Echpochmak, the recipe of which is given below -classic national Tatar and Bashkir dish. Echpochma? A is a baked product that resembles a triangular pie with dough (sometimes unleavened) stuffed with potatoes, onions and meat. For the preparation of this dish is used, usually mutton, rarely - beef. A feature of this snack is its triangular shape, and the preparation method: the crude is put in echpochmak filling, in contrast to other similar products.
Echpochmak - Tatar pies
Ingredients for "Echpochmak - Tatar pies":
For the dough:
- 850 g flour;
- 500 ml. milk;
- 2 chicken eggs;
- 5 g of dry yeast;
- 70 g butter;
- 1 tbsp. spoon sunflower oil;
- . 1 teaspoon salt;
- 1 tbsp. spoon of sugar.
- 700 g mutton (beef can be);
- 7 potatoes;
- 4 bulb bulbs;
- salt, black pepper, spices - to taste;
- 0.5 liters of broth of lamb or beef;
- 1 egg (for lubrication).
Recipe "Echpochmak - Tatar pies":
Dissolve yeast in warmed milk, addvegetable oil and butter, 2 eggs, salt and sugar. All thoroughly mixed, add the flour and knead the dough. Ready-made yeast dough wrap in a plastic bag and leave for a while at room temperature, that it would come (half hour is sufficient).
In the meantime, enjoy a cooking stuffing for echpochmak. Meat, onions and potatoes are a good wash, clean, cut into small cubes (about 1 cm.). Stuffing salt and pepper to taste.
After that, put the pan in the preheated oven to 200 oC and bake for 5-7 minutes, then turn down the temperature up to 170 oC and continue to bake for 20-25 minutes.
After this time, remove the pan from the pies out of the oven, brush with egg, fill in holes echpochma? Ka soup and send dopekat in the oven for another 15-20 minutes.
Serve hot to beef or mutton broth or soup.