Belish (large round Tatar meat pie)

Time: 1 hr 45 min6 servingsapprox. 550 kcal / serving (estimated)approx. 26 g protein / serving

Belish (balish) is the large round pie of Tatar cuisine, “topped up” with stock through a hole left in the middle. It hides meat, potato and onion, and the stock makes it juicy. It was traditionally served as a festive dish and is a highlight of Tatar hospitality.

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Ingredients

for the dough: 400 g flour, 200 ml lukewarm water, 7 g dried yeast, 1 egg, 1 tsp salt, 2 tbsp oil
for the filling: 500 g lamb or beef, finely diced
4 potatoes, cut into thin slices
2 onions, diced
2 tbsp butter
100 ml meat stock
salt, pepper

Method

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Knead the flour, water, yeast, egg, salt and oil into a dough and prove for 45 minutes.
Mix the meat with the onions, salt and pepper.
Divide the dough in two: roll the larger piece out to line a round tin, pulling it up the sides, and roll the smaller into a lid.
Layer potato slices on the bottom, salt them, add the meat filling and dot with butter.
Put the lid on, press the edges together, cut a hole in the middle and pour in the stock.
Bake at 180 °C for 1 hour until golden, then rest for 10 minutes.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

Slice the potatoes thin so they cook through with the meat.
The stock poured in through the hole replaces the meat juices and makes the pie juicy.
Rest the pie under a warm cloth so the crust stays soft.

Frequently asked questions

How does it differ from echpochmak?

Echpochmak is small and triangular, belish is a large round pie.

Can it be made with beef?

Yes, but lamb is traditional.

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