Name: Tatar triangles Ochpochmak
Prep time: 3 h 30 min
Cook time: 3 h 30 min
Yield: 20
Ingredients: Milk - 1 L; Margarine - 200 gram; Chicken egg - 3 PC.; Sugar - 2 tbsp; Salt - taste; Vegetable oil - 150 Ml; Flour - 2 kg; Potatoes - 1 kg; Bulb onions - 3 PC.; Meat - 1 kg; Butter - 200 gram; Dry yeast - 15 gram

Recipe information

Cooking:

3 hour 30 min.

Servings per container:

Source:

More details

Ingredients for - Tatar triangles Ochpochmak

1. Milk - 1 L

2. Margarine - 200 gram

3. Chicken egg - 3 PC.

4. Sugar - 2 tbsp

5. Salt - taste

6. Vegetable oil - 150 Ml

7. Flour - 2 kg

8. Potatoes - 1 kg

9. Bulb onions - 3 PC.

10. Meat - 1 kg

11. Butter - 200 gram

12. Dry yeast - 15 gram

How to cook deliciously - Tatar triangles Ochpochmak

1. Stage

Knead the dough. In the warm milk, add sugar, salt, melted margarine, yeast, eggs, gradually add flour (but not all at once!). The dough should not be very steep, it should stop sticking to your hands. At the end of kneading add vegetable oil. Stir, cover with a cloth or lid and place in a warm place. In 40 minutes it will rise well, you need to crumple it and put it back to rise again.

2. Stage

For now, let's make the filling. Wash and peel potatoes and onions. Prepare the meat. Cut everything into small cubes 0,5 x 0,5 cm, mix, salt and pepper to taste.

1. Stage. Tatar triangles Ochpochmak: For now, let's make the filling. Wash and peel potatoes and onions. Prepare the meat. Cut everything into small cubes 0,5 x 0,5 cm, mix, salt and pepper to taste.

3. Stage

After the second crumbling, the dough is ready. You need to pour it on a dusted with flour table (board).

4. Stage

Divide into several large pieces. Take one of them and break it into small round buns of 100g each.

5. Stage

Roll out each bun into a circle.

6. Stage

Put the filling in the center and pinch our "triangle", you can leave a small hole in the middle of the top.

1. Stage. Tatar triangles Ochpochmak: Put the filling in the center and pinch our

7. Stage

Grease a tray (a cast-iron skillet) with vegetable oil and place the triangles (do not smear the triangles before baking!). I had 32 triangles and still have dough left over.

1. Stage. Tatar triangles Ochpochmak: Grease a tray (a cast-iron skillet) with vegetable oil and place the triangles (do not smear the triangles before baking!). I had 32 triangles and still have dough left over.

8. Stage

Place them in the preheated oven. Bake until the characteristic ruddy color. While the triangles were baking, I swapped pans twice for even baking. Brush the finished triangles right in the pan with melted butter. You can additionally put a small piece of butter in the hole in the triangle.

1. Stage. Tatar triangles Ochpochmak: Place them in the preheated oven. Bake until the characteristic ruddy color. While the triangles were baking, I swapped pans twice for even baking. Brush the finished triangles right in the pan with melted butter. You can additionally put a small piece of butter in the hole in the triangle.

9. Stage

You can see by the break that the dough is not thick, the filling is ready. By the way, in triangles and belleche, the readiness of the filling is checked by the readiness of the potatoes. If the potatoes are soft, it means the meat is ready. I took the picture while my son was eating the triangle :)))

1. Stage. Tatar triangles Ochpochmak: You can see by the break that the dough is not thick, the filling is ready. By the way, in triangles and belleche, the readiness of the filling is checked by the readiness of the potatoes. If the potatoes are soft, it means the meat is ready. I took the picture while my son was eating the triangle :)))

10. Stage

The triangles are usually served in portions with a ready hot broth (previously boiled and strained) with, for example, fresh finely chopped dill. Here is how much you get. Bon appetit!