Today we want to tell you about how to properly prepare a balinese with meat and potatoes. A step-by-step recipe for this famous Tatar dish with a detailed description and photos can be found in this article.
Zur Balish
This large closed cake is traditionally considered a national holiday dish. However, Tatar housewives cook it on weekdays for guests or their family. Delicious pastries can replace a full meal, a hearty dinner or breakfast. Read how to make zur balish with meat and potatoes. The recipe is as follows:
- First, prepare the dough. To do this, pour in a deep dish one glass of yogurt, add 100 grams of butter, 100 grams of refined sunflower oil, one egg and flour (so much as to make an elastic dough). Knead the base for the pie, assemble it into a lump, lay it on the table and cover with a bowl. The dough should rest for half an hour.
- To prepare the filling, peeled potatoes and meat (lamb, beef, chicken or turkey) cut into a cube. Chop onions 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 in a circle and place in a pan. The workpiece should fit snugly to the bottom and sides of the dishes, and its edges 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 bun of dough in the center of the lid.
- Put the balish in the preheated oven and cook for ten minutes at maximum heat. After this, 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 about the readiness of the balinese, it should be removed, remove the bun and check the readiness of the filling. If the potatoes are still raw, add a glass of boiling water inside the pie, close the hole with a gingerbread man and again send the pie 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.
Wak balash with meat and potatoes. Step by step recipe with photo
The name of this delicious pastry can be translated from the Tatar language as “little cake”. Read how to cook vak balish with meat and potatoes on kefir:
- Knead the dough from one egg, one cup 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 viscous dough. Leave the finished product to rest under a bowl, and do the filling yourself.
- Slice the meat, peeled potatoes and onions in a very small cube. If you wish, 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 round billets 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 balinese in the oven for 30 to 50 minutes, depending on the type of meat.
Ready-made pastries can be served with chicken stock or hot tea.
Balash with meat and potatoes in a slow cooker
In the old days 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 in a slow cooker balish with meat and potatoes? Read the step-by-step recipe below:
- Knead a thick dough of 500 grams of flour, one egg, one cup of kefir, salt and 100 grams of butter.
- For the filling, dice seven peeled potatoes, 500 grams of meat and two onions. Fold the prepared foods in a deep plate, salt, pepper to taste and mix. Transfer the filling into the pan and simmer together until half-cooked.
- Lubricate the multicooker bowl with oil.
- Divide the dough into two unequal parts. Roll out a large one and put it in a slow cooker, leaving the edges hanging down freely. Lay out the filling and pinch the edges.
- Roll out the second part of the dough, close it with the middle of the pie and connect the edges. On the lid, make a few punctures with a fork.
- Cook the cake in the “Baking” mode for 90 minutes. After that, the balish should be turned over and cooked for another 20 minutes.
Wak balish with minced meat
In order to quickly prepare delicious Tatar pies and please their loved ones, you can use minced meat for filling. How to quickly bake meat and potato balish? A step-by-step recipe for this will help:
- Make the yeast dough according to your favorite recipe or purchase it in the store.
- For the filling, peel and dice six potatoes. Chop 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 make round billets from them.
- Put the filling in the center of each circle and pinch the edges, leaving a small hole in the center.
Bake pies in a preheated oven, and then serve hot tea to the table.
Chicken unleavened batter
If you have never tried this treat, try to cook with us a meat and potato balish. The step-by-step recipe is as follows:
- Prepare a fresh dough (like 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 chop the meat into large pieces.
- Peel the four onions and chop finely. Cut two kilograms of peeled potatoes into a cube.
- Combine the meat and vegetables, salt them, pepper and lay the bay leaf.
- From the dough, form two round blanks and collect a large pie in the pan, as described above.
Cook the dish for an hour and a half in a preheated oven.
How to file Zur Balish
Correctly cooking balish with meat and potatoes in the oven is only half the story. It is very important to properly present it to guests. Therefore, read the instructions and proceed:
- When the balish has cooled sufficiently, remove it from the oven and cut off the top crust.
- Put the filling on plates and serve to the table with a part of the “cover” of the pie.
- This dish is eaten with forks, helping with a crust.
- After the filling is over, the most delicious should be divided into all - the bottom of the cake, 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 the fillings and the methods of their preparation. We are sure that your loved ones will be happy to try different baking options and will require an addition more than once.