Greetings, my dears! In previous episodes, we baked wonderful charlotte with apples and buns in the oven for tea. Today I propose to try an equally favorite dish of many people - juicy belyashi with meat.
I remember that at bazaars, fairs and beaches, belyashi and pasties are the main food offered by traders. Moreover, when you eat them piping hot, it seems that there is nothing tastier in the world!
We ourselves rarely prepare such dishes at home. Many people think that making belyashi juicy and like in the store takes a long time and is unrealistic. In fact, everything is very simple. Try cooking them and see for yourself that I’m right. Happy cooking!
Belyashi: it doesn’t get any tastier!
Belyashi is made from unleavened or yeast dough, but a round hole in the center is not necessary. Some housewives did it, while others did not, but at the same time belyashi did not cease to be called belyashi. By the way, kefir, yogurt and even beer are often added to the dough.
With holes, these pies looked like cheesecakes, and they had to be fried in oil until golden brown and slightly crispy. The filling for belyashi was made from ground or chopped beef, pork, chicken or lamb, and sometimes from a mixture of different types of meat. Sometimes chopped onions, garlic and herbs were added to it to make it tastier. However, you can put any spices into the minced meat, such as chili, ginger, cumin and coriander. They will give the whites a pleasant sharpness and bright taste.
Secrets of making whites
There is nothing complicated in preparing whites. All you need to do is decide what dough you want to make them from and the filling.
The dough can be unleavened, yeast-based, made with kefir or beer - there are many options.
As for the filling for belyashi, the most common filling is a mixture of beef and pork; you can also prepare belyashi with chicken and lamb.
Also, when you decide to cook belyashi, make sure you have a sufficient amount of onions. Without it, the whites will not be as juicy and tasty.
Experienced cooks recommend adding from 250 grams to 1 kilogram of onions to a kilogram of minced meat - that is, from a quarter to a one-to-one proportion.
Often crushed garlic and very finely chopped herbs are also added to the minced meat for whites - they enhance the taste.
A variety of spices are also allowed, but this is a matter of taste. The classic is minced meat made from meat with onions, peppered and salted.
Water is also important for tasty, juicy whites - it is recommended to add ice water to the minced meat.
Firstly, it will bind and make the minced meat more uniform and flexible. Secondly, such whites will be more tender and juicy.
It is not recommended to add a whole egg to the minced meat for whites - egg white will make it tougher and take away its juiciness.
Therefore, it is better to add only the yolk, but in practice, cooks often do without it at all. There is enough water for a good bunch of minced meat.
Subtleties of taste
What are the secrets of making whites? Let's go in order. As already mentioned, minced onions will make it even tastier. Experienced chefs say that you can’t spoil whitefish with onions. Recommended proportions are from 250 g to 1 kg of onion per 1 kg of meat. It all depends on your love for onions! You can add spices, among which black pepper and salt are mandatory. There is another secret here - you need to salt not the meat, but the onion, lightly crushing it so that it releases juice. If the minced meat is dry, add ice water or crushed ice to the meat, which has already begun to thaw. Some housewives add kefir or milk. But there should not be a lot of liquid so that the minced meat does not become liquid. This culinary technique makes the filling tender, juicy, smooth and very flexible. But you shouldn’t add eggs, because the white makes the minced meat hard and dry. Some housewives put a yolk in the filling, but this is not at all necessary.
In restaurants, cooks beat the minced meat, gathering it into a lump and throwing it into a bowl up to 15 times. Or they put it in a plastic bag and hit it on the table. This is done so that all the air comes out and the filling becomes denser.
Juicy whites with a simple recipe
Real Tatar belyashiki can be prepared very simply. To do this, it is not necessary to live in Tatarstan and have extensive experience in preparing this pastry. This recipe is very simple and even a novice housewife can handle it.
Ingredients:
Dough:
- half a kilo of flour;
- 30 grams of fresh yeast;
- 250 milliliters of milk;
- 2 tablespoons of vegetable oil;
- a tablespoon of granulated sugar;
- a tablespoon of homemade mayonnaise (you can also use store-bought);
- salt to taste;
- a raw egg.
Filling:
- half a kilo of minced meat (pork + beef or other);
- salt and ground pepper to taste;
- a couple of medium onions.
Preparation:
1. Grind the yeast in warm milk. Add granulated sugar and salt. Stir.
2. Mix the egg and mayonnaise immediately.
3. Add the sifted flour and mix everything thoroughly, kneading the dough. It should be soft and slightly sticky. Then you need to add oil and continue kneading.
As soon as it becomes difficult to mix the mixture with a spatula, start kneading with your hands.
4. Cover the bowl with the dough with film, make a couple of punctures with a knife on it and leave for an hour and a half.
5. Peel the onions and cut into 4-8 pieces. Grind them in a blender until they become small pieces or puree. The finer the onion is chopped, the juicier the filling will be.
6. Mix onion with minced meat. Salt and pepper the mixture. It is better to mix with your hands.
7. Cover the bowl with minced meat with film and leave it while the dough rises.
8. Knead the risen dough a little. Pinch off a small piece and roll it into a bun. It, in turn, is rolled into a layer with a rolling pin or kneaded with your fingers.
9. Minced meat, about 1 tablespoon, also roll into a ball and place in the center of the flatbread.
10. Blind the edges of the whitewash in a circle, folding them like an accordion. There will be a hole in the middle. Press lightly with your palm. Do the same with the entire amount of dough and minced meat.
11. Pour oil into the frying pan, about 1 centimeter from the bottom. Heat it up and place the pies there with the hole facing down. Fry on both sides for 5 minutes over medium heat, closer to minimum. Frying at high power will result in the dough quickly burning, while the filling remains damp.
Successful batch
The best dough for delicious whites is still yeast dough, as it makes the whites soft and melting in your mouth. To do this, you can use both live and dry yeast, but you will need 3 times less dry yeast.
Take 15 g of fresh yeast and mix it with 1 tbsp. l. sugar, and then add 1.5 tbsp. l. water and mix well. Leave this mixture for 5 minutes while you work on the flour, which will need 500 g.
Sift it, make a slide with a hole on top, pour into it 1 egg, 250 ml of warm milk, yeast dissolved in water and throw in a pinch of salt. Sometimes vegetable oil is added instead of eggs. Knead the soft white dough for 15 minutes. It shouldn’t be tight, and if it sticks to your hands, that’s great! The main thing is to cover it with a towel and leave it in a warm place for an hour to let it cook.
Video on how to cook belyashi with meat in milk at home
In the author's video, culinary blogger Olga Matvey shows in detail the process of preparing awesome homemade belyashiki. She claims that her family is delighted with such yummy food. Well, try it too!
Ingredients:
- Flour – 1 kg
- Water – 250 ml
- Milk – 250 ml
- Egg – 2 pcs.
- Dry yeast – 10 gr.
- Salt – 2 teaspoons
- Sugar – 2 tablespoons
- Butter – 60 gr.
- Vegetable oil – 50 gr.
Perhaps these are the most delicious and proven recipes for white meat with meat today. If you know any more or have questions, be sure to write comments under the article. I always read your opinion with interest and gratitude. If this article was helpful to you, please share it with your friends on social networks. See you again on the blog!
It tastes better with meat!
Still, it’s good that belyashi are made with meat, which turns them into a full-fledged independent dish, like dumplings. As already mentioned, any meat will do, but if you are using beef, use the back, and if using pork, the neck will do. It has the perfect combination of meat fibers and fat, so the whites turn out juicy. If the meat is too lean, add 30 g of butter to it or put a tiny piece of butter in each white meat before frying.
For the filling, grind the meat through a meat grinder and add finely chopped or chopped onion in a blender. For 500 g of minced meat, take 2 medium-sized onions. And don't forget about salt and black pepper! Add 50 ml of ice water to the meat and mix the filling well.
If you want to make minced meat, first cut the meat into 1 cm cubes, and then place them in small portions on a cutting board and chop at the same time with two knives. Knives must be very sharp!
Leave the minced meat for 15 minutes, covering the bowl with a towel, so that the flavors and aromas of all the ingredients mix. These whites turn out more delicious!
Types of whiting
Probably every housewife knows how to make belyashi. But not everyone knows how varied the recipes for this dish are:
- Belyashi with meat is a traditional dish; the filling consists of minced meat and onions.
- Potato whites in the oven are a great alternative for vegetarians, and they are also a healthier option.
- Lazy belyashi - this wonderful recipe will tell you how to make belyashi with meat when you have absolutely no free time.
- Belyashi with cabbage - the filling includes cabbage, carrots, onions and greens.
- Chicken whites - chicken fillet makes this dish lighter and more dietary.
- Belyashi with beef and lamb is a Kazakh version of the dish, but since lamb has a specific taste and smell, it is suitable for lovers of this type of meat.
- Belyash-cheesecakes are large round open pies with meat or other filling, fried in vegetable oil or baked in the oven.
- Belyash with sausage filling is a quick way to prepare this dish.
- Fish white - the filling can include any sea fish, this is a very tasty and light option.
- Belyash with egg and onion - made from boiled egg and green onions.
- Belyash with carrots is also an original Tatar recipe; in addition to meat, the filling includes bell pepper and grated carrots.
- Belyash with veal and beets is a rather unusual, but very tasty dish.
These are not all the varieties of this wonderful pie, but most prefer the traditional version, so let’s look at all the intricacies of its preparation.
Secrets of sculpting
Sprinkle the table with flour, roll out the dough into a rope, cut it into pieces and roll into balls with a diameter of about 4 cm. Squeeze them a little and roll out a flat cake 1-1.5 mm thick and about 15-18 cm wide. All these, of course, are approximate sizes. Perhaps you like tiny whites or huge ones like pancakes. Make the edges of the cake thinner. Some housewives grease the table with vegetable oil rather than sprinkle it with flour. They do this so that the flour in the pan does not burn. There is probably a rational grain in this.
Place 1 tbsp in the middle of the cake. l. minced meat with a heap, lift the edges to the middle and pinch them, leaving a hole about 2 cm wide. Now lightly press the white meat with your palm so that it becomes flatter.
Let the items sit for 15 minutes before baking to allow them to rise slightly.
A way to beautifully sculpt
How to sculpt belyashi so that they turn out not only tasty, but also beautiful? Many housewives do not pay attention to the appearance of the product, believing that good taste is enough. In fact, dishes should also be aesthetic. There are many ways to beautifully sculpt belyashi, let’s look at one of them.
Roll out the dough to a thickness of no more than 5 mm, and the middle of the cake should be slightly thinner than the edges. Place the minced meat in the middle, place your index finger in the center of the filling and begin making tucks around it. While collecting the dough, the white dough needs to be turned all the time so that it turns out smooth and beautiful. Then carefully remove your finger and flatten the product slightly.
Until golden brown
Heat vegetable oil in a cast-iron frying pan with thick walls and place the belyashi with the hole down so that a crust immediately forms on the meat, “locking” the juice inside. There should be enough oil to reach the middle of the whites, and it should not be too hot, otherwise the whites will turn out damp. They will quickly brown on the outside, but will not have time to cook on the inside. In other words, they should be cooked practically deep-fried.
Fry on both sides for 3-4 minutes, and for better frying, cover the pan with a lid.
Place the belyashi on a plate very carefully, without turning over, so that the juice does not leak out. To remove excess fat, first place the products on a paper towel and then serve.
If it seems to you that you have not cooked the whites, put them in the oven for 10 minutes, preheated to 180°C. There they will definitely reach readiness and become even tastier! Place the finished belyashi in a pan and cover it with a towel - they will become softer and more tender.
We cook and eat delicious belyashi with meat without yeast at home
This lazy recipe will be useful to anyone who doesn’t like dough with yeast. These belyashiki are prepared in a matter of minutes and are in no way inferior to traditional ones.
Ingredients:
- Minced meat 300 gr.
- Kefir – 1 glass
- Flour – 3 cups
- Sugar – 1 tablespoon
- Chicken egg – 1 pc.
- Soda – 0.5 teaspoon
- Salt – 0.5 teaspoon
- Onion, salt, pepper - to taste
Cooking method in stages:
Mix kefir thoroughly with egg, sugar and salt.
Add soda and flour there, knead the dough.
Mix the minced meat with chopped onion, add salt and pepper to taste.
We form the whites, place them in a frying pan with vegetable oil and fry over low heat until cooked on both sides. Bon appetit!
Beer experiment
Do you want to know the secret to making delicious whites? They are prepared with beer, which in this situation replaces yeast, only the dough rises much faster.
Mix 1 egg, a pinch of salt and 1 tbsp. l. vegetable oil, beat well, pour in a glass of any beer and add 400 g of sifted flour. Knead a very soft dough, cover it with a napkin and leave it on the table.
Now finely chop 1 onion and 3 cloves of garlic for the filling. Mix all this with 300 g of minced meat, a pinch of salt and black pepper. How to cook minced meat - read above, as well as useful tips for preparing white meat.
Roll the dough into balls and then into flat cakes. You can also roll up the layer and cut out circles from it with a mold or cup - blanks for whites. Make delicious whites according to our tips and recommendations and fry them in vegetable oil until they are browned.
Delicious, aromatic and very soft whites made with beer dough will appeal to all members of your family!
Recipe for homemade, quick, yeast whites with minced meat
It would seem that the yeast dough must be left to stand for it to rise well and the whites to turn out airy. However, you can significantly speed up the process of “ripening” the dough in the microwave, and then, without a long wait, almost immediately sculpt delicious rounds or triangles with meat and send them into boiling oil.
Ingredients:
- Minced meat – 350 gr.
- Flour – 5 glasses.
- Water – 2 glasses.
- Raw yeast – 25 gr.
- Onion – 3 pcs.
- Granulated sugar – 3 tbsp. l.
- Sunflower oil – 2-3 tbsp. l. + for frying.
- Salt, spices, ground black and red pepper - to taste.
Preparation:
1. Chop peeled medium-sized onions into small pieces. Lightly mash them with your hands so that they become soft and easily release their juice. Pour into the minced meat, season with salt, red and black ground peppers and your favorite spices. Mix well and beat on the table. Leave in the refrigerator while preparing the dough.
2. In a deep glass or plastic bowl, grind together raw yeast, granulated sugar, a good pinch of salt and 3 tablespoons of sunflower oil. Pour a glass of warm boiled water into this mixture and completely dissolve it to a homogeneous thick liquid.
3. Place the bowl with the contents in the microwave for 1 minute, so that at 450 power the dough turns into a bubbling cap. Or you can simply wait 15-20 minutes for the yeast to ferment in the warmth of the room.
4. Sift the flour, leaving 1 cup, pour it into the increased mass, which smells of characteristic sourness. Then “brew” the dough by pouring a glass of hot water into it. This should be done in a thin stream and with constant rapid stirring of the flour mixture using a spoon.
5. Pour the set aside glass of sifted flour onto the work surface of the table and transfer the hot dough into it. Mix well to form an elastic bun that does not stick to your hands.
6. Roll the ball into a long rope of medium thickness and cut it into equal washers. Roll each of them into a flat cake about half a centimeter thick.
7. Place chilled filling in the center of each round and form a white dough. It can be either round with the usual hole in the middle of one side, or completely closed in the shape of a triangle.
8. After 5-10 minutes, you can heat the oil in a deep frying pan (preferably cast iron) and fry the prepared whites in it for 5 minutes on both sides.
Bon appetit!
For those on a diet
And here is another recipe for making belyashi, the secret of which is unleavened dough. These pies will appeal to those who have excluded fermentation products from their diet or are on a diet, because unleavened dough has much fewer calories.
Adding kefir will make the dough softer and more tender, and soda will help it rise.
Add 1 tsp to 1 glass of low-fat kefir. salt, the same amount of soda and 1 tbsp. l. Sahara. Separately, beat 2 eggs and a third of a glass of sunflower oil. Combine the mixture with kefir and knead the dough with 3 cups of sifted flour. Vary the amount of flour by eye. By now you already know that the dough should be soft and slightly sticky. Let it sit for an hour under a bowl and gain strength.
For the filling, take 300 g of minced turkey, add chopped onion, gruel from a couple of cloves of garlic, salt and any seasonings. Place the filling in the refrigerator while the dough arrives. Better yet, make the minced meat first, and then work on the dough.
Fry the belyashi in vegetable oil or bake in the oven at 180°C and serve with sour cream or natural yogurt! Turkey is a dietary meat, so you don’t have to worry about your waist!
Belyashi with kefir - a recipe for making quick belyashi with meat using kefir dough instead of yeast
Yeast dough is very tasty and white meat with meat from it turns out simply wonderful, but its biggest minutes is the preparation time, considering how long it needs to be kneaded, wait for it to rise twice, and before that prepare the dough. You don’t always have the whole day to cook belyashi in a frying pan. In such moments, a quick recipe is suitable - belyashi with kefir. Kefir will serve as the substance that will make the white dough dough airy and fluffy. Instead of fermenting yeast in a warm environment, we will have kefir fermenting.
Watch this video for a very tasty homemade recipe for making whites with kefir. You won’t believe how quickly belyashi and meat are prepared with this dough, but they taste just as good and are fried in the same way in a frying pan.
Prepare belyashi with meat for your family and for the arrival of guests. Share your successes. Love to cook deliciously and eat deliciously, because you and I have all the opportunities for this!
Share a wonderful recipe!
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Curd dough
Yes, imagine, belyashi can be made from curd dough. It, of course, tastes a little different, but goes well with minced meat.
Mix 200 g of cottage cheese with 1 egg, and 0.5 tsp. soda - with 100 g of sour cream. Combine the ingredients and blend them using an immersion blender until the mixture is smooth and homogeneous. Pour 300–350 g of sifted flour into it in small portions. Knead the soft dough, and then grease your hands with vegetable oil, roll the dough into a ball and place it to rest under cling film or a towel.
Prepare the filling from 400 g minced chicken and 200 g bacon. Grind everything well in a meat grinder or blender, and then add 2 onions chopped into the pulp.
Roll out the dough and make belyashi, and how to do this - read above. Fry them in vegetable oil, let the fat drain off and serve piping hot right on the table so that your amazed household can try this culinary miracle.
Belyashi is delicious with meat and vegetable broth, with sour cream or simply with tea. Although this dish came to us from the Tatar and Bashkir culture, it took root on our land. And this already says a lot...
A little history
Only the Tatars knew how to make belyashi and fry them correctly, so they were invited to prepare dishes from their national cuisine. After all, belyash is an original Tatar invention; it was these people who taught the Russians how to cook round pies with meat filling. The ancestor of the belyash was an ordinary pie, which was called “peremyach”.
In the national Tatar cuisine there was a dish “belish”, which was the name of a large round pie made from unleavened dough. Its filling included many ingredients, one of which was meat. Time passed, and gradually the small meat pie lost its name somewhere and began to be called “belish”. To this day, there are two types in Tatar cooking - a small pie “belish” and a large pie with meat - “zur belish”.
Nowadays belyashi are made not only from yeast dough, but also from unleavened dough; the filling can also be very varied - potato, potato-meat, with vegetables and even berries.
How to cook belyashi from yeast dough in the oven
I offer you a recipe for real whites in the oven. They are very tasty, filling and healthier (than fried in oil). You can, of course, make them from purchased ready-made dough. But I resort to this only in emergency cases. Most often I cook it myself, because nothing can help in this matter better than my own caring hands.
Be sure to try this recipe. I'm sure everyone will like it! After all, the combination of fluffy, tender dough and a very tasty juicy filling is just a bomb!
List of ingredients:
Dough:
- 1 tsp dry yeast
- 30 grams of granulated sugar
- 250 ml. milk
- 500 gr. flour
- 2 raw eggs
- 1 tbsp. vegetable oil
- a pinch of salt
Filling:
- 3 medium sized onions
- half a kilo of any minced meat
- salt, ground pepper to taste
- one yolk + 1 tbsp. milk for lubrication
Cooking process:
It is better to remove the eggs from the refrigerator first so that they have time to warm up to room temperature. The milk needs to be heated to about 37-40 degrees - it should be warm.
Sift the flour and prepare all other products according to the list.
Let's start preparing the yeast dough with dough. To do this, pour about half the amount of milk into a bowl, add yeast, 2-3 tbsp. flour from the total mass and 1 tbsp. granulated sugar. Mix everything until it becomes a homogeneous paste. Cover with cling film and place in a warm place for 10-20 minutes. The mass will rise into a lush thick cap - the yeast will begin its work.
Pour the remaining milk, raw eggs and fluffy dough into a larger bowl. We also add the remaining granulated sugar, vegetable oil and salt. Shake everything well.
Gradually add flour and stir. I don’t recommend adding everything at once, because everyone’s flour is different. Depending on this, you may need a little less of it or, conversely, more. As a result, the dough should be very soft and pliable. It may stick to your palms a little at first, but over time it will stop. Therefore, it is worth kneading it for at least 5 minutes.
Place in a bowl with high sides, cover with a napkin and put in a warm place for 1 hour. During this time, you can knead it a couple of times.
Now let's move on to the filling. We pass the meat through a meat grinder. You can take absolutely anything - pork, beef, chicken, turkey or a mixture.
Peel the onion and chop finely with a knife. You can use a blender if you wish. I just don’t recommend letting it turn into a mushy state - it’s better to leave small grains.
We combine it with the minced meat in one bowl, add salt, season to taste and mix everything thoroughly so that all the ingredients are distributed evenly. I do it with my hands - it’s most convenient.
Our fluffy dough has risen, lightly knead it and divide it into equal pieces, about 50 grams each. Depending on the size of pies you are used to making, make the blanks in this size. We round them, rolling them between our palms and putting them under the film to avoid airing.
From this amount of dough you get approximately 17 balls of 50 grams each. We leave them for 10 minutes, “rest” and rise a little.
Using your hands or a rolling pin, roll it into a circle and place 1-2 tablespoons of filling in the center. Lightly stretch out the edge of the dough and begin to assemble everything with an accordion in a circle. Finally, we leave a hole in the middle. Place the pieces on a baking sheet lined with parchment.
Lubricate the top with mixed with 1 tbsp. milk with yolk. Heat the oven to 200 degrees and place future whites here. Bake for 30-40 minutes, depending on your oven.
Immediately after baking, let them stand outside the oven for a while. To do this, cover them with a towel and leave for half an hour. They turn out very tasty. Just admire how delicious they are in cross-section!
Source -
Enjoy your meal!
The most successful recipe for white meat with minced meat in a frying pan
Fried in oil may not be the healthiest, but it is always very tasty. I think that once every couple of months everyone can afford a fatty, juicy whiting. When you bite into such a pie, the juice drips from the filling. The dough is very tender and soft. In a word, everyone will like it!
I offer you the most successful recipe for dough, meat filling and, in fact, balish itself.
What we need:
Dough:
- 1 tsp salt
- 250 ml. milk
- 1 raw egg
- 250 ml. water
- 15 gr. compressed yeast
- flour - 800-1000 gr.
- 1 tbsp. granulated sugar
- approximately 4 tbsp. vegetable oil for kneading dough
Filling:
- greens to taste
- chopped meat
- onion
- salt, ground pepper to taste
- sufficient amount of vegetable oil for frying products
How to cook:
Let's start, of course, with the test. Milk and water should be warm. Therefore, we heat them to about 40 degrees on the stove or in the microwave.
Just don’t let it get too hot, otherwise the yeast will die. Even if you don't have a thermometer, you can determine the temperature with your finger. Just immerse it in the liquid - you should feel a pleasant warmth.
The egg should also be at room temperature. Therefore, a few hours before the start of the process, I take it out of the refrigerator.
In a small bowl, grind the yeast with granulated sugar and pour in about 100 ml. from the total amount of warm water. Stir until the yeast is completely dissolved.
Add a couple of tablespoons of flour and turn everything into a homogeneous paste. We cover the vessel with film and leave it for 15 minutes in a warm place so that the yeast turns on and begins its mission. As a result, everything will rise like a fluffy cap.
Pour the dough into a larger bowl, where the main batch will be. Next we send the remaining water and milk. First mix the egg separately until the white and yolk combine, then add it to the composition. Add salt and turn everything into a single mass.
Gradually, 2-3 tbsp. add flour. Determine its exact quantity after the fact, since much depends on the product itself. When the dough comes together, knead with your hands, adding more flour if necessary. But don’t pour too much - it should be soft and slightly stick to your hands.
Now add vegetable oil.
Knead thoroughly so that the oil is evenly distributed in the texture. Now the mass will stop sticking to your hands.
Place in a clean, dry container with high sides. Cover with a lid or cover with film. Leave somewhere in a warm place for 1.5-2 hours. The dough should rise well.
During this time, you need to knead it carefully once, when it increases in size, so that all the air comes out from inside. Place it back into the bowl, cover and let it rise again.
In the meantime, let's move on to preparing the filling. If you mince the meat now, then put the onion in the meat grinder next. If the minced meat is ready, grind the onion separately with a blender or finely chop it with a knife. We also chop the greens (you can take dill, cilantro, parsley, or a little of everything).
Combine everything together in one bowl, salt and pepper to your taste. Mix with your hands until everything comes together.
When the dough has risen again, we will begin to form semi-finished products. Grease your palms with vegetable oil, take the mixture out of the bowl and knead it just a little.
Now you need to divide into equal balls. This can be done with a knife or by pushing out pieces by hand, as in the photo. Size is at your discretion. On average, each piece should be about 50 grams.
In this case, the dough made 12 equal balls. We stretch them into cakes with our fingers or use a rolling pin. Place a spoonful of filling in the center and spread it a little around the circumference, moving away from all edges. Making them is very simple - just glue the sides together, like a regular pie, and then carefully turn the product into a ball, gathering the seams towards the center.
Flatten it into a fairly thin cake, being careful not to tear the dough. In the meantime, place it on a greased baking sheet or tray.
You can cover them completely, like regular pies, or you can leave a hole on top and the oven open - it’s your choice.
Pour a sufficient amount of vegetable oil into the frying pan - it should completely cover the bottom with a reserve. Heat it as hot as possible - this is important. Then we reduce the power to low and add the first batch of whites. Fry on both sides until golden brown.
Do not set the heat to high, otherwise the minced meat will not have time to “reach” readiness.
Batch by batch, we fry all the products.
Source -
All is ready! Bon appetit!
Homemade recipe for whites with dry yeast
Friends, you don’t often find fresh yeast on sale, for example, in our city, it’s not easy to do. But dry yeast is sold on every corner. So let's make dough for whites with dry yeast. It will turn out delicious, as always.
Ingredients: dough:
- Flour – 600g.
- Water – 450ml.
- Sugar – 1 tbsp.
- Dry yeast – 1 package (7g.)
- Salt - to taste
- Vegetable oil – 3 tbsp.
filling:
- Minced meat – 500g.
- Onions – 3 pcs.
- Salt, ground black pepper - to taste
- Vegetable oil - for frying
Pour warm water at room temperature into a deep bowl, add yeast and add sugar. Mix everything well and leave for 5-10 minutes at room temperature.
Sift the flour into a deep cup and, stirring with a spoon, pour in the water with the yeast. When the dough thickens, add a little vegetable oil and continue kneading the dough with your hands.
In 5-7 minutes the dough will be ready. Grease the edges of the bowl with the dough with vegetable oil to prevent it from sticking, cover with a towel and put in a warm place for 20-30 minutes.
The time it takes to rise the dough always varies. It all depends on the condition of the yeast, the ambient temperature and varies from 20 minutes to one hour.
Prepare the filling. Add very finely chopped onions to the minced meat, salt and pepper. Mix well until smooth.
Grease the table with vegetable oil and transfer the dough onto it. Tear small balls from the dough and let them sit for about 5 minutes, they will rise a little.
Then mash the ball with your hands on the table into a small cake and put the filling in the middle. By folding the edges of the dough towards the center, close the belyash; do not leave a hole. Place the seam on the table and press into a flat shape. Do this with all the dough balls.
Pour vegetable oil into a frying pan and heat it well. Start frying the seam side first. When it turns brown, turn it over and fry the other side.
Fry for 3 - 4 minutes on each side over medium heat.
Bon appetit!
Lush whites on sour cream dough
This recipe is one of my favorites. It's easy to make and the pies turn out just perfect. Fluffy, soft dough, juicy and aromatic filling are the main features of real belyash. You can borrow the dough recipe for other baked goods - pies or buns.
Ingredients:
Dough:
- 150 grams of butter;
- 20 grams of instant yeast;
- 200 grams of fat sour cream;
- 600 grams of premium flour;
- 250 milliliters of clean water;
- 60 milliliters of vegetable oil;
- salt to taste.
Ground meat:
- 2 medium onions;
- 400 grams of homemade minced meat (from any meat);
- some greenery;
- 200 milliliters of clean water;
- spices for meat and salt.
From this amount of ingredients, approximately 25 whites are obtained.
Preparation:
1. Dissolve the yeast in warm water. Leave in a warm place for 15 minutes until the mixture starts to sparkle.
2. Soften the butter and stir it with sour cream. Add the yeast mixture to the mixture. Add salt and mix.
3. Add sifted flour (gradually) and knead the dough. Grease it with vegetable oil and continue kneading. Leave the dough under the lid or film for 1-1.5 hours.
4. Divide the dough into 25 equal pieces and roll them into balls. Now each such bun needs to be rolled out with a rolling pin or kneaded with the palm of your hand into a thin layer.
5. Grind the onion in a blender and add to the minced meat. Salt and add spices to the meat. If you don’t have them on hand, you can only use ground black pepper.
6. Finely chop the greens and add to the filling. Pour in water and mix the whole mixture thoroughly so that all ingredients are evenly distributed.
7. Place a little filling in the center of each flatbread and seal the edges in a circle with a fold. The thumb should be in the middle. When you have molded all the edges, there will be a hole in the center where the finger was.
8. Heat oil in a frying pan. Its level should reach at least the middle of the pie. We start frying from the side of the hole, that is, we place the pies upside down. The fire should be medium. After 5 minutes, turn the whites over. You need to periodically add oil to the hole so that the filling is well fried and juicy. Fry until golden brown.
9. After frying, transfer the pies to a paper napkin. Only after getting rid of excess oil can you serve the dish.
