Echpochmaki: a national Tatar dish.

The dough can be used fresh or yeast, for the basis of the filling take any meat to your taste - lamb, beef, chicken. Yes, there to talk about options for cooking, when even the name itself has several variations - echpochmaki, ochpochmaki and uchpuchmaki. And why? It turns out that in Russian there is simply no letter that is used in the original word.

Ingredients:
flour - 4-5 glasses
milk - 2 cups
eggs - 2 pieces
butter or margarine - 200 grams
meat - 500-600 grams
potatoes - 5-6 pieces of medium size
onion - 3-4 pieces
salt, pepper, seasoning to taste
broth - 1 glass

Preparation:
For the filling we need meat, potatoes and onions in approximately equal proportions. Onions and potatoes peeled, washed and cut into equal cubes, the size of a little more than a pea.

Instead of fatty meats, I used chicken, so the dish was more dietary and quite suitable for children. If the diet and calorie count do not matter to you, then instead of chicken, you can take more fatty meat.

I also chopped the chicken into small cubes, then mixed with vegetables and added salt and pepper.

I cook the dessert. To do this, you need to melt half a pack of butter or margarine in a water bath.

Then mix with flour, eggs, milk and salt.

The dough should be thick, not sticky to the hands and rather elastic.

Well kneading the dough, divide it with a knife into 3-4 parts, after which each of them rolls into oblong "sausages", which are cut into small pieces.

We prepare the billets for the Tatar triangles with a rolling pin on a flour-poured table and cut the edges with a small plate or dish.

In the middle of each dough from the dough, you need to put the filling and carefully form a triangle, having lapped the edges on three sides, leaving the center free.

When all the triangles are ready, we send them to the preheated oven for 45-60 minutes.

Before baking in the center of each echpochmaka you can put a piece of butter.

And 10 minutes before the readiness, through the hole in the middle, add a little broth, so the baking turns out to be more juicy.

Also it is necessary to grease echpochmaki with beaten egg yolk, so that the dough does not turn out to be dry.

When echpochmaki bake, the smell in the kitchen is simply amazing. And when everything is ready and the family has gathered at the table, it turned out that the taste is not inferior to the smell.

Try to cook yourself and please yourself and your family with an original and interesting dish.