The most famous dish of Tatar cuisine. Tatar cuisine - recipes of national traditional dishes with photos, secrets of their preparation, as well as features of this type of kitchen. Russians treat guests with bread and salt, Tatars - Chuck Chuck

Eastern cuisine - the result of the harmonious unity of ethnic traditions and the natural environment, in which gastronomic tastes and culinary preferences of the ancient people were formed. Visual example - Tatar pastries! To enjoy amazing dishes all gourmets of the world are dreaming, well, we prepared best recipes Homemade damp.

How to start our "delicious" surveys? Of course, with the most popular Vak-Belyasha. In Tatar, it sounds like "Vak-Beles", which means "small".

Product composition (dough):

• filtered water - 30 ml;
• flour sifted - about 1 kg;
• egg;
• sugar sand - 25 g;
• active dry yeast - 7 g;
• kefir / milk sour - 500 ml;
• salt Povarskaya - 20 g

List of ingredients (minced):

• pork and beef (30 and 70%, respectively) - 600 g;
• onion-repka - at least 500 g;
• spices (salt, pepper), spices - according to preferences.

Cooking method:

1. Pour the spacious pelvis dry yeast. If it is a high-speed product consisting of granules or powder, it does not need activation. Just combine the composition with warm kefir or milk, mix thoroughly.
2. Here we add ordinary sugar, cook salt, egg. We work well a whisk, after which we attach the portions of flour. We continue to prepare the test before the formation of a homogeneous, a little viscous mass, sticking to the hands (in the middle of the kneading, go to the "manual management" process).
3. We return the formed ball into the bowl, cover with a film and a towel, leave it warm to lifting. Several times we ignore the product, freeing it from carbon dioxide. Live bacteria should freely "work"!
4. In the meantime, we wash the pieces of meat, we divide into small parts, crushing in the homecoming combine. We add to the resulting composition finely fluttered onions, seasoned minced salt and pepper, mix well. The massacre of mass provides the number of onions (ratio of 1: 1) treated with a knife, not a meat grinder!
5. We divide the dough into small portions, make up cakes. We put meat stuffing on each circle, connect the edges of the pys. If desired, you can leave in the center a small hole.
6. Fry products in hot oil hotels 15 minutes, turning over after formation on each side of the golden shade.

The most delicious Vak-Belyashi is exclusively hot!

Kianash - Baking National Tatar cuisine

Since not everyone is familiar with the names of the traditional yokes of this country, let's start the presentation of recipes with the brief description of each dish. Kianash is different called Piphyamyuk.

Required components:

• lachy oil - ½ cup;
• lamb / beef - 1 kg of low-fat product;
• eggs - 4 pcs.;
• wheat flour - 1.2 kg;
• onion-repka - 5 pcs.;
• yeast dry - 50 g;
• milk whole - 1 l;
• conventional sugar, Cook salt - 1 tsp.

Cooking order:

1. Grinding in the kitchen processing (we use a grid with large holes) washed, sliced \u200b\u200bto pieces of meat. In the process of processing the product, add purified onions. The resulting mass of salt and peppers, thoroughly mix the mince.
2. Heat milk (not higher than 35 ° C), put it in spacious dishes. We drive eggs (exclusively room temperature), we connect along the spoon of ordinary sugar and salt of large grinding.
3. Here we pour out a pack of fresh dry / pressed yeast, we pour a half-table of lean oil. Mix the composition, add a portion of sifted flour, make a test of the test. Leave it under a towel for lifting. Do not forget to change the product several times for carbon dioxide.
4. We form balls from the dough, roll over the pyshki, lay out for each portion on the stuffing spoon. We raise the edges of the pellet, without stretching them, we collect beautifully in the center, leaving a small hole. So make out all products.
5. We put the workpiece into a strongly heated oil hole down, fry to rosy. We lay out the sedl on the napkins to absorb excess fat, we feed on the table.

If you look at the Kianash from above, baking very much resembles the sky with a miniature sun inside. Seem to be?

Cabartle with potato

Luxury yeast donut donuts are prepared in a boiling oil boiler or shine over an open flame of the oven. Here is so many Tatar cuisine!

Required components:

• oil (butter (50 g) and sunflower for frying);
• sugar sand - 25 g;
• yeast (preferably dry saf-moment) - 11 g;
• egg;
• flour sifted - up to 750 g;
• potatoes - 300 g;
• salt - 20 g

Cooking order:

1. We are dragging the yeast in milk, not forgetting to add ordinary sugar. We are waiting for the advent of the lush "caps".
2. In the meantime, we sift flour with salt into the bowl, we arrange a small deepening, where we pour the dried yeast composition. Drive eggs, add a pre-melted cream fat.
3. Making the kneading is not very cool, slightly lipating to the hands of the test. We send it for an hour and a half to the heat, covering the tank film. In the process of ripening the product twice it by ignion. An excellent place for rapid lifting of the peel will be the oven, heated to T 40 ° C.
4. We clean the potatoes, drunk in a slight salt water, divide into a blender to a state of gentle puree.
5. We divide the magnificent dough about 20 pieces, we draw them in the form of buns. At this stage, at this stage, in no case we use, otherwise the donuts will lose their airiness, will not get amazingly golden.
6. The decorated products are left on the handled butter anticipant under a towel for 15 minutes for proofing, then bake 20 minutes in the oven (180 ° C).
7. Give the sdobu, lubricate low part The thin layer of potato mashed potatoes, we return to the heat of the furnace, prepare to the rosy.

We process hot cabartum with fragrant oil, we feed on the table.

Tatar

Already by name, you can guess that this dish is the Tatar version of the cake with poultry meat.

List of components:

• sunflower oil - 54 ml;
• raw egg, yolk;
• solid milk - 40 ml;
• chicken boiled meat - 400 g;
• potato tubers - 3 pcs.;
• filtered water - 150 ml;
• salt;
• ordinary sugar - 10 g

Phased cooking:

1. We lay out in a comfortable bowl of fresh yeast, egg, on a teaspoon of cook salt and white sugar. We pour slightly warm drinking water, mix the mixture, leave it warm. In 20 minutes, living bacteria will turn the composition into a foam "cloud".
2. We sift the flour, we pour a mixture into it a mixture, make a thorough test of the test. At the end of the process, we rub 40 ml of fresh oil. We form a ball from the product, we leave it warm for further maturation.
3. Clean potatoes, cut into small cubes. Pre-boiled bird fillets are shining in the same form.
4. We divide the dough in half. From one part we form a layer with a thickness of up to 1.5 cm. We put a cake in a heat-resistant shape, we distribute the composition from pieces of tubers and chicken meat.
5. We season the stuffing with salt and pepper, cover it with a plate obtained from the second half of the test. His trimming will go to the decoration of the top of the product. Lepim flames or creating other elements of the decoration of the drift.
6. Gently pour between the layers of the dough portions of milk, process the cake of the yolk, we bake in the oven 45 minutes at T 200 ° C.

We serve ruddy tattarski in the hot state.

Chuck-Chuck Baursaki with water

"Sun trick" sweet pastries. What is amazing in this delicacy? Yes, nothing special, except that the rapid wizards "managed" to wrap the air into the dough!

List of products:

• lachy oil, fat fir - 100 ml;
• eggs - 5 pcs.;
• soda Food and Cook Salt - by pinch;
• flour in / s - up to 300 g;
• sugar sand - 30 g

The main secret of producing delicious baunts is to use frozen eggs and adding to the oil for baking large number Drinking water.

Cooking process:

1. We leave the eggs in the freezer, then we pull them off at room temperature, after which they drive into a spacious bowl.
2. Add salt, ordinary sugar and soda. We connect products, sift the flour to them, we produce a test of the test. We get a mass of consistency softer than for homemade noodles.
3. We divide the formed ball about 5 servings. I roll each part in the form of "sticks", cut them with a width of up to 3 cm.
4. We put into the spacious metal container of the portions of milk, we attach a glass of filtered water.
5. We lay out into the cold composition of the dough pieces, slightly shake the dishes so that the products do not stick to the bottom, heating the components of the dish.
6. We constantly mix the increase in the volume in the volume, watching how the liquid gradually turns away, and the baking is applied to the appetizing.
7. The finished delicacy originally lay out on paper napkins, then on the dish, watering honey or in advance with sugar syrup.

For the Tatar people, Chuck-Chuck Baursaki not only was always delicious food, but also was a symbol of hospitality!

Tatar cake kystybyy

And here are roasted pellets prepared in the form of peculiar pancakes in which stew, porridge or potatoes are hidden. I choose stuffing according to preferences!

Grocery list:

• sunflower oil and creamy - 100 ml and 50 g, respectively;
• drinking water - 200 ml;
• flour in / s - from 260 g;
• heated whole milk - 20 ml;
• cook salt - 25 g.;
• wheat cereals - 200 g.;
• potatoes - 4 pcs.

Methods of preparation:

1. I drunk in a slightly salted water of tuberplods and a pesh. Top soft potatoes to a puree state. When the composition cools, add heated milk, mix thoroughly.
2. We place drinking water, salt, 40 ml of lean oil and sifted flour. We make a steep dough, we leave it for half an hour to "rest", covered with a towel.
3. Roll over the product almost before transparency. We do it not only with the help of a rill, but also with your hands, stretching the layer in different directions. It's not scary if the sheet is broken in some places: in the finished product it will not be noticeable!
4. We proceed the surface of the finest cakes melted creamy, as well as sunflower oil. We place a layer of potato filling, we turn the product as a roll. I spread it to the baking tray treated with fat, forming the shape of a snail. From the products presented we will have about 9 appetizing "mollusks".
5. We send SDB to 30 minutes in the oven heated to T 180 ° C.

We supply multi-layer Tatar kysty, with an amazingly crispy crust in hot.

Popular dish - Echpochmak

Next presentation - fresh or yeast pie with meat and potatoes.

Required components:

• lean oil (50 ml), creamy (in tastes);
• honey - 90 g;
• beef - 500 g;
• potatoes - 3 pcs.;
• flour in / s - 1 kg;
• onion repka - 2 pcs.;
• salt, pepper, greens;
• yeast dry - 12 g;
• bouillon meat - on tastes.

Cooking technique:

1. We connect honey, yeast in comfortable dishes, vegetable fat, 500 ml of drinking water, sifted flour. We make a mild test, we leave it for 2-3 hours for lifting.
2. We rinse a piece of meat, wedged with napkins, cut the most small cubes. In the same shape, the peeled potatoes are choking, grain, add a pinch of salt. All mix well.
3. Roll over the stolen the dough, we divide it into quadrangles, spread the potato-meat filling on one side of each squeezing, cover the free part of the puff. Identifying products in the form of triangles, connect the edges on both sides, one leave open.
4. We have accomplice on the handled butter, we send for 45 minutes to the cold oven. We bake at t 200 ° C.

List of products (dough):

• margarine / butter creamy, sour cream - 100 g;
• bustyer - ½ tsp;
• kefir - 250 g;
• egg;
• flour in / s - up to 400 g;
• normal sugar - 20 g

Filling:

• egg;
• sugar sand - 70 g;
• rice - 200 g;
• dried fruits (dried raisins, prunes) - by hand;
• kyzyl Eremsek (red cottage cheese) - 100 g;
• cream oil pack.

Chit:

• flour in / s - 390 g;
• ordinary sugar - 50 g;
• cream Fat - 20 g

Cooking method:

1. Sail into the bowl of flour, put grated (nipped) oil. We carry fat and bulk component to the state of the crumb. Add egg, baking powder, kefir, salt and sugar. We make the test of the dough, we remove it into the refrigerator.
2. I boil the rice in salted water, we cook the booze eggs.
3. We leave dried fruits for a while in drinking fluid, we rinse well, drier. Cut into small pieces of prunes and kuragu.
4. We connect the croup and dried fruits, mix thoroughly.
5. Give chilled dough, divide it into two unequal pieces. Roll over most of the product, put into the form for baking treated with creamy fat.
6. Next, we place rice and dry berries and fruits, throwing pieces of oil on them. We sprinkle the products with outdoor eggs, cover them with pink cottage cheese (Eremskom).
7. We repeat the layers again, we close them with a second rolled cake, leaving a piece of dough. Fix the edges of the layers, in the middle of the top sheet we make a small hole, where we put a ball blind from the pending test.
8. Mix the components of crumbs, hand over the composition. The surface of the cake is lubricated with oil, sprinkle with a sweet mixture.

We bake the gubady of 40 minutes at T 180 ° C. Cut the multi-layer body on the portion, we feed on the table.

Traditional patties with potatoes, meat and onions

Tatar cuisine became famous for a huge amount of delightful baking. However, it is impossible to bypass the popular pies with meat and potatoes.

Set of components:

• natural butter creamy - 200 g;
• food soda 12 g;
• flour in / s - 550 g;
• eggs - 4 pcs.;
• a pinch of salt;
• kefir - 250 g

Filling:

• potatoes - 300 g;
• butter creamy - in flavors;
• onion - 2 pcs;
• spices (salt, pepper).

Cooking:

1. We connect kefir in the spacious dishes, soda food and salt. We expect when bubbles will stop appearing.
2. We carry the flour and naked oil to the state of the crumb. We attach eggs and kefir mix. We make the kneading dough, we leave the product for half an hour under the towel.
3. Finely cut the tuberplods and meat, shining onions, pepper and salt maker, mix well.
4. Plug from the total weight of the test a small part, roll off the ball with a very thin circle. We lay out a spoonful of the filling, fix the edge of the pyshki like Hinkali, leaving in the center a rather large hole.
5. We place the pies on the baking paper lined with the bakery paper, send a blank for 20 minutes in the oven (200 ° C).
6. After the specified time, the broth formed in products will pop up. We put in each portion on a piece of oil, we continue to cook for another 10 minutes. At the end of the process, I lubricate the pies with an egg.

We lay off the ruddy sdobe into a closed container, we serve a little cooled as an independent dish or supplement with hot soup.

Delicious Tatar baking conquers immediately and forever! That is why we all wish Tamle bublsyn Ashigiz, which means "pleasant appetite."

Modern Tatar cuisine was formed on the basis of the Kitchen of the Volga Bulgarians, which were once nomads, but approximately 1500 years ago they turned to agriculture. Subsequently, the influence on the Tatar cuisine was provided by the surrounding peoples - Russians, Udmurts, the peoples of Central Asia, in particular - Uzbeks and Tajiks. However, despite the most diverse culinary influences and a wide variety of products, the typical features of Tatar cuisine remain unchanged today.

An important role in the formation of Tatar cuisine was played by geography. Tatars lived on the border of two geographical zones - northern forests and southern steppes, as well as in the pool of two large rivers - Volga and Kama, which contributed to the development of trade and, as a result, enriched the local kitchen. Thus, the Tatars sincerely were familiar with rice, tea, dried fruits, nuts, seasonings and spices.

The base of Tatar cuisine was the main agricultural products of the region - grain and cattle. Fruits and vegetables are used less often, although some of them are onions, carrots, horseradish, turnip, pumpkin, apples, raspberries, currants are quite popular. Forests are the source of actively used in the cooking of wild berries, nuts, sorrel, mint. But the mushrooms in the Tatar kitchen are almost not used. The most popular types of meat - beef and lamb, relatively popular Konified. Milk is used to prepare various dairy products - cottage cheese, sour cream, etc. Poultry farming in the local economy is also widespread, because Kuryatin, goose and eggs are also the popular ingredients of Tatar cuisine. Honey is actively used.

Tatar national cuisine can be divided into five main categories: hot soups, basic dishes, testy dishes, hearty baking and dessert baking.

Depending on the broth used, Tatar traditional cuisine subdivides soups on meat, chicken, fish, vegetable and mushroom. Often, noodles, grain, vegetables are added to the soups - individually or in different combinations. Perhaps the most popular combination - soup with homemade noodles and pieces of boiled meat or chicken. Soups are served with bread and various buns and pies. Festive and ceremonial for Tatars Dish dumplings are usually served with a broth, in which dumplings were cooked.

The main dishes are usually based on mixing meat, grain and potatoes. One of the oldest dishes, which is famous for Tatar traditional cuisine, is Balish - a large cake with filling from fatty meat and, as a rule, some kind of cereals. Other popular Tatar dishes - Tutyrma (intestine stained with liver and fasting), pilaf, coolness, bishbarmak, Kasyke. A typical Tatar dish "For every day" is a boiled meat or chicken in broth, which is served with vegetables (onions, carrots, pepper) and garnish (potatoes, rice).

The features of Tatar cuisine are also in an extremely wide choice of dough dishes. Used as fresh and yeast dough. Tatars bread traditionally bake from rye flour, although today is gaining popularity and wheat. A peculiar Tatar version of the pancakes are Cabartle and Kymak. Well, and all sorts of pies and pies Tatar cuisine even do not even dozens, but hundreds - you can list them for a very long time. Extremely popular as baking with fatty meat stuffing, as well as baking from a feather and sweet dough.

The most popular Tatar drinks are anaran (fermented milk product, which is a mixture of sour milk with cold water), borrowed from Russian kvass, compote from dried fruit (especially from Kuragi). A traditional drink, symbolizing hospitality, is tea - Tatars drink hot, strong tea, often adding milk into it.

In general, it should be noted that Tatar cuisine, recipes with photos of which are presented in this section, even over time and under the influence of other cultures did not lose their authenticity and continues to be an original culinary tradition with pronounced traditional features.

In Tatar cooke, 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 his lifestyle. Tatar dishes are satisfying, built on an interesting combination of products. They are easy to prepare and exquisite to taste. In this article, consider the best Tatar dishes (recipes with photos will be attached).

Formation of cooking in Tatarstan

Culinary traditions were not one century. The nearest neighboring countries is borrowed to most of the dishes. Inheritance from the Turkic tribes, the Tatars got the recipes for cooking eats of flour and dairy products (for example, cabarty). From the pilaf, Shcherbet, Halva, were borrowed; from Chinese - dumplings, as well as methods of brewing tea; From Tajik - Pakhlava.

Tatars have long been engaged in agricultural and animal husbandry, which contributed to the predominance of the national dishes of flour, meat, dairy products, grain, legumes and various croups.

Tatars have their own food processes. For example, the ball is not allowed to use pork. The most used in the cooking meat is lamb. You can use a young beef. Tatars are still breeding horses, not only for agricultural needs, but also for the manufacture of sausages (keasylik). The horse can be used in dried, boiled and salty form.

The most common Tatar broths and soups (Ashlar, Shurpa), meat, lean and dairy dishes. Their names are determined by the name of refilled products (vegetables, flour products, croup).

Among the drinks you can highlight Katus, Ayran and tea. In the National Culture of Tatars there is the following tradition: when a person comes to visit to show his respect, he is offered a hot strong black tea with sweets and fresh pastries.

It is worth noting such a feature of this kitchen - all the disasses can be divided into liquid hot and products from the dough and delicacies that are served to tea. The hot soups or broths are of paramount importance. They are a mandatory part of the meal in the house. Depending on the broth, on which these Tatar dishes are cooked, soups are separated into meat, dairy and vegetarian, and more products that they refuel, on vegetable, flour, cereal.

Very famous in Tatarstan soup with flour refueling, namely noodle (Tokmach).

Azu in Tatar

Ingredients:

Beef wash and dry. Two and four centimeters long shut down with packets. Fry on a well-preheated frying pan. Then put meat in a saucepan, salt and pepper. Add roasted onions and tomato paste (can be fresh tomatoes). Pour broth and boil thirty minutes. Potatoes Cut large strokes. Fry until half ready. Put in a saucepan with meat, add finely chine cucumbers. Take all until complete readiness. Serve this first dish by sprinkling finely chopped garlic and fresh greens.

Kazan Plov.

During the dinners, this dish is served.

Ingredients:

Rice take, rinse several times with water. Pour and fill with water from the tap in the pan. Boil until half ready. In the boiler, melt the fat, put the boiled meat chopped by small pieces. Use lamb, beef or young horseback, at your discretion. Then put carrots and chopped with mugs on the meat and chopped finely ones. Put the rice cooked on the vegetables, add a bit of broth and, without stirring, put on a weak fire. Tomit no more than two hours. In the pilaf before feeding, add raisins that you first need to unpaste in boiling water.

Tatar dishes from dough (preparation recipes)

Tatarstan is famous for baking from yeast, sweet, busty, sour). The most famous Tatar dishes are Kystyby, Balesh, Echpochmak, Gubady, Pelmushki, Baursak and much more.

No wedding, a solemn reception and a holiday from the Tatar does not cost without a national delicacy called Chuck Chuck. This sweet dish is prepared from small stripes made from a dough. Shoulder them with honey. This dish is a "visiting card" of Tatarstan.

The Holy Product is considered to be a sacred product, no festive or everyday meal is required without it.

Also on the table you can see a huge variety of products from fresh dough. From it bake buns, pellets, pies, delicacies for tea and other Tatar dishes.

Kusty - fragrant pellets

Ingredients:

Potatoes Clean well from the peel, cut into large strokes. Put in a saucepan, fill with water and satisfy. Boil to the full potato readiness. After drain the water and disintegrate. Clean the bulb, put finely cut. Heat the frying pan and fry the dumb to golden color. In potatoes add hot milk left butter and roasted bow. All mix well.

Sprinkle the table and lay out the dough. Rock the sausage and cut the thick slices with a knife, which then roll up to large pellets. Fry them in a hot frying pan on both sides (about three minutes).

On one half of the pellet put potato stuffing, Cover the second half. Check out them are still hot. Be careful not to be burned! Before serving on the table, lubricate the surface of the dish with creamy oil.

Preparation of dough

You will need:

• kefir - Fullack;
• salt - pinch;
• basin - one part;
• margarine - 50 grams;
• sugar is one part;
• flour - five hundred grams.

Start kneading the test. Mix all the ingredients listed above in a bowl, except for flour. Satch it. Then add flour gradually. We knead the dough until it stops sticking to the hands. Cover the towel and let stand twenty minutes.

How to cook the oldest dish of Tatarstan - Balis

The main ingredient is meat. As described above, Muslims do not add pork to Tatar dishes. Balis is preparing with lamb.

Ingredients:

Cooking method

To start, knead the dough and separate the fourth part from it. Roll off the remaining piece (thickness - no more than five millimeters). Prepare meat: rinse, separate from the dice and cut on medium shelters. Potatoes twist and cut into the same pieces. Mix meat with potatoes, add finely chopped home, spray, pepper according to your taste. Put the oil and mix everything. Prepared stuffing in the pan over the test. Form the slide and collect the edges of the dough. Roll down a smaller piece of dough and close the Balis. Edges Cointing, in the middle of the cake make a hole and plug it with a test tube. Lubricate the top of the butter bailish. Put it in an hour and a half per heated oven. After the time expires, get the pie, open the cork, pour the broth. Shut up the plug and send the balancing bow to the oven for another half an hour. After the expiration, pull out and apply to the table with strong tea.

Please yourself and close to Tatar dishes. Bon Appetit!

Tatar cuisine Under it implies not just a banal list of dishes, they prepared that the time of time, and the real treasure of the culture of the Tatars, because to the present day she reached us almost unchanged. The cooking of this Eastern people was undergoing throughout the history of its existence of the influence of many nations: Arabs, Chinese, Uzbeks, Turkmen, Kazakhs and in something even Russians. However, despite this, Tatar national cuisine was able to preserve his originality.

What is the allocated Tatar cuisine against the background of the rest of the world's kitchens? The answer is quite simple. The thing is that the Tatars are mostly confessing Islam, which means that they are forbidden for them to eat pork, some game (for example, falcons and swans), as well as alcohol. However, this is not at all impoverished Tatar cooking!

Tatars meat love and use in recipes for making many dishes. The most popular is lamb, then beef, horse and chicken. So, for example, it is simply impossible to imagine the traditional cuisine of the Tatar people without a thick and satisfying soup on a steep meat broth. An example of such a dish can be called Shurpa or Lagman, which you will see both in the festive and everyday diet of the Tatars.

Traditional second dishes are quite varied. Among them, these most remarkable foods can be distinguished:

As you can see, baking in the diet of Tatars takes central place. In addition, we would like to note that the sides are common, which are most often prepared from all sorts of croup and legumes. Also, salads, who, however, are most likely to see the restaurant of the national cuisine in the restaurant menu, because, as a rule, dishes are home.

By the way, the characteristic feature of the National Kitchen of the Tatar people is the constant use of a large number of animal fat in the preparation of dishes. This " culinary secret"Makes them very and very tasty. About the sonship of such evits and talk not to say!

Speaking about Tatar cuisine should not be noted and the large addiction of this nation to milk and dairy products. Milk itself, as a rule, was intended to children, and adults made all sorts of fermented milk products: Ayran, Katus, Eremchek (cottage cheese), Court (Tatar cheese) and many others.

By the way, the Tatar cuisine is most famous for its desserts. Perhaps, not to find such a person who would not have heard about such a dish as "Chuck Chuck." It represents the balls or strips made from a dough, which are plenty of honey. Another traditional for Tatars Dessert - Baursak. It represents donuts, which, as a rule, are served to tea. Another very tasty dessert of Tatar cuisine is a body of a body that in the literal translation indicates the bums. In our understanding, this sweet dish represents nothing more than a twig with whom you are probably familiar.

And in top of the top, we would like to draw your attention to one interesting feature. The kitchen of the Crimean Tatars, and especially those that live near the coast, are somewhat different from the kitchen of Tatars Steppe. For example, a greater number of fruits and vegetables are injected into their diet, and the second most often weak meat in a variety of culinary processing and fermented dairy products. Although the list of traditional dishes traditional for this Eastern people is almost identical, that is, it does not undergo special changes from a particular area of \u200b\u200bresidence of the Tatar.

Recipes for the preparation of traditional Tatar dishes are not so complicated, although, of course, have their own secrets. We will tell you about the pages of this section. All recipes given here can safely call full-fledged master classes, because they are not only detailed instructions in yourself contain, but also step-by-step photos. We hope that thanks to him, you can easily master the Tatar cuisine and please our loved ones completely unusual culinary masterpieces for them!

Tatar cuisine, as well as the kitchens of many other nations, has an ancient origin, and respectively their features. The development of the people, its historical and spiritual values, religion - all this is one unique culture, on the basis of which culinary traditions are also. People carefully keeps the secrets of national dishes, transmitting them from generation to generation.

There is even a definition - if there is own national cuisine, then these people, if not, is just a part of some people. Tatar cuisine is not only distinctive and rich, but also very useful in terms of modern science About nutrition.

The basis of Tatar cooking still make meat dishes, pastries, as well as soups and pussy on a strong meat broth.

The culinary art of the Tatar people is rich in their national traditions, leaving deep centuries. In the process of centuries-old history, the original national cuisine, which preserving his original features to the present day. Its originality is closely related to the socio-economic, natural living conditions of the people, the peculiarities of his ethnic history.

Since the ancient times, Tatars were steppe nomads who were almost all the time in campaigns with their families, horses and scrab. It is difficult to imagine in such conditions rich and varied cuisine. Food Tatars was prepared on nomadic parking. Among the endless steppes, hiking camps broke up, put the tents, bonfires were bonflaws. In large boilers - Kazan - prepared food: Cooked and stew meat. A strong, saturated meat broth remained after cooking. Often they prepared and roasted meat, planting large pieces of screamers, - kebabs.

After trips, the Tatars usually harvested the meat of the future: the meat and sub-products were ridiculously dried, dried, smoked, shed. The Tatars has long been a favorite meat delicacy of Tatar - dried sausage from horseback.

However, the Tatar national cuisine developed not only on the basis of its ethnic traditions, a great effect on it was provided with kitchens of neighboring peoples - Russians, Hari, Udmurts, etc., as well as the peoples of Central Asia, especially Uzbeks, Tajiks. In Tatar cooking, it was quite early penetrated with such dishes as pilaf, halvah, sherbet. Very early entered into the life of the Tatar people and many elements of Russian national cuisine. At the same time, culinary borrowing, the expansion of the product range did not change the main ethnic features of the Tatars kitchen, although they made it more diverse.

An environmental environment has a significant impact on the formation of national cuisine. The location at the junction of the two geographical zones - the forest north and steppe south, as well as in the Basin of two large rivers - Volga and Kama, contributed to the exchange of natural products between these two natural zones, early development of trade. All this has significantly enriched the range of folk cuisine products. In the life of the Tatars quite early rice, tea, dry fruits, nuts, seasonings and spices. Inheritance from the Turkic tribes of the Volga Bulgaria period in Tatar cuisine, Katyk remained, Ball Mai (oil with honey), cabartum (cakes), from Chinese cuisine, dumplings and tea, from Uzbek-pilaf, Halva, Sherbet, and from Tajik - Pakhlevé. In turn, the experience of Tatar chefs was also in demand. Russian chefs fry technology adopted from Tatars? In his book, William Pokhlebkin writes that at the courtyard of Ivan the Terrible, fried dishes were preparing exclusively Tatar chefs, because At that stage, in Russian cuisine, the cooking process came down to cooking or baking in the oven.

However, mostly the composition of Tatar cuisine products determined the grain-livestock direction. Tatars have long been engaged in sudden agriculture with utility animal husbandry. Naturally, grain products prevailed in their nutrition, and at the end of the XIX - early XX centuries increased the proper weight of potatoes. Gardening and gardening have been developed much less than agriculture. From vegetables, the onions, carrots, radish, turnip, pumpkin, beets, and only in small quarrels and cabbage were mainly cultivated. Gardens more often met in the Rights Bank of Volga. They grew apples of local varieties, cherry, raspberry, currant. In the forests, rural residents gathered wild berries, nuts, hops, Borshevik, sorrel, mint, wild onions. Mushrooms for traditional Tatar cuisine were not characteristic, the passion for them began only in last yearsespecially among the urban population.

Liquid hot dishes are of paramount importance - soups and broths. Depending on the broth (Shulpa), on which they are cooked, soups can be divided into meat, dairy and lean, vegetarian, and the products they refuel, flour, cereal, flour-vegetable, cereal and vegetable, vegetable. In the process of developing the culture and life of the people, the range of national soups continued to be replenished and due to vegetable dishes. However, the peculiarity of the Tatar table is still determined by soups with a flour refueling, first of all soup noodles (Tokmach).

A festive and ritual dish of Tatars are dumplings that have always been served with broth. They were treated with a young son-in-law and his friendships (Kiyau Pilman). Dumplings are also called dumplings with different filling (from cottage cheese, hemp seeds and peas).

Lovely meat at the Tatar was always considered lamb, although she did not occupy how the Kazakhs or Uzbeks, an exceptional position. On a par with her, beef dishes, horse meat, poultry meat (chickens, ducks and geese) were prepared. The meat of fir boiled, salty and dried, in the form of sausages (Kasyke). Practically without changing, the recipe for Kyzdirma reached this day. Prepare Kyzdirma from beef, horseback, less often from lamb and goose. The meat without seeds is cut into pieces of 2x2 cm, season with salt and pepper and expose to the cold for about 3 hours. After meat pieces fry in small quantity Fat, stacked into the jar, poured melted larger or fused oil and expose to cold. Kyzdirma was usually prepared by the world and ate cold.

The most ancient meat-cereal dish is Balish baked in a pot. It is prepared from pieces of oily meat (lamb, beef, housing or goose and duck) and cereals (millet, shepherd, rice). To the same group, dishes should include a tutyrma, which is a intestine stripped with chopped or finely chopped liver and a peashed (or rice).

During the dinners, especially in the citizens, pilaf is served. Along with the classic (Bukhara, Persian), the local version was prepared - the so-called "Kazan" pilaf of boiled meat. The type of meat second dishes should also include boiled meat-testa dishes, such as Cullah (or Bishbarmak), common to many Turkic peoples. The workpiece of the meat of the future (for spring and summer) is produced by supling (in brine) and rings. Sausages are preparing from the horse, dried goose and duck are considered deals.

There are in Tatar cuisine and its food prohibitions. So, on the ball, it was forbidden to use pig meat, as well as some birds, for example, falcon, the swan - the latter were considered sacred. One of the main prohibitions concerns wine and other alcoholic beverages. The Quran notes that in wine, as in a gambling game, there is a bad and good, but the first is greater.

In addition to meat, the basis of the Tatar nutrition was dairy and fermented products: fried milk and sheep milk dishes (kums, steep, knight, etc.). Actually, whole milk was used only for feeding children or for tea, while an adult population preferred fermented dairy products. From the fermented fucked milk was prepared rod. Diluting it with cold water, received Ayran - a drink that was well quenched thirst. From the same Katoka was preparing SUZUME (or SUSME) - a kind of Tatar curd. For this, the rod poured into the bags, which were then suspended to flow serum. Another type of cottage cheese - Eremecke - was prepared from milk, into which the boiling was added when boiling was added, after which they were continued to boil before receiving the curd mass. If the serum was continued to be boiled, then the porous, reddish-brown mass - the court - Tatar cheese. The court was mixed with butter, cooked with honey (Cortley May) and served to tea. Sometimes the cream was simply filmed from milk, which were then boiled, getting a treat - pasta kaymak - shaken cream.

But, probably, the largest variety in Tatar cuisine to this day exists in the baking recipe from fresh, yeast, baked, sour, sweet dough. The symbol of well-being and prosperity of the Tatar served bread - IKMEK, which was previously baked in the case 2-3 times a week. One of the most ancient liver dishes is a coesty (or cuzmyak), which is a juicy of a fresh dough with a filling of millet porridge. No less ancient is Balesh (or Balish) - a large cake made of fresh or yeast dough with filling from pieces of oily meat (lamb, beef, housing, duatin) with a cereal or potato. If Baylesh was small, then called Vak Balesh. The same category of baking includes an echpochmak (triangle) and drums - a yeast or fresh dough cakes with different stuffing. Pogs are open or closed, fry in deep or bake in the oven. From yeast and fresh dough baked pies - backcans (or buteri). Often for the filling took vegetables (carrots, beets), but the pies with a pumpkin filling with the addition of millet or rice were particularly popular. For festive table. Gubady was preparing - a round cake with a high multilayer stuffing, in which there is always a court - red dried cottage cheese. Such a cake was served before sweet. From liquid yeast dough baked Koimak (or Caymack, Kaymag) - pancakes that fried them on coals, in the oven. Finished pancakes were submitted to breakfast with melted oil and must in the days of religious holidays (Koymaga Gaet). From the steep dough they prepared a cabartum and a Yuki (thin noodle from fresh or blessing dough), as well as Baursak and Yuac, which are baked in a fryer with a ball of dough and a small cave. But on the sweet to tea baked products from a baked and sweet dough: Chelpec, Catlama, a kosh body ("bird tongues"), kosla- and catwasters, pashtettes (puff and outdoor cakes) and, of course, Check-Check (or Check check, chuck-chuck). Chek-Check - a dish of honey-shaped fine balls or strips of a dough, sometimes with nuts - the pride of Tatar national cuisine. It is served as a special treat at weddings, solemn receptions.

Of the sweets, the most widely used honey. From it prepares delicacies, served to tea.

Early entered the life of Tatars Tea, with big lovers of which they are. Tea with baked articles (cabartum, pancakes) sometimes replaces breakfast. Drink it strong, hot, often diluted with milk. Tatars tea is one of the attributes of hospitality.

From other characteristic drinks (non-alcohol), Cherbets can be noted - a sweet drink from the honey, which at the end of the XIX - early XX centuries. Only ritual meaning. For example, at the Kazan Tatars during a wedding in the groom's house, "Sherbet Bride" took place. Guests, drinking this sherbet, put money on the tray, which were intended young.

Along with cattle breeding, agriculture developed. At first, it turned on only one direction - grain. Tatars sowed rye, wheat, oats, millet, buckwheat, peas, and one of the basics of food became a variety of cereal and cereal dishes. Wide distribution has various porridges: millet, buckwheat, oat, rice, pea, etc. Some of them are very ancient. Wenty, for example, in the past was a ritual dish.

A little later, poultry farming appeared, but it did not occupy the leading place in the Tatar farming. Much later, beekeeping, gardening and gardery arrived in the Tatar farm. On the table there were dishes from pumpkins, carrots, turnips, radisa and green onions. The potatoes of Tatars began to grow only in the middle of the XIX century, but the dishes from it soon became the main garnish of Tatar cuisine.

Thermal processing of dishes and kitchen inventory

To understand the specifics of the national cuisine, an important value of the focus with which, in turn, is related to the technology of cooking dishes. Tatar furnace in appearance is close to Russian. At the same time, it has a significant peculiarity associated with the ethnic feature of the people. It is distinguished by a smaller bed, low sixth, and most importantly - the presence of side protrusion with the smeared boiler.

The cooking process was reduced to cooking or roasting (mainly flour products) in the boiler, as well as baking in the furnace. All soups, porridge and potatoes in most cases were cooked in the boiler. It also boiled milk, they prepared a lactic acid product court (red cottage cheese), and fryed Cutlam, Baursak, etc. The spiritual oven was mainly used to baking the flour products, first of all bread.

Frying meat (in fats) for traditional Tatar cuisine is not characteristic. It took place only in the manufacture of Plov. In hot dishes, boiled and semiral meat products prevailed. Meat was cooked in a soup with large pieces (crushed only before meal). Sometimes boiled or semi-aral meat (or game), dividing into small pieces, subjected to additional thermal processing in the form of frying or extinguishing in the boiler. Additional processing (frying) of a whole carcass of a goose or duck was produced in the oven.

Dishes over open fire were preparing less often. This technology was resorted in the manufacture of pancakes (TECH Koymak) and scrambled eggs (Tebe), while the frying pan was put on Tagan.

The most versatile dishes for cooking in the oven were cast iron and pots. Potatoes were cooked in the cast iron, sometimes pea soup, and in pots - various porridge. A wide distribution of Tatars received large and deep frying pan (for baking the Bialyas and Gubady).

From pottery dishes, except the pots, Korchags were used to knead tests, kinks and jugs for storing and carrying dairy products and beverages. Depending on the destination, they were different sizes: Dairy jugs with a capacity of 2--3 liters, and jugs for a crush beam buzz - in 2 buckets.

In the past, the Tatars, like other peoples of the Middle Volga region and the Viurala, was widely used by wooden kitchen inventory: Rolls and Dough separation boards, a beater for stirring products in the process of cooking dishes and potatoes. For drawing fashion (kvass, ayrana, bucks), they used Dolly (from Clean, Birch) with rosures of an oblong shape, with a short, curly book, handle. Food from the boiler and cast iron got wooden cooks.

Complex wooden dishes Applied and when baking bread. So, the dough for bread was kneaded in a quasher made of tightly fitted rivets, pulled by hoops. Stirred the dough with a wooden shovel. Separed bread dough neither individual caravas in a shallow wooden quinet - overnight stay (housing), which was also used to knead the fresh dough. "To approach" the shaped caravas laid out in wooden or woven from the straw cups. The bread was put in the oven with a wooden shovel.

The rods were fermented and transferred to the riveted riveves about 20 cm tall and a diameter of 25 cm. In small lime pits with a dense lid, honey were stored, often and foam oil.

The oil was knocked down in wooden oils, less often in boxable stoutines or just in a pot with a muve. The oils were cylindrical risers from the linden height up to 1 m and a diameter of up to 25 cm.

In the kitchen inventory Tatars end XIX. - The beginning of the XX centuries. There were wooden trough for cutting meat, small wooden (less cast iron or copper) stupas with pees for rubbing sugar, salt, spices, dried cherry, court. At the same time, they continued to exist (in the villages) large and heavy stupes, in which the ridge was riding. Occasionally, homemade cruisers consisting of two massive wooden circles (millstones) were used.

From the middle of the XIX century. Noticeably expanding the kitchen inventory of factory production. Metal (including enamelled), faience and glassware appears in everyday life. However, in the life of the main part of the population, especially rural, the kitchen inventory of factory production did not receive the prevailing value. There were unchanged oven with a boiler and the corresponding technology of dishes. At the same time, the factory dining room in life of Tatars entered rather early.

Particular attention was paid for tea dishes. Tea loved to drink from small cups (so as not to cool). Low little cups, with a rounded bottom and saucer, the people are called "Tatar". The subject of serving a tea table, except for cups, individual plates, sugar bowls, milk, a custard, teas, tea spoon, was also a samovar. Before the brilliance, the noisy samovar with a custard kettle on the burner asked the tone of a pleasant conversation, a good mood and always decorated the table both on holidays and on weekdays.

Nowadays, there have been great changes in the methods of thermal processing of dishes, and in the kitchen inventory. The introduction of gas plates, microwave ovens, etc. He led to the borrowing of new technological techniques and dishes, primarily fried (meat, fish, kitlet, vegetables), as well as to update the kitchen inventory. In this regard, they moved to the background of boilers, cast iron, pots, as well as a significant part of the wooden utensils. Each family has a large set of aluminum and enamel saucepan, various pans and other dishes.

Nevertheless, they continue to be widely used in the farm, the rolling rolling board, all kinds of barrels and products for storing products, baskets and birch bodies for berries and mushrooms. Pottery utensils are often used.

Today, Tatars are scattered throughout Eurasia. And naturally, they adhere to the culinary traditions of the people, among which they live. But where there are more or less large and sustainable associations of the Tatars (first of all it is Tatarstan, as well as Bashkortostan, Kazakhstan, Astrakhan and Crimean Groups), the traditions of Tatar national cuisine remain unchanged. The characteristic feature of Tatar, as, however, any oriental cuisine- abundance of fat: Creamy, grained, less often vegetable oil, bars, horse, beef or bird fat and raw or smoked fat.

Tatars nutrition, keeping mainly the tradition of national cuisine has undergone significant changes. Due to the dispersion of the 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, national cuisine has enriched. A more significant place began to occupy vegetables and fruits, the nomenclature of fish dishes expanded, entered the mushrooms, tomatoes and salinity.

The influence of other nations cuisine has enriched the Tatar table with many exotic eats, but at the same time, Tatar national dishes were able to preserve the originality of their design, preparation methods and taste, which was one of the reasons for the wide popularity of Tatar culinary achievements.