Tatar meat pie is a traditional festive dish of Turkic cuisine.
A large closed cake is baked for the occasion, calling zur-belish - a large cake.
Unlike vak-balish (small cake) you can feed the whole family.
The traditional dough for Tatar meat pie is fresh, often puffed.
However, the high prevalence of this food has changed the national recipe. Today you can find a recipe based on the yeast text.
Beef, lamb or poultry meat is used as a filling. Pork for obvious reasons it is better not to use. Duck, chicken, goose - the most common options for poultry meat.
The filling consists of two main components: meat and potatoes. They necessarily mix with onions. You can season the stuffing 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 principles of cooking
For the preparation of the filling, the meat should be cut into very thin cubes. Minced 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 cooked. Onion is cut into transparent rings.
The filling should be mixed in a large cup, salted, pepper black pepper and set aside for a few minutes.
The dough for the balish is prepared on the basis of kefir, yogurt, milk, butter or margarine. Additional ingredients - salt, vinegar. Flour may take more or less than specified in the recipe, which depends on its grade and the characteristics of mixing with other ingredients. Sometimes an egg is put into the dough.
For baking cake traditionally used griddle without a handle. The dough is divided into two unequal parts: two thirds for the base, one third for the top. You need to roll the layer thin enough and put it in the pan so that the edges of a few centimeters protrude over the edge of the pan. Having distributed the filling, you need to raise the edges of the base to the center of the cake, roll out the top layer and pinch the cake beautifully. In the center, be sure to leave a hole: through it, the readiness of the potatoes is checked and the broth is poured.
By the way, it is the broth - a feature of the Tatar meat pie. Thanks to the liquid, raw potatoes get the opportunity to boil, and the pie itself turns out juicy, tender.
Baked Tatar meat pie 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 under the bottom of the mold, you can place a container with water. So that the tip does not burn, after covering it (forty minutes later) it should be covered with a sheet of foil.
Tatar meat pie and dough potatoes on sour cream
The classic version of the Tatar meat pie is a temptation for the family. Unleavened dough on sour cream is airy and tender. The number of ingredients 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 ready-made broth;
• two chicken eggs;
• kilogram of white flour;
• teaspoon of sugar;
• salt pepper;
• two tablespoons of mayonnaise;
• two spoons of vegetable oil.
Preparation:
Cut potatoes into thin slices.
Thinly chop the bulbs.
Cut into very small pieces of meat.
Mix all the ingredients of the filling in a large saucepan, salt and pepper to taste.
If desired, add dried parsley, dill, basil to the filling.
Cook the dough. Mix eggs with milk, mayonnaise and sour cream.
Salt
Pour in vegetable oil.
Gradually add flour, knead the dough. It should be soft and not sticky to the hands.
Separate a small lump of dough - approximately with a walnut.
The dough is divided into two parts.
Form the bottom layer of the pie.
Carefully, in order not to tear the dough sheet, put the stuffing.
Roll out the top layer, pinch, make a hole. Put the piece of dough into a ball and cover the resulting hole.
After an hour, check the readiness of the potatoes by removing a ball of dough and picking up a potato slice.
Pour the broth or water inside the cake, put the butter.
Give the Tatar meat pie to stand for a while and serve.
Tatar meat pie with beef and dough potatoes on margarine
Delicious, fragrant Tatar meat pie is not only incredibly tasty, but also very satisfying. The dough on the margarine is thin, crunchy, tender, slightly flaked. It is prepared without eggs, which is important in the nutrition of allergy sufferers.
Ingredients:
• half a cup of milk;
• half a cup of sour cream;
• a tablespoon of vinegar;
• a pack of cream margarine;
• three glasses of white flour;
• a pound of any meat;
• two medium bulbs;
• three potatoes;
• 150 ml of broth;
• spices, salt, pepper;
• yolk.
Preparation:
Chop the meat finely enough, salt and sprinkle with pepper.
Send meat in the fridge for two or three hours. It is saturated with juice, it will become tender and juicy.
Pour flour into the bowl.
Grate all the margarine into the flour (it is better to freeze it beforehand in the freezer).
Grind the flour with margarine into a crumb.
Add milk and sour cream, vinegar and knead the dough.
Kneading the dough, add another glass of flour.
The dough will be heterogeneous, but it does not matter. After a half-hour rest in the fridge, it will become completely uniform, pleasant.
Roll out the rested dough, roll up and put in the refrigerator again.
Cut the potatoes into thin slices.
Onion chop thin half-rings.
Form from the dough the main layer as described above.
Put the marinated meat on the dough, a little shake.
On top of the meat decompose the onion potatoes.
If the meat is very lean or chicken, you can put a few pieces of butter.
Form the top of the pie.
Brush it with whipped 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 it back into the oven.
Repeat the broth infusion after another half an hour.
Twenty minutes later, try potatoes for readiness. 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. Puff pastry in butter gives this variant of Tatar meat pie a special charm.
Ingredients:
• three glasses of white flour;
• half a cup of milk;
• half a cup of sour cream;
• a pack of butter;
• teaspoon of table vinegar;
• a pound of fresh lamb;
• four potatoes;
• two medium bulbs;
• 150 ml of broth;
• one yolk;
• salt pepper.
Preparation:
Finely chop the meat, add it to salt, sprinkle with pepper, season to taste with dried herbs and spices, mix and refrigerate on the shelf. Marinated lamb must hour and a half.
Sift flour into a wide bowl.
Cut or grate cold butter there.
Add sour cream, milk, vinegar and knead the soft dough.
Put it in the fridge for about twenty minutes.
Take out the dough, roll it into a layer, roll it up with an envelope, put it back in the fridge for twenty minutes.
Repeat the rolling of the layers four or five times so that the dough turns into puff.
Cut the potatoes and onions thinly.
Form a cake.
The filling should be laid in layers: meat, potatoes, salt and pepper, onion, five pieces of butter.
Top of the cake smeared with yolk.
Every half an hour, pour broth or water into the cake.
The cake will be ready in an hour and a half.
His need to take out their oven, remove the foil and give a little (about twenty minutes) to 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 food, beef - thick meat aroma.
Ingredients:
• a glass of warm water;
• a tablespoon without a hill of dry active yeast;
• a pack of cream margarine;
• two eggs;
• white flour (about three or four glasses);
• 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 ready broth. Preparation:
Cook rice, rinse it with water.
Cut the beef.
Chop onions rings.
Stir rice, meat and onions, salt to taste, sprinkle with pepper.
From the water, sugar and yeast to prepare a brew: mix the ingredients and leave for fifteen minutes.
Melt the margarine in a skillet, cool slightly.
Beat vigorously one egg.
Mix egg, margarine, brew.
Add a little salt and start kneading dough, gradually adding flour.
The finished dough should be soft and elastic. Leave it for proofing is not necessary.
Form a cake.
On top of the filling spread the pieces of butter.
Pour broth (or water) into the hole.
Yolk of the second egg to smear the top.
Bake for an hour.
Then take out, cover with a damp woven napkin or towel and let rest for about an hour.
Tatar meat pie “Kubete”
A variety of Tatar meat pie - kubete, which means “fast”. Prepared from puff pastry, which in combination with chicken meat really speeds cooking. It turns out deliciously 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;
• spoon of jeera;
• six potatoes;
• two bulb onions;
• pepper, salt.
Preparation:
Margarine chop with a knife with half the flour, then grind into a crumb.
Beat the egg, add to the flour crumb.
Salt, add water and vinegar.
Gradually add the remaining flour, knead the dough.
Roll the dough into a ball, wrap with cling film or put it in a bag and send it in the fridge for half an hour.
Twenty minutes to get, roll out, fold the envelope and again send it in the fridge.
Repeat the procedure two more times.
Chop the potatoes and onions.
Chicken fillet cut into cubes, finely.
Mix the components of the filling, salt, add a spoon of zira, mix.
Form a cake (not forgetting the hole), smear with yolk and send to the preheated oven for about forty minutes.
Submit hot.
Tatar meat pie “Uch pochmak”
A quick and convenient variant of the Tatar meat pie - uchpochmaki pies. Small in size, they cook faster than zur-balish, but they are 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;
• teaspoon of soda;
• a teaspoon of vinegar;
• two or 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.
Preparation:
Melt the margarine.
Mix two yolks, salt, soda, slaked vinegar, kefir and margarine.
Add flour to knead dough. It should come off the fingers.
Put the dough in a bag and put it in the fridge for half an hour.
Cut the meat into small cubes.
Dice potatoes in the same way.
Chop the onion.
Mix all the ingredients of the filling, salt, sprinkle with pepper, season with dill seeds and crushed bay leaf.
Dough divided into small balls.
Roll the ball, put the stuffing in the center, collect the edges of the circle to the middle and pinch it 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 rib meat
The magnificent dough on yogurt and butter will make Tatar meat pie a real masterpiece of culinary art. Two types of meat are used: ground beef and lamb chops.
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 to four hundred grams of mutton ribs;
• two bulbs;
• five potatoes;
• A spoon of coriander and cumin.
Preparation:
Melt one hundred grams of butter.
Mix yolk, yogurt, sour cream, butter, slaked soda.
Knead the dough.
Roll the dough into a ball, wrap with cling film and send to the refrigerator.
Cut the meat from the ribs and cut it into very small cubes.
Boil broth from the ribs by adding carrots, onions, bay leaves, pepper, salt and greens. Onion finely chop.
Cut potatoes into small cubes.
Mix minced meat, lamb, potatoes, onions.
Salt, season with spices, mix.
Roll out the dough in two circles, form a cake.
Put the remaining butter over the filling.
Bake for about an hour.
On request, half an hour after the start of baking, pour a little broth into the cake.
After baking, be sure to give the cake a rest.
Serve with broth.
Tatar meat pie - tricks and useful tips
- You can add any spices to taste to the pie filling. Anise gives a special taste.
- Homemade puff pastry is always successful if you add vinegar to it.
- Kneading dough is better not with your hands, but with a wooden spoon. The fact is that from the heat of the hands, margarine and butter quickly melt, you have to add more flour to the dough. From this it does not work air, melting.
- When laying out the filling, you should try not to damage the bottom of the cake. Otherwise, the broth will drain, and the filling will turn out dry.
- A traditional Tatar pie is served in a pan, which is placed in the center of the table. With a sharp knife, a crust is cut in a circle and served in portions to each plate. Then the filling is decomposed. At the very end of the meal, the lower part of the cake is cut. Cut it to triangles.
- Belish (or balish) is served not only with broth, but also katyk, pickle.
