Belyash, as we all know, is the same meat pie, prepared slightly differently and, in my opinion, tastier. It will take some time to prepare, but the result is worth it. Belyashi prepared at home has nothing in common with those sold in markets and train stations.
This dish was invented by the Tatars and Bashkirs several centuries ago. And since then it has become one of the favorites in many countries around the world. This pie was prepared only from unleavened dough and filled with chopped meat, and in some cases potatoes were added.
We prepare belyashi from yeast dough, often called sour dough.
Despite the high calorie content, even those people who adhere to a healthy diet and are trying to lose excess weight cannot refuse the pleasure of eating a hearty white soup.
There are several ways to prepare “meat pies”. In this article we will look at several common and simple options.
Recipes for making whitefish step by step. Dough for whites at home
Regardless of the recipe we use, we will need to prepare the dough and filling. Traditionally, minced beef or lamb is used, but you can make belyash from other types of meat. Spices and chopped onions must be added to the filling.
Menu:
Many inexperienced housewives do not dare to cook belyashi, but there is nothing difficult in cooking. The main thing is to knead the dough correctly. It should be noted that the entire process can take a long time. But the game is worth the trouble.
- 1 kg of wheat flour.
- 500 ml milk.
- 2 eggs.
- 150 g margarine.
- 20 g sugar.
- 10 g salt.
- 11 g dry yeast.
Preparation:
- Pour the milk into an enamel bowl and heat it.
- Then add salt, sugar, yeast and chicken eggs.
- Mix all ingredients thoroughly and leave for a few minutes.
- In the meantime, we will grate the margarine on a fine grater or heat it in the microwave.
- Add margarine to the milk mixture, add sifted flour in portions, stirring constantly until a homogeneous mass is obtained.
- Place the kneaded homogeneous thick mass on a floured work surface and knead the dough until it stops sticking to your hands.
- Place the dough in a container, sprinkle a little flour, cover with cling film and leave for 1-1.5 hours until it rises.
- After an hour and a half, the dough is ready, you can start cutting.
2. How to cook belyashi
Belyashi became popular in Soviet times, when they could be bought at any snack bar or canteen. The population loved this dish so much that they began to cook it themselves at home. We will also prepare this dish at home..
- 500 g of first-grade flour.
- 1 glass of milk.
- 1 egg.
- 2 tsp salt.
- 1 tsp sugar.
- 30 g fresh yeast.
- 500 g minced meat.
- 500 ml sunflower oil. You will need 2 tbsp for the dough, and the rest for frying.
- 2 heads of onions.
- ½ tsp. ground black pepper.
Preparation
1. First, heat the milk, add yeast and sugar. Mix thoroughly until the sugar crystals are completely dissolved in the liquid. Let it sit for a while so that the yeast begins to ferment. You can determine this by seeing the appearance of bubbles on the surface.
2. Sift the wheat flour into a deep container, then pour the milk mixture into it, and also add beaten eggs at room temperature with salt. Add all ingredients gradually, and do not forget to constantly stir the mass.
3. Add a couple of tablespoons of odorless vegetable oil to the dough. Mix everything thoroughly, place the dough on a floured work surface, knead the dough until it stops sticking to your hands. Place in a container and let the dough rest for at least 1 hour.
4. After an hour and a half, place the dough again on the work surface, lightly knead it and divide it into several parts. We form them into small balls.
5. Now we need to prepare the filling. First of all, we will cut the onion into small pieces; if they are large, they will not bake well during frying, as a result of which the taste will be spoiled.
6. In a separate plate, mix chopped onion, minced meat, pepper and salt. You can add other spices if you wish.
7. Many housewives sprinkle flour on the cutting table, but it is best to grease its surface and rolling pin with vegetable oil. Otherwise, the flour may burn in the pan. Roll the balls into small flat cakes, 1.5 cm thick, and spread the meat filling on them.
8. Now you need to make whites of any shape. In this recipe they will be triangular in shape. We leave a small hole in the center. Cover them with a towel and let them stand for 40-60 minutes until they are ready.
9. In order for the whites to bake well, it is recommended to use a cast iron frying pan with thick walls. First, pour about 1.5 cm of oil into it, heat it well, then fry the side on which the hole was left until golden brown. Turn over and fry the other side as well.
Place the finished yummy on paper napkins to get rid of fat. To prevent the dish from drying out, it is recommended to cover the plate with a lid.
Hearty and tasty “pies” with meat are ready, you can invite everyone to the table.
Bon appetit!
3. Recipe for whites with meat
Belyashi is liked by both children and adults. You can easily prepare them yourself. This does not require special skills.
- 3 cups flour.
- 300 g kefir.
- 300 g minced pork.
- 1 egg.
- 1 onion.
- 1 tsp soda.
- 100 ml vegetable oil.
- Salt according to preference.
How to cook:
1. Let's prepare all the products. Twist the meat, peel the onion and grind it in a blender or through a meat grinder.
2. Now you can start preparing the filling. To do this, we mix minced meat, spices and onions in a bowl. For now, put the plate aside and start preparing the dough.
3. Pour kefir into a separate bowl, add soda and leave for 2-3 minutes until bubbles appear. After this, add a little salt and a chicken egg. Mix everything thoroughly to achieve a homogeneous mass.
4. Add sifted flour to the prepared mass. Depending on the thickness of the kefir product, you may need a little more flour, so you need to be guided by consistency.
5. Knead the dough, then divide it into several small parts.
6. Roll out the pieces into flat cakes and place the prepared minced meat in the middle. Then we wrap the edges and pinch them securely. Be sure to let them stand for 40-60 minutes so that they rise, covered with a towel.
7. Heat the oil in a frying pan, then switch to medium heat and place the pie seam side down so that it does not come apart. Fry on both sides until well browned.
Bon appetit!
4. Belyashi with meat on yeast dough
Now let's look at the classic cooking recipe. In this case, there should be a hole in the middle of the white. If you don't succeed the first time, you will definitely succeed on the second try.
- 3 cups wheat flour.
- 250 g each of beef and pork.
- 20 g fresh yeast.
- 3 tbsp vegetable oil.
- 0.5 tsp salt.
- 100 ml water.
- 2 onions.
- Pepper and salt to taste.
Step-by-step preparation
1. Let's prepare all the products so that they are at hand. Grind the pieces of meat through a meat grinder.
2. Now we need to heat the water and dissolve the yeast and salt in it. If you want to speed up the fermentation process, add a little granulated sugar.
3. Add flour and vegetable oil to the bowl, then knead and knead the dough until plastic.
4. Cover the kneaded dough with a towel and put it in a warm place for one hour.
5. In the meantime, we will make minced meat. First, peel the onion and chop it finely. Mix it with the minced meat, add pepper, salt and a small amount of cold water or broth. Mix everything thoroughly.
6. To make the minced meat juicy and homogeneous, it is recommended to lift it several times and throw it onto the work surface. (beat the minced meat)
7. After an hour, the dough should rise. Divide it into small balls and roll them into flat cakes on a table greased with vegetable oil.
8. Place a small amount of minced meat in the middle of the workpiece.
9. Gradually fold the edges of the dough, moving in a circle. As a result, you should have a piece with a hole in the middle, as shown in the image. You need to let them sit for 40-60 minutes and then start frying.
10. In a frying pan with a thick bottom, heat the vegetable oil, then reduce the heat to medium and lay out the whites. Cook until golden brown.
11. Then turn the pie over and fry it on the second side.
To get rid of fat, it is recommended to place the finished whites on paper towels. Serve with milk or tea.
Bon appetit!
5. Lush belyashi in a frying pan
Meat pies are much tastier when hot, so they are best served immediately after frying. If this is not possible, then heat them in the microwave.
- 800 g of first-grade flour.
- 400 ml milk.
- 1 tbsp sugar.
- 1 kg ground beef.
- 2 onions.
- 150 ml water.
- 20 g pressed yeast.
- Pepper and salt to taste.
Cooking process
1. Heat the milk, but do not need to bring it to a boil. After this, add sugar, yeast, mix everything and set aside for a few minutes.
2. Sift the flour into a separate plate to enrich it with oxygen. Add salt.
3. Add flour to the milk mixture in small portions and knead the dough. Then cover it with a towel and put it in a warm place for at least one hour.
4. Then place the dough on the work surface and knead with your hands until it stops sticking. Place it back into the container, cover with a towel and leave for another hour.
5. While the dough is rising, we will peel the onion and chop it finely.
6. Place the minced meat in a bowl, add onion, pepper, salt and water. After this, mix all the ingredients thoroughly.
7. When the dough has risen, divide it into small pieces and form balls, which we place on the table, previously greased with sunflower oil.
8. We will also form balls from minced meat.
9. Flatten it a little and place a piece of minced meat on it.
10. Lifting the edges of the dough, wrap the minced meat. Since we have a large volume of dough, we will have to spend some time on this, so it is recommended to cover the workpieces with cling film, or better yet, with a towel, so that they do not get windy and rest. (The dough has risen)
11. Place the frying pan on the stove, fill 1.5-2 cm with vegetable oil and heat it well. Then lay out the belyashi and fry them on both sides until golden brown.
Serve immediately. Don't get burned! Hot whites have a lot of juice.
Bon appetit!
6. Belyashi with meat in a frying pan
If you have already prepared belyashi using different recipes, then this cooking option will become your favorite as soon as you use it.
- 300 ml milk.
- 500 g flour.
- 50 ml vegetable oil.
- 6 g dry yeast.
- 2 onions.
- 300 g each of ground beef and pork.
- 1 tsp salt.
- 1 tbsp sugar.
- Ground black pepper to taste.
Preparation
1. First, put the milk on the stove and heat it to 40 degrees. You can also put it in the microwave for one minute. Then add yeast, sugar, salt and sunflower oil. Mix everything thoroughly. The yeast should be completely dissolved.
2. Add sifted wheat flour in small portions and knead. Then place the mixture on a work surface sprinkled with flour and knead the dough until elastic. Leave the prepared dough for one hour in a warm place, covered with film or a towel.
3. If you don’t have ready-made minced meat, then pass both types of meat along with onions through a meat grinder. After this, add pepper, salt and mix thoroughly.
4. When the dough has risen, divide it into several parts, from which we form balls and roll them into small flat cakes. Place minced meat in the middle of each of them.
5. Carefully fold the edges of the dough, leaving a hole in the middle. Cover the whites with a towel and let stand for 40-60 minutes, allowing the dough to rise.
6. Heat the sunflower oil in a thick-walled frying pan, then place the workpieces into it. We start frying from the side with the hole. After 3-5 minutes, this side should acquire a golden color, and then turn it over to the other side and also fry until golden brown.
The juicy and satisfying dish is ready, serve it hot.
Bon appetit!
7. Video recipe for Tatar Peremyachi
In conclusion, we will consider the method of preparing Tatar whites. Follow the step-by-step instructions and you will definitely succeed.
It is better to prepare whitefish on weekends, as you need to set aside several hours for this. And if you want to enjoy this dish on weekdays, you can use store-bought dough.
You can supplement the recipes with different spices. Try adding chopped potatoes to the filling. Experiment and perhaps you will come up with an original recipe.
Bon appetit!
Fried belyashi in a frying pan, cooked at home, will be an excellent alternative to store-bought baked goods, because a dish made for your household with all your soul and love is always tastier. In addition, it is much more pleasant to eat pies with meat filling, knowing for sure what is included in their composition. We will look at how to prepare belyashi using yeast dough, which we will make ourselves. The juicy filling, coupled with the rich aroma and fried, golden-brown dough, creates an appetite from the very first minutes of preparation, so don’t be surprised if the finished dish instantly disappears from the plates!
Ingredients: 
For the test:
- milk (fat content 3.5%) - 1 glass;
- dry yeast - 1 tbsp. spoon;
- water (boiled) - ½ cup;
- butter - 100 g;
- flour - approximately 400 g (how much the dough will take);
- salt - 2 teaspoons;
- sugar - 1 teaspoon.
For filling:
- minced meat - 500 g;
- onion - 1 pc. (large);
- salt, ground pepper - to taste.
For frying whites:
- vegetable oil - 80-100 ml.
Fried belyashi recipe with photos step by step in a frying pan
How to prepare yeast dough for whites
- First, let's knead the yeast dough for whites. To do this, dissolve sugar and dry yeast in a container with warm water. Leave for 10 minutes.
- At this time, melt a piece of butter in a small saucepan over low heat and cool slightly. Heat the milk until warm, pour it into a deep bowl, pour in the liquid butter, add salt.
- Pour the yeast into the butter-milk mixture, and then begin to add flour, stirring constantly. When the yeast dough for whites becomes thick, place the contents of the bowl on a floured table surface. Continue kneading by hand until the dough stops sticking to your palms.
- Grease the finished dough with vegetable oil and place in a deep bowl. Cover with a warm blanket and leave to “rest” for 2 hours.
- Let's prepare the filling. Mix the minced meat with plenty of pepper and salt to taste with onion passed through a meat grinder or chopped in a blender.
- From the “rested” and increased pliable dough, we form medium-sized balls. Place on a floured surface.
- Lightly press the balls with your palm and then roll them out with a rolling pin. Place 1-2 tbsp on the flour base. spoons of minced meat.
- We form triangular or round whites. Regardless of the chosen shape, you need to leave a hole in the center free of dough so that the meat filling is thoroughly fried.
- Place the belyashi, hole side down, in a frying pan with a generous portion of hot oil. Fry until golden brown over moderate heat. Don't forget that the side with the hole should not be fried again, otherwise all the juices will leak out of the meat filling!
- We turn the fried belyashi in the frying pan to the other side, and also let it sit until a rich golden brown hue is obtained. Place the finished products on a paper towel to get rid of excess oil. Serve fried belyashi on yeast dough hot for tea!
The recipe for white dough, which contains milk, can perhaps be called one of the best. This dough turns out incredibly soft and airy, and it’s a pleasure to work with! Our hearty dish is ready! Bon appetit!
Do you like whites? Ruddy and crispy crust, tender dough and a lot of juicy meat filling... Homemade belyashi, the recipe for which I will share with you today, is an incredibly tasty, aromatic and satisfying dish, which is very difficult to refuse. We will cook belyashi in a frying pan using yeast dough, and the filling will be pork and onions. Try it too!
Belyashi are round buns with meat that can be made with either yeast or unleavened dough (usually kefir). In addition, they can not only be fried in a frying pan, but also baked in the oven (a more dietary option) without oil. Belyashi is another name for the Tatar and Bashkir dish peremyach. Essentially the same thing, just different names. A distinctive feature of these flour pies with meat filling is a small hole in the dough, thanks to which the oil penetrates inside during the frying process and prepares the minced meat.
Recently, on sale here, most often I have come across round pies with meat filling without this very hole, but also called belyashi. At home, I always make belyashi according to this simple and affordable recipe - the result is always pleasing. By the way, almost any meat can be used as a meat component, but pork is the closest to me.
Ingredients:
Yeast dough:
Filling:
Oil for frying:
Cooking the dish step by step with photos:
To prepare homemade belyashi, take premium wheat flour, milk (any fat content), pork, onions (the weight is indicated in already peeled form), refined vegetable oil, salt, sugar, yeast, ground black pepper. For frying, we also need vegetable (I use sunflower) oil - you can use any odorless oil that is suitable for this purpose.
Preparing yeast dough for whites at home. Sift premium wheat flour into a suitable sized bowl. Of course, you can immediately pour it directly onto the work surface (table), but it’s more convenient in a bowl. A few words about yeast: it is not necessary to take fast-acting yeast - just dry (also 5 grams - that’s 1 heaped teaspoon) or fresh/wet/pressed will do (exactly 3 times more is used, that is, 15 grams). Such yeast is not immediately mixed with wheat flour, but is activated in a warm sweetened liquid for 10-15 minutes. For this recipe, you can very slightly heat half a glass of milk with a teaspoon of granulated sugar and dissolve the yeast in it. I used fast-acting ones, so I added them immediately to the flour, which I had sifted twice in advance.
Make a well in the center and pour warm (not hot, but pleasantly warm) milk into it. Mix everything with your hand or a spoon to moisten the flour.
You should get flour lumps, after which you can add 50 milliliters of vegetable oil. We begin to knead the dough with our hands or using a dough mixer (bread maker) - whichever is more convenient.
This yeast dough for whites needs to be kneaded for quite a long time - at least 10 minutes, and even better longer. As a result, you will have a smooth, completely homogeneous dough. It should be very soft and just a little sticky. However, this yeast dough holds its shape perfectly and does not spread. During the kneading process, you may need a little more or a little less flour than I indicated in the ingredients - it depends on its moisture content. Roll the dough into a ball and leave it in a bowl (I always wash the dishes in which the dough ferments - I just don’t like dirty ones). We send the dough to heat for 1 hour, after which we do a light kneading, re-rounding and again to heat for another 1 hour. Where is the best place for the dough to ferment and what does a warm place mean? There are several options. First of all, in the oven with the light on (it turns out to be approximately 28-30 degrees - the ideal temperature for fermenting yeast dough). Then cover the bowl with the dough with cling film or cover it with a towel made of natural fabric (linen is best) so that the surface does not become airy and crusty. You can also let the dough ferment in the microwave, in which you first bring a glass of water to a boil. The dough will rise when the door is closed, and the glass will stand there. Then there is no need to cover the bowl with anything, since the water will evaporate, thereby maintaining the necessary humidity. Just make sure that no one accidentally turns on the microwave, otherwise the dough will disappear and there will be no whites.
While the yeast dough is fermenting, let's prepare the filling for the whites. To do this, we take pork pulp - moderately fatty meat is best (about 25-30 percent fat in relation to meat). We pass the pork through a meat grinder (I prefer a fine-hole grinder) along with the peeled onions.
Mix everything and put it into a bag. Release the air and tie the bag tightly (it is best to use 2 bags - place one inside the other). Now we will beat the minced meat - we throw the bag on the table 100 times. But not with all its might, so that the bags do not break, but carefully. Thanks to this procedure, the minced meat will become very soft, homogeneous, juicy and at the same time plastic.
The second time, the dough for future whites will grow even more - four times. By the way, I want to talk a little about the fermentation time of yeast dough and proofing of the dough. I hope you understand that this is a relative concept. What does it mean? Well, for example, the recipe says that the dough should be allowed to rest for 1 hour. You understand that 1 hour is the time that the author of this recipe needed. +/- 10-15 minutes is a completely acceptable deviation; the entire fermentation time of yeast dough depends on many factors. The freshness (and, as a result, activity) of the yeast, the quality of the flour, the room temperature, the amount of dough - all this affects the fermentation and proofing time. Therefore, never strictly follow these recommendations - you must feel the dough, understand what it needs, and then you will prepare it purely intuitively.
The stage of forming future blanks for whites: divide the dough into small pieces (try to make them the same size) no larger than an apricot. Each piece of dough must be rounded and rolled into a ball (you can see how to do this in this recipe - steps 11-14). From this amount of dough, I decided to make 17 whites. Cover the pieces with cling film or a towel to prevent them from getting airy, and let the dough rest for 5-7 minutes.
Meanwhile, take the minced meat out of the refrigerator and also divide it into 17 parts. Roll each piece of minced meat into a ball.
We begin to shape future whites. Take one ball of dough and roll it out (knead it with your hands) into a fairly thin round layer.
Place a ball of minced meat in the center and flatten it with the back of your hand so that you get a fairly flat patty. If you make the filling too thick, it may not have time to cook and will remain half raw.
Hello everyone! I hasten to please you with yet another delicious and fluffy meat masterpieces fried in a frying pan. I want to offer you cooking options that are no worse than those on the market, even many times better, and these proven, simple recipes will only help you.
You will learn how to cook real Tatar and Uzbek belyashi correctly and appetizingly, learn all the secrets and many useful tips.
And after this, he will create and conjure more often in his kitchen. After all, it’s healthy and fun, especially if you have someone to treat with such delicacies.
A very tasty homemade option that you will like for its simplicity and ease. We prepare at home in accordance with GOST such crispy and juicy creations that will turn out just like at a kiosk at the market, and maybe even better, because they are made with great love and care to give your loved ones your favorite flavor.
We will need:
Dough:
- Flour - 3-4 tbsp.
- Water -1 tbsp.
- Vegetable oil - 3-4 tbsp per dough
- Salt - 0.5 tsp
- Fresh yeast - 20-30 g
- Pork - 200 g
- Beef - 200 g
Filling:
- Onions - 2-3 pcs.
- Water - 50 ml
- Salt, ground black pepper - optional
- Vegetable oil for frying
Cooking method:
1. Start the cooking process with the dough. Dissolve the yeast in water along with sugar and salt. Let this liquid stand for 4-5 minutes so that everything rises like a cap. Then add flour. Stir.
Important! I almost forgot to say that a mandatory ingredient in this batch is refined vegetable oil, it will give high elasticity and firmness. Believe me, it will be cool and pleasant to work with.
2. Notice the dough is eggless, but it looks very good. Keep it in a bowl and leave it to rest aside, cover with a towel.
Important! The rest time should be at least one hour.
3. The second important step in preparing this dish is minced meat. Grind pieces of pork and beef in a meat grinder along with onions. You can take a ready-made version, which you can easily buy on the store counter these days.
Important! It’s better to make your own homemade minced meat, because it will always be better.
Add pepper and salt to your liking and mix well. Oh, and what a smell, by the way, you can also add garlic, it also adds a certain aroma, but this is not for everyone.
Important! For juiciness, add water or milk to the meat. Of course it works better with milk.
4. When the time is up, beat the mass and roll it out onto the table. Use your hands to make balls like this, how funny and soft they are. When my son saw them, he wanted to play with them) :)
Important! Make lumps without using flour. Since vegetable oil is added to the dough, it will not stick too much to your hands. It is better to grease the surface of the table with oil.
Press each ball with the phalanges of your fingers and make a flat cake. Place the filling there.
5. Now form a real whiting, so cute, like the sun or a flower, don’t you think? How to make one like this? Just start pinching the cake in a circle, pressing it each time, making some folds, you need to leave a hole in the center, like in this picture:
This is what should happen, such a magnificent process, the process of creating Uzbek pies.
There are also other modeling options, for example in Tatar. Have you heard of these? Tatar ones differ in appearance, they are also certainly good! How to sculpt such handsome guys? Here are the step-by-step actions with pictures:
Do you think it's difficult? Not at all, just try it a couple of times and you will easily learn how to create them yourself.
There is another sculpting option, these are triangular. Which option do you prefer, share your feedback.
6. Well, the final action is frying.
Important! The frying pan should be heated very well with vegetable oil, and then reduce the heat to medium. Place these lumps with the hole facing down. Under no circumstances should anything smoke!
7. Fry on both sides until incredibly crispy.
Important! If you fry with the lid closed, they will be soft, but not crispy. That's why I prefer to do it with the lid open.
8. Well, now one more piece of advice. To remove all the fat, you need to blot each one individually on a paper napkin. Happy and wonderful eating! Decorate with greens on top.
We prepare meat delicacies just like at the market
Probably each of us has been in a situation where we still had to buy food at a stall or in a cafe. Sometimes situations like this happen and inevitably we take it and buy it. By the way, sometimes it’s even delicious if you get a good chef, in general, this video tells all the secrets of making this dish reminiscent of that same mind-blowing taste.
Lush whites on kefir
This option is one of the most refined, and most importantly affordable, reminiscent of the smell of childhood. And they remind me of my mother’s, so small, but very appetizing and plump, which I devoured with sour cream in no time.
Although now I cook easily and quickly myself, there are still memories from childhood that always seem better. Just like in those school years, when I was still just a child.
This type of quick cooking is because it is believed that baking with kefir is quite faster and turns out airier and more tender.
We will need:
Dough:
- eggs – 1 pc.
- kefir – 250 ml
- dry yeast – 7 g
- salt - a pinch
- sugar – 30 g
- flour -400 g
Filling:
- beef (pulp) –150 g
- pork (not very fatty) – 100 g
- onion – 1 pc.
- salt - a pinch
- vegetable oil for frying – 200 ml
Cooking method:
1. I always start cooking with minced meat. Usually I already have it ready-made in the refrigerator. I take it out and defrost it, and then bake what I want. If you have pieces of meat, cut them into small pieces and grind them in a blender or meat grinder. You can add onions to them. Some people prefer to chop the onion finely. Add salt, if you see that it’s a little dry, pour in a little water.
2. Regarding the test. This option is quite unpretentious. Add dry yeast, salt and sugar to warm milk and, without stirring, let it sit and “play”, usually for 5-10 minutes. Stir, add flour.
Important! It is best to take premium flour or general purpose flour; sift it through a sieve to saturate it with oxygen.
Make a batch and roll it into a lump like this. Then put it in a bowl and cover with a lid, let it sit for about one hour to rise in size.
3. Once everything is ready, start sculpting. Make these original crafts in the form of a circle.
4. Wrap in any way you like, which you learned about in the previous version. You can make them open with a hole inside or without it, i.e. closed.
5. Fry in oil until cooked on both sides. You have such a delicacy on your table, which will certainly invite your household members to dinner or lunch with its smell.
Interesting! How to fry frozen round treats in a frying pan? Fry them in a large amount of vegetable oil over low heat.
Yeast dough baked in the oven
Quickly and simply, without standing at the stove and without turning it over every time, you can prepare this wonderful dish in the oven, therefore, this type can be classified as quick cooking. The ingredients and composition are the most common, which you can easily purchase in any supermarket.
You can make these from minced chicken, it doesn’t matter, take what you like. After all, chicken is more tender and not as high in calories as other types.
We will need:
- premium wheat flour - 3 tbsp.
- minced meat - 350-400 g
- butter - 40-50 g
- milk - 1 tbsp.
- sugar - 1 tsp
- dry yeast - 1 tsp
- onions - 2 pcs.
- egg - 2 pcs.
- salt
Cooking method:
1. Take ready-made minced meat; if you have meat, grind it in a meat grinder or using a blender.
Important! You can make this dish from mixed minced meat (beef + pork), or from chicken it turns out very tender and fantastically tasty.
Season with salt and pepper, add grated onion. In principle, if you want more juiciness, you can cut the onion into cubes.
Important! In order to achieve greater juiciness, you must pour a little vegetable oil on the onion and “stir” it with your hands, that is, mix well until the juice is released, and then add as directed.
Pour milk over ingredients.
Important! The milk should be warm, not hot.
Leave the dough to stand in a warm place for about 10 minutes. After this time, add the remaining flour, butter, which will need to be melted in advance in a water bath or grated on a coarse grater, two eggs and knead with a spoon. Put him to rest in a warm place for an hour.
3. Form small circles approximately 1 cm thick and 10 cm in diameter. When sculpting, do not cover the table with flour, it must be greased with vegetable oil and formed. Place the filling in the center and seal the edges, leaving an opening for steam to escape.
4. This is what should happen. Place them on a baking sheet greased with vegetable oil. Cover them with a towel or large napkin for 20-30 minutes to proof.
5. Bake at 180 degrees for 30 minutes, or depending on what kind of oven you have, generally look and be guided by the golden brown crust, as soon as you see it, it means everything is ready. To ensure that they come out golden like this, 10 minutes before the end of cooking, brush them with egg yolk.
These are the baked and juicy things you get with onions, which can easily be served, for example, with currant jelly or milk.
Fried meat pies in a frying pan
In those moments when we don’t have milk in the house, this instruction comes to the aid of young housewives and others. Which is quite simple and will teach you how to bake or fry at home. So how to do it?
We will need:
Cooking method:
1. Always take warm water, add dry yeast, salt and sugar. Leave it like this for about 10-15 minutes, the yeast should rise and a kind of foam, like a cap, will appear. Next, add vegetable oil and flour.Mix well.
2. Form a ball and put it to rest for 40 minutes in a warm place, covering it with a tall bowl.
3. Then cut this bun into small pieces and roll in flour. Now, with your hands, make a round cake from each piece, into which you place the filling: minced meat mixed with onions (grid them), salt and pepper. Wrap in any shape, can be made even without a hole in the center, that is, solid, just to speed up the sculpting process.
Important! In order for the pie to fry better, you need to press it down a little with your hand, as if flattening it, so that the meat lies in a thin layer, then everything will be cooked well. Have you ever seen the color of the minced meat inside, I’m showing you a picture, just one of the subscribers asked me to post it, the color turns out so pale and uniform:
4. Fry as usual in a frying pan with vegetable oil on both sides until cooked. Fried in a frying pan are ready! The results are the same as in our children's canteen. My mouth is watering. Serve with sour cream or any sauce.
Do you like to fry different foods? Then you might be interested in this note:
Recipe with milk and dry yeast
I suggest you watch this option in this video from YouTube, which will help you understand all the intricacies of this delicious dish.
Lazy version on kefir with minced meat
When you don’t have time, but want to please your beloved household members with something interesting, then this lazy option comes to the rescue. In 10-15 minutes you can bake a mountain of delicacies.
We will need:
- kefir - 200 ml
- egg - 1 pc.
- salt - 0.3 tsp
- soda or baking powder - 1 tsp
- sugar - a pinch, you can do without it
- flour - 200 g
- minced meat - 140 g
- herbs, spices
- onion - 1 pc.
- garlic - 1 clove
Cooking method:
1. First of all, extinguish the soda in kefir by simply adding it, everything will start to sizzle (or use baking powder). Then add the egg, salt, sugar and whisk the mixture. Add flour and beat again. The dough should look and have the consistency of thick sour cream. You may have to add a little more or a little less flour, everything will depend on the size of the egg and the fat content of the kefir.
Important! Instead of kefir, you can take any fermented milk product, such as Varenets, yogurt, etc., now it has become fashionable to use ayran.
After you have kneaded, add the minced meat with finely chopped onion and garlic. Don't forget to add salt and pepper. Add your favorite spices such as curry and coriander. Stir.
2. Place a spoon into a frying pan with vegetable oil and fry on both sides. The aromatic and appetizing “creations” fried in oil are ready. Invite everyone to the table and treat your loved ones to health!
3. Don’t forget that they are fried over low heat with the lid open. How do you fry with it closed? It should also turn out very soft and tender, but not so crunchy?
Important! You can fry them not in a frying pan, but in a multicooker bowl, on the “Baking” mode with the lid open. There will be very little splashing! By the way, who uses a deep fryer for frying?
How to cook a dish of zucchini with minced meat
Ah, summer... It’s so great that it exists, so along with it, our favorite vegetable comes to the rescue during the season, from which our Russian people have come up with many options. Meet here he is one of them.
We will need:
- Zucchini - 2 pcs.
- Egg - 1 pc.
- Salt, ground black pepper
- Soda - 0.5 tsp
- Vinegar essence - 1 tsp
- Minced meat (any) - 250 g
- Greens - a bunch
- Flour - 3-5 tbsp
- Vegetable oil for frying
Cooking method:
1. Wash the young zucchini; if the skin is hard, remove it too. Remove the seeds too, take a grater and grate. Then add the egg, salt and a little flour. You can add a little more or a little less flour, depending on how juicy the zucchini is. For splendor, you need to quench the soda with vinegar and add to this mixture.
Important! The mass should turn out thick, but at the same time it should not be very floury.
2. Prepare the minced meat, salt and pepper it. Add grated onion.
3. Now heat a frying pan well with vegetable oil and apply the zucchini mixture with a spoon, immediately lay out the filling, distributing it evenly over the surface.
4. Top with zucchini mixture again. The result is quick, whipped up such cool cutlets, one might say pancakes, with meat and zucchini. Oh, and fry these zucchini pancakes on both sides as usual. Bon appetit!
Tatar belyash with meat and potatoes
I suggest preparing a huge Tatar-style pie in the oven. Wow, we met such a huge one!
We will need:
- Beef - 600 g
- Potatoes - 7 pcs.
- Egg - 1 pc.
- Onions - 1-2 pcs.
- Kefir - 4 tbsp
- Pepper
- Margarine - 4 tbsp
- Baking soda - 1 tsp
- Vinegar - 1 tsp
- Flour - 3.5 - 4 tbsp
- Salt - 1 tsp
- Butter
Cooking method:
1. In order to bake such a dish, we need to quench the soda with vinegar so that there is no unpleasant aftertaste. Melt the margarine in the microwave, then cool slightly, add kefir, slaked soda, salt, and eggs. Stir.
Important! Since kefir is used, soda can be quenched in it, but with vinegar it is safer, since not so much kefir is used, only 4 tablespoons.
2. Add flour to the resulting mixture and knead the dough. Remember it well with your hands and let it lie closed (for example, cover it with a towel or cup) for 20-30 minutes. Then roll it into a thin large circle (you need to make two of them), the thickness should be small, you need to roll it out so that the thickness is no more than 3 mm.
3. Next, place this circle on a baking dish greased with vegetable oil. Add the filling: pieces of beef, very finely chopped so that they are well baked, or grind the meat in a meat grinder, cut potatoes into plastic pieces and onions into half rings.
4. Protect the edges, apply another flatbread on top, and place in the oven to bake for 40-50 minutes at 180 degrees. This is such a fragrant pie made with kefir without yeast! Just yum!
Well, I hope that all the options discussed in this article will definitely be useful to you. Write your reviews and comments. Share your opinion. Have a great weekend everyone and bye bye!
P.S. How many of you know choux pastry options for this dish? Please write in the comments and share your knowledge and experience.
Already read: 85549 timesBelyashi is a traditional dish of national Tatar cuisine. Real Tatar belyashi have the shape of a round cheesecake or sometimes there are triangular pies with a hole. They are prepared from tender yeast or unleavened dough with a juicy, aromatic meat filling, fried in fat or vegetable oil until crispy.
How to cook the most magnificent and delicious homemade belyashi at home, as well as a video recipe for step-by-step preparation of whites, read on.
Belyashi is a fairly popular type of pastry in Russia. Millions of Russians often snack on them on the go. It goes without saying that buying pies and belyashi, including on the street, from dirty vendors, is a dubious and even dangerous business. It’s much tastier and more enjoyable to eat a fresh, aromatic bun, pie or whelk, straight from the heat, and homemade.
Having fresh produce, high-quality meat or minced meat, you can, in an ordinary kitchen, stick and fry a lot of whites and feed the whole family aromatically and satisfyingly. And most importantly, it is absolutely reliable. You know exactly what and how much you put into the dough and minced meat.
How to prepare belyashi at home?
There are different recipes for whites, but they all differ in the method of preparing the dough and the composition of the filling. Previously, the Tatars made dough for belyashi only unleavened, they made belyashi without yeast, belyashi with kefir, now they most often use yeast dough, from which more appetizing and fluffy belyashi are obtained.
Minced meat for whites According to the traditional recipe, it is made from beef or lamb, sometimes with the addition of minced pork. In addition to whites fried in oil or fat, there is a variety known as small wak-whites. These belyashi are baked in the oven or in a bread machine.
Video recipe for Belyasha with meat:
How to sculpt whites?
If you think this is difficult, then you are wrong. Especially for this case, there is a version of lazy whites, more like large pancakes with meat filling.
Classic Tatar-style belyash is prepared exclusively with meat. However, today on trays you can find belyashi with potatoes, cheese, chicken and even fish. Cooking and selling hot belyashi has become a good profitable business, because almost everyone here loves belyashi. No matter how tempting the belyashi may look in a store or on a tray, the most delicious belyashi are, of course, homemade. The recipes for making belyashi in this article will tell you how to prepare delicious belyashi at home.
Secrets of making delicious homemade whites:
- It is more convenient to fry whites in a duck pot or other container with a wide, thick bottom.
- During the frying process, you need to add boiling oil to the hole of the white meat with a spoon, then the minced meat will fry faster.
- Place the fried belyashi on a paper towel or napkins to remove excess fat and oil, this way you can reduce the calorie content of the belyashi.
Belyash recipes
Homemade Belyashi recipes
Ingredients:
- 1 p. dry yeast
- 2 tbsp. water or milk (whatever is in the house)
- 2-4 l. butter
- 1 tbsp. l. Sahara
- 2-3 eggs
- 1 tsp salt
- 1-1.5 kg of flour (how much dough will take)
- Filling: minced meat with onions, as for cutlets
(click this link for minced meat recipes)
Cooking method:
- Heat the liquid, add sugar, salt, butter. Beat in eggs and yeast.
- Add flour and prepare soft elastic dough. Let it come up several times. Divide the dough into balls. Roll out the balls.
- Cut out circles from the dough, roll out thinly, place raw minced meat with onions in the middle, seal and flatten, leave a hole in the middle of the dough and fry in a frying pan.
- You can place it on a baking sheet and let it rise again before putting it in a hot oven.
Little secret. The softer the dough, the more tender the finished pies. It is better to make the dough so soft that you can barely make pies from it. But the taste of such whites is simply amazing.
Video recipe Delicious Belyashi!
Belyasha recipe with fish
Ingredients:
For the test:
- 3 cups flour
- 100 gr. butter,
- 1 tbsp. l. Sahara
- 1 p. yeast,
- 1 glass of water
- 1/3 tsp. salt.
For filling:
- 0.5 kg fillet of any fish
- Onion
- 1 tbsp. l. flour
- 2 tbsp. l. vegetable oil
- salt pepper,
- fat or oil for frying.
Cooking method:
- Prepare the dough from flour, water, ghee, eggs and other ingredients. Let it rise 2-3 times. Cut into balls and roll out.
- For the filling, boil the fish fillet until half cooked, chop the onion and sauté with flour, then pass the fish fillet through a meat grinder, add onion, salt, pepper and mix. Place the filling on the rolled out dough.
- Form the whites and fry in the usual way.
Here is the promised video recipe for the step-by-step preparation of whites.
Video recipe for making whites
Invite your guests and family, bon appetit!
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