Balesh is a famous festive Tatar pie baked from tender dough on sour cream with a nutritious and juicy meat and potato filling. He is able to gather at the table the whole large and friendly family.

According to the method of preparation, the Tatar balesh slightly resembles a Russian kurnik with meat and potatoes, but oriental cuisine has always been famous for its interesting and original pastries. The belish recipe (correct name) is one of the original ones. The hat of the pie must certainly open in order to add broth to the filling during baking and thereby turn the product into a stunningly juicy dish.

Today we will cook this amazing traditional Tatar pie together.

To prepare the Tatar pie Balesh (Belish), we take the products from the list and immediately begin the process.

First, a soft sour cream dough is kneaded. Sour cream, mayonnaise and sunflower oil are added to the bowl (can be replaced with butter).

A soft ball that does not stick to the bowl is formed, which, in turn, is removed in a plastic bag, and then in the refrigerator for 30-40 minutes.

Now the stuffing. Beef (veal) is slightly frozen. Cut into cubes and put in a bowl.

And onions are also cut into cubes. Let's clean it up first.

Potatoes are also cut into cubes, and pre-peeled.

Greens for the Tatar pie need to be chopped, in our case, the frozen version. Then mix with salt and season with pepper if desired.

After that, all the ingredients are well mixed into minced meat.

Let's move on to the formation of the balesh. Yes, by the way, small whites appeared after the big Tatar pie. The dough is divided in half and a round 5 mm cake is rolled out of one part. We cover the baking dish or pan with the cake so that the edges of the dough hang outward.

The stuffing is sent to the mold.

After that, the edges of the dough are pulled to the center and overlapped, leaving a round space in the middle, as shown in the photo.

The second part of the dough is also rolled out into a cake, but smaller, with a hole in the center. Layers of dough are tightly fastened with tucks to each other. For convenience, the hands are "dipped" in flour. Through the hole in the cap, we will add the broth to the cake.

The hole is closed with a ball of dough. The cake goes into the oven for 2 hours. Temperature - no more than 180°C. If it seems to you that the product begins to brown too quickly, cover the top with a sheet of foil, and if desired, the surface of the cake can be smeared with egg yolk - for more goldenness.

30 minutes before readiness, the dough ball is carefully removed with a knife. Hot broth (beef, chicken) is poured into the filling through a hole in the cap.

Tatar pie Balesh is baked! The finished dish is served hot in a pan.

Remove the cap from the top of the pie. The filling is laid out on plates with a spoon along with pieces of dough.

If you decide to cool the cake slightly, you will be able to remove it from the pan and transfer it to a serving platter. Have a nice feast to you and your guests!

Or berenge tekese in Tatar - a recipe from our reader Guzel Maharram:

This is my husband's favorite dish. His mother used to cook berenge tekese for him very often when he was a child. And now, when I ask my husband what to cook delicious, most often he asks to cook this dish.

Despite the simple filling, the pies are unexpectedly (or expectedly) very tasty, and you just want to eat another piece. This dish is similar to, but it tastes different.

Tatar pies - berenge tekese

Compound:

Pie dough:

• 500 g flour (approx.)
• 250 ml water
• 150 ml melted butter
• 2/3 tsp salt

Potato Stuffing:

• 1.9 kg potatoes (about 10-15 pieces)
• 150 g cabbage
• bunch of dill
• spices: 1/3 tsp black pepper, 1/3 tsp.
• 1.5 teaspoons of salt
• 150 g butter

How to cook Tatar pies - recipe:

1. Let's knead the dough first. Melt the butter and mix it with water and salt. Gradually add flour and knead the dough, as for. We cover the finished dough.

   Advice: You can also use vegetable oil instead of butter. But with butter, the dough is more durable, does not spread, and even if it is thin, it does not tear when forming pies.

   Dough

2. Let's prepare the filling. Finely chop the cabbage.

   Cabbage

3. Dill greens are washed and cut.

   Dill

4. We cut the potatoes into small cubes. So that the sliced ​​potatoes do not turn black, it is advisable to rinse it with cold water.
5. Put potatoes, cabbage, dill, salt, asafoetida and black pepper in a bowl, mix.

   Stuffing for Tatar pies with potatoes

6. Roll out half of the dough thinly. Cut out circles with a diameter of 15 cm using a saucer.

   Cutting out the dough

7. We shift the circle of dough to a plate and put about 3 tbsp on it. spoons of stuffing

   Preparing berenge tekese

8. Raise the edges of the dough on both sides, connect and pinch. We make curls.

   
   
   How to sculpt Tatar pies

9. Grease a baking sheet with vegetable oil or cover with parchment paper. We put the Tatar pies on a baking sheet.

   Putting the pies in the oven

10. Bake berenge tekese in an oven preheated to 230 degrees for 25-30 minutes.

    Ready-made pies with potatoes

11. While baking, we sculpt the second batch of berenge tekese. If a lot of juice stands out in the filling, we shift it into a colander.
12. We put ready-made Tatar pies in a saucepan and close the lid. Leave them like this for 10-15 minutes. We do this so that the dough becomes soft and stops being crispy.

    Covered Tatar pies

13. At this time, melt the butter to lubricate the Tatar pies.

    melted butter

14. We take a pie with potatoes from the pan, put it on a plate and cut it into two parts, cutting the dough in a circle with a knife. Then we take the berenge tekese in our hands and carefully open it so that the filling remains both on the lid and on the bottom. Lubricate the halves of the pies with a brush with melted butter.

    berenge tekese

15. We do the same with all the pies, stacking them in layers on a tray or on a large flat plate.

Cooking these Tatar pies is not as difficult as it seems, be sure to try it!

Tatar pies with potatoes

Enjoy your meal!

P.S. If you liked the recipe subscribe to new We will have many more delicious dishes!

Tatar meat pie is a traditional holiday dish of Turkic cuisine.

A large closed cake is baked on occasion, naming zur-balish- a big pie.

Unlike vac-balish(small pie) you can feed the whole family with it.

The traditional dough for the Tatar meat pie is unleavened, often flaky.

However, the high prevalence of this dish has made changes to the national recipe. Today you can find a recipe based on yeast text.

As a filling, beef, lamb or poultry meat is used. For obvious reasons, it is better not to use pork. Duck, chicken, goose are the most common options for poultry meat.

The filling consists of two main components: meat and potatoes. They definitely mix. with onion. You can season the filling with spices to taste, although the rich taste and aroma of meat is self-sufficient. Instead of potatoes, some housewives use rice.

Tatar meat pie - general cooking principles

To prepare the filling, the meat should be cut into very thin cubes. Minced meat is practically not used. National cutting allows you to get a richer, richer taste. Potatoes are used raw. Baking it in a pie is an interesting culinary challenge. It is better to cut the vegetable into almost transparent slices: then the potatoes are guaranteed to be baked. The onion is cut into transparent rings.

The filling should be mixed in a large cup, salt, pepper with black pepper and set aside for a few minutes.

Belish dough is prepared on the basis of kefir, yogurt, milk, butter or margarine. Additional ingredients - salt, vinegar. Flour may take more or less than indicated in the recipe, depending on its type and features of mixing with other ingredients. Sometimes an egg is added to the dough.

Traditionally, a frying pan without a handle is used to bake the cake. The dough is divided into two unequal parts: two thirds for the base, one third for the top. The layer must be rolled out thinly enough and placed in the pan so that the edges protrude a few centimeters above the edge of the pan.

Having distributed the filling, you need to raise the edges of the base to the center of the pie, roll out the top layer and pinch the pie beautifully. Be sure to leave a hole in the center: through it, the readiness of the potatoes is checked and the broth is poured.

By the way, it is the broth that is a feature of the Tatar meat pie. Thanks to the liquid, raw potatoes get the opportunity to cook, and the cake itself turns out to be juicy, tender.

A Tatar meat pie is baked at a temperature of 200 degrees. On average, it takes an hour and a half to bake. After an hour, the oven temperature is usually reduced to 180 degrees (so that the potatoes “reach”). To evenly distribute the heat, you can place a container of water under the bottom of the mold. To prevent the top from burning, after browning (after forty minutes) it should be covered with a sheet of foil.

Tatar pie with meat and potatoes from sour cream dough

The classic version of the Tatar meat pie is a temptation for the family. Unleavened dough on sour cream is airy and tender. Ingredients listed are for extra large molds.

Ingredients:

A kilogram of any meat;

Ten medium potatoes;

Two large bulbs;

Fifty grams of butter;

250 grams of sour cream;

100 ml of milk;

100 ml of water or ready-made broth;

Two chicken eggs;

A kilogram of white flour;

A teaspoon of sugar;

Salt pepper;

Two tablespoons of mayonnaise;

Two tablespoons of vegetable oil.

Cooking method:

Cut potatoes into thin slices.

Finely chop the onions.

Cut the meat into very small pieces.

Combine all filling ingredients in a large saucepan, season with salt and pepper to taste.

If desired, add dried parsley, dill, basil to the filling.

Prepare dough. Mix eggs with milk, mayonnaise and sour cream.

Salt.

Pour in vegetable oil.

Gradually adding flour, knead the dough. It should be soft and not sticky to your hands.

Separate a small lump of dough - about the size of a walnut.

Divide the dough into two parts.

Form the bottom layer of the pie.

Carefully, so as not to tear the dough sheet, lay out the filling.

Roll out the top layer, pinch, make a hole.

Roll the reserved piece of dough into a ball and cover the resulting hole.

After an hour, check the readiness of the potatoes by removing a lump of dough and picking up a potato slice.

Pour broth or water into the pie, put butter.

Let the Tatar meat pie stand for a while and serve.

Tatar pie with beef meat and margarine dough potatoes

Appetizing, fragrant Tatar meat pie turns out not only incredibly tasty, but also very satisfying. The dough on margarine is thin, crispy, tender, slightly exfoliating. It is prepared without eggs, which is important in the nutrition of allergy sufferers.

Ingredients:

Half a glass of milk;

Half a glass of sour cream;

a tablespoon of vinegar;

A pack of creamy margarine;

Three glasses of white flour;

Half a kilo of any meat;

Two medium bulbs;

Three potatoes;

150 ml of broth;

Spices, salt, pepper;

Cooking method:

Cut the meat finely enough, salt and sprinkle with pepper.

Send the meat to the refrigerator for two or three hours. It will soak in juice, become tender, juicy.

Pour flour into a bowl.

Grate all the margarine into flour (it is better to freeze it first in the freezer).

Grind flour with margarine into crumbs.

Add milk and sour cream, vinegar and knead the dough.

While kneading the dough, add about a glass of flour.

The dough will be uneven, but it does not matter. After a half-hour rest in the refrigerator, it will become completely homogeneous, pleasant.

Roll out the rested dough, roll up and put back in the fridge.

Cut potatoes into thin slices.

Chop the onion into thin half rings.

Form the main layer from the dough as described above.

Put the marinated meat on the dough, crush a little.

Spread the onion potatoes over the meat.

If the meat is very lean or chicken, you can put a few pieces of butter.

Form the top of the pie.

Lubricate it with beaten yolk.

Close the hole in the lid with a small peeled onion.

Bake for twenty minutes, then remove, pour broth or water into the hole, put back in the oven.

Repeat the infusion of broth after another half an hour.

After twenty minutes, taste the potatoes for readiness. Bake if necessary.

Tatar pie with lamb meat and puff pastry potatoes

Lamb is a special product for Tatar cuisine. It is from fresh lamb meat that special dishes of national cuisine are prepared. Puff pastry in butter gives this version of the Tatar meat pie a special charm.

Ingredients:

Three glasses of white flour;

Half a glass of milk;

Half a glass of sour cream;

A pack of butter;

A teaspoon of table vinegar;

Half a kilo of fresh lamb;

Four potatoes;

Two medium bulbs;

150 ml of broth;

One yolk;

Salt pepper.

Cooking method:

Finely chop the meat, add salt, sprinkle with pepper, season to taste with dried herbs and spices, mix and put on the refrigerator shelf. The lamb should be marinated for an hour and a half.

Sift flour into a wide bowl.

Cut or grate cold butter there.

Add sour cream, milk, vinegar and knead soft dough.

Place it in the refrigerator for twenty minutes.

Take out the dough, roll it into a layer, fold it into an envelope, put it back in the refrigerator for twenty minutes.

Repeat rolling out the layers four or five more times until the dough turns into puff pastry.

Cut potatoes and onions thinly.

Form a pie.

Lay the filling in layers: meat, potatoes, salt and pepper, onions, five pieces of butter.

Grease the top of the pie with yolk.

Pour broth or water into the pie every half hour.

The cake will be ready in an hour and a half.

You need to take it out of the oven, remove the foil and give it a little (twenty minutes) rest.

Tatar pie with meat and yeast dough rice

An unusual version of the Tatar pie with meat and rice is a godsend for an experienced housewife. Yeast dough gives a special taste to the dish, beef - a thick meat flavor.

Ingredients:

A glass of warm water;

A tablespoon without a slide of dry active yeast;

A pack of creamy margarine;

Two eggs;

White flour (about three to four cups);

A teaspoon of sugar;

Salt pepper;

Two kilograms of beef meat;

A glass of white rice;

Half a pack of butter in the filling;

Two large bulbs;

A glass of ready-made broth.

Cooking method:

Boil rice, wash it with water.

Slice the beef.

Chop the onion into rings.

Mix rice, meat and onion, salt to taste, sprinkle with pepper.

Prepare a dough from water, sugar and yeast: mix the ingredients and leave for fifteen minutes.

Melt margarine in a saucepan, cool slightly.

Vigorously beat one egg.

Mix egg, margarine, dough.

Salt a little and start kneading the dough, gradually adding flour.

The finished dough should be soft and elastic. You don't need to leave it for proofing.

Form a pie.

Spread pieces of butter on top of the filling.

Pour broth (or water) into the hole.

Brush the top with the yolk of the second egg.

Bake for an hour.

Then take it out, cover with a damp cloth or towel and let it rest for about an hour.

Tatar pie with chicken meat "Kubeta"

A kind of Tatar meat pie - kubete, which means "quick" in translation. It is prepared from puff pastry, which, in combination with chicken meat, really speeds up cooking. It turns out amazingly tasty, juicy and appetizing.

Ingredients:

Six hundred grams of white flour;

Two hundred milliliters of water;

Three hundred grams of creamy margarine;

One egg;

a tablespoon of vinegar;

Three hundred grams of chicken fillet;

Zira spoon;

six potatoes;

Two onions;

Pepper, salt.

Cooking method:

Chop margarine with a knife along with half the flour, then rub into crumbs.

Beat the egg, add to the flour crumbs.

Salt, add water and vinegar.

Gradually adding the remaining flour, knead the dough.

Roll the dough into a ball, wrap with cling film or put in a bag and refrigerate for half an hour.

After twenty minutes, take it out, roll it out, fold it in an envelope and send it back to the refrigerator.

Repeat the procedure two more times.

Cut potatoes and onions.

Chicken fillet cut into small cubes.

Mix the ingredients of the filling, salt, add a spoonful of cumin, mix.

Form a pie (not forgetting the hole), grease with yolk and send to a preheated oven for forty minutes.

Serve hot.

Tatar meat pie "Uch pochmak"

A quick and convenient version of the Tatar meat pie is uchpochmaki pies. Small in size, they cook faster than zur belish, but they turn out to be no less tasty. The dough on kefir is tender, tasty, soft.

Ingredients:

A glass of kefir;

Three quarters of a pack of margarine;

Two yolks;

a teaspoon of soda;

A teaspoon of vinegar;

Two or three glasses of flour;

Three hundred grams of beef;

Three hundred grams of lamb;

six potatoes;

Large bulb;

Bay leaf;

a teaspoon of dill seeds;

Pepper, salt.

Cooking method:

Melt margarine.

Mix two yolks, salt, soda slaked with vinegar, kefir and margarine.

Sprinkle flour, knead the dough. It should stick out of your fingers.

Put the dough in a bag and put it in the refrigerator for half an hour.

Cut the meat into small cubes.

Cut potatoes in the same cubes.

Chop the onion.

Mix all the components of the filling, salt, sprinkle with pepper, season with dill seeds and crushed bay leaf.

Divide the dough into small balls.

Roll out the ball, put the filling in the center, gather the edges of the circle to the middle and pinch so that you get a triangular pie with a hole in the center.

Put uch puchmaki on a sheet, bake for about an hour.

Tatar pie with lamb ribs

A magnificent dough on yogurt and butter will make the Tatar meat pie a real masterpiece of culinary art. Two types of meat are used: ground beef and lamb ribs.

Ingredients:

Four hundred grams of flour;

150 grams of butter;

One hundred grams of natural yogurt;

Two hundred grams of sour cream;

One egg;

Half a spoonful of soda;

Salt, black pepper;

Half a kilo of ground beef;

Three hundred to four hundred grams of lamb ribs;

Two bulbs;

five potatoes;

A spoonful of coriander and cumin.

Cooking method:

Melt one hundred grams of butter.

Mix the yolk, yogurt, sour cream, butter, slaked soda.

Knead the dough.

Roll the dough into a ball, wrap with cling film and refrigerate.

Cut the meat from the ribs and cut it into very small cubes.

Boil the broth from the ribs, adding carrots, onions, bay leaves, pepper, salt, herbs.

Finely chop the onion.

Cut potatoes into small cubes.

Mix minced meat, lamb, potatoes, onions.

Salt, season with spices, mix.

Roll out the dough into two circles, form a pie.

Spread the remaining butter on top of the filling.

Bake for about an hour.

If desired, after half an hour from the start of baking, pour a little broth into the cake.

After baking, be sure to let the cake rest.

Serve with broth.

Tatar Meat Pie - Tricks and Useful Tips

You can add any spices to your taste in the filling for the pie. Anise gives a special taste.

Homemade puff pastry always turns out well if you add vinegar to it.

It is better to knead the dough not with your hands, but with a wooden spoon. The fact is that margarine and butter quickly melt from the heat of the hands, you have to add more flour to the dough. From this it will not turn out airy, melting.

When laying out the filling, you need to try not to damage the bottom of the pie. Otherwise, the broth will flow out, and the filling will turn out dry.

A traditional Tatar pie is served in a frying pan, which is placed in the center of the table. With a sharp knife, the crust is cut off in a circle and portioned to each plate. Then the filling is laid out. At the very end of the meal, the bottom of the pie is cut. Cut it into triangles.

Belish (or balesh) is served not only with broth, but also with katyk, brine.

Pie Zur belish (balish) is one of the most delicious dishes of the national Tatar cuisine. It is a closed pastry in the form of a cauldron stuffed with meat and potatoes. Thanks to the broth. which is preliminarily prepared and introduced inside through a special hole, the filling turns out to be surprisingly juicy. Perhaps no other meat pie can be compared in this respect with the Tatar Zur belish.

Our today's step-by-step recipe with photos will tell you how to cook Zur belish at home. For the filling, you can take any meat (preferably with fat), poultry (goose meat is especially tasty in this pie), and even offal. And the vegetable component, in addition to traditional potatoes, can also consist of cabbage, pumpkin, radish, etc. Vegetables can generally be replaced with cereals, for example, rice.

Zur belish is not a daily, but a festive, very elegant dish, which the Tatars, as a rule, prepare to receive dear guests or on weekends for relatives. Now you can pamper your guests and family with this wonderful Tatar pie.

Let's start cooking!

Ingredients

• Wheat flour
  (700 g)
• Sour cream
  (200 g)
• Kefir
  (150 g)
• Egg
  (1 PC.)
• Butter
  (200 g)
• Vegetable oil
  (1 tablespoon)
• Baking soda
  (1 tsp)
• Vinegar 9%
  (1/2 tsp)
• food salt
  (1 1/3 tsp)
• Meat
  (1.5 kg)
• Potato
  (1.5 kg)
• Onion
  (2 pcs.)
• Ground black pepper
  (taste)
• Water
  (300 ml)

Cooking steps

Preparing the dough for Zur belish. To do this, in one container, mix 200 g of sour cream, 150 g of kefir or yogurt without additives (preferably homemade), 1 chicken egg, 150 g of pre-melted butter, 1 tbsp. l. vegetable oil and a pinch of salt. Quench with vinegar 1 tsp. soda and also add to the mixture. Then gradually add 700 g of sifted wheat flour there and knead the dough. When it becomes homogeneous and elastic, we form a ball out of it, cover it with a cloth from weathering and set it aside for now.

Next, let's prepare the filling. In medium-sized pieces (about 2 cm x 2 cm), chop 1.5 kg of meat and potatoes. Grind 2 large onion heads. Then mix the ingredients and season with salt and pepper to taste. The filling for Zur belish is ready.

It remains to prepare the broth. Actually, you can just take 1 tbsp. any meat broth. However, if there is none, you will have to prepare a special fill. To do this, on the stove, bring to a boil 300 ml of water with a piece (50 g) of butter and 1/3 tsp. salt. Boil the mixture for two minutes - and the filling is ready.

Now let's start making the pie. We need a thick-walled pan or cast iron. We wrap this container on the outside with a towel so as not to tear the dough, which will hang from the sides for some time.

We punch down the infused dough and divide it into 2 unequal parts in a ratio of approximately 1:3. We will place the filling in the larger part, the smaller one will become the lid, and the small piece torn off from the smaller part will be the “navel”, with which we will cover the hole for pouring the broth. Since the lid will consist of two elements, we still divide the smaller part of the dough in half.

We roll out most of the dough thinly with a rolling pin so that, being laid out in a mold, it hangs 5-6 centimeters from the sides. Put the stuffing inside.

We roll out half of the smaller part, put it on top of the filling, connect it with the sides from the larger part and pinch the edges.

We also roll out the second half of the smaller part and make cuts in it like the sun's rays.

We spread it on top of the previous lid and also pinch the edges. And in the center of both lids we make a hole for the broth.

For now, we cover it with the “navel”, which we previously split off from a small part of the dough.

We coat the cake with warmed butter on top and set it for a couple of hours (perhaps a little more) in an oven heated to 200 degrees. After about an hour and a half after that, we take out the pastries, raise the “navel” and pour 1 tbsp inside. broth (you may need a little more or less, because it depends on the juiciness of the filling). After that, we return the “navel” to its place and bake the cake.

If the cake is reddening ahead of time, cover it on top with parchment soaked in water.

It is customary to serve ready-made Tatar Zur belish directly in the form in which it was baked.

The Tatars have a special ritual of cutting this pie. First, a lid is cut out around the circumference, and its pieces, along with part of the filling, are presented to each guest. Then the cake is cut to the bottom, and the bottom crust (the most delicious, because it is most saturated with juices) is also laid out on all plates along with the rest of the filling. Thanks to this, each guest tries both the lid, the bottom, and the filling of Zur belish.

0min.

We bring to your attention the recipes of Tatar pies with an unusual name - Bakken and Balesh.
In fact, there are a lot of recipes for Tatar pies, they are made both sweet and salty.
Bekken are pies with boiled carrots and chicken eggs. Balesh - meat pie.

Recipe for Tatar pie Becken

Necessary products for the preparation of Becken:

How to cook Becken

1 .Flour may need a little more, here you need to look so that the dough does not stick to your hands.

2. Filling ingredients: 3 eggs, 5 pcs. carrots, butter, salt. Boil eggs and carrots in advance and set aside to cool.

3. Cooking dough. The water must be warm. Dissolve yeast and sugar in water. When the sugar is completely dissolved, add the egg, flour, vegetable oil, a little salt and proceed to kneading.

4. Any yeast dough before baking it should stand in a warm place and rise. This process takes at least 1 hour.

5. Preparing the filling: finely chop the carrots, you can grate them with a grater, chop the eggs and put them together. Melt the butter and add to your filling.

6 .Divide the dough into equal balls, roll out, lay out the filling and pinch the edges on all sides.

7. Preheat the oven, lay out the pies and grease each of them with a raw egg.

8 . Bake on medium heat for no more than half an hour.

The pies are equally delicious both hot and cold. We recommend serving them with the most tender.

Tatar pie recipe Balesh

Recipe for Tatar meat pie - Balesh. For the preparation of this pie, it is better to choose lean meats.

Required products for the test:

• 1 st. water
• 5 st. l. vegetable oil
  
• 2 tbsp. flour, salt

Filling products:

How to cook Balesh

You can cook with one type of meat, you can combine and combine several types.

1. Combine flour with salt, pour in a glass of water, oil, mix everything well and knead the dough. The dough should stand in a warm place for about half an hour.

2. Cut all meat into small pieces.

3. Peel the potatoes, cut into small pieces, chop the onion and combine it with potatoes and meat. Add some salt and black pepper.

4. Preheat the oven, grease a baking dish and lay out half of the dough. Next, lay out the entire filling, cover with another part of the dough and pinch the edges with your fingers on all sides.
Place a few bay leaves inside the pie before baking.

In this recipe for the Tatar pie Balesh, the main rule is its long baking. The dish is baked for at least 2 hours over medium heat. Served cold.

Enjoy your meal!

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