Today we want to tell you about how to properly cook balish with meat and potatoes. You will find a step-by-step recipe for this famous Tatar dish with a detailed description and a photo 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 (enough to make an elastic dough). Knead the base for the pie, put it into a ball, place it on the table and cover with a bowl. The dough should rest for half an hour.
• To prepare the filling, dice the peeled potatoes and meat (lamb, beef, chicken or turkey). Chop the 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 in two. Roll most of it into a circle and place in the pan. The workpiece should fit snugly to the bottom and sides of the dishes, and its edges should hang 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 piece of dough, place it in the center and connect the edges to the base. To do this, pinch them together with a "pigtail". Place a small dough ball in the center of the lid.
• Place the balish in a preheated oven and cook for ten minutes over high heat. After that, the heat should be reduced and the cake should be left in the oven for two or three hours.

When the aroma of fresh baked goods notifies 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, add a glass of boiling water to the inside of the pie, close the hole with a bun 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

The name of this delicious pastry can be translated from the Tatar language as "small 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 of sunflower oil (odorless) and salt. At the end, add enough flour to make a soft and stringy dough. Leave the finished product to rest under the bowl, and make the filling yourself.
• Cut the meat, peeled potatoes and onions into very small cubes. If you wish, you can use minced meat instead of a whole piece of meat. Add salt and pepper to the filling just before cooking. Otherwise, the potatoes will juice and the dough will be spoiled.
• Divide the dough into balls (about 80 grams) and roll out into round dough pieces. Place the filling in the middle (about 100 grams) and pinch the edges of the dough towards the center, leaving a small hole.
• Place the patties on a baking sheet lined with baking paper, and then brush them with vegetable oil or an egg. Bake the balishes in the oven for 30 to 50 minutes, depending on the type of meat.

Ready-made baked goods can be served with chicken broth or hot tea.

Balish with meat and potatoes in a slow cooker

In ancient times, this traditional dish was cooked in an oven, but in modern kitchens we can make some changes to this delicate 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 cook delicious Tatar pies and please loved ones with them, you can use minced meat for the filling. How to quickly bake balish with meat and potatoes? A step-by-step recipe will help with this:

• Make yeast dough according to your favorite recipe, or purchase one from the store.
• For the filling, peel and dice six potatoes. Chop three onions with a blender. Mix food with minced meat (500 grams will be enough). Season with salt and add ground pepper.
• Divide the dough into small balls and make round dough pieces.
• Place the filling in the center of each circle and pinch the edges, leaving a small hole in the center.

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

Unleavened dough balish with chicken

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

• Cook (like on dumplings), cover with plastic wrap and let 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 chop finely. Cut two kilograms of peeled potatoes into cubes.
• Combine meat and vegetables, salt and pepper and add bay leaves.
• Shape the dough into two round pieces 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

To properly cook balish with meat and potatoes in the oven is only half the battle. It is very important to serve it correctly to guests. Therefore, read the instructions and proceed:

• When the balish is cool enough, remove it from the oven and cut off the top crust.
• Place the filling on plates and serve with a piece 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 broth, fats and juice. In the old days, the most honored guest was treated to this part.

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 baking options and will need a supplement more than once.

Description

Zur balish pie (balish) is one of the most delicious dishes of the national Tatar cuisine. It is a closed pastry in the form of a cauldron stuffed with meat and potatoes. Thanks to the presence of broth, which is pre-cooked and introduced inside through a special hole, the filling turns out to be surprisingly juicy. Perhaps no other meat pie can be compared in this respect with the Tatar Zur balish.

Our today's step-by-step photo recipe will tell you how to make Zur balish at home. For the filling, you can take any meat (preferably with fat), poultry (goose meat is especially tasty in this pie) and even offal. And the vegetable component, in addition to traditional potatoes, can also consist of cabbage, pumpkin, radish, etc. Vegetables can generally be replaced with cereals, for example, rice.

Zur balish is not a daily, but a festive, very elegant dish, which Tatars, as a rule, prepare for receiving dear guests or on weekends for relatives. Now you can also pamper your guests and households with this wonderful Tatar pie.

Let's start cooking!

Ingredients

• 
  (700 g)
• 
  (200 g)
• 
  (150 g)
• 
  (1 PC.)
• 
  (200 g)
• 
  (1 tbsp. L.)
• 
  (1 tsp.)
• 
  (1/2 tsp.)
• 
  (1 1/3 tsp.)
• 
  (1.5 kg)
• 
  (1.5 kg)
• 
  (2 pcs.)
• 
  (taste)
• 
  (300 ml)

Cooking steps

Cooking dough for Zur balish. To do this, in one container, mix 200 g of sour cream, 150 g of kefir or yogurt without additives (preferably homemade), 1 chicken egg, 150 g of pre-melted butter, 1 tbsp. l. vegetable oil and a pinch of salt. We extinguish 1 tsp with vinegar. soda and also add to the mixture. Then gradually add 700 g of sifted wheat flour there and knead the dough. When it becomes homogeneous and elastic, we form a ball out of it, cover it with a cloth from chapping and set it aside for now.



Next, let's prepare the filling. In small pieces (about 2 cm x 2 cm) we chop 1.5 kg of meat and potatoes. Grind 2 large onion heads. Then mix the ingredients and salt and pepper to taste. The filling for Zur balish is ready.



It remains to prepare the broth. Actually, you can just take 1 tbsp. any meat broth. However, if there is none, you will have to prepare a special fill. To do this, on the stove, bring to a boil 300 ml of water with a piece (50 g) of butter and 1/3 tsp. salt. We boil the mixture for two minutes - and the filling is ready.



Now we start collecting the cake. We need a thick-walled saucepan or cast iron. We wrap this container on the outside with a towel so as not to tear the dough, which will hang from the sides for some time.



Knead the present dough and divide into 2 unequal parts in a ratio of about 1: 3. We will place the filling in the larger part, the smaller one will become the lid, and the small piece torn from the smaller part will become the “navel”, with which we will cover the opening for pouring the broth. Since the lid will consist of two elements, we still divide the smaller part of the dough in half.



We thinly roll out most of the dough with a rolling pin so that, being laid out in a mold, it hangs by 5-6 centimeters from the sides. Put the filling inside.



Roll out half of the smaller part, put it on top of the filling, connect it with the sides from the larger part and pinch the edges.



We also roll out the second half of the smaller part and make cuts in it like the sun's rays.



We spread it on top of the previous cap and also pinch the edges. And in the center of both lids we make a hole for the broth.



For now, we cover it with a “navel”, which we previously split off from a small part of the dough.



Cover the top of the cake with heated butter and place it for a couple of hours (perhaps a little more) in an oven heated to 200 degrees. After about an hour and a half after that, take out the baked goods, raise the "navel" and pour 1 tbsp. broth (you may need a little more or less, because it depends on the juiciness of the filling). After that we return the "navel" to its place and bake the cake.



If the cake is browned ahead of time, cover it on top with parchment soaked in water.



It is customary to serve ready-made Tatar Zur balish directly in the form in which it was baked.



The Tatars have a special ritual of cutting this cake. First, a lid is cut out around the circumference, and its pieces, along with a part of the filling, are presented to each guest. Then the pie is cut to the bottom, and the bottom crust (the most delicious, since it is most saturated with juices) is also laid out on all plates along with the rest of the filling. Thanks to this, each guest tastes the lid, the bottom, and the filling of Zur balisha.



Bon Appetit!

Zur balish with chicken

and potatoes

For a long time already I have been looking at the photo on the Internet

this cake, but before
today did not dare him

cook. I wanted so much
try it!
And today I finally made up my mind.

I am submitting my result to your judgment.
And from myself I will say that my efforts were

not in vain - the pie has surpassed everything

my expectations!
Very, very, very tasty!

Ingredients:

For the test:

margarine - 200 g
a pinch of salt
soda on the tip of a knife
vinegar - 0.5 tablespoons (for extinguishing soda)
water - 100 ml
vodka - 2 tbsp. L. (I did not add)
flour - 3 cups

For filling:

chicken meat - 500 g

(I have a large chicken breast)
potatoes - 3 pcs (very large)
onions - 4 pcs (small)
salt, ground black pepper - to taste

Chicken broth - 1 glass
butter - 50 g + 50 g per

grease the cake

Preparation:

Dough.
Dissolve the salt in water, extinguish the soda

in vinegar,

from all the ingredients
knead the dough. Cover the dishes with

dough with a lid (or put in
plastic bag) to make the dough

"rested" while the filling is being prepared.

Filling.
Separate skin and bones, if any, from

meat (skin and bones do not throw out, they
will be useful to us). Meat and potatoes

cut into small cubes. Onion
finely chop. Add salt

and pepper to taste.

Mix.

Divide the dough into two unequal parts,

approximately 1/3 + 2/3. Of the lesser part
pinch off a small piece, the size

with a small walnut, and
divide the remainder in half.

Roll out most of the dough

into a thin cake ...

... and place in a greased mold

(preferably thick-walled

cast iron skillet).

Lay out the filling.
Pinch the edges of the dough as shown.

on the picture.

Smallest piece of dough

set aside for now, and the other two parts

roll into
very thin cakes. One cake

(let's call it "lid") cover
stuffing and connect the top and bottom

layers of dough.

On the second cake, make ray-shaped

notches as shown in the photo.

Transfer tortilla with cuts

on the "cover", again pinch along the edge

from the bottom
part of the dough, and connect the cuts

between themselves, as shown in the photo. V
in the middle of the cake make a small

hole (through it we will later
pour the broth).

Close the hole with a ball of

the remaining dough (I rolled it

flagellum,
wrapped it around my finger - it turned out taka

"snail"). Lubricate
the surface of the pie melted

butter.

Put the pie to bake in already

heated (up to 200 g) oven for 2-2.5 hours.

Of bones and skin

(I only have the skin) boil the broth.

Salt a little.

Add butter to the broth.

Boil over.

An hour and a half after baking,

take out our pie, open

"navel" and
pour 1 glass of broth into it

(maybe a little less, or more, everything
depends on the presence of juice in the pie),

close the navel and send
back to the oven.

If the top of the pie has already begun

brown, and until it is full

cooking
still a lot of time, you need to take

baking paper, crumple it up,

wet
cold water, squeeze a little to

did not drip from it, and cover the top
pirogue. This method will save the cake from

burning of the dough. I have it wrong
to be very reddened,

but I decided to play it safe and covered
foil.

How do you know if the pie is ready or not?

Open the lid, try on
readiness of meat and potatoes,

if ready - serve immediately, if not -

butter
covered with foil again and wrapped

towel (so that the top crust is not
was firm and did not crumble when cut).

I left it like that for a few
minutes.

Serve immediately
hot, in the same form where it was baked.

Cut the cake lid by
circle, and put each in a plate

a piece of dough and potatoes with meat, and
then we cut the cake together with the bottom, and

serving the bottom crust of the dough
(soaked in juices and broth)

stuffed. It is so customary that everyone
the guest should try and cover,

and the filling and the bottom of the pie.

Big balish (or Zur balish) - a dish of Tatar cuisine, is a pie with different fillings. Not really pie, though. Rather, a large edible plate, because balish is not eaten in exactly the way we are used to eating pie. But more on that later. And now I suggest making the pie itself.

First, mix the egg, water, salt, sugar, soda and flour dough. Closely, we need about the same as on dumplings or dumplings, but not very steep. Hide the finished dough under polyethylene and start filling.

Cut the chicken (it is better to take its fatty parts, thighs, for example), cut into very small cubes. This must be done so that the bones do not get into the filling.

Onions and potatoes also need to be peeled and finely chopped. Mix everything in one bowl.

Add salt, spices and garlic. Let's mix.

Divide the dough into 2 parts - large and slightly smaller. Roll out a cake from a large one, put it in a baking dish. Distribute the filling over the dough and wrap the edges inward, directly onto the balish filling.

Roll out a smaller cake from the remaining dough and place it on top of the cake. We will carefully seal the edges so that the balish does not inadvertently open at the wrong moment. Make a small hole in the center of the cake.

Let's make a small bun out of the dough remnants - it will serve as a lid for the hole and decorate the cake.

We put the pie in the oven, heated to 180 g for 40-50 minutes. Then we check, by carefully opening the bun lid, whether there is enough juicy balish inside. Otherwise, you will have to pour 10-20 ml of water or chicken broth into the hole.
Return the balish to the oven for about an hour or so until cooked through. Remove the rosy and fragrant cake from the oven and grease with butter. We wrap it with a towel and let it brew for 20-30 minutes. Balish is now completely ready.

As a rule, zur balish is eaten like this: first, they carefully cut off the top of the dough to make a kind of cup (at celebrations, this mission is often assigned to honored guests) and from the cup I spoon the pie filling into portioned plates with a spoon. They also break off pieces of dough and eat a bite with a filling.

Bon Appetit!

Cooking time: PT02H00M 2 h.

A simple recipe for balisha with chicken and potatoes step by step with a photo.

Cooking a delicious pie according to the Tatar balisha recipe with chicken and potatoes. A great option for a big feast!

To cook balisha with chicken and potatoes, we also need meat (preferably beef or lean pork). We take a chicken with bones, they will be in our pie, just do not be surprised, I will explain everything. Balish is in fact a pie with broth. For him, the main thing is that the dough is elastic and does not break anywhere.

Servings: 5-6

• National cuisine: home kitchen
• Type of dish: Baking, Pies
• Complexity of the recipe: Simple recipe

• Prep time: 11 minutes
• Cooking time: 3 h
• Servings: 5 servings
• Calorie count: 173 kcal
• Occasion: For lunch

Ingredients for 5 servings

• Flour - 500 Grams
• Vegetable oil - 4 tbsp. spoons
• Water - 150 Milliliters
• Salt - 0.5 Teaspoons
• Meat - 800 Grams
• Chicken - 300-400 Grams
• Potatoes - 2 Kilograms
• Onions - 3 Pieces
• Bay leaf - 1-2 pieces

Step by step

1. We cut the meat, we cut off the chicken from the bone.
2. Finely chop the onion.
3. Cut the potatoes into cubes.
4. Mix flour, water, oil and salt. Knead the dough.
5. Mix potatoes with meat, add spices, bay leaf.
6. Divide the dough into pieces. Roll out a flat cake 3 mm thick, put it in a baking dish (the edges should hang freely).
7. Lay out some of the filling, then some seeds (just not small ones, from the wings, from the ribs), and the remaining filling.
8. We collect the edges, cover with another cake, like a lid.
9. Make a hole, and roll a bun out of the remaining dough. We cover the hole with them. We send the balish to the oven at 180 degrees. We check the readiness along the way: the cake should be covered with a golden crust, and broth should form inside (raise the bun and check the broth, top up if necessary).
10. Grease the finished balish with chicken and potatoes with melted butter, let it stand under the lid, soak in the broth. Serve with spoons to make it convenient to eat. Bon Appetit!