National Tatar dish echpochmaki or triangles with meat. Dough for triangles

For a long time, Russian cuisine has absorbed many national dishes. And it is difficult to say who and what brought it more. Russians and Tatars have lived side by side for more than 700 years. Of course, for a long time already both of them have been eaten. These triangles are very tasty from the dough. The main thing is to learn how to properly make dough and stuffing for them.

Step 1. Dough

Among the hostesses and simply admirers of the Tatar cuisine there is a lot of controversy about what the dough for triangles should be. It can be yeast, fresh and even puffed. But nevertheless most often do echpochmaki on the basis of an unleavened dough with the addition of sour milk. It is easy to prepare, while the taste is not inferior to yeast.

250 grams of butter melted. It can be replaced with melted or even margarine. Then - a little cool and pour in it 2 cups of yoghourt (kefir, yogurt or other sour milk). Mix. Add 2 eggs and a pinch of salt. All mix well. Prepare a large cutting board. Pour 8 glasses of flour on it in a slide, in the middle make a small groove. Gradually pouring out the liquid mixture, gently knead the dough for the triangles. It should hold a good shape, do not stick to your hands, but at the same time be gentle. Wrap in food film (you can put it in a bag) and leave for 20-30 minutes to make the dough "ripe".

Step 2. Filling

Another secret of delicious echpochmakov is a delicate meat filling. It will require 800-900 grams of meat with fat. Usually they use lamb or beef. Those who are not going to stick to a strict recipe can take a more familiar pork. Still need to take 8 medium potatoes, 3-4 heads of onions, 2 teaspoons of salt and, if desired, ground pepper.

Cut the meat into small cubes, about 1 cm in size on each side. Also cut the potatoes and onions. Mix everything, generously flavored with salt and ground pepper. Already in the process, the filling will give juice. It is immediately clear that it will be tasty any echpochmaki, even if it will be triangles of puff pastry (if desired, you can use ready-made).

Step 3. Baking

Now that all the components are ready, you can proceed to the modeling of e-mails. From the dough, you need to form a sausage with a diameter of about 4-5 cm (according to the size of the bottom of a regular glass). Cut the knife across into pieces of 1.5-2 cm thick. Each of them roll out into a thin flat cake, like a dumplings. Put 3-4 tablespoons of the filling into the center. Each echpochmak is obtained in size, like a good patty.

Hands first to protect one corner, then - the second and third. It is very important that they keep the shape well, since during the baking process the escaping juice can flow out and the triangles will just burn. It is equally important that in the center there remains a small hole for the escape of steam. After all, we prepared dough for triangles rather dense, and too much liquid can accumulate inside. If desired, the surface can be greased with yolk, so that the finished echpochmaki glitter.

Heat the oven to 200 degrees and lay the triangles on a round frying pan. According to many housewives, they are better baked. Cook for 45-60 minutes until the top is browned. On the readiness to check and stuffing. This is no less important. All these recommendations can be attributed to any echpochamkam, including the triangles of puff pastry.

Step 4. Submission

After echpochmaki are ready, it is very important to properly submit them. This is another secret. After all, make delicious stuffing and dough for triangles - half the battle. Most often they are served to each guest separately for 2-3 pieces. In a separate bowl we offer a transparent broth, which is poured into the center of each echpochmak. You can immediately grease each bug with butter each triangle, cover with a clean towel and stand for 15-20 minutes.