Peremech

In ware to let out eggs, to pour milk, to add oil, granulated sugar, salt and yeast. The mix is good to the full dissolution of sugar, salt and yeast. Then to enter the sifted flour and knead  http://watan.su/en/kitchen/426-kamyr - dough . It should be softer, than dough for house noodles. To take dough pieces on 100-150 g, to unroll their thin sausages and to cut slices in size about a wood nut. Slices to ship in boiling oil and, stirring slowly, to fry to a ruddy crust.
Ready boortsoq to decant in a colander, to allow to flow down to fat. Baursak moves on a table the cold. It is good to take it in road.

On 1 kg of a flour: 10 pieces of eggs, 130-140 g milk, 30-35 g to sugar, 30 g melted butter, 5 g yeast, salt, oils for frying 180-200

Baursak with katyk.

Prepare  http://watan.su/en/kitchen/426-kamyr - yeasty dough , do balls in size about a walnut cut. Balls are fried in hot fan, then them take out from fat and cool. Balls put in bowl or a soup plate, fill in  http://watan.su/en/kitchen/348-katyk - katyk  and submit on a table.

Baursak (dough with a liver)

http://watan.su/en/kitchen/426-kamyr - Yeast dough  is put. The liver (Baur in Tatar a liver), passed through a meat grinder and add to the dough. Ready dough unroll and cut balls in size about a walnut.
Ready balls fry in hot fan and submit on a table with  http://watan.su/en/kitchen/348-katyk - katyk .

On 600-650 g flour: 6-8 pieces of eggs, 150 g milk, 30 g to sugar, 30 g melted butter, 5 g yeast, salt, 400 g a boiled liver, for frying 200-250 г oils.

Bokkan

Bokkan the Tatar patties lunate. In the different districts of Tatarstan of them "taka" name also. Bokkan is characteristic for rural locality and prepares with the different filling. Most widespreaded carrot, cabbage, vegetable marrows and potato.

Bokkan with a carrot and egg

To wash down a carrot, clean, boil to mildness in the small amount of water  (20-25 minutes), after to cool, finely to cut, mix up with sugar and leave on 10-15 minutes. To clean the boiled eggs from a shell, finely cut, mix up with a carrot, salt, pour the kindled desi and it is good to mix. To cut  http://watan.su/en/kitchen/426-kamyr - dough  on marbles weighing an about 90 g each, to roll in small cakes. On one half of every small cake to lay out filling an even layer, cover the second half, pinch together the edges denticles and to give of the bokkan
form of half moon.

To smear a roasting pan the small amount of oil, to lay out bokkans. To fluff up an egg, smear the surface of patties. To warm up an oven to 1800С and bake bokkans during 30 minutes, after to smear a desi and to serve up.

On one bokkan: a 90 g  of test, 80-100 g of carrot, 1/4 eggs or a 20-30 g of the boiled rice, 15 g of oil, granulated sugar, salt.

Budene(Pudding)

n deep tableware to pour milk, put 5 vitellus, salt, butter and all mass good to mix, add the boiled rice and again to mix. To beat up egg-white with the granulated sugar, pour in mass and all is careful to mix.
To smear a deep frying pan oil and cover a bottom a thin paper. To lay out the got mass, to make even a top, smear an egg, to sprinkle with the ground rusks and to put in an oven. When budene will rise and will accept a peach tint, he is ready.
To shift pudding from a frying pan to the hardboard or plate, carefully to separate from a paper, cut as blocks or rhombuses, sprinkle with castor sugar and hot to give to the table.

On a 1 portion: 200 g of milk, 5 eggs, 100 g of oil in pudding, 100 g of granulated sugar, 500 g of rice boiled, 50 g of oil to smear a frying pan, salt.

Chak-chak

It is particularly popular in Tatarstan and Bashkortostan, and is recognized as Tatarstan's national sweet.

Chak-chak is made from unleavened dough cut and rolled into hazelnut-sized balls, which are then deep-fried in oil. Optionally hazelnuts or dried fruits are added to the mixture. The fried balls are stacked in a mound in a special mold and drenched with hot honey. After cooling and hardening, chak-chak may be optionally decorated with hazelnuts and dried fruits.

On 1 kg of wheatflour : 10 eggs, 20-30 g of castor sugar, salt;  500-550 g of oil; 0,9-1 kg of honey, 150-200 g sugar; to adorn a 100-150 g of fruit drops.

Duchmak

Duchmak with an egg

To divide the prepared unleavened  http://watan.su/en/kitchen/426-kamyr - dough  to pieces for 100 g and to roll small cakes by a diameter 15-17 sm. to Raise the edges of dough, to pinch together in 4-6 places so that a hexahedron turned out. To lay the got form on the dry heated frying pan and hold for some time in a hot stove, that slightly hardened. Then to shift duchmaks on the oiled frying pan or tin sheet, to pour on them the raw eggs stirred in milk and here to put in a stove. Prepared duchmaks to serve up,  smearing oil.

on 1 duchmak: a 100 g of fresh dough, 2-3 eggs, 50 g of milk,  15 g of dairy butter.

Duchmak with a potato

To lot the prepared  http://watan.su/en/kitchen/426-kamyr - Yeast dough  weighing in 100 g and to roll small cakes. Raising edges, pinching dough in 4-6 places and on a dry frying pan  to bake. Then by oil frying pan, to lay filling on a hardening small cake, oil a top an egg and put duchmaks baked until done in a stove or oven. Prepared duchmaks to smear oil and to give on a table.
If duchmak is made out of fresh dough, it is possible previously not to bake. Filling prepares, as well as for  http://watan.su/en/kitchen/228-paramac - peremech   with  a potato.

on 1 duchmak: a 100 g of dough, 150-170 g of the prepared mashed potatoes, 1/4 eggs, 15 g of dairy butter

Gubadija

Usually gubadija prepare for guests. Gubadija is a large, round pie with the multi-layered filling. As filling add a  http://watan.su/en/kitchen/341-qort - qort  (tatar dry curd), boiled rice, fried onion with the chopped meat, finely cut egg, raisin/pl or dried apricots without stones or prunes. Every ingredient prepare separately.
Gubadija can be prepared as from unleavened so from yeast http://watan.su/en/kitchen/426-kamyr - dough  with plenty of oil. Gubadija can be meat and fruit. In fruit gubadija meat is not added and give to tea. Meat gubadija is good to hot, she is given to clear soups.

Fruit gubadija

There is the rolled dough to lay on the preliminary oiled frying pan. Then add from above, at first skim of boiled rice, after more thick layer of  http://watan.su/en/kitchen/341-qort - qort  and again fig. by the Next layer the finely cut boiled eggs (4-5 mm) and again fig. Over rice proparasite raisin/pl or kuraga (dried apricots without bones or prunes). Abundantly pouring filling oil all of it is covered by the layer of test licking into the shape of pie adorning. We put in a stove and prepare approximately about 50.

On the frying pan of middle sizes : a 800 g of dough, 350-400 g  of qort, 1-1,2 kg of boiled rice, 200-300 g of raisin/pl or other fruit, 8-10 eggs, 350-400 g of oil.

Kosh-tele(twiglets in tatar)

In a deep bowl to fluff up eggs with sugar, to infuse into milk, hardly to add some salt, add a soda, preliminary liquidating her lemon-juice. Carefully to mix sugars to dissolution. To sift Flour, thrash in a bowl and involve dough. On the table slightly sprinkled by a flour to roll dough in a layer in a 1-2 mm thick and to cut the figured knife rhombuses. In a frying pan it is good to warm up the melted butter, fry kosh-tele to the goldish color, after to shift on a dish. Prepared kosh-tele to cool, sprinkle with castor sugar and to serve up with tea.

on 5 eggs, 1 item spoon of the granulated sugar, 1/4 glasses of milk, salt, 1/4 teaspoons of soda, 1/2 items of spoon of lemon-juice, half kg of white flour, 1 glass of the drowned oil, 3 items of spoon of castor sugar.

Kystybyj

In some places kystybyj name kuzikmak or jakmysh. Usually he is prepared from a  http://watan.su/en/kitchen/426-kamyr - unleavened dough . Filling can be different, mostly it is a potato, rarer than porridge or poppy.

Kystybyj with a potato

To cut unleavened  http://watan.su/en/kitchen/426-kamyr - dough  to pieces for 75 g, to roll on thin small cakes and bake on a burning hot dry frying pan to the rosy crust. To cover the prepared small cakes a napkin, that they did not harden and did not get cold.

Filling is made out of the mashed potatoes with hot milk, kindled by oil and passed onions.

Filling is laid on a half yet hotter than small cake and cover the second half. Smearing prepared kystybyj the drowned oil give in a hot kind to tea.

On 1 kystybyj: a 75 g of unleavened dough, 100 g of potato, 20 g of onion, 20 g of milk, oil for greasing of kystybyj 20 g

Kystybyj with a poppy

To sift a poppy and soak in hot water. To cast aside a dropsical poppy on a sieve and, giving to flow to water, to pound in a mortar. Then to add a bit sour cream and saccharine to sand. To inlay the got mass in arcuated twice small cakes.

On 1 kystybyj: a 75 g of unleavened dough, 80-100 g of poppy, 20 g of oil, 20 g of sour cream, 20 g of sugar.

Ochpochmak

Ochpochmak is a Tatar national dish, an essential food in Tatar culture. Usually, öçpoçmaq is a triangular pastry, filled with minced beef, onion and potatoes.

Unleavened or leavened dough is rolled in small cakes by a size with tea saucer. On small cakes lay the prepared filling, the edges of dough raise from three parties nip, abandoning in the middle opening and giving shape to good triangle.

For filling fat meat and potato cut shallow blocks and mix up with the finely chopped onions, oil, pepper and salt. Filling it is necessary to prepare not all at once, by small portions.  Triangles oil by yolks with milk, put in the heated broiler, in a half hour take out, infuse into through opening clear soup and continue to be stove. Before serving up in ochpochmaks infuse into clear soup and top smear with oil. Ochpochmaks is eaten with bouillon or with tea.

On 1 kg of dough : a 600-650 g of flour, 20-25 g of yeasts, 30 g of sugar, 1-1,5 eggs, 50-60 g of margarine, 100-120 g of milk, 150-200 g of water, 10-20 g of salt.

On one ochpochmak: a 60-70 g of potato, 30-35 g of burnt onion, 10-25 g of the melted butter, salt, pepper. 50 g finely carved.

Samosa

Samosa prepare from  http://watan.su/en/kitchen/426-kamyr - unleavened dough , filling can be meat, fish, vegetable, baccate or egg.

Samosa with meat

For samosa a beef or veal befits well, in the Uzbek kitchen more frequent use mutton. You will twist a bow and meat on a meat grinder. Then will salt and pepper the turning out stuffing. Dough will divide into pieces for 50 gs roll, will lay out filling on a middle and wrap up the edges of dough in form triangles. Smear a roasting pan sunflower-seed oil and will lay out samosa in the distance one from another. Smear the surface of samosa the fluffed up egg and bake in an oven warmed-up to 200 degrees during 25 minutes.

On one samosa: a 50 g of dough, 35 g of the chopped meat, 6 g of oil, bow, pepper, salt, for greasing egg.

Samosa with an egg

Usually such samosa prepare adding rice. Cleared and washed rice steep in the salted water, scald and skip through a sieve. A bit cooling add the finely cut boiled egg and mix. Further we prepare triangles as well as for samosa with meat and bake.

On one samosa: a 50 g of unleavened dough, 25 g of rice, 1/3 eggs, 6 g of oil, pepper, salt to taste

Shanga

Shanga is a very ancient dish. It was widespread in regions, by the inhabited people of Finno-Ugric group from Karelia to Ob. To date has widespread in the domestic kitchen of Ural and among Siberian Tatars.

Shanga with a potato.

From  http://watan.su/en/kitchen/426-kamyr - Yeast dough  do marbles mass an about 70 g, lay on folias, smeared by oil, give to stand in a heat a few minutes, do deepening and lay filling on him, oil by egg and bake. For filling the boiled potato is pounded, adding hot milk with eggs and sour cream, mix well.

Composition: dough - flour wheat 40, sugar 3, oil 3, egg 1/20 th, milk 10, salt, yeasts. filling - potato 60, milk 10, egg 1/10 th, sour cream 8, bow 10, oil 2.

Siberian shanga

http://watan.su/en/kitchen/426-kamyr - Yeast dough  is divided to pieces by mass of a 60-70 g, roll them in round small cakes by a diameter a 7-8 sm, lay on folias, smeared by oil, give to stand in a heat a few minutes. The sour cream filling is oil from above small cakes and bake to readiness in an oven.

Composition: yeast dough - 1 kg, filling - flour 1/2 glasses, egg of 1 th, sour cream 1/2 glasses, vegetable oil 2/3 glasses, salt and pepper to liking.

Vak Balesh

Vak balesh in translation small pie, bakes on the frying pan smeared by oil in an oven or stove.  http://watan.su/en/kitchen/426-kamyr - dough  can be taken leavened or unleavened. Filling is made out of different groats (rice, buckwheat, oatmeal, millet) with addition of mutton, beef, byproducts or meat of bird (goose, duck). Vak balesh give on the second.

Vak balesh on bouillon

Knead  http://watan.su/en/kitchen/426-kamyr - unleavened dough  and prepare filling as for http://watan.su/en/kitchen/65-ochpochmag - ochpochmak . Roll dough on small cakes a diameter 15 cm, on a middle lay out filling. Pinch together the edges of small cake. In the middle leave opening in a 4 cm, which is closed by the skim of dough. 
Balesh lay out on the oiled frying pan, smear a raw egg and put in the stove of minutes on 15-20. Browned balesh take out and opening hole, pour a bit bouillon in each. Obturate and lay in a stove yet minutes on 30-40. To the table to give again adding bouillon to every balesh.

On one balesh: a 150-180 g of unleavened dough, 150 g of meat, 160-180 g of potato, 40 g of onions, 3/4 glasses of bouillon, egg 1/4

Vak balesh offhand

For filling to boil rice and cast aside on a sieve. To fry the finely shredded onions to the goldish color. To grind mutton pulp and to fry. To mix up the fried stuffing with rice and onions, add salt, pepper, melted butter.
Vak balesh is baked very quickly in an oven, during 20-25 minutes.