Belyashi

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 grate 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 making 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.