How to cook baliash. kazakh cuisine

Warm up some water at 30-40°C, add sugar and yeast. Leave for 15 minutes. Add salt and stir. Add flour, stir well, in time add 4 tablespoons oil. Look after not to leave balls. Cover with a clean towel and leave it for 20-25 minutes until it is easily pulled out of the pan. Then leave it for 30-40 minutes, knead again. The dough of baliash is softer than the dough of ordinary pies, but it should keep its form and not spread. Grind the meat of the filling with onion, add salt, pepper, 0.5 cup of water and stir well. Place the dough on the table. You may apply oil on it. But if the dough is good it will not stick to the hands even without oil. There is no need to flour because it will burn in oil and will change the taste and colour of the pie. Split the dough into 20 or more pieces by preference. Split the meat into as many parts as the dough. Spread each ball of the dough in 5-7mm thickness. Place the filling in the center , join the edges well and bring to the center, then press by hand. It should be round a pie of 1.5-2 sm thickness. Fry them in oil the “seam” down, turn over when they become golden. Place the balishes on the strainer, they may seem a little raw but it is because of the watery of filling. Be sure that the filling is cooked.

You need the following ingredients for cooking baliash. kazakh cuisine

flour flour 1 kg

yeast yeast 10 gram

salt salt 1 teaspoon

sugar sugar 1 tablespoon

water water 600 ml

oil oil 1.5 L

lamb lamb 700 gram

onion onion 4 head

black pepper black pepper

total cost of a prescription is 8Dollar
` calorie 388 kcal