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).
Divide the dough into small balls (about the size of a large egg). Roll each into a circle. Place a generous spoonful of filling in the center. vak balish recept
Halfway through baking, you can pour a tablespoon of meat broth into each hole to ensure the inside remains incredibly juicy. Vak Balish (also known as Vak-Belish or Vak-Belyash)
Arrange on a greased tray and brush with egg yolk for a golden finish. Bake at 180°C (350°F) for 35–45 minutes . Ingredients For the Dough: Flour: 400–500g (approx
1–2 tbsp per pie (poured into the hole during or after baking). 2. Preparation Steps
Salt, black pepper, and optionally cumin or coriander.
