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.

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

150–200g (provides a soft, slightly tangy base).

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

Watch these step-by-step demonstrations to master the technique of shaping and baking traditional Tatar Vak Balish: