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.
_______________________________________________________________________________________________

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

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.

 

video


Zhylgyr - an ancient dish of Tatar cuisine

zhylgyr

 Earlier in the Tatar villages for visitors often did zhylgyr — the big pelmeni with a stuffing from hempseed flour.
The cleared grains of hemp at first are necessary for drying in an oven, then to shatter in a wooden mortar so that the peel has separated, and grains became mealy. Pounded hemp put in shallow ware and squeeze out fat by hands. In hemp should not remain fat, therefore this process lasts long enough. The received fat separate and filter, and the remained flour and a peel fill in with cold water. After a while the peel and the fat rests will rise upward, and the flour remains below. A peel and the fat rests collect by spoon, and a flour with water pass through a sieve. In 10—15 minutes water pour out, the flour remains at the bottom of ware. It fill in with hot water and put on fire. During boiling time the white flour rises upward, it collect in a colander and carefully filter. Dense, white, boiled hempseed flour turns out, in which add small cut onions, salt and mix to homogeneous weight, and the stuffing for zhylgyr is ready.
Then prepares dumpling dough, it is thin unrolled, and from it a glass cut out circles on which in advance prepared stuffing is put by 40—50 g. Edges of dough are pinched as at samosa. The pelmeni made thus cook in the added some salt water, in a broth or in milk.
Zhylgyr eat hot. To it submit with hempseed oil, katyk or sour cream.

For one portion: 300 g dough for pilman, 400 g stuffings, 1 onions, 1 litre of milk, the rest to taste.

Tatar cuisine

Steak tartare.

tartar

 Steak tartare

Steak tartare is usually associated with both Parisian bistros and the Tartars who gave the dish its name. However, modern Tatar cuisine has very little the general with this dish. 
 
Trim and grind the meat twice. Chop finely the onions and egg yolk. In a bowl, mix the egg yolk, onions, capers, mustard, Worcestershire sauce, Tabasco sauce, salt and pepper. Add olive oil and beat lightly for a few seconds. Add meat and parsley. Season with salt and pepper. Beat lightly for a few seconds. Refrigerate or serve immediately. 
 
Ingredients: 600g beef fillet, 50g capers, 1 tablespoon of chopped parsley, 3 egg yolks, 7 drops of Tabasco, 1½ teaspoons of Worchester Sauce, 10g Mustard, 1 teaspoon of lemon juice
 It is very important that you only use the freshest fillet of beef for this dish.

Tartar sauce

 Mix all ingredients together in a bowl.
 
Ingredients: 1/2 cup good mayonnaise, 2 tablespoons cornichons, 1 tablespoon Champagne or white wine vinegar, 1 tablespoon capers, 1 teaspoon coarse-grained mustard, Salt and pepper to taste
 


Tatar cuisine

Okroshka in tatar

Okroshka in tatar

At first prepare grain kvass. Then a boiled egg yolk pound with ready mustard and granulated sugar. Add this mix in kvass and well having mixed, put for some time in a cold place. Small chop green onions and rub with salt. Boiled cold meat, a fresh cucumber and boiled egg cut long strips (by noodles). All products put in cold kvass and well having mixed, having added salts put for 30 minutes in a cold place. 

Pour ready okroshka in the portions and having strewed small cut fennel submit to a table. Separately to okroshka submit katyk or sour cream. To cold soups at will it is possible to submit food ice.
 
For one portion: 300-350 g kvass, 80-100 g boiled meat, 50 g green onions, 50 g fresh cucumbers, 1 egg, 100 g katyk, salt, granulated sugar and the rest to taste.
Tatar cuisine