Secrets of Tatar cuisine: a large pie "Zur-belish". Real Tatar balish

Zur belish (zur translated from Tatar - big) - for me, perhaps the most delicious dish of Tatar cuisine. Often such belish is prepared for holidays or just when a large family gathers). This dish is eaten by the whole family, sitting around the table. More on this below. And it’s better not to cook it alone, because it takes a long time to prepare such a belish.
This dish is a kind of roast in a large pot of dough.
First of all, we prepare the dough - unleavened, rich, not yeasty. First you need to melt the butter. Instead of butter, you can use margarine, the dough will turn out even more crumbly and rich. But my stomach does not tolerate margarine well. Oil is better to take fatter.

The oil needs to be cooled down. In a bowl in which we will knead the dough, pour vegetable oil, add eggs, salt.

Then you need to add mayonnaise and cooled melted butter and water. We mix everything thoroughly. Add slaked soda.

Now gradually begin to introduce flour.

And knead the dough. The dough should start to stick out of your hands. The dough will be thick, oily and quite soft.

Cover the dough with a bag and put in the refrigerator.
At this time, prepare the filling. Finely chop the onion, you can use a blender).

Cut the potatoes into cubes of about 2 cm.

We also cut the meat into cubes of approximately the same size. Meat can be used different (goose, duck, beef). The main condition is that the meat should not be lean. I have beef, almost marbled, with thin streaks of fat. You can use several different types of meat. If the beef is lean, then you can add a little fatty pork.

Mix potatoes, meat and onions. Salt and pepper to taste.
From scraps of meat or bones (to taste), cook, set to cook meat broth. We will need about a glass of meat broth, towards the end of cooking.

We proceed to the formation of a belish. The form in which we will bake is greased with oil. I had a large mold, about 32-34 cm in diameter. We take 2/3 of the dough and roll it into a circle, about 15 cm larger in diameter than the form. The thickness is about 1 cm. We shift the rolled out dough into a mold so that the edges hang over the edges of the mold.
We spread the entire filling on the dough, with a slide.

Next, roll out the remaining dough with a smaller diameter than the form. This will be the lid of the belish. We cover the top of the filling with this dough and begin to fasten the edges in a circle.
Excess dough can be cut off. And then we write the plucked edge with a pigtail.

We put belish in a preheated oven to 220 degrees. Such a large and tall belish will be cooked in about 2.5 - 3 hours. But the baking process will still have to be monitored. After about 40-50 minutes, you will need to look at the cake. He should be blushing by now.
Belish needs to be taken out of the oven and covered with parchment paper (baking paper) soaked in water (wrung out). This way the belish won't burn on top.
If you are unsure about your oven. Then down under the cake you can put a bowl of water. So the bottom won't burn. Put the belish back in the oven. After about 30 minutes, reduce the fire to 200 degrees, and also remove the dried paper, moisten it and cover again from above. We do this procedure periodically, approximately every 30-40 minutes.
After about 2 hours of baking, you need to get the belish out of the oven. And cut a small triangle in the center of the lid.
Firstly, this way you can assess the degree of readiness of the filling. The filling will already give its broth. Nevertheless, carefully pour the still cooked salted broth into the belish, at least half a glass (0.5-1 glass), look at the amount of broth inside.

We put the cut out triangle of dough in place, again in the center and put it back in the oven until cooked, this is another 30-60 minutes. Readiness can be checked through the cut out triangle. Do not forget to cover the belish again with dampened paper.
After about 3 hours of baking, zur belish is ready!
Now about how it is served and eaten. Balish is not taken out of the form and put right in it on the center of the table. The whole large family sits around the table, holding spoons or forks ready). The top cover (cake) of the belish should be cut into pieces with a knife and removed.

Serve the cut upper crust on a separate plate next to the belish. This is a kind of bread that is eaten along with the filling.

Let's start eating.) A very tasty and satisfying dish that will unite the whole family at the table. You can eat from one "cauldron" for everyone, or you can put the filling on a plate for convenience. The filling resembles a roast with broth inside. The taste is unique!

Balish is big. 6 people at a time did not overcome him). This is given that there were men. If something remains, then the next day you can reheat). Although it is cold it is very good.
The cost is given for the whole belish.

Time for preparing: PT04H00M 4 hours

Approximate cost per serving: 500 rub.

Today we want to tell you about how to properly cook balish 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.

• 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, gather it into a ball, put it on the table and cover with a bowl. The dough should rest for half an hour.
• To prepare the filling, cut the peeled potatoes and meat (lamb, beef, chicken or turkey) into cubes. Chop the onion 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 into a circle and place in the pan. The workpiece should fit snugly against the bottom and sides of the dishes, and its edges should 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 ball of dough in the center of the lid.
• Put the balish in a preheated oven and cook for ten minutes at maximum heat. After that, 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 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, then add a glass of boiling water inside the pie, close the hole with a kolobok 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 “little 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, put enough flour to make a soft and viscous dough. Leave the finished product to rest under a bowl, and take care of the filling yourself.
• Cut meat, peeled potatoes and onions into very small cubes. If desired, 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 out rounds 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 balishi 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 slow cooker

In ancient times, this traditional dish was cooked in the oven, but in the modern kitchen, 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 your loved ones with them, you can use minced meat for the filling. How to quickly bake balish with meat and potatoes? This step by step recipe will help you:

• Make yeast dough according to your favorite recipe or buy ready-made from the store.
• For the filling, peel and dice six potatoes. Grind 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 shape them into round balls.
• Place the filling in the center of each circle and seal the edges, leaving a small hole in the center.

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

Balish from unleavened dough 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:

• Cook (as on 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 cut the meat into large pieces.
• Peel four onions and finely chop. Cut two kilograms of peeled potatoes into cubes.
• Combine meat and vegetables, salt them, pepper and put a bay leaf.
• Form two round blanks from the dough 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

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

• When the balish has cooled down enough, take it out of the oven and cut off the top crust.
• Put the filling on plates and serve with a part 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 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 fillings and how to prepare them. We are sure that your loved ones will be happy to try different baking options and will demand more than once.

"A house without a stove is like a head without brains"
Tatar folk proverb

We will talk about the famous big Tatar pie Zur Belesh (Tatar Big Pie - Zur-Belesh). Baking pies is great, even more interesting than eating ...

The Kurgan Tatars have preserved the custom when on the day of the engagement (nikah tuye) a large chest with gifts is collected in the groom's house. They put in the chest: a couple of boiled geese, large pieces of boiled meat, butter, jars with all kinds of jams, sweets and two beles , which are the decoration of the chest. (Reflection of family and ritual relations in proverbs and sayings of the Kurgan Tatars and Bashkirs. Bakirova G. R. / Philology. Art criticism. No. 22 (100) 2007, Bulletin of the ChSU., - P. 16)

Customs are supported by the Tatars in our time. After the wedding ceremony, nikah, the feast begins. On the wedding table, there must be: gubadiya - a ritual Tatar pie, butter with honey, koshtele (bird tongues), dumplings (kiyau dumplings), goose cooked according to a special holiday recipe, dried sausage, fruit and honey drinks. Always present in baked goods big goose belesh . Zur Belesh with goose meat is considered the most delicious dish.

The filling for the pie is usually beef, lamb, goose and goose giblets, duck meat, or combinations thereof. The meat is mixed with chopped raw potatoes, millet, rice, onions and black pepper.

Belesh is formed round and cooked with a huge amount of stuffing. Zur Belesh with meat and potatoes (Tatar Big Pie - Zur-Belesh) is being prepared from unleavened wheat dough. Which dough should we choose? So that it is strong enough to hold a lot of broth, elastic to maintain its shape, but not "rubber", crunchy and soft after a long time in the oven. All these qualities are inherent in the test with a large amount of fat. I knead in butter and fat sour cream without adding eggs, with a couple of tablespoons of pure water and vegetable oil. The result pleases me - a sort of variant of the exfoliating "sand" dough. After baking, such a dough remains crispy on top, it is soaked with juice from the inside of the pie, without soaking.

The bottom of the pie - b?lesh you "- bends upward, gradually narrowing to a hole with a diameter of up to three centimeters. Belesh looks like the upper part of a Tatar wagon, and the hole on the top of a large pie is "tenlek"- on the hole for the exit of smoke in the yurt. During long baking in the oven, tenlek is covered with a ball of dough, and at a certain moment it is opened, pouring boiling meat broth into the pie.

Zur Beles is a tasty and satisfying dish. It can hardly be called a pie because of the large amount of broth; rather, it is a full-fledged lunch or dinner for a large family. They say that round stopper from the pie is always given to the eldest son in the family.

First, let's open the tenlek - let the family hear the smoking aroma, and your first-born will become the owner of the coveted ball of dough. Then we cut the upper crust in a circle and divide it according to the number of people sitting at the table. A large spoon is at the ready: mix the contents of the beles.

Now it's too late to stop ... we put meat on plates with potatoes and rich broth. The bottom take on your own control. Suddenly, someone will not get a b? Lesh to you!

Zur-belish (zur-belish), a large pie with potatoes and meat is a traditional Tatar dish. The upper part of the freshly prepared pie is divided among all members of the feast, the filling is eaten with the help of cutlery. When chilled, the cake is freely cut into portioned pieces and cutlery is no longer required.

The dough for making zur-belish can be based on sour cream (mayonnaise / margarine / butter or vegetable oil), water (milk / kefir) is added, and slaked soda is also used as an option. Some recipes include an egg. One way or another, regardless of the ingredients, the dough should turn out to be elastic so that the cake does not crack during baking.

Meat can be taken what is available. If lean meats are used, then you need to add a few pieces of butter on top of the filling before closing the pie.

1. Sift the flour for the dough into a spacious bowl, add salt. Pour in water and vegetable oil.

2. First, with a spoon, and then with your hands, knead a homogeneous dough.

3. Cover the dough with cling film or a lid. Leave for 30 minutes at room temperature. The dough will “rest”, the flour gluten will swell and the dough will become more pliable and obedient.

4. Rinse the meat, dry with a towel, cut into small pieces.

5. Peel the potatoes, also cut into small cubes (about 1 cm in size). So that the potato does not darken, it is necessary to place it in water until the moment of use.

6. Peel and chop the onion. Combine chopped meat, potatoes and onions. Salt, pepper the filling to taste. Mix.

7. Divide the dough into three parts: one is the size of a small walnut, and the remaining dough is divided into about 1/3 and 2/3.

8. Most of the dough is used for the bottom. This part of the dough should be thinly rolled into a round layer, the diameter of which is much larger than the size of the baking dish. This is necessary for the formation of the sides.

9. Put the dough for the bottom of the pie into a buttered mold.

10. Lay out the filling, add a couple of bay leaves inside.

11. The dough for the "lid" is also thinly rolled out. Spread on top of the filling. Fasten the "lids" with the sides, pinching the edges. Make a small hole in the “lid”, about 2 cm in diameter, place a ball of dough into this hole.

The pie is baked in an oven preheated to 180-200 degrees for 2-2.5 hours. After the specified time, you can reduce the temperature to 150-100 degrees and simmer the cake for about an hour. If the top starts to brown too much, cover the cake with foil. Periodically, you should lift the round ball of dough and see if there is liquid inside. If necessary, you need to add broth inside the pie.

12. Remove the hot finished cake from the oven. Brush the top with a piece of butter. Cover with foil/lid/flat dish.

13. Wrap in a warm blanket or scarf. Let the cake rest for half an hour. This technique will give softness and tenderness to the dough.

Zur-belish is ready! Bon appetit =)

Next news

The Tatar national pie - "Zur-belish" - is so fragrant and lush, with a lot of filling and delicious broth inside.

How to knead dough for a pie? What kind of meat is suitable for the filling? How to eat Zur-belish? The recipe for this amazing pie for the whole family was shared by culinary specialist Korizanda Tella.

Interesting Facts

1. The name "Zur-belish" means "big pie".
2. Peremyach is the real name of the pie, known to us as "belyash".
3. “Zur-balish” is served separately with filling and dough, and the dough is served to the most honored guest.

Ingredients

• Wheat flour - 500 g;
• milk - 150 ml;
• chicken egg - 2 pcs;
• dry yeast - 20 g;
• beef - 500 g;
• onion - 4 pcs;
• potatoes - 5 pcs;
• margarine - 200 g;
• soda - 0.5 tsp;
• sugar - 1 tbsp. l;
• vegetable oil - 1 tbsp. l;
• salt - to taste;
• black pepper - to taste.

Recipe

1. Mix dry yeast, sugar, soda and salt. Add warm milk and eggs. We mix.

2. Melt the margarine separately and pour it into the mixture.

3. Gradually add flour and mix with a whisk. Then knead with your hands until it stops sticking to your hands. We divide the finished dough into 2 parts.

4. We roll out one part and lay it on the bottom of a deep form.

5. For the filling, take the beef boiled until half cooked, cut into small pieces. We cut the onion in half rings and medium-sized pieces - potatoes. Salt, pepper. We mix.

6. We spread the filling in the form. Then close the edges of the pie.

7. We make a tenle hole at the top of the pie and cover it with a lid. Bake in the oven for one hour at 180 degrees. We take out the cake, open the lid and pour the beef broth into the hole.