Tatar national dish echpochmaki or triangles with meat. Dough for triangles

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

Russian cuisine has absorbed many national dishes for a long time. And it is already difficult to say who and what brought more to it. Russians and Tatars have lived side by side for over 700 years. Of course, both echpochmaks have been eaten for a long time. These dough triangles are delicious. The main thing is to learn how to properly make dough and stuffing for them.

Step 1. Dough

Among housewives and simply admirers of Tatar cuisine, there is a lot of debate about what the dough for triangles should be. It can be yeasty, unleavened and even flaky. But still, echpochmaks are most often made on the basis of unleavened dough with the addition of sour milk. It is easy to prepare, while the taste is not inferior to yeast.

250 grams of butter melt. It can be replaced with melted butter or even margarine. Then - cool a little and pour 2 cups of sour milk (kefir, yogurt or other sour milk) into it. Mix. Add 2 eggs and a pinch of s alt. Mix everything well. Prepare a large cutting roomboard. Pour 8 cups of flour on it in a slide, make a small depression in the middle. Gradually pouring the liquid mixture, gently knead the dough for the triangles. It should keep its shape well, not stick to your hands, but at the same time be soft. Wrap in cling film (you can put it in a bag) and leave for 20-30 minutes to “ripen” the dough.

Step 2. Stuffing

Another secret of delicious echpochmak is the most delicate meat filling. She will need 800-900 grams of meat with fat. Usually lamb or beef is used. Those who are not going to stick to a strict recipe can take the more familiar pork. You also need to take 8 medium potatoes, 3-4 onions, 2 teaspoons of s alt and optionally ground pepper.

Cut the meat into small cubes, about 1 cm in size on each side. Also chop potatoes and onions. Mix everything, seasoning generously with s alt and ground pepper. Already in the process, the filling will give juice. It is immediately clear that any echpochmak will be delicious with it, even if it is puff pastry triangles (you can also use ready-made ones if you wish).

Step 3. Baking

Now that all the ingredients are ready, you can start sculpting echpochmak. From the dough you need to form a sausage with a diameter of about 4-5 cm (according to the size of the bottom of an ordinary glass). Cut with a knife across into pieces 1.5-2 cm thick. Roll each of them into a thin cake, like dumplings. Place 3-4 tablespoons of filling in the center. Each echpochmak is the size of a good pie.

First pinch one corner with your hands, then the second and third. It is very important that they keep their shape well, as during baking, the released juice may leak out and the triangles will simply burn. It is equally important that there is a small hole in the center for steam to escape. After all, we prepared the dough for triangles quite dense, and too much liquid can accumulate inside. If desired, the surface can be smeared with yolk to make the finished echpochmaks shine.

Preheat the oven to 200 degrees and put the triangles on the round frying pan. According to many housewives, they bake better this way. Cook 45-60 minutes until the top is browned. For readiness, you need to check the filling. This is no less important. All these recommendations can be attributed to any echpochamka, including puff pastry triangles.

Step 4. Submit

After the echpochmaks are ready, it is very important to serve them correctly. This is another secret. After all, making delicious stuffing and dough for triangles is half the battle. Most often they are served to each guest separately, 2-3 pieces each. In a separate bowl, a clear broth is offered, which is poured into the center of each echpochmak. You can immediately after baking grease each triangle with butter, cover with a clean towel and let stand for 15-20 minutes.