The tatar cuisine is delicious and useful.
Bouza is ancient turkic drink, based on lactate fermentation of starch which is contained in a wheatflour. For preparation of bouza ancient tatars took a barley, mixed up with water, with addition of milk and talkan gave to begin to ferment in the flow of twenty-four hours. Bouza contains a no more than 4-6% alcohol and given on a dessert, being the sign of the special respect to the guests.
Wash down the shredded oatmeal in cold water and steep 10-30 minutes in warm water in the closed tableware. Filter the soaked off groats, will shift on a frying pan and pound a rolling-pin. After it to dry up groats in the heated properly stove or oven. The groats treated thus are already suitable for preparation of bouza. In addition, groats after soaking off and drying in a stove possible to grind in a flour.
Pour out the prepared oatmeal in capacious tableware, add a wheatflour, butter and all of it carefully mix. Pour in steep boiling water and mix to formation of doughy mass. After it densely close tableware, that it is better to save in her warm, and will hold for some time so 30 minutes. Then dilute mass the boiled water.
When the leavened dough will cool down to the room temperature, add breaked up yeasts, glass of the granulated sugar and give to ferment. Prepared mass again dilute the warm boiled water, carefully mix and filter through a thin sieve. In remaining in a sieve mass add water, filter again, however impossible to assume, that bouza became too liquid. In filtered bouza add the granulated sugar yet, mix and leave for fermentation in a warm place. When bouza will become sourish taste, she is ready to the use. Keeping bouza is necessary in a cold place.
On 3-3,5 l of bouza : 0,5 kg of oatmeal, 50 g of butter, 10-15 g of yeasts, 25 g of wheatflour, 250 g of the granulated sugar.
Tatar national dish - soft, very juicy and aromatic sausages stuffed by the different filling. As filling use a beef or byproducts. To them add rice, millet, buckwheat or oatmeal, and also onions, egg, pepper, salt, milk or broth. For a shell use the bowel of cattle, but the best of all to take beef or horse. At first process bowels, scrape off through a knife a mucous membrane and wash carefully, one end of bowel strung through a filament, after turn inside out and filling.
Rice tutyrma with a beef
A fat beef (pulp) with a onions mince by a meat grinder, in stuffing an egg, pepper, salt lies down and all of carefully mixed. Add the small amount of milk or cold broth and raw or boiled preliminary washed rice. Filling must be liquid. 2/3 treated bowels are further filled the prepared filling and an open end is strung. Filling tutyrma to the end is not necessary, because at cooking of croup boiled by soft, and a bowel can be torn. The stuffed bowel ties down to the rolling-pin, goes down in a pan with the boiling added some salt water and is boiling 30-40 minutes. At a desire prepared tutyrma can be cut by portions and toasted with fat on a frying pan or in an oven. A dish is given in a hot kind with ayran, cold katyk or beef infusion broth.
On 1 kg of meat : a 100 g of rice, 100 g of onions, 300-400 g of cold broth, salt and pepper to liking.
Tutyrma with byproducts
To process byproducts (liver, heart, lungs), finely to cut, add a onions and skip through a meat grinder. To add a pepper, salt, egg and all is careful to mix, after to dilute milk or cooled broth, to put rice (buckwheat groats) and, mixing, to stuff a bowel, tie up. Filling for tutyrma must be liquid. To cook the same as and tutyrma with a beef. It is possible tutyrma to prepare only with one liver and with groats. Tutyrma from byproducts is considered a delicacy, she is given as the second dish. Usually she is cut by groups and beautifully lay on a dish. To serve tutyrma up in a hot kind.
On 1 kg of byproducts : a 100 g of rice or 120 g of buckwheat groats, egg, 100 g of onions, 300-400 g of milk or broth, salt and pepper to liking.
Often in the Tatar houses for tea give a very fragrant sweet fondant - tatly. Prepare her adding to the hot boiled milk sugar and well stiring up cook about 20-30. If to put a tea-spoon turning out the masses in cold water and a strong marble appears from her, so, a dish is ready. A prepared fondant has a biscuit-colour. The prepared mass is poured on a ferrous sheet or frying pan by a layer in 2 sm. When the fondant has set, cut figurines in form rhombus, square, triangle and so on. To tea give in a sugar-bowl.
It is possible to add for an aroma and taste of 10-15% from the taken sugar, honey. For this purpose honey it is needed to warm up and add since sugar will begin to boil with milk.
At the end of cooking possible to lay fruit essence 1-3 g for liking
on 1 kg sugar (lump sugar) - 350 g milk.
Tatly from berries
For prepare real Tatar tatly is used only natural berries of raspberry, strawberries, strawberries etc.
The Fresh berries we sort out, wash, shift in a gauze sac and wring out by hands. In the got baccate juice add granulated sugar and mix.
At eggs we separate albumens and beat up. Further we infuse into egg white baccate juice and once again mix. The prepared mass we shift in a frying pan, smeared by oil. We warm up a flag to 180 degrees and we put a frying pan in an oven on 10 minutes. Tatly in an oven raised appreciably. When a top will be brown - we take out, cool, cut with rhombuses and serve up.
Vak balesh in translation small pie, bakes on the frying pan smeared by oil in an oven or stove. Dough can be taken leavened or unleavened. Filling is made out of different groats (rice, buckwheat, oatmeal, millet) with addition of mutton, beef, byproducts or meat of bird (goose, duck). Vak balesh give on the second.
Vak balesh on bouillon
Knead unleavened dough and prepare filling as for ochpochmak. Roll dough on small cakes a diameter 15 cm, on a middle lay out filling. Pinch together the edges of small cake. In the middle leave opening in a 4 cm, which is closed by the skim of dough.
Balesh lay out on the oiled frying pan, smear a raw egg and put in the stove of minutes on 15-20. Browned balesh take out and opening hole, pour a bit bouillon in each. Obturate and lay in a stove yet minutes on 30-40. To the table to give again adding bouillon to every balesh.
On one balesh: a 150-180 g of unleavened dough, 150 g of meat, 160-180 g of potato, 40 g of onions, 3/4 glasses of bouillon, egg 1/4
Vak balesh offhand
For filling to boil rice and cast aside on a sieve. To fry the finely shredded onions to the goldish color. To grind mutton pulp and to fry. To mix up the fried stuffing with rice and onions, add salt, pepper, melted butter.
Vak balesh is baked very quickly in an oven, during 20-25 minutes.
In deep tableware to pour milk, put 5 egg yolks, salt, butter and all mass good to mix, add the boiled rice and again to mix. To beat up egg-white with the granulated sugar, pour in mass and all is careful to mix.
To smear a deep frying pan by butter and cover a bottom a thin paper. To lay out the got mass, to make even a top, smear an egg, to sprinkle with the ground rusks and to put in an oven. When budene will rise and will accept a peach tint, he is ready.
To shift pudding from a frying pan to the hardboard or plate, carefully to separate from a paper, cut as blocks or rhombuses, sprinkle with castor sugar and hot to give to the table.
On a 1 portion: 200 g of milk, 5 eggs, 100 g of oil in pudding, 100 g of granulated sugar, 500 g of rice boiled, 50 g of oil to smear a frying pan, salt.