Sometimes I want to learn how to cook delicious national dishes of the peoples inhabiting the territory of the Russian Federation. If we turn to the Tatar cuisine, one of the favorite types of pastries of the Tatars is vak balish. It’s not difficult to make vak balish - Tatar meat pies.
Pick your recipe
You will need
- To prepare the dough:
- - 1 cup of cow's milk;
- - 1 tbsp. l dry fast yeast;
- - 300 g of flour;
- - 1 chicken egg;
- - 0.5 tsp salts;
- - 1 tsp granulated sugar.
- To prepare the filling:
- - 200 g of ground beef;
- - 2 onions;
- - 3 potatoes;
- - salt, pepper to taste.
Instruction manual
1
For people who do not know the Tatar language, it would probably be interesting to know the translation of this name. “Wak Balish” literally translates as “little cake”. A distinctive feature of these Tatar meat patties is a round shape and a hole on top.
2
There are many ways to make vak balish: some bake them in the oven or in the oven, but many housewives are fried in vegetable oil. Of course, the second option is not entirely useful for the body, but fried pies are tastier. If you use them infrequently and in moderation, there will be no harm from them.
3
Knead the dough from the above products in a bowl and put it in a warm place for a couple of hours so that it fits. Meanwhile, while the dough rises, you need to do the preparation of the filling.
4
Peel onions, potatoes, cut them into small cubes. Mix them with minced meat, salt and pepper, mix well.
5
Form from the dough circles with a diameter of ten centimeters about a centimeter thick. Spread the filling on them. Pinch so that the center from above remains open.
6
Pour vegetable oil into a deep frying pan and put on fire. After a minute, put the pies. The open side should remain below. After a while, turn them over to the other side.
7
Fragrant, tasty Tatar pies with meat - vak balish - serve hot. Although cooled, they also taste good.
note
The classic vak balish recipe uses exclusively beef meat.
Useful advice
If time limited, you can use a commercial yeast dough.