Any housewife can prepare homemade belyashi if she knows some little cooking tricks. The techniques are simple, the products are common, and the results impress both men and even small children.
The main trick, it’s also the main one
You just need to remember that you can’t roll it in flour! Why? Because the temperature of deep frying (oil or mixture of oils heated to a high temperature) is so high that the dry flour burns in it. It is simply impossible to use this mixture a second time, and it is difficult to remove smoke in the kitchen even with the help of a hood.
Roll out, or rather simply shape, the flatbreads for whites (they need to be on a surface greased with vegetable oil. It is not at all necessary to dirty the countertop for this purpose, you can just take a baking sheet, or a baking sheet, or a silicone mat.
Homemade belyashi: preparing the dough
To make tasty, juicy, and most importantly, easy-to-digest fried pies, the dough itself must be appropriate - soft, easy to take shape, and not spread during baking. at the same time forms golden crust, but does not penetrate inside and does not weigh down the white matter.
Dough ingredients for 16-17 whites:
- yeast - 10 grams of fresh baking yeast or two bags of 11 grams of dry yeast;
- sugar - one tablespoon;
- salt - one teaspoon;
- vegetable oil (unrefined sunflower) - a quarter cup;
- chicken egg - one piece;
- baking flour (do not add pancake flour under any circumstances) - three glasses;
- milk of any fat content - one glass.
Dough preparation process
Leaven:
- In a small bowl (200 ml), you need to dissolve the yeast in a spoon of warm water (slightly warmer than the temperature of your palm). You need to stir until you get a homogeneous mass.
- Add a spoonful of sugar.
- Add a spoonful of flour.
- Pour in a quarter glass of lukewarm milk, since hot milk will not allow the yeast to grow, and in cold milk it will develop very slowly.
- Mix thoroughly until smooth.
- Place in a warm place (can be on a radiator) for about fifteen minutes.
Monitor the development of the mass. It should rise, increasing approximately three times. The consistency is creamy, without pronounced bubbles, very tender.
- In a saucepan (about two and a half liters) mix the egg, vegetable oil, salt, warm milk. To stir thoroughly.
- Pour in the starter. Mix carefully, trying not to disturb the delicate consistency.
- Add flour in portions (one glass at a time). Mix. Monitor the condition of the mass. Before fermentation, the initial dough should have the consistency of thick sour cream.
- Cover with film (you can use a traditional towel).
After an hour and a half, the mass should double.
The dough needs to be kneaded, while your hands should be covered with oil. Remove the dough, place it on an oiled surface and divide into 16 pieces. Then form round (if possible) cakes.
The scones can last up to two hours, even uncovered. A thin crust forms on their surface. The volume themselves increase slightly.
Minced meat recipe for whites
You can prepare the filling for our fried pies from different ingredients. The main rule is their compatibility. Here, for example, is a juicy classic minced meat for whites with meat. Its ingredients:
- lean pork - 500 grams;
- a quarter glass of milk;
- butter- 50 grams;
- salt - half a teaspoon;
- pepper - to taste.
Pass the pork through a meat grinder, finely chop the onions, mix, pour in the milk. Chop the butter into small pieces. Mix with the main mass, add salt and pepper.
And now the minced meat for the whites, to which we add the chicken. Ingredients:
- lean pork - 300 grams;
- chicken (breast flesh) - 250 grams;
- two small juicy onions;
- a quarter glass of milk;
- butter - 50 grams;
- salt - half a teaspoon;
- ground black pepper - to taste;
- curry seasoning - to taste (optional).
Pass the pork through a meat grinder, finely chop the chicken with a knife, finely chop the onions, mix with the chicken, then with the pork. Pour in milk. Chop the butter into small pieces. Mix with the main mass, add salt and pepper.
The minced meat for white meat is juicy: add cabbage. Ingredients:
- fatty pork - 400 grams;
- one small juicy onion;
- fresh White cabbage- 200 grams;
- a chicken egg is one thing;
- salt - half a teaspoon;
- black pepper - to taste.
Finely chop the cabbage. Mix and knead with your hands for about a minute. Place in the refrigerator for ten minutes. Pass the pork through a meat grinder. Chop the onion finely. Remove the cabbage from the refrigerator. Squeeze. Combine with minced meat and onions. Add egg, salt, pepper. Mix.
Minced meat for white meat is juicy and based on veal. Ingredients:
- veal (beef is not cooked) - 500 grams;
- two juicy small onions;
- heavy cream (preferably country) - 100 grams;
- salt - a quarter of a teaspoon;
- a mixture of black and white pepper - to taste.
It is advisable to chop the veal or pass it through a large sieve in a meat grinder. Finely chop the onions. Mix with minced meat, add cream, salt and pepper.
But juicy pork mince for whites is considered a classic - the result is always predictable, it’s impossible to make a mistake.
Forming and frying whites
Stretch the prepared cakes with your hands (no rolling pin needed) into a circle with a diameter of up to 12 mm. Place a ball of minced meat in the center (take it from the main mass with a spoon and roll it, no need to do it in advance). Wrap the dough around the minced meat, pinching it towards the center, leaving a small hole in the center.
Prepare five to six whites (as much as is included in a standard frying pan). In a frying pan with high walls or pour into a saucepan sufficient quantity oil (most often unrefined sunflower), 2-3 mm high. Heat over high heat. The readiness of the oil can be determined by the hissing of water droplets (they should not crackle).
Reduce the intensity of the fire. Carefully place the belyashi, hole down. After 2-3 minutes, turn over, and after 2-3 minutes the whites are ready. Work with the rest of the dough and minced meat according to the described scheme. Bon appetit!
Belyash, as we all know, is the same meat pie, prepared slightly differently and, in my opinion, tastier. It will take some time to prepare, but the result is worth it. Belyashi prepared at home has nothing in common with those sold in markets and train stations.
This dish was invented by the Tatars and Bashkirs several centuries ago. And since then it has become one of the favorites in many countries around the world. This pie was prepared only from unleavened dough and stuffed it with chopped meat, and in some cases added potatoes.
We prepare belyashi from yeast dough, often called sour dough.
Despite the high calorie content, even those people who adhere to the pleasure of eating hearty belyash cannot refuse healthy eating and trying to lose excess weight.
There are several ways to prepare “meat pies”. In this article we will look at several common and simple options.
Recipes for making whitefish step by step. Dough for whites at home
Regardless of the recipe we use, we will need to prepare the dough and filling. Traditionally, minced beef or lamb is used, but you can make belyash from other types of meat. Spices and chopped onions must be added to the filling.
Menu:
Many inexperienced housewives do not dare to cook belyashi, but there is nothing difficult in cooking. The main thing is to knead the dough correctly. It should be noted that the entire process can take a long time. But the game is worth the trouble.
- 1 kg of wheat flour.
- 500 ml milk.
- 2 eggs.
- 150 g margarine.
- 20 g sugar.
- 10 g salt.
- 11 g dry yeast.
Preparation:
- Pour the milk into an enamel bowl and heat it.
- Then add salt, sugar, yeast and chicken eggs.
- Mix all ingredients thoroughly and leave for a few minutes.
- In the meantime, we will grate the margarine on a fine grater or heat it in the microwave.
- Add margarine to the milk mixture, add sifted flour in portions, stirring constantly until a homogeneous mass is obtained.
- Place the kneaded homogeneous thick mass on a floured work surface and knead the dough until it stops sticking to your hands.
- Place the dough in a container, sprinkle a little flour, cover with cling film and leave for 1-1.5 hours until it rises.
- After an hour and a half, the dough is ready, you can start cutting.
2. How to cook belyashi
Belyashi became popular in Soviet times, when they could be bought at any snack bar or cafeteria. The population loved this dish so much that they began to cook it themselves at home. We will also prepare this dish at home..
- 500 g of first-grade flour.
- 1 glass of milk.
- 1 egg.
- 2 tsp salt.
- 1 tsp sugar.
- 30 g fresh yeast.
- 500 g minced meat.
- 500 ml sunflower oil. You will need 2 tbsp for the dough, and the rest for frying.
- 2 heads of onions.
- ½ tsp ground black pepper.
Preparation
1. First, heat the milk, add yeast and sugar. Mix thoroughly until the sugar crystals are completely dissolved in the liquid. Let it sit for a while so that the yeast begins to ferment. You can determine this by seeing the appearance of bubbles on the surface.
2. Sift the wheat flour into a deep container, then pour the milk mixture into it, and also add beaten eggs at room temperature with salt. Add all the ingredients gradually, and do not forget to constantly stir the mass.
3. Add a couple of tablespoons of odorless vegetable oil to the dough. Mix everything thoroughly, place the dough on a floured work surface, knead the dough until it stops sticking to your hands. Place in a container and let the dough rest for at least 1 hour.
4. After an hour and a half, place the dough again on the work surface, lightly knead it and divide it into several parts. We form them into balls small size.
5. Now we need to prepare the filling. First of all, we will cut the onion into small pieces; if they are large, they will not bake well during frying, as a result of which the taste will be spoiled.
6. In a separate plate, mix chopped onion, minced meat, pepper and salt. You can add other spices if you wish.
7. Many housewives sprinkle flour on the cutting table, but it is best to grease its surface and rolling pin with vegetable oil. Otherwise, the flour may burn in the pan. Roll the balls into small flat cakes, 1.5 cm thick, and spread the meat filling on them.
8. Now you need to make whites of any shape. In this recipe they will be triangular shape. We leave a small hole in the center. Cover them with a towel and let them stand for 40-60 minutes until they are ready.
9. In order for the whites to bake well, it is recommended to use cast iron frying pan with thick walls. First, pour about 1.5 cm of oil into it, heat it well, then fry the side on which the hole was left until golden brown. Turn over and fry the other side as well.
Place the finished yummy on paper napkins to get rid of fat. To prevent the dish from drying out, it is recommended to cover the plate with a lid.
Hearty and tasty “pies” with meat are ready, you can invite everyone to the table.
Bon appetit!
3. Recipe for whites with meat
Belyashi is liked by both children and adults. You can easily prepare them yourself. This does not require special skills.
- 3 cups flour.
- 300 g kefir.
- 300 g minced pork.
- 1 egg.
- 1 onion.
- 1 tsp soda.
- 100 ml vegetable oil.
- Salt according to preference.
How to cook:
1. Let's prepare all the products. Twist the meat, peel the onion and grind it in a blender or through a meat grinder.
2. Now you can start preparing the filling. To do this, we mix minced meat, spices and onions in a bowl. For now, put the plate aside and start preparing the dough.
3. Pour kefir into a separate bowl, add soda and leave for 2-3 minutes until bubbles appear. After this, add a little salt and a chicken egg. Mix everything thoroughly to achieve a homogeneous mass.
4. Add sifted flour to the prepared mass. Depending on the thickness of the kefir product, you may need a little more flour, so you need to be guided by consistency.
5. Knead the dough, then divide it into several small parts.
6. Roll out the pieces into flat cakes and place the prepared minced meat in the middle. Then we wrap the edges and pinch them securely. Be sure to let them stand for 40-60 minutes so that they rise, covered with a towel.
7. Heat the oil in a frying pan, then switch to medium heat and place the pie seam side down so that it does not come apart. Fry on both sides until well browned.
Bon appetit!
4. Belyashi with meat on yeast dough
Now let's consider classic recipe preparations. In this case, there should be a hole in the middle of the whitewash. If you don't succeed the first time, you will definitely succeed on the second try.
- 3 cups wheat flour.
- 250 g each of beef and pork.
- 20 g fresh yeast.
- 3 tbsp vegetable oil.
- 0.5 tsp salt.
- 100 ml water.
- 2 onions.
- Pepper and salt to taste.
Step-by-step preparation
1. Let's prepare all the products so that they are at hand. Grind the pieces of meat through a meat grinder.
2. Now we need to heat the water and dissolve the yeast and salt in it. If you want to speed up the fermentation process, add a little granulated sugar.
3. Add flour and vegetable oil to the bowl, then knead and knead the dough until plastic.
4. Cover the kneaded dough with a towel and put it in a warm place for one hour.
5. In the meantime, we will make minced meat. First, peel the onion and chop it finely. Mix it with minced meat, add pepper, salt and a small amount cold water or broth. Mix everything thoroughly.
6. To make the minced meat juicy and homogeneous, it is recommended to lift it several times and throw it onto the work surface. (beat the minced meat)
7. After an hour, the dough should rise. Divide it into small balls and roll them into flat cakes on a table greased with vegetable oil.
8. Place a small amount of minced meat in the middle of the workpiece.
9. Gradually fold the edges of the dough, moving in a circle. As a result, you should have a piece with a hole in the middle, as shown in the image. You need to let them sit for 40-60 minutes and then start frying.
10. In a frying pan with a thick bottom, heat the vegetable oil, then reduce the heat to medium and lay out the whites. Cook until golden brown.
11. Then turn the pie over and fry it on the second side.
To get rid of fat, it is recommended to place the finished whites on paper towels. Serve with milk or tea.
Bon appetit!
5. Lush belyashi in a frying pan
Meat pies are much tastier when hot, so they are best served immediately after frying. If this is not possible, then heat them in the microwave.
- 800 g of first-grade flour.
- 400 ml milk.
- 1 tbsp sugar.
- 1 kg ground beef.
- 2 onions.
- 150 ml water.
- 20 g pressed yeast.
- Pepper and salt to taste.
Cooking process
1. Heat the milk, but do not need to bring it to a boil. After this, add sugar, yeast, mix everything and set aside for a few minutes.
2. Sift the flour into a separate plate to enrich it with oxygen. Add salt.
3. Add flour to the milk mixture in small portions and knead the dough. Then cover it with a towel and put it in a warm place for at least one hour.
4. Then place the dough on the work surface and knead with your hands until it stops sticking. Place it back into the container, cover with a towel and leave for another hour.
5. While the dough is rising, we will peel the onion and chop it finely.
6. Place the minced meat in a bowl, add onion, pepper, salt and water. After this, mix all the ingredients thoroughly.
7. When the dough will work, divide it into small pieces and form balls, which we place on the table, previously greased with sunflower oil.
8. We will also form balls from minced meat.
9. Flatten it a little and place a piece of minced meat on it.
10. Lifting the edges of the dough, wrap the minced meat. Since we have a large volume of dough, we will have to spend some time on this, so it is recommended to cover the workpieces with cling film, or better yet, with a towel, so that they do not get windy and rest. (The dough has risen)
11. Place the frying pan on the stove, fill 1.5-2 cm with vegetable oil and heat it well. Then lay out the belyashi and fry them on both sides until golden brown.
Serve immediately. Don't get burned! Hot whites have a lot of juice.
Bon appetit!
6. Belyashi with meat in a frying pan
If you have already prepared belyashi according to different recipe, then this cooking option will become your favorite as soon as you use it.
- 300 ml milk.
- 500 g flour.
- 50 ml vegetable oil.
- 6 g dry yeast.
- 2 onions.
- 300 g each of ground beef and pork.
- 1 tsp salt.
- 1 tbsp sugar.
- Ground black pepper to taste.
Preparation
1. First, put the milk on the stove and heat it to 40 degrees. You can also put it in the microwave for one minute. Then add yeast, sugar, salt and sunflower oil. Mix everything thoroughly. The yeast should be completely dissolved.
2. Add sifted wheat flour in small portions and knead. Then place the mixture on a work surface sprinkled with flour and knead the dough until elastic. Leave the prepared dough for one hour in a warm place, covered with film or a towel.
3. If you don’t have ready-made minced meat, then skip both types of meat along with onions through a meat grinder. After this, add pepper, salt and mix thoroughly.
4. When the dough has risen, divide it into several parts, from which we form balls and roll them into small flat cakes. Place minced meat in the middle of each of them.
5. Carefully fold the edges of the dough, leaving a hole in the middle. Cover the whites with a towel and let stand for 40-60 minutes, allowing the dough to rise.
6. Heat the sunflower oil in a thick-walled frying pan, then place the workpieces into it. We start frying from the side with the hole. After 3-5 minutes this side should acquire golden color, and then turn it over to the other side and also fry until golden brown.
Juicy and hearty dish ready, serve it hot.
Bon appetit!
7. Video recipe for Tatar Peremyachi
In conclusion, we will consider the method of preparing Tatar whites. Follow step by step instructions and you will definitely succeed.
It is better to prepare whitefish on weekends, as you need to set aside several hours for this. And if you want to enjoy this dish on weekdays, you can use store-bought dough.
You can supplement the recipes with different spices. Try adding chopped potatoes to the filling. Experiment and perhaps you will come up with an original recipe.
Pies with a hole and a juicy filling of minced meat, fried in oil, have conquered many hearts and stomachs, but not many housewives are able to prepare this pastry deliciously. The success of this event depends not least on the test used. Yeast dough for whites in this sense remains unrivaled.
Classic yeast dough for whites
This yeast base for whites is made from a minimum of ingredients and mixed with water, but many consider it the most delicious and correct.
To prepare it you only need:
- 250 ml water;
- 20 g fresh yeast;
- 5 g sugar;
- 5 g salt;
- 45 ml non-fragrance oil;
- 480 g flour.
Sequence of mixing processes:
- Dissolve yeast, salt and sugar in water. Pour in vegetable oil, add flour.
- Knead until pliable, and then put in a warm place for an hour to rise.
When kneading dough according to any of the given recipes, you should not take the amount of flour as an indisputable value. Flour different manufacturers differs in its properties and may require more or less.
With dry yeast
Dry yeast speeds up and simplifies the process of kneading dough. They don’t necessarily need to be activated by dissolving them in a warm, sweet liquid. Wherein quick dough on belyashi the quality of baking does not suffer in any way.
For kefir dough with dry yeast, the proportions of the following products are selected:
- 250 ml kefir with a fat content of 3.2%;
- 30 g granulated sugar;
- 3 tablespoons eggs;
- 5 g table salt;
- 11 g baker's dry yeast;
- 450-500 g premium flour.
Performing actions:
- Mix all dry and bulk dough components in one large-capacity bowl.
- Whisk the eggs and combine with kefir into a homogeneous liquid. Make a well in the dry mixture and pour in the kefir and eggs.
- Start kneading the dough using movements from the edges to the center. When all the ingredients are collected into a single mass, transfer the dough to the table and knead thoroughly.
- Grease a large bowl or pan with non-flavored oil and place the collected dough into a bun. Cover everything on top with a towel, or cover with a layer of cling film.
- You can forget about the dough for two hours, and then feel free to start forming the whites.
Butter dough
This type of dough has its own characteristics that distinguish it from other recipes. Baking (sugar, eggs and butter) makes the dough heavier and does not allow it to rise much, so the whites are not very fluffy. But, despite this drawback, such baked goods, according to many lovers of whites, are more tasty.
Prepare a sweet version of the dough from:
- 300 ml water;
- 30 g fresh yeast;
- 30 g sugar;
- table egg;
- 50 g butter;
- 30-45 ml non-fragrant oil;
- 2.5 g salt;
- 650 g flour.
Progress:
- For the dough, mix water, 2-3 tablespoons of flour, sugar and yeast into a liquid, homogeneous dough and leave it alone for half an hour. There is no need to specially heat the water; room temperature is enough.
- Mix the egg, liquid butter, salt and remaining flour into the ripened dough. When the dough stops sticking to your hands, stir in vegetable oil.
- Before starting to mold the products, you need to let the mass ripen in a warm place. This will take 1-1.5 hours.
With sour cream
Successful belyashi always have a juicy filling, but not every type of dough is able to retain all the meat juices inside the baked goods. Sour cream is considered ideal in this regard. yeast dough. It is not difficult to prepare, since a straight kneading method is used. You can use sour cream of any fat content, even heavy cream will do.
Composition of sour cream dough for whites:
- 250 ml sour cream;
- 30 g pressed yeast;
- 50 g granulated sugar;
- 2 yolks;
- 70 g softened butter;
- 4 g salt;
- 500 g flour.
Mixing algorithm:
- Grind the yeast with sugar and sour cream, add two yolks slightly beaten with salt and mix.
- Then add flour. You need to mix it in small portions. When the dough can already be kneaded by hand, mix in soft butter in two or three additions.
- Transfer the finished elastic dough into a bag sprinkled with flour and leave to mature for 2 hours in a warm place. After this, you can divide the dough into parts and begin forming the whites.
How to make crispy dough for whites?
As they say, there is no match for taste and color, so some appreciate the softness and porosity of the base in belyashi, while others love crispy pastries with a golden brown crust. Yeast dough, some of the flour in which was brewed with boiling water, fully meets the requirements of lovers of a crispy crust.
For the base of crispy whites you will need:
- 300 ml of boiling water;
- 100 g sugar;
- 5 g salt;
- 30 g butter or margarine;
- 30 g mayonnaise;
- 5 g dry yeast;
- 75 ml vegetable oil;
- 600 g flour.
Procedure:
- Pour sugar, salt into a large bowl, put softened butter, mayonnaise and add vegetable oil. Pour boiling water over this mixture and stir quickly until everything is mixed into a homogeneous solution.
- Sift half of the flour onto the hot liquid and pour dry yeast onto it. Top with the remaining flour again.
- Quickly knead the dough and leave the warm bun of the yeast mixture to rest for 40 minutes, and then you can fry the pies.
Potato-yeast recipe
If boiled potatoes in dough seems impossible for the housewife, then you should definitely try making whiteshi with it. The baked goods will turn out without the aroma of potatoes, will not go stale for a long time and will be very soft. In addition, the recipe for this dough will help out if you only have first-grade flour in the kitchen. Potato starch can improve the quality of baked goods.
For one kilogram of potato yeast dough or 10-12 whites you need to take:
- 200 ml warm potato broth;
- 180 g boiled potatoes;
- 1 egg;
- 30 ml vegetable oil;
- 25 g sugar;
- 7 g salt;
- 12 g instant yeast;
- 550 g flour.
How to prepare the dough:
- Prepare a mixture of dry ingredients: sifted flour, sugar, yeast and salt. These products need to be poured into one container and mixed with a regular culinary whisk. This way all the components will be evenly distributed.
- Turn warm boiled potatoes into puree using an immersion blender, then add egg, vegetable oil and the broth in which the potato tubers were boiled.
- Mixing liquid ingredients is also easy with an immersion blender. When the base becomes fluffy and airy, it’s time to add the bulk mixture.
- The resulting mass must be carefully kneaded for at least 10-15 minutes until it becomes soft, like an earlobe and a little sticky to your hands.
- The dough takes an average of 1 hour and 40 minutes to rise and proof. After about an hour, you will need to knead the rising mass a little. When it takes up three times the original volume in the vessel, delicious dough for whites on potatoes will be ready.
With milk
You can use milk to knead any yeast dough for belyashi, the recipe of which contains water. It just needs to be replaced with milk. What liquid to use as a base is not so important for whites, since the filling itself makes the baked goods rich, but lovers of milk dough can bake pies with a hole and meat filling from such ingredients.
- 250 ml milk;
- 100 g butter;
- 50 g sugar;
- 25 g pressed fresh yeast;
- 6 g salt;
- 320-460 g flour.
Dough preparation steps:
- Boil the milk. Throw in a measured amount of all ingredients except flour and yeast. Stir until all products dissolve in milk.
- When its temperature becomes close to 35-37 degrees, dissolve the yeast in it, add flour and knead a non-sticky, smooth dough.
- Collect the mixture into a round bun and place in a warm place. When the dough has doubled in size, knead it. Afterwards it will be ready to transform into delicious belyashi.
Belyash is a dish Tatar cuisine, which has become very popular in our area due to the fact that we all liked the meat pies fried in oil. Many people associate belyashi with street cuisine, with stalls selling hot pies, pasties and belyashi. A kind of lunch on the go. But street whites are also a big surprise, what they are made of, whether the products have expired, or whether the dough has been left behind. There are no guarantees. What should you do if you really want to eat belyashi with meat, but don’t take any risks? It’s simple, you just need to learn some very tasty homemade recipes and prepare belyashi yourself.
In fact, real Tatar belyash is a large pie that is baked, not fried. And what we are used to eating is closer to pies called peremyachi. But we have been so accustomed to calling them whites for so long and so strongly that it will most likely not be possible to change the habit. I don’t think that the whites will suffer from this, they will still remain just as tasty.
Belyashi with meat can hardly be called a dietary dish, since it is essentially fried in a frying pan in a large amount of vegetable oil. Almost deep fried. Therefore, before you cook them, be mentally prepared that the pleasure of whites will cost you many, many calories eaten.
If this doesn’t bother you too much, but you want delicious belyashi as before, let’s figure out how to prepare delicious homemade belyashi with meat, and what you will need for this.
There are several recipes that are slightly different from each other. It's all about how the dough is kneaded and how the belyashi themselves are prepared.
First, let's look at how to cook belyashi using yeast dough.
Belyashi with meat on yeast dough, cooking in a frying pan - detailed step-by-step recipe with photos
The most common recipe for making homemade whites with meat is on yeast dough, followed by frying them in boiling oil in a frying pan. Such white meat with meat turns out fluffy, rosy and juicy inside. Most of us love just such whites. Cooking them is not that difficult, but it will take some time. It's all about the dough, which needs to be kneaded correctly and allowed to rise.
The filling for belyashi can be made from almost any meat, even from a mixture, for example, pork and beef. A one to one proportion is fine. But you can make belyashi with meat from just pork or beef, if that’s what you prefer. Main secret To make the meat filling juicy, a large amount of onion is used for this, and water or broth is added to the minced meat.
But let's talk about everything in order to learn how to make delicious homemade belyashi with meat.
We will need:
- flour - 800-900 grams (no more than 1 kg),
- pressed yeast (not dry) - 15 grams,
- water - 1 glass (250 ml),
- milk - 1 glass,
- salt - 1 teaspoon,
- sugar - 1 tablespoon,
- egg - 1 piece,
- vegetable oil - 4 tablespoons,
- minced meat - 1 kg,
- onions - 3 pcs,
- fresh cilantro (optional) - 50 grams,
- Ground black pepper and salt - to taste.
Preparation:
1. The first thing we start doing when preparing any baked goods is, of course, the dough. Since our dough for white meat with meat is yeast, we first prepare the dough.
Dough is prepared from yeast with the addition of a small amount of ingredients that will enable the fermentation process. First we need warm water and sugar.
Break the yeast into pieces in a bowl or ladle, then add a tablespoon of sugar and half the water, about 100 ml. Stir the yeast in the water until the sugar and the yeast dissolve. This is called "dissolving" the yeast.
2. Now add 2-3 tablespoons of flour there and stir thoroughly until all the lumps dissolve. It should look like a liquid dough. After this, cover the dough with a lid or cover the bowl with cling film. Leave for 15-20 minutes for the dough to ferment and begin to rise into a fluffy foamy mass.
3. When the dough comes up, it will increase in volume by one and a half times. After this, you can open it and pour it into a bowl or pan, in which we will further knead the dough.
4. Add the second half of the water, milk and an egg lightly beaten with a fork to the dough (so that the yolk and white are mixed). Add a teaspoon of salt there and mix everything well with a tablespoon or spatula.
5. Next you need to gradually add flour. Literally 150-200 gr. at a time and between each addition, mix the resulting dough until the dry flour in the dough disappears from view. This way everything will mix better with the flour.
It is advisable to sift the flour in advance using a special sieve or do it directly into the bowl of dough. I usually take a special mug-sieve for flour for this and immediately sift it into the dough piece. The flour is saturated with oxygen and thanks to this the dough will be very fluffy, and the whites with meat will eventually come out truly airy.
6. The most difficult thing is to guess how much flour you will need for the dough in advance. The fact is that flour varies in quality and moisture content. Even air humidity can affect the amount of flour. Therefore, add flour in parts and continue stirring. The maximum amount is 1 kg; you definitely shouldn’t put more than that. But until we get closer to this line, we continue to interfere.
At some point it becomes impossible to stir with a spoon due to the thickness of the dough, then put it aside and continue with your hand. Unfortunately, the dough will stick to your fingers, but this cannot be avoided.
If you have a special combine for kneading dough or a bread machine, then it will be easier for you, since you can entrust them with complex work. But I trust my hands more because I can feel the dough, how thick and soft it is and whether there is enough flour. With experience, this feeling is deposited very deeply in the memory and even the amount of ingredients will not need to be measured, this happens with many housewives. We know the dough by touch.
7. Stop kneading when it becomes thick enough to begin to stick to the walls and hands and all the flour from the day of the bowl is mixed in. After this, add 4 tablespoons of vegetable oil directly to the dough. It must be thoroughly mixed so that it is completely dissolved in the dough. This may take about five minutes, but this will make the dough pliable and homogeneous. The dough should mold well and be slightly softer than plasticine.
After this, cover the bowl with a lid or cling film and leave it to rise. The dough should increase in size. Do not put it in a cold place, it is better to leave it at room temperature or a little warmer. Leave it to rise for one and a half to two hours.
8. When the dough is properly prepared, white meat with meat turns out very tasty. After all, the dough is one of its main components.
The risen dough should approximately double in size. This means good yeast was used and the kneading was done correctly.
9. Remove the dough from the bowl and knead it with your hands on a table or a special silicone mat. To prevent it from sticking to the table and hands, use vegetable oil and lubricate the surface and hands. Do not use flour as this may change the consistency of the dough.
Knead the dough well to squeeze out all the air bubbles. When it deflates to its original size and becomes smoother and more pliable, return it to the bowl, cover and let rise one more time. This step can only be skipped if you are already in a hurry, for example, before guests arrive. But if you have time, then let the dough rise a second time, this will make it tastier and fluffier.
While the dough is rising a second time, you can prepare the filling.
10. For the filling, use ready-made minced meat or roll it yourself. Once is enough. Peel the onion and also grind through a meat grinder so that the pieces turn out to be very small. A blender is also suitable for this; you can grind it in it. If you add cilantro, chop it very finely with a knife. You will need a lumpy teaspoon of salt, and half a teaspoon of pepper if you don’t like it spicy.
11. Mix meat with onions and spices in a separate bowl until smooth. In order for the belyashi with meat inside to turn out juicy, you need to make sure that the filling is not dry. When you stir the minced meat, make sure that it is very soft and does not crumble into meat grains. The minced meat should be much softer than for regular cutlets. For the correct consistency it can be diluted a little drinking water or meat broth, if you have one. Here you will also have to look and feel the consistency; you may need 2-3 tablespoons of water, or maybe a little more. The main thing is to thoroughly stir the water into the filling so that it is completely absorbed into the minced meat and does not sit at the bottom of the bowl.
12. When the dough has risen for the second time, you can start making belyashi with meat. To do this, grease your hands and the surface of the table (mat or baking paper) with vegetable oil, lay out the dough and begin to divide it into balls no larger than your palm. Make balls of the same size by eye or divide the dough into halves. That is, cut the whole piece in half, then cut each half in half, then cut each quarter in half, until you reach the desired size of the pieces. I got 12 balls.
13. Prepare a place where you will put the finished molded whites with meat. This could be a baking sheet, a sheet of baking paper, or a large dish. The whites should not touch so that they do not stick together.
Now we begin to sculpt the whites. Knead the dough ball with your fingers to form a flat cake. Not too thin, but try to keep the middle thick. This way we will balance the thickness of the dough in the place where we will pinch it to glue it with the opposite side.
Place a heaping tablespoon of filling in the middle of the flatbread.
14. Now you need to gather the edges of the dough together and make a bag out of it. Squeeze them with your fingers so that the dough sticks together and there are no holes left, and the future white dough becomes round. Then flatten the finished belyash to a flatter state.
When frying, the whites puff up again and therefore, when raw, they should be flatter than the expected finished result. Place the molded belyashi on a baking sheet or sheet until they are fried.
15. In a deep frying pan, heat the oil to a boil and reduce the heat to less than medium so that the whites do not burn on the outside and are baked on the inside. Place the whites two or three into the oil (depending on the diameter of the frying pan and the size of the whites) and fry them on each side until they are well browned.
Fry them equally on both sides. You can break the first belyash and check whether the filling inside is ready; if everything works out, then the frying temperature is normal. If the meat is damp, then reduce the heat and fry the belyashi a little longer.
Place the finished belyashi on a large platter or plate lined with paper towels or napkins so that excess oil can drain and be absorbed into them. Belyashi with meat is enough fatty dish, why add frying oil to it.
Ready-made belyashi is an excellent hot dish and can replace an entire lunch or dinner. Set the table and eat while they are still warm. Bon appetit!
Belyashi with kefir - a recipe for making quick belyashi with meat using kefir dough instead of yeast
Yeast dough is very tasty and the whites with meat made from it are simply wonderful, but its biggest challenge is the cooking 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. For TV moments like these, a recipe will do. instant cooking- whites on 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.
Very tasty home recipe Watch how to prepare whites with kefir in this video. 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!
Belyashi - a traditional dish Tatar cuisine, beloved all over the world. Of course, this product can hardly be called healthy, since it is a pie with meat fried in oil. But occasionally you can still pamper yourself and your loved ones with juicy, aromatic, fresh whiting.
Today you can have a bite of whitefish anywhere - on the streets of big cities there are tents and small fast food cafes on almost every corner. But, as a rule, the quality of the products sold there leaves much to be desired. No one knows exactly what unscrupulous cooks put in the filling and whether they comply with sanitary standards.
Therefore, it is best to make belyashi yourself, at home, since in this case you will be absolutely sure that this is a high-quality and safe product.
Today we will tell you how to properly make really tasty and juicy whites at home, let's share interesting recipes and some secrets of their preparation.
Choosing products
In order for any dish to turn out great, of course, first of all, you should choose only high-quality and fresh products for its preparation.
To prepare whites, use homemade minced meat. It is not worth buying ready-made in the store, since very often it is made from meat trimmings or from meat that is already stale or, even worse, rotten and soaked in vinegar.
If possible, buy meat from young animals. As a rule, pork, beef and lamb are used for these purposes.
To make the minced meat for whites especially juicy and tasty, process the meat very carefully, since the veins and films remaining in them can make the filling tough. To make the minced meat tender, grind it twice in a meat grinder.
Another secret is the amount of onions. To make the whites juicy, add as much onion as possible (within reasonable limits, of course). Some housewives also add a little cold water for the same purpose.
If the meat is too dry, add a little lard to the minced meat.
To prepare the dough, use only premium white wheat flour. Before kneading, it must be sifted through a sieve.
Choose oil for frying that is light, transparent and deodorized.
Cooking recipes
There are many recipes for making these meat pies. Today we will share some of them.
Classic belyashi with meat
Ingredients:
- 1 kg of wheat flour;
- 250 ml of clean water;
- 250 ml low-fat milk;
- 2 chicken eggs medium size;
- 10 g fresh yeast;
- 60 g spread;
- 8 g salt;
- 8 g granulated sugar;
- 45 ml vegetable oil;
- 350 g onions;
- 170 g pork;
- 140 g beef;
- 60 ml kefir;
- 10 g salt;
- 5 g pepper.
Preparation
Pour milk and water into a deep wide bowl, add sugar, salt, a little flour, yolks, melted spread, sprinkle with more flour and mix with a wooden spoon.
Add vegetable oil to the dough and stir until a viscous, but not tight, homogeneous mass is formed. Cover with a towel and leave for half an hour in a warm place. When it rises, knead again and put in heat again.
Grind the pork and beef in a meat grinder, chop the onion very finely. If you don’t have time to mess with it, you can twist it together with the meat.
Pour the minced meat into kefir, pepper and mix.
Roll out the dough into a long sausage and cut it into equal parts. Roll out each piece thinly with a rolling pin (you can also use a filled cold water glass bottle).
Place a spoonful of minced meat into each circle. You shouldn’t try to make the belyashi more tasty and put a lot of filling, as during frying it can tear the dough and all the juice will end up in the pan.
Carefully fold the edges so that there is a small hole in the middle. However, many housewives prefer to wrap the dough completely.
Let the preparation brew for 10 minutes.
Pour vegetable oil into a frying pan, put it on high heat and fry the workpiece, first minced side down, and then turn it over. Fry on each side for approximately 4-5 minutes.
Place the finished dish on a plate lined with paper napkins - they will absorb all the excess fat.
Tatar zur-belish
This dish will please fans proper nutrition, because it should not be fried, but baked in the oven.
In the original, zur-belish is a large pie with potatoes and meat (this is how the name is translated into our language), which is cooked in the oven.
The dough for this dish is prepared with kefir or sour cream, because Tatara yeast is not used at all to create belyash.
Ingredients:
- 500 ml fresh sour cream;
- 1 chicken egg;
- 390 g flour;
- 500 g veal;
- 500 g lamb;
- 1.5 kg of potatoes;
- Bay leaf;
- salt;
- 200 ml meat broth;
- 4 onions.
Preparation
Sift the flour, pour it into a bowl, add sour cream, salt and knead the elastic dough. It should not stick to your hands.
Cover the bowl with cling film and place in the refrigerator for half an hour. While it insists, .
Cut the meat, potatoes and onions into small cubes about 1-1.5 cm. Place the meat and vegetables in a bowl, add black pepper, salt and mix.
Separate a quarter of the dough, wrap it in cling film and put it in the refrigerator. We roll out most of it so that its edges hang 5 cm from the baking dish.
From the smaller part we pinch off a small ball with a diameter of 2 cm, roll out the rest to the size of the mold - this will be the lid.
Grease a baking dish with vegetable oil, place a larger layer on it, and pour the filling on top and place a bay leaf. Next, we lift the hanging edges of the dough, and put a “lid” on top. Leave a small hole in the center.
Beat the egg, brush the cake with it using a pen or brush, separately grease the round ball (“lid”), close the hole with it and place the pan in an oven preheated to 200° C for 20 minutes. After we take it out, cover the pie with foil and reduce the temperature to 170° C.
To make the meat in the white pie more juicy, after 40 minutes you should add a little broth into the hole, as the liquid inside evaporates.
After 2.5 hours, turn off the oven and leave the pie in it for half an hour. Then we take out the dish and serve it on the table.
Very fast whites
If you want to make belyashi as quickly as possible, use this simple recipe.
Ingredients:
- 1.5 glasses of warm water;
- 3.4 cups flour;
- a pinch of salt;
- a pinch of sugar;
- 11 g dry yeast;
- black pepper;
- 200 g chicken;
- 200 g pork;
- 3 onions.
Preparation