Vak-belesh with lamb and potatoes

4 servings

80 minutes

Vak-balesh with lamb and potatoes is a traditional Tatar dish with a rich flavor and appetizing texture. Small open pies with crispy dough hide a juicy filling of aromatic lamb, tender potatoes, and spicy onions inside. Historically, vak-balesh was prepared for family gatherings and festive events, symbolizing home comfort and hospitality. A key feature is the addition of cream or broth during baking, making the filling especially soft and juicy. The dish is perfect for both everyday dinners and formal occasions. The taste of vak-balesh is a harmonious blend of meaty richness, spicy notes, and a slight sweetness of the dough. It is served hot, brushed with butter, enhancing the atmosphere of Tatar hospitality.

Energy value per serving

• Calories: 569.7
• Proteins: 21.4g
• Fats: 33.7g
• Carbohydrates: 46.9g

Ingredients

• Mutton: 300 g
• Fat tail fat: 50 g
• Onion: 2 pc
• Potato: 2 pc
• Milk: 1 glass
• Wheat flour: 1 glass
• Salt: to taste
• Ground black pepper: to taste
• Cream 25%: 100 ml
• Chicken egg: 1 pc

Cooking steps

1. Knead the dough from milk and flour; you can knead it with anything, you can add 1 egg — the kneaded dough should be firm enough, roll the dough into a ball and let it rest for at least 40 minutes.

   Required ingredients:

   • Milk: 1 glass
   • Wheat flour: 1 glass
   • Chicken egg: 1 piece

2. Finely chop the onion and place it in a deep bowl. Mash the onion with a fork or pestle to release its juice, making it less noticeable later.

   Required ingredients:

   • Onion: 2 pieces

3. Cut the meat into small pieces, not too finely, and add to the onion. If you are adding fat, chop it even smaller and send it to the meat.

   Required ingredients:

   • Mutton: 300 g
   • Fat tail fat: 50 g

4. Peel the potatoes, cut them into small cubes about the size of a pea, and add to the bowl with meat, onion, and fat. Season the mixture with salt and pepper, and mix well.

   Required ingredients:

   • Potato: 2 pieces
   • Salt:  to taste
   • Ground black pepper:  to taste

5. Knead the risen dough again, sprinkle with flour. Divide the dough into 3 parts, roll into sausages, and cut each sausage into about 4 pieces.

6. Take 1 piece of dough, place it flat side down, press with your palm to form a circle, roll it out not too thin (about 4-5 mm). Place the filling and a piece of butter in the center of the rolled circle, shape the pie by sealing the edges around, leaving the center open.

7. Place the pastries on a baking sheet, brush with sunflower oil, bake for 15 minutes at 180 degrees, then pour 1-2 tablespoons of cream, water or broth into each pastry and bake for another 20-30 minutes.

   Required ingredients:

   • Cream 25%: 100 ml

8. Brush the hot pies with butter and serve.