Description
Bales - a traditional dish of Tatar national cuisine. Prepare bales only on holidays. Usually waiting balasa languishing all family members. It is served piping-hot straight into the pan, put in the center of the table, carefully with a knife cut off the top crust... And then... stewed potatoes with meat in the broth... can't wait to see the recipe? Welcome!
Ingredients
-
Potatoes
14 piece
-
Meat
1 kg
-
Onion
2 piece
-
Butter
50 g
-
Sour cream
250 g
-
Chicken egg
2 piece
-
Flour
1 kg
-
Salt
-
Sugar
1 tsp
-
Water
100 ml
-
Black pepper
-
Milk
100 ml
-
Mayonnaise
2 Tbsp
-
Sunflower oil
2 Tbsp
Cooking
Prepare the filling. Raw potatoes, divide into 4 pieces and cut into plates with a thickness of 2-3 mm. cut Onion in half rings and cut another in half. Meat cut into thin slices. For flavor you can add dried herbs (dill, parsley). Salt, pepper to taste.
Prepare the dough. Mix sour cream, milk, mayonnaise, sugar, eggs, pinch of salt, add the flour little by little, pour in the vegetable oil. All knead. The dough was not tight, soft. On a photo it is visible that when pressed, the dough does not stick to hands.
Spread the dough on a flour covered Board. Poomanam a little and divide into 2 unequal parts (1/3 and 2/3). It will be the top and bottom of balasa.
Roll out a large part of the test, by the way, the dough doesn't stick even to the Board. The thickness of 4-5 mm.
Roll out the dough so that the edges of the dough to cover the sides of the shape on the outside. So.
Spread the filling so not to tear the bottom. This is very important otherwise the whole broth in the baking run, the bottom will burn and the filling is dry, without the broth.
Raise our bumpers. When pinching no problems with the excess dough, you can make such folds.
Roll out the top, semipaved in the center make a hole.
From a small piece of dough will skatiem ball and close the hole. In the future, open it to check the readiness balasa.
Bales bake in a preheated oven at 220 degrees. Down the oven I put a container of water. When the top balasa firmly, lightly browned, it is necessary to cover it with foil and reduce the temperature to 180-200. While roasting balasa 1.5-2 hours.
Readiness is determined by the potatoes. If the potato is ready, then the meat, too. Cut pieces of butter, put it in the hole in balese. Inside you can also add half a Cup of meat broth or hot boiled water, if you think that the broth is not enough and the filling is dry. By the way, if you hear the sizzle of the pan, so the bottom is still torn and the broth flows into the pan. With careful handling this rarely happens...
Bales is served in the center of the table, when everyone at the table. With a sharp knife cut out a circle, divide it into sectors. The pieces of crust at once laid out in the plate.
With a spoon gently stir the filling to distribute the broth and put the filling on plates. By the way, to get from the bottom stuffing is not necessary. Because the most delicious in balise is the lower part! When eaten on top and the main part of the filling, the bottom is cut into triangles and served also a La carte.
Bales turned out well! Smooth, beautiful, the filling is excellent, broth is enough!
Here is our portion. Kids love to first eat the donuts with balasa. I have to share her at all.
You can see here the broth.
That's all! It's easy and very tasty. Try and raduyte their loved ones dishes of Tatar cuisine!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.