Secrets of Tatar cuisine: a large pie "Zur-belish". Pie Zur belish (balish) - a recipe with a photo of how to cook a Tatar national dish

Meat is the main ingredient in this dish. Since the Tatars are Muslims, they do not cook pork and therefore the filling with lamb or duck is added to the Tatar meat pie. But first, let's look at product options for different types of dough, the recipes of which are slightly different.

Yeast dough variant

milk - 1 cup (250 ml);
water (100 ml);
salt and sugar - 1 tbsp. l (10 g each);
fresh yeast - 25 g;
margarine - 125 g;
flour - 600-700 g.

Yeast-free dough option

fat sour cream - 150 g;
salt - 1 teaspoon;
butter - 50 g;
sugar - 1 tbsp. a spoon;
baking soda - 0.5 tsp.

Filling Ingredients

chicken or lamb - 800 g;
butter - 50 g;
onions - 3 pieces;
boiled water or broth;
fat - 100 g;
raw potatoes - 700 g;
salt, pepper and spices to taste.

Dough preparation

Yeast dough option

Pour the yeast with warm water in a small amount and sprinkle lightly with sugar. Let rise in a warm place.
Pour milk into melted margarine. When the mixture has cooled to room temperature, add yeast to it and sprinkle with salt.
Having poured half of the necessary flour into a bowl with dough, knead the dough and leave it for 30-40 minutes to make it fit.
After the time has elapsed, pour out the remaining flour and, once again kneading the dough, leave it for another 1 hour in a warm place, periodically upsetting it.

Option for yeast-free dough

Melt the butter in a water bath and mix with sour cream, sugar, salt and soda.
Add flour and mix well until an elastic dough forms. Try not to hammer the dough so that it does not turn out hard, but soft and greasy.
Cover the prepared dough with a towel and leave to "rest" for about 30 minutes.

The dough is ready to work, and this indicates that you can start preparing the filling for Zur belyash.

Filling preparation

The peculiarity of Zur Belesh is that the components of the filling are put into the pie in its raw form.

Now you can safely call the guests to the table and try the cooled cake!

In Tatarstan, pastry made from dough is an adornment of the national cuisine. Whatever it is: sweet, fresh, rich, yeasty, sour. The most common of the Tatar dishes from the dough are such recipes as: gubadiya, belesh, baursak, kastybai and many others.

The sacred product of the Tatars is bread, without which not a single table will be left in the country. In addition, for everyday meals, Tatars like to bake products from unleavened dough: pies, buns or flat cakes. Recipes exist separately for each holiday.

We propose to consider the recipe for the Tatar Echpochmak or Belish pie.

Tatar meat and dough pies are considered a national feature of the Tatars. Depending on the dish, the dough is made yeasty or unleavened. The secret of the cuisine of this people is the Echpochmak pie, which is baked in the shape of a triangle. The dough for this product is made fresh, and the filling is made from meat, onions and potatoes, as well as various cereals, cabbage and even pumpkin. Those pie recipes that have taken root in our country have practically not changed in their content.

You may be surprised when you find out that in our country this dish is called belyash and sell on city streets. Interestingly, Zur Balish has different recipes, and not one special one. All of them turn out fragrant and appetizing, and they are prepared most often for holidays or on weekends.

This outstanding dough product with stuffing from Tatarstan can decorate your table, making an excellent impression on guests and loved ones. Be prepared to fiddle around a bit. But the result will surpass all your efforts, and your recipes will be replenished with new ones. Well, let's start preparing the necessary products.

Enjoy your meal!

Balish is one of the most hearty, delicious and popular dishes of Tatar cuisine. It belongs to the category of ritual dishes: not a single Tatar wedding can do without it. Balish is also prepared for other festive occasions, as it symbolizes prosperity and well-being. In fact, there are two types of balish: zur and wak. The first option is a large closed pie, the second is pies, which are both closed and open. The filling for zur-balish has a traditional composition, laid out in layers, the preparation of wak-balish allows more freedom. Each Tatar prepares both options for baking in her own way. The main difference is in the composition of the test. The traditional dough for balish is made bland, but modern housewives prefer to cook it with fermented milk products. Some put it on yeast, but then the preparation of the pie takes a long time. The taste of the dish depends on the test, so its choice should be taken seriously.

Cooking features

The preparation of unleavened and yeast dough cannot be the same, the technology varies, but a few rules will be required regardless of the recipe if you want to achieve the best result.

It is customary to use high-quality wheat flour for balish dough, containing a large amount of gluten. After all, the dough should be rolled out thinly, but be strong, elastic. When baking balish, it is important to ensure tightness so that the filling languishes inside the pie, as in a cauldron.
Flour must be sifted before use. This is necessary to saturate the dough with oxygen and get rid of the risk of small litter, insect larvae getting into the dough.
First, the dough products are mixed by hand, then kneading is done - also by hand. You need to knead until the dough stops sticking to your hands. If you have a bread maker, you can trust this unit to knead the dough.
Do not use hot or cold foods to prepare yeast dough, otherwise the yeast will not work, the dough will not work.
Regardless of what recipe the dough was prepared for, it needs to be allowed to rest for at least 30 minutes - then it will become more obedient and elastic, it will be easier to roll it out thinly.

From the finished dough for the preparation of zur-balish, 2 layers of different sizes are rolled out. One covers the bottom and sides of the form, the second serves as a lid. Make sure to leave a hole in the center to pour the broth inside the pie. Dough scraps are not thrown away, they are used to make decorations for the pie and a ball that covers the hole. To prepare wak-balish, a small piece is separated from the dough, a cake is formed from it, a filling is placed on it, then the edges are lifted and a “pouch” is formed from the cake with or without a small hole on top.

The dough for all types of balish can be prepared according to the same recipe.

Unleavened dough for balish

wheat flour - 0.6–0.7 kg;
water - 0.3 kg;
salt - 5 g;
refined vegetable oil - 120 ml.

Cooking method:

Sift the flour.
Boil water, pour out the required amount.
Pour oil into boiling water, add salt, mix well.
Make a well in the center of the flour heap, pour the liquid mixture into it.
Knead a dense and elastic dough that does not stick to your hands.

Cover the dough with cling film so that it does not become crusty, leave for half an hour. After the specified time, you can start cooking the pie. While the dough is resting, you can start preparing the filling. If it takes longer than half an hour, the dough will "wait".

Yeast dough for balish

dry yeast - 10 g;
milk - 0.2 l;
butter - 100 g;
chicken eggs - 2 pcs.;
wheat flour - 0.45–0.55 kg;
salt - to taste;
sugar - 5 g.

Cooking method:

Heat the milk to about 30-40 degrees. Add sugar and dry yeast to it. Stir. Cover the container with a clean cloth and leave for 15 minutes.
Melt the butter over low heat or in a water bath. You can also do this with a microwave.
Break the eggs into a bowl, add salt to them, beat with a whisk.
Combine eggs with melted butter, mix. Add the brew and stir again.
Sift the flour. Adding it to the liquid mixture in portions, knead the dough.
Cover the dough with a cloth and leave for 1-2 hours in a warm place.

When the dough fits, that is, it increases by 2-2.5 times, punch it with your hands and start cooking the pie.

Balish dough with sour cream and butter

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 so that it softens.
Combine softened butter with sour cream and mix thoroughly, trying to make the mixture homogeneous.
Combine sifted flour with salt.
Pour it into the sour cream-butter mass, quickly knead the dough.

The dough according to this recipe is elastic, even if it is rolled out immediately after preparation. It is not cheap, but still balish is a festive cake and it is not customary to save on it.

Balish dough on kefir

flour - 0.5 kg;
butter - 100 g;
chicken egg - 1 pc.;
kefir - 125 ml;
soda - 2–3 g;
salt - 5 g.

Cooking method:

Whisk the egg with salt.
Melt the butter, mix with the egg.
Pour soda into kefir, mix.
Sift the flour.
Combine the egg-butter mass with kefir, pour into a container with flour.
Mix first with a spoon, then knead the dough with your hands.

Let the dough rest for 30 minutes, and start preparing the base for the balish.

Balish is a national Tatar dish, a closed pie prepared in a special way. The food is considered festive, its preparation takes a lot of time and effort, but the result will justify the effort. You are unlikely to succeed in preparing this dish from a purchased dough, but there are many recipes to make the dough yourself.

These step-by-step recipes will help you cook zur belish no worse than abishka (grandmother)

2017-11-27 Galina Kryuchkova

Grade
prescription

3787

Time
(min)

servings
(people)

In 100 grams of the finished dish

8 gr.

17 gr.

carbohydrates

17 gr.

250 kcal.

Option 1: Classic zur belish recipe

Zur belish is a pie made from unleavened dough. For the filling, meat, bird offal, spices, dried fruits, vegetables and cereals are used. The unusual name is of Tatar and Bashkir origin, translated into Russian as a big pie. In shape, such pastries are similar to the dwelling of nomads and a truncated cone. In the center of the pie there is a hole (tenlek), where the broth is added, and then covered with a dough lid.

Thanks to detailed instructions, you will cook classic Tatar belish and its varieties.

Ingredients:

Unleavened dough for dumplings or dumplings

350 gr. (2 cups with top) flour;
210 gr. (1 cup) sour cream;
60 gr. fat (goose);
1 goose egg or 2 chicken;
7-10 gr. salt.

Classic stuffing

0.5 kg of potatoes;
0.7 kg goose;
0.3 kg of onions;
2 gr. dry oregano;
Salt, black pepper.

Step-by-step recipe for classic zur belish

Cut off the goose carcass first skin, then fat and pulp.

Boil the broth with spices from the bones and skins. You will need 1.5 cups.

Cut fat into squares. Transfer to a cauldron or roaster and melt.

If you want to cook a classic Tatar belish, then cut the meat by hand and as small as possible.

Chop the onion too.

Combine ground goose, onion and spices, then stir to combine. We will not go to a cold cellar, so we will put the blank for the future filling in a modern refrigerator.

Take a deep bowl in which you will knead the dough. Pour in sour cream, loose eggs and warm fat. Salt the mass and beat with a whisk.

Sift flour on the street or at least on the balcony so that the product is saturated with fresh air.

Now the flour can be gradually poured into the sour cream mass and knead.

Cover the finished dough with a clean towel and place in the refrigerator for 30 minutes.

Prepare the potatoes at this time, cut them into small cubes of 1 cm and cover with water.

Sprinkle a cutting board with flour, put the dough on it and knead again.

Divide the dough into two parts 1:2, roll each into a ball.

Turn on the oven, let it warm up to 200 degrees.

Grease the bottom of a deep cast iron skillet.

Roll out a large ball into a flat circle up to 1 cm thick.

Transfer the tortilla to the pan so that the edges hang down on the table.

Remove goose with onions and mix with potato pieces.

Put the filling in the center of the cake and smooth it out.

Roll out the second ball and transfer to the filling.

Connect the top and bottom of the pie by twisting the edges into a flagellum.

Cut a hole in the center with a diameter of 4-5 cm.

Grease the top of the pie.

Make a lid from the dough and close the hole with it.

Let the cake rest for 10 minutes.

We check the heating of the stove and send our first product there.

Strain the broth and pour into an old teapot or gravy boat. So it will be more convenient to add it to the filling.

If the cake is already browned, then you can get it.

Carefully remove or cut off the lid from the pie.

Pour 50 ml of broth into the hole and replace the lid.

Send zur belish back into the oven, but turn down the fire. Bake until tender about two hours. Add broth every 30 minutes.

Check the readiness of potatoes and meat. Take out the cake, wrap it in a wide linen towel. After half an hour, belish can be served on the table. Cut off the upper part first and divide the filling into portions, the bottom part soaked in broth is served last.

Alcoholic drinks are not allowed for traditional Tatar dishes, but only thick tea infused with cherry leaves, mint, thyme and oregano.

Option 2: Modern zur belish in a quick way

With the help of a semi-finished product, you can cook this traditional pie in half an hour. You will need ready-made minced meat, spices and frozen dough sheets from the store.

Ingredients:

300 gr. ground beef;
170 gr. (2 pieces) potatoes;
100 ml cream;
1 egg;
45 gr. (half) an onion;
500 gr. (2 plates) ready dough;
30 gr. flour;
40 gr. vegetable oil.

How to quickly bake zur belish

Put the potatoes in their skins to boil.

Chop the onion and salt.

Heat up a skillet with oil.

Fry ground beef with onions and spices on it.

Sprinkle the table or board with flour, put the dough plates on it until defrosted.

Turn on the oven.

Cool the cooked potatoes and remove the peel from it.

Grate the potatoes on a coarse grater and add to the minced meat.

Take a baking dish and coat with oil.

Roll out the dough lightly and cut off the corners.

Transfer one plate to the pan and bend its edges.

Spread out the cooled stuffing.

Spread the second plate on top and pinch the edges tightly.

Make a cut in the center.

Sculpt a ball from the scraps and close the hole with it.

Place the item in the oven. After 15 minutes, remove, open the hole and pour in the cream.

Brush top crust with beaten egg and return to oven for 5 minutes.

Shopping centers usually offer puff pastry. Feel free to experiment. But after 20-25 minutes you will already be eating zur belish, it turns out soft and juicy.

Option 3: Zur belish with rice, dried apricots and chicken

Grandma's zur belish with dried fruits, rice porridge and tender chicken fillet is liked by all children.

Ingredients:

Delicate filling

300 gr. chicken breast;
80 gr. white rice;
150 gr. dried apricots;
100 gr. cream;
60 gr. butter;
5 gr. oregano or thyme.

Kefir dough

70 gr. butter;
500 gr. flour;
250 gr. kefir;
2 chicken eggs;
5 gr. soda;
7-10 gr. salt.

How to cook

Soak the dried apricots in warm water.

Sort the rice and fill with water.

Cut the chicken fillet into small pieces, add salt and herbs. Mix and send to the refrigerator.

Mix the ingredients for the dough: kefir, eggs, melted butter and a little flour. Extinguish the soda with boiling water and add to the mixture.

Gradually add flour until you get a firm dough.

Cut off the foil, its length should be three times the diameter of the baking dish.

Line the pan with foil and grease the bottom.

Divide the dough into four unequal parts: for the bottom, top, decorations and a small lid.

Cover the pieces of dough with cellophane and let stand.

Boil the rice until half cooked, put it on a sieve, rinse under a water jet.

Chop dried apricots.

Mix the ingredients for the filling: chicken, rice, dried apricots.

Roll out a large piece of dough and line it with a mold.

Put the stuffing on the bottom donut.

Roll out the puff to a smaller size.

Cover the filling with it, and tightly connect the edges around the perimeter of the form.

Cut out a patch in the center of the piece.

Fashion decorations and a cap in the form of a ball.

Place the decorations, close the hole with a dough pom-pom.

Lift the edges of the foil up and fold over the cake.

Put the pie in the oven.

After 30 minutes, remove the cake, remove the pompom and pour cream into it.

Continue baking.

If the meat and rice are boiled, then zur belish is ready. Serve flavored portions with milk or curdled milk.

Option 4: Golden zur belish with a crown

This is the most beautiful Tatar pie that can be prepared for the holiday.

Ingredients:

golden pastry

450 gr. wheat flour;
50 gr. corn flour;
1 egg;
150 ml of homemade (fatty) milk;
120 gr. oils;
10 gr. Sahara;
3 gr. baking powder.

For sweet toppings

230 gr. wheat groats;
360 gr. fresh apples;
440 gr. pumpkin pulp;
100 gr. dried apricots,
50 gr. raisins;
20 gr. honey.

Step by step recipe

Rinse the millet and put to boil.

Soak dried apricots and raisins.

Grate pumpkin pulp on a coarse grater.

Cut apples into squares (1x1 cm).

Prepare a mixture of warm milk, eggs, ghee and baking powder.

Gradually add two types of flour and knead. Add a pinch of salt and sugar.

Divide the dough into two donuts (proportions 1:2). Leave a piece for jewelry and a hat.

Cover the mold with foil and grease.

Flatten the large donut at the bottom of the mold.

Mix crumbly wheat porridge with dried apricots, pumpkin, apples, raisins and butter.

Add a couple of tablespoons of sugar to the filling and place on the bottom cake.

Fasten the second donut on top.

Mark the center of the pie circle with a knife and make 5-6 radial cuts 4 cm long with it.

Bend the resulting corners from the center outward. Form a cone (hat) from a piece of dough and place it in the center.

Put the product in the oven.

Melt the honey and brush it over the top.

A golden zur belish with a shiny crown is ready for a festive tea party.

Option 5: Zur belish in a slow cooker

Take advantage of the capabilities of the multicooker, and cook surprisingly zur balish for everyone.

Ingredients

For the test

1 glass of kefir;
2 cups of flour;
1 egg;
70 gr. butter;
Salt.

For filling

0.5 kg of beef;
50 ml sour cream;
0.3 kg of bones for broth;
1 onion;
3 potatoes;
Spices.

Step-by-step instruction:

Make bone broth.

Put a large mesh on the meat grinder and make minced meat.

Chop onions and potatoes.

Sauté potatoes, onions and minced meat in a pan.

Knead a stiff dough and divide into three parts: bottom, top and lid.

Roll out most of it and place in a greased bowl.

Put in the filling.

Place a small puff on top and connect it to the edges of the bottom puff.

Close the multicooker with a lid and set the “Baking” program for 1 hour and 30 minutes.

Flip the belish over to the other side.

Cut a hole in the center to pour in the broth, then close it with a bun of dough.

Set the program for 30 minutes, then pour 50 ml of broth.

Let the pastries insist on "Heating" for 40 minutes.

It turned out to be an excellent zur belish and no worse than in an old oven.

Mix sour cream, kefir, 0.5 tsp. salt, add flour with baking powder, knead the dough, do not add flour all at once, you may need more or less. The dough is soft, very pleasant to the touch, you don’t need to knead it for a long time, just to make it elastic., wrap the dough in a film and leave it to “rest” for 30 minutes, and at this time prepare the filling

For the filling, cut the beef and potatoes into cubes, finely chop the onion, salt, pepper, mix well.

From the dough, separate a piece of grams by 150-170, we will use it for the “lid”, decoration and a small cork ball that will close a small hole in the pie. From the rest of the dough, roll out a cake, put it in a greased form so that the edges of the dough protrude slightly outside the form.

We spread the filling in the form with the dough, take 100 g from the rest of the dough, roll it into a circle, I have it much smaller than the diameter of my form, put it in the middle of the filling, fasten the dough in a circle, pinch it.

From the remaining dough, we leave about 15-20 g for a cork ball, and from the rest we roll out a thin circle-decoration about the diameter of our "lid", make cuts in the dough with a roller or knife.

We put the dough in the center, fasten it with the seam that we got when pinching the cake and connect the cut notches together, we get a pattern.

In the center, make a hole about 1.5-2 cm in diameter, close it with a cork ball and put the cake in an oven preheated to 180 g for 2.5 hours. After 40-50 minutes, open the "cork" and pour in a little broth. I didn't add broth as I already had enough of it in the pie. Whether or not to add broth will depend on the starchyness of the potatoes. Reduce the temperature to 150 -160 degrees and bake the cake.

Remove the finished cake from the oven, grease with butter, cover with parchment and a towel, let stand for 15-20 minutes.

Balish baked according to this recipe is so delicious that having learned how to make it, you will forever have no question of what to cook on the festive table. The recipe for this balish was shared with me by my abika or abiyka, they are pronounced differently (aby in Tatar means grandmother). This is a real balish, and not the ersatz that can sometimes be found in cooking. Of course, many years ago, my first balish turned out to be a lump, as balish requires perfect movements and compliance with all the subtleties. But over time, the balish turned out to be tastier, and I will share with you all the secrets of making the right balish. Earlier, I wrote about balish on another site, when the site was not in sight, but I think it would be unfair if the recipe for such a yummy would not be here. Balish is not just a meat pie, the dough of the balish is yeast-free, the lower crust of the balish should be easily separated with a teaspoon, and the upper crust should melt in your mouth.

Ingredients for medium balish

Tender beef 300 g. The younger the meat, the better.
Medium potatoes 5 pcs.
Chicken egg higher cat. 1 PC.
Onion 1 pc.
Kefir with a fat content of 3.2% - 2 tbsp. l.
Ground black pepper.
Margarine for baking - 2 tbsp.
Baking soda 1 dessert spoon.
Vinegar 9% - 1 tsp
Premium wheat flour ("Uvelka") 2.5 cups (without top).
Salt 1 tsp
Butter.

How to cook balish

Cut the meat into cubes 1x1 cm in size, put it to boil, pouring a liter of water. After boiling the broth, the foam must be removed.

Wash and peel the potatoes, also cut into cubes. Finely chop the onion.

Knead the dough for balish: add slaked soda, egg, salt to kefir, beat everything thoroughly, mix with margarine softened at room temperature, mix everything with a spoon, like porridge, slowly adding flour. When the dough for balish thickens, roll it into an elastic ball, cover the dough with a napkin and leave for ten minutes.

Preheat the oven to 220 degrees.Mix potatoes, meat, onions in a container, salt and pepper.

Roll out the dough evenly to a thickness of 3-4 mm, cut out an even circle from the dough.

Arrange the dough in a pan or baking dish (the edges of the dough should hang evenly).

Put the potatoes with meat on the dough, fold it over and carefully pinch the edges of the dough (the folds of the balish should not be thick, and the dough for the balish cannot be torn, all movements are fast, but even).

From the rest of the dough, make a lid, and cover the uncovered area of \u200b\u200bthe balish with it, pinching the edges tightly.

Put the balish in the oven for 20 minutes. After 20 minutes, cover the balish with parchment paper, and bake again in the oven at a temperature of 200 degrees for 40 minutes.

Then take the balish out of the oven, carefully remove the lid from it, pour in the broth, after checking the taste of the potatoes and meat. If there is not enough salt in the balish, then salt the broth.

Close the balish again with a lid and paper, bake in the oven for another hour at a temperature of 180 degrees.

Remove the balish from the oven, coat with butter, add 1 tbsp to the balish. l. butter, gently mix everything, close everything again and put in the oven for 20 minutes, lowering the temperature to 100 degrees so that the balish does not burn. At the end, instead of paper, you can close the balish with some kind of lid so that it is saturated with the vapors of the broth.

Serve balish hot, pre-cut into portioned pieces.

As you can see from the recipe, the preparation of balish takes a long time, more than 2 hours, but it is worth it. Balish is so tasty, exudes such a fragrant smell, it is a pity that this cannot be conveyed over the Internet. But, having prepared balish with your own hands, you will immediately understand what is at stake.

The calorie content of the whole balish is approximately 3,000 kcal.

After the article "Tatar Balish" read on: