Zur Belish

Zur Belish

Category: Meat dishes

Kitchen: Tatar

Ingredients
Filling:
Beef
Bulb onions	1 large
Potatoes	5-6 pcs
Carrot
Bell pepper
------------------	--------
Dough:
Kefir	1 tbsp (250 ml)
Margarine (melted)	250 g
Eggs	2 pcs
Baking powder	1 tsp
Salt	1 tsp
Flour	enough to knead a not very tough dough
Garlic	Garlic 1-2 cloves

Cooking method

• Tatar meat pie. Prepared by me for the first time, without training and baking an experimental sample. And in splendid isolation. Because if I do something for the first time according to the plan, I had better not interfere. Complete silence in the kitchen and only once was broken by a growl because of the idiotic problem that appeared. But more on that below. To finish the preface, I will only say that I have been preparing for this cooking for a very long time. I was all shy. And Lyudochka-Rarerka, instead of the recipe I expected with step-by-step photo instructions, gave out a story, how and what. There was little in common with the instruction and it almost didn't come to a virtual fight, but it did not catch up with me.
• And so the composition:
• Beef meat. I took it on the bones to cook the broth. We look at the weight on the label.
• 
• We begin to separate the meat from the bones and put the meat in one plate, bones in another
• 
• Here's what we got.
• 
• While we put the meat in the refrigerator
• 
• and cook broth from the seeds. Here it is in the cup.
• We clean a decent sized onion and pour 250 mmmmm - what? In general, a cup of kefir
• 
• Clean and finely chop 5 ... 6 potatoes. In the photo there are not 5 pieces. and not shallow. In a pie, potatoes are cooked for the longest time, it is better to dissolve them in smaller cubes
• such a cake will not be baked in less than an hour
• Cut it again and add (to my head).
• 
• On average, cut the onion (I cut it finely), grate the carrot on a coarse grater and finely chop the sweet bell pepper. Carrots and peppers are already my know-how.
• 
• Knead not very steep dough
• the dough must be allowed to "rest" after kneading for about 20 minutes.
• Divide the dough into three parts (in the photo, the largest kolobok is already rolled out and placed in the pan)
• Put potatoes, onions, carrots and peppers in a large bowl, salt and pepper.
• 
• Here I growled! It turned out that our standard frying pan does not fit. I had to find and scrub as much as possible, miraculously not thrown away a large old one.
• 
• Put the whole filling in a frying pan, pinch it as best we can. And we can do nothing. My dream is to learn how to decorate his kurnik like Nilushka. I really liked it.
• 
• Roll out a smaller bun, cover (you don't need to pinch it), make a hole. Next time I'll make a bigger hole
• 
• Close the hole with a small ball from the remaining dough
• 
• The oven is already preheated to 180… 200 degrees. We put the pie and you can go watch football. In time, I baked for much more than an hour. After about 45 minutes, you need to knock off the pimp and pour the broth into the hole until it flows through the top. After 15 ... 20 minutes add more broth and taste the potatoes. By this time, the cake will begin to brown. If desired, for beauty, you can grease with yolk. I didn't do it
• Here is the cake ready.
• 
• You don't have to cut it, but remove the lid and spoon out and put the filling on a plate. Cut the lid and chew it up. And the bottom of the pie, soaked in broth, meat sauce and something else, is mmmmm!
• 

Cooking program:

Oven.

Note

Try it. For the second time it will not be difficult to do. By the way, it is very tasty and cold, and it also has the aroma of Soviet beef stew. Real.
Here!

[Vitaly]

Vitaly, such a delicious pie! very tasty all described!

[Vitaly]

Vitaly, cool recipe! Thank you!

[Wit]

Wit, well, you burn! Such yummy, I will surely bang, my husband will be delighted. You can knead the dough in HP on dumplings, flour about 500g probably?

[Matilda_81]

Matilda_81, gala10, Mandraik Ludmila, Thanks for the kind words!
That's how much flour it took, I didn't notice. Acted on the recommendation: knead not very steep dough for one glass of kefir and 250 gr. margarine or butter. I kneaded with my hands so as not to miss the "not very tough dough".

I kneaded with my hands

You are my hero! I don’t even remember the last time I kneaded my hands ... Lanno, I will do it, I will measure it approximately

Vital, you still haven't learned to pinch pies beautifully? How many times have I shown you
Means a bad teacher or a student from you
But your Zur Belish, though I tried it before, did not dare to repeat it. Such a cake is not visible on mine teeth hands! But I do undertake to reproduce it in my kitchen!

I learned it, Nilushka! Photos of the first pie. You are a wonderful teacher, and I am also a diligent student.

[Wit]

Well, that's why I asked what is hidden under the interesting name. Wit, respect

Thank you, Galya! Try to cook this. Very tasty!

Vitalik, what a handsome pie !!!!!! I have long dreamed of cooking zur belish, but I put it off, but now everything is so colorful and detailed in your master class that you have to dare at last ..))))) Thank you !!!

[Wit]

Wit, this is one of my favorite dishes. I love him......
Vitaly, with a start! Beautiful hearty and delicious!

[Wit]

Wit I love these pies! Bookmarked it. My HP is broken, but until they fix it - knead the dough with your hands - for no pennies
we got lazy with these gadgets

[Wit]

Wit, well, you wrote so that you will choke on saliva! Oooooo delicious pie! I would have eaten it! 🔗
Bookmarked it. Thank you!

[kavmins]

kavmins Marina,Kokoschka Lily,Rusalca Anna, thank you for your appreciation!



Orshanochka Tanya, thanks!

Vit, you're great at writing recipes. I read it with pleasure and laughed. Especially there, de Ludka "did not catch up"
The cake is just awesome. Together with the lid and the pimp, it looks like a pot in which the roast languishes, yes, actually, that's how it is, in principle.
And tell me, friend, like a chef to a cook: what is the diameter of that over there, hard-won a ripped and plucked "big" frying pan?
And then, it seems to me, not today, tomorrow, I dare to repeat the feat with the proud name "Zur Belish"

Wait, I'll go get it and measure it ...



Diameter 26 cm, depth approximately 7 cm.
Don't forget about GARLIC !!!!!!! The recipe missed

Yeah, yeah, let's write it down: unastasteaeeeee ...

Vit,

Don't worry, I never forget about garlic.