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Oriental cuisine has united the gastronomic heritage of various peoples. A special place in it is occupied by the cuisine of Bashkiria. If you like the abundance of meat and herbs, incredibly hearty main dishes and colorful homemade pastries, this kitchen is created especially for you. This means that your culinary piggy bank will definitely be replenished with popular Bashkir recipes.
Surprise envelope
Kuyrylgan salad will surprise even gastronomic tourists with experience. After all, most of all it resembles an omelet. In addition, this is one of the few Bashkir dishes where fish is found.
Boil 300 g of fillet of any white fish in salted water and cut into small slices, carefully choosing small bones. We cook a couple of medium potatoes in a uniform, peel and chop them into cubes. In the same way, we chop 2 salted cucumbers. Mix all the ingredients in a salad bowl, season with mayonnaise, salt and pepper to taste.
In a separate bowl, whisk 2 eggs, pour in 2 tbsp. l. milk with a pinch of salt, fry an ordinary omelet in a frying pan with vegetable oil. When it cools down, spread the salad on top and fold it into an envelope. Serve kuyrylgan, sprinkled with chopped coriander and green onions.
Meat-eater’s puff Happiness
Beshbarmak is the hallmark of Bashkir cuisine. Traditionally, it is prepared from beef, lamb or horse meat adored by Bashkirs.
Boil 1 kg of lamb in salt water for an hour. 20 minutes before the end, put salt, pepper and bay leaf. At the same time, knead the dough from 350 g of flour, 200 ml of water, eggs and a pinch of salt. Cool it for half an hour, roll out a thin layer, cut into lozenges and dry. We got salma-a kind of homemade Bashkir noodles. Passeruem until golden brown 5-6 heads of onions. A couple of red onions are chopped into rings, marinated in vinegar and combined with a bunch of chopped coriander.
The finished meat is cooled and cut into strips. In the broth, cook the dough lozenges in small portions for no longer than 2 minutes. Part of the lozenges cover the plate, grease with butter, spread the lamb with fried and pickled onions, repeat the layers several times. Sprinkle with chopped herbs on top. The broth for beshbarmak is served separately to dip the pieces of dough and meat.
Soup of unprecedented generosity
Another famous dish of Bashkir cuisine is elesh. It is a cross between a thick stew and a meat stew.
First of all, we put the broth from 500 g of beef on the bone in a large saucepan for about 2.5-3 hours. Do not forget to add salt to it an hour after boiling, and after another half hour-put a bay leaf and a whole peeled onion. Separately cook 2 carrots and 4 potatoes, coarsely chop and put in a saucepan 20 minutes before the end of cooking the meat. Next, pour out 500 g of thinly chopped white cabbage. When the vegetables are softened, add a large onion, cut into thick rings. Bashkirs put onions in the soup at the very end and without any passerovki — this is one of the features of the national cuisine.
We lay out the pieces of beef and vegetables in bowls, pour a rich broth, sprinkle with chopped parsley and dill and serve to the table. A hearty Bashkir lunch is ready!
Dumplings in the sour-milk abyss
Another popular recipe in the Bashkir menu is salma soup with katyk. It is noteworthy that without this refreshing fermented milk drink, a rare dish can do here.
Again, we start with the preparation of broth. Fill 300 g of lamb with 3 liters of water and stand on medium heat until tender, removing the foam as needed. At the same time, knead the dough from 200 g of flour, 60 ml of water and eggs. We cool it for half an hour, roll out the flagella with a diameter of 1 cm, chop it into fragments, form balls and make a depression in the middle with your finger. It will turn out a kind of dumpling.
Remove the lamb from the broth, bring it to a boil and lay the dough balls. Cut 2 medium onions into half rings, rub with coarse salt and pour into a saucepan as soon as the dumplings float. Pour the hot soup into bowls, add 2-3 tablespoons of chilled katyk and sprinkle with green onions and herbs. Meat eaters can put slices of boiled lamb here.
Meaningful pie
The national cuisine of Bashkiria is famous for its unfathomably rich pastries. In particular, vak-balish pies with colorful fillings for every taste.
This time we start with the test. Sift 350 g of flour into a deep bowl, add 130 g of butter chopped into pieces, rub into fine crumbs. Dilute in 250 ml of kefir 0.5 tsp. soda, pour into the flour mixture, knead the dough and cool for half an hour.
In the meantime, let’s do the filling. Chop into small cubes 300 g of raw beef, 3-4 potatoes and 2 onions, season with salt and pepper. Divide the dough into 9 parts and roll out flat cakes the size of a saucer. Spread on each 2 tbsp. l. filling, connect the edges in the form of bags, leaving the middle open.
Grease the pies with egg and send them to the oven at 180°C for 20 minutes. Then pour 1 tbsp of meat broth into the hole of each pie and bake for another 40 minutes. A couple of these pies can be taken to work — they will replace a full meal.
Bashkir cuisine will give pleasure to those who do not recognize any restrictions in food. It will bring a unique oriental flavor to the everyday menu and introduce you to unusual interesting combinations. Even more national Bashkir recipes are found in the special section of the site “Healthy Food Near Me”.