Tatar Cuisine

А

Азу

Azoo

A dish made of fried pieces of meat (beef, lamb, or young horsemeat) stewed with tomatoes (or tomato sauce), onions, and potatoes — usually with slices of pickled cucumber — in a spicy sauce. Azu made from lamb is often stewed with thinly sliced carrots.

Алабуга

Alabuga

Perch

Алма

Alma

Apple

Анар

Anar

Pommegranate

Арпа

Arpa

Barley

Арыш

Arysh

Rye

Арышитмак

Aryshitmak

A dish of the Siberian Tatars. Unleavened rye bread.

Асеп

Asep

A Siberian Tatar dish. Sausage with meat and grain.

Атлан май

Atlan may

Butter

Ат ите

At ite

Horse meat

Аш

Ash

Soup

Ә

Әйрән

Ayran

Ayran is a fermented milk drink made from katyk (see), obtained by diluting it with water.

Әлбә

Alba

A sweet flour dish with honey in the form of porridge.

Әфлисун

Aflisun

Orange

Б

Бавырсак

Bavyrsak or baursak

A pastry made from unleavened or yeast dough in the form of small doughnuts (diamond-shaped or round), deep-fried in a cauldron. There are also versions made with cottage cheese. Baursaks are usually served as an accompaniment — for example, with shurpa (meat soup) or with tea.

Бал

Bal

Honey

Бал-май

Bal-may

A dish of butter and honey.

Бөккән

Bokkan

Small pies with filling. The stuffing may include kort (dry curd cheese made from suzma (strained sour milk) with raisins, liver, or a mixture of cabbage and eggs.

Бәлеш

Balesh

Pie

Бәрәңге

Barange

Potato

Бәрәңге пәрәмәче

Barange paramyache

Belyashi (fried pies) with potato filling, usually twice the size of the meat ones.

Боламык

Bolamyk

A dish made from fried flour and milk.

Борчак

Borchak

Pea

Ботка

Botka

Porridge

Бөтнек

Betnek

Mint

Буза́

Booza

A low-alcohol, thick, and sweet fermented drink. It is made by fermenting wheat, corn, or millet.

Г

Гөлбәнәк

Gelbenek

Rose-shaped confectionery.

Горабия

Gorabia

Baked goods made from unleavened pastry with a large amount of butter and sugar.

Гөбәдия

Gebedia

A closed, round, multi-layered pie. The traditional version is sweet and served with tea, but there are variations of the recipe that include meat.

Гөмбә

Gembe

Mushroom

Д

Дөге

Dege

Rice

Дучмак

Duchmak

A traditional baked pastry made from either unleavened or yeast dough, typically shaped into an open round (or sometimes 4- or 6-sided) flat cake, with a filling. The most common fillings are mashed potato or cottage cheese, and there are also variants with egg.

Дүртмеш

Durtmesh

Large rectangular open pie.

Җ

Җәймә

Djaime

Flatbread that can be sweet or savory. It cooked in a frying pan, with or without oil, and served for breakfast, snacks, or with savory dishes.

The dough is made from flour, eggs, milk (or sour milk), salt, and baking powder. Eggs, mayonnaise, and sunflower oil are sometimes added.

Җиләк

Djilek

Strawberry

Җылгыр

Djylgyr

A dish made from flaxseed flour. Flaxseed is dried in a kiln or oven and pounded in a wooden bowl until the husk separates from the kernel and the kernel turns into flour. Then, put it in a deep bowl and squeeze the oil with both hands. There should be no oil left in the flour, so it takes a long time to squeeze. The oil is squeezed out, and cold water is poured over the flour and husk. After a while, the husk and the remaining oil rise to the top, while the flour remains at the bottom. The husk and the remaining oil are collected, and the flour-water is strained through a sieve. After 10-15 minutes, the water is drained, and the flour remains at the bottom of the bowl. Hot water is poured into the flour and boiled. When it boils, the flour rises to the top, it is collected in a large, perforated ladle and squeezed well. A thick slurry is formed from the flaxseed flour, into which finely chopped onion is added, salt is sprinkled and mixed well. Then the dough is rolled out thinly, cut with a thin glass, and about 40-50 g of filling is poured over the dough. The edges of the dough are pinched and glued together like the edges of a pancake. These dumplings are cooked in salted water, broth, or milk. The dumplings are eaten hot. Serve with flaxseed oil, yogurt, or sour cream.

З

Зур бәлеш

Zur balesh

A large pie made from unleavened dough with a filling of sliced ​​meat (beef, lamb, poultry) and potatoes, soaked in broth.

Зәйтүн мае

Zaytun maye

Olive oil.

И

Игүле солы

Igule soly

Oats

Ипи

Ipi

Bread

Ит

It

Meat

Й

Йомырка

Yomyrka

Egg

К

Кабак

Kabak

Pumpkin

Кабартма

Kabartma

Flatbread fried in oil.

Кагыт

Kagyt

The cuisine of the Mishars (a sub-ethnic group of Tatars from the Volga and Urals) is a delicacy made from fruit (usually apple) puree in the form of a thin sheet, which is where it got its name (kagyt - paper).

Каз

Kaz

Goose

Казылык

Kazylyk

Fat from the ribs, used in the preparation of gourmet homemade horse meat sausage.

Каймак

Kaymak

Thick cream made from boiled milk

Кайнар

Kaynar

Fried pie with meat, a dish of Astrakhan Tatars.

Кайнатма шурпа

Kaynatma shurpa.

Lamb soup with vegetables.

Как

Kak

Confectionery product. A paste made from dried fruit and berry puree or juice.

Каклаган каз

Kaklagan kaz

Goose dried for several months.

Калҗа

Kalzha

Meat dish, usually made from lamb (mutton) or beef, that is stewed or roasted with onions and spices.

Карабодай

Karaboday

Buckwheat

Карлыган

Karkygan

Current (berry)

Карта

Karta

Horse large intestine turned inside out (with the fat facing inward). It is prepared by washing and lightly salting, then eaten boiled. Considered a delicacy.

Катлама

Katlama

A layered fried flatbread made from unleavened or yeast dough, known for its crispy, flaky texture and rich, buttery flavor.Savory katlama — served with soups, tea, or as bread with main dishes. Sweet katlama — sprinkled with sugar or honey, sometimes stuffed with nuts.

Катык

Katyk

A fermented milk product obtained by fermenting boiled milk.

Кәбестә

Kabesta

Cabbage

Кәҗә

Kadje

Goat

Кимак

Kimak

The dish of the Mishar people is pancakes made from yeast liquid dough on porridge.

Кишер

Kisher

Carrot

Ковырма

Kovyrma

Dishes of Siberian Tatars: a dish made of liver, kidneys, and heart, fried in a pan.

Койка

Koyka

A dried salted meat, a savory, long-lasting delicacy with ancient roots in steppe traditions.

Коймак

Koymak

Pancakes

Корт

Kort

Dry curd cheese made from suzma (strained sour milk).

Кош теле

Kosh tele

(literally "bird tongues"). Thin pieces of dough, fried in oil, crispy cookies.

Көлчә

Kelche

Plain, dry flatbreads.

Кузгалак

Kuzgalak

Sorrel

Кукуруз

Kukuruz

Corn

Куллама

Kullama

Dish of stewed meat, noodles, and vegetables.

Күмәч

Kumach

The dish of mishar is a flatbread (diam. 15-20 cm). The dough is made from wheat flour on sour milk with melted butter.

Күптермә

Kupterme

A type of pastry made from leavened fried dough.

Кура җиләге

Kura djilage

Raspberry

Кыекча

Kyekcha

Fried pieces of dough made with sour cream.

Кыздырма

Kyzdyrma

A meat ragout served cold. Made from horse meat, less frequently beef, lamb, and poultry.

Кызыләремчик

Kyzyleremchik

Kind of cheese

A fermented milk product with a long shelf life. Its initial production stage is the same as the preparation of cottage cheese. Then, the curd mass was not separated from the whey, but boiled until the whey completely evaporated. To improve the flavor, sugar, butter, and other ingredients could be added. The result was a yellow-red mass, denser in consistency than cottage cheese.

Кыстыбый

Kystybyj

Rasted flatbreads with various fillings inside. The dough should be unleavened. The most popular filling is mashed potato but it may also be ragout or millet. The filling is placed on one half of the flat cake and is covered by the other half. Later, clarified butter is spread on the flat cakes.

Кыяр

Kyjar

Cucumber

Л

Ләвәш

Lavash

A wheat flatbread.

Ө

Өйрә

Eyra

Soup made from grains.

Өлөш

Elesh

A small pie — a miniature version of zur belish (see above). It is made from dough based on sour cream and filled with finely chopped chicken fillet mixed with potatoes, onions, butter, and spices. The meat in the elesh cooks in its own juice, making the pie very juicy and hearty

Өчпочмак

Echpochmak

(Lit. “triangle”) — a baked pastry of triangular shape made from unleavened, and less often yeast dough, with a filling of potatoes, meat (usually beef, lamb, goose, or duck), and onions.

П

Пәрәмәч

Peremech

Open pie made from unleavened or yeast dough with minced meat, fried in oil.

Пилмән

Pilman

Dumpling

Пылау

Pylau

Pilav

Р

Ритник

Ritnik

A dish of the Siberian Tatars — a fish pie baked with a whole fish inside. Because of this, it could not be cut into slices. Instead, the top crust was cut open like a lid. The fish was eaten first, accompanied by pieces of the baked dough.

С

Салма

Salma

The dish of the Mishar people is a soup with pieces of well-kneaded dough.

Сарык ите

Saryk ite

Lamb

Сөт

Set

Milk

Суган

Sugan

Onion

Сумса

Sumsa

Pirozhok with filling

Сыванаш

Syvanash

The dish of the Mishar people is a meat soup seasoned with a large amount of herbs.

Сыер ите

Syer ite

Beef

Т

Таба икмэк

Taba ikmek

Flatbreads made of flour and cottage cheese.

Тавык

Tavyk

Chicken

Талкыш кәләвә

Talkysh kalava

A sweet made of thin strands formed from flour and sugar fried in oil, sometimes with the addition of pistachios, sesame seeds, vanilla, or other flavorings. It can be described as something between halva and cotton candy. Visually, it resembles a twisted ball of threads, with a very sweet taste.

Тары

Tary

Millet

Тары боткасы

Tary botkasy

The dish of the Mishar people is millet porridge, which serves as a ritual dish during holidays.

Татлы

Tatly

Sweets – a fudge made of sugar and milk.

Тәбә

Taba

Omelette

Толтурма

Tolturma

A Siberian Tatar dish. Sausage with meat and grain.

Тутырган тавык

Tutyrgan tavyk

Stuffed chicken with eggs, milk, and spices.

Тутырма

Tutyrma

Homemade sausage with meat and grain

У

Умач

Umach

A soup prepared using dough that’s rubbed out from flour, producing homemade noodles.

Урама

Urama

Thin pieces of dough fried in oil and twisted into spirals. Sprinkled with powdered sugar.

Ү

Үрә

Ura

The kitchen of the Mishar people is a soup made from meat, seasoned with potatoes and grains.

Ч

Чәй

Chay

Tea

Чәк-чәк

Chak-chak

Flour cookies made from deep-fried pieces of dough mixed with honey syrup.

Чәлпәк

Chalpak

Thin flatbread made from rich dough.

Чигелдек

Chigeldek

The kitchen of the mice is a cookie that resembles pillow candies.

Чикләвек

Chiklevek

Nut

Чимай

Chivey

Butter from sour milk.

Чия

Chiya

Cherry

Чөгендер

Chegender

Beetroot

Чумар

Chumar

Dumplings made from pea and/or rye flour

Ш

Шалкан

Shalkan

Turnip

Шәнгә

Shanga

A pie shaped like an open circle, but with raised and curled edges. It is made from yeast dough mixed with millet and wheat flour. They come in various sizes and are filled with potatoes, lentils, flax seeds, carrots, and beets.

Шикәр

Shikar

Sugar

Шишара

Shishara

Baking in the form of various shapes.

Шти

Shti

The cuisine of the Mishars: a soup cooked in meat broth and thickened with potatoes, grains, or cabbage. The meat was added to the soup in one large piece and cut into smaller portions only after it was fully cooked. In spring and summer, it was often made without meat, using only fat and onions for flavor.

Шулпа

Shulpa

Bouillon

Э

Эремчек

Eremchek

A cottage cheese

Ю

Юача

Yuacha

A dish made from dough — either unleavened, kneaded with milk and eggs, or rich yeast dough. The dough is rolled out to a thickness of 1–1.5 mm and cut into diamond-shaped pieces up to 5 cm wide. They are fried in clarified butter or rendered fat and served with tea in bowls or dishes. Often prepared in advance for storage.

Юка

Yuka

Very thin sheets of unleavened dough, similar to lavash or phyllo pastry.

Я

Ясмык

Yasmyk

Lentils

Яшелчә

Yashelcha

Vegatables

I would like to thank the Tourism Committee of the Republic of Tatarstan for their assistance in providing materials.