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

The first dishes of the Tatar national cuisine

Noodle soup
Recipes татарской национальной кухни с фото
Ingredients amount
chicken (fat) 2 kg
filtered water 3 l
bulb (big head) 1 PC.
spices and seasonings optional
noodles of your cooking 120-150 g
potatoes 6 pieces.
spread, margarine or butter 5 g
chicken eggs 3 pcs.
parsley, dill, cilantro bundle
flour 1 cup
Time for preparing: 60 minutes Calories per 100 grams: 460 Kcal

Cooking recipe step by step:

  1. Wash the chicken carcass from the blood, process on the fire, choose a large saucepan, pour the specified amount of water.
  2. Wait until the meat boils, reduce the heat and cook the carcass for about 20 minutes..
  3. Onion peel and put the whole in broth, salt. Continue cooking for an hour.
  4. Remove the chicken, salt and pepper the broth, add noodles, cook for about five minutes until noodles emerge, give the soup to sweat.
  5. Noodles can be prepared according to the following recipe: take the specified amount of flour, break two eggs into it, add salt and knead the dough, then remove it for 20 minutes in a plastic bag. Then roll out two small cakes from the dough, so thin that the table could be seen. For a while, put the cakes on the board and let them dry, then cut them into strips. Cut noodles in the sun or in a warm dry place.
  6. Cut the chicken into portions, let it cool, then anoint it with an egg and heat it in an oven at an average temperature of 15 minutes..
  7. Put the potatoes on a dish, add butter, sprinkle with greens and add meat. Soup served separately.

Shulpa in a pot

shulpa

Ingredients Required:

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

Cooking time: 2-2.5 hours.

Calories: 520 kcal per 100 g.

Description of preparation:

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

Recipes for main dishes

Azu in Tatar

azu

Ingredients Required:

  • meat – cutting beef or lamb – about 1 kg;
  • onions – 3 heads;
  • potatoes – 6 pcs .;
  • tomatoes – 6 pcs. medium size, or tomato paste – 500 g;
  • broth – 1 l;
  • garlic – 7 cloves;
  • pickled cucumbers – 7 pcs .;
  • greens – any, about 150 g;
  • ghee – 100 g;
  • seasoning to taste.

Cooking time: 2-2.5 hours.

Calories: 390 kcal per 100 g.

Description of preparation:

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

Kazylyk – dried sausage in Tatar style

Kyzylyk

Ingredients Required:

  • meat – 1–2 kg of the peritoneal portion of beef or horse meat;
  • guts or special film for sausage;
  • seasoning to taste.

Time spent on cooking: up to 3 months.

Caloric content: 300-350 kcal per 100 g.

Recipe step by step:

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

Tatar pastry

Kystyby – tortilla with potatoes

kystyby

Ingredients Required:

  • milk – 2, 5 glasses;
  • garlic head – 1 pc .;
  • bulb – big head;
  • Lavrushka – 1 pc .;
  • picking condiments for potatoes – to taste;
  • potatoes – 7-8 pieces;
  • butter – 150 g;
  • egg – 1 pc .;
  • granulated sugar – 1 tsp;
  • margarine – 50 g;
  • flour – about 500 g.

Cooking time: about an hour.

Caloric content: 450 kcal per 100 g.

Description of preparation:

  1. Peel the potatoes and cut them into cubes, put them in a saucepan, add water and salt, bay leaf, garlic and cook until ready.
  2. Meanwhile, bring the milk (200 ml) to a boil, stirring.
  3. Finely chop the onion and fry in butter until golden brown;
  4. Garlic and a sheet of potatoes clean, beat the potatoes until mashed and add the fried onions. Wrap a pan with towels.
  5. Beat the egg in a bowl and add margarine, salt, milk (100 ml), sugar, mix.
  6. Add flour to the mixture and knead the dough. Leave it for 20 minutes in the cold.
  7. Make a small “sausage” out of dough, divide it into 16 equal parts, roll each piece a little in flour.
  8. Dip a ball of dough into flour and roll into a tortilla, sprinkle it with flour so that it does not stick to the tortilla, then fry it in a frying pan in butter, put it on a plate and let it cool.
  9. Smear half the resulting cakes with mashed potatoes, about 2 tbsp. spoons.
  10. Cover with un mashed half mashed potatoes and lay kystyby on a plate.

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Baursak – Tatar bread

Ingredients Required:

  • flour – about a kilogram;
  • eggs – a dozen;
  • salt – 2 tbsp;
  • milk – 200 ml;
  • sunflower oil or olive oil – 1.5 cups;
  • clarified butter – 10 g;
  • sugar – half a cup;
  • Baking yeast – 10 g;
  • powdered sugar or condensed milk – optional.

Cooking time: 2 hours.

Calories: 440 kcal per 100 g.

Description of preparation:

  1. Milk is well heated, but do not bring to a boil. yeast растворить
  2. Add yeast to warm milk and move it, add sugar to it and let the mixture wander for about 20 minutes. to make закваску
  3. Sift flour and add an egg to it, pour in a mixture of eggs and milk.
  4. Knead the dough, add salt dissolved in water and a spoonful of melted butter. to make тесто
  5. Cover the dough with a towel, let the dough breathe for about 30 minutes, knead, then let the dough stand for another hour. to make опару
  6. Divide the dough into small balls, let them stand for minutes, in the meantime, heat the oil in a skillet, fry the balls until crisp and put on a plate with a paper napkin. to make шарики
  7. If desired, baursaks can be smoked with powdered sugar, dipped in condensed milk.. bake пирожки

Dishes of the Crimean Tatar cuisine

Lamb chops with vegetables

Ingredients Required:

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

Cooking time: 1.5-2 hours.

Caloric content per 100 g: 500 kcal.

Description of preparation:

  1. Chop the meat in small cubes (3 to 4 cm), salt a little and fry in butter until beautifully crusted, but do not bring to full readiness.
  2. Put the meat in a thick-walled pot or cauldron, pour the meat with water, add spices, chopped garlic.
  3. Stew meat for about 2 hours, covered with a lid.
  4. Cut the potatoes and carrots into small cubes and add to the pan.
  5. Bring the lamb and side dish to readiness.

Dimlyama

dimlyama

Ingredients Required:

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

Cooking time: 2 hours.

Calories: 470 kcal per 100 g.

Description of preparation:

  1. Mutton cut into cubes, and fat – small plates. Fry the lamb on a small amount of butter. Put everything in a pot with thick walls or a cauldron.
  2. Crumble the onion and carrot with thin half-rings, and tomatoes – in small pieces.
  3. Heads of garlic peel and trim the roots.
  4. Remove seeds from pepper and cut into rings.
  5. Eggplant and potatoes to get rid of the peel and cut into slices, remove thick streaks from cabbage, chop coarsely.
  6. Put the fat in the cauldron or pan first, then the lamb, salt, add seasonings (it is better to choose zira or a special mixture for lamb). Put vegetables (except potatoes) with greens on top of lamb, salt and simmer for an hour..
  7. Put the potatoes on top of the vegetables and continue cooking over low heat for another 30-40 minutes.
  8. Place the dish on the table, laying out the layers in the reverse order. Decorate with cilantro.

Pita – round bread

pita

Ingredients Required:

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

Time spent on cooking: about 2 hours.

Caloric content: 550 kcal per 100 g.

Description of preparation:

  1. Make the dough – for this heat the milk, not boiling. Prepare the brew by adding yeast to the milk. Let the mixture stand for about 20-25 minutes in a warm place..
  2. Flour through a sieve to make the dough more “airy”.
  3. Whisk the egg, add sugar and salt, bring the mass to a homogeneous consistency, pour into the milk and add melted butter.
  4. Knead the dough so that it stops sticking to your hands, then send it to a warm place, covering it with a towel. The dough should rise twice, which will take about an hour, then it must again be whipped and left for a while. While the dough is standing, the lamb must be removed from the bone and cut into small pieces. Then chop vegetables and mushrooms. Fry meat first, and then add vegetables to the pan. After letting stuffing out about 30 minutes.
  5. Divide the dough into two small “pancakes” thick enough so that they can withstand the stuffing. Lay out a mixture of vegetables and meat, wrap the edges, you can pre-grease them with an egg. You can sprinkle the product with sesame. Bake in the oven for about 15 minutes.

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