Tatar cuisine

Azu in Tatar Cut the beef into cubes, about ½ a standard matchbox (lengthwise). Fry quickly in a wok or cauldron in ghee until crusty. Transfer to a plate. IN...celfh

Azu in Tatar (Cuckoo 1054) Switch on the TOAST program on level 3 for 6 minutes. Cut the meat into pieces 2x2 cm in size, fry in a multicooker in vegetable oil until half cooked, without stopping the ...Olgushechka81

Belyashi in Tatar (peremyachi) Dissolve the yeast in milk, add sugar, salt, knead the dough. The consistency of the dough should be soft and stick to your hands, but you don't need to add flour, the flour indicated in the recipe is enough ...Margit

Pancakes "Bagrir"

Zur Belish Tatar meat pie. Prepared by me for the first time, without training and baking an experimental sample. And in splendid isolation. Because if I do something for the first time according to the plan ...Dbn

Tatar pie - Gubadiya

Court - "red curd" Put cottage cheese in a cauldron or a saucepan with a thick bottom, pour with fermented baked milk and milk, add stevia and mix well Put on medium heat and cook for 1.5 - 2 hours, stirring occasionally When ...Alexandra

Cupterme at the pizza maker Princess 115000 Kupterme are Tatar pancakes with semolina. Melt the butter and combine with milk at room temperature. Add sugar and stir. Add lightly beaten eggs Add semolina ...GruSha

Kystyby with potatoes Knead unleavened dough and let stand. Then cut into small pieces and roll each into a thin cake. Bake the flatbreads in a preheated frying pan, greased with fat, until ...ruslanZ

Kystyby (Tatar cuisine) We knead ordinary dumplings dough (I used HP) Divide dumplings dough into pieces. Roll each piece into a flat cake, 2-3 mm thick. Fry in a pan WITHOUT OIL, i.e. ...and Yulka

Kystyby (master class) I continue the theme of Tatar national cuisine and bring to your attention open pies with potatoes - kystyby. Such pies have been made in Tatarstan from time immemorial. It is not difficult to make them, they are prepared ...Margit

Milk noodle soup with omelet You can see the noodle dough. here https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=328691.0 I cut the noodles with the KM Kenwood attachment (but this is not necessary) Before boiling, the noodles must be sieved and ...GruSha

Tatar pies Wak-Balish I make the dough in a food processor with knives. We put all the ingredients: butter and add flour, a pinch of salt and soda to it. Then add kefir and 2 eggs to this mixture. Next, knead the dough ...Tanyulya

Remembered (master class) Here the meat filling ... Knead a not very steep dough and leave for an hour. Divide the dough into small pieces and roll out the flat cakes. Put ready-made minced meat in the middle and crush slightly. F ...GruSha

Tatar pie bialesh Knead the dough with sourdough on the "pelmeni" mode. After kneading, set to rest for 20 minutes. Prepare the filling: either finely chop the meat, or through a large wire rack in a meat grinder. Onions and potatoes p ...MariV

Fish pie on "Tatar dough" at Princess 115000 The dough for this pie in our family is called Tatar, because my mother used it to bake Tatar belyashi, the recipe for which she brought from Turkmenistan. The proportions of the dough are unchanged, how much oil ...Jenealis

Sour cream Whether it is possible to call this very tasty and delicate pie a pie of the Tatar national cuisine, I do not know, but we bake it for all holidays, along with the primordial Tatar pastries, such as lips ...Margit

Tatar katyk (technology) on cherry twigs (and other additives for color and taste) Katyk is a fermented milk product that is present in the culinary traditions of different peoples - Tatars, Uzbeks, Bashkirs, etc., is a daily healthy food for them. In different ...Rada-dms

Tatar pie "Smetannik" Knead a not very steep dough and leave for an hour. Beat eggs with sugar lightly, add sour cream and stir until smooth. Roll out the dough into a circle, 2-3 cm larger than the diameter of the mold and ...GruSha

Tokmach in Tatar or homemade noodle soup This dish has taken root so firmly in our menu that many people do not even realize that Tokmach (Tatar noodles - Tokmach) was borrowed from Tatar cuisine. Some specific recipe for Tokmach ...GruSha

Eles - famous buns of Tatar cuisine Sift flour into a bowl. Add baking powder, salt, sugar. Stir. Make a hole in the flour, drive in two eggs. Melt butter (5 tbsp. L.), Combine with vegetable. Pour in the mixture of oils ...lisa11441

Echpochmak (master class) I bring to your attention the national Tatar dish: echpochmak - ech pochmak, which means three corners in translation. The pies are delicious and hearty; here in Tataria, in every family this dish is ...Margit

Echpochmak (triangle) Finely chop the meat. Add finely chopped potatoes, onions, salt and pepper to the meat. Everything is raw in the filling. And cut very finely - about 0.5 cm cubes. Mix everything. Divide the dough into ...GruSha

Yanykh (crepe maker Brand 351) Dough: in a bucket of HP (bowl) put 4 tbsp. l. (with a slide) flour, salt, oil. Add boiling water, knead the dough. I kneaded on the program "Pelmeni". Let cool slightly, add egg, vodka and ...SchuMakher

TATAR KITCHEN. The main place in the diet of the Tatars is occupied by grain products: flour and cereals. Lamb, beef and horse meat are widely used from meat products, from which broths and soups, as well as main courses are prepared.

Poultry dishes (chickens, geese, ducks, turkeys) are common in Tatar cuisine. A favorite delicacy, for example, is a dried goose, which can be stored for 2-3 years, acquiring an ever more delicate taste. The meat is used boiled or stewed. Dried beef or horse meat is considered a delicacy. Flour products with unsweetened filling are often served as second courses. Tea is popular among hot drinks - it is drunk from samovars, very hot, with milk, and also with honeycomb.