Ichpochmak

Introduction to Ichpochmak

Ichpochmak is a traditional dish originating from the Tatar and Bashkir cuisines. This delightful pastry is reminiscent of a meat-filled turnover, known for its distinctive triangular shape. The name "Ichpochmak" directly translates to "triangle" in Tatar, which perfectly describes its form. Dating back several centuries, Ichpochmak has been a staple at various celebratory events and family gatherings. Historically, it served as a convenient and nourishing meal for travelers and workers alike, thanks to its hearty filling and portable nature.

Ingredients for Ichpochmak

• Flour - 500g
• Butter - 150g
• Milk - 200ml
• Yeast - 1 teaspoon
• Sugar - 2 teaspoons
• Salt - 1 teaspoon
• Egg - 1
• Beef - 300g, cubed
• Potato - 2 medium, diced
• Onion - 1 large, chopped
• Black pepper - 1 teaspoon
• Salt to taste, for the filling

Preparation of Ichpochmak

Making the Dough

1. In a large bowl, combine milk warmed to a lukewarm toproperly activate the yeast.
2. Add in yeast and sugar, and let the mixture sit for about 10 minutes until it becomes frothy.
3. In a separate bowl, sift the flour and mix it with salt.
4. Incorporate the butter, ensuring it's at room temperature and mix until the texture is crumbly.
5. Combine the milk and yeast mixture with the flour blend.
6. Add the egg and knead the dough for approximately 10-15 minutes until smooth and elastic.
7. Cover the dough with a damp cloth and let it rise in a warm place for about 1 hour, or until it has doubled in size.

Preparing the Filling

1. As the dough rises, prepare the filling by combining beef, potato, and onion in a bowl.
2. Season the mixture with salt and black pepper, mixing thoroughly to ensure even flavor distribution.

Cooking Ichpochmak

1. Preheat your oven to 180°C (356°F).
2. Once the dough has risen, punch it down and roll it out on a floured surface to about 3mm thick.
3. Cut the dough into circles using a cutter or a bowl approximately 10-12 cm in diameter.
4. Place a tablespoon of the filling in the center of each circle.
5. To form the signature triangle shape, fold over one side of the dough to cover the filling partially, then fold the adjacent side to overlap the first fold. Finally, pull the remaining side over both to create a triangle, pinching the edges together to seal.
6. Place the Ichpochmak onto a baking tray lined with parchment paper.
7. Bake for about 30-35 minutes until the pastries are golden brown and cooked through.
8. Optional: Brush the tops with beaten egg before baking for a glossy finish.

Serving and Enjoying Ichpochmak

Ichpochmak is best served warm, straight from the oven, allowing the crispy yet tender dough to complement the savory filling perfectly. Pair it with a refreshing side of sour cream or a tangy sauce for added flavor. Ichpochmak can be enjoyed as a substantial snack, a light lunch, or even as part of a larger meal. Whatever the occasion, this beloved Tatar pastry is sure to be a cherished and delicious addition to any dining experience.

For the full experience, pair Ichpochmak with a warm cup of tea, as is customary in Tatarstan, to soothe your palate while enjoying the flavors and textures of this time-honored dish.