Rolls with dried apricots and caramelized milk: Tatar dessert workshop at the City Press Center

Rolls with dried apricots and caramelized milk: Tatar dessert workshop at the City Press Center

Journalists at Kazan's City Press Center attended a workshop on making tatly, a local pastry rich in vitamins made by chefs Venera Edzgveridze and Aliya Fassakhova. Spoiler: Yummy.

"We will show you how to make the dishes our grandparents made," Venera said, inviting the journalists and volunteers to the workshop.

Special mats with paper-thin raspberry jerky and bowls with other ingredients were placed out on the table. Only natural products are used to make the tatly, including walnuts, caramelized milk, raisins and dried apricots. The dried apricots were soaked and then boiled for 15 to 20 minutes and then everything, with the exception of raisins, was put through a grinder and mixed in equal proportions to make the filling.

"It is not a complicated dish. You can cook it very quickly, and it's very tasty," Venera told the workshop participants.

Acting on instructions from Venera, sous-chef Aliya Fassakhova took one of the raspberry jerky leaves, put a layer of the filling on it with a spoon, washing over the corners. The thickness of the layer may vary.

Next, the jerky leaves are rolled up similar to the Japanese sushi. Venera helped the participants shape uniform rolls, and this is it. The dish is ready. You can cut it up into circles and enjoy the taste.

A journalist said that in her village they put butter instead of caramelized milk into their tatly. Venera agreed that there is a lot of variety in tatly recipes, and the ingredients can differ as well.

"There are a lot of tatly recipes, with prunes or dates instead of apricots, and it will be very tasty. You can use any combination of the ingredients you like," Venera said.

She also told the audience that workshops on dessert making were held at her restaurant. She said foreigners never attended them but they enjoyed the traditional Tatar cuisine.

"They always said, ‘Good!' We were very pleased. They also wrote favorable reviews and encouraged us to open Tatar cuisine restaurants in their countries. We have had guests from Germany, Britain and Sweden. They said they liked our food," Venera added.

She said that the football fans especially liked Tatar-style fried meat stew, Kazan steamed meat manti dumplings and pilaf, as well as traditional Tatar desserts.

At the end of the workshop, those attending tried the all-natural Tatar dessert they watched being made during the class. They picked up the fudge, which is how tatly can be translated into English, with party picks decorated with small footballs and enjoyed the tangy rings with freshly brewed Tatar tea served in bowls.

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