Öçpoçmaq

Ocpocmaq

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

Ocpocmaq (/ˌɛtʃpɒtʃ ˈmɑːk/;Cyrillic: Өчпочмак pronounced [ˌœɕpɔɕˈmɑq], literally 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 raw meat, onion and potatoes. Öçpoçmaq is usually eaten with bouillon or with tea.

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, , 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[]

• Fatayer
• List of pastries
• List of Russian dishes
• Pasty
• Peremech
• Qistibi
• Samsa

Notes[]

References[]

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