Zur belish: video recipe

one

• Time for preparing

  Contents

  • • 0.0.1 4 h
    • 0.0.2 Medium dish
    • 0.0.3 198kcal
    • 0.0.4 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps
    • • • 2.0.0.1 Keywords:

  4 h

• Recipe difficulty
  

  Medium dish

• Energy value
  

  198kcal

• Rating

• Recipe

The most delicious pie I’ve ever eaten. To You’ll have to work hard to cook Zur Belish at home, but worth it.

Let’s get started!

Ingredients

0/11 ingredients

• Flour 700g
• sour cream 200g
• Kefir 150gr
• 1pc egg
• Butter 200gr
• Vegetable oil 1 tbsp. l
• Soda 1 tsp
• Extinguishing Vinegar
• Bow 1 pc
• Meat 1500gr
• Potato 1500gr

4 ч4 ч 198

Great job

Bon appetit, I hope you had fun with us!

Steps

Steps taken: 0/0

1. Cooking the dough for Zur belish. For this in one tank mix 200 g of sour cream, 150 g of kefir or yogurt without additives (better than homemade), 1 chicken egg, 150 g pre melted butter, 1 tbsp. l vegetable oil and a pinch of salt.
2. Extinguish vinegar 1 tsp. soda and also add to the mixture. Then gradually introduce 700 g of sifted wheat flour there and knead the dough.
3. When it becomes uniform and elastic, we form from it ball, cover with cloth from weathering and set aside.
4. Next, prepare the filling. Small pieces (about 2 cm x 2 cm) chopping 1.5 kg of meat and potatoes.
5. Grind 2 large onion heads.
6. Then mix the ingredients and salt and pepper to taste. The filling for Zur Belish is ready.
7. It remains to cook the broth. Actually, you can just take 1 tbsp. any meat broth. However, if not, you have to prepare a special fill. To do this, bring to the stove boiling 300 ml of water with a slice (50 g) of butter and 1/3 h. l salt. We boil the mixture for two minutes – and the filling is ready.
8. Now proceed to the collection of the pie. We will need a thick-walled pan or cast iron. Wrap this container on the outside with a towel, so as not to break the dough, which for some time will hang from sides.
9. We crumble the real dough and divide into 2 unequal parts in ratio of about 1: 3. For the most part we will put the filling, a smaller one will become a lid, while a small one torn away from a smaller part a piece – the “belly button” with which we will cover the infusion hole broth. Since the cap will consist of two elements, we divide the smaller part of the test in half.
10. Thinly roll out most of the dough with a rolling pin so that, being laid out in a form, it hung 5-6 centimeters from sides. Put the stuffing inside.
11. Roll out half of the smaller part, put it on top of the filling, connect with the sides from the greater part and pinch the edges.
12. We roll out the second half of the smaller part and make it in it incisions like sun rays. Spread it on top of the previous one. lids and also pinch the edges. And in the center of both covers make a hole for the broth.
13. While we cover it with a “belly button”, which we previously split off from a small portion of the dough.
14. On top of the cake, coat with warmed butter and we set it for a couple of hours (maybe a little more) in a warm up to 200 degrees oven. About an hour and a half after take out the baking, lift the navel and fill it in 1 Art. broth (it may need a little more or less, since it depends on the juiciness of the filling). After that “belly button” return to the place and finish the pie.
15. If the cake is browned ahead of time, cover it on top parchment soaked in water.

Keywords:

• Zur Belish
• pie