Etchpochmak in Tatar. Recipe

Not every one of us has heard such a word -"Echpochmak", although they saw, and probably ate many. This is a dish of Tatar cuisine, and the literal translation means "triangle". Prepare it from yeast or unleavened dough, stuffed with meat and add onions with potatoes. The main, traditional filling is lamb. There is another feature of this dish - the filling is put into it raw. Today we are going to master the preparation of such an interesting dish as echpochmak in Tatar style.

Recipe number 1 - cook echpochmak standard method

For the preparation of our dishyou will need for the test: 33 grams of Baker's yeast, 800 grams of flour, three eggs, three spoons of sugar sand, 0.33 liters of milk, 60-70 grams of butter, half a teaspoon of salt. Prepare for the filling: 300 grams of mutton, three onions, four potatoes, one egg to lubricate the dough, black pepper and salt. To cook Echpochmak in Tatar, we begin, of course, with the preparation of the dough. Dissolve yeast in warm milk with a teaspoon of sugar sand. Let insists.

Also stir the sugar with a whisk in the egg untilcompletely dissolve. Add to first container and mix well. Sieve the flour through a sieve, add our mixture and knead the dough. In the process of kneading a little, throw in butter. At the end we cover with a towel - and for a couple of hours in a warm place for fermentation. Then we salt, again we knead and again hours and a half aside. Then again knead, cover with a towel and do stuffing.

Cooking stuffing and bake echpochmak in Tatar

Начинка готовится быстро и просто.Wash the meat and cut into small pieces. Potatoes with onions are also peeled and cut into small cubes. Mix, pepper and salt. Turn on the oven and leave it to warm up to 210 degrees. Divide the dough into two parts. One - again under the towel, and the second is cut into nine parts. Take one of these pieces, knead the palm on the table to make a circle.

Put a tablespoon of filling, formTriangle and pinch on top. We do it in such a way that a small hole remains at the top - excess moisture will evaporate through it. Cover the baking tray with parchment, put the epochmocks on it, let it infuse a little. Mix the egg and grease the pastries. We put in the oven and bake for at least 40 minutes, the temperature is 200 degrees. After 20 minutes, cover with wet paper. Put the finished dish on a towel and cover it with a clean towel on top. Now you know how to cook echpochmak in Tatar.

Recipe number 2 - cook echpochmak on kefir

To perform this recipe, we need:two glasses of kefir, a teaspoon of salt, five glasses of flour, one packet of dry yeast, 300 grams of meat with fat, three potatoes, two onions, four tablespoons of vegetable oil, half a cup of broth (can be - water), black ground pepper.

If for the previous version we took the recipe"Echpochmak" in the Tatar language, translated it and made a traditional dish, now we will not adhere to any requirements. As meat, for example, take fatty pork. Wash it and cut into pieces the size of a hazelnut. We also cut the potatoes, add the meat, chopped onion, vegetable oil - two spoons, pepper and salt. Thoroughly mix everything.We do the dough as usual, cut it like for pies (pieces), shape small balls and make pellets the size of a saucer with a palm. Put the stuffing on them, pinch it with a triangle and put it on a baking sheet greased with butter. After 15-20 minutes, we lubricate the top with an egg and send it to the oven for one hour. It turned out a great echpochmak in Tatar. Dough on kefir added him tenderness and lightness.

Recipe number 3 - echpochmak with chicken meat

For the test, we need:four glasses of flour, one glass of water, 10 grams of dry yeast, one egg, a teaspoon of salt, a tablespoon of sugar sand. For the filling: 0.8 kg chicken fillet, four potatoes, two onions, 50 grams of butter, a glass of broth, pepper and salt.

It's time to cook echpochmak in Tatar with chicken. First of all, we knead all the ingredients for the dough and set it for an hour and a half to approach (always in a warm place). Then prepare the stuffing.

Filling and baking

Dice chicken fillet and potatoes.Onions clean and chop finely. All combine into one mass, pepper, salt and mix. We crush the approached dough, cut into pieces and roll each of them into a small round cake.

We distribute the filling and weave them, givingtriangular shape. Leave a small hole at the top. We grease a baking sheet, we shift on it echpochmaks and we send for 35 minutes to the oven preheated in advance. We take out a baking sheet, pour a little broth, we grease the upper part with an egg and back - in the oven - for 20 minutes more. Serve hot.

Recipe number 4 - cook echpochmak quickly and easily

Probably, this recipe is the fastest and easiest.The following products are needed for it: for the dough - a melted pack of margarine, a glass of milk or kefir, two and a half cups of flour, two eggs. For the filling: half a kilogram of fatty meat, potatoes - 300 grams, onions - 300 grams, salt, greens, more spices. And now we are preparing Echpochmak in Tatar style. Knead, as in the dumplings, dough, divide into three parts and put in the refrigerator.

Ingredients for the filling cut into smalldice and mix, as carefully as possible. Cut the dough into pieces and make small cakes out of it. Put the stuffing and we pin so that we get triangles. Spread echpochmaki on a greased baking sheet, grease the top with an egg and send to the oven for 40 minutes, until a beautiful golden crust forms on them.