Tatar cuisine - sweets, drinks, soups, pastries - has been formed for centuries. And, without losing its identity, it developed, acquiring new knowledge, products and skills that were taken, including from neighbors. It is believed that Russia learned from the Tatars how to cook fried dishes. They, like ours, have a variety of dishes, and meat and dairy and flour products predominate. But Tatar pastry at all times was the main one. We’ll tell you a couple of common recipes.
Tatar Gubadiya, ingredients and preparatory work
Today we will cook one of the traditional dishes. Tatar pastries, gubadiya, is a round, closed multi-layer cake. Usually this is a sweet dish and served with aromatic tea, but there are options with meat filling, with which we will cook. We will need the following ingredients: yeast dough - 0.8 kg, boiled rice - one kilogram, beef or mutton fillet - 0.5 kg, onions - 150 grams, eggs - eight pieces, dried fruits (prunes, dried apricots or raisins) - 200 grams, ghee or butter - 400 grams, salt and ground black pepper - to taste.
First, prepare the meat filling. The meat is cleaned of tendons and film, then send it to a meat grinder. Then we put the minced meat in a heated frying pan with oil, stirring, cook, sprinkle with pepper and salt. You can add a couple of spoons of broth or water, if it turns out a little thick. At the very end, add onions, previously fried, and remove from the stove.
Making a pie
Tatar pies in Russia are now experiencing a peak of popularity. If earlier Russians ordered pizza in the office or home, now it has faded into the background, after our baking. So look carefully at how Tatar pastries are prepared , write down recipes and, if necessary, use them. And we continue to prepare gubadiya.
We give the yeast dough to stand, divide it into two unequal parts, that is, one more than the other. For the most part, we roll out, a little larger than a frying pan, a circle and put in it, not forgetting to grease with oil. We spread on the dough a layer of rice, cooled in advance, followed by minced meat and rice again, then cool chopped eggs. On top of all this, lay out the dried fruits, removing the seeds from them and washing them in boiling water and cold water. Add chilled butter to the filling, before melting it. Roll out the rest of the dough into a circle, put it on top and connect to the bottom layer by pinching them. Spread our dish with butter and bake for 35-40 minutes in a preheated oven.
Kubete - Tatar pastries, photo of the pie and the initial stage
In the event that you wanted to eat something hearty and tasty, go to the kitchen and prepare a pie with potatoes and meat. He will need the following products.
For the pie: a 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. Cooking meat. Chop finely, pepper, salt, pickle for several hours in the refrigerator. In the meantime, we are doing the test, especially since it should also stand a little. We take a bowl and pour flour into it, two glasses, on a grater three margarines, which were previously frozen. You can use oil instead, it will not affect the taste in any way.
Grind the margarine with flour until crumbs. Add milk and sour cream to the dough, pour the vinegar and begin to knead the dough. In the process, add another about a glass of flour. We roll the finished dough and, even if it seems heterogeneous, send it to the refrigerator.
Cooking the filling and baking quartet pie
We are engaged in stuffing. We cut the potatoes into thin plates and, so as not to worry about the readiness, we warm them in the microwave for about three minutes. Onions cut into half rings or rings. As in the previous recipe, we divide the dough into two parts of different sizes and roll one of them, a large one, to the bottom of the form, so that it remains on the sides. Lubricate the form with oil, put the dough, give it the desired configuration and fill it. First of all - meat, then potatoes, pepper, salt.
Spread onion, butter in slices and meat again. We use the dough that remains, as intended, and form a cake. With a finger in the center, so as not to swell, make a hole. Shake the egg, grease the dough, plug the hole with the onion. We send the form to the oven preheated to 200 degrees. We take out after 20 minutes and pour 50 grams of broth into the hole. We repeat this operation two more times. We monitor the readiness of potatoes. We take it out at full readiness from the oven and leave it for 20 minutes for impregnation, then you can serve it on the table. We hope that the principle by which Tatar pies are prepared has been mastered.
The recipe for uralma, another dish of Tatar baking
This dish is a meatloaf, which is steamed, like manti. The ingredients that are necessary for this Tatar pastry to be cooked: a kilogram of minced meat, two onions, one egg, if necessary a little flour, three potatoes, salt and dough.
Preparing the filling: add the onion, finely chopped, grated potatoes, seasonings and salt to the prepared minced meat. Knead the dough, as for manti, roll out. We spread the minced meat on it evenly and twist it into a roll. We put on the oiled stand of the steam bath. Cooking time - 60 minutes. When the Tatar pastries are ready, cut into portions, pour oil and serve. Enjoy your meal!