Tatar cuisine

Tags: food
Tatar sweets

Tatar cuisine’s recipes are no less interesting than those of the northern peoples. Tatar cuisine has preserved a lot of traditions that date back to ancient times, having absorbed Bashkir, Kazakh and Chinese traditions on top of its own. Dishes of Tatar cuisine are tasty, diverse and rather rich in calories.

Shulpa-soup from chicken, duck or turkey is one of the most famous recipes. Shulpa is stock. It is cooked in the following manner: put a whole gutted chicken (duck or turkey - choose as appropriate) in a cooking pot, simmer until it is ready (depending on the size and age of the chicken), from one to three hours.

The chicken is ready when the carcass floats. 30 minutes before it is done add salt, onion and carrots. When it’s ready, the chicken and vegetables are taken out and the stock is strained. Once the soup is ready, add meat separated from the bones. Put herbs and sliced onion directly onto the plate.

Tytirma – Homemade wurst from beef or horsemeat with pluck and grain (buckwheat, rice or oat). The skin is made from cow guts. The wurst is coiled around a thick round stick or a rolling pin and left in boiling water for 40 minutes. It is served hot.

Belish is a baked pie with a filling. It is made from unleavened dough; many things can be used for the filling: pluck, meat, pumpkin, potatoes, fruits and berries.

Buza is a weak alcoholic beverage prepared from ground oat, millet, corn or oat flour. Nowadays, ordinary oat flakes are used to prepare it, since it’ll take you a lot of time to soak, ground and dry the oat. All you have to do with oat flakes is blend them with flour, add a cup of boiling oil, stir and let them cool down, then add yeast and sugar and leave the product to ferment. The resulting mass is watered down and strained, more sugar is added and the liquid is left again to ferment. The beverage is ready when it rises for the second time and obtains a sour flavor. Before consumption you can add sugar to taste. You shouldn’t drink too much Buza. Remember, the Russian word buzit’, meaning kicking up a row, originated from this beverage.

One can keep writing about Tatar cuisine for a long time. You have the honey-sweet chek-chek, and fragrant plov, which can either be sweet or with meat, and salma ... it’s impossible to name all the dishes, and it is not necessary. It is worth trying everything on your own!

But steak tartar - finely sliced raw meat with salt, pepper and raw egg – has nothing to do with Tatar national cuisine.