The culinary traditions of the Tatar cuisine have evolved over more than one century. The people carefully keep the secrets of national dishes, passing them from generation to generation.
Liquid hot dishes - soups and broths - are of paramount importance in Tatar cuisine. Depending on the broth (shulpa) on which they are cooked, soups can be divided into meat, dairy and lean, vegetarian, and according to the products they are seasoned with, into flour, cereal, flour and vegetable, cereal and vegetable, vegetable. The most common first course is noodle soup (tokmach). For the second, meat or chicken boiled in broth, cut into large pieces and boiled potatoes are served. During dinner parties, especially among the townspeople, pilaf and traditional meat and cereal belish are served. In Tatar cuisine, all kinds of cereals are often prepared - millet, buckwheat, oatmeal, rice, peas, etc. Products made from sour (yeast) dough are highly valued. These primarily include bread (ikmek). Not a single dinner (regular or festive) passes without bread, it is considered sacred food. In the past, the Tatars even had the custom of taking an oath with bread ipi-der.

Kystyby

Fresh flatbread with mashed potatoes. Sometimes kystybyi are made with porridge or vegetable stew. But this is more the exception than the rule.

peremyach

Cutlet in dough.

Balish

Unleavened dough pie with various fillings.

Elesh

Patties with chicken and potatoes.


flour 600 g
chicken egg 2 pcs.
sunflower oil 5 tbsp
butter 5 tbsp
baking powder 1 tsp
chicken legs 3 pcs.
potatoes 4 pcs.
onion 1 pc.
To create the dough, you will need to mix a little water, sour cream, vegetable and butter, sugar and salt. In a large bowl, also sift the flour and combine it with the baking powder. After that, a small depression is made in the center, a mixture of oil is poured into it and 2 chicken eggs are broken. When using a fork, mix the yolks and whites well, and start mixing in the flour. After that, it is recommended to knead the dough with your hands. Thus, it will acquire a homogeneous and elastic mass. When the dough is ready, it must be wrapped in a bag and put in a cold place.
Next, you have to do the preparation of the legs. To do this, they need to be washed well and all white veins removed. It is also necessary to cut the meat from the bones and dry it. After that, the chicken meat will need to be cut into small pieces.
Onions and potatoes are also peeled and cut into small cubes. Then the meat is mixed with finely chopped onions and potatoes. At the same time, salt, pepper and spices are added to taste. For an improved rich taste of the filling, you can add a little mustard. You don’t have to infuse the filling for a long time, you can immediately start cooking eleshes.
The dough is divided into 8 equal parts. A little bit of dough is plucked from each. In this case, you should get 8 large and 8 miniature balls. It is recommended to roll out large balls and place a small piece of butter and a few tablespoons of filling in the center. A small ball of dough also rolls out, but you need to lay it on top of the filling. After that, the edges of the large ball rise up and connect with the top layer of dough.
At the next stage of cooking, it is important to heat the oven to 190 degrees. Elesh blanks, which are laid out on a baking sheet, will need to be greased with thick cream or butter. This will make the bread crispier. This dish is baked for 45 minutes until a golden crust appears. When the eleshi are completely ready, it is recommended to cover them with something and let them cool.

Triangle, echpochmak

Triangular-shaped pastries with potatoes and meat, usually lamb.

Becken

Beckens are slightly larger than ordinary pies and are slightly bent. Most often they are cooked with cabbage and eggs, although there are options with pumpkin and rice.

Toche koymak

Traditional Tatar fritters made from yeast dough. Not to be confused with "kaymak". Kaymak is sour cream in Tatar.

Katlama

Steamed meatloaf.

Azu in Tatar

Azu is a favorite dish of many, consisting of fried pieces of meat (beef, lamb or young horse meat), stewed with tomatoes (or tomato sauce), onions, potatoes (often with slices of pickles) in a spicy sauce.

Kazylyk

Horsemeat sausage.

Gubadia

A multi-layered pie, most often made from rice, eggs and raisins (prunes or dried apricots) with the addition of kyrt.
A mini-version of Gubadia is called wenchek.

Court

Tatar cottage cheese with caramel-creamy taste and pleasant smell.

Chak-chak

Product made from dough with honey.

Talkysh Kalave

Tatar national sweet. It is somewhat reminiscent of cotton candy, but cotton wool is made from granulated sugar, and talkysh kaleve is made from natural honey. And cotton candy is big and fluffy, and talish kaleve is small dense pyramids made of a homogeneous mass with a fragrant aroma of honey and ghee. Very sweet, melting in your mouth and delivering incomparable pleasure.