Vak belyash in the oven in Tatar style

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   How to cook vak belyashi? Measure and prepare the required ingredients. Instead of beef, you can take lamb, and replace the butter with margarine or shortening. Remove the butter from the refrigerator in advance so that it has time to soften.

2. STEP 2

   

   Sift the flour to remove impurities and oxygenate it. The splendor of future baking will depend on this. Mix flour with soda and salt. You may need more or less flour, it all depends on its properties. Focus on the desired elastic, dense consistency of the dough.

3. STEP 3

   

   Add soft butter to the sifted flour.

4. STEP 4

   

   Mix flour and butter until crumbly.

5. STEP 5

   

   Pour in a glass of kefir at room temperature.

6. STEP 6

   

   Stir.

7. STEP 7

   

   Add the remaining kefir and knead the dough. There is no need to knead it for a long time.

8. STEP 8

   

   The dough should be pliable, soft, and not sticky to your hands. Place it in the refrigerator for 30 minutes (or longer). He needs to rest, then it will be easier to work with him.

9. STEP 9

   

   In the meantime, make the filling. If necessary, defrost the beef by moving it from the freezer to the bottom shelf of the refrigerator in advance. Then wash the meat, pat dry with paper towels and cut into small slices. Grind into minced meat through a meat grinder.

10. STEP 10

    

    Cut the peeled potatoes into small cubes.

11. STEP 11

    

    Peel the onions. Rinse in cold water so that when cutting the onion juice does not irritate the mucous membranes of the eyes so much and chop as finely as possible.

12. STEP 12

    

    Combine potatoes, onions and ground beef in a container.

13. STEP 13

    

    Pour in a little boiled water at room temperature to make the filling even juicier. Make sure that the minced meat does not become too liquid; add water carefully and a little at a time, stirring.

14. STEP 14

    

    Season with salt and pepper.

15. STEP 15

    

    Mix the potatoes and meat well - and the filling is ready!

16. STEP 16

    

    Remove the dough from the refrigerator. Divide it into small pieces the size of a plum (or larger pieces if you want a larger wak whiteshi). My finished ones turned out to be 8-9 cm in diameter.

17. STEP 17

    

    How to sculpt vak belyashi? Roll each piece of dough into a thin pancake on a floured work surface.

18. STEP 18

    

    Place 1 tablespoon of filling in the center of each pancake.

19. STEP 19

    

    Gather the edges into a bag, leaving a hole in the middle and lifting the edges up. Manta rays are formed in a similar way. You can put about 5 g of butter in each hole for juiciness. In a separate container, you can beat the egg and brush all the pies with a pastry brush so that they acquire a beautiful color during the baking process.

20. STEP 20

    

    Lightly grease the baking sheet with refined vegetable oil with a high smoke point. Lay out the dough pieces. From these ingredients I got 2.5 full baking sheets.

21. STEP 21

    

    Preheat the oven in advance (10-15 minutes before cooking) to 180 degrees. Bake the products for about 40 minutes until golden brown. Focus on the features of your technique, changing the baking time and temperature if necessary. At first, a lot of liquid will form inside the vak belyash, but at the end of cooking everything will be fine.

22. STEP 22

    

    Remove the baking sheet with the finished baked goods from the oven. Cool slightly and serve with chopped fresh vegetables. Bon appetit!

Comments on the recipe

♥Solii♥

29.11.2023

4.8

Here is another recipe for whites. Super!