Divide the dough into small balls (about the size of a large egg). Roll each into a circle. Place a generous spoonful of filling in the center.
Salt, black pepper, and optionally cumin or coriander.
70–100g (chilled or melted depending on the method). Baking Soda or Powder: 0.5–1 tsp. Salt: 1 tsp. Vegetable Oil: 2–3 tbsp (optional for extra elasticity). For the Filling: Meat: 350–500g of minced or finely chopped beef or lamb. Potatoes: 3–4 medium pieces, finely diced. vak balish recept
Gather the edges of the dough toward the center, pinching them together but leaving a small circular hole at the very top.
Watch these step-by-step demonstrations to master the technique of shaping and baking traditional Tatar Vak Balish: Divide the dough into small balls (about the
Mix the raw meat, diced potatoes, and onions. Season generously with salt and pepper.
150–200g (provides a soft, slightly tangy base). Salt, black pepper, and optionally cumin or coriander
Arrange on a greased tray and brush with egg yolk for a golden finish. Bake at 180°C (350°F) for 35–45 minutes .