Tatar pies - a dish that is worth trying
And how much do you know about Tatar cuisine? No? And in vain! This is not just a kitchen, but a whole history of a proud and unique people, who fit in various, hearty and very tasty dishes. Tatar pies are a separate topic, always fragrant, juicy and airy, just by presenting such a dish in your mind, you immediately want to feel it in taste.
What is the most pleasant, in order to enjoy such pies, it is not necessary to search for restaurants of Tatar cuisine, it is not difficult to cook them with your own hands, and with all the features and nuances of the process we will certainly share with you in this article.
Everyone understands something different under the concept of “Tatar pies”, because there are many varieties of them, which is to say, in almost every Tatar family you will be able to hear your recipe for making pies.
So how to cook them, if there is no single generally accepted recipe? In fact, it is possible to single out the brightest and most favorite representatives - these are e-mails and, familiar to many, belyashi or peremyach.Outwardly, they may be similar, at least due to the obligatory hole in the center, but the principles of their preparation have their differences.
For example, echpochmaks must be baked in the oven, but peremyachi or, as we have called them more, belyashi, fry in a pan, they usually have a round shape. The recipe for the filling is also different: if raw eaten meat is used in echpots, then classic ground meat from meat, a large amount of onion, salted and well peppered are added to belyashi most often.
By the way, if you decide to cook belyashi, then remember that they need a lot of onions, sometimes it can be 1/4 of the whole filling, and sometimes the whole half!
But, in any case, both those and those versions of the pies are very tasty and mouth-watering, but today we will deal with the recipe for echpochmaks.
How to cook it?
Echpochmaks are such Tatar pies that necessarily have a triangular shape, in fact, their name is translated from Tatar. However, it is not at all their special form that is the defining property of this dish, but the fact that all the filling in the pie is laid necessarily raw.Usually it is chopped pieces of quite fatty meat, for example, beef, lamb, duck or goose, as well as potatoes and onions.
The dough for the dish is usually fresh, but sometimes yeast, here it’s a matter of taste. Usually Echpochmaks are served in broth or soup, three pieces each, but they are so tasty and juicy that you want to try again and again!
To prepare the dough, you will need:
- flour - about 1 kg;
- melted butter - 2 tbsp. spoons;
- egg - 3 pcs .;
- meat - 300 g;
- strong meat broth - 1 glass;
- potatoes - 300 g;
- onions - 3-4 pcs .;
- ghee - 0.5 cup;
- pepper and salt to taste.
To begin, we will prepare the filling: remember that for it all products must be fresh and raw. Meat is cut into small cubes, potatoes are cleaned from the skin and also cut into small cubes. So that it does not darken, you can pour cold water. Onions are also peeled and chopped as small as possible. All the products for the filling are ready, now let's do the dough.
We sift the flour, in a separate glass of water, dissolve the salt. We drive a couple of eggs into the sifted flour, then add the melted butter, salt water and another glass of fresh water, we start gradually kneading the dough, gradually pouring out the flour.
As a result, the dough should be dense and elastic, do not stick to your hands.We roll it into a ball, cover with a towel and leave to rest for 30 minutes. At the end of time, the dough is cut into small pieces (the size of a chicken egg), we fold each into a small ball, from which we subsequently roll out cakes as small as a tea saucer. The smoother and more geometrically correct your cake will turn out, the more beautiful the future triangles will turn out to be.
The ingredients on the filling mix, add salt and pepper. Put some filling on the prepared cake (about a tablespoon), and then start to form a triangle-shaped pie. To do this, you need to lift the dough on three sides and pinch loose edges gently, leaving a small hole in the center.
Thus, you need to prepare all the pies. At the same time, we warm up the oven, grease a baking sheet with oil, and then lay out our ecchips. In a separate container, beat the chicken egg until light foam is formed, and then lubricate the surface of each pie with it.
Bake the patties at a temperature of 180 ° for about 30 minutes, then remove the ecchpomacs from the oven and pour them into the open center of each piea little broth (about 2 teaspoons). In principle, the surface of the pies can again be covered with a beaten egg.
Then the baking tray with the pies is sent back to the oven for 20 or 30 minutes, depending on the stage of their preparation. During this time, all the broth will evaporate, and you will get airy and very juicy traditional Tatar meat pies. Bon Appetit!