Echpochmak triangle recipes Tatar cuisine. Tatar-style echpochmak made from yeast dough with meat and potatoes

Tatar cuisine recipes arouse strong interest on the part of girls and women who love to pamper their household members culinary masterpieces and are happily busy in the kitchen. Any caring housewife should once bake Tatar-style echpochmak - these are fragrant and juicy triangles with beef, lamb or chicken - according to traditional recipe home-cooked.

The favorite dishes of the Tatars are belish, made from unleavened dough and having a filling of finely chopped meat with potatoes, or cereal porridge, and aromatic, surprisingly tasty and satisfying echpochmak - triangles stuffed with meat - chopped lamb, potatoes and onions.

We will answer important question- how to cook echpochmak? Characteristic feature triangles made according to the recipe of Tatar cuisine is raw filling(mutton, onion with potatoes, cut into small slices), which must be placed in such products. It is allowed to use not only lamb, but also other types of meat - veal, chicken, goose or pork, this will affect the calorie content of the dish.

When kneading the dough for echpochmak, add large quantity poultry meat - from 600 to 650 grams per kilogram finished product. For comparison: this figure for beef and lamb is 500 grams. To give unique taste and add freshly prepared meat broth to the echpochmak in Tatar style and add to it from 50 to 100 grams of chopped small pieces fat tail fat.

Triangles according to the classic recipe turn out incredibly tasty if they are made with kefir. Cooking echpochmaks on this fermented milk product does not cause difficulties even for an inexperienced housewife who has learned to cook only simple dishes like Ukrainian borscht or fried eggs.

Recipe

To prepare triangles with kefir, you will need to stock up on available and inexpensive products, which are always available in the nearest supermarket.

Ingredients

To make yeast dough you will need the following products:

• 400 ml kefir with a fat content of 3.2%;
• regular or iodized salt- 2 teaspoons;
• flour premium- 800 or 1000 grams;
• lamb or beef with layers of fat - 300 grams;
• a packet of dry yeast;
• one or two onions;
• three medium-sized potatoes;
• refined vegetable oil - 4 tablespoons;
• freshly prepared meat broth or clean drinking water - 100 ml;
• black ground pepper- to your liking.

It must be remembered that echpochmak made according to the recipe below will have high calorie content And energy value, since its preparation requires fatty meat.

Step by step recipe

Cooking time for triangles is approximately 60 minutes. After the specified time has passed, remove the baking sheet with pies from the hot oven and enjoy the rosy, tasty and appetizing echpochmak.

Juicy and rosy Tatar pies

Another recipe for making echpochmaks - bakery products unique in their own way - has also become widespread. taste properties. Let's look at how to make this recipe for Tatar cuisine in more detail and detail.

Ingredients

• premium flour - 500 grams;
• drinking water or pasteurized milk - 220 ml;
• table salt - 1/2 teaspoon;
• vegetable or olive oil- 150 ml;
• approximately 15 grams of dry yeast.

Instructions for preparing the dough

1. Pour the specified amount drinking water or cow's milk into a small bowl. Please note that the temperature of the liquid you pour should vary between 45 and 50 degrees.
2. Scatter 15 grams of yeast over the surface of the liquid and granulated sugar. You should wait a few minutes until the pasteurized milk or pure water will be saturated with the ingredients you added.
3. After three or five minutes, beat the liquid in the container using a mechanical whisk.
4. Take a deep and spacious bowl and sift the flour into it. Add 150 ml of vegetable oil and yeast whipped with milk to the container.
5. Knead the dough and gather it into a neat ball, which you transfer to another container and cover with a clean towel on top.
6. Place the container with the mixture you received in a warm place, well protected from drafts. Let it brew for 60 minutes.
7. Punch down the dough on the kitchen table, cover it with a flannel or terry towel and again put the deep container with it in a secluded place. Wait until the mass rises a second time.
8. Place the prepared mixture on the kitchen counter and divide it into six or eight equal parts.
9. Using a wooden rolling pin, roll out the tortillas and place the pre-prepared filling inside each of them.
10. Pinch the edges of the tortillas. You should get neat triangles with a hole in the middle.
11. Brush the pies you receive with softened butter and send them to the electric or gas oven, heated to a temperature of 190 degrees.
12. In 40 minutes your pies will be ready and you can try it gourmet dish, which came to us from Tatar cuisine.

Secrets of Tatar dishes

Since time immemorial, Tatars have valued yeast, unleavened, yeast-free, batter, expertly prepared it and baked it amazingly delicious pies. Tatar cuisine is given a special “zest” bakery products With various fillings. Gained widespread fame and popularity Tatar pie, called “kystyby” and made according to simple recipe. Three components are used to prepare it:

• freshly prepared mashed potatoes;
• freshly cooked millet porridge;
• unleavened dough, made in the form of juice.

To soften unleavened dough a little, improve it taste characteristics, you will need to add a small amount of pre-softened butter and sour cream with a fat content of 20% to it. Such ingredients will give the finished dish friability, tenderness and amazing taste. Let us remind you that this dish has high calorie content!

Bon appetit!

Echpochmak is a dish of Tatar and Bashkir cuisines, which in itself is a simple pie with a hearty meat filling. How to cook echpochmak with various fillings you will learn from several recipes with photos and detailed cooking instructions.

Echpochmak in Tatar

Echpochmak in Tatar style is a triangle-shaped pastry made from unleavened or yeast dough with a hearty potato and meat filling. Classic recipe involves kneading based on dough.

Main list of components:

• 200 ml each of water and milk;
• 30 g yeast granules;
• 100 ml vegetable oil;
• 50 g creamy spread;
• 2 eggs;
• 15 g salt;
• 50 g sugar;
• flour.

Filling:

• 500 g lamb pulp;
• 7 small potato tubers;
• 4 onions;
• cup meat broth;
• salt, pepper as desired.

Detailed display of the cooking process:

1. Mix the milk with water, heat it up a little and pour a few drops into a bowl. Dissolve salt, sugar and yeast in this mixture, wait until foam appears on the surface.
2. Add butter, melted spread to the liquid, active yeast, 2 whites and one yolk. Pass the flour through a sieve and knead good foundation. Cover and put in a cool place.
3. The filling consists of finely chopped meat, potatoes and onions. Mix all ingredients, crush with pepper and add salt.
4. Divide the standing dough into balls. Roll each into a circle, put the filling in the middle and form a triangle, leaving a small hole in the middle. (How to sculpt Tatar correctly National dish you can watch in the video below). We lay them out on a paper-lined sheet, not very close to each other.
5. Let the echpochmak with meat and potatoes rise for a while. Bake in the oven at 200 degrees for 7 minutes, and half an hour at 170.
6. Then pour a teaspoon of broth into the hole, spread the beaten egg on top and leave to bake for another half hour. Tatar food is very tasty with sweet tea and sour cream.

Uchpochmaki in Bashkir

A similar Bashkir dish is called uchpochmak, and beef is usually placed in the middle.

Required ingredients:

• 1 cup milk;
• 30 g granulated yeast;
• 100 g Oleina;
• 1 chicken egg;
• a little sugar;
• salt;
• flour;
• 400 g beef pulp;
• 3-4 potatoes;
• 2 large onions;
• 200 ml beef broth or water;
• ground allspice.

Cooking plan:

1. Let's start with the dough. Heat a little milk slightly, mix sugar, salt and yeast in it. We are waiting for them to become active.
2. In a bowl, mix the egg, Oleina, milk and dough until smooth. Knead the dough, adding flour in parts. Close it and put it in a warm place to rise.
3. Chop the beef into small cubes. We also chop the vegetables into equally small pieces. Add the filling and sprinkle with pepper.
4. Roll out small flat cakes of the same diameter from the risen yeast base. Place the potato and meat filling in the middle. We connect the edges, fashioning a pie of the desired shape with a small cut inside.
5. We bake them in several approaches. First, hold it at 180 degrees for 20 minutes. Take it out and pour a little warm broth into the cut (can be replaced with plain water). We return them to be prepared even more. These are the kind of triangles that are made in Kazan.

On kefir

The dough for echpochmak can be not only yeast, but also mixed with kefir and baking powder. This baking option will be lower in calories.

Products you will need:

• 1 half glass of kefir;
• 200 g margarine;
• half a teaspoon of soda;
• a little salt;
• flour;
• chicken – 700 g;
• potatoes – 5 pcs.;
• onions – 2 pcs.;
• sour cream – 2 tbsp. spoons;
• freshly ground pepper, dill.

Cooking process diagram:

1. Heat the kefir a little, add some salt and dissolve the soda in it. Grate margarine and add to this mixture. Add flour little by little and knead into a dough that does not stick to your hands. Wrap it in a bag and put it in the refrigerator.
2. We cut the meat and vegetables into pieces of almost the same size. Pour everything into one deep bowl, add salt, sprinkle with pepper and dill. To make the echpochmak with chicken more juicy, add sour cream to the filling and mix thoroughly.
3. We form from the dough proper pies(leave a little to seal the holes). Place them on a greased sheet. Let it sit for 15 minutes.
4. Bake for half an hour in an oven heated to 180 degrees. For greater juiciness, pour a spoonful of water into each and close the connector with the remaining dough. Let it cook for another 25 minutes. If desired, echpochmak with kefir can be greased with yolk mixed with salt.

Another version of Tatar pie

Dough prepared with a mixture of kefir and sour cream turns out more tender and tasty. And in the middle you can put duck meat, which is quite fatty. We offer you a step-by-step recipe for echpochmak, which is not at all difficult to make.

List of components:

• 150 g each of kefir and sour cream;
• 100 g of tightly frozen spread;
• 1 teaspoon salt;
• 1 egg yolk;
• 1 teaspoon of soda;
• 500 g duck fillet;
• 200 g onion;
• 200 g potatoes;
• any seasonings;
• 200 ml meat broth.

Description of cooking:

1. Mix fermented milk products with soda. Shake the yolk with salt and pour it into the reacted soda. Add the frozen spread grated with flakes and sift the flour, knead everything well.
2. Chop the duck fillet, potatoes and onions into small pieces. Add salt, pepper and mix. If you wish, you can add any other spices you prefer.
3. We form echpochmak with potatoes, onions and duck, as in previous recipes: into a triangle with a hole in the middle.
4. Bake them in an oven heated to 180 degrees for 25 minutes. Then take it out and pour in the broth as usual. We still take the same amount of time to prepare.

Curd echpochmak

This recipe produces wonderful cookies, which have only the name and geometric shape in common with Tatar triangular pastries.

Components for its manufacture:

• 400 g curd mass;
• 300 g creamy spread;
• half a cup of granulated sugar;
• 2 yolks;
• a level teaspoon of soda;
• vinegar;
• flour.

Detailed cooking diagram:

1. We combine the softened spread with curd mass into a soft ball. Add soda, previously slaked with vinegar.
2. Break the yolks and mix into the main mixture. Knead a fairly dense and thick dough, sifting the flour. Let's rest for a while.
3. We divide the rested mass into not very large pieces and roll it into flat cakes. Using a saucer, cut out circles with a diameter of 10 cm.
4. Pour sugar into a plate, dip the flatbread in it, and fold it in half. Sprinkle with sand again and fold. This way we get cookies in the shape of a triangle.
5. Line the sheet baking paper and place the cookies 1 centimeter apart from each other. Bake in an oven heated to 180 degrees for about half an hour. IN finished form they will acquire a golden brown crust.

If you love delicious, hearty pastries, then these Tatar pies are simply meant for you. They are great for breakfast, great as a snack for work, and a great substitute for bread. dining table, and preparing them with our recipes is as easy as shelling pears.

Video: Tatar echpochmaks without effort

Echpochmak is popular dish Tatar cuisine. In fact, echpochmak resembles ordinary meat pies made from unleavened dough stuffed with potatoes and beef, chicken or lamb.

Nowadays, there are many variations on the theme of preparing echpochmak. Pies are made not only from unleavened, but also from sweet curd or sour cream dough! However, today we offer you a classic recipe.

Recipe for echpochmak in Tatar style

First do a simple preparatory stage: Pour in the yeast warm water(half a glass is enough). Add sugar there and mix well. Set the mixture aside for 15 minutes. Wait until it foams.

Meanwhile, melt the butter in the milk, stir and add to the yeast. Add flour to the resulting mixture and knead the dough. Let it sit for 40 minutes in a warm place. Then add the remaining flour, mix well again and leave for 1 hour.

Rinse the beef fillet thoroughly and dry it with a paper towel. Cut into small cubes. Peel the onion and potatoes, cut into small cubes. Place the meat, potatoes and onions in a deep bowl. Place the softened stuff there melted butter, add salt, pepper and mix well. Cover the bowl with a lid and set aside for 40 minutes.
Important element Tatar Echpochmaks - their unusual shape Dust the table with flour and place the dough on it. Divide it into 6 equal parts. Roll each part into a flat cake. Place 2-3 tbsp on the tortillas. l. filling, carefully pinch the edges into a triangle, but remember to leave a hole in the center. Roll small balls from the remaining dough and cover the holes in the echpochmak with them.

Preheat the oven to 180 degrees. Grease the baking tray well with oil or line it with parchment paper. Dip the pies in the beaten egg mixture and place on a baking sheet. Bake for approximately 20-30 minutes. After the specified time has passed, remove them from the oven. Open the holes in the pies and pour 2 tsp into each of them. prepared broth.

Cover the echpochmak with balls again and bake for 15 minutes. The Tatar dish should be served hot. You can additionally brush it with melted butter before serving. By the way, melted butter can also be used instead of beef broth if you haven’t prepared it in advance.

Echpochmak is a national Tatar and Bashkir dish. The literal translation is “ech” - three, “pochmak” - corners. Yes, yes, simply - triangular pies. Distinctive feature This delicious dish is that the filling is placed in it raw. The filling is minced meat, onions and potatoes.

This dish is a kind of culinary business card Tatarstan and Bashkortostan. It is impossible to imagine the cuisines of these peoples without these delicious pastries.

They also prepare belish - where, in addition to meat and onions, cereal is added to the filling. And the oldest Tatar pie is kystyby. This is a pie made from unleavened dough filled with... mashed potatoes or millet porridge.

When we lived in Uzbekistan, our neighbors were Tatars. Very kind, friendly people. We still remember our neighborhood with great warmth. They were also wonderful cooks, and why they were and are (via social media We found each other and continue to communicate).

On all holidays, birthdays, and just on days when they cooked something tasty, their children came and brought plates filled with hot dishes. culinary delights. Of course, we didn’t lose face either, and tried to prepare something like that... And of course, our children brought the prepared dish to them.

Most often we were treated to echpochmak. And every time we ate another portion, we simply oohed and aahed. And this continued until the neighbors shared the recipe with us.

From that time on, we began to prepare this Tatar dish ourselves. We began to treat our friends with them. And now they ooh and ahh while eating delicious pies.

Today I will share with you a recipe from our neighbor, grandmother Farida, thank you very much for the recipe!

So, let's get started!

Tatar-style echpochmak with meat and potatoes

We will need for the test:

• flour - 850 gr
• milk - 500 ml
• egg - 2 pcs
• yeast - fresh 30 gr.
• butter - 70 gr.
• vegetable oil - 1 tbsp
• sugar 1 tbsp. spoon
• salt - 1 teaspoon

For filling:

• beef + lamb - 800 gr.
• potatoes - 6 pcs. large
• onions 4-5 pcs.
• salt, pepper to taste
• beef broth -0.5 l
• egg - 1 pc. for lubrication

Preparation:

1. Let's do the dough first. Dissolve yeast in warm milk, add melted butter, vegetable oil, salt, sugar. Stir.
2. Add flour and knead the dough. Cover the dough with a towel and let stand for 2-3 hours.
3. For the filling: cut the meat and potatoes into cubes approximately 0.5 cm by 0.5 cm. Cut the onion into small cubes, mix everything. Add salt and pepper and mix again.
4. When the dough has settled, knead it again and divide it into balls, you will get about 16-18 balls.
5. Roll the balls into flat cakes the size of a large saucer.

1. Place the filling in the middle and form the pies into triangles. Leave a hole in the middle.
2. Grease a baking sheet with oil and place the pies on it.
3. Place the baking sheet in the oven, heated to 200 degrees. Bake for 5 minutes, then reduce temperature to 170 degrees. Bake for 25 minutes.

1. Remove the baking sheet from the oven, brush the pies with egg and better with yolks. Pour into pies hot broth, how much will be included. Leave for another 30 minutes.
2. The total baking time is 60 minutes.
3. Remove, grease with butter, cover with paper and a towel. Let rest for 5-10 minutes.
4. Before serving, you can add a little hot broth into the hole.
5. Serve with hot broth or katyk is a national fermented milk drink.

Some cooking nuances

1. Echpochmak is prepared mainly from yeast dough, but unleavened dough can also be used. To prevent it from becoming too dry, add sour cream or butter. As meat filling for them, in addition to lamb, you can also use veal, beef or poultry.
2. The finished dish can be stored for a very long time without losing its taste. They can be kept in a bag in the refrigerator, or frozen in freezer. And then just warm it up in microwave oven, adding broth inside the pies through the hole.

Well, that's probably all. I think you will love it too tasty dish, as we are. And you will cook it often. Please yourself, your loved ones and your guests.

Bon appetit!

Step-by-step recipes for classic Tatar echpomak with potatoes and its original variations

Grade
recipe

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

7 gr.

11 gr.

Carbohydrates

233 kcal.

Option 1: Classic echpochmak with meat and potatoes

Echpochmak - small triangles with incredible juicy filling inside, which is achieved by adding broth. But this is done strictly according to technology at the very end of baking. Here's a classic Tatar recipe echpochmak with meat and potatoes.

Ingredients

• 200 grams of kefir;
• 0.5 tsp. soda;
• 700 grams of flour;
• 200 grams of butter;
• salt;
• 500 grams of beef;
• 200 ml broth;
• 150 grams of onion;
• 350 grams of potatoes;
• 70 grams of butter for filling;
• black pepper.

Step-by-step recipe for echpochmaks with meat and potatoes:

Step 1:
Melt the butter on the stove or in the microwave and cool. Mix kefir with soda and a teaspoon of salt, dissolve, add the prepared oil, stir.

Step 2:
Add flour, first mix with a spoon, then start working with your hands. Make an elastic, homogeneous, but not too hard dough. As soon as it is kneaded until smooth, put it in a bag and place it in the refrigerator for 30 minutes.

Step 3:
The meat can be twisted, but it is better to chop it with a large knife. Make small pieces, the size of one raisin. Add chopped onion. Peel the potatoes and also chop them into small cubes. Season the filling with salt and pepper.

Step 4:
We take the dough out of the refrigerator, roll it out into a sausage, divide it into 10 identical pieces and 1 slightly smaller one. Dip the cut areas in flour, apply a rolling pin, and roll out 10 small flat cakes. Place the remaining piece of dough in a bag and put it in the refrigerator.

Step 5:
Distribute the filling evenly among 10 servings. Since we use beef, add an additional piece of butter.

Step 6:
We make triangles, but leave a hole in the center at the intersection of the seams. Transfer to a baking sheet and bake for 30 minutes. Temperature 190 degrees.

Step 7:
Lightly add some salt to the broth and heat it up. Take out the baking sheet with echpochmaks. Using a teaspoon, carefully pour the broth into each triangle through the hole left. You can do this with a teapot, but it’s more difficult to regulate the quantity.

Step 8:
We take out the remaining piece of dough, make 10 small cakes out of it, and cover the remaining holes.

Step 8:
We put the baking sheet back in the oven, bake for another 15-20 minutes, but you can already increase the temperature to 210.

If you suddenly forget to put butter on the filling, you can heat it up along with the broth. If you have lard, lamb or other fat at home, then it is even better to add it to the minced meat, but before doing this, cut it into small cubes.

Option 2: Quick recipe for echpochmak with meat and potatoes from ready-made dough

IN quick recipe echpochmak with meat and potatoes will be used ready-made puff pastry. Since it initially has the shape of a rectangle, it is more convenient to sculpt envelopes with four diagonal seams rather than triangles.

Ingredients

• 500 grams of dough;
• 300 grams of meat;
• 3 potatoes;
• 2 onions;
• salt pepper;
• 120 ml broth.

How to quickly prepare echpochmak:

Step 1:
Since the dough is already ready, take it out onto the table and let it thaw. Let's make the filling. Peel the potatoes and onions, cut into small cubes, and place in a bowl.

Step 2:
Chop the meat or quickly twist it through a meat grinder, but it is better to use a large mesh. Transfer to vegetables, immediately add spices and pour in 3-4 tablespoons of broth. Stir.

Step 3:
Roll out the puff pastry to a thickness of three millimeters, cut into squares. Leave a small amount for the lids right away, but you can make echpochmak with an open hole, no problem.

Step 4:
Divide the filling into squares and make envelopes with a small hole on top. Transfer to a baking sheet.

Step 5:
Bake echpochmak for half an hour at 200 degrees.

Step 6:
Remove the envelopes, add to each meat broth, cook for another 10-15 minutes.

The puff pastry itself is quite dry, and if it sits on the table, it doesn’t want to stick together at all, and then the triangles fall apart in the oven. To prevent this from happening, you need to grease the edges of the cakes with egg or plain water before modeling.

Option 3: Echpochmak with meat and potatoes made from milk dough

Recipe Tatar dish echpochmak from dough whole milk with eggs and yeast. It will require more cooking time. But such a test has another advantage - rich taste and extraordinary softness.

Ingredients

• 800 grams of meat;
• 11 grams of yeast;
• 500 ml milk;
• 1 kg of potatoes;
• 300 grams of onion;
• 1 kg flour;
• 40 grams of sugar;
• 50 ml butter for dough;
• 1 egg;
• 50 grams of butter for broth;
• 120 ml broth;
• any spices.

Step 1:
Making a simple yeast dough in a safe way. To do this, combine the egg with sugar, add a teaspoon of salt, shake and pour warm milk. We dilute yeast in this mixture and add 300 grams of flour. Stir thoroughly and leave warm for 10 minutes.

Step 2:
Add more flour and add a little vegetable oil in the process. We make a soft, but not spreading dough, like for pies. Cover and leave in a warm room for a couple of hours.

Step 3:
Cut the meat, onions and peeled potatoes into small cubes, add salt and pepper or other spices, and stir.

Step 4:
We take out the dough, divide it into pieces, roll out small flat cakes, lay out the filling, and make triangles with holes.

Step 5:
Bake at 190 degrees for about 25 minutes.

Step 6:
Heat the broth with butter until it dissolves. We take out the echpochmak, pour broth into the hole, and bake in the oven for another 15-20 minutes.

Before baking, the yeast dough can be brushed with beaten yolk, and to make it spread and shine beautifully, add a spoonful of whole milk.

Option 4: Echpochmak with meat, potatoes and mushrooms

A recipe for delicious echpochmak with potatoes and meat. Triangles are prepared with milk, but without yeast. For softness, baking powder will be added, you can add it instead baking soda, but only half specified quantity and after preliminary extinguishing.

Ingredients

• 250 ml milk;
• 10 grams of ripper;
• 40 ml oil (in dough);
• flour;
• spices;
• 200 grams of meat;
• 200 grams of mushrooms;
• 400 grams of potatoes;
• 2 onions;
• 70 grams of butter for filling;
• 1 cup broth.

How to cook - step by step recipe:

Step 1:
Mix milk with vegetable oil, add a teaspoon of salt, dissolve. Add flour mixed with baking powder. Make a stiff dough, put it in a bag, leave for half an hour.

Step 2:
Divide the butter for the filling into two parts, put one into the broth, and send the second piece to the frying pan. Place on the stove, turn on the heat. Slice the champignons, add and fry until half cooked.

Step 3:
While the mushrooms are cooling, chop the meat and potatoes and onions. Combine everything together, season the filling with spices.

Step 4:
Take out the dough, form triangles with the prepared filling, and put in the oven. Cook for about half an hour at 200 degrees.

Step 5:
Remove the triangles from the oven and pour hot broth with melted butter into each. Bake until done. In terms of time, a medium-sized echpochmak will need another 15 minutes.

If you don’t have natural meat broth, you can dilute a cube. Or simply boil water with various spices, herbs, bay leaves, but strain before pouring. And since this is a mushroom option, you can add one dry or fresh mushroom during cooking.

Option 5: Echpochmak with meat, potatoes and pumpkin

A version of very juicy echpochmak with the addition of pumpkin to the filling. In a similar way, you can prepare Tatar triangles with zucchini, cauliflower and even broccoli. Potatoes and meat go well with all types of vegetables.

Ingredients

• 300 ml of fermented baked milk, kefir or yogurt;
• 100 grams of butter;
• flour;
• spices;
• 300 grams of pumpkin;
• 3 potatoes;
• 250 grams of meat;
• 2 onions;
• 0.5 tsp. soda;
• 130 grams of broth;
• 70 grams of butter for the filling.

How to cook - step by step recipe:

Step 1:
Salt kefir, mix with soda, add melted but cooled butter. In the dough you can replace it with margarine. Stir, add flour and knead. Place in a bag and in the refrigerator.

Step 2:
Cut the pumpkin, potatoes and onions into small cubes and place in a bowl. Add minced meat. Salt, pepper and stir the filling for echpochmak.

Step 3:
Take the dough out of the refrigerator, divide it into pieces, roll it out, arrange the meat and vegetable filling, and place a piece of butter on top of the mound. Make echpochmak. Transfer the triangles to a sheet and bake for 25-30 minutes at 200 degrees.

Step 4:
Heat the broth; you can add any additional seasonings. Pour into each echpochmak. If there is any dough left, cover the hole. Cook in the oven for another 20 minutes.

You can add completely different spices to the filling for echpochmak; you often put greens and Caucasian mixtures, but not fresh garlic. After prolonged baking it gives off a not very pleasant aroma.