Our family often prepare various dishes of Tatar cuisine, though we are not Tatars, but my parents are originally from Tartary, and from there the love of Tatar cuisine! The name "our" - because (forgive me Tatars :) ) in the filling we put pork, when Tatar cuisine put only lamb or beef. Dad cooks echpochmak not so often, and if it prepares, cooks a lot, so time is running out too much, BUT it's worth it! I suggest You to prepare this dish and surprise your loved ones, because it turns out very tasty, flavorful and satisfying!
|Cooking time 240 minutes||Number of servings 28|
Make in flour hill the hole and break into it 4 eggs, salt.
Pour in the melted margarine.
Then pour in the yogurt.
Knead the dough (I have it takes a lot of time and effort, and dad goes out all at ONCE or twice!)))
The dough is ready!
Put the dough in a bag and put into the fridge to rest for 2 hour. After 2 hours the dough will become elastic and obedient, just what we need!)
While the dough rests, we start preparing the filling! Take the meat, we have the back of the pigs.
Cut the meat into cubes for subsequent comminution in a meat grinder.
Chopper to the rescue! Skip the meat through a coarse mesh.
The beef is ready!
So the timing of the food processor! Grind the onion.
The potatoes will suffer the same fate as the onion. In the combine!
Add the potatoes to the onions.
Salt our potato-and-onion stuffing.
Mix the minced meat with potatoes and onions.
Take the dough and divide into pieces.
Roll out piece of dough.
From top to spread the filling, take)
Start suscipiat edge, giving a triangular shape echpochmak.
Spread on a baking sheet. Bake for 45-50 minutes at a temperature of 200*.
When echpochmak start to brown, take out and brush with egg. Return to the oven and leave them there until ready! Until Golden ruddy color.
Ready! The aroma of inexpressible))