How to cook belyashi with bulba. Preparing open yeast whites

Belyashi is delicious and everyone favorite dish, it refers to Tatar cuisine. These are ordinary curvy ones fried pies with meat. It’s absolutely simple and quick to prepare them; the main thing is to decide on the recipe for the belyashi dough. The advantage of such pies is the minimal amount of ingredients that every housewife can definitely find.

How to make white dough

To prepare the dish, use water, milk, kefir, and sour cream as a basis. As for yeast, you can add it if you want to get airy and soft whites, but then you need to take into account that you will have to cook longer than usual. First you need to make a dough, then wait 1-1.5 hours for it to rise, and only then start kneading. Most housewives love quick recipes doughs that exclude yeast.

Yeast

If you decide to start baking using this method, you need to understand that this is a long process. It is necessary to wait until the yeast swells, and the dough will work. Using the suggested amount of ingredients, you can get about 20 pies. When forming, keep them small because they will have to grow. For cooking you need the following products:

water – 2 glasses;
granulated sugar– 30 g;
salt – 10 g;
butter – 60 g;
flour - 3 cups;
dry tremors – 10 g.

If you have stocked up on all the ingredients, you can take a container, pour water into it and heat it up a little. Put yeast, sugar and half a glass of flour there. Beat with a whisk, cover with a napkin and wait 30 minutes until the dough has risen, and then add the remaining ingredients. Mix everything thoroughly, knead the mixture in sunflower oil. Before forming the pies, it is correct to place it in a warm place for 40 minutes.

Fast

For those who don’t like to spend a lot of time at the kitchen table, there is a simple recipe. In the option under consideration, yeast is present, but the work will progress much faster. The resulting whites will be airy and soft; such pies will definitely have their fans. To quickly prepare crispy, fragrant pastries, use the following set of ingredients:

flour – 1 kg;
egg – 2 pcs.;
milk – 500 ml;
salt – 10 g;
white sugar– 20 g;
margarine – 150 g;
dry yeast – 11 g.

Pour milk into a container, heat it, add yeast, sugar and salt. After stirring, leave for 10 minutes while, using a grater, grind the margarine. You can simply heat it up by putting it in the microwave. Place to milk-egg mixture Using a whisk, mix the remaining ingredients thoroughly. You should not knead the mixture too much, otherwise the pies will turn out dense.

On kefir

This recipe is also characterized by speed of preparation, although the quality is ready-made dish it won't have any effect. In addition, the resulting mass can be used to fry any pies without worrying that they will turn out sour. If you decide to use this recipe, then you need to be prepared for the fact that there is too much excess oil consumption. Otherwise, you won’t be able to get crispy baked goods. First, stock up on the following ingredients:

kefir – 200 ml;
flour – 600 g;
egg – 3 pcs.;
sugar – 20 g;
soda – 10 g;
salt – 10 g;
sunflower oil – 40 g.

Pour kefir into a deep container and add the remaining ingredients to it. Add flour gradually, in small portions and stir all the time. If this condition is not met, the baked goods will turn out “wooden”. After kneading, place the resulting mass in a plastic bag. Place it in a warm place and wait for 20-30 minutes. This time can be used to prepare the filling.

With milk

If you use this cooking recipe, you will delight your family with tender and very delicious pies. You can get this result even if the recipe does not involve the use of eggs. The cooking process is characterized by its simplicity and short duration; the set of products is simply minimal and every housewife can find it. It includes:

margarine 50-60 g;
sugar – 40 g;
yeast – 30 g;
salt – 10 g;
milk – 300 ml;
flour – 800-900 g.

Pour milk into a container, heat it slightly and let it shake. After stirring, add the remaining ingredients - you should have a mass of creamy consistency. Set the bowl aside for 40 minutes on the stove or place in the oven at minimum temperature. Add salt to the melted soft margarine, place the resulting mixture in the already settled dough, pour in the flour.

Without yeast

This option is suitable for those who do not like yeast dough. The recipe is very simple and the cooking time is short. Although you don’t have to use yeast, the belyashi dough turns out tender and fluffy, and this result is achieved thanks to the combination of milk and kefir. The pies turn out delicious, airy, juicy and not at all sour. All you need is to simply connect the following components:

milk – 200 ml;
kefir – 200 ml;
flour – 1.2 kg;
egg – 4 pcs.;
soda – 10 g;
granulated sugar – 10 g;
sunflower oil – 60 ml.

In the bread machine

Cook with this kitchen appliances- just a pleasure. While the white dough is in the bread machine, you can start preparing the filling. This recipe can be used for any pies, but it is better if the filling is meat. At your own discretion, you can add potatoes to it. First you will need to prepare the following products:

milk – 1.5 cups;
flour – 2.5 cups;
vegetable oil – 80 ml;
granulated sugar – 20 g;
salt – 10 g;
dry yeast – 15 g.

Place the milk in the bread machine, place all the bulk ingredients and a couple of tablespoons of sunflower oil. Set the “Dough” mode and wait until the whole mass is thoroughly mixed. After cooking, you need to wait 20 minutes. After the specified time, add the filling and fry the formed pies in large quantities sunflower oil.

With sour cream

The base with dry yeast turns out to be very elastic and tender. The secret to getting this result lies in the addition of sour cream. You can use the prepared mass not only for the dish in question, but also for frying any other pies. To please your family with delicious food homemade cakes, prepare in advance following ingredients:

flour – 2 cups;
sour cream – 1 glass;
egg yolk – 2 pcs.;
dry tremors – 30 g;
margarine – 70 g;
salt - a pinch.

Mash the yeast in sour cream, add the yolks, salt and flour. Add the last product slowly, stirring occasionally with a spoon. At the very end, add softened margarine. Mix the resulting mixture thoroughly and cover with a kitchen towel for 2 hours. After the specified time has passed, knead the yeast dough on a table greased with vegetable oil.

On serum

To prepare this product there is one unusual ingredient- vodka. Everyone will like the yeast-free version, and vodka does not affect the taste at all finished baked goods, because it turns out fragrant, tender and lush. And you need to add vodka so that during the frying of the pies as little fat as possible is absorbed by the dough. You will also need following products:

whey – 1.5 cups;
flour - 3 cups;
salt – 10 g;
sugar – 20 g;
vegetable oil – 20 ml;
dry yeast – 10 g;
vodka – 20 ml.

Place 50 ml of warm whey in a deep container, add the rest of the dry ingredients, except salt. After thorough mixing, set aside the resulting mass for 15 minutes. Place salt, vodka and yeast starter. Knead the white dough on a greased table sunflower oil. Before formation meat pies wait another 20 minutes until the mass increases in volume.

Belyashi appeared in Tatar cuisine, but these are delicious meat pies were also liked by many residents of the CIS countries. We tell you how to cook belyashi, detailed recipe, two dough options and meat filling.

Features and differences of whites with meat

Classic belyashi is prepared from yeast dough stuffed with minced meat or minced meat. What is sold today in retail chains under this name can hardly be called whites; rather, they are ordinary pies with meat filling. The main difference between belyash is its round shape and a hole in the middle.

Why do they leave a hole in whites?

The hole is needed so that the filling does not remain raw during frying. In a regular pie, the meat filling is distributed evenly inside, without forming a thick layer that is difficult to fry. But in belyash, the filling is made into a cutlet by wrapping it in a circle of flatbread, and as the dough is fried, the filling simply may not be cooked. The side with the hole is always fried first so that raw minced meat covered with a crust and after turning it over was fried, and the meat juice remained inside the patty.

White dough

You can find dozens of dough recipes for whites. Let's consider the two most popular options: classic yeast dough and yeast-free kefir dough.

Yeast dough for whites with water

Pour a tablespoon of sugar into a bowl and dissolve 25 g in it fresh yeast. Pour in 250 ml warm water, stir. Add 50 ml of vegetable oil, a teaspoon of salt. Sift 3 cups of flour, knead the dough. Knead until it becomes smooth and elastic. You may need a little more flour, but do not make a tight dough.

Grease the inside of a large bowl with vegetable oil and place a ball of dough in it. Cover with a cotton towel and remove to rise in a warm place without drafts. Usually the dough needs 1-1.5 hours to ferment. If you see that it has risen and started to fall back down, it’s ready.

White dough with kefir without yeast

This dough cooks faster than yeast dough. You need to let it sit for a little while, but at this moment you can start stuffing it.

Take a glass of kefir, 2 chicken eggs, one tablespoon of sugar and two vegetable oils, one teaspoon each of salt and soda. The dough will take about 3-4 cups of flour, but based on its average amount, you need to take into account the quality of the flour - you may need a little more or less.

Mix all the ingredients and knead into a loose dough. Sprinkle the resulting ball with flour, leave it on the work surface and cover with the inverted bowl in which the dough was prepared so that it does not dry out. Leave to rest for 15-20 minutes.

Filling for white meat from minced meat

For the number of ingredients indicated in the dough recipes above, 300 g of meat, 3-4 small onions, salt and pepper to taste are enough. Grind the meat through a meat grinder and cut the onion into small cubes. Add salt, a mixture of peppers or your favorite seasoning, such as khmeli-suneli, and knead the minced meat with your hands.

It’s no secret that the entire gastronomic palette of taste of belyashi lies in meat juice, released from the filling. To ensure that it always turns out delicious, you need to follow some simple rules:

Choose mixed minced meat so that it is not dry. You can take pork and beef, and a mixture of chicken (not breast fillet) with pork or beef. If the minced meat is too lean, add a small piece of lard to it when chopping.
Don't skimp on the onions. For every 100 g of minced meat, take one medium onion.
Add salt and pepper mixture to flavor the filling. bright taste. You can finely chop fresh herbs - parsley, cilantro, celery - choose what you like.
After you have kneaded the minced meat well, look at the consistency - it should be soft, loose, and not too thick. Otherwise, add to the mixture ice water.

If you have time, it is best to let the finished minced meat stand for at least an hour in the refrigerator. The structure of the meat will change due to interaction with spices, and it will turn out tasty and tender.

How to make belyashi with meat

Divide the resulting lump of dough into two parts and roll each into a collar. Cut crosswise into equal balls. Roll out each piece a little with a rolling pin to make round cakes, 7-8 mm thick, it is better to make the edges a little thinner than the middle.

Place 2 tablespoons of minced meat on each flatbread. Visually divide the circle into 8-10 parts. Using two fingers, lift one part of the dough, and with the other hand, pinch the next part, forming an accordion in the center. Gather all the edges in this way, leaving a hole with a diameter of 1.5-2 cm in the middle of the pie.

When working with ready-made yeast dough, the work surface and hands should be greased with vegetable oil so that it does not stick. In the case of kefir dough, sprinkle with flour.

How to fry belyashi in a frying pan

Preheat large frying pan and pour vegetable oil into it so as to completely cover the entire bottom. Wait for the oil to warm up.

Place the formed belyashi, several pieces at a time, in a frying pan, with the hole facing down, leaving a distance of about 2 cm between the pies, as they will increase slightly in volume.

Fry over moderate heat until golden crust, 3-4 minutes. Then flip over and cook the other side for about the same amount of time.

Ready whites Place on paper towels to drain off excess oil. Serve hot.

Step-by-step recipe for whites with meat in a frying pan with photos

If you love belyashi, but don’t know how to cook them, then this step by step recipe pies stuffed with minced meat will help you. Now there is no need to risk your health and buy belyashi in kiosks, because it is unknown what kind of meat is in them.

Dish: Baking

Cooking time: 1 hour

Total time: 1 hour

Ingredients

500 g wheat flour
125 ml water
125 ml milk
1 tsp.
dry yeast
30 g butter 30 g
vegetable oil
1 PC. egg yolk
250 g pork
250 g onion
1 tbsp. l.
sugar

1 tsp.

salt black pepper Step-by-step recipe with photos

For whiting, yeast is used

2. Pour a teaspoon of dry yeast into the liquid mass, stir until it dissolves.

3. Butter or margarine should be melted over low heat or a water bath.

4. Add butter to milk and yeast. Put the yolk, a little flour, salt and sugar there, stir the mixture with a spoon. You should not put a whole egg along with the white into the dough. In this case, the dough will be less fluffy.

5. Now gradually add the remaining flour and knead the dough.

Place the dough in a bowl, cover with a towel and put in a warm place for half an hour.

Filling with pork meat

7. Meanwhile, prepare the filling. To do this, cut 250 grams of meat into small pieces and pass through a meat grinder.

8. In order for the filling to be juicy, you should take meat and onions in equal proportions. Peel the onion and finely chop.

Add onion to the minced meat, salt and pepper the filling to taste.

How to cook belyashi with meat in a frying pan

9. Divide the prepared dough into small pieces, from each make a cake with a diameter of 10-12 cm.

10. Place a spoonful of filling in the middle and seal the edges, leaving a hole in the middle.

Form all the whites and leave to stand on the table for 10 minutes.

11. Meanwhile, heat the frying pan and pour in vegetable oil. You will need a lot of oil; when frying, it should cover half the height of the white meat. This is necessary so that when turning the white meat is completely fried.

Fry the belyash first on the side with the hole, and then on the other side over medium heat until golden brown.

According to this recipe, from the given amount of products you get 9 meat pies.

Belyashi is a hearty and at the same time simple dish Tatar cuisine. Round (cheesecake-shaped) or triangular with a hole, pies made from tender dough with juicy aromatic meat filling, fried in oil until crispy. Adults and children love them. Buying belyashi in stores is not always safe for your health, so we suggest you prepare them right at home. It's completely easy and very tasty. You can verify this by reading our article!

Source: vkusnaykuxny.ru

Secret 1

To simplify the process of preparing whites as much as possible, you can buy the dough. This can be regular pie yeast dough.

Secret 2

In order for the whites to be juicy, they take two types of minced meat: beef and fatty pork or lamb. But even with filling from lean beef available juicy belyash. To do this, before sculpting the whites, you need to add crushed ice to the minced meat. The main thing is to do everything very quickly so that the ice in the filling begins to melt only during the frying process. The secret is that when the ice melts, it will absorb all the seasonings of the minced meat and make the white meat filling juicy and aromatic.

Secret 3

During the frying process, the whites will not absorb much oil if you pour 1 tablespoon of alcohol into the frying pan.

Source: liveinternet.ru

Secret 4

Frying the whites should last about 5 minutes on each side. You need to add enough oil for frying so that it covers half of the white meat. It is very important to place the whites so that they do not touch each other.

Secret 5

During the frying process, the belyash should be laid out first on the side where the hole is located. This way it will cook well and retain all the juices inside.

Source: youtube.com

Secret 6

After frying in boiling oil on both sides, place the belyashi on a paper towel to remove all excess fat.

Secret 7

To make the whites soft after cooking, you can put them in a preheated oven for 15 minutes, then put them in a pan and cover with a lid or towel.

Greetings, my precious friends. Do you like whites? It's hard not to love them. Just thinking about them makes my mouth water. But, unfortunately, it is rarely possible to enjoy high-quality whites from the store. Manufacturers manage to either under-add the meat or make the dough too thick. There remains an unpleasant aftertaste from the purchased product. Therefore, I suggest making these pies at home. Moreover, today I will tell you how to cook belyashi with meat in a frying pan.

Modern delicacies owe their name to Belish - big pie which is prepared from unleavened dough. This is a national Bashkir dish. It is prepared with various fillings, but meat and potatoes are considered the most delicious.

However, belyashi are slightly different from belish. First of all, they are much smaller in size than their ancestors. In addition, belyashi are fried in a huge number butter, and the belishi is baked.

The closest relative of the Bashkir belish is the Tatar peremyach. Usually the jumpers are made round shape with a hole in the middle. But belyashi were originally prepared in a triangular shape. Only few people know about these features today. Well, that’s it, a little introduction to the dish before showing it :)

Features of whiting

Fried food can hardly be called dietary. During the cooking process, pies absorb a lot of fat, so they are a high-calorie product.

The calorie content of whiting is 260.6 kcal. At the same time, there are 14.7 g of fat, 18.7 g of carbohydrates and 14.6 g of protein.

Therefore, not a single nutritionist will recommend this delicacy to you. Therefore, those who are on a diet should not eat whitefish in their eyes. Otherwise, you won’t be able to resist and will have to start losing weight again. Also, people suffering from illnesses need to be more careful with this delicacy. of cardio-vascular system and pancreas.

But whites prepared independently at home are less harmful than store-bought ones. After all, here you yourself regulate the fat content of the meat and the amount of oil for frying. And you can cook at home both open and closed pies. They differ from each other not only in appearance, but also in cooking features.

Preparing open yeast whites

And here is a step-by-step recipe for delicious pies. For the test you will need:

kilo of flour;
egg;
0.5 l of milk;
3 tbsp. Sahara;
1 tsp salt;
10 g dry yeast (you can replace 30 g live yeast).

You will need a kilo of minced meat as a filling. It is better to take homemade minced pork and beef. You will also need 4 onions, salt + pepper to taste. You need to fry the belyashi in a large amount of oil.

First we make the dough. To do this, mix the yeast with sugar and dilute them warm milk. Leave the mixture for 5-7 minutes until foam forms. Be sure to sift the flour and make a hole in the center of the slide. We pour into this hole yeast mixture and beaten eggs. Add salt and knead the dough well. This procedure usually lasts about a quarter of an hour.

After kneading, the dough should not stick to your hands. Then cover it and leave it for an hour in a warm place. During this time, the yeast dough will double in size.

Mix finely chopped onion with minced meat. Salt and pepper the filling. Next, mix the components well again. To increase the viscosity of the minced meat, I advise you to add a couple of tablespoons to its composition. ice water. Leave the minced meat in the refrigerator for an hour. This way the water will be absorbed into the proteins of the meat and the filling will then contain a little broth.

Sprinkle the working surface with flour. We roll identical balls from the dough, from which we roll out flat cakes with a diameter of 15-17 cm. Place minced meat in the middle of the dough (about 1 tbsp). We pinch the whites so that there is a hole in the middle where the filling can be seen. And lightly press down each whitewash with your hand.

Fill the frying pan with oil (about 2 cm from the bottom). Heat it up and lay out the pies with the holes down. Fry one side until browned over medium heat. Then we turn it over and continue cooking.

How to make yeast closed belyashi with meat

It is not difficult to prepare such a delicacy at home. For the test take:

kilo of flour;
200 ml milk;
2 eggs;
100 g margarine;
30 g sugar;
1 tsp salt;
10 grams of dry yeast (or 30 grams of live yeast).

The filling is made from pork ground beef, 2 onions and 100 ml of water. You will also need ground pepper + salt to taste.

We dilute the yeast with warm milk and add sugar. Lightly beat the eggs and add them to the yeast mixture. Add sifted flour and mix ingredients. Then pour in the slightly cooled melted margarine, add salt and knead the dough thoroughly. Leave it for a couple of hours, covering the top with a kitchen towel. Then knead the dough a little. If it is sticky, add flour. And again we let it sit for another couple of hours.

Let's move on to the filling. Add chopped onion to the minced meat. Add water, salt + pepper here. Mix the minced meat thoroughly.

Divide the yeast dough into equal balls. Roll out each of them one by one and place 1.5-2 tbsp in the middle. fillings. We lift the edges of the round piece up and pinch it, and then carefully flatten it with your palm.

Place the belyashi in a frying pan with hot oil so that the seam is facing down. There should be a lot of oil in the vessel (a layer of at least 2 cm). Fry the pies until browned on both sides.

How to cook delicious belyashi with kefir in a frying pan

And these are getting ready fragrant pies without yeast. You can call this an accelerated cooking option.

You will need to prepare the following set of products for the test:

250 ml kefir 3.5% fat;
about 300 grams of flour;
2, or even 3 tbsp. refined oil;
1/2 tsp. salt;
1/3 tsp. soda

We will prepare the filling from 250 grams of minced meat, onion, salt + ground black pepper. Mix finely chopped onion with minced meat. Salt and pepper. Then beat the minced meat thoroughly or mix for a long time. This way the water will be absorbed into the meat and the filling will be juicier. Then cover the container with the prepared minced meat and place it in the refrigerator.

And the dough cooks even faster 🙂 Mix kefir (you don’t need to heat it, just use it as you took it out of the refrigerator) with flour. Do not add all the flour at once. Add half the amount called for in the recipe. Then add salt and soda. And carefully mix all the ingredients, gradually adding the rest of the flour. Your dough should be soft. Then beat the vegetable oil into the kneaded dough and leave it for 20-30 minutes.

Grease the work surface on which we will form our pies with vegetable oil. If you want, you can use flour instead of butter.

I noticed that when I use flour for dusting, it chars when frying. This leaves an unpleasant black residue in the pan. That's why I use vegetable oil

We form rounds from the dough and roll them out. We put the filling in the middle of each and make open-type belyashi. I advise you to sculpt as much at once as will fit in the frying pan at one time. Fry on both sides in boiling oil until golden brown.

I found a video recipe for you that will tell you more about this cooking method.

Recipe for lazy whites

If guests suddenly arrive, this will help you out original recipe lazy pies. To do this you will need the following products:

2 glasses of kefir;
egg;
½ tsp each sugar + salt + soda;
0.5 kilos of flour;
0.5 kg minced meat;
larger onion;
freshly ground black pepper;
parsley or dill.

Mix kefir heated to about 30 degrees with soda, sugar and salt. Let this mixture stand for 10 minutes at room temperature. Meanwhile, prepare the filling. Mix the minced meat with chopped onion, egg, pepper and salt.

Afterwards, gradually stir in flour into the kefir mixture. There should be no lumps. And your dough should have a consistency like sour cream. Spoon the dough into a frying pan with hot oil and add minced meat on top. And pour a little dough onto the minced meat so that the filling can be seen in the middle.

Fry over medium heat. First fry one side. Then we turn it over and bring the second side of the white to golden brown. Before serving the pies, decorate them with herbs. Beautiful, fast and very tasty. I advise you to try it.

To make the whites round and beautiful, do not place them too tightly in the pan. Let there be a distance of 1 cm between them. This will make it easier to turn them over. And while turning over, your pies will not lose their shape.
After frying the whites, do not rush to serve them immediately. Place the pies on a kitchen paper towel to remove excess fat. And then serve it on the table.
If suddenly after frying you find that the whites are still damp inside, do not panic. You can cook them in the microwave or oven. Just don’t set the microwave to maximum power.

How do you cook belyashi with meat in a frying pan? If you have your own brand secret recipe, be sure to share it in the comments. And if possible, attach a photo. Well, I wish you the most pleasant white-eating and say goodbye. Bye bye!

Belyashi is a national dish consisting of fried pies with meat filling. They are open and closed. They are made from yeast, unleavened or kefir dough. After reading today's article, you will find out with meat in a frying pan.

To prepare classic pies, yeast is used soft dough done sponge method. Before making belyash from it, it is important to leave it in a warm place for one hour. Properly cooked elastic dough It fries perfectly and does not crack during heat treatment.

The filling is made from minced meat mixed with almost the same amount of chopped onion. Thanks to this vegetable, the meat becomes more juicy and tender. In addition, during the frying process, finely chopped onions release juice, which acts as a kind of broth. To prepare delicious belyashi in a frying pan, some housewives recommend adding a small amount of milk to the filling.

The molded semi-finished products are kept at room temperature for ten minutes and only then sent to heated vegetable oil. They are placed seam side down and fried for seven minutes on each side.

Classic version

Traditional Tatar belyashi in a frying pan are made from yeast dough. The filling is prepared from minced pork, lamb or beef mixed with big amount onions. Modeling these pies takes a relatively long time. To avoid wasting precious minutes searching for missing ingredients, go to the grocery store in advance. IN in this case you will need:

Kilogram wheat flour.
Half a liter of skim milk.
Thirty grams of yeast.
A pair of chicken eggs.
Fifty grams of margarine.
Two tablespoons of sugar.
A quarter cup of sunflower oil.
A teaspoon of salt.

All these ingredients are needed to knead the dough. Since belyashi (the recipe in a frying pan will be presented below) is stuffed with minced meat, you will additionally need:

A teaspoon of salt.
Three hundred grams each pork pulp and onions.
Half a teaspoon of pepper.

If desired, add chopped herbs or chopped garlic to the filling. These components are optional, but their presence will make the minced meat more flavorful.

Process description

Add sugar and yeast into a bowl filled with warm milk. Mix everything thoroughly until the bulk components are completely dissolved and set aside until a foamy cap appears.

Pour sifted flour onto a clean and dry work surface. Make a small depression in the middle and pour the appropriate yeast into it. They send it there raw eggs and salt. Knead everything thoroughly until you get an elastic dough that slightly sticks to your palms. Ready mass cover with a linen napkin and leave for an hour in a warm place.

To make delicious belyashi in a frying pan, you need to start filling. To prepare it, grind pre-washed pork and clean it through a meat grinder. onion. The resulting mass is salted, peppered and mixed thoroughly.

Once the dough has time to rise, it is divided into approximately equal balls with a diameter of about five centimeters and placed on a work surface greased with vegetable oil. Each of them is rolled into a flat cake, stuffed with minced meat and pinched so that there is a hole in the center of the pie. The resulting semi-finished products are pressed with the palm of your hand and fried in a heated vegetable oil four minutes on each side. Ready-made belyashi with meat, fried in a frying pan, are equally good both hot and cooled.

Kefir option

As mentioned above, aromatic and juicy Tatar pies You can cook not only from yeast dough. Since this recipe is a little different from the traditional recipe, make sure you have everything you need on hand before getting on the stove. To fry hearty belyashi with meat in a frying pan, you will need:

Two hundred and fifty milliliters of kefir.
A third of a teaspoon of soda.
Sixty milliliters of vegetable oil.
Large head of onion.
Two hundred and fifty grams of any minced meat.

To ensure that the belyashi you cook in a frying pan does not turn out bland and tasteless, the above list additionally includes table salt and spices.

Sequencing

The minced meat placed in a clean bowl is combined with chopped onion. To prevent the resulting mass from being too thick, add a little filtered water, salt, and spices and mix thoroughly until smooth. After that ready minced meat put in the refrigerator for an hour.

Now it’s time to make the dough from which the whites will be molded in a frying pan. Lush and flavorful pies can only be prepared by strictly following the recommended ratio of ingredients. In one bowl combine kefir, salt, sifted wheat flour, soda and vegetable oil. Mix everything well and set aside for half an hour.

In thirty minutes ready dough divided into several approximately identical parts. Each of them is rolled out, stuffed with minced meat and sealed. The resulting semi-finished products are pressed with the palm of your hand and fried in heated vegetable oil. Browned whites in a frying pan, the step-by-step recipe for which is discussed above, are laid out on clean napkins. After five minutes, the slightly cooled pies are served.

Quick option

This recipe is interesting because it can be used to make a simple and thick crust For Tatar whites. Pies fried from it remain fresh and soft for several days. Before you begin the process, be sure to make sure that you have all the required ingredients at your disposal. In this case you will need:

A pack of live yeast.
A teaspoon of salt.
A couple of glasses of water.
Three tablespoons of sugar.
Six onions.
Five glasses of wheat flour.
Three hundred grams of minced chicken.

This simple set makes very tasty belyashi in a frying pan. Lush pies It is advisable to fill it with minced meat seasoned with a small amount of spices.

In one bowl combine live yeast, granulated sugar, salt and three tablespoons of vegetable oil. Pour all this into a glass of warm water, mix and set aside. After a foamy cap appears on the surface, pour four glasses of sifted wheat flour into a bowl and pour in a glass of boiling water. The resulting mass is laid out on a work surface and kneaded thoroughly.

The finished dough is divided into approximately equal pieces, rolled into flat cakes and stuffed minced chicken. The molded belyashi are fried on both sides in heated vegetable oil and served.