Watch these step-by-step demonstrations to master the technique of shaping and baking traditional Tatar Vak Balish:
150–200g (provides a soft, slightly tangy base). vak balish recept
1–2 tbsp per pie (poured into the hole during or after baking). 2. Preparation Steps vak balish recept
Salt, black pepper, and optionally cumin or coriander. vak balish recept
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.
Gather the edges of the dough toward the center, pinching them together but leaving a small circular hole at the very top.