Öçpoçmaq ( ;

Tatar The Tatars ()Tatar
in the Collins English Dictionary is an umbrella term for different

and ba, өчпочмак, script=Cyrl, , )Also transliterated as ''ochpochmaq'', ''ochpochmak'', ''oechpochmaq'', ''echpochmak'', ''uchpuchmak''; sometimes known as ''treugolnik'' () among the

Russian Russian(s) refers to anything related to Russia, including: *Russians (, ''russkiye''), an ethnic group of the East Slavic peoples, primarily living in Russia and neighboring countries *Rossiyane (), Russian language term for all citizens and peo ...

population. is a

Tatar The Tatars ()Tatar
in the Collins English Dictionary is an umbrella term for different

and Bashkir national dish, an essential food in

Tatar The Tatars ()Tatar
in the Collins English Dictionary is an umbrella term for different

and Bashkir culture. It is a triangular

pastry Pastry is baked food made with a dough of flour, water and shortening (solid fats, including butter or lard) that may be savoury or sweetened. Sweetened pastries are often described as '' bakers' confectionery''. The word "pastries" sugges ...

, filled with chopped meat,

onion An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus ''Allium''. The shallot is a botanical variety of the onio ...

and potatoes. Öçpoçmaq is usually eaten with

bouillon Bouillon can refer to: Food * Bouillon (broth), a simple broth ** Court-bouillon, a quick broth * Bouillon (soup), a Haitian soup * Bouillon (restaurant), a traditional type of French restaurant **Bouillon Chartier, a bouillon restaurant foun ...

or with

tea Tea is an aromatic beverage prepared by pouring hot or boiling water over cured or fresh leaves of ''Camellia sinensis'', an evergreen shrub native to East Asia which probably originated in the borderlands of southwestern China and north ...

. Uchpuchmaks have been cooked for centuries by nomad Turkic people.

Lamb Lamb or The Lamb may refer to: * A young sheep * Lamb and mutton, the meat of sheep Arts and media Film, television, and theatre * ''The Lamb'' (1915 film), a silent film starring Douglas Fairbanks Sr. in his screen debut * ''The Lamb'' (1918 ...

, and, sometimes,

horse meat Horse meat forms a significant part of the culinary traditions of many countries, particularly in Eurasia. The eight countries that consume the most horse meat consume about 4.3 million horses a year. For the majority of humanity's early existen ...

was used to make a triangular pie. An opening on the top was used to add

broth Broth, also known as bouillon (), is a savory liquid made of water in which meat, fish or vegetables have been simmered for a short period of time. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, ...

immediately before eating which made it a hot meal. This made cooking in the field fast and easy. For most of the Soviet period, much of the Tatar cuisine including uchpuchmaks was removed from public catering due to clumsy overregulation. In the late 60s, Yunus Ahmetjanov, a legendary chef pushed for recognition of uchpuchmak, chakchak and other Tatar meals on the unionwide level and was successful in promoting them to public catering menus all across the Soviet Union. Presently, uchpuchmaks are often made without an opening, however, it's still served with meat broth in a separate bowl.

Beef Beef is the culinary name for meat from cattle (''Bos taurus''). In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantit ...

is the prevalent filling today; other varieties contain

goose A goose ( : geese) is a bird of any of several waterfowl species in the family Anatidae. This group comprises the genera ''Anser'' (the grey geese and white geese) and '' Branta'' (the black geese). Some other birds, mostly related to the ...

and

duck meat In cooking and gastronomy, duck or duckling is the meat of several species of bird in the family Anatidae, found in both fresh and salt water. Duck is eaten in many cuisines around the world. It is a high-fat, high-protein meat rich in iro ...

Notes

References

Russian pastries Tatar cuisine Bashkir cuisine Savoury pies National dishes Meat dishes {{pie-stub

See also

Notes

References