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.

Qalca (meat loaf )


Qalca  (meat loaf from the fried and stewed meat)

Brisket to wash down, dry, release from bones, cut away tapes and superfluous fat so that there is a layer in no more than 2 sm. To salt meat to pepper to add vinegar and clean in a cold place on 3-4 hours.
To clean a garlic, pound. Layer of brisket again a bit salting, to pepper, is good to rub a garlic. To displace meat a meat loaf, to bandage a culinary filament. In a frying pan to warm up vegetable oil and fry on it a meat loaf from every quarter during  30 minutes on a middle fire,  after to shift in a deep pan and inundate boiling water so that meat was fully covered. To clean a carrot, large to cut. To clean bow, cut thick rings. To put in a pan with meat a carrot, bow, laurel sheet and pepper by a pea.
To extinguish qalca on a middle fire under a lid to readiness 30-40 minutes, after to get, give to flow to clear soup. Serving a dish up is possible both hot and cold, preliminary deleting a culinary filament and cutting a meat loaf groups.

Composition: a 600 g beef or sheepskin brisket , salt, ground black pepper, 1 teaspoon 6% vinegar, 5-6 chives, 3 tablespoon of vegetable oil, 1 middle carrot, 1 middle bulb, 2-3 laurel sheets, 5-6 peas of black pepper.

Aspic (jellied)



Widely spreaded in people dish. For his preparation use rich in gelatin meat - head, legs, tail, ears.
Beef, chicken legs or head, (it is possible also to use tails, ears) wash, inundate cold water (there is 1,5 l of water on 1 kg of meat), and cook 4-5 hours, periodically despumating. After 1-1,5 a hour to the end of cooking add julienne carrot, shredded onion and laurel sheet. Upon termination of cooking, will dissociate meat from bones, finely cut him on a hardboard, and then will put in filtered clear soup together with seasoning. Take to boiling, add a finely cut garlic, mix, pour out on piattis or forms and put in a cold place to hardening.
Give prepared jellied with horse-radish and mustard, adorning his fresh greenery!

Useful advices.

In order that the jellied was transparent it is necessary at first to bedabble the legs (head) of clock on 5, after to lay down all meat and only meat in a pan and to take to boiling, to pour out all clear soup, to wash meat, inundate again by cold water  and to cook jellied (state of suffering) about 6-7 (it is better to put in night)
Secondly, necessarily to put a carrot and onion (in a husk to clean only from overhead leaves)
Jellied it is better to salt 2 hours prior to completion of cooking, and for sex of hour to add a pepper a pea and laurel sheet.

on 1 kg of meat : for 30 gs of carrot and onion, 3-4 garlic, laurel sheet, other to liking

Tatar cuisine




Pulp of beef, mutton or young horseflesh to cut bars breadthways in a 2 cm and long a 4 cm and to fry on a warmed-up frying pan with fat.
To lay down the fried pieces of meat in a pan, salt, sprinkle with a pepper, to put the shredded fried onions, inundate clear soup, to add the spoon of tomato-puree or cut fresh tomato and braise during 30-40 minutes.
Separately fried to semireadiness by large hunks or blocks a potato to put in a pan with meat, add purged from a skin and the boiled thoroughly salt cucumbers and to braise to readiness on a slow fire.
Ready to the element to mix, decompose on piattis, sprinkle with greenery, by the chopped garlic and to give on a table.
Azu from mutton can braise with a carrot, cut with thin disk.

On one portion: meat - 150-160 g, melted butter - 15 g, tomato-puree - 16 g, salt cucumbers - 60 g, potato - 150 g, bow - 35 g, salt, pepper, garlic.


Tatar cuisine



Sherbets prepare from berries, fruit-baccate juices and sugar. For preparation of sherbet, at pleasure, instead of sugar, possible to use honey. Sherbets are liquid and thick. Thick Sherbets is used for preparation of different dishes, liquid - as dessert drink. Especially good sherbets turn out from a raisins, dried apricots, cranberry, cherry and blackberry.

Thick sherbet from a cherry

To sort out a cherry, carefully to wash, clean from stones, pour the granulated sugar (1 - 1,5 kg saccharine to sand on 5 kg of berries) and to propose on a sun. Surviving in the sunshine 1-2 days, to mash a cherry a wooden spoon, to shift in a gauze sac and wring out juice. In juice to add the granulated sugar (2 glasses on 3 glasses of juice) and boil during 5-10 min. To pour the Chilled sherbet in glass tableware.

Liquid sherbet from a raspberry or strawberry

To sort out Raspberry or strawberry, wash, carefully to mash and, casting aside on a sieve or wrapping up in a gauze, to wring out juice. To inundate spues water, once again to mash and again wring out juice. In the got juice to add the granulated sugar to liking, carefully to mix and boil. To put a sherbet on a cold. Such sherbet does not maintain the protracted storage and in 5-6 hours deteriorates. Therefore the chilled sherbet at once to serve up.


Stuffed fish


Traditionally, pike or pikeperch is used to make stuffed fish.

Carefully, trying not to injure a skin, clean fish from a scale, to cut off a head and, not cutting a belly, to take out entrails from the side of head. From a head to delete branchiaes and cut fish on transversal pieces breadthways in 4-5 sm. Carefully to wash cold water and to put them in a sieve, to give to flow of water.

Then from the pieces of fish to cut out pulp a sharp narrow knife, trying here not to injure a skin, clean bones. Intagliated pulp together with a bow and wheat bread to skip through a meat grinder 2-3 times. To add to stuffing salt, pepper, a bit sugar sand, vegetable oil, produce an egg, put the toasted onions and all is careful to mix.

To fill the skin of fish which pulp was intagliated from the prepared stuffing, to level cuts a knife, moistened in a raw egg.

Foods in a pan lay layers: on a bottom layer of the carefully washed skin of onions, after layer of the carrot cut by groups, stuffed pieces of fish, after yet layer of vegetables and from above layer of fish. In a pan to pour boiling water so that she covered fish and vegetables only, to close a lid and to put on a weak fire on 1 -1,5 hour. It is needed to watch during cooking, that vegetables and fish were not slightly burnt; in case of the stormy boiling it is necessary to weaken a fire.

To give the prepared fish for 1-2 pieces on portion with the boiled potato. To adorn a dish greenery. At a serve to the general table to take out the prepared pieces from a pan and shift on an oval dish, making them as whole fish.

This dish can be given and in a cold kind.

For stuffing of fish weighing 1,5-2.5 kg to take a 200 g of wheat bread, 200 g of bow, 1-2 carrots, tea-spoon of sugar sand, 2 eggs, soupspoon of sunflower-seed oil, pepper to liking.