The so-called Belyash with potatoes and meat in his homeland is called Belish. This is a traditional, festive dish of Tatar cuisine. Although it certainly changed over time, as potatoes on our continent appeared relatively recently.
How to cook tartar white meat with meat and potatoes in the oven - recipe
Ingredients:
- lamb - 300 g;
- flour - 450 g;
- kefir - 2 tbsp. spoons;
- Butter - 4 tbsp. spoons;
- soda - 10 g;
- potatoes - 4 pcs .;
- egg - 1 piece;
- onion - 1 onion;
- pepper;
- vinegar - 5 g;
- salt - 10 g.
Preparation
Meat well wash, dry and remove all the veins and film, cut it half a centimeter cubes. Chop onion rather finely. In a tablespoon, pour in the soda, and pour the vinegar on top, wait until the mixture is well foamed and pour it into kefir. Then add the egg, salt and beat well. Then enter 2 tablespoons of softened butter, carefully mix and gradually pour in the flour. After knead the dough, cover it with a towel and leave for a time from a quarter to half an hour. When the dough has been stuck, divide it into two parts, one of which will be ¾ of the dough mass, and the other, respectively, ¼ of the mass. For the most part, roll a pancake 3-4 mm thick and cut out of it the right circle. Then shift into a mold, it should naturally be also round and smaller in diameter, so that the edges lie on the board. Mix potatoes, onions and meat, salt, pepper and of course you can add spices, but this is your choice. Spread the filling carefully, it is very important not to tear the bottom of the dough, if it is damaged and tear in the process, it threatens to fail. When the whole filling is laid, grasp the upper edge of the dough on the board and tuck it up with folds, just as you do with khinkali , only you will have a circle in the center for the dough lid. From the remaining test tear off a piece and roll a ball 3 cm, and from the rest of the circle that serves as a lid,