Hot and fluffy is the most appropriate and common description of these fried meat dumplings. Homemade whites are the dream of every housewife. After all, store-bought ones are distinguished by such tasty dough, which is not always possible at home. We will tell you how to cook real belyashi, recipes with photos will help you with this.

1. Type of dish: baked goods
2. Subtype of dish: dough.
3. Number of servings out: 15-20 servings.
4. Weight of the finished dish: 800-1000 g.
5. Cooking time: .
6. National cuisine to which the dish belongs: Russian.
7. Energy or nutritional value of the dish:

Belyashi dough: yeast recipe, ingredients

This recipe for belyashi can be called traditional. This is how many housewives prepare this delicacy. You will need the following components:

• 2 cups of flour;
• 1 egg;
• 15 g yeast;
• 150 g of milk (you can use water, but milk is preferable);
• 0.5 teaspoon salt;
• 1 teaspoon sugar.

Preparation of dough (recipe for belyashi)

We start by breeding yeast for kneading straight dough.

1. To do this, you need to heat the milk until warm and dissolve the yeast in it.
2. Add sugar, salt and egg to this liquid.
3. The straight method does not require infusion, so you just need to pour in the oil and add the flour, and you can knead.
4. And only after kneading can you leave the dough alone, cover it and let it rise.
5. While the dough is rising, let's make the filling. It will require 300 grams of minced meat. It is better to take minced pork and beef - it is moderately fatty, but will be able to provide juiciness to the finished product. Add one finely chopped onion, salt and pepper to taste to the minced meat. You can add a little cream or sour cream to the meat, literally one tablespoon. This will ensure greater juiciness.

Our preparation (recipe for belyashi) continues with the formation of the products themselves. To do this, you need to tear off small pieces from a whole piece of dough, rolling each into a ball. If the dough is sticky, grease your hands with oil. The ball needs to be rolled out or simply kneaded with your hands. Place a small amount of minced meat in the middle. Fold the edges of the dough towards the middle so that the minced meat is visible. Or you can make a completely closed version. So that the product is not round, but flat, you can crush it a little. To complete the recipe for whites, all that remains is to fry them in vegetable oil on both sides
Whitefish recipes with photos filled the Internet and cookbooks. We offer you another – yeast-free option.

How to make belyashi with kefir?

This white dough recipe allows you to achieve a very appetizing crispy crust. The ingredients needed for it are:

• 1 glass of kefir;
• 2 eggs;
• 3 cups flour;
• 2 tablespoons vegetable oil;
• 1 tablespoon sugar;
• 1 teaspoon each of salt and soda.

Pour soda into kefir, it will foam, add eggs, butter, salt and sugar. Mix everything well and you can add flour. The dough will be soft, but should not stick to your hands. Cover the mixture with cling film and let stand for about half an hour.
Now prepare the filling in the same way as in the previous recipe. In all other processes, all belyashi recipes are similar to each other - roll out the circles, lay out the filling, cover and fry.
In the event that you made a recipe, for example, twice as much, or you want fresh fried donuts with meat to be constantly on your table without effort, you can freeze them unfried. To do this, the formed products that are ready for frying need to be laid out on a flat surface (bowl, board, plate), covered with film or a bag and placed in the freezer. When they are frozen, to save space, you can put the products in one bag and keep them in the freezer. This way, you can always get and quickly fry your favorite dish, and it will delight you.

15.03.2018, 17:40

How to cook belyashi with meat in a frying pan - a delicious step-by-step cooking recipe

Published on March 15, 2018

Oh, well, tell me, who can refuse fluffy and tasty homemade whites with meat. Fresh from the frying pan, and topped with homemade sour cream, mmmmmm delicious and that’s all.

Content;

I think I’m not the only one who loves delicious homemade belyashi, chebureks, and fried pies with potatoes. Why homemade, yes, because they turn out so delicious that it’s impossible to tear yourself away from the table.

It must be said that this dish requires not only meat, but also time, since especially tasty belyashi are made with yeast dough, and you will need some time to prepare it.

And so, to prepare fluffy whites you will need yeast dough without sponge. You can read how to prepare it by clicking here. In this article I described in detail how to make yeast dough.Well, if I tell you briefly, the point is this.

In a bowl, mix water, yeast and sugar. Mix everything well and begin to slowly add flour. Add flour until everything can be mixed with a spoon. As soon as it becomes difficult to stir with a spoon, transfer the dough to the table and continue kneading the dough on the table.

Add a little salt and butter. Mix the dough with butter and knead well. Now we leave it in the bowl so that it fits well.

While the dough is rising, it’s time to start filling and prepare good minced meat.

Pass the pieces of meat through a meat grinder. If the meat has little fat, you can add a little lard, about 50 grams per kilogram of finished minced meat.

Now you need to add onions to the meat. Traditionally, chopped onions are added to the minced meat, but if you don’t want to fuss, you can always grind it in a meat grinder or chop it with a blender. The consumption is approximately 3-4 onions per half kilo of minced meat.

Don't forget to salt and pepper the minced meat to taste. And mix well and beat it. To do this, you need to take a little minced meat in your hand and forcefully throw it back into the bowl and repeat this 10-15 times. Now we can say that the filling for the whites is completely ready.

After an hour, the dough will rise; you need to settle it and wait until it rises again. And only now you can start preparing the whites themselves.

We take the finished dough out of the bowl onto a table treated with oil, and make something similar to a sausage out of it. Divide into equal parts. Divide the minced meat into the same number of parts.

We turn the dough pieces into flat cakes. It is advisable to make the edges of the cake thinner than the middle.

I place the minced meat in the middle of the flatbread and spread it over almost the entire surface.

Then I take the edges of the cake and gather the edges towards the center, gradually pinching the dough so that a little of the filling remains exposed. This way it will cook well and remove excess moisture.

Press the resulting whitewash with your hand, as if flattening it a little.

In this way I form all the belyashi and proceed to frying them.

I fry the belyashi in sunflower oil. First I fry the side where the filling is exposed, and then the other.

This allows the filling to brown faster and better.

Fry the belyashi for about 3-4 minutes on each side.

These are the beauties you should get. Ruddy, aromatic and incredibly satisfying. In our family, such belyashi is served exclusively on Saturdays and only after the bath. It's like a tradition for us. What family traditions do you have?

Lush whites on kefir

Homemade belyashi with meat can be prepared without yeast. There is a recipe for how to cook them using a quick dough.

This recipe is well suited for those who are still afraid of yeast or simply don’t have the time to wait agonizingly for the dough to rise. This recipe takes less time and the results are no worse. To begin with, let’s prepare a small batch of whitefish, so to speak, for training purposes.

Dough ingredients.

• 4 cups wheat flour.
• One and a half glasses of kefir.
• Soda half a teaspoon.
• Salt half a teaspoon.

Cooking process.

And so now we need to knead the dough from all this. Sift all the flour into a bowl. Add salt and beat in the egg. Lightly mix the egg and flour using a whisk.

Pour half a glass of kefir and throw in soda. Mix well with a spoon and wait a bit for the reaction to begin. The beginning of the reaction will be indicated to us by the appearance of gas bubbles on the surface of the glass.

It's time to mix this kefir with flour. And then add all the remaining kefir to the dough.

Now you can fully knead the dough until it becomes plastic and pliable. As soon as the dough looks like dough from which you can make homemade belyashi with meat. We form a mound out of it, sprinkle it with flour and leave it under the cup for 30 minutes. You need to let the test sit.

While the dough is infusing, let's prepare the filling, namely minced meat.

I already have ready-made twisted meat in a meat grinder. So we will continue to work with him. You can use almost any minced meat, from chicken to beef. As they say, it's not an acquired taste.

So I finely chop the onion into small cubes and add it to the minced meat. You also need to add pepper and salt to taste. And add the secret ingredient...... it's about half a glass of broth. If you don’t have ready-made broth, you can replace it with boiled water. Liquid is needed to give elasticity to the minced meat.

Mix the minced meat well and give it time for the spices to mix well with the meat. In general, let’s let the minced meat steep for a while.

While the minced meat is infusing, let's make the dough. And let's start forming blanks for whites.

Cut a small piece from the dough and roll it into a sausage, then cut the sausage into equal parts and roll it into small pancakes using a rolling pin.

The pancakes should be 1 cm thick and no more than 15 cm in diameter.

Place the minced meat in the middle and form a white pastry. One piece of minced meat takes about a tablespoon.

All that remains is to fry them in oil.

Pour vegetable oil into a frying pan and fry our belyashi for about 3-5 minutes. The oil should cover the whitewash exactly halfway.

First, fry the open side with meat, then the other. You can’t turn them over again, as precious meat juice will leak out of them.

Serve the finished belyashi slightly cooled. It is very good to serve them with homemade sour cream and milk.

I assure you that you will succeed the first time, since the most important thing in this dish is to cook it in a good mood and with full dedication.

Lazy belyashi with minced meat on kefir

Sometimes there is absolutely no time to prepare a delicious dinner. Try making delicious and fluffy belyashi using a quick recipe. The whites turn out fluffy and in just 15-20 minutes.

Ingredients.

• 200ml. Kefir.
• 1 egg.
• A pinch of salt and a pinch of sugar.
• 1 teaspoon of soda.
• 200 grams of flour.
• 150 gr. Ready minced meat.
• 1 onion.
• Greens optional.
• Vegetable oil.
• 1 clove of garlic optional.
• Allspice to taste.

Cooking process.

Pour the flour into a bowl, add a pinch of salt, sugar and a teaspoon of soda. Mix everything well and dry.

Then add kefir and make the dough. Don't expect the dough to be thick; it should resemble sour cream. Of course, the dough may turn out too liquid, then add a little flour. To achieve the desired consistency. We prepare the dough as for pancakes. After the dough is ready, give it a few minutes to rest and we ourselves will prepare the minced meat.

Peel the onion and finely chop. Finely chop the greens, pass the garlic through a press.

Add the chopped ingredients to the meat and mix well, don’t forget the salt and allspice.

Take a frying pan, pour in and heat up vegetable oil. Take a spoonful of dough and place it on the frying pan. Place some meat on top. And fill the meat with batter.

This is how you can quickly cook lazy belyashi in a frying pan without spending much time. Bon appetit.

Tatar belyashi with meat video recipe

Bon appetit.

Delicious homemade belyashi fried in a frying pan

Sometimes it happens that there is no milk or kefir in the house, but there is a desire to make belyashi. Then here’s a recipe to help you out. How to prepare yeast dough using water, form whites from it and fry them in a frying pan.

Ingredients.

• 500 grams of flour.
• 300 ml water.
• 1 teaspoon of sugar.
• 1 teaspoon salt.
• 1 teaspoon dry yeast.
• 3 tablespoons of vegetable oil.

Filling.

• 400-500 g minced meat.
• 1 onion. Salt and pepper to taste.

Cooking process.

Cut off a portion of the dough and roll it into a sausage. Cut into equal parts.

Roll out the pieces with a rolling pin and place half a tablespoon of minced meat in the center of each cake. We close the cake on all sides and leave a small hole in the center so that hot air can escape when frying. If you have a difficult relationship with the sculpting whites, then you don’t have to make a hole.

Fry the whites in vegetable oil. There is no need to create a hellish flame under the frying pan, as the whites may burn. Let's turn it up to medium heat so that everything cooks well and doesn't burn.

Oil will have to be added during frying. Cook belyashi more often and over time it will take you less and less time, and the belyashi will turn out tastier and tastier. Bon appetit.

Real belyashi have nothing in common with what Russian public catering offers at train stations and stations. Real whites are a miracle! Lush with a golden brown crust, tender, melt-in-your-mouth dough and amazing filling. Bashkir and Tatar housewives were the first to learn how to cook such pies many centuries ago. Gradually, the whites began traveling around the world and, one might say, conquered the planet.

Tatars and Bashkirs argue which of them was the first to coin the word “belish”, which in the Russian language was transformed into the familiar belyash. But that doesn't matter at all. The main thing is that the pie (or pie) is made from unleavened dough; meat cut into small pieces, sometimes mixed with potatoes, is used as a filling.

The calorie content, on the one hand, seems to be small, 100 grams - 360 kcal, on the other hand, only a person with very developed willpower can tear himself away from delicious whites and stop in time.

Classic belyashi with meat in a frying pan - step-by-step photo recipe

Belyashi is a kind of fast food that is usually prepared in various catering establishments. Belyashi is fried in school and student canteens, small cafes, and fast food outlets. To prepare belyashi like in a cafeteria, you need:

Cooking time: 2 hours 0 minutes

Quantity: 6 servings

Ingredients

• Water: 300 ml
• Yeast: 9 g
• Sugar: 20 g
• Salt: 15 g
• Flour: 500-550 g
• Beef: 400 g
• Onions: 2 heads.
• Green onions (optional): 1 bunch
• Ground pepper: to taste
• Vegetable oil for frying: 150-200 g

Cooking instructions

Lush correct Tatar belyashi at home

In general, Tatar belyash is very large and more like a pie. It depends only on the hostess whether she will make one huge one or many small ones that melt in your mouth. According to the classic Tatar recipe, to prepare the dough you need:

• 0.5 l. medium fat sour cream (fresh);
• 1 egg;
• salt (to taste, approximately 0.5 tsp);
• 500 gr. flour.

For minced meat required:

• 300 gr. veal;
• 300 gr. lamb;
• 0.7 kg potatoes;
• seasonings and salt (to taste).

Preparation:

1. Tatars do not use yeast in principle, and the given recipe is one of the simplest and most delicious. Sift the flour, mix with salt, make a hole into which to beat the egg and pour in the sour cream.
2. Knead the dough, which should be quite soft and elastic, leaving behind the walls of the bowl and the hands of the hostess. The dough should rest for about half an hour.
3. To prepare classic Tatar whites, meat and potatoes need to be cut into cubes; the process is long and tedious, but the result will be delicious. At the end of cooking, add salt and pepper to the filling and mix well.
4. Next are two cooking options, the first is classic belyashi with pinched edges, the second is the preparation of one huge belyashi using the same technology with a hole in the center.
5. According to this recipe, the belyashi are not fried, but cooked in the oven. If the pie is large, then after an hour you should add a little water or broth inside to maintain the juiciness of the filling. Tasty and aromatic homemade Tatar belyashi will be remembered for a long time!

Belyashi with kefir - a simple and tasty recipe

Usually, unleavened dough is used to make white dough; it is clear that yeast dough requires a lot of time, effort and at least some experience. Beginning housewives can try making pies using kefir dough. Required for the test:

• 1 glass of high-fat kefir;
• 2 tbsp. l. vegetable (any) oil;
• 2–3 eggs;
• 1 tbsp. l. Sahara;
• 0.5–1 tsp. soda;
• 0.5 tsp. salt;
• ≈ 3 cups flour.

For filling:

• 300 gr. minced meat, consisting of several types of meat, or raw meat, cut into pieces;
• 3–4 onions;
• 1-2 tbsp. l. cream to add juiciness to the filling.

Preparation:

1. At the first stage, prepare the dough: quench the soda with kefir, add eggs, beat, add sugar and salt, pour in oil, mix.
2. Now slowly add flour, kneading the dough until it begins to stick to your hands. It needs to be covered with cellophane, and you can start preparing the filling.
3. At the second stage, mince the meat, finely chop the onion, and additionally crush it with a wooden masher so that it releases more juice. Salt, add seasonings and pepper, cream, stir.
4. Stage three, actually preparation. Tear off small pieces of dough, roll into a flat cake, and place a mound of minced meat in the center. Do not pinch completely, like a dumpling, but only the edges so that the center remains open.
5. The finale is frying, you need to fry in vegetable oil, in a frying pan, warm it up thoroughly, and then reduce the heat.
6. First, place the whites with the filling down; a golden brown crust will appear on the minced meat, which will retain the juice inside. Then turn over and cook until done.

How to cook belyashi with yeast dough

The recipe for whites with yeast dough is suitable for experienced housewives, since such dough is very capricious and depends on many factors and even the well-being of the cook. A lighter option is when the dough is bought in a familiar, trustworthy supermarket. But the bravest ones can try to make their own yeast dough using the following recipe. Required for the test:

• 40 gr. yeast (meaning real, fresh);
• 1-2 tbsp. l. Sahara;
• 0.5-1 tsp. salt;
• 1-2 eggs;
• 2 tbsp. l. butter (any butter that needs to be melted beforehand, or vegetable);
• 2.5 glasses of milk (sometimes water is added instead of milk);
• 7 tbsp. flour (or a little more).

For cooking fillings:

• 300-350 gr. beef or ground beef;
• 1 medium-sized onion;
• salt, seasonings and spices (to taste).

Preparation:

1. At the first stage, the dough is prepared, first the dough, for which grind the yeast with sugar, add ½ part of milk, 2 tbsp. flour, stir well and leave in a warm place.
2. After half an hour or an hour, add the remaining ingredients, knead the dough thoroughly, leave again in a warm place, this time for 1.5-2 hours, kneading from time to time.
3. Stage two, quick - the minced meat is mixed with salt, spices and seasonings.
4. Stage three - preparing whites: roll out the dough into a sausage, cut into pieces. Then roll each piece into a circle with the filling in the middle. The main thing is to learn how to pinch the edges, then the finished belyash will be a real work of chef’s art.
5. Fry in sunflower oil over low heat, covering with a lid. Yeast dough will require effort and time, but the results will pay off handsomely, and requests to prepare belyashi will come from families weekly.

Whitefish recipe on water

A real housewife should have such a recipe in her piggy bank, in case she wants whites, and has all the products except milk, but is too lazy to go to the store. Using water instead of milk slightly reduces the calorie content of the dish. To prepare the lean dough you will need:

• 6 gr. instant yeast;
• 1 tbsp. water;
• 500 gr. premium flour;
• salt.

For minced meat have to take:

• 250 gr. beef (or prepared minced meat);
• 250 gr. pork;
• 300 gr. onions;
• salt, seasonings, aromatic herbs and pepper.

Preparation:

1. The process of preparing whiting in water is quite simple. Dissolve the yeast in heated (but not boiling) water, add dry ingredients (salt and flour).
2. Knead the dough well, leave in a warm place until it rises and increases in volume several times.
3. To prepare minced meat, grind pork and beef in a meat grinder, add salt and seasonings, and mix well.
4. The belyashi themselves are prepared traditionally - put the filling on a circle of thinly rolled dough, lift the edges, and pinch them with a beautiful wave.
5. Fry in vegetable oil (refined, odorless), first fry the side with the open part, then turn over and cook until done.

The good thing about belyashi is that if there is no milk in the house, the dough can be made in water, the taste will not deteriorate from this!

How to cook belyashi with milk

Dough for whites made with milk, according to many housewives, is more tasty and tender. For the test you need:

• 20 gr. real baker's yeast;
• 1.5 tbsp. l. Sahara;
• 1 tbsp. milk;
• 1 egg;
• 3-4 tbsp. l. vegetable oil;
• 4-4.5 tbsp. flour;
• 0.5 tsp. salt.

For minced meat required:

• 500 gr. meat (pork, beef, ideally lamb);
• 1-3 onions (optional);
• aromatic herbs;
• salt (to taste, of course).

Preparation:

1. Warm the milk slightly, dissolve the yeast, and stir.
2. Grind the eggs with salt, sugar, pour into the milk in a thin stream.
3. Add flour little by little while kneading the dough.
4. Towards the end of the process, add vegetable oil. It is important that the dough is not stiff and should lag behind the hands and the bowl in which the kneading process is taking place.
5. Dust the dough with flour, cover the bowl with cellophane, maybe with a towel, and leave in a warm place to rise. Apply it several times over two hours.
6. Next comes the process of making the yummy using traditional technologies. Since this is belyash, do not completely pinch the edges, but leave a small hole. Then it will be rosy on the outside, and very juicy and tender on the inside.
7. Fry in a frying pan; readiness is checked using a toothpick to pierce the belyash. The reddish juice that comes out means that the belyashi is not ready, clear juice is a sign that it’s time to transfer the belyashi to a plate and invite your family to a feast.

Lazy whites - a recipe that couldn’t be simpler

Yeast dough loves the attention of the hostess, is capricious, does not tolerate drafts, negligence and bad mood. Therefore, not all home cooks are ready for such gastronomic feats, and modern youth, in general, love quick and easy recipes. One of them is offered below; it will require a little time and the simplest products.

Ingredients for test:

• 0.5 kg of flour (highest grade);
• 1 tbsp. medium fat sour cream;
• 2 eggs;
• 2 tbsp. l. margarine (even better than butter);
• 1 tbsp. l. (heaped) sugar;
• a little salt.

Preparation:

1. The dough is prepared as follows: sift the flour into a large bowl. Make a depression in the resulting mound of flour. Beat the eggs into it and add the rest of the ingredients. Quickly knead the dough and roll it into a ball (it should stick to your hands). Cover the ball and put it in the cold for half an hour.
2. For the filling you will need minced meat or meat (300 g), cut into tiny pieces. Real Tatar cooks naturally cut the meat; their modern colleagues from other regions can use minced meat, twisted on a grid with large holes, as a filling for belyashi.
3. In addition to meat, add salt, seasonings, and a couple of tablespoons of heavy cream to the minced meat. Using the simplest recipe for making whites, you can get a very decent result.

How to cook homemade juicy belyashi in the oven

Some housewives do not like fried food, consider it not very healthy for the stomach and are looking for other ways to prepare traditional dishes. You can offer the following version of belyashi, in which the dough and filling are prepared according to the traditional recipe, only the final stage changes. The test requires:

• 1.5-2 tbsp. flour;
• 2 yolks;
• 1.5 tbsp. milk;
• 1/3 pack of margarine (can be replaced with butter);
• 1-1.5 tbsp. l. Sahara;
• 50 gr. regular yeast.

Preparation of the dough:

1. Heat the milk, pour it into the yeast, slowly rubbing it, then add sugar, salt and margarine (or butter), which must first be melted.
2. At the end, flour is also added little by little and the dough is kneaded. He needs to “rest” for 40-50 minutes, during which time you can prepare the filling.
3. For the filling, minced meat (300 g) is used from any type of meat, ideally lamb, you can mix pork and beef. It is important to add more onions (4-5 heads), finely chopped or grated with a beeroot grater. Cream (1-2 tbsp) mixed into the minced meat will add juiciness.
4. The shape of belyashi should resemble traditional products; they are prepared from a circle of dough, the edges of which are raised and pinched. The filling is inside, in a kind of dough bag. Since an oven is used, the hole must be very small to maintain the juiciness of the filling.
5. Bake for 30-40 minutes at 180°C, check for readiness with a wooden toothpick; when pierced, the finished belyash should release clear juice. Cooking Tatar whites in the oven is a more correct approach to the diet.

Belyashi with potatoes - Lenten recipe

Many women would like to please their relatives with whites during Lent, but do not know whether this can be done. Of course, traditionally this dish is prepared with meat filling, and only such a pie has the right to be called belyash. On the other hand, why not try preparing a meatless dish. For the test you need:

• 1 kg of wheat, premium flour;
• 2.5 tbsp. water (milk is not a lean product);
• 2 tbsp. l. vegetable (not animal) oil;
• 30 gr. yeast;
• 1 tbsp. l. Sahara;
• 0.5 tsp. salt;
• For minced meat you will need 0.5 kg of potatoes.

Preparation:

1. The process of preparing yeast dough is classic. Dissolve yeast in heated water, then add in order - butter, sugar and salt, mix well.
2. Add flour and knead into a soft, but sticky dough. Leave it to rise in a warm place, sprinkled with flour and covered with a towel.
3. Peel the potatoes and boil in salted water until fully cooked. Pour some water into a separate container and drain the rest.
4. Using a masher, mash the potatoes into a homogeneous mass, add the water in which they were boiled so that the filling is softer and juicier.
5. Stage three - preparing lean pies, here we also use proven technology, roll out a piece of dough into a circle (you can cut it with a glass), and place mashed potatoes in the middle.
6. According to this recipe, it is better not to fry the belyashi, but to bake it in the oven.

1. Belyashi is a very popular dish, which is why many recipes for its preparation have appeared. But there are also general recommendations, for example, mandatory sifting of flour. This way it is saturated with air, the dough will be more fluffy.
2. Another secret is that the dough should be well kneaded; dishes where the dough is made with water, kefir, or sour cream are easier to prepare. Yeast dough requires special attention, adherence to temperature conditions, and absence of drafts.
3. There are secrets to preparing the filling; in traditional recipes from Tatarstan and Bashkiria it is mentioned that the meat should be cut into pieces, so it retains its structure.

This original Tatar dish has long become a favorite among a wide variety of residents of our country. And how can you refuse a tasty piece 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 onions, which during cooking exchange their bright taste and fragrant aroma with the dense dough and chopped meat.

And belyashi are prepared quite quickly and simply, the main thing for their preparation is the patience and hard work of the housewife, as well as a large frying pan with a deep bottom in the house.

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

The use of mixed minced meat for 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, the minced meat is juicier and softer.

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 whites are given a special flavor by passing through a meat grinder or finely grated onion. Without this component, it will not be possible to cook delicious fluffy whites in a frying pan.

Step by step recipe

Ingredients	Quantity
vegetable oil -	200 ml
wheat flour -	550 g
dry yeast -	bag
granulated sugar -	50 g
salt and pepper -	taste
the water is slightly warm -	360 ml
Ground beef -	250 g
minced pork -	250 g
onion heads -	3 pcs.
Cooking time: 120 minutes	Calorie content per 100 grams: 180 Kcal

The dough for whites is mixed from very simple ingredients that are accessible to everyone. You should start kneading the correct dough for whites with the dough. To do this, dry yeast is diluted in lukewarm water, 50 g of sugar and 75 g of flour are added.

In a sufficiently deep container, the ingredients are mixed 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 homogeneous.

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

The finished dough is rolled out into a layer approximately 6 mm thick, then using a saucer with a diameter of 10 cm, cut into even circles. Place a tablespoon of minced meat in the center of the dough piece and pinch the edges of the dough circle tightly.

Place the belyashi into a well-heated frying pan on the hob. These meat pies need to be fried in a sufficient amount of vegetable oil; the yeast dough rises during frying, and oil is necessary so that the white pies are fried evenly.

They are prepared at an average heating temperature of the hob; you should not choose high heat: with it, one of the sides of the white meat may burn.

Lush whites made with milk and yeast

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

Mixing time: 30 min.

Calorie content of dough in one piece: 60 kcal.

Milk makes a very tasty dough, tender, very light, literally melting in your mouth. Heated water is added to warm milk, sugar is dissolved in the resulting liquid, and yeast is added.

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

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

• minced 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.

The minced meat components are mixed, 33% cream is poured in for juiciness and a special aroma.

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

The edges of the cake are folded in such a way that a small hole is formed in the top of the white cake.

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

If the pan is hot enough, you don't have to worry about juice leaking out of the open patty. But if you start frying from the closed side, then when it comes to the side with the window, the onion juice will splash heavily in different directions. The belyashi are fried in a frying pan until fully cooked.

Tatar belyashi on kefir in a frying pan

Ingredients for the dough:

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

Mixing time: 40 min.

Calorie content of dough in one piece: 55 kcal.

Kefir is poured into a large container and 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, and a soft, tender dough is kneaded.

Ingredients for filling:

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

The dough is rolled into a long sausage, small lumps are pinched off. They are used to make cakes. Place a heaping tablespoon of minced meat in the middle of the flatbread.

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 piece, 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. Heat olive oil in a deep frying pan, add finely chopped tomato, add apple cider vinegar, and add spices. The mass is simmered for 10 minutes at low temperature. Then the frying pan is removed from the hob, mustard, finely chopped garlic, and finely chopped cucumbers are placed in it. Mix everything well, and a delicious, appetizing sauce for whites is ready:
2. To make the filling of the belyashi even more juicy and tasty, it is recommended to add a little milk or cream to it;
3. The dough for whites should not be too dense. Soft, manageable dough that does not stick to your hands or work surface is the right dough for whites.

Delicious aromatic belyashi, which are cooked in a frying pan, are quite easy to prepare. It’s worth trying to cook this dish at home once; after some time, you will definitely want to treat your family to lush belyashi again.

And hot whites. Unfortunately, you can’t always be sure of their quality and taste on store shelves. Therefore, I prefer to cook these dishes myself at home. Today we are preparing belyashi with meat - a very tasty homemade recipe that always turns out great.

The belyashi dough turns out soft and airy, and the filling is juicy and very tasty. Of course, belyashi with meat is quite a high-calorie dish, but sometimes you can treat yourself and your family, especially since these belyashi with meat in a frying pan are simply delicious!

Ingredients for the belyashi test:

• 1 kg wheat flour
• 250 ml milk
• 250 ml water
• 10 g dry yeast
• 60 g margarine or butter
• 2 yolks
• 2 tsp. salt
• 2 tbsp. l. Sahara
• 50 ml sunflower oil in the dough
• 500 ml vegetable oil for frying

Minced meat for whites:

• 250 g beef
• 250 g pork
• 5 onions
• 3 tbsp. l. kefir
• 1 tsp. salt
• 1 tsp. black pepper

How to cook belyashi with meat in a frying pan:

In a deep bowl, mix milk and room water. Add salt and granulated sugar to the liquid, thanks to it the yeast is activated. Add dry instant yeast and mix everything with a whisk.

Then add a glass of flour to the mixture. Be sure to sift it first to enrich it with oxygen.

Melt a piece of butter or margarine and cool to room temperature. If desired, you can add a vegetable-cream mixture to the dough for belyashi with meat.

Separate the whites from the yolks. Let's add only yolks to the dough, they will make it especially tender and airy.

Then pour in the melted butter.

Mix the dough thoroughly with a whisk so that all the ingredients are combined, as required by the recipe for white meat with meat in a frying pan.

Now we will gradually add the sifted flour, stirring the dough each time until smooth. When it becomes thick, transfer it to a floured work surface and continue kneading it with your hands.

There is no need to add more than one kilogram of flour to the dough, even if it still sticks to your hands. Otherwise it will turn out too steep and the whites will not be airy.

Now, in several stages, mix odorless vegetable oil into the dough. Then put it in an oiled bowl, cover with a towel and leave for 30 minutes.

Peel and chop the onion as finely as possible, add salt and mix. Thanks to this, we will get very juicy white meat with meat.

Wash the meat, clean it and grind it in a meat grinder. Add chopped onion, ground black pepper and a little salt to the minced meat. For juiciness, pour three tablespoons of kefir into the minced meat and white meat and mix.

Divide the dough into small egg-sized balls. Grease your hands with vegetable oil and stretch the dough into a flat cake. Place a tablespoon of filling in the middle.

Pinch the edges of the dough, leaving a small hole in the middle, as in the photo.

Let's form the rest of the products in this way. Let's give them 10 minutes.