What is the name of the Tatar dish potatoes with meat. Tatar cuisine - recipes of national traditional dishes with photos, the secrets of their preparation, as well as the features of this type of cuisine. Muslim holidays with Tatar belyash

A wide variety of dishes can be found in Tatar cuisine. This is due to the fact that it is inextricably linked with the culture, traditions of the people and their way of life. Tatar dishes are hearty, built on an interesting combination of products. They are easy to prepare and delicious in taste. In this article, we will consider the best Tatar dishes (recipes with photos will be attached).

Formation of culinary in Tatarstan

Culinary traditions have been developing for more than one century. Most of the dishes are borrowed from the nearest neighboring countries. The Tatars inherited from the Turkic tribes recipes for cooking dishes from flour and dairy products (for example, kabartma). Pilaf, sherbet, halva were borrowed from; from Chinese - dumplings, as well as methods of brewing tea; from Tajik - baklava.

The Tatars have long been engaged in agriculture and animal husbandry, which contributed to the predominance of flour, meat, dairy products, cereals, legumes and various cereals in national dishes.

The Tatars have their own food prohibitions. For example, according to Sharia, it is forbidden to eat pork. The meat most commonly used in cooking is lamb. You can also eat young beef. Tatars are also engaged in horse breeding, not only for agricultural needs, but also for the manufacture of sausages (kazylyk). Horse meat is consumed in dried, boiled and salted form.

The most common Tatar broths and soups (ashlar, shurpa), meat, lean and dairy dishes. Their names are determined by the name of the seasoned products (vegetables, flour products, cereals).

Among the drinks are katyk, ayran and tea. In the national culture of the Tatars, there is the following tradition: when a person comes to visit to show his respect, he is offered hot strong black tea with sweets and fresh pastries.

It is worth noting such a feature of this kitchen - all dishes can be divided into hot liquid and dough products and delicacies that are served with tea. Hot soups or broths are of prime importance. They are an obligatory part of the meal at home. Depending on the broth in which these Tatar dishes are prepared, soups are divided into meat, dairy and vegetarian soups, and also according to the products with which they are seasoned, into vegetables, flour, cereals.

Soup with flour dressing, namely noodles (tokmach), is very famous in Tatarstan.

Azu in Tatar

Ingredients:

Wash and dry the beef. Cut into cubes two centimeters wide and four centimeters long. Fry in a well-heated skillet. Then put the meat in a saucepan, salt and pepper. Add the sautéed onions and tomato paste(you can have fresh tomatoes). Pour in the broth and boil for thirty minutes. Cut the potatoes into large cubes. Fry until half cooked. Place in a saucepan with meat, add finely chopped pickles. Put out everything until fully cooked. Serve this first course sprinkled with finely chopped garlic and fresh herbs.

Kazan pilaf

This dish is served at dinner parties.

Ingredients:

Sort the rice, rinse several times with water. Pour into a saucepan and fill with tap water. Cook until half cooked. Melt lard in a cauldron, put boiled meat cut into small pieces. Use lamb, beef, or horse meat, whichever you prefer. Then put carrots cut into circles and finely chopped onions on the meat. Put the rice cooked until half cooked on the vegetables, add a little broth and, without stirring, put on low heat. Simmer for no more than two hours. Before serving, add raisins to pilaf, which must first be steamed in boiling water.

Tatar dough dishes (cooking recipes)

Tatarstan is famous for pastries made from yeast, sweet, rich, sour). The most famous Tatar dishes are kystyby, balesh, echpochmak, gubadiya, dumplings, baursak and much more.

Not a single wedding, gala reception and holiday among the Tatars is complete without a national delicacy called chak-chak. This sweet dish is made from small strips made from butter dough. Blind them with honey. This dish is a "visiting card" of Tatarstan.

Among the Tatars, bread is considered a sacred product; not a single festive or daily meal can do without it.

Also on the table you can see a huge variety of unleavened dough products. Buns, cakes, pies, tea dainties and other Tatar dishes are baked from it.

Kystyby - fragrant flat cakes

Ingredients:

Peel the potatoes well, cut into large cubes. Place in a saucepan, cover with water and salt. Cook until the potatoes are fully cooked. Then drain the water and mash with a crush. Peel the onion, chop finely. Preheat a skillet and fry the onion until golden brown. Add hot milk, remaining butter and sautéed onions to the potatoes. Mix everything well.

Flour the table and lay out the dough. Roll into sausage and cut into thick slices with a knife, which are then rolled out to large tortillas. Fry them in a hot skillet on both sides (about three minutes).

Put the potato filling on one half of the tortilla, cover with the other half. They should be stuffed while still hot. Be careful not to burn yourself! Brush the surface of the dish with butter before serving.

Dough preparation

You will need:

• kefir - half a glass;
• salt - a pinch;
• baking powder - one tsp;
• margarine - 50 grams;
• sugar - one tsp;
• flour - five hundred grams.

Start kneading the dough. Combine all of the above ingredients in a bowl except the flour. Sift it. Then add flour gradually. Knead the dough until it stops sticking to your hands. Cover with a towel and let stand for twenty minutes.

How to cook the oldest dish in Tatarstan - balish

The main ingredient is meat. As described above, Muslims do not add pork to Tatar dishes. Balish is cooked with lamb.

Ingredients:

Cooking method

First, knead the dough and separate a quarter from it. Roll out the remaining piece (thickness - no more than five millimeters). Prepare the meat: rinse, separate from the bone and cut into medium cubes. Peel the potatoes and cut into the same pieces. Mix meat with potatoes, add finely chopped onion, salt and pepper according to your taste. Add butter and mix everything. Transfer the prepared filling to the pan on top of the dough. Form a slide and collect the edges of the dough. Roll out a smaller piece of dough and cover the balish with it. Pin the edges, make a hole in the middle of the cake and plug it with a dough cork. Lubricate the top of the balish with oil. Bake in a preheated oven for an hour and a half. After the time has elapsed, take out the cake, open the cork, pour in the broth. Plug the cork and send the balish to the oven to bake for another half hour. After the time has passed, remove and serve with strong tea.

Treat yourself and your loved ones with Tatar cuisine. Bon Appetit!

They say that Auguste Escoffier was the first to introduce the term "Tatar cuisine". The same restaurateur, critic, culinary writer and, concurrently, "the king of chefs and chef of kings." The menu of his restaurant at the Ritz hotel now and then appeared "tartar" dishes - sauces, steaks, fish, etc. Later, their recipes were included in his books, which are now called classics of world culinary. And although in fact they have little in common with real Tatar cuisine, almost the whole world associates them with it, not even suspecting that, ideally, they should be more complex, interesting and diverse.

History

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 satisfying and affordable product - meat. Horse meat, lamb and beef were traditionally eaten. They were stewed, fried, boiled, salted, smoked, dried or dried. In a word, they prepared delicious meals and preparations for future use. Along with them, the Tatars loved and dairy products consumed on their own or used for cooking soft drinks(koumiss) and delicacies (steep, or salted cheese).

In addition, while exploring new territories, they certainly borrowed new dishes from their neighbors. As a result, at some point on their dogarkhan, or tablecloths, flour cakes, different types of tea, honey, dried fruits, nuts and berries appeared. Later, when the first nomads began to get used to a sedentary life, poultry dishes also leaked into the Tatar cuisine, although they did not manage to take a special place in it. At the same time, the Tatars themselves actively cultivated rye, wheat, buckwheat, oats, peas, millet, were engaged in vegetable growing and beekeeping, which, of course, was reflected in the quality of their food. Thus, cereals and vegetable dishes appeared on the tables of the locals, 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. At different times, popular dishes of Russians, Udmurts, Mari, peoples began to penetrate into it Central Asia, in particular Tajiks and Uzbeks. But this did not make it worse, on the contrary, it became enriched and blossomed. Analyzing Tatar cuisine today, we can highlight its main features:

• extensive use of fat. From time immemorial, they loved plant and animal (beef, lamb, horse, poultry fat), as well as ghee and butter, with which they generously flavored food. The most interesting thing is that practically nothing has changed since then - Tatar cuisine today is inconceivable without fatty, rich soups and cereals;
• deliberate exclusion of alcohol and certain types of meat (pork, falcon and swan meat) from the diet, which is due to religious traditions. The point is that Tatars are predominantly Muslims;
• love for liquid hot dishes - soups, broths;
• the possibility of cooking national dishes in a cauldron or cauldron, which is due to the way of life of the whole people, because for a long time it remained nomadic;
• an abundance of recipes for baking original forms with all kinds of fillings, which are traditionally served with various types of tea;
• moderate use of mushrooms due to historical factors. The tendency towards enthusiasm for 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 delicious and interesting dishes. Many of them have noble roots and their own history. So, ordinary millet porridge was once a ritual food. And even if 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 remain unchanged. Traditionally it includes:

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

Tatar pilaf - prepared from beef or lamb in a deep cauldron with a lot of animal fat and vegetables. Sometimes fruits can be added to it, which gives it sweetness.

Tutyrma is a homemade sausage made from offal with spices.

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

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

Echpochmaki - triangular pies stuffed with potatoes and meat.

Koimak - yeast dough pancakes that are cooked in the oven.

Ingredients:

650 g beef

3 pickled cucumbers

3 onions

300 g potatoes

3 tbsp. tablespoons of tomato paste

2 tbsp. tablespoons of vegetable oil

Bay leaf

salt and ground black pepper - to taste

How to cook lamb basics:

1. Take the meat and rinse it under running water. Cut into strips and fry in vegetable oil.
2. Peel the onions and carrots, cut into strips and add to the meat.
3. Gently lay out tomato paste and cucumbers, previously grated on a fine grater.
4. Peel the potatoes, also cut them into strips and place them with the meat.
5. Simmer all this under the lid until the meat is fully cooked - about 25 minutes.
6. Lamb azu is ready!

Tatar omelet

Shutterstock

Ingredients:

300 ml milk

100 g wheat flour

150 g butter

salt - to taste

How to cook an omelette in Tatar style:

1. Beat eggs in a bowl and mix thoroughly until smooth. Add milk and melted butter there. Add salt and flour, beat until thick.
2. Grease a frying pan with vegetable oil and pour the resulting mixture onto it.
3. Put the skillet on fire and wait for the contents to thicken slightly. Then put it in the oven for 10 minutes. The Tatar omelet should rise.

Kystyby

Liveinternet

Ingredients:

200 ml milk

salt to taste

3 cups wheat flour

1 kg of potatoes

150 g butter

150 g green onions

How to cook kystyby:

1. Peel, boil and chop the potatoes to make a puree. Put the chopped onion in the puree and stir.
2. Mix water, milk, salt and flour. You should have dough. Roll it into tortillas. Bake them in a skillet until browned without oil. \ Put the filling on the finished tortillas and serve.
3. Kystyby are ready!

Echpochmak from curd dough

Shutterstock

Ingredients:

250 g cottage cheese

250 g butter

200 g sugar

400 g wheat flour

1 teaspoon of baking soda

1 drop of vinegar

How to make echpochmak from curd dough:

1. Heat the oil in a skillet until soft. Mix it with curd. Add vinegar quenched baking soda to the mixture.
2. Then add the flour. Knead the dough and make small tortillas out of it. Dip in sugar and fold in half, then sprinkle with sugar. Make triangles out of the tortillas and bake in the oven until browned.
3. Echpochmaks from curd dough are ready!

Notenoughcinnamon

Ingredients:

1 cup wheat grits

2 tomatoes

• 2 sweet peppers

  1 clove of garlic

  3 tbsp. spoons olive oil

• salt to taste

  2 tbsp. lemon juice

How to make Tatar salad:

1. Soak the cereal for an hour in cold water, and then put it in a deep plate.
2. Rinse and chop peppers, apples and tomatoes, and then mix with cereals.
3. Chop the garlic and herbs very well and mix with vegetable oil and lemon juice. Season with pepper and salt. Use the resulting mixture as a dressing.
4. Season the Tatar salad and refrigerate for 50 minutes.

Smittenkitchen

Ingredients:

100 ml beef broth

4 chicken eggs

salt and pepper - to taste

How to cook Tatar dumplings:

1. Pour flour into a deep bowl and beat eggs. Add broth and knead the dough.
2. Spoon a piece of dough with a spoon and dip it into the boiling broth. Ready-made Tatar dumplings will float to the surface.

Shutterstock

Ingredients:

400 g yeast dough

5 boiled carrots

½ cup vegetable oil

2 tbsp. tablespoons of sugar

How to cook samsa with carrots:

1. Hard-boiled eggs, peel and chop.
2. Cool the peeled boiled carrots, chop, salt, add eggs and melted butter. Mix everything and roll out the dough.
3. Shape the patties and lay out the filling. Fry in a significant amount of vegetable oil until browned.
4. Samsa with carrots is ready!

Annabellaskitchen

Ingredients:

200 g boiled beef

50 g butter

a few slices of bread

4 canned sprat

3 egg yolks

1 onion

• salt - to taste

How to cook Tatar croutons:

1. Fry the bread in butter.
2. Twist the meat in a meat grinder, mix with yolks, chopped sprat and pickled cucumber.
3. Season with pepper and salt.
4. Put the minced meat on the bread, and decorate the Tatar croutons with herbs.

Gubadia in Tatar style with cottage cheese

Tatsalat

Ingredients:

300 g butter

2 cups of flour

200 g sugar

450 g cottage cheese

2 tbsp. sour cream spoons

How to cook gubernia with cottage cheese:

1. Grind flour and butter into crumbs, gradually adding salt and sugar. Knead the dough.
2. To create the filling, mix eggs with cottage cheese and sugar.
3. Put half of the dough in a greased baking dish, add the filling, and then sprinkle with the remaining crumbs. Preheat the oven to 200 ° C \ and place the dish with the dish there for 45 minutes.
4. Gubardia with cottage cheese is ready!

In a similar way, you can prepare gubadia with dried fruits... Only for her you need to take ready-made yeast dough. Used as a filling: raisins, dried apricots and prunes.

Chak-chak

One of the most favorite sweets from young to old - best gift friends from the trip and a real delicacy and joy on the festive table.

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

Traditional second 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 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, or balls the size of a nut, are deep-fried, and then poured with a hot mass made from honey. The dish is given the desired shape (often in the form of a slide). This is a dessert dish, 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 echpochmaks in combination with potatoes and onions.

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

- national Tatar round pastry, 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 gubadia can vary, but it necessarily uses a court - dried cottage cheese prepared in a special way on the stove.

Kosh tele- a dish of the Tatar national cuisine, better known as “ brushwood“. Kosh tele means “bird's tongues” in translation. This name was given to the dessert because of its peculiar elongated shape, although in fact the Tatar kosh tele looks different for different housewives. Only its wonderful taste remains unchanged, which children especially like.

- 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, not fried onions, finely chopped potatoes, thinly chopped noodles, as well as greens and black pepper.

Tatar cuisine, like the cuisines of many other peoples, has an ancient origin, and, accordingly, its own characteristics. The development of the people, its historical and spiritual values, religion - all this is one unique culture, on the basis of which culinary traditions are formed. The people carefully keep the secrets of national dishes, passing them on from generation to generation.

There is even a definition - if you have your own national cuisine, then it is a people, if not, it is just a part of some people. Tatar cuisine is not only distinctive and rich, but also very useful from the point of view of modern nutritional science.

The basis of Tatar cuisine is still made up of meat dishes, pastries, as well as soups and stews in strong meat broth.

The culinary art of the Tatar people is rich in its national traditions dating back centuries. In the process of centuries-old history, an original national cuisine has developed, which has retained its distinctive features to this day. Its originality is closely related to socio-economic, natural conditions life of the people, the peculiarities of its ethnic history.

Since ancient times, the Tatars have been nomads of the steppe, who almost all the time were on campaigns with their families, horses and belongings. It is difficult to imagine a rich and varied cuisine in such conditions. The Tatars prepared food in nomadic camps. Camping camps were set up among the endless steppes, tents were erected, and fires were made. In large cauldrons - cauldrons - they cooked food: they boiled and stewed meat. A strong, rich meat broth remaining after cooking was also used. Often they also cooked fried meat, planting large pieces of nudge - shish kebabs.

After the campaigns, the Tatars usually prepared meat for future use: meat and by-products were dried, dried, smoked, salted. For a long time, the favorite meat delicacy of the Tatars was kyzylyk - dried horse meat sausage.

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, Hari, 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 the Russian national cuisine entered the life of the Tatar people. At the same time, culinary borrowing and expanding the range of products did not change the main ethnic characteristics of the Tatars cuisine, although they made it more diverse.

The natural environment also had a significant impact on the formation of the national cuisine. The 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, facilitated the exchange of natural products between these two natural areas, early development of trade. All this has significantly enriched the range of products of the national cuisine. Rice, tea, dry fruits, nuts, seasonings and spices entered the life of the Tatars quite early. Katyk, bal-may (butter with honey), kabartma (flat cakes) were inherited from the Turkic tribes of the Volga Bulgaria period in the Tatar cuisine, dumplings and tea were borrowed from the Chinese cuisine, pilaf, halva, sherbet from the Uzbek cuisine, and pakhleve. In turn, the experience of Tatar chefs was also in demand. Did Russian chefs adopt the technology of frying products from the Tatars? In his book, William Pokhlebkin writes that at the court of Ivan the Terrible, fried dishes were prepared exclusively by Tatar chefs, because at that stage in Russian cuisine, the process of cooking was reduced to boiling or baking in an oven.

However, in the main, the composition of the products of the Tatar cuisine was determined by the grain and livestock sector. The Tatars have long been engaged in sedentary agriculture with subsidiary livestock raising. Naturally, grain products predominated in their diet, and at the end of the 19th - beginning of the 20th centuries, the proportion of potatoes increased noticeably. Gardening and horticulture were much less developed than agriculture. Of the vegetables, onions, carrots, radishes, turnips, pumpkins, beets, and only small quantities of cucumbers and cabbage were mainly cultivated. Gardens were more common in the areas of the Right Bank of the Volga. Apples of local varieties, cherries, raspberries, currants grew in them. In the forests, villagers gathered wild berries, nuts, hops, cow parsnip, sorrel, mint, and wild onions. Mushrooms were not typical for traditional Tatar cuisine, the hobby for them began only in last years, especially among the urban population.

Liquid hot dishes such as soups and broths are of paramount importance. Depending on the broth (shulpa) on which they are cooked, soups can be divided into meat, dairy and lean, vegetarian soups, and according to the products with which they are seasoned, into flour, cereals, flour and vegetables, cereals and vegetables, vegetables. In the process of the development of the culture and life of the people, the assortment of national soups continued to be replenished at the expense of vegetable dishes. However, the originality of the Tatar table is still determined by soups with flour dressing, primarily noodle soup (tokmach).

For the Tatars, a festive and ritual dish is dumplings, which were always served with broth. They were treated to a young son-in-law and his friends (kiyau pilmene). Dumplings are also called dumplings with various fillings (from cottage cheese, hemp seeds and peas).

Lamb was always considered the favorite meat of the Tatars, although it did not occupy an exceptional position, like among the Kazakhs or Uzbeks. Along with it, they prepared dishes from beef, horse meat, poultry meat (chickens, ducks and geese). Meat was eaten boiled, salted and dried, in the form of sausage (kazylyk). Practically unchanged, the recipe for kyzdyrma has survived to this day. Kyzdyrma is prepared from beef, horse meat, less often from lamb and goose. The pitted meat is cut into 2x2 cm pieces, seasoned with salt and pepper and set in the cold for about 3 hours. After the meat pieces are fried in small amount fat, placed in a jar, poured with melted bacon or ghee and exposed to the cold. Kyzdyrma was usually prepared for future use and eaten cold.

The most ancient meat and cereal dish is balish, baked in a pot. It is prepared from pieces of fatty meat (lamb, beef, goose or goose and duck offal) and cereals (millet, spelled, rice). Tutyrma, which is a gut filled with chopped or finely chopped liver and millet (or rice), should be referred to the same group of dishes.

During dinner parties, especially with the townspeople, pilaf is served. Along with the classic (Bukhara, Persian), a local version was also prepared - the so-called "Kazan" pilaf from boiled meat. Boiled meat and dough dishes, such as kullamu (or bishbarmak), common to many Turkic-speaking peoples, should also be referred to a variety of meat second courses. Procurement of meat for future use (for spring and summer) is carried out by salting (in brines) and drying. Sausages (kazylyk) are made from horse meat; dried goose and duck are considered a delicacy.

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

In addition to meat, the basis of the Tatars' diet was dairy and sour-milk products: dishes made from fermented milk of mares and sheep (kumis, krut, katyk, etc.). Whole milk itself was used only for feeding children or for tea, while adult population preferred fermented milk products. Katyk was prepared from fermented baked milk. Diluting it cold water, received ayran - a drink that quenched thirst well. From the same katyk, they prepared shusme (or suzme) - a kind of Tatar cottage cheese. For this, the katyk was poured into bags, which were then hung up to drain the whey. Another type of cottage cheese - eremchek - was prepared from milk, into which leaven was added during boiling, after which they continued to boil until a curd mass was obtained. If they continued to boil until the whey was completely evaporated, then a porous, reddish-brown mass was obtained - court - Tatar cheese. The kort was mixed with butter, boiled with honey (kortla may) and served with tea. Sometimes the cream was simply skimmed off the milk, which was then boiled, getting a delicacy - peshe kaymak - ghee.

But, probably, the greatest variety in Tatar cuisine still exists in the recipe for baked goods made from unleavened, yeast, butter, sour, sweet dough. The symbol of well-being and prosperity among the Tatars was bread - ikmek, which was previously baked for future use 2-3 times a week. One of the most ancient baked dishes is kystyby (or kuzimyak), which is made from unleavened dough stuffed with millet porridge. No less ancient is belesh (or balish) - a large pie made from unleavened or yeast dough stuffed with pieces of fatty meat (lamb, beef, goose, duck) with cereals or potatoes. If the belesh was made small, then it was called wak belesh. The same category of baked goods includes echpochmak (triangle) and peremyachi - cakes made from yeast or unleavened dough with various fillings. Peremesh can be open or closed, deep-fried or baked in the oven. From yeast and unleavened dough, pies were baked - backkens (or bukari). Often vegetables (carrots, beets) were taken for the filling, but pies with pumpkin filling with the addition of millet or rice were especially popular. For the festive table, a gubadiya was prepared - a round pie with a high multi-layer filling, in which there is always a court - red dried cottage cheese. This cake was served before sweet. Koimak (or kaymak, kaymag) was baked from liquid yeast dough - pancakes, which were fried on charcoal in the oven. Ready-made pancakes were served for breakfast with melted butter and always on religious holidays (gayet koimagy). Kabartma and yuka (thin noodles made from unleavened or butter dough), as well as baursak and yuacha, which are deep-fried ball of dough and a small loaf, were prepared from steep dough. But for sweet tea, they baked products from butter and sweet dough: chelpek, katlama, kosh-tele ("bird's tongues"), kakly and katly pates (puff and open pies) and, of course, check-check (or check-check, chak-chak). Chek-chek is a dish made of small balls or strips of butter dough cobbled together with honey, sometimes with nuts - the pride of the Tatar national cuisine. It is served as a special treat at weddings and receptions.

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

Tea entered the life of the Tatars early, and they are great lovers 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 typical drinks (non-alcoholic) include sherbet - a sweet drink made from honey, which had at the end of the 19th - beginning of the 20th centuries. only ritual meaning. For example, among the Kazan Tatars, during a wedding in the groom's house, guests were given a “bride's sherbet”. After drinking this sherbet, the guests put money on the tray, which was intended for the young.

Agriculture developed along with cattle breeding. At first, it included only one direction - grain. The Tatars sowed rye, wheat, oats, millet, buckwheat, peas, and a variety of cereals and cereal dishes became one of the foundations of nutrition. Various cereals are widespread: millet, buckwheat, oatmeal, rice, pea, etc. Some of them are very ancient. Millet, for example, was a ritual dish in the past.

A little later, poultry farming appeared, but it never took a leading place in the Tatar economy. Much later, beekeeping, horticulture and horticulture took root in the Tatar economy. Dishes of pumpkin, carrots, turnips, onion radishes and green onions appeared on the table. The Tatars began to grow potatoes only in the middle of the 19th century, but dishes made from it soon became the main side dishes of the Tatar cuisine.

Heat treatment of dishes and kitchen utensils

To understand the specifics of the national cuisine, the shape of the hearth is of no small importance, with which, in turn, the technology of cooking is associated. Tatar stove by appearance close to Russian. At the same time, it has significant uniqueness associated with the ethnic characteristics of the people. It is distinguished by a smaller bed, a low pole, and, most importantly, by the presence of a side ledge with a cauldron in place.

The cooking process was reduced to boiling or frying (mainly flour products) in a kettle, as well as baking in an oven. All kinds of soups, cereals and potatoes were cooked in a cauldron in most cases. It also boiled milk, prepared the lactic acid product kort (red cottage cheese), and fried katlama, 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 cooked in soup in large chunks (it was 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 kettle. 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 frequently. This technology was used in the manufacture of pancakes (teche koimak) and scrambled eggs (tebe), while the pan was placed on the tagan.

The most versatile utensils for cooking in an oven were cast irons and pots. Potatoes were cooked in cast iron, sometimes pea soup, and various cereals were cooked in pots. Large and deep frying pans (for baking byalisha and gubadia) became widespread among the Tatars.

From pottery, besides pots, pots were used for kneading dough, jugs 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 the intoxicating drink bouza - in 2 buckets.

In the past, among the Tatars, as well as among other peoples of the Middle Volga and Ural regions, wooden kitchen utensils were widely used: rolling pins and boards for cutting dough, a mallet for stirring products in the process of cooking and crushing potatoes. To scoop up fashion (kvass, ayran, buzy), they used slotted (maple, birch) buckets of an oblong shape, with a short handle bent downwards. Food from the boiler and cast iron was taken with wooden ladles.

The set of wooden utensils was also used for baking bread. So, the dough for bread was kneaded in a dough made of tightly fitted rivets tied with hoops. The dough was stirred with a wooden spade. Bread dough or individual loaves were cut in a shallow wooden trough - an overnight stay (zhilpuch), which was also used to knead unleavened dough. The cut loaves were put into wooden or straw-woven cups to "fit". The bread was planted in the oven using a wooden shovel.

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

The butter was churned in wooden churns, less often in box churns, or simply in a pot using a whisk. The churns were cylindrical linden tubs up to 1 m high and up to 25 cm in diameter.

In the kitchen inventory of the Tatars late XIX- early XX 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 a court. At the same time, large and heavy stupas continued to exist (in the villages), in which groats were peeled. Occasionally, homemade croupiers 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 enameled), earthenware and glass dishes appear in everyday life. However, in the everyday life of the bulk of the population, especially the rural ones, the kitchen implements of factory production did not receive a predominant value. The oven with the boiler and the corresponding technology of dishes remained unchanged. At the same time, factory 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, sugar bowl, milk jug, teapot, teaspoons, the samovar was also the subject of serving the tea table. A brilliantly cleaned, rustling 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 great changes in the way food is cooked and in kitchen utensils. The introduction of gas stoves into everyday life, microwave ovens etc. led to the adoption of new technological methods and dishes, primarily fried (meat, fish, cutlets, vegetables), as well as the renewal of kitchen utensils. In this regard, boilers, cast irons, pots, as well as a significant part of wooden utensils, faded into the background. Each family has a large selection of aluminum and enamel pots, various pans and other utensils.

Nevertheless, a rolling pin and a board 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 in the household. Pottery is also often used.

Today Tatars are scattered throughout Eurasia. And naturally, they adhere to the culinary traditions of the people among whom they live. But where more or less large and stable associations of Tatars remained (first of all, Tatarstan, as well as Bashkortostan, Kazakhstan, Astrakhan and Crimean groups), the traditions of the Tatar national cuisine remain unchanged. Salient feature Tatar, as, indeed, any oriental cuisine, - an abundance of fat: creamy, melted, less often vegetable oil, mutton, horse, beef or poultry fat and raw or smoked bacon.

The food of the Tatars, keeping mainly the traditions of the national cuisine, has undergone significant changes. Due to the dispersion of the Tatars' settlement and the associated loss of national culinary traditions, as well as as a result of global changes in the structure of food 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.

The influence of the cuisine of other peoples has enriched the Tatar table with many exotic dishes, but at the same time, Tatar National dishes were able to preserve the originality of their design, methods of preparation and taste, which was one of the reasons for the wide popularity of Tatar culinary achievements.