Azu in Tatar

The most common dish of Asian (Tatar) cuisine - Aza. It is a delicious, satisfying and fragrant disadvantage that was popularly due to the fact that it was included in the menu of any self-respecting dining room of Soviet times. It is preparing from oily meat, in the original conine or lamb, and vegetables.

The name "Azu" occurred from the Tatar "AzdiK" and translated as "food". On Persian, this word means "pieces of meat". Azu is considered an ancient recipe, but even its classic recipe, which includes potatoes and tomato, is significantly different from what they were prepared in antiquity, because these vegetables got into Asia not so long ago.

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

Each of the peoples who took it the delicious dish into the list of their favorite eats, enriched their version of Azu new interesting notes. Here is one version of the preparation of a classic Azu in Tatar from lamb.

Ingredients:

• Kurdnyny fat;
• Lamb (flesh);
• Tkemali sauce;
• Salted cucumbers;
• Fresh tomatoes;
• Tomato juice;
• Bay leaf;
• Fennel;
• Kinza;
• Hot peppers;
• "Hop-Sunnels";
• Dry mix of spices "Adzhika".

Start Better with mutton pulp with thin stripes.

In a variety of modern recipes, vegetable oil is used as a fat component. In ancient culinary books, it is more common to use for this purpose with fused oil or curricular fat. A piece of this specific bala must be cut into cubes, small enough for frying.

Shkvarka, in which the pieces of Sala have turned, you need to catch it gently. Fat-out of them should be enough to fry the remaining ingredients of the future Aza.

In the resulting liquid fat you need to lay out lamb.

It needs to fry well. A beautiful ruddy crust should be formed on meat.

Now it's time to add bow lamb. It can be cut with relatively wide rings or half rings.

They should also fry well.

While the bow is shred, it's time to take up tomatoes. So that the tough skin is easier to fall, they must be scattered. To this end, they need to be lowered into boiling water. Quickly remove from there and give cool. After that, the peeling skin is removed very easily.

It is better to cut the cucumbers with small cubes.

The pieces should be sent to the Casanes with meat. There is also to drain the juice that was formed when cutting them.

Tomatoes cleaned from the skins need to lay out on meat and cucumbers.

So that the sauce in the finished Azu turned out to be greater, the fresh tomato should add a bit of tomato juice.

Spicy acid characteristic of this dish can be strengthened. To do this, leaving the generally accepted traditions of cooking, you can put a little sour Georgian Sauce Tkemali.

Now that the dish acquired the necessary juiciness, it is necessary to add water. Add laurel leaves, and fresh, finely chopped greens. It may be not only Fennel and Kinza. For this dish, the aromas of parsley, celery and dill are suitable.

Now it's time to pour dry spices and put a sharp pen. They will complete the taste of the gamut of almost the finished dishes.

After a few minutes of boiling, Azu is ready for the Tatar. You can submit it with boiled potatoes and fragrant leaves of fresh arugula.

Azu Recipe in Tatar with potatoes

In the classic version of the AU for roasting beef and vegetables you will need a sufficiently large amount of vegetable oil. It also provides for the simultaneous laying of all vegetables, and the potatoes are not roasted at all. Therefore, we will bypassed with three tablespoons of oil. Additionally, you can remove fat from the stew, thereby making a tasty and fragrant dish even easier.

• 1 Bank of high-quality beef stew;
• 0.5-0.7 kg of potatoes;
• 1 carrot and bulbs;
• 1 Salted cucumber;
• 2 medium, ripe tomatoes (can be replaced by 100 g of tomato paste);
• 2-3 tbsp. vegetable oil;
• 1 Laurel sheet;
• 3 garlic teeth;
• 1 sharp perch;
• salt.

Stages of cooking azu with beef stew and potatoes:

1. Potatoes, onions, garlic and carrots wash and clean from the peel.
2. Potatoes cut into small slices, carrots, onions, pepper and salty cucumber finely crumbled.
3. In a separate bowl, we mix stew and chopped garlic, add a bay leaf to them.
4. In a thick-walled saucepan or Kazan, we lay all the vegetables, except potatoes. It is a quarter of an hour, and when the moisture rolls out, slightly fry until brown onions and carrots appear.
5. Now you can add 250 ml of cold water and rearranged tomatoes or tomato paste. A step later, 5 minutes can lay potatoes.
6. When potatoes are ready, add a mixture of stewed with garlic. Mix and try on the salt, if necessary, we dress.
7. When Azu is ready, give him a little broken, tying the taste and aroma

Another option Azu in Tatar with potatoes below in the video recipe.

How to cook Azu in Tatar from pork?

In this option, we propose to use a pork instead of the traditional lamb. You will need a standard set of vegetables (onions, garlic, salt cucumbers, tomatoes or pasta of them), as well as spices and greens that trust the dish before serving. The number of ingredients can be taken as in a classic recipe.

1. To begin with, my pork and cut straw.
2. Meat pieces fry on both sides by a pair of minutes.
3. We add to the meat chicken onions, chopped straw marinated cucumbers, reared the tomato or 1 tbsp. l. Tomato paste, crushed garlic.
4. I bring meat with vegetables to a boil, we try to salt, if necessary, we eat to taste, after which we reduce the fire and the pastry for another 7-10 minutes.
5. We apply on the table by truthing the greens.

Azu in Tatar from beef

Another of the variations of the beloved dish, assumes its preparation with beef and potatoes. The result is extremely saturated and fragrant.

• meat (beef) -0.5-0.6 kg;
• potato - 0.5 kg;
• several salted cucumbers;
• 2-3 garlic teeth;
• the bulbs is 1 pcs.;
• 20 g of tomato paste or 1 Fresh Tomato;
• 1 tbsp. l. flour;
• salt, red, black pepper, greens.

Cooking order:

1. Mark a thick-walled saucepiece (frying pan), pour oil in Nege and heated.
2. Beef cut with a straw thickness of 1 cm. Pry to a golden crust, periodically stirring about 20 minutes.
3. Pour meat hot water so that it is barely covered.
4. Mashed meat under the lid until it becomes soft for about an hour.
5. If the liquid remains, removing the lid and digest it finally.
6. For meats, we attach flour, peeled and chopped onions, mix thoroughly and tip to the transparency of the bow.
7. Add tomato paste or rearranged fresh tomato, minutes for a few minutes. Similarly, we do with a salted cucumber, chopped straw.
8. Separately roast the chopped potatoes.
9. When the potatoes are ready, add it to meat, take another 5 minutes, and then add salt, spices. You can turn off the AZA about 5 minutes.
10. We add to the ready-made garlic and finely chopped greenery. Mix thoroughly and let it breed at least a quarter of an hour before serving on the table.

Chicken Azu in Tatar

This option Azu will become a beautiful dish for family lunch or dinner, the preparation of which does not take a lot of time and effort.

• 2 Half chicken fillet;
• potato - 1 kg;
• 3-4 salted cucumbers;
• 2-3 medium, ripe tomatoes (100 g of paste);
• salt, sugar, pepper.

How to cook chicken azu?

1. Froach the chopped straw purified potatoes to a crispy crust.
2. The washed fillet is cut into cubes, inscribe it in a skeleton on a vegetable oil.
3. We add to meat, 1 tsp. Sahara, rearranged tomatoes or divorced in a glass of water paste.
4. Ready potatoes add to meat. We also do with sliced \u200b\u200bcucumbers.
5. Masters until complete readiness.
6. Season with spices and salt.
7. To the taste of Azu become complete, it must be given a quarter of an hour.

How to cook Azu in a slow cooker?

The multicooker in the modern kitchen turned into an indispensable kitchen assistant that simplifies the process of cooking a variety of dishes. Azu in Tatar did not exception.

1. Ingredients Take from anyone you like in our recipe article.
2. The chopped meat is forced in the "Baking" mode for about 20 minutes.
3. We add to the meat finely chopped onions and carrots. Preparing in the same mode for another 6 minutes.
4. Now you can pour a diluted tomato paste, garlic and other seasonings. Turn on "quenching" for half an hour.
5. Potatoes and salt cucumbers add to vegetables and meats. Most of another 1.5 hours.

Azu recipe in pots

Required ingredients:

• meat (chicken, turkey, lamb, beef, pork) - 0.5 kg;
• 10 medium potatoes;
• 3-5 salted cucumbers;
• 3 bulbs;
• 1 carrot;
• 0.15 kg of solid cheese;
• 3 medium ripe tomatoes (100 g paste)
• 3 tbsp. Ketchup and mayonnaise;
• bay leaf, salt, pepper, spices, fragrant pepper.

Stages of AZA in ceramic pots:

1. Froach 5 minutes chopped meat in a frying pan. A little sustain it and pepper.
2. On the bottom of each pot, we climb crushed or grated on a grated cucumbers, on them - meat, a mixture of mayonnaise and ketchup, along a laurel sheet, along a pair of fragrant peppercin and a bit of dried dill.
3. In the pan, we make a roaster from a chipped onion semirings and grated on the grater of carrots. We season them with spices and after readiness we send to the pot.
4. The purified potatoes are cut into a panel, tip on a frying pan on a strong heat, sprinkle with pepper and lay out the pots.
5. I fill the pots of tomato refueling, send in a preheated oven for 40 minutes.
6. The finished dish sprinkle with cheese and greens.

The main component of the most popular Tatar disease is meat. In the original recipe used beef, horse or lamb. In modern versions, you can see almost any meat, with the only reservation that pieces should be selected, only this is the tasty and satisfying aza.

The following are vegetables: potatoes, pickled cucumbers, carrots, tomatoes, garlic and any others that you wanted to put in Kazanok with Azu.

The taste of dishes strongly affects how correctly the tomato refueling is cooked. The ideal option is a rearrangement of fresh tomatoes, but in winter they are replaced by the paste. Dilute filling with broth or water. But with the second option, it will significantly lose in taste.

A dish in any thick-walled metal or ceramic dishes is preparing.

Each of the ingredients of the AZ is roasted separately before the connection.

Since the dish includes pickles, all other spices and spices are added after them.

It is fed to the silence in deep glasses with fresh pellets, seasoned with garlic and greens.