Echpochmak in Tatar

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   How to cook echpochmak? Prepare the necessary products. Thaw any suitable meat in advance if necessary. For me it’s chicken, but the original recipe calls for lamb. You can replace margarine with butter. Take test products at room temperature. Sift the flour through a fine sieve.

2. STEP 2

   

   In a suitable container, dilute the yeast with warm water or milk. Add sugar and stir.

3. STEP 3

   

   Leave the dough to rise. A foam cap should appear on it. This means that the yeast is alive and active. If you are confident in the quality of your yeast and you have it to add directly to the flour, you can skip the step with the dough.

4. STEP 4

   

   Cut the warm margarine into pieces into a deep and wide mixing bowl. Pour in the milk.

5. STEP 5

   

   Add the risen dough.

6. STEP 6

   

   Add sifted flour and salt. Start kneading the dough. Focus on its appearance and do not add all the flour at once, better in parts. You may need more or less flour.

7. STEP 7

   

   The dough may be sticky at first, this is normal. Roll it into a ball and place it in a warm place to rise. After rising, start kneading the dough. If it doesn’t cling to your hands, it means it’s ready. Look at the consistency, you may need to add more flour.

8. STEP 8

   

   Prepare the filling. Clean the meat, wash, dry and cut into small cubes.

9. STEP 9

   

   Peel, wash and dry the potatoes. Cut it into the same cubes. Finely chop the onion. You can grate it.

10. STEP 10

    

    Add melted butter to the filling.

11. STEP 11

    

    Season with salt and pepper.

12. STEP 12

    

    Mix the minced meat well. You can leave it for an hour so that the meat is saturated with juices.

13. STEP 13

    

    Divide the dough into pieces. Roll each piece into a flat cake. Place the filling in the center of the flatbread and fold the echpochmak into triangles. The more filling, the juicier the pies will be.

14. STEP 14

    

    Fold the edges towards the middle and pinch, leaving a hole in the center.

15. STEP 15

    

    This is what an echpochmak should look like.

16. STEP 16

    

    Grease a baking sheet with oil, place echpochmak on it, leaving space between them as the dough will rise.

17. STEP 17

    

    Brush the echpochmak with beaten egg.

18. STEP 18

    

    Cover the holes in the middle with pieces of dough so that the melted butter does not splatter, but saturates the filling. Place the baking sheet in an oven preheated to 180C for 30 minutes. Determine the exact time based on your oven.

19. STEP 19

    

    Take out the baking sheet, remove the plugs - pieces of dough. Pour about 2-3 teaspoons of meat broth into the holes of the pies and cover with dough again. Bake for 15-30 minutes until done, see for yourself. To check for doneness, open the cap and taste.

20. STEP 20

    

    Bon appetit!

21. STEP 21

    

    Broth is served with hot echpochmak.

22. STEP 22

    

    And this is what the echpochmak looks like in cross-section.

Comments on the recipe

Aselek

12.12.2023

4.6

Appetizing is not the right word! I tried vak belyash in Tatar style, I recommend it.

Nina

12.12.2023

5

What a yum!

ninaola

12.12.2023

5

Nina, yes, it's delicious!

Faith faith

12.12.2023

4.5

I have long wanted to make echpochmaki. And now the hour has come! Very tasty! If eaten immediately hot, they will have a crispy crust. After lying under a covered towel for several hours, the dough becomes soft. The filling turned out juicy. But here, focus on the meat; if it is fatty, then you may not need to add broth.

ninaola

12.12.2023

4.7

Faith

Faith faith

12.12.2023

4.7

Thank you ! I'm glad I made it

Toffee

12.12.2023

4.7

This is delicious.