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
13–24 of 24
Peremech
A Tatar round fried meat pie made from wheat dough and filled with seasoned minced meat and onion.
Shulpa
Shulpa is a Tatar meat soup with a clear broth, root vegetables, onion, and pieces of beef or lamb.
Talkysh Kaleve
Talkysh Kaleve is a delicate Tatar confection made from stretched wheat-flour and butter strands set with cooked sugar syrup.
Tatar Azu
A savory Tatar stew of beef and potatoes with onion, tomato, garlic, and pickled cucumber.
Tatar Manty
Steamed Tatar dumplings made from wheat dough and filled commonly with minced lamb or beef and onion, with pumpkin used in some variations.
Tatar Pilaf
A savory Tatar rice dish typically prepared with lamb, rice, onions, carrots, oil, and spices in a single pot.
Tatar Samsa
A Tatar pastry made from sour or unleavened dough and prepared by baking or frying, with usually savory fillings such as meat, fish, egg, or offal; sweet fruit fillings also occur.
Tokmach
Tokmach is a Tatar noodle soup made from hand-cut wheat noodles cooked in meat or chicken broth, often with egg and onion.
Tutyrgan Tavyk
A Tatar stuffed chicken prepared with an egg-and-milk filling and cooked until tender.
Tutyrma
Tutyrma is a Tatar stuffed sausage made with seasoned beef offal or meat, rice, egg, and onion inside an edible casing.
Vak Belish
Small baked Tatar hand pies made with wheat dough and filled with beef, potato, and onion.
Zur Belish
A large baked Tatar pie filled with seasoned beef, potatoes, and onion inside a wheat-flour crust.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.