The interest in national cuisines in our country has been very great lately. Italian has already become everyday life, in any case, with regard to pizza. Almost all teenagers and youth are familiar with Japanese. But the culinary of ethnic groups living in Russian territories is somehow ignored. Take, for example, Bashkir national dishes. The list of them is quite long, but only four are known: Beshbarmak (prepared somewhat differently than Tatar), Kaklagan, Belishi (we have taken root under the name Belyashi) and Chak-Chak. For many, acquaintance is limited to this list, but in fact Bashkir culinary has more than fifty original recipes.
Bashkir national dishes: features of the cuisine
Accustomed to the spice and pungency of oriental dishes, when they get acquainted with the culinary creativity of this people, people feel some bewilderment. The fact is that the national dishes of Bashkir cuisine do not differ in the variety of spices. They use only red and black peppers, while also in relatively small quantities. In addition, most Bashkir dishes are rather fat. It may seem strange to a person who is accustomed to eating European-style tradition to eat kazy (horse sausage) bite with horse fat. To absorb such an amount of fat, the meal is washed down with short (specially prepared sour) and broth.
Chuck chuck
First we learn how to cook the most famous Bashkir national dishes. For example, you can pamper your children with a traditional treat for this people. Two and a half glasses of flour with a spoonful of sugar and half a teaspoon of salt are sifted into a bowl. Four eggs are beaten in parallel and poured into the mixture along with two tablespoons of vodka. The dough is kneading until it stops sticking, and hides in the cold for half an hour wrapped in film. Then it is rolled very thinly, slightly dried (to make it easier to cut) and cut into strips half a centimeter wide and two long. The cauldron flavourless oil is heated in a cauldron, and in it chak-chak is fried in parts. Four tablespoons of honey are separately heated in a dipper, five tablespoons of sugar are poured, and after its dissolution the mass is boiled for seven minutes. Fried strips are poured with this “glaze” and are applied to children.
Wak-balish
If you pay attention to the Bashkir national dishes, the recipes from the dough will be very diverse. And if you cook primitive whites in accordance with the recommendations of the authors, you will get uniquely tasty pies. Knead the dough at the rate of one egg, a stack of milk and a spoonful of ghee for every two hundred grams of flour. While it comes under a towel on the table, the stuffing is prepared. It is better for him to take lamb; if there is a problem with her purchase or you do not like her smell - stop at beef. The meat is not minced, but finely chopped, mixed with chopped onions and small cubes of potatoes (tubers should be one third of the mass of minced meat). The dough is rolled into rather thick cakes, minced meat is placed in the middle, and a kind of bag with a hole on top is formed. Wak-balishi are placed on a baking sheet and hide in the oven for half an hour. Periodically, half a spoonful of broth is added to the hole.
Beshbarmak
All meat Bashkir national dishes are prepared either from poultry, or from lamb. Specifically, for this of the bird most suitable goose. A pound of meat is chopped and boiled with salt and spices. Fresh, dense dough from two-thirds of a glass of flour, egg and water is rolled into a cake no thicker than two millimeters, cut with diamonds, boiled and greased with ghee. Three potatoes are cooked and cut into neat circles. Served in this way: all prepared components plus onion rings (or chopped feathers) are added to the plate and the broth is poured.
Kaklagan
The most famous national dishes of the Bashkir people are, of course, dried poultry and meat. If after the word “kaklagan” stands “um” - it means that before you is a properly prepared brisket of a sheep or a cow. If it is replaced by "kaz", you eat a dried goose. Both are available for home cooking. In order to prepare it, the peritoneum is cut in half kilogram slices, rubbed with pepper with dill and salt, and hidden for several days in cool. Then, twine is pulled through each piece, and the meat is suspended in a dry, cool, unlit place - to tumble. The bird is diligently rubbed with salt outside and in the abdominal cavity, wrapped in gauze and vertically suspended. The key to success is coolness and dryness. In the future, both varieties of caclagan can be eaten as a snack, without any additional processing, and can be used for broth - then you need to soak the meat to remove excess salt.
Tukmas
Bashkir national dishes are rich and for the first - there are plenty of soups among them. For toukmas, broth is made from any bird. A pound of meat is cooked in two liters of water and chopped in portions. Tight dough is kneaded from a glass of flour, egg and water (how much will it take), thinly rolled out and cut - finer than when the noodles are cooked. Half an hour sprinkled with flour strips are cleaned in the refrigerator. From carrots and onions, frying in butter is done, then vermicelli tukmas is loaded. After its ascent, the soup is cooked for another six minutes, spreads on plates where the meat is laid out - and you can have lunch.
Tutirlgan Tauk
This name is Bashkir stuffed chicken. However, the principles of its preparation (and the filling!) Are completely unusual for us. Firstly, it is laid through the throat, so the bird’s ass is carefully and firmly sutured. Secondly, three eggs, 50 milliliters of milk and 50 grams of butter fat are carefully beaten for the filling. The mixture flows inward and the throat is carefully sutured. The carcass is wrapped in gauze, put in a ducklings and filled with hot water (but not boiling water!). On medium heat, the contents of the pan are brought to a boil and slowly cooked from an hour to two - depending on how much the chicken “dragged on”. Served tutyrlgan-tauk chilled, on a large oval dish (to fit entirely) and in company with rice.
Kuyrylgan
Salads are also included in the national dishes of Bashkir cuisine. We offer the most beloved mistresses of this region. Products are taken "by eye", in proportions that you like more. Potatoes and fish are cooked, cut into cubes along with pickles and seasoned with ordinary mayonnaise. A thin omelet is fried from eggs with milk; when it cools, folds into an envelope with a salad inside. Top with a little spilled mayonnaise and sprinkled with herbs. Tasty, and the presentation is original!
In a word, Bashkir national dishes (photo) are quite worthy of attention even of a spoiled gourmet. In addition, most of them do not require any complex components or cook virtuosity. It is possible to expand your culinary horizons!