Echpochmak (master class)

Category: Bakery products
Kitchen: Tatar
Echpochmak (master class)

Ingredients

Flour 1 kg
Milk 500 ml
Fresh yeast 30 g
Salt 10 g
Sugar 15 g
Margarine 250 g
Filling
Meat 1 kg
Lamb fat 300 g
Onion 6 medium onions
Salt 1 tbsp. l
Zira 1 tsp
Ground black pepper 0.5 tsp

Cooking method

  • I bring to your attention the national Tatar dish: echpochmak - ech pochmak, which means three corners in translation. The pies are delicious and hearty; here in Tataria this dish is one of the favorites in every family. I think every housewife has a favorite recipe for savory pies, so use whichever dough you like best. And I do this:
  • I replace some of the milk with water, dilute yeast in water, activate it by adding flour and a pinch of sugar. After about 20 minutes I mix all the ingredients and knead the dough. While the dough is coming up, I prepare the filling. I peel the potatoes, cut them into cubes of 0.5 - 0.7 mm, rinse and dump them into a colander so that the water is glass. I also cut meat and fat into cubes. I chop the onion, and mix all the ingredients for the filling with salt, pepper, you can also add cumin.
  • When the dough doubles or triples, I start cutting the dough and sculpting echpochmaki - triangles.
  • I take a dough weighing 60 - 90 grams, round it and fold it side by side on a board, and while I am making the dough balls, the very first ones have already moved away and are ready for sculpting.
  • I roll out a cake with a diameter of 15 cm and put 3-4 tables. spoons of filling
  • and pinch with three corners, as in the photo:
  • Echpochmak (master class)
  • Echpochmak (master class)
  • At the end, I pinch the triangles again with a pattern (not so much for beauty, but so that the seam does not open during proofing and baking).
  • Grease the baking sheets with melted butter and lay the triangles. You can bake it on baking paper, or without anything at all, on a dry baking sheet or frying pan, since there is enough oil in the dough and the triangles do not stick to the baking sheet.
  • Echpochmak (master class)
  • 10 - 15 minutes after placing the baking sheet in the oven, remove the baking sheet with triangles, slightly stir the filling in the middle of the pies with the tip of a knife, pour 1 - 2 tablespoons of broth, grease with a beaten egg with a tablespoon of water or milk, and put it back in the oven.
  • I grease the finished triangles with melted butter!
  • Echpochmak (master class)

The dish is designed for

20 pieces

Time for preparing:

2, 5 hours

Cooking program:

Baking in the oven at t-pe 180 -200 * С 30-40 minutes

Note

In the echpochmaks, the broth has a huge share of the taste; the meat broth is poured into the echpochmaks (approximately 1 - 2 tablespoons) in the middle of the baking, and before serving. Triangles can be stored for a long time and without loss of taste in the refrigerator in a plastic bag, as well as in the freezer. Preheat in the microwave, oven, pouring broth into the hole of the triangles.
Bon Appetit! I will be glad if the echpochmaks are to your taste!

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Stern
Margit, thanks for the recipe!

I would only like to know how much meat, onions and potatoes are needed for this portion of the dough.
Margit
Quote: Nata333

Margit, well, they made fun of This is how they can be stored for a LONG time We have them flying away with a whistle. It's called "I'm just about to taste ... salt ... pepper ..."
Only the local Greeks gave me this recipe with a yeast-free dough. With margarine, it turns out flaky.
But what a delicious treat
And I froze yesterday's, did not master, despite the fact that in the evening we were visited by grown-up children and they dined with us. I remember when the children were just growing up, at school, I made dough with more than a liter of milk, but not even a crumb was left for breakfast.
Quote: Stеrn

I would only like to know how much meat, onions and potatoes are needed for this portion of the dough.
Stеrn, I'm sorry, but I didn't measure the weight of the filling ingredients. I think if I measured it, I would have to weigh each filled triangle with scales. Just so that there is no filling left, I try to make more dough, because you can bake any buns or pies with the rest of the dough. But I can say approximately. Meat with fat about 1 kg, pieces of 10 medium potatoes, 4 medium onions. Meat can be placed either less or more, depending on the taste.
Quote: Lydia

I look at this beauty-deliciousness as a work of art and am sad: I will never overcome this ... (True, once I also looked at the photo of loaves-buns-pies here on the forum.) half-baked filling ...
What are you, Lydia, of course, everything will work out great for you! Not Gods burn pots, and bears ride bicycles!
The baking time depends on the oven. I cooked triangles in gas for about an hour, now I cook in electric time for 35-40 minutes. You can check when the potatoes are ready. Remove the baking sheet and use a fork to check that the potatoes are cooked. If the potatoes are ready, then the meat is ready. In the triangles, a huge share of the taste belongs to the broth, before eating, it is advisable to pour the broth into the middle of the echpochmak, it will be even tastier!
Margit
Quote: sweeta

What a great recipe !!! I once made such a cake, like a cubeta ... How delicious it is !!! But I have not tried triangles, I will definitely try !!!
sweeta, a pie called kubete I have never done it. Rather, I did, but under a different name - zur balish... That there is such a name for a pie in Tatar cuisine, I just learned from you.
I asked my mother, she is a purebred Tatar, she is 85 years old, but she, too, had not heard of such a cake. I went online, it turns out that there really is, and the authors of the recipes for this cake claim that both great-grandmothers and their grandmothers and mothers prepared a cake with this name.
By the way, the translation of the name of this cake sounds like: a lot of meat.
sweeta
Margit, I learned about this pie (kubete) also recently, in one of the editions of a culinary magazine ... Its recipe was given by the Crimeans, I am very interested in Tatar cuisine, maybe you can offer something else tasty and original

The day before yesterday I baked these handsome men (it's hard for me to remember the name) and to the dacha .... The children were just delighted, so they pulled everything out, asked for "Tatar pies". The only thing, when I baked, some of them "crawled", but I will learn more ... Let's bake!
Margit
Quote: sweeta

The day before yesterday I baked these handsome men (it's hard for me to remember the name) and go to the dacha .... The children were just delighted, so they pulled everything out, asked for "Tatar pies". The only thing, when I baked, some of them "crawled", but I will learn more ... Let's bake!
I am very glad, Svetochka, that your kids liked triangles... Yes, triangles, just like that, without further ado, they are called here in Tartary. It's a hot summer, and it's certainly not easy to bake triangles in such heat. Therefore, I propose a simpler recipe, these are also Tatar pies, and your kids will definitely like it!
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=65438.0
nut
Ritochka, how do you knead the dough - with your hands or in a food processor and how much of it you get, can you freeze the unused dough until better times? You have such handsome men, and I only saw them today through your link, it is simply impossible to keep up with everything
Suslya
Quote: Margit

The pies are very tasty and hearty, here in Tataria this dish is one of the favorites in every family.

That's for sure! my favorite dish is echpochmak every Sunday, I love to eat them with tomato juice
Ritochka, and you know, what would she gladly eat ... even a small piece ... I would do it myself, but where can I get a kyrt, there is no such thing here, except to try to make it myself ...
Margit
nut - Irina, you can knead the dough with your hands, in a combine, and in a bread machine.Ready-made triangles are stored in the freezer for a long time, the main thing is to put them in the bag first.
Suslya - Tanyusha, just today I remembered you that you have not been seen on the forum for a long time.
Kyrt, or court as it is also called, is not difficult to do, but you probably yourself know how. I'll open a new topic of how to cook a court at home, suddenly it will come in handy for someone.
Suslya
Ritochka, I'm with triangles to you

Echpochmak (master class)

And I remember so much about kyrt, where katyk is poured into boiling milk and when cottage cheese is obtained, it is boiled further, until reddening. There is no katyk, you will have to take fermented baked milk or make it yourself, whatever you say, but Kazan katyk is a hundred times tastier than the local fermented baked milk
Margit
Tanechka, the triangles - how beautiful, you can see that they are very tasty, and the dough is so soft! Recognize you by baking, you are our cauldron!
And I do kyrt like this: I collect unnecessary milk and store it in the freezer. When there is a sufficient amount, I pour it into the cauldron, add milk, a teaspoon of citric acid and put on high heat, boil, stirring all the time with a whisk (the whisk breaks the milk flakes into small ones). And so on until it thickens, then I turn off the gas and stir with a slotted spoon, the whisk will no longer cope with the thickened mass. When the thickness of the kyrt becomes like thick semolina porridge, I turn it off, cool it down, put it on a baking sheet and put it to dry in a low heat in the oven, stirring occasionally - I break the lumps. Dry kurt is stored for a very long time at room temperature. When I bake gubadia, I simply sprinkle a cup of kyrt on the bottom layer of the pie, sprinkle 5-6 tables with sugar on top. spoons, depending on the size of the pan and put the rest of the filling. In the photo, freshly cooked kyrt resembles bread crumbs.

Echpochmak (master class)
Suslya
Thank you Rita the dough is really soft, I like to heat them the next day in a frying pan, then the triangles are so crisp

But about kyrt, lemons, a teaspoon, how much milk is taken?
Margit
Quote: Suslya

But about kyrt, lemons, a teaspoon, how much milk is taken?
Tanya, I cook kyrt in a 9-liter cauldron, for this amount I took 1 teaspoon of acid. Kyrt turns out to be not very sour, but pleasantly sour.
IrinFlower
Margit, thanks for such a wonderful recipe !!! Echpochmaks turned out sooo tasty, everyone is delighted !!! Next time you will need to do 2-3 times more, they are eaten up very quickly.I'll try to post a photo ...
Echpochmak (master class)
RybkA
Margit , posted your topic to bookmarks, God bless you! And I once tried such triangles ... you will never guess where ... in a whisper in the supermarket They were fresh and delicious.
You still speak a lot here in an incomprehensible language, but it is possible with explanations and translation, and why did you dry the cottage cheese into crumbs?
Gypsy
and raw potatoes after baking are not raw?
izumka
Quote: Margit

You can check when the potatoes are ready. Remove the baking sheet and use a fork to check that the potatoes are cooked. If the potatoes are ready, then the meat is ready.
Gypsy
It is understandable that you can bake rolls for an hour until the potatoes are cooked, but the dough, unlike potatoes, burns much faster, especially the potatoes inside and the dough outside.
Margit
Gypsy
The potatoes will be ready in half an hour after the start of baking, do not even hesitate, and the meat too!
RybkA
Try to cook, you won't regret it.
And cottage cheese ... this is not cottage cheese after many hours of boiling, but a real kyrt (delicious semi-finished product)!
It can be used to make many delicious things, such as fondant for tea, which tastes like "ladybug" sweets or filling for pies, various cookies with the taste of baked milk, replacing some or all of the curd in the recipe with kirt. You can fantasize endlessly, who is good at what!
RybkA
And cottage cheese ... this is not cottage cheese after many hours of boiling, but a real kyrt (delicious semi-finished product)! Fine! Om-Nom-nom
It can be used to make many delicious things, such as fondant for tea, which tastes like "ladybug" sweets or filling for pies, various cookies with the taste of baked milk, replacing some or all of the curd in the recipe with kirt. You can fantasize endlessly, who is good at what!
Margit , wow! So many interesting things! It's time to open a topic about this very kyrt, and even a master class on its cooking and drying
So I think, I think I’m looking for analogues in our Slavic cookery and I don’t find it ...
Margit
Quote: RybkA

Margit , wow! So many interesting things! It's time to open a topic about this very kyrt, and even a master class on its cooking and drying
So I think, I think I’m looking for analogues in our Slavic cookery and I don’t find it ...
RybkA
I already thought about it, I will try to open this topic with MK in the near future.
janin
Good day!

And what if the edges do not connect to any? or disintegrate when baked?
flour Makfa, the recipe seemed to be exactly followed, only 100 grams of butter was replaced with sunflower oil.
Margit
Quote: janin

Good day!
And what if the edges do not connect to any? or disintegrate when baked?
flour Makfa, the recipe seemed to be exactly followed, only 100 grams of butter was replaced with sunflower oil.
janin
I think this can happen for several reasons: 1 - there is a lot of fat in the dough - the edges are badly glued; 2 - the dough is steep; 3 - the dough is so soft that it is not given to pinching - it breaks. In a difficult case, try to pinch twice firmly, and a third time go over the pinched edges with a pattern.
It is better to replace butter with margarine. Still, I think that your dough was cool. Makfa flour itself is very dry, moreover, you used vegetable oil, which is undesirable in a yeast pie dough.
janin
Thank you for the clarification
I also thought that the dough is very cool (I would say that it reminded me of dumplings), next time I will try to make it only on margarine and reduce the amount of flour.
PS: in spite of all my flaws, everything was eaten on the same day. Thank you, we will try further.
Galiya20
Margit
I did everything according to the recipe, but the edges began to diverge almost immediately, and I put them in the oven even more, although I put less filling and seemed to try to pinch harder. I will try again, besides there is a lot of filling left
Margit
Galiya20
Try to soften the dough, that is, reduce the flour in the recipe.
Lilia Shakir
Let me express my delight! Now I have learned how to make echpochmaki! I am ashamed to say - only now I am seriously mastering baking, I had no time for that before ...
Margit
Lilia Shakir
Welcome to our forum! Urrah !!! Our regiment has arrived !!!

Quote: Lilia Shakir

Let me express my delight! Now I have learned how to make echpochmaki! I am ashamed to say - only now I am seriously mastering baking, I had no time for that before ...

There is nothing shameful in this, everyone starts to bake differently, the main thing is that you succeed! And then it will be even better!
Lilia Shakir
Margit! Thanks for the support! I'm glad that I came to this forum after buying a hdebopechka! And according to your recipe, I've already made peremyachi and even zur byalish! Everything turned out very well! There is only kystyby left - and the national cuisine is finally mastered !!!
Margit
Bon voyage to cooking Lilia! Everything will work out for you!
matroskin_kot
Margit, so tasty!!! I cooked from half a portion, because I still have samsa in the plans, it turned out great. Minced meat - remained from manti with pumpkin, added potatoes, onions, meat, herbs. Only in the dough of margarine did not put the norm - did not see. But, all the same - very sincere. Today is a day off in the Kuban - a memorial day. So I'm baking.
strecoza
Thanks for the recipe, the dough is great. I also enjoyed the preparation itself, since the batch took little time and the result was wonderful, and naturally from the very eating of the echpochmaks
trtvk
Thank you so much for a lovely meal.
Soon I have been living with a bread maker for a month. The bread, of course, is baked rhythmically. But, here it pulls "to the side".Already baked 3 charlottes (lovely). The plan contains cookies and a cupcake.
And today the echpochmaks pushed me into culinary delights.
All for an adult. Market trip. Buying missing ingredients. And the preparation itself.
And everything turned out just fine. Made half a serving.
No hassle.
Delicious dish. Many thanks to the author! I love national cuisine!
KavaShock
Girls, how delicious it is! Can you melt butter-margarine or use soft margarine? and immediately into flour or mix gradually during kneading?
Margit
Quote: KavaShock
Girls, how delicious it is! Can you melt butter-margarine or use soft margarine? and immediately into flour or mix gradually during kneading?

Welcome!
It is better to introduce oil simply softened and mix at the end of the batch.
KavaShock
Dear Giulia
Good day! Prepared echpochmak according to your recipe. In my case, there was an experiment, since I also put all the ingredients in the bread machine. So the flour asked for another 50 ml of liquid, and I put a little less margarine, 180 g (pack). By the way, I just chopped the margarine. It turned out, lush, delicious and for the festive table! Thanks for the recipe, saved it in bookmarks.

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