Tatar cuisine has more that 500 recipes. Tatarians cherish their culinary secrets.
Chak-chak* recipe serves 3 persons; preparation time ~ 30 minutes Ingredients: 2,5 cups of lour, 2 eggs, 3 tablespoon milk, 1 teaspoon sugar, 2 pinch of salt. Melted butter for frying fat For caramel: 1 cup of honey, ½ cup of sugar. Directions: Break eggs and blend with milk. Pour flour in a form of a hill, make a deepening in it and pour milk with eggs into it. Add salt and pepper and knead a stiff dough. Divide dough into several parts, roll out and shred it. Fry shreds for 2-3 minutes in frying pan until crisp crust. Put dough off with a skimmer and put on a sieve to make spare fat stream down. Then put into seep dish. Prepare caramel. Put honey and sugar into a pan and boil over medium heat until not very thick smooth. Pour the dough with caramel and blend immediately to make caramel spread evenly among dough slices. Stick the formed chack-chack a pyramid, cool off and serve. *Chak-chak is a Tatar sweet made from unleavened dough cut and rolled into hazelnut-sized balls, which are then deep-fried in oil Gubadia recipe serves 4-5 persons; preparation time ~ 25 minutes; cooking time ~ 55 minutes Ingredients:For dough: 2 cups flour, 1 tablespoon yeast, Salt, sugar, OR, 700-800 g. baker's dough. For stuffing: ¾ cups rice, 250 g. raisins, 3 boiled eggs. For kort: ½ kg. cottage cheese, 200 ml. milk, 200 g. sugar, 100 g. melted butter (or just butter). For creamy crumb: 100 g. sugar, 150 g. butter. Directions: Prepare kort. Blend cottage cheese with sugar and milk and boil over medium heat, stirring continuously. When mass is red, add butter and continue boiling until smooth. Prepare creamy crumb. Cut butter in dice, then blend sugar with butter and spread butter until crumb. Boil rice. Watch it over to make it soft and crumbly, but not overcooked. When it's ready divide into three parts. Boil eggs and grate it finely. Knead dough and divide into two unequal parts. Roll out the largest one and put into mould for baking. Create 5 layers and lay out them into a mould. The 1st - ⅓ boiled rice The 2nd - kort The 3rd - the rest ⅔ of boiled rice The 4th - raisins The 5th - boiled grated egg Cover the pie with the second part of dough, join sides tightly and make several holes with a knife to make spare moisture vaporize. Sprinkle the gubadia with creamy crumb and bake in the oven for 25 minutes.