Belish, a cherished family recipe passed down from my grandma, is a Slovak comfort food similar to pagach. It’s a delicious milk and yeast-based dough filled with a savory potato and cheese mixture, baked until golden brown, and then sliced for enjoyment. This isn’t the Russian meat and potato pie you might find online, but a unique family tradition.
The origin of the name “Belish” remains a mystery, even after consulting family recipes and Slovak cookbooks. While its exact roots are unclear, its connection to the Slovak dish pagach is evident. Pagach often features cabbage, potato, or cheese fillings, but our family version combines potatoes and cheese for a truly satisfying flavor.
Making Belish begins with activating yeast in warm milk. This mixture is then combined with flour, sugar, and salt in a large bowl.
Mixing dry ingredients for Belish dough.
Melted butter and two beaten eggs are added to the mixture, creating a sticky dough. This dough requires a 30-minute rest, a crucial step for easier handling later.
While the dough rests, it’s time to prepare the filling. Peeled and chopped russet potatoes are boiled until fork-tender. While the potatoes cook, grate cheddar and Monterey Jack cheese.
Preparing potato and cheese filling for Belish.
Once cooked, the potatoes are mashed and combined with the grated cheese. A touch of salt enhances the flavors of the filling.
After resting, the dough is kneaded on a floured surface until smooth and elastic. This process usually takes about 10 minutes by hand. The kneaded dough is then placed in a bowl, covered, and allowed to double in size. This typically takes around 45 minutes to an hour, depending on the yeast’s activity.
Kneading the Belish dough.
The risen dough is punched down and divided in half. One half is flattened, and the potato and cheese mixture is placed in the center. The edges of the dough are crimped together, forming a large, filled dumpling. This is then covered and allowed to rise for another 30 minutes.
The other half of the dough can be used for bread rolls or other baked goods. For bread rolls, simply flatten the dough, cut into desired shapes, and let rise for 20 minutes before baking.
Shaping the Belish before baking.
After the final rise, the Belish is carefully flattened, first by hand and then with a rolling pin, until it reaches the desired thickness. It’s then transferred to a baking dish and baked for 10 minutes at 400°F. After 10 minutes, the Belish is flipped, brushed with melted butter, and returned to the oven for another 10 minutes.
The finished Belish, golden brown and fragrant, is sliced into squares and served warm. A sprinkle of flaky salt adds a final touch of flavor. This simple yet satisfying dish is perfect for any occasion, from a comforting weeknight dinner to a special family gathering.
