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The tatar cuisine is delicious and useful.

Long since Tatars are famous for the culinary art. The ethnic cuisine does life of these great people more richly also is more significant. Still with to the Mongolian times Tatars conduct a settled way of life in which basis agriculture and for this reason so Tatar cuisine with products from the dough is rich lies. Perhaps any kitchen of the world cannot brag of such love to bread. It is not less various and meat dishes on which leave its mark the neighbourhood with nomad tribes and religious features of the people. Tatars do not prepare pork but there are no better masters in processing of a horse-flesh, mutton and beef. However get acquainted with this fine kitchen on site pages and do conclusions.
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Chiburek

Chiburek
Chiburek is a fried turnover with a filling of ground or minced meat and onions. It is similar to the peremech of the Volga Tatars, but made with a single round piece of dough folded over the filling in a half-moon shape. A national dish of the Crimean Tatars.

Chiburek

In a large pot, bring the water to a boil, adding the butter and salt and stirring until melted. Quickly mix in about a half cup of the flour and stir until smooth. Add the egg and the remaining flour, using more flour as necessary to make a not-too-stiff dough, and knead until soft and even. Let rest in a covered bowl at room temperature for one hour. Meanwhile, prepare the filling by taking several handfuls of fresh mushrooms, trimming the ends and slicing thinly, and frying gently in butter with the addition of some finely chopped Spanish onion. When softened, season to taste with salt, black pepper and some chopped mixed greens consisting of flat-leaf parsley, coriander and celery leaves. Let cool. To make the cheburek, roll the dough to a thickness of about your little finger. Roll the dough into a thin sheet, cut circles by the back side of the mold. Place a circle into the open mold, add a generous spoonful of the filling in the middle. Close the mold and press a little. One, two, three and chebureks are ready! When all of the cheburek have been filled, heat some oil and butter in a large pan and fry over medium heat until golden brown.

Ingredients: 4 cups white flour, 1 cup water, 1 egg, slightly beaten, 2 tablespoons salted butter, a half spoonful of salt, meat filling

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Tatar cuisine

Umach

umach

Umach 

With umach possible to cook meat, dairy and lenten soups.
Umach is rubbed clean from wheaten, buckwheat, oat and rye meals. To fill in flour ware. Adding a broth or water (much less, than on dough for noodles and chumar), carefully to mix a flour: the formed weight to pound fingers before reception of small balls.
Ready umach to put in a boiling broth. That balls umach not stick together, it is necessary to put it, pounding both hands, and to cook stirring slowly.
 
For one portion: 35-40 g flour, 30-35 g a broth or water, salt on-taste.

Salad vegetable

Cucumbers to clear of a thin skin and to cut circles. Tomatoes to wash cold water, to cut segments. The boiled cooled turnip to clear of a thin skin and to slice.
Vegetables, without mixing, to lay in deep ware, to fill with salt, black ground pepper, to strew small chopped onions and to water with vegetable oil or sour cream.
 
Cucumbers fresh 50 g, tomatoes 50 g, turnips 30-40 g, onions 15 g, oils vegetative 15 g or sour cream 30 g, salt and pepper on-taste.
Tatar cuisine

Hen stuffed in tatar

stuffed hen

Tutyrgan tawyk

Tutyrgan tawyk (a hen, stuffed in Tatar). For stuffing the young hen, fat or average fatness undertakes.
Carefully to wash out a hen cold water. To make a cut on a paunch, to remove interiors. Cuts on a carcass to sew up with threads. In front, beginning from a mouth, carefully, separate a skin from carcass meat.
For stuffing hen, to take fresh eggs and to let out in separate ware, to add salt, pepper and carefully to mix by a wooden spoon. Then to pour in cream or whole milk and again to mix. If a hen not fat, in eggs possible to add a few butter. The received mix to pour in by a spoon between a skin and meat of a hen.
Having stuffed a hen, the aperture (in a skin) needs to be fastened strong by a white thread. That the skin has not burst and the form has remained, the hen should be turned in a napkin or a gauze and to lower in poorly boiling added some salt water.
It is necessary to watch closely how the stuffed hen cooks. It is necessary to cook on slow fire 1 — 1,5 hours. When the hen will be swell in a hot broth, a skin in several places pierce a thin needle and let the air out.
The ready hen is split into 4 parts and serve in a hot kind. It turns out two back legs and two breast which are filled by an omelette. It is possible to put the ready hen in an oven, to give to it will brown.
On a table a hen submit with a potato or boiled rice.

For stuffing hen 1-1,2 kg: 8-10 eggs, 50 g butter (if a hen not so fat), 150-200 g cream or milk, salt, pepper.

Tatar cuisine

Kuyrylgan

Kuyrylgan

 

For preparation a potato, a cucumber and a fish are cut by cubes, add mayonnaise and  well mix. The stuffing is ready.
From eggs and milk bake an omelette in the thickness no more than 3-4 mm. Cool and lay on it the prepared stuffing. Turn off in the form of an envelope and submit to a table, having watered with mayonnaise and having decorated with a green onions and parsley.


On 200 g boiled fish: 1 boiled potato, 1 pickle, 2 eggs, 1 tablespoon milk, 2 tablespoon mayonnaise, salt

Salad from a sorrel

Leaves of a young sorrel wash in cold water and cut strips in 2 sm in the thickness. In deep ware mix a sorrel, sour cream, salt and pepper. For taste  possible to add a sugar. A ready mix to lay in a salad dish and decorated along the edges by leaves of a young sorrel with the cut boiled egg. From above we strew small cut dill.


On 100 g a sorrel: 40-50 g sour creams, 1 egg, salt, pepper

 

Tatar cuisine

Kyzdyrma

Kyzdyrma

Kyzdyrma is a traditional Tatar roast which serve up in a cold kind. More often kyzdyrma prepare from a horse-flesh, less often use beef, mutton and fowl.

Horse-flesh pulp 500-700 g to wash, clear of sinews, to cut pieces long 15 sm and width 5 sm, to rub with salt, pepper, garlic and to fry on frying pan strongly warmed up with fat.
The fried meat to put in poultry roaster or a deep frying pan to impose from above with the chopped rings of onions, over onions plentifully to impose the crude potato cut by circle, then again to add spices - salt, pepper, a bay leaf. A dish to fill in with a broth or water, densely to close and extinguish to readiness.
Before a serve up, meat necessary to cut on small pieces, to shift on an oval dish, along the edges to spread out a potato, and from above to strew the fried onions and to water allocated at roasting with juice.

 

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