3 unique recipes you have never tried. Tatar cuisine

Every woman who loves cooking wants to surprise her guests when they come over. Many would agree that it is difficult sometimes to find new recipes which no one ever tried. As a person who was born and grew in a tatar culture, I have prepared for you 3 unique recipes of the tatar cuisine which decor every table and don’t  leave anyone indifferent.

First of all I need to say that all the recipes which I will mention bellow are not hard to cook and don’t contain any unusual ingredients.

1. First dish is the one which is usually made for a big companies on different kind of celebrations. It is called Belish.


Belish. Photo credit: Angelika Zhirnikova (Instagram)
Belish. Photo credit: Angelika Zhirnikova (Instagram)

For the dough:
Plain flour – 500 g
Refined vegetable oil – 5 tbsp
Water – 150 mL
Salt – 0.5 tsp
For filling:
Potatoes – 1 kg
Beef – 250 g
Lamb – 200 g
Chicken – 300 g
Onions – 400 g

1. The flour for the dough to put into a large bowl, add salt. Add water and oil.
2. Knead the dough (using spoon first, then by hands)
3. Cover the dough with cling film or a lid. Leave for 30 minutes at a room temperature.
4. Wash and dry meat and then cut it into small pieces.
5. Cut potatoes into small cubes (about 1 cm in size). Leave potatoes in water so that they will not get dark.
6. Peel and chop the onion. Mix the meat, potatoes and onions. Add salt and pepper
7. Divide a dough into three parts
8. Most of the dough is used for the basis of the pie. This part of the dough should be thinly roll out, the diameter of a dough have to be bigger than the size of baking tin. This is necessary for the formation of the flanges.
9. Put the dough for the bottom of the balish in a baking form (add the oil in a baking form in advance) and add a filing.
10. Roll the dough for the cover part as much thin as for basis of a balish. Put on top of the filling. Connect a bottom part of the balish with a top cover. Make a small whole in the middle of a balish (2 sm diameter). Put a smallest part of a dough into this whole.
11. Put balish into 180-200 degree oven for 2-2.5 hours. After some time it can be reduced to 150-100 degrees temperature and simmer the pie for about an hour. If the top starts to brown much, the pie should be covered with foil. Periodically lift the round ball of dough and watch whether there is liquid inside. Put extra liquid if needed.

2. Second dish which is perfect for a tea is Gubadiya. It is is a multi – layered sweet cake, which includes boiled rice, eggs and raisins. The dough for Gubadiya can be used as dry yeast and fresh yeast.


Gubadiya. Photo credit: Milya Fattakhova (Instagram)
Gubadiya. Photo credit: Milya Fattakhova (Instagram)

1 kg of dough
0.5 kg of cheese

2 cups boiled rice,
about 1 kg of meat
100 g onions,
250 g raisins,
200 g butter.

First of all to make a Gubadiya you will need to make a Kurt. Kurt can go as a dish for a tea as well as the ingredient of this cake.

Kurt is a tatar dish which is similar to cottage cheese, but it is much more sweet.
1. Kurt recipe: put the cottage cheese, milk and sugar in a saucepan, mix and leave on a slow fire, stirring constantly, until it turns into a yellow mass, consisting of grains.

2. Pass the meat through a meat grinder along with the onions and fry it until it is done, add your favorite seasonings.
Boil the rice.

3. Divide the dough into 2 different size parts (the biggest part will be a pie base, a smaller part would be its cover).

4. Roll out the dough, put it on the bottom of the baking tin.
5. First layer: put dough toppings – rice, but only 1/3.
6. Second layer: put kurt on the rice
7. Third layer: put rice on kurt

8. Now spread eggs on the mince
9. Put a layer of rice that you have left

10. And finally, the top layer is raisins.
10. Melt the butter in the microwave or in a water bath and put this consistence into filling
11. Roll out the remaining piece of dough, cover your cake.
12. Beat the eggs and smooth the consistence on a cover of the cake.
18. Pierce the cake with a fork or toothpick.
19. Leave Gubadiya in the oven for 50 minutes.

3. The third receipt is easier but not less tasty. It is called Kistibi.


Kistibi. Photo credit Lebedeva (Instagram)
Kistibi. Photo credit Lebedeva (Instagram)

0.5 liters of milk
Plain Flour 450-500 gr.
Sugar 0.5 gr.
Salt 1/4 t.sp.

For filling
Potatoes 0,5 kg
Milk 100 g.
Butter 50 oz. Salt

1. Peel the potatoes and put them into boil salted water
While the potatoes are boiling, make a dough.
2. Add salt, sugar into milk and mix it
3. Divide the dough into small balls
4. Roll them in tortillas. And cover with a towel, so they do not dry out.
5. When potatoes are ready, drain the water in a separate pot. Beat the mashed potatoes in a blender or mixer, add 50 gr. of butter.
6. Boil 100 ml of milk and add it to the potatoes. Also, add the water, which you have remained after cooking potatoes. Add to the good consistency.
7. Heat a dry frying pan and bake the cake over medium heat until browned.
8. You can put mashed potatoes on one half of warm tortillas. Then, bend it in half, closing the second half.
9. Top kistibi by melted butter.

Bon Appetit!;)

1 Comment

  1. I have watched a video on YouTube showing a Tartarstan recipe (pumpkin belesh) being prepared, but there is no ingredient list s as no if you know what goes in it, could you post it? Cannot find a recipe by that name anywhere. Thank you in advance.

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