Echpochmak yeast dough recipe. Recipe: Echpochmak - from unleavened dough. How to cook echpochmaki from unleavened dough

The recipes of Tatar cuisine are of great interest to girls and women who love to pamper their household with culinary masterpieces and are happy to busy themselves in the kitchen. Any caring housewife should once bake Tatar echpochmak - these are fragrant and juicy triangles with beef, lamb or chicken - according to traditional recipe cooked at home.

Favorite dishes of the Tatars are belish, made from unleavened dough and stuffed with finely chopped meat with potatoes or cereal porridge, and fragrant, surprisingly tasty and satisfying echpochmaki - triangles stuffed with meat - minced lamb, potatoes and onions.

We will answer important question- how to cook echpochmak? characteristic feature triangles, made according to the recipe of Tatar cuisine, is a raw filling (mutton, onion with potatoes, cut into small slices), which must be put in such products. It is allowed to use not only lamb, but also other types of meat - veal, chicken, goose or pork, this will affect the calorie content of the dish.

When kneading dough for echpochmak, more poultry meat is added - from 600 to 650 grams per kilogram of the finished product. For comparison: this figure for beef and lamb is 500 grams. To give a unique taste and aroma to Tatar echpochmak, freshly prepared meat broth is poured and from 50 to 100 grams of tail fat cut into small pieces are added to it.

triangles by classic recipe are incredibly tasty if they are made on kefir. Cooking echpochmaks on this fermented milk product does not cause difficulties even for an inexperienced housewife who has learned to cook only simple dishes like Ukrainian borscht or fried eggs.

Recipe

To prepare triangles on kefir, you will need to stock up on affordable and inexpensive products that are always available in the nearest supermarket.

Ingredients

To make yeast dough you will need the following products:

• 400 ml of kefir with a fat content of 3.2%;
• regular or iodized salt - 2 teaspoons;
• premium flour - 800 or 1000 grams;
• lamb or beef with layers of fat - 300 grams;
• a bag of dry yeast;
• one or two heads of onions;
• three medium-sized potatoes;
• refined vegetable oil - 4 tablespoons;
• freshly prepared meat broth or clean drinking water - 100 ml;
• ground black pepper - to your liking.

It must be remembered that the echpochmak made according to the recipe below will have a high calorie content and energy value, since it requires fatty meat for its preparation.

Step by step recipe

Cooking time for triangles is approximately 60 minutes. After the specified time, remove the baking sheet with pies from the hot oven and enjoy ruddy, tasty and mouth-watering echpochmak.

Juicy and ruddy Tatar pies

Another recipe for making echpochmaks, bakery products that are unique in their taste properties, has also become widespread. Consider how to make this recipe for Tatar cuisine in more detail and in detail.

Ingredients

• premium flour - 500 grams;
• drinking water or pasteurized milk - 220 ml;
• table salt - 1/2 teaspoon;
• vegetable or olive oil- 150 ml;
• about 15 grams of dry yeast.

Instructions for preparing dough

1. Pour the indicated amount of drinking water or cow's milk into a small bowl. Please note that the temperature of the liquid you poured should vary between 45 and 50 degrees.
2. Sprinkle 15 grams of yeast and granulated sugar over the surface of the liquid. You should wait a few minutes for the pasteurized milk or pure water to soak up the ingredients you have added.
3. After three or five minutes, beat the liquid in the container using a mechanical whisk.
4. Take a deep and capacious bowl and sift flour into it. Add to 150 ml container vegetable oil and yeast whipped with milk.
5. Knead the dough and gather it into a neat ball, transfer it to another container and cover with a clean towel on top.
6. Place the container with the mass you received in a warm place, well protected from drafts. Let it brew for 60 minutes.
7. Punch down the dough on the kitchen table, cover it with a flannel or terry towel, and put the deep container with it back in a secluded place. Wait until the mass rises a second time.
8. Spread the prepared mixture on kitchen table and divide it into six or eight equal parts.
9. Using a wooden rolling pin, roll out the cakes and put a pre-prepared filling inside each of them.
10. Pinch the edges of the cakes. You should get neat triangles, in the middle of which there will be a hole.
11. Lubricate the pies you received with softened butter and send them to an electric or gas oven, heated to a temperature of 190 degrees.
12. In 40 minutes, your pies will be ready, and you will be able to try this delicious dish that came to us from the Tatar cuisine.

Secrets of Tatar dishes

From time immemorial, Tatars valued yeast, unleavened, yeast-free, batter dough, skillfully prepared it and baked amazingly delicious pies. Bakery products with various fillings endow Tatar cuisine with a special “zest”. The Tatar pie, called "kystyby" and made according to simple recipe. For its preparation, three components are used:

• freshly prepared mashed potatoes;
• freshly cooked millet porridge;
• unleavened dough made in the form of juice.

To soften the unleavened dough a little, to improve its taste characteristics, you will need to add a small amount of pre-softened butter and sour cream with a fat content of 20%. Such ingredients will give the finished dish friability, tenderness and amazing taste. Keep in mind that this dish has a high calorie content!

Bon appetit!

Echpochmak is a Tatar cuisine recipe that allows you to appreciate all the advantages of national pastries. Ruddy pies in the shape of a triangle with a juicy filling initially attract appetizing appearance, and after tasting they conquer with excellent rich taste.

How to cook echpochmak?

Echpochmaks are being prepared - Tatar triangles from unleavened, yeast dough in milk or kefir base, which is complemented by a filling of various composition.

1. Echpochmak is traditionally baked with meat and potatoes, which are cut into cubes as small as possible when raw.
2. For filling, lamb, beef, chicken, less often pork or a mixture of several meat varieties are used.
3. A classic flour base is yeast dough in milk, which is customarily rolled out thinly when creating products. A great quick alternative would be a kefir sand base with soda and butter or margarine.
4. For juiciness of products during baking, either a mixture of water and melted butter is poured into the holes. In closed pies, a slice of butter is added to the filling when forming blanks.
5. Before baking, the formed pies are smeared with yolk or a beaten egg.

Dough for echpochmak

Echpochmak in milk with yeast - a classic recipe and a similar dough is used to create pastries as often as possible. Milk can be replaced with kefir, a mixture of the product with sour cream, plain or mineral water, while increasing the portion of butter, which is pre-rubbed 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.

Cooking

1. Yeast granules and sugar are dissolved in warm milk.
2. After 5 minutes, add the remaining components and mix thoroughly.
3. Leave a lump warm under a towel for the approach, after which they are crushed and used to decorate pies.

Echpochmak with meat and potatoes - recipe

In the traditional version, Tatar ones are cooked with fresh, finely chopped meat: lamb, beef, chicken, or a mixture of several types. Mandatory accompaniment to the meat base is raw potatoes and onions. The form 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;
• oil - 200 g;
• meat - 700 g;
• potatoes - 500 g;
• onions - 3-4 pcs.;
• salt pepper.

Cooking

1. The butter is ground with flour and yeast.
2. The egg is mixed in a glass with salt, sugar, water is added to the top, after which the mixture is added to the flour with butter.
3. Knead the dough, put it in the freezer for 30 minutes.
4. Cut meat and vegetables, season.
5. Triangular-shaped pies are formed from dough and filling.
6. Echpochmak is baked in Tatar style for 30 minutes at 200 degrees.

Echpochmak with chicken

Echpochmak is a recipe that can be performed with chicken. Products are especially delicate and soft in taste. For piquancy, the composition of the filling can be supplemented with garlic, finely chopped fresh herbs or dried aromatic herbs. Making products with a hole on top and adding broth will add juiciness to them.

Ingredients:

• classic yeast dough in milk - 1 serving;
• chicken fillet- 300 g;
• potatoes - 300 g;
• onion - 300 g;
• broth - a glass;
• salt, pepper, herbs.

Cooking

1. The classic dough for echpochmak is kneaded with milk.
2. Finely chop chicken, potatoes and onions, season with herbs.
3. Roll out portions of the dough, fill with stuffing, pinch with a triangle, leaving a hole in the center from above.
4. Cook echpochmak with chicken and potatoes in the oven for 20 minutes.
5. Pour the broth into the holes and continue baking for another 30 minutes.

Echpochmak from puff pastry

Echpochmak - quick recipe which will save a significant amount of time, is prepared from puff yeast dough. When sculpting products, the edges of the workpieces should be lubricated at the points 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.

Cooking

1. Cut meat, onions and potatoes, season.
2. Roll out the dough, cut into squares, fill with stuffing, put butter.
3. Echpochmak is baked from puff pastry for 30 minutes at 190 degrees.

Echpochmak with sour cream - recipe

The kneaded dough for echpochmak on sour cream perfectly manifests itself in baking. The base does not stick to the hands at all, it rolls out excellently and is incredibly plastic, which simplifies the modeling of products. You can deviate somewhat from the tradition of adding potatoes to the filling and get by with only 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.

Cooking

1. Mix the sifted flour with salt and sugar.
2. Add an egg, water, sour cream, butter, knead the dough, leave in the cold for 40 minutes.
3. Chop chicken and onion into cubes, season with salt, pepper, dried garlic, herbs.
4. Closed triangles are formed from the dough and the filling and the products are baked for 40 minutes at 200 degrees.

Echpochmak on kefir

The prepared dough for echpochmak on kefir does not require aging or proofing, it can be used immediately after kneading to form products that come out of a similar base especially tasty, tender and soft. In this case, the blanks are made out with a hole through which they are poured.

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.

Cooking

1. Soda is dissolved in kefir and soft butter is rubbed with flour.
2. Combine 2 mixtures, knead the dough, which is divided into portions.
3. Meat, onions and potatoes are chopped into cubes, seasoned, rolled blanks are filled with filling.
4. Pinch the edges, leaving a hole.
5. Bake products for 20 minutes at 180 degrees, pour in 2 tablespoons of broth.
6. Return the pies to the oven for another 30 minutes.

Echpochmak on margarine

More budgetary and no less worthy in terms of characteristics will be kneaded dough for echpochmaki on margarine. The product is pre-melted by placing in a plate for a minute in the microwave, or simply heated in a saucepan on the stove to a liquid state. The filling is traditional from any meat with vegetables.

Ingredients:

• kefir - 250 ml;
• margarine - 200 g;
• flour - 500 g;
• soda - 0.5 tsp;
• meat and potatoes - 700 g each;
• onion - 300 g;
• butter - 150 g;
• salt pepper.

Cooking

1. Melt margarine, add kefir with soda, salt, flour, knead.
2. Cut the components for the filling, fill portions of the dough with the mixture, adding a slice of butter to each pie, pinch the edges.
3. 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 your task and twisting the meat through a meat grinder with a large grate. The component is no less harmoniously combined with potatoes and onions than other meat varieties.

Ingredients:

• kefir - 250 ml;
• butter - 200 g;
• flour - 450-500 g;
• soda - 0.5 tsp;
• pork - 700 g;
• potatoes - 600 g;
• onion - 300 g;
• broth - 1 glass;
• salt, pepper, parsley.

Cooking

1. Combine butter with kefir and soda, add salt and flour, knead.
2. Grind meat, potatoes and onions, mix with parsley, salt and pepper.
3. Products with holes are formed from dough and filling, echpochmak with pork and potatoes is baked for 1 hour, adding broth in the middle of the cycle.

Cookies echpochmak with cottage cheese

In addition, echpochmak is a simple recipe for cottage cheese cookies. The name is interpreted in such a manner because of the triangular shape of the products, which, despite the laconic composition of the dough, turn out to be amazingly tasty and just melt in your mouth. Regular dipping sugar can be substituted for brown sugar or cinnamon added to it.

Echpochmak - pies from Tatar cuisine with meat filling. "Echpochmak" literally translates as a triangle. They are prepared mainly from yeast dough, and lamb, potatoes and onions are used for the filling. More important point is that the filling is cut or chopped into small cubes and laid raw.

The pie itself is shaped like a triangle-pyramid with a hole in the middle. During cooking, meat broth is added through this hole so that the filling is well stewed. There is a variant of echpochmak, when small balls are rolled from the rest of the dough and, pouring the broth inside, cover the hole with this dough.

I prepared my triangles on a yeast-free dough, they showed me just such an option. And for the filling, I used goose fillet. It is “more serious” than chicken and has a good fat layer. Due to this, I did not need to add broth, my own fat was enough. If you decide to use chicken or beef, then, in addition to the broth, add pea-sized butter to each echpochmak. Help yourself!

Echpochmak are triangular meat pies, which are the hallmark of Tatar cuisine. hallmark This baking is the filling - it is laid raw, and its composition never changes (potatoes, onions and meat are cut into cubes). The dough can be fresh or yeast.

Traditionally, pork is not used in Tatar cuisine, so beef or poultry should be taken as a filler. Duck or chicken are best. Lamb is also good in echpochmak, but remember that it needs to be baked longer.

Try to cook Tatar-style echpochmak to enjoy delicious fragrant pastries with meat.

Echpochmak with potatoes

The dough recipe can be taken as a basis for any baking, and the echpochmak from it is simply excellent. Add food only at room temperature to the dough.

Ingredients:

• 500 ml. milk;
• 1 kg. beef tenderloin;
• 4 potatoes;
• 2 onions;
• 1 egg;
• 700 gr. flour;
• 1 tsp salt;
• ½ tsp sugar;
• 1 sachet of yeast;
• 5 tablespoons of vegetable oil;
• black pepper.

Cooking:

1. Break the egg, add salt and sugar to it. Stir. Pour in the yeast.
2. Pour in milk and butter.
3. Pour the sifted flour in a thin stream, constantly stirring the dough.
4. Knead it with your hands, form a ball and leave for a couple of hours for it to distance.
5. Meat, potatoes and onions chop into cubes of the same size. Sprinkle with pepper and salt a little. Stir.

Echpochmak on kefir

Soft and tender dough is obtained by adding kefir to it. The pastry itself is low-fat, but very satisfying.

Ingredients:

• 200 gr. butter;
• 200 ml. kefir;
• 1 tsp salt;
• 1 tsp baking powder;
• 700 gr. flour;
• 1 kg. beef tenderloin;
• 2 onions;
• 4 potatoes.

Cooking:

1. Meat, potatoes and onions chop into cubes of the same size. Salt a little. Stir.
2. Break off pieces of dough and form into small balls.
3. Roll out each ball into a cake. Put the filling in the center and close the edges into a triangle.
4. Bake echpochmaki for 40 minutes at 180°C.

Echpochmak with meat on sour cream

Add a little sour cream to the dough - pastries will melt in your mouth, and the dough itself will turn out to be very pleasant to the touch. A bunch of dill will add freshness and flavor to the filling.

Ingredients:

• 200 ml. kefir;
• 600 gr. flour;
• 100 gr. butter;
• 2 tbsp sour cream;
• 1 egg;
• 4 potatoes;
• 700 gr. beef tenderloin;
• 2 onions;
• a bunch of dill;
• salt.

Cooking:

1. Add sour cream and melted butter to kefir.
2. Salt the mixture and sugar.
3. Sift the flour and carefully add to the liquid, stirring constantly.
4. Knead the dough with your hands.
5. Meat, potatoes and onions chop into cubes of the same size. Salt a little. Add finely chopped dill. Stir.
6. Lubricate the top of the echpochmaki with yolk.
7. Bake for 40 minutes at 180°C.

Echpochmak with chicken

You can cook echpochmak at home with any meat. For example, with chicken you will get more useful option baking. In addition, chicken fillet can be generously flavored with spices.

Ingredients:

• 200 ml. kefir;
• 1 tsp salt;
• 200 gr. butter;
• 1 tsp baking powder;
• 700 gr. flour;
• 1 kg chicken fillet;
• 4 potatoes;
• 2 onions;
• black pepper;
• coriander;
• sesame;
• salt.

Cooking:

1. Sift flour and mix with baking powder.
2. In kefir, add melted butter and salt.
3. Pour flour in a thin stream. Knead the dough with your hands. Form a ball and put away for an hour in a warm place.
4. Chop the chicken fillet, potatoes and onions into cubes of the same size. Salt a little. Add coriander and pepper. Stir.
5. Break off pieces of dough and form into small balls.
6. Roll out each ball into a cake. Put the filling in the center and close the edges into a triangle.
7. Sprinkle sesame seeds on top.
8. Bake echpochmaki for 40 minutes at 180°C

Echpochmaki on sour cream dough

Sour cream gives the dough a delicate texture, together with milk creates a light creamy flavor. Pepper the meat to add a subtle spiciness.

Ingredients:

• 700 gr. flour;
• 150 gr. sour cream;
• 100 ml. milk;
• 180 gr. butter;
• 500 gr. beef tenderloin;
• 3 potatoes;
• 1 onion;
• black pepper;
• salt.

Cooking:

1. Melt the butter. Pour milk into it and add sour cream. Salt.
2. Gently fold in the sifted flour.
3. Knead the dough with your hands.
4. Form a ball and put away for an hour in a warm place.
5. Meat, potatoes and onions chop into cubes of the same size. Salt a little. Add pepper. Stir.
6. Break off pieces of dough and form into small balls.
7. Roll out each ball into a cake. Put the filling in the center and close the edges into a triangle.
8. Bake for 40 minutes at 180°C.

Echpochmaki from dough with margarine

Dough with margarine - more a budget option. However, baking from it turns out no less tasty.

Ingredients:

• 500 ml. milk;
• 200 gr. margarine;
• 700 gr. flour;
• 1 egg;
• 500 gr. beef tenderloin;
• 1 onion;
• 3 potatoes;
• salt.

Cooking:

1. Melt margarine, cool it to room temperature.
2. Add milk and egg. Whisk.
3. Enter the sifted flour in a thin stream.
4. Knead the dough with your hands. Form a ball and let it brew for an hour.
5. Break off pieces of dough and form into small balls.
6. Roll out each ball into a cake. Put the filling in the center and close the edges into a triangle.
7. Bake for 40 minutes at 180°C.

Echpochmaki from puff pastry

There is nothing easier than buying ready-made dough and quickly making triangular pies out of it. This express recipe will save you time and delight you with delicious pastries.

Ingredients:

• 1 kg. puff pastry;
• 500 kg. beef tenderloin;
• 1 onion;
• 4 potatoes;
• black pepper;
• salt;
• sesame.

Cooking:

1. Meat, potatoes and onions cut into small cubes. Pepper and salt the filling, mix.
2. Roll out the dough very thinly.
3. Cut it out with a circle shape or glass.
4. Roll out each pastry a little more.
5. Put the stuffing in the center. Close the edges so that a triangle is formed.
6. Sprinkle the echpochmaki with sesame seeds. Send to bake for 40 minutes at 180 ° C.

Echpochmaki from yeast dough

If you love fluffy dough, then you will love this recipe. Baking is hearty and airy.

Ingredients

• 100 gr. margarine;
• 600 gr. flour;
• 500 ml. kefir;
• 2 tbsp sugar;
• 1 tsp salt;
• 1 pack of dry yeast;
• 2 tbsp mayonnaise;
• 3 eggs;
• 500 gr. beef tenderloin;
• 1 onion;
• 4 potatoes.

Cooking:

1. Warm milk, dissolve sugar and salt in it. Add yeast, stir.
2. Melt margarine, cool it to room temperature. Pour into milk.
3. Add mayonnaise and eggs. Whisk.
4. Gently fold the sifted flour into the liquid. Knead the dough with your hands.
5. Form a ball and let it brew for an hour.
6. Chop the meat, potatoes and onions into cubes of the same size. Salt the mixture.
7. Break off pieces of dough and form into small balls.
8. Roll out each ball into a cake. Put the filling in the center and close the edges into a triangle.
9. Bake for 40 minutes at 180°C.

Echpochmaki is very easy to prepare, the main thing is to choose a recipe for a suitable dough. Try this pastry and you won't be disappointed.

Choose amazing tried and tested echpochmak recipes on the website service. Rate variations with mushrooms, stuffing from different types meat and poultry, fragrant herbs, fragrant spices, a variety of vegetables, tomato or broth sauce, characterized by a special juiciness of the filling.

Echpochmak, or triangle pies, are made from any kind of dough: yeast, puff 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 chosen sufficiently fatty, otherwise the filling will be dry and tasteless.

The five most commonly used ingredients in echpochmak recipes are:

Interesting recipe:
1. Sift the flour into the dough container.
2. Beat eggs, add sour cream, melted warm butter. Salt.
3. Knead soft dough.
4. Chop the peeled potatoes, meat and onions into very small fractions the size of a raisin. Salt, pepper, season with finely chopped herbs and spices.
5. Add melted butter to the filling. To stir thoroughly.
6. Divide the dough into equal pieces. Roll out thinly into rounded sheets.
7. Put the filling in the shape of a triangle in the center of the cake.
8. Wrap the edges and pinch, leaving a hole in the center.
9. Put the echpochmaks on a baking sheet lined with baking paper. Lubricate with oil.
10. Lubricate the pies with a beaten egg.
11. Cover the holes in the center with dough "caps".
12. Bake at 160° for about 30 minutes.
13. Get pies. Remove the "caps". Pour some broth into the holes. Close and bake for another 20-30 minutes.

Five most nutritious echpochmak recipes:

Helpful Hints:
. If the triangles quickly browned, then you need to lower the temperature in the oven, otherwise the filling will turn out raw. Cover the pastry with wet paper and moisten it periodically.
. Before you cut the meat into slices into the filling, you can marinate it in spices in advance.