Uchpuchmak

Uchpuchmak

Uchpuchmak is a traditional Tatar dish, often referred to as a Tatar triangle due to its distinctive shape. It is a type of savory pastry, typically filled with meat, onions, and potatoes. The dish is a staple in Tatar cuisine and is often served during special occasions and celebrations.

Ingredients

The main ingredients for Uchpuchmak are:

• Dough: The dough for Uchpuchmak is typically made from wheat flour, water, and salt. Some variations may also include eggs or milk to make the dough richer.

• Filling: The filling for Uchpuchmak is usually made from minced meat, onions, and potatoes. The meat used can vary, but it is typically beef or lamb. The onions and potatoes are finely chopped and mixed with the meat.

Preparation

The preparation of Uchpuchmak involves several steps:

• Dough Preparation: The dough is prepared by mixing the flour, water, and salt together until a smooth and elastic dough is formed. The dough is then left to rest for a while before it is rolled out.

• Filling Preparation: While the dough is resting, the filling is prepared. The meat, onions, and potatoes are finely chopped and mixed together. Some people also add spices or herbs to the filling for extra flavor.

• Assembly: Once the dough and filling are ready, the Uchpuchmak is assembled. The dough is rolled out and cut into circles. A spoonful of filling is placed in the center of each circle, and then the dough is folded over the filling to form a triangle. The edges of the triangle are sealed to keep the filling inside.

• Cooking: The Uchpuchmak is then cooked. It is usually boiled in salted water until the dough is cooked and the filling is hot. Some people also bake the Uchpuchmak in the oven for a crispier finish.

Serving

Uchpuchmak is typically served hot, often with a side of sour cream or butter. It can be eaten as a main dish or as a snack. In Tatar culture, it is often served during special occasions such as weddings or holidays.

See Also

• Tatar cuisine
• Savory pastry
• List of Tatar dishes

References

• Tatar Cookbook, by Alsu Kashapova
• The World of Tatar Cuisine, by Guzel Yakhina

External Links

• Recipe for Uchpuchmak
• History of Uchpuchmak