In Tatar cooking can be found largevariety 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 prepare and taste delicious. In this article we will consider the best Tatar dishes (recipes with photos will be attached).
Formation of cooking in Tatarstan
Culinary traditions evolved over one century.In Tatar cuisine, most of the dishes are borrowed from the neighboring neighboring countries. The Tatars inherited from the Turkic tribes the recipes for the preparation of foods made from flour and dairy products (for example, cabarts). Plov, sherbet, halva were borrowed from the Uzbek cuisine; from the Chinese - dumplings, as well as methods of brewing tea; from Tajik - baklava.
Tatars have long been engaged in agriculturalfarm and livestock, which contributed to the prevalence in the national dishes of flour, meat, dairy products, cereals, legumes and various cereals.
Tatars have their own food prohibitions.For example, according to Sharia it is forbidden to eat pork. The most used meat in cooking is lamb. You can eat and young beef. Tatars are still engaged in breeding horses, not only for agricultural needs, but also for the manufacture of sausages (kazylyk). Horse meat is consumed in dried, boiled and salted form.
The most common Tatar nationaldishes: 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 can be distinguished 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 this feature of this kitchen -All dishes can be divided into liquid hot and second courses, dough products and treats 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 in which these Tatar dishes are cooked, soups are divided into meat, dairy and vegetarian, and also according to the products with which they refuel, into vegetable, flour, cereal.
Very famous in Tatarstan is a soup with flour dressing, namely noodles (tokmach).
Next, we consider the most popular Tatar meat dishes. Cooking recipes are attached.
Azu in Tatar
Ingredients:
- beef (you can use young horse meat) - two hundred grams;
- black pepper;
- potatoes - 150 grams;
- tomato puree - five tablespoons;
- pickled cucumbers - six pieces;
- bulb onions;
- one head of garlic;
- greenery;
- melted butter - 15 grams;
- salt.
Wash and dry the beef.Cut into two pieces of a width of four centimeters and a length. Fry in a well heated pan. Then put the meat in a saucepan, salt and pepper. Add fried onions and tomato paste (fresh tomatoes can be). Pour in the broth and boil for thirty minutes. Cut potatoes into large pieces. Fry until half cooked. Put in the pan with the meat, add finely chopped pickles. Extinguish everything to full readiness. Serve this first course, sprinkled with finely chopped garlic and fresh herbs.
Kazan plov
During dinner parties this dish is served.
Ingredients:
- meat - two hundred grams;
- rice - 65 grams;
- one onion;
- raisins - twenty grams;
- broth - two glasses;
- three carrots;
- black pepper;
- melted butter - thirty grams;
- salt.
Sort out the rice, rinse it several times with water.Pour into a saucepan and pour water from the tap. Cook until half cooked. Melt the fat in the cauldron, put boiled meat cut into small pieces. Use lamb, beef or young horse meat, at your discretion. Then put the sliced carrot on the meat and chopped finely onion. Put boiled rice to vegetables on vegetables, add a little broth and put on low heat without stirring. Tomite no more than two hours. In the pilaf before serving, add the raisins, which you need to steam in boiling water.
Tatar dishes of dough (cooking recipes)
The national cuisine of Tatarstan is famous for bakingfrom dough (fresh, yeast, sweet, sweet, sour). The most famous Tatar dishes are kystyby, balesh, echpochmak, gubadiya, dumplings, baursak and much more.
No wedding, gala reception and celebrationTatars can not do without a national delicacy called chak-chak. This sweet dish is made from small strips made from sweet dough. Blind them with honey. This dish is a "calling card" of Tatarstan.
For Tatars, bread is considered to be a sacred product; not a single celebratory or daily meal is complete without it.
Also on the table you can see a huge variety of products from unleavened dough. Bread rolls, tortillas, pies, tea treats and other Tatar dishes are baked from it.
Kystyby - fragrant cakes
Ingredients:
- dumplings dough (you can buy or cook yourself, description below) - two hundred grams;
- butter - 120 grams;
- potatoes - five hundred grams;
- a pinch of salt;
- black pepper;
- milk - one hundred milliliters;
- potatoes - 500 grams;
- vegetable oil;
- bulb.
Peel potatoes well, choplarge bars. Put in a saucepan, cover with water and salt. Cook until potatoes are fully cooked. After drain the water and mash it up. Peel the bulb, finely chop. Preheat pan and fry onion until golden brown. Add hot milk, the remaining butter and fried onions to the potatoes. Mix well.
Присыпьте мукой стол и выложите тесто.Roll the sausage and cut thick slices with a knife, which then roll up to large flat cakes. Fry them in a hot skillet on both sides (about three minutes).
On one half of the cake, put the potatostuffing, cover with the second half. It should be filled them still hot. Be careful not to burn yourself! Before serving, grease the surface of the dish with butter.
Preparation of the dough
You will need:
- kefir - half a cup;
- salt - pinch;
- baking powder - one tsp;
- margarine - 50 grams;
- sugar - one tsp;
- flour - five hundred grams.
Begin kneading dough.Mix all the above ingredients in a bowl, except the flour. Sift it. Then add flour gradually. Knead the dough until no longer 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 kilogram;
- lamb or beef - two kilograms;
- potatoes - two kilograms;
- butter - 250 grams;
- broth - five hundred grams;
- one big onion;
- salt and pepper to taste.
Cooking method
First, knead the dough and separate from it.fourth part. Roll out the remaining piece (no more than five millimeters thick). Prepare the meat: rinse, separate from the bone and cut into medium sticks. Peel the potatoes and cut them into the same pieces. Mix meat with potatoes, add finely chopped onion, salt and pepper according to your taste. Put the butter and mix. Put the prepared filling in the pan over the dough. Form a hill and collect the edges of the dough. Roll out a smaller piece of dough and close the balish with it. Pin the edges, make a hole in the middle of the cake and plug it with a cork of dough. Lubricate the top of the balish oil. Bake for half an hour in a preheated oven. When time is up, remove the pie, open the stopper, pour in the broth. Plug the stopper and send the balish to the oven to bake for another half an hour. After the time, pull out and serve to the table with strong tea.
Please yourself and loved ones dishes of Tatar cuisine. Enjoy your meal!
