Tatar cuisine

Tatar cuisine roots in the centuries-old traditions of Tatar people and is closely related to their socio-economic and natural environment and history. It inherited katuk, bal-may, kabartma from ancient Bulgar people and was later complemented by chakchak and uchpuchmak brought by the Turkic people of the Mongol Army, Chinese tea, Uzbek pilaw and Tajik pahlava.
The signature Tatar confectionery is chakchak, fried pieces of dough coated with honey. Others include bawursak, kush tili and talkush kaleve.
Uchpuchmak is a triangular meat, onion and potato pie served with broth. Tatar and Bashkurt cuisines are in general dominated by potato and meat pies. Among other pies are ulish, small round closed pot pie stuffed with coarsely chopped poultry meat and potatoes, zor balish, big meat and potato pie, bukken, sea-shell shaped 'folded' pie with cabbage and eggs and gubadiye filled with rise, raisins, eggs and kurut.
Dough and meat main courses like kollama and beshbarmak are shared with other Central Asian Turkic peoples.