Dish of Tatar cuisine. Tatar cuisine - recipes of national traditional dishes with photos, the secrets of their preparation, as well as the features of this type of cuisine. Kyakyash - pastries of national Tatar cuisine

In the process of centuries-old history, an original national cuisine has developed on the territory of Tatarstan, which has formed its own distinctive features. The cuisine of this eastern people has been influenced over the centuries by many nationalities: Arabs, Chinese, Uzbeks, Turkmens, Kazakhs, Russians. However, despite this, the Tatar national cuisine retains its originality.

Traditional main courses are quite varied. Among them are the following most notable dishes:

Chak-chak

Chak-chak- one of the symbols of Tatar cuisine, oriental sweetness. Chak-chak is made from a soft dough made from premium wheat flour and raw eggs. The softer the dough, the more tender and airy the chak-chak will be. From the dough, thin short sticks are formed, resembling spaghetti in shape, or balls the size of a nut, deep-fried, and then poured over with a hot mass prepared on the basis of honey. The dish is given the desired shape (often in the form of a slide). This dessert dish is consumed with tea or coffee.

- a triangular pie stuffed with fatty meat, onions, potatoes. Most often, fatty meat (lamb, non-lean beef, chicken or goose) is used as a filling for echpochmak, combined with potatoes and onions.

Kastyby with millet porridge- a Tatar and Bashkir dish of stuffed dough, which is a fried unleavened cake stuffed with porridge (usually millet) or stew, and more recently with mashed potatoes.

- a national Tatar round rich pie, the main feature of which is a multi-layered (usually 4-6 layers) sweet or meat filling. The composition of the filling of the Tatar Gubadiya may vary, but it always uses a cort - dried cottage cheese cooked on a stove in a special way.

Kosh body

Kosh body- a dish of Tatar national cuisine, better known as " brushwood“. Kosh tele in translation means “bird's tongues”. The dessert got this name because of its peculiar elongated shape, although in fact the Tatar kosh body looks different for different housewives. Only its wonderful taste remains unchanged, which is especially liked by children.

- one of the most satisfying soups. It can be an independent dish - just a rich soup, or it can be used as a sauce for various cereals or noodles. This soup is distinguished by a particularly high fat content, as well as with the addition of spices and herbs. Traditional shurpa consists of lamb broth, unfried onions, finely chopped potatoes, thinly sliced ​​noodles, as well as herbs and black pepper.

Tatar national cuisine embodies the centuries-old cultural traditions of the people, their history and ethnic customs. It is considered to be one of the most delicious cuisines in the world. Its dishes have specific and original shades of tastes and aromas that have come down from the distant past to the present day, retaining their characteristic features and features almost in their original form.

The specificity and originality of the Tatar cuisine is very closely intertwined with the natural and socio-economic conditions of life of the Tatar people, with its history and culture.

The history of the emergence of Tatar cuisine

Modern Tatars descended from the Turkic tribes who lived on the territory of the state called the 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 period of the Golden Horde also contributed to the development of the culinary traditions of the Tatars, however, 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 as 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, was common. The meat was salted, smoked, dried, dried, boiled, stewed and fried, in a word, eaten in all kinds of ways.

Tatars began to breed birds much later than grain or animals. However, this brought a significant contribution to the variety of their dishes. Also, since ancient times, the Tatar peoples have 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 nationalities, bringing certain nuances to the foundations laid down for a long time.

The ancient Bulgars gave the Tatars bal-mai, katyk and kabartma, they also inherited dumplings from the Chinese, supplemented the Tatar pilaf, and the Tajik one with sugar baklava. And all this in addition to the national echpochmak and chak-chak. Tatar cuisine was at the same time simple and luxurious, quite satisfying and varied, amazed by the abundance of delicious dishes and the combination of completely incompatible products at first glance.

But the Tatars were famous not only for hearty and plentiful dishes, but also for generous hospitality. According to the custom of the 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 fragrant tea.

Oriental people have always been very hospitable. It was believed that a person who does not love and cannot receive guests is unhealthy and inferior. It was the norm for Muslims to give rich gifts to a person who came to the house, what to speak of a modest meal. Usually the guest also did not remain in debt and never came empty-handed.

In the East, the phrase dominated: “Kunak ashy - kara karshi”, which in translation meant “Guest treats are mutual”. Hospitality was absorbed by the Eastern peoples with mother's milk. Even in ancient times, it was in honor of the Tatars. This especially struck the Baghdad caliph, who came to the Bulgarian king Almush at the invitation to help in the adoption of the Volga Bulgaria in the Islamic faith.

The king's sons cordially greeted the guests on the way, treating them with 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 to take the guests the food left after the treat with them.

Peter the Great was also struck by the scope of the Tatar hospitality, when in 1722, in May, on his way to a campaign against Prussia, he stopped at the house of a wealthy eastern merchant Ivan Mikhlyaev, where he celebrated his fiftieth birthday. 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 for eating. The Koran forbade the use 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 or older were required to abstain from drinking and eating during the day for thirty days.

Shariah also forbade 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:

• it was necessary to sit down at the table without making you wait;
• you need to eat only with your right hand;
• it was considered bad form to take food before respectable people who were at the same table;
• moderation in food was welcomed.

Main dishes of Tatar cuisine

The basis of the Tatar cuisine, as in ancient times, is meat and vegetable food, as well as dairy products. Of the meat, horse meat, lamb and poultry were highly valued, and the most popular meat dishes were dumplings and pilaf.

Milk was mainly used as the basis for making katyk - the national Tatar drink, suzma, kort or yeremchek - cottage cheese, as well as butter.

All dishes of Tatar cuisine can be conditionally divided into:

• hot liquid dishes;
• second courses;
• pastries with unsweetened filling;
• pastry 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 a variety of fillings, including cottage cheese, and hemp seeds. Dumplings are traditionally treated to a freshly baked son-in-law with his friends.

The main dishes in the Tatar cuisine include: meat, and dishes from cereals. Meat, most often boiled in broth and served as a separate dish, cut into thin slices and stewed a little with onions, butter and.

Sometimes boiled, also cut into small pieces, acts as the main dish. Potatoes are the most common side dish. An indispensable attribute of second courses is served in a separate dish.

Tatars consider tutyrgan tavyk, a chicken stuffed with eggs, to be a festive national dish.

A separate place is occupied by the traditional Tatar pilaf, as well as bishbarmak, a national product made from meat and dough. The main dishes also include tutyrma - lamb or beef intestine, stuffed with and. Horsemeat sausages - kazylyk and makhan are considered exquisite. Another Tatar delicacy is dried and - kaklagan urdek or kaklagan kaz.

Popular dishes in Tatar cuisine are prepared in various ways, as well as a variety of cereals: 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, as well as rich and simple.

The most typical for Tatar cuisine are products made from sour dough. First of all, it's bread. Among the Tatars, it is called ikmek and is considered sacred food. Adults from childhood teach children to take care of bread. The eldest member of the family always cut bread during meals. They baked mainly from, and only the most prosperous in rather rare cases could afford bread from.

And how many pastry stuffed products they have! One of the oldest is kystyby, or kuzikmyak - a flatbread made of unleavened dough stuffed with millet porridge. Later it was stuffed with mashed potatoes.

Another of the old dishes is belish - a pie made from yeast or unleavened dough stuffed with fatty meat with potatoes or any cereal. Such a cake 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 means “triangle”, stuffed with pieces of fatty meat with onions. Also popular with them are peremyachi - products made from yeast dough stuffed with finely chopped boiled meat. After they were fried in cauldrons in a large amount of oil and served with broth, usually for the morning meal.

In the villages, the so-called teke or bekken, oval large pies with vegetable filling, were especially popular. The most delicious were backkens with pumpkin filling. Pies similar to them with meat filling were called sums.

An interesting Tatar product is gubadiya - a tall round pie with a filling in several layers, usually including rice, Tatar cottage cheese kort, dried fruits. Gubadia is considered an obligatory dish at ceremonial receptions.

And of course, it is impossible to ignore the mass of sweet and rich products in the Tatar cuisine: kosh-tele, pate, lavash, katlama, chelpek and others. These 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 have become exclusive national dishes of oriental cuisine.

These include: baursak - small honey balls of dough; chak-chak - pieces of dough covered with honey syrup.

These two dishes are traditionally served at weddings. Chak-chak is always brought by the young woman 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 that is somewhat reminiscent of cotton candy, but a little denser.

In Tatar cuisine, a large amount of fat is always used. The most common of them are creamy and lard.

Honey is also considered popular, which is 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 the hospitable host is obliged to give the guest tea. It must be drunk hot and strong, diluted with milk.

Also a 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 on a tray for the newlyweds.

Even taking into account the fact that Tatar cuisine is replete with fatty and rich foods, it is still considered healthy and healthy. The thing is that it attaches special importance to liquid hot dishes, various cereals and sour-milk products. In addition, stewed and boiled food is widespread among the Tatars, where much more valuable substances are stored.

Modern Tatar cuisine, of course, does not look like it used to, but national dishes are still in great demand. In addition to them, mushrooms and various types of pickles, tomatoes and other vegetable crops have densely entered the Tatar everyday life, exotic fruits, previously absolutely 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, from which each guest feels like the king of the world. Tatar cuisine is distinguished at the same time by its simplicity and sophistication, the variety of dishes, their unusual taste and satiety.

The cuisine of the Tatar people is known for its special cultural traditions, the roots of which go back centuries. The richness of the Tatar ethnic culture, the living conditions of the people were reflected in the national cuisine.

The first dishes of the Tatar national cuisine

Noodle soup

Ingredients	Quantity
chicken (fatty) -	2 kg
filtered water -	3 l
bulb (large head) -	1 PC.
spices and seasonings -	optional
noodles of your preparation -	120-150 g
potatoes -	6 pcs.
spread, margarine or butter -	5 g
chicken eggs -	3 pcs.
parsley, dill, cilantro -	bundle
flour -	1 glass
Time for preparing: 60 minutes	Calories per 100 grams: 460 kcal

Cooking recipe step by step:

1. Wash the chicken carcass from blood, process on fire, choose a large saucepan, pour the indicated volume of water.
2. Wait until the meat boils, reduce the heat and cook the carcass for about 20 minutes.
3. Peel the onion and put the whole in the broth, salt. Continue cooking for an hour.
4. Take out the chicken, salt and pepper the broth, add the noodles, cook for about five minutes until the noodles float to the top, let the soup simmer.
5. Noodles can be prepared according to the following recipe: take the indicated amount of flour, break two eggs into it, add salt and knead the dough, then put it in a plastic bag for 20 minutes. Then roll out two cakes from the dough, so thin that you can see the table. Put the cakes on a board for a while and let them dry, then cut them into strips. Put the cut noodles in the sun or in a warm, dry place.
6. Cut the chicken into portions, let it cool, then anoint with an egg and warm in the oven at medium temperature for 15 minutes.
7. Put potatoes on a dish, add butter, sprinkle everything with herbs and add meat. Soup is served separately.

Shulpa in a pot

Required Ingredients:

• meat with bone (beef, horse meat, lamb) - 150-200 g;
• potatoes - 3-4 pcs.;
• carrots - half a root crop;
• bulb - half of the head;
• ghee or butter - 30 g;
• meat broth - 300 g;
• seasonings - optional.

Calorie content: 520 kcal per 100 g.

Preparation description:

1. For soup, take a small clay pot, heat it in the microwave or oven.
2. Boil the meat, pull out and cut into pieces, put in a pot.
3. Strain the broth well.
4. Coarsely chop the vegetables and put in a pot in layers, alternating.
5. Add pepper and salt to taste. Pour in the broth mixture.
6. Put in the oven at 180 degrees and bring to readiness.
7. Finely chop the greens, sprinkle the finished dish,
8. Pour the soup into a deep bowl or leave in a clay pot. The latter will look good with a beautiful wooden spoon.

Second course recipes

Azu in Tatar

Required Ingredients:

• meat - tenderloin of beef or lamb - about 1 kg;
• onions - 3 heads;
• potatoes - 6 pcs.;
• tomatoes - 6 pcs. medium size, or tomato paste - 500 g;
• broth - 1 l;
• garlic - 7 cloves;
• pickled cucumbers - 7 pcs.;
• greens - any, about 150 g;
• melted butter - 100 g;
• seasonings - to taste.

Cooking time: 2-2.5 hours.

Calorie content: 390 kcal per 100 g.

Preparation description:

1. Cut the tenderloin into small bars, about 2 * 3 cm, about 2 cm thick.
2. Heat the oil in a saucepan with thick walls or a cauldron, fry the meat to a crust and reduce the heat. Extinguish.
3. Cut the onion into half rings, fry it in melted butter until golden.
4. Put onions in a cauldron with meat and pour in tomato paste, or mash peeled tomatoes.
5. Pour the resulting mass with broth and cook over low heat for about 40 minutes.
6. Cut the cucumbers into small strips, peel them, add to the total mass and simmer for about 10 minutes.
7. Cut the potatoes into cubes and fry in a separate pan in the same melted butter, but do not bring it to full readiness.
8. Transfer the potatoes to the meat and simmer for about half an hour.
9. Add finely chopped garlic and herbs to the finished dish.

Kazylyk - dried sausage in Tatar style

Required Ingredients:

• meat - 1-2 kg of the peritoneal part of beef or horse meat;
• intestines or a special film for sausage;
• seasonings to taste.

Cooking time: up to 3 months.

Calorie content: 300-350 kcal per 100 g.

Recipe step by step:

1. Twist the meat or cut into slices 3 cm wide, 6 cm long, 2 cm thick, pepper and salt heavily, leave in the refrigerator for 2 days.
2. Treat the intestines - rinse with water, then turn them inside out and get rid of mucus, wash, tie the other end with a coarse thread.
3. Fill the intestines, alternating meat with pieces of fat.
4. Make small holes in the intestine with a toothpick or fork so that the fat can pour out.
5. Hang the sausage for 2-3 days in the sun.
6. For 2-2.5 months, remove the kazylyk in a cellar or other dark, cool place.
7. The finished sausage is cut into small circles, like any other sausage, and served as a second course along with fried potatoes.

Tatar pastries

Kystyby - flatbread with potatoes

Required Ingredients:

• milk - 2.5 cups;
• head of garlic - 1 pc.;
• bulb - a large head;
• lavrushka - 1 pc.;
• collection of seasonings for potatoes - to taste;
• potatoes - 7-8 pcs.;
• butter - 150 g;
• egg - 1 pc.;
• granulated sugar - 1 tsp;
• margarine - 50 g;
• flour - about 500 g.

Cooking time: about an hour.

Calorie content: 450 kcal per 100 g.

Preparation description:

1. Peel the potatoes and cut into cubes, put in a saucepan, add water and salt, bay leaf, garlic and cook until tender.
2. In the meantime, bring milk (200 ml) to a boil while stirring.
3. Finely chop the onion and fry in butter until golden brown;
4. Remove the garlic and leaf from the potato, beat the potatoes until mashed and add the fried onion. Wrap the bowl with towels.
5. Beat an egg in a bowl and add margarine, salt, milk (100 ml), sugar, mix.
6. Add flour to the mixture and knead the dough. Leave it for 20 minutes in the cold.
7. Form a small “sausage” from the dough, divide it into 16 equal parts, roll each piece a little in flour.
8. Dip a ball of dough into flour and roll it into a cake, sprinkle it with flour so that it does not stick to the cake, then fry it in a pan in butter, put it on a plate and let it cool.
9. Coat half of the resulting tortillas with mashed potatoes, about 2 tbsp. spoons.
10. Cover with unsmeared half of the puree and put the kystyby on a plate.

Baursak - Tatar bread

Required Ingredients:

• flour - about a kilogram;
• eggs - a dozen;
• salt - 2 tablespoons;
• milk - 200 ml;
• sunflower or olive oil - 1.5 cups;
• melted butter - 10 g;
• sugar - half a glass;
• baker's yeast - 10 g;
• powdered sugar or condensed milk - optional.

Calorie content: 440 kcal per 100 g.

Preparation description:

Dishes of the Crimean Tatar cuisine

Lamb on the bone with vegetables

Required Ingredients:

• lamb - about 500 g, dorsal part;
• carrots - 2 pcs.;
• potatoes - 4-5 pcs.;
• spices (coriander, zira and others) - optional.

Cooking time: 1.5-2 hours.

Calories per 100 g: 500 kcal.

Preparation description:

1. Chop the meat into small cubes (3 by 4 cm), salt a little and fry in oil until a beautiful crust, but do not bring to full readiness.
2. Put the meat in a pot with thick walls or a cauldron, pour the meat with water, add spices, chopped garlic.
3. Stew the meat for about 2 hours, closing the lid.
4. Cut the potatoes and carrots into small cubes and add to the pot.
5. Bring the lamb and garnish to readiness.

dimlama

Required Ingredients:

• lamb (tenderloin) - 450 g;
• medium-sized eggplant - 1 pc.;
• onion - 1 head;
• potatoes - 2 small tubers;
• sweet pepper - 1 pc.;
• tail fat - 70 g
• cabbage - 150 g;
• carrots - 1-2 pieces;
• lamb broth - 1 cup;
• butter - 1 tbsp;
• garlic - half a head;
• tomato - 1-2 pcs.;
• greens and seasonings - to taste.

Cooking time: 2 hours.

Calorie content: 470 kcal per 100 g.

Preparation description:

1. Cut the lamb into cubes, and fat into small slices. Fry the lamb in a small amount of butter. Put everything in a saucepan with thick walls or a cauldron.
2. Chop the onion and carrot into thin half rings, and the tomatoes into small pieces.
3. Peel the heads of garlic and cut the roots.
4. Remove the seeds from the pepper and cut into rings.
5. Peel eggplant and potatoes and cut into slices, remove thick veins from cabbage, chop coarsely.
6. Put fat tail fat in a cauldron or pan, then lamb, salt, add seasonings (it is better to choose zira or a special mixture for lamb). Put vegetables (except potatoes) with herbs on top of the lamb, salt and simmer for an hour.
7. Put the potatoes on top of the vegetables and continue to cook over low heat for another 30-40 minutes.
8. Serve the dish on the table, laying out the layers in reverse order. Decorate with cilantro.

Pita - round bread

Required Ingredients:

• kefir or warmed milk - 1 cup;
• baker's yeast - 20 g;
• onion - 2 pcs.;
• ghee or butter - 50 g;
• granulated sugar - 1 tsp;
• Bulgarian sweet pepper - 2-3 pcs.;
• chicken - 2 thighs;
• egg - 1 pc.;
• flour - 50 g;
• mushrooms - 150 g;
• seasonings (turmeric), spices - to taste

Cooking time: about 2 hours.

Calorie content: 550 kcal per 100 g.

Preparation description:

1. To make the dough - to do this, heat the milk, without bringing to a boil. Prepare a brew by adding yeast to the milk. Let the mixture stand for about 20-25 minutes in a warm place.
2. Pass the flour through a sieve so that the dough comes out more “airy”.
3. Beat the egg with a whisk, add sugar and salt, bring the mass to a homogeneous consistency, pour into the milk and add the melted butter.
4. Knead the dough so that it stops sticking to your hands, then send it to a warm place, covered with a towel. The dough should double in size, which will take about an hour, then it should be beaten again and left for a while. While the dough is standing, the lamb must be removed from the bone and cut into small pieces. Then chop vegetables and mushrooms. Fry the meat first, and then add the vegetables to the pan. Let the stuffing simmer for about 30 minutes.
5. Divide the dough, cut into two small "pancakes", thick enough so that they can withstand the filling. Put a mixture of vegetables and meat, wrap the edges, you can first grease them with an egg. You can sprinkle the product with sesame seeds. Bake in the oven for about 15 minutes.

Cooking Tatar traditional dishes is a long process. High calorie content is simply necessary for a nomadic lifestyle. In the presented recipes, instead of the usual butter, the Tatars, as a rule, use fat tail fat.

Features of Tatar cuisine are known throughout Eastern Europe. It is difficult to find such original dishes anywhere else. The fact is that the culinary traditions of the Tatar cuisine have evolved over more than one century, so the people treat them very reverently and carefully, and the secrets of national dishes are passed down from generation to generation.

The basis of Tatar cuisine is liquid hot dishes, such as soups and broths. Depending on the broth (shulpa) on which they are prepared, soups are divided into meat, dairy and lean, vegetarian, and according to the set of products that serve as a dressing, one can distinguish flour, flour-vegetable, cereal, cereal-vegetable and vegetable soups. The most popular first dish is noodle soup (tokmach), the second dish is often served with meat boiled in broth and cut into large pieces, or chicken, as well as boiled potatoes.

A variety of cereals often appear in Tatar cuisine: buckwheat, millet, rice, oatmeal, and peas. As you can see, there are more than enough options. Today we will teach you how to cook some Tatar dishes. Believe me, you have not tried such yummy yet.

1.Dumplings with hemp grain

Products:

1. Dough - 75 gr.
2. Minced meat - 100 gr.
3. Sour cream - 50 gr. (or 20 gr. ghee)
4. Egg - 1 pc.

How to cook dumplings with hemp seeds:

I option. Cleaned hemp seeds are placed in the oven for several hours to dry. Next, grind them in a mortar and sift through a sieve. Mix hemp flour with mashed potatoes and eggs. If the filling turns out to be steep, it must be diluted with a small amount of hot milk. We prepare the dough in the same way as for other dumplings. Boil dumplings in salted water, put on a plate, season with sour cream or melted butter. Serve hot to the table.

II option. We grind hemp seeds in a wooden mortar, squeeze out excess fat, add salt, sugar, mix thoroughly until we get a thick homogeneous mass. The prepared mass will be used as minced meat for dumplings. Prepare the dough in the same way as the option proposed above.

2. Peremyach

Products:

For minced meat:

1. Meat - 500 grams
2. Onions - 3 pieces
3. Salt - to taste
4. Pepper - to taste
5. Fat (for frying)

How to prepare peremyach:

From yeast or unleavened dough we make balls of 50 grams each, roll in flour and roll out cakes from them. Put the minced meat in the middle of the cake and lightly crush it. Next, lift the edges of the dough and assemble beautifully into the assembly. Remember that there should be a hole in the middle of the jumper. Peremyachi must be fried in half-deep fat: first with the hole down, and when reddened, turn it upside down. Ready peremyachi have a light brown tint. The shape of the peremyachy is round and flattened. The dish is served hot. Peremyachi can be made small, and you will save about half of the required ingredients.

How to cook minced meat: finely chop the washed meat (beef or lamb) and pass through a meat grinder along with onions and peppers. Then add salt and mix well. If the stuffing turned out to be thick, add cold milk or water, and then mix again.

3.Tunterma (omelette)

Products:

1. Egg - 5-6 pcs.
2. Milk - 200-300 gr.
3. Semolina or flour - 60-80 gr.
4. Butter - 100 grams
5. Salt - to taste.

How to cook tuntermu (omelet):

We release the eggs into a deep container, and then beat thoroughly until a homogeneous mass is obtained. Then add milk, melted butter and salt. Mix thoroughly. Pour semolina or flour - and mix again until we get a thick mass. After that, pour the mixture into a frying pan, greased, and place on the stove. As soon as the dish thickens, put it in the oven for 4-5 minutes. Lubricate the prepared tunterma with fat on top and serve. The dish can be cut into diamonds into portions.

4. Stuffed lamb (tutyrgan teke)

Products:

1. Lamb (pulp)
2. Egg - 10 pieces
3. Milk - 150 grams
4. Onion (fried) - 150 grams
5. Oil - 100 grams
6. Salt - to taste
7. Pepper - to taste.

How to cook stuffed lamb:

We take the brisket of young lamb or the pulp of the back of the ham. We separate the costal bone from the pulp of the brisket. The pulp from the back, in turn, is cut so that a kind of bag is obtained. Take a deep container. We drive eggs into it, add pepper, salt, melted and cooled butter. The resulting mixture is thoroughly mixed. Pour the filling into the prepared lamb brisket or ham. Sew up the hole. We place the finished semi-finished product in a shallow dish, pour it with broth and sprinkle with carrots and chopped onions. We put on fire and cook until cooked.

Place the prepared tutyrgan teke on a greased frying pan, grease with oil on top and put in the oven for 10-15 minutes. After the specified time, the stuffed lamb must be cut into portions. Serve hot.

5. Tatar plov

Products:

for 1 portion

1. Lamb (low fat) - 100 gr.
2. Table margarine - 15 grams
3. Tomato paste - 15 grams
4. Water - 150 gr.
5. Rice - 70 gr.
6. Onion - 15 gr.
7. Bay leaf
8. Pepper - to taste
9. Salt - to taste.

How to cook Tatar pilaf:

We chop the meat into pieces, approximately 35-40 grams each, sprinkle with salt and pepper, fry, place in a saucepan and pour over the tomato, sautéed in fat, and heated water. Bring to a boil, and then add the washed rice. We cut the onion. Onion and bay leaf are also added to the dish, cook over low heat, stirring gently, until the rice absorbs the liquid. Cover with a lid and let it brew. Traditional Tatar pilaf can be cooked without tomato. In this case, instead of it, you need to add any chopped vegetables or even fruits (then the pilaf will turn out sweet).

6. Balish with duck

Products:

1. Dough - 1.5 kg.
2. Duck - 1 pc.
3. Rice - 300-400 gr.
4. Butter - 200 gr.
5. Onion - 3-4 pcs.
6. Broth - 1 cup
7. Pepper - to taste
8. Salt - to taste.

How to cook belish with duck:

Rice is traditionally added to belish with duck. First you need to cook the duck itself. After that, we cut it, while cutting the flesh into small pieces. We sort out the rice, wash it in hot water, put it in salted water and boil it. Pass the cooked rice through a sieve and rinse with hot water. The rice that is left must be dry. Add oil, salt, pepper to the rice, finely chop the onion. Mix all this well with pieces of duck and make balish. The dough must be kneaded in the same way as for other belishes. Duck balish is made a little thinner than broth balish. You need to bake the dish for 2-2.5 hours. Half an hour before readiness, pour the dish with broth.

Remember that belish with duck is served in the same pan at the table. The filling is placed on plates, and then the bottom of the belish is cut into portions.

7. Gubadia with meat (Tatar wedding cake)

Products:

(for one frying pan Gubadia)

1. Dough - 1000-1200 gr.
2. Meat - 800-1000 gr.
3. Ready court (red dry cottage cheese) - 250 gr.
4. Rice - 300-400 gr.
5. Raisins - 250 gr.
6. Egg - 6-8 pcs.
7. Ghee - 300-400 gr.
8. Salt, pepper - to taste
9. Onion

How to cook Gubadia with meat:

Roll out the dough so that it is larger than the pan. We put it in an oil pan, and grease it with oil on top too. We spread the finished court on the dough. On top of it we put rice in an even layer, fried meat passed with onions through a meat grinder, on the meat - again a layer of rice, on rice - hard-boiled, finely chopped eggs. We finish again with a layer of rice. Put a layer of steamed apricots, raisins or prunes on top. Pour the whole filling with a decent amount of melted butter. We cover the filling with a thin layer of rolled out dough, pinch the edges and seal with cloves. Before placing the dish in the oven, gubadiya must be again oiled on top and sprinkled with crumbs. At an average temperature, gubadiya should be baked for about 40-50 minutes. Cooked gubadia should be cut into pieces and served hot. When cut, the dish should show distinct layers of different foods. They are perfectly combined not only in taste, but also in color.

How to prepare a soft court for Gubadia: grind the dry court and sift it through a sieve. For 500 grams of court, add 200 grams of granulated sugar, 200 grams of milk. Mix all the ingredients well and cook for 10-15 minutes until we get a homogeneous mass. We cool the mass and put it on the bottom of the Gubadia in an even layer.

How to prepare crumbs for Gubadia: mix 250 grams of butter with 500 grams of sifted wheat flour, add 20-30 grams of granulated sugar and rub thoroughly with your hands. As you grind, the butter should gradually mix into the flour. This way you will get a small crumb. Before placing the gubadia in the oven, sprinkle it on top with prepared crumbs.

8. Tutyrma with offal (homemade sausage)

Products:

1. Offal - 1 kilogram
2. Rice - 100 gr. (or 120 gr. buckwheat)
3. Egg - 1 pc.
4. Onion - 1.5 pcs.
5. Milk or broth - 300-400 gr.
6. Salt - to taste
7. Pepper - to taste.

How to cook tutyrma with offal:

We process the existing by-products (heart, liver, lungs), and then finely chop them. We take an onion and pass it through a meat grinder, or chop it. Add it to by-products. Put salt, pepper, add the egg and mix everything well. Dilute the resulting mixture with milk or cooled broth, add rice or buckwheat. Stir and stuff the intestines with the mixture. We tie. Make sure that the filling for tutyrma is liquid. You need to cook the dish by analogy with tutyrma with beef. Also, tutyrma can be cooked with only one liver and cereals.

Tutyrma from offal is considered a delicacy, it is served as a second course. Traditionally, it is cut into circles and neatly placed on a plate. Tutyrma is served hot.

9. Kazan fried peas

Products:

1. Peas
2. Salt
3. Oil
4. Bow

How to cook fried peas in Kazan:

One of the most favorite dishes among the Tatars is fried peas. Before cooking, the peas must be sorted out, washed with cold water, and then poured with warm water. After that, you need to leave the peas for 3-4 hours so that it swells. Make sure that it does not swell too much, as when frying, the grains can simply fall apart in half. When the peas are soaked, we strain them through a colander and only after that we begin to fry. There are several ways to cook fried peas:

1st method (dry roasting) - put the peas in a dry frying pan and fry, stirring.

2nd method - pour a small amount of vegetable oil into a hot frying pan. When the oil is hot, add the peas and fry, stirring occasionally. Don't forget to add salt while frying.

3rd method - fry with cracklings, which remained after the internal beef fat was melted. We place the peas in a pan with the cracklings, mix and fry. While frying, add salt and pepper to taste.

10. Chak-chak

Products

(for 1 kilogram of wheat flour):

1. Egg - 10 pieces
2. Milk - 100 gr.
3. Sugar - 20-30 gr.
4. Salt - to taste
5. Oil for frying - 500-550 gr.
6. Honey - 900-1000 grams
7. Sugar for finishing - 150-200 gr.
8. Montpensier - 100-150 gr.

How to make chak-chak:

Chak-chak is made from premium flour. We release raw eggs into a container, add milk, salt and sugar. We mix everything. Add flour and knead soft dough. We divide the prepared dough into pieces, about 100 grams each, and roll them out with flagella about 1 centimeter thick. We cut the flagella into balls the size of a pine nut and fry, stirring, preferably deep-fried. When the balls are close to done, they begin to take on a yellowish tint.

Pour granulated sugar into honey and bring to a boil in a separate container. A way to find out if honey is ready: we take a drop of honey on a match, and if the trickle flowing from the match becomes brittle after cooling, then boiling should be stopped. Remember not to boil honey for too long, as it can burn. Then, of course, the taste of the dish will be spoiled. Put the fried balls in a wide bowl, pour over honey and mix thoroughly. At the end, the chak-chak must be transferred to a tray or plate and, with hands moistened in cold water, give it any shape - of your choice. In addition, chak-chak is often decorated with small candies (montpensier).

"Super Chef" wishes you bon appetit!

Culinary traditions of Tatar cuisine evolved over more than one century. While retaining its originality, much 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 period of the Volga Bulgaria, katyk, bal-may, kabartma remained in the Tatar cuisine, dumplings and tea were borrowed from Chinese cuisine, pilaf, halva, sherbet from Uzbek, and pahleve from Tajik.
In turn, the experience of Tatar chefs was also in demand. For example, the technology of frying products Russian chefs adopted from the Tatars.

Undoubtedly, the composition of products was primarily influenced by natural conditions and, last but not least, lifestyle. Since ancient times, the Tatars have been engaged in settled agriculture and animal husbandry, which contributed to the predominance of flour and meat and dairy dishes in the food, but a variety of pastries occupied a special place in the cuisine of the people.

The original Tatar cuisine was formed in the course of the centuries-old history of the existence of the ethnic group and its interaction and contact in everyday life with neighbors - Russians, Maris, Chuvashs and Mordovians, Kazakhs, Turkmens, Uzbeks, Tajiks. Thanks to this, the Tatar people created a cuisine rich in flavors, using the widest range of products from both the Central Russian strip and the southern territories. The natural environment had a significant impact on the formation of the Tatar cuisine, which favorably affected 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.

Tatar cuisine

Soups and broths are the most typical for traditional Tatar cuisine. Soup-noodles in meat broth is still a must-have dish during the reception.
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, rich, sour, sweet dough. Often, vegetables are taken for the filling, but pies with pumpkin filling with millet or rice are especially popular.
Tatars have always attached great importance to the test, skillfully baking pies from sour (yeast, unleavened, simple and rich, steep and liquid dough). Products with filling give the Tatar cuisine a special originality. The most ancient and simple pie is kystyby - a combination of unleavened dough (in the form of juice) with millet porridge and mashed potatoes.
A favorite and no less ancient is belish made from unleavened dough stuffed with pieces of fatty meat (lamb, beef, goose, duck, etc.) with cereals or potatoes. The same category of dishes includes echpochmak (triangle), peremyach stuffed with minced meat with onions and potatoes.
A variety of fillings is typical for pies - bekken. Often they are baked with vegetable stuffing (carrots, beets). Pies with pumpkin filling are especially popular.
Tatar cuisine is very rich in products made from rich and sweet dough, which are served with tea.
Tea entered the life of the Tatar family early, and it 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 products such 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. So, according to Sharia, it was forbidden to eat pig meat, as well as some birds, for example, a falcon, a swan - the latter were considered sacred. One of the main prohibitions concerns wine and other alcoholic beverages. The Qur'an notes that in wine, as in gambling, there is good and bad, but the first is more.

HISTORY OF TATAR CUISINE
Culinary art of the Tatar people rich in its national and cultural traditions dating 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 connected with the socio-economic, natural conditions of the life of the people, the peculiarities of its ethnic history.
The Volga Tatars, as is known, originated from the Turkic-speaking tribes (Bulgars, etc.), who settled in the territory of the Middle Volga and the Lower Kama region long before the Mongol invasion. At the end of the 9th - beginning of the 10th centuries. an early feudal state was formed here, which received the name Volga Bulgaria.
Further historical events (especially those related to the period of the Golden Horde), although they introduced significant complications into the ethnic processes of the region, did not change the established 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 the Tatar cuisine was determined by the grain and livestock direction. Tatars have long been engaged in sedentary agriculture with subsidiary animal husbandry. Naturally, grain products dominated their diet, and in the late 19th and early 20th centuries, the proportion of potatoes increased markedly. Horticulture and horticulture were much less developed than agriculture. From vegetables, onions, carrots, radishes, turnips, pumpkins, beets were mainly cultivated, and only in small quantities cucumbers and cabbage. Gardens were more common in the regions of the Right Bank of the Volga. They grew apples of local varieties, cherries, raspberries, and currants. In the forests, villagers gathered wild berries, nuts, hops, hogweed, sorrel, mint, and wild onions.
Mushrooms were not characteristic of the traditional Tatar cuisine; their passion 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. Cattle and small cattle predominated. Horses were bred not only for the needs of agriculture and transport; horse meat was eaten, it was consumed in boiled, salted and dried forms. But lamb has always been considered the favorite meat of the Volga Tatars, although it does not occupy an exceptional position, as, for example, among Kazakhs and Uzbeks. Along with it, beef is very common.
Poultry farming was a significant support in peasant farms. Bred mainly chickens, geese, ducks. Living since ancient times in the forest-steppe zone, the Tatars have long known beekeeping. Honey and wax were 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.).

Tatar dishes

FEATURES OF THE TATAR CUISINE
All foods can be divided into the following types: liquid hot dishes, main courses, baked goods with unsweetened filling (also served as a second course), baked goods with sweet filling served with tea, delicacies, drinks.
Of paramount importance are liquid hot dishes - soups and broths. Depending on the broth (shulpa, shurpa) on which they are cooked, soups can be divided into meat, dairy and lean, vegetarian, and according to the products they are seasoned with, into flour, cereal, flour and vegetable, cereal and vegetable, vegetable . In the process of developing the culture and life of the people, the assortment 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, a ritual dish among the Tatars are dumplings, which were always served with broth. They were treated to a young son-in-law and his friends (kiyau pilmene). Dumplings are also called dumplings with various fillings (from cottage cheese, hemp seeds and peas).
Meat, cereals and potatoes appear as a second course in traditional Tatar cuisine. The second is most often served with meat boiled in broth, cut into small flat pieces, sometimes lightly stewed in oil with onions, carrots and peppers. If the soup is prepared on chicken broth, then boiled chicken, also cut into pieces, is served for the second. 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 pan. It is prepared from pieces of fatty meat (lamb, beef, goose or goose and duck giblets) and cereals (millet, spelt, rice) or potatoes. The same group of dishes should include tutyrma, which is a gut 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 from boiled meat. Boiled meat and dough dishes, such as kullama (or bishbarmak), common to many Turkic-speaking peoples, should also be included in the variety of meat second courses. Harvesting meat for the future (for spring and summer) is produced by salting (in brines) and drying. Sausages (kazylyk) are prepared from horse meat, dried goose and duck are considered a delicacy. In winter, the meat is stored frozen.

The eggs of domestic birds, mainly chicken, are very popular among the Tatars. They are eaten boiled, fried and baked.

National dishes

Various cereals are widely used in Tatar cuisine: millet, buckwheat, oatmeal, rice, peas, 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. There are two types of unleavened and yeast dough - simple and rich. For baking, butter, melted fat (sometimes horse fat), eggs, sugar, vanilla, cinnamon are added. Tatars treat the dough very carefully and know how to cook it well. Attention is drawn to the diversity (both in form and purpose) of products made from unleavened dough, undoubtedly older than those made from sour. They baked buns, cakes, pies, treats for tea, etc., from it.

Products made from sour (yeast) dough are the most typical for Tatar cuisine. These primarily include bread (ikmek; ipi; epey). Not a single dinner (regular or festive) passes without bread, it is considered sacred food. In the past, the Tatars even had the custom of taking an oath with bread - ipi-der. Children from an early age were taught to pick up every fallen crumb. At the meal, the eldest member of the family cut bread. Bread was baked from rye flour. Only the wealthy strata of the population used, and even then not always, wheat bread. Currently, purchased bread is mainly used - wheat or rye.
In addition to bread, many different products are made from steep yeast dough. The most widespread type of this series is kabartma. According to the method of heat treatment, kabartma baked in a frying pan in front of a heated oven flame and kabartma baked in a cauldron in boiling oil are distinguished. In the past, sometimes kabartma was baked from bread (rye) dough for breakfast. Flatbreads were made from bread dough, but from more steeply kneaded and thinner rolled out (like juicy). Kabartma and cakes were eaten hot, thickly oiled.
Liquid dough products are also divided into unleavened and sour. The former include fritters made from wheat flour (kyimak), while the latter include pancakes made from various types of flour (oatmeal, pea, buckwheat, millet, wheat, mixed). Kyimak made from sour dough differs from Russian pancakes in greater thickness. It is usually served for breakfast with melted butter on a saucer.
Specific and diverse among the Tatars are baked goods with filling.
The most ancient and simplest of them is kystyby, or, as it is also called, kuzikmyak, which is a flat cake made of unleavened dough, folded in half and stuffed with millet porridge. From the end of the 19th century kystyby began to be made 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 cereals or potatoes. Balish was made in large and small sizes, in especially solemn occasions - in the form 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 that, reminiscent of Russian pies by the method of preparation.

Echpochmak (triangle) is also a traditional Tatar dish. stuffed with fatty meat and onions. Later, pieces of potatoes were added to the filling.
A peculiar group of products fried in oil are peremyachs. 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 strong broth.
A common product, especially in rural cuisine, is the bekken (or teke). These are pies, larger than usual, oval or crescent-shaped, with various fillings, often with vegetables (pumpkin, carrots, cabbage). Backken with pumpkin filling is especially popular. This group should also include sums, which are shaped like a pie. The filling is the same as that of the bekken, but more often meat (with rice).
Gubadiya is a very peculiar product, especially typical for the cuisine of the city Kazan Tatars. Filled with rice, dried fruit, cort (a type of cottage cheese) and more, this round, tall pie is one of the must-have treats for formal receptions.

Tatar cuisine is very rich in products made from rich and sweet dough: chelpek, katlama, kosh tele, lavash, pate, etc., which are served with tea. Some rich products - in terms of content and method of preparation typical for many Turkic-speaking peoples - were further improved, forming original national dishes. One of these original dishes - chek-chek is a must-have wedding treat. The check-check is brought to the husband's house by the young woman, as well as by her parents. Chak-chak, wrapped in a thin sheet of dry fruit marshmallow, is a particularly honorable treat at weddings.

Traditional Tatar cuisine is characterized by the use of a large amount of fat. From animal fats they use: butter and ghee, lard (lamb, cow, less often horse and goose), from vegetable - sunflower, less often olive, mustard and hemp oil.
Of the sweets, honey is the most widely used. Delicacies are prepared from it, served with tea.

Of the drinks, the most ancient is ayran, obtained by diluting katyk with cold water. Tatars, especially those living in the environment of 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 life of the Tatars early, and they are big fans of it. Tea with baked goods (kabartma, pancakes) sometimes replaces breakfast. They drink it strong, hot, often diluted with milk. Tea among the Tatars is one of the attributes of hospitality.
Other characteristic drinks (non-alcoholic) include sherbet - a sweet drink made from honey, which had a popularity in the late 19th - early 20th centuries. only ritual meaning. For example, among the Kazan Tatars, during a wedding in the groom's house, the guests were taken out the "bride's sherbet". The guests, after drinking this sherbet, put money on the tray, which was intended for the young.

There are many dairy dishes in Tatar cuisine. Actually, whole milk 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 airan - a drink that quenched thirst well. From the same katyk, they prepared suzme (or suzme) - a kind of Tatar cottage cheese. To do this, katyk was poured into bags, which were then hung up so that the whey drained. Another type of cottage cheese - eremchek - was made from milk, into which leaven was added during boiling, after which they continued to boil until a curd mass was obtained. If they continued to boil until the whey was completely evaporated, then a porous, reddish-brown mass was obtained - court - Tatar cheese. Kort was mixed with butter, boiled with honey (kortly mai) and served with tea. Sometimes cream was simply removed from milk, which was then boiled, getting a delicacy - Pesche 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, as a rule, were kneaded on wheat flour with an egg.
Umach - round or oblong dough pellets - 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 were separated from the flagella with a knife or hands, the size of a hazelnut, and the middle of each "nutlet" was pressed with the thumb, giving it the shape of an ear.
Chumar was made from a softer dough, which was cut into pieces about 1 cm or put into the broth like dumplings. From Chinese cuisine, the Tatars have a tradition of serving dumplings in broth.

Tatar cuisine

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 in appearance is close to the Russian one. At the same time, it has a significant originality associated with the ethnic peculiarity of the people. It is distinguished by a smaller couch, a low hearth, and most importantly, the presence of a side protrusion with a smeared boiler.
The process of cooking was reduced to boiling or frying (mainly flour products) in a cauldron, as well as baking in an oven. All kinds of soups, cereals and potatoes in most cases were 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, primarily bread.

Frying meat (in fats) is not typical for traditional Tatar cuisine. It took place only in the manufacture of pilaf. Boiled and semi-boiled meat products prevailed in hot dishes. The meat was boiled in soup in large pieces (grinded only before eating). Sometimes boiled or semi-boiled meat (or game), having been divided into small pieces, was subjected to additional heat treatment in the form of roasting or stewing in a cauldron. Additional processing (roasting) of a whole carcass of a goose or duck was carried out in an oven.

Dishes over an open fire were cooked less frequently. This technology was used in the manufacture of pancakes (teche kyimak) and scrambled eggs (tebe), while the frying pan was placed on the tagan.

TATAR KITCHEN EQUIPMENT
The most versatile utensils for cooking in an oven were cast iron and pots. Potatoes were boiled in cast irons, sometimes pea soup, and various cereals in pots. Large and deep frying pans (for baking byalish and gubadia) were widely used among the Tatars.

From pottery, in addition to pots, pots were used for kneading dough, krinks and jugs for storing and carrying dairy products and drinks. Depending on the purpose, they were of different sizes: milk jugs with a capacity of 2-3 liters, and jugs for the intoxicating booze drink - in 2 buckets.
In the past, 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 mashing potatoes. To scoop up water (kvass, ayran, buza), they used dugout (made of maple, birch) oblong-shaped ladles with a short, crocheted down handle. Food from the boiler and cast iron was taken out with wooden ladles.
A complex of wooden utensils was also used in baking bread. So, the dough for bread was kneaded in a kneading pot made of tightly fitting staves tied with hoops. Stir the dough with a wooden shovel. They cut bread dough into separate loaves in a shallow wooden trough - overnight (zhilpuch), which was also used for kneading unleavened dough. “Appropriate” cut loaves were laid out in wooden or woven straw cups. Bread was planted in the oven with a wooden shovel.
Katyk was fermented and transferred in riveted tubs about 20 cm high and 25 cm in diameter. Honey, often melted butter, was stored in small lime tubs with a tight lid.
Butter was churned in wooden churns, less often 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 inventory of the Tatars of the late XIX - early XX centuries. there were wooden troughs for chopping meat, small wooden (rarely cast-iron or copper) mortars with pestles for rubbing sugar, salt, spices, dried bird cherry, corta. At the same time, large and heavy stupas continued to exist (in the villages), in which groats were peeled. Occasionally, home-made grinders were also used, consisting of two massive wooden circles (millstones).
From the middle of the XIX century. a noticeable expansion of factory-made kitchen utensils. Metal (including enamelled), faience and glassware appeared in everyday life. However, in the everyday life of the main part of the population, especially the rural population, factory-made kitchen utensils did not receive a predominant role. The stove with a boiler and the corresponding technology of dishes 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 as not to cool down). Low small cups, with a rounded bottom and a saucer, are popularly called "Tatar". Apart from cups, individual plates, a sugar bowl, a milk jug, a teapot, teaspoons, a samovar was also the subject of serving the tea table. Cleaned to a shine, noisy samovar with a teapot on the burner set the tone for pleasant conversation, good mood and always decorated the table both on holidays and on weekdays.

Nowadays, there have been big changes in the methods of heat treatment of dishes, and in kitchen utensils. The introduction of gas stoves, microwave ovens, etc. into everyday life led to the adoption of new technological methods and dishes, primarily fried ones (meat, fish, meatballs, vegetables), as well as the renewal of kitchen utensils. In this regard, boilers, cast iron, pots, as well as a significant part of wooden utensils, faded into the background. Each family has a large set of aluminum and enamel pots, various frying pans and other utensils.
Nevertheless, a rolling pin and a board for rolling dough, all kinds of barrels and tubs for storing food, baskets and birch bark bodies for berries and mushrooms continue to be widely used in the economy. Often used and pottery.

MODERN TATAR CUISINE
The nutrition of the Tatars, while maintaining mainly the traditions of the Bulgar 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 structure of nutrition 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, mushrooms, tomatoes and salinity entered everyday life. Fruits and vegetables that were previously considered exotic, which became available through 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 cuisine. Now on the dinner table of a Tatar family, along with the national Bulgar dishes, one 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.
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 juice) with millet porridge and mashed potatoes.

RECIPES OF ORIGINAL TATAR DISHES
Kosh body
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.
In a fairly deep bowl, put sugar, eggs, milk, salt to taste, tea soda and stir until sugar is completely dissolved. Then add enough flour to make a stiff dough.
Roll out the dough with a thickness of 1-1.5 mm and cut with a knife into ribbons 3-3.5 cm wide. In turn, cut the ribbons into diamonds 4-5 cm long, which are fried until golden brown in ghee. Let cool, sprinkle with powdered sugar, put in a vase.

Tatar cuisine

Salma in broth
broth - 2 cups
salma (ready) - 80g
onion - 1/2 pc.
pepper, salt - to taste
green onions - to taste.

Salt, pepper and salma are put into the filtered boiling broth. When the salma floats to the surface, boil the soup for another 2-3 minutes and remove from heat. When serving, sprinkle with finely chopped onions.

gefilte fish

Soup-shulpa in a pot
For the recipe you will need:
beef or lamb -100g
potatoes -100-150g
carrots -1/3 pcs.
onion - 1/2 pc.
melted butter - 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 meat - beef or lamb with a bone. Strain the broth, and cut the meat into 2-3 pieces with a bone. Prepared meat, potatoes, carrots, cut into circles, onions, chopped half rings, put in a pot, salt, pepper, add broth, melted butter, put in the oven and cook until cooked. Sprinkle with chopped herbs before serving. Shulpa is served on the table in a clay pot with a wooden spoon. Shulpa soup can also be poured from the pot into a deep soup bowl.

Tatar pastries, triangle, echpochmak

Balish with duck
For the recipe you will need:
dough - 1.5 kg
duck - 1 pc.
rice - 300-400g
butter - 200g
onion - 3-4 pcs.
broth - 1 cup
pepper, salt - to taste.

Rice is usually added to belish with duck. First, cut the duck into pieces, then cut the flesh into small pieces. Sort the rice, rinse in hot water, put in salted water and boil slightly. Put 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, pepper to the rice, mix all this with pieces of duck and make balish.
Knead the dough in the same way as for the previous whites. Duck balish is made thinner than broth balish. Balish is baked for 2-2.5 hours. Half an hour before it is ready, broth is poured into it.
On the table 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
oil - 100g
salt, pepper - to taste.

To prepare teke, a young lamb brisket or the flesh of the back of a ham is taken. Separate the rib bone from the pulp of the brisket, and cut the flesh from the back so that a bag 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 the lamb brisket or ham prepared in advance, sew up the hole.
Put the finished semi-finished product in a shallow bowl, pour in the broth, sprinkle with chopped onions, carrots and cook until tender. When the tutyrgan teke is ready, place it on a greased frying pan, grease with oil on top and put 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.

Turn fatty beef (pulp) with onion through a meat grinder (you can also chop it in a trough), put pepper, salt in the minced meat and mix thoroughly. Add some 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 finished stuffing and tie off the open end of the intestine. Tutyrma should not be filled to capacity, because during cooking the filling (groats) boils soft, and the shell of tutyrma may burst. Tie the stuffed tutyrma to a rolling pin, lower it into a pot 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 pan or in the oven. Can be fried whole. Ayran, cold katyk, and hot meat broth are served with tutyrma.

meat dishes

Kullama
For the recipe you will need:
meat (pulp) - 100g
salma - 75-100g
melted butter - 10g
onion -1/2 pc.
carrots - 1/2 pc.
broth - 2 tbsp. l.
salt, pepper - to taste
liver, heart, kidneys.

Take fatty horse meat, beef or lamb, rinse, separate from the bones, cut into pieces weighing 300-400 g, put in salted boiling water and boil. Remove the meat from the broth, cool and cut into thin pieces weighing 50 g across the fibers. Make a large salma from wheat flour (larger than usual), boil in salt water and put it on a sieve. Add butter to salma and mix with chopped meat. In one part of the rich meat broth put chopped onion rings, carrots in circles, pepper, bay leaf and cook for 15-20 minutes. Pour the meat mixed with salma with this sauce, cover the dishes with a lid and simmer for 10-15 minutes. Boiled liver, heart, kidneys can be added to meat.

Gubadia with cottage cheese
For the recipe you will need:
for the 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 dough. To do this, grind flour with butter into crumbs, gradually adding sugar, salt and vanilla. We prepare the filling in another bowl: mix cottage cheese with eggs, add sugar and vanilla.
Place half of the dough in a mold, crush. Put the filling on the dough, and on the filling - the rest of the crumbs.
Place the form with gubadia in an oven preheated to 200C for 30 minutes. Remove the finished cake from the oven, cover with a napkin and leave to cool. Gubadia can be eaten hot or cold.

national cuisine dishes

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 pc.
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.

Clean the lamb heart from vessels and films, 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, coat in flour and quickly fry until half cooked. Cut all cooled offal into equal cubes. Cut mushrooms 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. Transfer the offal with onions and mushrooms to 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 green peas for 1-2 minutes and also fry a little in oil. Serve the meat with a side dish hot, sprinkled with parsley.