A FOOD TRADITION
Tatar Cuisine
The cooking tradition of the Volga and Kazan Tatars, combining wheat-based pastries, meat dishes, noodles, dumplings, and distinctive festive sweets.
Dishes linked to this cuisine
1–12 of 24
Baursak
Baursak are small pieces of yeasted wheat dough enriched with milk and egg, sweetened, and deep-fried until golden.
Bishbarmak
A traditional Tatar boiled-meat dish served with broad wheat-flour noodles, onions, and broth.
Chak-Chak
Chak-Chak is a Tatar dessert of fried wheat-flour and egg pieces bound together with honey and sugar syrup.
Echpochmak
A Tatar triangular baked pastry filled with diced potato, onion, and seasoned minced meat, traditionally with a small amount of broth added during baking.
Elesh
Elesh is a Tatar baked savory pastry typically filled with chicken, potato, and onion in a buttery wheat-flour dough.
Gubadiya
A festive Tatar layered pie made with wheat dough and layered rice, Tatar curd cheese, egg, butter, and dried fruit, often with sugar in its sweet style.
Kattama
Kattama is a layered Kazakh flatbread made by folding and frying dough, sometimes with an onion filling.
Kazan Kebab
Kazan Kebab is a kazan-cooked meat dish, commonly made with lamb, potatoes, and onion; regional preparations and cooking methods vary.
Kosh Tele
Kosh Tele is a Tatar fried pastry made from rolled dough cut into decorative pieces and cooked until crisp, often served sweetened.
Koymak
A thick Tatar pancake made from wheat-flour batter enriched with cow milk and egg and commonly leavened with yeast.
Kystybyi
A Tatar griddled wheat flatbread folded around a filling of mashed potato and commonly brushed with butter.
Kyzdyrma
A Tatar fried meat dish, traditionally centered on pieces of horse meat and often served with potatoes and onion.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.