Bashkir dishes are in great demand among different nationalities. These are juicy Ufa langet, and meat with homemade Bishbarmak noodles, and sweet chak-chak, and pies with wak-belyash meat.
Vak-belyash is a pastry made from unleavened dough with a variety of meat fillings. Often potatoes and cereals are added there. Only, unlike Russian pies, this dish is baked in the oven, and therefore it turns out to be low-fat. Bashkir pastries look original and appetizing, besides, they are hearty and very tasty.
Vac-belyash is prepared quickly enough, since no yeast is required for its dough, which means that you will not have to wait long for it to rise.
Ingredients
For the test, you need to prepare:
- margarine, 200 grams;
- milk, 250 ml;
- eggs, 2 pcs.;
- flour, 4 glasses;
- soda, ¼ h. spoons;
- salt, 1 tsp.
For the filling of the Bashkir belyash, you need to take:
- champignons, 200 grams;
- medium-sized potatoes, 5 pcs.;
- lamb, 500 grams;
- bow, 2 pcs.;
- salt and pepper (the amount depends on your taste preferences);
- bay leaf (one piece for each cake).
A distinctive feature of wak-belyash is the almost complete absence of a variety of spices.
Recipe
The first place to start is to sift the flour. Next, add soda and salt to it to taste and mix everything. Put the margarine in the freezer to freeze, and then grate and add to the flour, mix. Pour milk into the resulting mixture, break eggs there and knead the dough. Wrap the finished dough with cling film or a transparent bag, if there is no film, and refrigerate for half an hour.
At this time, start preparing the filling. Wash the onion in cold water, peel and chop finely. Rinse the potatoes, peel and cut into small cubes. Rinse and chop champignon mushrooms. Free the lamb from the bone and cut the pulp into small pieces. Mix all prepared and chopped ingredients. Season with salt and pepper and add one glass of water.
Remove the slightly frozen dough from the refrigerator. Divide it into pieces and roll each into a circle, about 10 centimeters in diameter.
Put the resulting filling in the middle of each tortilla, and cover with a piece of bay leaf on top. Gently lift the edges of the cake, but you do not need to connect them to the end, there should be a not too large hole in the middle. Grease a baking sheet with vegetable oil and put the resulting whites on it. Heat the oven to 200 ° C and place a baking sheet in it. Cook for about 40 minutes. Wak-whites are best eaten immediately, hot.
