- Lamb (pulp) - 400 grams
- Bow - 2 pieces
- Potatoes - 2-3 pieces
- Flour - 1 Glass
- Milk - 1 Glass
- Salt - - To taste
- Black pepper freshly ground - - To taste
The first step is to knead the dough. Mix the flour with salt, pour the milk - and mix. The formed dough is left for 40 minutes in a warm place. Meat pulp finely chopped (cubes side about 1 cm). Onions are also finely chopped. Similarly finely chop the potatoes. Mix our stuffing from meat, onions and potatoes. Solim and pepper, mix well. We again take up the dough, which has already stood for 40 minutes. We pluck from it a small piece (the size of a golf ball), everything else - roll out. Thinly roll out is not necessary. Focus on the size of your frying pan, which will bake - the dough should be about a half to two times larger in diameter than the frying pan. On the rolled out layer of the test lay out our stuffing. From above lay a small layer of dough, rolled out of the ball we left. We zalepllyaem our cake, gluing the lower layer of dough with the top cover of dough. And now - a little secret. Right in the center of the formed balsh we make a small hole, which we close with a piece of dough. Whole Balsh grease with whipped egg (it will look nicer) - and into the oven for about 45 minutes at 180 degrees. However, the cooking time is very dependent on the oven, so regularly look at the balsh - do not you need to reduce the temperature, rearrange the baking tray, etc. For 5-7 minutes in the hole made beforehand we pour a little hot water, broth or warm milk. Thanks to this, the filling of the balsh will be more juicy. Belish is served as it is on the photo - the lid is cut from the dough, and the balsh is served on a large platter. Balesh is not cut as a pie - just a portion of the filling is first laid out on a portion plate, and then - pieces of dough. Bon Appetit!
Servings: 5-7