Tatar pastries, cooking recipes

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

Tatar cuisine - sweets, drinks, soups, pastries - has been formed for centuries. And, without losing its originality, it developed, acquiring new knowledge, products and skills, which were taken, among other things, from neighbors. It is believed that it was from the Tatars that Russia learned how to cook fried dishes. They, like us, have a variety of dishes, and meat and dairy and flour products predominate. But Tatar pastry has always been the main one. We'll tell you a couple of common recipes.

Tatar Gubadiya, ingredients and preparatory work

Today we will cook one of the traditional dishes. Tatar pastry, gubadia, is a round, closed multi-layer cake. Usually this is a sweet dish and is served with fragrant tea, but there are options with meat filling, with which we will cook. We will need the following ingredients: yeast dough - 0.8 kg, boiled rice - one kilogram, beef or lamb fillet - 0.5 kg, onion- 150 grams, eggs - eight pieces, dried fruits (prunes, dried apricots or raisins) - 200 grams, ghee or butter - 400 grams, s alt and ground black pepper - to taste.

First, prepare the meat filling. The meat is cleaned of tendons and film, then we send it to the meat grinder. Then put the minced meat on a preheated frying pan with oil, stirring, cook, sprinkle with pepper and s alt. You can add a couple of tablespoons of broth or water if it turns out to be thick. At the very end, add onion, pre-fried, and remove from the stove.

Cooking a cake

Tatar pies in Russia are now experiencing the peak of popularity. If earlier Russians ordered pizza to the office or home, now it has faded into the background, after our baking. So carefully watch how Tatar pastries are prepared, write down the recipes and, if necessary, apply. And we continue to cook Gubadia.

Let the yeast dough stand, divide it into two unequal parts, that is, one is larger than the other. From the greater part we roll out, a little larger than the pan, a circle and put it in it, not forgetting to grease it with oil. We spread a layer of rice, chilled in advance, on the dough, followed by minced meat and again rice, then steep chopped eggs. We spread dried fruits on top of all this, removing the seeds from them and washing them in boiling water and cold water. Add chilled butter to the filling, before melting it. We roll out the rest of the dough into a circle, put it on top and connect it with the bottom layer, pinching them. We spread our dishbutter and bake for 35-40 minutes in a preheated oven.

Kubete - Tatar pastries, photo of the pie and the initial stage

In the event that you want to eat something hearty and tasty, go to the kitchen and cook a pie with potatoes and meat. It will require the following products.

For the pie: a two-hundred-gram pack of margarine, half a glass of milk and the same amount of sour cream, three glasses of flour, a tablespoon of vinegar. For the filling: half a kilogram of beef meat, three potatoes, two onions, 150 grams of broth, one egg yolk for lubrication, pepper, s alt. Cooking meat. Finely chop, pepper, s alt, marinate for several hours in the refrigerator. In the meantime, we are doing the test, especially since it should also stand for a bit. We take a bowl and pour flour into it, two glasses, three margarine on a grater, which was previously frozen. You can also use oil instead, it will not affect the taste in any way.

Grind margarine with flour to crumbs. Add milk and sour cream to the dough, pour vinegar and start kneading the dough. In the process, stir in about a glass of flour. We roll up the finished dough and, even if it seems heterogeneous, we send it to the refrigerator.

Preparing the filling and baking the kubete pie

Making stuffing. We cut the potatoes into thin slices and, in order not to worry about readiness later, we warm them in the microwave for about three minutes. Onion cut into half rings or rings. As in the previous recipe, we divide the dough into two parts of different sizes and one ofthem, large, roll out to the bottom of the form, so that it remains on the sides. Lubricate the form with oil, put the dough, give it the desired configuration and fill it. First of all - meat, then potatoes, pepper, s alt.

Spread the onion, butter in pieces and meat again. We use the dough that is left for its intended purpose and form a pie. With a finger in the center, so as not to swell, we make a hole. Shake the egg, grease the dough, plug the hole with the onion. We send the form to the oven preheated to 200 degrees. We take it out after 20 minutes and pour 50 grams of broth into the hole. This operation is repeated two more times. We monitor the readiness of potatoes. We take it out of the oven when fully prepared and leave it for 20 minutes for impregnation, then you can serve it on the table. We hope that the principle by which Tatar pies are prepared has been mastered.

Uralma recipe, another Tatar pastry dish

This dish is a meatloaf that is steamed, like manti. Ingredients that are needed to make this Tatar pastry: a kilogram of minced meat, two onions, one egg, if necessary - a little flour, three potatoes, s alt and dough.

Preparing the filling: add onion, finely chopped, grated potatoes, seasonings and s alt to the prepared minced meat. We knead the dough, as for manti, roll it out. We spread the minced meat evenly on it and twist it into a roll. Put on an oiled steam bath stand. Cooking time - 60minutes. When the Tatar pastry is ready, cut into portions, pour over with oil and serve. Bon appetit!