Balish with meat and potatoes: a step-by-step recipe with a photo

Today we want to tell you about how to properly prepare a balish with meat and potatoes. A step-by-step recipe for this famous Tatar dish with detailed descriptions and photos can be found in this article.

Zur Balish

This large closed pie is traditionally considered a national holiday dish. However, the Tatar housewives prepare it on weekdays for guests or their families. Delicious pastries can replace a full dinner, a hearty supper or breakfast. Read how to prepare zur balish with meat and potatoes. The recipe is as follows:

• First we prepare the dough. To do this, pour one glass of curdled milk into a deep bowl, add 100 grams of butter, 100 grams of sunflower refined oil, one egg and flour (so much to make an elastic dough). Knead the base for the pie, put it in a lump, put it on the table and cover it with a bowl. The dough should rest for half an hour.
• To make a filling, chopped potatoes and meat (lamb, beef, chicken or turkey) cut into a cube. Onion grind 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. Most of the roll in a circle and put in a frying pan. The workpiece should fit snugly to the bottom and sides of the dishes, and its edges hanging by 10-15 centimeters.
• Lay out the filling and punch the dough edges 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 to the base. To do this, protect them together with a "pigtail". In the center of the lid, place a small colo of dough.
• Put the balish in a preheated oven and cook for ten minutes at maximum heat. After this, the heat should be lowered and leave the cake in the oven for two or three hours.

When the aroma of fresh baked goods informs you of the readiness of balish, it should be obtained, removed from the bollocks and checked for the readyness of the filling. If the potatoes are still raw, then add a glass of boiling water inside the cake, close the hole with a kolobok and again send the cake to the oven. When 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

The name of this delicious baking can be translated from Tatar as a "small pie". Read how to prepare a vak balish with meat and potatoes on kefir:

• Mix the dough from one egg, one glass of low-fat kefir, 100 grams of soft butter, 100 grams of sunflower oil (odorless) and salt. At the end, put so much flour to make a soft and doughy dough. Finished product, leave to rest under a bowl, and do the stuffing yourself.
• Cut meat, chopped potatoes and onions with a very small dice. If you want, you can take a mincemeat 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 (about 80 grams) and roll out round billets from it. In the middle, lay out the filling (about 100 grams) and punch the dough edges to the center, leaving a small hole.
• Put the patties on a baking sheet covered with baking paper, and then grease them with vegetable oil or egg. Bake balsa 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 multivariate

In ancient times this traditional dish was cooked in the oven, however in the modern kitchen we can make some changes to this delicate process. How to cook meat and potatoes in a multi-bar? Step-by-step recipe read below:

• Mix dense dough from 500 grams of flour, one egg, one glass of kefir, salt and 100 grams of butter.
• For the filling, slice the cube with seven peeled potatoes, 500 grams of meat and two onions. Fold the prepared foods in a deep saucer, season with salt, pepper to taste and mix. Transfer the filling into a frying pan and put it together until half cooked.
• Oil the cup of the multivark.
• Divide the dough into two unequal parts. Big roll out and put in the multivark, leaving the edges free to hang down. Lay out the filling and patch the edges.
• Roll out the second part of the dough, close it with the middle of the pie and join the edges. On the lid, make a few punctures with a fork.
• Cook the cake in the "Baking" mode for 90 minutes. After that, Balish should be turned over and cooked for another 20 minutes.

Wack balish with minced meat

To quickly cook delicious Tartar pies and please them close, you can use for stuffing minced meat. How quickly to bake a balish with meat and potatoes? A step-by-step recipe in this will help:

• Prepare the yeast dough according to your favorite recipe or buy it in the store ready.
• For the filling, peel and cut six potatoes into a cube. Three bulbs chop with a blender. Mix the products with minced meat (enough to take 500 grams). Salt and add the ground pepper.
• Divide the dough into small balls and make round billets out of them.
• Place the filling in the center of each circle and clamp the edges, leaving a small hole in the center.

Bake pies in a preheated oven, and then serve hot to a table with tea.

Balish of fresh dough with chicken

If you have never tried this treat, try to cook with us balish with meat and potatoes. The step-by-step recipe is as follows:

• Prepare an unleavened dough (like a dumplings), close it with a film and leave to rest for 20 or 30 minutes.
• For the filling we will need to take the fillets of one chicken and cut the meat into large pieces.
• Four bulbs peel and finely chop. Two kilograms of peeled potatoes cut into a cube.
• Combine the meat and vegetables, salt them, pepper and put the bay leaf.
• From the dough, form two round billets and collect a large pie in the frying pan as described above.

Prepare the dish for an hour and a half in a preheated oven.

How to Feed Zur Balish

It's only half the business to cook the balish with meat and potatoes in the oven. It is very important to give it to the guests correctly. Therefore read the instruction and act:

• When the balish is sufficiently cooled, remove it from the oven and cut off the top crust.
• Stuff the stuffing on plates and serve to the table with part of the "cover" of the pie.
• Eat this dish with forks, helping to crust.
• After the filling is finished, you should divide the most delicious - the bottom of the pie, soaked in broths, fats and juice. In the old days this part was treated to the most honorable guest.

Conclusion

We hope that you will enjoy these wonderful Tatar pies. Feel free to experiment with toppings and how to prepare them. We are sure that your relatives will be happy to try different types of baking and more than once will require an additive.