Welcome to the world of rich and hearty flavors with a classic dish from Tatar cuisine — Azu po-tatarski! This isn't just any meat stew; it's a celebration of textures and tastes that tells a story of cultural heritage. At its heart, Azu is a slow-simmered meat dish, but what makes it truly special is the surprising and delightful combination of savory meat, tangy pickles, and a rich tomato sauce, all served with perfectly fried potatoes. It's the ultimate comfort food, perfect for a cozy family dinner, and a wonderful way to explore the delicious traditions of Tatarstan.
Azu po-tatarski with pickles and potatoes
Ingredients for Azu po-tatarski with Pickles and Potatoes
- 650 g meat tenderloin (beef or lamb)
- 850 g potatoes
- 80 g onion
- 200 g canned tomatoes in their own juice
- 120 g pickles
- 55 g cilantro
- 35 g ghee (clarified butter)
- sunflower oil, salt, pepper, fresh mint for serving
How to cook Azu po-tatarski with pickles and potatoes
Pour 2 tablespoons of sunflower oil into a cast-iron pot and add the ghee. Place the meat, cut into large cubes, into the heated oil and sear for a few minutes until golden brown. Any boneless meat is suitable for this recipe – lamb or beef tenderloin, or poultry fillet. The taste and cooking time will vary; for example, a dish with chicken will be ready half an hour earlier than one with lamb or beef.
Searing the meat in oil
Add finely chopped onion to the meat, stir, and sauté for a few minutes until the onion becomes translucent.
Adding onion to the pot to sauté
Next, add the canned tomatoes. The ideal addition is peeled tomatoes in their own juice, and it will be even tastier if you use lecho (a type of canned vegetable stew, typically with bell peppers and tomatoes). If you don’t have homemade preserves, a thick tomato sauce or tomato puree will also work.
Cover the pot with a lid and simmer the meat in the sauce over low heat for about 45 minutes.
Add tomatoes or tomato paste, and simmer for 45 minutes
Then, salt to taste and add finely chopped cilantro or any fresh herbs you have on hand – parsley, mint, celery, or dill.
Slice the salted or pickled cucumbers into thin strips and add them to the pot. Cover again and cook over low heat for about another 10 minutes until done.
Season the finished Azu po-tatarski (a traditional Tatar meat stew) with freshly ground black pepper and remove from the heat.
Season with salt and add fresh herbs
Adding salted or pickled cucumbers
Season the finished stew with pepper and remove from heat
While the meat is simmering, prepare the potatoes. Wash large potatoes, peel them, and cut them into thick strips. Place the sliced potatoes in cold water, rinse well, and drain in a colander to wash off the starch.
Wash, peel, and slice the potatoes
Pat the potato slices dry and place them in a skillet with well-heated sunflower oil.
Fry the potatoes until golden brown, then remove from the heat and salt them.
Fry the potatoes until golden brown
Arrange a ring of fried potatoes on a large platter.
Arrange the potatoes on a platter
Place the meat stew in the center of the platter on top of the potatoes, sprinkle everything with finely chopped mint, garnish with mint leaves, and serve immediately. Your Azu po-tatarski with pickles and potatoes is ready!
Azu po-tatarski with pickles and potatoes is ready
And there you have it — a steaming, aromatic platter of Azu po-tatarski, ready to be shared and enjoyed. This dish is more than just a meal; it's a comforting embrace in a bowl. For an even more authentic touch, you can serve it with a dollop of sour cream or some fresh flatbread to soak up every last bit of the delicious sauce. We hope this recipe inspires you to bring the unique and wonderful flavors of Tatar cuisine into your kitchen. Enjoy every savory bite!
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