March 25, 2017 748

The cuisine of the Tatar people is known for its special cultural traditions, the roots of which go back centuries. The richness of the Tatar ethnic culture, the living conditions of the people were reflected in the national cuisine.

The first dishes of the Tatar national cuisine

Noodle soup

Required Ingredients:

• chicken (fatty) - 2 kg;
• filtered water - 3 l;
• bulb (large head) - 1 pc.;
• spices and seasonings - optional;
• noodles of their own preparation - 120-150 g;
• potatoes - 6 pcs.;
• spread, margarine or butter - 5 g;
• chicken eggs - 3 pcs.;
• parsley, dill, cilantro, greens, combined with chicken soup;
• flour - 1 cup.

Calorie content: 460 kcal per 100 g.

Cooking recipe step by step:

1. Wash the chicken carcass from blood, process on fire, choose a large saucepan, pour the indicated volume of water.
2. Wait until the meat boils, reduce the heat and cook the carcass for about 20 minutes.
3. Peel the onion and put the whole in the broth, salt. Continue cooking for an hour.
4. Take out the chicken, salt and pepper the broth, add the noodles, cook for about five minutes until the noodles float to the top, let the soup simmer.
5. Noodles can be prepared according to the following recipe: take the indicated amount of flour, break two eggs into it, add salt and knead the dough, then put it in a plastic bag for 20 minutes. Then roll out two cakes from the dough, so thin that you can see the table. Put the cakes on a board for a while and let them dry, then cut them into strips. Put the cut noodles in the sun or in a warm, dry place.
6. Cut the chicken into portions, let it cool, then anoint with an egg and warm in the oven at medium temperature for 15 minutes.
7. Put potatoes on a dish, add butter, sprinkle everything with herbs and add meat. Soup is served separately.

Shulpa in a pot

Required Ingredients:

• meat with bone (beef, horse meat, lamb) - 150-200 g;
• potatoes - 3-4 pcs.;
• carrots - half a root crop;
• bulb - half of the head;
• ghee or butter - 30 g;
• meat broth - 300 g;
• seasonings - optional.

Calorie content: 520 kcal per 100 g.

Preparation description:

1. For soup, take a small clay pot, heat it in the microwave or oven.
2. Boil the meat, pull out and cut into pieces, put in a pot.
3. Strain the broth well.
4. Coarsely chop the vegetables and put in a pot in layers, alternating.
5. Add pepper and salt to taste. Pour in the broth mixture.
6. Put in the oven at 180 degrees and bring to readiness.
7. Finely chop the greens, sprinkle the finished dish,
8. Pour the soup into a deep bowl or leave in a clay pot. The latter will look good with a beautiful wooden spoon.

Second course recipes

Azu in Tatar

Required Ingredients:

• meat - tenderloin of beef or lamb - about 1 kg;
• onions - 3 heads;
• potatoes - 6 pcs.;
• tomatoes - 6 pcs. medium size, or tomato paste - 500 g;
• broth - 1 l;
• garlic - 7 cloves;
• pickled cucumbers - 7 pcs.;
• greens - any, about 150 g;
• melted butter - 100 g;
• seasonings - to taste.

Cooking time: 2-2.5 hours.

Calorie content: 390 kcal per 100 g.

Preparation description:

1. Cut the tenderloin into small bars, about 2 * 3 cm, about 2 cm thick.
2. Heat the oil in a saucepan with thick walls or a cauldron, fry the meat to a crust and reduce the heat. Extinguish.
3. Cut the onion into half rings, fry it in melted butter until golden.
4. Put onions in a cauldron with meat and pour in tomato paste, or mash peeled tomatoes.
5. Pour the resulting mass with broth and cook over low heat for about 40 minutes.
6. Cut the cucumbers into small strips, peel them, add to the total mass and simmer for about 10 minutes.
7. Cut the potatoes into cubes and fry in a separate pan in the same melted butter, but do not bring it to full readiness.
8. Transfer the potatoes to the meat and simmer for about half an hour.
9. Add finely chopped garlic and herbs to the finished dish.

Kazylyk - dried sausage in Tatar style

Required Ingredients:

• meat - 1-2 kg of the peritoneal part of beef or horse meat;
• intestines or a special film for sausage;
• seasonings to taste.

Cooking time: up to 3 months.

Calorie content: 300-350 kcal per 100 g.

Recipe step by step:

1. Twist the meat or cut into slices 3 cm wide, 6 cm long, 2 cm thick, pepper and salt heavily, leave in the refrigerator for 2 days.
2. Treat the intestines - rinse with water, then turn them inside out and get rid of mucus, wash, tie the other end with a coarse thread.
3. Fill the intestines, alternating meat with pieces of fat.
4. Make small holes in the intestine with a toothpick or fork so that the fat can pour out.
5. Hang the sausage for 2-3 days in the sun.
6. For 2-2.5 months, remove the kazylyk in a cellar or other dark, cool place.
7. The finished sausage is cut into small circles, like any other sausage, and served as a second course along with fried potatoes.

Tatar pastries

Kystyby - flatbread with potatoes

Required Ingredients:

• milk - 2.5 cups;
• head of garlic - 1 pc.;
• bulb - a large head;
• lavrushka - 1 pc.;
• collection of seasonings for potatoes - to taste;
• potatoes - 7-8 pcs.;
• butter - 150 g;
• egg - 1 pc.;
• granulated sugar - 1 tsp;
• margarine - 50 g;
• flour - about 500 g.

Cooking time: about an hour.

Calorie content: 450 kcal per 100 g.

Preparation description:

1. Peel the potatoes and cut into cubes, put in a saucepan, add water and salt, bay leaf, garlic and cook until tender.
2. In the meantime, bring milk (200 ml) to a boil while stirring.
3. Finely chop the onion and fry in butter until golden brown;
4. Remove the garlic and leaf from the potato, beat the potatoes until mashed and add the fried onion. Wrap the bowl with towels.
5. Beat an egg in a bowl and add margarine, salt, milk (100 ml), sugar, mix.
6. Add flour to the mixture and knead the dough. Leave it for 20 minutes in the cold.
7. Form a small “sausage” from the dough, divide it into 16 equal parts, roll each piece a little in flour.
8. Dip a ball of dough into flour and roll it into a cake, sprinkle it with flour so that it does not stick to the cake, then fry it in a pan in butter, put it on a plate and let it cool.
9. Coat half of the resulting tortillas with mashed potatoes, about 2 tbsp. spoons.
10. Cover with unsmeared half of the puree and put the kystyby on a plate.

Baursak - Tatar bread

Required Ingredients:

• flour - about a kilogram;
• eggs - a dozen;
• salt - 2 tablespoons;
• milk - 200 ml;
• sunflower or olive oil - 1.5 cups;
• melted butter - 10 g;
• sugar - half a glass;
• baker's yeast - 10 g;
• powdered sugar or condensed milk - optional.

Calorie content: 440 kcal per 100 g.

Preparation description:

Dishes of the Crimean Tatar cuisine

Lamb on the bone with vegetables

Required Ingredients:

• lamb - about 500 g, dorsal part;
• carrots - 2 pcs.;
• potatoes - 4-5 pcs.;
• spices (coriander, zira and others) - optional.

Cooking time: 1.5-2 hours.

Calories per 100 g: 500 kcal.

Preparation description:

1. Chop the meat into small cubes (3 by 4 cm), salt a little and fry in oil until a beautiful crust, but do not bring to full readiness.
2. Put the meat in a pot with thick walls or a cauldron, pour the meat with water, add spices, chopped garlic.
3. Stew the meat for about 2 hours, closing the lid.
4. Cut the potatoes and carrots into small cubes and add to the pot.
5. Bring the lamb and garnish to readiness.

dimlama

Required Ingredients:

• lamb (tenderloin) - 450 g;
• medium-sized eggplant - 1 pc.;
• onion - 1 head;
• potatoes - 2 small tubers;
• sweet pepper - 1 pc.;
• tail fat - 70 g
• cabbage - 150 g;
• carrots - 1-2 pcs.;
• lamb broth - 1 cup;
• butter - 1 tbsp;
• garlic - half a head;
• tomato - 1-2 pcs.;
• greens and seasonings - to taste.

Cooking time: 2 hours.

Calorie content: 470 kcal per 100 g.

Preparation description:

1. Cut the lamb into cubes, and fat into small slices. Fry the lamb in a small amount of butter. Put everything in a saucepan with thick walls or a cauldron.
2. Chop the onion and carrot into thin half rings, and the tomatoes into small pieces.
3. Peel the heads of garlic and cut the roots.
4. Remove the seeds from the pepper and cut into rings.
5. Peel eggplant and potatoes and cut into slices, remove thick veins from cabbage, chop coarsely.
6. Put fat tail fat in a cauldron or pan, then lamb, salt, add seasonings (it is better to choose zira or a special mixture for lamb). Put vegetables (except potatoes) with herbs on top of the lamb, salt and simmer for an hour.
7. Put the potatoes on top of the vegetables and continue to cook over low heat for another 30-40 minutes.
8. Serve the dish on the table, laying out the layers in reverse order. Decorate with cilantro.

Pita - round bread

Required Ingredients:

• kefir or warmed milk - 1 cup;
• baker's yeast - 20 g;
• onion - 2 pcs.;
• ghee or butter - 50 g;
• granulated sugar - 1 tsp;
• Bulgarian sweet pepper - 2-3 pcs.;
• chicken - 2 thighs;
• egg - 1 pc.;
• flour - 50 g;
• mushrooms - 150 g;
• seasonings (turmeric), spices - to taste

Cooking time: about 2 hours.

Calorie content: 550 kcal per 100 g.

Preparation description:

1. To make the dough - to do this, heat the milk, without bringing to a boil. Prepare a brew by adding yeast to the milk. Let the mixture stand for about 20-25 minutes in a warm place.
2. Pass the flour through a sieve so that the dough comes out more “airy”.
3. Beat the egg with a whisk, add sugar and salt, bring the mass to a homogeneous consistency, pour into the milk and add the melted butter.
4. Knead the dough so that it stops sticking to your hands, then send it to a warm place, covered with a towel. The dough should double in size, which will take about an hour, then it should be beaten again and left for a while. While the dough is standing, the lamb must be removed from the bone and cut into small pieces. Then chop vegetables and mushrooms. Fry the meat first, and then add the vegetables to the pan. Let the stuffing simmer for about 30 minutes.
5. Divide the dough, cut into two small "pancakes", thick enough so that they can withstand the filling. Put a mixture of vegetables and meat, wrap the edges, you can first grease them with an egg. You can sprinkle the product with sesame seeds. Bake in the oven for about 15 minutes.

Cooking Tatar traditional dishes is a long process. High calorie content is simply necessary for a nomadic lifestyle. In the presented recipes, instead of the usual butter, the Tatars, as a rule, use fat tail fat.