Suhr-Byalesh (potato and meat pie in Bashkir)

Dough:

700 g flour
some flour to choose? we'll show

150 g ghee

2 eggs

1 glass water or milk

sugar

salt

Filling:

1 kg Potato

1 kg mutton flesh

100 g ghee

100 g butter

3 onions

1 bay leaves

1 glass broth

anise

ground black pepper

salt

Enter your eggs in milk or water, add the oil, salt, sugar, stir, add the sifted flour, knead the dough a little softer in consistency dumplings.

Divide the dough into 2 distinct parts, a large roll out to a thickness of no more than 5 mm into the pan, greased.

Cut the potatoes and lamb cubes, add chopped onions, bay leaves, star anise, pepper, mix well.

Put the filling on the dough into the pan slide, collect edges of the dough, cover with pie cake from a smaller piece of dough, combine and zaschipnut edge.

Make a hole in the center of the cake, spread with butter pie and bake until tender about 1.5-2 hours, pouring into the hole within an hour of the warmed broth.

Lubricate ready-Zour Byalesh melted butter, pour the rest of the hole hot broth.

Served Suhr-Byalesh after cut off the top with a very, sliced, portioned pieces.

Cut off a piece of cake is cut and laid on a plate, it is possible to eat instead of bread.