Tatar Wack Balish - what a yummy!
Vak balish is a traditional Tatar dish, literally meaning “little cake”. There is also zur balish - a big cake that is usually prepared for significant family celebrations and holidays. But its smaller copy, vak balish, is a more everyday option, and today we decided to bake these potato and meat patties in Tatar style.
What, I must say, this delicious yummy filling and soft kefir dough! And it is especially remarkable that such pies can be served with broth, soup, you can drink tea with them, and you can eat as an independent main dish, for example, with some sauce or salad.
So, we bake a wake balish and enjoy in full this masterpiece of taste.
For the test:
- 100 g margarine for baking,
- 2 cups of flour,
- a pinch of salt,
- soda on the tip of a knife
- 1 cup kefir,
- 1 egg.
- 300 grams of meat
- 2 potatoes,
- 2-3 bulbs,
- salt, pepper - to taste.
- 1 cup of broth or water,
- vegetable oil for lubrication.
Cooking dough:Pound margarine into crumb with flour, salt and soda. Add kefir, egg and knead the dough, add flour as needed. The dough should be softer than on dumplings. We leave it to lie down, "rest", and in the meantime we are preparing the filling. Meat, peeled raw potatoes and onions cut into small cubes, approximately like a salad. Salt, pepper, mix.
Divide the dough into equal pieces, should get 11-12 pieces. Roll out the juice and cut out a circle with the help of a saucer. From the remnants of the dough we roll the balls - corks, which close the holes in the cakes. Thanks to this method, pies are cooked much faster and retain their juiciness inside. We use a vegetable oil, we put pies on it, grease them with beaten egg and send it to the oven, heated to 200 ° C.
In the middle, put the filling, raise the edges and tear, leaving a hole in the middle. From the remains of the dough roll balls - plugs, which close the holes in the pies. Thanks to this method, pies are cooked much faster and retain their juiciness inside.
We bake the pan with vegetable oil, spread pies on it, grease them with beaten egg and send it to the oven, heated to 200 ° C. After 20 minutes we remove the baking pan, remove the cork from pies and in each pour a little broth, literally 2-3 st. spoon, then close with traffic jams and send the patties back to the oven.
After 20 minutes, check readiness. If the potatoes are soft - the pies are ready. If not, then add a little more broth and bake our vak balish until ready. You can optionally put on a small piece of butter.
Ready-made pies have a beautiful ruddy crust. Lubricate each patty with vegetable oil, add a spoonful of broth for juiciness. Fold in a bowl and cover with a towel for 10 minutes so that the patties “ripen”.
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