Culinary recipes belyashi. How to cook fluffy belyashi in a pan

This primordially Tatar dish has long been a favorite among the most diverse inhabitants of our country. And how can you refuse a tidbit of the most delicate, slightly crispy fried dough with a hearty meat filling?

The juiciness of the meat is given by finely chopped or minced onion, which, during cooking, exchanges its bright taste and fragrant aroma with dense dough and minced meat.

And whites are prepared quite quickly and simply, the main thing for their preparation: the presence of patience and diligence of the hostess, as well as a large frying pan with a deep bottom in the house.

Traditional Tatar belyashi are made from beef tenderloin. You can use veal or pork meat to prepare their filling.

The use of mixed minced meat for the filling is considered quite popular: in which the same amount of ground beef is added to the pork twisted in a meat grinder. With pork, as a rule, minced meat turns out to be more juicy and soft.

But in general, the filling is a matter of taste, because it won’t be possible to spoil it with a certain choice of meat, because the special flavor of whites is given by minced or finely grated onions. Without this component, it will not be possible to cook delicious lush whites in a pan.

Step by step recipe

The dough for whites is kneaded from very simple ingredients available to everyone. You should start kneading the correct dough for whites with dough. To do this, dry yeast is bred in a slightly warm will, 50 g of sugar and 75 g of flour are added.

In a sufficiently deep container, the ingredients are kneaded into a thick mass. Then the container is covered with a cotton napkin and infused for 20 minutes.

After that, the remaining flour is added to the finished dough, vegetable oil is poured in, the dough is salted and kneaded until a homogeneous state.

Minced pork and beef are mixed in a deep glass bowl, twisted onions are added. Minced meat is salted and a little ground pepper is put in it. If the filling turns out to be dryish in appearance, you can add 75 ml of warm milk.

The finished dough is rolled out into a layer about 6 mm thick, then using a saucer with a diameter of 10 cm we cut even circles. We put a tablespoon of minced meat in the center of the dough blank, the edges of the circle of dough are firmly pinched.

Whites are placed in a well-heated pan on the hob. You need to fry these meat pies in a sufficient amount of vegetable oil, the yeast dough rises during frying, and the oil is necessary so that the whites are fried evenly.

They are prepared at an average heating temperature of the hob, you should not choose strong heating: with it, one of the sides of the belyash can burn.

Lush belyashi on milk and yeast

• slightly warm milk - 180 ml;
• water - 80 ml;
• butter - 80 g;
• wheat flour - 320 g;
• a bag of dry yeast;
• granulated sugar - 25 g;
• salt on the tip of a knife.

Mixing time: 30 min.

Calorie dough in one piece: 60 kcal.

With milk, you get a very tasty dough, tender, very light, literally melting in your mouth. Warm water is added to warm milk, sugar is dissolved in the resulting liquid, yeast is added.

The mixture is infused for a quarter of an hour. Then an egg is driven into it and softened butter is added. The resulting mass is well kneaded, then flour is poured into it.

Knead the dough and put in a warm place for an hour and a half.

• ground beef - 250 g;
• minced pork -250 g;
• onion heads - 2 pcs;
• cream - 150 ml;
• salt a small pinch;
• pepper to taste.

Roasting time: 90 min.

Minced meat components are mixed, 33% cream is poured in for juiciness and special flavor.

The dough is rolled out, cakes are cut, in the middle of which a tablespoon of cooked minced meat is placed.

The edges of the cake are bent in such a way that a small hole is made at the top of the belyash.

Belyashi are laid out on a heated frying pan. The side with the small hole is cooked first.

If the pan is hot enough, then you should not worry that the juice will flow out of the open patty. But if you start frying from the closed side, then when the turn comes to the side with the window, the onion juice will spray heavily in different directions. Belyashi are fried until fully cooked in a pan.

Tatar belyashi on kefir in a pan

Ingredients for the dough:

• kefir - 150 ml;
• wheat flour - 320 g;
• egg;
• salt a small pinch.

Mixing time: 40 min.

Calorie dough in one piece: 55 kcal.

Kefir is poured into a large container, an egg is driven into it. With the help of wolves, the components are connected to each other. The mixture is salted, flour is poured into it, a soft, tender dough is kneaded.

Filling Ingredients:

• beef tenderloin - 500 g;
• 2 onion heads;
• olive oil - 50 g;
• 4 potatoes;
• salt a small pinch;
• pepper to taste.

Roasting time: 90 min.

Calorie content of meat filling in one piece: 110 kcal.

Beef tenderloin and onion are passed through a meat grinder, ground or finely grated potatoes are added to them. Salt, a little allspice are added to the minced meat, all ingredients are well mixed.

The dough rolls into a long sausage, small lumps are plucked from it. Cakes are made from them. A tablespoon with a hill of minced meat is laid out in the middle of the cake.

Tatar belyashi are prepared with a small hole in the top of the pie. Each side is fried until fully cooked.

1. Tatar belyashi are served with a specially prepared sauce. The following ingredients are needed for the sauce: ripe tomato - 1 pc, apple or grape vinegar - 0.3 g, mustard - on the tip of a knife, garlic - 2 cloves, canned cucumbers - 100 g, olive oil - 6 large spoons. Olive oil is heated in a deep frying pan, finely chopped tomato is placed in it, apple cider vinegar is poured in, spices are poured. Within 10 minutes, the mass is stewed at a low temperature. Then the pan is removed from the hob, mustard, finely chopped garlic, finely chopped cucumbers are placed in it. Mix everything well, and a delicious appetizing sauce for belyash is ready:
2. In order for the stuffing of belyashi to be even more juicy and tasty, it is advised to add a little milk or cream to it;
3. The dough for whites should not be overly dense. Soft, docile dough that does not stick to hands and work surface is the right dough for whites.

Delicious fragrant belyashi, which are cooked in a pan, are quite simple to prepare. It is worth trying to cook this dish at home once, after some time you will definitely want to treat your family with lush whites again.

In ancient times, the best chefs prepared for representatives of royal families. The kitchen was considered a secret abode, where cooking was treated as a sacred ritual. But at the time of the tsars, Russian chefs did not know how to cook fried dishes, their skill was reduced to boiling or baking. For these purposes, specialists of other nationalities were invited.

A bit of history

Only the Tatars knew how to sculpt belyashi and fry them, so they were invited to cook dishes from their national cuisine. After all, belyash is a primordially Tatar invention, it was this people who taught the Russians how to cook round pies with meat filling. The ancestor of the belyash was an ordinary pie, which was called "peremyach".

In the national Tatar cuisine there was a dish "belish", the so-called round big pie made of unleavened dough. Its filling included many ingredients, one of which was meat. Time passed, and gradually the little meat pie somewhere lost its name and began to be called "balish". To this day, in Tatar cuisine, there are two types - a small pie "belish" and a large meat pie - "zur belish".

Now belyashi are made not only from yeast dough, but also from unleavened dough, the filling can also be the most diverse - potato, potato and meat, with vegetables and even berries.

Types of whites

Probably every housewife knows how to sculpt belyashi. But not everyone knows how diverse the recipes for preparing this dish are:

1. Belyashi with meat is a traditional dish, the filling consists of minced meat and onions.
2. Baked potato whites are a great alternative for vegetarians, and they're also a healthier option.
3. Lazy whites - how to sculpt whites with meat when there is absolutely no free time, this wonderful recipe will tell you.
4. Belyashi with cabbage - the filling includes cabbage, carrots, onions and greens.
5. Chicken whites - chicken fillet makes this dish easier and more dietary.
6. Belyashi with beef and lamb is a Kazakh version of the dish, but since lamb has a specific taste and smell, it is suitable for lovers of this type of meat.
7. Belyash-cheesecakes are large round open pies with meat or other fillings, fried in vegetable oil or baked in the oven.
8. Belyash with sausage filling is a quick way to prepare this dish.
9. Fish belyash - any sea fish can be included in the filling, this is a very tasty and easy option.
10. Belyash with egg and onion - made from boiled egg and green onion.
11. Belyash with carrots is also an original Tatar recipe; in addition to meat, the filling includes Bulgarian pepper and grated carrots.
12. Belyash with veal and beets is a rather unusual, but very tasty dish.

These are far from all varieties of a wonderful pie, but most prefer the traditional version, so let's consider all the subtleties of its preparation.

How to put the dough on whites

From what dough and how to sculpt belyashi is a matter of taste for every housewife. You can blind them from a purchased dough, or you can use homemade, which, of course, is much better. Usually, yeast dough is used for this purpose; it is not difficult to cook it yourself. For this you will need:

• Flour - 1 kg.
• Milk - 0.5 l.
• Chicken egg - 1 pc.
• Dry yeast - 1 sachet.
• Warm water - 50 ml.
• Salt, sugar to taste.

Pour yeast into warm water, stir well, add sugar and leave for a few minutes. Sift the flour into a large bowl, break the egg and pour in the warm milk. Add yeast mixture, salt and mix thoroughly. The dough should stick a little to your hands, if it is too steep, the whites will turn out tough. Cover the dough and leave for 1 hour in a warm place. When it doubles in volume, grease your hands with vegetable oil, knead it a little and leave it for a while. When it rises a second time, you can start cooking.

How to prepare the stuffing

To achieve an excellent result, you need to know how to properly sculpt belyashi with meat fillings, the most popular of which is a mixture of pork and beef. To make minced meat juicy and tasty, you need to add a lot of onions to it. Experienced chefs say that for 1 kg of meat you need from 300 gr. up to 1 kg of onion. Many people add chopped garlic and herbs to minced meat. This gives the product a pleasant aroma and spicy taste. You can also put various spices there, these preferences are purely individual.

One of the secrets of success is ice water. It is poured into minced meat for greater juiciness and taste. It gives it more viscosity and elasticity, as a result of which whites will become more tender. It is not recommended to add raw egg white to the filling, it will make it dryish, it is better to limit yourself to one yolk.

So, the dough and minced meat are ready, you can start cooking whites.

Preparation of closed whites

There is an easy way to sculpt closed whites with meat, which does not take much time. Place the dough on a floured board, knead a little and cut into small balls. Roll each ball into a cake with a thickness of at least 7 mm, put the filling in the middle, collect the edges on top and pinch well.

Give the belyash the shape of a ball, make sure that there are no cracks on the surface of the dough, otherwise all the juice will flow out during frying. Let the products rise a little, flatten slightly and fry in oil until cooked.

Cooking open whites

Many prefer open products, but not everyone knows how to sculpt open whites and fry them so that they remain juicy and do not lose juice during the frying process. In fact, everything is simple. Roll out cakes from the dough, put a tablespoon of the filling in the middle. Connect the opposite edges together, also do with the other two edges. You can’t close them, you need to bend the corners so that the center remains open, then flatten the whites a little with your hand.

When the oil in the pan warms up well, put the belyash open side down and fry over medium heat until cooked. It is thanks to the hot oil that the meat will be covered with a crust and will not let the juice flow out. Using a wooden or plastic spatula, carefully flip the belyash to the other side and bring it to readiness.

Preparation of triangular whites

Everyone knows how to sculpt round whites. But you can give the product a different shape, for example, triangular. There is a very simple way to sculpt triangular belyashi. As in all cases, the dough must be rolled out into a cake, in the center of which the filling is laid out.

Then two opposite edges need to be closed in the center and pinch the dough with your fingers from the center to the edge, forming an angle. Connect the third side of the belyash in the center with the other two and form the corners of the triangle. A small hole can be left in the middle of the product.

Beautiful molding method

How to sculpt belyashi so that they turn out not only tasty, but also beautiful? Many housewives do not pay attention to the appearance of the product, believing that good taste is enough. In fact, dishes should also be aesthetic. There are many ways to beautifully sculpt belyashi, consider one of them.

Roll out the dough with a thickness of no more than 5 mm, and the middle of the cake should be slightly thinner than the edges. Put the minced meat in the middle, put your index finger in the center of the filling and start making tucks around it. During the collection of dough, the whites need to be turned all the time so that it turns out to be even and beautiful. Then carefully remove your finger and flatten the product a little.

• for frying whites, dishes with a thick and wide bottom, for example, a duckling, are best suited;
• so that the products are not too greasy, after frying they need to be laid out on napkins or paper towels, then the excess fat will be absorbed;
• for faster preparation of the filling, you need to pour hot oil in small parts into the hole of the whitewash, besides, this will add juiciness to the product;
• if fried foods are contraindicated for someone, you can use the oven or bread machine.

Fragrant meat products are made quite quickly, so you can spoil your loved ones not only on weekends, but also on weekdays.

This delicious traditional Tatar dish can easily compete for the right of the best delicacy with such unhealthy Western fast foods.

If desired, such pies can be bought ready-made or in the form of a semi-finished product, but still home-made whites remain the best, of course, if you know how to fry them properly in a pan. To make a meat donut juicy and airy, you just need to follow the rules of the original recipe, and then success in the kitchen will not be long in coming.

How to fry belyashi in a pan

Very often, on culinary forums, you can find desperate calls from hostesses to save their unroasted or completely burnt belyashi with practical advice on how to cook them. And you need to start solving the problem from the root, namely from the dough and filling.

1. The dough for belyashi is kneaded classic on yeast dough, but not dense, like bread, but very soft. After that, the dough should rise within 1 hour. The correct dough is well fried, and due to its elasticity it does not crack when frying and does not release the filling juice.
2. To prepare the filling, you need to take a lot of onions, almost as much as meat. In addition, the onion should be cut into small pieces with a knife, and not make life easier for yourself with kitchen choppers. In the process of heat treatment, chopped onion releases juice, which, firstly, softens the meat, and secondly, serves as a kind of broth inside the belyash, in which the meat is steamed and quickly cooked.
3. Also, when kneading the filling, do not be afraid to make the minced meat more liquid and dilute it with a little milk.
4. Roll out the dough for whites should not be more than 6 mm. A dough of this thickness will not burn at the right temperature, it will fry perfectly and let the heat pass to the meat.
5. After you have blinded the whites, give them a little time to rise, literally 10 minutes, and only then start frying.

How many minutes to fry whites

You need to lower the whites into well-heated oil with a seam or a hole down, and fry under a lid on a fire a little less than average for 7-8 minutes, and only then turn over and bring to readiness without a lid also 7-8 minutes.

At home, 15 minutes of frying in a pan with a properly set flame will be more than enough for whites to become ruddy, well-done and not burn.

How to fry belyashi in a pan

Ingredients

• - 0.6 kg + -
• - 0.6 kg + -
• — 400 ml + -
• - 2 tsp + -
• - 1 tsp without a slide + -
• — 1.5 kg + -
• - 1 sachet + -
• - 1 PC. + -
• - 1.5 tbsp. + -
• — 0.5 l + -

How to fry belyashi in a pan

On the Internet, you can find many video recipes on how to make belyashi, but the most delicious pies are those that are prepared according to the traditional recipe. Moreover, this is the simplest option without frills, but truly everything ingenious is simple.

1. First of all, we need to prepare a dough, for this we dilute the yeast together with sugar in ½ cup of warm water (no more than 35 ° C) and leave until the reaction - foam formation, for about 20 minutes.
2. After a third of an hour, pour the dough into a large bowl, where we also pour 300 ml of slightly warm milk (no more than 35 ° C), beat in an egg, add 1 tsp. salt, after which we pour a little, literally 1-1.5 tbsp. sifted flour and with a whisk knead a liquid uniform dough, without lumps.
3. And after that, you can add more flour and mix plastic and VERY SOFT! dough. The dough ball should hold its shape and not spread, but be much softer than regular bread dough.
4. Now we dust the test lump on all sides with flour, wrap it with a film or cover with a lid and leave it warm for half an hour or an hour to rise. In the meantime, we'll work on the filling.
5. The secret of the juiciness of whites lies primarily in the amount of onion and its slicing. According to the classic recipe, you need to take onions in the same proportion with meat, which we did.
   In addition, the onion is in no case IMPOSSIBLE! pass through a meat grinder or grind in a blender, but only chop with a knife with your own hands in tiny cubes.
6. Now we combine finely chopped onion with minced meat, pour ¾ tbsp. salt, season with black pepper and mix well. Now you can pour milk into the filling and mix the minced meat again. Milk will give the filling tenderness and juiciness.
7. We leave the finished composition for the whites to infuse until the dough fits.
8. When the dough rises well, knead it again and separate portioned spherical pieces about 1.5 times smaller than a tennis ball in size.
9. We knead each piece of dough by hand into a cake, and then stretch it a little with a rolling pin, but not very thinly. In the center of the cake we put 1 tbsp. with a little topping and seal the edges tightly on top, or leave a small hole if you like perforated whites.
10. We turn the blinded whitewash with the “seam” down and lightly press so that the filling evenly disperses inside. We do not turn whites with a hole! We cover the finished pies with a napkin and leave for 10-15 minutes on a greased board to rise slightly.
11. At this time, we put a large frying pan on the fire, heat it up, then pour in the oil and heat it on a medium flame almost to a boil, after which we reduce the temperature a little (by 1-2 divisions) and it is on this fire that we will fry the whites.
12. We put the whites in hot oil with the seam (hole) down and fry for 7 minutes under the lid, then turn the pies over with the ruddy side up and cook for another 7 minutes, but without covering.

We will not turn over the whites anymore, otherwise the juice may begin to come out of the seam. That is why adjust the frying temperature yourself so that in 14-15 minutes of cooking the whites do not burn out and do not remain pale, quite possibly raw inside.

Put the finished meat buns with a fork on a dish lined with napkins to drain excess fat, and after a couple of minutes they can be transferred to a serving dish for serving.

If you follow our recipe step by step, you will not only be able to prepare an excellent filling, but also learn how to properly fry whites in a pan so that they turn out soft, juicy and literally melt in your mouth. But we warn you in advance, get ready for the fact that after such cooking your household will demand these delicious meat pies for breakfast, lunch and dinner every day.

Belyash, as we all know, is the same meat pie, cooked in a slightly different way and, in my opinion, tastier. It will take some time to prepare it, but the result is worth it. Belyashi cooked at home have 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 that time it has become one of the favorites in many countries of the world. This pie was made only from unleavened dough and stuffed with chopped meat, and in some cases potatoes were added.

We prepare belyashi from yeast, often called sour, dough.

Despite the high calorie content, even those people who adhere to a healthy diet and are trying to lose weight cannot refuse the pleasure of eating a hearty belyash.

There are several ways to prepare "meat pies". In this article, we will look at a few common and simple options.

Belyash recipes step by step. White dough at home

Regardless of the recipe used, we will need to prepare the dough and filling. Traditionally, ground beef or lamb is used, but you can cook belyash from other types of meat. Spices and chopped onion 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 sheepskin is worth the candle.

• 1 kg of wheat flour.
• 500 ml of milk.
• 2 eggs.
• 150 g margarine.
• 20 g sugar.
• 10 g salt.
• 11 g dry yeast.

Cooking:

1. Pour milk into an enamel bowl and heat.
2. Then add salt, sugar, yeast and chicken eggs.
3. Mix all ingredients thoroughly and leave for a few minutes.
4. In the meantime, we will grate the margarine on a fine grater or heat it in the microwave.
5. Add margarine to the milk mixture, add the sifted flour in portions, stirring constantly, until a homogeneous mass is obtained.
6. We spread the kneaded homogeneous thick mass on a work surface sprinkled with flour and knead the dough until it stops sticking to the hands.
7. Put the dough in a bowl, sprinkle with a little flour, cover with cling film and leave for 1-1.5 hours to rise.
8. 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 diner or canteen. This dish is so fond of the population that they began to cook it on their own at home. We also cook this dish at home.

• 500 g of first-class 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. For the dough you will need 2 tablespoons, and the rest for frying.
• 2 heads of onions.
• ½ tsp ground black pepper.

Cooking

1. First, heat the milk, add yeast and sugar to it. Mix thoroughly so that the sugar crystals are completely dissolved in the liquid. Let stand for a while so that the yeast begins to ferment. You will determine this by seeing the appearance of bubbles on the surface.

2. Sift wheat flour into a deep container, then pour the milk mixture into it, and also add beaten eggs at room temperature with salt. We add all the ingredients gradually, and do not forget to constantly stir the mass.

3. In the dough, add a couple of tablespoons of odorless vegetable oil. Mix everything thoroughly, put the dough on a work surface sprinkled with flour, knead the dough until it stops sticking to your hands. Pour into a bowl and let the dough rest for at least 1 hour.

4. After an hour and a half, spread the dough again on the work surface, lightly knead and divide into several parts. We form small balls from them.

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 bowl, 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. We roll the balls into small cakes, 1.5 cm thick and spread the meat filling on them.

8. Now you need to blind whites of any shape. In this recipe, they will be triangular in shape. We leave a small hole in the center. We cover them with a towel and let them stand for 40-60 minutes so that they come up.

9. In order for the whites to bake well, it is recommended to use a cast-iron pan with thick walls. To begin with, pour about 1.5 cm of oil into it, heat it well, and then fry the side on which the hole was left until golden brown. Flip over and fry the other side as well.

We spread 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 "patties" with meat are ready, you can invite everyone to the table.

Enjoy your meal!

3. Recipe for belyashi with meat

Belyashi like both children and adults. You can easily cook them yourself. This does not require special skills.

• 3 cups flour.
• 300 g of kefir.
• 300 g minced pork.
• 1 egg.
• 1 head of onion.
• 1 tsp soda.
• 100 ml vegetable oil.
• Salt according to preference.

How to cook:

1. Prepare all products. Twist the meat, peel the onion and chop 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, set 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 that, add a little salt and a chicken egg. Mix everything thoroughly to achieve a homogeneous mass.

4. Add the sifted flour to the prepared mass. Depending on the density of the kefir product, you may need a little more flour, so you need to navigate by consistency.

5. Knead the dough, then divide it into several small parts.

6. Roll out the pieces into cakes and spread 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, covering with a towel.

7. Heat the oil in a frying pan, then switch to medium heat and lay the pie seam down so that it does not disperse. Fry on both sides until well browned.

Enjoy your meal!

4. Belyashi with meat on yeast dough

Now consider the classic recipe for cooking. In this case, there should be a hole in the middle of the belyash. If you don't succeed the first time, then you'll definitely succeed on the second try.

• 3 cups wheat flour.
• 250 g of beef and pork.
• 20 g fresh yeast.
• 3 tbsp vegetable oil.
• 0.5 tsp salt.
• 100 ml of water.
• 2 onion heads.
• Pepper and salt to taste.

Step by step cooking

1. Prepare all the products so that they are at hand. We twist 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, then add some granulated sugar.

3. Add flour and vegetable oil to the bowl, then knead and knead the dough to a plastic state.

4. Cover the kneaded dough with a towel and put it away for one hour in a warm place.

5. In the meantime, we will deal with minced meat. First, peel the onion from the husk and chop it finely. Mix it with minced meat, add pepper, salt and a small amount of cold water or broth. We mix everything thoroughly.

6. In order for the minced meat to turn out juicy and uniform, it is recommended to lift it several times and throw it onto the work surface. (beat off minced meat)

7. After an hour, the dough should come up. We divide it into small balls and roll them into cakes on a table greased with vegetable oil.

8. In the middle of the workpiece, lay out a small amount of minced meat.

9. Gradually wrap the edges of the dough, moving in a circle. As a result, you should get a blank with a hole in the middle, as shown in the image. It is necessary to give them a distance of 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 spread the whites. Cook until golden brown.

11. Then turn the pie over and fry it on the second side.

To get rid of fat, ready-made belyashi are recommended to be laid out on paper towels. Serve with milk or tea.

Enjoy your meal!

5. Belyashi lush in a 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-class flour.
• 400 ml milk.
• 1 tbsp sugar.
• 1 kg ground beef.
• 2 onion heads.
• 150 ml of water.
• 20 g pressed yeast.
• Pepper and salt to taste.

Cooking process

1. We heat the milk, but it is not necessary to bring it to a boil. After that, 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 the flour in small portions to the milk mixture and knead the dough. Then cover it with a towel and put it in a warm place for at least one hour.

4. Then spread the dough on the work surface and knead with your hands until it stops sticking. Put it back in a container, cover with a towel and leave for another hour.

5. While the dough is coming up, we will peel the onion and chop it finely.

6. Put the minced meat in a bowl, add onion, pepper, salt and water to it. After that, mix all the ingredients thoroughly.

7. When the dough is suitable, divide it into small pieces and form balls, which we put on the table, previously greased with sunflower oil.

8. We will also form balls of minced meat.

9. Closely flatten a little and put a piece of minced meat on it.

10. Raising the edges of the dough, wrap the minced meat. Since we have a large amount of dough, we will have to spend some time on this, so it is recommended to cover the workpieces with cling film, and preferably with a towel, so that they do not wind up and distance. (dough has risen)

11. We put the pan on the stove, fill it with vegetable oil by 1.5-2 cm and heat it well. Then lay out the whites and fry them on both sides until golden brown.

Let's put it on the table right away. Don't get burned! There is a lot of juice in hot belyashi.

Enjoy your meal!

6. Belyashi with meat in a pan

If you have already cooked belyashi according to different recipes, then this cooking option will become your favorite as soon as you use it.

• 300 ml of milk.
• 500 g flour.
• 50 ml vegetable oil.
• 6 g dry yeast.
• 2 onion heads.
• 300 g of minced beef and pork.
• 1 tsp salt.
• 1 tbsp sugar.
• Ground black pepper to taste.

Cooking

1. First, put the milk on the stove, heat it up to 40 degrees. You can also put it in the microwave for one minute. Then add yeast, sugar, salt and sunflower oil. We mix everything thoroughly. Yeast should be completely dissolved.

2. Add the sifted wheat flour in small portions and knead. Then we spread the mass on a work surface sprinkled with flour and knead the dough until elastic. We leave the prepared dough for one hour in a warm place, covered with a film or towel.

3. If you do not have minced meat, then we skip both types of meat along with onions through a meat grinder. Then add pepper, salt and mix thoroughly.

4. When the dough is suitable, divide it into several parts, from which we will form balls and roll into small cakes. In the middle of each of them lay out minced meat.

5. Gently wrap 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. In a thick-walled frying pan, heat the sunflower oil, after which we send the blanks into it. Start frying from the side with the hole. After 3-5 minutes, this side should acquire a golden color, and then turn over to the other side and also fry until golden brown.

A juicy and satisfying dish is ready, serve it hot.

Enjoy your meal!

7. Video recipe for Tatar Peremyachi

In conclusion, consider the method of cooking Tatar belyashi. Follow the step-by-step instructions and you will surely succeed.

It is better to cook belyashi on weekends, since it takes several hours to do this. And if you want to enjoy this dish on weekdays, you can use the purchased dough.

Recipes can be supplemented with different spices. Try adding chopped potatoes to the filling. Experiment and perhaps you will come up with an original recipe.

Belyash is the most delicious meat pie. Its preparation will require a certain amount of time, but in the end the result is waiting. And what a!

Here are the best step-by-step recipes for homemade whites with meat that will definitely delight you with taste.

Belyashi with meat - general principles of cooking

For classic belyashi with meat, yeast dough is prepared on water or on water with milk. Below are both step by step recipes. The dough is never put in the sponge method, since excessive splendor and an abundance of bubbles are not needed. It is enough to knead the usual dough, leave it for a couple of hours to rise well. Then it will lie on the table, it will come up even when sculpting, it will take about three hours for everything.

What else is put in the dough:

Salt and granulated sugar;

Cover the kneaded dough so that it does not dry out on top. We keep it in a warm place until it rises very well. In winter, and if the room is not very warm, it is better to make two rises.

The filling for belyashi is traditionally prepared from meat and onions. Garlic and spices are additionally added for taste. You can break one egg into minced meat, which will hold it all together. When everything is ready, you can start sculpting products. Below, in step-by-step recipes for whites with meat, the process of forming open and closed whites is described in detail.

Belyashi are always fried in vegetable oil in a frying pan or in a saucepan. But there are craftsmen who bake them in the oven, but this is no longer correct.

Classic belyashi with meat: a step by step recipe

A simple step-by-step recipe for belyashi with meat from a regular yeast dough on water. If there is no pork and beef. Then take any other types of meat for the filling.

Ingredients

550-600 grams of flour;

280 ml of water;

1 tsp dry fast yeast;

30 grams of oil or margarine;

30 ml vegetable oil;

2 tsp Sahara;

1 tsp salt.

For filling:

170 g of beef;

200 g pork;

120 g of onion;

5 g of garlic;

Salt pepper;

1 yolk.

Additionally, you will need vegetable oil for frying. It is not indicated in all step-by-step recipes for whites with meat, and it is also impossible to accurately determine the amount, since the diameter of the pan or stewpan may differ, as well as the density of laying products during frying.

Cooking

1. You should always start cooking whites with dough, as it will take about two hours to rise. Yeast dough is always kneaded in warm water at 38-40 degrees, that is, the liquid should be slightly warmer than body temperature. We measure the right amount, pour into a large bowl for kneading dough or use an enameled saucepan.

2. Add two teaspoons of sugar to the liquid. It is necessary to activate the yeast, to make it work. Sugar also gives a beautiful golden color to pastries, but it is important not to overdo it. In some step-by-step whites recipes, you can see 2-3-4 tablespoons of sugar. Such a dough will quickly burn, and the filling will not have time to cook.

3. Now we introduce dry yeast, stir. It is better to leave them for five or ten minutes so that the grains are saturated with liquid and dissolved.

4. Add an incomplete teaspoon of salt. If the dough is undersalted, then it will be tasteless.

5. We introduce the melted butter, stir and start adding wheat flour. Before kneading the dough, it must be carefully sieved. This will make it easier to connect with the liquid.

6. As soon as almost all the flour is introduced, add vegetable oil. You can use sunflower oil with or without fragrance.

7. We continue to knead a soft and homogeneous dough. Which will spread slightly on the table. If you hammer the mass with flour, then after frying the whites will be tough. Cover the kneaded dough with a linen napkin, let it fit well.

8. Now you can prepare the filling. We wash both types of meat. Wipe, cut into pieces. Grind in a meat grinder.

9. We clean the onion. It can also be twisted through a meat grinder, but it is better to chop it into small pieces with a knife. We shift to the meat.

10. Add chopped garlic to the minced meat, put salt for taste. We throw one pinch of black pepper and egg yolk. If the egg is small. Then you can add it in its entirety. Thoroughly stir the filling, put it in the refrigerator for an hour, let the minced meat ripen.

11. As soon as the yeast dough for whites rises well, it will increase three times, divide it into small pieces. We make koloboks, the size of small apples. We lay it out on the table, leaving 4-5 cm between them. Let them stand a little more, rise. To prevent the crust from drying out, you can cover the top with a light towel.

12. We take out minced meat from the refrigerator. Stir again, as the juices come out of the vegetables, the liquid exfoliates.

13. Immediately prepare a frying pan or stewpan. We need the whites to swim freely, not to touch each other, as well as the bottom of the vessel. Therefore, pour about two centimeters of vegetable oil into it. You can immediately put it on the stove and turn on the fire, but not much, let the pot and oil slowly warm up.

14. Now back to the test. The pieces have now risen. We take one and turn it over. Flatten with your hands into a large cake.

15. We put the filling. You can immediately flatten all the dough into cakes and divide the minced meat between them so that it turns out evenly and nothing remains. We also flatten the filling and smear it, making a small circle in the middle.

16. Below is a step-by-step recipe for belyashi with meat with a hole. Now we just collect all the tips in one pile, pinch and flatten again, but already a full-fledged belyash.

17. We sculpt all belyashi with meat. As soon as they are ready, we add fire. We make the temperature slightly above average.

18. We lower the whites with oil into the oil. If the dough gets into hot fat, it will increase. Therefore, do not put it tightly, leave a little space.

19. Fry on both sides for several minutes. If the fire is made big. The meat won't cook. If the fire is small, then the dough will begin to actively absorb oil. Here you need to catch the golden mean. Belyash should be fried, but not burned.

20. Put the finished whites on paper to get rid of excess fat.

Leaky belyashi with meat: a step-by-step recipe from milk dough

In fact, in this step-by-step recipe for belyash with meat, the dough is made from a mixture of milk and water. It is undesirable to use only milk. We will sculpt belyashi with holes. They turn out very fragrant, perfectly baked.

Ingredients

200 grams of water;

200 grams of milk;

2 tsp yeast;

1 st. l. Sahara;

50 grams of plum oil;

2 tbsp. l. grows oils.;

Flour and salt.

Stuffing for whites:

500 g of mixed minced meat;

2 onion heads;

1 small egg;

A couple of cloves of garlic;

Cooking

1. Mix milk and water. Warm up. Or just dilute prescription milk with hot water from a kettle. But don't forget to measure the quantity. We send everything to the bowl.

2. Mix granulated sugar with yeast, send it all into a liquid, add a teaspoon of ordinary salt, stir.

3. The butter must be melted or softened very well so that it melts. Add it to the future dough.

4. Sift the flour, pour it into the prepared liquid with yeast. First, stir everything with a large spoon. As soon as it becomes more difficult to do, we introduce more flour and run our hands. Knead the dough thoroughly. As soon as the consistency becomes suitable, pour in a couple of tablespoons of vegetable oil. Knead until smooth and send a lump in a tall saucepan.

5. Cover the top of the dough so that the crust does not dry out. We put in heat for two hours.

6. Grind a pound of meat in a meat grinder or chop very finely with knives. Add chopped onion and garlic, put a small egg, but you can cook without it. But without spices it is impossible. Salt minced meat, season with pepper. Stir until smooth. We leave it alone, let it also stand and ripen, before cooking it will be necessary to stir again.

7. Did the dough rise well? You can do modeling open whites with a hole. We divide the whole mass into portioned balls, lay it out on a greased or lightly powdered table with flour. Let's get up a little.

8. Roll out a cake from one ball. You can just stretch it out with your hands.

9. Put a little stuffing in the center, spread a uniform circle with a fork. We make the minced meat thickness no more than half a centimeter, this will be enough for whites.

10. Now we take one edge of the cake in our hands, we begin to collect it in a pile in a circle, while pinching it together. You should get a round pie with a hole in the middle.

11. We sculpt in this way all the other whites with meat.

12. We heat up a layer of oil 1.5-2 centimeters in a dish convenient for frying.

13. We take one belyash in our hand and put it with a hole down on the oil. We repeat this with the rest.

14. As soon as one side of the whites is fried. We turn over. You can’t start frying products from the closed side, in this case nothing will work, the filling will release a lot of juice and shoot strongly.

The filling for whites will be juicy and tasty if you add a little water or broth to the minced meat. This should be done especially when using beef or other similar low-fat meats.

You need to cut the onion into minced meat very finely. Large pieces will not have time to bake in the dough, they will crunch, spoil the taste of whites.

In many step-by-step recipes for whites, it is recommended to sprinkle the cutting table with flour. In fact, it is better to lubricate the surface with oil, and also treat your hands. Flour particles will burn in the pan, form smoke, spoil the taste.

For frying homemade whites, it is best to use a cast-iron skillet or other utensils with thick walls. In it, the oil warms up evenly, the whites are well baked.