Belyashi - baked bread is widely spread in Russia and other CIS countries, originally of Tatar-Bashkir origin, one of the most popular types of street fast food. Belyashi are round fried pans in the frying pan with a hole in the middle, dough for belyas is usually made with fresh yeast, stuffing - chopped meat or minced meat with the addition of onions and spices.
Tell you how to cook Belyasha with meat.
Choose low-fat meat, beef and / or lamb. Still need a little fat to lubricate the frying pan. If you do not want to use lamb or beef fat, replace it with chicken or goose, so cooking belaya with meat will be more useful than vegetable oil.
Belyashi with meat - recipe with yeast
Ingredients:
- Wheat flour - 2 cups or slightly more;
- milk - 1 glass;
- Chicken egg - 1-2 pcs .;
- dry yeast - 1 packet;
For filling:
- lean meat (beef + lamb) - 500 g;
- onion - 1 pc .;
- garlic - 2 cloves;
- ground black pepper;
- dill greens (optional ingredient);
- animal fat.
Preparation
We adjust to the positive, lightly heat the milk in a water bath, stir in it a little flour (1-2 tablespoons) and add the yeast. A container with an opaque should be placed in a warm place for 20-40 minutes.
While the opara is suitable, we make the filling. Meat can be finely chopped with a knife by hand or use a chopper, combine harvester, grinder with a nozzle for medium or coarse grinding. Onions, garlic and greens are also fine chopped. Slightly prisalivayem minced and seasoned with black pepper.
If mincemeat for belyashas with meat turned out not succulent, add a chicken egg or a little water.
Now let's do the actual test. In the approaching spit add egg and sifted flour. With butter or grease, we will knead the dough and place it for 20 minutes in a warm place. Let's simulate the dough and repeat the cycle.
From the dough we roll "sausages", divide them with a knife into approximately equal pieces and roll out the round substrates. For each in the center lay a piece of minced meat, we fix and seal, fastening the edges so that they turn out round pies with a hole in the middle.
Fry beljashi in a large frying pan with a flip (first put the side on which there is no hole). Overheated fat in a pan can be quite a lot (it's convenient when chicken fat, or goose). And you can lightly lubricate the frying pan before each bookmark. We serve hot whites or warm. Well, drink them with fresh tea, and in cold weather - tea with cream or with milk.
Sometimes it would be desirable to prepare beljashi quickly, and to buy a ready yeast dough (in a house kitchen, for example) it turns out not always. In this case, the following recipe.
Fast belyashi with meat - a recipe with a dough on kefir
Ingredients:
- wheat flour - 2 cups;
- kefir - 1 glass;
- food soda - 1 pinch;
- Chicken egg - 2 pcs .;
- fat chicken or goose submerged or ghee - 4 tbsp. spoons;
- minced meat, cooked with onion, garlic and black pepper - 500 g;
- grease for lubricating the frying pan.
Preparation
We combine in a working bowl sifted flour, kefir, eggs, add a pinch of soda and melted fat (thanks to the presence of a frying pan in the test, you can only lightly lubricate). Knead the dough (you can mixer). Let the dough stand for 20 minutes.
From the dough we form lumps, we roll out the substrates, lay out the fillings on each of the lumps, we mold the round belyashi and fix it. Fry belaya with meat in a frying pan slightly greased.