Potato balish on water and animal fat

1. Sift the flour into a bowl, add salt, make a small depression in the center, pour some water, vegetable oil and melted fat, top up the remaining water and knead the dough. The dough is not as soft and airy as yeast, but still elastic, does not stick to your hands. Wrap the dough in plastic wrap, leave for 15-20 minutes.

2. Peel potatoes and onions, wash, cut into small cubes. Salt and pepper the filling, enrich with cumin, mix.

3. We divide the dough into three parts: a large one for the base, a smaller one for the lid, and a very small one - it will also be needed. We roll out the base, put it in a mold with a diameter of 22-25 cm, the edges of the dough should be higher than the sides of the mold.

4. Fill the pie with filling, spread small pieces of butter on the surface, lift the edges of the base and cover the filling with them. We also roll out the smaller part, cover the pie with it, pinch the edges. In the center we make a small hole with a diameter of 1.5 - 2 cm and close it with a cork from the smallest part of the dough.

5. We send the pie to the oven preheated to 180 degrees and bake for one hour, then remove the balish from the oven, remove the cork, pour the broth into the hole, close the cork, return the pie to the oven and continue baking for another half hour. To prevent the surface from burning, when it is sufficiently browned, it can be covered with foil.

6. We take the finished cake out of the oven, sprinkle it lightly with water and cover it with a towel.

We serve balish on the table without cutting, just before eating, we cut off the lid with a knife, we eat the contents with a spoon, helping ourselves with a ruddy crust of dough.

Bon appetit!