Vak Balish (also known as Vak-Belish or Vak-Belyash) is a traditional Tatar dish consisting of small, juicy meat and potato pies. Unlike large Zur Balish , these "small pies" (as the name translates) are portion-sized and typically feature a hole at the top to let steam escape and keep the filling moist. 1. Ingredients For the Dough: Flour: 400–500g (approx. 2–3 cups).
Gather the edges of the dough toward the center, pinching them together but leaving a small circular hole at the very top.
1–2 tbsp per pie (poured into the hole during or after baking). 2. Preparation Steps vak balish recept
Mix the raw meat, diced potatoes, and onions. Season generously with salt and pepper.
70–100g (chilled or melted depending on the method). Baking Soda or Powder: 0.5–1 tsp. Salt: 1 tsp. Vegetable Oil: 2–3 tbsp (optional for extra elasticity). For the Filling: Meat: 350–500g of minced or finely chopped beef or lamb. Potatoes: 3–4 medium pieces, finely diced. Vak Balish (also known as Vak-Belish or Vak-Belyash)
Mix the kefir, salt, soda, and oil. Gradually incorporate the flour and butter until a soft, non-sticky dough forms. Let it rest for 20–30 minutes.
Salt, black pepper, and optionally cumin or coriander. Ingredients For the Dough: Flour: 400–500g (approx
150–200g (provides a soft, slightly tangy base).