Better than belyashi: recipe for traditional Tatar pies with juicy meat filling and broth

These pies, known as waq-bәleş, are traditional for Tatar and Turkish cuisine. In appearance and cooking method, they are somewhat reminiscent of ordinary belyashi. However, they are much juicier because they are cooked with broth. By the way, they can be served as an independent dish, along with first courses, as well as with sweet tea.

Food blogger Yulia (juli_co.ok) shared a recipe for delicious pies with juicy meat filling and broth on her Instagram page.

The dough:

• flour - 750 g
• kefir - 500 ml
• baking soda - 1 tsp
• salt - 1 tsp
• butter - 150 g

The filling:

• beef - 500 g
• frozen beef fat (can be replaced with butter - 150 g) - 100 g
• potatoes (large) - 5 pcs.
• onions - 3 pcs.
• salt - 0.5 tbsp (to taste)
• ground black pepper - to taste

For the broth:

• water - 150 ml
• butter - 50 g
• salt - 1/3 tsp.

For greasing the pies - 1 egg

Method of preparation:

1. Prepare the filling. Dice the beef and potatoes.

2. Grate the fat.

3. Chop the onion.

4. Mix the meat, grated fat, potatoes, and onions. Season with salt and pepper.

5. Prepare the dough. Add baking soda to kefir. Mix well.

6. Add salt to flour and pour into the kefir mixture. Stir to combine.

7. Add some of the melted butter. Knead the dough. Let it rest for 20 minutes.

8. Form the dough into a sausage. Divide into 18 pieces.

9. Roll out each piece of dough, put the filling in, lift the sides of the dough up and pinch in a circle, leaving a hole in the middle.

10. Put the pies on parchment and brush with egg. Bake at 180 degrees for 35 minutes.

11. Prepare the broth. Pour water into a saucepan, add butter and salt. Bring to a boil. Cook for 1-2 minutes.

12. Pour the finished broth into the holes and bake for another 15 minutes.