The tatar cuisine is delicious and useful.
Ingredients: 4 cups white flour, 1 cup water, 1 egg, slightly beaten, 2 tablespoons salted butter, a half spoonful of salt, meat filling
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.
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
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.