Belyashi is a very popular pastry in the Tatar and Bashkir culinary traditions, one of the favorite versions of modern Russian fast food. Along with the word "belyash", the word "interchanging" is also used. Belyasha with meat in Tatar - small round pies with a hole in the middle, fried in oil (less often baked). Prepare belyashi from fresh or yeast dough with meat (of course, not pork) or other unsweetened stuffing. Sometimes they prepare lazy belyashas and belyashas on kefir , but these dishes do not look like real baked goods of the Tatar people.
Let's clarify how to cook belyashi with meat correctly.
You need to prepare the dough and stuffing - it's minced beef, veal or lamb (or all these types of meat in different combinations). You can use horse meat. Dough for belayas in Tatar is better to prepare yeast - it is more magnificent and hardens more slowly. Belyashi from unleavened dough should be eaten within 2-3 hours after baking.
Belyashi in Tatar
So, we are preparing Tatar whites according to the traditional recipe.
Ingredients:
For the test:
- wheat flour high-grade - about 6 glasses;
- milk - 500 ml;
- Chicken egg - 2 pcs .;
- water 250 ml;
- salt - 1-2 tsp.
- sugar - 1-2 tsp.
- yeast - 50 g;
- butter, natural - 100 g;
- sunflower oil - 2 tbsp. spoons.
For stuffing:
- lean meat (beef or veal + lamb 1: 1) - 1.2-1.6 kg;
- onion - 1 pc .;
- meat broth (or water) - 0.5 cup;
- salt and dry spices - to taste.
- a little vegetable oil for frying.
Preparation
Preparation of Belyasha with meat begins with the dough. First we prepare the spoon: pour milk into the ladle, dissolve sugar, salt and yeast, add 2 tablespoons of flour, mix thoroughly and put in a warm place for 20 minutes. After this time, gradually add water, egg and sifted flour to the spoon. Add the softened butter, grease the hands with sunflower, carefully knead and beat out the dough. Put the dough in a bowl, cover with a clean linen napkin and put in a warm place for 30 minutes, then douse, once again stir and leave to come a second time.
While the dough is suitable, prepare the meat filling. We pass through a meat grinder with medium or large nozzle meat and onions. Add to the stuffing dry spices and a little broth for juiciness (if necessary). You can replace the broth with whole milk, then the filling will turn out to be especially delicate.
We knead and mix the dough, from it we form approximately identical round cakes. In the center of each we put a good ball of minced meat. We do not regret meat. We bend the edges of each belaya and tightly tear it so that there is a small hole in the center.
Heat the oil in a frying pan. Well fry beljashi from both parties on average fire. About the willingness to communicate a beautiful golden shade.
You can, of course, cook Belyasha with meat in the oven. And I must say that this method can be considered more healthy, from the point of view of dietetics. Belyashi in Tatar in the oven is almost the same as fried. Only in this case the last operation is baking in the oven. Prepared, formed Belyashi put on a greased baking sheet and bake in the oven
Alternative variant of a filling for beljash is possible also: it can be prepared from meat and a potato. Here is an approximate proportion: for 1 part of minced meat we take 1 part of potatoes (by weight), also 1 bulb, dry spices and salt. You can also add 1 chicken egg. Meat with onion is passed through a meat grinder, and potatoes are rubbed on medium or shallow grater. Gently strain the potato juice. Such a filling should not last long, so that the potatoes do not darken.
Finished belyashi slightly cool, served with koumiss, katyk or fresh tea. Cook more - Belyashi go very quickly.