Balish is one of the most satisfying, tasty and popular dishes of Tatar cuisine. It belongs to the category of ritual foods: not a single Tatar wedding is complete without it. Prepare balish and other festive occasions, as it symbolizes wealth and prosperity. In fact, there are two types of balish: zur and vak. The first option is a large, closed pie, the second is pies, which are both closed and open. The filling for the zur-balish has a traditional composition, laid out in layers, the preparation of vak-balisha allows for more freedom. Both baking options each Tatar prepares in its own way. The main difference is the composition of the test. The traditional dough for balish is made bland, but modern housewives prefer to cook it on fermented milk products. Some put it on the lees, but then cooking the cake takes a long time. The taste of the dish depends on the dough, so its choice should be taken seriously.
Cooking Features
Cooking fresh and yeast dough may not be the same, technology varies, but compliance with several rules will be required regardless of the recipe, if you want to achieve the best result.
- Flour for dough for balish is usually used wheat and high quality, containing a large amount of gluten. After all, the dough should be rolled thinly, but be durable, elastic. When baking a balish, it is important to ensure that the filling is languishing inside the cake, as in a cauldron.
- Flour must be sieved before use. This is necessary to saturate the test with oxygen and to eliminate the risk of small litter and insect larvae getting into the dough.
- First, the products for the dough are mixed with the hands, then the kneading is performed - also with the hands. You need to knead until the dough stops sticking to your hands. If you have a bread maker, you can entrust the kneading of the dough to this unit.
- For the preparation of yeast dough do not use hot or cold foods, otherwise the yeast will not work, the dough will not work.
- No matter what recipe you used to make the dough, it needs to be allowed to rest for at least 30 minutes - then it will become more docile and elastic, it will be easier to roll it thin.
Two layers of different size are rolled out from the finished dough for making zur-balish. One covers the bottom and sides of the form, the second serves as a lid. In the center must leave a hole to pour broth inside the cake. Dough trims are not thrown away, they are used to make decorations for the cake and a ball that covers the hole. To prepare the vak-balish, a small piece is separated from the dough, a cake is formed from it, a filling is put on it, then the edges are raised and a “bag” with a small hole on top of it is formed or without it.
It is possible to prepare dough for all types of balish by the same recipe.
Fresh dough for balish
Composition:
- wheat flour - 0, 6-0, 7 kg;
- water - 0, 3 kg;
- salt - 5 g;
- refined vegetable oil - 120 ml.
Method of preparation:
- Sift flour.
- Boil water, pour the desired amount.
- Pour oil into boiling water, add salt, mix well.
- In the center of the flour heap make a well, pour the liquid mixture into it.
- Knead tight and elastic, not sticky dough.
Cover the dough with cling film so that it does not become crusted, leave for half an hour. After the specified time, you can start cooking the cake. While the dough is resting, you can do the preparation of the filling. If it takes longer than half an hour, the dough will “wait.”
Yeast dough for balish
Composition:
- dry yeast - 10 g;
- milk - 0, 2 l;
- butter - 100 g;
- chicken eggs - 2 pcs .;
- wheat flour - 0, 45-0, 55 kg;
- salt - to taste;
- sugar - 5 g.
Method of preparation:
- Heat the milk to about 30-40 degrees. Add sugar and dry yeast to it. Stir. Cover the container with a clean cloth, leave for 15 minutes.
- Melt the butter on a slow fire or in a water bath. You can do this with a microwave.
- Break eggs into a bowl, add salt to them, beat with a whisk.
- Combine eggs with melted butter, mix. Add brew and mix again.
- Sift flour. Portions adding it to the liquid mixture, knead the dough.
- Cover the dough with a cloth and place in a warm place for 1-2 hours.
When the dough is good, that is, it will increase by 2-2, 5 times, crush it with your hands and start preparing the cake.
Dough for balish on sour cream and butter
Composition:
- wheat flour - 1 kg;
- sour cream - 0.5 l;
- butter - 0, 25 kg;
- salt - to taste.
Method of preparation:
- Remove the oil in advance from the refrigerator so that it softens.
- Mix the softened butter with sour cream and mix thoroughly, trying to make the mixture homogeneous.
- Combine sifted flour with salt.
- Pour it into a creamy, oily mass, quickly knead the dough.
The dough for this recipe is elastic, even if you roll it immediately after cooking. It does not cost cheap, but still balish is a festive cake and saving is not accepted.
Dough for balish on kefir
Composition:
- flour - 0, 5 kg;
- butter - 100 g;
- chicken egg - 1 pc .;
- kefir - 125 ml;
- soda - 2-3 g;
- salt - 5 g.
Method of preparation:
- Beat the egg with salt.
- Melt the butter, mix with the egg.
- Add soda to kefir, mix.
- Sift flour.
- Combine the egg-butter mixture with kefir, pour it into a container with flour.
- Stir first with a spoon, then knead the dough with your hands.
Let the dough rest for 30 minutes, and proceed to preparing the base for the balish.
Balish is a national Tatar dish, a closed pie, which is prepared in a special way. The food is considered festive, its preparation takes a lot of time and effort, but the result will justify the effort. You are unlikely to make this dish from the purchased dough, but there are many recipes to make the dough yourself.
