Vak-Belyash in Tatar in the oven: a recipe with a photo

If you decide to pamper your household with somethingtasty, satisfying, but quick in preparation, we advise you to pay attention to the recipe of the Vat-Belyasha in Tatar in the oven. Certainly for those who rested somewhere on the Crimean coast, it will not be a novelty what these fragrant and surprisingly tasty little pies are. If you are not already familiar, then tell.

Tatar Vak-Belyash (recipes with photos will bepresented below) is an unusually juicy and flavorful patty. They are prepared for a simple test on kefir for a few minutes. Filling - most often minced meat (beef or lamb) with onions or potatoes. The highlight of the dish is the broth, which is served directly with patties or is added inside when cooking. In Bashkir and Tatar cuisine, vak-belyash is often served as an independent dish (the first or second), and not just a snack for tea.

Vake belyash: a recipe in Tatar for kefir

For starters, a fresh, but very tender and airy dough is prepared. The following products are required for preparation:

• 120 grams of butter. If this was not at hand, then you can take a quality margarine.
• Three or four glasses of flour.
• Two chicken eggs (preferably home, with yellow bright yolks).
• One glass (250-300 ml) of kefir.
• Salt and a pinch of soda.

Preparation of the dough

First, we choose from the cabinet a comfortable deepcapacity and pour flour there. Remember that before sending it to the bottom of the dishes, it's best if it flies through the holes in the sieve. The sifted flour is able even to make an unleavened dough airy and gentle in consistency, and even pies will be much better.

Now we'll have a little butter on butter(or margarine). To make the process easier and faster, just put it for half an hour in the freezer. Next, we use our own hands. We rub between the palms of the flour and butter. You should end up with a loose crumb.

We add eggs to the mass and pour out a glass of kefir. We carefully mix everything with the help of a whisk. At the final stage, add salt and add a pinch of soda. How to understand that the dough is ready? Experienced housewives say that the dough should resemble pelmeni. Dense, resilient, but only in consistency it should be once in five it is more tender and softer. We leave the dough to rest, wrapped in a plastic bag or food film.

Ingredients for filling

As a rule, in Vat-Belyash in Tatar, in the ovenprepared, put chopped with a knife or cut into cubes meat. No minced meat minced by mincemeat. As for the choice of meat, here, as they say, the matter is personal. Some people like more fat pork or a dry chicken, and someone, because of their beliefs or just culinary preferences, uses only lamb and beef for food.

• Whichever type of meat you choose, it will require exactly one half kilogram.
• Onion - 4-5 pieces.
• Large potatoes - 3-4 pieces.
• Ground pepper.
• Salt.
• Spices and herbs (optional).

Preparation of the filling

So, cut the meat. Try to make it so that the cubes are small (so quickly cooked). Potatoes are cut about the same way. No meat grinders or graters! Onions cut arbitrarily - semirings, cubes, slices, slices. Vak-Belyash (a recipe in Tatar for an oven or some other one is used - it's not important), like other similar meat cakes, you can not spoil the onions. It will remain to salt the filling and add the ground black or red pepper. You can also put a little fresh parsley or add any dried herbs.

Bouillon

• 200 ml of water.
• 60-70 g of butter.
• A pinch of salt.

Broth is prepared in a matter of minutes, so theyyou can do it when the pies are already sent to the oven. Pour the water into the pot, waiting for the boil. If you have ready-made chicken broth or beef at hand, it's better to use it. Once the water has bubbled, put there butter and salt. Turn off the fire, stir to allow the oil to dissolve completely. The broth is ready.

Bakery products

So, the dough is ready, the filling too, it's time to startto the formation of a pie under the unusual name "Vak-Belyash". The recipe in Tatar means that from the cooked amount of dough you will get quite a few small half-open pies. But if you take a Bashkir belarus, it will more resemble one large massive closed pie with meat. What option to choose for you - decide for yourself.

Today we will use for cookingsuch a dish as a Vak-Belyash, a recipe for Tatar - in the oven, with broth. To do this, we form the sausage from the prepared dough, then cut it into pieces and from each of them we form a small round cake. In the center of each cake we put a couple of tablespoons of filling.

How is the vaccine formed? The edges of the dough should be carefully raised and pulled to the center of the cake. Each defensive is done without reaching the central part. Here we must leave a small window in order to subsequently pour in the cooked cream broth.

The bottom of the baking tray is recommended to be covered with paper forbaking, parchment or foil. We spread the prepared pies and grease each with an egg yolk. Now you can send the vaccine in the oven for 15-20 minutes. The temperature in the oven is 180-190 degrees. After the designated time, take out the patties. In each window, pour one teaspoon of broth and send it back to the oven for another 35-40 minutes.

Some families practice slightly differentrecipe - a real Tatar vaccine is prepared without interruption for 45-50 minutes. And the broth is served already on the table in separate containers for each guest. This one already decides at his discretion how much to pour the broth into his belyash and add it at all.

Filling Options

In conclusion, I would like to note that the vaccine(a recipe in Tatar, in the oven, or some other you chose, does not matter) - a dish that allows a variety of even unusual and bold experiments with stuffing. Instead of meat and potatoes, the housewives often use cabbage or mushrooms, rice, dried fruits or vegetables, greens, a variety of cheeses, chicken or quail eggs in combination with a meat ingredient. The only thing that unites the above mentioned toppings: vegetables, meat and even greens should be cut into fairly large cubes, and when serving or during the preparation of a dish, a broth with butter is always used.