The tatar cuisine is delicious and useful.
On 1 kg of a flour: 600 g butter, 300-400 g sugar, 1 glass of powdered sugar.
Ayran (a drink from katyk).
On 100 g katyk take 100 g cold water.
Brisket good to wash out and dry, cut meat by ribbons width in two fingers. To lay out the cut meat in a soup plate, to salt, pepper, add vinegar, a bay leaf and good to mix. To cover ware and to put in a cold place at 2-3 o'clock.
In a frying pan to warm up vegetable oil, to roll up ribbons of meat by circles and to fry from both parties to readiness. To a table the dish moves in a hot kind.
On 1 kg mutton brisket: 2-3 table spoons 6% vinegar, 3-4 bay leaves, 2-3 table spoons vegetable oil, salt, pepper to taste
The beef or mutton tongue having washed out in cold water, start in boiling not salty water. Having finished to readiness add salt. Ready tongue the hot shift in cold water (the cooled down tongue is well cleared of a skin). Clean tongue again not for long boil in salty water and then cut by noodles in 3-4 mm of width.
Again not for long boil. Separately fry onions. In a soup plate mix ready tokmach-tel with onions, sour cream having added to taste salt, pepper and having divided for the portions in a hot kind submit on a table.
For one portion: 50 g boiled tongue, 20 g fried onions, 40-50 g sour creams, salt, pepper
Ochpochmak is a Tatar national dish, an essential food in Tatar culture. Usually, öçpoçmaq is a triangular pastry, filled with minced beef, onion and potatoes.
Unleavened or leavened dough is rolled in small cakes by a size with tea saucer. On small cakes lay the prepared filling, the edges of dough raise from three parties nip, abandoning in the middle opening and giving shape to good triangle.
For filling fat meat and potato cut shallow blocks and mix up with the finely chopped onions, oil, pepper and salt. Filling it is necessary to prepare not all at once, by small portions. Triangles oil by yolks with milk, put in the heated broiler, in a half hour take out, infuse into through opening clear soup and continue to be stove. Before serving up in ochpochmaks infuse into clear soup and top smear with oil. Ochpochmaks is eaten with bouillon or with tea.
On 1 kg of dough : a 600-650 g of flour, 20-25 g of yeasts, 30 g of sugar, 1-1,5 eggs, 50-60 g of margarine, 100-120 g of milk, 150-200 g of water, 10-20 g of salt.
On one ochpochmak: a 60-70 g of potato, 30-35 g of burnt onion, 10-25 g of the melted butter, salt, pepper. 50 g finely carved.