Watch these step-by-step demonstrations to master the technique of shaping and baking traditional Tatar Vak Balish:
Gather the edges of the dough toward the center, pinching them together but leaving a small circular hole at the very top.
Halfway through baking, you can pour a tablespoon of meat broth into each hole to ensure the inside remains incredibly juicy.
1–2 large onions, finely chopped (crucial for juiciness).
Arrange on a greased tray and brush with egg yolk for a golden finish. Bake at 180°C (350°F) for 35–45 minutes .
1–2 tbsp per pie (poured into the hole during or after baking). 2. Preparation Steps
Mix the raw meat, diced potatoes, and onions. Season generously with salt and pepper.
Mix the kefir, salt, soda, and oil. Gradually incorporate the flour and butter until a soft, non-sticky dough forms. Let it rest for 20–30 minutes.
