Echpochmak (, , , )Also transliterated as ''öçpoçmaq'', ''ochpochmak'', ''echpochmak'', ''uchpuchmak''; sometimes known as ''treugolnik'' () among the

Russian Russian(s) may refer to: *Russians (), an ethnic group of the East Slavic peoples, primarily living in Russia and neighboring countries *A citizen of Russia *Russian language, the most widely spoken of the Slavic languages *''The Russians'', a b ...

population. is a

Tatar Tatar may refer to: Peoples * Tatars, an umbrella term for different Turkic ethnic groups bearing the name "Tatar" * Volga Tatars, a people from the Volga-Ural region of western Russia * Crimean Tatars, a people from the Crimea peninsula by the B ...

and Bashkir national dish, an essential food in

and Bashkir culture. It is a triangular

pastry Pastry refers to a variety of Dough, doughs (often enriched with fat or eggs), as well as the sweet and savoury Baking, baked goods made from them. The dough may be accordingly called pastry dough for clarity. Sweetened pastries are often descr ...

, filled with chopped

meat Meat is animal Tissue (biology), tissue, often muscle, that is eaten as food. Humans have hunted and farmed other animals for meat since prehistory. The Neolithic Revolution allowed the domestication of vertebrates, including chickens, sheep, ...

onion An onion (''Allium cepa'' , from Latin ), 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 onion which was classifie ...

and

potatoes The potato () is a starchy tuberous vegetable native to the Americas that is consumed as a staple food in many parts of the world. Potatoes are underground stem tubers of the plant ''Solanum tuberosum'', a perennial in the nightshade famil ...

. Echpochmak 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 fou ...

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 south-western China and nor ...

. Echpochmaks have been cooked for centuries by nomad Turkic people. Lamb, and, sometimes,

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

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 echpochmaks was removed from public catering due to regulations. In the late 60s, Yunus Ahmetjanov, a legendary chef pushed for recognition of echpochmak, 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, echpochmaks are often made without an opening, however, it is still served with meat broth in a separate bowl.

Beef Beef is the culinary name for meat from cattle (''Bos taurus''). Beef can be prepared in various ways; Cut of beef, cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often Ground beef, grou ...

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'' (grey geese and white geese) and '' Branta'' (black geese). Some members of the Tadorninae subfamily (e.g., Egy ...

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 freshwater, fresh and seawater, salt water. Duck is eaten in many cuisines around the world. It is a high-fat, high-p ...

Notes

References

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

See also

Notes

References