This traditional Tatar dish has a delicate and juicy taste. The combination of meat filling and potatoes will please even the most picky gourmets. To make a delicious Tatar triangle, you need to prepare the dough yourself. These pies don't take long to prepare. The dough for the triangle is prepared without yeast, although some housewives prefer to move away from classic recipe and use yeast in cooking. The triangle, or “ochpochmak” in Tatar, is simple and easy to prepare. We have selected the most interesting triangle recipes for you. Prepare delicious and juicy triangles according to our recipes and your family will definitely appreciate your efforts.

Tatar triangles: dough recipe

To prepare real Tatar dough, you will need the following ingredients:

• boiled water – 1 glass;
• butter – 200 g;
• sunflower oil – 5 tablespoons;
• flour - how much dough will take;
• sour cream – 2 tablespoons;
• soda – 0.5 teaspoon;
• salt.

To make a juicy triangle, the dough must be elastic. Preparation is divided into several key stages:

Juicy triangle with meat - filling recipe

For the filling, take meat, potatoes and spices. For this dish, it is better to choose young beef or lamb. This meat is lighter in color, almost without excess fat. If you press lightly with your finger on a piece, there will be no imprint left. To keep the meat tender and soft, marinate it for 20 minutes in carbonated water before cooking. mineral water and beat it lightly.

Triangles with meat will turn out even tastier if you add a small piece of butter to the filling.
If you don’t have meat, then you can move away from the classic recipe and prepare a triangle with potatoes.

Such triangles will appeal to vegetarians and people who watch their weight.
Tatar pastries are distinguished by simple ingredients and an uncomplicated preparation process. The main thing in this dish is the juicy filling and thin dough. To keep the dough thin, place it on a floured surface and roll it into a thin layer with a rolling pin. Then, using a glass, cut out circles of dough, which are rolled out again. To make the circles even, grease the edge of the glass with sunflower oil. For a juicy filling, the key is to use fresh meat and cook the filling just before baking.

Tatar cuisine has many delicious dishes, which are popular all over the world today. This includes pilaf, chak-chak and, of course, a triangle with meat - ochpochmak, the secret of which is in the right dough!

Recipe yeast dough

This version of yeast dough is suitable not only for Tatar triangles, but also for any other baked goods that require the presence of yeast.

1. The first step is to dissolve the yeast in the milk. But you can’t use cold milk, so you need to take it out of the refrigerator so that it warms up to room temperature;
2. Pour the yeast into the milk and leave it to swell (10-15 minutes). Then add sugar and salt to them;
3. Mix half of the flour with baking powder and pour into milk;
4. Mix the whole mass well and add kefir and eggs;
5. Add half of the remaining flour and knead the dough. Flour should be added as needed, but the main thing is not to overdo it - the dough should not turn out tight. It can take from 800 grams to 1 kilo of flour;
6. To make it easier to knead and knead the dough, you should dip your hands in vegetable oil or water;
7. Before starting to work with the dough, you need to let it stand for a while (0-30 minutes). If it was prepared for future use, then you need to pack it in a bag and put it in the refrigerator;
8. It can be stored for up to 3 days in the refrigerator.

Unleavened dough for triangles

Unleavened dough is much easier on the stomach and is digested faster than yeast dough. Despite the fact that it is lower in calories, ochpochmaki with it are just as tasty as with any other.

Products:

• flour – 600-700 g;
• fat sour cream – 25 g;
• refined oil – ¼ cup;
• water – 100 ml;
• butter – 100 g;
• salt - a pinch;
• egg – 2 pcs.

Cooking time: 10 minutes.

Calories: 225 calories.

1. Heat the butter a little in a container until it begins to melt;
2. Then add sunflower oil, sour cream, water, salt and beat in the eggs;
3. Before adding flour, you need to make sure that there are no lumps in the liquid mixture;
4. Slowly add flour, but watch carefully so that the dough does not turn out too tight;
5. To make kneading easier, you can grease your hands with oil;
6. It is ready when it has taken the shape of a ball, is homogeneous and holds its shape;
7. Place it in the refrigerator for a couple of minutes before using. When cooled, it is much more pliable and easier to work with.

Dough for ochpochmak with kefir without yeast

If you don’t have yeast on hand, but you really want tasty and fluffy ochpochmaks, you can use kefir. The dough rises perfectly on it and has a pleasant taste without impurities.

• kefir – 2 glasses;
• salt – 5 g;
• wheat flour – 8 cups;
• butter – 250 gr;
• vegetable oil – 100 gr.

Time required: 30 minutes.

Calorie content: 220 calories.

1. Melt the butter in a deep container (saucepan, saucepan or deep frying pan);
2. Pour vegetable oil into it, and after a minute kefir;
3. Stir the mixture so that there are no bubbles or lumps;
4. Beat the eggs into the mixture and stir well again;
5. The entire mixture should have a golden hue;
6. On a large wooden board or other dry surface, pour the flour so that it looks like a high mound;
7. Make a hole at the very top and slowly pour the kefir mass into it;
8. Using a spoon, mix flour and liquid well;
9. Knead the dough until it takes the shape of a ball and becomes soft but elastic.

Yeast-free puff pastry for Tatar dish

Puff pastry is usually bought ready-made, since housewives consider its preparation to be an extremely labor-intensive process and not always successful. They are partly right, it is much more difficult to prepare than regular one, but it is not a hopeless process. The main thing is to strictly follow the recipe!

Ingredients:

• butter – 200 gr;
• water – 150 ml;
• flour - 3 cups;
• egg;
• vodka – 1 tbsp. l. (not necessary);
• acetic acid – 10 ml;
• salt.

Cooking time: 4 hours.

Calories: 335 calories.

1. Mix water with vodka, add salt, vinegar and break an egg;
2. Mix everything well and start adding flour;
3. You can sift the flour in advance, then it will be easier to knead;
4. As soon as all the flour has been added to the dough and it becomes homogeneous, place it in cling film or a bag and keep it in the refrigerator for an hour;
5. Take out the already cooled one and roll it out into a rectangle shape, not too thin (2 cm);
6. Cut the butter into 4 even pieces. Each piece is designed to brush the dough. Take the first part and thoroughly coat the dough in the middle with it;
7. Fold it into three parts so that first the middle is covered with one edge, and then with the other;
8. Chill it in the refrigerator for 20 minutes;
9. Roll out again and grease, then also roll and put in the refrigerator. Do this 3 more times;
10. As soon as the butter runs out, roll out the dough thinly, fold it in half, and roll it out again. Repeat 4 times;
11. Place the finished product in the refrigerator for at least half an hour, and then you can use it to prepare ochpochmaks.

How to cook triangles with meat and potatoes

Delicious ochpochmaki are popular far beyond the borders of Tatarstan. They are quick and easy to prepare, and the taste is so good that all the triangles can be eaten in one go!

Ingredients:

• yeast dough (based on the amount of filling);
• lamb – 0.7 kg;
• potatoes – 7 pcs.;
• onions – 4 pcs.;
• one egg;
• meat broth – 200 ml;
• spices.

Cooking time: 1 hour 30 minutes.

Calorie content: 320 calories per 100 grams.

1. 1. Finely chop the lamb (any meat or minced meat) into pieces in the same way as peeled potatoes and onions. Mix all products and add spices;
      
   2. Place the finished dough on a dry surface and roll it into a layer (thickness no more than 1 cm);
      
   3. Cut out circles from the dough using a saucer;
   4. Place the filling on each circle and connect the edges to form a triangle (first the two upper parts, and then attach the lower part to them);
      
   5. There should be a small hole left in the center of the triangle;
   6. Preheat the oven to 200 °C;
   7. Spread foil or special paper on a baking sheet and walk over it a little with an oiled brush;
      
   8. Place the ochpochmaki on a baking sheet and let them stand for a while;
   9. Place the pan in the oven for 7 minutes, then reduce the temperature to 170 C and bake for another 25 minutes;
   10. Pour a teaspoon of broth, cooked in advance, into the hole of each pie;
   11. Stir the yolk in a cup and brush all the pies with it;
   12. Leave the pies in the oven for another 20 minutes.
       

Preparing Tatar dishes is very simple, and in order for the ochpochmaki to turn out just right, it is important to remember:

1. In order for the dough to have a golden hue and a pleasant taste, it is necessary to mix ghee and regular butter;
2. For sour-based yeast-free dough, kefir, sour milk or yogurt are suitable;
3. To make the dough more elastic, you can add a little vinegar to it.

Using these simple tips, you can surprise your family with delicious Tatar ochpochmak!

And it’s already difficult to say who contributed more to it and what. Russians and Tatars have lived side by side for more than 700 years. Of course, both echpochmaks have been eaten for a long time. These dough triangles are delicious. The main thing is to learn how to properly make the dough and filling for them.

Step 1. Dough

There is a lot of debate among housewives and simply admirers about what kind of dough for triangles should be. It can be yeasty, unleavened, or even flaky. But still, echpochmak is most often made on a base with the addition of sour milk. It is easy to prepare, and the taste is not inferior to yeast.

Melt 250 grams of butter. It can be replaced with melted butter or even margarine. Then cool slightly and pour 2 cups of sour milk (kefir, yogurt or other fermented milk) into it. Mix. Add 2 eggs and a pinch of salt. Mix everything well. Prepare a large cutting board. Pour 8 cups of flour onto it in a heap, making a small depression in the middle. Gradually pour in the liquid mixture and carefully knead the dough for the triangles. It should hold its shape well, not stick to your hands, but at the same time be soft. Wrap in cling film (you can put it in a bag) and leave for 20-30 minutes so that the dough “ripens”.

Step 2. Filling

Another secret of delicious echpochmaks is the most tender meat filling. It will require 800-900 grams of meat with fat. Usually lamb or beef is used. Those who are not going to stick to a strict recipe can use more familiar pork. You also need to take 8 medium potatoes, 3-4 onions, 2 teaspoons of salt and, if desired, ground pepper.

Cut the meat into small cubes, about 1 cm in size on each side. Also cut the potatoes and onions. Mix everything, generously seasoning with salt and ground pepper. Already during the process, the filling will release juice. It’s immediately clear that any echpochmak will be delicious with it, even if it’s triangles of puff pastry (you can use ready-made dough if you wish).

Step 3: Baking

Now that all the components are ready, you can start sculpting echpochmaks. From the dough you need to form a sausage with a diameter of about 4-5 cm (the size of the bottom of a regular glass). Cut with a knife crosswise into pieces 1.5-2 cm thick. Roll each of them into a thin flat cake, like dumplings. Place 3-4 tablespoons of filling in the center. Each echpochmak is the size of a good pie.

Using your hands, first pinch one corner, then the second and third. It is very important that they keep their shape well, since during baking the juice may leak out and the triangles will simply burn. It is equally important that there is a small hole in the center for steam to escape. After all, we prepared the dough for the triangles quite dense, and too much liquid may accumulate inside. If desired, the surface can be greased with yolk to make the finished echpochmak shiny.

Heat the oven to 200 degrees and place the triangles in a round frying pan. According to many housewives, they bake better this way. Cook for 45-60 minutes until the top is lightly browned. You need to check the filling for readiness. This is no less important. All these recommendations can be applied to any echpochamkas, including triangles made of puff pastry.

Step 4. Submission

After the echpochmak are ready, it is very important to serve them correctly. This is another secret. After all, do delicious filling and the dough for the triangles is half the battle. Most often they are served to each guest separately, 2-3 pieces. A clear broth is offered in a separate bowl, which is poured into the center of each echpochmak. Immediately after baking, you can grease each triangle with butter, cover with a clean towel and leave for 15-20 minutes.

Echpochmak - delicious, aromatic, tender pies!
The Tatars have always attached great importance to dough, skillfully baking pies from sour dough (yeast, unleavened, simple and rich, steep and liquid dough). Filled products give Tatar cuisine a special uniqueness. The most ancient and simple pie is kystyby - a combination of unleavened dough (in the form of sochnya) with millet porridge and mashed potatoes.

Belish, made from unleavened dough stuffed with pieces of fatty meat (lamb, beef, goose, duck, etc.) with cereal or potatoes, is considered a favorite and no less ancient. They make him big
and small sizes (vac-belish).

This category of foods includes Echpochmak (triangle), peremyach stuffed with minced meat and onions. Echpochmak (triangular in shape) is a Tatar national dish, a baked product made from yeast, less often unleavened, dough, stuffed with potatoes, meat, usually lamb and onions.

Choose for yourself: yeast dough will stand out too much in the pie, and fresh dough will be a little dry. You can add a little sour cream and softened butter to the unleavened dough -
they will add friability.

The defining feature is the method of preparation, in which the filling is placed raw, unlike most other products of this kind. Meat and onions are cut into small cubes.
In the filling you can use not only lamb, but also beef, veal, goose or chicken (but you need 600 - 650g of poultry meat, not 500g).
If possible, you can add 50 - 100g of finely chopped fat tail fat.

You need to add broth to 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.
onion 1-2 pcs.
ghee 150 g
salt pepper
egg 1 pc.
bouillon

Dough preparation method:

1. Let the yeast rise by adding a small amount of warm water.
and adding a little sugar.

2. Melt the margarine, pour milk into it, let the mixture cool to room temperature,
add suitable yeast, salt.

3. Add half the flour, knead, and let rise for 30-40 minutes.

4. Add half of the remaining flour, knead, leave for another hour.

5. Add the rest of the flour and knead until it comes away from your hands.
If the dough seems wet, add flour.
Leave to rise for another hour, deflating the dough from time to time.

Preparing the filling:

1. Take beef or lamb (or duck, goose) pulp.
Cut the meat, potatoes, and onions into cubes slightly smaller than a hazelnut.

2. Place in a bowl, add ghee,
add salt, sprinkle with pepper, mix thoroughly.
Let it brew for an hour.

3. Yeast dough cut into balls and roll them into flat cakes.

4. Place the prepared filling on each flatbread, 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 raw egg and put it in the oven.

6. After half an hour, remove, open the hole, pour broth into the triangle, close with a stopper
and return to the oven, where to keep until done.
Echpochmak bakes for about an hour and is 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 tbsp.
eggs - 1-2 pcs.
butter or margarine - 100 g
salt
sugar - 1 tbsp.

Filling ingredients:

Meat - 300-400 g
potatoes - 2-3 pcs.
onion- 1-2 pcs.
salt pepper

Bouillon:
egg - 1 pc.
oil
broth (or water)

Preparation of yeast dough (puff pastry):

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 add flour and knead the dough.
To do puff pastry, you need to roll it out, grease it with melted butter or margarine, fold it in half. Grease again, fold, etc. until all the butter or margarine is used up.

Preparing the filling:

1. Cut the meat into small pieces or grind 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, approximately the size of a tea saucer.
and place the filling in the middle of the flatbread.

5. The edges of the cake are wrapped not on 2 sides, as in ordinary pies, but on 3 sides.
A hole is left in the middle, which is temporarily closed with a dough plug.

6. Grease the baking sheet with butter.
Before baking, brush the echpochmak with egg and bake in a preheated oven.

7. After 20-30 minutes, remove the cork and echpochmaks,
pour broth (or water) inside,
Close the lid again and bake for another 20-30 minutes until done.

8. The finished echpochmak is greased with oil.
Bon appetit!

Option 3

Ingredients for unleavened dough:

4 cups flour,
1 egg
about a glass of water
2 - 3 tbsp sour cream,
4 - 5 tbsp butter,
1 teaspoon salt

Ingredients for yeast dough:

4 cups flour,
2 eggs,
1 teaspoon salt,
2 tbsp sugar,
8g dry yeast,
6 tablespoons of vegetable oil,
about 1 glass of water

2 - 4 cups broth

Filling ingredients:

500g fatty lamb,
80g fat tail fat,
2 onions,
50g butter (can be melted),
500 - 600g potatoes,
2 - 2.5 teaspoons of salt,
1 teaspoon pepper

Preparation:
1. Make unleavened or yeast dough,
leave one yolk for greasing the pies
(add sour cream and warm butter into the unleavened dough).

2. Cut the meat and fat tail into small cubes.

3. Cut peeled potatoes into small cubes
and immediately put it in cold water so that it does not darken.

4. Chop the onion very finely or grate it.

5. Mix together 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 approximately 16cm.

7. Place the filling on the dough
and immediately pinch (the filling will release juice and the dough will become wet.

8. Place 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. Place the pies on a greased baking sheet.
brush the top with yolk
place in a preheated oven and bake at 220°C until done (1 hour).
During baking, boiling juice should be visible in the holes.
If the juice is not visible, then you need to add hot broth into the hole.

10. Place the finished echpochmak on a plate,
Brush the tops with butter and pour about 1/3 cup 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 tsp baking soda,
1 tablespoon sugar.

Filling ingredients:
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 (stock cubes contain salt!)
Butter (the broth is juicier and more tender)

Egg and warm milk for lubrication

Preparation:

1. Dough: melt the butter,
2. Mix with sour cream, salt, sugar, soda.
3. Add flour and knead until soft elastic dough.
Under no circumstances should you beat the dough - it will turn out very tough!
The dough should be soft and fatty.
4. Cover with a towel and lid and let rest for at least half an hour.

5. Filling:
Cut everything into small pieces, the size of a raisin.
Meat and potatoes are usually taken in equal proportions.

6. Mix everything, adding finely chopped bay leaf and salt and pepper.

7. Knead the dough one more time and divide into 4 parts, each of which into 3 more.

8. Roll out into a circle, not very thin,
put the filling in the middle
and pinch it in the shape of a triangle, leaving a small hole in the middle.
It is more convenient to hold the triangle in your hand - it turns out more neat.
This makes 12 triangles.

9. Place on a baking sheet greased with butter
and into 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 return to the oven until done.
Bon appetit!

This traditional Tatar dish has a delicate and juicy taste. The combination of meat filling and potatoes will please even the most picky gourmets. To make a delicious Tatar triangle, you need to prepare the dough yourself. These pies don't take long to prepare. The dough for the triangle is prepared without yeast, although some housewives prefer to move away from the classic recipe and use yeast in the preparation. The triangle, or “ochpochmak” in Tatar, is simple and easy to prepare. We have selected the most interesting triangle recipes for you. Prepare delicious and juicy triangles according to our recipes and your family will definitely appreciate your efforts.

Tatar triangles: dough recipe

To prepare real Tatar dough, you will need the following ingredients:

• boiled water – 1 glass;
• butter – 200 g;
• sunflower oil – 5 tablespoons;
• flour - how much dough will take;
• sour cream – 2 tablespoons;
• soda – 0.5 teaspoon;
• salt.

To make a juicy triangle, the dough must be elastic. Preparation is divided into several key stages:

Juicy triangle with meat - filling recipe

For the filling, take meat, potatoes and spices. For this dish, it is better to choose young beef or lamb. This meat is lighter in color, almost without excess fat. If you press lightly with your finger on a piece, there will be no imprint left. To keep the meat tender and soft, before cooking, marinate it for 20 minutes in sparkling mineral water and lightly pound it.

Triangles with meat will turn out even tastier if you add a small piece of butter to the filling.
If you don’t have meat, then you can move away from the classic recipe and prepare a triangle with potatoes.

Such triangles will appeal to vegetarians and people who watch their weight.
Tatar pastries are distinguished by simple ingredients and an uncomplicated preparation process. The main thing in this dish is the juicy filling and thin dough. To keep the dough thin, place it on a floured surface and roll it into a thin layer with a rolling pin. Then, using a glass, cut out circles of dough, which are rolled out again. To make the circles even, grease the edge of the glass with sunflower oil. For a juicy filling, the key is to use fresh meat and cook the filling just before baking.