 | |
| Alternative names | Öçpoçmaq, Uchpuchmak, Ochpochmak, (rus.)treugolnik |
|---|---|
| Course | Main course |
| Place of origin | Russia |
| Region or state | Volga Region,Tatarstan,Bashkortostan |
| Main ingredients | |
Echpochmak, ocpocmaq, ochpochmaq, ochpochmak, uchpochmak, oechpochmaq, uchpuchmak, ucpucmak or treugolnik (Tatar:өчпочмак,romanized: öçpoçmaq,Bashkir:өсбосмаҡ,romanized: ösbosmaq,pronounced[ʏs.bʊs.mɑ́q],lit. 'triangle')[1][note 1] is aTatar andBashkir nationaldish, an essential food inTatar andBashkir culture. It is a triangularpastry, filled with choppedmeat,onion andpotatoes. Echpochmak is usually eaten withbouillon or withtea.
Echpochmaks have been cooked for centuries by nomad Turkic people.Lamb, and, sometimes,horse meat was used to make a triangular pie. An opening on the top was used to addbroth immediately before eating which made it a hot meal. This made cooking in the field fast and easy.
For most of the Soviet period, much of the Tatar cuisine including echpochmaks was removed from public catering due to regulations.[citation needed] In the late 60s,Yunus Ahmetjanov, a legendary chef pushed for recognition of echpochmak,chakchak and other Tatar meals on the unionwide level and was successful in promoting them to public catering menus all across the Soviet Union.
Presently, echpochmaks are often made without an opening, however, it is still served with meat broth in a separate bowl.Beef is the prevalent filling today; other varieties containgoose andduck meat.
