Uchpuchmak (Tatar Meat Pastry)

This dish has a unique way of bringing people together, creating a cozy, welcoming atmosphere. I remember eating uchpuchmak, meaning three sides, while visiting my grandmother, surrounded by a lot of relatives we hadn’t seen in a long time. The kitchen was full of chatter and laughter, and the table was brimming with plates of these warm pastries. Each bite felt like a connection to family traditions, making the moment even more special.

This delightful recipe for uchpuchmak offers a warm, hearty meal, perfect for any occasion. With its soft, fluffy dough and a rich filling of ground meat, onions, and potatoes, this recipe provides the perfect balance of flavor and comfort. Enjoy this classic treat with a cup of hot tea!

INGREDIENTS

(Serves 10–12)

Dough

200 milliliters milk

100 milliliters hot water

1 packet (7–10 grams) dry yeast

1 tablespoon sugar

A pinch of salt

100 milliliters sunflower oil

All-purpose flour (enough to make soft dough)

Filling

4 medium onions

4 medium potatoes

400–500 grams ground meat

Salt and black pepper to taste

PREPARATION

For the Dough

In a bowl, combine milk, hot water, dry yeast and sugar. Mix well. Add a pinch of salt and sunflower oil. Gradually add flour until the dough reaches a soft, pliable consistency (similar to an earlobe). Cover with a towel and let the dough rest until it doubles in size.

For the Filling

Dice the onions and potatoes into small cubes. Mix the diced vegetables with ground meat, salt and black pepper.

Roll out small portions of dough into thin circles. Place a spoonful of filling in the center. 3. Fold the dough from three sides to form triangular pastries, pinching the edges tightly to seal. Bake in a preheated oven at 180 degrees Celsius until golden brown, about 20–25 minutes.

After baking, brush the pastries with melted butter. Cover with a napkin to soften slightly before serving.