Uchpuchmaks have been cooked for centuries by nomad Turkic people. Lamb, and, sometimes, horse meat was used to make a triangular pie. An opening on the top was used to add broth 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 regulations.[citation needed] 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 is the prevalent filling today; other varieties contain goose and duck meat.
^Also transliterated as ochpochmaq, ochpochmak, oechpochmaq, echpochmak, uchpuchmak; sometimes known as treugolnik (треугольник) among the Russian population.
uchpuchmak, uchpochmak, ɑː, utch, potch, mahk, tatar, өчпочмак, bashkir, өсбосмаҡ, romanized, üsbusmaq, pronounced, bʊs, triangle, note, tatar, bashkir, national, dish, essential, food, tatar, bashkir, culture, triangular, pastry, filled, with, chopped, meat, . Uchpochmak ˌ ɛ tʃ p ɒ tʃ ˈ m ɑː k UTCH potch MAHK Tatar ochpochmak Bashkir osbosmaҡ romanized usbusmaq pronounced ʏs bʊs mɑ q lit triangle 1 note 1 is a Tatar and Bashkir national dish an essential food in Tatar and Bashkir culture It is a triangular pastry filled with chopped meat onion and potatoes Uchpuchmak is usually eaten with bouillon or with tea OcpocmaqAlternative namesuchpuchmak ochpochmaq ochpochmak oechpochmaq echpochmak ucpucmak ucpucmak rus treugolnikCourseMain coursePlace of originRussiaRegion or stateVolga Region Tatarstan BashkortostanMain ingredientsDough Meat Potato Onion Media OcpocmaqUchpuchmaks have been cooked for centuries by nomad Turkic people Lamb and sometimes horse meat was used to make a triangular pie An opening on the top was used to add broth 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 regulations citation needed 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 is the prevalent filling today other varieties contain goose and duck meat See also editTatar boregi in Turkey Fatayer List of pastries List of Russian dishes Pasty Peremech Qistibi Samsa SamosaNotes edit Also transliterated as ochpochmaq ochpochmak oechpochmaq echpochmak uchpuchmak sometimes known as treugolnik treugolnik among the Russian population References edit Ocpocmaq Өchpochmak Tatar Encyclopaedia in Tatar Kazan The Republic of Tatarstan Academy of Sciences Institution of the Tatar Encyclopaedia 2002 nbsp This pie or tart related article is a stub You can help Wikipedia by expanding it vte Retrieved from https en wikipedia org w index php title Uchpuchmak amp oldid 1215176446, wikipedia, wiki, book, books, library,
