Echpochmak - recipe of Bashkir cuisine

Echpochmak is a recipe for Bashkir cuisine. This dish is a small patty, most often with mutton meat. Interested in variations of this dish, you can find out how different the echpochmak can look. The recipe with a photo can describe small triangular patties, reminiscent of Chinese dims. And can demonstrate large, similar to samsa, flat cakes. In addition, echpochmak, the recipe of which will be given below, is by no means the most interesting dish of the Bashkir cuisine. All she deserves is to get to know her better.

Bashkir cuisine

Dishes of this people are most often unusually high in calories and nutritious. Nomadic conditions of life have led to the habit of eating very nourishing foods. Meat is often used lamb and beef, less often a bird. 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. Meat pie fillings are common. Baking can be both fried in oil, and cooked in the oven. One of the peculiarities of the Bashkir dishes is that they are often multifunctional dishes. That is, they serve at the same time as the first dish, the snack and the second. These include beshbarmak, kullama. Often used raw onions. It is added to the dishes at the end of cooking. Vegetables were rarely used by Bashkirs, so potatoes and rice are popular side dishes. Among flour dishes not only echpochmak. The recipe for kullama or beshbaraka is also based on a fresh, resembling a noodle, test. Often the dishes are served with katyk - the kind of curdled milk. As desserts (they are consumed during tea-drinking), chak-chak, baursaks and brushwood are prepared. It's all - flour products, cooked with honey and fried in oil.

Echpochmak in Tatar: recipe

First you need to cook the sweet dough for yeast. To do this, yeast should be poured with warm water (a couple of spoons) and add sugar (in no case salt!). Leave to foam. Then melt butter (half a pack) and mix with a glass of milk. The mixture is cooled to room temperature and poured into flour in two batches. After adding the first portion of flour, the dough should be left for it to come up. The same is done after all the flour is in the test. In an hour you can start cutting.

Filling

And in the meantime, it would be nice to make a filling, which you will fill the echpochmak. The recipe provides for the use of lamb. But beef can quite replace it. It will take about half a kilogram of meat. Cut into cubes, it is mixed with potatoes and onions, season with salt and pepper. Form the triangular patties. In the center you need to leave a hole. Let it brew the echpochmak on a baking tray and then put it in the oven. After half an hour to get the items from the oven and gently pour into the holes on each patty on a teaspoon of broth. This will make the stuffing juiciness. Then continue baking until done.