Tatar cuisine is the result of a centuries-old history of the development of an entire people, which was influenced not only by the living conditions and cultural and religious characteristics of the Tatar people, but also by the traditions of neighboring peoples: the Mari, Chuvash, Bashkirs and others.
Features of Tatar cuisine
- The religion of the Tatars - Islam - imposes certain prohibitions on the consumption of certain types of meat: pork, as well as swan and falcon meat. In addition, alcohol is prohibited.
- Tatars love rich, fatty soups and broths, pilaf - in general, their dishes are very satisfying and nutritious.
- Most of the main dishes of Tatar cuisine can be prepared in a cauldron or cauldron. This feature is characteristic of this national cuisine because for a long time these people were nomadic.
- Tatar cuisine has many recipes for baking interesting shapes with various fillings, served with different types of tea.
- It is difficult to find such an ingredient as mushrooms in traditional recipes, but modern housewives add it to both baked goods and main dishes.
Main ingredients of Tatar cuisine
Since the Tatars were originally a nomadic people, the basis of their national cuisine is meat - lamb, horse meat, beef, chicken, duck, game. According to Islamic traditions, Tatar cuisine recipes do not use pork, which is considered dirty meat. The remaining types of meat are prepared in different variations: they are used to cook soups and broths, and are used in preparing main courses and filling pies.
The second most common ingredient in Tatar cuisine is various cereals. Tatars love porridges: rice, peas, millet, buckwheat. They cook them with the addition of vegetables or dried fruits.
Tatar cuisine is rich in a variety of baked goods, so the third most important ingredient is dough, mainly yeast, from which fluffy, soft pastries are obtained. Tatar housewives bake both small pies and large closed and open pies with various sweet and savory fillings. The main flour product, like among many peoples of Eurasia, is bread - among the Tatars it is called ikmek.
Another important ingredient of Tatar cuisine is dairy products. Milk in its pure form is practically not used - it is turned into sour cream, kefir or cottage cheese. Katyk is prepared from cow or horse milk by fermentation. The resulting fermented milk product is used to prepare the popular refreshing drink ayran. Katyk is also the base for the Tatar curd product syuzme, from which the Tatar cheese called kort is prepared by long evaporation.
Popular dishes of Tatar cuisine
Listed below are the most popular dishes among the people, which form the basis of the Tatar diet.
- Pelmeni - as in Russian cuisine, are made from unleavened dough and filled with minced meat or vegetables. The highlight of Tatar dumplings is the addition of hemp grains.
- Tatar pilaf - cooked with lamb or beef in a deep cauldron in animal fat with the addition of vegetables or even fruits (sweet version).
- Belish is a traditional open-faced pie with duck, lots of onions and rice.
- Peremyach are round flatbreads with filling, baked in the oven.
- Tutyrma is a Tatar sausage made from offal with spices.
- Chak-chak is a widely known delicacy in Russia, which is prepared from dough with honey.
- Tatar broth shulpa is more reminiscent not of broth, but of a real Russian soup with a lot of ingredients: meat, vegetables, noodles.
- Azu – fried meat with vegetables.
- Kystybai - unleavened flour flatbreads with a variety of delicious fillings from meat, cheese, and vegetables.
- Tunterma is a nutritious omelette with the addition of wheat flour or semolina to give it a thick consistency.
- Echpochmak are small triangle pies with potato and meat filling.
- Elesh is a round pie filled with potatoes, chicken fillet and onions.
- Chebureks are fried flat pies filled with minced meat.
- Koimak – small pancakes made from yeast dough fried in the oven.
- Kabartma is thin long noodles made from dough. Other types of Tatar noodles: chumar, umach, salma, tokmach.
Cooking methods
The peculiarities of preparing Tatar dishes, which are associated with traditions that have developed among the people for centuries, are also interesting.
The Tatar oven, in which pastries and other national dishes are prepared, is slightly different from the usual Russian oven: it has a cauldron attachment and a smaller bed.
The main technique of Tatar cooking is baking and stewing. Frying is used quite rarely: only for making pancakes.
Tatar national cuisine embodies the centuries-old cultural traditions of the people, their history and ethnic customs. It is rightfully considered one of the most delicious cuisines in the world. Its dishes have specific and original shades of tastes and aromas that have come from the distant past to the present day, preserving their characteristic features and features almost in their original form.
The specificity and originality of Tatar cuisine is very closely intertwined with the natural and socio-economic conditions of life of the Tatar people, with their history and culture.
The history of Tatar cuisine
Modern Tatars descended from Turkic tribes who lived on the territory of the state called Volga Bulgaria long before the invasion of the Mongol-Tatars. Even in those ancient times, it was a highly developed and enlightened state, uniting people of different religions and diverse cultures. It is no wonder that the formation of the national cuisine of the Tatars was significantly influenced by the proximity of neighboring peoples, as well as the Great Silk Road that passed through their territory and connected the East with the West.
The Golden Horde period also contributed to the development of the culinary traditions of the Tatars, but the main ethnic roots of the Turkic peoples still prevailed in their national cuisine.
If the ancient Tatars were nomads, considering meat and dairy products their main food, then over time they increasingly switched to a sedentary lifestyle, began to engage in agriculture and cattle breeding, growing grain products, vegetables and fruits.
The most valuable traditional types of meat among the Tatars were and, to a lesser extent, were widespread. The meat was salted, smoked, dried, dried, boiled, stewed and fried, in a word, it was eaten in all kinds of forms.
The Tatars began breeding birds much later than grain or animals. However, this contributed significantly to the variety of their dishes. Also, the Tatar peoples have long mastered beekeeping, so they were provided for for a long time. In addition, they received a decent profit from the sale of wax and honey.
Features of Tatar cuisine and traditions of Tatar etiquette
Tatar cuisine is very interesting and varied. It was formed thanks to its ethnic traditions, rooted in the distant past. Its development was largely influenced by neighboring nations, introducing certain nuances to the foundations laid long ago.
The ancient Bulgars gave the Tatars bal-mai, katyk and kabartma, they also inherited dumplings from the Chinese, supplemented the Tatar with pilaf, and the Tajik with sugar baklava. And all this is in addition to the national echpochmak and chak-chak. Tatar cuisine was both simple and luxurious, quite satisfying and varied, amazing with the abundance of delicious dishes and the combination of products that at first glance seemed completely incompatible.
But the Tatars were famous not only for their hearty and plentiful dishes, but also for their generous hospitality. According to the custom of our ancestors, only the best dishes that meet the most demanding tastes were always presented to the guests. The hospitable hosts put on the table exquisite sherbet, sugar chak-chak, hearty baursak, exquisite kosh-tele, sweet kaltysh-kaleve, linden honey and aromatic tea.
Among Eastern people, hospitality has always been at its best. It was believed that a person who does not love and cannot receive guests is unhealthy and inferior. It was the norm among Muslims to present rich gifts to a person who came to the house, not to mention a modest meal. Usually the guest also did not remain in debt and never came empty-handed.
In the East, the prevailing phrase was: “Kunak ashy - kara karshi,” which translated meant “Guest treats are mutual.” Hospitality was absorbed by the eastern peoples with mother's milk. Even in ancient times it was honored by the Tatars. This especially struck the Baghdad caliph, who arrived at the invitation of the Bulgarian king Almush to help in accepting Volga Bulgaria into the Islamic faith.
The king's sons warmly greeted the guests on the way, treating them to bread, millet and meat. And in the royal yurt the tables were literally bursting with an abundance of dishes and snacks. But what struck the ambassador most of all was the offer for the guests to take the remaining food with them after the meal.
Peter the Great was also amazed by the scope of Tatar hospitality when in May 1722, on his way to a campaign against Prussia, he stayed in the house of a wealthy Eastern merchant Ivan Mikhlyaev, where he celebrated his fiftieth anniversary. The servants, bowing to the floor to the sovereign, served cold appetizers, hot dishes, roasts, cakes and sweets, as well as numerous pies with excellent fillings.
The Muslim religion has also made significant adjustments to the rules of food intake. The Koran forbade the use of it as an unclean animal, and the falcon and swan, on the contrary, were considered sacred birds, which also made them inviolable.
During the holy month of the Islamic calendar, Ramadan, Muslims aged twelve years and older were required to abstain from drinking and eating during the day for thirty days.
Sharia also prohibited the consumption of alcoholic beverages. According to the Koran, it was believed that both good and bad were contained in it, but the content of the first was many times greater. The Prophet Muhammad said that wine is a source of sinful pleasure, and that it takes away the mind of the one who drinks it.
According to Islamic etiquette, the meal had to begin with the obligatory washing of hands. The meal began and ended with a prayer glorifying Allah. Men and women ate separately from each other.
The famous Tatar educator Kayum Nasyri described the rules of Tatar etiquette in one of his books:
- you had to sit down at the table without keeping yourself waiting;
- you need to eat only with your right hand;
- It was considered bad form to take food before respectable people at the same table;
- Moderation in food was encouraged.
Main dishes of Tatar cuisine
The basis of Tatar cuisine, as in ancient times, is meat and plant foods, as well as dairy products. Horse meat, lamb and poultry were highly valued, and the most popular meat dishes were dumplings and pilaf.
Milk was mainly used as a basis for the production of katyk - the national Tatar drink, syuzma, kort or eremchek - cottage cheese, as well as butter.
All dishes of Tatar cuisine can be divided into:
- hot liquid dishes;
- second courses;
- baked goods with savory filling;
- baked goods with sweet filling;
- treats for tea;
- beverages.
The first category certainly includes broths and soups. One of the most popular Tatar first courses is shulpa or shurpa. And also a unique highlight of oriental cuisine is tokmach - Tatar noodle soup.
A special place among the Tatars is occupied by dumplings, which are traditionally served with broth. Moreover, dumplings in the East are also called dumplings with various fillings, including cottage cheese, and hemp seeds. Dumplings are traditionally treated to a freshly baked son-in-law and his friends.
Second courses in Tatar cuisine include: meat and cereal dishes. The meat is most often boiled in broth and served as a separate dish, cut into thin slices and slightly stewed with onions, butter, etc.
Sometimes the main dish is boiled, also cut into small pieces. The most common side dish is potatoes. An indispensable attribute of second courses is served in a separate bowl.
The Tatars' national holiday dish is tutyrgan tavyk - chicken stuffed with eggs.
A special place is occupied by traditional Tatar pilaf, as well as bishbarmak, a national product made from meat and dough. Second courses also include tutyrma - lamb or beef intestine stuffed with and. Sausages made from horse meat - kazylyk and makhan - are considered delicious. Another Tatar delicacy is considered dried and - kaklagan urdek or kaklagan kaz.
Popular dishes in Tatar cuisine are prepared in various ways, as well as a variety of porridges: rice, millet, oatmeal, buckwheat, peas and others.
Flour products of various shapes and types are considered traditional and characteristic of the oriental table. The dough for them is used as sour yeast dough, as well as butter dough and simple dough.
The most typical for Tatar cuisine are products made from sour dough. First of all, this is bread. Among the Tatars it is called ikmek and is considered sacred food. From childhood, adults teach children to be careful with bread. It was always the eldest member of the family who cut the bread during meals. They baked mainly from, and only the wealthiest, in quite rare cases, could afford bread from.
And how many stuffed dough products they have! One of the oldest is considered to be kystyby, or kuzikmyak - a flatbread made from unleavened dough, filled with millet porridge. Later they started filling it with mashed potatoes.
Another ancient dish is belish - a pie made from yeast or unleavened dough filled with fatty meat and potatoes or any cereal. Such a pie was made in small and large sizes, and on holidays - in a shape resembling a low truncated cone.
The national Tatar dish is echpochmak, which translated means “triangle” stuffed with pieces of fatty meat and onions. Also popular among them are peremyachi - products made from yeast dough stuffed with finely chopped boiled meat. Afterwards they were fried in cauldrons in a large amount of oil and served with broth, usually for the morning meal.
In villages, the so-called teke or bekken - large oval pies with vegetable filling - were especially popular. The most delicious were the bekkens with pumpkin filling. Similar pies with meat filling were called sumsa.
An interesting Tatar product is gubadia - a tall round pie with several layers of filling, usually including rice, Tatar cottage cheese kort, and dried fruits. Gubadiya is considered a mandatory dish at ceremonial receptions.
And of course, it is impossible to ignore the mass of sweet and rich products in Tatar cuisine: kosh-tele, pate, lavash, katlama, helpek and others. Such dishes are traditionally served with tea. Some of them have undergone significant changes, differing markedly from their Turkic predecessors, but at the same time they have acquired a certain zest and become exclusive national dishes of oriental cuisine.
These include: baursak - small honey dough balls; chak-chak – pieces of dough covered with honey syrup.
These two dishes are traditionally served at weddings. Chak-chak is always brought by the bride or her parents to her husband’s house, and such a treat is considered especially honorable at a wedding.
Other original sweet products are:
- kosh-tele – small airy donuts generously sprinkled with powdered sugar;
- talkysh-kaleve - a treat somewhat reminiscent of cotton candy, but a little denser.
Tatar cuisine always uses a large amount of fat. The most common of them are butter and melted lard.
Honey is also considered popular, served as a separate dish for tea, or various sweets are made from it.
The most famous Tatar drinks are rye kvass and dried fruits. Tatars are very fond of strong tea. It is believed that a hospitable host is obliged to give his guest tea. It must be drunk hot and strong, diluted with milk.
Another significant Tatar non-alcoholic drink is sherbet, which is a sweet honey drink. One of the wedding rituals was associated with it: in the groom’s house, guests were treated to such a drink, after drinking which the guests put money for the newlyweds on a tray.
Even taking into account the fact that Tatar cuisine is replete with fatty and rich foods, it is still considered useful and healthy. The thing is that it attaches special importance to liquid hot dishes, various cereals and fermented milk products. In addition, the Tatars widely use stewed and boiled food, where much more valuable substances are preserved.
Modern Tatar cuisine, of course, does not look the same as before, but national dishes are still in great demand. In addition to them, mushrooms and various types of pickles, tomatoes and other vegetable crops came into Tatar everyday life; exotic fruits, previously completely inaccessible, appeared on the tables.
Instead of conclusions
Tatar cuisine is one of the most colorful, nutritious, but at the same time healthy and healthy cuisines in the world. Its highlight is not only the abundance of various delicious dishes, but also the traditions of table etiquette, which make every guest feel like the king of the world. Tatar cuisine is distinguished by its simplicity and sophistication, the variety of dishes, their extraordinary taste and satiety.
Tatar cuisine it means not just a banal list of dishes that have been prepared from time immemorial, but a real treasure of Tatar culture, because it has reached us almost unchanged to this day. Throughout the history of its existence, the cuisine of this eastern people has been subject to the influence of many nationalities: Arabs, Chinese, Uzbeks, Turkmens, Kazakhs, and in some ways even Russians. However, despite this, the Tatar national cuisine was able to maintain its originality.
How does Tatar cuisine stand out from other cuisines of the world? The answer is quite simple. The thing is that the majority of Tatars profess Islam, which means that it is forbidden for them to eat pork, some game (for example, falcons and swans), as well as alcohol. However, this did not impoverish Tatar cooking at all!
Tatars love meat and use it in many recipes. The most popular is lamb, followed by beef, horse meat and chicken. For example, it is simply impossible to imagine the traditional cuisine of the Tatar people without a thick and satisfying soup made with strong meat broth. An example of such a dish is Shurpa or Lagman, which you will see in both the festive and everyday diet of the Tatars.
Traditional main courses are quite varied. Among them are the following most notable dishes:
As you can see, baking occupies a central place in the Tatar diet. In addition, we would like to note that side dishes are also common, which are most often prepared from all kinds of cereals and legumes. Salads are also very popular, which, however, you most likely will not see on the menu of a national restaurant, because, as a rule, the dishes are homemade.
By the way, a characteristic feature of the national cuisine of the Tatar people is the constant use of large amounts of animal fat in cooking. This “culinary secret” makes them very, very tasty. There is no need to talk about the satiety of such dishes!
Speaking about Tatar cuisine, one cannot fail to note the great passion of this people for milk and dairy products. The milk itself, as a rule, was intended for children, and adults made all kinds of fermented milk products: ayran, katyk, eremchek (cottage cheese), kort (Tatar cheese) and many others.
By the way, Tatar cuisine is most famous for its desserts. It is probably impossible to find a person who has not heard of such a dish as “Chak Chuck”. It consists of balls or strips made from butter dough, which are generously poured with honey. Another traditional Tatar dessert is baursak. It consists of donuts, which are usually served with tea. Another very tasty dessert of Tatar cuisine is Kosh tele, which literally means the tongues of birds. In our understanding, this sweet dish is nothing more than Brushwood, which you are probably familiar with.
And to top it off, we would like to draw your attention to one interesting feature. The cuisine of the Crimean Tatars, and especially those who live near the coast, is somewhat different from the cuisine of the steppe Tatars. So, for example, the former introduce more fruits and vegetables into their diet, while the latter more often feast on meat in a variety of culinary preparations and dairy products. Although the list of dishes traditional for this eastern people is almost identical, that is, it does not undergo any special changes depending on the particular area where the Tatars live.
Recipes for preparing traditional Tatar dishes are not so complicated, although, of course, they have their secrets. We will tell you about them on the pages of this section. All the recipes given here can be safely called full-fledged master classes, because they not only contain detailed instructions, but also step-by-step photos. We hope that thanks to them you will easily master Tatar cuisine and delight your loved ones with culinary masterpieces that are completely unusual for them!
In Tatar cuisine you can find a wide variety of dishes. This is due to the fact that it is inextricably linked with the culture, traditions of the people and their way of life. Tatar dishes are hearty and based on an interesting combination of ingredients. They are easy to prepare and delicious in taste. In this article we will look at the best Tatar dishes (recipes with photos will be included).
The formation of cooking in Tatarstan
Culinary traditions have evolved over centuries. Most of the dishes are borrowed from nearby neighboring countries. The Tatars inherited recipes for preparing foods from flour and dairy products (for example, kabartma) from the Turkic tribes. Pilaf, sherbet, and halva were borrowed from; from Chinese - dumplings, as well as methods of brewing tea; from Tajik - baklava.
The Tatars have long been engaged in agriculture and animal husbandry, which contributed to the predominance of flour, meat, dairy products, grains, legumes and various cereals in national dishes.
Tatars have their own food prohibitions. For example, according to Sharia it is forbidden to eat pork. The most commonly used meat in cooking is lamb. You can also eat young beef. The Tatars also breed horses, not only for agricultural needs, but also for making sausages (kazylyk). Horse meat is consumed dried, boiled and salted.
The most common Tatar broths and soups (ashlar, shurpa), meat, lean and dairy dishes. Their names are determined by the name of the seasoned products (vegetables, flour products, cereals).
Drinks include katyk, ayran and tea. In the national culture of the Tatars, there is the following tradition: when a person comes to visit, to show his respect, he is offered hot, strong black tea with sweets and fresh pastries.
It is worth noting this feature of this cuisine - all dishes can be divided into hot liquid and dough products and delicacies that are served with tea. Hot soups or broths are of primary importance. They are a mandatory part of meals at home. Depending on the broth in which these Tatar dishes are prepared, soups are divided into meat, dairy and vegetarian, and also according to the products with which they are seasoned, into vegetable, flour, and cereal.
Soup with flour dressing, namely noodles (tokmach), is very famous in Tatarstan.
Azu in Tatar
Ingredients:
Wash and dry the beef. Cut into cubes two centimeters wide and four centimeters long. Fry in a well-heated frying pan. Then put the meat in a pan, add salt and pepper. Add fried onions and tomato paste (you can use fresh tomatoes). Pour in the broth and boil for thirty minutes. Cut the potatoes into large cubes. Fry until half cooked. Place in a saucepan with meat, add finely chopped pickles. Simmer everything until fully cooked. Serve this first dish sprinkled with finely chopped garlic and fresh herbs.
Kazan pilaf
This dish is served during dinner parties.
Ingredients:
Sort the rice and rinse with water several times. Pour into a saucepan and fill with tap water. Cook until half cooked. Melt lard in a cauldron, add boiled meat cut into small pieces. Use lamb, beef or young horse meat, at your discretion. Then place carrots cut into slices and finely chopped onions on the meat. Place half-cooked rice on the vegetables, add a little broth and, without stirring, place on low heat. Simmer for no more than two hours. Before serving, add raisins to the pilaf, which must first be steamed in boiling water.
Tatar dough dishes (cooking recipes)
Tatarstan is famous for its baked goods made from yeast, sweet, butter and sour). The most famous Tatar dishes are kystyby, balesh, echpochmak, gubadia, dumplings, baursak and much more.
Not a single wedding, reception or holiday among the Tatars is complete without a national delicacy called chak-chak. This sweet dish is prepared from small strips made from butter dough. They are molded with honey. This dish is the “calling card” of Tatarstan.
Among the Tatars, bread is considered a sacred product; not a single festive or everyday meal is complete without it.
Also on the table you can see a huge variety of unleavened dough products. It is used to bake buns, flatbreads, pies, tea treats and other Tatar dishes.
Kystyby - fragrant flatbreads
Ingredients:
Peel the potatoes well and cut into large cubes. Place in a saucepan, add water and add salt. Cook until the potatoes are fully cooked. Then drain the water and mash with a masher. Peel the onion and chop finely. Heat a frying pan and fry the onion until golden brown. Add hot milk, remaining butter and fried onions to the potatoes. Mix everything well.
Dust the counter with flour and turn out the dough. Roll into a sausage and cut into thick slices with a knife, which you then roll out into large flat cakes. Fry them in a hot frying pan on both sides (about three minutes).
Place potato filling on one half of the tortilla and cover with the other half. They should be filled while still hot. Be careful not to get burned! Before serving, brush the surface of the dish with butter.
Preparing the dough
You will need:
- kefir - half a glass;
- salt - a pinch;
- baking powder - one tsp;
- margarine - 50 grams;
- sugar - one tsp;
- flour - five hundred grams.
Start kneading the dough. Mix all the above ingredients in a bowl except flour. Sift it. Then add flour gradually. Knead the dough until it stops sticking to your hands. Cover with a towel and let stand for twenty minutes.
How to cook the oldest dish of Tatarstan - balish
The main ingredient is meat. As described above, Muslims do not add pork to Tatar dishes. Balish is prepared with lamb.
Ingredients:
Cooking method
First, knead the dough and separate a quarter of it. Roll out the remaining piece (thickness - no more than five millimeters). Prepare the meat: rinse, remove from the bone and cut into medium cubes. Peel the potatoes and cut them into the same pieces. Mix meat and potatoes, add finely chopped onion, salt and pepper according to your taste. Add the oil and mix everything. Place the prepared filling into the pan on top of the dough. Form into a mound and gather the edges of the dough. Roll out a smaller piece of dough and cover the balish with it. Seal the edges, make a hole in the middle of the pie and plug it with a dough plug. Brush the top of the balish with oil. Bake for an hour and a half in a preheated oven. After the time has passed, remove the pie, open the cork, and pour in the broth. Plug the cork and place the balish in the oven to bake for another half hour. After the time is up, remove and serve with strong tea.
Treat yourself and your loved ones with dishes of Tatar cuisine. Bon appetit!
Culinary traditions of Tatar cuisine took shape over more than one century. While maintaining its originality, a lot in the kitchen changed: it was improved, enriched with new knowledge and products that the Tatars learned about from their neighbors.
As a legacy from the Turkic tribes of the Volga Bulgaria period, Tatar cuisine remained katyk, bal-may, kabartma, dumplings and tea were borrowed from Chinese cuisine, pilaf, halva, sherbet from Uzbek cuisine, and pakhleve from Tajik cuisine.
In turn, the experience of Tatar chefs was also in demand. For example, the technology of frying foods by Russian chefs adopted from the Tatars.
There is no doubt that the composition of products was primarily influenced by natural conditions and, not least, by lifestyle. For a long time, the Tatars were engaged in settled agriculture and animal husbandry, which contributed to the predominance of flour and meat and dairy dishes in their food, but a variety of baked goods occupied a special place in the cuisine of the people.
The original Tatar cuisine evolved during the centuries-long history of the existence of the ethnic group and its interaction and contact in everyday life with its neighbors - Russians, Mari, Chuvash and Mordvins, Kazakhs, Turkmen, Uzbeks, Tajiks. Thanks to this, the Tatar people created a cuisine rich in flavors, using the widest range of products from both Central Russia and the southern territories. The natural environment had a significant influence on the formation of Tatar cuisine, which had a beneficial effect on the cultural and economic development of the people. The location at the junction of two geographical zones - the forested North and the steppe South, as well as in the basin of two large rivers - the Volga and Kama - contributed to the exchange of natural products between these two natural zones, as well as the early development of trade.
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The most characteristic of traditional Tatar cuisine are soups and broths. Noodle soup with meat broth is still a must-have dish when entertaining guests.
There are many dairy dishes in Tatar cuisine. But, probably, the greatest variety in Tatar cuisine to this day exists in the recipe for baking from unleavened, yeast, butter, sour, and sweet dough. Vegetables are often used for filling, but pies with pumpkin filling with the addition of millet or rice are especially popular.
The Tatars have always attached great importance to dough, skillfully baking pies from sour dough (yeast, unleavened, simple and rich, steep and liquid dough). Products with filling give Tatar cuisine a special uniqueness. The most ancient and simple pie is kystyby - a combination of unleavened dough (in the form of sochnya) with millet porridge and mashed potatoes.
Belish, made from unleavened dough stuffed with pieces of fatty meat (lamb, beef, goose, duck, etc.) with cereal or potatoes, is considered a favorite and no less ancient. This category of dishes also includes echpochmak (triangle), peremyach stuffed with minced meat, onions and potatoes.
A variety of fillings is typical for pies - bekken. They are often baked with vegetable filling (carrots, beets). Pies with pumpkin filling are especially popular.
Tatar cuisine is very rich in products made from butter and sweet dough, which are served with tea.
Tea entered the life of the Tatar family early and became a national drink. In general, in the Tatar feast, tea has long become a national drink and an indispensable attribute of hospitality. On the wedding table of the Tatars there should be such products as chak-chak, baklava, kosh tele (bird tongues), gubadia, etc. They also prepare a sweet drink from fruits or honey dissolved in water.
Tatar cuisine also has its own food prohibitions. Thus, according to Sharia, it was forbidden to eat pig meat, as well as some birds, for example, falcon, swan - the latter were considered sacred. One of the main prohibitions concerns wine and other alcoholic beverages. The Koran notes that in wine, like in gambling, there is good and bad, but there is more of the former.
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HISTORY OF TATAR CUISINE
Culinary art of the Tatar people is rich in its national and cultural traditions, going back centuries. In the process of centuries-old history, an original national cuisine has developed, which has retained its original features to this day.
Its originality is closely related to the socio-economic and natural living conditions of the people, and the peculiarities of their ethnic history.
The Volga Tatars, as is known, descended from Turkic-speaking tribes (Bulgars and others), who settled in the territory of the Middle Volga and Lower Kama region long before the Mongol invasion. At the end of the 9th - beginning of the 10th centuries. An early feudal state emerged here, called Volga Bulgaria.
Further historical events (especially those associated with the period of the Golden Horde), although they introduced significant complications into the ethnic processes of the region, did not change the existing way of economic and cultural life of the people. The material and spiritual culture of the Tatars, including their cuisine, continued to preserve the ethnic characteristics of the Turkic tribes of the Volga Bulgaria period.
Basically, the composition of the products of Tatar cuisine was determined by the grain and livestock direction. The Tatars have long been engaged in settled agriculture with subsidiary livestock farming. Naturally, grain products predominated in their diet, and at the end of the 19th and beginning of the 20th centuries, the share of potatoes increased noticeably. Vegetable gardening and gardening were much less developed than agriculture. The main vegetables cultivated were onions, carrots, radishes, turnips, pumpkins, beets, and only small quantities of cucumbers and cabbage. Gardens were more common in the regions of the Right Bank of the Volga. They grew local apples, cherries, raspberries, and currants. In the forests, villagers collected wild berries, nuts, hops, hogweed, sorrel, mint, and wild onions.
Mushrooms were not typical for traditional Tatar cuisine; the craze for them began only in recent years, especially among the urban population.
The cultivation of grain crops among the Volga Tatars has long been combined with cattle breeding. Large and small cattle predominated. Horses were bred not only for the needs of agriculture and transport; horse meat was used for food, it was consumed boiled, salted and dried. But lamb has always been considered the favorite meat of the Volga Tatars, although it does not occupy an exclusive position, as for example among the Kazakhs and Uzbeks. Along with it, beef is very widespread.
Poultry farming provided significant assistance to peasant farms. They raised mainly chickens, geese, and ducks. Living in the forest-steppe zone since ancient times, the Tatars have long known beekeeping. Honey and wax constituted an important source of income for the population.
The dairy cuisine of the Volga Tatars has always been quite diverse. Milk was used mainly in processed form (cottage cheese, sour cream, katyk, ayran, etc.).
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FEATURES OF TATAR CUISINE
All dishes can be divided into the following types: liquid hot dishes, main courses, baked goods with savory filling (also served as a main course), baked goods with sweet filling served with tea, delicacies, drinks.
Liquid hot dishes - soups and broths - are of primary importance. Depending on the broth (shulpa, shurpa) in which they are prepared, soups can be divided into meat, dairy and lean, vegetarian, and according to the products with which they are seasoned, into flour, cereal, flour-vegetable, cereal-vegetable, vegetable . In the process of developing the culture and life of the people, the range of national soups continued to be replenished with vegetable dishes. However, the originality of the Tatar table is still determined by soups with flour dressing, primarily noodle soup (tokmach).
A festive and to some extent ritual dish among the Tatars are dumplings, which are always served with broth. They were treated to the young son-in-law and his friends (kiyau pilmene). Dumplings are also called dumplings with various fillings (from cottage cheese, hemp seeds and peas).
The second course in traditional Tatar cuisine includes meat, cereals and potatoes. For the second course, meat is most often served boiled in broth, cut into small flat pieces, sometimes lightly stewed in oil with onions, carrots and peppers. If the soup is prepared with chicken broth, then the main course is served with boiled chicken, also cut into pieces. Boiled potatoes are often used as a side dish; horseradish is served in a separate cup. On holidays, they cook chicken stuffed with eggs and milk (tutyrgan tavyk/tauk).
The most ancient meat and cereal dish is belish, baked in a pot or frying pan. It is prepared from pieces of fatty meat (lamb, beef, goose or goose and duck offal) and cereals (millet, spelt, rice) or potatoes. This group of dishes also includes tutyrma, which is a kishka stuffed with chopped or finely chopped liver and millet (or rice). . Along with the classic (Bukhara, Persian), a local version was also prepared - the so-called “Kazan” pilaf made from boiled meat. A variety of meat second courses should also include boiled meat and dough dishes, for example kullama (or bishbarmak), common to many Turkic-speaking peoples. Meat is prepared for future use (for spring and summer) by salting (in brines) and drying. Sausages (kazylyk) are prepared from horse meat; dried goose and duck are considered a delicacy. In winter, meat is stored frozen.
Poultry eggs, mainly chicken, are very popular among the Tatars. They are eaten boiled, fried and baked.
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Various porridges are widespread in Tatar cuisine: millet, buckwheat, oatmeal, rice, pea, etc. Some of them are very ancient. Millet, for example, was a ritual dish in the past.
A feature of the traditional table is the variety of flour products. Unleavened and yeast dough is made in two types - simple and rich. For baking, butter, rendered lard (sometimes horse lard), eggs, sugar, vanilla, and cinnamon are added. Tatars treat dough very carefully and know how to prepare it well. Noteworthy is the variety (both in form and purpose) of products made from unleavened dough, which are undoubtedly more ancient than those made from sour dough. It was used to bake buns, flatbreads, pies, tea treats, etc.
The most typical products for Tatar cuisine are products made from sour (yeast) dough. These primarily include bread (ikmek; ip; epei). Not a single dinner (regular or festive) can pass without bread; it is considered sacred food. In the past, the Tatars even had a custom of swearing with bread - ipi-der. From an early age, children learned to pick up every fallen crumb. During the meal, the eldest member of the family cut bread. Bread was baked from rye flour. Only the wealthy segments of the population consumed, and not always, wheat bread. Currently, store-bought bread is mainly consumed - wheat or rye.
In addition to bread, many different products are made from steep yeast dough. The most widespread species of this series is cabartma. According to the method of heat treatment, a distinction is made between kabartma, baked in a frying pan in front of a heated oven flame, and kabartma, baked in a cauldron in boiling oil. In the past, sometimes kabartma was baked from bread (rye) dough for breakfast. Flatbreads were made from bread dough, but they were kneaded more tightly and rolled out thinner (like sochnya). Kabartma and flatbreads were eaten hot, thickly greased with butter.
Products made from liquid dough are also divided into fresh and sour. The first includes pancakes made from wheat flour (kyimak), the second includes pancakes made from various types of flour (oatmeal, pea, buckwheat, millet, wheat, mixed). Kyimak, made from sour dough, differs from Russian pancakes in being thicker. It is usually served for breakfast with melted butter on a plate.
Baked products with filling are specific and varied among the Tatars.
The most ancient and simple of them is kystyby, or, as it is also called, kuzikmyak, which is a flatbread made of unleavened dough, folded in half and stuffed with millet porridge. Since the end of the 19th century. They started making kystyby with mashed potatoes.
A favorite and no less ancient baked dish is belish, made from unleavened or yeast dough stuffed with pieces of fatty meat (lamb, beef, goose, duck, etc.) with cereal or potatoes. Belish was made in large and small sizes, on especially solemn occasions - in the shape of a low truncated cone with a hole at the top and baked in an oven. Later, ordinary pies (with various fillings) began to be called this, reminiscent of Russian ones in their cooking method.
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A traditional Tatar dish is echpochmak (triangle) stuffed with fatty meat and onions. Later they began to add pieces of potato to the filling.
A unique group of products fried in oil is made up of peremyacha. In the old days, they were made with a filling of finely chopped boiled meat, fried in oil in cauldrons and served for breakfast with a strong broth.
A common product, especially in rural cuisine, is bekken (or teke). These are pies, larger than usual, oval or crescent-shaped, with various fillings, often with vegetables (pumpkin, carrots, cabbage). Bakken with pumpkin filling is especially popular. Sumsa, which is shaped like a pie, should also be included in this group. The filling is the same as that of bekken, but usually meat (with rice).
Gubadiya is a very unique product, primarily characteristic of the cuisine of urban Kazan Tatars. This round, tall pie with a multi-layer filling including rice, dried fruits, kort (a type of cottage cheese) and much more is one of the must-have treats for special occasions.
Tatar cuisine is very rich in products made from rich and sweet dough: helpek, katlama, kosh tele, lavash, pate, etc., which are served with tea. Some butter products - typical in content and method of preparation for many Turkic-speaking peoples - were further improved, forming original national dishes. One of these original dishes, chek-chek, is a mandatory wedding treat. Chek-chek is brought to the house of her husband by the young woman, as well as her parents. Chak-chak, wrapped in a thin sheet of dry fruit pastille, is a particularly honorable treat at weddings.
Traditional Tatar cuisine is characterized by the use of large amounts of fat. From animal fats they use: butter and ghee, lard (lamb, cow, less often horse and goose), from vegetable fats - sunflower, less often olive, mustard and hemp oil.
Of the sweets, honey is the most widely used. Delicacies are prepared from it and served with tea.
The oldest drink is ayran, made by diluting katyk with cold water. Tatars, especially those living surrounded by the Russian population, have also long used kvass, made from rye flour and malt. During dinner parties, dried apricot compote is served for dessert.
Tea entered the everyday life of the Tatars early, of which they are great lovers. Tea with baked goods (kabartma, pancakes) sometimes replaces breakfast. They drink it strong, hot, often diluting it with milk. Tea among the Tatars is one of the attributes of hospitality.
Other typical (non-alcoholic) drinks include sherbet, a sweet drink made from honey, which was popular in the late 19th and early 20th centuries. only ritual significance. For example, among the Kazan Tatars, during a wedding in the groom’s house, guests were served “bride’s sherbet.” The guests, after drinking this sherbet, put money on the tray, which was intended for the young people.
There are many dairy dishes in Tatar cuisine. Whole milk itself was used only for feeding children or for tea, while the adult population preferred fermented milk products. Katyk was prepared from fermented baked milk. By diluting it with cold water, they got ayran - a drink that quenched thirst well. From the same katyk they prepared syuzme (or syuzme) - a type of Tatar cottage cheese. To do this, katyk was poured into bags, which were then hung to allow the whey to drain. Another type of cottage cheese - eremchek - was prepared from milk, to which leaven was added while boiling, after which they continued to boil until a curd mass was obtained. If they continued to boil until the whey was completely evaporated, a porous, reddish-brown mass was obtained - kort - Tatar cheese. Kort was mixed with butter, boiled with honey (kortly mai) and served with tea. Sometimes the cream was simply skimmed from the milk, which was then boiled to produce a delicacy - peshe kaymak - melted cream.
Traditional Tatar cuisine is characterized by a large selection of meat, dairy, lean soups and broths (shulpa, ash), the names of which were determined by the name of the products seasoned in them - cereals, vegetables, flour products - tokmach, umach, chumar, salma. Tokmach noodles were usually mixed with wheat flour and egg.
Umach - dough pellets of round or oblong shape - were often made from steeply kneaded pea-based dough with the addition of some other flour. Salma was prepared from pea, buckwheat, lentil or wheat flour. The finished dough was cut into pieces, from which flagella were made. Pieces the size of a hazelnut were separated from the flagella with a knife or by hand, and the middle of each “nut” was pressed with a thumb, giving it the shape of an ear.
Chumar was prepared from softer dough, which was cut into pieces of about 1 cm or dropped into the broth like dumplings. From Chinese cuisine, the Tatars have a tradition of serving dumplings in broth.
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HEAT TREATMENT OF DISHES,
To understand the specifics of national cuisine, the shape of the hearth is of no small importance, which, in turn, is associated with the technology of cooking. The Tatar stove is close in appearance to the Russian one. At the same time, it has significant originality associated with the ethnic characteristics of the people. It is distinguished by a smaller bed, a low pole, and most importantly, the presence of a side ledge with a built-in cauldron.
The cooking process was reduced to boiling or frying (mainly flour products) in a cauldron, as well as baking in an oven. All types of soups, cereals and potatoes were in most cases cooked in a cauldron. Milk was also boiled in it, the lactic acid product kort (red cottage cheese) was prepared, and katlama, baursak, etc. were fried. The oven was used mainly for baking flour products, especially bread.
Frying meat (in fats) is not typical for traditional Tatar cuisine. It took place only during the production of pilaf. Boiled and semi-boiled meat products predominated in hot dishes. The meat was cooked in soup in large pieces (chopped only before eating). Sometimes boiled or semi-boiled meat (or game), divided into small pieces, was subjected to additional heat treatment in the form of frying or stewing in a cauldron. Additional processing (roasting) of a whole goose or duck carcass was carried out in an oven.
Dishes were cooked over an open fire less often. This technology was used to make pancakes (teche kyimak) and fried eggs (tebe), while the frying pan was placed on the tagan.
TATAR KITCHEN EQUIPMENT
The most universal utensils for cooking in an oven were cast iron and pots. Potatoes were cooked in cast iron, sometimes pea soup, and various porridges were cooked in pots. Large and deep frying pans (for baking balish and gubadiya) became widespread among the Tatars.
In addition to pottery, pottery utensils were used for kneading dough, krinkas and jugs for storing and carrying dairy products and drinks. Depending on their purpose, they were of different sizes: milk jugs with a capacity of 2-3 liters, and jugs for the intoxicating drink buza - 2 buckets.
In the past, the Tatars, like other peoples of the Middle Volga and Urals, widely used wooden kitchen utensils: rolling pins and boards for cutting dough, a mallet for stirring food during cooking and pounding potatoes. To scoop up water (kvass, ayran, buza) they used dugout (maple, birch) ladles of an oblong shape, with a short handle curved downward by a hook. Food was taken out of the cauldron and cast iron using wooden ladle.
A set of wooden utensils was also used for baking bread. Thus, bread dough was kneaded in a kneading bowl made of tightly fitted rivets, held together with hoops. Stir the dough with a wooden shovel. The bread dough was divided into separate loaves in a shallow wooden trough called a lodging (zhilpuch), which was also used for kneading unleavened dough. To “fit”, the cut loaves were laid out in wooden or woven straw cups. The bread was placed in the oven using a wooden shovel.
Katyk was fermented and transported in riveted tubs about 20 cm high and 25 cm in diameter. Honey and often melted butter were stored in small linden tubs with a tight lid.
Butter was churned in wooden churns, less often in box churns, or simply in a pot using a whorl. Butter churns were cylindrical tubs made of linden up to 1 m high and up to 25 cm in diameter.
In the kitchen utensils of the Tatars of the late 19th - early 20th centuries. there were wooden troughs for chopping meat, small wooden (less often cast iron or copper) mortars with pestles for grinding sugar, salt, spices, dried bird cherry, and cort. At the same time, large and heavy stupas continued to exist (in villages), in which grains were peeled. Occasionally, homemade grain mills were also used, consisting of two massive wooden circles (millstones).
From the middle of the 19th century. there is a noticeable expansion of factory-produced kitchen equipment. Metal (including enameled), earthenware and glassware appear in everyday life. However, in the everyday life of the majority of the population, especially rural ones, factory-made kitchen utensils have not received predominant importance. The oven and boiler and the corresponding food technology remained unchanged. At the same time, factory-made tableware entered the life of the Tatars quite early.
Particular attention was paid to tea utensils. They liked to drink tea from small cups (so that it would not get cold). Low small cups, with a rounded bottom and saucer, are popularly called “Tatar”. The subject of serving the tea table, in addition to cups, individual plates, a sugar bowl, a milk jug, a teapot, and teaspoons, was also a samovar. A brilliantly cleaned, noisy samovar with a teapot on the burner set the tone for a pleasant conversation, a good mood and always decorated the table both on holidays and on weekdays.
Nowadays, there have been big changes in the methods of cooking dishes and in kitchen equipment. The introduction of gas stoves, microwave ovens, etc. into everyday life led to the adoption of new technological techniques and dishes, especially fried dishes (meat, fish, cutlets, vegetables), as well as the updating of kitchen equipment. In this regard, boilers, cast iron, pots, as well as a significant part of wooden utensils, faded into the background. Every family has a large set of aluminum and enamel pots, various frying pans and other utensils.
Nevertheless, rolling pins and boards for rolling out dough, all kinds of barrels and tubs for storing food, baskets and birch bark bodies for berries and mushrooms continue to be widely used on the farm. Pottery is also often used.
MODERN TATAR CUISINE
The food of the Tatars, while maintaining mainly the traditions of Bulgarian cuisine, has undergone significant changes. Due to the dispersed settlement of the Tatars and the associated loss of national culinary traditions, as well as as a result of global changes in the nutritional structure in the context of globalization and market relations, many new dishes and products have appeared, and the national cuisine has been enriched. Vegetables and fruits began to occupy a more significant place, the range of fish dishes expanded, and mushrooms, tomatoes and pickles entered everyday life. Fruits and vegetables that were previously considered exotic and became available thanks to international trade - bananas, kiwi, mangoes, eggplants, etc. - began to be eaten more often.
The national cuisines of other peoples, especially Russian, had some influence on Tatar cooking. Now on the dinner table of a Tatar family, along with national Bulgarian dishes, you can see cabbage soup, borscht, fish soup, mushrooms, and cutlets. At the same time, Bulgarian dishes have retained the originality of their design, preparation and taste, which is one of the reasons for their popularity among Russians and other peoples of Russia.
The Tatars have always attached great importance to baking; they skillfully prepared pies from sour, yeast, unleavened, simple and rich dough. The most ancient and simple pie is kystyby - a combination of unleavened dough (in the form of sochnya) with millet porridge and mashed potatoes.
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RECIPES OF ORIGINAL TATAR DISHES
Kosh tele
flour -500g
egg - 5 pcs.
milk - 2 tbsp. l.
salt
ghee - 600g
sugar - 1 tbsp. l.
powdered sugar - 2-3 tbsp.
tea soda - to taste.
Put sugar, eggs, milk, salt to taste, tea soda into a fairly deep bowl and stir until the granulated sugar is completely dissolved. Then add enough flour to form a stiff dough.
Roll out the dough to a thickness of 1-1.5 mm and cut it into ribbons 3-3.5 cm wide with a knife. In turn, cut the ribbons into diamonds 4-5 cm long, which are fried in melted butter until golden brown. Let cool, sprinkle with powdered sugar and place in vases.
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Salma in broth
broth - 2 cups
salma (ready) - 80g
onions - 1/2 pcs.
pepper, salt - to taste
green onions - to taste.
Add salt, pepper and salma to the strained boiling broth. When the salma floats to the surface, boil the soup for another 2-3 minutes and remove from the heat. When serving, sprinkle with finely chopped onion.
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Shulpa soup in a pot
For the recipe you will need:
beef or lamb -100g
potatoes -100-150g
carrots -1/3 pcs.
onions - 1/2 pcs.
ghee - 2 tsp.
broth -1.5 cups
salt and pepper - to taste
This soup is prepared in a small (500-600 g capacity) pot. Separately boil the meat - beef or lamb with bones. Strain the broth and cut the meat into 2-3 pieces with bones. Prepared meat, potatoes, carrots, cut into slices, onions, chopped half rings, put in a pot, salt, pepper, add broth, melted butter, put in the oven and cook until done. Before serving, sprinkle with chopped herbs. Shulpa is served in a clay pot with a wooden spoon. Shulpa soup can also be poured from a pot into a deep soup plate
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Balish with duck
For the recipe you will need:
dough - 1.5 kg
duck - 1 pc.
rice - 300-400g
butter - 200g
onions - 3-4 pcs.
broth - 1 glass
pepper, salt - to taste.
Rice is usually added to belish with duck. First cut the finished duck into pieces, then cut the flesh into small pieces. Sort the rice, rinse in hot water, put in salted water and lightly boil. Place the boiled rice in a sieve and rinse with hot water. Cooled rice should be dry. Add oil, finely chopped onion, the required amount of salt and pepper to the rice, mix all this with duck pieces and make belish.
Knead the dough in the same way as for the previous belishes. Duck belish is made thinner than belish with broth. Belish bakes for 2-2.5 hours. Half an hour before it is ready, broth is poured into it.
Belish with duck is served in the same frying pan. The filling is placed on plates with a large spoon, and then the bottom of the belish is cut into portions.
Stuffed lamb (tutyrgan teke)
For the recipe you will need:
lamb (pulp)
egg - 10 pcs.
milk - 150g
onion (fried) - 150g
butter - 100g
salt, pepper - to taste.
To prepare teke, take the brisket of young lamb or the pulp of the back of the ham. Separate the rib bone from the breast meat, and trim the flesh from the back so that a pouch is formed.
Separately, break the eggs into a deep bowl, add salt, pepper, melted and cooled butter and mix everything well. Pour the resulting filling into a pre-prepared lamb brisket or ham and sew up the hole.
Place the finished semi-finished product in a shallow bowl, pour in broth, sprinkle with chopped onions, carrots and cook until tender. When the tutyrgan teke is ready, place it in a greased frying pan, grease the top with oil and put it in the oven for 10-15 minutes. Stuffed lamb is cut into portions and served hot.
Tutyrma with beef and rice
For the recipe you will need:
beef (pulp) - 1kg
rice - 100g
onion - 100g
milk or cold broth - 300-400g
salt, pepper - to taste.
Grind the fatty beef (flesh) with onions through a meat grinder (you can chop it in a trough), add pepper and salt to the minced meat and mix thoroughly. Add a little milk or cold broth and raw or boiled washed rice. The filling for tutyrma should be liquid.
Fill two-thirds of the processed intestine with the prepared filling and tie off the open end of the intestine. You should not fill the tutyrma to capacity, since during cooking the filling (cereals) becomes soft and the tutyrma shell may burst. Tie the stuffed tutyrma to a rolling pin, place it in a pan of boiling salted water and cook for 30-40 minutes. Serve hot. If desired, the finished tutyrma can be cut into portions and fried with fat in a frying pan or in the oven. You can also fry it whole. Tutyrma is served with ayran, cold katyk, and, if desired, hot meat broth.
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Kullama
For the recipe you will need:
meat (pulp) - 100g
salma - 75-100g
ghee - 10g
onions - 1/2 pcs.
carrots - 1/2 pcs.
broth - 2 tbsp. l.
salt, pepper - to taste
liver, heart, kidneys.
Take fatty horse meat, beef or lamb, rinse, separate from bones, cut into pieces weighing 300-400 g, put in salted boiling water and cook. Remove the meat from the broth, cool and cut into thin pieces weighing 50 g across the grain. Make coarse salma (larger than usual) from wheat flour, boil in salted water and place on a sieve. Add butter to the salma and mix with the chopped meat. In one part of the rich meat broth, add chopped onion, carrot slices, pepper, bay leaf and cook for 15-20 minutes. Pour this sauce over the meat mixed with salma, cover the dish with a lid and simmer for 10-15 minutes. You can add boiled liver, heart, and kidneys to the meat.
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Gubadia with cottage cheese
For the recipe you will need:
for test:
butter - 250g
flour - 2 cups
sugar - 100g
vanilla - 1 pinch
salt - 1 pinch
For filling:
cottage cheese - 500g
sour cream - 2 tbsp.
sugar - 150g
vanilla - 1 pinch
egg - 6 pcs.
Prepare the dough. To do this, grind the flour and butter into crumbs, gradually adding sugar, salt and vanillin. Prepare the filling in another bowl: mix cottage cheese with eggs, add sugar and vanilla.
Place half of the dough in the mold and press down. Place the filling on the dough and the rest of the crumbs on top of the filling.
Place the form with gubadia in an oven preheated to 200C for 30 minutes. Remove the finished pie from the oven, cover with a napkin and leave to cool. Gubadia can be eaten hot or cold.
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Kyzdyrma with offal
For the recipe you will need:
lamb heart - 250g
kidneys - 250g
liver - 250g
champignons - 200g
onion - 1 pc.
carrots - 1 pc.
potatoes - 2 pcs.
peas (young pods) - 150g
lemon - 1/2 pcs.
flour - 4 tbsp.
olive oil - 200g
dry red wine - 80 ml
parsley (chopped) - 1 tbsp.
dill (chopped) - 1 tbsp.
Demi-glace sauce - 1/2 cup
salt, paprika (ground) - to taste.
Remove vessels and membranes from the lamb heart and boil. Cut the fat from the kidneys, remove the films and soak in cold water for 2-3 hours, then boil. Remove the film from the liver, bread it in flour and quickly fry until half cooked. Cut all cooled offal into equal cubes. Cut the champignons into quarters, sprinkle with lemon and fry in 2 tbsp. l. olive oil 4-5 min. Peel the onion, chop, fry in oil until golden brown. Place the offal with onions and mushrooms in a saucepan, pour over the sauce and simmer for 7-10 minutes.
For garnish, peel potatoes and carrots, boil, cut into large cubes and lightly fry in oil with dill. Blanch the green peas for 1-2 minutes and also fry a little in oil. Serve the meat and side dish hot, sprinkled with parsley.
