ready. Serve this entree topped with finely chopped garlic and fresh herbs.

Kazan pilaf

This dish is served during dinner parties.

Ingredients:

• meat - two hundred grams;
• rice - 65 grams;
• one bulb;
• raisins - twenty grams;
• broth - two glasses;
• three carrots;
• black pepper;
• ghee - thirty grams;
• s alt.

Sort the rice, rinse several times with water. Pour into a saucepan and pourtap water. Cook until half cooked. Melt the lard in a cauldron, put the boiled meat cut into small pieces. Use lamb, beef or young horse meat, as you wish. Then put the carrots cut into circles and the finely chopped onion on the meat. Put half-cooked rice on vegetables, add a little broth and, without stirring, put on low heat. Simmer no more than two hours. Before serving, add raisins to the pilaf, which must first be steamed in boiling water.

Tatar dough dishes (cooking recipes)

The national cuisine of Tatarstan is famous for its pastries made from dough (unleavened, yeast, sweet, rich, sour). The most famous Tatar dishes are kystyby, balesh, echpochmak, gubadia, dumplings, baursak and much more.

Not a single wedding, solemn reception and holiday among the Tatars is complete without a national delicacy called chak-chak. This sweet dish is made from small strips made from pastry. Blind them with honey. This dish is the "calling card" of Tatarstan.

Tatars consider bread to be a sacred product, not a single festive or everyday meal can do without it.

Also on the table you can see a huge variety of unleavened dough products. It is used to bake buns, cakes, pies, tea treats and other Tatar dishes.

Kystyby - fragrant cakes

Ingredients:

• dumpling dough (you can buy or cook it yourself, description below) - two hundredgram;
• butter - 120 grams;
• potatoes - five hundred grams;
• a pinch of s alt;
• black pepper;
• milk - one hundred milliliters;
• potatoes - 500 grams;
• vegetable oil;
• onion.

Peel the potatoes well, cut into large cubes. Put in a saucepan, cover with water and s alt. Boil until potatoes are fully cooked. Then drain the water and mash with a masher. Peel the onion, chop finely. Heat up the pan and fry the onion until golden brown. Add the hot milk, the remaining butter and the fried onion to the potatoes. Mix well.

Flour the table and lay out the dough. Roll up the sausage and cut with a knife into thick slices, which are then rolled into large cakes. Fry them in a hot pan on both sides (about three minutes).

Put the potato filling on one half of the tortilla, cover with the other half. They should be filled while still hot. Be careful not to get burned! Brush the surface of the dish with butter before serving.

Preparing dough

You will need:

• kefir - half a glass;
• s alt - a pinch;
• baking powder - one tsp;
• margarine - 50 grams;
• sugar - one tsp;
• flour - five hundred grams.

Start kneading the dough. Mix all the ingredients listed above in a bowl, except for the flour. Sift it. Then add flour gradually. Knead the dough untiluntil it stops sticking to your hands. Cover with a towel and let stand for twenty minutes.

How to cook the oldest dish of Tatarstan - balish

The main ingredient is meat. As described above, Muslims do not add pork to Tatar dishes. Balish is cooked with lamb.

Ingredients:

• unleavened dough - one and a half kilograms;
• lamb or beef - two kilograms;
• potatoes - two kilograms;
• butter - 250 grams;
• broth - five hundred grams;
• one large onion;
• s alt and pepper to taste.

Cooking method

To begin with, knead the dough and separate the fourth part from it. Roll out the remaining piece (thickness - no more than five millimeters). Prepare the meat: rinse, remove the bone and cut into medium sticks. Peel the potatoes and cut into the same pieces. Mix meat with potatoes, add finely chopped onion, s alt and pepper according to your taste. Put the oil and mix everything. Transfer the prepared filling to the pan on top of the dough. Form a slide and gather the edges of the dough. Roll out a smaller piece of dough and cover the balish with it. Seal the edges, make a hole in the middle of the cake and plug it with a cork from the dough. Brush the top of the balish with oil. Put to bake for an hour and a half in a preheated oven. After the time has elapsed, remove the cake, open the cork, pour in the broth. Plug the cork and send the balish to the oven to bake for another half an hour. After the time has elapsed, remove andserve with strong tea.

Please yourself and loved ones with dishes of Tatar cuisine. Bon appetit!