Crimean Tatar pie with meat and potatoes "Kubete"

Crimean Tatar pie with meat and potatoes "Kubete"

Category: Meat dishes

Kitchen: Crimean Tatar

Ingredients
DOUGH:
Flour	600 g
Oil drain. (margarine, fat)	70 g
Vegetable oil	100 ml
Water (beer, milk)	50-100 ml
Chicken egg	2 pcs. +1 pcs. (for lubrication)
Salt	1 tsp
Baking powder for the dough	1 tsp
FILLING:
Meat (chicken, lamb, pork, beef, any choice)	600 g
Bulb onions	3 pcs.
Potatoes	400 g
Dill greens	1 bunch
Salt pepper	taste
Broth or water	3-4 tbsp. l.

Cooking method

• We cut everything into small cubes
• bake at 220-230 40-50 minutes
• Large photo:
• 

Purely masculine laconic! But the photo of the cake is very appetizing! We will try.

[Zachary]

Zachary, here's a thank you for the recipe !!! This is amazing yummy! I ate it while visiting a Crimean friend and the recipe was, but it was lost when I moved. I took it to the printouts, after the end of the post I will definitely cook it.

Thanks for the recipe! We will try!

[Zachary]

Bookmark it for sure !!
Zachary, Thank you !

[Zachary]

ZacharyThank you very much for the recipe! Tried this cake a long time ago. This is the first time I meet the recipe. I will definitely do it.

the pie is interesting, but it's not clear - take raw or boiled meat .. (((

[kavmins]

kavmins, raw.

What a dumb thing! I have long wanted to master pies with meat and potatoes, and here you are with such a "magic pendel" !!! I will do it!!! Thank you

[notglass]

notglass, Thank you!

[Zachary]

My husband is from Tatarstan, so they often made such a cake in their family. When I first tried it, I almost swallowed my tongue - it's so tasty. And my mother-in-law taught him how to cook (and also echpochmaks). My husband is already humming with pleasure when I bake these pies. But the mother-in-law made them with a cork in the lid, so that in the middle of baking, pour a little broth or water into the filling for juiciness.
Zachary, have you tried the oven with a cork?

[Biryusa]

Biryusa, the rights.
In Tatarstan, they bake with broth, they call it zur belish or belish ...

[Zachary]

Zachary, thank you very much for the recipe, I took it to the bookmarks. I bake pies every weekend, I will surprise my family with your pie)))
Is it necessary to bake in this form? On a baking sheet, can you? Should the pie be tall, or regular like on a baking sheet?
and yeast, as I understand it, is not provided? baking powder instead?

Question: is pork also acceptable? Will it be authentic?

Zachary, have you tried the oven with a cork?

I add the broth immediately + the onion gives its juice, but it is possible in the process

Is it necessary to bake in this form? On a baking sheet, can you? Should the pie be tall, or regular like on a baking sheet?
and yeast, as I understand it, is not provided? baking powder instead?

The cake can be baked as you like in a mold without a mold, it absolutely does not change the taste of the cake

Question: is pork also acceptable? Will it be authentic?

Any nationality has its own tastes, but the name does not change.

[Zachary]

Zachary, thank you very much))) I love folk cuisine)))

[Zachary]

Zachary, thanks for the recipe! I love and know a little Tatar cuisine! Cool pie you have!

Thank you! I tried this in Rostov! Take a note of the pie!

An interesting recipe, I didn't have to try, but I'll try to cook it, thank you Zakhariy for the recipe !!! The cake is awesome !!!

Zakhar, how to be the author of the recipe? Well, cool recipe! Everyone wants to know and be able to do this. It's good that the Chief noticed and designed. It is necessary to seriously make a recipe, then everyone can find it and benefit to many (for example, to me).

then everyone can find it and many benefit

Thanks to all. Boom try hard

My mom also bakes such a cake, served as a second course. The crusts were instead of bread. I love him very much in my mother's performance.
Itself to my family a couple of times baked, not impressed.

[susika]

susika, my mother also cooked like that. That is, when the cake is ready, the top lid is cut into segments. And since my mother cooked the chicken cut into pieces, but did not remove the bones, then meat and potatoes from the pie were put into the plate with a spoon, and a segment of dough was served to it. For me personally, the tidbits were dough from the bottom, fried, soaked in a range of aromas.

[Zachary]

Zachary, we call it Bialesh, it is very desirable in such a pie duck meat, the taste is very rich.
I can eat Bialesh endlessly, one of my favorite dishes !!!

Biryusa, right.
In Tatarstan, they bake with broth, they call it zur belish or belish ...

Yes Yes!

But the mother-in-law made them with a cork in the lid,

And it's the same with us ...

This is one of my family's favorite pies, and everyone who tasted it was not disappointed.

Budget option without meat.

4 onions, 5 small potatoes, 1 bunch of parsley, 1 tbsp. l pepper paste (recipe HERE , optional) salt, pepper to taste

[Zachary]

Zachary, thank you for the recipe for such a delicious cake!
I bake it very often! We like it sooo much!

[Zachary]

Zachary, thank you very much, I baked in a pizza maker half of the portion on whey, put tomatoes in the filling, for juiciness, very tasty, we will repeat.

[Zachary]

Zachary, MANY THANKS !!!
It is he! The cake that my favorite grannies baked. And even the frying pan is the same! How I loved him! In my life I have never eaten anything tastier than the pies that were baked by the warmest, sweetest, most beautiful grandmothers, and especially this one. Believe it or not, I’m already sitting straight, writing and crying from the surging memories.
When I grew up to serious experiments, there was no one to ask. Grandmothers lived in Chistopol (Tatarstan) and for some reason they called this dish kurnik, although the filling was always made with beef and pork. The magic of this recipe is that the meat must certainly be chopped or finely chopped, with the meat rolled through a meat grinder, even through large holes, such deliciousness will not work. For this, the grandmothers had such special wooden troughs and semicircular cleavers:

I really wanted to cook it, and I approximately remembered what and how, but since I am clumsy, I better know exactly how much to weigh in grams.
Thank you. Thank you. Thank you.

P.S. It's great that I accidentally saw a review for this recipe in the feed, otherwise I would have suffered further ...

Kubete with rice:
For 1-2 servings

For the dough: 120 g flour; 30 g butter; 30 g sour cream; 1 egg; salt. For the filling: 130 g chicken fillet; a few tablespoons of chicken broth; 80 g semi-cooked rice (40 g dry); 40 g fried onions; parsley, salt, black pepper

Knead the dough: grind the sour cream with sifted flour, salt, add the cold butter shaved on a grater, knead quickly, put in the refrigerator under a film for 2 hours. Divide the dough into 2 unequal parts, then roll them out. Put the filling in the center on a larger layer of dough, cover with a smaller layer of dough, pinch the edges in a circle. Brush with beaten egg, make holes for steam to escape, cook in oven at 250 ° C for 30-40 minutes. Eat with a spoon by knocking off the lid of the pie.

[Zachary]

Zachary, oh, what delicious with rice !!! and most importantly - for a couple of servings, just what you need .. thank you so much for the recipes !!!

Thanks a lot for this recipe! It turned out very tasty, juicy and aromatic. An amazing dough - sandy and flaky, but does not crumble or get wet. Very fragrant and juicy filling, though I put sooooo much of my own dill and cilantro. Actually, this is how it looked yesterday:


Therefore, today I had to repeat at the request of the kushateli:


I will undoubtedly repeat!

Hello! Please tell me how to knead the dough from the main recipe? Just mix everything and roll it into two flat cakes? Or do you need some manipulation of exposure in the refrigerator or maybe something else? And what is the approximate consistency of the dough, but in the recipe the liquid is indicated very approximately, I'm afraid to spoil it. Please excuse me if it is heavily loaded.

Biryusa, right.
In Tatarstan, they bake with broth, they call it zur belish or belish ...

And this is the name in our family.
True dough without eggs on sour cream ...

Hello! Please tell me how to knead the dough from the main recipe? Just mix everything and roll it into two flat cakes? Or do you need some manipulation of exposure in the refrigerator or maybe something else? And what about the consistency of the dough should be, otherwise the recipe contains a very rough indication of the liquid, I'm afraid to spoil it. Please excuse me if it is very loaded.

The dough can be used right away, but it is usually made at the beginning of the dough, put in a bag and put away in the refrigerator and lays there while you make the filling. when the filling is ready, take out the dough, roll it out and form a cubette.

Biryusa, right.
In Tatarstan, they bake with broth, they call it zur belish or belish ...
And this is the name in our family.
True dough without eggs on sour cream ...

Each nation has its own characteristics of cooking.

[Zachary]

Zachary,

For the dough: 120 g flour; 30 g butter; 30 g sour cream; 1 egg; salt. For the filling: 130 g chicken fillet; a few tablespoons of chicken broth; 80 g semi-cooked rice (40 g dry); 40 g fried onions; parsley, salt, black pepper

Knead the dough: grind the sour cream with sifted flour, salt, add the cold butter shaved on a grater, knead quickly, put in the refrigerator under a film for 2 hours. Divide the dough into 2 unequal parts, then roll them out. Put the filling in the center on a larger layer of dough, cover with a smaller layer of dough, pinch the edges in a circle. Brush with beaten egg, make holes for steam to escape, cook in oven at 250 ° C for 30-40 minutes. Eat with a spoon by knocking off the lid of the pie.