Recept - Vak Balish

Gather the edges of the dough toward the center, pinching them together but leaving a small circular hole at the very top.

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.

Halfway through baking, you can pour a tablespoon of meat broth into each hole to ensure the inside remains incredibly juicy. vak balish recept

Mix the kefir, salt, soda, and oil. Gradually incorporate the flour and butter until a soft, non-sticky dough forms. Let it rest for 20–30 minutes.

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

1–2 tbsp per pie (poured into the hole during or after baking). 2. Preparation Steps

Arrange on a greased tray and brush with egg yolk for a golden finish. Bake at 180°C (350°F) for 35–45 minutes . Salt: 1 tsp

Salt, black pepper, and optionally cumin or coriander.