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2-4

400 g of horse meat (ham); 70 g of horse fat; 2 potatoes, 1-2 onions; ½ cup of stock (beef or onion); 1 cup of sour cream; 1 cup of milk; 1 ½ cup of each flour and bran; 2 tbs. melted butter; ½ tsp. baking soda; 1 tsp. salt; black pepper

Zuhr Byalesh

Mix together sour cream, salt, soda, milk, 1 cup of bran, adding remaining flour and bran knead the dough, cover with plastic wrap and set aside for an hour. Meanwhile, cut meat and potatoes into pea-size cubes (1/4”, 5-7 мм), chop onion finely, add salt and pepper, mix everything well. Divide dough into two unequal parts. Roll out the bigger part ¼” (4-5 мм) thick, spread the rolled dough into a cast iron skillet, cut off extra dough on the edges, spread the filling on dough and arrange finely chopped pieces of fat on top. Roll out the second piece of dough a little thinner, cover the pie, and close the edges by pinching them together. Pierce the pie with a knife in the center to make a criss-cross hole by 3/4” (2 см) tilting the edge inward. Make a ball of dough larger than the hole. Bake the pie in the oven at 400°F (200°C) for 30 minutes, pour hot broth into the pie through the hole, plug the hole with the dough ball and bake for 2 more hours at 270°F (130°C). Turn off the oven and let the pie stand for 30 minutes. Serve cut into pieces and on a plate, or as is in the pan.

Зур Бялеш (Зур бәлеш)

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Андрей (talerka).

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