Tatar pie with meat and potatoes Zur Belish
Origin of the recipe
Zur Belish is a traditional Tatar pie with deep historical roots and is an important part of Tatar cuisine. Its name translates as "big pie," and it is often prepared for special occasions and holidays. Zur Belish has a centuries-old history and is a legacy of the Tatars' nomadic traditions. In Tatar cuisine, pies were prepared using readily available ingredients, such as meat, potatoes, and various vegetables. The Tatars' nomadic lifestyle contributed to the creation of dishes that were easy to transport and store.
What do you need for cooking?
Ingredients
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Butter
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Sour cream
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Eggs
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Baking powder
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Salt
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Flour
Filling
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Meat
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Potato
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Onion
Kitchen utensils
- Knife
- Board
- Bowls
- rolling pin
- Pan
- Spoon or spatula
A very filling and delicious meat and potato pie, Zur Belish, is sometimes a true work of art, especially when baked for a holiday. Although it's an archaic type of closed pie, where the crust serves primarily as a pan for cooking the contents, which are served separately, its "lid" is usually intricately decorated. This pie can serve as a full meal.
Step-by-step recipe
Step 1:
Cut the meat into small cubes and place in a bowl.
Step 2:
Finely chop the onion and add to the meat. Season with salt and pepper.
Step 3:
Cut the potatoes into similarly small cubes and add them to the bowl. Mix the filling well.
Step 4:
Break two eggs into a large bowl, add salt and mix.
Step 5:
Add sour cream and stir.
Step 6:
Add baking powder, warm butter, and flour in two additions. Mix.
Step 7:
Knead the dough with your hands, divide into two unequal parts, cover with a towel and let stand for a while.
Step 8:
Roll out most of the dough on a floured surface into a not too thin circle.
Step 9:
Grease a deep frying pan with vegetable oil, lay out the dough, knead it thoroughly into shape and cut off the excess with a knife.
Step 10:
Place the filling, smooth it out, and put bay leaves on top.
Step 11:
Roll the smaller portion of dough into a circle and fold it over the filling. Pinch the edges tightly and carefully.
Step 12:
Roll out the remaining dough cut from the edges, cut out decorations with a template and stick them onto the top crust.
Step 13:
Make a hole in the center of the pie and attach a ball of dough on top like a cork.
Step 14:
Bake for 1 hour at 180 degrees.
Step 15:
Remove the "plug" and pour broth or water into the hole.
Step 16:
Put the plug back in and put the pie back in the oven for another 40 minutes.
Step 17:
Cut the top crust in a circle along the pinch and crosswise and serve the filling in portions, as if from a saucepan, together with pieces of crust.
Cooking tips
For the pie, choose meat with fat; the best combinations are lamb, beef, and goose, but you can also use just one type of meat. Pork is not suitable for traditional Tatar cuisine!
It's best to add bone broth from the meat used as the main ingredient to the pie while it's cooking. You can also dissolve butter in boiling water and add salt.
In villages, the pie is traditionally served as shown in the video, but these days, many simply cut it into pieces—the bottom crust, soaked in the juices from the filling, is also very tasty.
