The traditions of Tatar cuisine have been developing for a long time. Here you can find many recipes for first and second courses, pies and sweets. These dishes can surprise not only homemade ones, but also serve them on the festive table.
Exquisite Tatar chak-chak
You will need: 250 g flour, 3 eggs, 1, 5 tbsp. tablespoons of vodka, half a teaspoon of salt, 200 g of vegetable oil, 4 tbsp. spoons of honey, 3 tbsp. tablespoons of sugar.
First, prepare a grocery set and knead the dough. In a bowl, stir well the flour, eggs, salt and vodka. Cover the dough with plastic wrap on top and leave it to infuse for half an hour, during which time it should swell. Then divide the dough into 3 pieces. Roll each piece into a layer, about 2 mm thick. Cut into small strips 2 cm wide.
Cut each dough strip crosswise into thin strips 3 mm wide. Separate the noodles from each other after slicing. Place the prepared strips on a dish and cover with a towel to avoid sticking.
Heat oil in a cauldron. Gently dip the noodles in there and fry them in small portions. Stir the strips constantly, cook until the noodles are creamy. Throw the fried dish on a sieve in order for the glass to excess oil.
In a separate skillet, melt the sugar and honey over low heat, stirring always. Once the sugar is all dissolved, remove the pan from the heat and pour the sweet mixture over the noodles. Stir, being careful not to damage the chak-chak.
Place the product with wet hands on a plate and press down a little so that there are no voids. You can greet guests and serve hearty chak-chak for tea.
Peremyachi in Tatar style
You will need: 5 glasses of flour, 10 g of yeast, 1 glass of milk, 1 glass of water, 2 eggs, 1 teaspoon of sugar, 70 g of vegetable oil, 700 g of beef, 2 pieces of onion, pepper, salt - to taste.
Cooking. In a bowl, stir in the flour and yeast. Pour milk and water into a saucepan and heat a little. Then add vegetable oil, eggs, salt and sugar to this mixture. Stir everything thoroughly. Pour flour in small portions and knead the dough. Cover the pot with a towel and put it in a warm place for half an hour. Then remember the dough and leave for another 40 minutes.
Prepare the filling. To do this, pass the meat with onions through a meat grinder, then add salt and pepper and mix well. Divide the prepared dough into 50 g pieces, press them lightly. Place the meat filling in the middle of each.
Pinch the edges of the dough in a circle so that there is a hole in the middle. Squeeze the peppers lightly. Pour vegetable oil into the pan. When it's hot, place the whites with the hole down and fry until golden brown. Then turn over and fry as well. Serve the cooked peppers hot.
Simple kystyby with potato filling
You will need: 350 g of flour, 3 glasses of milk, 1 egg, 350 g of butter, 20 g of sugar, 1 teaspoon of salt, 6 potatoes, 1 onion.
Melt the butter in a cup in a water bath. Prepare the dough. To do this, dilute a mixture of butter, salt, eggs, sugar in a saucepan. Warm the milk a little and also add to the ingredients. Sift flour well, add the product to the mixture. Knead the dough and cover it with a towel on top.
Prepare the potato filling. Peel the potatoes and boil them in salted water with the addition of bay leaves, combining them with potatoes gives a special taste and aroma. Then drain the water, remove the bay leaf. Add hot milk, add chunks of butter and mash.
Divide the dough into small pieces. Use a rolling pin to roll them into round cakes. Fry in a skillet on both sides until golden brown. Lubricate the flatbreads with a brush dipped in vegetable oil. Place the potato filling in the middle of each and fold it in half. Put the ready-made kystyby on a plate and serve.
