Tatar cuisine description. Tatar national cuisine

Tatar cuisine took its first steps to the world culinary Olympus thanks to the 2013 Universiade and the 2015 World Aquatic Championship. Experts recognized catering at the Water World Cup in Kazan as the best in the history of these competitions. Athletes called the Tatar cuisine exciting. What is so unusual about her?

Hearty, tasty, unusual

There is a popular belief that the crown dish of Tatar cuisine - dried meat - was invented by the Mongols. Going on a hike, they put raw horse meat under the saddle, which was pressed during the ride. Allegedly, kystyby (pancakes made from unleavened dough with mashed potatoes, onions or millet) were invented by nomads. A person who travels long distances did not worry about food all day if he took with him a flatbread with millet porridge, pieces of corned beef.

May be so. But the history of Tatar cuisine is much more diverse. Tatars are not at all the Mongol-Tatars who once conquered half the world. The homeland of the ancestors of modern Tatars is the Volga Bulgaria, which also suffered from the raids of Batu.

The ancient Bulgars led a settled way of life. They were not nomads - they were engaged in agriculture, animal husbandry. Everything that was produced - flour, poultry, meat, milk, vegetables, cereals - went to cooking. Therefore, seemingly incompatible things are combined in the Tatar national cuisine. What is the cost of zur belish alone (“big pie”). It consists of beef (veal), potatoes, onions, broth, pepper, salt. Plus, in addition to veal, goose meat is also laid in zur belish. This cake can be served from 8 to 10 people, it replaces a full meal. The “lid” of the pie is carefully cut and removed, then a spoon is taken and portions are applied. A traditional Tatar dish is also called noodles - chicken soup without potatoes.

The thinner the noodles are cut, the higher the skill. The girl was taught the art of making noodles from the age of 4-5, as soon as she began to help her mother with the housework. Not only should the dough be thin, the noodles should not be boiled yet. For this, as in the preparation of chak-chak (so that it is magnificent), you need a dough of a special consistency. This could only be obtained by carefully kneading.

Oven menu and unusual cauldron

Zufar Gayazov, Head of the Association of Restaurateurs and Hoteliers of T-Atarstan, calls one of the main features of Tatar cuisine a special technology of stewing dishes in a wood-burning stove, which was used in cooking in the old days. It was she who made food healthy, gave dishes unusual taste qualities that no modern equipment can provide.

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“The oven menu is now becoming more and more popular in Russia,” notes Zufar Gayazov. - But unlike Russian cuisine, where cabbage rolls, daily cabbage soup are cooked in the oven, Tatar cooks bake poultry there. One and a half hours is enough to cook a chicken, and a goose languishes three times longer. Pies in the oven are baked from unleavened dough. After all, only it is able to withstand a temperature of 200 degrees for 2-3 hours.

“The traditional oven for Russia was changed by the Tatar cauldron (cauldron), - believes Director of the Kazan Chak-Chak Museum Rushaniya Polosina. - A small outbuilding appeared at the stove, into which a cauldron or even two was mashed. In one they could cook food, in the other they could boil water. Such a stove is different from the usual Russian one, and it is very convenient.”

The rolling pins of the Tatars are quite long. They are very convenient to roll out noodles and the traditional Tatar delicacy - chak-chak.

Marry a Tatar - every day you will enjoy pies!

The first ethnographer of the Kazan Tatars Karl Fuchs wrote that the main feature of the Tatars is hospitality. The first thing the guest should be full and satisfied. Therefore, as soon as he crossed the threshold, he was immediately treated to tea with peremyachami, a variety of pies.

Both in clothing and in cooking, Tatars love layering. One of my favorite desserts is belish three-layer tea - a pie with dried apricots, prunes and lemon. Gubadia is considered a pie over pies. She also has several layers: from rice, eggs, kyrt - fried cottage cheese, which, depending on the degree of preparation, is light or dark. Gubadia with meat is considered a hot snack, Gubadia with raisins is served with tea. Desserts are dominated by dishes made from honey and butter. High-quality honey is the main ingredient of chak-chak, without which not a single celebration can do. Only talkysh kaleve can compete with it in popularity - handmade pyramids melting in your mouth from the finest threads of honey and melted butter.

It is customary in the East to end lunch or dinner with green tea. But in Tatarstan there is another tradition - to serve tea from oregano or a set of herbs growing in the republic. Then life seems more fun, and the girls are more beautiful. Yes, and there is no heaviness in the stomach, and now the hand is again reaching for the chak-chak ...

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Dough Ingredients

• Flour of the highest or first grade - 1 kg
• Water or cooled broth - 200 g
• Chicken
• Eggs - 7 pcs.
• Carrot - 20 g
• Potato - 150 g
• Onion - 15 g
• Melted butter - 10 g
• Noodles - 50 g
• Salt, pepper - to taste

How to cook:

Sift the flour, pour it on the board with a mound. Make a well, pour cold water or broth into it, add eggs, salt and knead. The dough should be fairly firm and sticky.

Cut the finished dough into 2-3 pieces, roll into balls and let rest for 10-20 minutes. Then roll out the balls to a thickness of 1-1.5 millimeters. Sprinkle the rolled dough with m-ukoy and leave for 10-15 minutes to dry. Then fold in four and n-cut into long ribbons 4-5 cm wide. Noodles can be n-cut into thin strips, as well as quadrangles, rhombuses, triangles.

Chicken - whole or in parts - boil and remove from the broth.

Put noodles, potatoes, onions, carrots into the broth. Homemade noodles (tokmach) should be put only in ready-made boiling broth, boil, stirring, so that it does not settle and does not get lumpy. As soon as the noodles float to the top, remove the pan from the heat.

Potatoes, carrots and onions are put into the soup 15-20 minutes before the end of cooking.

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Ingredients:

• Unleavened dough - 75 g
• Potato - 1 kg
• Sauteed onions - 20 g
• Butter for lubrication - 60 g
• Milk - 1.5 cups
• Egg - 1 pc.

For making fresh dough:

• Flour - 600-700 g
• Water or milk - 200-250 ml
• Sugar - 30 g
• Butter - 100 g
• Eggs - 2 pcs.
• Salt - to taste

How to cook:

Pour water or milk into the dishes, add sugar, salt, eggs, butter and mix everything thoroughly. Pour the sifted flour into this mixture and knead the dough so that it does not stick to your hands and easily lags behind the walls of the dish.

Let the dough brew a little, and then cut into pieces weighing 75 g, roll them into thin cakes and bake in a hot dry frying pan until golden brown.

Put the peeled potatoes in salted boiling water and cook until tender. Drain the water, hold for 5 minutes on low heat. After that, mash the potatoes with a wooden pestle, add cream or hot milk, butter, salt to taste, a raw egg and mix thoroughly.

Add the browned onion to the mashed potatoes prepared for the filling and mix everything.

Fold the cake in half and put the stuffing inside. So that the cakes do not break on the i-bend, they must be stuffed hot.

Grease kystyby with melted butter. Serve hot.

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Ingredients:

• Raw eggs - 10 pcs.
• Milk - 100 ml
• Salt, sugar - 20-30 g
• Premium flour - 1 kg
• Honey - 900 g
• Sugar - 150 g
• Deep-frying oil - 1 l

How to cook:

Mix raw eggs, milk, salt, sugar, add flour, knead soft dough.

Divide the dough into pieces weighing 100 g, roll out into 1 cm flagella, cut into balls with pine nuts and fry, stirring, in deep fat.

Pour granulated sugar into honey and boil in a separate bowl. To find out the readiness of honey, take a drop on a match. If the trickle flowing from the match has become brittle, it is time to stop boiling.

Put the fried balls in a wide bowl, pour over with honey, mix. Transfer the chak-chak to a plate, moisten your hands in cold water and shape the sweets into a shape (pyramids, cones, stars).

background

Further historical events (especially those related to the period of the Golden Horde), although they introduced significant complications into the ethnic processes of the region, did not change the established 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.

However, the Tatar national cuisine developed not only on the basis of its ethnic traditions, it was greatly influenced by the cuisines of neighboring peoples - Russians, Mari, Udmurts, etc., as well as the peoples of Central Asia, especially Uzbeks, Tajiks. Such dishes as pilaf, halva, sherbet penetrated into Tatar cuisine quite early. Very early, many elements of Russian national cuisine entered the life of the Tatar people. At the same time, culinary borrowings, expanding the range of products did not change the main ethnic features of the Tatar cuisine, although they made it more diverse.

Political conditions and the natural environment had a significant impact on the formation of national cuisine. Location at the junction of two geographical zones - the forest North and the steppe South, as well as in the basin of two large rivers - the Volga and Kama, contributed to the exchange of natural products between these two natural zones, the early development of trade. All this greatly enriched the range of products of folk cuisine. Rice, tea, dry fruits, nuts, seasonings and spices entered the life of the Tatars quite early.

However, the main composition of the products of the Tatar cuisine was determined by the grain and livestock direction. Tatars have long been engaged in sedentary agriculture with subsidiary animal husbandry. Naturally, grain products dominated their diet, and in the late 19th and early 20th centuries, the proportion of potatoes increased markedly. Horticulture and horticulture were much less developed than agriculture. From vegetables, onions, carrots, radishes, turnips, pumpkins, beets were mainly cultivated, and only in small quantities cucumbers and cabbage. Gardens were more common in the regions of the Right Bank of the Volga. They grew apples of local varieties, cherries, raspberries, and currants. In the forests, villagers gathered wild berries, nuts, hops, cow parsnip, sorrel, mint, wild onions ( yua). Mushrooms were not characteristic of the traditional Tatar cuisine; the passion 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. Cattle and small cattle predominated. Horses were bred not only for the needs of agriculture and transport; horse meat was eaten, it was consumed in boiled, salted and dried forms. But lamb has always been considered the favorite meat of the Volga Tatars, although it does not occupy an exceptional position, as, for example, among Kazakhs and Uzbeks. Along with it, beef is very common.

Poultry farming was a significant support in peasant farms. Bred mainly chickens, geese, ducks. Living since ancient times in the forest-steppe zone, the Tatars have long known beekeeping. Honey and wax were 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.).

Features of traditional Tatar cuisine

All foods can be divided into the following types: liquid hot dishes, main courses, baked goods with unsweetened filling (also served as a second course), baked goods with sweet filling served with tea, delicacies, drinks.

Of paramount importance are liquid hot dishes - soups and broths. Depending on the broth shulpa, shurpa), on which they are cooked, soups can be divided into meat, dairy and lean, vegetarian, and according to the products with which they are seasoned, into flour, cereal, flour and vegetable, cereal and vegetable, vegetable. In the process of developing the culture and life of the people, the assortment 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 were always served with broth. They were treated to a young son-in-law and his friends ( kyau pilmane). Dumplings are also called dumplings with various fillings (from cottage cheese, hemp seeds and peas).

Meat, cereals and potatoes appear as a second course in traditional Tatar cuisine. The second is most often served with meat boiled in broth, cut into small flat pieces, sometimes lightly stewed in oil with onions, carrots and peppers. If the soup is cooked on chicken broth, then boiled chicken, also cut into pieces, is served for the second. Boiled potatoes are often used as a side dish, horseradish is served in a separate cup. On holidays they cook chicken stuffed with eggs and milk ( tutyrgan tavyk/tauk).

The most ancient meat and cereal dish is balish, baked in a pot or pan. It is prepared from pieces of fatty meat (lamb, beef, goose or goose and duck giblets) and cereals (millet, spelt, rice) or potatoes. The same group of dishes should include Tutyrma, which is a gut 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 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. Harvesting meat for the future (for spring and summer) is produced by salting (in brines) and drying. Sausages are made from horse meat ( kazylyk), dried goose and duck are considered a delicacy. In winter, the meat is stored frozen.

The eggs of domestic birds, mainly chicken, are very popular among the Tatars. They are eaten boiled, fried and baked.

Various cereals are widely used in Tatar cuisine: millet, buckwheat, oatmeal, rice, peas, 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. Unleavened and yeast dough is made in two types - simple and rich. For baking, butter, melted fat (sometimes horse fat), eggs, sugar, vanilla, cinnamon are added. Tatars treat the dough very carefully and know how to cook it well. Attention is drawn to the diversity (both in form and purpose) of products made from unleavened dough, undoubtedly older than those made from sour. They baked buns, cakes, pies, treats for tea, etc., from it.

Products made from sour (yeast) dough are the most typical for Tatar cuisine. First of all, bread ikmek; ipi;epay). 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. Children from an early age were taught to pick up every fallen crumb. At the meal, the eldest member of the family cut bread. Bread was baked from rye flour. Only the wealthy strata of the population used, and even then not always, wheat bread. Currently, purchased bread is mainly used - wheat or rye.

In addition to bread, many different products are made from steep yeast dough. The most widespread type of this series is kabartma. According to the method of heat treatment, there are kabartma baked in a frying pan in front of a heated oven flame, and kabartma baked in a boiler in boiling oil. In the past, sometimes kabartma was baked from bread (rye) dough for breakfast. Flatbreads were made from bread dough, but from more steeply kneaded and thinner rolled out (like juicy). Kabartma and cakes were eaten hot, thickly oiled.

Liquid dough products are also divided into unleavened and sour. The first includes pancakes made from wheat flour ( kyimak), to the second - pancakes from various types of flour (oatmeal, pea, buckwheat, millet, wheat, mixed). Kyimak made from sour dough differs from Russian pancakes in greater thickness. It is usually served for breakfast with melted butter on a saucer.

Specific and diverse among the Tatars are baked goods with filling.

The oldest and simplest of them is kystyby, or, as it is also called, kuzimyak, which is a flatbread made of unleavened dough, folded in half and stuffed with millet porridge. From the end of the 19th century kystyby began to be made with mashed potatoes.

Favorite and no less ancient baked dish is balish from unleavened or yeast dough stuffed with pieces of fatty meat (lamb, beef, goose, duck, etc.) with cereals or potatoes. Balish was made in large and small sizes, in especially solemn occasions - in the form 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 that, reminiscent of Russian pies by the method of preparation.

Echpochmak (triangle) stuffed with fatty meat and onions is also a traditional Tatar dish. Later, pieces of potatoes were added to the filling.

A peculiar group of products fried in oil are jumpers. 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 strong broth.

A common product, especially rural cuisine, is backken(or teke). These are pies, larger than usual, oval or crescent-shaped, with various fillings, often with vegetables (pumpkin, carrots, cabbage). Backken with pumpkin filling is especially popular. This group should include sum shaped like a pie. The filling is the same as that of the bekken, but more often meat (with rice).

A very unique product is Gubadiya, primarily characteristic of the cuisine of urban Kazan Tatars. This round tall pie with a multi-layered filling, including rice, dried fruits, cort (a kind of cottage cheese) and more, is one of the must-have treats at ceremonial receptions.

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

Traditional Tatar cuisine is characterized by the use of a large amount of fat. From animal fats they use: butter and ghee, lard (lamb, cow, less often horse and goose), from vegetable - sunflower, less often olive, mustard and hemp oil.

Of the sweets, honey is the most widely used. Delicacies are prepared from it, served with tea.

Of the drinks, the oldest is ayran obtained by dilution katyka cold water. Tatars, especially those living in the environment of 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 life of the Tatars early, and they are big fans of it. Tea with baked goods (kabartma, pancakes) sometimes replaces breakfast. They drink it strong, hot, often diluted with milk. Tea among the Tatars is one of the attributes of hospitality.

Other characteristic drinks (non-alcoholic) include sherbet- a sweet drink made from honey, which had in the late XIX - early XX centuries. only ritual meaning. For example, among the Kazan Tatars, during a wedding in the groom's house, the guests were taken out the "bride's sherbet". The guests, after drinking this sherbet, put money on the tray, which was intended for the young.

Heat treatment of dishes and kitchen utensils

To understand the specifics of the national cuisine, the shape of the hearth, which, in turn, is associated with the technology of cooking, is of no small importance. The Tatar stove in appearance is close to the Russian one. At the same time, it has a significant originality associated with the ethnic peculiarity of the people. It is distinguished by a smaller couch, a low hearth, and most importantly, the presence of a side protrusion with a smeared boiler.

The process of cooking was reduced to boiling or frying (mainly flour products) in a cauldron, as well as baking in an oven. All kinds of soups, cereals and potatoes in most cases were cooked in a cauldron. Milk was also boiled in it, a lactic acid product was prepared court(red curd), and also fried katlamu, baursak etc. 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 in the manufacture of pilaf. Boiled and semi-boiled meat products prevailed in hot dishes. The meat was boiled in soup in large pieces (grinded only before eating). Sometimes boiled or semi-boiled meat (or game), having been divided into small pieces, was subjected to additional heat treatment in the form of roasting or stewing in a cauldron. Additional processing (roasting) of a whole carcass of a goose or duck was carried out in an oven.

Dishes over an open fire were cooked less often. This technology was used in the manufacture of pancakes ( teche kyimak) and scrambled eggs ( tebe), while the pan was placed on the tagan.

The most versatile utensils for cooking in an oven were cast iron and pots. Potatoes were boiled in cast irons, sometimes pea soup, and various cereals in pots. Large and deep frying pans (for baking byalish And Gubad).

Kystyby

From pottery, in addition to pots, pots were used for kneading dough, krinks and jugs for storing and carrying dairy products and drinks. Depending on the purpose, they were of different sizes: milk jugs with a capacity of 2-3 liters, and jugs for intoxicating drink buza- in 2 buckets.

In the past, Tatars, like other peoples of the Middle Volga and Urals, widely used wooden kitchen utensils: rolling pins and boards for cutting dough, a mallet for stirring food during cooking and pounding potatoes. For scooping water (kvass, ayran, buza) they used dugout (made of maple, birch) oblong-shaped ladles, with a short, crocheted down handle. Food from the boiler and cast iron was taken out with wooden ladles.

A complex of wooden utensils was also used in baking bread. So, the dough for bread was kneaded in a kneading pot made of tightly fitting staves tied with hoops. Stir the dough with a wooden shovel. They cut the bread dough into separate loaves in a shallow wooden trough - an overnight stay ( vein), which was also used for kneading unleavened dough. “Appropriate” cut loaves were laid out in wooden or woven straw cups. Bread was planted in the oven with a wooden shovel.

Katyk was fermented and transferred in riveted tubs about 20 cm high and 25 cm in diameter. Honey, often ghee, was stored in small lime tubs with a tight lid.

Butter was churned in wooden churns, less often 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 inventory of the Tatars of the late XIX - early XX centuries. there were wooden troughs for chopping meat, small wooden (rarely cast-iron or copper) mortars with pestles for rubbing sugar, salt, spices, dried bird cherry, corta. At the same time, large and heavy stupas continued to exist (in the villages), in which groats were peeled. Occasionally, home-made grinders were also used, consisting of two massive wooden circles (millstones).

From the middle of the XIX century. a noticeable expansion of factory-made kitchen utensils. Metal (including enamelled), faience and glassware appeared in everyday life. However, in the everyday life of the main part of the population, especially the rural population, factory-made kitchen utensils did not receive a predominant role. The stove with a boiler and the corresponding technology of dishes 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 as not to cool down). Low small cups, with a rounded bottom and a saucer, are popularly called "Tatar". Apart from cups, individual plates, a sugar bowl, a milk jug, a teapot, teaspoons, a samovar was also the subject of serving the tea table. Cleaned to a shine, noisy samovar with a teapot on the burner set the tone for 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 heat treatment of dishes, and in kitchen utensils. The introduction of gas stoves, microwave ovens, etc. into everyday life led to the adoption of new technological methods and dishes, primarily fried ones (meat, fish, meatballs, vegetables), as well as the renewal of kitchen utensils. In this regard, boilers, cast iron, pots, as well as a significant part of wooden utensils, faded into the background. Each family has a large set of aluminum and enamel pots, various frying pans and other utensils.

Nevertheless, a rolling pin and a board for rolling dough, all kinds of barrels and tubs for storing food, baskets and birch bark bodies for berries and mushrooms continue to be widely used in the economy. Often used and pottery.

Modernity

The nutrition of the Tatars, while maintaining mainly the traditions of the Bulgar 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 structure of nutrition 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, mushrooms, tomatoes and salinity entered everyday life. More often began to be eaten fruits and vegetables that were previously considered exotic, which became available through international trade - bananas, kiwi, mangoes, eggplants, etc.

The national cuisines of other peoples, especially Russian, had some influence on Tatar cuisine. Now on the dinner table of a Tatar family, along with the national Bulgar dishes, one can see cabbage soup, borscht, fish soup, mushrooms, and cutlets. At the same time, Bulgar dishes have retained the originality of their design, preparation and taste, which is one of the reasons for their popularity among Russians and other peoples of Russia.

Sources

• Yu.A. Akhmetzyanov, R.G. Mukhamedov, H.S. Bikbulatova, R.G. Ivanov - « Tatar cuisine» Kazan Tatar book publishing house, 1985 - 319 p. from ill.; 8l. incl.

Links

In the process of centuries-old history, an original national cuisine has developed on the territory of Tatarstan, which has formed its own distinctive features. The cuisine of this eastern people has been influenced over the centuries by many nationalities: Arabs, Chinese, Uzbeks, Turkmens, Kazakhs, Russians. However, despite this, the Tatar national cuisine retains its originality.

Traditional main courses are quite varied. Among them are the following most notable dishes:

Chak-chak- one of the symbols of Tatar cuisine, oriental sweetness. Chak-chak is made from a soft dough made from premium wheat flour and raw eggs. The softer the dough, the more tender and airy the chak-chak will be. From the dough, thin short sticks are formed, resembling spaghetti in shape, or balls the size of a nut, deep-fried, and then poured over with a hot mass prepared on the basis of honey. The dish is given the desired shape (often in the form of a slide). This dessert dish is consumed with tea or coffee.

- a triangular pie stuffed with fatty meat, onions, potatoes. Most often, fatty meat (lamb, non-lean beef, chicken or goose) is used as a filling for echpochmak, combined with potatoes and onions.

Kastyby with millet porridge- a Tatar and Bashkir dish of stuffed dough, which is a fried unleavened cake stuffed with porridge (usually millet) or stew, and more recently with mashed potatoes.

- a national Tatar round rich pie, the main feature of which is a multi-layered (usually 4-6 layers) sweet or meat filling. The composition of the filling of the Tatar Gubadiya may vary, but it always uses a cort - dried cottage cheese cooked on a stove in a special way.

Kosh body- a dish of Tatar national cuisine, better known as " brushwood“. Kosh tele in translation means “bird's tongues”. The dessert got this name because of its peculiar elongated shape, although in fact the Tatar kosh body looks different for different housewives. Only its wonderful taste remains unchanged, which is especially liked by children.

- one of the most satisfying soups. It can be an independent dish - just a rich soup, or it can be used as a sauce for various cereals or noodles. This soup is distinguished by a particularly high fat content, as well as with the addition of spices and herbs. Traditional shurpa consists of lamb broth, unfried onions, finely chopped potatoes, thinly sliced ​​noodles, as well as herbs and black pepper.

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

peremyach

Balish

Elesh

Triangle, echpochmak

Becken

Toche koymak

Katlama

Azu in Tatar

Kazylyk

Gubadia

Court

Chak-chak

Talkysh Kalave

Tatar cuisine. perhaps one of the most delicious and famous in the world.

NATIONAL TATAR DISHES

The Tatars, who are the descendants of the Turkic-speaking tribes, took a lot from them: culture, traditions and customs.
It is from the time of the Volga Bulgaria, the progenitor of Kazan, that Tatar cuisine begins its history. Already then, in the XV century. this state was a highly developed commercial, cultural and educational city, where peoples of various cultures and religions lived together. In addition, it was through it that the great trade route connecting the West and East passed.
All this undoubtedly affected the modern traditions of the Tatars, including the Tatar cuisine, which is distinguished by its variety of dishes, satiety, ease of preparation and elegance, and, of course, extraordinary taste.
Basically, the traditional Tatar cuisine is based on dough dishes and various fillings.
Well, let's get to know each other, shall we?

Tatar hot dishes

Bishbarmak
Translated from the Tatar "bish" - the number 5, "barmak" - a finger. It turns out 5 fingers - this dish is eaten with fingers, with the whole five. This tradition dates back to the time when the Turkic nomads did not use cutlery while eating and took the meat with their hands. This is a hot dish consisting of finely chopped boiled meat, lamb or beef, with chopped onion rings, and unleavened boiled dough in the form of noodles, all this is heavily peppered. It is served on the table in a cauldron or a cast-iron, and from there everyone takes as much as he wants with his hands. Together with it, they usually drink hot rich meat broth, slightly salted and peppered.

Tokmach
Traditional chicken noodle soup, which includes potatoes, chicken meat and finely chopped homemade noodles. This dish has a special taste - thanks to the combination of these products. Yes, the soup is really incredibly tasty and rich.
Already in the bowl, the soup is usually sprinkled with a small amount of herbs (dill, or green onions).
This is a fairly light dish that does not cause any heaviness in the stomach.

Azu in Tatar
It is a stew (beef or veal) with potatoes and pickles, with the addition of tomato paste, bay leaf, garlic, onion, and, of course, salt and pepper. Prepared in a cauldron or other cast-iron utensils. Delicious, very satisfying meal!

Kyzdyrma
Traditional roast consisting of horse meat (rarely lamb, beef or chicken). The meat is fried in a very hot frying pan with fat. Fried meat, as a rule, is laid out in a goose or other elongated form, onions, potatoes, salt, pepper, bay leaves are added, and the whole thing is stewed in the oven. The dish has a very beautiful appearance, and most importantly, an incredible smell and taste!

Katlama
Steamed meat rolls. In addition to minced meat, the dish includes potatoes, onions, flour, eggs. Katlama - Tatar manty, so it is cooked in a mantyshnitsa. After cooking, it is cut into pieces 3 cm thick, poured with melted butter and served. The dish is usually eaten with the hands.

Tatar pastries

Echpochmaki
Translated from the Tatar "ech" - means the number 3, "pochmak" - an angle. It turns out 3 corners, or a triangle. This is the common name for this dish.
They are juicy, very tasty pies with finely chopped meat (lamb is best), onions and potatoes. Sometimes a little tail fat is added to the filling. Echpochmaks are prepared from unleavened or yeast dough.
The peculiarity of this dish is that the filling is put into the dough raw. Salt and pepper must be put in it.
Triangles are baked in the oven for about 30 minutes. Served with salted and peppered rich meat broth.

Peremyachi
Patties fried in a pan with a lot of oil or special fat. They are prepared from unleavened or yeast dough with meat filling (usually ground beef with finely chopped onion, ground pepper). They have a rounded shape. Very hearty and tasty dish! Served with sweet tea.

Kystyby
They are tortillas with potatoes. Cakes are made from unleavened dough in a very hot frying pan, without oil. Separately, mashed potatoes are prepared, which are then placed in small portions in each cake. Kystybyki are very soft, tender, satisfying and incredibly tasty! They are usually consumed with sweet tea.

Balesh
Delicious, hearty pie made from potatoes and duck meat, or chicken.
It is prepared mainly from unleavened dough. The filling is put in large quantities. Fatty meat juice is periodically added to a small hole on top during cooking.
Varieties of the pie: vak-balesh (or elesh) - "small" and zur-balesh - "big".
Whatever the size of the balesh, it is always a real holiday!

Tatar snacks

Kyzylyk
Another name is horse meat in Tatar. This is raw smoked horse meat (in the form of sausage), dried according to a special technology, with the addition of spices and salt. It is believed that it has a beneficial effect on men's health, gives strength and energy.

Kalzha
One of the popular types of traditional snack, consisting of lamb meat (beef, or horse meat), sprinkled on top with spices, garlic, salt, pepper and watered with vinegar. Then the meat is wrapped, turning it into a roll, and fried in a pan. After cooking, the roll is divided into parts. The dish is served chilled.

Tenderloin in Tatar
The tenderloin is fried in animal fat, then stewed, adding onion, carrots, sour cream, chopped into rings. The finished dish is laid out in a special elongated dish, boiled potatoes are placed nearby, all this is sprinkled with herbs. Optionally, you can put more cucumbers and tomatoes.

Tatar sweets

Chak-chak
A sweet treat made from dough with honey. The dough resembles brushwood, consists of small balls, sausages, flagella, cut in the form of noodles, fried in a large amount of oil. After their preparation, everything is poured with honey (with sugar). Usually chak-chak is decorated with nuts, grated chocolate, lollipops, raisins. Cut into pieces, consumed with tea or coffee. As they say - lick your fingers!

Gubadia
A sweet cake that has several layers. Its filling consists of boiled rice, eggs, cort (dried cottage cheese), raisins, dried apricots and prunes. For the manufacture of Gubadia, yeast, or unleavened dough is used. This dish is one of the most delicious in Tatar cuisine. Preparing for holidays, big celebrations. Tea is usually served with the cake.

Smetannik
A very tender, delicious pie, consisting of yeast dough and sour cream, beaten with eggs and sugar. It is usually served for dessert, with tea. Smetannik literally melts in your mouth, so sometimes you don’t even notice how you eat it.

Talkysh Kelyava
In appearance, it can be compared with cotton candy, but they are made from honey. These are small dense pyramids, homogeneous in mass, with an unusual honey aroma. Sweet, melt in your mouth - a real pleasure. A very original dish!

Koimak
Tatar pancakes, prepared from yeast or unleavened dough. Koymak can be made from any kind of flour: wheat, oat, pea, buckwheat. It is served with butter, sour cream, honey or jam.

Tatar bread

Kabartma
A dish made from yeast dough, fried in a pan or in an oven under an open fire. Usually eaten hot, with sour cream or jam.

Ikmek
Rye bread prepared on hop sourdough with the addition of bran and honey. Bake in the oven for about 40 minutes. Eat it with sour cream or butter.

Tatar drinks

Kumys
a drink made from horse milk, whitish in color. Pleasant to taste, sweetish-sour, well refreshing.
Koumiss can be obtained in different ways - depending on the production conditions, the fermentation process and the cooking time. It is strong, having a slightly intoxicating effect, and sometimes weaker, with a calming effect.
It is a general tonic. It has a number of useful properties:
- has a beneficial effect on the nervous system;
- has bactericidal properties;
- effective for stomach ulcers;
- preserves youthfulness of the skin;
- promotes the rapid healing of purulent wounds, etc.

Airan
A product made from cow's, goat's or sheep's milk, obtained on the basis of lactic acid bacteria. It is a type of kefir. It looks like liquid sour cream. A light, but at the same time satisfying drink that quenches thirst very well.

Katyk
Translated from the Turkic "kat" - to food. It is a type of curdled milk. It is made from milk, by fermentation with special bacterial cultures. It has its own characteristics that distinguish it from other types of fermented milk drinks, consisting in its preparation from boiled milk, which makes it more fatty. Yes, katyk is a really satisfying drink, and at the same time very healthy!

Traditional milk tea
At the same time, tea can be both black and green, the main thing is that it be strong. Tea is poured into a cup a little more than half, the rest is filled with milk (preferably cold). It was believed that earlier the nomadic Turkic tribes used this tea as food. He is really very tasty!

All of the above dishes can be tried:
- in the network of restaurants "Bilyar";
- in the cafe "Tea House";
- in the bakeries "Katyk";
- in the network of stores "Bakhetle".

GOOD APPETITE!