Tatar cuisine

The cuisine of the Volga Tatars, rooted in the nomadic Volga Bulgars' transition to agriculture 1500 years ago, showcases diverse flavors influenced by neighboring cultures like the Mari, Udmurts, and Central Asians. The geographical setting, bordering the northern forests and southern steppe near the Volga and Kama rivers brought ingredients like rice, tea, dried fruits, and spices, enriching Tatar dishes.

The heart of Tatar cuisine lies in the region's main agricultural products – cereals and livestock. Although fruits and vegetables were initially limited, the introduction of the potato in the late 19th century diversified the culinary landscape. Local produce like onions, carrots, and pumpkins, coupled with orchard fruits and wild berries, added depth to Tatar dishes. Livestock, including cattle, sheep, and horse meat, played a crucial role in Tatar gastronomy. Dairy products, eggs, and poultry from local farms added variety to their meals. Beekeeping thrived in the forest-steppe, providing an abundance of honey.

In the realm of soups, toqmaçlı aş (noodle soup) featuring homemade noodles, tender pieces of meat or meatballs takes center stage. Mantı are big dumplings with spiced meat mixture, usually lamb or ground beef, wrapped in a thin dough sheet which is then usually steamed. Small festive dumplings, known as pilmən, add a touch of ceremony to the Tatar dining experience. 

For main courses, meat, grains, and potatoes form the foundation. From boiled and fried meats to unique dishes like tutırğan tawıq (chicken stuffed with eggs in milk), the Tatars savor a diverse array of flavors. They have a variety of meat dishes like qaqlağan qaz (dried goose meat), tutırma (a sausage made of an intestine filled with finely cut or chopped beef and rice) to azu (a dish consisting of fried pieces of meat, stewed with tomatoes, onions and potatoes in a spicy sauce). Different kinds of bəleş (pie), a combination of meat and grains, are enjoyed with a cup of şulpa (broth). Zur bəleş, a big round-shaped pie with meat, onions and potato, and its little sibling waq bəleş (with rice instead of potato) are usually tabınnıñ yəme – the central culinary piece on the table. Pərəməç – a small round-shaped pie with minced meat and onions, öleş – a round-shaped pie with chicken, onions and potato, and öçpoçmaq – a triangular pie filled with a mixture of meat, onions and potato are amongst the most popular Tatar main dishes. Təkə or bökkən is an oval or crescent-shaped pie, filled with various vegetables (mainly pumpkin, also carrots, potatoes or cabbage).

The artistry of Tatar baking unfolds with a variety of dough-based delights. Unleavened dough crafts buns, flatbreads, and biscuits, while leavened yeast dough gives rise to bread and qabartma – a delicious Tatar doughnut. Savory roasted flatbread with various fillings inside (usually mashed potato) called qıstıbıy or küzikmək are also very well-loved.

Sweets take the spotlight with göbədiyə (a sweet round pie with multi-layer filling), qabaq bəleşe (a sweet pumpkin pie), qatlama (a baked roll with a variety of fillings – poppy seeds, sesame seeds, qort, nuts), bawırsaq (a type of fried dough food), talqış kələwə (small, light, fibrous pyramids with a creamy-honey flavor), qoş tele (deep-fried squares or diamonds of unleavened dough), qoymaq (pancakes) and the iconic çəkçək (honey-drenched pieces of pastry) symbolizing celebratory occasions.

Traditional Tatar beverages include əyrən, qatıq, qımız and the sweet honey-infused şirbət, which held a ceremonial significance during the 19th and early 20th centuries. And, of course, no Tatar gathering is complete without the warm embrace of strong tea with mәtrüşkә (type of oregano) and milk, often paired with delightful baked treats.

In essence, Tatar cuisine is a fusion of history, geography, and cultural exchanges, creating a culinary journey that spans centuries and excites with its diverse and flavorful offerings.

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F. Adiatullin, Authentic Tatar cuisine, 2011