For echpochmak usually takes lamb or beef, preferably in bold.

Meat wash, cut into pieces the size of a hazelnut. The same pieces, slice the peeled potatoes, then combine with meat, add the chopped onions, 2 tbsp oil, salt and pepper to taste. Mix everything carefully.

The dough may be yeast and fresh. I like the yeast in the kefir - it is thin and well soaked in meat juice for baking. Instead of buttermilk you can use milk or even water, but in this case, if the water - you need to add a couple of eggs. The dough is cut into pieces as for pies, to give them a shape of ball and roll out flat cakes the size of a tea saucer. On the cake to put the prepared stuffing, lift on three sides the edges of the dough and sasobit, and in the middle to leave a hole to make a triangle.

Products put on a greased baking sheet, after a little proofing grease top egg and put in the oven. Half an hour later echpochmak to take out, pour them in the broth and again put in the oven. Echpochmak baked about 40 minutes.

Here's a rosy Tatar triangle turns out))). The filling is juicy, the dough is soaked in cold spirit))) mmmm... delicious!!!