Ingredients:

• apples - 6 pcs.;
• apricot syrup - 1 glass;
• lemon juice - 2 tbsp. l;
• butter - 1 tbsp. l;
• vanillin - 1 tsp;
• cream - 1/2 cup;
• rice - 1/2 cup;
• sugar - 1/2 cup.

Preparation:

Place rice soaked in water in a saucepan with cream, add sugar, vanillin, cook for 15 minutes, then place in an even layer on a greased baking sheet.

Peel the apples, remove the core, bake in the oven, place on top of the rice, sprinkle with lemon juice, pour over the syrup. Bake for 15 minutes in a moderately preheated oven, then cool and serve.

(June 23, 2017) Gubadiya and echpochmak according to the recipe of the Kazan mosque, Chechen zhizhig-galnash, soyk from Karachay-Cherkessia, khychin from Kabardino-Balkaria and Crimean Tatar chiberek.

After the festive prayer, tables are set, people invite guests or visit relatives themselves, and give each other gifts.

TASS correspondents learned the recipes of national dishes that different peoples of Russia prepare for the holiday.

Tatar Gubadia

The production manager of the Kazan Mardzhani Mosque, Rauza Safiullina, told traditional recipes for making Tatar gubadia - a closed round multi-layer pie, and echpochmak - a triangular pie.

Ingredients:

For the test: 400 g premium flour, 1 egg, 100 ml milk, 200 g softened butter, 1 tsp. salt, 1 tbsp. sugar, 30 g raw yeast.

For filling: 5 eggs, 500 g rice, 300 g kort (burnt cottage cheese), 150 g raisins, 150 g butter, 2 tbsp. Sahara.

For the baby: 150 g flour, 50 g butter, 1 tbsp. Sahara.

Cooking method:

Mix together butter, milk, yeast, salt, sugar, egg. The dough itself should be soft. After this, the dough needs to be put in the refrigerator for a few minutes so that it rises. Then divide the dough into two parts: 400 g of dough for the bottom of the pie, 200 g for the top. Place the bottom part in the pan and add the filling: first a small amount of rice, the next layer is kort. Then sprinkle the filling with sugar and add 3-4 tablespoons of melted butter. After this, mix 350 g of rice with 150 g of raisins and a spoonful of sugar and place it on the court in the next layer. Add mashed boiled eggs and 10 tablespoons of butter. Cover the pie with the top layer of pastry and place in the oven for 45 minutes. The top of the gubadia should be sprinkled with crumbs of flour, butter, and sugar.

In Kazan, the finished court is sold in stores. But if you can’t find it in your region, you can prepare the court yourself. There are several different recipes for this. Let's give two of them.

Court: take 300 g of cottage cheese, add 150 ml of milk, a little sour cream, sugar and boil in a saucepan until thickened over low heat for about two hours, until the cottage cheese turns brown.

Or pour 1.5 liters of fermented baked milk into a bowl with a thick bottom and place on high heat. Ryazhenka will begin to separate almost immediately. When the liquid has almost evaporated and the consistency resembles thick semolina porridge, reduce the heat and cook, stirring continuously, until the korta turns into crumbly light brown grains. Add melted butter and sugar to taste.

Tatar echpochmak with beef

Ingredients:

For the test: 1 glass of water, 1 egg, 1 tsp. yeast, 1 tsp. salt, sugar to taste, 3 cups (or 350 g) flour, 3 tbsp. sunflower oil.

For filling: 500 g beef, 10 potatoes, 3 onions, salt and black pepper to taste, 2 tbsp. sunflower oil.

Cooking method:

Filling: Cut the beef, potatoes, onions into small cubes, season with salt and black pepper, add oil and let it brew for a while.

Dough: Dissolve yeast in a glass of warm water, add egg, salt and sugar. Mix all this with flour, add sunflower oil, knead the dough and leave in a warm place for an hour and a half. Once the dough has risen, divide it into small balls and roll out into flat cakes. Then put the filling on the flatbreads, lift the edges of the dough on three sides, pinch so that there is a small hole in the middle and place in the oven. Echpochmak bakes for about 45 minutes.

Chechen zhizhig-galnash

Chechen dumplings (galnash) with meat are served with beram sauce and washed down with broth. Galnash is made from wheat or corn flour. They differ in their unique shape, which, of course, depends on the hostess and her masterly ability to handle the dough. Galnash made from wheat flour are oblong, thin, about 4 cm in length, and those made from corn flour are oval and flattened. We offer you an option with wheat dumplings.

Ingredients:

1 kg of meat (beef, lamb or chicken), 1 kg of wheat flour, chicken egg, 1 head of garlic, 1 head of onion, water, salt to taste.

Cooking method:

Meat: Place the onion and the meat cut into large pieces in a saucepan, add water so that it covers all the meat, and place on high heat. Skim off any foam that has formed. Once boiling, reduce the heat until the broth simmers and add salt. Cook the meat as if for jellied meat - it should become soft, tender and easily fall off the bone.

Galnash: make a mound of flour, break the egg directly into the flour and add salt. Starting from the sides, collect the flour in the center, gradually adding warm (almost hot) water, and knead the dough until it has the consistency of dumplings. Then divide the dough into five parts. Roll out each part into a sausage with a diameter of approximately 2 cm. Using a knife, cut the dumplings approximately 1 cm wide. To form the galnash, first press a piece of dough with your fingers, then place your palm on top and roll it along the table in your direction. Place the dumplings on a well-floured surface. Shake off excess flour and cook in broth until tender (until they float to the surface).

Sauce: Grind the garlic with coarse salt and pour in the broth. You can also prepare onion sauce: sauté the onion, add butter, broth and hyoj yogi butz, that is, thyme.

Serve zhizhig-galnash as follows: place dumplings on large plates, small pieces of meat on top, and beram sauce in a separate gravy boat.

Sok from Karachay-Cherkessia

This unusual sweet recipe from Nogai cuisine is quite popular, despite its labor intensity.

Ingredients:

1 kg of millet, 400 g of sour cream (20%), 400 g of ice cream, sugar to taste.

Cooking method:

Sift the millet, rinse well and pour into boiling water. Cook for about 10 minutes. As soon as the grains begin to swell, take them out, place them on a white canvas cloth and let them dry a little. When the millet has cooled, fry it in a dry, preheated casserole, stirring constantly until the millet acquires a dark golden hue. After this, take out the millet, let it cool and sift again. Place in boiling water and cook for about 3 minutes, then strain and cool. It is advisable to let the juice sit for a day.

Before use, millet must be steamed with milk or water. In the latter case, the dish turns out less fatty. Classic soyk is seasoned with sour cream and sugar is added to taste. But you can use cream or ice cream instead of sour cream.

Khychin from Kabardino-Balkaria

Khychin is a traditional Balkar and Karachay pie. The thickness ranges from 3 mm to more than a centimeter. There can be three types: baked on coals, baked in a frying pan and fried in oil. The filling can be meat, beet tops, nettles, cabbage, pumpkin, cheese - the list goes on and on. However, khychin with potatoes and cheese is considered classic, the recipe for which we offer you.

Ingredients:

For the test: water, flour, salt.

For filling: 250 g of peeled potatoes, 500 g of Balkar cheese (preferably full-fat), 30–40 g of butter (or 20–25 g of sour cream), salt to taste.

To lubricate the finished khychin: butter, 15 g per piece.

Cooking method:

Filling: Boil and mash the peeled potatoes. Grate the cheese on a coarse grater and mix with the potatoes. To make the filling softer and fattier, you can add melted butter or homemade sour cream. Add salt to taste. Divide the filling into pieces and shape them into balls (6–7 cm in diameter).

Dough: knead unleavened, soft dough, as for regular bread. Divide into pieces, roll into balls with a diameter of 5 cm, cover with a napkin and leave for 5-10 minutes. Flatten the dough ball a little, place the filling ball on it, lift the edges of the dough and pinch at the top - the filling ball will be inside. Then roll it all out thinly.

Khychin: Bake the flatbread in a frying pan without oil, first on one side, then on the other, until browned (about the size of a pancake). When the khychin is ready, it inflates like a balloon. Grease the finished khychin generously with oil on both sides. Before placing on the table, cut into four parts. It is customary to serve ayran with khychin.

Crimean Tatar chiberek

This delicious dish has many names. The most common of them is cheburek. But the Crimean Tatars, who claim that this is their national dish, say that it is correct to call it chiburek or chiberek, says Zera Emirsuin, a specialist at the Spiritual Administration of Muslims of Crimea. According to him, when frying chiberek, windows and doors are opened in the house so that the aroma spreads throughout the area. Housewives pile them up on dishes and distribute them to neighbors.

Ingredients:

For the test: 600 g of premium flour, warm salted water.

For minced meat: half a kilo of beef, 3-4 onions, salt, pepper, 3 tbsp. water.

Cooking method:

Add warm salted water to the flour, gradually stirring the dough until it becomes plasticine so that it does not stick to your hands. Place the resulting “bun” of dough in the refrigerator for an hour and a half. You can simply cover the dough with a towel and let it sit. After time has passed, cut pieces of dough from the “kolobok” and roll them into sausages with a diameter of 5 cm. Cut the sausages into pieces and roll into balls. Then roll the balls into flat pancake-type cakes 0.3–0.5 cm thick. To prevent the dough from sticking to the rolling pin when rolling, add flour.

Place the minced meat (about 1 tbsp) on one side of the “pancake”, cover the other half of the “pancake” with the other side and glue the edges together with a special device called “chygyryk” (a machine with a rotating wheel). The edges of the chiberek are jagged and do not allow air and minced juice to pass through.

Heat vegetable oil in a deep frying pan, reduce the heat and start frying the chibereki. First, fry one side until golden brown, then turn over to the other side.

Place the finished chibereks on a large tray. Katyk (yogurt) with herbs, vegetable salad or pickles are ideal for this dish.

After the festive prayer, tables are set, people invite guests or visit relatives themselves, and give each other gifts.

Correspondents learned recipes for national dishes that different peoples of Russia prepare for the holiday.

The first to share recipes was the production manager of the Kazan mosque Mardzhani Rauza Safiullina. She revealed the secrets of making Tatar gubadia - a closed round multi-layer pie, and echpochmak - a triangular pie.

Tatar Gubadia

Ingredients:

For the test: 400 g premium flour, 1 egg, 100 ml milk, 200 g softened butter, 1 tsp. salt, 1 tbsp. sugar, 30 g raw yeast.

For filling: 5 eggs, 500 g rice, 300 g kort (burnt cottage cheese), 150 g raisins, 150 g butter, 2 tbsp. Sahara.

For the baby: 150 g flour, 50 g butter, 1 tbsp. Sahara.

Cooking method:

Mix together butter, milk, yeast, salt, sugar, egg. The dough itself should be soft. After this, the dough needs to be put in the refrigerator for a few minutes so that it rises. Then divide the dough into two parts: 400 g of dough for the bottom of the pie, 200 g for the top. Place the bottom part in the pan and add the filling: first a small amount of rice, the next layer is the court. Then sprinkle the filling with sugar and add 3-4 tablespoons of melted butter. After this, mix 350 g of rice with 150 g of raisins and a spoonful of sugar and place it on the court in the next layer. Add mashed boiled eggs and 10 tablespoons of butter. Cover the pie with the top layer of pastry and place in the oven for 45 minutes. The top of the gubadia should be sprinkled with crumbs of flour, butter, and sugar.

In Kazan, the finished court is sold in stores. But if you can’t find it in your region, you can prepare the court yourself. There are several different recipes for this. Let's give two of them.

Court: take 300 g of cottage cheese, add 150 ml of milk, a little sour cream, sugar and boil in a saucepan until thickened over low heat for about two hours, until the cottage cheese turns brown.

Or pour 1.5 liters of fermented baked milk into a bowl with a thick bottom and place on high heat. Ryazhenka will begin to separate almost immediately. When the liquid has almost evaporated and the consistency resembles thick semolina porridge, reduce the heat and cook, stirring continuously, until the korta turns into crumbly light brown grains. Add melted butter and sugar to taste.

Tatar echpochmak with beef

Ingredients:

For the test: 1 glass of water, 1 egg, 1 tsp. yeast, 1 tsp. salt, sugar to taste, 3 cups (or 350 g) flour, 3 tbsp. sunflower oil.

For filling: 500 g beef, 10 potatoes, 3 onions, salt and black pepper to taste, 2 tbsp. sunflower oil.

Cooking method:

Filling: Cut the beef, potatoes, onions into small cubes, season with salt and black pepper, add oil and let it brew for a while.

Dough: Dissolve yeast in a glass of warm water, add egg, salt and sugar. Mix all this with flour, add sunflower oil, knead the dough and leave in a warm place for an hour and a half. Once the dough has risen, divide it into small balls and roll out into flat cakes. Then put the filling on the flatbreads, lift the edges of the dough on three sides, pinch so that there is a small hole in the middle and place in the oven. Echpochmak bakes for about 45 minutes.

Chechen zhizhig-galnash

Chechen dumplings (galnash) with meat are served with beram sauce and washed down with broth. Galnash is made from wheat or corn flour. They differ in their unique shape, which, of course, depends on the hostess and her masterly ability to handle the dough. Galnash made from wheat flour are oblong, thin, about 4 cm in length, and those made from corn flour are oval and flattened. We offer you an option with wheat dumplings.

Ingredients:

1 kg of meat (beef, lamb or chicken), 1 kg of wheat flour, chicken egg, 1 head of garlic, 1 head of onion, water, salt to taste.

Cooking method:

Meat: Place the onion and the meat cut into large pieces in a saucepan, add water so that it covers all the meat, and place on high heat. Skim off any foam that has formed. Once boiling, reduce the heat until the broth simmers and add salt. Cook the meat as if it were jellied meat - it should become soft, tender and easily fall off the bone.

Galnash: make a mound of flour, break the egg directly into the flour and add salt. Starting from the sides, collect the flour in the center, gradually adding warm (almost hot) water, and knead the dough until it has the consistency of dumplings. Then divide the dough into five parts. Roll out each part into a sausage with a diameter of approximately 2 cm. Using a knife, cut the dumplings approximately 1 cm wide. To form the galnash, first press a piece of dough with your fingers, then place your palm on top and roll it along the table in your direction. Place the dumplings on a well-floured surface. Shake off excess flour and cook in broth until tender (until they float to the surface).

Sauce: Grind the garlic with coarse salt and pour in the broth. You can also prepare onion sauce: sauté the onion, add butter, broth and hyoj yogi butz, that is, thyme.

Serve zhizhig-galnash as follows: place dumplings on large plates, small pieces of meat on top, and beram sauce in a separate gravy boat.

Sok from Karachay-Cherkessia

This unusual sweet recipe from Nogai cuisine is quite popular, despite its labor intensity.

Ingredients:

1 kg of millet, 400 g of sour cream (20%), 400 g of ice cream, sugar to taste.

Cooking method:

Sift the millet, rinse well and pour into boiling water. Cook for about 10 minutes. As soon as the grains begin to swell, take them out, place them on a white canvas cloth and let them dry a little. When the millet has cooled, fry it in a dry, preheated casserole, stirring constantly until the millet acquires a dark golden hue. After this, take out the millet, let it cool and sift again. Place in boiling water and cook for about 3 minutes, then strain and cool. It is advisable to let the juice sit for a day.

Before use, millet must be steamed with milk or water. In the latter case, the dish turns out less fatty. Classic soyk is seasoned with sour cream and sugar is added to taste. But you can use cream or ice cream instead of sour cream.

Khychin from Kabardino-Balkaria

Khychin is a traditional Balkar and Karachay pie. The thickness ranges from 3 mm to more than a centimeter. There can be three types: baked on coals, baked in a frying pan and fried in oil. The filling can be meat, beet tops, nettles, cabbage, pumpkin, cheese - the list goes on and on. However, khychin with potatoes and cheese is considered classic, the recipe for which we offer you.

Ingredients:

For the test: water, flour, salt.

For filling: 250 g of peeled potatoes, 500 g of Balkar cheese (preferably full-fat), 30–40 g of butter (or 20–25 g of sour cream), salt to taste.

To lubricate the finished khychin: butter, 15 g per piece.

Cooking method:

Filling: Boil and mash the peeled potatoes. Grate the cheese on a coarse grater and mix with the potatoes. To make the filling softer and fattier, you can add melted butter or homemade sour cream. Add salt to taste. Divide the filling into pieces and shape them into balls (6–7 cm in diameter).

Dough: knead unleavened, soft dough, as for regular bread. Divide into pieces, roll into balls with a diameter of 5 cm, cover with a napkin and leave for 5-10 minutes. Flatten the dough ball a little, place the filling ball on it, lift the edges of the dough and pinch at the top - the filling ball will be inside. Then roll it all out thinly.

Khychin: Bake the flatbread in a frying pan without oil, first on one side, then on the other, until browned (about the size of a pancake). When the khychin is ready, it inflates like a balloon. Grease the finished khychin generously with oil on both sides. Before placing on the table, cut into four parts. It is customary to serve ayran with khychin.

Crimean Tatar chiberek

This delicious dish has many names. The most common of them is cheburek. But the Crimean Tatars, who claim that this is their national dish, say that it is correct to call it chiburek or chiberek, says Zera Emirsuin, a specialist at the Spiritual Administration of Muslims of Crimea. According to him, when frying chiberek, windows and doors are opened in the house so that the aroma spreads throughout the area. Housewives pile them up on dishes and distribute them to neighbors.

Ingredients:

For the test: 600 g of premium flour, warm salted water.

For minced meat: half a kilo of beef, 3-4 onions, salt, pepper, 3 tbsp. water.

Cooking method:

Add warm salted water to the flour, gradually stirring the dough until it becomes plasticine so that it does not stick to your hands. Place the resulting “bun” of dough in the refrigerator for an hour and a half. You can simply cover the dough with a towel and let it sit. After time has passed, cut pieces of dough from the “kolobok” and roll them into sausages with a diameter of 5 cm. Cut the sausages into pieces and roll into balls. Then roll the balls into flat pancake-type cakes 0.3–0.5 cm thick. To prevent the dough from sticking to the rolling pin when rolling, add flour.

Place the minced meat (about 1 tbsp) on one side of the “pancake”, cover the other half of the “pancake” with the other side and glue the edges together with a special device called “chygyryk” (a machine with a rotating wheel). The edges of the chiberek are jagged and do not allow air and minced juice to pass through.

Heat vegetable oil in a deep frying pan, reduce the heat and start frying the chibereki. First, fry one side until golden brown, then turn over to the other side.

Place the finished chibereks on a large tray. Katyk (yogurt) with herbs, vegetable salad or pickles are ideal for this dish.

Regional edition

Lent for the faithful is coming to an end. It will be followed by an important celebration - Eid al-Adha. To break the fast, festive dishes should be prepared. Study the suggested recipes, set a magnificent table and invite friends and family to share with them the joy of completing the fast.

The month of Ramadan is a special period for all Muslims, because it is one of the months of the year in which, according to the instructions of the Koran, one should cleanse oneself of sinful thoughts, repent, and turn to the Almighty.

This time is called Uraza (Oraza) - a period during which Muslims observe a special meal schedule, significantly change their diet, and also spiritually cleanse themselves through prayers.

The end of this period is Oraza-it. This is the holiday of breaking the fast.

On this day, you should invite friends, family and friends to jointly celebrate the end of Ramadan (Ramadan). Cover a rich dastarkhan to make the celebration a success.

We suggest making the following dishes:

Lagman

This national dish of the Uyghurs will give an unforgettable taste sensation to household members and guests.

The combination of products developed over centuries creates an unforgettable aroma and taste. The main thing is to follow the recipe exactly.

For 8 servings of lagman you will need:

• lamb (tenderloin) - 1 kg;
• radish (daikon or Margelan) - 1 pc.;
• eggplants - 2 pcs.;
• green beans - 200 g;
• onions - 4 pcs.;
• sweet red pepper - 2 pcs.;
• large tomatoes - 6 pcs.;
• cilantro and celery - a bunch each;
• garlic - 7 cloves.

To achieve the ideal taste of the dish, use, in addition to salt, hot pepper (chili) - 1 pod and 3 tbsp. l. ground coriander.

Long homemade noodles are the basis of lagman. To make it, use the following products:

• water - 400 ml;
• chicken eggs - 3 pcs.;
• flour - 7 tbsp;
• salt - 3 tsp;
• soda - ½ tsp.

Vegetable oil is also useful for frying ingredients and lubricating noodles. 150 ml is enough.

You can implement this recipe by going through several steps:

• Prepare the noodles.

1. Beat eggs with salt and 1.5 cups of water.
2. Sift the flour and make a well in the middle. Pour the egg mixture into it and gradually knead the dough.
3. Make a soda solution - mix soda in 50 ml of water. Dip your hands into it and wipe the dough. Knead until it becomes elastic.
4. Knead the dough and make a rope out of it. Repeat these steps three times.
5. Roll out the dough into a flat cake, cut it into strips up to 3 cm wide.
6. Pull these strips out and form them into long ropes up to 1 cm thick. To simplify this process, dip your hands in vegetable oil and pass the strip between your fingers, twisting it.
7. Grease the dish where you place the prepared noodles. Leave the finished spirals for 30 minutes. Don't forget to cover with cling film.

The noodles should be boiled in lightly salted water, preferably 1 bundle at a time or several at a time for up to 5 minutes.

Using a slotted spoon or colander, carefully place into portioned plates and drizzle with oil.

• Prepare sai (gravy). For this:

1. Cut the lamb into small pieces.
2. Chop all the vegetables into strips, cut the pods in half, chop the greens.
3. In a cauldron, fry the meat until golden brown, add celery and coriander. Simmer for 10 minutes.
4. Add vegetables to the meat and simmer until fully cooked. If there is little liquid in the cauldron, then add a little at a time the water in which the lagman was boiled.

• Prepare laza chang (seasoning).

Chop the cilantro and garlic, mix with finely chopped or grated hot pepper. Add 50 ml of heated vegetable oil to this mixture.

Place noodles, sai and seasoning in each bowl.

Baursaki

This is one of the favorite dishes of Kazakhstanis. It is characterized by ease of preparation and availability of products. Baursaks are light, fluffy and extremely tasty.

If you want to cook airy baursaks with a golden crispy crust, then use this recipe:

• cottage cheese - 0.6 kg;
• chicken eggs - 4 pcs.;
• sour cream - 50 g;
• sugar - 5 tbsp. l.;
• salt and soda - 1 tsp each. without top;
• flour - 4–5 glasses.

For frying, use half a liter of vegetable oil.

The main thing in baursaks is the dough. To prepare it:

1. Add soda, salt and sugar to sour cream. Stir everything thoroughly.
2. Beat in the eggs and mix everything thoroughly.
3. Grind the cottage cheese in a blender so that there are no lumps, sift the flour. Add these ingredients to the sour cream mixture.
4. Make portioned balls and fry in a deep pan in a large amount of vegetable oil.

Beshbarmak

This is the leader in popularity among the dishes preferred by Kazakhstanis.

We suggest preparing an unusual beshbarmak from lamb offal.

For this dish use:

• ribs (lower part) - 1.5 kg;
• heart - 4 pcs.;
• kidneys - 6–8 pcs.;
• onions - 3 pcs.;
• greens (cilantro, parsley) - 1 bunch each.

You will also need flour (400 g) and chicken eggs (4 pcs.). For frying, take vegetable oil (0.5 l).

Hot pepper and cumin are suitable as special seasonings for this dish. Just like salt, add them based on your own taste preferences.

Prepare beshbarmak in this way:

• Preparatory stage involves the following actions:

1. Processing meat by-products: rinse the ribs and remove the film, cut off the vessels from the hearts and cut them into eight pieces. Peel the buds from films, cut them in half and soak in water for 1–2 hours. This way you will remove the unpleasant odor.
2. Chop the onion into half rings.
3. Prepare the dough: add eggs and a little salt to the flour. Knead the dough and roll it into thin flat cakes. Cut these blanks into strips, and those, in turn, into diamonds. These pieces should be dried naturally. Therefore, leave them for 40–60 minutes, sprinkled with flour.

• Heat treatment products:

1. Boil ribs and hearts in salted water. Add the peeled onion and parsley sprigs. Drain the cooked meat in a colander.
2. Fry the boiled semi-finished products in vegetable oil, add kidneys and onions cut into pieces. Simmer over medium heat until done. Add salt and cumin as needed.
3. Pour out ½ of the broth and add chopped onion to the rest. When the liquid boils, throw the dough diamonds into it. Cook until half cooked (approximately 2-3 minutes). The dough should be dense.
4. Place the meat components on a large platter and place the diamonds on top. Sprinkle the dish with chopped herbs.

Prepare these amazing and nutritious dishes, make the feast colorful and rich.

The holiday should be remembered for fun, joy, delicious food and pleasant communication.