Echpochmak
Echpochmak is one of the symbols of Tatar cuisine, also widespread in Bashkortostan. Its name literally means «three corners» and describes the shape of the pastry. Finely chopped raw meat, potato, and onion are placed inside, which cook together with the dough. In a common variant, an opening is left on top, through which broth is added during baking. Thanks to this, the filling remains juicy.
Echpochmak is a Tatar and Bashkir triangular pastry filled with chopped meat, onions, and potatoes. It’s usually baked and often served with broth or tea. It literally means «three corners,» referring to its shape. Any meat can be used to make echpochmak, except for pork. For religious reasons, traditional Tatar cuisine does not use pork in its dishes. Meat is always cut with a knife, not grinded. When you bite into a hot echpochmak, the juice should flow out. Meat broth is always poured inside the hole in the center of the pie for juiciness.
cooking
time
120 min
difficulty
level
Medium
key
ingredients
11
Ingredients
fatty mutton or beef
500 g
ground black pepper
to taste
Recipe
1.
Pour the yeast and sugar into warm milk, mix well, and wait a couple of minutes for the yeast to activate. Add salt, egg, and butter, and gradually add the sifted flour to make a dough that is not too stiff. Cover with plastic wrap and place in a warm place for an hour.
2.
Cut the onions, potatoes and meat into small cubes. Mix together, add salt and pepper.
3.
Knead the risen dough and divide it into equal parts. Roll out the dough into 15 cm discs, add filling, and seal the edges so that the pies are shaped like equilateral triangles. Leave a hole at the top of each echpochmak and cover it with a dough plug. Brush with a beaten egg yolk.
4.
Bake the echpochmak for 30 minutes at 180 degrees, then pour a small amount of broth into a hole in the center of each one and cover with dough again. Bake for another 30 minutes. Brush them with butter and serve immediately.
5.
You can serve it with a pot of warm broth, best pairings are fermented milk drinks or tea.
where
to try
Gus
Kazan
A contemporary restaurant that reimagines traditional Tatar cuisine with refined presentation and modern techniques. Signature local ingredients, warm interiors, and an elegant atmosphere make it one of the best places to discover the region’s culinary heritage
Chirem
Kazan
The restaurant offers a contemporary take on traditional Tatar cuisine, blending local ingredients with refined presentation. Signature dishes, including echpochmak, are prepared in a traditional wood-fired oven, bringing authentic regional flavors to life.
Skazka
Kazan
One of Kazan’s most iconic restaurants, Skazka has been welcoming guests since 1970. Blending Tatar and European cuisine, it is known for its warm hospitality, family-friendly atmosphere, and beautifully prepared regional specialties.
Ak Chinyayak
Kazan
Elegant tea house celebrating the Tatar tradition of leisurely tea drinking. Guests can enjoy freshly baked pastries, a carefully curated selection of teas, and creative non-alcoholic signature cocktails inspired by prominent figures of Tatar culture.
