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

Features of Tatar cuisine

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

Main ingredients of Tatar cuisine

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

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

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

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

Popular dishes of Tatar cuisine

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

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

Cooking methods

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

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

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

Tatar cuisine it means not just a banal list of dishes that have been prepared from time immemorial, but a real treasure of Tatar culture, because it has reached us almost unchanged to this day. Throughout the history of its existence, the cuisine of this eastern people has been subject to the influence of many nationalities: Arabs, Chinese, Uzbeks, Turkmen, Kazakhs and in some ways even Russians. However, despite this, the Tatar national cuisine was able to maintain its originality.

How does Tatar cuisine stand out from other cuisines of the world? The answer is quite simple. The thing is that the majority of Tatars profess Islam, which means that it is forbidden for them to eat pork, some game (for example, falcons and swans), as well as alcohol. However, this did not impoverish Tatar cooking at all!

Tatars love meat and use it in many recipes. The most popular is lamb, followed by beef, horse meat and chicken. For example, it is simply impossible to imagine the traditional cuisine of the Tatar people without a thick and satisfying soup made with strong meat broth. An example of such a dish is Shurpa or Lagman, which you will see in both the festive and everyday diet of the Tatars.

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

As you can see, baking is a big part of the Tatar diet. central place. In addition, we would like to note that side dishes are also common, which are most often prepared from all kinds of cereals and legumes. Also great love They use salads, which, however, you most likely will not see on the menu of a national restaurant, because, as a rule, the dishes are homemade.

By the way, a characteristic feature of the national cuisine of the Tatar people is the constant use large quantity animal fat in cooking. This “culinary secret” makes them very, very tasty. There is no need to talk about the satiety of such dishes!

Speaking about Tatar cuisine, one cannot fail to note the great passion of this people for milk and dairy products. The milk itself, as a rule, was intended for children, and adults made all kinds of fermented milk products: ayran, katyk, eremchek (cottage cheese), kort (Tatar cheese) and many others.

By the way, Tatar cuisine is most famous for its desserts. It is probably impossible to find a person who has not heard of such a dish as “Chak Chuck”. It consists of balls or strips made from butter dough, which are generously poured with honey. Another traditional Tatar dessert is baursak. It consists of donuts, which are usually served with tea. Another very tasty dessert of Tatar cuisine is Kosh tele, which literally means the tongues of birds. In our understanding, this sweet dish is nothing more than Brushwood, which you are probably familiar with.

And to top it off, we would like to draw your attention to one interesting feature. Kitchen Crimean Tatars, and especially those who live near the coast, are somewhat different from the cuisine of the steppe Tatars. So, for example, the former introduce more fruits and vegetables into their diet, while the latter more often feast on meat in a varied culinary processing and fermented milk products. Although the list of dishes traditional for this eastern people is almost identical, that is, it does not undergo any special changes depending on the particular area where the Tatars live.

Recipes for preparing traditional Tatar dishes are not that complicated, although, of course, they have their secrets. We will tell you about them on the pages of this section. All the recipes given here can be safely called full-fledged master classes, because they are not only detailed instructions contain, but also step by step photos. We hope that thanks to them you will easily master Tatar cuisine and delight your loved ones with culinary masterpieces that are completely unusual for them!

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

There is no doubt that the composition of products was primarily influenced by natural conditions and, not least, by lifestyle. Since ancient times, the Tatars have been engaged in settled agriculture and animal husbandry, which contributed to the predominance of flour and meat and dairy dishes in their food, but special place A variety of baked goods occupied the people's kitchen.

The original Tatar cuisine evolved during the centuries-long history of the existence of the ethnic group and its interaction and contact in everyday life with its neighbors - Russians, Mari, Chuvash and Mordvins, Kazakhs, Turkmen, Uzbeks, Tajiks. Thanks to this, the Tatar people created a cuisine rich in flavors, using the widest range of products from both Central Russia and the southern territories. The natural environment had a significant influence on the formation of Tatar cuisine, which had a beneficial effect on the cultural and economic development of the people. The location at the junction of two geographical zones - the forested 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 areas, and also early development trade.

Tatar cuisine

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

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

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

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

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

Tatar dishes

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

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

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

national dishes

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

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

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

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

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

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

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

Tatar cuisine

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

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

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

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

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

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

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

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

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

Tatar cuisine

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

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

stuffed fish

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

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

Tatar pastries, triangle, echpochmak

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

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

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

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

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

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

meat dishes

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

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

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

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

national cuisine

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

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

Ingredients:

650 g beef

3 pickled cucumbers

3 onions

300 g potatoes

3 tbsp. spoons of tomato paste

2 tbsp. spoons 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. Lay out carefully tomato paste and cucumbers, pre-grated on a fine grater.
4. Peel the potatoes, also cut them into strips and place them with the meat.
5. Simmer it all under the lid until full readiness meat - about 25 minutes.
6. Lamb azu is ready!

Tatar omelette

Ingredients:

300 ml milk

100 g wheat flour

150 g butter

salt - to taste

How to cook an omelette in Tatar style:

1. Whisk the eggs into 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. Place the frying pan on the heat and wait until the contents thicken a little. Then put it in the oven for 10 minutes. The Tatar omelette should rise.

Kystyby

Ingredients:

200 ml milk

salt to taste

3 cups wheat flour

1 kg potatoes

150 g butter

150 g green onions

How to prepare kystyby:

1. Peel the potatoes, boil and chop to make a puree. Add chopped onion to the puree and stir.
2. Mix water, milk, salt and flour. You should now have a dough. Roll it into flat cakes. Bake them in a frying pan until browned without oil. \Place the filling on the finished flatbreads and serve.
3. Kystyby is ready!

Echpochmak from curd dough

Ingredients:

250 g cottage cheese

250 g butter

200 g sugar

400 g wheat flour

1 teaspoon soda

1 drop of vinegar

How to make echpochmak from curd dough:

1. Heat the oil in a frying pan until it becomes soft. Mix it with cottage cheese. Add baking soda, quenched with vinegar, to the mixture.
2. Then add flour. Knead the dough and make small cakes out of it. Roll in sugar and fold in half, then sprinkle with more sugar. Make triangles out of the cakes and bake in the oven until golden brown.
3. Echpochmak from curd dough is ready!

Tatar salad

Notenoughcinnamon

Ingredients:

1 glass wheat cereal

2 tomatoes

• 2 sweet peppers

  1 clove of garlic

  3 tbsp. spoons of olive oil

• salt - to taste

  2 tbsp. spoons of lemon juice

How to prepare Tatar salad:

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

Dumplings in Tatar style

Ingredients:

100 ml beef broth

4 chicken eggs

salt and pepper - to taste

How to cook dumplings in Tatar style:

1. Pour flour into a deep bowl and beat the eggs. Add broth and knead the dough.
2. Scoop a piece of dough with a spoon and drop it into the boiling broth. The finished Tatar dumplings will float to the surface.

Samsa with carrots

Ingredients:

400 g yeast dough

5 boiled carrots

½ cup vegetable oil

2 tbsp. spoons of sugar

How to cook samsa with carrots:

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

Tatar croutons

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 croutons in Tatar style:

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

Gubadiya in Tatar style with cottage cheese

Ingredients:

300 g butter

2 cups flour

200 g sugar

450 g cottage cheese

2 tbsp. spoons of sour cream

How to cook gubardiya with cottage cheese:

1. Grind the 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. Place half of the dough in a greased pan, add the filling, and then sprinkle with the remaining crumbs. Preheat the oven to 200°C\ and place the pan with the dish there for 45 minutes.
4. Gubardiya with cottage cheese is ready!

In a similar way you can prepare gubadia with dried fruits. Only for it you will need to take ready-made yeast dough. The filling used is raisins, dried apricots and prunes.

Chuck-chuck

One of the most favorite sweets for everyone - the best gift for friends from a trip and a real delicacy and joy on the holiday table.

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, Tatar national cuisine retains its originality.

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

Chuck-chuck

Chuck-chuck- one of the symbols of Tatar cuisine, an oriental sweetness. Chak-chak is prepared 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. The dough is formed into thin short sticks, shaped like spaghetti, or balls the size of a nut, deep-fried, and then poured over a hot mass prepared with 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 filled with fatty meat, onions, and potatoes. Most often, fatty meat (lamb, lean beef, chicken or goose) in combination with potatoes and onions is used as a filling for echpochmaks.

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

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

Kosh tele

Kosh tele- a dish of Tatar national cuisine, better known as “ brushwood“. Kosh tele means “bird tongues”. The dessert received this name because of its peculiar elongated shape, although in fact the Tatar kosh tele looks different from different housewives. The only thing that remains unchanged is its wonderful taste, which children especially like.

- one of the heartiest soups. It can be an independent dish - just a rich soup, or can be used as a sauce for various porridges or noodles. This soup has a particularly high fat content, as well as 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.