Bashkir national dishes: list, recipes with photos

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

Interest in national cuisines in our country has been very great lately. Italian has already become a daily routine, at least in relation to pizza. Almost all teenagers and young people are familiar with Japanese. But the cuisine of the peoples living in the Russian territories is somehow ignored. Take, for example, Bashkir national dishes. Their list is quite long, but only four are known: beshbarmak (prepared a little differently than Tatar), kaklagan, belishi (they got accustomed to us under the name of belyashi) and chak-chak. For many, acquaintance is limited to this list, however, in fact, Bashkir cooking has more than fifty original recipes.

Bashkir national dishes: cuisine features

Accustomed to the spice and spiciness of oriental dishes, when they get acquainted with the culinary creativity of this people, people experience some bewilderment. The fact is that the national dishes of the Bashkir cuisine do not differ in a variety of spices. They only use red and black.pepper, but also in relatively small quantities. In addition, most Bashkir dishes are quite fatty. A person accustomed to eating in a European way may seem strange to the tradition of eating kazy (horse sausage) mixed with horse fat. In order to assimilate such an amount of fat, the meal is washed down with short (a specially prepared sour) and broth.

Chuck-chak

Let's first learn how to cook the most famous Bashkir national dishes. For example, you can treat your children to a traditional delicacy for this people. Two and a half cups of flour are sifted into a bowl with a spoonful of sugar and half a teaspoon of s alt. In parallel, four eggs are beaten and poured into the mixture along with two tablespoons of vodka. The dough is kneaded until it stops sticking, and is hidden in the cold for half an hour wrapped in a film. Then it is rolled out very thinly, dried a little (to make it easier to cut) and cut into strips half a centimeter wide and two long. Odorless vegetable oil is heated in a cauldron, and chak-chak is fried in it in parts. Four spoons of honey are separately heated in a ladle, five spoons of sugar are poured in, and after its dissolution, the mass is boiled for about seven minutes. Fried strips are sprinkled with this "icing" and are given to children.

Wak-balish

If you pay attention to Bashkir national dishes, dough recipes will be very diverse. And if you cook primitive belyashi in accordance with the recommendations of the authors, thenyou will get uniquely delicious pies. The dough is kneaded at the rate of one egg, a stack of milk and a spoonful of ghee for every two hundred grams of flour. While it reaches under the towel on the table, minced meat is being prepared. It is better for him to take mutton; if there are problems with its purchase or you do not like its smell, stop at beef. The meat is not ground, but finely chopped, mixed with chopped onions and small cubes of potatoes (tubers should make up a third of the mass of minced meat). The dough is rolled into rather thick cakes, minced meat is placed in the middle, and a kind of bag with a hole on top is formed. Wak-balishi are placed on a baking sheet and hidden in the oven for half an hour. Periodically, half a spoonful of broth is added to the hole.

Beshbarmak

All meat Bashkir national dishes are prepared either from poultry or lamb. Specifically, goose meat is most suitable for this from the bird. Half a kilo of meat is minced and boiled with s alt and spices. Unleavened dense dough from two-thirds of a glass of flour, eggs and water is rolled into a shortcake no thicker than two millimeters, cut into rhombuses, boiled and smeared with melted butter. Three potatoes are boiled and cut into neat circles. Served in this way: all prepared ingredients are added to the plate plus onion rings (or chopped feathers) and the broth is poured.

Kaklagan

The most famous national dishes of the Bashkir people are, of course, dried poultry and meat. If after the word "kaklagan" there is "it" - it means that in front of you accordinglycooked lamb or cow brisket. If “kaz” replaces it, you eat dried goose. Both are available for home cooking. To prepare kaklagan it, the peritoneum is cut into half-kilogram slices, rubbed with pepper, dill and s alt, and hidden for several days in the cool. Then a string is pulled through each piece, and the meat is hung in a dry, cool, unlit place - to dry. The bird is carefully rubbed with s alt outside and in the abdominal cavity, wrapped in gauze and suspended vertically. The key to success is coolness and dryness. In the future, both varieties of kaklagan can be eaten as a snack, without any additional processing, or can be used for broth - then you need to soak the meat to remove excess s alt.

Tukmas

Bashkir national dishes are rich and for the first thing - there are plenty of soups among them. For tukmas, the broth is made from any bird. Half a kilo of meat is boiled in two liters of water and chopped in portions. A tight dough is kneaded from a glass of flour, an egg and water (as much as she takes), thinly rolled out and cut - smaller than when preparing noodles. For half an hour, the strips sprinkled with flour are removed in the refrigerator. Carrots and onions are fried in butter, then vermicelli-tukmas is loaded. After it rises, the soup is cooked for another six minutes, poured into plates where the meat is laid out - and you can have dinner.

Tutyrlgan-tauk

This is the name of the Bashkirs stuffed chicken. However, the principles of its preparation (and filling!)completely unfamiliar to us. Firstly, it is laid through the throat, so the bird's ass is neatly and tightly sewn up. Secondly, for the filling, three eggs, 50 milliliters of milk and 50 grams of butterfat butter are thoroughly beaten. The mixture is poured inside, and the throat is carefully sewn up. The carcass is wrapped in gauze, placed in a duck bowl and poured with hot water (but not boiling water!). On medium heat, the contents of the pan are brought to a boil and slowly boiled from an hour to two - depending on how much the chicken “tightened”. Served tutyrlgan-tauk chilled, on a large oval dish (to fit the whole) and accompanied by rice.

Kuyrylgan

Salads are also included in the national dishes of the Bashkir cuisine. We offer the most beloved by the mistresses of this region. Products are taken "by eye", in proportions that you prefer. Potatoes and fish are boiled, cut into cubes along with pickles and dressed with ordinary mayonnaise. A thin omelet is fried from eggs with milk; when it cools down, it folds into an envelope with a salad inside. Top with a little mayonnaise and sprinkle with herbs. Delicious and original serving!

In a word, Bashkir national dishes (photo) are quite worthy of attention even for a spoiled gourmet. In addition, most of them do not require any complex components or culinary virtuosity. It is quite possible to expand your culinary horizons!