Get ready for a culinary journey with Zur Balish, a traditional Tatar pie that’s bursting with flavor and juiciness! This recipe offers a delightful combination of tender dough and savory filling, making it a perfect choice for any occasion. Whether you’re a fan of hearty meat pies or seeking a new culinary adventure, Zur Balish will surely satisfy your taste buds!
Ingredients:
- Wheat Flour: 450 grams (16 oz)
- Ground Black Pepper: to taste
- Beef: 600 grams (21 oz)
- Onion: 200 grams (7 oz)
- Potatoes: 700 grams (25 oz)
- Salt: to taste
- Butter: 15 grams (0.53 oz)
- Baking Powder: 1 tsp
- Kefir (2.5% fat): 150 grams (5 oz)
- Sour Cream (25% fat): 150 grams (5 oz)
- Meat Broth: to taste
Instructions:
Prepare the Dough:
Mix sour cream, kefir, 0.5 tsp salt, and baking powder. Gradually add flour until a soft dough forms. Adjust the amount of flour as needed. The dough should be soft and elastic. Wrap it in plastic wrap and let it rest for about 30 minutes while preparing the filling.
Prepare the Filling:
Cut beef and potatoes into cubes, finely chop onions, season with salt and pepper, and mix well.
Divide the dough, reserving about 150-170 grams for the lid and decorations. Roll out the remaining dough into a thin circle and place it in a greased baking dish, leaving the edges slightly hanging over the sides.
Spread the filling over the dough in the dish. Roll out the reserved dough into a smaller circle, place it on top of the filling, and pinch the edges together to seal.
Use the remaining dough to create decorations for the pie. Make decorative cuts on the dough and place it in the center of the pie. Seal the edges and connect the decorative cuts to form a pattern.
Make a hole in the center of the pie, approximately 1.5–2 cm in diameter, and cover it with a small dough ball. Place the pie in a preheated oven at 180°C (356°F) for 2.5 hours. After 40–50 minutes, open the hole and pour in some meat broth if needed, then reduce the temperature to 150–160°C (302–320°F) and continue baking until done.
Once baked, remove the pie from the oven, brush with butter, cover with parchment paper and a towel, and let it rest for 15–20 minutes.
Enjoy your Zur Balish pie!
