Ochpochmak

Ochpochmak, a traditional Tatar pastry, is typically made with yeast dough. However, if you’re short on time, plain dough works just as well. Below is a step-by-step guide to help you make this delightful dish.

Ingredients

For the dough:

• 2 cups wheat flour
• 100 g butter
• 1 cup kefir
• 2 eggs
• A pinch of baking soda
• A pinch of salt

For the filling:

• 2 medium-sized potatoes
• 1 onion
• 2 tbsp butter and vegetable oil (combined)
• Salt and ground black pepper to taste

Meat:

• Choose fatty lamb, beef, or veal for the best results.

Preparing the Filling

1. Prepare the Meat:

   • Wash the meat thoroughly.
   • Separate it from the bones and cut it into small cubes about the size of a hazelnut.

2. Prepare the Potatoes:

   • Peel the potatoes and dice them into cubes of the same size as the meat.
   • Place the diced potatoes in cold water to prevent browning.
   • Drain the water and pat them dry using a sieve or paper towel.

3. Mix the Filling:

   • Combine the meat and potatoes in a mixing bowl.
   • Add finely chopped onion, butter, oil, salt, and pepper. Mix everything thoroughly.

Tip: Prepare the filling in small batches to prevent the potatoes from browning and the meat from releasing too much juice.

Making the Dough

1. In a large bowl, combine wheat flour and a pinch of baking soda.
2. Add softened butter and mix until crumbly.
3. Gradually add kefir, eggs, and salt. Knead the dough until smooth.
4. Divide the dough into equal portions of about 90 grams each.

Shaping and Filling the Ochpochmak

1. Roll each dough portion into a small ball (app. 90 gr).
2. Flatten the ball into a thin circle, roughly the size of a small saucer.
3. Place the prepared filling in the center of the dough circle.
4. Lift the edges of the dough from three sides and pinch them together, leaving a small opening in the center.

   This triangular shape gives ochpochmak its name, which means “triangle”.

Baking

1. Preheat the oven to 180°C (356°F).
2. Arrange the ochpochmak on a greased baking tray.
3. Brush the tops with beaten egg for a golden finish.
4. Bake for about 30 minutes.

Adding Broth

1. Remove the ochpochmak from the oven and carefully pour a little broth into the opening of each pastry.
2. Return them to the oven and bake for another 30 minutes.

Serving

Before serving, pour more broth into the pastries to enhance their juiciness. Brush the tops with melted butter for a glossy finish. Serve warm and enjoy this authentic taste of Tatar cuisine!