Folk dishes of the Tatars. National Tatar cuisine and where to try it

Culinary traditions of Tatar cuisine took shape over more than one century. While maintaining its originality, a lot in the kitchen changed: it was improved, enriched with new knowledge and products that the Tatars learned about from their neighbors.
As a legacy from the Turkic tribes of the Volga Bulgaria period, Tatar cuisine remained katyk, bal-may, kabartma, dumplings and tea were borrowed from Chinese cuisine, pilaf, halva, sherbet from Uzbek cuisine, and pakhleve from Tajik cuisine.
In turn, the experience of Tatar chefs was also in demand. For example, the technology of frying foods by Russian chefs adopted from the Tatars.

There is no doubt that the composition of products was primarily influenced by natural conditions and, not least, by lifestyle. For a long time, the Tatars were engaged in settled agriculture and animal husbandry, which contributed to the predominance of flour and meat and dairy dishes in their food, but a variety of baked goods occupied a special place in the cuisine of the people.

The original Tatar cuisine developed during the centuries-long history of the existence of the ethnic group and its interaction and contact in everyday life with its neighbors - Russians, Mari, Chuvash and Mordvins, Kazakhs, Turkmen, Uzbeks, Tajiks. Thanks to this, the Tatar people created a cuisine rich in flavors, using the widest range of products from both the Central Russian strip and southern territories. Significant Impact The formation of Tatar cuisine was influenced by the natural environment, which had a beneficial effect on the cultural and economic development of the people. Location at the junction of two geographical zones- forest North and steppe South, as well as in the basin of two large rivers- Volga and Kama - contributed to the exchange of natural products between these two natural areas, and also early development trade.

Tatar cuisine

The most characteristic of traditional Tatar cuisine are soups and broths. Noodle soup with meat broth is still a must-have dish when entertaining guests.
There are many dairy dishes in Tatar cuisine. But, probably, the greatest variety in Tatar cuisine to this day exists in the recipe for baking from unleavened, yeast, butter, sour, and sweet dough. Vegetables are often used for filling, but pies with pumpkin filling with the addition of millet or rice are especially popular.
The Tatars always attached importance to dough great value, skillfully baking pies from sour (yeast, unleavened, simple and rich, steep and liquid dough). Products with filling give Tatar cuisine a special uniqueness. The most ancient and simple pie is kystyby - a combination of unleavened dough (in the form of sochnya) with millet porridge and mashed potatoes.
Belish, made from unleavened dough stuffed with pieces of fatty meat (lamb, beef, goose, duck, etc.) with cereal or potatoes, is considered a favorite and no less ancient. This category of dishes also includes echpochmak (triangle), peremyach stuffed with minced meat, onions and potatoes.
A variety of fillings is typical for pies - bekken. They are often baked with vegetable filling (carrots, beets). Pies with pumpkin filling are especially popular.
Tatar cuisine is very rich in products made from butter and sweet dough, which are served with tea.
Tea entered the life of the Tatar family early and became a national drink. In general, in the Tatar feast, tea has long become a national drink and an indispensable attribute of hospitality. On the wedding table of the Tatars there should be such products as chak-chak, baklava, kosh tele (bird tongues), gubadia, etc. They also prepare a sweet drink from fruits or honey dissolved in water.

Tatar cuisine also has its own food prohibitions. Thus, according to Sharia, it was forbidden to eat pig meat, as well as some birds, for example, falcon, swan - the latter were considered sacred. One of the main prohibitions concerns wine and other alcoholic drinks. The Koran notes that in wine, like in gambling, there is good and bad, but there is more of the former.

HISTORY OF TATAR CUISINE
Culinary art of the Tatar people rich in its national and cultural traditions, going back centuries. In the process of centuries-old history, an original national cuisine has developed, which has retained its original features to this day.
Its originality is closely related to the socio-economic and natural living conditions of the people, and the peculiarities of their ethnic history.
The Volga Tatars, as is known, descended from Turkic-speaking tribes (Bulgars and others), who settled in the territory of the Middle Volga and Lower Kama region long before the Mongol invasion. At the end of the 9th - beginning of the 10th centuries. An early feudal state emerged here, called Volga Bulgaria.
Further historical events(especially associated with the period of the Golden Horde), although they introduced significant complications into ethnic processes region, did not change the existing way of economic and cultural life of the people. The material and spiritual culture of the Tatars, including their cuisine, continued to preserve the ethnic characteristics of the Turkic tribes of the Volga Bulgaria period.

Basically, the composition of the products of Tatar cuisine was determined by the grain and livestock direction. The Tatars have long been engaged in settled agriculture with subsidiary livestock farming. Naturally, grain products predominated in their diet, and at the end of the 19th - beginning of the 20th centuries there was a noticeable increase specific gravity potatoes. Vegetable gardening and gardening were much less developed than agriculture. The main vegetables cultivated were onions, carrots, radishes, turnips, pumpkins, beets, and only small quantities of cucumbers and cabbage. Gardens were more common in the regions of the Right Bank of the Volga. They grew local apples, cherries, raspberries, and currants. In the forests, villagers collected wild berries, nuts, hops, hogweed, sorrel, mint, and wild onions.
Mushrooms were not typical for traditional Tatar cuisine; the craze for them began only in recent years, especially among the urban population.

The cultivation of grain crops among the Volga Tatars has long been combined with cattle breeding. Large and small cattle predominated. Horses were bred not only for the needs of agriculture and transport; horse meat was used for food, it was consumed boiled, salted and dried. But lamb has always been considered the favorite meat of the Volga Tatars, although it does not occupy an exclusive position, as for example among the Kazakhs and Uzbeks. On par with her widespread has beef.
Poultry farming provided significant assistance to peasant farms. They raised mainly chickens, geese, and ducks. Living in the forest-steppe zone since ancient times, the Tatars have long known beekeeping. Honey and wax constituted an important source of income for the population.
The dairy cuisine of the Volga Tatars has always been quite diverse. Milk was used mainly in processed form (cottage cheese, sour cream, katyk, ayran, etc.).

Tatar dishes

FEATURES OF TATAR CUISINE
All foods can be divided into the following types: liquid hot dishes, main courses, baked goods with savory filling (also served as a main course), baked goods with sweet filling served with tea, delicacies, drinks.
Liquid hot dishes - soups and broths - are of primary importance. Depending on the broth (shulpa, shurpa) in which they are prepared, soups can be divided into meat, dairy and lean, vegetarian, and according to the products with which they are seasoned, into flour, cereal, flour-vegetable, cereal-vegetable, vegetable . In the process of developing the culture and life of the people, the range of national soups continued to be replenished with vegetable dishes. However, the originality of the Tatar table is still determined by soups with flour dressing, primarily noodle soup (tokmach).

A festive and to some extent ritual dish among the Tatars are dumplings, which are always served with broth. They were treated to the young son-in-law and his friends (kiyau pilmene). Dumplings are also called dumplings with various fillings (from cottage cheese, hemp seeds and peas).
The second course in traditional Tatar cuisine includes meat, cereals and potatoes. For the second course, meat is most often served boiled in broth, cut into small flat pieces, sometimes lightly stewed in oil with onions, carrots and peppers. If the soup is prepared with chicken broth, then the main course is served with boiled chicken, also cut into pieces. Boiled potatoes are often used as a side dish; horseradish is served in a separate cup. IN holidays cooking chicken stuffed with eggs with milk (tutyrgan tavyk/tauk).
The most ancient meat and cereal dish is belish, baked in a pot or frying pan. It is prepared from pieces of fatty meat (lamb, beef, goose or goose and duck offal) and cereals (millet, spelt, rice) or potatoes. This group of dishes includes tutyrma, which is a kishka stuffed with chopped or finely chopped liver and millet (or rice). . Along with the classic (Bukhara, Persian), a local version was also prepared - the so-called “Kazan” pilaf made from boiled meat. A variety of meat second courses should also include boiled meat and dough dishes, for example kullama (or bishbarmak), common to many Turkic-speaking peoples. Meat is prepared for future use (for spring and summer) by salting (in brines) and drying. Sausages (kazylyk) are prepared from horse meat; dried goose and duck are considered a delicacy. In winter, meat is stored frozen.

Poultry eggs, mainly chicken, are very popular among the Tatars. They are eaten boiled, fried and baked.

national dishes

Various porridges are widespread in Tatar cuisine: millet, buckwheat, oatmeal, rice, pea, etc. Some of them are very ancient. Millet, for example, was a ritual dish in the past.
A feature of the traditional table is the variety of flour products. Fresh and yeast dough They make two types - simple and rich. For baking, butter, rendered lard (sometimes horse lard), eggs, sugar, vanilla, and cinnamon are added. Tatars treat dough very carefully and know how to prepare it well. Noteworthy is the variety (both in form and purpose) of products made from unleavened dough, undoubtedly older than those made from sour dough. It was used to bake buns, flatbreads, pies, tea treats, etc.

The most typical products for Tatar cuisine are products made from sour (yeast) dough. These primarily include bread (ikmek; ip; epei). Not a single dinner (regular or festive) can pass without bread; it is considered sacred food. In the past, the Tatars even had a custom of swearing with bread - ipi-der. From an early age, children learned to pick up every fallen crumb. During the meal, the eldest member of the family cut bread. Bread was baked from rye flour. Only the wealthy segments of the population used, and even then not always, wheat bread. Currently, store-bought bread is mainly consumed - wheat or rye.
In addition to bread, many different products are made from steep yeast dough. The most widespread species of this series is cabartma. According to the method of heat treatment, a distinction is made between kabartma, baked in a frying pan in front of a heated oven flame, and kabartma, baked in a cauldron in boiling oil. In the past, sometimes kabartma was baked from bread (rye) dough for breakfast. Flatbreads were made from bread dough, but they were kneaded more tightly and rolled out thinner (like sochnya). Kabartma and flatbreads were eaten hot, thickly greased with butter.
Products made from liquid dough are also divided into fresh and sour. The first includes pancakes made from wheat flour (kyimak), the second includes pancakes made from various types of flour (oatmeal, pea, buckwheat, millet, wheat, mixed). Kyimak, made from sour dough, differs from Russian pancakes in being thicker. It is usually served for breakfast with melted butter on a plate.
Baked products with filling are specific and varied among the Tatars.
The most ancient and simple of them is kystyby, or, as it is also called, kuzikmyak, which is a flatbread made of unleavened dough, folded in half and stuffed with millet porridge. Since the end of the 19th century. They started making kystyby with mashed potatoes.
A favorite and no less ancient baked dish is belish, made from unleavened or yeast dough stuffed with pieces of fatty meat (lamb, beef, goose, duck, etc.) with cereal or potatoes. Belish was made in large and small sizes, on especially solemn occasions - in the shape of a low truncated cone with a hole at the top and baked in an oven. Later, ordinary pies (with various fillings) began to be called this, reminiscent of Russian ones in their cooking method.

A traditional Tatar dish is echpochmak (triangle) stuffed with fatty meat and onions. Later they began to add pieces of potato to the filling.
A unique group of products fried in oil is made up of peremyacha. In the old days, they were made with a filling of finely chopped boiled meat, fried in oil in cauldrons and served for breakfast with a strong broth.
A common product, especially in rural cuisine, is bekken (or teke). These are pies, larger than usual, oval or crescent-shaped, with various fillings, often with vegetables (pumpkin, carrots, cabbage). Bakken with pumpkin filling is especially popular. Sumsa, which is shaped like a pie, should also be included in this group. The filling is the same as that of bekken, but usually meat (with rice).
Gubadiya is a very unique product, primarily characteristic of the cuisine of urban Kazan Tatars. This round, tall pie with a multi-layer filling including rice, dried fruits, kort (a type of cottage cheese) and much more is one of the must-have treats for special occasions.

Tatar cuisine is very rich in products made from rich and sweet dough: helpek, katlama, kosh tele, lavash, pate, etc., which are served with tea. Some butter products - typical in content and method of preparation for many Turkic-speaking peoples - were further improved, forming original national dishes. One of these original dishes, chek-chek, is a mandatory wedding treat. Chek-chek is brought to the house of her husband by the young woman, as well as her parents. Chak-chak, wrapped in a thin sheet of dry fruit pastille, is a particularly honorable treat at weddings.

Traditional Tatar cuisine is characterized by the use large quantity fat From animal fats they use: butter and ghee, lard (lamb, cow, less often horse and goose), from vegetable fats - sunflower, less often olive, mustard and hemp oil.
Of the sweets, honey is the most widely used. Delicacies are prepared from it and served with tea.

The oldest drink is ayran, made by diluting katyk with cold water. Tatars, especially those living surrounded by the Russian population, have also long used kvass, made from rye flour and malt. During dinner parties, dried apricot compote is served for dessert.
Tea entered the everyday life of the Tatars early, of which they are great lovers. Tea with baked goods (kabartma, pancakes) sometimes replaces breakfast. They drink it strong, hot, often diluting it with milk. Tea among the Tatars is one of the attributes of hospitality.
Other typical (non-alcoholic) drinks include sherbet, a sweet drink made from honey, which was popular in the late 19th and early 20th centuries. only ritual significance. For example, among the Kazan Tatars, during a wedding in the groom’s house, guests were served “bride’s sherbet.” The guests, after drinking this sherbet, put money on the tray, which was intended for the young people.

There are many dairy dishes in Tatar cuisine. Whole milk itself was used only for feeding children or for tea, while adult population preferred sour dairy products. Katyk was prepared from fermented baked milk. By diluting it with cold water, they got ayran - a drink that quenched thirst well. From the same katyk they prepared syuzme (or syuzme) - a type of Tatar cottage cheese. To do this, katyk was poured into bags, which were then hung to allow the whey to drain. Another type of cottage cheese - eremchek - was prepared from milk, into which leaven was added while boiling, after which they continued to boil until a curd mass was obtained. If they continued to boil until the whey was completely evaporated, a porous, reddish-brown mass was obtained - kort - Tatar cheese. Kort was mixed with butter, boiled with honey (kortly mai) and served with tea. Sometimes the cream was simply skimmed from the milk, which was then boiled to produce a delicacy - peshe kaymak - melted cream.
Characteristic of traditional Tatar cuisine large selection meat, dairy, lean soups and broths (shulpa, ash), the names of which were determined by the name of the products seasoned in them - cereals, vegetables, flour products - tokmach, umach, chumar, salma. Tokmach noodles were usually mixed with wheat flour and egg.
Umach - dough pellets of round or oblong shape - were often made from steeply kneaded pea-based dough with the addition of some other flour. Salma was prepared from pea, buckwheat, lentil or wheat flour. The finished dough was cut into pieces, from which flagella were made. Pieces the size of a hazelnut were separated from the flagella with a knife or by hand, and the middle of each “nut” was pressed with a thumb, giving it the shape of an ear.
Chumar was prepared from more soft dough, which was cut into pieces of about 1 cm or put into the broth like dumplings. From Chinese cuisine, the Tatars have a tradition of serving dumplings in broth.

Tatar cuisine

HEAT TREATMENT OF DISHES,
To understand the specifics of national cuisine, the shape of the hearth is of no small importance, which, in turn, is associated with the technology of cooking. Tatar oven appearance close to Russian. At the same time, it has significant originality associated with the ethnic characteristics of the people. It is distinguished by a smaller bed, a low pole, and most importantly, the presence of a side ledge with a built-in cauldron.
The cooking process was reduced to boiling or frying (mainly flour products) in a cauldron, as well as baking in an oven. All types of soups, cereals and potatoes were in most cases cooked in a cauldron. Milk was also boiled in it, the lactic acid product kort (red cottage cheese) was prepared, and katlama, baursak, etc. were fried. The oven was used mainly for baking flour products, primarily bread.

Frying meat (in fats) is not typical for traditional Tatar cuisine. It took place only during the production of pilaf. Boiled and semi-boiled meat products predominated in hot dishes. The meat was cooked in soup in large pieces (chopped only before eating). Sometimes boiled or semi-boiled meat (or game), divided into small pieces, was subjected to additional heat treatment in the form of frying or stewing in a cauldron. Additional processing (roasting) of a whole goose or duck carcass was carried out in an oven.

Dishes were cooked over an open fire less often. This technology was used to make pancakes (teche kyimak) and fried eggs (tebe), while the frying pan was placed on the tagan.

TATAR KITCHEN EQUIPMENT
The most universal utensils for cooking in an oven were cast iron and pots. Potatoes were cooked in cast iron, sometimes pea soup, and various porridges were cooked in pots. Large and deep frying pans (for baking balish and gubadia) became widespread among the Tatars.

In addition to pottery, pottery utensils were used for kneading dough, krinkas and jugs for storing and carrying dairy products and drinks. Depending on the purpose they were different sizes: milk jugs with a capacity of 2-3 liters, and jugs for the intoxicating drink buza - 2 buckets.
In the past, the Tatars, like other peoples of the Middle Volga and Urals, wide application I found wooden kitchen utensils: rolling pins and boards for cutting dough, a mallet for stirring food during cooking and pounding potatoes. To scoop up water (kvass, ayran, buza) they used dugout (maple, birch) ladles of an oblong shape, with a short handle curved downward by a hook. Food was taken out of the cauldron and cast iron using wooden ladle.
A set of wooden utensils was also used for baking bread. Thus, bread dough was kneaded in a kneading bowl made of tightly fitted rivets, held together with hoops. Stir the dough with a wooden shovel. The bread dough was divided into separate loaves in a shallow wooden trough called a lodging (zhilpuch), which was also used for kneading unleavened dough. To “fit”, the cut loaves were laid out in wooden or woven straw cups. The bread was placed in the oven using a wooden shovel.
Katyk was fermented and transported in riveted tubs about 20 cm high and 25 cm in diameter. Honey and often melted butter were stored in small linden tubs with a tight lid.
Butter was churned in wooden churns, less often in box churns, or simply in a pot using a whorl. Butter churns were cylindrical tubs made of linden up to 1 m high and up to 25 cm in diameter.
In the kitchen utensils of the Tatars of the late 19th - early 20th centuries. there were wooden troughs for chopping meat, small wooden (less often cast iron or copper) mortars with pestles for grinding sugar, salt, spices, dried bird cherry, and cort. At the same time, large and heavy stupas continued to exist (in the villages), in which grains were peeled. Occasionally, homemade grain mills, consisting of two massive wooden circles (millstones), were also used.
From the middle of the 19th century. there is a noticeable expansion of factory-produced kitchen equipment. Metal (including enameled), earthenware and glassware appear in everyday life. However, in the everyday life of the majority of the population, especially rural ones, factory-made kitchen utensils have not received predominant importance. The oven and boiler and the corresponding food technology remained unchanged. At the same time, factory-made tableware entered the life of the Tatars quite early.

Particular attention was paid to tea utensils. They liked to drink tea from small cups (so that it would not get cold). Low small cups, with a rounded bottom and saucer, are popularly called “Tatar”. The subject of serving the tea table, in addition to cups, individual plates, a sugar bowl, a milk jug, a teapot, and teaspoons, was also a samovar. A sparklingly cleaned, noisy samovar with a teapot on the burner set the tone for a pleasant conversation, good mood and always decorated the table both on holidays and on weekdays.

Nowadays, there have been big changes in the methods of cooking dishes and in kitchen equipment. The introduction of gas stoves, microwave ovens, etc. into everyday life led to the adoption of new technological techniques and dishes, especially fried dishes (meat, fish, cutlets, vegetables), as well as the updating of kitchen equipment. In this regard, boilers, cast iron, pots, as well as a significant part of wooden utensils, faded into the background. Every family has a large set of aluminum and enamel pots, various frying pans and other utensils.
Nevertheless, rolling pins and boards for rolling out dough, all kinds of barrels and tubs for storing food, baskets and birch bark bodies for berries and mushrooms continue to be widely used on the farm. Pottery is also often used.

MODERN TATAR CUISINE
The food of the Tatars, while maintaining mainly the traditions of Bulgarian cuisine, has undergone significant changes. Due to the dispersed settlement of the Tatars and the associated loss of national culinary traditions, as well as as a result of global changes in the nutritional structure in the context of globalization and market relations, many new dishes and products have appeared, and the national cuisine has been enriched. Vegetables and fruits began to occupy a more significant place, the range of fish dishes expanded, and mushrooms, tomatoes and pickles entered everyday life. Previously considered food items began to be consumed more often exotic fruits and vegetables made available through international trade - bananas, kiwi, mango, eggplant, etc.
The national cuisines of other peoples, especially Russian, had some influence on Tatar cooking. Now on the dinner table of a Tatar family, along with national Bulgarian dishes, you can see cabbage soup, borscht, fish soup, mushrooms, and cutlets. At the same time, Bulgarian dishes have retained the originality of their design, preparation and taste qualities, which is one of the reasons for their popularity among Russians and other peoples of Russia.
The Tatars have always attached great importance to baking; they skillfully prepared pies from sour, yeast, unleavened, simple and butter dough. The most ancient and simple pie is kystyby - a combination of unleavened dough (in the form of sochnya) with millet porridge and mashed potatoes.

RECIPES OF ORIGINAL TATAR DISHES
Kosh tele
flour -500g
egg - 5 pcs.
milk - 2 tbsp. l.
salt
ghee - 600g
sugar - 1 tbsp. l.
powdered sugar - 2-3 tbsp.
tea soda - to taste.
Place sugar, eggs, milk, salt to taste, tea soda in a fairly deep bowl and stir until completely dissolved. granulated sugar. Then add enough flour to form a stiff dough.
Roll out the dough to a thickness of 1-1.5 mm and cut it into ribbons 3-3.5 cm wide with a knife. In turn, cut the ribbons into diamonds 4-5 cm long, which are fried in melted butter until golden brown. Let cool, sprinkle with powdered sugar and place in vases.

Tatar cuisine

Salma in broth
broth - 2 cups
salma (ready) - 80g
onions - 1/2 pcs.
pepper, salt - to taste
green onions- to taste.

Add salt, pepper and salma to the strained boiling broth. When the salma floats to the surface, boil the soup for another 2-3 minutes and remove from the heat. When serving, sprinkle with finely chopped onion.

stuffed fish

Shulpa soup in a pot
For the recipe you will need:
beef or lamb -100g
potatoes -100-150g
carrots -1/3 pcs.
onions - 1/2 pcs.
Ghee butter - 2 tsp.
broth -1.5 cups
salt and pepper - to taste

This soup is prepared in a small (500-600 g capacity) pot. Boil separately meat - beef or lamb with bone. Strain the broth and cut the meat into 2-3 pieces with bones. Prepared meat, potatoes, carrots, cut into slices, onions, chopped half rings, put in a pot, salt, pepper, add broth, melted butter, put in the oven and cook until done. Before serving, sprinkle with chopped herbs. Shulpa is served in a clay pot with wooden spoon. Shulpa soup can also be poured from a pot into a deep soup plate

Tatar pastries, triangle, echpochmak

Balish with duck
For the recipe you will need:
dough - 1.5 kg
duck - 1 pc.
rice - 300-400g
butter - 200g
onions - 3-4 pcs.
broth - 1 glass
pepper, salt - to taste.

Rice is usually added to belish with duck. First cut the finished duck into pieces, then cut the flesh into small pieces. Sort the rice, rinse in hot water, put in salted water and lightly boil. Place the boiled rice in a sieve and rinse with hot water. Cooled rice should be dry. Add oil, finely chopped onion, the required amount of salt and pepper to the rice, mix all this with duck pieces and make belish.
Knead the dough in the same way as for the previous belishes. Duck belish is made thinner than belish with broth. Belish bakes for 2-2.5 hours. Half an hour before it is ready, broth is poured into it.
Belish with duck is served in the same frying pan. The filling is placed on plates with a large spoon, and then the bottom of the belish is cut into portions.

Stuffed lamb (tutyrgan teke)
For the recipe you will need:
lamb (pulp)
egg - 10 pcs.
milk - 150g
onion (fried) - 150g
butter - 100g
salt, pepper - to taste.

To prepare teke, take the brisket of young lamb or the pulp of the back of the ham. Separate the rib bone from the breast meat, and trim the flesh from the back so that a pouch is formed.
Separately, break the eggs into a deep bowl, add salt, pepper, melted and cooled butter and mix everything well. Pour the resulting filling into a pre-cooked lamb brisket or ham and sew up the hole.
Place the finished semi-finished product in a shallow dish, pour in broth, sprinkle with shredded onions, carrots and cook until tender. When the tutyrgan teke is ready, place it in a greased frying pan, grease the top with oil and put it in the oven for 10-15 minutes. Stuffed lamb is cut into portions and served hot.

Tutyrma with beef and rice
For the recipe you will need:
beef (pulp) - 1kg
rice - 100g
onion - 100g
milk or cold broth- 300-400g
salt, pepper - to taste.

Grind the fatty beef (flesh) with onions through a meat grinder (you can chop it in a trough), add pepper and salt to the minced meat and mix thoroughly. Add a little milk or cold broth and raw or boiled washed rice. The filling for tutyrma should be liquid.
Fill two-thirds of the processed intestine with the prepared filling and tie off the open end of the intestine. You should not fill the tutyrma to capacity, since during cooking the filling (cereals) becomes soft and the tutyrma shell may burst. Tie the stuffed tutyrma to a rolling pin, place it in a pan of boiling salted water and cook for 30-40 minutes. Serve hot. If desired, the finished tutyrma can be cut into portions and fried with fat in a frying pan or in the oven. You can also fry it whole. Tutyrma is served with ayran, cold katyk, and, if desired, hot meat broth.

meat dishes

Kullama
For the recipe you will need:
meat (pulp) - 100g
salma - 75-100g
ghee - 10g
onions - 1/2 pcs.
carrots - 1/2 pcs.
broth - 2 tbsp. l.
salt, pepper - to taste
liver, heart, kidneys.

Take fatty horse meat, beef or lamb, rinse, separate from bones, cut into pieces weighing 300-400 g, put in salted boiling water and cook. Remove the meat from the broth, cool and cut into thin pieces weighing 50 g across the grain. Make coarse salma (larger than usual) from wheat flour, boil in salted water and place on a sieve. Add butter to the salma and mix with the chopped meat. In one part of the rich meat broth, add onion, sliced ​​carrots, pepper, bay leaf and cook for 15-20 minutes. Pour this sauce over the meat mixed with salma, cover the dish with a lid and simmer for 10-15 minutes. You can add boiled liver, heart, and kidneys to the meat.

Gubadia with cottage cheese
For the recipe you will need:
for test:
butter - 250g
flour - 2 cups
sugar - 100g
vanilla - 1 pinch
salt - 1 pinch
for filling:
cottage cheese - 500g
sour cream - 2 tbsp.
sugar - 150g
vanilla - 1 pinch
egg - 6 pcs.

Prepare the dough. To do this, grind the flour and butter into crumbs, gradually adding sugar, salt and vanillin. Prepare the filling in another bowl: mix cottage cheese with eggs, add sugar and vanilla.
Place half of the dough in the mold and press down. Place the filling on the dough and the rest of the crumbs on top of the filling.
Place the form with gubadia in an oven preheated to 200C for 30 minutes. Ready pie Remove from the oven, cover with a napkin and leave to cool. Gubadia can be eaten hot or cold.

national cuisine

Kyzdyrma with offal
For the recipe you will need:
lamb heart - 250g
kidneys - 250g
liver - 250g
champignons - 200g
onion - 1 pc.
carrots - 1 pc.
potatoes - 2 pcs.
peas (young pods) - 150g
lemon - 1/2 pcs.
flour - 4 tbsp.
olive oil - 200g
dry red wine - 80 ml
parsley (chopped) - 1 tbsp.
dill (chopped) - 1 tbsp.
Demi-glace sauce - 1/2 cup
salt, paprika (ground) - to taste.

Remove vessels and membranes from the lamb heart and boil. Cut out the fat from the kidneys, remove the membranes and soak in cold water 2-3 hours, then boil. Remove the film from the liver, bread it in flour and quickly fry until half cooked. Cut all cooled offal into equal cubes. Cut the champignons into quarters, sprinkle with lemon and fry in 2 tbsp. l. olive oil 4-5 min. Peel the onion, chop, fry in oil until golden brown. Place the offal with onions and mushrooms in a saucepan, pour over the sauce and simmer for 7-10 minutes.
For garnish, peel potatoes and carrots, boil, cut into large cubes and lightly fry in oil with dill. Green peas blanch for 1-2 minutes and also fry a little in oil. Serve the meat and side dish hot, sprinkled with parsley.

Modern Tatar cuisine was formed on the basis of the cuisine of the Volga Bulgars, who were once nomads, but about 1500 years ago turned to agriculture. Subsequently, Tatar cuisine was influenced by the surrounding peoples - Russians, Udmurts, peoples Central Asia, in particular – Uzbeks and Tajiks. However, despite the most diverse culinary influences and a wide variety of products, the typical features of Tatar cuisine remain unchanged today.

Geography played an important role in the formation of Tatar cuisine. The Tatars lived on the border of two geographical zones - northern forests and southern steppes, as well as in the basin of two large rivers - the Volga and Kama, which contributed to the development of trade and, as a result, enriched the local cuisine. Thus, from ancient times the Tatars were familiar with rice, tea, dried fruits, nuts, seasonings and spices.

The basis of Tatar cuisine was and is the main agricultural products of the region - grains and livestock. Fruits and vegetables are used less frequently, although some of them - onions, carrots, horseradish, turnips, pumpkin, apples, raspberries, currants - are quite popular. Forests are a source of wild berries, nuts, sorrel, and mint that are actively used in cooking. But mushrooms are almost never used in Tatar cuisine. The most popular types of meat are beef and lamb, horse meat is relatively popular. Milk is used to prepare various dairy products - cottage cheese, sour cream, etc. Poultry farming is also widespread in the local economy, which is why chicken, goose and eggs are also popular ingredients in Tatar cuisine. Honey is actively used.

Dishes of Tatar national cuisine can be divided into five main categories: hot soups, main courses, dough dishes, hearty pastries and dessert pastries.

Depending on the broth used, Tatar traditional cuisine divides soups into meat, chicken, fish, vegetable and mushroom. Often noodles, grains, and vegetables are added to soups - individually or in different combinations. Perhaps the most popular combination is soup with homemade noodles and pieces of boiled meat or chicken. Soups are served with bread and a variety of buns and pies. A festive and ceremonial dish for the Tatars, dumplings are usually served along with the broth in which the dumplings were boiled.

Main courses are usually based on a mixture of meat, grains and potatoes. One of the oldest dishes for which Tatar traditional cuisine is famous is belish - a large pie filled with fatty meat and, as a rule, some kind of cereal. Other popular Tatar dishes are tutyrma (kishka stuffed with liver and millet), pilaf, kullama, bishbarmak, kazylyk. A typical Tatar “every day” dish is meat or chicken boiled in broth, served with vegetables (onions, carrots, peppers) and side dishes (potatoes, rice).

The peculiarities of Tatar cuisine also lie in the extremely wide selection of dough dishes. Both fresh and yeast dough are used. Tatars traditionally bake bread from rye flour, although wheat is also gaining popularity today. A unique Tatar version of pancakes are kabartma and kyimak. Well, Tatar cuisine knows not even dozens, but hundreds of all kinds of pies and pies - it would take a very long time to list them. Both baked goods with fatty meat filling and baked goods made from rich and sweet dough are extremely popular.

The most popular Tatar drinks are ayran (a fermented milk product, which is a mixture of sour milk with cold water), kvass borrowed from Russians, and dried fruit compote (especially dried apricots). A traditional drink symbolizing hospitality is tea - Tatars drink hot, strong tea, often adding milk to it.

In general, it should be noted that Tatar cuisine, recipes with photos of dishes of which are presented in this section, even over time and under the influence of other cultures, has not lost its authenticity and continues to be an original culinary tradition with pronounced traditional features.

The peculiarity of these recipes is the abundance of various products, which is explained by geographical location and favorable climate. Tatar cuisine recipes include a variety of first and second courses, a variety of pies and flatbreads, sweets and unusual drinks. Here you can find various ways preparing dumplings, pilaf, noodle soup, as well as the famous halva, baklava and chak-chak. The Tatars are especially fond of zur-belish - a pie made from unleavened dough filled with fatty meat, cereals and potatoes.

The five most commonly used ingredients in recipes are:

With such treats you can surprise not only your family, but also serve them to guests. True gourmets always highly value the national dishes of the peoples of the world. Tatar tea enjoys special respect. It is prepared according to a special recipe, and it is a mandatory attribute of any feast. Even a beginner can cope with such work. To prepare such dishes, you must strictly adhere to the recipe, carefully observe the proportions, cooking time and temperature. This is the only way to get a real culinary masterpiece.

They say that the term “Tatar cuisine” was first introduced by Auguste Escoffier. The same restaurateur, critic, culinary writer and, part-time, “the king of chefs and the cook of kings.” “Tartare” dishes appeared every now and then on the menu of his restaurant at the Ritz Hotel - sauces, steaks, fish, etc. Later, their recipes were included in his books, which are now called classics of world cooking. And even though in fact they have little in common with real Tatar cuisine, almost the whole world associates them with it, without even suspecting that ideally they should be more complex, interesting and varied.

Story

Modern Tatar cuisine is incredibly rich in products, dishes and their recipes, but this was not always the case. The fact is that in ancient times the Tatars were nomads who spent most of their time on campaigns. That is why the basis of their diet was the most nourishing and affordable product - meat. Traditionally, horse meat, lamb and beef were eaten. They were stewed, fried, boiled, salted, smoked, dried or dried. In a word, they cooked from them delicious lunches and preparations for future use. Along with them, the Tatars also loved dairy products, which they consumed on their own or used to prepare soft drinks (kumys) and delicacies (krut, or salted cheese).

Moreover, while exploring new territories, they certainly borrowed new dishes from their neighbors. As a result, at some point, on their dogarkhana, or tablecloth, there appeared flour cakes, different types of tea, honey, dried fruits, nuts and berries. Later, when the first nomads began to get used to settled life, poultry dishes also seeped into Tatar cuisine, although special place They never managed to occupy it. At the same time, the Tatars themselves actively grew rye, wheat, buckwheat, oats, peas, millet, and were engaged in vegetable growing and beekeeping, which, of course, affected the quality of their food. This is how porridge and vegetable dishes appeared on local tables, which later became side dishes.

Peculiarities

Tatar cuisine developed rapidly. Moreover, during this period it was greatly influenced not only by historical events, but also by the culinary habits of its neighbors. IN different times Popular dishes of Russians, Udmurts, Maris, and the peoples of Central Asia, in particular Tajiks and Uzbeks, began to penetrate into it. But this did not make her worse; on the contrary, she became richer and blossomed. Analyzing Tatar cuisine today, we can highlight its main features:

• widespread use of fat. From time immemorial, people here loved vegetable and animal fat (beef, lamb, horse, poultry fat), as well as ghee and butter, which generously flavored food. The most interesting thing is that practically nothing has changed since then - Tatar cuisine today is unthinkable without fatty, rich soups and cereals;
• conscious exclusion of alcohol and certain types of meat (pork, falcon and swan meat) from the diet, which is due to religious traditions. The fact is that the Tatars are predominantly Muslims;
• love for liquid hot dishes - soups, broths;
• the possibility of preparing national dishes in a cauldron or cauldron, which is determined by the way of life of the entire people, because for a long time he remained nomadic;
• an abundance of baking recipes in original shapes with all kinds of fillings, which are traditionally served with various types of tea;
• moderate use of mushrooms, which is due to historical factors. The tendency to become more interested in them has been observed only in recent years, mainly among the urban population;

Basic cooking methods:

Perhaps the highlight of Tatar cuisine is the variety of tasty and interesting dishes. Many of them have noble roots and their own history. Thus, ordinary millet porridge was once a ritual food. And even though time does not stand still and everything changes, the list of popular Tatar delicacies and delicacies that both the Tatars themselves and their guests love remains unchanged. Traditionally it includes:

Dumplings. Just like us, the Tatars make them from unleavened dough, however, they use minced meat and vegetables as filling, and also add hemp grains to them. Most often, dumplings are prepared for holidays or for important guests.

Tatar pilaf - prepared from beef or lamb in a deep cauldron with a large number animal fat and vegetables. Sometimes fruits may be added to it to add sweetness.

Tutyrma is a homemade sausage made from offal with spices.

Chak-chak is a treat made from dough with honey that has gained wide popularity around the world. Among the locals, it is a wedding delicacy that the bride brings to the groom’s house.

Chebureks are fried flat pies with meat, which also became the national dish of the Mongolian and Turkic peoples.

Echpochmak are triangular pies filled with potatoes and meat.

Koymak - pancakes made from yeast dough, which are cooked in the oven.

Tunterma is an omelette, the preparation process of which uses flour or semolina.

Gubadiya is a round tall pie with a multi-layer filling of cottage cheese, rice and dried fruits.

Ayran is a national drink, which is essentially diluted katyk (a product of fermented milk fermentation).

Useful properties of Tatar cuisine

Despite the widespread use of fats, Tatar cuisine is considered one of the healthiest and healthiest. And all because it is based on hot, liquid dishes, cereals, and fermented milk drinks. In addition, Tatars prefer stewing to traditional frying, due to which food preserves more useful substances. Unfortunately, today it is difficult to unambiguously answer the question of what is the average life expectancy of the Tatars, because they themselves are literally scattered throughout Eurasia. Meanwhile, this does not prevent them from storing and passing on from generation to generation the recipes of national dishes that make up the chic cuisine of this country.

Tatar cuisine is the result of a centuries-old history of the development of an entire people, which was influenced not only by the living conditions and cultural and religious characteristics of the Tatar people, but also by the traditions of neighboring peoples: Mari, Chuvash, Bashkirs and others.

Features of Tatar cuisine

• The religion of the Tatars - Islam - imposes certain prohibitions on the consumption of certain types of meat: pork, as well as swan and falcon meat. In addition, alcohol is prohibited.
• Tatars love rich, fatty soups and broths, pilaf - in general, their dishes are very satisfying and nutritious.
• Most of the main dishes of Tatar cuisine can be prepared in a cauldron or cauldron. This feature is characteristic of this national cuisine because for a long time these people were nomadic.
• There are many baking recipes in Tatar cuisine interesting shapes with various fillings, served with different types of tea.
• IN traditional recipes It’s difficult to find such an ingredient as mushrooms, but modern housewives add it to both baked goods and main dishes.

Main ingredients of Tatar cuisine

Since the Tatars were originally nomadic people, the basis of their national cuisine is meat - lamb, horse meat, beef, chicken, duck, game. According to Islamic traditions, Tatar cuisine recipes do not use pork, which is considered dirty meat. The remaining types of meat are prepared in different variations: they are used to cook soups and broths, and are used in preparing main courses and filling pies.

The second most common ingredient in Tatar cuisine is various cereals. Tatars love porridges: rice, peas, millet, buckwheat. They cook them with the addition of vegetables or dried fruits.

Tatar cuisine is rich in a variety of baked goods, so the third most important ingredient is dough, mainly yeast, from which fluffy, soft pastries are obtained. Tatar housewives bake both small pies and large closed and open pies with various sweet and savory fillings. The main flour product, like among many peoples of Eurasia, is bread - among the Tatars it is called ikmek.

Another important ingredient of Tatar cuisine is dairy products. Milk in pure form practically not used - it is turned into sour cream, kefir or cottage cheese. Katyk is prepared from cow or horse milk by fermentation. The resulting fermented milk product is used to prepare the popular refreshing drink ayran. Katyk is also the base for the Tatar curd product syuzme, from which the Tatar cheese called kort is prepared by long evaporation.

Popular dishes of Tatar cuisine

Listed below are the most popular dishes among the people, which form the basis of the Tatar diet.

• Pelmeni - as in Russian cuisine, are made from unleavened dough and filled with minced meat or vegetables. The highlight of Tatar dumplings is the addition of hemp grains.
• Tatar pilaf - cooked with lamb or beef in a deep cauldron in animal fat with the addition of vegetables or even fruits (sweet version).
• Belish is a traditional open-faced pie with duck, lots of onions and rice.
• Peremyach are round flatbreads with filling, baked in the oven.
• Tutyrma is a Tatar sausage made from offal with spices.
• Chak-chak is a widely known delicacy in Russia, which is prepared from dough with honey.
• Tatar broth shulpa is more reminiscent not of broth, but of a real Russian soup with a lot of ingredients: meat, vegetables, noodles.
• Azu – fried meat with vegetables.
• Kystybai - unleavened flour flatbreads with a variety of delicious fillings from meat, cheese, and vegetables.
• Tunterma is a nutritious omelette with the addition of wheat flour or semolina to give it a thick consistency.
• Echpochmak are small triangle pies with potato and meat filling.
• Elesh is a round pie filled with potatoes, chicken fillet and onions.
• Chebureks are fried flat pies filled with minced meat.
• Koymak – small pancakes made from yeast dough fried in the oven.
• Kabartma is thin long noodles made from dough. Other types of Tatar noodles: chumar, umach, salma, tokmach.

Cooking methods

The peculiarities of preparing Tatar dishes, which are associated with traditions that have developed among the people for centuries, are also interesting.

The Tatar oven, in which pastries and other national dishes are prepared, is slightly different from the usual Russian oven: it has a cauldron attachment and a smaller bed.

The main technique of Tatar cooking is baking and stewing. Frying is used quite rarely: only for making pancakes.