Echpochmak is a recipe for Bashkir cuisine. This dish consists of small pies, most often with lamb meat. If you are interested in the variations of this dish, you can find out how different the echpochmak can look. A recipe with a photo can describe small triangular cakes resembling Chinese dim sums. And it can demonstrate large samsa-like flat cakes with filling. In addition, the echpochmak, the recipe of which will be given below, is far from the most interesting dish of Bashkir cuisine. All she deserves to get to know her better.
Bashkir cuisine
Dishes of this people are often unusually high-calorie and nutritious. Nomadic living conditions led to the habit of eating very satisfying foods. Of meat, lamb and beef are often used, less often poultry. Pork in authentic Bashkir recipes is not present. But in modern conditions it is necessary to use this meat. Better - lean. It is boiled, stuffed or stewed. Common meat fillings for pies. Baking can be either fried in oil or cooked in an oven. One of the features of Bashkir dishes is that often they are multifunctional dishes. That is, they serve simultaneously as the first dish, appetizer and the second. These include beshbarmak, kullama. Raw onions are often used. It is added to dishes at the end of cooking. Vegetables were rarely used by the Bashkirs, so potatoes and rice are popular side dishes. Among flour dishes, not only echpochmak. The recipe for kullama or beshbarak is also based on a fresh, noodle-like test. Often katyk is served with dishes - a type of yogurt. As desserts (they are used during tea parties), chak-chak, baursaki and brushwood are prepared. These are all flour products cooked with honey and fried in oil.
Tatar echpochmak: recipe
First you need to make a sweet fresh yeast dough . To do this, pour the yeast with warm water (a couple of spoons) and add sugar (do not salt in any case!). Leave until foaming. Then melt the butter (half a pack) and mix with a glass of milk. Cool the mixture to room temperature and pour into flour in two divided doses. After adding the first portion of flour, the dough must be left to fit. Do the same after all the flour is in the dough. After an hour, you can start cutting.
Filling
In the meantime, it would be nice to make a filling with which you will fill the echpochmak. The recipe involves the use of lamb. But beef may well replace it. It will take about half a kilogram of meat. Diced, mixed with potatoes and onions, seasoned with salt and pepper. Form triangular pies. In the center you need to leave a hole. Let the ecchochmak stand on a baking sheet and then place in the oven. After half an hour, remove the products from the oven and carefully pour a teaspoon of the broth into the holes on each pie. This will give the minced meat juiciness. Then continue to bake until cooked.