Recipe for delicious homemade white meat with meat. Belyashi with meat is a very tasty homemade recipe

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. They come in round triangular shape. Inside the belyashi there is a meat filling. The pies are fried until a crispy crust forms.

Initially, Bashkir and Tatar pies were prepared from unleavened dough. The filling could be meat, potatoes, or some other ingredients. The calorie content of the dish is acceptable - 360 kilocalories per 100 g of product. But since the pies are very tasty, and it is almost impossible to tear yourself away from them, if you are losing weight, you should limit their consumption. Today we will cook belyashi with meat, very tasty home recipe. It is very possible to prepare juicy, fluffy and airy whites at home.

During the frying process, it is necessary to find the optimal temperature range: if the fire is too high, the dough inside and the filling will remain raw. If you turn the heat too low, the pies will absorb so much oil during frying that you definitely won’t want to eat them later.

When frying belyash, you should not arrange a dormitory: there should be enough space for everyone, let the products be arranged freely and freely - this way they will fry better and more evenly. Ideally, the oil should completely surround the white pie on all sides and rise to at least the middle of the pie.

Place the pies in hot oil with the hole facing down: the high temperature will immediately “seal” the meat, preventing juice from leaking into the pan without permission.

Belyashi with meat is a very tasty homemade recipe

Belyashi with minced beef

Ingredients:

1.5 cups flour
5 g dry yeast
1 teaspoon sugar
70 ml milk
350 g ground beef
2 tbsp. spoons of water
3 cloves garlic
pepper and salt to taste

Cooking methods:

Lazy Whites

When you don’t have time to fuss with dough, you can make lazy whites.

Ingredients:

Kefir - 1 glass
Chicken eggs - 2 pcs.
Soda - 1 tsp.
Salt - 1 tsp.
Sugar - 1 tsp.
Flour - 200 g

For filling:

Minced meat - 300 g
Medium onion - 1 pc.
Vegetable oil

Cooking method:

First prepare the minced meat: peel the onion and finely dice it. Fry over hot vegetable oil before golden color. Mix onion with minced meat, salt and pepper and fry.
Prepare the dough: mix kefir, salt, sugar and soda. Beat the eggs and pour into the kefir. Mix. Add sifted flour a little at a time, stirring with a spoon so that there are no lumps.
Pour vegetable oil into a frying pan and heat it.
Pour pancakes into the pan using a tablespoon.
Place 1 tsp on each pancake. minced meat, spreading and pressing it, pour the second spoon of dough on top.
Fry over medium heat until golden crust on both sides.

Belyashi with minced meat and rice

Ingredients:

3 cups flour
1 glass of milk
10 g dry yeast
1 egg
300 g minced beef
200 g minced pork
4 tbsp. spoons of rice
1 onion
vegetable oil for dough and frying

Cooking methods:

Dissolve the yeast in lukewarm milk, add 100 ml of butter and an egg beaten with a pinch of salt, add flour, let stand for 1 hour. Boil the rice, combine with chopped onion and minced meat, and add salt. Cut out circles from the dough, spread the filling, pinch, leaving a hole in the center. Fry in oil for 5 minutes on each side.

Belyashi with minced chicken

Ingredients:

3 cups flour
200 ml 1% kefir
2 eggs
1 teaspoon soda
500 g minced chicken
2 onions
50 ml water
vegetable oil for dough and frying
ground black pepper

Cooking methods:

Combine flour with soda and 1 teaspoon of salt, add 2 tbsp. spoons of butter. Combine kefir with eggs and add to the mixture. Knead the dough, let it rest for 30 minutes. Combine chopped onion with minced meat, salt and pepper. Pour in water. Roll out the flatbreads to a thickness of 2-3 cm, spread out the filling, pinch the edges, leaving the middle open. Fry in oil, which should reach the middle of the whites, placing the product meat side down, for 5 minutes. Turn over and cook for another 5 minutes.

Belyashi in Bashkir

Ingredients:

1 kg flour
1 glass of milk
1 teaspoon sugar
10 g dry yeast
50 g butter
1 egg
500 g minced meat (beef or lamb)
1 onion
150 ml cream
vegetable oil
pinch ground coriander
spoiled milk
pepper

Cooking methods:

Combine the egg with softened butter and add to the flour. Dissolve yeast, 1 teaspoon of salt and sugar in lukewarm milk and add small portions to the dough. Leave for 1 hour in a warm place. Combine the minced meat with chopped onion, season with coriander, salt and pepper. Dilute with cream. Roll out the dough into thick flat cakes, place the filling in the center, pinch the edges so that the middle remains open. Fry for 5-7 minutes in vegetable oil. Serve with sour milk.

Belyash "Kazansky"

Ingredients:

1.5 cups flour
70 ml milk
5 g dry yeast
350 g ground beef
2 tbsp. spoons of water
3 cloves garlic
vegetable oil
1 teaspoon sugar
pepper and salt to taste

Cooking methods:

Combine flour with yeast, salt and sugar, add 2 tbsp. spoons of butter and lukewarm milk. Knead the dough, leave for 1 hour in a warm room. Combine the minced meat with chopped garlic, add salt and pepper, and add water. Roll out the dough into thick flat cakes, place the filling in the middle, pinch the edges to form a cheesecake. Fry in oil for 5 minutes on each side, starting with the open side.

Belyashi on kefir

Ingredients:

3 cups flour 200 ml 1% kefir
2 eggs
1 teaspoon soda
400 g minced beef
2 onions
50 ml water
vegetable oil
ground black pepper

Cooking methods:

Combine flour with soda and 1 teaspoon of salt, add 2 tbsp. spoons of vegetable oil. Combine kefir with slightly beaten eggs and add to the flour mixture. Knead the dough, let it rest for 30 minutes. Combine chopped onion with minced meat, salt and pepper. Pour in water. Roll out the dough into flat cakes 2-3 cm thick, place the filling in the center, pinch the edges, leaving the middle open. Fry in oil, which should reach the middle of the whites, placing the product meat side down, for 5 minutes. Turn over and cook for another 5 minutes.

When preparing the filling, do not skimp on the onion, since it is needed not only to give a specific aroma to the chebureks and belyashi, but also to make them more juicy. Experts advise using meat and onions in a ratio of 3:2. In this case, the meat should be rolled in manual meat grinder with small holes, and cut the onion not too finely.

Tatar Peremyach (belyash)

Peremyach is a Tatar fried pie with meat, reminiscent of belyashi, beloved from childhood. In the old days, when preparing this dish, finely chopped boiled meat was used for filling. Gradually they began to use raw food.

Ingredients:

4 tbsp. l. boiled water
1 tsp. dry yeast
60 g flour

600 g flour
250 ml milk
1 tsp. Sahara
1 egg
1 tsp. salt
50 ml vegetable oil

300 g beef
1 onion
½ tsp. salt
1 tsp. freshly ground black pepper
500 ml (or more) vegetable
deep frying oil

Cooking methods:

Prepare the dough: dissolve the yeast in warm water. Add flour. Leave for 15 minutes. Add flour. Add egg, vegetable oil, salt, sugar, warm milk. Knead the dough. Cover with a napkin. Leave for 20-30 minutes. Grind meat and onion in a meat grinder. Salt, pepper, mix. Divide the dough into pieces (approximately 50 g each). Roll them into small cakes. Place 1 tbsp in the center of each of them. l. minced meat. Gather the edges of the cake so that there is a hole 1.5 cm in diameter in the center. Press the dough down a little on top. Place the jumpers on the speed with the hole facing down. Fry in heated vegetable oil over low heat until golden brown. Turn over with the hole facing up. Fry until done. Serve hot.

How to cook homemade juicy belyashi in the oven

Belyashi can be cooked not only with milk, but also with kefir - and not fried in a frying pan, but baked in the oven.

Ingredients:

300 g wheat flour
250 ml milk
2 teaspoons butter
1 tbsp. spoon of sugar
1 teaspoon dry yeast
300 g minced beef and pork
2 onions
50 ml water
pepper to taste
vegetable oil for frying

Cooking methods:

Sift the flour. Dilute the softened butter in hot milk, dissolve the sugar there and let cool slightly. Pour into the bread machine container, add flour, add 1 teaspoon of salt and yeast. Knead in the “Dough” mode. Leave the finished dough for 40 minutes in a warm place. Knead again, roll the sausage, cut it into pieces, roll each into a flat cake. Mix chopped onion with minced meat, dilute a little with water, season to taste. Place the filling on the tortillas, fold the edges of the dough towards the center. Fry in hot oil in a deep frying pan on both sides.

Recipe for very quick 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.

Cooking method:

Pour flour into a bowl. Add yeast, sugar, water and knead the elastic dough. Cover it with cling film and set aside for 35 minutes. You can make the whites crispy on the outside by adding a teaspoon of vodka to the dough for them, because alcohol can form the “bubbles” beloved by many.
Meanwhile, prepare the filling. Grind onions, chicken and pork in a meat grinder, add salt and mix thoroughly. To make the whites more juicy, add a little water to the minced meat.
We take out the dough, lightly knead it and form a sausage. We cut the sausage into rings, roll each one out, put the filling and carefully pinch the edges.
Fry in a deep thick-walled saucepan until golden brown, place on napkins, allow excess oil to drain and serve.
Place a tablespoon of filling in the middle of the circles, then roll up the edges, making “tucks.” Be sure to leave a small hole on top (so that the minced meat does not tear the dough during cooking).
We grease the baking sheet, place the blanks in it so that they do not touch each other, then grease the future whites themselves on top and put them in a preheated oven ( optimal temperature- 180°, baking time - 45 minutes).

Ready! It’s better to eat “hot and hot.”

How to prepare juicy minced meat for whites with meat

Minced meat for whites based on pork and beef

The classic filling for white meat with meat should be made from lamb, but in our cuisine we often use fatty pork or a mixture of it with beef.

Ingredients:

fatty pork and beef - 720 g;
onion - 360 g;
water - 120 ml;
salt and pepper.

Preparation

The meat is ground through a meat grinder.

Peel the onion and chop it into cubes as small as possible.

Mix the meat component and onion mass, add some salt to the minced meat, pepper and pour in a little ice water or milk.

Before decorating the products, keep the filling on the refrigerator shelf for about thirty minutes.

Juicy minced meat for whites with meat based on veal

Ingredients:

veal (beef is not fried) - 500 grams;
two juicy small onions;
heavy cream(preferably rustic) - 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.

Minced meat for whites: chicken recipe

Some people can’t live without lamb, and some people can’t stand lard, but they don’t mind eating a couple of whites. Well, we offer an option on how to make tender and low-fat minced meat for whites.

Ingredients

Selected chicken fillet (or other meat) - 0.5 kg;
Onion (small) - 2 pcs.;
Fresh parsley - a small bunch;
Water - a few tablespoons;
Salt and ground pepper - to taste.

Preparation

Of course, before sending the meat to food processor or a meat grinder, it should be washed and dried a little.

The consistency of the filling should be medium grain. There is no need to grind it a second time - the taste will be lost.

To dilute the dryness of the filling (and it will turn out that way, since there is not a gram of fat in it), you should pour a couple of tablespoons of water into it.

Now, knowing how to make juicy and delicious minced meat for whites, all that remains is to stock up the necessary products and hurry to please your family with a hearty delicious meal!

Belyashi is a very popular dish, which is why many recipes for its preparation have appeared. But there is also general recommendations, for example, mandatory sifting of flour. This way it is saturated with air, the dough will be more fluffy.
Another secret is that the dough must be well kneaded; dishes where the dough is made with water, kefir, or sour cream are easier to prepare. Yeast dough requires special attention, compliance temperature regime, absence of drafts.
There are secrets to preparing the filling, in traditional recipes Tatarstan and Bashkiria mention that the meat should be cut into pieces, so it retains its structure.
It is also very important that the filling is juicy; for this, firstly, take one part of fatty meat (lamb or pork), secondly, a lot of onions, which are crushed for juiciness, and thirdly, you can add cream or milk.
You just need to remember that the dough for whites cannot be rolled 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.

Belyashi, like other baked goods with meat, is served hot. We will be glad if you liked these belyash recipes and will find them useful in the future. Bon appetit!

We can talk endlessly about what belyashi are, who invented them, what nationality they came from into world culture, and how they are prepared canonically correctly. You can argue, prove that you are right and support it with arguments from your own experience, but the truth is still different for everyone: the Tatar cuisine will consider them their own, the Bashkirs and Kazakhs will certainly challenge the historical ownership of the idea, and everyone else who is somehow involved in belyashi , will smile, cherishing their truth.

Let's not go into the historical jungle today. We will not argue and find out whose contribution to the formation of the centuries-old history of the whites is greater and more significant. Let's just cook and enjoy, savor and have fun, because in essence this is the main task of home cooking.

Belyashi, step-by-step recipe with photos in a frying pan

An ideal, very tasty homemade recipe for white meat with meat. It is considered basic, although it differs from the requirements of the scrupulous GOST. The dough is kneaded with dry yeast and milk. Meat - pork, can be replaced with any other or ready-made minced meat.

Ingredients

Dough ingredients

4 cups flour;
1 glass of milk;
1 egg;
4 tbsp. l. butter or margarine;
1.5 tbsp. l. Sahara;
a pinch of salt;
1 tsp. dry instant yeast.

Ingredients for minced meat

400-500 g pork;
200 g onions.

How to cook belyashi

Dissolve the yeast in half the warm milk, add sugar. Cover with a towel and leave for about 10 minutes. After the yeast is activated (yeast foam appears on the surface of the milk), add salt, add melted butter (margarine), the other half of the milk and flour.

Knead into a soft, pliable dough. Round and, covering with cling film or a towel, leave for 50-60 minutes until doubled in size in a warm place.

Prepare the filling: grind the meat through a meat grinder, finely chop the onion. Mix the minced meat with salt, pepper and garlic, add a little water. While the dough is rising, let the minced meat stand.

We form the belyashi in the shape of a flower, with folds, and slightly flatten it.

Peremyachs are fried in sufficient quantity vegetable oil over low heat on both sides until golden brown.

We remove excess oil by placing the finished products on paper towels.

Tips for delicious whites

What is the secret of juicy minced meat for whites?

Contrary to popular belief, lard does not particularly add moisture to the filling. Your best assistant is plain water: to mix it well chopped meat, try to fight him off. The second option is small ice chips, however, in this case you will have to work quickly and very quickly. A couple more of your helpers in this matter are onions and greens.

How to fry belyashi so that they are fried?

Place the pies in hot oil with the hole facing down: the high temperature will immediately “seal” the meat, preventing juice from leaking into the pan without permission.

How to sculpt whites?

Flatten the dough ball into a flat cake and place a mound of minced meat in the center. We run into stuffing thumb with one hand, pressing the minced meat into the dough. With the other hand, we seal the edges of the dough into a small “gather” around the minced meat, rotating the cake around the finger, kneading the minced meat. There should be a hole with a diameter of 1 cm, and the sides of the dough should rise above the minced meat. Cover the formed pies with a towel and leave for 15-20 minutes. Most of the folds in the dough will smooth out during this time.

Try, for example, this way: roll out the dough into a circle large diameter, place the minced meat in the center with a thin flat cake, then lift the dough from one edge and make a pinch with a “fold”; then collect all the dough in a circle, forming the same “pleated folds” as khinkali. Then flatten them, leaving a hole in the center.

Don't like folds? Make a flower:

Or form the simplest pie with a hole. Make a vertical cut and lightly roll the dough to the sides, as in the photo. Why the hole? When frying, the meat inside the white meat releases a lot of liquid. This liquid needs to spread throughout the whitewash, and not explode it in the absence of a hole.

Belyashi with meat in a frying pan according to GOST

Yes, yes, the same ones that could be bought at the canteen around the corner for 11 kopecks apiece. With an amazing crust, soft dough and juicy filling. The same ones that now seem to be the height of catering art - even taking into account the meat of indistinct quality and repeated boiling of sunflower oil.

The dough yield for this recipe is 120 g, the filling is 144 g (here it is, main secret delicious gostovsky belyashi: there should be more filling than dough!), in the end you will get 3 belyashi with a total weight of 240 g (80 g each). Cooking in such quantities is ridiculous, so arm yourself with a calculator and recalculate the recipe based on your needs and expectations.

Ingredients for the dough:

80 g premium flour;
40 g water or milk;
2 g pressed “live” yeast;
2 g sugar;
1 g salt.

Filling ingredients:

110 g beef or lamb;
20 g onions;
0.5 g ground black pepper;
2 g salt;
15 g water;
17 g vegetable oil for frying.

How to prepare belyashi:

Place yeast and sugar in warm milk (water), stir and wait for the yeast to start working. When a light foam appears on the surface, add salt and flour, knead the dough and, having rounded it, put it in a warm place to rise. After about an hour (the dough will double in size), knead it and leave it for a second rise.
Meanwhile, prepare the filling. Of course, we make the minced meat ourselves. Add finely chopped onion, salt and pepper to it. Stir, add water.
Then molding is aerobatics. We take the dough, knead it again, pinch off a piece and... put it on the scales. There should be exactly 40 g. If there is not enough - add, too much - remove. Making balls. We weigh the first one, the rest can be molded according to the type of the first one, if you trust your eye. If you don't trust it, keep weighing it. Leave for 5-10 minutes to proof.
In the meantime, divide the minced meat - measure out portions of 48 g. The quantity is, of course, equal to the number of dough balls.
Roll out each piece of dough into a round layer (or it’s easier to just flatten it with your fingers), and spread a portion of the filling on top.
We form belyashi, collecting the dough at the top and leaving a hole so that the meat is better fried.
Fry in a sufficient amount of oil (we recommend not paying attention to 17 g - it all depends on the shape and volume of the frying pan, so we simply focus on the fact that the whites should be at least half covered with deep fat when frying). On both sides, until golden brown. Oil temperature is 190 degrees (can you maintain the required temperature throughout the entire process?).
Place the finished belyashi on paper towels, then transfer to a common bowl while the rest are fried. Serve hot.

Tatar belyashi with meat - peremyachi

In fact, peremyachi (pirimachi) are the same belyashi, just with a Tatar “name”. The filling can be classic meat, or cottage cheese or potato. The dough is yeast or unleavened, fried in hot oil. Peremyachi is served with ayran, katyk or broth. We will prepare Tatar belyashi with meat on dough with dry yeast.

Ingredients for the dough:

2 tsp. dry yeast;
500 g flour;
50 g fat (lamb, beef)
1 egg;
1 tbsp. l. Sahara;
1 tsp. salt;
320 g warm milk;
1 tbsp. l. vegetable oil.

Filling ingredients:

300 g minced meat;
1 onion;
2 cloves of garlic;
salt and pepper to taste.

200-250 ml vegetable oil for frying.

Preparation of whites:

Dissolve yeast in 150 g of warm milk (37-40 degrees), add sugar, remove in warm time. After they are activated, add salt, add melted fat (or butter (margarine), the second half of the heated milk, egg and flour. Knead the soft, pliable dough. Round and, covering with cling film or a towel, leave in a warm place for 1 hour. Knead and leave for another hour. And again for half an hour. The dough will increase by 2 - 2.5 times.
Mix the minced meat with salt, pepper and garlic, add a little water.
Divide the finished dough into balls of equal size (weighing 40-50 g each), flatten. Place 1 tbsp in the center. l. minced meat.
We form the jumpers with pleated folds and slightly flatten them. Leave it alone for half an hour, covered with a towel.
Fry the meatballs in a sufficient amount of vegetable oil on both sides until golden brown. Place the meatballs in the oil with the hole facing down. Turn over when the edges turn brown and fry on the other side. Remove with a slotted spoon.
We remove excess meat by placing the finished products on paper towels.

A little culinary trick. Experienced housewives advise checking the deep-frying temperature by lowering half of the carrots - if they “jump,” the temperature is appropriate for frying the carrots.

Vak-belyash (belyashi in the oven)

For those who love belyashi, but consider them a harmful and labor-intensive dish, a recipe for vak-belyash was invented. Everything is prepared much easier and tastes great. It’s worth trying at least once to be able to appreciate the dish at its true worth.

Yes, and a little more. Vak-belyash are standard pies small size. If you are really, really lazy, you can cook zur-belyash - everything is the same, but in the format of one big pie.

Ingredients for the dough:

500 g kefir;
800 g flour;
50 g butter;
2 eggs;
1 tsp. salt;
2 tbsp. l. vegetable oil for greasing the dough.

Filling ingredients:

500 g minced meat;
4-5 medium sized potatoes;
2 onions;
pepper, salt to taste.

How to cook:

Mix kefir with eggs, add salt and melted butter, then add flour and knead a soft, non-sticky dough. Round and wrap in a bag. Let it rest for 10 minutes.
Meanwhile, prepare the filling. Wash the potatoes, peel them, cut them into small cubes and mix with the minced meat. Salt, add pepper, finely chopped onion, mix. If the minced meat is very lean, you can additionally chop 20-30 grams of lard or add a small amount of water.
Roll out the dough into a layer about 4 mm thick, any suitable utensils cut out circles. Place the filling in the center of each circle, pinch the dough in a circle, lifting the edges up and leaving a hole at the top.
Place the products on a greased baking sheet. Using a pastry brush, grease each vac-white with sunflower oil. Bake in an oven preheated to 180 degrees for about 40 minutes.
Serve hot.

Another recipe for whites with meat (juicy minced meat)

The filling in belyashi, prepared according to this recipe in the oven, turns out to be especially juicy. The secret is that half the onion is added to the meat fried, but, perhaps, let’s not get ahead of ourselves - read carefully and cook with pleasure.

Ingredients for the dough:

500 g flour;
220 g milk;
2 eggs;
1 tsp. salt;
1 tbsp. l. Sahara;
50 g butter;
2 tsp. dry yeast.

Filling ingredients:

500 g beef;
200 g pork;
4 onions;
vegetable oil;
2 cloves of garlic;
salt, pepper, herbs to taste.

How to make whites:

Prepare regular yeast dough: dissolve the yeast in warm milk and sugar, after 10 minutes add eggs and melted butter, add salt and flour, knead into a soft elastic mass, which we send to a warm place to rise.
Let's make the filling. Grind the meat in a meat grinder with a large wire rack. Cut the onion into cubes, add half to the minced meat, fry the other half in vegetable oil until lightly golden and also add to the minced meat. Add salt, pepper, finely chopped herbs, squeeze out the garlic and mix.
Knead the risen dough, divide it into equal balls weighing approximately 50 g, and flatten each into a round layer. Place the filling in the center, pinch the edges of the dough, lifting them up and leaving a hole in the center. Place the formed belyashi on a baking sheet lined with parchment paper, leave in a warm place for 20 minutes to proof, then grease with vegetable oil and bake at 180 degrees for about 25 minutes.

Homemade belyashi with meat “like at the market”

Fans of street fast food have probably more than once feasted on belyashi, which are prepared and immediately sold in markets, train stations and other crowded places - incredibly juicy, soft, with elastic, holey dough. Leaving aside thoughts about how healthy food cooked in repeatedly heated sunflower oil, and what kind of meat is used to prepare minced meat for such products, let’s figure out what the secret of these whites is and why they turn out so tasty (arguments about Fresh air, a whirring appetite and the pleasant realization that someone else has prepared this food for you, let’s omit it).

Ingredients:

2.5 tsp. dry yeast;
360 ml water;
2 tsp. Sahara;
1 tsp. salt;

4 glasses of water;
500 g minced pork and beef, salt and pepper for minced meat;
2 large onions;
oil for frying.

Knead the dough: dissolve the yeast in warm water, add sugar, leave for 10 minutes, then add salt and butter and add flour. We introduce the flour gradually - pay attention to the consistency of the dough: it will be quite difficult to knead by hand, it should be soft and even slightly runny. It is better to use a dough place or a powerful mixer with hook attachments.
Leave the kneaded dough to rise in a warm place for half an hour, during this time we prepare the minced meat - mix the meat with grated onion, salt and pepper, add water in small portions, making sure that the liquid is completely absorbed into the meat. The minced meat should ultimately be soft, but not watery.
Roll out the finished dough into a large thin layer. Using a glass with thin walls, cut out circles of dough. Place a small amount of minced meat on half of it - not in a ball in the center, but in a flat cake over the entire area, leaving half a centimeter of dough in a circle. Cover with a second circle, press the edges with a spoon or wrap by hand.
Contrary to popular belief, belyashi cannot be mass-formed and wait for “customers” to arrive: during prolonged proofing, the dough will tear, and the whiteshi will turn out sloppy and dry. We form - we fry, we form - we fry. In a well-heated frying pan with enough oil. If we don’t eat right away, you can put the belyashi in the oven with the light on - it provides a temperature of 30 degrees, the pies will not cool down quickly.

Belyashi with meat on choux pastry

Choux pastry is incredibly easy to use! Due to the fact that it is plastic, soft and non-sticky, the whites are smooth, neat, and “picture-like.” In general, a recipe for perfectionists.

Ingredients:

1 glass of warm water;
1 glass of boiling water;
50 g of “live” yeast;
1 tbsp. l. Sahara;
1 tsp. salt;
3 tbsp. l. vegetable oil;
4 cups flour;
500 g minced meat + salt, pepper;
2 onions.

Dissolve yeast and sugar in warm water and leave for 10 minutes to activate. After this, pour in the oil, add salt, mix and pour the resulting mass onto the flour sifted into another bowl. Stir on a quick fix– there will be crumbs, flakes and just an indistinct mass. Now we pour boiling water over it evenly, after which we knead a nice smooth dough with it, which we round and put aside for exactly the time it takes to prepare the filling and the frying pan.
Finely chop the onion, mix with minced meat, add salt, pepper and a little water.
Pour a sufficient amount of oil into the frying pan (ideally, when frying, the whites should be covered with oil a little more than half), put them on the stove to heat up.
We tear off a small piece from the dough, round it, flatten it, lay out the filling and collect the dough at the top, forming a white dough. Fry immediately - this dough behaves well even without proofing.

Belyashi with meat and potatoes

Either two in one, or just a concession family budget or common sense, which believes that potatoes with meat are still a little healthier than just a piece of meat, it doesn’t matter, the essence is still simple: whites with meat and potatoes are unexpectedly tasty and interesting. The filling turns out more tender, softer and more pleasant. Well, and a separate plus is the kefir dough, which is prepared in one or two minutes and does not require proofing. Of course, if you wish, you can prepare regular yeast dough for this filling.

Ingredients:

170 g flour;
100 g kefir;
1/2 tsp. soda;
1/2 tsp. salt;
1 tsp. Sahara;
200 g potatoes;
100 g minced meat;
1 onion;

Mix flour with soda, salt and sugar. Pour in kefir, knead a soft but not sticky dough. If necessary, add a little flour, but without fanaticism: the more flour, the harder the dough will be. finished product. We try to get by with the minimum. We hide the finished dough in plastic bag for 10 minutes.

Meanwhile, peel the potatoes and grate them on a coarse grater. Mix with minced meat, salt and add pepper to taste.

Roll out the dough into a layer about 4-5 mm thick. Using a glass with thin walls, cut out circles. Place a small amount of filling in the center and wrap it like classic belyashi with a hole in the middle.

Fry immediately in enough oil until golden brown on both sides. Place the finished whites on disposable towels or paper napkins.

"Lazy" whites

In essence, of course, these are not belyashi at all - just pancakes with meat filling: there is liquid dough at the bottom, then minced meat, then more dough on top. Not white at all. But the set of products is identical, the only difference is in the quantity and method of shaping, and so - all the same pies with meat.

In general, if you suddenly really want whites, but you absolutely don’t want to work and create, take this recipe and feel free to go to the kitchen. You won't be disappointed.

Ingredients:

1 egg;
100 ml milk;
1/2 tsp. salt;
1 tsp. Sahara;
1/2 tsp. soda;
3 tbsp. l. kefir;
120 g flour;
2 tbsp. l. vegetable oil for dough + vegetable oil for frying;
300 g minced meat;
1 onion;
salt and pepper for minced meat to taste.

First, prepare the dough: mix egg, sugar, salt, soda, kefir, add vegetable oil. Add flour. We dilute the resulting mass with milk - the dough should not be thick, but not liquid either. Classic, in general, pancake dough.

Mix the minced meat with chopped onion, salt and add pepper.

Next we fry. Well-heated frying pan, a small amount of oil. First of all, pour a spoonful of dough, then immediately place a spoonful of minced meat on top of it (we try not to draw a pile in the middle, but thin pancake depict), then cover again big amount test.

Cook these pancakes on both sides until they have a beautiful golden crust. The heat is definitely below average, otherwise the minced meat risks upsetting you with dampness and wetness.

“Quick” kefir whites in a frying pan

Well, if you are even lazier than required to prepare belyashi according to the previous recipe, try to persuade yourself to eat these pancakes with meat. Yeah, completely with meat - in this case it is proposed to mix the dough and minced meat immediately at the pre-forming and pre-frying stages. And yes, of course, these are definitely not whites at all, but the people at one time invented this thing and called it exactly by this word, but should we argue with long-standing folk traditions? It is said - whitewash, which means whitewash.

Ingredients:

500 ml kefir;
3 eggs;
1/2 tsp. salt;
1 tsp. soda;
1 tbsp. l. Sahara;
300 g flour;
300 g minced meat;
1 large onion;
salt, pepper to taste;
vegetable oil for frying.

In a convenient bowl, combine kefir and eggs. In another container, mix salt, sugar, soda and flour. We ensure the “friendship” of both masses, quickly knead the dough for pancakes. Add finely chopped onion and minced meat there.

Fry the pancakes on both sides in a well-heated frying pan in vegetable oil. Place the finished “lazy” whites on napkins or disposable towels and serve hot.

Filling for whites

The dough for whites is prepared according to dozens of different recipes (each housewife chooses her favorite and proven one), but you can use the filling that suits your mood at a given time. In addition to the standard and expected games with types of meat, “Magic Food” can offer you to try something new, for example...

The traditional filling for belyashi is minced meat made from pork, beef, lamb or a mixture of them and onions.
Minced meat + potatoes. Also a classic.
Rice, onion, egg. Yes, yes, it’s completely illogical, but these are also whitewashes. One of the varieties.
Mushrooms. Fried with onions, cut into pieces or twisted into minced meat. With or without added meat.
Sausage or frankfurters. Yeah, for a quick meal, if you don’t have minced meat, but you really want something.
Fish! Finely chopped fillet or minced meat, river or sea, red or white - it’s all very, very tasty.
Cheese and greens. A classic, not a white one, but a classic, and very, very tasty. Especially if you add a couple more cloves of garlic to it.
Cabbage, with or without carrots, onions and herbs.
Chicken fillet. A dietary version of belyashi with meat.
Carrot whites. Surprised? Meanwhile, adding grated carrots and bell pepper in minced meat traditionally for Tatar cuisine.

Hello, dear friends and guests of my blog! Today I want to continue the topic of delicious baked goods in general and about juicy whites with meat in particular.

You can see how to bake them in a frying pan. And in this article I will describe for you in detail the recipes for preparing these fluffy Tatar pies in the oven.

We will consider their preparation for different types test. And, I assure you, they will be no less tasty. But some people will like these methods better.

If you bake them in the oven, they will not be as greasy as in a frying pan. Prepared in this way, they are more tender and softer than their fried counterpart.

According to this recipe, we do not add any egg or butter to the dough, so as not to make it heavier. It should be light and airy.

Ingredients for the dough:

Water – 250 ml
Pressed yeast - 15 g (If you have dry yeast - 5 g.)
Salt - 1 teaspoon
Flour - 350-400 gr.
Sunflower oil

For filling:

Minced pork - 400 gr.
Onion - 2 pcs.
Salt, pepper to taste
Water - 2 tablespoons

First, let's prepare the dough for whites:

1. Pour a glass of warm water into a bowl, add sugar and dissolve the yeast there. Then pour 200 grams of flour there. Mix everything with a spoon.

2. Cover with a napkin or film and leave the dough for 10 minutes in a warm place.

3. After 10 minutes, the dough has become fluffy and you can continue kneading the dough. Season with salt and then add the sifted flour and stir.

4. You can knead with a spatula first, and then it will be more comfortable with your hands. To prevent it from sticking to your hands, add one tablespoon of oil.

If your yeast base sticks to the table or your hands, apply a little vegetable oil to your hands or table.

6. Grease the bowl and dough with oil and cover with a napkin. Place in a warm place until it doubles in size for 20 minutes.

7. In the meantime, let's start with the filling. Add finely chopped onion, salt and pepper to the minced meat. Mix well. Then lift it with your hand and seem to throw it down into the bowl. Do this several times. So you fight him off. It doesn't have to be dry. In this case, add 1-2 tablespoons of water for juiciness.

If desired, you can add herbs and garlic. It's just the way you like it.

8. Take the dough out and mix it with your hands and put it back in a warm place. Then repeat after 20 minutes and remove again for one hour.

9. Roll it out into a sausage shape and divide it into several pieces for the whites.

10. Place the balls into flat cakes. Use your fingers to press the edges so that they are thinner than the middle. Then place the filling in the middle and press down with your fingers.

12. Let them rest for a while, about 20 minutes. These will be whites without a hole.

13. In order to get it with a hole, you first need to roll it out with a rolling pin, then place the minced meat in the middle. Fold the edges in a circle. Press down slightly and set aside to rest for 20 minutes.

14. Place parchment paper on a baking sheet and place our baked goods there. You can put a little butter in the hole to make them juicier. coat with yolk for shine and place in an oven preheated to 180 degrees.

15. After 20-25 minutes, soft and juicy whites are ready. They emit such an amazing aroma that you want to eat them right away.

But don’t get too carried away, leave it for all family members or guests :)

Cooking fluffy belyashi with minced puff pastry

And here's to you unusual recipe. You can buy the dough itself in the store or prepare it according to my recipes, which I described. Take it out of the refrigerator in advance to defrost for at least two hours. Any minced meat is suitable for the filling. These pastries are great for treating guests.

Ingredients:

Puff pastry - 500 gr.
Minced meat - 500 gr.
Onion - 1 pc.
Carrots - 1 pc.
Egg - 2 pcs. (one for lubrication)
Cheese - 150 gr.
Salt and pepper - to taste

Cooking method:

1. Finely chop the onion and grate the carrots on a medium grater. Fry them until soft.

2. Add fried vegetables with minced meat. Season with salt and pepper. Break one egg into it. Mix everything well.

3. Cut out round bases from the dough; you can use a wide soup mug or tin can. Cut holes in the middle of half the circles; here you can use a small glass.

4. Place the minced meat on a solid circle in the middle and cover it with a circle with a hole on top. Gently seal the edges with your fingers or a fork.

5. Cut the cheese into small pieces and place a few pieces in the middle of each white. Cover a baking sheet with parchment paper, place the baked goods there and brush with egg yolk.

6. Preheat the oven to 180 degrees and bake them for 30 minutes.

During baking, the dough rose and they became very fluffy. Let them cool a little and you are ready to eat. With cheese they are simply divinely delicious.

Video on how to cook Tatar belyashi with meat and potatoes

In Tatar, belyashi cooked in the oven is called vak-belish. These are small meat pies. They can be with the filling completely closed inside, or with an open hole on top, with a hole. I found a detailed video for those who prefer watching recipes.

Ingredients for the dough:

Flour - 4 cups
Egg - 1 pc.
Milk - 175 ml.
Butter 400 gr.
Salt - 1 teaspoon

Flour for the dough is usually indicated approximately, because here you need to watch the batch to see how it reaches the desired consistency. You may need more or less of it.

For the filling you will need:

Any meat - 500 gr.
Potatoes - 500 gr.
Onions - 500 gr.
Salt and pepper - to taste

The products have been prepared, now look detailed video a recipe I found on YouTube and really liked it.

Like these ones different recipes I have prepared delicious belyashiki for you. Choose according to your taste. Which one did you like best? I will be very glad to see your comments.

I'm done for today and I want to wish you all the best. Come see me again, there are a lot of delicious and simple recipes they will be waiting for you.

Belyashi - national representing fried pies with meat filling. They are open and closed. They are made from yeast, unleavened or kefir dough. After reading today's article, you will find out with meat in a frying pan.

To prepare classic pies, soft yeast dough made using the sponge method is used. Before making belyash from it, it is important to leave it in a warm place for one hour. Properly prepared elastic dough is perfectly fried and does not crack during heat treatment.

The filling is made from minced meat mixed with almost the same amount of chopped onion. Thanks to this vegetable, the meat becomes more juicy and tender. In addition, during the frying process, finely chopped onions release juice, which acts as a kind of broth. To prepare delicious belyashi in a frying pan, some housewives recommend adding a small amount of milk to the filling.

The molded semi-finished products are kept for ten minutes at room temperature and only after that they are sent to heated vegetable oil. They are placed seam side down and fried for seven minutes on each side.

Classic version

Traditional Tatar belyashi in a frying pan are made from yeast dough. The filling is made from minced pork, lamb or beef mixed with a large amount of onions. Modeling these pies takes a relatively long time. To avoid wasting precious minutes searching for missing ingredients, go to the grocery store in advance. In this case you will need:

A kilogram of wheat flour.
Half a liter of skim milk.
Thirty grams of yeast.
A pair of chicken eggs.
Fifty grams of margarine.
Two tablespoons of sugar.
A quarter cup of sunflower oil.
A teaspoon of salt.

All these ingredients are needed to knead the dough. Since belyashi (the recipe in a frying pan will be presented below) is stuffed with minced meat, you will additionally need:

A teaspoon of salt.
Three hundred grams of pork pulp and onions.
Half a teaspoon of pepper.

If desired, add chopped herbs or chopped garlic to the filling. These components are optional, but their presence will make the minced meat more flavorful.

Process description

Add sugar and yeast into a bowl filled with warm milk. Mix everything thoroughly until the bulk components are completely dissolved and set aside until a foamy cap appears.

Pour sifted flour onto a clean and dry work surface. Make a small depression in the middle and pour the appropriate yeast into it. They send it there raw eggs and salt. Knead everything thoroughly until you get an elastic dough that slightly sticks to your palms. Cover the finished mass linen napkin and leave for an hour in a warm place.

To make delicious belyashi in a frying pan, you need to start filling. To prepare it, grind pre-washed pork and clean it through a meat grinder. onion. The resulting mass is salted, peppered and mixed thoroughly.

Once the dough has time to rise, it is divided into approximately equal balls with a diameter of about five centimeters and placed on a work surface greased with vegetable oil. Each of them is rolled into a flat cake, stuffed with minced meat and pinched so that there is a hole in the center of the pie. The resulting semi-finished products are pressed down with the palm of your hand and fried in heated vegetable oil for four minutes on each side. Ready-made belyashi with meat, fried in a frying pan, are equally good both hot and cooled.

Kefir option

As mentioned above, fragrant and juicy Tatar pies can be prepared not only from yeast dough. Since this recipe is a little different from the traditional recipe, make sure you have everything you need on hand before getting on the stove. To fry hearty belyashi with meat in a frying pan, you will need:

Two hundred and fifty milliliters of kefir.
A third of a teaspoon of soda.
Sixty milliliters of vegetable oil.
Large head of onion.
Two hundred and fifty grams of any minced meat.

To ensure that the belyashi you cook in a frying pan does not turn out bland and tasteless, the above list also includes table salt and spices.

Sequencing

The minced meat placed in a clean bowl is combined with chopped onion. To prevent the resulting mass from being too thick, add a little filtered water, salt, and spices and mix thoroughly until smooth. After this, the finished minced meat is sent to the refrigerator for an hour.

Now it’s time to make the dough from which the whites will be molded in a frying pan. Lush and flavorful pies can only be prepared by strictly following the recommended ratio of ingredients. In one bowl combine kefir, salt, sifted wheat flour, soda and vegetable oil. Mix everything well and set aside for half an hour.

In thirty minutes ready dough divided into several approximately identical parts. Each of them is rolled out, stuffed with minced meat and sealed. The resulting semi-finished products are pressed with the palm of your hand and fried in heated vegetable oil. Browned whites in a frying pan, the step-by-step recipe for which is discussed above, are laid out on clean napkins. After five minutes, the slightly cooled pies are served.

Quick option

This recipe is interesting because it can be used to make a simple and thick crust for Tatar whites. Pies fried from it remain fresh and soft for several days. Before you begin the process, be sure to make sure that you have all the required ingredients at your disposal. In this case you will need:

A packet of live yeast.
A teaspoon of salt.
A couple of glasses of water.
Three tablespoons of sugar.
Six onions.
Five glasses of wheat flour.
Three hundred grams of minced chicken.

From this simple set you get very delicious belyashi in a frying pan. It is advisable to fill fluffy pies with minced meat seasoned with a small amount of spices.

In one bowl combine live yeast, granulated sugar, salt and three tablespoons of vegetable oil. Pour all this into a glass of warm water, mix and set aside. After a foamy cap appears on the surface, pour four glasses of sifted wheat flour into a bowl and pour in a glass of boiling water. The resulting mass is placed on a work surface and kneaded thoroughly.

The finished dough is divided into approximately equal pieces, rolled into flat cakes and stuffed with minced chicken. The molded belyashi are fried on both sides in heated vegetable oil and served.

Belyashi is a hearty and at the same time simple dish of Tatar cuisine. Round (cheesecake-shaped) or triangular with a hole, pies made of delicate dough with a juicy aromatic meat filling, fried in oil until crispy. Adults and children love them. Buying belyashi in stores is not always safe for your health, so we suggest you prepare them right at home. It's completely easy and very tasty. You can verify this by reading our article!

Source: vkusnaykuxny.ru

Secret 1

To simplify the process of making whites as much as possible, you can buy the dough. This can be regular pie yeast dough.

Secret 2

In order for the whites to be juicy, they take two types of minced meat: beef and fatty pork or lamb. But even with lean beef filling you can get juicy belyash. To do this, before sculpting the whites, you need to add crushed ice to the minced meat. The main thing is to do everything very quickly so that the ice in the filling begins to melt only during the frying process. The secret is that when the ice melts, it will absorb all the seasonings of the minced meat and make the white meat filling juicy and aromatic.

Secret 3

During the frying process, the whites will not absorb much oil if you pour 1 tablespoon of alcohol into the frying pan.

Source: liveinternet.ru

Secret 4

Frying the whites should last about 5 minutes on each side. You need to add enough oil for frying so that it covers half of the white meat. It is very important to place the whites so that they do not touch each other.

Secret 5

During the frying process, the belyash should be laid out first on the side where the hole is located. This way it will cook well and retain all the juices inside.

Source: youtube.com

Secret 6

After frying in boiling oil on both sides, place the belyashi on a paper towel to remove all excess fat.

Secret 7

To make the whites soft after cooking, you can put them in a preheated oven for 15 minutes, then put them in a pan and cover with a lid or towel.