Bashkir national dishes: list, recipes with photo

Interest in national cuisines in our country in recent years is very great. Italian and has become already a daily routine, at least in the case of pizza. Almost all teenagers and young people are acquainted with Japanese. But the cooking of the peoples living in the Russian territories is somehow overlooked. Take, for example, Bashkir national dishes. Their list is quite long, but only four are known: beshbarmak (prepared somewhat differently than the Tatar one), kalagan, balishi (caught on under the name of Belyasha) and chak-chak. For many, this list of friends is limited, but in fact Bashkir cooking has more than fifty original recipes.

Bashkir national dishes: features of the kitchen

Accustomed to the spicy and sharpness of oriental dishes, when acquainted with the culinary creativity of this people, people are somewhat perplexed. The fact is that the national dishes of the Bashkir cuisine are not different in the variety of spices. They use only red and black pepper, but also in relatively small quantities. In addition, most Bashkir dishes are rather fat. A person who is accustomed to eating in the European way, it may seem strange tradition to have kazy (horse sausage) in a snack with horse lard. To assimilate so much fat, the meal is washed down with a short (specially cooked cassava) and broth.

Chuck-chuck

We will learn to prepare first the most famous Bashkir national dishes. For example, you can pamper your children with a traditional delicacy for this people. Two and a half glasses of flour with a spoonful of sugar and half of tea - salt are sifted into a bowl. In parallel, four eggs are beaten and poured into the mixture together with two spoons of vodka. The dough is kneaded until it ceases to stick, and hides in a cold for half an hour wrapped in a film. Then it is very thinly rolled out, slightly dried (to be more easily cut) and cut into strips half a centimeter wide and two long. In the cauldron, the lean oil without scent is heated, and the chuck chak is fried in pieces. In the scoop separately, four spoons of honey are melted, five spoons of sugar are poured in, and after its dissolution the mass is cooked for about seven minutes. This "glaze" is watered fried strips and refer to children.

Wack-balish

If you pay attention to Bashkir national dishes, recipes from the test will be very diverse. And if primitive whites are cooked in accordance with the recommendations of the authors, you will get unique delicious pies. Dough is mixed at the rate of one egg, a pile of milk and a spoonful of melted butter for every two hundred grams of flour. While it comes under the towel on the table, mincemeat is being prepared. It is better for him to take lamb; If with her purchase of a problem or you do not like her smell - stop for beef. Meat is not melted, but finely chopped, mixed with chopped onions and small cubes of potatoes (tubers should make up a third of the mass of minced meat). The dough rolls out into fairly thick flat cakes, in the middle is put minced meat, and a kind of a bag with a hole on top is formed. Vak-balishi are placed on a baking tray and for half an hour they hide in the oven. Periodically, a half-spoonful of broth is added to the opening.

Beshbarmak

All meat Bashkir national dishes are prepared either from poultry or lamb. Specifically for this bird of the most suitable goose. A pound of meat is cut and cooked with salt and spices. Freshly doughed dough from two thirds of a glass of flour, eggs and water is rolled into a short loaf no thicker than two millimeters, cut with rhombuses, boiled and smeared with melted butter. Three potatoes are cooked and cut into neat circles. Served in this way: all prepared components plus onion rings (or chopped feathers) are added to the plate and broth is poured in.

Coughlag

The most famous national dishes of the Bashkir people are, of course, dried poultry and meat. If after the word "kaklagan" is "it" - then, in front of you, the appropriately cooked brisket of a sheep or a cow. If it is replaced by "kaz", you eat the dried goose. Both are available for home cooking. To prepare yaglang um, the peritoneum is cut with half kilogram slices, rubbed with pepper and dill and salt and hides for a few days in the cool. Then the twine is pulled through each piece, and the meat is suspended in a dry, cool, unlit place - to wither. The bird is diligently rubbed with salt from the outside and in the abdominal cavity, wrapped in cheesecloth and vertically suspended. The key to success is coolness and dryness. In the future, both varieties of klagan can be eaten as a snack, without any additional processing, but can be used for broth - then you need to soak the meat to remove excess salt.

Tukmas

Bashkir national dishes are rich and on the first - there are plenty of soups among them. For tukmas broth is made from any bird. A pound of meat is cooked in two liters of water and is broken off portion by part. From a glass of flour, eggs and water (how many will take) the tight dough is kneaded, finely rolled out and cut - smaller than when noodles are cooked. For half an hour, the striped strips are removed to the refrigerator. From carrots and onions, roasting in butter is done, then vermicelli-tukmas is loaded. After its surfacing, the soup is boiled for another six minutes, pours over the plates, where the meat is laid out - and you can have dinner.

Tutyrlgang Tauk

This name is worn by the Bashkirs stuffed chicken. However, the principles of its preparation (and filling!) Are completely unaccustomed to us. First, it is laid through the throat, so the bird's bottom is neatly and tightly sewn. Secondly, for the filling, three eggs, 50 milliliters of milk and 50 grams of creamy fatty oil are thoroughly beaten. The mixture is poured into the inside, and the throat is carefully sewn. The carcass is wrapped in gauze, put on the mattress and filled with hot water (only not with boiling water!). On medium heat, the contents of the pan are brought to a boil and slowly brewed from an hour to two - depending on how much the chicken "tightened". Served tutyrlgang-tauk chilled, on a large oval dish (to fit entirely) and in the company with rice.

Kuyrylgan

The national dishes of the Bashkir cuisine include salads. We offer the most beloved mistresses of this region. Products are taken "by eye", in proportions that you prefer. Potatoes and fish are cooked, cut into cubes along with pickled cucumbers and seasoned with the usual mayonnaise. From eggs with milk, a thin omelet is fried; When it cools down, folds into an envelope with a salad inside. From above a little spills mayonnaise and sprinkles with greens. Tasty, and serve the original!

In a word, the Bashkir national dishes (photo) are quite worthy of attention even of a spoiled gourmet. In addition, most of them do not require any complicated components or chef's virtuosity. It is possible to expand your culinary horizons!