Calories: Not specified
Cooking time: Not indicated
Ingredients:
- 1 glass of milk,
- 0.5 cups sunflower oil,
- 3-4 glasses of flour,
- 1 kg of potatoes,
- 500 g beef,
- 3 pcs. onions,
- 150 g butter,
- vegetable oil,
- salt pepper.
Recipe with photos step by step:
1. The dough is very easy to knead. Add vegetable oil to a glass of warm milk and stir the liquid. Add flour in small portions until you get a soft, elastic dough. 
2. To prepare the filling, wash the potatoes well, peel and cut into small cubes. The finer the ingredients for the filling are chopped, the tastier the balish will be. 
3. We also cut the beef into small pieces, chop finely onion. Mix the onion and meat, leave for 10-15 minutes to form juice. Another secret of delicious balish is adding to the filling goose meat, my mother-in-law does exactly this. 
4. Transfer the meat and onions to the potatoes and mix well. Don't forget to add sufficient quantity salt and black pepper. 
5. Let's start rolling out the dough. Let's divide it into two parts, one of which should be slightly larger. Take the larger part and roll out the dough on a lightly floured board into a round layer 5-7 mm thick. 
6. Immediately transfer the rolled out layer to the prepared frying pan. Important note: There is no need to grease the pan. When we distribute the layer, lubricate Not big amount vegetable oil for the dough itself. 
7. Place all the filling on top. And then add a few pieces of butter. 
8. Fold the edges of the dough towards the middle like a beautiful accordion. 
9. Roll out a small layer from the second part of the dough and cover the middle of the balish with it. 
10. Now you need to carefully and beautifully connect the edges of the two parts of the dough so that the pie is completely closed. 
11. In principle, the balish is completely prepared and can be put into the oven. But I want to show how you can beautifully decorate a festive balish. To do this, you need to leave a small part of the dough and roll it out into a very thin round layer. Then use a knife to draw the layer into segments, as shown in the photo. 
12. Carefully cover our balish with a layer. 
13. Connect adjacent segment boundaries to get an intricate pattern. 
14. We also decorate the edges of the top layer beautifully, pinching them with a pigtail so that they do not stick out or dangle. 
15. Make a small hole in the middle of the balish and place a small, round piece of dough there. When the pie is ready, broth or melted butter is poured into it through the hole for juiciness. I suggest you look at this simple one. 
16. Place the balish in an oven preheated to 200 degrees; it will cook for about two hours. After an hour, you can reduce the temperature and constantly monitor so that the balish does not burn. If you are not sure about your oven, then just in case, put a frying pan with water down. 
17. When serving, the top layer of dough is traditionally removed from the finished balish and the filling is placed in portions on a plate.
18. You can cut balish and how regular pie, it is served with fresh herbs.
Bon appetit!
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Tatar national pie- “Zur-belish” - so fragrant and fluffy, with a lot of filling and delicious broth inside.
How to knead pie dough? What kind of meat is suitable for the filling? How to eat Zur-belish correctly? Cook Korizanda Tella shared the recipe for this amazing pie for the whole family.
Interesting Facts
- The name "Zur-belish" means "big pie".
- Peremyach is the real name of the pie, known to us as “belyash”.
- “Zur-Belish” serves the filling and dough separately, and the dough is given to the most honored guest.
Ingredients
- Wheat flour - 500 g;
- milk - 150 ml;
- chicken egg - 2 pcs;
- dry yeast - 20 g;
- beef - 500 g;
- onions - 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. Mix.
2. Separately, melt the margarine 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. Ready dough divide into 2 parts.
4. Roll out one part and place it on the bottom of a deep pan.
5. For the filling, take beef boiled until half cooked and cut into small pieces. Cut the onion into half rings and potatoes into small pieces. Salt and pepper. Mix.
6. Place the filling in the mold. Then close the edges of the pie.
7. Make a tenle hole in the top of the pie and cover it with a lid. Bake in the oven for one hour at 180 degrees. Take out the pie, open the lid and pour beef broth into the hole.
Balish, or more correctly, "balesh"– national Tatar dish, very tasty and filling. Although I am Russian, my husband is Tatar. His mother-in-law bakes well and so he grew up eating her cooking. I really like Tatar cuisine and in 6 years I have learned to cook most of its dishes.
I tried to prepare different doughs, yeast, unleavened, puff pastry... But I like it better with kefir (or usually sour milk). This baked dough goes well with the filling, it is crispy, not hard and tastes pleasant. We use it instead of bread in this case.
Products
For the test:
- 1.5 tbsp. sour milk or kefir,
- 1 egg (but not required)
- ½ pack of melted margarine,
- salt ½ tbsp. ,
- soda ½ tbsp.,
- flour .
I place all the ingredients in a bowl and knead the dough for balish. It turns out elastic and does not stick to your hands.
For filling :
We have three boys + a husband, and naturally they have a good appetite, so calculate the number of products yourself.
The fattier the meat, the better. If it’s chicken, then I add beef fat (not melted), cut duck/goose fat into small pieces, because... You understand that chicken meat is dietary and the filling will be dry. It turns out awesome from goose/duck offal (stomachs, liver, heart, legs, wings). Wings and legs are pre-chopped into 2-3 parts.
- 10 -15 medium potatoes,
- 500 gr. meat (I used chicken meat, with chicken stomachs and liver),
- onion 1 head,
- 3-4 cloves garlic (finely chop, grate or pass through a garlic press),
- salt, pepper to taste.
Preparation
1. Wash the potatoes in cold water, peel and cut into cubes.
3. Combine potatoes, meat, finely chopped onion and garlic. Add black ground pepper, salt to taste. Mix well.
4. I grease the frying pan with oil. I divide the dough into two pieces. I roll out the larger one to about 8 millimeters thick. It will be my bottom. I put the filling on it.
5. I cover it with a second small layer, pinch the edges, cut off the excess. I make patterns from segments. You can also leave a little in case the dough tears in some places to cover the holes.
6. I bake Tatar balish pie in a preheated oven over medium heat for 50 -60 minutes.
Balish m You can serve it with meat broth, or just with tea.
“A house without a stove is like a head without a brain”
Tatar folk proverb
We will talk about the famous big Tatar pie Zur Belesh (Tatar Big Pie – Zur-Belish). Baking pies is great, even more interesting than eating...
The Kurgan Tatars have preserved the custom of collecting a large chest of gifts in the groom’s house on the day of engagement (nikah tue). They put in the chest: a couple of boiled geese, big pieces boiled meat, butter, jars with all kinds of jams, sweets and two beles , which are decorations for the chest. (Reflection of family and ritual relations in proverbs and sayings of Kurgan Tatars and Bashkirs. Bakirova G. R./Philology. Art history. No. 22 (100) 2007, Bulletin of ChSU., - Page 16)
The customs are maintained by the Tatars in our time. After the wedding nikah ceremony, the refreshments begin. On wedding table must be: Gubadiya – ritual Tatar pie, butter with honey, koshtele (bird tongues), dumplings (kiyau pelm?ne), specially cooked goose holiday recipe, dried sausage, fruit and honey drinks. Always present among 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 giblets, duck meat or combinations thereof. The meat is mixed with chopped raw potatoes, millet, rice, onions and black pepper.
Balesh is formed round and cooked with a huge amount fillings. Zur Belesh with meat and potatoes (Tatar Big Pie – Zur-Belish) is being prepared from fresh wheat dough . Which dough should we choose? To be strong enough to hold large quantity broth, elastic to maintain its shape, but not “rubbery”, crispy and soft after long cooking in the oven. All these qualities are inherent in dough with a lot of fat. I knead with butter and full-fat sour cream without adding eggs, with a couple of tablespoons clean water yes vegetable oil. The result makes me happy - a kind of flaky “shortbread” dough. After baking, this dough remains crispy on top, and the inside of the pie is soaked with juice without getting soggy.
Bottom of the pie - " damn you"– bends upward, gradually narrowing to a hole with a diameter of up to three centimeters. Belesh looks like the top of a Tatar wagon, and the hole on the top of a big pie looks like "tenlek"– on the smoke exit hole in the yurt. Tenlek is closed with a ball of dough during prolonged baking in the oven, and at a certain moment is opened, pouring boiling water. meat broth into the pie.
Zur Belesh delicious and hearty dish. It can hardly be called a pie due to the large amount of broth, but rather it is full lunch or dinner for big family. They say that round stopper The pie is always given to the eldest son in the family.
First, let's open the tenlek - let your family hear the smoking aroma, and your firstborn will become the owner of the treasured dough ball. Then we cut the top crust in a circle and divide it according to the number of people sitting at the table. Have a large spoon at the ready: mix the contents of the belesh.
Now it’s too late to stop... we put the meat with potatoes and rich broth on plates. Take control of the bottom. What if someone doesn’t get your b?lesh!
Zur belish - Tatar pie with potatoes and meat.
Zur belish - translated from Tatar as “big pie”, it can feed a large company tasty and satisfying. This tall pie, its filling can be beef, poultry (oh, goose - yummy!), offal in combination with potatoes, pumpkin, cereals, cabbage.
Usually zur belish is prepared on holidays for dear guests, or on weekends for family and friends.
Cooking time: 200 minutes
Servings: 12
You will need:
Unleavened dough:
Sour cream - 200 gr.,
Kefir (yogurt) - 150 gr.,
Egg - 1 pc.,
Vegetable oil - 1 tbsp.,
Butter - 150 gr.,
Salt - 0.5 tsp,
Tea soda - 1 tsp,
Flour - 700 gr.
For filling:
Meat with fat (beef+lamb+goose - perfect combination, but you can just take one type of meat, for example, beef) - 1.5 kg.,
Potatoes - 1.5 kg.,
Onions - 2 pcs. (large),
Salt - 0.5 tbsp,
Ground black pepper - to taste
*Broth for pouring into the pie (beef or chicken, if there is no broth - below in the recipe it is written in more detail what to do) - 1 cup
How to cook:
1. For the dough: In a cup, mix sour cream, kefir, egg, vegetable oil, melted butter room temperature, salt. Quench the tea soda with vinegar and add to the cup. Add flour, knead the dough. Cover the dough with a kitchen napkin and leave to rest while we prepare the filling.
2. For the filling: Cut the meat into small cubes, approximately 2 cm wide.
Cut the potatoes into cubes 1.5-2 cm wide, I cut them in a food processor.
Finely chop the onion
In a bowl, mix meat, onion, potatoes, salt and pepper to taste.
3. *About broth: if you have ready-made beef or chicken bouillon- good, but if not, it doesn’t matter either. Pour 300 ml into a small saucepan. water, add 50 gr. butter, 1/3 tsp. salt, bring everything to a boil. Boil for a couple of minutes - and our broth for pouring is ready.
4. The preparations are all done, let’s assemble our pie.
Wrap a thick-walled frying pan, preferably cast iron, on the outside with a towel so that the edges of the dough do not tear.
5. Knead the dough with your hands again and divide in proportions 1 to 3.
Most of it will go to the bottom. From the smaller part we separate a small piece, the size of a pea, this will be our “navel” (tat. “kendek”), which will cover the hole for pouring in the broth. Divide the remaining piece into 2 parts - this will be the “lid” of the pie and the decoration, but you can do without the decoration and just make one lid.
Roll out most of the dough so that its edges hang 5-6 cm from the pan. Place the prepared filling in the pan on the rolled out dough.
Gather the edges of the dough towards the top and pinch as shown in the photo.
Roll out a piece of dough for the “lid”, cover the pie and pinch the side edges of the dough.
Roll out a piece of dough for decoration, the same size as the “lid”, make ray-shaped cuts, as shown in the photo, place it on the “lid”, pinch the edges, and pinch the cuts in pairs.
In the middle of the pie, make a hole the size of a coin and cover it with a “belly button”; we will then pour the broth into this hole.
Brush the pie with melted butter and bake in an already preheated oven at 200 degrees. for 2-2.5 hours.
An hour and a half after baking, we take out our pie, open the “navel” and pour 1 glass of broth into it (maybe a little less or more, it all depends on the presence of juice in the pie), close the “navel” and send it back to the oven.
If the top of the pie has already browned sufficiently, and before it fully cooked there is still a lot of time, you need to take baking paper, crumple it, wet it cold water, squeeze it a little so that it doesn’t drip, and cover the top of the pie. This method will save the cake from burning the dough.
How do you know if the pie is ready or not? Open the lid, taste the meat and potatoes for doneness, if ready, serve immediately, if not, bake further.
How to serve and how to cut? Serve immediately hot, in the same form in which it was baked. We cut the lid of the pie in a circle, and put a piece of dough and potatoes with meat on everyone’s plate, and then cut the pie together with the bottom, and serve the bottom crust of the dough (soaked in juices and broth) with the filling. It is so customary that each guest must try the lid, the filling, and the bottom of the pie.
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