Fragrant meat whites are certainly an indispensable dish on any table. Their dough is much softer than the same pies, and the aroma of the meat filling inside, which seeps through a small hole on top, cannot be confused with something else. Any housewife can cook lush whites in a pan, but not everyone knows all the tricks of this simple recipe.

Lush whites in a pan: a classic recipe

Fried dough and juicy, meat filling - this is definitely what distinguishes belyashi from other dishes.

To make the most delicious, crispy yeast dough you will need:

• water at room temperature - 300 ml;
• sugar - 30-40 gr.;
• flour - 700 grams of flour or more;
• yeast - 30 gr. (if dry - 1.5 tsp);
• eggs - 1 pc.;
• butter / margarine - 100 gr.;
• salt - a pinch.

Filling:

• minced meat (pork, beef, veal) - 400 gr.;
• onion - 1 pc.;
• garlic - 2 cloves;
• loaf - 50 gr;
• milk - 200 ml;
• salt, pepper - to taste.

Cooking:

Yeast dough is prepared in a sponge method. To do this, mix water, sugar, salt and yeast well until the yeast is completely dissolved. Then add a little less than half the mass of flour. The consistency of the dough should be quite thick, like very fatty sour cream. In a warm place, leave the dough to ferment. It usually takes about an hour. During this time, the dough triples, bubbles are visible on the surface.

While the dough is rising, separate the yolks from the whites of the chicken eggs. Whisk the egg whites into a firm foam. After that, the rest of the ingredients are added to the dough: melted butter, yolks and the rest of the flour. Then add separately whipped proteins and gently mix the lush dough, which is left in a warm place for another one and a half, periodically kneading every half an hour.

In order to prepare the filling, it is necessary to pass the meat through a meat grinder along with peeled onions and garlic. If you bought already prepared minced meat, then onion and garlic should be crushed separately and added to it. The onion must be chopped, since it is he who gives the juice to the entire filling in the future. Separately, soak the loaf in milk and add to the rest of the meat mass. Season with salt, pepper and mix well, you can lightly beat off to saturate the filling with oxygen.

After both the dough and the filling are ready, you can start sculpting the whites: divide the dough into small lumps, roll it into a cake and put the minced meat in the middle, then close the edges of the cake on top, leaving a small hole. Or you can make whites of a triangular shape by pinching all the edges on three sides. Leave to stand for 5-10 minutes.

Pour a large amount of oil into a deep frying pan and let it warm up over medium heat. Dip the belyashi into the oil with the hole down and fry on both sides.

Keep in mind, when frying whites, you can turn them over only once, otherwise nothing will work!

Belyashi with meat on milk and yeast

Many argue that yeast dough is actually tasteless without the addition of milk. Well, when baked, milk really gives the dough a nice, sweetish milky flavor, which makes it nice to eat buns with a sweet filling. Fried yeast dough smells a little different, and some people don’t really like this smell, but milk only enhances it.

In the dough recipe above, you can add milk instead of water. Or, which is the best option, add both ingredients in equal proportions. That is, instead of 300 ml of water, you need 150 ml of milk and the same amount of water.

By the way, the filling can be made more liquid than usual - since the products will still be fried, this is permissible, since the liquid will quickly seize inside.

Tatar belyashi on kefir in a pan

Since belyashi is still a Tatar dish, then you need to cook it like the Tatars themselves. To get very lush and porous whites, the Tatars use fermented milk products - that is, kefir or fermented baked milk. Moreover, there are recipes where kefir is even included in the filling itself in order to make it more magnificent due to the fermentation of lactic acids.

So, for a yeast dough on kefir you will need:

• fermented baked milk / kefir - 300 ml;
• flour - 350 or more;
• yeast - 15 gr.;
• egg - 1 pc.;
• vegetable oil - 1 tsp;
• sugar - 15 gr.;
• salt - a pinch.

Stuffing with the addition of kefir:

• beef (veal) - 400 gr.;
• onion - 1 pc;
• garlic - 2-3 cloves;
• loaf - 50 gr.;
• milk - 100 ml; salt, pepper - to taste.
• kefir - 70 ml. (one third of a glass).

Cooking:

There is nothing new and complicated in the preparation of the dough, especially since it can be prepared in a safe way: the presence of fermented milk products allows this. Yeast is dissolved in kefir at room temperature, sugar, a warm egg, salt, vegetable oil (can be replaced with butter) and flour are added. The dough is thoroughly kneaded and left to rise in a warm place for 2 hours, periodically kneading it.

You should pay attention to the fact that there is less flour in this recipe, since kefir and fermented baked milk themselves are quite thick and fatty.

There is nothing new to prepare the filling either: grind meat, onion and garlic together, add a long loaf soaked in milk, kefir, salt, pepper to them and mix everything thoroughly. It is important that initially the minced meat is thick without excess moisture, since milk and kefir can significantly thin the filling. It is better to add liquid to the filling carefully, and it is best to pre-squeeze the bread from excess milk.

Lush belyashi with meat and rice

What to do if there is too little meat, and quite a lot of dough came out? You can diversify the filling with various additives. To make it more satisfying, it is usually worth adding a little pre-cooked white rice.

For this you will need:

• minced meat or meat - 400 gr;
• onion - 1 pc.;
• garlic (optional) - 2 cloves;
• boiled rice - 150 gr;
• salt, pepper - to taste.

Such a filling will turn out to be more “meaty” and less juicy due to the absence of additional ingredients, but at the same time it will be much more satisfying!

Greens will also help diversify the taste sensations from whites: parsley, dill, cilantro, green onions. It all depends on the recipe of a particular hostess.

The filling of buckwheat and minced meat is also considered very exotic, but in combination with spices such as thyme, coriander and black pepper, it is worth a try. The taste will be more delicate due to the taste of buckwheat and spicy due to unusual spices.

Contrary to popular belief, yeast-free dough can also turn out to be very lush and tasty. It also contains baking powder and dairy products, and in terms of its calorie content, it clearly wins compared to yeast. Unleavened dough is more crispy, and thin if desired.

For test:

• flour - 500 gr or more;
• sour cream - 200 ml;
• egg - 2 pcs.;
• butter / margarine - 50 gr;
• salt - a pinch;
• sugar - 1 tsp

Filling:

• minced meat - 500 gr.;
• onion - 1 pc.;
• salt, pepper - to taste;
• garlic - optional.

Cooking:

Mix sour cream together with butter, salt, eggs and sugar until smooth. You can add half a teaspoon of soda slaked with vinegar for "porosity" in the dough. Add flour and quickly knead the dough. Next - leave the dough in a cold place to infuse for 30-40 minutes. Unlike yeast, which needs heat, unleavened dough, on the contrary, needs cold, because in this case all chemical processes proceed better in it and the dough loosens more evenly.

The next step is to prepare the stuffing. Any filling can be wrapped in unleavened dough: from very juicy to dry meat, but the last option is best, since this dough is still thinner than yeast, although much denser.

Roll out cakes from dough balls, put minced meat in the middle and wrap in any convenient way, then fry seam-side down in a deep frying pan in a large amount of vegetable oil.

Let the ready whites drain from the oil on a napkin, and then take a meal.

15.03.2018, 17:40

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

Oh, well, who can tell me who will be able to refuse lush and delicious homemade whites with meat. Fresh from the frying pan, and even with homemade sour cream, mmmmm delicious and nothing more.

Content;

I think that I am not the only such lover of delicious homemade whites, pasties, fried pies with potatoes. Why homemade and because they are so tasty that it is impossible to tear yourself away from the table.

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

And so, for the preparation of lush whites, you need yeast-free dough without dough. You can read how to cook it by clicking on this one. In this article, I described in detail how to make yeast dough.Well, if you briefly tell, then the essence is this.

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

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

While the dough is coming up, it's time to work on the filling and prepare a good stuffing.

Pass the pieces of meat through a meat grinder. If there is little fat in the meat, then you can add a little lard of about 50 grams per kilogram of minced meat.

Now you need to add onion to the meat. Traditionally, minced onion is added to minced meat, but if you are not eager to mess around, you can always scroll it in a meat grinder or chop it with a blender. The consumption is approximately 3-4 bulbs per half kilo of minced meat.

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

After an hour, the dough will rise, it must be besieged and wait until it rises again. And only now you can start cooking the whites themselves.

We take the finished dough out of the bowl onto an oiled table, make something similar to a sausage out of it. We divide into equal parts. We divide the minced meat into the same number of parts.

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

I spread the minced meat in the middle of the cake and distribute it over almost the entire surface.

Then I take the edges of the cake and collect the edges to the center, pinching the dough a little so that a little of the filling remains open. So it will fry well and excess moisture will be removed.

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

Thus, I form all the whites and proceed to their frying.

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

This allows the filling to fry faster and better.

On each side, the whites are fried for about 3-4 minutes.

Here are some beauties you should get. Ruddy fragrant and unrealistically satisfying. such belyashi in our family is served exclusively on Saturdays and only after the bath. it's like a tradition for us. What family traditions do you have?

Lush belyashi on kefir

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

This recipe is well suited for those who are still afraid of yeast or simply don’t have time to wait until the dough comes up. This recipe takes less time and the result is not worse. To begin with, let's prepare a small batch of whites, so to speak, training.

Dough Ingredients.

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

Cooking process.

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

Pour half a glass of kefir and throw soda there. Mix well with a spoon and wait a little while the reaction begins. The beginning of the reaction will be reported to us by the appearance of gas bubbles on the surface of the glass.

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

Now you can fully knead the dough until it becomes plastic and pliable. As soon as the dough has become similar to the dough from which you can sculpt homemade whites with meat. We form a mound out of it, sprinkle with flour and leave it under a cup for 30 minutes. You need to let the test stand.

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

I already have ready twisted meat in a meat grinder. Here we will continue to work with him. Minced meat can be taken almost any from chicken to beef. As they say for an amateur.

So I cut the onion finely into small cubes and send it to the minced meat. You also need to pepper and salt to taste. And add the secret ingredient…… it's about half a cup of broth. If there is no ready-made broth, it can be replaced with boiled water. Liquid is needed to give elasticity to minced meat.

Stir the minced meat well and give it time for the spices to mix well with the meat. In general, let's let the minced meat infuse a little.

While the stuffing is infused, let's do the dough. And we will begin to form blanks for whites.

We cut off a small piece from the dough and roll it into a sausage, then cut this sausage into equal parts and roll it into small pancakes with a rolling pin.

You should get pancakes 1 cm thick and no more than 15 cm in diameter.

In the middle we put minced meat and form a belyashik. It takes about a tablespoon for one belyash of minced meat.

It remains only to fry them in oil.

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

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

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

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

Lazy belyashi with minced meat on kefir

Sometimes there is absolutely no time to prepare a delicious dinner. Try to cook delicious and fluffy whites according to a quick recipe. Belyashi are lush and in just some 15-20 minutes.

Ingredients.

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

Cooking process.

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

Then add kefir and start the dough. Do not wait for the dough to be thick, it will not work, it should resemble sour cream. Maybe the dough will turn out to be too liquid, then add a little flour. To achieve the right consistency. We prepare the dough like pancakes. After the dough is ready, we give it a few minutes to rest and we ourselves will prepare the minced meat.

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

Add the chopped ingredients to the meat and mix well, do not forget the salt and allspice black pepper.

Take a frying pan and heat up vegetable oil. Take a little dough with a spoon and spread it on the pan. Put some meat on top. And fill the meat with liquid dough.

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

Tatar belyashi with meat video recipe

Bon appetit.

Delicious homemade belyashi fried in a pan

Sometimes it happens that there is no milk or kefir in the house, but there is a desire to cook belyashi. Then here is a recipe to help you. How to cook yeast dough on water, make whites out of it and fry them in a pan.

Ingredients.

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

Filling.

• 400-500 gr minced meat.
• 1 head of onion. Salt and pepper to taste.

Cooking process.

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

We roll out the pieces with a rolling pin and put half a tablespoon of minced meat in the center of each cake. We close the cake on all sides in the center, leave a small hole so that hot air comes out when frying. If you have a difficult relationship with modeling whites, then it is not necessary to make a hole.

We fry the belyashi in vegetable oil. There is no need to make a hellish flame under the pan so the whites can burn. Let's make it better to medium heat so that everything is well fried and does not burn.

You will have to add oil during the frying process. Cook whites more often and over time it will take you less and less time, and whites will turn out tastier and tastier. Bon appetit.

So, for the preparation of whites (kainars) we need:

1 . Meat: pork - 300g, beef - 200g;
2 . Onions: 4 - 5 medium heads;
3 . Flour;
4 . Dry yeast - 2 sachets;
5 . Milk;
6 . Sunflower oil;
7 . Cooking oil - 1 pack;
8 . Egg - 2 pcs;
9 . Ground pepper;
10 . Salt and sugar.

Cooking minced meat for whites.

First of all, you need to prepare the minced meat. We twist the meat and onion in a meat grinder, then salt it, pepper to taste and mix well.

When the minced meat is ready, cover it with a film and put it in the refrigerator.

We make dough.

For the preparation of belyashi, yeast dough is used, as for. You can buy it ready-made, but it’s better to make it yourself, since it is believed that it is alive, and when you cook the dough yourself, you put your soul into it.

In order for the dough to fit for sure, first we make a dough.
Pour about 200 grams of warm milk into the dishes, add a little flour, add two packs of yeast and a teaspoon of sugar (without a slide).

We mix all this. In appearance, the dough should resemble sour cream.

Now we cover the dough with a napkin and put it in a warm place for 20 - 30 minutes so that it ferments.

After this time, the dough should double in size, and if you pick it up, then inside it will be porous, as in the picture on the right.

All. Opara has approached, and you can start preparing the dough.

Pour in 300 - 400 grams of warm milk, 3 - 4 tablespoons of sunflower oil, beat in 2 eggs, add a teaspoon of salt, and mix everything well again.

Now gradually add flour and start kneading the dough.

It is not necessary to knead too steep dough, since belyashi (kainars) turn out to be dense, like bread. It will be enough when the dough converges into a ball. It seems to be still “asking” for flour, but it’s better to grease your hands with sunflower oil and knead the dough to the end.

When the dough is ready, cover it with a napkin or towel and put it in a warm place for an hour and a half so that it rises. Time depends on the quality of yeast and flour.

Alternatively, you can fill the bath with warm water and put the dishes with the dough into the water, as in the picture on the right. The bathroom door must be closed.

Now you need to look after the test so that it does not “run away”. When you see that the dough began to protrude from the edges of the dish, it must be crushed. As a rule, during this time one time will be enough.

This is how much the test should turn out.

We make belyashi (kainars).

Sprinkle the table with flour and lay out the dough. From a large piece we cut off pieces about 5 centimeters in size, and from these pieces we make balls.

From the resulting balls we make cakes about 8 centimeters in size, and put minced meat in the middle of the cake.

Now we form whites (kainars). Here we pinch the edges of the dough, leaving a small hole in the center - a skirt. The sculpting process itself is difficult to describe, so see how it is shown in the pictures below.

These are the beauties you should get.

When about a dozen whites (kainars) have already been made, put the pan on the fire, pour in sunflower oil so that it covers the bottom of the pan by about 1 centimeter, add a tablespoon of cooking oil.
And in the future, when you put a new batch, be sure to add cooking oil.

Cooking fat prevents the oil from soaking into the dough, while whites (kaynars) are airy and not greasy.

We put the belyashi (kainars) with a hole down, reduce the heat to medium, and fry until golden brown.

When they are well browned - turn over, pour hot fat from the pan into the holes, and fry the whites completely.

Well, basically, that's all.
If you have any questions, then you can watch my video on cooking belyash.

Bon appetit. Now you know for sure how to cook belyashi (kaynari).
Good luck!

Delicious and lush, of course, will not be superfluous. But without a juicy filling, this dish will lose all its peculiarity and, as a result, an impressive share of admirers. Therefore, in each recipe there are recommendations on how to make minced meat for belyash more juicy and tasty, as well as keep this juiciness until the end of the cooking process, in order to get real pleasure from eating this seemingly simple, but so beloved by many snacks.

We offer a selection of the most effective tips to increase the juiciness of minced meat for whites, which we will discuss in the next recipe.

How to cook juicy minced meat for belyash with meat?

Ingredients:

• minced meat - 650 g;
• onion - 320 g;
• crushed ice or ice milk - 100 g;
• ground black pepper - to taste;
• salt - to taste.

Cooking

For belyashi, it is better not to buy ready-made minced meat, but to cook it yourself, taking equal amounts of fatty pork and beef. We dry the washed meat and grind it in a meat grinder with a fine grate. If desired, if there is a need to get a more delicate structure of the filling, twist the meat twice. When adding onions, we take into account that there should be quite a lot of it in minced meat, about half as much as meat. We clean it and chop it into cubes as small as possible, but you should not twist the vegetable along with the meat in a meat grinder, this will not play in favor of juiciness, rather the opposite.

Next, another tip for juiciness. It is necessary to add a little chilled milk to the minced meat, preferably with an admixture of ice crystals or just frozen water. But in this case, after the products are turned over to the second barrel, we continue to cook them under a lid over moderate heat so that the filling has time to fry, because ice still slows down the process.

Season the minced meat with ground pepper and, if desired, with your favorite and let it brew for some time. We salt the mass immediately before the formation of products, which will also make the filling more juicy.

Many advise not to leave a hole when sculpting whites in order to keep the juiciness to the maximum. But authentic the version of the classic dish suggests a different way out. When starting to fry the products, we certainly immerse them in well-heated oil and always with the hole down. Thus, the filling is sealed and all the juices remain inside. At the same time, we observe the only condition: the whites can be turned over only once and fry to the end with the hole up, so the oil temperature should not be too high at this moment so that the filling has time to fry and the dough does not burn. At the same time, after turning over, you can pour a spoonful of boiling oil into the hole to the filling, which will somewhat speed up the frying process and additionally add juiciness.

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

Tatars and Bashkirs are arguing over which of them was the first to come up with the word "belish", which in Russian was transformed into the usual belyash. But that doesn't matter at all. The main thing is that the pie (or pie) should be made from unleavened dough, meat cut into small pieces, sometimes mixed with potatoes, was used as a filling.

Calorie content, on the one hand, seems to be low, in 100 grams - 360 kcal, on the other hand, a person with very developed willpower can break away from delicious whites and stop in time.

Belyashi with classic meat in a pan - step by step photo recipe

Belyashi is a kind of fast food, which is usually cooked in various catering establishments. Belyashi is fried in school and student canteens, in small cafes, and at fast food outlets. To cook belyashi as in the dining room, you need:

Cooking time: 2 hours 0 minutes

Quantity: 6 servings

Ingredients

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

Cooking instructions

Lush correct Tatar belyashi at home

In general, the Tatar belyash is very large, and rather resembles a pie. It depends only on the hostess whether she will make one huge or many small whites melting in her mouth. According to the classic Tatar recipe for making dough, you need:

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

For minced meat required:

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

Cooking:

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

Belyashi on kefir - a simple and tasty recipe

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

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

For filling:

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

Cooking:

1. At the first stage, prepare the dough: extinguish the soda with kefir, add the eggs, beat, add sugar and salt, pour in the oil, mix.
2. Now slowly add the flour, kneading the dough until it starts to come off your hands. It needs to be covered with cellophane, and you can start preparing the filling.
3. At the second stage, twist the meat into minced meat, finely chop the onion, additionally crush it with a wooden pusher so that it releases more juice. Salt, add seasonings and pepper, cream, knead.
4. Stage three, actually, cooking. Tear off small pieces of dough, roll into a cake, put minced meat in the center. Do not pinch completely, like a dumpling, but only the edges so that the center remains open.
5. The final is frying, it is necessary to fry in vegetable oil, in a pan, warming it up well, and then reducing the heat.
6. First, put the whites with the filling down, a golden crust will appear on the minced meat, which will hold the juice inside. Then turn over and bring to readiness.

How to cook belyashi on yeast dough

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

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

For cooking toppings:

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

Cooking:

1. At the first stage, the dough is prepared, first the dough, for which the yeast is ground with sugar, add ½ of the milk, 2 tbsp. flour, mix well and leave in a warm place.
2. After half an hour or an hour, add the rest of the ingredients, knead the dough thoroughly, leave it in a warm place again, this time for 1.5-2 hours, crushing from time to time.
3. Stage two, fast - minced meat is mixed with salt, spices and seasonings.
4. Stage three - cooking whites: roll the dough into a sausage, cut into pieces. Then roll each piece into a circle, stuffing in the middle. The main thing is to learn how to pinch the edges, then the finished belyash will be a real work of culinary art.
5. Fry in sunflower oil over low heat, covered with a lid. Yeast dough will take time and effort, but the results will pay off handsomely, and the request to cook belyashi will come from home weekly.

Recipe for belyash on the water

In the piggy bank of a real housewife, there should also be such a recipe, in case you want whites, and all products, with the exception of milk, are available, but you are too lazy to go to the store. Using water instead of milk slightly reduces the calorie content of the dish. To prepare the lean dough you will need:

• 6 gr. instant yeast;
• 1 st. water;
• 500 gr. the highest grade of flour;
• salt.

For minced meat have to take:

• 250 gr. beef (or cooked minced meat);
• 250 gr. pork;
• 300 gr. onion;
• salt, spices, aromatic herbs and pepper.

Cooking:

1. The process of cooking whites on the water is quite simple. In heated (but not boiling) water, dissolve the yeast, add the dry ingredients (salt and flour).
2. Knead the dough well, leave in a warm place so that it fits - it has increased in volume several times.
3. To prepare minced meat, twist the pork and beef in a meat grinder, salt and add seasonings, mix well.
4. Belyashi themselves are prepared traditionally - put the filling on a circle of thinly rolled dough, lift the edges, pinch them with a beautiful wave.
5. Fry in vegetable oil (refined, odorless), first fry the side with the open part, then turn over and bring to readiness.

Belyashi are good because in the absence of milk in the house, the dough can be made on water, the taste will not worsen!

How to cook belyashi with milk

The dough for whites in milk, according to many housewives, is tastier and more tender. For the test you need:

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

For minced meat required:

• 500 gr. meat (pork, beef, ideally lamb);
• 1-3 onions (for an amateur);
• fragrant herbs;
• salt (of course, to taste)

Cooking:

1. Warm the milk a little, dissolve the yeast, knead.
2. Grind eggs with salt, sugar, pour in a thin stream into milk.
3. Sprinkle a little flour, kneading the dough.
4. Toward the end of the process, add vegetable oil. It is important that the dough is not steep, it should lag behind the hands and the bowl in which the kneading process takes place.
5. Dust the dough with flour, cover the bowl with cellophane, you can use a towel, leave in a warm place to approach. Take it several times within two hours.
6. Next comes the process of making yummy according to traditional technologies, since this is whitewash, then do not completely pinch the edges, but leave a small hole. Then it will be ruddy on the outside, and very juicy and tender on the inside.
7. It is fried in a pan, readiness is checked with a toothpick, which needs to pierce the whites. The reddish juice that stands out says that the belyash is not ready, the clear juice is a sign that it is time to put the whites on a plate and invite relatives to the feast.

Lazy belyashi - the recipe "nowhere easier"

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

Ingredients for the test:

• 0.5 kg of flour (highest grade);
• 1 st. medium fat sour cream;
• 2 eggs;
• 2 tbsp. l. margarine (oil is even better);
• 1 st. l. (with a slide) sugar;
• a little salt.

Cooking:

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

How to cook homemade juicy belyashi in the oven

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

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

Test preparation:

1. Heat milk, pour into yeast, slowly rubbing, then add sugar, salt and margarine (or butter), which must first be melted.
2. At the end, flour is also gradually added and the dough is kneaded. He needs to “rest” for 40-50 minutes, during which time you can prepare the filling.
3. For the filling, minced meat (300 gr.) Is used from any kind of meat, ideally - lamb, you can mix pork and beef. It is important to add more onions (4-5 heads), finely chopped or grated on a borage grater. Juiciness will be added by cream (1-2 tbsp. L.) Mixed into minced meat.
4. The shape of belyashi should resemble traditional products, they are prepared from a circle of dough, the edges of which are raised and pinched. The filling is inside, in a kind of dough bag. Because an oven is being used, the opening must be very small to keep the filling juicy.
5. Bake for 30-40 minutes at a temperature of 180 ° C, check the readiness with a wooden toothpick, when punctured, the ready-made belyash should release clear juice. Cooking Tatar whites in the oven is a more correct approach to the diet.

Belyashi with potatoes - lean recipe

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

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

Cooking:

1. The process of making yeast dough is classic. Dilute the yeast in warm water, then add in order - butter, sugar and salt, mix well.
2. Pour in flour, knead a soft, but sticky dough. Leave it to approach in a warm place, sprinkled with flour and covered with a towel.
3. Peel potatoes, boil in salted water until tender. Pour some water into a separate container, drain the rest.
4. Mash the potatoes with a masher into a homogeneous mass, add the water in which they were boiled so that the filling is softer and juicier.
5. Stage three - cooking lean pies, here, too, use proven technology to roll a piece of dough into a circle (you can cut it with a glass), in the middle of a slide of mashed potatoes.
6. Belyashi according to this recipe is better not to fry, but to bake in the oven.

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