Kinds
Zucchini azu. Azu in Tatar style with pickled cucumbers

Zucchini azu. Azu in Tatar style with pickled cucumbers

Azu in Tatar, like any folk dish, exists in many editions. But the main thing is the same set of ingredients: meat, potatoes and spicy tomato sauce with pickles, which combines everything into a single whole.

The result is a tasty, aromatic, slightly spicy (and sometimes very spicy) dish that the whole family, and especially the male half, will surely enjoy...

Ingredients

600 g beef for stewing
600 g potatoes
3 pickled cucumbers
1 onion
200 g tomatoes in pieces from a can or 2 tomatoes and 1 tbsp. tomato paste
2 cloves garlic
vegetable oil for frying
1 tbsp. flour
cilantro or parsley
ground black pepper
red hot pepper to taste

Preparation

Cut the beef into pieces 5 cm long and 1 cm thick across the grain. Heat a couple of tablespoons of oil in a deep frying pan and add the meat there.

Fry over medium heat, turning occasionally, until the meat is browned. This will take about twenty minutes.

Pour hot boiled water over the meat until it just covers it. Cover the pan with a lid, reduce heat and simmer the meat for about an hour and a half until it is tender. There is one trick: if you stew the meat for a long time, and it is still tough, add a piece of black rye bread or a pinch of soda, so it will cook much faster.

When the meat is ready, open the lid and turn up the heat, let the remaining water boil away and the meat brown.

Add onion, peeled and cut into small cubes, and flour to the meat, mix everything. Fry until the onion becomes soft.

Add tomatoes from a can (I often take skinless tomatoes, cut into pieces, in their own juice, from the Green Giant brand) or grate a couple of fresh tomatoes, after cutting them in half. Hold them with the cut side towards the grater, then the skin will remain in your hands, and only the crushed pulp will be in the plate. Add tomato paste with fresh tomatoes. Simmer the meat and tomatoes for about five minutes over medium heat.

Cut the pickled cucumbers into strips and add to the meat, stir and heat everything together for another five minutes.

While the meat is stewing, peel the potatoes and cut them into slices. In a separate frying pan, heat 3 tablespoons of vegetable oil and fry the potatoes in it. Lightly salt the potatoes while frying, about half a teaspoon of salt.

Add the potatoes to the meat, mix everything and simmer together under the lid for 5 minutes. Peel and chop the garlic, finely chop the greens. Check the base for salt, add salt and pepper to taste if necessary. Then add garlic and herbs to the base, stir and cover with a lid. Turn off the heat. Let the finished dish stand for about ten minutes so that it infuses.

Azu in Tatar - afterword

It is quite difficult to argue about what an authentic Tatar-style azu recipe should be. Like any popular dish of folk cuisine, it developed, transformed and acquired new details, legends and traditions, and in the case of Tatar cuisine, which can be endlessly divided into Siberian, Kazan, Perm and dozens of others, it is generally unrealistic to find the original source. Over the years of its existence, the original recipe has changed hundreds of times, however, the basics have remained unchanged: meat, tomato sauce, pickles, potatoes. Let's talk about the fact that azu is essentially an ordinary stew, which means you can cook it creatively and on a whim.

Today, the Tatar basics are found in completely diverse interpretations. Someone cooks it so that the consistency of the dish is somewhere between the second and the first. Others prefer the basics with a minimum of sauce, evaporating excess liquid and leaving the ingredients almost “dry.” Everyone has their own “family” set of spices and herbs. The degree of spiciness is adjusted depending on the preferences of the cook, but traditionally azu is offered in a rather spicy version. The vessel in which this dish is stewed is chosen taking into account the fact that it needs to be stewed for a long time and thoroughly, but there are also “quick” recipes.

In various sources, in addition to tomatoes, cucumbers, onions and potatoes, other vegetables are added to the basics - carrots, sweet bell peppers and even mushrooms, eggplants, zucchini and cabbage. A separate topic for debate is meat: it is believed that traditionally azu is prepared from horse meat, but nowadays the basis is most often lamb, beef, and less often or almost never pork (this point is due to the fact that most Tatars profess Islam).

The general technology is simple: all components of the azu are fried separately, and then combined in a thick-walled cauldron and stewed together. Often the Tatar basics are prepared in clay pots in the oven. Sometimes a fermented milk component - cream, sour cream or yogurt - is added to meat and vegetables.

In general, if you are in doubt about how to cook the basics in Tatar, just do it as you see fit, the main thing is that it’s tasty and your family likes it. And if someone is loudly indignant that this is not at all what it should be, you can always authoritatively declare that “but here is my grandmother, whose great-grandmother was a Tatar and was famous for her basic knowledge throughout Kazan or Astrakhan (choose whatever you personally like best), I cooked it this way!”

Azu in Tatar style with pickled cucumbers- a traditional and popular recipe for oriental cuisine, more precisely Tatar, which has a centuries-old history and a large number of variations. This dish consists of fried pieces of meat, which are subsequently stewed with vegetables. The word “azu” in Tatar sounds like “adzyk”, which means food. There are still no other opinions and theories about the meaning of the name of this dish.

The history of this dish goes back to the distant past. There is an opinion that the first basics were prepared by Tatar nomads from horse meat fried in a cauldron with vegetables. Today there are so many basic recipes that it’s impossible to list them all.

Tatar-style basics are prepared not only from horse meat, but also from lamb, beef, chicken, pork and rabbit meat. Today I want to offer you a recipe for basics in Tatar style with pickles and beef.

Using this recipe as a basis, you can prepare basics with pork or any other meat. There is also a lot of variety in the vegetable component. It differs from potatoes stewed with meat, or roast azu, by its pungent taste, imparted precisely by pickled cucumbers. If certain vegetables, in particular potatoes, may be absent from the basics, then the presence of pickles in it is a prerequisite.

Personally I really like it Azu in Tatar style with pickles and potatoes. Thanks to potatoes, the dish becomes even more satisfying and does not require any additions at all. Azu is traditionally prepared in two vessels - a frying pan and a saucepan or in a saucepan.

The meat is pre-fried in a frying pan, then stewed with vegetables in a deeper container. This spicy, spicy and quite fatty dish, I think, will be appreciated by men.

Ingredients:

Beef or young veal – 300 gr.,
Carrots – 2 pcs.,
Tomatoes – 2 pcs.,
Onions – 1 pc.,
Potatoes – 3-4 pcs.,
Tomato paste or sauce - 2 tbsp. spoons,
Pickled cucumbers – 2 pcs.,
Sunflower oil,
Spices,
Salt.

Azu in Tatar style with pickled cucumbers - recipe

Cut the beef pulp into cubes or thin strips, as for. The meat should be cut across the grain. To ensure that the pieces themselves are even, use slightly frozen meat. Fresh meat from a store or market should be placed in the freezer for a few minutes. Conversely, when you take the meat out of the freezer, let it thaw.

Prepare the vegetable component for the basics in Tatar style. Cut fresh tomatoes into cubes.

Chop the onion into cubes too, but in smaller sizes.

Cut the pickled cucumbers into thin strips. If you don't have pickles, you can replace them with pickled ones. But they are not suitable for cooking basics in Tatar style.

Peel the carrots and potatoes. Grate the carrots on a medium grater.

Cut the potatoes into cubes, as for.

Place the beef pieces into a frying pan with hot oil.

Stirring the meat with a spatula, fry it for 2-3 minutes. Fry over high heat. It is necessary that the meat is browned only on the outside.

After that, add carrots and onions to it.

Simmer for another 2-3 minutes.

Place the stewed beef with onions and carrots in a saucepan or saucepan. Add cucumbers and tomatoes.

Mix vegetables with meat.

Add tomato paste, spices and salt. Add salt carefully, taking into account the pickles.

Pour in a small amount of water. The water should cover the meat and vegetables by half.

Cover the pan with azu with a lid and place on low heat. While the azu is simmering, fry the potato wedges in a frying pan until golden brown.

Place the fried potatoes in a saucepan with azu.

After adding the potatoes, simmer for another 10 minutes.

It is important that the potatoes are not overcooked and that the dish itself does not end up looking like porridge. Before removing the pan from the heat, be sure to check that the food is spicy and salty enough. Azu in Tatar style with potatoes and pickles. This tasty and aromatic dish of Tatar cuisine is served in deep plates, hot and sprinkled with finely chopped herbs. Enjoy your meal. I will be glad if you liked this recipe for basics in Tatar and will find it useful in the future.

Azu in Tatar style with pickled cucumbers. Photo

As I wrote at the beginning of the article, there are a lot of basic recipes. As an example, I would like to give another recipe for preparing Tatar-style azu with pork and cucumbers. The cooking technology in it will be slightly different, and so will the taste. Choose the one that is closest to you.

Ingredients:

Pork – 300 gr.,
Spices – 5 gr.,
Bay leaf – 1-2 pcs.,
Butter – 200 gr.,
Tomatoes – 4 pcs.,
Pickled cucumbers – 2 pcs.,
Onions – 2 pcs.,
Potatoes – 3 pcs.,
Sunflower oil,
Salt.

Azu Tatar with pork - recipe

Cut the pork across the grain into cubes measuring five by two centimeters. Peel the onions and potatoes. Wash the tomatoes. Cut the tomatoes into two parts. Grind them in a blender until pureed. Cut the potatoes and salted into strips. Moreover, potatoes should be cut into coarser bars than cucumbers. Cut the onions into quarters of rings.

Place pork pieces into hot oil. Fry them for 1-2 minutes. Place the fried meat in a saucepan or cauldron with thick walls and bottom. Place the onion in the pan in which the meat was fried. Put a piece of butter - half of what is specified in the recipe. Thanks to the butter, the onions will acquire an amazing taste. Fry the chopped onion until slightly golden brown.

Place it in the pan with the pork. Next, pour the meat and onions with tomato puree from fresh tomatoes. Add pickles to these ingredients. Mix everything. Add salt and spices. Place bay leaf. Place the saucepan with Tatar-style azu on low heat. Simmer with vegetables for 15 minutes. Heat the butter in a clean frying pan. Place the potato wedges in a colander.

Dab with paper towel or napkins. Place in melted butter. Stirring, fry for 4-5 minutes. The potatoes should just brown. Don't let it get too soft. Place the fried potatoes in a saucepan with azu. Stir.

Simmer Azu Tatar style with pork, pickled cucumbers and potatoes for another 10 minutes, without allowing a strong boil. Enjoy your meal.

Azu in Tatar is one of the most popular recipes. Supermarkets even sell ready-made cuts of meat for it. To prepare a real Tatar basics, and not a distant variation of it, you need to follow a simple but fairly strict recipe. A real Tatar-style azu is made with pickled cucumbers; a recipe with a photo is simply necessary for this kind of dish so as not to get confused and not miss anything, because during the preparation several operations are performed (cutting, frying, mixing, stewing). One of the secrets to preparing delicious basics is using melted butter. It must be of good quality. If you don’t have it, then fry the meat in vegetable oil and the potatoes in butter.

Ingredients:

Beef – 500 g,
Onion – 1 large,
Fresh tomatoes - 3 large,
Meat broth or hot water - half a glass,
Pickled cucumbers – 2-3 pieces,
Potatoes – 500 g,
Melted butter or vegetable oil – 80 g,
Salt – 2/3 teaspoon,
Tomato paste – 1 tablespoon,
Bay leaf – 1 piece,
Pepper - to taste (I have a mixture of peppers in a grinder)

How to cook basics in Tatar style with pickles

Cooking azu has several simple rules, thanks to which you will prepare a delicious azu. And it will really be a basic dish, and not a nameless stewed potato with meat.

Rule 1. Meat for basics is first fried and then stewed.

Moreover, you need to fry the meat in a hot frying pan so that not a drop of juice leaks out of the meat. You need to fry the meat quickly enough to form a crispy crust. If you do not have ghee, then use vegetable oil. Regular butter will burn the meat.

In practice it looks like this. First, you need to cut the meat across the grain. Thin long pieces. You can, of course, buy ready-made chopped azu from the store. But we are not looking for easy ways. Personally, I dealt with very, very stringy cheap beef. But even from it it is quite possible to cut such neat pieces. This, by the way, is the beauty of dishes like the basics, that you don’t have to worry too much about choosing meat.

Next, take a frying pan. It is better if it does not have a non-stick coating. Because Teflon frying pans cannot be heated to too high temperatures - the coating will deteriorate. We put it on high heat. Pour in the oil, after a minute add the meat. In one layer! That is, we will fry in several stages. This is important so that there is not a mountain of meat in the pan, otherwise it will not be able to heat up evenly and will begin to release juice. But this is unacceptable for preparing the basics.

The meat immediately begins to sizzle. Let it cook for a minute and a half and turn it over. If it's stuck somewhere, scrape it off. Another minute and a half and that’s it.

Place the meat in a saucepan and cauldron, where the basics will be cooked. Pour more oil into the frying pan, lay out the second portion of meat and treat it in the same way as with the first batch.

Rule 2. Onions are fried in the same frying pan where the meat was fried.

This trick will make the taste of the basics more intense. Nothing needs to be washed. Burnt spots do not need to be scraped off. We cut the onion into four parts and then thinly into quarters of rings. And put it directly on the same frying pan where the meat was just fried.

Place on medium heat and fry, stirring occasionally. Gradually, the burnt residue in the pan becomes less and less, it combines with the onion. And now all the fat remaining from the meat is absorbed into the onion. You should get what you see in the photo.

Place the onion in the pan with the meat.

Let's move on to tomatoes. There are no clear rules here. Some take a jar of chopped ones in their own juice, others dilute additional tomato paste. I prefer to use fresh tomatoes. To quickly chop them, I use a coarse grater. I cut the tomatoes in half and rub the cut along a grater until only the skin remains in the palm of my hand. In just three minutes you get a whole plate of grated tomatoes without skins (the grater just won’t take them).

Add broth or hot water to the pan. A little liquid is needed. Just make sure it completely covers the meat.

Rule 3. Fried meat is stewed with onions, broth and tomatoes until soft.

You need to simmer the meat under the lid, over very low heat, so that the basics only gurgle slightly. And there are no clear instructions on time, because everyone’s meat is different. Young beef can be stewed until tender for half an hour. My meat was stewed for 1 hour and 10 minutes.

Rule 4. Potatoes are fried in melted butter.

The cutting of potatoes can be arbitrary. I like it best in strips, shaped like meat.

If you don't have ghee, just use butter. 80 grams, no less. Potatoes will absorb it perfectly. It will taste amazing. The crust is crispy and bright. There is no need to fry the potatoes until soft. She blushed - and that’s enough. Be sure to stir it several times during frying.

The potatoes are placed in a pan with the meat already completely stewed, and pickles are added. There is a rule here too.

Rule 5. Cucumbers should be salted, not pickled.

Yes, I understand that not everyone has the opportunity to prepare pickled cucumbers for the winter - after all, they need to be stored in the cellar or in the refrigerator. And if you take pickled ones, it’s not fatal. But according to the rules, you need salty ones.

Again, you can cut them however you like. I chopped them finely so that they were perceived as a flavoring addition without dominating the dish.

Next we add tomato paste, pepper the dish and add salt. Yes, yes, we add salt only at the very end. Why? Because pickles come in varying degrees of salting. And by salting your meat and potatoes before you put everything together, you risk ending up with an over-salted base. But this is definitely not part of our plans.

I ended up adding 2/3 teaspoons of salt. I mixed everything and put it under the lid for exactly 10 minutes. Heating of the stove is minimal. During this time, all the ingredients will have time to combine into a single composition, but the potatoes will not have time to fall apart.

So, to summarize:

1. Meat for azu is first fried over high heat until a crust forms, and then stewed until soft.

2. Onions are fried in the same frying pan where the meat was cooked in order to “pick up” the remaining aroma and taste of the meat.

3. The time for stewing meat depends on its quality. On average, this takes from 30 minutes to an hour and a half.

4. Potatoes are fried in melted butter (can be replaced with butter).

5. Cucumbers should be salted, not pickled.

I hope you can now cope with preparing the basics in Tatar perfectly.

Bon appetit!

youtube.com

This is an independent dish and a side dish at the same time. At the same time, stewed zucchini is equally tasty both hot and cold.

Ingredients

2 medium zucchini;
1 carrot;
2 tomatoes;
1 bell pepper;
1 onion;
2 cloves of garlic;
2 tablespoons of tomato paste;
1 bunch of dill and parsley.

Preparation

Wash all vegetables. Peel the onions, garlic and carrots, and peel the zucchini if necessary. From pepper.

Grease the frying pan with sunflower oil. When it warms up, fry the chopped onion and garlic passed through a press. After a couple of minutes, add the tomatoes cut into slices and tomato paste. After a few more minutes - pepper and carrot strips, and then zucchini cut into cubes or strips.

Vegetables need to be stirred constantly. If they don't release enough liquid and start to burn, add a little water. After adding the zucchini, add salt and pepper and cover the pan with a lid.

Simmer over low heat for 5–7 minutes. A couple of minutes before readiness, add chopped herbs.

“Barrels” of zucchini with minced meat

kulinarnia.ru

A hearty and simple dish that also looks impressive on the table.

Ingredients

3 small zucchini;
sunflower oil for frying;
1 onion;
1 carrot;
500 g minced meat;
1 bunch of parsley;
1 bunch of dill;
salt and ground black pepper - to taste;
50 g hard cheese.

Preparation

Wash the zucchini and cut into pieces 3–4 cm high. The larger the diameter of the vegetable, the lower the “barrels” should be. Using a spoon or knife, scoop out the pulp, leaving the “bottom.” Do not throw away the pulp.

Fry onions and carrots in sunflower oil. At the end, add salt and pepper and add the pulp from the zucchini and. Better - beef or a mix of pork and chicken or beef. Purely with pork it will be too fatty. When the minced meat is browned, add chopped herbs.

Stuff the zucchini with minced meat. Place on a baking sheet lined with parchment. Sprinkle each “barrel” with grated cheese and bake for 25–30 minutes in an oven preheated to 180°C.

zametkipovara.ru

The taste is spicy and at the same time delicate, and the texture of the zucchini is very juicy.

Ingredients

2 small zucchini;
200 g cottage cheese;
1 bunch of dill and parsley;
2 cloves of garlic;
1 egg;
salt and ground black pepper - to taste;
100 g hard cheese.

Preparation

Peel the zucchini and cut lengthwise. Using a spoon or knife, scoop out the pulp to form “boats”.

In a separate bowl, mix cottage cheese, chopped herbs, pressed garlic, egg, salt and pepper. Stuff the zucchini mixture.

Place the stuffed zucchini on a baking sheet lined with parchment. Sprinkle each with grated cheese.

Bake in an oven preheated to 180°C for 40 minutes.

gastronom.ru

The dish is tender due to the sour cream and aromatic due to the herbs. Suitable for both everyday and casual wear.

Ingredients

5 small zucchini;
1 teaspoon salt;
2 bunches of parsley;
2 bunches of basil;
2 cloves of garlic;
500 g sour cream with 20% fat content;
3 eggs;
sunflower oil for frying;
50 g butter.

Preparation

Wash the zucchini and cut them into slices about a centimeter thick. Ideal if the vegetable is young. If not, cut off the peel. Sprinkle the zucchini with salt and pepper and let sit for 10-15 minutes.

At this time, rinse and chop the greens. Pass the garlic through a press. Mix all this with sour cream and eggs. You should get a homogeneous creamy egg mass.

Fry the zucchini in sunflower oil for 1-2 minutes on each side until golden brown. Then place the zucchini first on paper towels to remove excess fat and then into a buttered baking dish.

Pour sour cream and herbs over the zucchini and place in an oven preheated to 180°C for 20–30 minutes.

vfigure.ru

Even those who are indifferent to it will like it. The zucchini is soaked in creamy sauce and literally melts in your mouth.

Ingredients

3 small zucchini;
50 g butter;
2 tablespoons flour;
1 glass of milk;
2 eggs;
salt and ground black pepper - to taste;
1 bunch of parsley;
1 bunch of basil;
200 g cheese;
100 g hard cheese;
sunflower oil for lubrication.

Preparation

Wash and peel the zucchini. Cut them into thin slices and boil until half cooked (3-5 minutes).

While the zucchini is cooling, prepare the sauce. Fry the flour in butter. Add milk and eggs, previously whisked, to it. Mix thoroughly until the flour is completely incorporated and there are no lumps. Season with salt and pepper and remove from heat.

Grease a baking dish with sunflower oil and place the zucchini in it, preferably overlapping.

Chop the greens and mash them with cheese. Spread this mixture over the zucchini. Pour the sauce over everything and sprinkle with grated cheese.

Bake for 20–25 minutes at 200°C.

tvcook.ru

A dish with which you can surprise and feed your guests to their fill. At the same time, no hassle with the dough.

Ingredients

2 medium zucchini;
1 egg;
1 bunch of dill;
1 bunch of parsley;
1 bunch of green onions;
5 tablespoons flour;
½ teaspoon salt;
ground black pepper - to taste;
50 g butter;
2 tablespoons breadcrumbs;
1 chicken breast;
1 tomato;
100 g hard cheese.

Preparation

Wash and grate the zucchini on a coarse grater. Squeeze the pulp to remove excess moisture. Mix with egg, finely chopped herbs and sifted flour. Season with salt and pepper.

Grease a baking dish with butter and sprinkle with breadcrumbs. Place the zucchini dough into it. The thickness should be approximately 1 cm. Place chopped boiled meat on top (can be replaced with sausage) and tomato slices. Sprinkle with grated cheese and place in an oven preheated to 180°C for 25–30 minutes.

youtube.com

Ingredients

1 tablespoon starch;
4 tablespoons soy sauce;
1 onion;
½ teaspoon salt;
½ teaspoon ground ginger;
2 medium zucchini;
2 tablespoons sunflower oil;
5 cloves of garlic.

Preparation

Dissolve starch in a small amount of water, add soy sauce, finely chopped onion, salt and ginger.

Wash the zucchini, cut into cubes no more than 1 cm thick. Fry in a well-heated frying pan greased with vegetable oil. If desired, you can add carrots and bell peppers.

Pour soy sauce into half-cooked zucchini. Simmer covered for 5–7 minutes. Then add chopped garlic, stir, remove from heat and let stand for a while.

mirvkysa.ru

Thanks to the batter, the zucchini does not lose its juiciness when fried. Goes great with sour cream and various garlic flavors.

Ingredients

1 large zucchini;
2 eggs;
1 ¹⁄₂ cups flour;
6 tablespoons of sour cream;
salt - to taste;
1 teaspoon of Provençal herbs;
sunflower oil for frying.

Preparation

Wash and cut the zucchini into slices about a centimeter thick. Prepare the batter: mix eggs, 1 cup of sifted flour, sour cream, salt and spices.

Dip each piece of zucchini in flour, dip in batter and fry in a well-heated and greased frying pan.

rus.menu

A dietary and very tender soup, which is also easy to prepare.

Ingredients

2 medium zucchini;
1 teaspoon salt;
½ teaspoon curry;
2 bunches of dill;
200 ml cream;
1 pack of crackers.

Preparation

Wash the young zucchini, cut off the stems and grate on a fine grater. Place the pulp in a saucepan and add water until it slightly covers the zucchini. Cook over medium heat until mushy.

Remove the zucchini from the heat, add salt and blend with a blender. Add curry and chopped dill, slightly warmed cream. Stir.

Serve with croutons.

juliasalbum.com

Super budget and quite filling. These “cutlets” can be eaten both hot and cold and are convenient to take with you to work.

Ingredients

2 small zucchini;
½ teaspoon salt;
100 g hard cheese;
2 cloves of garlic;
2 eggs;
3 tablespoons flour;
sunflower oil for frying.

Preparation

Grate the zucchini on a coarse grater, add salt and let stand for 10–15 minutes.

At this time, grate the cheese on a fine grater and pass the garlic through a press. Squeeze the zucchini and mix with cheese, garlic, eggs and flour. Make pancakes from the resulting minced meat and fry them on both sides in sunflower oil.

If the mixture is too runny, add more flour. If the zucchini is so watery that the “cutlets” don’t stick together, spoon the minced meat into the pan.

pojrem.ru

An original appetizer that will decorate the holiday table. But the ingredients are so affordable and the recipe is simple that you can cook it every day.

Ingredients

1 large zucchini;
1 teaspoon salt;
3 tablespoons flour;
3 tablespoons semolina;
2 eggs;
sunflower oil for frying;
1 onion;
1 carrot;
2 cloves of garlic;
1 bunch of greens;
200 g natural.

Preparation

Wash the zucchini, peel and remove seeds, grate on a coarse grater. Add salt and let stand for 10–15 minutes. Drain the separated liquid, add flour, semolina and eggs. Fry pancakes from the resulting dough: you should get 5-6 pancakes. Grease the pan with sunflower oil before frying.

Peel and finely chop the onions and carrots. Fry them also in a little oil. At the end, add garlic passed through a press and chopped herbs.

Assemble the cake by soaking each zucchini pancake with yogurt and adding a carrot and onion layer.

Flavors can be varied by adding or removing spices.

Ingredients

1 zucchini;
3 tablespoons olive oil;
1 teaspoon salt;
1 teaspoon garlic powder;
½ teaspoon paprika;
3 tablespoons breadcrumbs.

Preparation

Peel the zucchini and cut into slices about a centimeter thick.

Mix olive oil with salt and spices and marinate the zucchini in it for 20–30 minutes.

Roll the zucchini in breadcrumbs and place on a baking sheet lined with parchment. Place the baking sheet in an oven preheated to 200°C for 15–20 minutes, until a golden crust forms on the zucchini.

youtube.com

A light spicy-sweet snack. Keeps in the refrigerator for a long time and is great for picnics.

Ingredients

2 medium zucchini;
1 teaspoon salt;
2 cloves of garlic;
1 bunch of dill;
½ teaspoon ground black pepper;
½ teaspoon red pepper flakes;
2 tablespoons of 9 percent vinegar;
6 tablespoons olive oil;
2 tablespoons of honey.

Preparation

Wash the young zucchini and cut into thin slices. It's convenient to do this. Sprinkle the vegetable with salt and leave for 20–30 minutes.

Prepare the marinade: mix chopped garlic, dill, peppers, table vinegar, olive oil and honey. If the latter has crystallized, melt it in a water bath or in the microwave.

Drain the juice from the zucchini, place in the marinade and refrigerate for 2-3 hours, or preferably overnight.

The most common dish of Asian (Tatar) cuisine is azu. This tasty, satisfying and aromatic dish gained popularity due to the fact that it was included in the menu of any self-respecting canteen of Soviet times. It is prepared from fatty meat, in the original horse or lamb, and vegetables.

The name “azu” comes from the Tatar “azdyk” and is translated as “food”. In Persian this word means "pieces of meat". Azu is considered an ancient recipe, but even its classic recipe, which includes potatoes and tomatoes, is significantly different from what was prepared in ancient times, because these vegetables came to Asia not so long ago.

Azu in Tatar style with pickled cucumbers - classic photo recipe with step-by-step description

Each of the peoples who have adopted this delicious dish into the list of their favorite foods has enriched their version of the basics with new interesting notes. Here is one version of preparing the classic Tatar-style lamb.

Cooking time: 2 hours 0 minutes

Quantity: 4 servings

Ingredients

Fat tail fat:
Lamb (flesh):
Onion:
Tkemali sauce:
Salted cucumbers:
Fresh tomatoes:
Tomato juice:
Bay leaf:
Fennel:
Cilantro:
Hot peppers:
"Khmeli-suneli":
Dry spice mixture “Adjika”:

Cooking instructions

Basic Tatar recipe with potatoes

In the classic version, you will need a fairly large amount of vegetable oil for frying beef and vegetables. It also provides for the simultaneous addition of all vegetables, and the potatoes are not fried at all.

Therefore, we will make do with just three tablespoons of oil. Additionally, you can remove the fat from the stew, thereby making the tasty and aromatic dish even lighter.

1 can of quality beef stew;
0.5-0.7 kg of potatoes;
1 carrot and onion;
1 pickled cucumber;
2 medium, ripe tomatoes (can be replaced with 100 g of tomato paste);
2-3 tbsp. vegetable oil;
1 laurel leaf;
3 cloves of garlic;
1 hot pepper;
salt.

Cooking steps basics with beef stew and potatoes:

Wash and peel the potatoes, onions, garlic and carrots.
Cut the potatoes into small slices, finely chop the carrots, onions, peppers and pickles.
In a separate bowl, mix the stew and chopped garlic, add bay leaf to them.
Place all the vegetables except potatoes in a thick-walled saucepan or casserole. We simmer them for a quarter of an hour, and when the moisture evaporates, lightly fry until the onions and carrots turn brown.
Now you can add 250 ml of cold water and grated tomatoes or tomato paste. After about 5 minutes you can add the potatoes.
When the potatoes are ready, add the stewed garlic mixture. Stir and taste for salt, adding more salt if necessary.
When the basics are ready, let it brew a little to gain flavor and aroma.

Another version of the basics in Tatar style with potatoes is below in the video recipe.

How to cook Tatar-style pork from pork?

In this version of the recipe, we suggest using pork instead of traditional lamb. You will need a standard set of vegetables (onions, garlic, pickles, tomatoes or their paste), as well as spices and herbs, which we use to crush the dish before serving. The quantity of ingredients can be taken the same as in the classic recipe.

To begin, wash the pork and cut it into strips.
Fry the meat pieces on both sides for a couple of minutes.
Add chopped onion, pickled cucumbers cut into strips, grated tomato or 1 tbsp. l. tomato paste, chopped garlic.
Bring the meat and vegetables to a boil, taste for salt, add salt to taste if necessary, then reduce the heat and simmer for another 7-10 minutes.
Serve on the table, sprinkled with herbs.

Another variation of a favorite dish involves preparing it with beef and potatoes. The result is extremely rich and aromatic.

meat (beef) -0.5-0.6 kg;
potatoes – 0.5 kg;
several pickled cucumbers;
2-3 cloves of garlic;
onion – 1 pc.;
20 g of tomato paste or 1 fresh tomato;
1 tbsp. l. flour;
salt, red, black pepper, herbs.

Preparation procedure:

Place a thick-walled saucepan (frying pan) on the fire, pour oil into the bliss and heat it up.
Cut the beef into strips 1 cm thick. Fry until golden brown, stirring occasionally for about 20 minutes.
Pour hot water over the meat until it is barely covered.
Simmer the meat, covered, until it becomes soft, about an hour.
If there is still liquid left, remove the lid and boil it completely.
Add flour, peeled and chopped onion to the meat, mix thoroughly and fry until the onion is transparent.
Add tomato paste or grated fresh tomato and simmer for several minutes. We do the same with pickled cucumber, cut into strips.
Separately, fry the potatoes cut into cubes.
When the potatoes are ready, add them to the meat, simmer for another 5 minutes, then add salt and spices. You can turn off the basics after about 5 minutes.
Add garlic and finely chopped herbs to the prepared dish. Mix thoroughly and let sit for at least a quarter of an hour before serving.

This version of the basics will be an excellent dish for a family lunch or dinner, the preparation of which will not take much time and effort.

2 half chicken fillets;
potatoes – 1 kg;
3-4 pickled cucumbers;
2-3 medium, ripe tomatoes (100 g paste);
salt, sugar, pepper.

How to cook chicken basics?

Fry the peeled potatoes cut into strips until crispy.
Cut the washed fillet into cubes and fry it in a saucepan in vegetable oil.
Add 1 tsp to the meat. sugar, grated tomatoes or pasta diluted in a glass of water.
Add the finished potatoes to the meat. We do the same with chopped cucumbers.
Simmer until fully cooked.
Season with spices and salt.
In order for the basics to taste fully, it must be allowed to brew for a quarter of an hour.

How to cook basics in a slow cooker?

The multicooker in the modern kitchen has become an indispensable kitchen assistant, simplifying the process of preparing many dishes. Azu in Tatar was no exception.

Take the ingredients from any recipe you like in our article.
Fry the chopped meat on the “Baking” mode for about 20 minutes.
Add finely chopped onions and carrots to the meat. Cook in the same mode for another 6 minutes.
Now you can pour in the diluted tomato paste, garlic and other seasonings. Turn on “Quenching” for half an hour.
Add potatoes and pickles to vegetables and meat. Simmer for another 1.5 hours.

Basics recipe in pots

Required ingredients:

meat (chicken, turkey, lamb, beef, pork) - 0.5 kg;
10 medium potatoes;
3-5 pickles;
3 onions;
1 carrot;
0.15 kg of hard cheese;
3 medium ripe tomatoes (100 g paste)
3 tbsp each ketchup and mayonnaise;
bay leaf, salt, pepper, spices, allspice.

Stages basics in ceramic pots:

Fry the meat cut into cubes in a frying pan for 5 minutes. Add a little salt and pepper.
At the bottom of each pot we pat chopped or grated cucumbers, on them - meat, a mixture of mayonnaise and ketchup, a bay leaf, a couple of allspice peppers and a little dried dill.
In a frying pan we fry the onion cut into half rings and grated carrots. Season them with spices and, once ready, place them in pots.
Cut the peeled potatoes into cubes, fry them in a frying pan over high heat, sprinkle them with pepper and place them in pots.
Fill the pots with tomato dressing and place in a preheated oven for 40 minutes.
Sprinkle the finished dish with cheese and herbs.