Tatar cuisine - sweets, drinks, soups, pastries - was formed over the centuries. And, without losing identity, developed, acquiring new knowledge, products and skills, which were taken, including among neighbors. It is believed that it was the Tatars who learned to cook fried dishes. At them, as well as at us, the variety of dishes is observed, and meat and dairy products prevail. But Tatar pastries have always been the main one. Tell you a couple of common recipes.
Tatar gubadiya, ingredients and preparatory works
Today we will cook one of the traditional dishes. Tatar pastries, gubadia, represent a round, closed multilayer pie. Usually this is a sweet dish and is served to flavored tea, but there are options with a meat filling, with which we will prepare. We need the following ingredients: yeast dough - 0,8 kg, boiled rice - one kilogram, beef or lamb fillet - 0,5 kg, onion - 150 grams, eggs - eight pieces, dried fruits (prunes, dried apricots or raisins) - 200 Gram, butter melted or creamy - 400 grams, salt and ground black pepper - to taste. First we prepare the meat filling. Meat is cleared of tendons and film, then we send it to the meat grinder. Then we put minced meat on the heated frying pan with oil, stirring, stirring, pepper and salt. You can add a couple of spoonfuls of broth or water, if it turns dense. At the very end, add the onion, pre-fried, and remove from the plate.
Cooking pie
Tatar pies in Russia are now experiencing a peak of popularity. If earlier, Russians ordered pizza to the office or home, now it has receded into the background, after our baking. So, carefully watch how the Tatar pastry is prepared , write down the recipes and, if necessary, apply them. And we continue to prepare gubadia. Let's stand the yeast test, divide it into two unequal parts, that is, one more than the other. For the most part, we roll out a circle, a bit larger than a frying pan, and put it in it, remembering to oil it with oil. Spread a layer of rice on the dough, chilled in advance, followed by minced meat and rice again, then steep chopped eggs. From above on all this we spread dry fruits, removing from them bones and washing in boiling water and cold water. Add the cooled butter to the filling, before melting it. Roll out the remains of dough into the circle, put it on top and connect it with the bottom layer, tearing them. We spread our dish with oil and bake it in a preheated oven for 35-40 minutes.
Kubite - Tatar pastries, photo of cake and the initial stage
In the event that you wanted to eat something satisfying and tasty, go to the kitchen and cook a pie with potatoes and meat. It will require the following products. For a pie: two-hundred-gram packet of margarine, half a glass of milk and the same amount of sour cream, three glasses of flour, a tablespoon of vinegar. For the filling: half a kilogram of beef, three potatoes, two onions, 150 grams of broth, one egg yolk for greasing, pepper, salt. We cook meat. We cut it finely, pepper, salt, marinate for several hours in the fridge. In the meantime, we are doing the test, especially since it also has to stand a little. We take a bowl and pour out flour into it, two glasses, on a grater three margarines, which before froze. It is possible and oil instead of it, on taste it will not be reflected in any way. We grind margarine with flour until crumbs. In the dough, add milk and sour cream, pour the vinegar and begin to knead the dough. In the process, we add about a glass of flour. We roll the finished dough and, even if it seems to be a non-uniform one, we send it to the refrigerator.
Prepare the filling and bake the cake
We are engaged in stuffing. Potatoes cut into thin plates, and then do not worry about the readiness, we warm up in the microwave for about three minutes. We cut onions by semicircles or rings. As in the previous recipe, we divide the dough into two parts of different sizes and one of them, large, is rolled to the bottom of the mold to remain on the sides. Lubricate the form with oil, put the dough, attach it to the desired configuration and fill it. First of all - meat, then potatoes, peppers, salt. We spread the onions, butter and the meat again. The dough that remains, use it for its intended purpose and form a pie. Finger in the center, so as not to swell, we make a hole. Shake the egg, lubricate the dough, stick the onion with onion. We send the form to the oven heated to 200 degrees. We get out after 20 minutes and fill in the hole with a gram of 50 broth. We repeat this operation two more times. We follow the availability of potatoes. We get out when ready from the oven and leave for 20 minutes to impregnate, then you can serve on the table. We hope that the principle on which Tatar pies are prepared is mastered.
The recipe for cooking uralm, another dish of Tatar baking
This dish is a meat roll, which is prepared for a couple, like manta rays. Ingredients that are needed to make this Tatar pastry: kilogram of minced meat, two onions, one egg, if necessary - a little flour, three potatoes, salt and dough. We prepare the filling: add the onion, finely chopped, grated potatoes, seasonings and salt to the prepared mince. We knead the dough, as on the mantle, roll it out. We spread the stuffing uniformly on it and roll it into a roll. We put on the oiled stand of the steam bath. Cooking time - 60 minutes. When the Tatar baking is ready, cut into portions, sprinkle with oil and serve. Bon Appetit!