Zur Balish with Potatoes and Offal

Cakes 891 Last Update: Mar 19, 2021 Created: Feb 28, 2021 0 0 0
Zur Balish with Potatoes and Offal
  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy
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The Tatars have a wonderful pie - zur balish, the recipe of which is passed on from one generation to another! This is our national pride! This recipe was also shared by my grandmother - kartay. Zur balish (translated from Tatar as a big pie). This is a closed pie with potatoes and meat. I won't be mistaken if I say that zur balish is the pearl of our Tatar cuisine! Thanks to the broth, the filling is very juicy! For the filling, you can take any meat, poultry or offal. Today I made a pie with potatoes and offal. It turned out very tasty! After all, in terms of nutritional value, by-products are not inferior to meat, and in terms of the content of vitamins and microelements they surpass it. The main thing in balish is the juicy filling and the correct dough, because if you knead the dough that is not very elastic, it may crack during baking and the broth will flow out.

Ingredients

Directions

  1. First, knead the dough. Mix all ingredients. The dough should be elastic. Knead the dough and let it rest.
  2. While the dough is resting, let's start filling. Finely chop the offal. Cut the potatoes into cubes 1-1.5 cm wide, finely chop the onion too.
  3. Mix all this, salt and pepper.
  4. Now let's get back to the test. Knead the dough again with your hands and divide in proportions 1 to 3. Most of it will be the bottom of the zur balish. Separate a small piece of dough from the smaller part. We among the Tatars call it kendek. Kendek will cover the broth infusion hole. Divide the remaining piece into 2 parts - this will be the "lid" of the cake and the decoration.
  5. Roll out most of the dough so that the edges hang over the skillet.
  6. Put the prepared filling in a frying pan on the rolled dough.
  7. Bring the edges of the dough to the top and pinch. Roll out a piece of dough for the "lid", cover the pie and pinch with the side edges of the dough.
  8. Decorate the balish with the remaining piece of dough to your liking. In the middle of the pie make a hole the size of a coin and cover it with "kendek", then we will pour broth into this hole. Grease the pie with melted butter and bake in heated to 200 ° C for 1.5 hours. An hour after baking, take out the balish, open the kendek, and pour the broth into it. You may need a little less broth than I indicated in the recipe. Place the cake back in the oven until cooked through.
  9. We serve immediately hot, in the same form where it was baked.
  10. Cut the cake lid in a circle.
  11. And we each put a piece of dough and potatoes with offal in a plate, and then we cut the pie together with the bottom, and serve the bottom crust of the dough (soaked in juices and broth) with filling. Bon appetit to you and your loved ones! Feed your family hearty and tasty!

Zur Balish with Potatoes and Offal



  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy

The Tatars have a wonderful pie - zur balish, the recipe of which is passed on from one generation to another! This is our national pride! This recipe was also shared by my grandmother - kartay. Zur balish (translated from Tatar as a big pie). This is a closed pie with potatoes and meat. I won't be mistaken if I say that zur balish is the pearl of our Tatar cuisine! Thanks to the broth, the filling is very juicy! For the filling, you can take any meat, poultry or offal. Today I made a pie with potatoes and offal. It turned out very tasty! After all, in terms of nutritional value, by-products are not inferior to meat, and in terms of the content of vitamins and microelements they surpass it. The main thing in balish is the juicy filling and the correct dough, because if you knead the dough that is not very elastic, it may crack during baking and the broth will flow out.

Ingredients

Directions

  1. First, knead the dough. Mix all ingredients. The dough should be elastic. Knead the dough and let it rest.
  2. While the dough is resting, let's start filling. Finely chop the offal. Cut the potatoes into cubes 1-1.5 cm wide, finely chop the onion too.
  3. Mix all this, salt and pepper.
  4. Now let's get back to the test. Knead the dough again with your hands and divide in proportions 1 to 3. Most of it will be the bottom of the zur balish. Separate a small piece of dough from the smaller part. We among the Tatars call it kendek. Kendek will cover the broth infusion hole. Divide the remaining piece into 2 parts - this will be the "lid" of the cake and the decoration.
  5. Roll out most of the dough so that the edges hang over the skillet.
  6. Put the prepared filling in a frying pan on the rolled dough.
  7. Bring the edges of the dough to the top and pinch. Roll out a piece of dough for the "lid", cover the pie and pinch with the side edges of the dough.
  8. Decorate the balish with the remaining piece of dough to your liking. In the middle of the pie make a hole the size of a coin and cover it with "kendek", then we will pour broth into this hole. Grease the pie with melted butter and bake in heated to 200 ° C for 1.5 hours. An hour after baking, take out the balish, open the kendek, and pour the broth into it. You may need a little less broth than I indicated in the recipe. Place the cake back in the oven until cooked through.
  9. We serve immediately hot, in the same form where it was baked.
  10. Cut the cake lid in a circle.
  11. And we each put a piece of dough and potatoes with offal in a plate, and then we cut the pie together with the bottom, and serve the bottom crust of the dough (soaked in juices and broth) with filling. Bon appetit to you and your loved ones! Feed your family hearty and tasty!

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