The second course

Tatar food

NATIONAL FOOD

Dear guests! Having tried the most popular dishes of our national food, you will never forget our hospitable republic.

THE FIRST COURSE

Broth with ech-pochmak

The easy chicken broth is served with a tasty batch

"ech-pochmak" – a triangular pie with potato and meat.

Pelmeni with mushrooms in a pot of "Nauruz"

Festival Tatar national dish! Very small pelmeni

are boiled in a chicken broth and baked in a pot with

mushrooms and sour cream under a cheese crust.

Soup kullama-po-derevenski with chicken

Ancient Tatar national dish. A pure chicken broth with thin cut of the paste in a diamond-shaped potato and chicken are served with fresh greens.

Тokmach

Popular national dish of our republic! A pure meat broth with thin cut noodles, potatoes and beef are served with fresh greens.

Salma

Salma is flour dish as cockleshells, a very widespread among Tatars. He is prepared on meat-broth and on decoctions. Salma can be cooked with a potato, bow, carrot, peas, lentil. Salma, cooked on decoction, refuel a bow, toasted on oil. Usually salma eat with katyk.

THE SECOND COURSE

Beshbarmak

Beshbarmak is favorite food Kazakh, Kyrgyz people, greatest food for guests.

Manti

Manti are a type of dumpling in Turkish.

Manti were carried across Central Asia to Anatolia by migrating Turks in the Chingizid-Timurid periods. According to Holly Chase, "Turkic and Mongol horsemen on the move are supposed to have carried frozen or dried manti, which could be quickly boiled over a camp-fire". In Turkey it is also called Tatar bureks.

Boiled beef

The piece of a fillet of beef is boiled, keeping all valuable properties, and served with fresh greens.

Дата добавления: 2015-11-14