My husband’s mother lived for a long time in a Tatar family, because she married a young, handsome Tatar. He had many brothers and sisters who, after years and the loss of Babai and Abika, their parents, scattered around the world in search of a better life. Of course, they were given a powerful start, because the head of the family, my husband’s grandfather, was a very rich man.
I once wrote that he could afford to line up his children and wife in front of the stove and burn a whole bag of money in front of their eyes. Like, look how your father lives - he doesn’t depend on money, but it still comes to him. The house was also a full bowl: sets, dishes, carpets, appliances, furniture. All that remains of all this now are only words: the husband’s uncle lives with his wife in a small private house in the city center, the aunt lives in a rented apartment, and only those who went to Europe live happily ever after.
A really terrible thing happened to my husband’s uncle. Those were hard times, and his own son was then taken hostage. Who, why - I don’t know, everything is overgrown with reality, but I heard that he had to serve several years for his child and lose everything. Now not a trace remains of their prosperity and five-room apartment in the city center, but the hospitality and broad soul characteristic of Tatars have not been erased from their soft faces.
My son is also a Tatar, because my husband wanted it that way. Small, mischievous, with a fiery stubborn character - a real Tatar with white hair. And our daughter-in-law is also Tatar - a principled, cunning, but hardworking and economical girl, the mother of three lovely children. From early childhood she dreamed that her house would be a full cup, and so it happened. There are, of course, difficult times in their family, but in just over ten years of marriage they have acquired a large four-room apartment, fully furnished and renovated, a car, their own business and other benefits.
She and I have a hard time getting along, because she is disgusted by our lifestyle and ways of earning money. But the point is also that all Tatar women are harmful - this is a pattern. When I met my husband’s relatives, the female half seemed to weigh me on scales and crucify me on a torture table: education, upbringing, priorities, work, salary.
And then one of my husband’s Tatar aunts asked me if I knew how to bake Tatar pies. Like, she married a Tatar and learned to feed him properly? I bit my lip and remained silent, muttering something unintelligible about my gastronomic skills.
No, I didn’t know how to bake balishi, pretzels, or gubadia. And I still can’t. But my mother absolutely loves baking this pie. She took the recipe from her daughter-in-law and now, for any holiday, in addition to the “Old Stump”, she bakes gubadia.
This is a dish of Tatar and Bashkir national cuisine, a closed round pie, traditionally served with tea, since it is prepared from sweet ingredients, but sometimes it also becomes a meaty, hearty dish.
Gubadia is usually prepared on holidays and must be present at the wedding table and when welcoming dear guests. A kind of analogue of the Russian loaf, into which the newlyweds sink their teeth and hands, trying to grab their powerful piece of family life.
How to cook Gubadia?
Gubadia, it seems to me, is far from being a “fool”, because its composition includes: unleavened dough or 
yeast, rice, raisins, eggs, dried apricots and prunes, cottage cheese or minced meat. Regardless of what kind of dough you take for cooking, you need to put a lot of oil in it.
Today I suggest you make sweet gubadia for tea - the same as my mother bakes. By the way, the specialty of the Tatar sweet pie is considered to be “kort” or processed cottage cheese. In Kazakhstan it is called kurt, and in Tatarstan it is called kyrt. But we can do without him.
Ingredients for the dough:
Sour cream - 1 glass;
Egg - 1 shuka;
Half a teaspoon of baking soda, slaked with vinegar;
Flour;
Vegetable oil - 2 tablespoons;
Salt, sugar to taste
This is unleavened dough, which is mixed with sour cream. Not for very long, after which vegetable oil is added to it. The dough is divided into two parts, one larger, the other smaller. A large piece is rolled out into a flat cake and laid out on a baking sheet so that the edges hang from it.
Filling ingredients:
Rice - 200 grams;
Pumpkin - a little bit, that's what mom said
Half a glass of raisins;
A glass of dried apricots and raisins;
Butter - 100 grams;
Sugar - 100 grams
First, boil the rice in salted water, and then drain the water. Wash the raisins and dried apricots and dry them. Now mix all the ingredients for the filling: rice, dried apricots and prunes (these products need to be chopped), grated pumpkin, sugar. Then place pieces of butter on top of the filling.
Cover everything with a second tortilla and pinch the edges. Some people use sprinkles for gubadia, but my mother makes it without it. If anything, it is prepared like this: a tablespoon of flour is mixed with the same spoon of sugar and half a teaspoon of butter. Rub everything with your hands to form a loose mass with which you decorate the gubadia.
Place the sheet in the oven for 30-45 minutes, baking it at 200 degrees.
Belish - Tatar pie
I love Balishi with a high degree of adoration. This is a very tasty pie and a real salvation for housewives who want to feed a lot of guests.
The dough for it is prepared from 150 grams of margarine, 1 cup of kefir, 1 egg, salt, flour - enough so that the dough is not too tight, and soda on the tip of a knife.
The filling consists of fatty meat, onions, potatoes, salt and spices to taste. Meat, onions and potatoes are cut into cubes, mixed with spices and salted. Then the dough is rolled out into 2 layers: one will serve as the bottom of the pie, the second will serve as the top.
A large layer of dough is laid out on a round frying pan, leaving its edges outside the edge of the dish. Add the filling, cover with a second piece of plastic and seal. A small hole is made in the middle of the balish, which you plug with a homemade “plug” made of dough.
Place the pie in the preheated oven and bake for 30 minutes. Then the balish is removed, the cork is uncorked, and 100-150 grams of hot broth are added to it. Once again we plug the “cork” and put the pie in the oven for half an hour. It will be ready when the filling is baked, and you check its readiness through the “magic” keyhole.
Peremyachs, chibiriks and bekkens
There are many more types of pies in Tatar cuisine - these are not our two traditional ones, with fish and meat. For example, chibriks are called kabartma and are prepared from yeast dough. It can be either rye or wheat, and chibiriki are baked in different ways: some in a saucepan, immersed in oil, some in a frying pan directly on an open flame, covering with fat or leaving the kabartma without it.
Bekkens are a type of Tatar pies. They don't quite look like samsa, 
because the dough for them, although unleavened, is made much larger. The filling for bekkens (almost an English name) can be either potatoes with liver, or rice with pumpkin, and carrots are well suited for this yummy.
In general, go wild, bounce the dough! One would like to say that the Tatars not only know how to cook, but also do it with special taste. That’s why Tatar wives’ husbands never go hungry, because girls are not given in marriage until they learn to bake Gubadia or Balishi. Maybe that’s why they’re harmful, because they know their worth and, despite all their beauty and grooming, they know how to cook, thereby putting European girls in the belt?
It is not for nothing that Tatar women are called excellent wives who know how to create comfort and a favorable aura in the home. They are also good mothers, but the fact that they are demanding of a man is a habit. She keeps herself on top, that’s why she doesn’t want to see a lazy person next to her.
And what do you think? By the way, try gubadia - it was tested at home.
Tatar meat pie is a traditional holiday dish of Turkic cuisine.
A large covered pie is baked for the occasion, called zur-belish- big pie.
Unlike vac-belish(small pie) you can feed the whole family.
The traditional dough for Tatar meat pie is unleavened, often flaky.
However, the great popularity of this dish has made changes to the national recipe. Today you can find a recipe based on yeast text.
Beef, lamb or poultry meat is used as filling. For obvious reasons, it is better not to use pork. Duck, chicken, goose are the most common options for poultry meat.
The filling consists of two main components: meat and potatoes. They definitely mix with onion. You can season the filling with spices to taste, although the rich taste and aroma of the meat is self-sufficient. Instead of potatoes, some housewives use rice.
Tatar meat pie - general cooking principles
To prepare the filling, the meat should be cut into very thin cubes. Minced meat is practically not used. National cutting allows you to get a richer, more intense taste. Potatoes are used raw. Baking it into a pie is an interesting culinary challenge. It is better to cut the vegetable into almost transparent slices: then the potatoes are guaranteed to be baked. The onion is cut into transparent rings.
Mix the filling in a large bowl, add salt, black pepper and set aside for a few minutes.
The dough for belish is prepared on the basis of kefir, yogurt, milk, butter or margarine. Additional ingredients: salt, vinegar. You may need more or less flour than specified in the recipe, which depends on its type and the characteristics of mixing with other ingredients. Sometimes an egg is added to the dough.
Traditionally, a frying pan without a handle is used to bake a pie. The dough is divided into two unequal parts: two thirds for the base, one third for the top. The layer needs to be rolled out thin enough and placed in a frying pan so that the edges protrude a few centimeters above the edge of the frying pan.
Having distributed the filling, you need to lift the edges of the base to the center of the pie, roll out the top layer and pinch the pie nicely. Be sure to leave a hole in the center: through it, the readiness of the potatoes is checked and the broth is poured in.
By the way, it is the broth that is the special feature of the Tatar meat pie. Thanks to the liquid, raw potatoes have the opportunity to cook, and the pie itself turns out juicy and tender.
Tatar pie with meat is baked at a temperature of 200 degrees. Baking takes an hour and a half on average. After an hour, the oven temperature is usually reduced to 180 degrees (so that the potatoes “cook”). To distribute the heat evenly, you can place a container of water under the bottom of the mold. To prevent the top from burning, after browning (after about forty minutes) it should be covered with a sheet of foil.
Tatar pie with meat and potatoes made from dough with sour cream
The classic version of Tatar meat pie is a temptation for the family. Unleavened dough with sour cream turns out airy and tender. Ingredient quantities are for extra large pan.
Ingredients:
A kilogram of any meat;
Ten medium potatoes;
Two large onions;
Fifty grams of butter;
250 grams of sour cream;
100 ml milk;
100 ml water or ready-made broth;
Two chicken eggs;
A kilogram of white flour;
A teaspoon of sugar;
Salt pepper;
Two tablespoons of mayonnaise;
Two tablespoons of vegetable oil.
Cooking method:
Cut the potatoes into thin slices.
Finely chop the onions.
Cut the meat into very small pieces.
Mix all filling ingredients in a large saucepan, add salt and pepper to taste.
If desired, add dried parsley, dill, and basil to the filling.
Prepare the dough. Mix eggs with milk, mayonnaise and sour cream.
Add salt.
Pour in vegetable oil.
Gradually adding flour, knead the dough. It should turn out soft and not stick to your hands.
Separate a small lump of dough - about the size of a walnut.
Divide the dough into two parts.
Form the bottom layer of the pie.
Carefully, so as not to tear the dough sheet, lay out the filling.
Roll out the top layer, pinch, and make a hole.
Roll the reserved piece of dough into a ball and cover the resulting hole.
After an hour, check the readiness of the potatoes by removing a lump of dough and picking up a potato piece.
Pour broth or water into the pie and add butter.
Let the Tatar meat pie sit for a while and serve.
Tatar pie with beef and potatoes made from margarine dough
An appetizing, aromatic Tatar pie with meat is not only incredibly tasty, but also very satisfying. The margarine dough is thin, crispy, tender, slightly flaky. It is prepared without eggs, which is important in the diet of allergy sufferers.
Ingredients:
Half a glass of milk;
Half a glass of sour cream;
A tablespoon of vinegar;
A pack of creamy margarine;
Three glasses of white flour;
Half a kilo of any meat;
Two medium onions;
Three potatoes;
150 ml broth;
Spices, salt, pepper;
Cooking method:
Chop the meat finely enough, add salt and pepper.
Place the meat in the refrigerator for two to three hours. It will be soaked in juice and become tender and juicy.
Pour flour into a bowl.
Grate all the margarine into the flour (it is better to freeze it in the freezer first).
Grind flour and margarine into crumbs.
Add milk and sour cream, vinegar and knead the dough.
While kneading the dough, add about another glass of flour.
The dough will turn out uneven, but this is not a problem. After resting for half an hour in the refrigerator, it will become completely smooth and pleasant.
Roll out the rested dough, fold it and put it back in the refrigerator.
Cut the potatoes into thin slices.
Chop the onion into thin half rings.
Form the dough into a main layer as described above.
Place the marinated meat on the dough and press down a little.
Place onion and potatoes on top of the meat.
If the meat is very lean or chicken, you can add a few pieces of butter.
Form the top of the pie.
Brush it with beaten yolk.
Close the hole in the lid with a small peeled onion.
Bake for twenty minutes, then remove, pour broth or water into the hole, and put back in the oven.
Repeat the infusion of broth after another half hour.
After twenty minutes, taste the potatoes to see if they are done. Finish baking if necessary.
Tatar pie with lamb meat and potatoes made from puff pastry
Lamb is a special product for Tatar cuisine. It is from fresh lamb meat that special dishes of the national cuisine are prepared. Puff pastry with butter gives this version of Tatar meat pie a special charm.
Ingredients:
Three glasses of white flour;
Half a glass of milk;
Half a glass of sour cream;
A stick of butter;
A teaspoon of table vinegar;
Half a kilo of fresh lamb;
Four potatoes;
Two medium onions;
150 ml broth;
One yolk;
Salt pepper.
Cooking method:
Finely chop the meat, add salt, sprinkle with pepper, season to taste with dried herbs and spices, mix and place on the refrigerator shelf. The lamb should marinate for an hour and a half.
Sift the flour into a wide bowl.
Cut or grate cold butter into it.
Add sour cream, milk, vinegar and knead into a soft dough.
Place it in the refrigerator for about twenty minutes.
Take out the dough, roll it into a layer, roll it into an envelope, and put it back in the refrigerator for twenty minutes.
Repeat rolling out the layers four to five more times until the dough turns into a puff pastry.
Slice the potatoes and onions thinly.
Form a pie.
Place the filling in layers: meat, potatoes, salt and pepper, onion, five pieces of butter.
Brush the top of the pie with yolk.
Every half hour, pour broth or water into the pie.
The pie will be ready in an hour and a half.
You need to take it out of the oven, remove the foil and let it rest a little (about twenty minutes).
Tatar pie with meat and rice made from yeast dough
An unusual version of Tatar pie with meat and rice is a godsend for an experienced housewife. Yeast dough gives a special taste to the dish, beef - a thick meaty aroma.
Ingredients:
A glass of warm water;
One level tablespoon of dry active yeast;
A pack of butter margarine;
Two eggs;
White flour (about three to four glasses);
A teaspoon of sugar;
Salt pepper;
Two kilograms of beef;
A glass of white rice;
Half a stick of butter for the filling;
Two large onions;
A glass of prepared broth.
Cooking method:
Cook the rice, rinse it with water.
Slice the beef.
Chop the onion into rings.
Mix rice, meat and onion, add salt to taste and sprinkle with pepper.
Prepare a dough from water, sugar and yeast: mix the ingredients and leave for fifteen minutes.
Melt the margarine in a saucepan and cool slightly.
Beat one egg vigorously.
Mix egg, margarine, dough.
Add some salt and start kneading the dough, adding flour little by little.
The finished dough should be soft and elastic. There is no need to leave it to proof.
Form a pie.
Place pieces of butter on top of the filling.
Pour broth (or water) into the hole.
Brush the top with the yolk of the second egg.
Bake for an hour.
Then remove, cover with a damp cloth or towel and let rest for about an hour.
Tatar pie with chicken meat “Kubete”
A type of Tatar pie with meat is kubete, which means “fast”. It is prepared from puff pastry, which in combination with chicken meat really speeds up the preparation. It turns out deliciously tasty, juicy and appetizing.
Ingredients:
Six hundred grams of white flour;
Two hundred milliliters of water;
Three hundred grams of creamy margarine;
One egg;
A tablespoon of vinegar;
Three hundred grams of chicken fillet;
A spoon of cumin;
Six potatoes;
Two onions;
Pepper, salt.
Cooking method:
Chop the margarine with a knife along with half the flour, then grind into crumbs.
Beat the egg and add to the flour crumbs.
Salt, add water and vinegar.
Gradually add the remaining flour and knead the dough.
Roll the dough into a ball, wrap it in cling film or put it in a bag and put it in the refrigerator for half an hour.
After twenty minutes, take it out, roll it out, fold it into an envelope and put it back in the refrigerator.
Repeat the procedure two more times.
Chop potatoes and onions.
Cut the chicken fillet into cubes, finely.
Mix the filling ingredients, add salt, add a spoonful of cumin, and stir.
Form a cake (not forgetting about the hole), brush with yolk and place in a preheated oven for about forty minutes.
Serve hot.
Tatar pie with meat “Uch pochmak”
A quick and convenient version of the Tatar meat pie is uchpochmaki pies. Small in size, they cook faster than zur-belish, but are no less tasty. The kefir dough is tender, tasty, soft.
Ingredients:
A glass of kefir;
Three quarters of a pack of margarine;
Two yolks;
A teaspoon of soda;
A teaspoon of vinegar;
Two to three glasses of flour;
Three hundred grams of beef;
Three hundred grams of lamb;
Six potatoes;
Large onion;
Bay leaf;
A teaspoon of dill seeds;
Pepper, salt.
Cooking method:
Melt the margarine.
Mix two yolks, salt, soda, slaked vinegar, kefir and margarine.
Add flour and knead the dough. It should come off your fingers.
Place the dough in a bag and put it in the refrigerator for half an hour.
Cut the meat into small cubes.
Cut the potatoes into the same cubes.
Chop the onion.
Mix all the ingredients of the filling, salt, sprinkle with pepper, season with dill seeds and crushed bay leaf.
Divide the dough into small balls.
Roll out the ball, put the filling in the center, bring the edges of the circle towards the middle and pinch so that you get a triangular pie with a hole in the center.
Place the uch puchmaki on a sheet and bake for about an hour.
Tatar pie with lamb ribs
An excellent dough made with yogurt and butter will make the Tatar meat pie a real masterpiece of culinary art. Two types of meat are used: ground beef and lamb ribs.
Ingredients:
Four hundred grams of flour;
150 grams of butter;
One hundred grams of natural yogurt;
Two hundred grams of sour cream;
One egg;
Half a spoon of soda;
Salt, black pepper;
Half a kilo of ground beef;
Three hundred to four hundred grams of lamb ribs;
Two onions;
Five potatoes;
A spoonful of coriander and cumin.
Cooking method:
Melt one hundred grams of butter.
Mix yolk, yogurt, sour cream, butter, slaked soda.
Knead the dough.
Roll the dough into a ball, wrap it in cling film and put it in the refrigerator.
Trim the meat from the ribs and cut it into very small cubes.
Cook the broth from the ribs, adding carrots, onions, bay leaves, pepper, salt, and herbs.
Finely chop the onion.
Cut the potatoes into small cubes.
Mix minced meat, lamb, potatoes, onions.
Add salt, season with spices, mix.
Roll out the dough into two circles and form a pie.
Place the remaining butter on top of the filling.
Bake for about an hour.
If desired, after half an hour from the start of baking, pour a little broth into the pie.
After baking, be sure to let the cake rest.
Serve with broth.
Tatar pie with meat - tricks and useful tips
You can add any spices to the pie filling to your taste. Anise gives it a special taste.
Homemade puff pastry will always turn out well if you add vinegar to it.
It is better to knead the dough not with your hands, but with a wooden spoon. The fact is that margarine and butter quickly melt from the warmth of your hands, so you have to add more flour to the dough. This will not make it airy and melting.
When laying out the filling, you need to try not to damage the bottom of the pie. Otherwise, the broth will leak out and the filling will turn out dry.
Traditional Tatar pie is served in a frying pan, which is placed in the center of the table. Using a sharp knife, cut the crust in a circle and serve it in portions to each plate. Then the filling is laid out. At the very end of the meal, the bottom of the pie is sliced. You need to cut it into triangles.
Belish (or balesh) is served not only with broth, but also with katyk and brine.
Sweets, drinks, soups, baked goods - it has been formed over centuries. And, without losing its originality, it developed, acquiring new knowledge, products and skills, which were taken, among other things, from its neighbors. It is believed that Rus' learned to cook fried dishes from the Tatars. They, like us, have a variety of dishes, and meat, dairy and flour products predominate. But Tatar pastries have always been the main one. Let's tell you a couple of common recipes.
Tatar Gubadiya, ingredients and preparatory work
Today we will prepare one of the traditional pastries, Gubadiya, which is a round, closed, multi-layered pie. Usually this is a sweet dish and is served with aromatic tea, but there are options with meat filling, which is what we will cook with. We will need the following ingredients: yeast dough - 0.8 kg, boiled rice - one kilogram, beef or lamb fillet - 0.5 kg, onions - 150 grams, eggs - eight pieces, dried fruits (prunes, dried apricots or raisins) - 200 gram, ghee or butter - 400 grams, salt and ground black pepper - to taste.
First, prepare the meat filling. The meat is cleaned of tendons and film, then we send it to the meat grinder. Then put the minced meat in a heated frying pan with oil, stirring, cook, sprinkle with pepper and salt. You can add a couple of spoons of broth or water if it turns out to be thick. At the very end, add the onion, pre-fried, and remove from the stove.
Cooking a pie
Tatar pies in Russia are now experiencing the peak of popularity. If previously Russians ordered pizza to the office or home, now it has faded into the background, after our baked goods. So watch carefully how the Tatar is prepared, write it down and, if necessary, use it. And we continue to prepare Gubadiya.
Let the yeast dough rest, divide it into two unequal parts, that is, one is larger than the other. Roll out the larger part, slightly larger than a frying pan, into a circle and place it in it, not forgetting to grease it with oil. Place a layer of pre-chilled rice on the dough, followed by minced meat and rice again, then hard-boiled chopped eggs. Place dried fruits on top of all this, removing the seeds from them and washing them in boiling water and cold water. Add chilled butter to the filling, having melted it beforehand. Roll out the remaining dough into a circle, place it on top and connect it to the bottom layer, pinching it together. Spread our dish with butter and bake for 35-40 minutes in a preheated oven.
Kubete - Tatar pastries, photo of the pie and the initial stage
If you want to eat something nourishing and tasty, go to the kitchen and cook with meat. It will require the following products.
For the pie: a two-hundred-gram pack of margarine, half a glass of milk and the same amount of sour cream, three glasses of flour, a tablespoon of vinegar. For the filling: half a kilogram of beef, three potatoes, two onions, 150 grams of broth, one egg yolk for greasing, pepper, salt. Cooking meat. Chop finely, pepper, salt, marinate for several hours in the refrigerator. In the meantime, we are making the dough, especially since it should also stand for a while. Take a bowl and pour into it flour, two glasses, and three glasses of margarine, which was previously frozen, on a grater. You can use butter instead, it won’t affect the taste in any way.
Grind margarine with flour until crumbly. Add milk and sour cream to the dough, pour in the vinegar and begin to knead the dough. In the process, stir in about another glass of flour. Roll out the finished dough and, even if it seems uneven, put it in the refrigerator.
Prepare the filling and bake the cubete pie
Let's make the filling. Cut the potatoes into thin slices and, so as not to worry about readiness, heat them in the microwave for three minutes. Cut the onions into half rings or rings. As in the previous recipe, we divide the dough into two parts of different sizes and roll one of them, the larger one, onto the bottom of the mold so that it remains on the sides. Grease the mold with oil, put in the dough, give it the desired configuration and fill it. First of all - meat, then potatoes, pepper and salt.
Add onion, butter in pieces and again meat. We use the remaining dough for its intended purpose and form a pie. Use your finger in the center to prevent it from swelling, make a hole. Beat the egg, brush the dough, and plug the hole with an onion. Place the form in an oven preheated to 200 degrees. Take it out after 20 minutes and pour 50 grams of broth into the hole. We repeat this operation two more times. We monitor the readiness of the potatoes. When fully cooked, remove from the oven and leave for 20 minutes to soak, then you can serve. We hope that the principle by which Tatar pies are prepared has been mastered.
Recipe for Uralma, another Tatar pastry dish
This dish is steamed, just like manti. Ingredients that are necessary to prepare this Tatar pastry: a kilogram of minced meat, two onions, one egg, if necessary - a little flour, three potatoes, salt and dough.
Prepare the filling: add onion, finely chopped, grated potatoes, seasonings and salt to the prepared minced meat. Knead the dough like manti and roll it out. Spread the minced meat evenly on it and roll it into a roll. Place on an oiled steam bath rack. Cooking time - 60 minutes. When the Tatar pastry is ready, cut it into portions, pour oil on it and serve. Bon appetit!
Oriental cuisine is the result of the harmonious unity of ethnic traditions and the natural environment in which the gastronomic tastes and culinary preferences of the ancient people were formed. A good example is Tatar pastries! All gourmets in the world dream of enjoying amazing dishes, but we have prepared the best homemade baking recipes.
Where to start our “delicious” research? Of course, from the most popular vac-white. In Tatar this dish sounds like “vak-belesh”, which means “small”.
Composition of products (dough):
- filtered water - 30 ml;
- sifted flour - about 1 kg;
- egg;
- granulated sugar - 25 g;
- active dry yeast - 7 g;
- kefir/sour milk - 500 ml;
- table salt - 20 g.
List of ingredients (minced meat):
- pork and beef (30 and 70% respectively) - 600 g;
- onion - at least 500 g;
- spices (salt, pepper), spices - according to preference.
Cooking method:
- Pour dry yeast into a spacious bowl. If it is a fast-acting product, consisting of granules or powder, it does not need to be activated. Simply combine the composition with warm kefir or milk and mix thoroughly.
- We also add regular sugar, table salt, and an egg. We work well with a whisk, after which we add portions of flour. We continue preparing the dough until a homogeneous, slightly viscous mass is formed that sticks to our hands (in the middle of the kneading we switch to “manual control” of the process).
- Return the formed ball to the bowl, cover with film and a towel, and leave warm to rise. We knead the product several times, freeing it from carbon dioxide. Living bacteria must “work” freely!
- In the meantime, we wash the pieces of meat, divide them into small parts, and grind them in a home processor. Add finely chopped onion to the resulting mixture, season the minced meat with salt and pepper, mix well. The juiciness of the mass is ensured by the amount of onion (1:1 ratio) processed with a knife, not a meat grinder!
- Divide the dough into small portions and shape into flat cakes. Place the meat filling on each circle and tightly connect the edges of the donut. If desired, you can leave a small hole in the center.
- Fry the products in hot oil for 15 minutes, turning them over once they are golden brown on each side.
The most delicious wak-belyashi - exclusively hot!
Kyakyash - baked goods of national Tatar cuisine
Since not everyone is familiar with the names of the traditional dishes of this country, we will begin presenting the recipes with a brief description of each dish. Kyakyash is also popularly called “pyaryamach”.
Required components:
- lean oil - ½ cup;
- lamb/beef - 1 kg of low-fat product;
- eggs - 4 pcs.;
- premium wheat flour - 1.2 kg;
- onion - 5 pcs.;
- dry yeast - 50 g;
- whole milk - 1 l;
- regular sugar, table salt - 1 tsp each.
Preparation procedure:
- Grind the washed, cut into pieces meat in a food processor (use a wire rack with large holes). During the processing of the product, add peeled onions. Salt and pepper the resulting mass, mix the minced meat thoroughly.
- Heat the milk (not higher than 35 °C), place it in a spacious container. Beat in eggs (exclusively at room temperature), add a spoonful of regular sugar and coarse salt.
- Pour a pack of fresh dry/pressed yeast here and pour in half a glass of vegetable oil. Mix the composition, add portions of sifted flour, knead the dough. We leave it under a towel to rise. Don’t forget to knead the product several times to release carbon dioxide.
- We form balls from the dough, roll out the crumpets, and place a tablespoon of minced meat on each portion. We lift the edges of the cake without stretching them, collect them beautifully in the center, leaving a small hole. This is how we design all our products.
- Place the pieces in very hot oil, hole side down, and fry until golden brown. Place the baked goods on napkins to absorb excess fat and serve.
If you look at the kyakash from above, the baked goods are very reminiscent of the sky with a miniature sun inside. It seems?
Cabartma with potatoes
Luxurious yeast dough donuts are cooked in a kettle of boiling oil or fried over an open flame in the oven. That’s how many faces Tatar cuisine is!
Required components:
- butter (butter (50 g) and sunflower for frying);
- granulated sugar - 25 g;
- yeast (preferably dry Saf-moment) - 11 g;
- egg;
- sifted flour - up to 750 g;
- potatoes - 300 g;
- salt - 20 g.
Preparation procedure:
- We dilute yeast in milk, not forgetting to add regular sugar. We are waiting for the appearance of a lush “cap”.
- In the meantime, sift a heap of flour and salt into a bowl, make a small depression into which we pour the risen yeast mixture. Beat in the eggs, add pre-melted butter.
- We make a batch of dough that is not very steep and slightly sticks to your hands. We send it to a warm place for an hour and a half, covering the container with film. During the process of ripening the product, knead it twice. An oven heated to 40°C will be a great place to quickly rise the baked goods.
- Peel the potatoes, boil them in slightly salted water, and puree them in a blender until smooth.
- Divide the fluffy dough into about 20 pieces and shape them into buns. We do not use flour at this stage under any circumstances, otherwise the donuts will lose their airiness and will not turn out amazingly golden.
- Leave the decorated products on an oiled baking sheet under a towel for 15 minutes to proof, then bake for 20 minutes in the oven (180°C).
- We take out the pastry, grease the bottom part with a thin layer of mashed potatoes, return to the heat of the oven, and cook until golden brown.
Treat hot kabartma with aromatic oil and serve.
Kurnik in Tatar
Just by the name you can guess that this dish is a Tatar version of poultry pie.
List of components:
- sunflower oil - 54 ml;
- raw egg, yolk;
- whole milk - 40 ml;
- boiled chicken meat - 400 g;
- potato tubers - 3 pcs.;
- filtered water - 150 ml;
- salt;
- regular sugar - 10 g.
Step-by-step preparation:
- Place fresh yeast, an egg, a teaspoon of table salt and white sugar into a convenient bowl. Pour in lukewarm drinking water, stir the mixture, and leave it warm. In 20 minutes, living bacteria will transform the composition into a foamy “cloud”.
- Sift the flour, pour the mixture that has risen into it, and knead the dough thoroughly. At the end of the process, rub in 40 ml of fresh oil. We form a ball from the product and leave it in a warm place for further ripening.
- Peel the potatoes and cut into small cubes. Shred the pre-boiled poultry fillet in the same form.
- Divide the dough in half. From one part we form a layer up to 1.5 cm thick. Place the flatbread in a heat-resistant form, and distribute the composition of pieces of tubers and chicken meat on top.
- Season the filling with salt and pepper, cover it with a layer obtained from the second half of the dough. Its trimmings will be used to decorate the upper part of the product. We make flagella or create other elements for decorating baked goods.
- Carefully pour portions of milk between the layers of dough, coat the pie with yolk, and bake in the oven for 45 minutes at 200°C.
Serve the ruddy Tatar-style kurnik hot.
Chak-chak baursaks with water
“Tricky-cunning” sweet pastries. What's surprising about this delicacy? Nothing special, except that the clever craftsmen “managed” to wrap air in the dough!
List of products:
- lean butter, melted fat - 100 ml;
- eggs - 5 pcs.;
- baking soda and table salt - a pinch;
- premium flour - up to 300 g;
- granulated sugar - 30 g.
The main secret to getting delicious baursaks is to use frozen eggs and add a small amount of drinking water to the baking oil.
Cooking process:
- We leave the eggs in the freezer, then thaw them at room temperature, and then beat them into a spacious bowl.
- Add salt, regular sugar and soda. We combine the products, sift the flour into them, and knead the dough. We get a mass that is softer in consistency than for homemade noodles.
- Divide the formed ball into approximately 5 servings. Roll each part into “sticks” and cut them up to 3 cm wide.
- Place portions of milk in a spacious metal container and add a glass of filtered water.
- Place pieces of dough into the cold mixture, shake the dish slightly so that the products do not stick to the bottom, and heat the components of the dish.
- Constantly stir the increased volume of the baked goods, watching as the liquid gradually boils away and the baked goods brown appetizingly.
- We initially place the finished delicacy on paper napkins, then on a dish, pouring honey or pre-cooked sugar syrup.
For the Tatar people, chak-chak baursaki has not only always been a delicious food, but also a symbol of hospitality!
Tatar pie Kystyby
And here are fried flatbreads, prepared in the form of peculiar pancakes, in which stew, porridge or potatoes are hidden. We choose the filling according to preference!
Grocery list:
- sunflower and butter - 100 ml and 50 g, respectively;
- drinking water - 200 ml;
- premium flour - from 260 g;
- heated whole milk - 20 ml;
- table salt - 25 g;
- wheat cereal - 200 g;
- potatoes - 4 pcs.
Cooking method:
- Boil tubers and millet in slightly salted water. Pound soft potatoes until pureed. When the mixture has cooled, add heated milk and mix the mixture thoroughly.
- Place drinking water, salt, 40 ml of vegetable oil and sifted flour into a bowl. Make a batch of stiff dough, leave it to “rest” for half an hour, covered with a towel.
- Roll out the product until almost transparent. We do this not only with a rolling pin, but also with our hands, stretching the layer in different directions. It’s okay if the sheet breaks in some places: it won’t be noticeable in the finished product!
- We treat the surface of the thinnest cake with melted butter and sunflower oil. Place a layer of potato filling and roll the product into a roll. Place it on a greased baking sheet, forming a snail shape. From the presented products we will get about 9 delicious “clams”.
- Place the baked goods in the oven for 30 minutes, heated to 180°C.
Serve hot multi-layer Tatar Kystyby with an amazingly crispy crust.
Folk dish - echpochmak
The next presentation is unleavened or yeast pies filled with meat and potatoes.
Required components:
- vegetable oil (50 ml), butter (to taste);
- honey - 90 g;
- beef - 500 g;
- potatoes - 3 pcs.;
- premium flour - 1 kg;
- onion - 2 pcs.;
- salt, pepper, herbs;
- dry yeast - 12 g;
- meat broth - to taste.
Cooking technique:
- Combine honey, yeast, vegetable fat, 500 ml of drinking water, and sifted flour in a convenient bowl. Make a batch of soft dough, leave it for 2-3 hours to rise.
- We wash the piece of meat, blot it with napkins, and cut it into the smallest cubes. In the same form, chop the peeled potatoes, chop the greens, add a pinch of salt. Mix everything well.
- Roll out the dough, divide it into quadrangles, place the potato and meat filling on one side of each flatbread, and cover with the free part of the crumpet. When decorating the products in the form of triangles, we connect the edges on both sides, leaving one open.
- Place the echpochmak on an oiled baking sheet and place in a cold oven for 45 minutes. Bake at 200°C.
These luxurious Tatar “pies” are good both hot and cold!
Gubadia
And this is a whole multi-layer pie made from rice, eggs, crust and, of course, minced meat. Magic taste!
List of products (dough):
- margarine/butter, sour cream - 100 g each;
- baking powder - ½ tsp;
- kefir - 250 g;
- egg;
- premium flour - up to 400 g;
- regular sugar - 20 g.
Filling:
- egg;
- granulated sugar - 70 g;
- rice - 200 g;
- dried fruits (dried apricots, raisins, prunes) - a handful;
- kyzyl eremsek (red cottage cheese) - 100 g;
- a pack of butter.
Chit:
- premium flour - 390 g;
- regular sugar - 50 g;
- butter fat - 20 g.
Cooking method:
- Sift the flour into a bowl, place the grated (chopped) butter. Grind the fat and bulk ingredients until crumbly. Add egg, baking powder, kefir, salt and sugar. We knead the dough and put it in the refrigerator.
- Boil rice in salted water and cook hard-boiled eggs.
- Leave the dried fruits in drinking liquid for a while, rinse well and dry. Cut prunes and dried apricots into small pieces.
- Combine cereals and dried fruits, mix thoroughly.
- Take out the chilled dough and divide it into two unequal pieces. Roll out most of the product and place it in a baking dish coated with butter.
- Next, place rice and dry berries and fruits, throw pieces of butter on them. Sprinkle the food with chopped eggs and cover them with pink cottage cheese (eremsek).
- We repeat the layers again, cover them with the second rolled out cake, leaving a piece of dough. We fix the edges of the layers, make a small hole in the middle of the top sheet, where we place a ball molded from the set aside dough.
- Mix the crumb ingredients and rub the mixture with your hands. Grease the surface of the pie with butter and sprinkle with the sweet mixture.
Bake gubadia for 40 minutes at 180°C. Cut the multi-layered dish into portions and serve.
Traditional pies with potatoes, meat and onions
Tatar cuisine has become famous for its huge amount of delicious baked goods. However, it is impossible to ignore the most popular meat and potato pies.
Set of components:
- natural butter - 200 g;
- baking soda 12 g;
- premium flour - 550 g;
- eggs - 4 pcs.;
- a pinch of salt;
- kefir - 250 g.
Filling:
- potatoes - 300 g;
- butter - to taste;
- onions - 2 pcs.;
- spices (salt, pepper).
Cooking:
- Combine kefir, baking soda and salt in a spacious bowl. We are waiting for bubbles to stop appearing in the composition.
- Grind the flour and chopped butter until crumbly. Add eggs and kefir mixture. Make a batch of soft dough, leave the product for half an hour under a towel.
- Finely chop the tubers and meat, chop the onion, pepper and salt the mixture, mix well.
- Pinch off a small portion of the total dough mass and roll out the ball into a not very thin circle. Place a spoonful of filling, secure the edges of the donut like a khinkali, leaving a fairly large hole in the center.
- Place the pies on a baking sheet lined with baking paper and place the pieces in the oven for 20 minutes (200°C).
- After the specified time, the broth formed in the products will boil away. Place a piece of butter in each portion and continue cooking for another 10 minutes. At the end of the process, brush the pies with egg.
Place the golden-brown pastry in a closed container, serve it slightly cooled as a separate dish, or add the dish to hot soup.
Delicious Tatar pastries will captivate you immediately and forever! That’s why we wish everyone temle bbulsyn ashigyz, which means “bon appetit.”
Recipe for Tatar Pie Dough
We suggest considering the recipe for Tatar pie Echpochmak or Belish. Recipes made from meat and dough are considered a national feature of the Tatars. Tatar pies, recipe with photos, how to prepare the dish The Gubadiya recipe is traditional for Tatar cuisine, this pie is served at all major celebrations. And for this case, a simple recipe for a sweet pie with cherries made from straight yeast dough will come in handy. Recipe for Tatar meat pie. Photo Let's knead the dough. A variety of recipes for traditional Tatar pies will delight all lovers of delicious pastries. You can prepare kystyby with potatoes, cottage cheese or millet porridge. Ingredients for the dough Balesh - Tatar pie, recipe with photo Tatar pies. The best recipes in the catalogue. To prepare unleavened dough, you get approximately 1.2 kg: mix milk with melted butter, eggs, sugar, salt, gradually add flour for pies and pies. DOUGH PRODUCTS. Tatar cuisine Consistent presentation of recipes ensures success even for novice cooks. 50th page of the section. Katly-pate Pate - in Tatar cuisine - the name of the pie. Ingredients: 1 kg of yeast dough, 400 g of thick jam, 100 g Tatar pie “Balesh” - Step-by-step recipe with photos Roll out the second piece of dough for the Tatar pie. This is the recipe for Tatar pie that I liked. And the kind of dough he makes is simply the pinnacle of culinary art! Experts: How to prepare dough for Tatar pie? Maybe he's called Kurnik? otvet Yeast dough, puff pastry. The dough can also be prepared with kefir and sour milk. Yeast dough recipe - flour-300 g, yeast-20 g, warm water-200 ml. , sunflower oil - 1 tbsp. l. , salt - 0.5 tsp. Puff pastry recipe - flour - 400 g Recipes for Tatar pies and pies » » Test food flour - 3-4 cups, sour cream - 1 cup, mayonnaise - 1 tbsp. l., sunflower oil - 50 ml, salt - 1 pinch, soda - 1 pinch, veal beef - 400 g, potatoes - 400 g, onions - 2 heads, salt - to taste, pepper mixture - to taste... 3 hours 6 servings 300 calories Tatar pie - delicious recipe with step-by-step photos Tvoi Recept potatoes - 7-8 pcs., preferably beef, goose or lamb - 0.5 kg, onion - 1 pc., egg - 1 pc., sour cream - 125 g, milk – 50 ml, flour – 0.4-0.5 kg, sugar – 0.5 tsp, vegetable oil – 1 tbsp. l., butter - 50 g... Pies, Tatar cuisine, recipes with photos. Dough recipe for Tatar Pies -
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Date added: 2016-04-18
Gubadia is a round-shaped butter pie with a multi-layer filling that contains boiled rice, chopped eggs, raisins (or apricots), minced meat and kort (dried cottage cheese).
Gubadia can be unsweetened (with meat) and sweet, fruity (without meat).
In this recipe we will cook unsweetened gubadia, with meat.
The pie should be served hot. It is permissible to warm up the gubadia before serving.
To prepare the pie, you need to prepare the maximum amount of required products.
1. First, let's prepare the court:
Court- This is dried crumbling cottage cheese, which can be bought ready-made in specialized stores. You just need to bring it to the desired consistency.
You can prepare the court yourself. This happens in different ways - by boiling kefir or evaporating cottage cheese. Sufficiently dry cottage cheese must be combined in a saucepan with sugar and melted butter. Next, you need to heat the mixture, constantly stirring it with a wooden spatula that fits tightly to the bottom. It is necessary for the moisture to evaporate and the court to become a yellowish-cream color. The structure of the finished court is thick. It can take up to an hour to boil!
2. Now let’s boil the rice:
To do this, the rice must be thoroughly washed and placed in a large amount of boiling salted water. Boil. When the rice is almost ready, place it in a fine sieve and let it stand so that the broth drains.
3. Five (5) eggs should be hard-boiled and cooled.
4. Now let's prepare the meat filling:
Melt 1 tbsp in a frying pan. butter, fry the finely chopped peeled onion until transparent. Add minced beef.
Fry everything together, adding salt and spices to taste.
Set the meat filling aside.
5. Now let's do the test:
Sift 3 cups of flour into a large bowl, add a pinch of fine salt and 300 g of butter, cut into small cubes or grated.
You need to grind the dough into fine crumbs with your hands.
6. Add baking powder to kefir and stir. The kefir should foam a little. Add it to the dough. Stir, knead the dough with your hands. Add more flour if necessary. The result should be a soft dough resembling an earlobe.
7. Roll it into a ball. Cover the dough with a clean towel and leave to rest for 20 minutes.
8. Grease a large roasting pan with butter. Roll out 2/3 of the dough and place in the roasting pan so that a small part of the dough protrudes beyond the edges of the pan. Place a third of boiled rice on the bottom as the first layer.
9. The next layer is kort, then chopped boiled eggs, now again a layer of boiled rice.
10. Then you should add a layer of minced meat.
Pies, Tatar cuisine
11. Another layer of rice. And sprinkle raisins thoroughly washed in warm water on top.
12. Next, you need to generously pour melted butter (about 100 g) over the filling.
Roll out the rest of the dough to a diameter equal to the top of the pie, place on top, pinch the edges. Brush gubadia with beaten egg. Make several pricks using a fork.
Place in preheated oven.
Bake for 1 hour at 180 degrees.
13. Remove the finished pie and cover with a towel.
14. Bon appetit! 🙂
Tatar wedding cake
Heat 2 tbsp. spoons of oil in a frying pan over moderate heat, add the minced meat and fry, mashing with a fork, until tender, about 12 minutes. Season with salt and pepper and transfer to a plate and wipe out the pan.
In the same frying pan, heat 2 tbsp. tablespoons of oil and fry the onion, remove from heat and add chopped eggs.
Preheat the oven to 180° C. Grease a round cake pan with a diameter of 22 cm.
On a floured work surface, roll out half the dough into a circle 25 cm in diameter and place in the pan so that it hangs slightly over the edges.
Place the filling in the following layers, sprinkling each layer with melted butter: meat, rice, eggs and onions. Sprinkle raisins on top.
Roll out the rest of the dough into a circle with a diameter of 22 cm, place it on the filling and pinch the edges. Cover the pie with a linen or cotton towel and leave for 15 minutes.
Brush the top of the pie with beaten egg yolk, pierce it in several places with the point of a knife and bake in the oven for about 40-45 minutes until the pie is deep golden brown. Serve warm.
(2 pies)
Dishes worth trying. Prepare the most delicious dishes with us.
spoons of vegetable oil, 450 g of ground beef, salt and ground black pepper (to taste), 2 large finely chopped onions, 6 hard-boiled and chopped eggs, 1 yeast dough recipe, 16 tbsp. tablespoons (250 g) melted butter, 1 cup cooked long grain rice, 2/3 cup raisins, 2 large egg yolks, beaten with 2 teaspoons milk.
How to cook Tatar pies
Tatar national pies are famous all over the world for their unforgettable, original taste. I have been preparing the recipe for Tatar sweet pie for quite some time, because... this is really unusual! In general, Tatar sweet pies have different recipes - from shortbread, yeast and unleavened dough. Mostly Tatars prepare dough using kefir, but there are recipes for yeast dough as well. I present to your attention a Tatar pie with viburnum - balan belishe.
Recipe for Tatar sweet pie. How to cook?
The recipe for making yeast dough can be anything - it doesn’t matter, each housewife has her own.
But not everyone knows how to prepare viburnum filling. There's really nothing super complicated about this. You just need to collect viburnum after frost (beaten by frost, it is sweeter), clean it of branches and other debris and steam it - it is better to do this in a pressure cooker with a small amount of water, but you can also do it in a regular saucepan in a water bath. The whole process takes about an hour and a half.
Then you need to grind the whole mass through a meat grinder - preferably twice - and mix with sugar to taste. You can add vanillin or lemon zest. The finished filling has an unpresentable color - dark brown, but don’t let this bother you, it does not affect the taste.
Test preparation
The dough for the pie should be rolled out no thinner than 0.5 mm, but no more than 1 cm. Next, you need to line the mold with it, greased with any oil or fat.
Place the filling on top in an even layer and cover with a thinner layer of dough on top.
Blend the edges neatly and tightly. It is necessary to pierce the pie blank through the entire area with a fork, cover with a towel and let rise for about half an hour. Then place in an oven preheated to 220° for 25-40 minutes (time depends on your oven and the thickness of the filling and dough). Be sure to keep an eye on the preparation, especially for the first time!
When the pie is ready, you need to grease it with butter, cover it with a towel and let it sit for about 20 minutes. After that, you can eat it with tea or milk! Bon appetit!
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