Tatar meat pie is a traditional holiday dish of Turkic cuisine.
A large closed cake is baked on occasion, naming zur belish - a big cake.
Unlike vak belish (small pie) you can feed them the whole family.
The traditional dough for the Tatar meat pie is fresh, often flaky.
However, the high prevalence of this dish has changed the national recipe. Today you can find a recipe based on a yeast text.
As the filling, beef, lamb or poultry is used. For obvious reasons, it is better not to use pork. Duck, chicken, goose - the most common options for poultry.
The filling consists of two main components: meat and potatoes. They are necessarily mixed with onion. You can season the filling with spices to taste, although the rich taste and aroma of the meat is self-sufficient. Instead of potatoes, some housewives use rice.
Tatar meat pie - general principles of preparation
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, more saturated taste. Potatoes are used raw. Baking it in a pie is an interesting culinary task. It is better to cut the vegetable in almost transparent slices: then the potatoes are guaranteed to be baked. Onions are cut into transparent rings.
Stuffing should be mixed in a large cup, add salt, pepper with black pepper and set aside for a few minutes.
Dough for balish is prepared on the basis of kefir, yogurt, milk, butter or margarine. Additional ingredients - salt, vinegar. Flour can take more or less than specified in the recipe, which depends on its variety and the characteristics of mixing with other ingredients. Sometimes an egg is introduced into the dough.
Traditionally, a pan without a handle is used to bake a pie. The dough is divided into two unequal parts: two thirds for the base, one third for the top. The layer needs to be rolled out thinly enough and laid in a pan so that the edges protrude several 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 upper layer and pinch the pie nicely. It is imperative to leave a hole in the center: through it, the readiness of the potato 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.
Tatar cake with meat is baked at a temperature of 200 degrees. Baking takes an hour and a half on average. After an hour, usually the oven temperature is reduced to 180 degrees (so that the potatoes “reach”). To evenly distribute heat, a container of water can be placed under the bottom of the mold. So that the top does not burn, it should be covered with a sheet of foil after browning (about forty minutes).
Tatar pie with meat and potatoes from dough on sour cream
The classic version of the Tatar meat pie is a temptation for the family. Fresh dough on sour cream is airy and tender. The amount of ingredients is indicated for a very large form.
Ingredients:
• kilogram of any meat;
• ten medium potatoes;
• two large onions;
• fifty grams of butter;
• 250 grams of sour cream;
• 100 ml of milk;
• 100 ml of water or finished broth;
• two chicken eggs;
• kilogram of white flour;
• a teaspoon of sugar;
• salt pepper;
• two tablespoons of mayonnaise;
• two tablespoons of vegetable oil.
Cooking method:
Cut the potatoes into thin slices.
Chop the onions finely.
Cut the meat into very small pieces.
Mix all the components of the filling in a large saucepan, salt, pepper to taste.
If desired, add dried parsley, dill, basil to the filling.
Cook the dough. Mix eggs with milk, mayonnaise and sour cream.
To salt.
Pour in vegetable oil.
Gradually adding flour, knead the dough. It should turn out soft and not sticky to the hands.
Separate a small lump of dough - approximately from a walnut.
The dough is divided into two parts.
Form the bottom layer of the pie.
Gently, so as not to tear the dough sheet, lay out the filling.
Roll out the upper layer, pinch, make a hole.
Roll the slice of dough into a ball and cover the resulting hole.
An hour later, check the readiness of the potato by removing the lump of dough and picking up a potato slice.
Pour the broth or water into the pie, put the butter.
Let the Tatar meat pie stand for a while and serve.
Tatar pie with beef and potato dough on margarine
Appetizing, fragrant Tatar meat pie is not only incredibly tasty, but also very satisfying. The margarine dough is thin, crunchy, tender, slightly flaked. 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;
• tablespoon of vinegar;
• a pack of creamy margarine;
• three glasses of white flour;
• a pound of any meat;
• two medium onions;
• three potatoes;
• 150 ml of broth;
• spices, salt, pepper;
• yolk.
Cooking method:
Finely chop the meat, salt and sprinkle with pepper.
Send the meat to the refrigerator for two or three hours. It will be saturated with juice, it will become tender, juicy.
Pour flour into a bowl.
Grate all the margarine in 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.
Kneading the dough, add another about a glass of flour.
The dough will turn out heterogeneous, 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 it up and put it back in the refrigerator.
Cut the 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.
Lay onions of potatoes on top of the meat.
If the meat is very lean or chicken, you can put a few pieces of butter.
Shape the top of the pie.
Grease it with whipped yolk.
Close the hole in the lid with a small peeled onion.
Bake for twenty minutes, then remove, pour the broth or water into the hole, put it in the oven again.
Repeat infusion of the broth after another half hour.
Twenty minutes later, try the potatoes for preparedness. If necessary, bake.
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. Butter puff pastry 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;
• a pound of fresh mutton;
• four potatoes;
• two medium onions;
• 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 place on the refrigerator shelf. 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.
Put it in the refrigerator for about twenty minutes.
Take out the dough, roll it into a layer, roll it with an envelope, put it back in the refrigerator for twenty minutes.
Repeat rolling the layers four to five more times so that the dough turns into a puff.
Thin potatoes and onions.
Form a cake.
Lay the filling in layers: meat, potatoes, salt and pepper, onions, five pieces of butter.
Grease the top of the pie with yolk.
Every half hour, pour broth or water into the pie.
The cake will be ready in an hour and a half.
It is necessary to take it out of their oven, remove the foil and give a little (twenty minutes) rest.
Tatar pie with meat and rice from yeast dough
An unusual version of the Tatar pie with meat and rice is a godsend for an experienced hostess. Yeast dough gives a special taste to the dish, beef - a thick meat flavor.
Ingredients:
• a glass of warm water;
• a tablespoon without a hill of dry active yeast;
• pack of cream margarine;
• two eggs;
• white flour (about three to four glasses);
• 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 onions;
• a glass of finished broth.
Cooking method:
Boil rice, rinse it with water.
Chop the beef.
Chop the onion rings.
Stir rice, meat and onions, salt to taste, sprinkle with pepper.
Prepare dough from water, sugar and yeast: mix the ingredients and leave for fifteen minutes.
Melt margarine in a saucepan, cool slightly.
Beat one egg vigorously.
Mix the egg, margarine, dough.
Salt a little and start kneading the dough, adding a little flour.
The finished dough should be soft and elastic. Leaving it for proofing is not necessary.
Form a cake.
Lay pieces of butter on top of the filling.
Pour the broth (or water) into the hole.
Yolk the second egg to grease the top.
Bake for an hour.
Then remove, cover with a damp cloth or towel and allow to rest for about an hour.
Tatar pie with chicken "Kubete"
A kind of Tatar pie with meat - quartet, which means "fast". It is prepared from puff pastry, which in combination with chicken really speeds up cooking. It turns out deliciously tasty, juicy and mouth-watering.
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;
• a spoon of zira;
• six potatoes;
• two onions;
• pepper, salt.
Cooking method:
Chop the margarine with a knife along with half the flour, then grind 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 it with cling film or put in a bag and send it in the refrigerator for half an hour.
After twenty minutes, take it out, roll it out, put it in an envelope and send it back to the refrigerator.
Repeat the procedure two more times.
Chop potatoes and onions.
Dice the chicken fillet, finely.
Mix the components of the filling, salt, add a spoonful of zira, mix.
Form a cake (not forgetting the hole), grease with yolk and send to the preheated oven for about forty minutes.
Serve hot.
Tatar pie with meat "Uch Pochmak"
A quick and convenient version of the Tatar meat pie is ucpchmaki pies. Small in size, they cook faster than zur belish, and they turn out to be no less tasty. Kefir dough 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 to three glasses of flour;
• three hundred grams of beef;
• three hundred grams of mutton;
• six potatoes;
• large onion;
• Bay leaf;
• a teaspoon of dill seeds;
• pepper, salt.
Cooking method:
Melt the margarine.
Mix two yolks, salt, soda, slaked vinegar, kefir and margarine.
Pouring flour, knead the dough. It should stick off 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 the potatoes with 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, collect the edges of the circle to the middle and pinch it so that a triangular pie with a hole in the center is obtained.
Put uch pulmaki on a sheet, bake for about an hour.
Tatar pie with lamb ribs meat
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 spoon of soda;
• salt, black pepper;
• a pound of ground beef;
• three hundred and four hundred grams of mutton ribs;
• two onions;
• five potatoes;
• a spoonful of coriander and cumin.
Cooking method:
Melt one hundred grams of butter.
Mix the yolk, yogurt, sour cream, oil, slaked soda.
Knead the dough.
Roll the dough into a ball, wrap it with cling film and send to the refrigerator.
Cut the meat from the ribs and cut it into very small cubes.
Cook the broth from the ribs, adding carrots, onions, bay leaves, peppers, salt, greens.
Chop the onion finely.
Cut the potatoes into small cubes.
Mix the minced meat, lamb, potatoes, onions.
Salt, season with spices, mix.
Roll out the dough in two circles, form a pie.
Put the remaining oil on top of the filling.
Bake for about an hour.
If desired, pour a little broth into the cake half an hour from the start of baking.
After baking, be sure to give the cake a break.
Serve with broth.
Tatar meat pie - tricks and tips
In the filling for the pie, you can add any spices to taste. Anise gives a special taste.
Home-made puff pastry is always successful 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 melt quickly from the warmth of your 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 must 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 cake is served in a pan, which is set in the center of the table. With a sharp knife, the crust is cut in a circle and served portionwise to each plate. Then the filling is laid out. At the very end of the meal, the bottom of the pie is cut. You need to cut it with triangles.
They serve Belish (or Balesh) not only with broth, but also with katyk, brine.
