Zur Balish
Baking and Desserts • Tatar
Description
Zur Balish
Ingredients
- Beef Shank 20 oz
- Salad Potatoes 5 lbs
- Campbell's Beef Broth 10 fl oz
- Sour Cream 1 can
- Onion 2 pieces
- Clarified Butter 8 tablespoons
- Wheat Flour 10 oz
- Bay leaf 2 pieces
- Activated Baking Soda 0.5 teaspoon
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Mix most of the flour with salt, then with melted butter, add sour cream, stir, add baking soda, the remaining flour, and knead until smooth for 5 minutes. Cover with plastic wrap and set aside for 1 hour.
Step 2
Cut the meat and potatoes into pea-sized cubes (5-7 mm), peel and finely chop the onion, mix everything together, season with salt and pepper.
Step 3
Divide the dough into 2 parts, one slightly smaller than the other. Roll out the larger part to a thickness of 4-5 mm, place it in a greased cast-iron skillet, add the bay leaves, then the filling, and a few slices of clarified butter on top.
Step 4
Roll out the second piece of dough slightly thinner, cover the filling, trim the excess dough, pinch the edges of the top and bottom layers, folding the dough towards the center of the balish. Cut a hole in the center the size of a quail egg, plug it with a larger ball of dough. Bake in the oven at 200°C for 20 minutes, until golden brown.
Step 5
Cover with foil (or a lid), bake for another 40 minutes at 170°C. Pour hot broth through the hole, plug it with a ball, cover again with foil, and bake for 2.5 hours at 150°C. Turn off the oven and let it sit for 30 minutes. Serve by cutting the top dough according to the number of servings, spooning the filling onto plates.
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