Zur-balish
5 servings
180 minutes
Zhur-balish is a majestic pie of Tatar cuisine, embodying hospitality and family traditions. Its history dates back centuries when it was prepared for holidays and solemn events. The filling of juicy beef, aromatic potatoes, and onions simmered in their own juices gives it a rich flavor and heartiness. The peculiarity of balish is the gradual addition of broth, keeping the filling incredibly juicy and the dough crispy. This dish is served hot with sour cream or milk, enhancing its tenderness and richness of flavors. Zhur-balish is not just a pie but a symbol of home comfort that can gather the whole family around one table.
1
To prepare balysh, you will need a thick-bottomed mold, preferably a cast-iron skillet.
2
We mix the dough. Pour the flour into a deep bowl, add 1 teaspoon of salt, and sour cream.
- Wheat flour: 3 glasss
- Salt: 2 teaspoons
- Sour cream 20%: 250 g
3
Melt the sunflower oil and add it to the flour.
- Vegetable oil: 1 tablespoon
4
Dissolve the soda in a drop of vinegar and add it to the flour.
- Soda: pinch
- Vinegar: to taste
5
Knead the dough.
6
Cover the bowl with a clean kitchen towel and let it rest for 1 hour.
7
Separate the beef from the bone and cut it into cubes.
- Veal on the bone: 500 g
8
Pour 500 ml of water over the bone, add salt and pepper, and cook the broth. Boil the broth from the bone for an hour while the dough rests.
- Veal on the bone: 500 g
- Beef broth: 1 glass
- Salt: 2 teaspoons
- Ground black pepper: 1 teaspoon
9
Peel the potatoes and onions, dice them, and mix with the beef, adding salt and pepper to the mixture.
- Potato: 4 pieces
- Onion: 2 pieces
- Salt: 2 teaspoons
- Ground black pepper: 1 teaspoon
10
Divide the dough into 2 parts, 2 to 1.
11
Roll out a large part of the dough for the base of the balish to about 5 mm thick.
12
Grease the baking dish with vegetable oil. Carefully place the rolled-out base for the balish in it, ensuring the base has edges.
- Vegetable oil: 1 tablespoon
13
We are spreading a mixture of beef, potatoes, and onions on the dough.
- Veal on the bone: 500 g
- Potato: 4 pieces
- Onion: 2 pieces
14
Place a bay leaf on both sides of the filling.
- Bay leaf: 2 pieces
15
Roll out the remaining dough and cover the pie on top. Pinch the edges tightly. Cut off the excess dough. From it, you need to roll a ball with a diameter of 2 cm.
16
Make a small hole in the center of the pie to pour in the broth later. Close the hole with a rolled ball of dough.
17
Place the pie in a preheated oven at 180°C for 40 minutes.
18
Then we open the hole, carefully pour in the broth, close the hole again with a dough ball, and place the balish in the oven for another 2 hours.
- Beef broth: 1 glass
19
To check the readiness of the balysh, you need to open the hole and taste the filling.
20
10 minutes before cooking, take out the balish and brush it with beaten egg. Then put it back in the oven.
- Chicken egg: 1 piece
21
Balish can be served with sour cream and washed down with milk. Enjoy your meal!
- Sour cream 20%: 250 g