Echpochmak on yeast dough
8 servings
120 minutes
Echpochmak is a traditional dish of Tatar cuisine with a rich history. Its name translates to 'triangle,' reflecting the unique shape of the pastry. The base of echpochmak is yeast dough filled with juicy meat made from beef, potatoes, and aromatic onions seasoned with cumin and black pepper. When baked, the dough acquires a golden crust, and a piece of butter added before finishing makes the filling especially tender. Echpochmaks are traditionally served hot and pair well with broth, tea, or sour cream. This hearty and fragrant treat offers the taste of true home comfort and conveys the spirit of Tatar traditions. Historically, echpochmaks were prepared for family celebrations and festivities, and today they remain a symbol of hospitality.
1
Prepare the beef meat.
- Beef: 400 g
2
Cut into small cubes with a sharp knife.
- Beef: 400 g
3
Chop the onion.
- Onion: 3 heads
4
Cut the potatoes into small cubes.
- Potato: 4 pieces
5
Put the onion in a separate bowl, lightly crush it, and add 1 teaspoon of salt. Let it sit for a few minutes.
- Onion: 3 heads
- Salt: 2 teaspoons
6
Heat 200 ml of milk.
- Milk: 110 ml
7
Add 5 grams of dry yeast.
- Dry yeast: 5 g
8
Pour 1 teaspoon of sugar.
- Sugar: 1 teaspoon
9
Add 2 eggs and beat until smooth.
- Chicken egg: 2 pieces
10
Add 1 teaspoon of salt.
- Salt: 2 teaspoons
11
Add sour cream.
- Sour cream: 4 tablespoons
12
Pour in 100 grams of melted butter.
- Butter: 130 g
13
Sift the flour.
- Wheat flour: 800 g
14
Knead the elastic dough and leave it in a warm place for 1 hour.
15
Divide the dough into 15–16 equal parts and roll them into flatbreads about 10–12 cm in diameter.
16
Mix onion, meat, and potatoes, adding 1 teaspoon of cumin and ground pepper.
- Onion: 3 heads
- Beef: 400 g
- Potato: 4 pieces
- Cumin (zira): 1 teaspoon
- Ground black pepper: 1 teaspoon
17
Place the filling in the center of the flatbread.
18
Pinch the edges into a triangle, leaving the center open.
19
Place parchment paper on the baking sheet and lightly grease it with sunflower oil.
- Butter: 130 g
20
In a separate container, mix the yolk and 10 ml of milk.
- Egg yolk: 1 piece
- Milk: 110 ml
21
Place the echpochmaks on a baking sheet and brush with the egg mixture. Bake in a preheated oven at 200 degrees for 40 minutes until golden brown.
- Egg yolk: 1 piece
- Milk: 110 ml
22
Five minutes before it's ready, place a piece of butter in the center.
- Butter: 130 g
23
It is advisable to serve echpochmak hot.
