The dough for belyashi with meat is juicy. Delicious belyashi

Belyash is a dish of Tatar cuisine, which has become very popular in our area due to the fact that we all liked meat pies fried in oil. For many, belyashi is associated with street cuisine, with tents selling hot pies, pasties and belyashi. They are round, triangular in shape. Inside the whites there is a filling of meat. The pies are fried until crispy.

Initially, Bashkir, Tatar pies were prepared from unleavened dough. The filling could be meat, potatoes, and some other ingredients. The calorie content of the dish is acceptable - 360 kilocalories per 100 g of the product. But since the pies are very tasty, and it is almost impossible to break away from them if you are losing weight, you should limit their use. Today we will cook belyashi with meat very tasty home recipe. Cooking juicy, fluffy and airy whites at home is very real.

In the process of frying, it is necessary to find the optimal temperature corridor: if the fire is too strong, the dough inside and the filling will remain raw. If you make the fire too small, the pies will absorb so much oil during frying that you definitely won’t want to eat them later.

When frying whites, you should not arrange a hostel: everyone should have enough space, let the products be freely and freely - so they will fry better and more evenly. Ideally, the oil should completely surround the whites from all sides and rise at least to the middle of the patty.

Put the pies in the hot oil with the hole down: the high temperature will immediately “seal” the meat, preventing the juice from flowing into the pan unauthorized.

Belyashi with meat is a delicious homemade recipe

Belyashi with ground beef

Ingredients:

• 1.5 cups flour
• 5 g dry yeast
• 1 teaspoon sugar
• 70 ml milk
• 350 g ground beef
• 2 tbsp. spoons of water
• 3 garlic cloves
• pepper and salt to taste

Cooking methods:

lazy whites

When there is no time to mess with the dough, you can cook lazy belyashi.

Ingredients:

• Kefir - 1 cup
• Chicken eggs - 2 pcs.
• Soda - 1 tsp
• Salt - 1 tsp
• Sugar - 1 tsp
• Flour - 200 g

For filling:

• Minced meat - 300 g
• Medium onion - 1 pc.
• Vegetable oil

Cooking method:

1. First, prepare the minced meat: peel the onion and cut into small cubes. Fry in hot vegetable oil until golden brown. Mix onion with minced meat, salt and pepper and fry.
2. Prepare the dough: mix kefir, salt, sugar and soda. Beat eggs and pour into kefir. Mix. Pour in the sifted flour a little at a time, stirring with a spoon so that there are no lumps.
3. Pour vegetable oil into a frying pan and heat it up.
4. Pour the pancakes into the skillet with a tablespoon.
5. Put 1 tsp on each pancake. minced meat, distributing and pressing it, pour a second spoonful of dough on top.
6. Fry over medium heat until golden brown on both sides.

Belyashi with minced meat and rice

Ingredients:

• 3 cups flour
• 1 glass of milk
• 10 g dry yeast
• 1 egg
• 300 g ground beef
• 200 g minced pork
• 4 tbsp. rice spoons
• 1 head of onion
• vegetable oil for dough and frying

Cooking methods:

Dilute the yeast in slightly warm milk, add 100 ml of butter and an egg beaten with a pinch of salt, add flour, let stand for 1 hour. Boil rice, combine with chopped onions and minced meat, salt. Cut out circles from the dough, spread the filling, pinch, leaving a hole in the center. Fry in oil for 5 minutes on each side.

Belyashi with minced chicken

Ingredients:

• 3 cups flour
• 200 ml 1% kefir
• 2 eggs
• 1 teaspoon of soda
• 500 g minced chicken
• 2 heads of onion
• 50 ml water
• vegetable oil for dough and frying
• black ground pepper

Cooking methods:

Combine flour with soda and 1 teaspoon of salt, add 2 tbsp. tablespoons of oil. Combine kefir with eggs, add to the mixture. Knead the dough, let it "rest" for 30 minutes. Combine chopped onion with minced meat, salt and pepper. Pour in water. Roll out the cakes 2-3 cm thick, spread the filling, pinch the edges, leaving the middle open. Fry in oil, which should reach the middle of the whites, laying the product with the meat down, 5 minutes. Turn over and cook for 5 more minutes.

Belyashi in Bashkir

Ingredients:

• 1 kg flour
• 1 glass of milk
• 1 teaspoon sugar
• 10 g dry yeast
• 50 g butter
• 1 egg
• 500 g minced meat (beef or lamb)
• 1 head of onion
• 150 ml cream
• vegetable oil
• a pinch of ground coriander
• spoiled milk
• pepper

Cooking methods:

Combine the egg with softened butter, add to the flour. Dissolve yeast, 1 teaspoon of salt and sugar in slightly warm milk, enter in small portions into the dough. Leave for 1 hour in a warm place. Combine minced meat with chopped onion, season with coriander, salt and pepper. Thin with cream. Roll out thick cakes from the dough, place the filling in the center, pinch the edges so that an open middle remains. Fry for 5-7 minutes in vegetable oil. Serve with sour milk.

Belyash "Kazansky"

Ingredients:

• 1.5 cups flour
• 70 ml milk
• 5 g dry yeast
• 350 g ground beef
• 2 tbsp. spoons of water
• 3 garlic cloves
• vegetable oil
• 1 teaspoon sugar
• pepper and salt to taste

Cooking methods:

Combine flour with yeast, salt and sugar, add 2 tbsp. tablespoons of butter and slightly warm milk. Knead the dough, leave for 1 hour in a warm room. Combine minced meat with chopped garlic, salt and pepper, pour in water. Roll out the dough into thick cakes, place the filling in the middle, pinch the edges, giving the shape of a cheesecake. Fry in oil for 5 minutes on each side, starting with the open side.

Belyashi on kefir

Ingredients:

• 3 cups flour 200 ml 1% kefir
• 2 eggs
• 1 teaspoon of soda
• 400 g ground beef
• 2 heads of onion
• 50 ml water
• vegetable oil
• ground black pepper

Cooking methods:

Combine flour with soda and 1 teaspoon of salt, add 2 tbsp. tablespoons of vegetable oil. Combine kefir with slightly beaten eggs, add to the flour mixture. Knead the dough, let it "rest" for 30 minutes. Combine chopped onion with minced meat, salt and pepper. Pour in water. Roll out the dough into cakes 2-3 cm thick, put the filling in the center, pinch the edges, leaving the middle open. Fry in oil, which should reach the middle of the whites, laying the product with the meat down, 5 minutes. Turn over and cook for 5 more minutes.

When preparing the filling, do not spare the onion, since it is needed not only to give a specific flavor to pasties and whites, but also to make them more juicy. Connoisseurs advise using meat and onions in a ratio of 3:2. In this case, the meat should be scrolled in a manual meat grinder with small holes, and the onion should not be cut too finely.

Tatar Peremyach (belyash)

Peremyach is Tatar fried patty with meat, reminiscent of whites loved since childhood. In the old days, when preparing this dish, finely chopped boiled meat was used for the filling. Gradually began to use raw.

Ingredients:

• 4 tbsp. l. boiled water
• 1 tsp dry yeast
• 60 g flour

• 600 g flour
• 250 ml milk
• 1 tsp Sahara
• 1 egg
• 1 tsp salt
• 50 ml vegetable oil

• 300 g beef
• 1 bulb
• ½ tsp salt
• 1 tsp freshly ground black pepper
• 500 ml (or more) vegetable
• deep frying oil

Cooking methods:

Prepare the dough: dissolve the yeast in warm water. Add flour. Leave for 15 min. Pour in the flour. Add egg, vegetable oil, salt, sugar, warm milk. Knead the dough. Cover with a napkin. Leave for 20-30 min. Grind meat and onions in a meat grinder. Salt, pepper, mix. Divide the dough into pieces (approximately 50 g each). Roll them into small cakes. Put in the center of each of them 1 tbsp. l. minced meat. Gather the edges of the cake so that there is a hole 1.5 cm in diameter in the center. Slightly flatten the dough on top. Put the straps on the speedo with the hole down. Fry in hot vegetable oil over low heat until golden brown. Turn upside down. Fry until done. Serve hot.

How to cook homemade juicy belyashi in the oven

Belyashi can be cooked not only in milk, but also in kefir - and not fried in a pan, but baked in the oven.

Ingredients:

• 300 g wheat flour
• 250 ml milk
• 2 tsp butter
• 1 st. a spoonful of sugar
• 1 teaspoon dry yeast
• 300 g minced beef and pork
• 2 onions
• 50 ml water
• pepper to taste
• vegetable oil for frying

Cooking methods:

Sift the flour. Dilute softened butter in hot milk, dissolve sugar there and let cool slightly. Pour into the capacity of the bread machine, sprinkle with flour, add 1 teaspoon of salt and yeast. Knead in the "Dough" mode. Ready dough leave for 40 minutes in a warm place. Knead again, roll up the sausage, cut it into pieces, roll each into a cake. Mix chopped onion with minced meat, dilute a little with water, season to taste. Put the filling on the cakes, wrap the edges of the dough towards the center. Fry in hot oil in a deep frying pan on both sides.

Recipe for very quick whites

If you want to make whites as quickly as possible, use this simple recipe.

Ingredients:

• 1.5 cups of warm water;
• 3.4 cups flour;
• a pinch of salt;
• a pinch of sugar;
• 11 g dry yeast;
• black pepper;
• 200 g chicken;
• 200 g pork;
• 3 bulbs.

Cooking method:

1. Pour flour into a bowl. Add yeast, sugar, water and knead elastic dough. We cover it cling film and set aside for 35 minutes. You can make whites crispy on the outside by adding a teaspoon of vodka to the dough for them, because alcohol is able to form “bubbles” loved by many.
2. In the meantime, prepare the filling. We interrupt onion, chicken and pork in a meat grinder, salt and mix thoroughly. To make the whites more juicy, add a little water to the minced meat.
3. We take out the dough, slightly crush it and form a sausage. We cut the sausage into rings, roll each one out, put the filling and carefully pinch the edges.
4. In a deep thick-walled stewpan, fry until golden brown, spread on napkins, allow excess oil to drain and serve.
5. We spread a tablespoon of the filling in the middle of the circles, after which we roll up the edges, making “pinches”. Be sure to leave a small hole on top (so that the minced meat does not break the dough during cooking).
6. We coat the baking sheet, put the workpieces in it so that they do not touch each other, then grease the future whites themselves on top and put them in a preheated oven (optimal temperature - 180 °, baking time - 45 minutes).

Ready! It is better to eat “hot, hot”.

How to cook juicy minced meat for belyash with meat

Minced belyashi based on pork and beef

Classic stuffing for belyashi with meat, it should be prepared from lamb, but in our cuisine they often use fatty pork or its mixture with beef.

Ingredients:

• fatty pork and beef - 720 g;
• onion - 360 g;
• water - 120 ml;
• salt and pepper.

Cooking

The meat is ground through a meat grinder.

Onions are peeled and chopped into cubes as small as possible.

Mix the meat component and the onion mass, add salt to the minced meat, pepper and pour in a little ice water or milk.

Before decorating the products, the filling is kept on the shelf of the refrigerator for about thirty minutes.

Minced meat for belyashi with meat juicy based on veal

Ingredients:

• veal (beef is not fried) - 500 grams;
• two juicy small onions;
• fat cream (preferably rustic) - 100 grams;
• salt - a quarter of a teaspoon;
• mixture of black and white pepper- taste.

It is advisable to chop the veal or pass it through a large grate in a meat grinder. Finely chop the onions. Mix with minced meat, add cream, salt, pepper.

Minced belyashi: chicken recipe

Someone cannot live without lamb, and someone does not tolerate fat, but they don’t mind eating a couple of belyashiks at all. Well, we offer a variant of how you can make tender and low-fat minced meat for whites.

Ingredients

• Selected chicken fillet (or other meat) - 0.5 kg;
• Onion (medium-sized) - 2 pcs.;
• Fresh parsley - a small bunch;
• Water - a few tablespoons;
• Salt and ground pepper - to taste.

Cooking

Of course, before sending the meat to a food processor or meat grinder, it should be washed and dried a little.

The consistency of the filling should be of medium grain. The second time you do not need to grind it - the taste will be lost.

To dilute the dryness of the filling (and it will turn out like that, since it does not contain a single gram of fat), you should pour a couple of tablespoons of water into it.

Now knowing how to make juicy and delicious minced meat for whites, it remains only to stock up the right products and hurry to please your family with hearty yummy!

• Belyashi is a very popular dish, in connection with which many recipes for their preparation have appeared. But there are also general recommendations, for example, the mandatory sifting of flour. So it is saturated with air, the dough will be more magnificent.
• Another secret is that the dough should be well kneaded, dishes where the dough on water, kefir, sour cream are easier to prepare. Yeast dough requires special attention, compliance temperature regime, absence of drafts.
• There are secrets to preparing the filling, in traditional recipes Tatars and Bashkiria, it is mentioned that the meat should be cut into pieces, so it retains its structure.
• It is also very important that the filling is juicy, for this, firstly, one part of fatty meat (lamb or pork) is taken, secondly, a lot of onions, which are crushed for juiciness, thirdly, you can add cream or milk.
• You just need to remember that the dough for whites cannot be rolled in flour! Why? Because the temperature of deep-frying (oil or mixture of oils heated to a high temperature) is so high that dry flour burns in it. It is simply impossible to use this mixture a second time, and it is difficult to remove smoke in the kitchen even with the help of a hood.

Belyashi, like other pastries with meat, is served hot. We will be glad if you liked these belyash recipes and will come in handy in the future. Enjoy your meal!

Any hostess can cook homemade whites if she knows little cooking tricks. The techniques are simple, the products are common, and the result impresses both men and even small children.

The main trick, it's the main one

You just need to remember that you can not roll in flour! Why? Because the temperature of deep-frying (oil or mixture of oils heated to a high temperature) is so high that dry flour burns in it. It is simply impossible to use this mixture a second time, and it is difficult to remove smoke in the kitchen even with the help of a hood.

Roll out, rather just form, cakes for whites (they also need to be on a greased vegetable oil surfaces. It is not necessary to soil the countertop for this purpose, you can simply take a baking sheet, or a baking sheet, or a silicone mat.

Homemade belyashi: dough preparation

To make tasty, juicy, and most importantly, easy to digest fried pies, the dough itself should be appropriate for them - soft, easily shaped, not spreading during baking. at the same time, it forms a golden crust, but does not penetrate inside, does not weigh down the whites.

Dough ingredients for 16-17 whites:

• yeast - 10 grams of fresh bakery or two bags of 11 grams of dry;
• sugar - one tablespoon;
• salt - one teaspoon;
• vegetable oil (sunflower unrefined) - a quarter cup;
• chicken egg - one piece;
• baking flour (in no case do not add pancake) - three glasses;
• milk of any fat content - one glass.

The dough preparation process

Leaven:

1. In a small bowl (200 ml) it is necessary to dissolve the yeast in a spoonful of warm water (slightly warmer than palm temperature). Must stir until homogeneous mass.
2. Pour in a spoonful of sugar.
3. Add a spoonful of flour.
4. Pour a quarter cup of lukewarm milk, as hot milk will not allow yeast to grow, and in cold it will develop very slowly.
5. Mix thoroughly until a homogeneous mass is obtained.
6. Put in a warm (possibly on a radiator) place for fifteen minutes.

Follow the development of the mass. It should rise, increasing about three times. The consistency is creamy, without pronounced bubbles, very tender.

1. In a saucepan (two and a half liters), mix the egg, vegetable oil, salt, warm milk. To stir thoroughly.
2. Pour in the leaven. Stir gently, try not to break the delicate texture.
3. Pour flour in portions (in a glass). Mix. Keep track of the state of the mass. Before fermentation, the initial dough should have the consistency of thick sour cream.
4. Cover with a film (you can use a traditional towel).

After an hour and a half, the mass should double in size.

The dough needs to be kneaded - while the hands should be watered with oil. Take out the dough, put on an oiled surface and divide into 16 pieces. Then form round (if possible) cakes.

Flat cakes can lie up to two hours even uncovered. A thin crust forms on their surface. They increase slightly in volume.

Minced meat recipe for whites

You can prepare the filling for our fried pies from different ingredients. The main rule is their compatibility. Here, for example, juicy classic minced meat for belyashi with meat. Its ingredients:

• lean pork - 500 grams;
• a quarter glass of milk;
• butter - 50 grams;
• salt - half a teaspoon;
• pepper - to taste.

Pass the pork through a meat grinder, finely chop the onions, mix, pour in the milk. Chop the butter into small pieces. Mix with the main mass, salt, pepper.

And now minced meat for belyashi with meat is juicy, to which we add chicken. Ingredients:

• lean pork - 300 grams;
• chicken (breast pulp) - 250 grams;
• two small juicy onions;
• a quarter glass of milk;
• butter - 50 grams;
• salt - half a teaspoon;
• ground black pepper - to taste;
• curry seasoning - to taste (optional).

Pass the pork through a meat grinder, finely chop the chicken with a knife, finely chop the onions, mix with the chicken, then with the pork. Pour in milk. Chop the butter into small pieces. Mix with the main mass, salt, pepper.

Minced meat for belyashi with meat is juicy: add cabbage. Ingredients:

• fatty pork - 400 grams;
• one small juicy onion;
• fresh White cabbage- 200 grams;
• chicken egg - an ode piece;
• salt - half a teaspoon;
• black pepper - to taste.

Finely chop the cabbage. Mix, knead with your hands for about a minute. Place in the refrigerator for ten minutes. Pass the pork through a meat grinder. Finely chop the onion. Take the cabbage out of the refrigerator. Squeeze. Combine with minced meat and onions. Add egg, salt, pepper. Mix.

Minced meat for belyashi with meat is juicy based on veal. Ingredients:

• veal (beef is not fried) - 500 grams;
• two juicy small onions;
• fat cream (preferably rustic) - 100 grams;
• salt - a quarter of a teaspoon;
• a mixture of black and white pepper - to taste.

It is advisable to chop the veal or pass it through a large grate in a meat grinder. Finely chop the onions. Mix with minced meat, add cream, salt, pepper.

But juicy pork minced meat is considered a classic - the result is always predictable, it is impossible to make a mistake.

Shaping and frying whites

Knead the prepared cakes with your hands (no rolling pin needed) into a circle with a diameter of up to 12 mm. Put a ball of minced meat in the center (take a spoon from the main mass and roll it up, you don’t need to do it in advance). Wrap the dough around the stuffing, pinching towards the center, leaving a small hole in the center.

Prepare five or six whites (how many are included in a standard frying pan). Pour a sufficient amount of oil (most often unrefined sunflower oil), 2-3 mm high, into a frying pan with high walls or into a saucepan. Heat up over high heat. The readiness of the oil is determined by the hiss of water drops (they should not crack).

Reduce fire intensity. Gently place whites, hole down. After 2-3 minutes, turn over, and after 2-3 minutes the whites are ready. With the rest of the dough and minced meat, work according to the described scheme. Enjoy your meal!

Belyashi with meat - very nutritious dish. But, when it's so tasty, it becomes not up to counting calories. In this article, we will share the secrets of how to make real whites that will make you give up thinking about a diet.

Belyashi are, as a rule, pies fried in hot oil with meat filling. They should be crispy on top and tender and juicy on the inside.

What mistakes are most often made by inexperienced housewives? The stuffing is soft, and the dough is not baked to the end. Or vice versa, the dough is fried, but the minced meat becomes overdried. We will tell you how to avoid these oversights.

Juicy minced meat for belyashi with meat

Juicy minced meat is obtained from the meat of the shoulder blade. You can take beef, pork or lamb. It is possible to preserve juiciness by adding a large amount of onion.

Visually, it should be half as much as meat (for example, 250 g of meat and one large onion).

The meat must be scrolled in a meat grinder, turned into a homogeneous minced meat. It is better to grind the onion with a blender into gruel.

Mix the ingredients in a bowl. Add salt and pepper to taste. We knead the mince. We beat off, collecting in a lump, for 2 minutes. When enough is enough, you will feel it. The minced meat will become sticky and turn into a single mass. But it must remain soft. If the minced meat is dense, add a little water to it.

Cover the bowl with a plate. Leave the filling to rest, and during this time we will prepare the dough.

White dough

For whites knead unleavened dough, sugarless. If desired, you can not even add salt to it, since meat filling makes up for her absence.

Let's make the dough fast way. Let's take kefir and flour in equal proportions, for example, in a glass. Sift the flour into a bowl and add kefir in portions, collecting the resulting lumps together.

Add a teaspoon of soda. Knead the sticky pretty soft dough. If it is very sticky to your hands, you can add a little flour to it. It is not necessary to hammer the dough strongly with flour, otherwise it will not bake well and turn out to be sticky inside.

Knead the dough for about two minutes. Then add two tablespoons of vegetable oil to it. And knead again for five minutes.

Grease the bottom of the bowl with oil. I put a lump of dough. Cover it with foil or a plate. Let stand for 20-30 minutes.

When the dough and minced meat are ready, let's start sculpting whites.

How to sculpt belyashi

It is very convenient to sculpt belyashi on a baking sheet greased with vegetable oil. If the baking sheet is sprinkled with flour, some of it will remain on the pies and will burn during frying.

The dough must be divided into equal pieces. We'll have nine. Each part must be collected into a ball, then flattened with your hands into a cake.

Posting chopped meat on the dough, not a slide, but slightly crushing, so that the meat also turns into a cake. The stuffing should recede from the edges by about 2 cm.

Now we form belyash. We tighten the edges of the dough and collect them in folds so that they almost completely cover the meat. Leave a small hole at the top for steam to escape.

Proper roasting technology

Belyashi are fried in in large numbers oils. It must first be very hot, almost to the point of smoke.

Put the pies upside down. Fry until golden brown. We turn over. Pour a teaspoon of boiling oil into the hole. Fry without a lid until done. The lower part of the belyash should be baked a little longer.

Readiness can only be tested empirically. Let's cut one of the whites. Let's look at the state of meat and dough. If they haven't come yet, let's keep the rest of the whites on the fire for some more time.

Lay the pies on a paper towel to absorb excess oil. Belyashi need to be eaten hot, so cook as much as you can eat at a time.

Yeast Recipe

Another classic recipe cooking belyashi - with yeast.

You have to use sugar to activate the yeast. Pour slightly warmed water or whey (50 ml) into a bowl. add seven grams fast yeast. A tablespoon of sugar and a couple of tablespoons of flour. Leave the yeast alone for 20 minutes.

In another bowl, sift half a kilogram of flour with a teaspoon of salt. Pour in a cup of whey or water. Add the settled dough. We collect lumps with a spoon. Leave for 20 minutes until all the water is absorbed by the flour.

Knead the dough on the table. In two passes, add 15 g of vegetable oil. We do not add flour anymore so that the dough turns out lush and bakes well.

We continue kneading for 10 minutes. Leave the dough in a bowl under a towel for an hour and a half.

To prepare the filling, mix 200 g of finely chopped or chopped onion in a blender with 500 g of minced meat. Add a quarter cup of water, salt and pepper to taste. We beat the mince well. We send it to the refrigerator for half an hour.

Divide the dough into 15 equal pieces. Stretch into cakes. We form whites. Fry in hot oil over low heat on each side for about 3-4 minutes.

How to cook fluffy whites

The most magnificent belyashi are obtained from yeast dough, because it does not absorb oil and rises well in the pan.

Yeast dough for belyashi can be prepared in this way:

1. Dissolve one and a half teaspoons of dry yeast in two tablespoons of water with the addition of a tablespoon of sugar and a couple of tablespoons of flour. Let the yeast work for 20 minutes.
2. In another container, mix one and a half glasses of flour, a mug of water, one and a half tablespoons of vegetable oil and half a teaspoon of salt. Let's dilute the finished dough in this mass.
3. Knead a sticky soft dough without adding extra flour.
4. Let the dough rest and rise.

After about 40 minutes, you can begin to form whites. fry delicate pastries on both sides in hot oil. Place on paper towel to remove excess oil.

Step by step recipe in a pan

Follow the recipe and you will get unusually lush, even whites with meat in a pan:

• put all the ingredients for the dough in a bowl: a mug of warm milk, 2.5 cups of flour, a little salt and sugar in equal parts, an incomplete teaspoon of active dry yeast;
• knead the dough, let it rise, the process will take about 30 minutes;
• divide the base into 10-12 equal pieces, cover them with a film and let them rest for 20 minutes;
• prepare the filling from 400 g of minced meat and two onions, add salt and pepper to taste;
• beat the minced meat, let it stand for ten minutes;
• roll the balls of dough into cakes, lay out the filling in an even layer, pinch the edges of the cakes with an accordion;
• Fry the whites in plenty of oil until golden brown.

Put the finished dish on a plate lined with paper napkins.

Traditional Tatar belyashi

For traditional Tatar whites, the dough is kneaded on water. All components (a cup of water, a glass of flour, a pinch of salt and sugar, a pack of ten grams of dry yeast) are put in one bowl. Mix together. The dough is allowed to rise under the towel. Split after 40 minutes.

In minced meat, in addition to lamb (200 g), put finely chopped chili pepper pod, sweet pepper pod, carrots and a tablespoon lemon juice. Salt is added to taste.

Form Tatar belyashi with meat, leaving a hole at the top of the pie. Fry until tender in plenty of oil.

A simple option for baking on kefir

Kefir dough is prepared quickly. The result is excellent. It is easy to sculpt any products from a pliable kolobok.

Half a teaspoon of baking powder or soda is added to warm fatty kefir (175 g). Leave until a large number of bubbles appear. An egg, a pinch of salt are introduced into kefir and half a kilogram of flour is stirred in batches.

The dough should be kneaded for five minutes in a bowl, and then the same amount of time on the table. Place back in bowl and let rest for half an hour.

We make the filling of minced meat and onions in a ratio of 2: 1. Slightly salt and pepper. Fry the belyashi until cooked, first with the top side, then the bottom. You can’t turn them over at the end, otherwise the juice will flow out.

lazy whites

The taste of lazy whites is very similar to the taste of traditional dish. But they cook much faster.

We remove the sculpting step from the recipe, leaving only the important:

1. Dilute a teaspoon of soda, a pinch of salt and sugar in two glasses of kefir. After the foam rises, sift a glass of flour into the mass. With a whisk, knead the dough as liquid as sour cream.
2. Pass a large onion and a clove of garlic through a meat grinder. Mix with half a kilogram of minced meat. Add some salt and ground pepper.
3. Put the minced meat in a bowl with dough. Let's mix well.
4. Pour oil into the pan, a layer of one cm;
5. We will spread the dough together with minced meat with a spoon;
6. Fry the belyashi on both sides until cooked.

We collect excess fat with a paper towel.

Juicy baked goods in the oven

Baking in the oven is less greasy. We knead the dough on kefir to save time.

Dilute a teaspoon of soda in a glass with a milk drink. Pour into a deep bowl. Add an egg and another protein, salt and pinch each, three cups of flour in batches.

The dough should be soft and not sticky. Let's knead. Leave under a towel for half an hour.

Prepare the filling from half a kilogram of minced pork and a large onion. Put salt and pepper at will.

Divide the dough into pieces. We roll them into cakes 3-4 mm thick. Spread a tablespoon of the filling. We form the sills traditional way.

We lay the whites on a baking sheet covered with parchment. Lubricate with beaten yolk. Bake at 180̊C for 20 minutes.

On the custard test

Choux pastry when frying in oil becomes porous and fluffy. It can be cooked more than once, and the excess can be frozen.

Pour 2/3 cups of water into the bucket. Add two tablespoons of oil and a teaspoon of salt. Heat on fire until boiling. Throw out a glass of flour. Immediately stir and remove from heat. Let the mixture cool down a bit.

We break the chicken egg. Add half a cup of flour. Let the dough cool completely. And then knead well with the addition of another half a glass of flour.

The dough will be very sticky at first, then become smooth. It needs to be kneaded for a long time until it turns into an elastic shiny bun.

We will prepare the filling in the traditional way from any kind of minced meat, onions and spices. Let's form whites and fry them in a large amount of oil.

With added potatoes

Meat and potatoes are the best combination. This is hard to dispute. If you want to add something else to the filling, let it be potatoes.

The dough can be prepared in any way. For the filling, pass through a meat grinder 250 g of the shoulder part of pork or beef. Finely chop a large onion. Peel a large potato and cut into cubes.

Season the minced meat with salt and your favorite spices. Mix in two tablespoons of melted butter for juiciness. Let's form whites in the traditional way. We bake pies in the oven, or fry in a pan.

Belyashi is a very common dish. You can find it on the web fast food, points of sale street food. But no store-bought pies can compare with homemade cakes. Surprise your loved ones with delicious homemade whites piping hot.

Fragrant meat whites are certainly an indispensable dish on any table. Their dough is much softer than the same pies, and the aroma of the meat filling inside, which seeps through a small hole on top, cannot be confused with something else. Any housewife can cook lush whites in a pan, but not everyone knows all the tricks of this simple recipe.

Fried dough and juicy, meat filling - this is definitely what distinguishes belyashi from other dishes.

To make the most delicious, crispy yeast dough you will need:

• water room temperature- 300 ml;
• sugar - 30-40 gr.;
• flour - 700 grams of flour or more;
• yeast - 30 gr. (if dry - 1.5 tsp);
• eggs - 1 pc.;
• butter / margarine - 100 gr.;
• salt - a pinch.

Filling:

• minced meat (pork, beef, veal) - 400 gr.;
• onion - 1 pc.;
• garlic - 2 cloves;
• loaf - 50 gr;
• milk - 200 ml;
• salt, pepper - to taste.

Cooking:

Yeast dough is prepared in a sponge method. To do this, mix water, sugar, salt and yeast well until the yeast is completely dissolved. Then add a little less than half the mass of flour. The consistency of the dough should be quite thick, like very fatty sour cream. In a warm place, leave the dough to ferment. It usually takes about an hour. During this time, the dough triples, bubbles are visible on the surface.

As the dough rises, chicken eggs separate the yolks from the whites. Whisk the egg whites into a firm foam. After that, the rest of the ingredients are added to the dough: melted butter, yolks and the rest of the flour. Then add separately whipped proteins and gently mix thick crust, which is left in a warm place for another one and a half, periodically kneading every half an hour.

In order to prepare the filling, it is necessary to pass the meat through a meat grinder along with peeled onions and garlic. If you bought already prepared minced meat, then onion and garlic should be crushed separately and added to it. The onion must be chopped, since it is he who gives the juice to the entire filling in the future. Separately, soak the loaf in milk and add to the rest of the meat mass. Season with salt, pepper and mix well, you can lightly beat off to saturate the filling with oxygen.

After both the dough and the filling are ready, you can start sculpting the whites: divide the dough into small lumps, roll it into a cake and put the minced meat in the middle, then close the edges of the cake on top, leaving a small hole. Or you can make whites of a triangular shape by pinching all the edges on three sides. Leave to stand for 5-10 minutes.

Pour a large amount of oil into a deep frying pan and let it warm up over medium heat. Dip the belyashi into the oil with the hole down and fry on both sides.

Keep in mind, when frying whites, you can turn them over only once, otherwise nothing will work!

Belyashi with meat on milk and yeast

Many claim that yeast dough actually turns out tasteless without the addition of milk. Well, when baked, milk really gives the dough a nice, sweetish milky flavor, which makes it nice to eat buns with sweet stuffing. Fried yeast dough smells a little different, and some people don’t really like this smell, but milk only enhances it.

In the dough recipe above, you can add milk instead of water. Or, which is the best option, add both ingredients in equal proportions. That is, instead of 300 ml of water, you need 150 ml of milk and the same amount of water.

By the way, the filling can be made more liquid than usual - since the products will still be fried, this is permissible, since the liquid will quickly seize inside.

Tatar belyashi on kefir in a pan

Since whites are still Tatar dish, then you need to cook it like the Tatars themselves. To get very lush and porous whites, the Tatars use fermented milk products - that is, kefir or fermented baked milk. Moreover, there are recipes where kefir is even included in the filling itself in order to make it more magnificent due to the fermentation of lactic acids.

So, for a yeast dough on kefir you will need:

• fermented baked milk / kefir - 300 ml;
• flour - 350 or more;
• yeast - 15 gr.;
• egg - 1 pc.;
• vegetable oil - 1 tsp;
• sugar - 15 gr.;
• salt - a pinch.

Stuffing with the addition of kefir:

• beef (veal) - 400 gr.;
• onion - 1 pc;
• garlic - 2-3 cloves;
• loaf - 50 gr.;
• milk - 100 ml; salt, pepper - to taste.
• kefir - 70 ml. (one third of a glass).

Cooking:

There is nothing new and difficult in preparing the dough, especially since it can be prepared in a non-dough way: the presence fermented milk products this allows. Yeast is dissolved in kefir at room temperature, sugar, a warm egg, salt, vegetable oil (can be replaced with butter) and flour are added. The dough is thoroughly kneaded and left to rise in a warm place for 2 hours, periodically kneading it.

You should pay attention to the fact that there is less flour in this recipe, since kefir and fermented baked milk themselves are quite thick and fatty.

There is nothing new to prepare the filling either: grind meat, onion and garlic together, add a long loaf soaked in milk, kefir, salt, pepper to them and mix everything thoroughly. It is important that initially the minced meat is thick without excess moisture, since milk and kefir can significantly thin the filling. It is better to add liquid to the filling carefully, and it is best to pre-squeeze the bread from excess milk.

Lush belyashi with meat and rice

What to do if there is too little meat, and quite a lot of dough came out? You can diversify the filling with various additives. To make it more satisfying, it is usually worth adding a little pre-cooked white rice.

For this you will need:

• minced meat or meat - 400 gr;
• onion - 1 pc.;
• garlic (optional) - 2 cloves;
• boiled rice - 150 gr;
• salt, pepper - to taste.

Such a filling will turn out to be more “meaty” and less juicy due to the lack of additional ingredients, but it will be much more satisfying!

Greens will also help to diversify the taste sensations from whites: parsley, dill, cilantro, green onion. It all depends on the recipe of a particular hostess.

The filling of buckwheat and minced meat is also considered very exotic, but in combination with spices such as thyme, coriander and black pepper, it is worth a try. The taste will be more delicate due to the taste of buckwheat and spicy due to unusual spices.

Recipe for belyashi on yeast-free dough

Contrary to popular belief, yeast-free dough It can also turn out to be very lush and tasty. It also contains baking powder and dairy products, and in terms of its calorie content, it clearly wins compared to yeast. Unleavened dough is more crispy, and thin if desired.

For test:

• flour - 500 gr or more;
• sour cream - 200 ml;
• egg - 2 pcs.;
• butter / margarine - 50 gr;
• salt - a pinch;
• sugar - 1 tsp

Filling:

• minced meat - 500 gr.;
• onion - 1 pc.;
• salt, pepper - to taste;
• garlic - optional.

Cooking:

Mix sour cream together with butter, salt, eggs and sugar until smooth. You can add half a teaspoon of soda slaked with vinegar for "porosity" in the dough. Add flour and quickly knead the dough. Next - leave the dough in a cold place to infuse for 30-40 minutes. Unlike yeast, which needs heat, unleavened dough on the contrary, cold is needed, since in this case all chemical processes proceed better in it and the dough loosens more evenly.

The next step is to prepare the stuffing. Any filling can be wrapped in unleavened dough: from very juicy to dry meat, but the last option is best, since this dough is still thinner than yeast, although much denser.

Roll out cakes from dough balls, put minced meat in the middle and wrap in any convenient way, then fry seam-side down in a deep frying pan in a large amount of vegetable oil.

Let the ready whites drain from the oil on a napkin, and then take a meal.

Crispy crust, juicy and tender meat, unique aroma - these are the most delicious. I will tell you the secret of how to cook such belyashi at home so that the dough is light and airy, without a drop of excess fat. there is never too much: no one can refuse a tidbit of the most delicate, crispy dough with a hearty filling.

Ingredients:

• 700 grams of any minced meat (I like pork + turkey);
• two heads of onions;
• 70 grams of water (10% of the weight of the meat);
• salt, black ground pepper - to taste;
• special seasoning for minced meat - to taste.

For test:

• 500 milliliters of warm water;
• two teaspoons of dry yeast;
• 750 grams of flour;
• a tablespoon of vegetable oil;
• 1 teaspoon of salt;
• 1 tablespoon of sugar;
• 1 liter vegetable oil for frying.

The most delicious belyashi with meat. Step by step recipe

1. Pour into mixer bowl warm water, add sugar, salt, yeast according to the recipe and one tablespoon of vegetable oil to it.
2. Falling asleep in parts of the flour, we begin to knead the dough. It turns out very soft, but it does not stick to the hands.
3. Advice. The dough for whites can also be kneaded by hand, in a cup. The most important thing is to follow the proportions given in the recipe.
4. We shift the finished yeast dough into a bowl greased with vegetable oil, cover with a lid and put in a warm place. Perfect option: oven with light on and door closed.
5. In minced meat (you can use any, but I like the combined one more: pork meat + turkey meat), add onion chopped in a blender or meat grinder. If you will grind with a blender, immediately pour water into the bowl with onions.
6. Salt, pepper to taste (I also like to use special seasonings for minced meat - it turns out very fragrant). Mix until smooth.
7. Lubricate the working surface with vegetable oil and lay out the dough.
8. We cut it into portioned pieces (about 40-50 grams in weight), we make “buns” from each. Lay out on a board and cover with cling film. Leave for proofing: for 10-15 minutes.
9. We make a cake from each ball: it is better to knead with your hands, but you can also use a rolling pin. We try to make the edges thinner than the middle.
10. In the middle of each cake lay out the minced meat (one dessert spoon top). We close the belyash: we pull the dough to the center, fastening in a circle (a hole remains in the center). We press a little with our hand so that the meat is evenly distributed (you can see this process in more detail in the video under the recipe).
11. To fry whites with meat, we use a frying pan with a thick bottom and a very deep one (required), into which we add a pinch of salt. We lower the whites only in boiling oil (for this we lower a wooden stick or a spatula to the very bottom of the pan: if it boils, then the oil is ready).
12. There should be a lot of oil, half the pan: then it will not be absorbed into the dough.
13. We lower the whites into the oil: first we begin to fry the unclosed side. Immediately reduce the heat to medium so that the whites with meat do not burn, but are baked. Turn over to the other side (after about 2-3 minutes) and close the lid (for 1.5-2 minutes).
14. We take out the finished belyashi with meat on a baking sheet covered with a paper towel so that all excess fat is absorbed. We try to get it very carefully so that the juice does not spill out.

Belyashi is an original Tatar dish, but it has long become international. This is my family's favorite pastry. They are prepared quite simply and quickly. And the taste - just eat your mind. On the site "I love to cook" you will find a whole selection of recipes