Belyashi is a popular dish of Tatar cuisine, which has become popular with many people in our country. There are many recipes for their preparation. We will tell you today how to bake belyasha in the oven. The dish turns out deliciously tasty, aromatic, with a ruddy golden crust and a fabulously juicy and delicate filling.
Belyashi in the oven in Tatar
Ingredients:
For the test:
- butter - 100 g;
- kefir - 300 g;
- flour - 450 g;
- baking soda - 3 g;
- spice;
- egg - 2 pcs.
For filling:
- beef - 500 g;
- bulb - 1 piece;
- potatoes - 300 g;
- spice;
- butter - 50 g;
- water - 200 ml;
- seasoning zira - 5 g.
Preparation
To prepare homemade belaya in the oven, a glass of flour is sifted into a bowl, add a soft creamy oil and grind the mass with hands until it forms fine crumbs. Then pour in warm homemade kefir , throw eggs, salt and soda. Thoroughly mix everything, spread the dough on the table and little by little we pour the remaining flour, kneading the mass with hands. As a result, the dough should turn out to be soft, but not too dense. Next, put it back in a bowl, cover with a towel and leave to rest for 30 minutes.
At this time, let's take care while preparing the filling. Meat cut into small pieces, potatoes are clean and also grind into cubes. Bulb shred and mix all the products in a saucepan. Add a little oil, season with spices and mix.
The rest of the dough is divided into 9 equal parts. Each roll out not very thin circles and put a little stuffing into the center. The edges are plaited by folds, leaving the center of the white cloth open. Spread the billets on a baking tray and bake the belyasha with meat in a preheated to 190 degree oven for about 30-40 minutes. Every 10 minutes we pour soup into the center to the edges so that the filling does not turn out to be dry.
Belyasha recipe in the oven
Ingredients:
For the test:
- kefir - 400 g;
- margarine - 250 g;
- egg - 3 pieces;
- flour - 1,5 kg;
- spice;
- soda - 1 teaspoon.
For filling:
- minced pork-beef - 700 g;
- spice;
- bulb - 3 pcs.
Preparation
For cooking belyashas in an oven on yogurt, eggs are broken into a small bowl. Lightly beat whisk and sprinkle a little salt, stirring everything until the crystals dissolve completely. Kefir pour into a saucepan, put on a weak fire and slightly warmed for 2-3 minutes. Be sure to keep the fermented milk product from overheating, otherwise it may curl up. Margarine beforehand get out of the refrigerator and, not strongly unfreezing, rub it on a large grater in a free bowl. Next, put the dishes in the microwave, or melt it in a water bath.
Now pour 200 grams of sifted flour to the margarine and, using a tablespoon, carefully mix everything until a flour crumb is formed. Then we pour eggs whipped with salt, pour out warm kefir and throw a little baking soda. Mix the resulting mass with a whisk to a homogeneous state and at the very end, gradually pour the remaining flour into small portions. Thoroughly knead the dough with your hands to make it soft, but not too steep. We put it in a saucepan, tightly tighten the food film and let it brew for an hour.
By this time we take out the mince from the freezer, put it into a clean bowl and leave it to be defrosted to room temperature. Bulbs are cleaned, washed, melenko shinkem and add to the stuffing. Solim, pepper the filling to taste and carefully mix all the ingredients until smooth. Then the table is sprinkled with flour, we spread the dough, we cut off a small piece from it and form a "sausage".
Next, we pick off small pieces from it and roll them out with a rolling pin, forming round cakes. In the middle of each we spread the filling with a spoon, we patch the edges in a circle, collecting the dough to the middle, and shift the belyashi to a baking tray, oiled with oil. Bake buns in a preheated oven for 45 minutes. When they are browned, we take out the baking sheet with baking, put the belyasha in a bowl and cover it with a towel for 20 minutes.