Not every one of us has heard such a word - "echpochmak", although many have seen and eaten, probably. This is a literal translation meaning "triangle". It is prepared from yeast or stuffed with meat and onions and potatoes are added. The main, traditional filling is lamb. There is another feature of this dish - the filling is put in it raw. So today we will start mastering the preparation of such an interesting dish as Tatar echpochmak.

Recipe number 1 - cook echpochmak in a standard way

To prepare the dish we are considering, you will need for the dough: 33 grams of baker's yeast, 800 grams of flour, three eggs, three tablespoons of granulated sugar, 0.33 liters of milk, 60-70 grams of butter, half a teaspoon of salt. For the filling, we will prepare: 300 grams of lamb, three onions, four potatoes, one egg, intended for lubricating the dough, black pepper and salt. To cook echpochmak in Tatar style, we start, of course, with the preparation of dough. Dissolve the yeast in warm milk along with a teaspoon of granulated sugar. Let it persist. Stir the sugar with a whisk in the egg until it is completely dissolved. Add to first bowl and mix well. Sift the flour through a sieve, add our mixture and knead the dough. In the process of kneading, gradually throw in pieces of butter. Upon completion, cover with a towel - and for a couple of hours in a warm place for fermentation. Then salt, knead again and again for an hour and a half to the side. Then knead again, cover with a towel and do the filling.

We prepare the filling and bake echpochmak in Tatar style

The filling is prepared quickly and simply. Wash the meat and cut into small pieces. We also peel the potatoes with onions and cut them into small cubes. Mix, pepper and salt. Turn on the oven and leave it to warm up to 210 degrees. We divide the dough into two parts. One - again under the towel, and the second is cut into nine parts. We take one of these pieces, knead with the palm of our hand on the table to make a circle. We put a tablespoon of the filling, form a triangle and pinch on top. We do this so that a small hole remains at the top - excess moisture will evaporate through it. We cover the baking sheet with parchment, put echpochmaks on it, let it brew a little. Mix the egg and brush the pastry. We put in the oven and bake for at least 40 minutes, the temperature is 200 degrees. After 20 minutes have passed, cover with damp paper. Put the finished dish on a towel and also cover with a clean towel on top. Now you know how to cook Tatar echpochmak.

Recipe number 2 - cooking echpochmak on kefir

To complete this recipe, we need: two glasses of kefir, a teaspoon of salt, five glasses of flour, one package of dry yeast, 300 grams of meat with fat, three potatoes, two onions, four tablespoons of vegetable oil, half a glass of broth (you can - water) , ground black pepper.
If for the previous version we took the Tatar language, translated it and made a traditional dish, now we will not adhere to any requirements. As meat, for example, take fatty pork. Wash it and cut it into pieces the size of a hazelnut. We also cut potatoes, add meat, chopped onion, vegetable oil - two tablespoons, pepper and salt.
Mix everything thoroughly. We make the dough as usual, cut it, as for pies (in pieces), give the shape of small balls and make cakes the size of a saucer with the palm of your hand. We put the filling on them, pinch them with a triangle and put them on a baking sheet, greased with oil. After 15-20 minutes, grease the top with an egg and send it to the oven for one hour. It turned out to be an excellent Tatar echpochmak. added to his tenderness and lightness.

Recipe number 3 - echpochmak with chicken meat

For the test we need: four glasses of flour, one glass of water, 10 grams of dry yeast, one egg, a teaspoon of salt, a tablespoon of granulated sugar. For the filling: 0.8 kg of chicken fillet, four potatoes, two onions, 50 grams of butter, a glass of broth, pepper and salt.
It's time to cook Tatar-style echpochmak with chicken. First of all, we knead all the ingredients for the dough and set it for an hour and a half to approach (necessarily in a warm place). Then we prepare the filling.

Filling and baking

Cut the chicken fillet and potatoes into cubes. Peel the onion and chop finely. We combine everything in one mass, pepper, salt and mix. Punch down the risen dough, cut into pieces and roll each of them into a small round cake.
We distribute the filling over them and fasten them, giving a triangular shape. Leave a small hole at the top. Lubricate the baking sheet with oil, put the echpochmaks on it and send it to the preheated oven for 35 minutes. We take out a baking sheet, add a little broth, grease the upper part with an egg and back - into the oven - for another 20 minutes. Serve hot.

Recipe number 4 - cooking echpochmak quickly and easily

This recipe is probably the fastest and easiest. It needs the following products: for the test - a melted pack of margarine, a glass of milk or kefir, two and a half glasses of flour, two eggs. For the filling: half a kilogram of fatty meat, potatoes - 300 grams, onions - 300 grams, salt, herbs, more spices. And now we are preparing echpochmak in Tatar style. We knead the dough, as for dumplings, divide it into three parts and put it in the refrigerator. Cut the ingredients for the filling into small cubes and mix, as thoroughly as possible. Cut the dough into pieces and make small cakes out of it. We put the filling and fasten it so that we get triangles. We lay out the echpochmaks on a greased baking sheet, grease the top with an egg and put in the oven for 40 minutes, until a beautiful golden crust forms on them.