Zur belish with chicken
and potatoes
I've been looking at photos on the Internet for a long time now.
this pie, but before
today I still haven’t decided to
cook. And I wanted it so much
try it!
And today I finally made up my mind.
I present my result to your judgment.
And on my own behalf I will say that my efforts were
not in vain - the pie surpassed everything
my expectations!
Very, very, very tasty!
Ingredients:
For the test:
margarine - 200 g
a pinch of salt
soda on the tip of a knife
vinegar - 0.5 tbsp. (for extinguishing soda)
water - 100 ml
vodka - 2 tbsp. l. (I didn’t add)
flour - 3 cups
For filling:
chicken meat - 500 g
(I have a large chicken breast)
potatoes - 3 pcs (very large)
onions - 4 pcs (small)
salt, ground black pepper - to taste
Chicken broth - 1 cup
butter - 50 g + 50 g per
buttering the pie
Preparation:
Dough.
Dissolve salt in water, dissolve soda
in vinegar
from all ingredients
knead the dough. Cover the dishes with
dough cover (or remove in
plastic bag) for the dough
“rested” while the filling is prepared.
Filling.
Remove skin and bones, if any, from
meat (do not throw away the skin and bones, they
will be useful to us). Meat and potatoes
cut into small cubes. Onion
finely chop. Add salt
and pepper to taste.
Mix.
Divide the dough into two unequal parts,
approximately 1/3+2/3. From a smaller part
pinch off a small piece, the size
with a small walnut, and
Divide the remaining portion in half.
Roll out most of the dough
into a thin cake...
...and place in a greased pan
(preferably thick-walled
cast iron frying pan).
Place the filling.
Pinch the edges of the dough as shown.
on the picture.
The smallest piece of dough
set aside for now, and the other two parts
roll into
very thin flatbreads. One flatbread
(let's call it "lid") cover
filling and connect the top and bottom
layers of dough.
Make ray-shaped shapes on the second flatbread.
cuts as shown in the photo.
Transfer the tortilla with cuts
onto the “lid”, pinch around the edge again
from the bottom
part of the dough, and connect the cuts
each other, as shown in the photo. IN
make a small one in the middle of the pie
hole (through it we will later
pour in the broth).
Close the hole with a ball of
remaining dough (I rolled it
flagellum
I wrapped it around my finger and it turned out like this
"snail"). Lubricate
melted surface of the pie
butter.
Put the pie to bake in
preheated (up to 200 gr) oven for 2-2.5 hours.
From bones and skin
(I only have the skin) cook the broth.
Add some salt.
Add butter to the broth.
Reboil.
An hour and a half after baking,
we take out our pie and open it
"navel" and
pour 1 cup of broth into it
(maybe a little less, or more, that's all
depends on the presence of juice in the pie),
close the “navel” and send
back to the oven.
If the top of the pie has already begun
brown until it is completely
preparations
there is still a lot of time to take
baking paper, crumple it up,
wet
cold water, squeeze a little to
not dripping from it, and cover the top
pirogue. This method will save the pie from
burning of the dough. It's not like that for me
to get very brown,
but I decided to play it safe and covered
foil.
How do you know if the pie is ready or not?
Open the lid and try
meat and potatoes are ready,
if ready, serve immediately, if not,
butter,
covered with foil again and wrapped
with a towel (so that the top crust does not
was hard and did not crumble when cut).
I left it like that for a few
minutes.
Serve immediately
hot, in the same form where it was baked.
Cut the lid of the pie into
circle, and put it on everyone’s plate
a piece of dough and potatoes with meat, and
then we cut the pie together with the bottom, and
serve the bottom crust of dough
(soaked in juices and broth)
with filling. It is so customary that everyone
the guest must also try the lid,
both the filling and the bottom of the pie.
A budget option.
Ingredients for 16 pieces:
Dough:
A glass of kefir -250 ml
Eggs -2 pcs
Flour, salt, soda.
Filling:
Chicken thighs - tray 900 g
Potatoes -5-6 pcs
Onion -3 pcs
Salt pepper.
Strong broth -200 ml
Bon appetit!
1 / 7
Vak-balish with potatoes and chicken.
A budget option.
I made it from thigh fillet, it turned out tasty and juicy, and most importantly it was a lot and inexpensive.
Ingredients for 16 pieces:
Dough:
A glass of kefir -250 ml
Margarine (butter spread) -250 ml
Eggs -2 pcs
Flour, salt, soda.
Stir a teaspoon of soda in warm kefir, after 5 minutes add eggs, margarine (soft), 1 teaspoon salt and flour (about 3 cups), the dough should be very soft. Divide into 2 parts, each in a bag and in the refrigerator for 3 hours.
Filling:
Chicken thighs - tray 900 g
Potatoes -5-6 pcs
Onion -3 pcs
Salt pepper.
Strong broth -200 ml
Remove the bones from the thighs and cut into pieces. Diced potatoes, finely chopped onions. For the broth, I boiled the bones from the thighs and one back of a chicken in 0.5 liters of water. You can just use water with 50-100 g of oil.
Divide the filling into 2 parts. I baked each portion of 8 pies separately and placed the filling in the freezer during this time.
Divide the dough (one package) into 8 parts, roll it out into a circle, add the filling, and pinch it in a circle. Grease with egg. Place in a preheated oven for 30 minutes, then pour 2 tablespoons of broth and into the oven for another 15-20 minutes, lowering the temperature.
Tasty, satisfying, plentiful and inexpensive (I took the thighs in a magnet, promotion for 100 rubles per kg)
Bon appetit!
I invite you to my culinary group:
There are many delicious recipes here!
2 / 7
3 / 7
Zur belish - translated from Tatar as “big pie”, it can feed a large company tasty and satisfying. This is a tall pie, its filling can be beef, poultry (oh, goose - yummy!), offal in combination with potatoes, pumpkin, cereals, cabbage.
Usually zur belish is prepared on holidays for dear guests, or on weekends for family and friends.
Products:
Unleavened dough:
Sour cream - 200 gr.
Kefir (yogurt) - 150 gr.
Egg - 1 pc.
Vegetable oil - 1 tbsp
Butter - 150 gr.
Salt - 0.5 teaspoon
Tea soda - 1 teaspoon
Vinegar - 0.5 tbsp (for slaking soda),
Flour - 700 gr.
For filling:
Meat with fat (beef + lamb + goose meat is an ideal combination, but you can just take one type of meat, for example, beef) - 1.5 kg.
Potatoes - 1.5 kg.
Onions - 2 pcs. (large)
Salt - 0.5 tbsp.
Ground black pepper - to taste
*Broth for pouring into the pie (beef or chicken, if there is no broth - below in the recipe I write in more detail what to do) - 1 cup
How to prepare zur belesh:
1. For the dough: In a cup, mix sour cream, kefir, egg, vegetable oil, melted butter at room temperature, salt. Quench the tea soda with vinegar and add to the cup. Add flour, knead the dough. Cover the dough with a kitchen napkin and leave to rest while we prepare the filling.
2. For the filling: Cut the meat into small cubes, approximately 2 cm wide.
Cut the potatoes into cubes 1.5-2 cm wide, I cut them in a food processor.
Finely chop the onion
In a bowl, mix meat, onion, potatoes, salt and pepper to taste.
3. *About the broth: if you have ready-made beef or chicken broth, that’s good, but if you don’t, it doesn’t matter either. Pour 300 ml into a small saucepan. water, add 50 gr. butter, 1/3 tsp. salt, bring everything to a boil. Boil for a couple of minutes - and our broth for pouring is ready.
4. The preparations are all done, let’s assemble our pie.
Wrap a thick-walled frying pan, preferably cast iron, on the outside with a towel so that the edges of the dough do not tear.
5. Knead the dough with your hands again and divide in proportions 1 to 3.
Most of it will go to the bottom. From the smaller part we separate a small piece, the size of a pea, this will be our “navel” (tat. “kendek”), which will cover the hole for pouring in the broth. Divide the remaining piece into 2 parts - this will be the “lid” of the pie and the decoration, but you can do without the decoration and just make one lid.
Roll out most of the dough so that its edges hang 5-6 cm from the pan.
Place the prepared filling in a frying pan on the rolled out dough.
Gather the edges of the dough towards the top and pinch as shown in the photo.
Roll out a piece of dough for the “lid”, cover the pie and pinch the side edges of the dough.
Roll out a piece of dough for decoration, the same size as the “lid”, make ray-shaped cuts, as shown in the photo, place it on the “lid”, pinch the edges, and pinch the cuts in pairs.
Make a hole the size of a coin in the middle of the pie and cover it with a “belly button”; we will then pour the broth into this hole.
Grease the pie with melted butter and bake in an already preheated oven to 200 degrees. for 2-2.5 hours.
An hour and a half after baking, we take out our pie, open the “navel” and pour 1 glass of broth into it (maybe a little less or more, it all depends on the presence of juice in the pie), close the “navel” and send it back to the oven.
If the top of the pie has already browned enough, and there is still a lot of time before it is completely cooked, you need to take baking paper, crumple it, wet it with cold water, squeeze it a little so that it does not drip, and cover the top of the pie. This method will save the cake from burning the dough. By the way, there used to be no baking paper, and I remember that my grandmother covered the cake with ordinary newspaper dipped in water.
How do you know if the pie is ready or not? Open the lid, taste the meat and potatoes for doneness, if ready, serve immediately, if not, bake further.
How to serve and how to cut? Serve immediately hot, in the same form in which it was baked. We cut the lid of the pie in a circle, and put a piece of dough and potatoes with meat on everyone’s plate, and then cut the pie together with the bottom, and serve the bottom crust of the dough (soaked in juices and broth) with the filling. It is so customary that each guest must try the lid, the filling, and the bottom of the pie.
Bon appetit!
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Big belish (or Zur belish) is a dish of Tatar cuisine, it is a pie with different fillings. Although, not quite a pie. More likely, a large edible plate, because belish is eaten not quite in the same way as we are used to eating pie. But more on that later. And now I suggest you make the pie itself.
First, knead the dough from eggs, water, salt, sugar, soda and flour. Basically, we need something similar to what we would use for dumplings or dumplings, but not too steep. We hide the finished dough under plastic and start filling.
Cut the chicken (it is better to take its fatty parts, thighs, for example) into very small cubes. This must be done so that the bones do not get into the filling.
Onions and potatoes also need to be peeled and finely chopped. Mix everything in one bowl.
Add salt, spices and garlic. Let's mix.
Divide the dough into 2 parts - a large one and a slightly smaller one. Roll out a large cake and place it in a baking dish. Distribute the filling over the dough and fold the edges inward, directly onto the belisha filling.
Roll out the remaining dough into a smaller cake and place it on top of the pie. We carefully seal the edges so that the belish does not inadvertently open at the wrong moment. You need to make a small hole in the center of the pie.
From the remaining dough we will make a small bun - it will serve as a lid for the hole and decoration of the pie.
Place the pie in the oven, heated to 180 g for 40-50 minutes. Then we check, by carefully opening the kolobok lid, whether the belish inside is juicy enough. Otherwise, you will have to pour 10-20 ml of water or chicken broth into the hole.
Return the belish to the oven for about another hour until fully cooked. Remove the rosy and fragrant pie from the oven and brush with butter. Wrap it in a towel and let it sit for 20-30 minutes. Now the belish is completely ready.
As a rule, zur belish is eaten like this: first, the top part of the dough is carefully cut off to make a kind of cup (at celebrations, this mission is often entrusted to honored guests) and from the cup, with a spoon, I scoop the pie filling into portioned plates. They also break off pieces of dough and eat them as a bite with the filling.
Bon appetit!
Cooking time: PT02H00M 2 hours
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