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.
Mix the raw meat, diced potatoes, and onions. Season generously with salt and pepper.
150–200g (provides a soft, slightly tangy base). 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.
Gather the edges of the dough toward the center, pinching them together but leaving a small circular hole at the very top. Divide the dough into small balls (about the
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.
Salt, black pepper, and optionally cumin or coriander. Mix the raw meat, diced potatoes, and onions
Halfway through baking, you can pour a tablespoon of meat broth into each hole to ensure the inside remains incredibly juicy.