Echpochmak in Tatar: step by step recipes with photos

The content of the article

• What is the echpochmak
• How to make an ecchochma
• Dough for echpochmakov
• On kefir
• On sour cream
• On margarine
• Recipes
• Echpochmak in Tatar
• From puff pastry
• With chicken
• How to cook triangular echpochmaki from kefir dough
• How to cook echpochmaki from shortcrust pastry in the oven

If you are interested in learning how to cook different dishes and appetizers, the recipes of which belong to the nationalities of Russia, try the echpochmak – this is the favorite Tatar appetizer with potatoes and meat, which is prepared using yeast. You can prepare the dough for it in different ways, but one thing remains unchanged – the filling in which broth is added.

What is the echpochmak

Tatar triangles with meat and potatoes can be found on almost every counter in the bakery stores of Tatarstan and Bashkiria. Any meat is used, but according to the classic recipe they take lamb or goose. The main thing in the ecchurch is that when baking, meat broth is poured into it, the filling is very juicy and tender.

How to make an ecchochma

As a rule, the filling for the preparation of this national dish is taken raw. In appearance, the appetizer resembles a triangle, so it is so easy to distinguish it from other pastries in bakeries. Although the dish may remind someone of the composition of the dish, the dish has its own peculiarity anyway: they pour meat broth over the filling during baking, in which potatoes and meat are then stewed.

Dough for echpochmakov

The Tatar dish echpochmak according to the classic recipe includes yeast dough, however, over time, the housewives changed it and take puff, fresh or even sand for cooking. Regardless of which one you choose, the echpochmaks will turn out to be unusually tasty, fragrant and juicy, because the main thing is the filling, which is prepared from potatoes and fresh meat.

On kefir

The dough for kefir echpochmaks is ideal for those who follow their figure and try to eat low-calorie foods, especially since you will want to eat plenty of such ruddy cakes. To prepare the dough, you just need to mix 200 ml of kefir with? tsp soda, add a pinch of salt, 200 g butter, 3 eggs, 500 g flour and knead. After you get the elastic mass, you need to set it aside for a little rest.

On sour cream

A more high-calorie dish will turn out if you use sour cream for cooking. You will need 150 ml of sour cream, an egg, 50 g of oil, 100 ml of water, salt, soda, 500 g of flour. Everything is easily kneaded. Sour cream dough for echpochmak in the oven rises slightly and becomes rosy. If you grease the surface with an egg 10 minutes before the dish is ready, it will become glossy, and the pies will become more crispy.

On margarine

The most budgetary option for making dough is on margarine, it can also be used for other products. At the same time, echpochmaki will turn out crispy, golden color. For cooking, you just need to stir 200 g of margarine with 2 cups of milk, add an egg, salt and 4-5 cups of flour. The dough is quickly kneading, you can start making pies immediately.

Recipes

There are many recipes for how to bake ecchamps. Although you can use any dough, the filling is always the same – meat, onions and potatoes. It is most convenient to cut potatoes with meat into small cubes – so you can be sure that the pies are evenly baked. In addition, the shape remains unchanged – an isosceles triangle. If for the first time it’s not possible to make a beautiful shape, then with time everything will definitely come out for you.

Echpochmak in Tatar

• Time: 60 minutes.
• Servings Per Container: 6 Persons.
• Calorie content: 240 kcal / 100 g.
• Purpose: appetizer.
• Cuisine: Tatar.
• Difficulty: medium.

The classic recipe for echpochmaks, which is a traditional dish in Tatarstan, includes yeast dough and lamb meat. It is best to take the back, separate from the bones and cut into pieces. In this case, you can add any broth, even chicken. Since it’s easier to buy dry yeast than natural “live” ones, you can safely use them.

Ingredients:

• dry yeast – 5 g;
• milk – 0.5 l;
• butter – 70 g;
• eggs – 2 pcs.;
• salt – 1 tsp;
• sugar – 1 tbsp. l .;
• flour – 850 g.
• lamb – 700 g;
• potatoes – 7 pcs.;
• onion – 4 pcs.;
• broth – 300 ml.
• salt;
• pepper.

Cooking method:

1. Dilute the yeast in warm milk, mix with a beaten egg, add melted butter, sugar, salt, flour, knead.
2. Set it aside for half an hour..
3. Wash the lamb and cut into cubes 1 cm.
4. Peel the potatoes and cut them into cubes, like meat.
5. Finely chop the onion.
6. Mix, salt and pepper all the ingredients for the filling..
7. Take the risen dough and, tearing in a small piece, start rolling out circles with a diameter of 15-20 cm.
8. In the middle, lay out the filling so that it resembles a triangle in shape (so it will be easier for you to give the echpochmak the correct shape). Try to keep the dimensions so that the products bake evenly.
9. Gently pinch the edges of the dough, leaving a small hole in the middle.
10. Preheat the oven to 200 degrees.
11. Put the products on paper, put in the oven and bake for 7-8 minutes.
12. Then reduce the temperature to 170 degrees. So bake another 20 minutes.
13. Pull out almost ready echpochmaki and pour 3 tablespoons of broth into the holes.
14. Put them in the oven again and continue to bake until cooked (another 15 minutes).
15. Serve hot.

From puff pastry

• Time: 60 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 230 kcal / 100 g.
• Purpose: appetizer.
• Cuisine: Tatar.
• Difficulty: easy.

The simplicity of this recipe is that you do not have to bother with the dough, because today you can buy it in almost every store. The choice is yours: you can use yeast or yeast-free, there will not be much difference. Pork is taken in this recipe because it cooks faster. Although such meat is not used in Tatarstan, echo-couches are no less tasty..

Ingredients:

• puff semi-finished product – 1 kg;
• pork – 500 g;
• potatoes – 5 pcs.;
• onion – 2 pcs.;
• salt;
• pepper;
• meat broth.

Cooking method:

1. Remove the frozen layers from the packaging, carefully disconnect. If it is a roll, then leave to defrost, periodically unwinding.
2. Prepare the filling: chop the meat into small pieces, peel the raw potatoes and cut them into cubes. Finely chop the onion.
3. Mix the filling ingredients with salt and pepper.
4. As soon as the layers are unfrozen and amenable to modeling, start making pies: roll out the layer, cut a circle with a diameter of 15 cm from it, put the filling. You need to pinch the edges so that you get a triangle.
5. Leave a small hole in the center.
6. Combine the remaining pieces of dough, roll out, make as many pies as you can..
7. Preheat the oven to 200 degrees.
8. Lubricate a baking sheet with butter, put echpochmaki on it.
9. Put in a preheated oven and bake for 10 minutes, then reduce the temperature to 160 degrees.
10. After 10 minutes, take out almost ready-made pies and dilute with hot broth: 3 tablespoons for each product.
11. Put the echpochmaki in the oven for 10 minutes.
12. To give a glossy crust, grease the surface with an egg.

With chicken

• Time: 60 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 190 kcal / 100 g.
• Purpose: appetizer.
• Cuisine: Russian.
• Difficulty: medium.

Although the traditional triangle is prepared with lamb, the housewives change the recipes at their discretion and the availability of products at hand. So, chicken may well become the main ingredient for the filling of this Tatar pie. It is best to cook from the breast, although any boneless parts may do. You can choose any dough: yeast, puff, shortbread.

Ingredients:

• finished dough – 600 g;
• chicken fillet – 500 g;
• potatoes – 5 pcs.;
• onion – 3 pcs.;
• salt, pepper – to taste;
• meat broth.

Cooking method:

1. Peel the potatoes and cut into small cubes.
2. Chop the onion finely.
3. Rinse the chicken fillet and cut into 1 cm pieces.
4. Mix the ingredients with onion, salt and pepper.
5. Tear a small piece from the dough, make a ball and roll out a layer with a diameter of 15 cm, a thickness of 0.3-0.5 cm.
6. Put a tablespoon of the filling in the middle.
7. Pinch the edges so that the echpochmak assumes a triangular shape.
8. Leave a hole in the center to pour the broth.
9. Preheat the oven to 200 degrees, send blanks to it.
10. After 10 minutes, reduce the temperature to 160 degrees.
11. After another 10 minutes, pour 2-3 tablespoons of broth into each echpochmak.
12. Bake another 10 minutes.

How to cook triangular echpochmaki from kefir dough

• Time: 50 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 175 kcal / 100 g.
• Purpose: appetizer.
• Cuisine: Tatar.
• Difficulty: medium.

If you want to eat a pie, but you are afraid to gain extra pounds, then you will like this recipe for low-calorie echpochmakov. For cooking, kefir dough is used, which is considered dietary. At the same time, to further reduce the calorie content of the dish, use chicken or turkey fillet, lamb, beef pulp for the filling. Instead of fatty meat broth, you can safely add vegetable broth or boiling water.

Ingredients:

• kefir – 200 ml;
• soda – 0.5 tsp;
• salt;
• oil – 200 g;
• eggs – 3 pcs.;
• flour – 500 g;
• turkey fillet – 500 g;
• potatoes – 3 pcs.;
• onion – 2 pcs.;
• broth – 300 ml;
• salt, pepper – to taste.

Cooking method:

1. For the test: mix kefir with soda and set aside for 15 minutes.
2. Grind butter with flour.
3. Mix kefir, eggs, butter and flour mixture, salt. Knead the dough.
4. Cut the turkey fillet and potatoes into small cubes, chop the onion. Mix everything, add salt, pepper.
5. Divide the dough into balls, each roll out and start.
6. Pinch the edges, giving the pies a triangular shape.
7. Put your billets in a preheated oven to 180 degrees and bake for 15 minutes.
8. After time, take out the pies and pour in the broth or warm water through a small hole in the middle.
9. Bake another 15 minutes.

How to cook echpochmaki from shortcrust pastry in the oven

• Time: 70 minutes.
• Servings Per Container: 6 Persons.
• Calorie content: 250 kcal / 100 g.
• Purpose: appetizer.
• Cuisine: Tatar.
• Difficulty: medium.

Extremely tasty meat triangles are obtained if you prepare shortcrust pastry for them. At the same time, you do not have to bother in the kitchen for a long time, and you will need very few ingredients. Instead of butter, you can use margarine. Prepare the filling from any meat of your choice. The main thing is that it is fresh. In such pies, you can add more broth – 4-5 tablespoons.

Ingredients:

• butter – 150 g;
• salt – a pinch;
• egg – 1 pc.;
• boiled yolk – 1 pc.;
• sour cream – 150 ml;
• flour – 350 g.
• lamb or chicken fillet – 500 g;
• potatoes – 3 pcs.;
• onion – 3 pcs.;
• broth – 300 ml;
• salt, pepper – to taste.

Cooking method:

1. Prepare friable dough by mixing melted butter with sour cream, yolk, raw egg, salt and flour.
2. Cut the meat for the filling into small cubes. Do the same with potatoes, chop finely onion.
3. Roll formation with a diameter of 15 cm and a thickness of 0.3 cm.
4. Put a tablespoon of the filling in the middle.
5. Pinch the edges so that the shape of the pie is triangular.
6. Leave a hole in the center.
7. Put on a baking sheet, greased with oil, and put in an oven preheated to 180 degrees for 50 minutes.
8. 15 minutes before readiness, get the echpochmaki and pour 4-5 tablespoons of the broth into each.