How to cook homemade belyashi with meat. Fried belyashi from yeast dough

Greetings my precious friends. Do you love whites? It's hard not to love them. Just thinking about them makes you salivate. But, unfortunately, it is rarely possible to enjoy high-quality whites from the store. Producers manage to either underspend the meat or make the dough too thick. There is an unpleasant aftertaste from the purchased product. Therefore, I suggest that you cook these pies at home. Moreover, today I will tell you how to cook belyashi with meat in a pan.

Modern sweets owe their name to belish - a large pie made from unleavened dough. This is a national Bashkir dish. It is prepared with various fillings, but meat with potatoes is considered the most delicious.

However, whites are slightly different from whites. First of all, they are much smaller in size than their progenitors. In addition, whites are fried in a huge amount of oil, and whites are baked.

The closest relative of the Bashkir Belish is the Tatar Peremyach. Usually peremyachi make a round shape with a hole in the middle. But whites were originally prepared in a triangular shape. Only few people know about these features today. Well, that's right, a small presentation of the dish before showing it 🙂

Whites features

Fried food can hardly be called dietary. In the process of cooking, pies absorb a lot of fat, so they are a high-calorie product.

The calorie content of whites is 260.6 kcal. At the same time, there are 14.7 g of fats here, and 18.7 g of carbohydrates and 14.6 g of proteins.

Therefore, no nutritionist will recommend this yummy to you. Therefore, you should not eat belyashi eyes for those who are on a diet. Otherwise, do not resist and have to start losing weight again. Also, with this delicacy, you need to be more careful for people suffering from diseases of the cardiovascular system and pancreas.

But belyashi, prepared independently at home, are less harmful than purchased ones. After all, here you yourself regulate the fat content of meat and the amount of oil for frying. And you can cook at home both open and closed pies. Among themselves, they differ not only in appearance, but also in the features of cooking.

Cooking open yeast whites

And here is a step-by-step recipe for delicious pies. For the test you will need:

• a kilo of flour;
• egg;
• 0.5 l of milk;
• 3 tbsp Sahara;
• 1 tsp salt;
• 10 g dry yeast (you can replace 30 g live).

As a filling, you need a kilo of minced meat. It is better to take homemade minced pork with beef. You will also need 4 onions, salt + pepper to taste. Belyashi need to be fried in a huge amount of oil.

First we make the dough. To do this, mix the yeast with sugar and dilute them with warm milk. Leave the mixture for 5-7 minutes until a foam forms. Be sure to sift the flour and make a hole in the center of the slide. Pour the yeast mixture and beaten eggs into this hole. Add salt and knead the dough well. This procedure usually takes about a quarter of an hour.

After kneading, the dough should not stick to your hands. Then cover it and leave it for an hour in a warm place. During this time, the yeast dough will double in size.

Finely chopped onion mixed with minced meat. Salt and pepper the filling. Next, mix the ingredients well again. To increase the viscosity of minced meat, I advise you to add a couple of tablespoons to its composition. ice water. Leave the minced meat for an hour in the refrigerator. So the water is absorbed into the proteins of the meat and the filling will then be a little with the broth.

Sprinkle the work surface with flour. We roll the same balls from the dough, from which we roll out cakes with a diameter of 15-17 cm. Put the minced meat in the middle of the dough (about 1 tbsp each). We pinch the whites so that there is a hole in the middle where the filling would be visible. And lightly press each belyash with your hand.

Fill the pan with oil (about 2 cm from the bottom). We heat it up and lay out the pies with holes down. Fry one side until browned over medium heat. Then turn over and cook.

How to make yeast closed belyashi with meat

It is easy to prepare such a delicacy at home. For the test, take:

• a kilo of flour;
• 200 ml of milk;
• 2 eggs;
• 100 gr margarine;
• 30 grams of sugar;
• 1 tsp salt;
• 10 g dry yeast (or 30 g live).

The filling is prepared from minced pork and beef, 2 onions and 100 ml of water. You will also need ground pepper + salt to taste.

We dilute the yeast with warm milk and add sugar here. Lightly beat the eggs and add them to the yeast mixture. Add the sifted flour and mix the ingredients. Then pour the slightly cooled melted margarine here, add salt and knead the dough well. Leave it for a couple of hours, covering the top with a kitchen towel. After a little we crush the dough. If it is sticky, stir in the flour. And again let it stand for a couple more hours.

Let's move on to the stuffing. Mix chopped onion with minced meat. Add water, salt + pepper here. Mix the mince well.

Divide the yeast dough into equal balls. We roll out each of them in turn and put 1.5-2 tbsp in the middle. fillings. We lift the edges of the circle up and pinch, and then gently flatten with the palm of your hand.

Put the whites in a frying pan with hot oil so that they are seam-side down. There should be a lot of oil in the vessel (a layer of at least 2 cm). Fry the pies until browned on both sides.

How to cook delicious belyashi on kefir in a pan

And these fragrant pies are prepared without yeast. You can call it a fast cooking option.

You will need to prepare for the test such a set of products:

• 250 ml of kefir 3.5% fat;
• about 300 grams of flour;
• 2, or even 3 tbsp. refined oil;
• 1/2 tsp salt;
• 1/3 tsp soda.

We will prepare the filling from 250 g of minced meat, onions, salt + ground black pepper. Finely chopped onion mixed with minced meat. Salt and pepper. Then beat the minced meat well or mix for a long time. So the water is absorbed into the meat and the filling will turn out juicier. Then cover the container with the prepared minced meat and send it to the refrigerator.

And the dough is cooked even faster 🙂 We mix kefir (you don’t need to heat it, as you got it from the refrigerator, use it) with flour. Do not add all the flour at once. Add half of the amount indicated in the recipe. Then add salt and soda. And gently mix all the ingredients, gradually adding the rest of the flour. Your dough should be soft. Then we drive vegetable oil into the kneaded dough and leave it for 20-30 minutes.

Lubricate the working surface on which we will form our pies with vegetable oil. You can use flour instead of butter if you like.

I noticed when I use flour for powdering, it chars when frying. As a result, an unpleasant black residue remains in the pan. That's why I use vegetable oil.

Form the dough into circles and roll them out. We spread the filling in the middle of each and fashion the whites of the open type. I advise you to sculpt at once as much as will fit in a frying pan at a time. Fry on both sides in boiling oil until golden brown.

I found a video recipe for you that will tell you more about this cooking method.

Recipe for lazy whites

If guests suddenly appeared, this original recipe for lazy pies will help you out. To do this, you will need the following products:

• 2 cups of kefir;
• egg;
• ½ tsp sugar + salt + soda;
• 0.5 kilo of flour;
• 0.5 kg of minced meat;
• larger onion;
• freshly ground black pepper;
• parsley or dill.

Warmed up to about 30 degrees, mix kefir with soda, sugar and salt. Let this mixture stand for 10 minutes at room temperature. In the meantime, prepare the filling. Mix minced meat with chopped onion, egg, pepper and salt.

After, gradually stir in the flour into the kefir mixture. There should be no lumps. Yes, and the dough you should get the consistency, like sour cream. In a pan with hot oil, spread the dough with a spoon, minced meat on top. And pour a little dough on the minced meat so that the filling is visible in the middle.

We fry on a fire of medium power. Fry one side first. Then we turn over and bring the second side of the belyash to ruddy. Before serving, decorate the pies with greens. Beautiful, fast and very tasty. I advise you to try.

• To make the whites round and beautiful, do not lay them too tightly in the pan. Let there be a distance of 1 cm between them. So it will be easier to turn them over. And while turning your pies will not lose their shape.
• After frying the whites, do not rush to serve them immediately. Lay the patties on a kitchen paper towel to remove excess fat. And then serve it to the table.
• If suddenly after frying you find that the whites are still damp inside, do not panic. You can bring them to readiness in the microwave or oven. Just do not set the maximum power of the microwave.

And how do you cook belyashi with meat in a pan? If you have your own secret recipe, be sure to share it in the comments. And attach a photo, if possible. Well, I wish you the most pleasant white-eating and say goodbye. Bye bye!

Belyash is the most delicious meat pie. Its preparation will require a certain amount of time, but in the end the result is waiting. And what a!

Here are the best step-by-step recipes for homemade whites with meat that will definitely delight you with taste.

Belyashi with meat - general principles of cooking

For classic belyashi with meat, yeast dough is prepared on water or on water with milk. Below are both step by step recipes. The dough is never put in the sponge method, since excessive splendor and an abundance of bubbles are not needed. It is enough to knead the usual dough, leave it for a couple of hours to rise well. Then it will lie on the table, it will come up even when sculpting, it will take about three hours for everything.

What else is put in the dough:

Salt and granulated sugar;

Cover the kneaded dough so that it does not dry out on top. We keep it in a warm place until it rises very well. In winter, and if the room is not very warm, it is better to make two rises.

The filling for belyashi is traditionally prepared from meat and onions. Garlic and spices are additionally added for taste. You can break one egg into minced meat, which will hold it all together. When everything is ready, you can start sculpting products. Below, in step-by-step recipes for whites with meat, the process of forming open and closed whites is described in detail.

Belyashi are always fried in vegetable oil in a frying pan or in a saucepan. But there are craftsmen who bake them in the oven, but this is no longer correct.

Classic belyashi with meat: a step by step recipe

A simple step-by-step recipe for belyashi with meat from a regular yeast dough on water. If there is no pork and beef. Then take any other types of meat for the filling.

Ingredients

550-600 grams of flour;

280 ml of water;

1 tsp dry fast yeast;

30 grams of oil or margarine;

30 ml vegetable oil;

2 tsp Sahara;

1 tsp salt.

For filling:

170 g of beef;

200 g pork;

120 g of onion;

5 g of garlic;

Salt pepper;

1 yolk.

Additionally, you will need vegetable oil for frying. It is not indicated in all step-by-step recipes for whites with meat, and it is also impossible to accurately determine the amount, since the diameter of the pan or stewpan may differ, as well as the density of laying products during frying.

Cooking

1. You should always start cooking whites with dough, as it will take about two hours to rise. Yeast dough is always kneaded in warm water at 38-40 degrees, that is, the liquid should be slightly warmer than body temperature. We measure the right amount, pour into a large bowl for kneading dough or use an enameled saucepan.

2. Add two teaspoons of sugar to the liquid. It is necessary to activate the yeast, to make it work. Sugar also gives a beautiful golden color to pastries, but it is important not to overdo it. In some step-by-step whites recipes, you can see 2-3-4 tablespoons of sugar. Such a dough will quickly burn, and the filling will not have time to cook.

3. Now we introduce dry yeast, stir. It is better to leave them for five or ten minutes so that the grains are saturated with liquid and dissolved.

4. Add an incomplete teaspoon of salt. If the dough is undersalted, then it will be tasteless.

5. We introduce the melted butter, stir and start adding wheat flour. Before kneading the dough, it must be carefully sieved. This will make it easier to connect with the liquid.

6. As soon as almost all the flour is introduced, add vegetable oil. You can use sunflower oil with or without fragrance.

7. We continue to knead a soft and uniform dough. Which will spread slightly on the table. If you hammer the mass with flour, then after frying the whites will be tough. Cover the kneaded dough with a linen napkin, let it fit well.

8. Now you can prepare the filling. We wash both types of meat. Wipe, cut into pieces. Grind in a meat grinder.

9. We clean the onion. It can also be twisted through a meat grinder, but it is better to chop it into small pieces with a knife. We shift to the meat.

10. Add chopped garlic to the minced meat, put salt for taste. We throw one pinch of black pepper and egg yolk. If the egg is small. Then you can add it in its entirety. Thoroughly stir the filling, put it in the refrigerator for an hour, let the minced meat ripen.

11. As soon as the yeast dough for whites rises well, it will increase three times, divide it into small pieces. We make koloboks, the size of small apples. We lay it out on the table, leaving 4-5 cm between them. Let them stand a little more, rise. To prevent the crust from drying out, you can cover the top with a light towel.

12. We take out minced meat from the refrigerator. Stir again, as the juices come out of the vegetables, the liquid exfoliates.

13. Immediately prepare a frying pan or stewpan. We need the whites to swim freely, not to touch each other, as well as the bottom of the vessel. Therefore, pour about two centimeters of vegetable oil into it. You can immediately put it on the stove and turn on the fire, but not much, let the pot and oil slowly warm up.

14. Now back to the test. The pieces have now risen. We take one and turn it over. Flatten with your hands into a large cake.

15. We put the filling. You can immediately flatten all the dough into cakes and divide the minced meat between them so that it turns out evenly and nothing remains. We also flatten the filling and smear it, making a small circle in the middle.

16. Below is a step-by-step recipe for belyashi with meat with a hole. Now we just collect all the tips in one pile, pinch and flatten again, but already a full-fledged belyash.

17. We sculpt all belyashi with meat. As soon as they are ready, we add fire. We make the temperature slightly above average.

18. We lower the whites with oil into the oil. If the dough gets into hot fat, it will increase. Therefore, do not put it tightly, leave a little space.

19. Fry on both sides for several minutes. If the fire is made big. The meat won't cook. If the fire is small, then the dough will begin to actively absorb oil. Here you need to catch the golden mean. Belyash should be fried, but not burned.

20. Put the finished whites on paper to get rid of excess fat.

Leaky belyashi with meat: a step-by-step recipe from milk dough

In fact, in this step-by-step recipe for belyash with meat, the dough is made from a mixture of milk and water. It is undesirable to use only milk. We will sculpt belyashi with holes. They turn out very fragrant, perfectly baked.

Ingredients

200 grams of water;

200 grams of milk;

2 tsp yeast;

1 st. l. Sahara;

50 grams of plum oil;

2 tbsp. l. grows oils.;

Flour and salt.

Stuffing for whites:

500 g of mixed minced meat;

2 onion heads;

1 small egg;

A couple of cloves of garlic;

Cooking

1. Mix milk and water. Warm up. Or just dilute prescription milk with hot water from a kettle. But don't forget to measure the quantity. We send everything to the bowl.

2. Mix granulated sugar with yeast, send it all into a liquid, add a teaspoon of ordinary salt, stir.

3. The butter must be melted or softened very well so that it melts. Add it to the future dough.

4. Sift the flour, pour it into the prepared liquid with yeast. First, stir everything with a large spoon. As soon as it becomes more difficult to do, we introduce more flour and run our hands. Knead the dough thoroughly. As soon as the consistency becomes suitable, pour in a couple of tablespoons of vegetable oil. Knead until smooth and send a lump in a tall saucepan.

5. Cover the top of the dough so that the crust does not dry out. We put in heat for two hours.

6. Grind a pound of meat in a meat grinder or chop very finely with knives. Add chopped onion and garlic, put a small egg, but you can cook without it. But without spices it is impossible. Salt minced meat, season with pepper. Stir until smooth. We leave it alone, let it also stand and ripen, before cooking it will be necessary to stir again.

7. Did the dough rise well? You can do modeling open whites with a hole. We divide the whole mass into portioned balls, lay it out on a greased or lightly powdered table with flour. Let's get up a little.

8. Roll out a cake from one ball. You can just stretch it out with your hands.

9. Put a little stuffing in the center, spread a uniform circle with a fork. We make the minced meat thickness no more than half a centimeter, this will be enough for whites.

10. Now we take one edge of the cake in our hands, we begin to collect it in a pile in a circle, while pinching it together. You should get a round pie with a hole in the middle.

11. We sculpt in this way all the other whites with meat.

12. We heat up a layer of oil 1.5-2 centimeters in a dish convenient for frying.

13. We take one belyash in our hand and put it with a hole down on the oil. We repeat this with the rest.

14. As soon as one side of the whites is fried. We turn over. You can’t start frying products from the closed side, in this case nothing will work, the filling will release a lot of juice and shoot strongly.

The filling for whites will be juicy and tasty if you add a little water or broth to the minced meat. This should be done especially when using beef or other similar low-fat meats.

You need to cut the onion into minced meat very finely. Large pieces will not have time to bake in the dough, they will crunch, spoil the taste of whites.

In many step-by-step recipes for whites, it is recommended to sprinkle the cutting table with flour. In fact, it is better to lubricate the surface with oil, and also treat your hands. Flour particles will burn in the pan, form smoke, spoil the taste.

For frying homemade whites, it is best to use a cast-iron skillet or other utensils with thick walls. In it, the oil warms up evenly, the whites are well baked.

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.

Hello dear friends! Do you like belyashi with meat? I have loved them since childhood. Even at school, at a big break, we ran headlong to the buffet for this delicious and lush pastry.

They were one of the most popular and affordable pies during the Soviet era. But even now their popularity has not decreased. Very fatty and unhealthy food, but so tasty that I personally am ready to sacrifice my figure for such moments. Not often, but sometimes you can.

And if you are waiting for guests and are reluctant to mess around with the dough for a long time, then whites on kefir will be the way out for you. And tasty, and fast, and there will be time to prepare other dishes in a hurry. And if you are waiting for your beloved mother-in-law to visit, then she will definitely appreciate and understand that her son is placed in reliable hands.

Therefore, today we will consider simple and quick recipes for cooking belyash in a pan with a detailed description and photo. Even novice housewives can easily master this technology. And the whole family will appreciate the result.

By the way, the origin of the whites is Tatar. And the name itself means - a large baked pie made from unleavened dough with a filling.

I love this particular recipe because of its simplicity. In general, I prefer dough and kefir. It will be tender and lush, even without the use of yeast.

So let's get the ingredients ready first. Products are all affordable and budget, but you should not save on flour. Choose only the highest quality.

For test:

• Flour - 3-4 cups
• Kefir - 250 ml
• Soda - 1 teaspoon
• Eggs - 2 pcs.
• Salt - 1 teaspoon
• Sugar - 1 teaspoon
• Vegetable oil - 2 tablespoons

For filling:

• Minced meat mixed - 250 gr
• Onion - 2 pcs.
• Salt, pepper - to taste
• Vegetable oil

Remember, you need to cook in a good mood and then you will get everything tasty and beautiful.

White dough without yeast

For any baking, you first need to prepare the dough. Start kneading it first with a whisk or spatula. Then knead with your hands on the table. It is not necessary to sprinkle with flour, it is better to grease your hands with vegetable oil.

The flour must be sifted before you add it to the bowl, or you can sift it directly there.

1. Add one teaspoon of soda to kefir and mix well.

2. Break two eggs into a bowl, add one tablespoon of sugar and salt, and mix well too.

3. Add kefir there, mix and start adding flour in small portions. As you add flour, mix the dough.

4. Add flour and knead the dough until it reaches the desired consistency. When the dough becomes such that it is already inconvenient to stir it with a spatula, sprinkle the table with flour and move it there. Continue kneading with your hands.

5. Make a recess in the middle of the mass and pour in one tablespoon of vegetable oil. Continue kneading with your hands to spread the butter evenly.

6. Once the oil is absorbed, add a second tablespoon of oil, and knead again. The dough should become elastic, soft, pliable, should not be clogged with flour.

7. Put it in a bowl and cover with cling film. Leave to rest in a warm place for 20-30 minutes.

Cooking fluffy whites

While our dough is resting, let's prepare the meat filling. For the filling, homemade minced meat, pork + beef are ideal.

1. Very finely chop the onion. You can even grind it in a blender.

2. Place the onion in a bowl, season with salt and pepper, and mix it well with your hands until it releases extra juice.

3. Add minced meat there, mix with onions. The stuffing should be juicy. If it is dry, add some sour cream. Mince is ready. Now you can start baking.

4. Divide the base into several parts. Take one piece and form into a loaf. Spread the dough in the cake so that the middle is thicker and the edges are thinner. Put mince in the middle.

5. Align the stuffing on the cake, and then fold the edges into the middle. Leave a small hole in the middle.

6. Pour plenty of vegetable oil into the pan so that it reaches the middle of our belyash. Warm up well. Then turn down the fire. Put the whites with the hole down and fry for about 4 minutes.

7. Then turn over and fry the second side, continue to fry over low heat. You can pour one teaspoon of vegetable oil into the holes with a spoon.

8. Transfer the finished baking to a paper towel so that excess fat is absorbed into it. And in the same way fry the rest of the blanks.

Belyashi turned out soft, juicy and lush. Simply divine in taste. And the time for everything about everything will take you no more than an hour and a half, depending on the amount of baking.

Video on how to cook delicious homemade belyashi

And this recipe is a little different from the first one, as it is prepared on yeast dough, but without the sponge method, so it won’t take much more time.

Ingredients:

• Flour - 500 gr.
• Milk - 250 gr.
• Fresh yeast - 30 gr. (Or dry yeast - 10 gr.)
• Sugar - 1 tablespoon
• Mayonnaise - 1 tablespoon
• Egg - 1 pc.
• Vegetable oil - 2 tablespoons
• Salt - to taste
• Minced pork - 500 gr.
• Onion - 2 pcs.
• Salt and pepper - to taste

Fry belyashi for 5 minutes on each side over medium heat. If you fry them over high heat, they will burn on the outside, and the filling will remain raw.

Delicious belyashi with meat, tender dough with a golden brown crust, juicy filling, they are prepared quickly and simply, cannot be compared with store-bought ones.

Easy Recipe for Beginners

And this is the easiest recipe ever. But I prefer to cook according to it purely for myself and my family. So to speak, quickly. It turns out lazy, or rather fake belyashi.

Here, the ingredients do not indicate how much minced meat should be put in, and this was done on purpose, since this is an absolutely universal recipe for any fillings. Well, I personally put minced meat in about 350 gr.

Ingredients:

• Flour - 5-6 tablespoons
• Dry yeast - 1 teaspoon
• Onion - 2 pcs.
• Green onion, dill and parsley - 1 bunch
• Water - 250 gr.
• Spices Mixed Vegetables or Bouillon Cube
• Salt and pepper - to taste

Cooking method:

1. Pour hot water into a bowl. Add salt and all spices there. Stir everything to dissolve. Leave not for long to cool down.

2. Onion cut into medium cubes.

3. Finely chop the greens and add to the onion in a bowl. Mix everything, salt and pepper.

4. In a bowl with cooled, but still slightly warm, water, add 4 tablespoons of flour and dry yeast. Stir well with a whisk to dissolve any lumps.

5. Now add the mixed onions and greens there. And mix everything.

6. Now add more flour and knead to make the dough thick, like pancakes. Cover and place in a warm place for 20 minutes.

7. Heat up a frying pan with vegetable oil and put the dough there with a spoon. Fry over medium heat on both sides until golden brown. Approximately 2 minutes on each side is obtained.

“Well, where are the whites?” - you ask. Well, I told you that they are "fake". Add as much minced meat as you want and bake according to the described method. By the way, a similar method of lazy pies is described by me in.

Everything that I wanted today, I told you. I hope that my recipes will be useful for you. I look forward to your comments. Get ready and enjoy your meal!

After reading this article, it will not be difficult for you to cook belyashi with meat in a pan: we will tell you how to cook dough and minced meat for belyashi, and how to fry them properly.

Belyash is a dish of Bashkir and Tatar origin, common in Russia and other CIS countries. Belyash is a fried pie made from unleavened or yeast dough with minced meat or finely chopped meat, with an obligatory hole on top. Wikipedia

How to cook belyashi with meat in a pan

In this article, we will look at the classic recipe for making whites and tell you how to make dough for whites and which minced meat is best for whites.

How to prepare dough for whites?

In order to prepare the classic dough for whites, you need to take:

• milk - 1 glass,
• egg - 1 pc.,
• dry yeast - 1 sachet,
• sugar - 1 tbsp. l.,
• salt - 0.5 tsp,
• vegetable oil - 6-7 tbsp. l.,
• flour - 2.5-3 cups

How to cook?

1. First you need to heat the milk to a warm state.
2. Mix sugar and dry yeast and stir this mixture into warm milk.
3. Put the dough in a warm place for 15 minutes. Yeast in milk should rise with a "cap".
4. Sift the flour into a bowl and make a funnel in it, pour the egg, vegetable oil and dough into it and FAST !!! knead the dough.
5. Sprinkle the finished dough with flour on top and put in a warm place for 1 hour.
6. After an hour, the dough will double in size. It must be kneaded and cut into balls.

IMPORTANT POINTS

• The dough for whites cannot be kneaded strongly and for a long time!
• If the dough is sticky, add flour to get it off your hands.
• If, after raising, the dough is watery, you can add a little more flour, but it is important not to overdo it!

How to cook minced meat for whites?

In order for the filling for whites to be juicy, it is necessary to add finely chopped onion to the minced meat in the ratio: 2/3 meat and 1/3 onion. You can also add cold water to the minced meat for juiciness.

The traditional minced meat for belyashi includes:

• minced meat (beef + pork) - 700 g,
• onions - 3 pcs.,
• salt, pepper - to taste,
• cold water.

How to fry belyashi with meat in a pan?

So the process looks like this:

• Each ball of dough must be rolled into a fairly thin cake.
• Put a little minced meat on each cake and blind the whites. Do not put too much filling, otherwise the belyash may not be fried.
• Press the dough around the hole with your fingers.
• Blinded belyash should be slapped with the palm of your hand and you can fry it.

• Pour a sufficient amount of vegetable oil into the pan and heat it moderately. The oil should not be too hot, otherwise the whites will burn.
• We put the whites in a frying pan with heated oil, always with the hole down.
• Fry until the whites are browned, then turn over.
• Ready whites should be put on a paper towel to remove excess oil from them,

Juicy belyashi with meat in a pan - video recipe

How to cook quick lazy belyashi?

Lazy belyashi are pancakes with meat stuffing inside, so the recipe for their preparation is significantly different from the recipe for the classic belyashi described in the recipe above.

Ingredients for the test for lazy whites:

• kefir - 1 glass,
• chicken egg - 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 for frying.

Cooking:

1. You need to start cooking lazy whites with minced meat.
2. First, fry the finely chopped onion in hot vegetable oil until golden brown. Mix it with minced meat, salt and pepper and fry together.
3. Prepare the dough. To do this, mix kefir, salt, sugar and soda. Beat the eggs and pour them into kefir, mix everything thoroughly. Now add the sifted flour a little at a time, kneading the dough like pancakes.
4. Heat the vegetable oil in a frying pan and use a tablespoon to pour the pancakes onto it.
5. Spread 1 tsp for each pancake. minced meat, distributing and pressing it, and pour a second spoonful of dough on top.
6. Fry lazy chebureks over medium heat until golden brown on both sides.

What fillings can be used to make belyashi?

• Belyashi with chicken meat

Take: chicken fillet - 300 g, onion - 1 pc., salt - to taste, pepper - to taste; for frying: vegetable oil - as needed.

In a meat grinder, scroll the chicken fillet with onions, salt and pepper. Mix well. Add some water to make the minced meat softer.

• Belyashi with potatoes

Take: potatoes - 7-10 pieces, onions - 2 pieces, butter - 100 g, eggs - 2 pieces, salt, pepper - to taste.

Mash boiled potatoes in puree, add raw eggs, butter, browned onions, salt, and mix well.

• Belyashi with meat and cabbage

Take: pork or beef pulp - 500 g, white cabbage - 700 g, water - 50 g, onion - 2 pcs., vegetable oil - 4 tbsp. l., ground black pepper, salt - to taste.

Pass the meat with cabbage and onions through a meat grinder, season to taste, dilute with water and mix.

Cook belyashi with meat in a pan according to our recipes and bon appetit!!!