Tatar triangle: dough with delicate taste and juicy filling. Echpochmak (triangle)
Echpochmaks - delicious, fragrant, tender pies!
The Tatars have always attached great importance to dough, skillfully baking pies from sour (yeast, unleavened, simple and rich, steep and liquid dough). Filled products give Tatar cuisine a special originality. The most ancient and simple pie is kystyby - a combination of unleavened dough (in the form of juicy) with millet porridge and mashed potatoes.
Balish made from unleavened dough stuffed with pieces of fatty meat (lamb, beef, goose, duck, etc.) with cereals or potatoes is considered a favorite and no less ancient. They make it big
and small sizes (wak balish).
The same category of food includes Echpochmak (triangle), peremyach stuffed with minced meat and onions. Echpochmak (triangle-shaped) is a Tatar national dish, a baked product made from yeast dough, less often unleavened dough, stuffed with potatoes, meat, usually lamb and onions.
Choose for yourself: the yeast dough will stand out too much in the pie, and the unleavened dough will be a little dry. You can add a little sour cream and softened butter to the unleavened dough -
they will give crumbling.
The defining feature is the cooking method in which the filling is placed raw, unlike most other similar products. Meat and onion are cut into small cubes.
In the filling, you can use not only lamb, but also beef, veal, goose or chicken meat (but poultry meat is needed not 500g, but 600 - 650g).
If possible, you can add 50 - 100 g of finely chopped fat tail fat.
Pour broth into the pies.
The dough will not soften. It is the broth that gives the unique juicy taste to echpochmak.
Bon Appetit!
Echpochmak. Option 1
Ingredients for the dough:
flour 600-700 g
milk 1 glass
margarine 125 g
yeast 25 g
salt, sugar 1 tbsp. l.
Filling:
meat 600 g
potatoes 5 pcs.
onions 1-2 pcs.
ghee 150 g
salt pepper
egg 1 pc.
bouillon
Dough preparation method:
1. Put the yeast to fit, pouring a little warm water
and adding some sugar.
2. Melt the margarine, pour milk into it, let the mixture cool to room temperature,
add suitable yeast, salt.
3. Pour in half of the flour, knead, leave to rise for 30-40 minutes.
4. Add half of the remaining flour, knead, leave for another hour.
5. Pour in the rest of the flour and knead until it gets out of hand.
If the dough seems wet, add flour.
Leave to rise for another hour, from time to time settling the dough.
Preparation of the filling:
1. Take the pulp of beef or lamb (or duck, goose).
Cut meat, potatoes, onions into cubes slightly smaller than a hazelnut.
2. Fold into a bowl, add ghee,
salt, sprinkle with pepper, mix thoroughly.
Let it brew for an hour.
3. Cut the yeast dough into balls and roll out flat cakes.
4. Put the prepared filling on each cake, lift the edges of the dough on three sides, pinch, and leave a hole in the middle, which is closed with dough plugs.
5. Place the triangles on a greased sheet or frying pan,
grease the top with a raw egg and place in the oven.
6. After half an hour, take out, open the hole, pour broth into the triangle, close with a stopper
and return to the oven, where and keep until tender.
Echpochmak is baked for about an hour and served hot.
Bon Appetit!
Option 2
Ingredients for the dough:
Flour - 0.5 kg
yeast - 50 g
warm milk - 1 tbsp.
vegetable or butter - 1 tablespoon
eggs - 1-2 pcs.
butter or margarine - 100 g
salt
sugar - 1 tablespoon
Ingredients for the filling:
Meat - 300-400 g
potatoes - 2-3 pcs.
onions - 1-2 pcs.
salt pepper
Bouillon:
egg - 1 pc.
oil
broth (or water)
Cooking yeast dough (puff):
1. Dissolve yeast (fresh) in warm water (2-3 tbsp), add 1 tbsp. Sahara
and put in a warm place for 15-20 minutes.
2. When the dough starts to bubble, pour in milk, 1 tbsp. oils, eggs, salt.
Mix everything thoroughly.
3. Gradually stir in flour and knead the dough.
To make puff pastry, you need to roll it out, grease it with ghee or margarine, fold it in half. Grease, fold, etc. again, until all the butter or margarine is used up.
Preparation of the filling:
1. Cut the meat into small pieces or grind it in a meat grinder.
2. Cut raw peeled potatoes into small cubes and add to the meat,
3. Chop the onion.
4. Salt and pepper the filling, add a little oil and mix everything thoroughly.
Roll out the dough into flat cakes about the size of a tea saucer.
and place the filling in the middle of the cake.
5. The edges of the flatbread are not wrapped from 2 sides, as in ordinary cakes, but from 3 sides.
A hole is left in the middle, which is temporarily closed with a dough cork.
6. Grease a baking sheet with oil.
Before baking, grease Echpochmak with an egg and bake in a preheated oven.
7. After 20-30 minutes, remove the cork and echpochmaks,
pour broth (or water) inside,
cork again and bake until tender for another 20-30 minutes.
8. The finished echpochmak is lubricated with oil.
Bon Appetit!
Option 3
Ingredients for unleavened dough:
4 cups flour
1 egg,
about a glass of water
2 - 3 tablespoons of sour cream,
4 - 5 tablespoons of butter,
1 tsp salt
Ingredients for yeast dough:
4 cups flour
2 eggs,
1 tsp salt
2 tablespoons of sugar
8g dry yeast
6 tablespoons of vegetable oil,
about 1 glass of water
2-4 cups broth
Ingredients for the filling:
500g fatty lamb,
80g fat tail fat,
2 onions
50g butter (ghee can be used),
500 - 600g potatoes,
2 - 2.5 tsp salt
1 tsp pepper
Preparation:
1. Make unleavened or yeast dough,
leave one yolk to grease the pies
(add sour cream and warm butter to the unleavened dough).
2. Cut the meat and fat tail fat into small cubes.
3. Cut the peeled potatoes into small cubes
and immediately put in cold water so that it does not darken.
4. Finely chop or grate the onion.
5. Mix together the meat, fat tail fat, potatoes, onions, oil, pepper and salt.
6. Divide the dough into 10 parts. Roll each part into a circle with a diameter of about 16 cm.
7. Put the filling on the dough
and pinch immediately (the filling will juice and the dough will become wet.
8. Spread the filling in the shape of an isosceles triangle.
Lift the edges of the dough on three sides and pinch, leaving a small hole in the middle.
9. Put the pies on a greased baking sheet,
grease the top with yolk,
put in a preheated oven and bake at 220 ° C until tender (1 hour).
Boiling juice should be visible in the holes during baking.
If the juice is not visible, then you need to add hot broth into the hole.
10. Put the finished echpochmaks on a dish,
grease the top with butter and pour about 1/3 cup of broth into each.
Bon Appetit!
Option 4
Ingredients for the dough:
50 grams of butter
150 grams of fat sour cream,
1 tsp salt
0.5 h / l baking soda,
1 tablespoon sugar
Ingredients for the filling:
Any meat (I like chicken or beef, although lamb is also possible),
Potato,
Green onions - a lot
Fresh parsley,
Dill,
Bay leaf,
Salt and pepper to taste.
Bouillon:
Boil chicken or meat (bouillon cubes contain salt!)
Butter (broth is more juicy and tender)
Egg and warm milk for lubrication
Preparation:
1. Dough: melt butter,
2. Mix with sour cream, salt, sugar, soda.
3. Add flour and knead until soft, elastic dough.
In no case should you hammer the dough - it will turn out to be very tough!
The dough should be soft and fatty.
4. Cover with a towel, lid and rest for at least half an hour.
5. Filling:
Cut everything into small, zest-sized pieces.
Meat and potatoes are usually taken in equal proportions.
6. Mix everything by adding finely chopped bay leaves, salt and pepper.
7. Stir the dough once more and divide into 4 parts, each of which into 3 more.
8. Roll out in the form of a circle, not very thin,
put the filling in the middle
and pin in the form of a triangle, leaving a small hole in the middle.
It is more convenient to hold the triangle in your hand - it turns out to be more accurate.
It turns out 12 triangles.
9. Place on a greased baking sheet
and in an oven preheated to 180 degrees for about 35-40 minutes.
10. 15 minutes before being ready, remove from the oven
and pour over meat or chicken broth
pour 2-4 teaspoons of broth into each echpochmak.
Mix the egg with milk and brush the triangles with a brush.
Then again in the oven until tender.
Bon Appetit!
Step 1: prepare the margarine.
Put a piece of margarine in a clean bowl and put it in the microwave literally for 30-60 seconds. Important: to melt the component, you need to set the medium power and after 20-30 seconds take out the container and mix the contents with a tablespoon. Set aside the prepared margarine so that it comes to a warm state.Step 2: prepare the flour.
Pour flour into a sieve and sift directly over a medium bowl. So our dough will turn out to be more airy and tender, because the component is saturated with oxygen in the process. In addition, we will rid the flour of excess lumps, which is also important.
Step 3: prepare dry yeast.
Pour dry yeast into a deep bowl and fill it with warm water. Using a tablespoon, mix everything thoroughly until we get a homogeneous liquid mass.
Step 4: prepare the milk.
Pour milk into a Turk and put on a small fire. Literally after 1-2 minutes turn off the burner, and take the container with the help of kitchen potholders and pour the contents into a large bowl. Attention: milk should be warm (according to temperature somewhere 37-39 degrees) so that you can make a good dough.
Step 5: prepare the dough.
Pour sugar, salt into a bowl with warm milk, and also pour melted margarine, sour cream and break an egg. Using a hand whisk or mixer, beat all the ingredients at medium speed until smooth. Then pour the dissolved yeast here and mix everything thoroughly again.
Next, in small portions, we begin to add the sifted flour. At the same time, we continue to beat everything with the improvised inventory, and so on until the mixture begins to thicken. Then we knead the dough with clean hands, adding vegetable oil to the bowl.
The mass should be soft, elastic and not stick to your fingers. At the end, we give the dough the shape of a ball, cover the container with a cloth towel and put it in a warm place. for 40-60 minutes... During this period of time, the mass should increase in size approximately 2-3 times.
Step 6: prepare the pork.
Rinse the pork thoroughly under running warm water to remove fragments of bones, and put it on a cutting board. Attention: try to choose meat with pieces of fat, then the triangles will turn out to be much juicier and tastier. Using a knife, we clean the component from films and veins. Next, cut the pork into small cubes about 1 centimeter and transfer to a clean deep bowl. Immediately add bay leaves here, mix everything thoroughly with a tablespoon and leave it aside for a while.
Step 7: prepare the potatoes.
Using a vegetable cutter, peel the potatoes and then thoroughly rinse them under running warm water to remove the remnants of soil and other dirt. Then put the tubers on a cutting board and finely chop into cubes, about the same thickness as pork. Pour the chopped components into a common bowl and mix everything thoroughly until smooth.
Step 8: prepare the onions.
Using a knife, peel the onion from the husk and then thoroughly rinse it under running warm water. Now put the component on a cutting board and finely chop into cubes. Pour the chopped onions into a bowl with pork and potatoes and mix everything thoroughly until smooth.
Step 9: prepare the filling.
Take bay leaves from a bowl with chopped onions, pork and potatoes. Immediately after that, pour salt and freshly ground black pepper to taste and mix everything thoroughly again using a tablespoon. Everything, the filling is ready!
Step 10: prepare the triangles with meat and potatoes.
When the dough has stood and increased in size, we take it out of the bowl and put it on the kitchen table, crushed with a little flour. Using a knife, we cut the dense mass into 12 equal parts... We form a ball from each piece with clean hands, and then roll them out with a rolling pin to a state of flat cakes with a thickness of about 0.3-0.4 centimeters.
Using a tablespoon, spread the filling on the center of each layer of dough.
With clean hands, pinch the edges of the cakes so that we get triangles, and then move them onto a baking sheet covered with baking paper.
Now break the egg into a small bowl and pour out the milk. Using a hand whisk, beat everything thoroughly, and so on until we get a homogeneous mixture.
Using a pastry brush, grease each triangle with an egg-milk mass. Thanks to her, we will get beautiful ruddy pastries. Everything is ready, so you can turn on the oven.
When it warms up to temperature 200 degrees, put the baking sheet on the middle level and bake the triangles until they turn golden brown. It takes me about 50-60 minutes... At the end, turn off the oven, and take out the container with the help of kitchen potholders and set it aside. While the pies are still hot, be sure to grease their surface with a piece of butter impaled on a fork.
Step 11: Serve the triangles with meat and potatoes.
When the triangles with meat and potatoes have cooled slightly, move them onto a special flat plate and serve them to the dining table along with tea, coffee or broth. In general, such pies are also called echpochmak. This is a Tatar dish that does not have to be in the form of triangles. After all, they say the truth, the main thing is not the form, but the content.
Bon appetit, everyone!
For a more expressive flavor, you can add garlic pepper to the filling. So the pies are also very tasty;
If desired, a hole can be cut in the center of the triangles and poured into the filling 1 teaspoon meat broth. But so that it does not evaporate during the cooking process, be sure to cover the hole with a piece of dough. This is how the pies turn out to be insanely juicy and tasty;
If you like the filling to smell fresh, then you can add finely chopped parsley or cilantro to it;
Instead of pork, you can use lamb or beef. In any of the options, see that the meat is with pieces of fat.
My family loves a variety of pastries, so I cook something flour on weekends to please my family. Today, for example, there will be delicious triangles with meat and potatoes (echpochmak).
Triangular pies are baked from yeast or unleavened dough (who likes what). I will share my version of making triangles from yeast dough.
Triangles with meat and potatoes step by step recipe
First, let's prepare all the ingredients you need. Here's what we need:Ingredients for the dough
- one packet of dry fast-acting yeast;
- two eggs and one for greasing;
- two tablespoons of sugar;
- one teaspoon of salt (no slide);
- one glass of warm milk;
- six tablespoons of vegetable oil;
- flour about 2-3 cups;
- fifty grams of butter for greasing the baking sheet.
Ingredients for the filling
- two medium-sized potatoes;
- one small chicken or pork (150-200g); salt and pepper to taste.
Dough for triangles with meat and potatoes
Let's start the preparation of delicious triangles with the dough. Many novice housewives are afraid to work with yeast dough, I assure you, this recipe always works. In a saucepan or dish (whoever has what), pour warm milk, add yeast, sugar, eggs, salt, butter and gradually introduce flour into the mixture, there should be enough of it so that the dough does not stick to your hands. Cover the pan with a towel. To make the dough come quickly, we put it in an oven preheated to 180 degrees, but turned off.Filling for triangles
Let's get down to stuffing. Most importantly, all the ingredients for the triangles should be finely diced. Chop meat, onions, potatoes and season with salt and pepper.The final stage of cooking triangles with meat and potatoes
After 30-40 minutes after kneading, we take out the dough from the oven, it should increase by 3-4 times. Sprinkle flour on the table and spread the dough on it. Now you need to knead it a little more and divide it into equal parts. From this amount of ingredients, approximately 20 triangles are obtained. Roll each piece into a ball and let stand for 10 minutes.In the meantime, turn on the oven at 200 degrees so that it warms up. We take baking sheets (I have 3 small ones) and grease them with butter.
Now let's get down to the triangles. We roll out each ball a little, put the filling on them and fasten it in such a way that we get a triangle with a hole in the middle.
Place the triangles on baking sheets, grease them with an egg and put a piece of butter in each triangle. We send it to the oven until it acquires a golden color. Put the finished triangles in a deep plate and cover with a cloth moistened with cold water. Delicious and lush triangles with meat and potatoes are ready! Bon Appetit!
How to cook delicious triangles... My mother often cooked them in our childhood, and you yourself understand how warm my attitude towards this dish is. This can be considered my New Year's gift, although the main, delicious gifts will be closer to the New Year. I live in Tatarstan and here they call delicious triangles - echpochmak, which is translated into Russian, three corners. I want to decide right away, my recipe may differ slightly from national. I will seat and show how they were cooked in our family, with all the details.
Tasty triangles, what foods to cook:
For the test
*** I have never used yeast, I think it impairs the taste of this dish.
- Sour milk, kefir or yogurt, - 2 cups
- Flour - 8 glasses
- egg - 2pcs
- butter, ghee or margarine 200-250 gr
- vegetable oil - 50-100 gr
- salt - 2 level teaspoons
For filling
- Meat beef, lamb or pork, preferably with small layers of bacon - 800 - 900 gr
I took veal and pork.
- potatoes - 1.3 kg, that's 8 medium potatoes
- onions - 3-4 pieces
- salt -2 teaspoons
- pepper - as desired and to taste
How to make the dough
Melt oil
Add sour milk, kefir or yogurt and mix.
Combine with eggs and salt and also stir
We spread flour on a cutting board in a slide,
making a deepening
and gradually stirring with flour, pour in the liquid part.
If the dough is thin, add flour and knead the dough until it stops sticking to your hands and becomes even and elastic.
We leave the dough for 20-30 minutes and start preparing the filling.
Cooking the filling
To get it delicious triangles cut the meat into pieces 1 by 1 cm.
We clean the potatoes, cut them in the same way as meat.
Peeled onions, finely chop and combine everything together, add salt, pepper for lovers and mix.
How to cook triangles
Cut off small pieces from the dough, about the size of the bottom of a glass and 1.5 - 2 cm thick.
roll out on a cutting board into a round cake,
put the filling in the center, 3-4 tablespoons.
we connect the edges on three sides and pinch beautifully. You can leave the center not pinched, then you can add a couple of tablespoons of water or broth while cooking.
Preheat the oven to 200 g, put the triangles on the oiled and disgusting, grease with egg white and place in the oven for 45 - 60 minutes. We bake until golden brown.
So my delicious triangles are ready, cover them with a clean towel or rag, until they cool. You can call guests and treat .
See how thin the crust should be.
Do it yourself delicious triangles. If you decide to cook, you definitely need a quiet free time, I spent 4 hours, and a great mood. Then I guarantee extraordinarily delicious pies. Not at all those that sell. Many will think it is very troublesome after reading this recipe. Choose between quality, or purchased and fast.
It's up to you, express your opinion or choose the time, do it, write reviews, recommend it to your friends!
Good mood to everyone!
You do not have enough time to bake pastries, and so you want to pamper your household with delicious meat triangles? Then you will like the recipe without yeast.
Nutritionists believe that the most appropriate dietary and health test is. This dough can be used to make a variety of diet baked goods with vegetable and meat fillings, including triangles with meat.
The recipe for dough without yeast is much simpler than choux or sponge. Of course, a semi-finished product of such a dough is sold in stores, but it will be very different from fragrant homemade baked goods. If you even once cook pastries from this dough at home, you will pamper your household with healthy and very tasty dishes.
Each housewife will need the following tips:
- For pies with fruit or berry filling, yeast-free dough made on the basis of kefir (low-fat) is suitable.
- French-style biscuits and tartars are best made from shortcrust pastry without yeast.
- Cakes based on yeast-free dough are prepared with the addition of a small piece of butter. Then the baked goods are fluffy.
- After adding milk components (milk, sour cream, etc.) to the dough, you will get wonderful whites, triangles, pies and pancakes.
- It is recommended to add butter to almost all recipes for pizza based on kefir or sour cream. Then the dough will turn out to be finely porous and thin.
- It is imperative to add chicken eggs and ammonium carbonate to the dough without yeast. These products will replace yeast in the dough.
- The finished dough is usually stored in a cool place. Puff and shortcrust pastry is stored in the refrigerator for up to three weeks, and the mass for pancakes and pancakes in the refrigerator compartment is stored for no more than a week.
Yeast-free dough - general principles
Some novice housewives believe that without yeast, it cannot turn out fluffy and soft. But this is not so, the dough without yeast makes the most delicate baked goods with a variety of fillings.
You will need a minimal set of products - and it's ready based on vegetable fats, fermented milk products or beer.
Let the dough sit for half an hour, and then you can start making the meat triangles.
Filling recipe for uchpuchmaki
To get the filling for the uchpuchmaki, we need potato tubers, meat and a variety of spices to taste. It is advisable to take lamb or veal from meat. Young fresh meat has a light shade and practically no fat. If you lightly press your finger on veal or lamb, there will be no print.
If we want to get soft meat, it is advisable to marinate it for twenty minutes in mineral water, and then beat it off a little.
Cut the meat into small cubes.
Peel and peel the potatoes, wash them and also cut them into cubes of the same size as the meat. It is advisable to take small potatoes with a thin skin. Try to keep the potato and meat cubes the same size.
Mix the ingredients well and add any spices to taste.
To make our baked goods more tender, you can add a small piece of butter to the filling.
If there is no meat at hand, you can cook equally delicious uchpuchmaki with potatoes. Lean uchpuchmaks will appeal to vegetarians and women who are on a diet.
Peel the potatoes and grate them on a small grater. Add spices to taste.
For juiciness, you can add a spoonful of mayonnaise or a piece of butter to the filling.
Peel one onion and chop finely.
Fry the onions until half cooked, and then add the potatoes to it and fry a little more.
A distinctive feature of uchpuchmaki is ease of preparation and standard ingredients. The most important thing in preparing this dish is the thin dough and the lean, juicy filling of meat and potatoes. To make the dough layer thin, it must be laid out on a surface previously sprinkled with sifted flour and rolled out into a thin layer using a rolling pin.
Now, using a cup or a special mold, cut out the circles for the triangles and roll out each of them again. Lubricate the edges of the cup with oil to get the right shapes. It is advisable to take only fresh, unfrozen lamb or beef, then the filling will be juicier.
Baking triangles from yeast-free dough
Put the meat and carte filling on our blanks and pinch it with triangles (crosswise).
Lubricate each element with oil and transfer them to a baking dish or baking sheet (also pre-oiled).
We bake for an hour in the oven. The oven temperature is approximately 150-180 degrees.
Grease the finished triangles with a piece of butter. A fragrant, juicy dish can be served at the table.
To summarize the above, it can be noted that baked goods made from yeast-free dough are not only very tasty, but also healthy. without yeast it is more easily absorbed by our body and normalizes bowel function. You enjoy delicate, flavorful baked goods without gaining weight. But every woman dreams of this.
Enjoy your meal!