Eastern culinary traditions, formed more than one generation, absorbed a variety of cuisine. Azu in Tatar - a popular meat dish, a vivid example of cooperation of the Tatar people with Europeans. The classic azu recipe has been modernized, awakening the interest of fans of homemade food.
Azu in Tatar - recipe
Azu in Tatar - a classic recipe, based on juicy beef and vegetables browned in fat, after which a long time stewed in traditional cauldron. The use of such a container allows the products to be evenly protiven for a long time, so that they will have time to exchange fragrances, providing a quality dish.
Ingredients:
- veal - 550 g;
- potatoes - 520 g;
- carrots - 55 g;
- onion - 65 g;
- tomatoes - 240 g;
- ghee - 175 ml;
- water 270 ml.
Preparation
- Flesh the veal into thin strips.
- The pledge of a properly made recipe is a well-heated brazier, in which the first brown veal.
- Flesh of veal and some vegetables, save together.
- Slice the tubers fry and place in a common dish. Cook for 10 minutes.
How to cook aza in Tatar from beef?
With gaining the recognition of gourmets from around the world, the Azu in Tatar has acquired various interpretations, adapting to the tastes of the consumers of different peoples and the products growing on their lands. Taking a base of meat and seasonal vegetables, you can create your own version of the home recipe, not being afraid to depart from the authentic option in favor of culinary experiments.
Ingredients:
- beef - 540 g;
- potatoes - 470 g
- canned cucumber - 230 g;
- water 145 ml;
- a handful of raisins;
- a large tomato;
- starch - 15 g;
- vegetable oil - 65 ml.
Preparation
- Beef pieces in butter, pour in liquid, cover and leave for an hour and a half.
- Put in the starch, stir, combine with cucumbers.
- Straw the tubers separately and send them to the stew. Put the raisins.
- Put out the Azu in Tatar with pickled cucumbers for a couple of minutes.
How to cook aza in Tartar from pork?
Given the modern international options, it is possible to make azu from pork. Especially since the popular oriental recipe is somewhat reminiscent of the common European stew. For a rich dish, it is not necessary to buy the most expensive tenderloin, fatty enough, but not too sinewy budget cuts carcasses can also go into play.
Ingredients:
- pork - 560 g;
- potatoes - 380 g;
- cucumber - 90 g;
- vegetable fat - 55 ml;
- tomato concentrate - 33 g;
- flour - 25 g;
- onions - 45 g;
- pickled cucumbers - 145 g;
- a handful of green parsley;
- garlic - 3 teeth.
Preparation
- Before you prepare azu in Tatar, prepare the ingredients: cucumbers grate, cut the tubers into strips, onions - cubes, and pork - in small slices.
- Rinse the pork, and then prototype with flour and pasta until cooked.
- Strew the onions and potatoes, then send them to the pork.
- Add the remaining ingredients, hold the fire for a quarter of an hour and serve in the company greens.
Azu in Tartar with chicken
Classical preparation of Azu in Tatari involves the use of beef or lamb. Replacing the red meat with tender chicken fillet, you can get a decent dietary interpretation of the famous Tartar food. Not ready for dietary alternatives? Use the red meat of the thighs and drumsticks directly with the skin.
Ingredients:
- chicken fillet - 640 g;
- potato - 530 g;
- cask cucumber - 290 g;
- tomato sauce - 75 g.
Preparation
- Before you cook aza in Tatar with chicken fillet, brown the potatoes, and then proceed to the bird.
- Add the tomato sauce to the golden chicken fillet , combine with crushed cucumbers, fried tubers and a pinch of black pepper. Thaw for half an hour.
- A hearty dish for each day is served independently with a generous portion of greens.
Azu from mutton in Tatar
Quality and fatty meat - the basis of a rich spicy food. The rest of the parts can be experimented. Try to make aza in Tatar without potatoes, and you will get a real, colorful dish of Tatar nomads even before their acquaintance with Europeans, as well as an alternative with a reduced carbohydrate content.
Ingredients:
- lamb - 290 g;
- tomato paste - 35 g;
- starch - 5 g;
- garlic - 1 head;
- broth - 75 ml.
Preparation
- Before properly preparing aza in Tatar, warm up the brazier and maintain maximum fire.
- Mix pieces of lamb with vegetables, pasta and starch. Pour in the broth.
- Keep half an hour on high heat.
Azu in Tatar in a multivariate
Modern technologies help novice cooks to learn new ways of cooking. Azu in Tatar - the recipe in the multivariate not only diversifies the classics with new flavors, but will also speed up the cooking process. Since it is important in these recipes to make long cooking at low temperatures, the kitchen assistant will do a good job.
Ingredients:
- pulp of lamb - 630 g;
- potatoes - 340 g;
- carrots - 110 g;
- water - 480 ml;
- cucumber - 145 g;
- sauce from tomatoes - 45 g;
- vegetable oil - 55 ml;
- garlic - 1 pc.
Preparation
- Cut the ingredients into cubes.
- Rinse the flesh on Baking.
- Put the remaining items and continue cooking for a quarter of an hour.
- Put the crushed garlic and paste, pour in the liquid and cook azu in the Tatar hour, in the "Quenching" mode.
Azu in Tatar in pots
Prepare a dish, using the Russian technology of baking dishes in a traditional pot, is relatively simple, since the basis of the classic recipe includes available and common ingredients. Even a brief longing for this technology helps habitual products to reveal their tastes in a new way.
Ingredients:
- lamb - 470 g;
- potatoes - 430 g;
- carrots - 85 g;
- vegetable fat - 45 ml;
- tomato concentrate - 25 g;
- water 235 ml.
Preparation
- Recipe azu in Tatar with cucumbers involves a small cutting of each of the products.
- Put thin slices of fried lamb on the bottom of the container.
- Continue to separately disperse the elements of the dish and spread them in layers, filling with concentrate.
- Bake everything at a temperature of 210 degrees for half an hour.
Azu in Tatar with potatoes
Azu in Tatar - a recipe in pots - one of the main ways that allows you to well extinguish the ingredients, preserving the crisp texture of the potato, thanks to heat treatment in the oven. To get a golden crust, rinse the pieces, dry and allow them to grasp the heated frying pan for two minutes on each side before starting work.
Ingredients:
- veal - 470 g;
- potatoes - 330 g;
- onions - 45 g;
- garlic - 3 teeth;
- tomato juice - 145 ml;
- vegetable fat - 75 ml;
- broth - 210 ml.
Preparation
- Shredded onion, sprinkle the juice and put it out until soft. Place in a pot.
- Fried veal, transfer to the onions with the rest of the elements, fill with liquid and cook for half an hour at 210 degrees.