1. Main Page
  2. National cuisine
  3. Balish with lamb

Balish with Lamb

A Tatar dish — balish! It's never been this delicious! I first tasted this wonderful pastry at my friend's place, then got the recipe and now make balish on my own all the time. What can I say: little individual pies with a very juicy, fragrant filling, nothing like our usual hand pies. I highly recommend it!

viktorinaAuthor avatar
Recipe author
Balish with lamb
0
0

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 26 % 9 g
Fats 24 % 8 g
Carbohydrates 50 % 17 g
175 kcal
GI: 24 / 0 / 76
    1. Put the softened butter in a bowl, crack in an egg, pour in the milk, and add the baking soda and salt. Whisk the ingredients together, then add the sifted flour and knead a dough. Knead for no more than 5 minutes — it should be soft and not stick to your hands. Gather the dough into a ball, cover it with a towel, and set it aside while you make the filling.
    1. Wash the meat, cut it off the bone, and dice it small. Peel and wash the potatoes and cut them into cubes about the size of the meat. Combine the meat and potatoes, season with salt and pepper, and mix. Put the leftover lamb bone in a pot, cover with water, add salt, and boil for about 30 minutes from the moment it comes to a boil. Skim off the foam as it cooks, and when the broth is done, strain it through a fine sieve.
    1. Divide the dough into equal pieces and roll each one out thin (about 1/8 inch / 3 mm); place the filling in the center, lift the edges up, and pinch them neatly, leaving an opening at the top.
    1. Transfer the balishi to a parchment-lined baking sheet, brush with beaten egg, sprinkle with sesame seeds, and bake in an oven preheated to 355°F (180°C) for half an hour. Then take the sheet out, pour a couple of tablespoons of broth into each balish, and return them to the oven for another 10 minutes.
  • Serve hot.
  • Enjoy!

Caloric content of the products possible in the composition of the dish

  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Lean mutton - 169  kcal/100g
  • Fat mutton - 225  kcal/100g
  • Lamb - brisket - 533  kcal/100g
  • Mutton - ham - 232  kcal/100g
  • Lamb chop on a bone - 380  kcal/100g
  • Lamb shoulder - 284  kcal/100g
  • Mutton - dorsal part - 459  kcal/100g
  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat content - 64  kcal/100g
  • Milk 3.2% fat content - 60  kcal/100g
  • Milk 1.5% fat content - 47  kcal/100g
  • Concentrated milk 7.5% fat content - 140  kcal/100g
  • Milk 2.5% fat content - 54  kcal/100g
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour, universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Dried whole sesame seeds - 563  kcal/100g
  • Shelled sesame seed - 582  kcal/100g
  • Salt - 0  kcal/100g
  • Baking soda - 0  kcal/100g
  • Broth - 15  kcal/100g

Similar recipes

Related and additional categories: