How to properly prepare delicious belyashi with meat. Minced meat for whites with juicy meat: mastering culinary wisdom

The most delicious belyashi with meat and best dough for their preparation with a step-by-step recipe, colorful photos and detailed video.

I would like to immediately draw your attention: in order for the whites to turn out really tasty, juicy and tender, do not make any holes or holes in them, as is written in many recipes. Let the meat juice remain inside the white meat and not leak out, making the minced meat dry and tough. Below, we will definitely talk about this more.

Homemade whites

The familiar name for all of us comes from old name big pie. In the Bashkir and Tatar languages it sounded like belish. This pie was baked from unleavened dough, and the filling for it was chopped meat mixed with potatoes.

In Russian cuisine, belyash is a small fried pie having round shape and, for some reason, with a mandatory hole on top. I would like to talk about this hole in more detail:

To tell you the truth, I don't know what its necessity is. But I know for sure that meat juice evaporates through this hole, and when turning the white meat over and frying it, it simply flows into the hot oil, making the minced meat drier and less tasty. The conclusion is obvious:

No holes! Try to combine the dough tightly, and then the minced meat will always be juicy, tender and very tasty.

First, let's prepare the yeast dough. While it is rising, we will prepare the filling from the minced meat.

You can, of course, go to a store or market and buy ready-made minced meat; now this does not present any difficulties. But there is one thing:

When purchasing minced meat in a retail chain, ask the seller to cook it in front of your eyes from the pieces of beef and pork you have chosen. Otherwise, the presence of ears and tails, at the price of natural meat, in your minced meat will be guaranteed. So is it worth the risk?

Step-by-step recipes for homemade whites with meat made from yeast, bulk, kefir dough

2017-11-20 Marina Vykhodtseva

Grade
recipe

1436

Time
(min)

Portions
(persons)

In 100 grams ready-made dish

8 gr.

20 gr.

Carbohydrates

30 gr.

331 kcal.

Option 1: Classic homemade belyashi with meat made from yeast dough

In the recipe, homemade yeast dough is made with fresh milk. This is exactly what housewives usually do, but sometimes they take half or a third of ordinary water. Minced pork. Remember that we take all the products for yeast dough room temperature or a little warmer.

Ingredients:

640 g flour;
egg;
9 g yeast;
400 g pork;
250 ml milk;
150 g onion;
5 g garlic;
30 g sugar;
salt and pepper;
60 g sl. oils;
200 ml oil for frying.

Step-by-step recipe for classic whites

Melt the butter. Or replace it with margarine. Just heat the milk to about 40 degrees. Mix it with sugar and yeast, after a couple of minutes throw in the egg, shake, add a small spoon of salt, and then melted butter. Stir everything, add flour. Mix until you have a soft dough in your hands. We put it in a warm place, cover it so that the crust does not dry out. Since the whites will fry just one good rise, there is no need to knead them again.

We prepare minced meat from twisted meat, chopped onion and garlic. Season with salt, about a level teaspoon for this amount. You can pepper it. Mix thoroughly. If the meat is not very fatty or even dry, add a few tablespoons of water or milk.

Divide the risen dough into pieces of approximately 75 grams, place each piece in front of you on the table, and round it with your hand. Give the balls a few minutes to rise.

Roll each piece into a flat cake, add minced meat, and connect the free edges. Flatten the belyash to make a round pie.

Heat the oil. It is advisable to choose a flat frying pan so that the layer is the same everywhere. Add the belyashi, fry on both sides, and cook until done.

It's important to catch desired temperature. If the fire is high, the meat inside will not have time to cook. If you cook on low, the dough will absorb oil. When placed in oil, the white meat should immediately begin to “crackle”, but not very actively.

Option 2: Quick recipe for white meat with meat (lazy)

This recipe is a godsend. You can prepare belyashi using it in just half an hour or even faster. The dough is based on kefir, which can easily be replaced with yogurt or fermented baked milk.

Ingredients

0.4 l kefir;
0.25 kg of any minced meat;
egg;
10 g soda;
0.28 kg flour;
50 g onion;
oil for frying.

How to quickly cook homemade belyashi with meat

Throw an egg into a large bowl, pour in kefir, add baking soda, salt and add a pinch of sugar, which is not indicated in the recipe. Shake with a whisk or mixer. Add flour, stir again.

Chop the onion very finely, literally to crumbs. Pour the prepared vegetable into the dough and immediately add any minced meat, stir vigorously.

Spoon the belyashi into the heated oil. We fry it like pancakes. Is the first side browned? Turn over, cover and steam for 2-3 minutes.

Using this principle, you can prepare belyashi with different fillings, use mushrooms or minced fish, or cut crab sticks into pieces.

Option 3: Belyashi with meat (with a hole)

Recipe for delicious homemade whites with meat and a small hole in the middle. Thanks to this formation, the meat is slightly fried, completely cooked, and gives very pleasant aroma. Minced meat from any meat will do.

Ingredients:

250 ml water;
1.5 tablespoons of sugar;
70 ml oil;
0.55 kg of any meat;
egg;
4.5 tbsp. flour;
bulb;
garlic optional;
0.5 bunch of parsley;
11 g yeast (sachet).

How to cook

Heat the water, it should become lukewarm, add sugar with yeast and about a glass of flour. Make a mash and let it sit for 15 minutes.

Beat the egg and half a teaspoon of table salt. Add yeast, pour in vegetable oil or melt margarine. You can knead the dough in butter, add flour, knead, leave for an hour and a half.

We prepare the usual minced meat: chop the meat and onions, add chopped parsley, salt and garlic if desired. Mix thoroughly.

Did the dough rise well? We make small balls out of it, place it on the table, cover with film. After 15 minutes, roll out each one, put minced meat in the central part, spread. Now the most important thing is the sculpting. We gather the edges of the cake with a fold, leaving a hole. Lightly flatten the whitewash.

Heat the oil. We always place the white meat in the pan with the hole facing down. Turn over as soon as the dough is browned. The meat may also brown a little.

Is the belyash ready? After turning it over to the second side, broth should form in the hole, sometimes just a little if the meat is dry. As soon as the liquid begins to gurgle, that is, boil, you can remove the whites from the frying pan.

Option 4: Homemade belyashi with meat from bulk dough

Another version of the kefir dough, but these homemade belyashi with meat are more similar to the original. The filling is not poured into the total mass, but is placed in the middle. It is advisable to use fine minced meat.

Ingredients:

0.45 l of kefir;
10 g sugar;
0.37 kg flour;
0.25 kg minced meat;
12 g soda;
egg;
bulb;
oil for frying.

Step by step recipe

If the dough needs to be kneaded quickly, then use a mixer. Combine the following ingredients: egg, kefir, sugar, soda, and a little salt. Beat for a minute. Add flour and knead the dough. There should be a mass, as for fluffy pancakes.

Mix the minced meat with chopped onion and season with spices.

Heat the oil, a layer of 3-4 millimeters is enough. Now we work quickly: spread the dough in the form of thin pancakes. Quickly spread a layer of minced meat into the central part, without touching the edges. We take the dough again and “hide” the filling. Fry the belyashi on both sides.

For these whites, it is advisable to chop the onion very finely; it is even better to blend it with a blender, since the pieces may not be ready and will crunch.

Option 5: Belyashi with meat on kefir in the oven

A variation of baked homemade whites with meat, which are cooked in the oven. The dough can be classified as quick recipes, since it is prepared with soda.

Ingredients:

0.22 l kefir;
3 tbsp. flour;
0.45 kg minced meat;
0.1 kg margarine;
0.1 kg of onion;
2 eggs;
12 g soda.

How to cook

Immediately remove one yolk. Beat the whites and the remaining egg, add melted margarine, kefir, and soda. Salt the dough. You can add a little sugar. Shake, add flour, it will take about three glasses. Knead soft dough. Cover and leave for ten minutes.

Grind the onion, combine with minced meat for whites, add spices, stir.

We make whites. It is advisable to form products with a hole, a little higher you can find detailed description. Transfer to a baking sheet, leaving space.

Add a spoonful of water to the remaining yolk, beat, and grease the whites. Bake for about half an hour at 200 degrees.

If in the middle of baking you add a little broth through a hole in each belyash, you will get a lazy version of Tatar triangular pies.

Option 6: Homemade belyashi with meat and rice

Another recipe for whites yeast dough. To make it work, you need to knead it three hours before cooking. Only from lush and mature dough the products are soft.

Ingredients

250 g water;
150 g sour cream;
11 g yeast;
flour;
0.4 kg of meat;
0.1 kg of lard;
1.5 tablespoons of sugar;
salt and pepper;
1 onion;
4 spoons of rice;
oil for frying.

How to cook

We make classic dough. Dissolve instant yeast with sugar and salt in warm liquid, add sour cream, add flour. Knead, put in a warm place to stand.

Since the filling is with rice, we twist not only the meat, but also a piece of lard. You can completely or partially replace it with a fat tail. If you use fatty pork, then immediately take 0.5 kg of meat.

Boil the rice, add to the twisted meat, add chopped onion. Season the filling with spices and stir.

After increasing the dough by at least 2.5 times, you can make whites. We form products with a hole or close the filling. Fry in a regular frying pan.

Yeast dough must rise in warmth; it is placed in a dish with high sides, often a saucepan, but you cannot put on a regular lid. Cover only with a kitchen towel or other “breathable” fabric.

Option 7: Homemade belyashi with meat from sour cream dough

Very good option dough that does not go stale within a few days. 20% sour cream is used for it. These products will make 15-16 homemade whites open view, that is, with a hole.

Ingredients

80 ml milk and 2 tbsp. l. into minced meat;
400 g sour cream;
10 g yeast (dry);
0.8 kg flour;
0.5 kg minced meat;
2 onions;
3 eggs;
1.5 tablespoons of sugar;
salt pepper;
oil for frying.

How to cook

Add yeast to warm milk (80 ml) and stir. Separately, place the eggs in a large bowl, add one and a half teaspoons of salt, add sour cream and sugar. Stir with a whisk until smooth.

Pour yeast into the sour cream mixture, stir again and add flour. Mix. Leave the prepared dough until it has risen well.

Chop the onion, add mince, add a teaspoon of salt, pepper to taste, and add milk. Knead.

Divide the dough into 15-16 balls, place it on the table, cover it, and let it rise for about ten minutes. Then we roll it out with a rolling pin, distribute the minced meat, sculpt the whites with a hole, collecting a fold inside.

Place the whites, hole side down, into the heated oil. Fry this side, then carefully turn it over. After cooking, transfer to a bowl and fry the next batch.

You need to turn the whites carefully, but very quickly, so that as little juice as possible flows out when tilted. Otherwise, when it gets into boiling oil, it will start to “shoot”.

Option 8: Belyashi with puff pastry meat

If you don’t want to knead the dough at all or simply don’t have enough time, then this recipe will come in handy. These whites can be fried in a frying pan or cooked in the oven. Ready-made puff pastry is used.

Ingredients

0.5 kg of dough;
small egg;
spices;
300 g minced meat;
100 g onion;
oil for frying.

How to cook

Chop the onion and mix with minced meat, add spices to them.

Roll out the dough. For classic whites, you can cut out circles. But it’s better to cut rectangles, it will be more reliable and without waste. The size of the pieces is at your discretion; each whitewash will be half the size.

Beat the egg, grease the dough around the perimeter, grab at least a centimeter. Place the minced meat on one half, cover with the free side, and pinch. We sculpt all the whites, let them lie on the table for a while so that the seams become stronger.

Place the formed belyashi with meat into a preheated deep fryer and fry until golden brown.

If puff whites are baked in the oven, then before placing them in the oven you can grease them and sprinkle them with sesame seeds. And don't forget to make a puncture to let the steam out.

It's primordial Tatar dish has long become a favorite among the most diverse 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.

It is considered quite popular to use mixed minced meat for the filling: 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 deep glassware, a twisted bow is 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.

In a well-heated hob whitewash is placed in the frying pan. These meat pies need to be fried in sufficient quantity vegetable oil, yeast dough rises during frying, and oil is necessary so that the whites are fried evenly.

They are preparing at average temperature When heating the hob, you should not select high heat: this may cause one of the sides of the whitewash to 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.

It turns out great with milk delicious 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 into the different sides. 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.

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, place finely chopped tomato in it, pour in Apple vinegar, spices are added. 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:
To make the filling of the belyashi even more juicy and tasty, it is recommended to add a little milk or cream to it;
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.

Belyashi or Tatar meat pies have become popular in many home kitchens. They are tasty, satisfying and very aromatic, and you don’t need any special skills or abilities to prepare them. But there are still some nuances on how to fry belyashi correctly so that they do not burn and remain juicy. The baking process is influenced by factors such as the thickness and composition of the dough, the type of filling used, the presence or absence of a hole on the surface of the white dough, temperature regime preparations and even the selected utensils for frying. Using the advice of experienced housewives and some rules, you can easily diversify your home menu with an appetizing dish of dough with meat.

Dough

White dough can be purchased ready-made or made yourself. Although the preparation will take some time, the result will exceed expectations, since the bread shell will be fresh and soft.

Advice! Yeast-based dough should be preferred.

To knead it, you will need to heat one glass of milk and mix it with one tablespoon of sugar and a packet of dry yeast. Leave the resulting mass for about fifteen minutes in a warm place until a “cap” forms.

The flour must be sifted, after which it is placed in a separate container, creating a hole in the middle of the slide. Add one egg, six tablespoons of vegetable oil, yeast mixture and mix everything quickly, forming a soft dough. The resulting bread mass is sprinkled with flour and left to brew for an hour. After such a period of time, it doubles. If the dough turns out watery and sticks to your hands, then before frying, you need to fix it by adding a little more flour.

Ground meat

Traditional belyashi is made from lamb, but pork fillet, beef and even chicken are quite suitable for the filling. The product can be twisted in a meat grinder or simply finely chopped. You should add chopped onions in a 1:1 ratio and a little milk or cold water so that the minced meat becomes juicier. Be sure to add salt and pepper to taste to the meat and mix the ingredients thoroughly. It is recommended to put the finished filling in the refrigerator overnight so that it can brew.

Fillings

Belyashi is delicious meat dish, but they are prepared not only with minced meat. The filling can be boiled potatoes or fresh cabbage.

You need to mash the potatoes, add raw eggs, butter, sautéed onions and salt to taste. Everything is mixed well, placed in the dough, after which the finished belyashi can be fried in a frying pan.

And cabbage is usually used in addition to minced meat. It is better to give preference to a white vegetable, which is passed through a meat grinder along with the fillet. Chopped onions and spices are also placed in the prepared mass.

Blank

Sprinkle the table with flour, place the dough on it and roll it into “sausages” with a diameter of about four centimeters. Then divide each of them into one-centimeter pieces, form into balls and roll them out no thicker than 4 mm. Place the minced meat on the resulting round cakes, one and a half teaspoons in the middle. The edges of the dough should be lifted and sealed with your fingers so that a hole remains. Although many people prefer to make belyashi in the form of closed pies, so that large quantity its own liquid remained inside.

Frying

Not everyone knows how much and how to properly fry belyashi in a frying pan. It is better to choose dishes with a wide diameter and a thick bottom. Semi-finished products are prepared without preliminary defrosting for about ten minutes on each side. This product should be fried over low heat under a closed lid in a small amount of vegetable oil.

Fresh belyashi in a frying pan begin to fry from the side of the hole, placing them in hot oil. It is necessary to leave a little space between each product, as the dough will increase in size. Over medium heat, cook the meat pies for five minutes per barrel. According to the advice of experts, there is no need to save on oil, pouring it so that the whites are completely immersed in the liquid. The lid should not be closed. The finished buns should have golden color and a crust.

Preparation meat pie It doesn’t cause any difficulties in a frying pan, but is it possible to fry belyashi in a slow cooker? This method allows you to use less oil and is more accurate, since the high sides of the bowl do not allow the liquid to splash out. In the “Frying” mode, the product is baked for twenty minutes under a closed lid. At the same time, do not forget to turn the whites over after half the time.

Advice! If you are not sure that the dough or meat remains raw, then you can put each pie on its side and fry for another ten minutes.

Place the finished baked goods on paper towels so that excess oil can be absorbed.

Belyashi have proven themselves in home kitchen their taste qualities, nourishing properties and in a simple way preparations. Frying them is quite simple if you follow the appropriate technology. The aromatic dish will diversify the menu and will be a pleasant addition to a family dinner.

Dear lovers of homemade food, today I want to tell you how to cook belyashi with meat at home. Thanks to this recipe, the whites turn out to be very tender. And the meat filling is generally beyond praise - juicy and aromatic. Probably each of us, at least once in our lives, bought white meat with meat on the go and quickly snacked on it. Now you have a great opportunity to learn how to cook delicious homemade belyashi yourself (they are much tastier and healthier than store-bought ones) and enjoy them to your heart’s content with the whole family. What could be better than baking a plate of these whites with meat in a frying pan and going on a picnic with the whole family!

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 for minced meat - 15 milliliters.

Belyashi with meat. Step by step recipe

To prepare homemade white meat with meat, flour must be sifted through a sieve (it would be ideal if you sift the flour twice in a row).
Combine milk and water in a deep bowl (you get 250 milliliters of liquid). If desired, you can use either 250 milliliters of water or 250 milliliters of milk. But if you choose the latter option, then carefully monitor the frying process: since whites in milk tend to burn.
Dissolve 5 grams of dry yeast in a slightly warmed milk mixture.
Pour out 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 prepare our filling.
The most delicious, in my opinion, belyashi are made with minced meat, which consists of 50% beef and 50% pork. In this recipe I suggest exactly this proportion.
Of course, you can use one type of meat to prepare minced meat: for example, lamb or pork. If you use only beef, then this minced meat will be less fatty and dry. Therefore, try to cook belyashi with different types minced meat: choose exactly the one that will be the most delicious for you.
Peel a medium-sized onion and chop it very finely with a knife. You can grind it using a blender or a meat grinder.
Pour well-chopped onion into a bowl with minced meat, add salt and add ground black pepper to taste. I prefer to use freshly ground pepper: it has a much stronger aroma and a sharper taste.
To ensure that our minced meat remains 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 a portion of flour and mix well with a spoon.
Then pour the remaining flour onto the work surface and place the dough on it.
Mix the flour into the dough with your hands. Secret delicious dough for whites is to make it soft and slightly stick to your hands.
Shape the dough into a ball, place it in a deep bowl (sprinkle the bottom with flour first), cover the bowl with a lid or towel and give it time to proof. The dough should rise (increase in volume by 1.5 - 2 times).
When the dough has increased, it needs to be settled. Lightly wet your palms in vegetable oil and gently press down the dough. Those. it needs to be stirred again.
Now the finished dough must be divided into portions. To ensure that the whites turn out beautiful and uniform in size, I advise you to use a kitchen scale to measure out identical pieces of dough. In this recipe for white meat with meat in a frying pan, I measure out 40 gram pieces of dough.
Do not forget to periodically lubricate your hands with vegetable oil so that the dough does not stick and is pleasant to work with.
Thus, we divide all the dough into pieces (I give them the shape of balls) and put them, for convenience, on a board or on a plate. To prevent the dough from chapping, you can cover it with cling film.
A similar procedure needs to be done with minced meat. Each belyash should contain approximately 40-45 grams of minced meat. Using a kitchen scale, divide the minced meat into portioned balls and place them on a wide dish.
Let's start making belyashi with meat at home.
Take a ball of dough, roll it out to a thickness of about 1 cm, into a small circle.
Place a ball of minced meat in the middle of the circle and carefully pinch the edges so that there is a small hole in the middle.
Now let the whites rest for a few minutes, press lightly 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.
Place the belyashi in a deep frying pan with well-heated sunflower oil, hole 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 medium heat until golden crust at both sides.
Take the finished homemade belyashi out onto a plate previously covered with paper. kitchen towels. These towels will absorb excess oil and moisture after frying.
A few minutes after frying, the belyashi become very soft and juicy, as if inviting you to quickly taste their magnificent taste.

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