Not every one of us has heard such a word - "echpochmak", although they saw, and ate, probably many. This is a dish of Tatar cuisine, and the literal translation means "triangle." It is prepared from yeast or unleavened dough, stuffed with meat and added onions with potatoes. The main, traditional filling is lamb. There is another feature of this dish - the filling is placed in it raw. Here we are today and will begin to master the preparation of such an interesting dish as the Tatar echpochmak.
Recipe number 1 - prepare the echpochmak in a standard way
To prepare the dishes we are considering, we will need for the test: 33 grams of baker's yeast, 800 grams of flour, three eggs, three tablespoons of granulated sugar, 0.33 liters of milk, 60-70 grams of butter, half a teaspoon of salt. For the filling we will prepare: 300 grams of lamb, three onions, four potatoes, one egg intended for greasing the dough, black pepper and salt. In order to prepare the echpochmak in Tatar, we begin, of course, with the preparation of the test. Dissolve the yeast in warm milk along with a teaspoon of granulated sugar. Let it be insisted.
We also stir the sugar with a whisk in the egg until it is completely dissolved. Add to the first container and mix well. Sift flour through a sieve, add our mixture and knead the dough. In the process of kneading a little, we throw butter into pieces. At the end we cover with a towel - and for a couple of hours in a warm place for fermentation. Then salt, knead again and again for an hour and a half to the side. Then knead again, cover with a towel and do the filling.
We cook the filling and bake the echpochmak in Tatar
The filling is prepared quickly and easily. Wash the meat and cut into small pieces. Peel potatoes and onions and cut into small cubes. Mix, pepper and salt. Turn on the oven and leave it to warm up to 210 degrees. The dough is divided into two parts. One - again under the towel, and the second cut into nine parts. We take one of these pieces, knead with a palm on the table to make a circle.
We put a tablespoon of the filling, form a triangle and pinch on top. We do this so that a small hole remains at the top - excess moisture will evaporate through it. We cover the baking sheet with parchment, put echpochmaki on it, let it brew a little. Stir the egg and grease the pastries. We put in the oven and bake for at least 40 minutes, the temperature is 200 degrees. After 20 minutes have passed, cover with wet paper. Put the finished dish on a towel and cover it with a clean towel. Now you know how to cook an echpochmak in Tatar.
Recipe number 2 - we prepare the echpochmak on kefir
To complete this recipe, we will need: two glasses of kefir, a teaspoon of salt, five glasses of flour, one packet of dried yeast, 300 grams of meat with fat, three potatoes, two onions, four tablespoons of vegetable oil, half a glass of broth (you can use water) , ground black pepper.
If for the previous version we took the
Echpochmak recipe in the Tatar language, translated it and made a traditional dish, now we will not adhere to any requirements. As meat, for example, take fatty pork. Wash it and cut into pieces the size of a hazelnut. We also cut potatoes, add meat, chopped onions, vegetable oil - two spoons, pepper and salt.
Mix everything thoroughly. We make the dough as usual, cut it, as for pies (pieces), give the shape of small balls, and make palm-sized cakes the size of a saucer. Put the filling on them, pinch them with a triangle and put on a baking sheet, oiled. After 15-20 minutes, grease the top with the egg and send to the oven for one hour. It turned out an excellent Tatar-style echpochmak.
Kefir dough added tenderness and lightness to it.
Recipe number 3 - echpochmak with chicken
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, four potatoes, two onions, 50 grams of butter, a glass of broth, pepper and salt.
It's time to cook a Tatar chicken echpochmak. First of all, we knead all the components for the test and set it to approach for an hour and a half (always in a warm place). Then prepare the filling.
Cooking toppings and baking
Dice the chicken fillet and potatoes. We clean onion and chop finely. We combine everything into one mass, pepper, salt and mix. We crumple the approached dough, cut into pieces and roll each of them into a small round cake.
We distribute the filling over them and pinch, giving a triangular shape. At the top we leave a small hole. We grease a baking sheet with oil, shift the echpochmaki to it and send it for 35 minutes to the preheated oven. We take out a baking sheet, add a little broth, grease the upper part with an egg and back to the oven for another 20 minutes. Serve hot.
Recipe number 4 - we prepare the echpochmak quickly and simply
This recipe is probably the fastest and easiest. He needs the following products: for 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, herbs, more spices. And now we are preparing the Tatar echpochmak. Knead, like dumplings, dough, divide into three parts and put in the refrigerator.
Cut the ingredients for the filling into small cubes and mix, as carefully as possible. Cut the dough into pieces and make small cakes out of it. Put the filling and snap it so that we get triangles. We lay out the echpochmaki on a greased baking sheet, grease the top with an egg and send it to the oven for 40 minutes until a beautiful golden crust forms on them.