Vak balish - the best recipes of Tatar cuisine with photos

Recipe "Vak balish"

Vak balish - small pies made of unleavened dough filled with beef and potatoes - a traditional dish of Tatar cuisine. My family doesn’t really like beef, so I cooked with pork. You will definitely like the incredibly tasty, aromatic pies prepared according to this recipe. Crispy dough and juicy filling will not leave you indifferent. Be sure to try it!

To prepare wak balish you will need:

For the test:

kefir - 250 g;
butter or margarine - 125 g;
flour - 350 g;
salt - 0.5 tsp;
soda - 0.5 tsp.

For filling:

potatoes - 3-4 pcs. (average);
beef pulp (I used pork) - 250 g;
onion (small) - 2 pcs.;
salt, ground black pepper - to taste.

For the broth:

butter - 25 g;
water - 150 ml;
salt - a pinch;
egg for greasing pies - 1 pc.

Steps

Sift flour into a deep bowl. Add pieces of cold butter or margarine.
Using your hands, rub the butter into the flour until crumbly. Add a little salt.
Add soda to kefir (room temperature) and stir vigorously until it sizzles. Thus, the soda is quenched in kefir
Pour kefir with slaked soda into the butter-flour crumbs and knead the dough, which should be soft, tender, but not sticky to the table or hands. Roll the dough into a ball, wrap in cling film and leave at room temperature for 30 minutes.
Prepare the filling: cut the meat and raw potatoes into small cubes. Add chopped onions. Salt, pepper and mix everything.
Divide the “rested” dough into 9 equal parts and roll into balls.
Roll each part into a flat cake the size of a saucer. Place 1-1.5 tablespoons of filling in the middle of the cake.
Connect the edges at the top like a khinkali mold, leaving a small hole at the top.
Place the wak balish on a baking sheet lined with parchment. Beat the egg and brush the pies well with it.
Bake the pies in an oven preheated to 180 degrees for 20 minutes, then remove and pour 1-1.5 tablespoons of broth into the holes (If you have chicken or beef broth, you can use it. If not, add butter, salt, bring to a boil. Boil for 2-3 minutes, remove from heat.). Place the pies back into the oven and bake for another 40 minutes at the same temperature.
Serve delicious Vak Balish pies hot with broth or simply with sweet tea. Well, very tasty!
You can take Vakbalish with you to work, or you can give it to your child to school. Be sure to try it!

Enjoy your meal!

Tatar pie - traditional version

The filling of a pie prepared according to this recipe always turns out tender, juicy and aromatic, and the dough is soft. Any housewife can create such a masterpiece in her kitchen if she knows the recipe and some secrets. For example, it is important not to overdo it when kneading the dough, otherwise it will turn out tight and the taste will be spoiled. Any meat can be used as a meat component, but in the classic version, lamb is used. If you buy lamb, there is no option, you can take beef, the taste will not change significantly. It is not recommended to use pork because the pie will be too fatty.

Ingredients:

Wheat flour – 800 gr.
Full-fat sour cream – 300 gr.
Kefir – 150 gr.
Butter – 150 gr.
Chicken egg – 2 pcs.
Vegetable oil – 2 tbsp.
Baking soda - a pinch.
Salt – 1 tsp.
Meat without bones – 1.5 kg.
Potatoes – 1.5 kg.
Onion – 3 pcs.
Ground black pepper - to taste.

Cooking process:

To create the dough, combine a chicken egg, sour cream, kefir, and melted butter in a separate bowl. The mixture is mixed and salt is added to taste.
The soda must be quenched with vinegar and added to the resulting mixture.
Sift the flour and gradually add it into the mixture, a few spoons at a time. Cover the resulting dough with cling film and leave aside for a while.
For the filling, pre-washed meat must be chopped. To get a richer taste, you need to mix beef with lamb. The cut pieces should have sides of 1-1.5 cm. The product can be chopped using a food processor.
Peel the potatoes and cut into small cubes.
Mix the resulting filling ingredients well, add salt and pepper.
Peel the onion, cut into small cubes and add to the meat mixture.
To prepare the pie you need broth; if you don’t have it, you can use purified water. You need to add a small piece of butter, as well as salt and pepper. Bring the product to a boil.
Divide the dough into 2 parts. One should be larger - it will be used as a base for the pie.
Divide the small part in half and break off a small piece for the lid.
Roll out most of it so as to place it in the pan, covering the sides.
Place the prepared filling on top of the flour base.
Roll out a small piece of dough into a thin layer and seal the dish with it, trying to adhere the edges as tightly as possible.
Roll out another piece of dough as thin as possible - this will be a decoration. You need to make cuts in the shape of stars or others, depending on the imagination of the cook.
Place the openwork layer on top of the dish and press tightly.
Make a round hole in the top to reach the filling.
Roll a small piece of dough into a cork and cover the hole with it.
Brush the top of the pie with egg white or melted butter and place in the oven preheated to 200 degrees for 2.5 hours.
After an hour and a half, you need to pour broth or water into the pie, close it with a lid and bake for the remaining time.

Serve the pie hot in a baking dish. Bon appetit.

Zur Belish (big pie)

Dough:

Flour - 500 gr.
Vegetable oil - 4 tbsp
Water - 150 ml.
Salt - about 5 tsp.

Filling:

Beef meat (medium fat content) - 1 kg.
Duck meat - 200 g (thigh + half breast)
Potatoes - 2-2.5 kg.
Onions - 3 pcs.
Ground pepper, salt - to taste.
Bay leaf - 1-2 pcs.
Oil sl. to lubricate the surface.

Steps

The main thing in belish is good meat and the right dough, because if you knead the dough not very elastic, it may crack during baking and the broth will leak out. Choose meat with medium fat content. If you add pieces of duck or goose to the filling, the taste will be special. Cut the meat into small pieces.
Potatoes and onions in small cubes. Since we have a lot of potatoes, keep the already chopped ones in water.
Now knead the dough by mixing all the ingredients. Let it rest, covering it with a lid.
Trim off excess fat from the duck meat, but not all of it! Separate the meat from the bones and cut into small pieces.
Mix potatoes, meat, onion, ground black pepper, salt and bay leaf.
Let's get back to the test. Keep in mind that our dough will serve as walls for a pie with broth (bake it for 2-3 hours), and when serving, a piece of crust is placed on a plate instead of bread. We divide the dough into three parts: the main one (bottom and walls), the top one (lid), and a small bun for the hole in the lid)))
Roll out most of the dough to a thickness of 3 mm, place it in the mold so that the edges of the dough hang down.
Spread some of the filling, then add the duck bones. And now pile up the rest of the filling. Raise the edges of the dough
Place our lid on top and carefully connect the edge. Make a hole......and close it with a bun.
Place in an oven preheated to 180-200 degrees. During the baking period, you need to check the cake. Open the bun and see if there is enough broth there. If not, you can add it. The main thing is not to overfill!
Grease the surface of the finished pie with melted butter.
Cover with a large dish.
Cover with a warm blanket for 30 minutes. This is necessary so that the cake can rest from the heat and become saturated with its own juice. During this time, the crust will become soft and tasty.
Well, our belish is ready! What a spirit it is, and how beautiful and important it is! Spoon the contents. I'll tell you a secret: the most delicious crust is at the bottom of the pie!!! That's why everyone is waiting until they reach the very bottom))) I didn't have to add broth!!!

Recipe for Tatar mini pies wak-balish

Kitchen utensils: spacious containers of different sizes, measuring cup and kitchen scale, ceramic kitchen knife, small saucepan with a thick bottom, fine sieve, whisk or mixer, cling film, cutting board, paper towels, baking paper, tablespoon.

chicken fillet 490-510 g
potatoes 690-710 g
small onions 2-3 pcs.
butter (72% fat) 240-260 g
sour cream (fat content not less than 15%) 240-260 ml
premium wheat flour 560-600 g
baking powder for dough 8-11 g
table salt to taste
crushed black pepper to taste

Steps

In a small saucepan, melt 240-260 g of butter over low heat. Let the resulting mass cool slightly, then pour it into a large, deep bowl in which we are going to knead the dough.
Add 240-260 ml of sour cream and one pinch of salt to the butter.
Mix the ingredients thoroughly until a homogeneous consistency is obtained.
In a separate bowl, sift 560-600 g of flour and 8-11 g of baking powder through a fine sieve. Stir the dry ingredients a little, then gradually add the resulting mixture to the creamy sour cream mass.
Knead a soft, elastic dough that does not stick to your hands.
Cover the dough with cling film and set aside to “rest” for about half an hour.

Filling:

Peel 690-710 g of potatoes, then wash them thoroughly.
Cut the tubers into medium-sized squares and place them in a deep container.
Remove the husks from 2-3 onions, then wash them thoroughly and chop them with a knife.
Place the chopped onion in a bowl with the potatoes.
Wash chicken fillet in the amount of 490-510 g thoroughly with running water, then wipe with paper towels. We cut off the film and other unnecessary elements from the meat. Cut the fillet into small pieces and add it to the rest of the ingredients.
Salt and pepper all components depending on your taste preferences.
Mix the products thoroughly.

Making pies:

Lightly flour a flat surface and place the dough on it. Punch it down a little and cut it in half.
Take one piece of dough and roll it into a sausage, which we divide into eight equal parts.
Roll each part into a ball. From each ball we form a cake with our hands, the size of a small saucer and 2-3 mm thick.
Place about one and a half tablespoons of filling in the center of the workpiece.
Carefully lift the edges of the cake and pinch them with folds, leaving a small hole in the center of the product.
We form the rest of the lines in the same way. Line a baking tray with baking paper. We lay the molded products on top of the paper at a short distance from each other.
Place the pies in an oven preheated to 200 degrees and bake the mini pies for approximately 40 minutes.

Quick whitewash

Many housewives have a pack of semi-finished puff pastry in their freezer as a reserve. You can use it to make wack whites. Experienced cooks and housewives advise giving preference to yeast-based dough.

Advice! Semi-finished dough for wack-whites in the oven must first be defrosted naturally, and then you can start working with it. To prevent the dough from bubbling during heat treatment, leave a hole in the middle, and make several punctures in the closed pies.

Ingredients:

semi-finished puff pastry – 500 g;
potato roots – 3 pieces;
chicken breast – 200 g;
onion – 100 g;
butter – 50 g;
meat broth – 150 ml;
chicken egg – 1 piece;
salt, mixture of ground pepper.

Preparation:

While the yeast-based puff pastry is defrosting, we will prepare the meat filling.
We wash the chilled chicken breast and grind it in a meat grinder. You can chop the meat finely with a knife.
Peel the vegetables, rinse thoroughly and chop into small cubes.
Add vegetables to the minced chicken, salt and season with a mixture of ground peppers.
Mix thoroughly until a homogeneous consistency.
Cut the dough into circles or triangles.
Beat the chicken egg with a hand whisk.
Brush each piece of puff pastry with the beaten egg mixture.
Spread the filling and seal the edges tightly.
Brush the top of the whitewash with the remaining beaten egg and place in the oven.

Vak-belyashi can be served with broth.

Advice! If you made a hole in the vac-white, then the broth can be poured inside. After this, it is recommended to simmer the baked goods in the oven for another quarter of an hour.

Tatar chefs even prepare vak-belyashi with dried fruit filling. In addition to meat, you can add white cabbage, green beans, potatoes, zucchini, and fresh champignons. Vak-belyashi will be an excellent addition to the first course. Bon appetit!

Belish with buckwheat

dough - 1-1.5 kg
buckwheat – 1 kg
ghee - 200-300g
onion – 300g
pepper, salt - to taste.

Cooking process:

Belish cooked with cereal is considered a good treat. In this case, belish is prepared without meat, but butter (melted butter, ghee or goose lard) is generously added there.
Belish with buckwheat is prepared like Gubadiya. First heat the buckwheat in a frying pan and lightly boil it in salted milk. When the porridge has cooled, fill the belish with it, pour in oil and sprinkle with salt, add onion and mix with the porridge.
The dough for belisha with buckwheat is kneaded in the same way as for other belishas, with the only difference being that you need to add a little sugar. Served as meat belish with broth.

Rice and Raisin Pie

We have prepared for you a recipe for sweet rice cake “Balish” . A real masterpiece of Tatar cooking, which I finished in just an hour!\

1 tbsp. round rice
1 tbsp. seedless raisins
5 tbsp. l. butter
1/2 kg prepared yeast dough
1.5 tbsp. l. Sahara
1.5 tbsp. l. flour
salt to taste

Cooking process:

In a convenient container, rinse the rice with cold running water. Then pour boiling water over it, add salt and cook until fully cooked.
Now you need to prepare the raisins. I went through it, washed it and filled it with hot water until it swelled.
Place the finished rice in a sieve and rinse well with cold water, then leave it in the sieve to drain.
For the filling, lightly melt 3 tablespoons of butter and add all the rice to it, and then the raisins. Mix everything well. Also, if desired, you can add dried apricots and prunes to the filling
Divide 0.5 kg of dough into 1/3 and 2/3 parts. Roll out 2/3 of the dough to fit the mold. Next, transfer the dough into a greased pan.
Fill the dough with the filling, pressing it lightly with a teaspoon.
Use 1/3 of the dough to make a pie lid and seal the edges. Next you need to make 2-4 holes in the pie.
For the topping, you will need to soften 1 tablespoon of butter and add sugar and flour to it. Then mix all the ingredients until crumbly.
Sprinkle crumbs over the top of the pie. Please note that there is no need to fill the holes!
Bake the pie for an hour at 170 degrees in a preheated oven.
Now take the pie out of the oven and cut a piece. Lift the “lid” a little and add a teaspoon of butter.
That's all - the pie is ready. Bon appetit!

Vak-belyashi with minced meat and potatoes are ready

Remove the finished products from the oven with the baking sheet. But I advise you not to rush to the meal. Let the pies cool slightly. Otherwise, when biting, juice may leak out, which can burn you. For my son, I immediately divide the vac-white into two equal parts, so it cools faster.

All that remains is to brew some fresh tea, and you can safely start eating. We were very full of whites on the train. They turned out to be very useful. They retained their freshness and juiciness until the end of our short journey.

So we have discussed with you another recipe. So don’t be lazy, stock up on the necessary ingredients and get to work. I think all family members will be happy with such baked goods; personally, this is the case with us. Well, in order not to lose sight of the article, save it in your bookmarks. And be sure to share on your social networks.

That’s all for today, my dear readers. I look forward to our next meeting. Bye everyone!

Balish with dried apricots (classic sweet Tatar pie)

Balish with dried apricots (belish, belish) is a classic sweet Tatar pie.

The cake turns out quite dense, but soft. Dried apricots are used as filling. If the dried apricots are dry, then you must first soak them in hot water, rinse thoroughly and, when twisting with sugar, add a little water in which the dried apricots were soaked (so that the filling is not dry).

Mold size - 27 cm .

For the test:

butter 250 g
sour cream 250 g
flour 640 g (4 cups)
salt 1 small pinch
baking powder 1 tsp

For filling:

dried apricots 200 g
sugar 240 g

Cooking process:

Sift half the flour into a bowl, add soft butter.
Grind into crumbs. Add sour cream and salt, stir.
Combine baking powder with the remaining 2 cups of flour and add to the dough.
Knead a soft dough that should not stick to your hands. If necessary, you can add a little more flour. Leave the dough to rest for 15 minutes.
Rinse dried apricots.
Mix together with sugar into a homogeneous mass.
Divide the dough into two unequal parts. Roll out most of it and place it in a baking dish or on a baking sheet. Distribute the filling evenly.
Place the second part of the dough on top, also rolled out into a layer. Seal the edges. Prick the pie with a fork. You can sprinkle the top of the pie with sugar.
Bake for 30-40 minutes at 180 degrees .
Carefully cut the finished cooled pie into portions and place on a plate.

Bon appetit!

Vak belyash in Bashkir

The dough for wack whites in the oven can be prepared with margarine, which is melted in a water bath or in a microwave oven. In this case, the amount of kefir used is less than usual, making the products more sandy and delicate in taste. Add flour until the flour ball is no longer sticky.

Ingredients:

margarine – 250 g;
kefir – 7 tbsp. spoon;
soda and salt in the dough - 0.5 teaspoon each;
flour – 400-500 g;
lamb – 0.5 kg;
onion – 250 g;
potatoes – 700 g;
salt, pepper, butter.

Preparation

The dough is kneaded from margarine, kefir, soda, salt and flour.
Finely chop the lamb.
Add onions, potatoes, salt, pepper and mix.
The dough and filling are made into products with a hole on top, putting a piece of butter into each vak belyash.
Place the preparations on a baking sheet and bake for 30-40 minutes at 180 degrees.

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:

Knead a dense dough from 500 grams of flour, one egg, one glass of kefir, salt and 100 grams of butter.
For the filling, cut into cubes seven peeled potatoes, 500 grams of meat and two onions. Place the prepared products in a deep plate, add salt and pepper to taste and stir. Transfer the filling to the pan and simmer together until half cooked.
Grease the multicooker bowl with oil.
Divide the dough into two unequal parts. Roll out the larger one and place it in the slow cooker, leaving the edges hanging down freely. Place the filling and pinch the edges.
Roll out the second part of the dough, cover the middle of the pie with it and connect the edges. Make several punctures on the lid with a fork.
Cook the pie in the “Bake” mode for 90 minutes. After this, the balish should be turned over and cooked for another 20 minutes.

How to cook vak-belyashi in the oven

Let's proceed directly to the preparation of vac-whites. First, take the dough out of the refrigerator. Place it on the table and let it sit. Literally 5-10 minutes will be enough for this. Our task is to ensure that the semi-finished product is at room temperature before molding.

Divide the dough into two equal parts. Then roll one of the parts into a small rope. And then divide it into equal pieces.

Now roll out the resulting pieces into flat cakes. The thickness of one such layer should be no more than 5 mm.

Now place the finished filling in the center of our workpiece. In principle, one tablespoon of minced meat will be enough. But keep in mind that in your case you may need a little less or more minced meat.

All that remains is to give our product a shape. We begin to pinch the edges, carefully collecting them into an accordion. Thus we reach the very center, leaving a small hole.

And here is the finished product, what you should get. It remains to subject it to heat treatment.

We lay out the prepared products on a sheet. First cover the baking sheet with parchment paper or grease the bottom with vegetable oil.

We will bake our products at 180 degrees for 40 minutes. Just preheat the oven in advance.

To make the filling juicier, remove the baking sheet 20 minutes before it is ready. And then pour a small amount of water or broth into each product.

Check baked goods periodically to prevent burning. Again, your stove may work a little differently. And you may need less time to prepare.

Unleavened dough balish 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:

Prepare unleavened dough (like dumplings), cover it with film and leave to rest for 20 or 30 minutes.
For the filling, we will need to take one chicken fillet and cut the meat into large pieces.
Peel four onions and finely chop. Cut two kilograms of peeled potatoes into cubes.
Combine the meat and vegetables, salt and pepper them and add a bay leaf.
Form two round pieces from the dough and assemble a large pie in a frying pan as described above.

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

How to serve zur balish

Properly preparing balish with meat and potatoes in the oven is only half the battle. It is very important to serve it to guests correctly. Therefore, read the instructions and act:

When the balish has cooled sufficiently, remove it from the oven and cut off the top crust.
Place the filling on plates and serve with part of the pie “lid”.
This dish is eaten with forks, helping with the crust.
After the filling is finished, the most delicious part should be divided among everyone - the bottom of the pie, soaked in broth, fats and juice. In the old days, this part was treated to the most honored guest.

Recipe for Tatar balish with minced beef and potatoes - step-by-step description

A tasty and quite original balish pie can be made from minced meat. It is preferable to use beef, but you can mix several types of meat.

Required ingredients:

500 grams of flour.
4 tbsp. vegetable oil.
150 ml water.
1 tsp salt.
500 grams of ground beef.
Potatoes - 5 pieces.
Onions - 2 pcs.
Salt, pepper - to taste.
1 cup broth.

Cooking process:

First you need to prepare the dough. Take a large bowl and pour boiled chilled water into it. Add vegetable oil and salt to it, stir.
Sift the flour and stir into the liquid part, knead into a good elastic dough.
Next, you can let the dough rest a little and start preparing the filling. Peel and cut the potatoes into cubes of approximately 0.5-1 cm. Also finely chop the onion.
Mix potatoes and onions in one large container, add minced meat to them, mix everything thoroughly. Salt and pepper the future pie filling.
After this, we take the dough and divide it into two parts with sizes equal to the proportion of 1 to 3. The larger part will become the base and walls of the balish pie, and the smaller piece will serve as a lid, decoration and small pieces to close the hole.
Roll out a larger piece of dough and carefully transfer it to the prepared pan. The edges of the dough should hang over the sides.
Put the filling into the mold. You should end up with a small slide.
Next, take the second piece of dough and pinch off a small ball from it. Divide the remaining portion into two equal pieces. Roll out one of them to get a lid.
Pinch the edges of the base and cover the filling with a rolled piece of dough on top. Press well with your hands.
From the rest of the dough you can make decorations for Tatar balish to your taste. Don't forget to make a hole in the center and cover it with a ball of dough.
Melt a piece of butter and grease the top of the pie, then bake it in an oven preheated to 180-200 degrees for about 1.5 hours.
Shortly before it is ready, remove the pie and pour the broth inside through the hole.

Balish dough with sour cream and butter

Compound:

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 to soften it.
Combine the softened butter with sour cream and mix thoroughly, trying to make the mixture homogeneous.
Combine the sifted flour with salt.
Add it to the sour cream and butter mixture and quickly knead the dough.

The dough for this recipe turns out elastic, even if you roll it out immediately after cooking. It is not cheap, but still balish is a festive cake and it is not customary to skimp on it.