Tatar Cuisine - Cooking Methods and Utensils

Cooking Methods and Utensils

Food is prepared in traditional Tatar cuisine mainly by boiling, frying, and baking. Frying is primarily used for dough-based foods, much less for meats, which are typically boiled (except meat for pilaw, which requires quick frying). Both boiling and frying were traditionally done in a cast-iron cauldron built into the side of the large kitchen stove. Baking was done in an oven. Cooking over an open fire was not common. This method was used for making pancakes (täçe qoymaq) and fried eggs (täbä).

Cast-iron utensils and crock pots were commonly used in the oven. Large deep cast-iron pans served to bake bäleş and göbädiä. Wooden utensils were widely used for various tasks. Bread dough was kneaded in wooden troughs and then allowed to rise in wooden or wicker bowls. Butter was made in wooden churns. Honey and qatiq were stored in wooden containers. Commercially manufactured kitchen utensils, including metallic and enameled pots and pans, china, and glassware, became increasingly accepted starting in the middle of the 19th century.

Tea service has always been the subject of special attention among the Tatar. Tea is drunk from small cups (so that it remains hot). Typical Tatar cups are small and low, with a rounded bottom and a saucer. The traditional Tatar tea service invariably includes a samovar.

The introduction of modern gas stoves and microwave ovens has led to the adoption of new cooking techniques, mainly increasing the popularity of frying (meat, fish, vegetables). The modernization of kitchenware has deprived cauldrons, cast iron pans, and many wooden utensils of their traditional role. The average family now uses a wide range of aluminum and enameled cookware.