Today we want to tell you about how to properly cook balish with meat and potatoes. Step by step recipe of this famous Tatar dish with detailed description and photos can be found in this article.
- First, let's prepare the dough. To do this, pour one glass of yogurt into a deep bowl, add 100 grams of butter, 100 grams of sunflower one egg and flour (so much to get elastic dough). Knead the base for the pie, gather it into a ball, put it on the table and cover with a bowl. The dough should rest for half an hour.
- To prepare the filling, cut the peeled potatoes and meat (lamb, beef, chicken or turkey) into cubes. Chop the onion with a knife and mix with the rest of the ingredients. Do not forget to salt the filling and season it with ground pepper.
- Divide the dough into two parts. Roll out most of it into a circle and place in the pan. The workpiece should fit snugly against the bottom and sides of the dishes, and its edges should hang down by 10-15 centimeters.
- Lay out the filling and pinch the edges of the dough closer to the center, leaving a round hole in the middle.
- Roll out the second part of the dough, put it in the center and connect its edges with the base. To do this, pinch them together with a “pigtail”. Place a small ball of dough in the center of the lid.
- Put the balish in a preheated oven and cook for ten minutes at maximum heat. After that, the heat should be reduced and the cake left in the oven for two or three hours.
When the aroma of fresh pastries informs you that the balish is ready, you should take it out, remove the bun and check the readiness of the filling. If the potatoes are still raw, then add a glass of boiling water inside the pie, close the hole with a kolobok and send the pie back to the oven. When the balish is ready, let it stand in the oven, then cut off the lid with a knife and serve the dish to the table.
Vak balish with meat and potatoes. Step by step recipe with photo
Name of this delicious pastries can be translated from Tatar language like a little pie. Read how to cook vak balish with meat and potatoes on kefir:
- Knead the dough from one egg, one glass of low-fat kefir, 100 grams of soft butter, 100 grams sunflower oil(odorless) and salt. At the end, put enough flour to make a soft and viscous dough. finished product leave to rest under a bowl, and take care of the filling yourself.
- Cut meat, peeled potatoes and onions into very small cubes. If desired, you can take minced meat instead of a whole piece of meat. Salt and pepper should be added to the filling just before cooking. Otherwise, the potatoes will give juice and the dough will be spoiled.
- Divide the dough into balls (approximately 80 grams) and roll out rounds from it. Put the filling in the middle (about 100 grams) and pinch the edges of the dough to the center, leaving a small hole.
- Put the pies on a baking sheet covered with baking paper, and then grease them with vegetable oil or an egg. Bake balishi in the oven for 30 to 50 minutes, depending on the type of meat.
Ready-made pastries can be served with chicken broth or hot tea.
Balish with meat and potatoes in a slow cooker
In ancient times this a traditional dish cooked in the oven, but modern kitchen we can make some changes to this subtle process. How to cook balish with meat and potatoes in a slow cooker? Read the step by step recipe below:
Vak balish with minced meat
To quickly prepare delicious Tatar pies and please loved ones with them, you can use them for the filling chopped meat. How to quickly bake balish with meat and potatoes? This step by step recipe will help you:
- Make yeast dough according to your favorite recipe or buy ready-made from the store.
- For the filling, peel and dice six potatoes. Grind three onions with a blender. Mix the products with minced meat (it will be enough to take 500 grams). Salt and add ground pepper.
- Divide the dough into small balls and shape them into round balls.
- Place the filling in the center of each circle and seal the edges, leaving a small hole in the center.
Bake pies in a preheated oven, and then serve hot to the table with tea.
Balish from unleavened dough with chicken
If you have never tried this treat, try cooking balish with meat and potatoes with us. The step by step recipe is as follows:
- Cook (as on dumplings), cover it with a film and leave to rest for 20 or 30 minutes.
- For the filling, we will need to take the fillet of one chicken and cut the meat into large pieces.
- Peel four onions and finely chop. Cut two kilograms of peeled potatoes into cubes.
- Combine meat and vegetables, salt and pepper them and put Bay leaf.
- Form two round blanks from the dough and assemble a large pie in the pan as described above.
Cook the dish for an hour and a half in a preheated oven.
How to serve zur balish
Properly cooking balish with meat and potatoes in the oven is only half the battle. It is very important to properly serve it to guests. Therefore, read the instructions and act:
- When the balish has cooled down enough, take it out of the oven and cut off the top crust.
- Put the filling on plates and serve with a part of the “lid” of the pie.
- This dish is eaten with forks, helping with the crust.
- After the filling is over, the most delicious should be divided among everyone - the bottom of the pie, soaked in broths, fats and juice. In the old days, this part was treated to the most honored guest.
Conclusion
We hope you enjoy these wonderful Tatar pies. Feel free to experiment with fillings and how to prepare them. We are sure that your loved ones will be happy to try different variants baking and more than once will require an additive.
Balish is one of the most hearty, delicious and popular dishes of Tatar cuisine. It belongs to the category of ritual dishes: not a single Tatar wedding can do without it. Balish is also prepared for other festive occasions, as it symbolizes prosperity and well-being. In fact, there are two types of balish: zur and wak. The first option is big. closed pie, the second - pies, which are both closed and open. The filling for zur-balish has a traditional composition, laid out in layers, the preparation of wak-balish allows more freedom. Each Tatar prepares both options for baking in her own way. The main difference is in the composition of the test. The traditional dough for balish is made bland, but modern housewives prefer to cook it on fermented milk products. Some put it on yeast, but then the preparation of the pie takes a long time. The taste of the dish depends on the test, so its choice should be taken seriously.
Cooking features
Fresh and yeast dough cannot be the same, the technology varies, but a few rules will be required regardless of the recipe if you want to achieve the best result.
- It is customary to use high-quality wheat flour for balish dough, containing a large amount of gluten. After all, the dough should be rolled out thinly, but be strong, elastic. When baking balish, it is important to ensure tightness so that the filling languishes inside the pie, as in a cauldron.
- Flour must be sifted before use. This is necessary to saturate the dough with oxygen and get rid of the risk of small litter, insect larvae getting into the dough.
- First, the dough products are mixed by hand, then kneading is done - also by hand. You need to knead until the dough stops sticking to your hands. If you have a bread maker, you can trust this unit to knead the dough.
- Do not use hot or cold foods to prepare yeast dough, otherwise the yeast will not work, the dough will not work.
- Regardless of what recipe the dough was prepared for, it needs to be allowed to rest for at least 30 minutes - then it will become more obedient and elastic, it will be easier to roll it out thinly.
From ready dough to prepare zur-balish, 2 layers of different sizes are rolled out. One covers the bottom and sides of the form, the second serves as a lid. Make sure to leave a hole in the center to pour the broth inside the pie. Dough scraps are not thrown away, they are used to make decorations for the pie and a ball that covers the hole. To prepare wak-balish, a small piece is separated from the dough, a cake is formed from it, a filling is placed on it, then the edges are lifted and a “pouch” is formed from the cake with or without a small hole on top.
The dough for all types of balish can be prepared according to the same recipe.
Unleavened dough for balish
- wheat flour - 0.6–0.7 kg;
- water - 0.3 kg;
- salt - 5 g;
- refined vegetable oil- 120 ml.
Cooking method:
- Sift the flour.
- Boil water, pour out the required amount.
- Pour oil into boiling water, add salt, mix well.
- Make a well in the center of the flour heap, pour the liquid mixture into it.
- Knead a dense and elastic dough that does not stick to your hands.
Cover the dough with cling film so that it does not become crusty, leave for half an hour. After the specified time, you can start cooking the pie. While the dough is resting, you can start preparing the filling. If it takes longer than half an hour, the dough will "wait".
Yeast dough for balish
- dry yeast - 10 g;
- milk - 0.2 l;
- butter- 100 g;
- chicken eggs - 2 pcs.;
- wheat flour - 0.45–0.55 kg;
- salt - to taste;
- sugar - 5 g.
Cooking method:
- Heat the milk to about 30-40 degrees. Add sugar and dry yeast to it. Stir. Cover the container with a clean cloth and leave for 15 minutes.
- Melt the butter over low heat or in a water bath. You can also do this with a microwave.
- Break the eggs into a bowl, add salt to them, beat with a whisk.
- Combine eggs with melted butter, mix. Add the brew and stir again.
- Sift the flour. Adding it to the liquid mixture in portions, knead the dough.
- Cover the dough with a cloth and leave for 1-2 hours in a warm place.
When the dough fits, that is, it increases by 2-2.5 times, punch it with your hands and start cooking the pie.
Balish dough with sour cream and butter
- wheat flour - 1 kg;
- sour cream - 0.5 l;
- butter - 0.25 kg;
- salt - to taste.
Cooking method:
- Remove the butter from the refrigerator in advance so that it softens.
- Combine softened butter with sour cream and mix thoroughly, trying to make the mixture homogeneous.
- Combine sifted flour with salt.
- Pour it into the sour cream-butter mass, quickly knead the dough.
The dough according to this recipe is elastic, even if it is rolled out immediately after preparation. It is not cheap, but still balish is a festive cake and it is not customary to save on it.
Balish dough on kefir
- flour - 0.5 kg;
- butter - 100 g;
- chicken egg - 1 pc.;
- kefir - 125 ml;
- soda - 2–3 g;
- salt - 5 g.
Cooking method:
- Whisk the egg with salt.
- Melt the butter, mix with the egg.
- Pour soda into kefir, mix.
- Sift the flour.
- Combine the egg-butter mass with kefir, pour into a container with flour.
- Mix first with a spoon, then knead the dough with your hands.
Let the dough rest for 30 minutes, and start preparing the base for the balish.
Balish - national Tatar dish, a closed pie that is prepared in a special way. The food is considered festive, its preparation takes a lot of time and effort, but the result will justify the effort. You are unlikely to succeed in preparing this dish from a purchased dough, but there are many recipes to make the dough yourself.
Balish, or, more correctly, "balesh"
- national Tatar dish, very tasty and satisfying. Although I am Russian, my husband is Tatar. The mother-in-law is an excellent baker and therefore he grew up eating her cooking. I really like Tatar cuisine and for 6 years I have learned how to cook most of its dishes.I tried to cook different dough, and yeast, and unleavened, and puff ... But on kefir (or usually sour milk) I like it more. Such a baked dough goes well with the filling, it is crispy, not hard and tastes good. We use it instead of bread in this case.
Products
For test:
- 1.5 st. sour milk or kefir,
- 1 egg (but not required)
- ½ pack margarine, melted
- salt ½ tbsp. ,
- soda ½ tbsp.,
- flour .
I put all the ingredients in a bowl and knead the dough for balish. It turns out elastic, does not stick to hands.
For filling :
We have three boys + a husband, and of course, they have a good appetite, so calculate the number of products yourself.
The fatter the meat, the better. If chicken, then I add fat (not melted) beef, duck / goose cut into small pieces, because. you understand, chicken meat is dietary and the filling will be dry. It turns out awesome from goose / duck giblets (stomachs, liver, heart, paws, wings). Wings and legs, pre-cut into 2-3 parts.
- 10 -15 medium potatoes,
- 500 gr. meat (I used chicken meat, with chicken stomachs and liver),
- onion 1 head,
- garlic 3-4 cloves (finely chop, grate or pass through a garlic press),
- salt, pepper to taste.
Cooking
1. Rinse potatoes in cold water, peel and cut into cubes.
3. Combine potatoes, meat, finely chopped onions and garlic. Add black ground pepper, salt to taste. Mix well.
4. I grease the pan with oil. I divide the dough into two pieces. One, which is larger, I roll out about 8 millimeters thick. It will be my bottom. I put stuffing on it.
5. I cover with a second small layer, pinch the edges, cut off the excess. I make patterns out of segments. You can also leave a little in case the dough breaks in places to close up the holes.
6. I bake the Tatar balish pie in a preheated oven over medium heat for 50-60 minutes.
Balish m It can be served with meat broth, or simply with tea.
By 25.04.2016
Incredibly juicy, tasty and fragrant pies- Tatar Vak Balish. They somehow remind me of meat and potatoes in pots, but at the same time - an edible pot. And not only edible, but also very tasty! It seems that the preparation of wak balish is very complicated, but it is not so at all. The dough is ready in just 5 minutes, the filling - in ten. The pies are easy to make too. In general, be sure to cook - you will not regret it!
In no case do not skip the point where you need to take out the pies and pour water or broth into them. If this is not done, you will get ordinary pastries, and not a juicy wak balish!
Ingredients
- Flour - 350 g
- Butter - 100 g
- Kefir - 250 ml
- Soda - 0.5 tsp
- Salt - 0.5 tsp + in the filling to taste
- Meat - 0.3 kg
- Potato - 0.4 kg
- Onion - 1 pc.
- Egg - 1 pc
- Spices, pepper - to taste
Step by step cooking process at home
- To cook a delicious wak balish, you need to take good, fresh and high-quality meat. I had a neck with a small amount of fat - it turned out what I needed. If you want to cook pies with beef, then you need to take young - better veal.
- Knead the dough - sift the flour into a deep bowl and grate the cold butter there. You can not rub, but cut with a knife. Add salt and grind everything into small crumbs. In the photo, the dough turns out dark, because I ran out of Wheat flour and I added about a quarter of the whole grain.
- Pour kefir into a container and add soda to it. Stir and wait until the foam climbs. Do not repeat my mistakes - do not do this in a glass of 300 ml. Half will be outside, which will definitely upset you. Pour the "boiled" kefir into crumbs of flour and butter and make soft dough. It should not be sticky, but soft enough. I heard somewhere the expression "like an earlobe" - now, this is just about the test for wak balish. We roll it into a ball, put it in a bag and leave it for 20 minutes.
- In the meantime, clean and wash the onions and potatoes. We chop the onion finely, and the meat and potatoes into cubes with an edge of about 0.5 cm. Mix everything, add salt and pepper to taste.
- Divide the rested dough into two parts. We hide one back in the bag, and roll out the second like sausages for dumplings, only much thicker. We divide into 6 parts. Dip each piece in flour and roll into a not very thin cake.
- Put a couple of tablespoons of filling in the middle.
- We form a pie: gently lift one edge and hold it with one hand, and with the second we pinch the folds to it in a circle. In the end, the design should turn out, as in the photo (and this is not a standard! real wak balish are very even and beautiful).
- We spread the formed products on a sheet covered with baking paper or foil, greased with oil. From the suggested amount, 12 pies should be obtained. My eye failed me, so the last three wak balishiks suffer from gigantism. Whatever you do, in any case, carefully grease them with a loose egg.
- Preheat the oven to 180 degrees and place a baking sheet in the center. After 20 minutes, take out and pour a tablespoon of boiling water or broth into the central hole of each pie. We put another 40 minutes.
- We remove the finished vak balish from the sheet and serve it to the table. If all the pies are not used immediately, they can be stored in the refrigerator for several days and reheated as needed.
Zur belish - Tatar national pie, the recipe of which may vary depending on the filling. Most often, it consists of a large amount of meat mixed with pieces of potatoes. But there are also options with millet or rice. The shape of the pie can also be varied: it is mainly a pot of dough with a closing lid - it looks very original and unusual. The diameter of round belishes is about 15-20 cm in diameter. Although sometimes they are cooked and square, with a side of 20 cm.
What is the Tatar Belish?
IN traditional version belisha used insipid wheat dough. The main components of the filling are pieces of fatty meat mixed with half-baked millet, pieces of potatoes or rice. Meat can be any: goose, lamb, beef, duck meat, etc.
Be sure to include onion and pepper in the filling. Thoroughly mixed ingredients fill the makeshift pot to the top, and the cork from the dough securely closes the contents inside. The dish is baked for a long time in a pan in the oven.
When the bottom is fried, pour inside meat broth, which gives the dish juiciness. Therefore, the alternative name for the pie is shulpaly belesh, which means pie with broth. For Tatars, the rounded shape of the dish resembles a wagon, and the hole at the top is a smoke passage in a yurt, hence the other name - tenlek.
It will take you about 3 hours to cook Tatar belish. But be sure that the taste will justify the effort and time spent. If you want to surprise your guests and please them unusual dish, belish is exactly what you need. The balish recipe with a photo that we offer you is designed for 6-8 adults.
What ingredients are needed to make belish?
For the test you need to take:
- wheat flour - 500 g;
- chicken egg - 3 pcs.;
- sugar - 1 tsp;
- salt - 1 tsp;
- cream - 75 ml;
- ghee - 130 g.
For the filling, prepare:
- potatoes - 500 g;
- beef - 600 g;
- onions - 3 pcs.;
- salt, pepper - 1 tsp;
- ghee - 140 g.
To make the broth, you will need:
- beef - 300 g;
- onion - 1 pc.;
- carrots - 2 pcs.;
- bay leaf - 3 pcs.;
- dill - 30 g;
- allspice - 4 pcs.;
- celery - 60 g;
- parsley - 40 g.
Step-by-step recipe for making Tatar belish
Let's start with preparing the broth:
- Put a piece of meat in a pot of water.
- Onions and carrots must be peeled and washed under water. Cut into large pieces and put in water.
- We also add bay leaf, celery root and sweet peas.
- When the water boils, reduce the heat and cook the broth for an hour and a half.
- A couple of minutes before complete cooking, salt.
- In the meantime, let's take the dough:
- In a large bowl, mix eggs with salt.
- Then pour in the cream and melted butter, mix thoroughly.
- Sift the flour through a sieve and add to the mixture. We also send sugar there.
- Knead cool shortbread dough, form a ball and wrap in cling film. Let's lie down.
Let's move on to the stuffing:
- We wash the meat, get rid of the veins, fat and films. Cut into very small cubes half a centimeter wide.
- Add finely chopped onion to it.
- The potatoes are peeled and cut into cubes with a side of 1 centimeter.
- Add butter.
- Now salt and pepper. Mix everything again.
We proceed directly to the preparation of the Tatar belish:
- We separate the fourth part from the test. We roll out most of the layer into a layer 2.5 millimeters thick.
- We take a frying pan with high sides or a baking dish and lay out the base there so that the edges hang down on the sides.
- Now spread the filling evenly.
- From the left smaller piece of dough we make another layer, respectively, of a smaller diameter.
- Make a small hole in the middle.
- We cover the pan with the filling with this layer and wrap the edges of the dough.
- We cover the hole small piece test.
- Bake for 1.5 hours at 180 degrees. 15 minutes before cooking, pour half of the broth through the hole, and after readiness - the rest.