A step-by-step recipe for a delicious Tatar vak-belyash in the oven, a video recipe and cooking options for Tatar vak-belyash, which the whole family will like.
30 minutes
287 kcal
5/5 (3)
When I was a child, my mother cooked belyashi by frying them in a pan in a large amount of oil. They were very tasty, but too oily for my taste. Now I understand that it was a Soviet interpretation of the Tatar or Bashkir pirozhki vak-belyashi (or vak-belish). This wonderful pastry in the original is cooked in the oven or in the oven from yeast or yeast-free dough stuffed with fatty beef or lamb with onions, rice or potatoes.
Kitchenware:
- a bowl to knead the dough;
- a bowl for stuffing;
- food film;
- fridge;
- meat grinder;
- cutting board;
- dish for finished products;
- rolling pin;
- baking sheet;
- whisk;
- oven;
Main products:
For test:
For the lezon:
- 1 egg;
- 100 grams of milk (water);
- a pinch of salt.
Tartar vak-belyash recipe in the oven step by step
- To prepare the dough for whites, pour the sifted flour into a bowl, add salt, soda and half-melted, softened butter. Stir well or knead with your fingers so that the flour is completely mixed with the butter.
- Add a glass of kefir to the flour mixture and mix well, then pour in the remaining kefir and knead a soft, elastic dough. Roll it into a ball, cover with cling film and refrigerate for half an hour.
- In the meantime, start preparing the filling. Pass the meat through a meat grinder.
- Wash the potatoes, peel and chop into small cubes (as small as possible).
- Cut the peeled onion into small cubes as well. Then mix all the filling ingredients in a separate bowl. Add milk (broth or water), salt and pepper, mix well.
- Take the dough out of the fridge and dust a clean table with flour. Knead the dough a little with your hands. Divide it into four identical parts and roll out the "sausages". Cut the "sausages" from the dough with a knife into equal pieces of small size. Roll out cakes from pieces of dough with a rolling pin (8-10 cm in diameter).
- Put the filling in the middle of each cake. Lift the edges of the dough and pinch them into a gathering, thus making a small bag. Leave a small hole in the center of the bag.
- Grease a baking sheet with oil. Lay out the finished whites.
- In order to prepare the lezon (the egg-milk mixture that is used to smear the whites to make them beautiful and ruddy), beat the egg with milk and a pinch of salt in a separate bowl.
- Lubricate the whites with lezon and put in the oven, heated to 180 ° C for 35-40 minutes. When a pleasant fragrance spreads through your kitchen and the whites are browned, take them out of the oven. Let it cool down a bit and you are ready to serve. Belyashi with broth, soup, vegetable salads or just a cup of fragrant tea are very good.
- Boiled, crumbly rice (buckwheat) is mixed with onion, finely chopped meat, pepper, salt and a little butter is added.
- They put the filling in a bag of dough (as in my recipe), only make a larger hole, the size of a five-kopeck coin.
- Roll the dough into a ball and close the hole.
- Bake in the oven for 15 minutes, remove the baking sheet from the oven, pour in the broth through the hole, cover the hole with dough balls and continue baking until done.
Very tasty belyashi are also obtained with filling without adding potatoes or rice, but simply with meat and onions. Instead of a lezon, you can lubricate the whites with just a beaten egg or egg yolk.
Write to us if you liked my whites recipe. Perhaps you would like to add or change something. If you have your own unique belyash recipe, we will be glad if you share it with us. Cook with love. I wish everyone happiness.
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Belyashi in the oven is a popular Tatar dish that is no more difficult to cook than pies. However, they are much healthier than the fried variation. It is worth preparing them yourself once, as they will regularly appear on the table.
How to cook belyashi in the oven?
Housewives use certain tricks when making baked belyashi in the oven, which are as follows:
- Traditionally, belyashi are baked in a round shape with meat filling, and a hole is made in the center.
- The main secret of cooking lies in the correct kneading of the dough. It can be fresh, yeast, puff or kefir.
- For taste, spices such as zira, coriander, suneli hops should be added to minced meat. Be sure to put the greens.
White dough in the oven
It is extremely important to properly prepare the dough for wak-whites in the oven. If you knead it on the basis of milk, the pastries will turn out incredibly tasty and crispy. Thanks to baking in the oven, it will be healthy and fragrant. You can stuff belyashi with anything, even with fruits, making a sweet variation.
Ingredients:
- flour - 350 g;
- oil - 70 g;
- milk - 180 ml;
- egg - 1 pc.
Cooking
- Sprinkle salt into flour. Melt butter.
- At the top of the hill, make a recess where to pour the milk mixed with butter.
- Break the egg and mix everything.
- Replace the dense, elastic dough. Set it aside for a while, covering with a damp towel.
Vak-belyash in Tatar in the oven - recipe
A classic national dish is Tatar belyash in the oven, the recipe for which is extremely simple, the main thing is to follow certain rules. To make the pastries lush, it is recommended to take the highest grade flour. It will be possible to knead the dough faster if you add it in parts.
Ingredients:
- flour - 400 g;
- milk - 250 ml;
- sugar - 50 g;
- butter - 250 g;
- yeast - 5 g;
- salt;
- minced meat - 500 g;
- onions - 2 pcs.;
- potatoes - 1 pc.
Cooking
- Finely chop potatoes and onions. Mince mix with them.
- Dilute yeast in milk at room temperature, add sugar and send to heat.
- Soften butter and mix with flour.
- Add yeast and knead.
- Roll into a lump, from which pinch off a small piece. Roll it into a cake.
- Put the filling in the center, pinch the edges.
- Bake belyashi in the oven for about 40 minutes.
Belyashi in the oven from yeast dough
A classic variation is the recipe for whites in the oven from yeast dough. It is used for making festive pastries. Although the test will have to tinker, but the result is worth it. Having eaten an incredibly tasty dish, both guests and household members will be satisfied. A prerequisite is the use of milk warmed to room temperature.
Ingredients:
- flour - 400 g;
- butter - 250 g;
- yeast - 5 g;
- milk - 250 ml;
- sugar - 50 g;
- minced meat - 500 g;
- onions - 2 pcs.;
- salt.
Cooking
- Make a filling of minced meat and finely chopped onion.
- Dilute the yeast in milk at room temperature, add sugar, let it brew in the heat.
- Butter, brought to a softened state, mix with flour, pour in milk with yeast and make a dough. Roll it out and form into several loaves.
- Lay out the filling, pinch the edges.
- Bake belyashi in a hot oven for half an hour.
Belyashi from puff pastry in the oven
Belyashi with meat in the oven, made from puff pastry, will be a great addition to tea. Baking is suitable for breakfast, lunch and snack. To simplify the preparation process, you can buy 1 pack of ready-made dough. As a filling, you can make a combined minced pork, chicken and beef.
Ingredients:
- puff pastry - 1 pack;
- minced meat - 500 g;
- onion - 1 pc.
Cooking
- Mix minced meat with chopped onion.
- Roll out puff pastry and place in silicone molds. Put the filling in the center, which is covered with edges.
- Bake puff whites in the oven for 20-25 minutes.
Belyashi on kefir in the oven
Baking turns out delicious and juicy if you make dough on kefir for whites in the oven. Kefir should not be very cold, but it is also not worth warming it up on purpose. It is recommended to take it out of the refrigerator a couple of hours before cooking so that it comes to room temperature. The advantage of this dish is considered to be an easier cooking method than using yeast.
Ingredients:
- flour - 3 cups;
- kefir - 1 glass;
- vegetable oil - 50 ml;
- eggs - 2 pcs.;
- yolk - 1 pc.;
- salt;
- soda;
- sugar - 50 g;
- minced meat - 500 g;
- water - 30 ml;
- onion - 2 pcs.
Cooking
- Whisk the eggs.
- Mix butter with flour. Add eggs, kefir, soda, sugar.
- Make a batch. Cover with a towel, wait an hour.
- Chop the onion, combine with minced meat and water.
- Make cakes from the dough, put the filling on them and fasten the edges.
- Bake the whites in the oven for 40 minutes.
Belyashi with meat and potatoes in the oven
In addition to dishes with minced meat, they are also very popular in the oven. If you combine these two components in the filling, then the baking will turn out to be truly unsurpassed. It is recommended to cut the vegetables used finely, then they will give the juice to the dough and make it soft, tender. So that it does not turn out too tight, cooks take only yolks for kneading.
Ingredients:
- flour - 0.5 kg;
- water - 500 ml;
- egg - 1 pc.;
- yeast - 1 pack;
- salt;
- sugar - 1 tsp;
- minced meat - 400 g;
- potatoes - 2 pcs.;
- onion - 2 pcs.
Cooking
- Dilute yeast in half a glass of water, add sugar and a spoonful of flour.
- Combine the rest of the water with the egg, add the dough, salt. Gradually add flour.
- Knead a soft, non-sticky dough and leave for 1 hour.
- Mix the minced meat with chopped onions, potatoes.
- Make cakes 1 cm thick from the dough, put the filling on them.
- Connect the edges, leaving a hole in the middle.
- Bake belyashi in the oven for 40-45 minutes.
Lazy whites in the oven
When there is not enough time to knead the dough, you can cook lazy belyashi with minced meat in the oven and use the original recipe for this. It will require simple ingredients that you can buy at the store, and some of them can be found in the refrigerator. Belyashi in this version will surprise guests and households.
Ingredients:
- unsweetened drying - 150 g;
- milk - 1 glass;
- minced meat - 100 g;
- egg - 1 pc.;
- onion - 1 pc.;
- sour cream - 1 tbsp. l.;
- cheese - 50 g;
- salt.
Cooking
- Pour milk over the dryers and wait until they are soaked.
- Mix minced meat with chopped onion, egg, salt.
- Put soaked dryers on a baking sheet, put minced meat in the center.
- Top with sour cream and grated cheese.
- Lush whites in the oven will be ready in 20-25 minutes.
The recipe for preparing fresh in the oven will also be used for pies. If the pastries are intended for a festive feast or a family dinner, you can make different fillings, for example, cook some with meat, and the other with white cabbage and carrots. You can make a surprise in the form of belyashi with pumpkin and grapefruit.
Ingredients:
- flour a - 600 g;
- vegetable oil - 3 tbsp. l.;
- boiled water - 300 ml;
- dry yeast - 1 tsp;
- sugar - 1.5 tbsp. l.;
- minced meat - 500 g;
- salt - 1/3 tsp
Cooking
- Dissolve yeast and sugar in water at room temperature. Pour in 5 tbsp. l. flour and beat the mixture.
- Let it brew until a foam cap appears. Add remaining flour, oil.
- Knead the dough. Put in a place where there are no drafts for 2 hours.
- Make circles from the dough and stuff them with minced meat.
- Baked in the oven will be ready in half an hour.
They come out extremely satisfying in the oven, so few people will be able to eat more than one or two. In addition to excellent taste, pastries are not very high in calories. You can add turkey fillet or other meat to minced chicken. The taste of whites will only get better from this. Instead of fresh herbs, dried, frozen ones are also suitable.
This dish of Tatar cuisine has become almost a national fast food for our people. But what numerous catering establishments offer, as a rule, has nothing to do with belyashi in form or content. Most of the time it's just plain pies.
Real belyashi look like a round cheesecake stuffed with minced meat or a triangular pie, but always with a hole in the center.
This article will tell you not only what the content and appearance of this dish should be, but also help make sure that homemade whites can be tasty and healthy.
What you need to know first of all to cook delicious belyashes
- Not only the hole on top distinguishes belyashi from the usual pies, there are a number of other features of this dish that relate to the filling, the process of their formation and frying;
- The filling for belyashi according to the traditional recipe is made from lamb, but it can be replaced with beef. If you mix pork and ground beef, this will give the baked goods more juiciness, although it will significantly move the finished product away from the original;
- The second feature of this dish is that the dough is not rolled into a cake with a rolling pin, and all manipulations to form the pie are done only by hand. Of course, if it seems difficult to the hostess, you can use kitchen utensils;
- Belyashi should be fried over moderate heat, not too quickly, unlike, for example, chebureks. This will allow both the filling and the dough to get fat, but will not allow the crust to be too saturated with oil.
Homemade belyashi with meat
| Ingredients | Quantity |
|---|---|
| for the test: | - |
| fresh pressed yeast | - 30 g |
| sugar | - 30 g |
| salt | - 10 g |
| vegetable oil | - 65 ml |
| milk | - 125 ml |
| water | - 250 ml |
| flour | - 550 g |
| For filling: | - |
| chopped meat | - 400 g |
| onion | - 150 g |
| garlic | - 15 g |
| salt | - 5 g |
| ground black pepper | - 5 g |
| green onion (feather) | - 30 g |
Time for preparing
calories per 100 grams
The recipe for homemade whites cannot be called an authentic dish that exactly repeats all the processes for preparing a dish of Tatar cuisine. But available ingredients are used for it, and ready-made pastries are obtained with a crispy appetizing crust on the outside and a juicy filling inside.
Cooking sequence:
Delicious belyashi with meat in a pan from ordinary yeast dough
This version of whitewash is the most popular among housewives. On it, minced meat is wrapped in ordinary yeast dough. Although each housewife may have her own dough recipe, a short list of ingredients is used for all variations, the main ones being: flour, water, yeast.
The cooking time of this Tatar open pie on a simple yeast dough will take about 2 hours.
The calorie content of the dish per 100 g is 392.1 kcal.
Progress:
- First you need to knead a simple yeast dough using a steamless method. In warm water, stir yeast, sugar, liquid (but not hot) cow butter, egg and salt;
- Then you need to sift these ingredients and mix in wheat flour. Let the well-kneaded dough rise for an hour, but after about half an hour it needs to be kneaded, and after the second rise it is ready for further use;
- Mix both types of minced meat together. Pass onions through a meat grinder or through a coarse grater, mix together with minced meat. Add salt and spices. Minced meat for the filling must be kneaded as diligently as the dough;
- Distribute the double risen dough into pieces weighing about 100 grams. Form round koloboks from them and leave them to stand on the table for 10 minutes;
- Then roll out the pieces with a rolling pin or stretch with your hands into cakes. Put the filling in the middle of each and fasten the edges, pinching in a circle closer to the center, leaving a window about 3 cm in diameter in the center;
- Fry the formed whites in a pan with a thick bottom in hot oil for 2-3 minutes on each side.
Tatar belyashi have two varieties that differ from each other in size. So, “zur belish” is a full-fledged pie, and “vak belish” has the size of an ordinary pie. But no matter what size the Tatar belyash is, it must have a hole on top.
The preparation time of the Tatar “vak belish” is 2-2.5 hours.
The calorie content of 100 g of this pastry is 380.4 kcal.
Action algorithm:
- Pour into warm water, stir and leave fast-acting dry yeast for 5 minutes;
- Then add salt, vegetable oil and sift the flour. Knead a homogeneous and very soft dough, which should be suitable for one and a half hours. During this time, it will need to be kneaded once;
- Using a meat grinder, blender or food processor, chop the beef, onion and herbs. Add salt and ground black pepper, mix everything thoroughly;
- On a floured surface, divide the dough into 12 parts and form a white with a hole in the middle from each, not sparing the minced meat for the filling;
- Then fry the formed whites with the prefix "wak" until golden brown on each side.
Recipe for belyashi with meat in the oven
There are people who avoid eating fried foods for their health, but they can also taste delicious holey pies with juicy fillings. All you have to do is cook them in the oven. This can be done from yeast dough or, as in the proposed version, from unleavened dough.
The cooking time for whites in the oven will be approximately 1.5 hours.
The calorie content of these meat pies is 259.7 kcal / 100 g.
Baking order:
- Grind cold margarine with a glass of flour into small crumbs, add 2 shaken eggs and warm kefir with soda and salt dissolved in it. Then gradually add flour to the resulting mixture and knead a tender mass. Let it lie down for 45 minutes to swell the gluten in the flour;
- For the filling, chop the onion with a meat grinder or blender, mix it with minced meat and other ingredients. Then carefully knead with your hands, gradually pouring in ice water;
- Form whites from the dough, following the same instructions as for fried pies with holes. Place them on a baking sheet with the hole up, brush with beaten egg and bake for 45 minutes at 180-200 degrees Celsius. A golden crust will indicate the readiness of baking.
What if you add potatoes?
In addition to the usual meat filling, potatoes and minced meat can serve as filling for many holey pies, which are loved by many. This pastry turns out to be just as juicy and tasty as belyash in the traditional way.
| INGREDIENTS | AMOUNT |
|---|---|
| for the test: | |
| kefir | 250 ml |
| chicken eggs | 2 pcs. |
| butter | 100 g |
| soda | 10 g |
| salt | 1 pinch |
| flour | 350 g |
| For filling: | |
| pork | 250 g |
| potato | 250 g |
| onion | 100 g |
| salt | taste |
| ground black pepper | taste |
It will take about 2 hours to prepare this version of whites.
The calorie content of 100 g of pastries with potato and meat filling is 262.6 kcal.
Step by step cooking instructions:
- Chop the butter together with flour and salt, then add eggs, kefir and soda to the mass. After kneading, you should get a dough that will be slightly softer than dumpling dough. He will also need some time (about 20 minutes) to rest;
- For the filling, cut all the ingredients into as small cubes as possible. They should not be larger than for a vinaigrette. Pepper, salt the filling for taste and mix well;
- From the rested dough, form whites with a hole on top, place them on a lined baking sheet and send to the oven (200 degrees);
- After 20 minutes, put a piece of butter into the holes of all whites, without exception, then after 20 minutes pour 1 teaspoon of hot meat broth or water and brush their surface with an egg, and after another 15 minutes, whites can be taken out of the oven and delight the household.
In order for whites cooked in a pan to please with their taste and appearance, you should use the following useful tips:
- Only a heavy-bottomed frying pan can provide uniform heating of the oil and frying the dough and stuffing. Also, for this purpose, a duckling or a goose is ideal;
- Pies should be bathed in boiling oil, so it will take a lot of it. This will provide a beautiful caramel crust on the entire surface of the product;
- In order for raw minced meat to be fried, boiling oil must be added to the hole with a teaspoon during frying;
- Ready-made pastries must be laid out on a paper substrate (towel or napkins) so that it absorbs excess fat. This will reduce the calorie content of the finished dish;
- In minced meat, you can add not only salt and pepper, but also your other favorite spices. This advice also applies to whites cooked in the oven.
Step-by-step recipes for cooking belyashi in the oven with minced meat, fish, egg, onions and potatoes
2017-11-16 Yakovleva KiraGrade
prescription
Time
(min)
servings
(people)
In 100 grams of the finished dish
9 gr.
15 gr.
carbohydrates
26 gr.285 kcal.
Option 1: Belyashi in the oven - a classic recipe
Belyashi with meat in the oven are much tastier and healthier than fried ones. It is easy to cook them, since in most recipes the dough is not yeast, but the usual one on kefir. From the standard amount of ingredients, 15-20 pieces are obtained. They can be served with tea or as a first course, then a salad of fresh vegetables is suitable as a side dish.
Ingredients:
- 400 grams of minced pork;
- 1 onion;
- 1 glass of kefir;
- 100 grams of margarine;
- 1 egg;
- 1 teaspoon of soda;
- 3 cups flour;
- 1 teaspoon of salt.
Step-by-step recipe for whites in the oven
Finely chop the onion.
For the filling, mix minced meat with onion, salt and pepper. Set aside for now.
In a separate bowl, combine protein, kefir, margarine, a pinch of salt, flour and soda.
Divide the dough into twenty parts, roll each into a circle the size of a saucer.
Put a spoonful of minced meat in the middle of each circle, blind the edges so that a hole remains in the center
Put the whites on a baking sheet on top of baking paper, grease each with yolk.
Bake for twenty minutes at 180 Cº.
Belyashi in Russia is a fairly common dish, it has Bashkir and Tatar roots and is a pie made from unleavened or yeast dough. In the traditional version, it is prepared from finely chopped meat or minced meat with a hole in the top and strongly resembles Tatar peremyach. Sometimes belyashi is cooked with rice, millet or potatoes.
Option 2: A quick recipe for whites in the oven
To speed up the process of preparing whites, it is enough to buy ready-made dough. This recipe is most suitable for inexperienced housewives. If there is time, then it is better to make the dough yourself, then the pastries will turn out much tastier.
Ingredients:
- 0.6 kg of yeast dough;
- 0.5 kg of green onions;
- 200 ml of vegetable oil;
- 4 eggs.
How to quickly cook belyashi in the oven
Divide the dough into two parts and roll out cakes the size of the dishes in which you will cook.
Boil and finely chop the eggs.
Chop the onion, mix with eggs and vegetable oil, salt.
Lubricate the baking dish with oil and lay out the first cake from the dough, carefully put the filling on it and cover with the second cake.
Bake in the oven for twenty minutes until the top is golden brown.
In Russia, during the time of Ivan IV, cooks did not know how to fry, only boil or bake, and there were only Tatars in the kitchen, they taught the people the art of cooking this dish. Real belyash has little in common with the products of small patties scattered throughout the country. Real belyash can be both small and large, but it is always baked in the oven, and the meat is not scrolled into a meat grinder, but simply finely chopped and mixed with onions or potatoes.
Option 3: Belyashi in the oven with veal and beets
If you want to try something new, you can start with belyashi stuffed with veal and beets. It will definitely surprise even the most demanding gourmet. For all types of meat, the most lean is veal. For people suffering from atherosclerosis, this is the only type of meat that can be eaten, since the smallest amount of cholesterol enters the body with it. In addition, it is tender and soft, which makes the belyashi even tastier.
Beets are a very useful product. Due to the content of fiber, it enhances intestinal peristalsis, thereby cleansing the intestines. In addition, it helps regulate fat metabolism and controls blood pressure. Beet advises to eat with liver disease and obesity. Of course, belyashi cannot be called a dietary product, but if they are cooked in the oven, and not fried in a pan, then they can be beneficial.
Ingredients:
- 2 cups of flour;
- 1 st. a spoonful of sugar;
- 0.5 cups of sour cream;
- 100 grams of butter;
- 1 beet;
- 1 egg;
- 3 garlic cloves;
- 0.5 kg of veal;
- 1/4 teaspoon of soda.
Step by step recipe
Sift flour and mix with soda.
Grind the butter with salt and sugar, combine with flour, add sour cream and knead the dough.
Make a ball out of the dough, cover it with a bowl or towel, leave it aside while you prepare the filling.
Twist the veal in a meat grinder into minced meat.
Peel the beets, wash and grate.
Grind garlic, mix with minced meat and beets.
Add the egg to the minced meat, salt, pepper and mix.
Divide the dough into parts, put a spoonful of minced meat in each and blind the edges.
Bake for forty minutes at 200 Cº.
When choosing veal, it is preferable to take the meat of young bulls. To preserve the taste and aroma, you must strictly follow the recipe, especially the cooking time. Veal should not be eaten in diseases such as gout and advanced arthritis, as salts that are formed during the digestion of meat are deposited in the joints and can cause symptoms to worsen.
Option 4: Belyashi in the oven with potatoes and onions
For those who do not like meat pies, you can prepare a filling of potatoes and onions. Moreover, potatoes can be either cut into small cubes or grated, it all depends on personal taste preferences.
Ingredients:
- 320 grams of flour;
- 1 egg;
- 1 teaspoon of yeast;
- 1 teaspoon of salt;
- 3 potatoes;
- 1/2 onion.
How to cook
Sift flour, salt, mix with egg, yeast and a teaspoon of vegetable oil, heated water. Replace dough.
Peel and finely chop the potatoes.
Chop the onion, mix with potatoes, spices and herbs.
Divide the dough into ten equal parts, roll into cakes, put the filling on each of which, blind the edges to the center.
Bake in the oven for forty minutes at 180 Cº.
It is better to preheat the oven first, at least for five minutes, and only then put the whites there. When they are covered with a golden crust, you can take them out so that they turn out to be more appetizing in appearance, before putting them in the oven, you need to grease the tops and sides of each pie with yolk.
Option 5: Belyashi in the oven with yeast
Yeast dough requires a little more time and effort than kefir-based dough, but the result will be worth it.
Ingredients:
- 0.5 kg of flour;
- 2 teaspoons of yeast;
- 2 teaspoons of salt;
- 3 teaspoons of sugar;
- 2 eggs;
- 220 ml of milk;
- 0.5 beef;
- 0.3 kg of pork;
- 0.4 kg of champignons;
- 3 cloves of garlic.
Step by step recipe
In a bowl, combine flour, eggs, salt, yeast and milk. Replace the dough, put on a table sprinkled with flour, cover with a bowl and let it brew.
Scroll the meat through a meat grinder.
Chop greens, mix with meat.
Divide the dough into pieces and roll out. The edges should be thinner than the middle.
Put minced meat on a cake of dough, connect the edges to the middle, grease the top with yolk.
Put on a baking sheet and bake in the oven for twenty-five minutes at a temperature of 200 Cº.
You can add any spices and seasonings to the filling, the scope for imagination is limited only by your own desires. Don't be afraid to try new things.
Option 6: Belyashi in the oven stuffed with fish
To prepare this recipe, you can use any type of river fish that you like best. You can make belyashi in the shape of fish, then children will be happy to eat them.
Ingredients:
- 1 glass of milk;
- 3 cups flour;
- 1 teaspoon of yeast;
- 200 grams of salmon;
- 1 onion;
- 1 yolk;
- 2 teaspoons of sand;
- salt and seasonings to taste.
How to cook
Chop the onion into thin rings.
Peel the fish, salt, cut into pieces, mix with onions and leave in the refrigerator for a while while preparing the dough.
Mix yeast, salt, sugar and milk, stir.
Add flour and a little vegetable oil, replace the dough.
Form a ball from the dough, cover with a towel and leave for two hours.
Divide the dough into pieces, make cakes out of them, place a spoonful of fish filling in the center of each, blind the edges.
Bake for half an hour at a temperature of 180 Cº
It can be served as an independent dish, or as a side dish for soup, for example.
Belyash is a fairly common pastry that came from Tatar cuisine.
It's quite popular with us.
That's just the majority perceives belyashi as fast food, although quite beloved.
But not everyone can cook it on their own, often it’s just reluctance.
In vain! Baking belyashi in the oven is no more difficult than making pies or buns.
Having done this once and tasted the result, you are unlikely to want to buy this dish in street stalls. Much healthier and tastier are those whites that are baked in your own kitchen.
Belyashi in the oven - the basic principles of cooking
To cook whites in the oven you need:
knead the dough;
prepare the filling;
send the dish for baking.
The process is not so complicated as to not master it.
Most are used to the fact that belyashi is a fried dish. As a rule, they are sold in this form.
However, you can only win from cooking whites in the oven, and not in a frying pan filled to the top with oil. Baking is much healthier and, at the same time, no less tasty: juicy, fragrant and very tender.
Traditional belyashi have a round shape and meat filling. There is a small hole in the center.
Today, it is not necessary to observe just such a form and use only the traditional filling. You can sculpt products in the form of any geometric figure.
Belyashi are filled with vegetables and even fruits. But there must be a hole in the center.
The secret of real belyash is to knead the dough correctly. It is prepared fresh or yeast.
The meat is chopped with a knife or passed through the largest grate of the meat grinder. Minced meat must be with fat. It must be kneaded well and for a long time, then lightly beat off. Add salt, pepper, onion to minced meat. Zira, suneli hops, coriander, chopped greens are also popular.
Belyashi prepared for baking should be infused for at least ten minutes. The dough can be greased with a beaten egg or just the yolk mixed with a spoonful of milk.
The baking sheet is covered with baking paper soaked in vegetable or butter oil.
Belyashi are baked for twenty or twenty-five minutes at 180-200 degrees.
1. Belyashi in the oven with minced meat
Ingredients:
Dough:
0.8 kg of flour;
5 gr. dry yeast;
30 gr. sandwich butter;
125 ml of milk and water;
One egg;
Ch. a spoonful of salt;
Art. a spoonful of sugar.
Filling:
150 g of pork meat and 150 g of beef pulp;
Three bulbs;
Three Art. l. kefir;
One teaspoon of pepper and salt.
Cooking method:
Melt sandwich butter. Separate the yolks into a separate bowl.
Add yeast to milk with water. Dissolve also salt and sugar.
Pour a spoon or two of flour here. Pour in the oil and yolks. Add more flour and knead the dough. It needs to be kneaded until it becomes stiff.
Grind the meat with a meat grinder.
Onion cut into small cubes. Salt and mix with minced meat. Add kefir and pepper.
Roll out pieces of dough into circles. Place the minced meat in the middle. Each belyash needs to be wrapped so that a hole remains in its center.
Set aside ready-made semi-finished products for ten minutes.
Place on a baking sheet and send to bake. After about twenty minutes, fragrant and lush whites can be removed from the oven.
2. Belyashi in the oven with chili pepper
Ingredients:
900 gr. yeast dough;
0.300 kg of minced pork;
Two bulbs;
Eight sprigs of parsley;
Hot pepper (chili);
Two pinches of pepper and salt.
Cooking method:
Prepare the dough as in the previous recipe.
Onion cut into small cubes. Salt. Mix with meat mass.
Finely chop the parsley. Free the chili pepper from seeds and internal partitions and cut into small pieces. Add together with parsley to a bowl with minced meat and fry it in a pan.
Roll out pieces of dough into circles, make cuts, but do not cut to the center. Place the meat filling in the middle.
Wrap the resulting petals in a circle on top of each other. Belyashi leave for ten minutes to brew.
Lubricate with loose and mixed with milk yolk. Bake for twenty-five minutes (180 degrees).
3. Belyashi in the oven stuffed with pumpkin and grapefruit
Ingredients:
0.45 kg yeast dough;
0.3 kg of pumpkin;
One grapefruit;
One lemon;
10 g of granulated sugar.
Cooking method:
Cut the pumpkin into small pieces and bake in the oven. Fifteen minutes (200 degrees) are enough for this. Grind the baked pumpkin into a puree using a blender.
Peel the grapefruit, divide into slices, remove the thin skin and blot with a paper towel.
Cut the lemon zest into strips or grate.
Cut the pieces of dough after rolling into strips.
Put the filling on their edges: first put a spoonful of pumpkin puree, then one or two grapefruit slices, a pinch of zest, and sprinkle sugar on top.
Wrap the dough twice with an envelope. Figured decorate the seam. Bake in the usual way.
4. Belyashi in the oven "Simple recipe"
Ingredients:
Dough:
600 gr. flour;
15 gr. dry yeast;
Ch. a spoonful of salt;
Art. a spoonful of sugar sand;
300 ml of water.
Filling:
Lukovichka;
0.4 kg of minced meat;
Salt and pepper - to taste.
Cooking method:
Dissolve yeast and sugar with salt in water.
Gradually add flour and stir clockwise. The dough must be kneaded until it stops sticking to the hands. Clean in a cozy corner of the kitchen, covering with a towel or film.
Cut the onion into small pieces and lightly fry. Mix it with minced meat, add salt and pepper.
Roll out the dough, wrap it with sausage and divide into portions. Roll out each again, place the meat mixture and pinch the edges.
Semi-finished products are fried in a pan on both sides and sent to the oven for twenty minutes.
5. Belyashi in the oven with potatoes and meat
Ingredients:
Dough:
350 gr. wheat flour;
160 gr. melted butter;
A glass of kefir;
½ tsp. kitchen salt and soda.
Filling:
300 gr. beef;
One beam;
Two potatoes;
Art. l. dry adjika Caucasian;
Salt kitchen - to taste.
Cooking method:
In a bowl with flour, add melted butter, salt.
Mix soda in kefir and add to flour.
Knead the dough. It will be very soft and pliable. Cover it and set aside for fifteen minutes.
Prepare minced meat from meat.
Finely chop potatoes and onions. Add to bowl with meat. Vessels pour spices, add salt and mix the meat mixture thoroughly.
Divide the dough into separate pieces, roll out, place the meat filling in the middle. Wrap whites, leave a hole in the center. Bake in the usual way in the oven. Remove the tray after twenty minutes. Put a small piece of melted butter on each belyash. Put the baking sheet with whites in the oven for another five minutes.
6. Belyashi in the oven with lamb
Ingredients:
0.8 kg of dough;
400 g lamb;
One large onion;
Two pinches of coriander;
½ teaspoon of zira and black pepper.
One and a half teaspoons of salt.
Cooking method:
Cook closely according to the previous recipe.
Pour coriander, black pepper, salt and cumin into a mortar and crush.
Grind the onion. Add seasonings to it and stir.
Then grind lamb into a bowl with onions.
Mix the meat mixture very thoroughly.
Pour vegetable oil on a baking sheet and spread it evenly over the surface. Grease their hands.
Pinch off a piece of dough and roll it out with your hands right on the baking sheet.
Spread the meat mixture over the surface. Wrap the dough in folds.
Baking whites in the oven takes about twenty-five minutes.
7. Belyashi in the Vegetarian oven
Ingredients:
Dough:
A glass of 15% sour cream;
One tsp soda;
One tsp. sugar and salt;
½ cup vegetable oil;
0.4 kg of flour.
Filling:
White cabbage;
Carrot;
A pinch of turmeric and curry;
Sour cream for lubricating whites;
50 g of hard cheese.
Cooking method:
Pour sour cream into a bowl, mix with soda. After a couple of minutes, pour in vegetable oil. Pour in sugar and salt. Whisk with a whisk.
Add flour and prepare a soft and airy dough.
Roll it out into a thick rope. Cut into equal pieces. Cover with a napkin.
Cut the cabbage into small squares. Grate the carrot using a large grater.
Mix vegetables, salt and add spices. Fry in a saucepan until soft.
Roll out the dough pieces and fill with vegetable mixture. Roll up and pinch the edges.
Arrange the whites on a baking sheet with greasy baking paper. Brush the edges with sour cream.
Coarsely chop the cheese. Sprinkle the top of the belyash where the filling is.
Place the baking sheet in the oven for twenty minutes (200 degrees).
8. Belyashi in the oven in Korean
Ingredients:
half a kilogram of yeast dough;
250 gr. minced meat;
400 gr. Chinese cabbage;
large onion;
five cloves of garlic;
two st. l. soy sauce;
one teaspoon of salt;
pepper to taste;
two pinches of ground coriander.
Cooking method:
Cool minced meat. Before cooking, he needs at least an hour to lie on the shelf of the refrigerator.
Chop the Chinese cabbage very finely.
Skip the pieces of onion through a meat grinder. Crush the garlic with a knife and chop it further.
Mix cabbage, onion and garlic. Add minced meat, coriander and soy sauce. Salt and pepper.
Mix the filling thoroughly with your hands. In order for it not to be dry, add a tablespoon of cold water. The filling needs to stand for ten to fifteen minutes.
Roll out the dough with a tourniquet. Divide into equal parts weighing approximately 50 grams.
Roll each piece of dough into a ball shape. Moisten your hands with sunflower oil and grease the balls. Leave them for twenty minutes.
For convenience, divide the filling into the same number of parts as the dough.
Mash each bun into a cake, a couple of millimeters thick. Fill it with stuffing and form a belyash with a hole.
Bake in the oven for about half an hour (190 degrees).
1. In order for the pastries to be lush, premium flour is used. It will definitely sifted through.
2. When kneading, flour is not added immediately, but one glass at a time. Then the dough kneads better and faster.
3. The most optimal are the following proportions of ingredients:
- liquid and flour - 1: 2;
- for 1 kg of flour - 10 gr. dry yeast;
- the ratio of onion and meat in minced meat, so that it is juicy - 1: 2.
4. For elastic dough, it is desirable to use milk with at least 1% fat content.
5. If dry yeast is used, milk and water do not heat up. They must be at room temperature.
6. You can check the readiness of the dough with your finger. It is not quite soft and a little, as it were, resists.
7. It is better to add only yolks to the dough for whites, as the whites will make it too tight.
8. For the juiciness of the meat filling, it is worth pouring fifty grams of ice water.
9. If vegetables are cut, and not passed through a blender or meat grinder, they give their juice to minced meat, making it tastier.
10. It is advisable to add soda dissolved in warm water to the yeast dough. This will help remove the sourness inherent in this test.
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