Vak-Belesh with Lamb and Potatoes
Baking and Desserts | Tatar cuisine
⏳ Time
1 hour 20 minutes
🥕 Ingredients
10
🍽️ Servings
4
Description
Vak-Belesh with Lamb and Potatoes
Ingredients
- Lamb - 10.6 oz
- Fat Tail Fat - 1.8 oz
- Onion - 2 pieces
- Potato - 2 pieces
- Milk - 1 cup
- Wheat Flour - 1 cup
- Salt - to taste
- Ground Black Pepper - to taste
- 10% cream - 3 fl oz
- Chicken Egg - 1 piece
Step by Step guide
Step 1
Knead the dough from milk and flour; you can actually knead it with anything, you can add 1 egg — the kneaded dough should be quite firm, roll the dough into a ball, and let it rest for at least 40 minutes.
Step 2
Finely chop the onion and place it in a deep bowl. Mash the onion with a fork or pestle to release its juice so it won't be so noticeable later.
Step 3
Cut the meat into small pieces, not too small but finely, and add it to the onion. If you are adding fat, cut it even smaller and add it to the meat.
Step 4
Peel the potatoes and cut them into small cubes, about the size of a pea, then add them to the bowl with the meat, onion, and fat. Season the mixture with salt and pepper, and mix well.
Step 5
Once the dough has rested, knead it again and sprinkle with flour. Divide the dough into 3 parts, roll each part into a sausage shape, and cut each sausage into about 4 pieces.
Step 6
Take 1 piece of dough, place it flat side down, press it with your palm to form a circle, and roll it out not too thin (about 4–5 mm). Place the filling in the center of the rolled-out circle, add a piece of butter, and shape it into a pie, sealing the edges around but leaving the center open.
Step 7
Place the pies on a baking sheet, brush with sunflower oil, and bake for 15 minutes at 356°F, then pour 1–2 tablespoons of cream, water, or broth into each pie and bake for another 20–30 minutes.
Step 8
Brush the hot pies with butter and serve.
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