Belyashi - a recipe of Tatar origin, has long won unprecedented popularity outside its territorial homeland and received a lot of interpretations. Ruddy soft pies with meat filling cause a storm of the most positive emotions, especially if you make them yourself.
How to cook belyashi?
Prepared Tatar whites in the form of round pies made of yeast dough, stuffed with minced meat and onions. In the authentic version of the product have a hole on one side.
- As a flour base for the preparation of goodies use a simple yeast or unleavened dough.
- The filling can be minced from any kind of meat or several kinds, in which add onions, salt, pepper.
- Round rolled flat cakes complete the filling, bend the edges and give the products the desired shape, leaving a small hole on top.
- When frying in oil, the workpieces are spread with a hole downward and only after browning is turned over to the other side.
- For baking in the oven, the products are placed on a baking sheet with a hole up.
The recipe for the test
Classic lush, soft and delicious dough for white sherds is prepared on a yeast basis from simple and affordable products. It is important when mixing not to oversaturate the foundation with flour, pour it in small portions and thoroughly kneading the mass with a spoon or hands until a soft, light and slightly sticky texture of the dough is obtained.
Ingredients:
- flour - 3-3.5 cups;
- milk - 0.5 cup;
- water - 1 glass;
- sugar - 1 tbsp. a spoon;
- vegetable oil - 3 tbsp. spoons;
- salt - 1 teaspoon;
- dry yeast or fresh - 3 teaspoons or 30 g.
Preparation
- In warm milk, dissolve yeast, sugar, tablespoon flour, leave in the heat for 30 minutes.
- Pour water and oil into the spoon, add salt and add the sifted flour in portions.
- Stir the mass with a spoon or a hand, cover with a towel and leave in a warm place for an approach for an hour.
- Spread the dough on an oiled table, knead and proceed to the design of the belaya.
Mincemeat for belaya
Prepare a juicy and tasty forcemeat for Belyasha with meat will not be difficult. To do this, it is important to adhere to the recommended proportions of the filling components, adding one part of the onion to 2 parts of the meat. In addition, the composition is supplemented with cold water or milk. The liquid component can be replaced with crushed ice.
Ingredients:
- beef - 700 g;
- pork - 300 g;
- onion - 0,5 kg;
- water - 1 glass;
- salt pepper.
Preparation
- Beef and pork are twisted in a meat grinder.
- Onions are ground together with meat or ideally cut with small cubes with a knife. If desired, onion slicing is allowed to be transparent in oil.
- Combine meat, onions, add salt, pepper, water, thoroughly mix the mass and beat off a little.
How to mold whites?
By fulfilling any chosen recipe for white meat with meat, you need not only to properly prepare the dough and stuffing, but also to know how to make products.
- The prepared ripe dough is divided into portion balls.
- With a rolling pin or hands, portions are turned into flat cakes.
- Each cake is supplemented with a tablespoon of filling.
- Pick up the edges up and tuck them in the form of wrinkles.
- Get a round patty with a hole in the center.
- The belyash can be made by bending the opposite edges of the dough to the top.
- You can make a hole with a knife from the opposite side of the formed closed round patty.
- Belyashi can be triangular, for which they separate the flat cake into 3 sectors, fold the edges alternately and tamper with.
- Whites of any form when frying spread on the pan only with a hole down.
Belyashi with meat in a frying pan
Prepare lush and delicious beljashi in a frying pan , based on the recommendations of this recipe. Products can be made more nutritious and nutritious, using for filling only fat pork or opposite to less calories, taking as a basic meat component chicken or turkey.
Ingredients:
- egg - 1 piece;
- flour - 3-3.5 cups;
- milk or water - 1 glass;
- sugar and dry yeast - 1 tbsp. spoon;
- oil - 3 tbsp. spoons;
- forcemeat - 0.5 kg;
- onions - 250 g;
- water - 0.5 cup;
- salt, pepper, oil for frying.
Preparation
- Dissolve yeast and sugar in water, leave for half an hour.
- Stir in butter, salt, egg and flour, leave for an hour.
- Add onion onion, salt, pepper, water, mix.
- Mold the workpieces and prepare the fried white whites in the oil first with the hole down, and then brown and on the other hand, supporting the medium heat.
Lazy belyashi on yogurt
When there is no time for the classical version of the preparation of the dish, it's time to fry the belyashi on kefir with the following recipe. The result will pleasantly surprise with the excellent taste characteristics of the products obtained. If desired, for the disposal of excess fat beljas spread for a short while on paper towels.
Ingredients:
- egg - 1 piece;
- flour - 300 g;
- kefir - 0,5 l;
- sugar and soda repaid - for 0.5 teaspoons;
- minced meat - 250 g;
- onions - 0,5-1 pcs .;
- garlic - 1 tooth;
- greenery - 2 branches;
- salt, pepper, oil.
Preparation
- Mix the yogurt with egg, salt, soda and flour.
- Add onion onion, garlic, greens, salt, pepper.
- Roll balls from the stuffing, press down to get meat cakes.
- In the preheated oil at a distance spread on a spoonful of dough.
- Top with ground meat cakes.
- Pour the filling around the edges with a dough, leaving the hole in the center.
- After browning, turn over the quick belyasha on the other side, fry until done.
Belyasha in oven from yeast dough
Belyashi, the recipe of which will be presented later, are cooked in the oven, thanks to which they are made more useful, devoid of carcinogens and excessive fat content. The filling can be classic from any minced meat or prepared with the addition of cheese, mushrooms, vegetables. Any composition is preferably supplemented with greens.
Ingredients:
- classic yeast dough for white sherry - 1 portion;
- forcemeat - 800 g;
- mushrooms - 400 g;
- onion - 500 g;
- garlic - 3 teeth;
- salt, pepper, greens, yolk, butter.
Preparation
- Knead the dough.
- Minced meat is twisted through a meat grinder along with mushrooms, garlic and onions, add greens.
- Season the mass to taste and fill it with rolled out dough pieces.
- Bend the edges of the dough upward, leaving a hole, lubricate the billets with yolk.
- Bake belyashi in the oven on an oiled baking sheet for 20 minutes at 190 degrees.
Vake Belyash - recipe
Vake belyashi - a recipe of the Tatar cuisine, thanks to which it will be possible to get ruddy soft and delicate products from short pastry. In the filling, in this case, add finely chopped raw potatoes, and prepare the dish in the oven, thereby reducing the caloric content and fat content of the snack received several times.
Ingredients:
- flour - 350 g;
- margarine and sour cream - 200 g;
- eggs - 1 piece;
- forcemeat - 400 g;
- potatoes - 0.5 kg;
- onions - 150 g;
- salt, pepper, ground laurel, yolk.
Preparation
- Mix the egg with a soft margarine and sour cream, add salt, flour, knead the dough, leave for 30-40 minutes.
- In the mince they add potatoes and onions, they mass the mixture with salt, pepper, and laurel.
- From the dough and filling fill out the blanks with a hole from the top.
- Each vaccine is coated with egg yolk, spread on a baking sheet and baked for 20-25 minutes at 190 degrees.
Zur Belyash - recipe
Zur Belyash is a large yeast pie filled with meat and potatoes with onions. The dish is cooked in the oven, and during the preparation the filling is supplemented with broth, which allows to save the components with juiciness. The most delicious is a product made of goose, which can be replaced with lamb or beef.
Ingredients:
- flour - 350 g;
- sour cream - 1 glass;
- margarine or goose fat - 50 g;
- soda - 0,5 tsp.
- potatoes - 1,5 kg;
- meat and onions - 0.5 kg each;
- broth - 1 glass;
- salt, pepper, laurel.
Preparation
- From flour, sour cream, soda and fat knead the dough, salt to taste.
- Cut into cubes as little as possible meat, potatoes and onions, season.
- Roll out half the dough, distribute in a mold, spread the filling.
- Cover the product with a second rolled out layer, center the hole, which is covered with a "cover" of the dough.
- Prepare the white for 30 minutes at 190 degrees, pour broth through the hole, reduce the heat to 170 degrees and pound the food under the foil sheet for 2 more hours.
Belyashi with chicken minced meat
The filling for belyashas can be prepared from chicken meat, so that the products will turn out to be less caloric, but this will not lose one's taste. For juiciness, the contents of the filling can be supplemented with a portion of pork fat baked on a meat grinder or soft butter. To fulfill the recipe, a classic yeast dough is suitable.
Ingredients:
- yeast dough for belyashey - 1 portion;
- chicken meat - 0,5 kg;
- onions - 250 g;
- lard or butter - 100 g;
- salt, pepper, oil for frying.
Preparation
- Preparation of Belyasha begins with kneading the dough.
- In the onion add the onion, lard or butter, season.
- From the dough and fillings molded belaya.
- Fry products in hot oil on both sides.
Belyashi without meat
During the fasting or for lack of meat for the filling you can prepare Belyashi, a simple recipe that does not contain minced meat. The products are very delicious, and the meat flavor is given to them by the chicken seasoning, which is added to the dough when it is baked. When using salt, its presence in the additive is taken into account.
Ingredients:
- flour - 2.5 glasses;
- warm water - 2 cups;
- dry yeast - 2 tbsp. spoons;
- sugar - 1 tbsp. a spoon;
- chicken seasoning - 2 tbsp. spoons;
- onion - 2 pieces;
- salt.
Preparation
- Combine in a bowl all the ingredients except onions and leave in the heat for 30 minutes.
- Add the onion, mix.
- Fry fake belyashas with onions in the likeness of pancakes, covering the frying pan with a lid.
White puff pastry
Puff pastry, the recipe of which will be presented later, are surprisingly soft, soft and juicy. You can make products from the basis of your own preparation or from a ready-made puff pastry, which will save time and effort. Classical filling is often supplemented with cheese, greens.
Ingredients:
- puff pastry - 0.5 kg;
- forcemeat - 0.5 kg;
- onions and carrots - 1 pc .;
- egg - 1 piece;
- salt, pepper, cheese - to taste.
Preparation
- Roll out the layered layer, cut out equal in size circles.
- In half of the blanks, holes are cut in the center.
- Minced onions are added to minced meat with carrots, salt, pepper, cheese.
- On whole circles spread out the filling, cover with circles with holes, protect the edges.
- Lubricate the workpiece with an egg.
- Bake delicious Belyasha 30 minutes at 190 degrees.