Etchpochmak in Tatar. Recipe

Not everyone of us heard the word "echpochmak", although they saw, and even ate, probably many. This is a dish of Tatar cuisine, and literal translation means "triangle". Prepare it from a yeast or unleavened dough, stuff it with meat and add onions and potatoes. The main, traditional stuffing is lamb. There is another feature of this dish - the filling in it is put in raw form. Here we are today and will master the preparation of such an interesting dish, as echpochmak in Tatar.

Prescription number 1 - we prepare the e-mail in the standard way

To prepare the dish we are looking for, we need 33 grams of baker's yeast, 800 grams of flour, three eggs, three tablespoons of sugar sand, 0.33 liters of milk, 60-70 grams of butter, and half a teaspoon of salt. For the filling, let's prepare: 300 grams of lamb, three onions, four potatoes, one egg, designed to lubricate the dough, black pepper and salt. To prepare an echpochmak in Tatar, we begin, of course, with the preparation of the dough. We dissolve in warm milk yeast together with a teaspoon of sugar sand. Let him insist. We also mix the sugar with a whisk in the egg, until it completely dissolves. Add to the first container and mix well. Through the sieve we sift the flour, add our mixture and knead the dough. In the process of blending, we throw in pieces of butter. When finished, cover with a towel - and for a couple of hours in a warm place for fermentation. Then we add salt, mix again and again for an hour and a half later. Then once again we mix, cover with a towel and we are engaged in a stuffing.

Cooking stuffing and baking echpochmak in Tatar

The filling is prepared quickly and simply. We wash the meat and cut it into small pieces. Potatoes with onions are also cleaned and cut into small cubes. Mix, pepper and salt. Turn the oven on and leave it warmed to 210 degrees. The dough is divided into two parts. One - again under the towel, and the second cut into nine pieces. We take one of these pieces, knead it with the palm on the table to make a circle. We put a tablespoon of the filling, we form a triangle and we patch it from above. We do this so that there is a small hole left above - excess moisture will evaporate through it. We cover the baking tray with parchment, we put on it echpochmaki, let it stick a little. Stir the egg and grease the pastry. We put it in the oven and bake for at least 40 minutes, the temperature is 200 degrees. After 20 minutes have passed, cover with damp paper. We put the prepared dish on a towel and on top also cover with a clean towel. Now you know how to cook an echpochmak in Tatar.

Recipe number 2 - prepare echpochmak on yogurt

To fulfill this recipe we will need: two glasses of kefir, a teaspoon of salt, five glasses of flour, one packet of dry yeast, 300 grams of meat with fat, three potatoes, two onions, four tablespoons of vegetable oil, half a glass of broth (you can water) , ground black pepper. If for the previous version we took the recipe "Echpochmak" in the Tatar language, translated it and made a traditional dish, now we will not adhere to any requirements. As meat, for example, let's take fat pork. We will wash it and cut it into pieces the size of a walnut. Just cut the potatoes, add meat, chopped onions, vegetable oil - two spoons, pepper and salt. Thoroughly mix everything. We make the dough as usual, cut it, as for pies (chunks), we put the shape of small balls and make a pallet the size of a saucer. We put the stuffing on them, protect them with a triangle and put them on a baking sheet, lubricated with oil. After 15-20 minutes, grease the top with an egg and send it to the oven for one hour. It turned out an excellent echpochmak in Tatar. The dough on kefir added to it tenderness and lightness.

Recipe № 3 - echpochmak with chicken meat

For the test we will need: four glasses of flour, one glass of water, 10 grams of dry yeast, one egg, a teaspoon of salt, a tablespoon of sugar sand. For the filling: 0.8 kg of chicken fillet, four potatoes, two onions, 50 grams of butter, a glass of broth, pepper and salt. It's time to cook an echpochmak in Tatar with chicken. First of all, we knead all the ingredients for the dough and put it on for an hour and a half to approach (always in a warm place). Then we prepare the filling.

Preparation of filling and baking

We cut into cubes chicken fillet and potatoes. Onions are cleaned and shredded finely. All we connect in one mass, pepper, salt and mix. We knead the dough that came up, chop it into pieces and roll each of them into a small round cake. We distribute the filling on them and splint them, giving a triangular shape. At the top leave a small hole. Lubricate the pan with oil, shift the echpochmaki onto it and send it to the preheated oven for 35 minutes. We take a baking sheet, add a little broth, egg the upper part with an egg and back to the oven for 20 minutes more. We serve on a table in a hot kind.

Recipe number 4 - prepare echpochmak quickly and easily

Probably, this recipe is the fastest and easiest. For him, the following products are needed: for the dough - a melted packet of margarine, a glass of milk or kefir, two and a half glasses of flour, two eggs. For the filling: half a kilogram of fatty meat, potatoes - 300 grams, onions - 300 grams, salt, greens, more spices. And now we are preparing an e-mail in Tatar. We knead, as in dumplings, a dough, divide into three parts and put it in the refrigerator. Ingredients for the filling are cut into small cubes and mixed, as thoroughly as possible. Cut the dough pieces and make small cakes from it. Put the filling and splint it so that the triangles are formed. We lay out echpochmaki on a greased baking sheet, grease the top with an egg and send it to the oven for 40 minutes, until they form a beautiful golden crust.