Tatar pies Wak-Balish

Tatar pies Wak-Balish

Category: Bakery products

Kitchen: Tatar

Ingredients
Butter	100 g
Flour	350-400 g (but I see that the dough is tender, soft and not sticky to hands)
Kefir (or any sour milk)	200ml
Egg	2 pcs
Salt to taste
Soda on the tip of a knife
Bouillon	to pour into ready-made pies, literally by a teaspoon
Filling
Meat	on demand
Potatoes	on demand
Onion	on demand

Cooking method

• I make the dough in a food processor with knives.
• We put all the ingredients: butter and add flour, a pinch of salt and soda to it.
• Then add kefir and 2 eggs to this mixture.
• Next, knead the dough.
• The dough should be softer than on dumplings and not stick to your hands. We leave him to lie down for a while.
• Next, we proceed to the filling. We take any meat, raw potatoes and onions. We cut everything into cubes. Salt, pepper, mix.
• We pinch off a piece of dough, roll out a not quite thin cake, I knead it with my hands on a table dusty with flour.
• We put the filling in the middle, I also put a piece of butter each and pinch the edges, like in khinkali, only we leave a small hole in the middle, or we make pies with a lid, I like the lid better.
• I bake at a temperature of 180-200, 20-25 minutes, watch until tender.
• I baked myself two pies just with potatoes and onions, baked in AF, at 180 degrees for 15 minutes.
• We eat the pies and add a spoonful of broth to each pie.
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The dish is designed for

8-10 pcs (depends on the size of the pie)

Time for preparing:

total time about an hour with the preparation of the dough and filling

Note

The pies are very tasty and satisfying. They can also be baked in one pie. This dough is delicious with cabbage filling.

[Tanyulya]

Tanyulya, Tanya!
I go for the biggest pie first!
What pies are interesting! And molding with a "cap" is not ordinary!
I took the recipe to the bins!

And perhaps instead of potatoes, you can adapt a pumpkin?

[Tanyulya]

Tanyulya, original recipe! You need to try to cook. Thank you!
🔗

Tanya, how I liked the pies. I prepared the detailed ones with yeast dough. It should be very healthy without yeast. The same dough, probably, should be suitable for bales.

Tanya, thanks for the recipe. I tried something like this for a long time. This is delicious!

[Borisyonok]

Borisyonok, Flax, today they suggested adding a pumpkin, but I did not bake those with pumpkin. As a rule, meat and potatoes, potatoes, just meat and a lot of onions (like stuffing for mantas) and with cabbage.
Manty with pumpkin is very tasty, I think that it will be appropriate here too.
Babushka, Tatyana, thank you very much Try it, though the dough is sooo nourishing, I do it myself or completely, but then the filling is not enough or I am only half enough. The dough is somewhat reminiscent of the sand version.

[lungwort]

lungwort, Natasha, I didn’t fry this dough, and my mother-in-law does, but I don’t tolerate fried well, so I don’t eat it and I can’t say exactly about the taste.
She is just whites and fries round ones.
gala10, Checkmark, thank you. When I'm too lazy to mess around in the kitchen for a long time, I either make pizza or pies like this, the processor will knead the dough, it is a pleasure to mold them (it calms the nerves) very satisfying and even on the second day it remains, they eat mine with tea or milk, certainly not that hot, but the same delicious.

Tanyusha, fried pies and byalishiks are definitely not a dietary option, I'm also for baking in the oven.

THIS IS THE PIE

Tanyusha, fried pies and byalishiks are definitely not a dietary option, I'm also for baking in the oven.

In our house, pies were always baked and grandmother and mother baked, if they fried whites, then triangles and sooo rarely, I usually never ate them.
And I, already being an independent hostess, cannot even remember when I fried pies ... it seems to me that in more than 20 years of living separately from my parents, I never fried pies ...: oops: because I can't even remember.
When there was a deep fryer, I somehow fried cottage cheese donuts, donuts.
I would eat deep-fried dumplings (they are sooo tasty in St. Petersburg), but I always feel so bad after them that I rarely take this "risk"
In September, the last time I was in St. Petersburg, I ate, it tasted good, but then it was bad

THIS IS THE PIE

Nadezhda, thanks: rose: maybe try to bake something.

I don't care about fried pies. But my husband cannot eat fried and fatty foods, so whites are very rare here (and I love them very much, and I adore fried pies with cabbage and with meat).

Tanya, cute pies, baked in the oven?

[Tanyuley]

I would venture to add my thoughts, because only yesterday I prepared them myself (experimental samples are always with me. Probably because I work at the Experimental Plant). I will not point out some of the points that raised my doubts. I'll just share the experience I gained yesterday. These pies are really very tasty and only pleasant memories remain of them. No photos - I was not going to exhibit the recipe. And so, I will only say where we have Tanyuley differences in cooking technology. There are not many of them.
- After kneading the dough, I sent it to the refrigerator for an hour so that I could have a rest. However, this is a classic and Tanyulyaapparently just decided not to dwell on platitudes.
- I left a big hole. Here's how in the photo from the recipe I used to cook
🔗

- 20 minutes after the start of baking, liquid appears in the pies and I put a piece of butter in each pie. Like this

🔗

Photo from the same place. Sorry, but I didn't save the link, I just copied it into Word. I wasn't going to share the recipe with anyone.

- After another 20 minutes I go to watch the pies again. They have already begun to brown, and the liquid has boiled away. Then I moved away from the recipe. I topped up the broth, which is called from the heart (from the experience of cooking Zur balish - this, as he says Tanyulya: one big pie.
And here I cover each pie with a thin cake, grease it with an egg remaining on the side of the cup and put it back in the oven for 15 minutes. All baking in the oven took 55 minutes.
It turned out like in the photo at Tanyuli... It was really delicious! Ate in one sitting.
Py. Sy.

And I got a big pie (Zur balish) Like this

🔗

In the lid, I made a hole with about a 5-ruble coin and closed it with a pimp. Next time I'll make a lid like a teapot.
Tanyule thanks for the recipe. Now I will note

[Tanyulya]

Tanyulya, I will definitely try, beautiful pies, recipe bookmark

[Wit]

Wit, and the truth is, I did not write that while we are preparing the filling, we give the dough a rest, not necessarily in the refrigerator, but it is better not where it is very hot.
I put the butter right away and cover it with a lid, 10 minutes before cooking, as a rule, add a spoonful of broth, but for me it is better to do this when I have already taken out the lid, refilled the broth, let it stand and eat.
I pierce a hole in the lids with a sushi stick before I set it to bake.
Thank you for stopping by and bringing your own.
We have a lot of Tatars and Bashkirs and they all cook these pies in different ways, but they prefer lamb in the filling and add goose and goose fat everywhere, I have never tried this, I don’t know,: girl_pardon: but they boast. at work I have a team mainly from Tatar and Bashkir villages. Their kitchen is very interesting.
Shyrshunchik, Tatyana, Thank you.

Great, I will definitely cook it! TATIAN, AND WHAT COMBINE DOES YOU KNEE THE Dough?

Irina, thank you
Kesha is my assistant.
And if you can come with me

Good!

Tanyulya is beautiful and tasty as always!
I am so Echpochmaks cooked.

[Tanyulya]

Tanyulya, Tanyusha!
Take the job ...
The dough is delicious! I added a little pumpkin to the filling, it did not interfere here at all. It turned out delicious!

The only thing ... I smeared them with yolk, and then I just got a closer look at yours ... you didn't smear anything on the campaign.

Lenochka, thank you !!!
I rarely grease with anything

I have a question for everyone. Zalovka gave a recipe for a whitewash test. She is Tatar. But there are a hundred things mixed in it. Experienced chefs are sitting here. Tell me, evaluate, does this recipe take place or is there something wrong?
The recipe itself:
Kefir 0.5 cups
Margarine / sl. soft butter 250 g
Rast. butter slightly less than 0.5 cups
Baking powder 0.5 tsp
Yeast 1 tsp
Sugar 1 tsp
Salt 0.5 tsp
Egg 2 pcs
Flour 2-3 glasses (this is not enough for me naturally for such an amount of fat and liquid, it turns out 4.5 - 5 glasses)
I feel well, everything is mixed here, WHO DOES ANYONE COOKING THIS?
So the dough tastes crumbly and tasty, only heartburn from it is terrible)

[Tatiana mom]

Tatiana mom
Vegetable oil, if there is no margarine in the recipe, and yeast is useless if the dough is made on kefir with baking powder (soda). I make Wak Balish and Zur Balish on the usual, one might say folk recipe for unleavened dough, these are:
0.5 liters of kefir, 1 egg, 1 tablespoon of sugar, 1 teaspoon of salt, 1 teaspoon of soda, 250 gr. margarine, flour.

[Margit]

Margit, Thank you so much! You have more sugar and salt, which means the taste will be richer. She wrote everything down)

Margit, thanks a lot! You have more sugar and salt, which means the taste will be richer. She wrote everything down)

Good health!
This dough, but without margarine, goes well for fried pies, whites, and just flat cakes for tea.

[Margit]

Margit, I also have margarine in the recipe for dough for pies and whites) Thank you! You need to try to bake it.