Fried whites with yeast dough meat. Correct roasting technology

Belyashi is a type of fried pies, but unlike many of them, belyash has an open top and a special taste. Like any other dish, shrouded in legends, belyash has its own history and relates more to Tatar cuisine. The Tatars themselves call it "peremyach". Traditionally, peremyachi are prepared with meat filling and mainly from yeast dough. The modern belyash, which in retail is just a round closed pie with a filling inside, without any holes, is a distant relative of a properly prepared Tatar peremyach.

There are dozens of recipes for whitening. The whites differ both in the quality of the dough, and in the composition of the minced meat, and even in shape. Classic whites with meat are prepared exceptionally round in shape and always with a small hole in the middle, which is left so that the meat filling does not remain half-baked during frying. The traditional filling for whitewash is minced meat, consisting of lamb, chicken, or a mixture of pork and beef. Minced meat is more preferable for a recipe for real homemade whites, although modern chefs, who are always not averse to experimenting, prepare equally delicious whites with potatoes, cheese, chicken, and fish. The secret of the juiciness of homemade minced meat for whites is in the amount of onions (the more, the better). You can season the minced meat with any spices to taste, or add a little crushed garlic or finely chopped fresh herbs to enhance the taste. Some housewives prefer to add a little water to the minced meat for added juiciness.

There are a lot of ways to prepare dough for whites: fast, classic, sponge, "drowned" and others. Each of the recipes, of course, has its own secrets and characteristics. To prevent the batter from sticking to your hands, it is advisable to grease them with vegetable oil, like the board on which you are going to roll out the dough. Flour must be sieved at least twice in order to enrich it with oxygen and cleanse it from all kinds of impurities. Egg white makes the dough harder and harder, therefore, if you add only yolk to the dough, the whites will turn out to be very soft and juicy.

Choose a recipe, prepare the dough, divide it into pieces, roll them into balls and place them on the floured table surface. Use a rolling pin or fingers to knead the balls into flat cakes with a diameter of 12-15 cm and a thickness of 5-7 mm. Put 1 tablespoon in the middle of each flat cake. filling and gather the edges of the flatbread towards the center. When pinching the edges, leave a hole in the center. Flatten the workpieces slightly, giving them a round shape, and leave for another 20 minutes for them to rise. Then place the whites with the hole down in a deep frying pan or saucepan with a lot of hot oil at a distance of 2 cm from each other, as they will slightly increase in volume during the frying process. Fry the whites on both sides until golden brown. Be sure to put the finished whites on a paper towel so that the glass will have excess oil.

Prepare the dough for the whites in a good mood and always with joy, because the dough is very sensitive both to the warmth of your hands and to the mood with which you get down to business. Using our simple tips and recipes, you can be absolutely sure that the result will be excellent.

Unleavened (yeast-free) dough for whites

Ingredients:
500 g flour
1 stack sour cream,
2 eggs,
2 tbsp butter or margarine,
1 tbsp Sahara,
½ tsp salt.

Preparation:
Sift the flour with a mound. Make a depression in it, in which put sour cream, butter, salt, sugar, beat in eggs and quickly knead the dough. Roll the finished dough into a ball, put on a plate, cover with a towel and take out to a cold place for 30-40 minutes.

Safe yeast dough for whitish

Ingredients:
4 stacks flour,
1 stack milk or water
1 egg,
20 g yeast
4 tablespoons butter or margarine,
1.5 tbsp Sahara,
½ tsp salt.

Preparation:
Dissolve yeast in warm milk and stir until completely dissolved. Then add eggs, sugar and salt (you can pre-grind eggs with sugar and salt), add flour and knead a homogeneous, not very tough dough. At the end of the process, add melted, cooled butter (or margarine). Knead the dough until it stops sticking to your hands and bowl. Lightly sprinkle the finished dough with flour, cover with a towel and place in a warm place. When the dough rises (after 2-2.5 hours), crush it and let it come up again. After that, you can start baking the whites.

Sponge yeast dough for whites

Ingredients:
1 kg of flour
2.5 stack. milk or water
2 yolks,
2 tbsp butter,
30 g yeast
1 tbsp Sahara,
1 tsp salt.

Preparation:
Dissolve yeast in warm milk, add half flour and half sugar. Place the cooked dough in a warm place for 1 hour to come up. During this time, it should double in volume. When the dough rises, add baking, salt, the rest of the flour to it and knead the dough (it should not stick to your hands and easily lag behind the dishes). If bubbles appear on the dough and it begins to settle, then it is ready.

Quick yeast dough for whites

Ingredients:
1.5 kg flour
500 ml of milk
3 eggs,
250 g butter
1 tbsp Sahara,
1 sachet of dry yeast,
1 tsp salt.

Preparation:
Soften butter or margarine at room temperature. Beat eggs, milk, sugar and salt using a mixer. While whisking, add softened butter in small portions. Try to mix the oil well. Then add the whipped mixture to the flour sifted in advance, pour dry yeast there and knead a soft plastic dough. Grease the finished dough on all sides with vegetable oil, put in a bowl, also greased with vegetable oil, and refrigerate for 2 hours. When the time is up, take out the dough and start cooking the whites.

Sour cream yeast dough for whites

Ingredients:
500 g flour
250 g sour cream
2 yolks,
30 g yeast
70 g butter
½ tsp Sahara,
½ tsp salt.

Preparation:
Mash yeast in sour cream. Add yolks, salt, sifted flour and knead to a light dough. At the end of the batch, add softened butter, stir, cover the container with the dough with a napkin and place in a warm place. After 1.5-2 hours, wrinkle it. The fermentation process will continue for about 40 minutes more, then the dough will begin to slowly descend. Pound the dough again, refrigerate and place on a table greased with vegetable oil for further work.

Butter yeast dough for whites

The whites from this dough are incredibly tasty, retain their original freshness for a long time and remain soft.

Ingredients:
600 ml of milk
1 egg,
4 tablespoons vegetable oil,
1.5 tsp yeast,
1 tbsp Sahara,
½ tsp salt,
flour.

Preparation:
Dissolve yeast in warm milk, beat in an egg, pour in vegetable oil, add sugar and salt. Mix everything thoroughly. Gradually add flour and knead the medium firm dough. Roll the dough into a ball and put in a warm place for 2 hours. The dough will increase in size and become softer and more elastic. Now divide the dough into specific pieces for the intended whites, place on a flat and large dish, cover and let stand for another 10-15 minutes. During this time, the pieces will increase in volume a little more, and the dough will be easy to process further.

Yeast dough for whites on kefir

Ingredients:
1 kg of flour
500 ml of kefir,
1 egg,
10 g dry yeast,
100 g of water
2 tbsp Sahara
salt to taste.

Preparation:
Dissolve the yeast and sugar in warm water and wait until the foam forms. Pour flour into a wide container, add kefir, egg, diluted yeast and start kneading the dough. Knead until it softens and no longer sticks to your hands. Then cover the dough and leave in a warm place for 1 hour.

Drowned dough for whites

Ingredients:
1 kg of flour
500 ml of milk
150 g butter or margarine,
2 eggs,
30 g fresh yeast
1 tsp salt,
1 tbsp Sahara.

Preparation:
Grate cold oil and leave at room temperature to warm up. Dissolve yeast and sugar in warm milk and leave to rise. Beat eggs with salt. Pour flour into a bowl, leaving one glass to roll out, pour in milk with yeast, add eggs, butter and knead the dough. Roll the dough into a ball and place it in cold water in a large saucepan or bucket. When the dough comes up, take it out, dry it with a napkin and knead, adding the remaining glass of flour. Leave the kneaded dough to lie under a napkin for 10-15 minutes.

Whitewash dough "Wonderful"

Ingredients:
1.5 stack. flour,
½ stack. warm milk
2 egg yolks
½ pack softened margarine,
1.5 tbsp Sahara,
50 g raw yeast.

Preparation:
Dissolve yeast in milk, add softened margarine, sugar and the rest of the ingredients. Knead everything well with your hands. Leave the resulting dough bun for 40 minutes, and then you can roll out the dough and start baking. If you decide to start baking tomorrow, put the dough in a bag and put it in the refrigerator, where, by the way, it can be stored for 4 days.

To many, the procedure for preparing a dough for whites may seem very complicated, but in fact, observing the proportions of products and adhering to the recommendations indicated in the recipes, everything, believe me, will be much easier, and the cooking process will bring a lot of pleasure, and even the result is even more so!

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Belyashi is a traditional Tatar dish, loved all over the world. Of course, this product can hardly be called useful, since it is a pie with meat fried in oil. But occasionally, you can still pamper yourself and your loved ones with juicy, fragrant, fresh whites.

Today, you can have a snack with whitewash anywhere - on the streets of large cities, there are tents and small fast food cafes almost at every corner. But, as a rule, the quality of the products sold there leaves much to be desired. No one knows for sure what exactly unscrupulous cooks put into the filling and whether they comply with sanitary standards.

Therefore, it is best to make whitewash with your own hands, at home, since in this case you will be sure that this is a high-quality and safe product.

Today we will tell you how to correctly make really tasty and juicy whites at home, share interesting recipes and some secrets of their preparation.

Choosing products

In order for any dish to turn out to be great, of course, first of all, you should choose only high-quality and fresh products for its preparation.

Use homemade minced meat to cook the whites. It is not worth buying ready-made in the store, since very often it is made from meat scraps or from already stale or, even worse, rotten and soaked in vinegar meat.

Buy meat from young animals whenever possible. As a rule, pork, beef and lamb are used for these purposes.

To make the minced meat for the whitewash especially juicy and tasty, process the meat very carefully, since the veins and films remaining in them can make the filling tough. To make the minced meat tender, scroll it twice in a meat grinder.

Another secret is the amount of onions. To make the whites juicy, add as much onion as possible (within reasonable limits, of course). Some housewives also add a little cold water for the same purpose.

If the meat is too dry, add a little lard to the minced meat.

Use only premium white wheat flour to prepare the dough. Before kneading, it must be sieved through a sieve without fail.

Choose light, clear and deodorized oil for frying.

Cooking recipes

There are many recipes for making these meat pies. Today we will share some of them.

Classic whites with meat

Ingredients:

1 kg of wheat flour;
250 ml of pure water;
250 ml of low-fat milk;
2 medium sized chicken eggs;
10 g fresh yeast;
60 g spread;
8 g salt;
8 g granulated sugar;
45 ml of vegetable oil;
350 g onions;
170 g pork;
140 g of beef;
60 ml of kefir;
10 g salt;
5 g of pepper.

Preparation

Pour milk and water into a deep wide bowl, add sugar, salt, a little flour, yolks, melted spread there, sprinkle with more flour and mix with a wooden spoon.

Add vegetable oil to the dough and stir until a viscous, but not tight, homogeneous mass is formed. Cover with a towel and leave for half an hour in a warm place. When it rises, knead it again and put it in the heat again.

Grind pork, beef in a meat grinder, chop the onion very finely. If you don't have time to mess with it, you can twist it along with the meat.

Pour into minced meat into kefir, pepper and mix.

Roll out the dough into a long sausage and cut it into equal parts. Roll each such piece thinly with a rolling pin (you can also use a glass bottle filled with cold water).

Put a spoonful of minced meat in each circle. Trying to make the whites tastier and lay out a lot of filling is not worth it, since when frying it can break the dough, and all the juice will end up in the pan.

We carefully wrap the edges so that there is a small hole in the middle. However, many housewives prefer to wrap the dough completely.

Let the preparation brew for 10 minutes.

Pour vegetable oil into a frying pan, put on high heat and fry the workpiece first with minced meat down, and then turn it over. Fry on each side for about 4-5 minutes.

Put the finished dish on a plate covered with paper napkins - they will absorb all the excess fat.

Tatar zur-balish

Adherents of proper nutrition will like this dish, because it should not be fried, but baked in the oven.

In the original, zur-balish is a large pie with potatoes and meat (this is how the name is translated into our language), which is cooked in the oven.

The dough for this dish is prepared with kefir or sour cream, because Tatars' yeast is not used at all to create whitewash.

Ingredients:

500 ml of fresh sour cream;
1 chicken egg;
390 g flour;
500 g of veal;
500 g of lamb;
1.5 kg of potatoes;
Bay leaf;
salt;
200 ml of meat broth;
4 onions.

Preparation

Sift the flour, pour it into a bowl, add sour cream, salt and knead the elastic dough. It shouldn't stick to your hands.

Cover the bowl with cling film and refrigerate for half an hour. While insisting,.

Cut the meat, potatoes and onions into small cubes of about 1-1.5 cm. Put the meat and vegetables in a bowl, add black pepper, salt and mix.

Separate the fourth part from the dough, wrap it in plastic wrap and put it in the refrigerator. We roll out most of it so that its edges hang 5 cm from the baking dish.

From the smaller part we pinch off a small ball with a diameter of 2 cm, roll the rest to the size of the mold - this will be the lid.

Grease the baking dish with vegetable oil, put a larger layer on it, and pour the filling on top with a slide and put the bay leaf. Next, raise the hanging edges of the dough, and put the "lid" on top. Leave a small hole in the center.

Beat the egg, grease the cake with it with a pen or brush, separately grease the round ball ("lid"), close the hole with it and put the mold in an oven preheated to 200 ° C for 20 minutes. Then we take it out, cover the cake with foil and reduce the temperature to 170 ° C.

To make the meat in the whitewash pie more juicy, after 40 minutes, pour a little broth into the hole, as the liquid inside evaporates.

After 2.5 hours, turn off the oven and leave the pie in it for half an hour. Then we take out the dish and serve it on the table.

Very fast whites

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

Ingredients:

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

Preparation

Greetings, my precious friends. Do you like whites? It's hard not to love them. The mere thought of them drools. But, unfortunately, you rarely manage to feast on high-quality whites from the store. Manufacturers manage to either undercut the meat or make the dough too thick. An unpleasant residue remains from the purchased product. Therefore, I suggest making these pies at home. Moreover, today I will tell you how to cook whitewash with meat in a pan.

Modern sweets owe their name to balish, a large pie made from unleavened dough. This is a national Bashkir dish. It is prepared with various fillings, but meat with potatoes is considered the most delicious.

However, the belyashi are slightly different from the belyashi. First of all, they are much smaller in size than their progenitors. In addition, the whites are fried in a huge amount of oil, and the whites are baked.

The closest relative of the Bashkir balish is the Tatar peremyach. Usually, the pendants are made in a round shape with a hole in the middle. But the whites were originally prepared in a triangular shape. Only few people know about these features today. Well that's it, a little presentation of the dish before showing it 🙂

Features of whitewash

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

The calorie content of whitewash is 260.6 kcal. At the same time, fats are 14.7 g, and carbohydrates - 18.7 g and proteins - 14.6 g.

Therefore, no nutritionist would recommend this yummy to you. Therefore, you should not eat whitish eyes for those who are on a diet. Otherwise, you will not resist and you will have to start losing weight anew. Also, with this delicacy, you need to be more careful for people suffering from diseases of the cardiovascular system and pancreas.

But whites, cooked on their own at home, are less harmful than purchased ones. After all, here you yourself regulate the fat content of the meat and the amount of oil for frying. And you can cook both open and closed pies at home. They differ among themselves not only in appearance, but also in cooking characteristics.

Cooking open yeast whites

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

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

You will need a kilo of minced meat as a filling. Better to take from pork with beef. You will also need 4 onions, salt + pepper to taste. You need to fry the whites in a huge amount of oil.

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

After kneading, the dough should not stick to your hands. Then we 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 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. So the water will be absorbed into the proteins of the meat and the filling will then be a little with broth.

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

Fill the pan with oil (about 2 cm from the bottom). We heat it up and put the pies with the holes down. Fry one side over medium heat until browning. Then we turn it over and cook further.

How to make yeast closed whites with meat

Cooking such a delicacy at home is not difficult. For the test, take:

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

The filling is made from minced pork and 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 here. Beat the eggs lightly and send them into the yeast mixture. Add the sifted flour and mix the ingredients. Then pour in the slightly cooled melted margarine here, add salt and knead the dough well. We leave it for a couple of hours, covering it with a kitchen towel. After a little crush the dough. If it is sticky, stir in flour. And again let it stand for a couple of hours.

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

Divide the yeast dough into equal balls. Roll out each of them in turn and put 1.5-2 tbsp in the middle. fillings. Raise the edges of the round up and pinch, and then gently flatten it with your palm.

Put the whites in a frying pan with hot oil so that they sit down with the seam. There should be a lot of oil in the container (a layer of at least 2 cm). Fry the pies until browning on both sides.

How to cook delicious whites on kefir in a frying pan

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

It will be necessary to prepare such a set of products for the test:

250 ml of 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, onions, salt + ground black pepper. Mix finely chopped onions with minced meat. Salt and pepper. Then we beat off the minced meat well or mix for a long time. This will allow the water to be absorbed into the meat and the filling will be juicier. Then cover the container with the prepared minced meat and send it to the refrigerator.

And the dough is prepared even faster 🙂 We mix kefir (you do not need to heat it up, as you got it from the refrigerator, use this one) with flour. Do not add all the flour at once. Add half the amount indicated in the recipe. Then add salt and soda. And gently mix all the ingredients, gradually adding the rest of the flour. Your dough should be soft. Then we drive vegetable oil into the kneaded dough and leave it for 20-30 minutes.

We grease the working 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 charred when frying. This leaves an unpleasant black residue in the pan. Therefore, I use vegetable oil

We form rounds from the dough and roll them out. Put the filling in the middle of each and mold the open-type whites. I advise you to sculpt immediately as much as will fit in a frying pan at a 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.

Lazy whites recipe

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

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

Kefir heated to about 30 degrees is mixed with soda, sugar and salt. Leave this mixture to stand for 10 minutes at room temperature. In the meantime, we are preparing the filling. Mix the minced meat with chopped onion, egg, pepper and salt.

After that, gradually mix the flour into the kefir mixture. There should be no lumps. And your dough should be like sour cream in consistency. Put the dough in a pan with hot oil with a spoon, minced meat on top. And pour a little dough onto the minced meat so that the filling is visible in the middle.

Fry on a medium-power fire. First, fry one side. Then we turn it over and bring the second side of the whitewash to a ruddy color. Before serving the pies, decorate them with herbs. Nice, fast and very tasty. Try it.

To make the whites look round and beautiful, do not place them too tightly in the pan. Let there be a distance of 1 cm between them. So it will be easier to turn them over. And during the flipping, your pies will not lose their shape.
After frying the whites, do not rush to serve them right there. Place the patties on a kitchen paper towel to remove excess grease. 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 bring them to readiness in the microwave or oven. Just do not set the maximum microwave power.

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

Dear lovers of homemade food, today I want to tell you how to cook whitewash with meat at home. Thanks to this recipe, the whites are very tender. And the meat filling is generally beyond praise - juicy and aromatic. Probably, each of us, at least once in our life, bought whites with meat on the go and had a quick snack with them. Now you have a great opportunity to learn how to cook delicious homemade whites on your own (they are much tastier and healthier than purchased ones) and enjoy them plenty of the whole family. What could be better than to bake a plate of such whites with meat in a pan and go with the whole family for a picnic!

Ingredients:

cow's milk - 125 milliliters;
water - 125 milliliters;
dry yeast - 5 grams;
wheat flour - 400 grams;
salt - one teaspoon;
sugar - 1.5 tablespoons.

Filling:

minced beef - 400 grams;
minced pork - 400 grams;
onions - 2 pieces;
salt, pepper to taste;
water in minced meat - 15 milliliters.

Belyashi with meat. Step by step recipe

Flour for making homemade whites with meat must be sifted through a sieve (ideally, if you sift the flour twice in a row).
Combine milk and water in a deep bowl (250 milliliters of liquid is obtained). Optionally, you can use either 250 milliliters of water or 250 milliliters of milk. But if you chose the last option, then carefully monitor the frying process: since the whites in milk tend to burn.
Dissolve 5 grams of dry yeast in a slightly warmed milk mixture.
Pour all the sugar and add 3-4 tablespoons of flour to activate the yeast fermentation process.
Leave the dough in a warm place for 10-15 minutes.
In the meantime, let's get down to preparing our filling.
The most delicious, in my opinion, whites are obtained with minced meat, which consists of 50% beef and 50% pork. In this recipe, I suggest this proportion.
Of course, you can also use one type of meat for cooking minced meat: for example, lamb or pork. If you use only beef, then such minced meat turns out to be less fatty and dryish. Therefore, try to cook belyashi with different types of minced meat: choose exactly the one that will be the most delicious for you.
Peel the medium-sized onion and cut very finely with a knife. You can grind it with a blender or in a meat grinder.
Pour well chopped onion into a bowl with minced meat, salt, add black pepper to taste. I prefer to use freshly ground pepper: it has a much stronger aroma and a sharper taste.
To keep our minced meat juicy during the cooking process, you should add a small amount of water to it and mix well.
Now add salt to the dough, a little more than half of the flour and mix well with a spoon.
Then pour the remaining flour onto the work surface and send the dough onto it.
Stir the flour into the dough with your hands. The secret to a delicious whitewash dough is to be soft and slightly stick to your hands.
We give the dough the shape of a ball, put it in a deep bowl (first sprinkle the bottom with flour), cover the bowl with a lid or a towel and give it time to proof. The dough should fit (increase in volume by 1.5 - 2 times).
When the dough has increased, it needs to be settled. Dab your palms lightly in vegetable oil and gently sit on the dough. Those. it needs to be mixed again.
Now the finished dough must be divided into portions. To make the whites look beautiful and uniform in size, I advise you to use a kitchen scale to brave the same pieces of dough. In this recipe for whitewash with meat in a pan, I measure out pieces of dough by 40 grams.
Do not forget to periodically lubricate your hands with vegetable oil so that the dough does not stick and it is pleasant to work with it.
Thus, we divide all the dough into pieces (I give them the shape of balls) and put, for convenience, on a plank or on a plate. To prevent the dough from chapping, you can cover it with cling film.
A similar procedure should be done with minced meat. For each beef, there should be approximately 40-45 grams of minced meat. Using a kitchen scale, divide the minced meat into portioned balls and put them on a wide dish.
We begin to sculpt belyashi with meat at home.
Take a ball of dough, roll it out to a thickness of about 1 cm, in a small circle.
Put a ball with minced meat in the middle of the circle and gently pinch the edges so that there is a small hole in the middle.
Now let the whites rest for a few minutes, press down slightly on top and send them to fry.
Pour a large amount of vegetable oil into a deep frying pan. During the frying process, the whites should float slightly in it, and not lie on the bottom.
Put the whites in a deep frying pan with well-heated sunflower oil, opening down.
For convenience, I put no more than four whites in the pan. This way they cook well and don't stick to each other.
Fry over a low heat until golden brown on both sides.
We take out the finished homemade whites on a dish, previously covered with paper kitchen towels. These towels will absorb excess oil and moisture after frying.
A few minutes after frying, the whites become very soft and juicy, as if inviting you to quickly taste their great taste.

Be sure to try cooking these wonderful beef with meat in a frying pan.

Belyash is a Tatar cuisine dish that has become very popular in our area due to the fact that meat pies fried in oil came to our taste. Many people associate belyasha with street cuisine, with stalls selling hot pies, pasties and belyasha. A kind of lunch on the go. But street whites are also a big surprise, what they are made of, whether the expiration date of the products has expired, whether the dough is stale. There are no guarantees. What to do if you so badly want to eat belyashi with meat, but do not risk it. It's simple, you need to learn delicious homemade recipes and cook the whites yourself.

In fact, real Tatar belyash is a big cake that is baked, not fried. And what we are used to eating is closer to pies called peremyachi. But we have become so accustomed to calling them whites for so long and so much that it is most likely that we will not be able to change the habit. I do not think that the whites will suffer from this, they will still remain the same tasty.

Belyashi with meat can hardly be called a dietary dish, since it is essentially fried in a pan in a large amount of vegetable oil. Almost deep-fried. Therefore, before you cook them, mentally be prepared that the pleasure of whitewash will cost you many, many calories eaten.

If this does not bother you too much, and you want tasty whites as before, let's figure out how to prepare delicious homemade whites with meat, and what is required for this.

There are several recipes that are slightly different from each other. It's all about how the dough is kneaded and how the whites themselves are prepared.

First, we will consider how to cook whites with yeast dough.

Belyashi with meat on yeast dough, cooking in a pan - a detailed step-by-step recipe with a photo

The most common recipe for making homemade whites with meat is on yeast dough, followed by frying them in boiling oil in a pan. Such whites with meat turn out to be lush, ruddy and juicy inside. Most of us like this kind of whitewash. Cooking them is not that difficult, but it will take some time. It's all about the dough, which needs to be kneaded correctly and allowed to rise.

You can make a filling for whitewash with almost any meat, even a mixture such as pork and beef. A one-to-one ratio is fine. But you can make pork or beef whites with meat if you like it better. The main secret is to make the meat filling juicy; for this, a large amount of onion is used, water or broth is added to the minced meat.

But let's take everything in order to learn how to make delicious homemade whites with meat.

We need:

flour - 800-900 grams (no more than 1kg),
pressed yeast (not dry) - 15 grams,
water - 1 glass (250 ml),
milk - 1 glass,
salt - 1 teaspoon
sugar - 1 tablespoon
egg - 1 pc,
vegetable oil - 4 tablespoons,
minced meat - 1 kg,
onions - 3 pcs,
fresh cilantro (optional) - 50 grams,
ground black pepper and salt - to taste.

Preparation:

1. The first thing we start to do when baking any pastry is, of course, the dough. Since we have yeast dough for whitewash with meat, we first prepare the dough.

The dough is made from yeast with the addition of a small amount of ingredients that will turn on the fermentation process. First, we need warm water and sugar.

Break the yeast into pieces in a bowl or ladle, then add a tablespoon of sugar and half the water, about 100 ml. Stir the yeast in water to dissolve the sugar and yeast itself. This is called "dissolving" the yeast.

2. Now add 2-3 tablespoons of flour there and stir well until all the lumps are dissolved. You should get something like a batter. After that, cover the dough with a lid or tighten the bowl with cling film. Leave for 15-20 minutes for the dough to ferment and begin to rise into a lush, foamy mass.

3. When the dough comes up, it will increase in volume by one and a half times. After that, you can open it and pour it into a bowl or saucepan, in which we will continue to knead the dough.

4. Add the second half of the water, milk and an egg slightly beaten with a fork to the dough (so that the yolk and white are mixed). Add a teaspoon of salt there and mix everything well with a tablespoon or spatula.

5. Next, you need to gradually add flour. Literally 150-200 gr. mix the resulting dough at a time and between each addition until the dry flour in the dough disappears from view. This will mix everything better with the flour.

It is advisable to sift the flour in advance using a special sieve or do it directly into the bowl with the dough. For this, I usually take a special sieve-mug for flour and immediately sift it into a dough piece. Flour is saturated with oxygen and thanks to this the dough will be very fluffy, and the whites with meat will eventually come out really airy.

6. The most difficult thing is to guess how much flour you need for the dough in advance. the fact is that flour is of different quality and moisture. Even the humidity in the air can affect the amount of flour. Therefore, we add flour in parts and continue to stir. The maximum amount is 1 kg, you should definitely not put more than this. But until we come nearer to this line, we interfere further.

At some point, it will become impossible to stir with a spoon due to the thickness of the dough, then put it aside and continue with your hand. Alas, the dough will stick to your fingers, but this cannot be avoided.

If you have a special combiner for kneading dough or a bread maker, then it will be easier for you, since you can entrust them with difficult work. But I trust my hands more, because I can feel the dough, how thick and soft it is and whether there is enough flour. With experience, this feeling is deposited very deeply in the memory and even the amount of ingredients will not need to be measured, as happens with many housewives. We know the dough by touch.

7. Stop kneading enough when it becomes thick enough to begin to peel off the walls and hands, and at the same time all the flour from the day of the bowl will be mixed in. Then add 4 tablespoons of vegetable oil directly to the dough. It must be mixed well so that it completely dissolves in the dough. This can take about five minutes, it will make the dough plastic and homogeneous. The dough should stick well and be slightly softer than plasticine.

After that, cover the bowl with a lid or cling film and leave it to come up. The dough should increase in size. Do not put it in a cold place, it is better to leave it at room temperature or slightly warmer. Leave it on the rise for an hour and a half or two.

8. With a properly prepared dough, whites with meat are very tasty. After all, the dough is one of its main components.

The risen dough should approximately double in size. This means good yeast has been used and the kneading is correct.

9. Take the dough out of the bowl and knead it with your hands on a table or a special silicone mat. To prevent it from sticking to the table and hands, use vegetable oil to lubricate the surface and hands. Do not use flour, it may change the consistency of the dough.

Knead the dough well to squeeze out any air bubbles. When it deflates to its original size, becomes smoother and more pliable, return it to the bowl, cover and let rise one more time. You can skip this stage only if you are already in a great hurry, for example, for the arrival of guests. But if you have time, then let the dough rise a second time, this will make it tastier and more fluffy.

While the dough comes up a second time, you can prepare the filling.

10. For the filling, take the prepared minced meat or roll it yourself. One time is enough. Peel the onion and also roll it through a meat grinder so that the pieces are very small. A blender is also suitable for this, you can grind in it. If you are adding cilantro, chop it very finely with a knife. You need a teaspoon of salt with a lump, and half a teaspoon of pepper, if you do not like sharper.

11. Combine the meat with onions and spices in a separate bowl until smooth. In order for the whites with the meat inside to turn out juicy, you need to make sure that the filling does not turn out to be dry. When stirring the minced meat, make sure that it is very soft and does not crumble into meat grains. The minced meat should be much softer than for regular cutlets. For the correct consistency, it can be diluted a little with drinking water or meat broth, if you have one. Here, too, you will have to look and feel the consistency, you may need 2-3 tablespoons of water, or maybe a little more. The main thing is to stir the water well in the filling so that it is completely absorbed into the minced meat and does not stand at the bottom of the bowl.

12. When the dough comes up a second time, you can start sculpting the whites with the meat. To do this, grease your hands and the surface of the table (rug or baking paper) with vegetable oil, lay out the dough and begin to divide it into balls no larger than your palm. Make balls the same size by eye, or divide the dough in half. That is, the whole piece in half, because each half in half, then each quarter in half, and until you reach the desired size of the pieces. I got 12 balls.

13. Prepare the place where you will put the ready-made whitewash with meat. This could be a baking sheet, a sheet of baking paper, or a large dish. The whites should not touch so that they do not stick together.

Now we begin to sculpt the whites. Knead the dough ball with your fingers to make a flat cake. Not too thin, but try to keep the middle thicker. This will balance the thickness of the dough in the place where we will pinch it so that it sticks together, with the opposite side.

Place a heaped tablespoon in the middle of the tortilla.

14. Now you need to gather the edges of the dough together and make a kind of a bag out of it. Squeeze them tightly with your fingers so that the dough sticks together and there are no holes left, and the future whitewash becomes round. Then flatten the finished whitewash to a flatter state.

When frying, the whites will inflate again and therefore should be flatter than the expected finished result when raw. Put the blinded whites on a baking sheet or sheet until they are fried.

15. In a deep skillet, heat the oil to a simmer and reduce the heat to lower than medium so that the whites do not burn on the outside and bake on the inside. Place the whites two or three in the butter (depending on the diameter of the pan and the size of the whites) and fry them on each side until they are well browned.

Toast them evenly on both sides. You can break the first whitewash and check if the filling is ready inside, if everything worked out, then the frying temperature is normal. If the meat is damp, then reduce the heat and fry the whites a little longer.

Place the finished whites on a large dish or plate covered with paper towels or napkins so that the excess oil is absorbed by the glass and absorbed into them. Belyashi with meat is already a rather fatty dish, why add oil from frying to it.

Ready-made whites are a great hot dish and can replace a whole lunch or dinner. Set and eat while hot. Bon Appetit!

Belyashi on kefir - a recipe for making quick belyashi with meat with kefir dough instead of yeast

Yeast dough is very tasty and the whites with meat are simply wonderful, but its biggest minutes is the cooking time, given how long it needs to knead, wait when it comes up twice, and before that prepare the dough. You don't always have a whole day to cook the whites in a pan. On TV, such moments are suitable for an instant recipe - belyashi on kefir. Kefir will serve as the substance that will make the dough for the whiteness airy and fluffy. Instead of fermenting yeast in a warm environment, we will ferment kefir.

For a delicious homemade recipe for making whites on kefir, see this video. You will not believe how quickly whites are cooked with meat with such a dough, but they taste no worse and are fried in the same way in a pan.

Cook whites with meat for your family and for the arrival of guests. Share your successes. Love to cook deliciously and eat deliciously, because we have all the possibilities for this!