Divide yeast dough into small balls and roll them flat. Above put the filling, raise the dough from three sides and nip it, so that it’ll get the shape of a triangle. Leave a hole in the middle and place there a plug of dough. Put the echpochmaks on an oiled frying-pan, smear them with an egg-yolk and bake in the oven. In half an hour take echpochmaks from the oven, take away the plugs and pour some bouillon into echpochmaks. Then put them back into the oven and bake for about half and hour. The dish is served while it’s hot.
FILLING: You will need beef, mutton, duck or goose flesh. Meat, potatoes and onions are cut into pieces of about hazel nut size. Put everything into a bowl, add some oil, salt, pepper, and mix thoroughly.
Ingredients for 1 echpochmak: 90 gr dough, 60-70 gr meat, 80 gr potato, 20 gr onion, 15 gr melted butter, salt, pepper, 1 egg yolk for smearing.
«Tatar Dishes», Publishing House of Tatar Regional Committee of C.P.S.U., 1981,
«Tatar Dishes». Yunus Akhmetzyanov. Tatar Publishing House. 1961