Tatar wak-belyash: recipes and ingredients. Pie Zur belish (balish) - recipe with photos on how to prepare the Tatar national dish Vak belyash from puff pastry

Vak belyash is a delicious Tatar pie often filled with meat, which only vegetarians can refuse to try. The relatively simple preparation of such baked goods makes it a priority compared to other versions.

How to prepare vak belyash?

Vak belyash is a recipe that, in its classic version, involves the use of yeast-free dough and a filling based on minced meat with the addition of vegetables, herbs, and, less often, other components. The products are baked in the oven, which makes them healthier than classic belyashi fried in oil.

The dough is kneaded with kefir, sour cream, milk with the addition of baking powder or slaked baking soda.
For filling, use finely chopped meat, less often twisted in a meat grinder.
The filling is often prepared with the addition of vegetables: potatoes or pumpkin.
For juiciness, during the heat treatment the products are supplemented with broth, which is poured into the holes.
Vak belyashi is made from dough, cutting out round cakes from it, and filling, which is placed in the center of the pieces. The edges of the dough are folded up, pinched in the form of an accordion, leaving holes in the center.

Dough for vak whites

Preparing vak belyash includes such an important step as kneading the dough. The final result and taste of the finished products will partially depend on the quality of its implementation. In the classic version, the flour base is prepared with kefir and butter, which is pre-frozen for easy grating.

Ingredients:

flour – 800 g;
kefir – 0.5 l;
butter – 250 g;
salt and soda - 1 teaspoon each.

Preparation

Grind the butter, grind the shavings with flour.
Add soda and salt to kefir, mix, pour into flour and butter.
Knead the mass and leave it under the film for a while.

Vak belyash in Tatar - recipe

Vak belyash in Tatar style in the oven is a recipe for classic products, which without any doubt is worth implementing in your kitchen, evaluating the characteristics of the resulting dish and enjoying the excellent taste of the ruddy products. As a flour base, you should prepare the dough according to the traditional recipe using kefir and butter.

Ingredients:

dough for wack whites – 1 portion;
veal – 0.5 kg;
onion – 250 g;
potatoes – 7 pcs.;
broth – 300 ml;
salt, pepper, egg yolk.

Preparation

Knead the classic dough for wack whites and leave under the film.
Cut the meat, potatoes and onions into cubes as small as possible.
Mix the filling ingredients, seasoning to taste with salt and pepper.
The dough is divided into 20 portions, each is turned into a flat cake, filled with filling and, tucking the edges up, gives it the desired shape with a hole.
Place the pieces in an oven preheated to 180 degrees for 25 minutes.
Add 3 tablespoons of broth to each vak belyash, grease the products with yolk, and bake for another 30 minutes.

Vak belyash in Bashkir

The dough for wack whites in the oven can be prepared with margarine, which is melted in a water bath or in a microwave oven. In this case, the amount of kefir used is less than usual, making the products more sandy and delicate in taste. Add flour until the flour ball is no longer sticky.

Ingredients:

margarine – 250 g;
kefir – 7 tbsp. spoon;
soda and salt in the dough - 0.5 teaspoon each;
flour – 400-500 g;
lamb – 0.5 kg;
onion – 250 g;
potatoes – 700 g;
salt, pepper, butter.

Preparation

The dough is kneaded from margarine, kefir, soda, salt and flour.
Finely chop the lamb.
Add onions, potatoes, salt, pepper and mix.
The dough and filling are made into products with a hole at the top, putting a piece of butter into each vak belyash.
Place the preparations on a baking sheet and bake for 30-40 minutes at 180 degrees.

Recipe for vak belyash with sour cream

If you prepare the dough for vak belyashi with sour cream, the products will turn out softer, especially if you wrap the delicacy after baking and let it steam. The filling can be a combination of traditional lamb or beef with potatoes, or medium-sized turkey meat. For flavor, you can season the filling with herbs.

Ingredients:

margarine – 250 g;
sour cream – 250 g;
egg – 1 pc.;
flour – 400-500 g;
meat – 400 g;
onion – 200 g;
potatoes – 600 g;
salt, pepper, herbs.

Preparation

Combine an egg beaten with salt, sour cream, salt, and soft margarine.
Add flour and knead the dough.
Chop the meat, potatoes and onions very finely, mix with salt, pepper and herbs.
Form blanks from rolled out portions of dough and filling with a hole on top and place on a baking sheet.
Bake delicious vak belyashi for 30-40 minutes at 180 degrees.

Vak belyashi on kefir

Another version will be presented below. Its difference from the classic version is in the addition of water and the use of two types of oils at the same time: vegetable and butter. The finished products are even more tender, fluffy and airy. The filling in this case will be chicken with vegetables.

Ingredients:

butter – 60 g;
vegetable oil – 40 g;
kefir – 250 ml;
warm water – 50 ml;
flour – 500-600 g;
chicken fillet – 500 g;
onion – 250 g;
potatoes – 900 g;
salt, pepper, butter or broth.

Preparation

Knead the dough for vak whites using kefir, mixing it with two types of oil, salt, water and flour.
Grind chicken with onions and potatoes, season to taste with salt and pepper.
Make pieces from portions of dough and filling and bake at 180 degrees for 1 hour.
After 30 minutes, pour a little broth or melted butter into the holes.

Recipe for vak belyash with meat and potatoes

The next one, with a classic filling of meat and potatoes, is made with dough prepared in milk. The finished products are crispier when fresh and moderately soft after cooling. The filling can be supplemented with ground or crushed laurel for flavor.

Ingredients:

margarine – 250 g;
milk – 350 ml;
egg – 2 pcs.;
flour – 500-700 g;
quenched soda – 0.5 teaspoon;
meat – 500 g;
onion – 250 g;
potatoes – 900 g;
salt, pepper, bay.

Preparation

Grind margarine with flour.
Add beaten eggs mixed with milk, salt and vinegar-quenched soda.
The dough is kneaded, divided into portions, and turned into flat cakes.
Finely chop the meat, onions and potatoes, season with salt, pepper and bay leaves, fill with the mixture, and give the products the desired shape.
Vak belyashi with meat is baked for 45 minutes.

Vak belyash with minced meat

If you don’t have the time or desire to bother with cutting meat, you can simply twist it through a meat grinder or even use ready-made purchased minced meat. The meat component is always accompanied by chopped potatoes and onions, and for juiciness, broth is poured into the filling while the products are baking.

Ingredients:

margarine – 150 g;
milk – 250 ml;
sugar – 1 tbsp. spoons;
egg – 3 pcs.;
flour – 800-1000 g;
quenched soda and salt - 1 teaspoon each;
minced meat – 700 g;
onion – 250 g;
potatoes – 700 g;
salt, pepper, broth.

Preparation

Grind margarine with flour.
Mix eggs, milk, salt, soda, sugar, pour into the flour mixture, knead until a non-sticky lump is obtained.
Combine the minced meat with chopped vegetables and season to taste.
Form the dough and filling into the product and place it in an oven preheated to 180 degrees.
After 30 minutes, add a little broth to each wok of white meat with minced meat and potatoes and bake the delicacy for another 20 minutes.

Vak belyash from puff pastry

You can speed up the preparation of the dish by using ready-to-cook whites in the oven. In this case, it is preferable to do without potatoes, which require long-term heat treatment, replacing them with sautéed vegetables, grated hard cheese and fresh herbs.

Ingredients:

puff pastry – 500 g;
minced meat – 500 g;
onions and carrots - 1 pc.;
cheese – 150 g;
egg – 1 pc.;
salt, pepper, herbs.

Preparation

Sauté onions and carrots, mix into minced meat along with cheese shavings.
Season the mixture to taste with salt, pepper, and herbs.
Roll out the dough, cut out circles in half and make a hole about a centimeter in diameter.
Place the filling on whole pieces, cover them with circles with a hole, and pinch the edges.
Each vak belyash is brushed with egg and baked for 30 minutes at 190 degrees.

Vak belyash with rice

Potatoes in the filling can be replaced with rice, which must first be boiled until fully cooked. In this case, the filling composition must be supplemented with lamb fat or butter, and during the baking process, do not neglect the recommendations for adding broth - this will provide the products with the missing juiciness.

Ingredients:

meat – 600 g;
rice – 100 g;
lamb fat – 100 g;
onions – 3 pcs.;
broth – 300 ml;
salt pepper.

Preparation

Knead the dough.
Mix chopped meat, onion, fat and boiled rice.
They season the filling, fill the dough cakes with it, and give the products a characteristic shape.
Bake the pieces at 180 degrees for 30 minutes.
Pour a couple of tablespoons of broth into each wak of white meat with rice and minced meat and bake for another 20 minutes.

Vak belyash with pumpkin and chicken

It turns out amazingly tender and juicy from chicken and pumpkin pulp. For piquancy, you can add a little finely chopped herbs or chopped garlic to the filling. As a flour base, it is preferable to knead the classic dough for wak whites with kefir.

Ingredients:

classic dough for wack whites – 1 portion;
chicken fillet – 600 g;
pumpkin – 500 g;
onions – 3 pcs.;
broth – 300 ml;
salt pepper.

Preparation

Chop the chicken and onion into small pieces, and grate the pumpkin.
Mix the ingredients, season with salt and pepper.
Tatar products are made from dough and filling prepared in advance and placed in the oven for 20 minutes.
Pour a little broth into each wok of white meat with chicken and return to the device for another 15 minutes.

Sweet wack whites

Any dish has non-standard interpretations and versions that are far from classic. In this case, it will be sweet vak belyash with rice and raisins, prepared according to the following recipe. The filling acquires additional flavor characteristics by adding nutmeg pumpkin cut into cups.

Ingredients:

classic dough for wack whites – 1 portion;
rice – 150 g;
pumpkin – 200 g;
raisins – 150 g;
sugar – 50 g;
butter – 100 g.

Preparation

Boiled rice is mixed with steamed raisins, pumpkin, sugar and soft butter.
Tatar belyashi with a small hole on top are made from portions of dough and filling.
Bake the treat for 30 minutes at 200 degrees.

Vak belyash in a slow cooker

The next one will allow you to prepare a delicacy using a multicooker. If you wish, you can simplify your task by preparing one large product, dividing it into portions when serving. When baking individually, you will have to spend a lot of time waiting for the process to complete.

Vak belyashi is a type of pies filled with minced meat or minced meat and potatoes, which have an exclusively round shape with a small hole in the center, and are prepared by baking in the oven.

Cooking vak belyashi in the oven with potatoes and minced meat is not as difficult as it might seem at first. The main thing is to gather your courage, prepare the necessary ingredients and get down to business. And the result will not keep you waiting.

Vak belyashi with potatoes and minced meat: step-by-step recipe

Ingredients for the dough:

Cream margarine – 200 g;
Chicken egg – 2 pcs.;
Table salt – 2/3 teaspoon;
Baking soda - a full coffee spoon;
Mayonnaise - about a third of a glass;
Sugar - tablespoon;
Kefir of any fat content – 2/3 cup;
Wheat flour - about 6 cups.

Filling ingredients:

Ready minced meat (with onions and spices) – 500 g;
Potatoes – 600 g;
Spices - to taste;
Meat broth (or water) - half a glass.

Cooking time is one and a half hours.

How to cook vak belyashi in the oven with potatoes and minced meat

Vak belyashi dough in the oven with kefir and margarine

Melt the margarine (this can be done either on the stove in a ladle or saucepan, or in the microwave). Beat the eggs with sugar and salt until all the grains are dissolved.

Combine kefir with mayonnaise, add soda, mix.

Mix all the liquids (melted margarine, kefir mixture and eggs).

Adding flour gradually (and not all at once), knead a dough that is not too dense, put it in the refrigerator for 20 minutes, covering it with a lid or towel.

Filling for vak whites with minced meat and potatoes

Peel the potatoes, rinse, cut into thin small slices or cubes.

Mix potatoes with minced meat, season with spices. The filling is ready.

Formation of vac whites

Cut the dough into small pieces, roll them out into not very thick flat cakes (about 2 mm thick). Place a handful of filling in the center and pinch the edges of the cake, leaving a small hole in the middle.

Place the whites on a baking sheet lined with parchment or a silicone mat and place in a hot oven. Bake at 220°C.

After 20 minutes, take out the slightly browned whites, pour a tablespoon of broth into each through the open hole using a funnel, and bake again for another 20 minutes.

Serve the finished vak belyashi hot with broth or tea.

Bon appetit!

A small addition to the recipe:

to obtain a more fluffy dough, you can add a little yeast when kneading it;
instead of kefir, milk or sour cream is suitable for the dough;
if desired, part (a third or a quarter) of margarine can be replaced with vegetable oil;
minced meat for filling can consist of any type of meat or several at once (assorted);
It is not necessary to add mayonnaise to the dough, but it makes it more tender;
When preparing the filling, you can use any spices.

If you decide to pamper your household with something tasty, satisfying, but quick to prepare, then we advise you to turn your attention to the recipe for Tatar-style wak-belyash in the oven. Surely, for those who have vacationed somewhere on the coast of Crimea, it will not be news what these aromatic and surprisingly tasty little pies are. If you are not familiar yet, then let us tell you.

Tatar wak-belyash (recipes with photos will be presented below) is an unusually juicy and aromatic pie. They are prepared using a simple kefir dough in a matter of minutes. The filling is most often minced meat (beef or lamb) with onions or potatoes. The highlight of the dish is the broth, which is served directly with the pies or added inside during cooking. In Bashkir and Tatar cuisine, vak-belyash is often served as an independent dish (first or second), and not just a snack for tea.

Vak belyash: Tatar recipe with kefir

To begin with, prepare fresh, but very tender and airy dough. For preparation you will need the following products:

120 grams of butter. If you don’t have one on hand, you can take high-quality margarine.
Three or four glasses of flour.
Two chicken eggs (preferably homemade, with bright yellow yolks).
One glass (250-300 ml) of kefir.
Salt and a pinch of soda.

Preparing the dough

To begin, select a convenient deep container from the cupboard and pour flour into it. Remember that before sending it to the bottom of the dish, it is better if it flies through the holes in the sieve. Sifted flour can make even yeast-free dough airy and tender in consistency, and the pies will fit much better.

Now grate the butter (or margarine) on a fine grater. To make the process easier and faster, just put it in the freezer for half an hour. Next we use our own hands. Rub the flour and butter between your palms. You should end up with crumbly crumbs.

Add eggs to the mixture and pour a glass of kefir. Mix everything thoroughly using a whisk. At the final stage, add salt and a pinch of soda. How do you know when the dough is ready? Experienced housewives say that the dough should resemble dumplings. Dense, elastic, but only in consistency it should be five times more tender and softer. Let the dough rest, wrapped in a plastic bag or cling film.

Filling ingredients

As a rule, in the Tatar-style wak-belyash, prepared in the oven, they put meat chopped with a knife or cut into cubes. No minced meat finely twisted through a meat grinder. As for the choice of meat, here, as they say, it’s a personal matter. Some people like fattier pork or dry chicken, while others, due to conviction or simply culinary preferences, eat only lamb and beef.

Whatever type of meat you choose, you will need exactly half a kilogram of it.
Onions - 4-5 pieces.
Large potatoes - 3-4 pieces.
Ground pepper.
Salt.
Spices and herbs (optional).

Preparing the filling

So, let's cut the meat. Try to keep the cubes small (this will cook faster). Potatoes are cut in approximately the same way. No meat grinder or grater! We cut the onion randomly - half rings, cubes, slices, pieces. Vak-belyash (a Tatar recipe for the oven or some other one is used - it doesn’t matter), like other similar meat baked goods, cannot be spoiled with onions. All that remains is to salt the filling and add ground black or red pepper. You can also add some fresh parsley or any dried herbs.

Bouillon

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

The broth is ready in a matter of minutes, so you can do it once the pies are in the oven. Pour water into the pan and wait for it to boil. If you have ready-made chicken broth or beef broth on hand, it is better to use it. As soon as the water begins to boil, add butter and salt. Turn off the heat and stir until the oil completely dissolves. The broth is ready.

Bakery

So, the dough is ready, the filling is ready too, it’s time to start forming the pie under the unusual name “wak-belyash”. The Tatar recipe implies that from the prepared amount of dough you will get quite a few small half-open pies. But if you take the Bashkir belyash, it will more closely resemble one large massive one with meat. Which option to choose is up to you.

Today we will use a Tatar recipe for preparing a dish like vak-belyash - in the oven, with broth. To do this, we form a sausage from the prepared dough, then cut it into pieces and form a small round cake from each of them. Place a couple of tablespoons of filling in the center of each flatbread.

How is vac-white formed? The edges of the dough must be carefully lifted and pulled towards the center of the cake. Each tuck is made before reaching the central part. Here we must leave a small window in order to subsequently pour in the prepared creamy broth.

It is recommended to cover the bottom of the baking sheet with baking paper, parchment or foil. Place the prepared pies and brush each one with egg yolk. Now you can put the vac-whites in the oven for 15-20 minutes. Oven temperature - 180-190 degrees. After the designated time has passed, remove the pies. Pour one teaspoon of broth into each window and send it back to the oven for another 35-40 minutes.

Some families practice a slightly different recipe - real Tatar vak-belyash is cooked continuously for 45-50 minutes. And the broth is served on the table in separate containers for each guest. He decides at his own discretion how much broth to pour into his belyash and whether to add it at all.

Filling options

In conclusion, I would like to note that vak-belyash (recipe in Tatar style, in the oven, or whatever you choose, it doesn’t matter) is a dish that allows for varied, even unusual and daring experiments with filling. Instead of meat and potatoes, housewives often use cabbage or mushrooms, rice, dried fruits or vegetables, herbs, a variety of cheeses, chicken or quail eggs in combination with a meat component. The only thing that the fillings listed above have in common: vegetables, meat and even herbs must be cut into fairly large cubes, and when serving or during cooking, broth with butter must be used.

THE MOST DELICIOUS and TENDER "VAK BALISH" Vak balish (small pies with meat and potatoes). Today I’m with my favorite pies!))) They turn out very tasty, honestly!))) “Vak balish” is a traditional Tatar dish. Literally translated as “small pie” (wak - small, balish - pie) You will need: Flour - 700 gr., Butter - 250 gr., Kefir - 500 ml., Tea soda - 1 tsp, Salt - 1 tsp Filling: Beef (pulp) - 0.5 kg., Potatoes (medium) - 7 pcs., Onions - 3 pcs., Salt, ground black pepper - to taste For the broth: Water - 300 ml., Butter - 50 gr. Salt - 1/3 tsp. For greasing pies - 1 egg. How to cook: 1. Pour 700 g into a cup. flour. Grate cold butter on a grater. Grind the butter with flour until crumbly. Add salt. Stir 1 tsp in kefir. soda so that the kefir boils and sizzles, and pour it into a cup with flour. Knead the dough. The dough should not be sticky and soft, like an earlobe. Place the finished dough in a food bag and leave to rest for about twenty minutes. 2. While the dough is “resting”, let’s make the filling. Cut the beef and potatoes into cubes, 1 cm wide. Finely chop the onion. Mix meat, potatoes, onions, salt and pepper to taste. The filling is ready. 3. Let's start making pies. Knead the dough with your hands again and divide into two equal parts. Place one part in a bag (so that the dough does not dry out while we work with the first part). Divide the first part of the dough into 9 identical pieces, rolling them into balls. Roll out a piece of dough into a round cake, the size of a saucer. Place the filling in the middle of the dough, raise the edges of the dough to the top and pinch it in a circle, leaving a hole in the middle - we need it in order to pour the broth into it. We do the same with the second part of the dough. 4. Place the pies on a baking sheet lined with baking paper, brush with beaten egg and place in a preheated oven at 180 degrees. for 20 minutes. Then, remove from the oven, pour 1-1.5 tbsp into the hole of each pie. broth, put back in the oven and bake for another 40 minutes. 5. For the broth: pour 300 ml into a saucepan. water, add 50 gr. butter, salt, bring to a boil, simmer for 1-2 minutes and remove from heat. (if you have chicken or beef broth available, you can use it) Serve Wak-balish hot, as a separate dish, you can serve it with chicken broth, or just with sweet tea. It’s good to take with you to work for lunch, and give to children at school for a snack. Extraordinarily tasty, bon appetit!)) Store in the refrigerator in a closed cup, it will keep quietly for 3-4 days, you can warm it up in the microwave before eating, or you can eat it cold - it’s also delicious!) P.S. We divide the dough into 2 parts at once (9 pieces in each), and visually also divide the filling into 2 equal parts, and spread each part evenly into 9 pies, this way we get the same amount of filling in each pie, and no leftovers. And everything fits on two baking sheets at once, which I bake together.

Vak balish is a traditional Tatar dish, literally translated meaning “small pie”. There is also zur balish - a large pie, which is usually prepared for significant family celebrations and holidays. But its smaller copy - vak balish - is a more everyday option, and today we decided to bake these Tatar-style potato and meat pies.

How delicious, I must say, is this aromatic filling and soft kefir dough! And what’s especially great is that these pies can be served with broth, soup, you can drink tea with them, or you can eat them as an independent second course, for example, with some sauce or salad.

So, let’s bake wak balish and enjoy this masterpiece of taste to the fullest.

Ingredients

For the test:

100 g margarine for baking,
2 cups of flour,
a pinch of salt,
soda on the tip of a knife,
1 glass of kefir,
1 egg.

For filling:

300 g meat,
2 potatoes,
2-3 onions,
salt, pepper - to taste.

And:

1 glass of meat broth or water,
vegetable oil for lubrication.

Preparing the dough: Grind margarine into crumbs with flour, salt and soda. Add kefir, egg and knead the dough, adding flour if necessary. The dough should be softer than dumplings. We leave it to lie down and “rest”, and in the meantime we prepare the filling. Cut the meat, peeled raw potatoes and onions into small cubes, similar to a vinaigrette. Salt, pepper, mix.

Divide the dough into equal pieces, you should get 11-12 pieces. Roll out the juices and cut out a circle using a saucer. From the remaining dough we roll into balls - plugs, which we use to close the holes in the pies. Thanks to this technique, the pies cook much faster and retain their juiciness inside. Grease a baking tray with vegetable oil, place the pies on it, brush them with beaten egg and place in the oven preheated to 200° C.

We put the filling in the middle, lift the edges and pinch, leaving a hole in the middle. From the remaining dough we roll into balls - plugs, which we use to close the holes in the pies. Thanks to this technique, the pies cook much faster and retain their juiciness inside.

Grease a baking sheet with vegetable oil, place the pies on it, brush them with beaten egg and place in the oven preheated to 200° C. After 20 minutes, take out the baking sheet, remove the plugs from the pies and pour a little broth into each, literally 2-3 tbsp. spoons, then close with stoppers and send the pies back to the oven.

After 20 minutes we check readiness. If the potatoes are soft, the pies are ready. If not, then add a little more broth and bake our vak balish until cooked. You can add a small piece of butter if desired.

The finished pies have a beautiful golden brown crust. Grease each pie with vegetable oil and add a spoonful of broth for juiciness. Place in a bowl and cover with a towel for 10 minutes to allow the pies to “ripen”.