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Öçpoçmaq (/ˌɛtʃpɒtʃˈmɑːk/ ETCH-potch-MAHK; Tatar and Bashkir: өчпочмак, pronounced [ˌøɕpoɕˈmɑq], lit. 'triangle')[1][note 1] is a Tatar and Bashkir national dish, an essential food in Tatar and Bashkir culture. It is a triangular pastry, filled with chopped meat, onion and potatoes. Öçpoçmaq is usually eaten with bouillon or with tea.

Ocpocmaq

Alternative names	uchpuchmak, ochpochmaq, ochpochmak, oechpochmaq, echpochmak, ucpucmak, ücpucmak, (rus.) treugolnik
Course	Main course
Place of origin	Russia
Region or state	Volga Region, Tatarstan, Bashkortostan
Main ingredients	Dough Meat Potato Onion
Media: Ocpocmaq

Uchpuchmaks 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 add broth 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 uchpuchmaks was removed from public catering due to clumsy overregulation. In the late 60s, Yunus Ahmetjanov, a legendary chef pushed for recognition of uchpuchmak, 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, uchpuchmaks are often made without an opening, however, it's still served with meat broth in a separate bowl. Beef is the prevalent filling today; other varieties contain goose and duck meat.

See also

• Tatar böreği in Turkey
• Fatayer
• List of pastries
• List of Russian dishes
• Pasty
• Peremech
• Qistibi
• Samsa

Notes

References

На других языках

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- [en] Öçpoçmaq

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[ru] Эчпочмак

Эчпочма́к, учпочма́к, усбосма́к[1] (тат. өчпочмак — «треугольник», башк. өсбосмаҡ[2]) — татарское и башкирское национальное блюдо, печёное изделие из пресного, реже дрожжевого теста, с начинкой из картофеля, мяса (как правило, говядины, баранины, гуся или утки) и лука.

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