Echpochmak is a recipe for Tatar cuisine that allows you to appreciate all the advantages of national pastries. Ruddy pies in the shape of a triangle with juicy filling initially attracted by appetizing appearance, and after tasting they captivate with their excellent rich taste.
How to cook echpochmak?
Echpochmaks are being prepared - Tatar triangles from fresh, yeast dough with milk or a kefir base, which is complemented by a varied filling.
- Traditionally, echpochmak is baked with meat and potatoes, which are cut into cubes as small as possible when raw.
- For filling they use lamb, beef, chicken, less often pork or a mixture of several meat varieties.
- The classic flour base is yeast dough made with milk, which is usually rolled out thinly when creating products. An excellent quick alternative would be a sand base made from kefir with soda and butter or margarine.
- To make the products juicy during the baking process, pour a mixture of water and melted butter into the holes. In closed pies, add a slice of butter to the filling when forming the pieces.
- Before baking, the formed pies are brushed with yolk or beaten egg.
Dough for echpochmaks
Echpochmak with milk and yeast is a classic recipe and similar dough is used to create baked goods as often as possible. Milk may be replaced with kefir, a mixture of the product with sour cream, plain or mineral water, while increasing the portion butter, which is pre-ground with sifted flour.
Ingredients:
- milk – 0.5 l;
- eggs – 2 pcs.;
- flour – 850 g;
- dry yeast – 5 g;
- sugar – 20 g;
- vegetable oil – 20 ml;
- butter – 80 g;
- salt – 1 teaspoon.
Preparation
- Yeast granules and sugar are dissolved in warm milk.
- After 5 minutes, add the remaining ingredients and mix the mass thoroughly.
- Leave the lump warm under a towel for approaching, after which it is crushed and used to decorate the pies.
Echpochmak with meat and potatoes - recipe
In the traditional version, Tatar ones are prepared with fresh, finely chopped meat: lamb, beef, chicken or a mixture of several types. Mandatory accompaniment to the meat base - raw potatoes and onion. The shape of cutting vegetables is similar to meat, and the size of the slices should not exceed 7 mm.
Ingredients:
- water – 150 ml;
- egg – 1 pc.;
- flour - 3 cups;
- dry yeast - 2 teaspoons;
- sugar – 20 g;
- butter – 200 g;
- meat – 700 g;
- potatoes – 500 g;
- onions – 3–4 pcs.;
- salt pepper.
Preparation
- The butter is ground with flour and yeast.
- Mix the egg in a glass with salt and sugar, add water to the top, then add the mixture to the flour and butter.
- Knead the dough and put it in the freezer for 30 minutes.
- Cut the meat and vegetables and season.
- Form triangular-shaped pies from the dough and filling.
- Echpochmak is baked in Tatar style for 30 minutes at 200 degrees.
Echpochmak with chicken
Echpochmak is a recipe that can be made with chicken. The products are particularly delicate and soft in taste. For piquancy, the filling composition can be supplemented with garlic, finely chopped fresh herbs or dried aromatic herbs. Decorating the products with a hole on top and adding broth will add juiciness to them.
Ingredients:
- classic yeast dough with milk - 1 serving;
- chicken fillet – 300 g;
- potatoes – 300 g;
- onion – 300 g;
- broth - a glass;
- salt, pepper, herbs.
Preparation
- Knead classic dough for echpochmak with milk.
- Finely chop the chicken, potatoes and onions, season by adding herbs.
- Roll out portions of dough, fill with filling, pinch into a triangle, leaving a hole in the center at the top.
- Cook echpochmak with chicken and potatoes in the oven for 20 minutes.
- Pour broth into the holes and continue baking for another 30 minutes.
Echpochmak made from puff pastry
Echpochmak – quick recipe which will save a significant amount of time, is prepared from puff pastry. When sculpting products, you should lubricate the edges of the workpieces in places of contact with water for better bonding and tightness. For juiciness, you can add a slice of butter to each pie.
Ingredients:
- puff pastry – 500 g;
- meat – 300 g
- potatoes – 250 g;
- onions – 2 pcs.;
- salt, pepper, oil.
Preparation
- Chop the meat, onions and potatoes and season.
- Roll out the dough, cut into squares, fill with filling, add butter.
- Bake echpochmak from puff pastry for 30 minutes at 190 degrees.
Echpochmak with sour cream - recipe
Kneaded echpochmak dough with sour cream works great in baking. The base does not stick to your hands at all, rolls out perfectly and is incredibly flexible, which simplifies the modeling of products. You can deviate somewhat from the tradition of adding potatoes to the filling and get by with just chicken and onions.
Ingredients:
- water – 100 ml;
- egg – 1 pc.;
- flour - 3 cups;
- sour cream – 120 g;
- sugar – 10 g;
- butter – 50 g;
- chicken fillet and onion – 250 g each;
- salt, pepper, dried garlic, herbs.
Preparation
- Mix sifted flour with salt and sugar.
- Add egg, water, sour cream, butter, knead the dough, leave in the cold for 40 minutes.
- Chop chicken and onion into cubes, season with salt, pepper, dried garlic, greens.
- Closed triangles are formed from the dough and filling and the products are baked for 40 minutes at 200 degrees.
Echpochmak with kefir
The prepared dough for echpochmak with kefir does not require aging or proofing; it can be used immediately after kneading to form products that are especially tasty, tender and soft from such a base. IN in this case the blanks are decorated with a hole through which they pour in.
Ingredients:
- kefir – 0.5 l;
- butter – 250 g;
- flour – 800 g;
- soda – 1 teaspoon;
- meat and potatoes – 750 g each;
- onion – 300 g;
- broth – 300 ml;
- salt pepper.
Preparation
- Dissolve soda in kefir and grind soft butter with flour.
- Combine the 2 mixtures, knead the dough, which is divided into portions.
- Chop meat, onions and potatoes into cubes, season, and fill the rolled out pieces with filling.
- Pinch the edges, leaving a hole.
- Bake the products for 20 minutes at 180 degrees, pour in 2 tablespoons of broth.
- Return the pies to the oven for another 30 minutes.
Echpochmak on margarine
Kneaded echpochmak dough with margarine will be more budget-friendly and no less worthy in terms of characteristics. The product is pre-melted by placing it in a plate in the microwave for a minute, or simply heated in a saucepan on the stove until liquid. The filling is traditional, made from any meat with vegetables.
Ingredients:
- kefir – 250 ml;
- margarine – 200 g;
- flour – 500 g;
- soda – 0.5 teaspoon;
- meat and potatoes – 700 g each;
- onion – 300 g;
- butter – 150 g;
- salt pepper.
Preparation
- Melt the margarine, add kefir and soda, salt, flour, and knead.
- Cut the ingredients for the filling, fill portions of the dough with the mixture, add a slice of butter to each pie, and pinch the edges.
- The products are baked for 35–40 minutes at 190 degrees.
Echpochmak with pork - recipe
Echpochmak is a recipe that supports all kinds of experiments and always turns out tasty and appetizing. You can prepare the filling with pork, simplifying the task for yourself and twisting the meat through a meat grinder with a large grid. The component goes no less harmoniously with potatoes and onions than other meat varieties.
Ingredients:
- kefir – 250 ml;
- butter – 200 g;
- flour – 450-500 g;
- soda – 0.5 teaspoon;
- pork – 700 g;
- potatoes – 600 g;
- onion – 300 g;
- broth - 1 glass;
- salt, pepper, parsley.
Preparation
- Combine the oil with kefir and soda, add salt and flour, knead.
- Grind the meat, potatoes and onions, mix with parsley, salt and pepper.
- Form products with holes from the dough and filling, bake echpochmak with pork and potatoes for 1 hour, adding broth in the middle of the cycle.
Echpochmak cookies with cottage cheese
In addition, echpochmak is a simple recipe cottage cheese cookies. The name is interpreted in this manner because of the triangular shape of the products, which, despite the laconic composition of the dough, are incredibly tasty and simply melt in your mouth. You can replace regular dipping sugar with brown sugar or add cinnamon.
Echpochmak is a national Tatar and Bashkir dish. The literal translation is “ech” - three, “pochmak” - corners. Yes, yes, simply triangular pies. Distinctive feature This delicious dish is that the filling is placed in it raw. The filling is minced meat, onions and potatoes.
This dish is a kind of culinary calling card of Tatarstan and Bashkortostan. It is impossible to imagine the cuisines of these peoples without these delicious pastries.
They also prepare belish - where, in addition to meat and onions, cereal is added to the filling. And the most ancient Tatar pie- kystyby. This is a pie made from unleavened dough filled with... mashed potatoes or millet porridge.
When we lived in Uzbekistan, our neighbors were Tatars. Very kind, friendly people. We still remember our neighborhood with great warmth. They were also wonderful cooks, and why they were and are (via social media We found each other and continue to communicate).
On all holidays, birthdays, and just on days when they cooked something delicious, their children came and brought plates filled with hot culinary delights. Of course, we didn’t lose face either, and tried to prepare something like that... And of course, our children brought the prepared dish to them.
Most often we were treated to echpochmak. And every time we ate another portion, we simply oohed and aahed. And this continued until the neighbors shared the recipe with us.
From that time on we started preparing it ourselves. Tatar dish. We began to treat our friends with them. And now they ooh and ahh while eating delicious pies.
Today I will share with you a recipe from our neighbor, grandmother Farida, thank you very much for the recipe!
So, let's get started!
Tatar-style echpochmak with meat and potatoes
We will need for the test:
- flour - 850 gr
- milk - 500 ml
- egg - 2 pcs
- yeast - fresh 30 gr.
- butter - 70 gr.
- vegetable oil - 1 tbsp
- sugar 1 tbsp. spoon
- salt - 1 teaspoon
For filling:
- beef + lamb - 800 gr.
- potatoes - 6 pcs. large
- onions 4-5 pcs.
- salt, pepper to taste
- beef broth -0.5 l
- egg - 1 pc. for lubrication
Preparation:
- Let's do the dough first. Dissolve yeast in warm milk, add melted butter, vegetable oil, salt, sugar. Stir.
- Add flour and knead the dough. Cover the dough with a towel and let stand for 2-3 hours.
- For the filling: cut the meat and potatoes into cubes approximately 0.5 cm by 0.5 cm. Cut the onion small cubes, mix all. Add salt and pepper and mix again.
- When the dough has settled, knead it again and divide it into balls, you will get about 16-18 balls.
- Roll the balls into flat cakes the size of a large saucer.
- Place the filling in the middle and form the pies into triangles. Leave a hole in the middle.
- Grease a baking sheet with oil and place the pies on it.
- Place the baking sheet in the oven, heated to 200 degrees. Bake for 5 minutes, then reduce temperature to 170 degrees. Bake for 25 minutes.
- Remove the baking sheet from the oven, brush the pies with egg, or better yet, yolks. Pour as much hot broth into the pies as will fit. Leave for another 30 minutes.
- The total baking time is 60 minutes.
- Remove, grease with butter, cover with paper and a towel. Let rest for 5-10 minutes.
- Before serving, you can add a little hot broth into the hole.
- Serve with hot broth or katyk is a national fermented milk drink.
Some cooking nuances
- Echpochmak is prepared mainly from yeast dough, but can also be used unleavened dough. To prevent it from becoming too dry, add sour cream or butter. In addition to lamb, you can also use veal, beef or poultry as a meat filling for them.
- The finished dish can be stored for a very long time without losing its taste. They can be kept in a bag in the refrigerator or frozen in the freezer. And then just warm it up in microwave oven, adding broth inside the pies through the hole.
Well, that's probably all. I think you will love it too tasty dish, as we are. And you will cook it often. Please yourself, your loved ones and your guests.
Bon appetit!
A little history about echpochmak
The culinary basis of the Tatar people is, of course, meat dishes and a variety of baked goods. In the old days, peoples roaming the steppes had plenty of livestock and were engaged in farming. Even after settling throughout the territories, the Tatars retained the habit of cooking meat. But that is not all. Dough products, along with meat dishes, are also held in high esteem in Tatar cuisine to this day, and especially echpochmaks, which appeared in classic version(meat + potatoes + onions) relatively recently - at about the same time as potatoes in Russia.
The main feature of echpochmak, the recipe for which will continue the excursion into the world of national Tatar cuisine, is the filling of raw ingredients and triangular shaped pastries. By the way, “ech” and “pochmak” in translation are three angles. I would like to note that echpochmaks in former USSR Even potato pies were not inferior in popularity. Recipes for their preparation can be found to this day in well-known publishing houses. Together with Khozoboz, we will look at one of the recipes for making these funny, juicy and tasty pies, which you will like for its speed, simplicity and correctness.
Composition of ingredients
Filling for echpochmaks
- Chilled veal – 500 grams;
- Potatoes – 3 tubers;
- Onion – 1 large head;
- Salt and pepper - to taste.
Simple dough
- Butter – 1 pack;
- Wheat flour – 3-4 tbsp;
- Country sour cream – 150 grams;
- Country milk– 100 ml;
- Salt.
For shaping and baking echpochmaks
- Flour – 2 tbsp. spoons (for dust);
- Butter – 100 grams.
Cooking method
- We start preparing Tatar-style echpochmaks with the filling. Peel the onions and potato tubers. Place them in a bowl and pour cold water.
- We wash and pat the veal dry, and then cut into cubes. The most convenient way to do this is to freeze the piece of meat a little.
- Then remove the onions from the water and also chop them into small cubes.
- Combine chopped veal with onions. Add salt and season with ground pepper. You can add spices at your discretion. Mix into minced meat.
- We cut the potato tubers into two parts and then chop them into long strips. We finish cutting into cubes.
- Add potatoes to the meat with onions and mix everything well again - the filling for echpochmak is prepared. You can put it in the refrigerator for now, but not for long.
- The next step is the dough for echpochmak and it will be prepared not in yeast, but in quick option. This is very acceptable. Remove the oil from the pack and pass through a fine grater.
- Fill the butter shavings with flour and rub into crumbs with your hands. We season the whole thing with village sour cream.
- Next, pour in warm milk.
- Mix with your hands very soft dough. If the dough sticks too much, add an additional portion. wheat flour. Be sure to add a little salt to the mixture while kneading.
- We pack the resulting bun under film and put it away in freezer for 10 minutes. Then we take it out and place it on a cutting board coated with flour.
- We begin to roll out the dough on the surface into a thin rope.
- Then we use a knife to form small round pieces. Dip them in flour and place them on a cutting board.
- We roll out the blanks into thin round cakes, but this must be done so that in the middle the layer of dough is slightly denser than at the edges.
- We distribute the filling in the size of a teaspoon one by one into circles of dough, and place a cube of butter on top of it - for juiciness.
- We complete the preparatory process by sculpting echpochmaks - gluing the flatbreads with minced meat in the shape of triangles.
- Place them on a baking sheet covered with a non-stick mat or parchment, and then into the oven preheated to 220°.
- Bake for 30 minutes, but in a warmer oven. About ten minutes before the end of cooking, grease with a generous layer of melted butter.
- Freshly baked Tatar echmachmak smell incredibly delicious and literally dissolve in your mouth one by one. They go well with meat broth and are suitable instead of baked goods.
Variations of the dish
Yeast echpochmak is considered no less tasty, but more difficult to prepare. First you need to knead the dough with yeast, then wait for it to rise and only then start filling. You can prepare larger triangles and make a hole in them, that is, do not connect the edges of the cakes at the top, but leave a small hole. Due to this, the meat will be cooked well. True, such Tatar pies are necessarily filled with broth so that the juiciness is not lost through this very hole in the echpochmak.
About the benefits of echpochmaks
Triangular echpochmak is, first of all, very hearty dish. Veal pulp in combination with potatoes and onions is certainly a nutritious and healthy vitamin product, especially when not fried in oil. Baking itself is a source of carbohydrates, and they, in turn, provide energy for the body. A bowl of broth with a couple of eaten echpochmaks – performance is guaranteed for the whole day. And let all those who are on a diet and have given up flour envy your good mood and vigor. In conclusion, we note that everything national recipes, presented in reviews on Khozoboz, are not restaurant ones, therefore they are easily applicable to home kitchen. Here we will be happy to tell you about other available Tatar pies on our pages. Come back more often, we are always glad to see you!
Tatar and Bashkir cuisine are very diverse meat dishes and baking. Triangular echpochmak pies with a hole in the middle, made from yeast or unleavened dough with lamb, onions, potatoes and spices, are somewhat reminiscent of samsa. However, this is not surprising, because Tatar cuisine was influenced by Tajik and Uzbek culinary traditions. The word “echpochmak” is translated as “triangle”, hence it is clear why the products received such a name. In Tatarstan, echpochmak pies, ruddy, juicy and aromatic, are sold right on the street, but you can prepare them yourself to please your loved ones with delicious pastries, which are usually served with broth or soup. So, let's talk about how to cook at home.
Learning to cook echpochmaki
Dough. Traditionally, pies are made from puff pastry, yeast and unleavened dough, but shortbread and kefir dough also suitable for cooking. In principle, with any dough, echpochmaki will turn out unusually tasty and healthy.
Yeast dough for pies should be rich, so it is mixed with eggs, butter and milk, and sour cream or butter is added to unleavened dough for softness and crumbliness.
Filling. The triangular shape of the pies is not their most important feature. The highlight of echpochmaks is meat filling, which is placed in pies raw - this is what distinguishes the dish from the other meat baked goods. It is thanks to the hole in the dough that the pies are baked well and remain juicy, because broth is poured into it during the cooking process. Agree that Tatar cooks are very practical and inventive!
For the filling, lamb is chopped into cubes the size of hazelnuts, potatoes are cut into pieces the size of raisins, and onions are finely chopped. You can use any meat - beef, goose, duck and chicken, adding black pepper and any seasonings to taste to the filling for piquancy. By the way, frozen meat is cut easier and faster.
Forming pies. The dough is rolled out into a rope, cut into pieces, from which balls are formed. Each ball is rolled out into a circle the size of a tea saucer, and 1 tbsp is placed in the middle. l. filling, and the edges of the circle in three places are connected at the top, like a pyramid. The seams should be pinched together with a string as carefully as possible, otherwise the pies will begin to fall apart during the baking process. In this case, you should leave a small hole for the broth. If the minced meat is made from beef or veal, when forming the pie, a piece of butter or lard is placed on top of the filling to make the echpochmak juicier.
Bakery. The pies are allowed to rest a little, greased with butter mixed with egg yolk, and sent to the oven, heated to 180–200 °C. Naturally, the baking sheet should also be greased. And now the fun begins - after 30 minutes, when the echpochmaks acquire a golden-brown color, you need to take them out and pour 1-2 tsp into the hole of the “pyramids”. rich meat broth, cooked with spices and salt. The broth can be replaced with boiling water in which butter is dissolved. Next, the pies are baked until cooked, depending on the type of dough and filling. Some cooks add broth to the echpochmaki several times if the meat is a little dry. They periodically pull out the leaf and look inside the pie - if the broth is not visible, then it’s time to add more.
How to cook echpochmak in Tatar style: classic recipe
Real Tatar echpochmaks are made from yeast dough. To prepare it, dissolve 5 g of dry yeast in ½ liter of warm milk, add 1 tbsp. l. vegetable oil and 70 g butter, 2 eggs, 1 tsp. salt, 1 tbsp. l. sugar and 850 g flour. Knead the dough and leave it to rise, covered with a napkin or towel.
Prepare the filling from 700 g chopped lamb, 7 finely chopped medium-sized raw potatoes, 4 chopped onions, salt and pepper.
Place the filling on the rolled out dough circles, connect the edges of the cakes in three places, trying to form a triangle, leave a hole and place the echpochmaki on a greased baking sheet. After 20 minutes of proofing, place the pies in the oven and bake for 7 minutes at 200°C, then reduce the temperature to 170°C and cook for another 25 minutes. Now pour 1-2 tsp into the holes. meat broth, brush the pies with yolk and leave in the oven for 20 minutes.
How to make echpochmak from unleavened dough
Echpochmak cooked on fresh dough, suitable for those who are on a diet or for whom yeast baking is contraindicated.
Pour 4 cups of flour into a heap, make a hole in it, pour in 1 egg, a little water, add a little salt and knead the dough like dumplings. Cover it up cling film and leave for 40 minutes so that it becomes more flexible.
While the dough is resting, make the filling from ½ kg of any meat and ½ kg raw potatoes- all ingredients are chopped into cubes, and 1-2 onions are finely chopped.
Roll out the dough into circles approximately 15 cm in diameter, place the filling in the middle and form a triangle. Brush the echpochmak with yolk and place in the oven; when they are browned, pour a little broth into each pie if you made holes for this, and then continue baking them. In general, it takes about an hour to cook the pies in the oven.
How to make echpochmak from puff pastry
It is good to serve echpochmaks with katyk, Turkic fermented milk drink, reminiscent of curdled milk, made from buffalo, goat or sheep milk, or any fermented milk drink of your choice. By the way, these pies are an excellent substitute for bread and are eaten instantly, especially if you have a large family, so prepare them for future use! Well, from the brand store “Eat at Home” they will add brightness of taste to your dishes!
Choose amazing ones tried and tested recipes echpochmak on the service website. Check out the variations with mushrooms, filling from different types meat and poultry, aromatic herbs, fragrant spices, a variety of vegetables, tomato or broth sauce, characterized by a particularly juicy filling.
Echpochmak, or triangle pies, are prepared from any type of dough: yeast, puff pastry or unleavened; on milk, water, kefir, sour cream and even tomato juice. The choice depends only on the preferences of the cook. The meat must be fatty enough, otherwise the filling will be dry and tasteless.
The five most commonly used ingredients in echpochmak recipes are:
Interesting recipe:
1. Sift flour into a dough container.
2. Beat in the eggs, add sour cream and melted warm butter. Add some salt.
3. Knead soft dough.
4. Chop the peeled potatoes, meat and onions into very small fractions the size of a raisin. Add salt, pepper, season with finely chopped herbs and spices.
5. Add to filling melted butter. To stir thoroughly.
6. Divide the dough into identical pieces. Roll out thinly into round-shaped layers.
7. Place the filling in the shape of a triangle in the center of the flatbread.
8. Fold the edges over and pinch, leaving a hole in the center.
9. Place the echpochmaki on a baking sheet lined with baking paper. Grease with oil.
10. Brush the pies with beaten egg.
11. Cover the holes in the center with dough “lids”.
12. Bake at 160° for about 30 minutes.
13. Get the pies. Remove the “caps”. Pour some broth into the holes. Cover and bake for another 20-30 minutes.
Five of the most nutritious echpochmak recipes:
Helpful Tips:
. If the triangles brown quickly, you need to lower the temperature in the oven, otherwise the filling will turn out soggy. Cover the baked goods with wet paper and moisten them periodically.
. Before cutting the meat into pieces for the filling, you can marinate it in spices in advance.
