Cookery Book

"Secrets of Grandma's kitchen"

by Genesis

Nizhniy Novgorod
"School No. 21”

The spirit of the holiday is especial. No matter how different people live in Russia, we are all united by the love of delicious food. It's especially great that some dishes are even served as a business card of multinational Russian cuisine.

Our team "Genesis" is a multinational one. Our roots come from Belarus, Moldova, Armenia, Tatarstan and Russia. We are friendly and united. Our parents are also close friends . We all like to get together. That is why we have chosen "National Unity Day".

Borsch, solyanka, okroshka, dumplings, barbecue, khinkali, samsa, pancakes (and what not!) are loved by everybody.
But we invite you to make a culinary journey into the past of our native land and get acquainted with the most valuable and useful culinary recipe that is passed down from generation to generation -tatar national pies-triangles ("echpochmak" - from Tatar: triangle)

They have an ancient Mongol-Tatar origin.

The defining feature of the dish is not its shape at all, but the method of preparation, in which the filling in the echpochmak is put raw, unlike most other similar products.

There is a monument to echpochmak in Kazan.

Tatar Echpochmak

Ingredients:
Meat — 1 Kilogram
Potatoes - 1 Kilogram
Onion - 500 Grams
Milk - 500 Milliliters
Flour - 1 Kilogram
Sugar - 50 Grams
Yeast - 11 Grams
Egg - 1
Vegetable oil - 5 tablespoons
Salt - 1 Pinch
Pepper - 1 Pinch
Broth - 100 Milliliters
Number of servings: 15

1. In a deep bowl combine the egg, a pinch of salt, sugar and dry yeast. Mix thoroughly.

2. Pour milk and vegetable oil, gently stir.

3. Add flour and knead the dough. When the dough does not stick to your hands leave for 2 hours.

4. This time can be spent preparing the filling. Wash the meat , dry it and cut it into small cubes.

5. Wash the potatoes, peel and also cut into small cubes.

6. Peel and chop the bulbs. Combine everything, mix thoroughly. Add salt and pepper to taste.

7. After 2 hours the dough will fit well - it will increase in volume at least twice.

8. Divide the finished dough into small portions. Roll out each piece on a floured surface.

9. Put the filling in the middle of the rolled dough.

10. Etchpochmak in Tatar at home is a properly molded triangle. Gently connect and pinch the edges.

11. Cover the baking sheet with baking parchment or grease with oil. Put the echpochmak and put it in the oven for 20-25 minutes.