How to make belyashi with minced meat. Step-by-step recipe for making whitefish in a frying pan with photos. Cooking tips

Flour – 1 kg. ;
Milk – 250 ml. ;
Water – 250 ml. ;
Chicken egg – 2 pcs. ;
Dry yeast – 10 gr. ;
Salt – 2 teaspoons;
Butter – 60 gr. ;
Sugar – 2 tablespoons;
Sunflower oil – 50 gr.

Step-by-step recipe for whites with meat:

1. We will need a small bowl where we will knead the dough for whites according to the classic recipe.

2. Pour in 250 grams of milk and water.

3. Add two teaspoons of salt and two tablespoons of sugar and mix.

4. We take dry yeast separately, add a little milk with water that we just mixed so that our yeast dissolves. Add here one teaspoon of sugar and a heaping teaspoon of flour. Set aside for about five minutes for the yeast to activate.

5. Sift a glass of flour into the milk and mix, there may be small lumps - this is normal.

6. Separate the whites from the yolks and add two yolks to the dough.

7. Add melted butter here.

8. Add the resulting yeast and mix thoroughly.

9. We add parts of the rest of the flour, be sure to sift, the softness of the dough will depend on this. Mix some of the flour until smooth, then add more and mix again. When the dough becomes thick, then pour the flour on the table and knead the dough already on the table. As a result, we used 1 kg of flour, if after that the dough still sticks to our hands, we do not add flour anymore.

10. Next, take 50 ml of olive or sunflower oil, mix the oil into the dough, lubricating your hands and wiping, gradually kneading all the oil.

11. We send the dough into a bowl, cover with cling film or a towel and send for half an hour so that the dough comes up.

In the meantime, let's make minced meat for the whites:

12. Meat can be taken from any beef and lamb, but the most delicious belyashi are obtained from pork, you can cut different meats in half. For this dough we will need 300 grams of minced meat and 300 grams of onions.
13. Grind the onion in a blender or chop it very finely. Salt the onion to taste and mix with the minced meat.

14. Add black pepper and any spices you like, add red pepper for spiciness. Mix everything well until smooth.
15. Add 40 g to the minced meat. milk or water for juiciness.

16. The dough has risen and doubled in size. Remove the film and take the dough out onto the table. Divide the dough into two parts. Divide one half in half again, the dough for the belyash should be 50-60 grams. Let's make identical balls of the required size in advance.

17. Let's heat the oil in a frying pan.
18. Lightly grease the table with sunflower oil. Take one ball and knead it evenly in a circle using your hands, so that the dough at the edges is thinner than in the center. Place a tablespoon of minced meat in the center. We lift all the edges of the dough and fold them into the middle, forming a mold. We give the belyash an oval shape, mold 4 pieces at a time so that the rest don’t leak, and start frying. Place seam side down in oil. We pour oil so that it hides half of our future whitewash. Fry for 4 minutes on each side.

Belyashi with meat is a very nutritious dish. But when it’s so delicious, there’s no time to count calories. In this article, we will share the secrets of how to make real whites that will make you give up thinking about a diet.

Belyashi are, as a rule, pies fried in hot oil with meat filling. They should be crispy on top and juicy and tender on the inside.

What mistakes do inexperienced housewives most often make? The minced meat turns out soft, and the dough is not fully baked. Or vice versa, the dough is fried, but the minced meat becomes overdried. We'll tell you how to avoid these mistakes.

Juicy minced meat for whites with meat

Juicy minced meat is obtained from the meat of the shoulder blade. You can take beef, pork or lamb. It is possible to maintain juiciness by adding a large amount of onion.

Visually, it should be half as much as meat (for example, 250 g of meat and one large onion).

The meat must be minced and turned into homogeneous minced meat. It is better to grind the onion in a blender into a paste.

Mix the ingredients in a bowl. Add salt and pepper to taste. Mix the minced meat. Beat, collecting into a ball, for 2 minutes. When it's enough, you'll feel it. The minced meat will become sticky and turn into a single mass. But it must remain soft. If the minced meat is dense, add a little water to it.

Cover the bowl with a plate. Let the filling rest while we prepare the dough.

Belyashi dough

For whites, unleavened dough is kneaded, without sugar. If desired, you can not even add salt to it, since the meat filling compensates for its absence.

Let's prepare the dough in the fastest way. Take kefir and flour in equal proportions, for example, a glass. Sift the flour into a bowl and add kefir in portions, collecting the resulting lumps together.

Add a teaspoon of soda. Knead a sticky, fairly soft dough. If it sticks to your hands too much, you can add a little flour to it. There is no need to flour the dough too much, otherwise it will not bake well and will be sticky inside.

Knead the dough for about two minutes. Then add two tablespoons of vegetable oil to it. And knead again for five minutes.

Grease the bottom of the bowl with oil. Place a lump of dough. Cover it with film or a plate. Let stand for 20-30 minutes.

When the dough and minced meat are ready, let's start sculpting the whites.

How to sculpt whites

It is very convenient to sculpt belyashi on a baking sheet greased with vegetable oil. If you sprinkle a baking sheet with flour, some of it will remain on the pies and will burn during frying.

The dough must be divided into equal pieces. We'll have nine of them. Each part must be collected into a ball, then flattened into a cake with your hands.

We spread the minced meat onto the dough, not in a heap, but lightly pressing it down, so that the meat also becomes a flat cake. The minced meat should extend about 2 cm from the edges.

Now we form the whitewash. Pull up the edges of the dough and gather them into folds so that they almost completely cover the meat. Leave a small hole at the top for steam to escape.

Correct roasting technology

Belyashi is fried in a large amount of oil. It must first be heated very hot, almost to the point of smoke.

Place the pies with the hole down. Fry until golden brown. Turn it over. Add a teaspoon of boiling oil into the hole. Fry without a lid until done. The lower part of the belyash should bake a little longer.

Readiness can only be checked experimentally. Let's cut one of the whites. Let's look at the condition of the meat and dough. If they haven’t come up yet, let’s keep the rest of the whites on the fire for some more time.

Place the pies on a paper towel to catch excess oil. Belyashi should be eaten hot, so cook as much as you can eat at one time.

Yeast recipe

Another classic recipe for making belyashi is made with yeast.

To activate the yeast you will have to use sugar. Pour slightly warmed water or whey (50 ml) into a bowl. Add seven grams of quick yeast. A tablespoon of sugar and a couple of tablespoons of flour. Leave the yeast alone for 20 minutes.

In another bowl, sift half a kilogram of flour with a teaspoon of salt. Pour in a cup of whey or water. Add the settled dough. We collect lumps with a spoon. Leave for 20 minutes until all the water is absorbed by the flour.

Knead the dough on the table. Add 15 g of vegetable oil in two additions. We don’t add any more flour to make the dough fluffy and well baked.

Continue kneading for 10 minutes. Leave the dough in a bowl under a towel for an hour and a half.

To prepare the filling, mix 200 g of finely chopped or chopped onion in a blender with 500 g of minced meat. Add a quarter cup of water, salt and pepper to taste. We beat the minced meat well. Place in the refrigerator for half an hour.

Divide the dough into 15 equal pieces. Stretch into flat cakes. We form whites. Fry in hot oil over low heat on each side for about 3-4 minutes.

How to cook fluffy belyashi

The fluffiest whites are made from yeast dough, because it does not absorb oil and rises well in the pan.

Belyashi dough with yeast can be prepared in this way:

Dissolve one and a half teaspoons of dry yeast in two tablespoons of water with the addition of a tablespoon of sugar and a couple of tablespoons of flour. Let the yeast work for 20 minutes.
In another container, mix one and a half glasses of flour, a mug of water, one and a half tablespoons of vegetable oil and half a teaspoon of salt. Let's dilute the finished dough in this mass.
Knead a sticky soft dough without adding excess flour.
Let the dough rest and rise.

After about 40 minutes, you can begin to form whites. We fry tender pastries on both sides in hot oil. Place on paper towel to remove excess oil.

Step by step recipe in a pan

Follow the recipe and you will get unusually lush, even whites with meat in a pan:

put all the ingredients for the dough in a bowl: a mug of warm milk, 2.5 cups of flour, a little salt and sugar in equal parts, an incomplete teaspoon of active dry yeast;
knead the dough, let it rise, the process will take about 30 minutes;
divide the base into 10-12 equal pieces, cover them with a film and let them rest for 20 minutes;
prepare the filling of 400 g of minced meat and two onions, add salt and pepper to taste;
beat the minced meat, let it stand for ten minutes;
roll the balls of dough into cakes, lay out the filling in an even layer, pinch the edges of the cakes with an accordion;
Fry the whites in plenty of oil until golden brown.

Put the finished dish on a plate lined with paper napkins.

Traditional Tatar belyashi

For traditional Tatar whites, the dough is kneaded on water. All ingredients (a cup of water, a glass of flour, a pinch of salt and sugar, a ten gram pack of dry yeast) are placed in one bowl. Mix together. The dough is allowed to rise under the towel. Cut after 40 minutes.

In addition to lamb (200 g), add finely chopped chili peppers, sweet peppers, carrots and a tablespoon of lemon juice to the minced meat. Add salt to taste.

Form Tatar belyashi with meat, leaving a hole at the top of the pie. Fry until tender in plenty of oil.

A simple option for baking on kefir

Kefir dough is prepared quickly. The result is excellent. It is easy to sculpt any products from a pliable kolobok.

Half a teaspoon of baking powder or soda is added to warm fatty kefir (175 g). Leave until a large number of bubbles appear. An egg, a pinch of salt are introduced into kefir and half a kilogram of flour is stirred in batches.

The dough should be kneaded for five minutes in a bowl, and then the same amount of time on the table. Place back into the bowl and let rest for half an hour.

We make the filling from minced meat and onions in a ratio of 2:1. Add a little salt and pepper. Fry the belyashi until cooked, first with the top side, then with the bottom. You cannot turn them over at the end, otherwise the juice will leak out.

Lazy Whites

The taste of lazy whitefish is very similar to the taste of the traditional dish. But they cook much faster.

We remove the modeling step from the recipe, leaving only the important:

Dilute a teaspoon of soda, a pinch of salt and sugar in two glasses of kefir. After the foam rises, sift a glass of flour into the mixture. Using a whisk, knead the dough as liquid as sour cream.
Pass a large onion and a clove of garlic through a meat grinder. Mix with half a kilogram of minced meat. Add a little salt and ground pepper.
Place the minced meat in a bowl with the dough. Stir well.
Pour oil into a frying pan, a layer of one cm;
We will spoon out the dough along with the minced meat;
Fry the whites on both sides until cooked.

Collect excess fat with a paper towel.

Juicy baked goods in the oven

Baking in the oven turns out less fatty. We knead the dough with kefir to save time.

Dissolve a teaspoon of soda in a glass of milk drink. Pour into a deep bowl. Add an egg and another egg white, a pinch of salt and sugar, and three cups of flour in batches.

The dough should be soft and not sticky. Let's knead. Leave it under a towel for half an hour.

Let's prepare the filling from half a kilogram of minced pork and a large onion. Add salt and pepper as desired.

Pour 2/3 cups of water into the ladle. Add two tablespoons of oil and a teaspoon of salt. Heat over heat until boiling. Dump out a glass of flour. Immediately knead and remove from heat. Let the mixture cool slightly.

Break a chicken egg. Add half a glass of flour. Cool the dough completely. And then knead well with the addition of another half glass of flour.

The dough will be very sticky at first, then it will become smooth. It needs to be kneaded for a long time until it turns into an elastic, shiny bun.

We will prepare the filling in the traditional way from any type of minced meat, onions and spices. Let's form whites and fry them in a large amount of oil.

With added potatoes

Meat and potatoes are the best combination. It's hard to argue with that. If you want to add something else to the filling, let it be potatoes.

The dough can be prepared in any way. For the filling, mince 250 g of pork or beef shoulder blade. Finely chop a large onion. Peel large potatoes and chop them into cubes.

Season the minced meat with salt and your favorite spices. Add two tablespoons of melted butter for juiciness. Let's form whites in the traditional way. We bake the pies in the oven, or fry them in a frying pan.

Belyashi is a very common dish. It can be found in fast food chains and street food outlets. But no store-bought pies can compare with home-baked goods. Surprise your loved ones with delicious homemade whites from the heat.

When I first tried homemade belyashi, I was very surprised - they were not at all the same as I remembered the store-bought ones. They differed from ordinary fried pies in that they were round and had more meat inside. Homemade ones were shaped like a flower and had a mysterious hole in the center, in which a delicious filling could be seen. Today we will bake just such - ruddy and lush whites in a pan. They are prepared, in my personal opinion, much simpler than traditional pies, because the minced meat is placed in them raw - it does not need to be overcooked. Count minus one in general, a rather laborious process. Yeast dough is just the simplest. If you haven’t tried working with it yet, I’ll show you in a step-by-step recipe with photos how simple it really is, especially with dry yeast. I will teach you a simple way to ensure that the dough rises. You will see that making belyash is also very simple - roll out the flatbread, put the filling in the center, gather the dough from the edges, mold it and leave a hole in the center. That's all! So ideas about the complexity of cooking whites are a myth. And today we will finally dispel it.

Wheat flour - 3.5 cups
Milk – 1 glass
Dry activated yeast - 10 g
Egg – 1,
Salt - a pinch
Sugar - a teaspoon,
Mixed minced meat (beef and pork) – 400 g
Onion – 1 head
Ground black pepper – 1 pinch
Vegetable oil - for frying.

How to cook fluffy belyashi in a frying pan

1. Let's start with the test. If such incidents have happened to you when for some reason the yeast dough did not work, I will now tell you a simple and proven way to forget about such problems forever. To do this you need to activate the yeast. Even if the instructions on the bag say that they need to be mixed with flour, do it differently: pour them into a small bowl, add a teaspoon of sugar. Heat the milk on the stove. Check with your finger – is it warm? – remove from heat. Under no circumstances do you pour hot milk over yeast - it dies at temperatures above 40 degrees and this is precisely the reason for 99.9% of failures. Next, mix the yeast, sugar and milk.

2. We wait until a noticeable yeast “cap” forms above the surface of the milk. Usually this takes 10-15 minutes.

3. Sift the wheat flour into a larger bowl, add salt and mix (for the future, it is most convenient to mix the dry ingredients with a whisk, the same one that is usually used to knead batter).

4. Break one chicken egg into the flour, pour in the appropriate dough (the same mixture of milk with yeast and sugar - yes, yes, we made the dough with you, I just didn’t say this word, because for some reason they usually get very scared of it) .

5. Knead the yeast dough, which we put in a warm place for about an hour. To prevent the top from drying out (which it tends to do), brush the dough ball with vegetable oil and cover with a lid.

6. Knead the finished risen dough, divide it into pieces, which we then roll into identical flat cakes with a thickness of no more (and no less) 5 mm.

7. Place the filling on each flatbread. The filling for whites is very simple: take mixed raw minced meat (pork + beef or veal), finely chop the onion or grate it on a coarse grater (don’t forget to wash and peel), add salt, spices and mix everything well.

8. Lift the dough from the edges of the cake with your fingers on both sides and squeeze it so that you get a wavy “skirt”. We leave a small hole in the center, insert a finger into it, and pinch the edges of the dough in a circle, pressing the ends of the waves against each other.

9. Bake belyashi in a pan in well-heated vegetable oil. The heating of the plate is medium so that the filling has time to bake well. First, put them in the oil with the holes down. Fry until golden brown, turn over and fry again until golden brown. The amount of oil does not have to be large. If you pour a layer of oil 2-3 mm thick into a frying pan, you will get exactly the same light stripe as mine. And if you want the whites to be completely golden brown, add 1.5-2 cm of oil. It is recommended to place the finished whites on a paper towel to remove excess fat.

Delicious, hot with a golden crust on the outside and delicious meat juice inside. Sounds delicious, doesn't it? And this is all we can say about the most tender belyashi with meat. Of course, they occupy a place of honor on the festive table and will be the first to be eaten by the guests.

The dough for belyashi is prepared much softer than for other baked goods. A small hole is left at the top of the workpiece to allow excess moisture to escape. But the aroma of fried meat and onions also seeps through it, which causes a crazy appetite.

Knowing all the little nuances of preparing this dish, any housewife will win the hearts and stomachs of the people tasting it. Therefore, let’s take a closer look at several ways to prepare meat whites. And you can decide for yourself which method is right for your family.

In fact, there are at least a hundred recipes for whites; in every kitchen in the world they are prepared with various meats, with or without the addition of a huge amount of onions and herbs. And their names are completely different; what they have in common is that they are fried minced meat in dough and the result is very tasty.

What is needed for the test:

Drinking water – 0.3 liters;
Granulated sugar – 45 grams;
Pressed yeast – 30 grams;
Chicken egg – 1 piece;
Margarine – 100 grams;
Salt is on the tip of the knife.

For minced meat:

Ground pork and beef – 0.4 kg;
Onion head – 1 piece;
White bread – 100 grams;
Garlic – 3 cloves;
Pasteurized milk – 1 cup;
Spices are at your discretion.

Operating principle:

First, of course, we prepare the dough and mix the dough. Heat drinking water to room temperature, thoroughly mix the yeast in it and add granulated sugar and salt.

When the consistency of the liquid resembles liquid sour cream, we begin to sift exactly half the amount of wheat flour into the mixture portionwise.

Bring the mixture to the density of thick sour cream and set aside in a warm place for about sixty minutes. It should all bubble and at least double in size.
At this time, divide the chicken eggs into whites and yolks. You can drop a few drops of lemon juice into the whites and beat them into a very strong foam, until stable peaks form.

And now add heated margarine, the remaining yolks and the second half of the wheat flour to the suitable dough. Mix well and very carefully add the foam from the proteins. Then send the dough back to a warm place, sometimes kneading it, for two hours.
The next meat filling is on the way; for this purpose, the prepared meat pieces are ground in a meat grinder, diluting it with chopped onions and garlic.

If the minced meat was purchased already ground, chop the onion and garlic separately and mix into the minced meat. Without them, it will still be a bit dry.

Soak white bread for ten minutes in warmed milk. Then squeeze it lightly, chop it with your hands and add it to the filling. Add salt and various spices to your taste. Mix very well and let it brew for at least half an hour.
And now we have both the filling and soft dough ready, let's start preparing the whites themselves. Divide the dough into small balls and roll them out using a rolling pin.

We place the minced meat in the very middle, secure the edges along the top, do not forget about the hole, there must be one. Although you can mold them into a triangular shape. Now let them rest for fifteen minutes.
Take a deep frying pan, pour sunflower oil into it, about three centimeters high, and heat it well.

I like to add a piece of butter to the pan with sunflower oil; it seems to me that the whites turn out tastier this way.

The first side for frying should have a hole. Then fry on the other side. For a visual effect, I also want to attach a video of preparing very tasty whites.

Well, that's all, place the finished pies on a paper napkin for a few minutes, and then transfer to a dish. The crazy aroma of this dish will bring all members of your family to the table. Bon appetit!

Belyashi with meat made with milk and yeast

According to most experienced housewives, yeast dough prepared without adding milk turns out completely tasteless. And I completely agree with them, thanks to milk, baked goods acquire a very delicate creamy milky taste, this is especially noticeable in sweet baked goods. What can I say, even the smell of the finished baked goods is completely different, softer or something.
In the previous recipe, it is quite possible to replace the water with full-fat milk. Or divide this amount in half and make half water and half milk. For example, you need to take 300 grams of water, but you take 150 grams of water and 150 grams of milk.

And make the filling itself a little thinner, so it will set much faster inside the frying white meat.

Bon appetit!

Tatar belyashi on kefir in a frying pan

Belyashi is considered a traditional Tatar dish. And I learned this cooking recipe from my friends - the Tatars. And for their baking they use sour milk or fermented baked milk, thanks to which the belyashi come out breathable and fluffy in appearance. Sometimes they added milk to the filling for volume.

Grocery list:

Sour milk – 0.3 liters;
Wheat flour – 400 grams;
Pressed yeast – 15 grams;
Eggs – 1 piece;
Sunflower oil – 20 grams;
Salt is on the tip of the knife.

Minced meat using kefir drink:

Young calf meat – 0.4 kg;
Onion head – 1 piece;
Garlic – 3 cloves;
White bread – 100 grams;
Milk – 0.5 cups;
Spices - a pinch;
Kefir – 1/3 cup.

Let's start:

The dough recipe is more than simple; thanks to the addition of sour milk, it is prepared without dough. Yeast, granulated sugar, an egg (which was preheated at room temperature), sunflower oil and wheat flour are dissolved in warm kefir. Mix the mixture well, then transfer the dough to a warm place to rest and double in volume for at least two hours. Sometimes you can press it a little.
Well, when it comes to preparing minced meat, everything is quite traditional. Grind the meat of a young calf, onions and garlic thoroughly, then add white bread soaked in milk, salt and sprinkle with spices.

The main thing is that the minced meat is without excess moisture, because kefir will liquefy it very much.

That's why I squeeze white bread out of milk very well. And kefir is added in small portions, mixing well each time.

Now let's start preparing the whites. Roll the dough into balls like tennis balls, then use a rolling pin to roll them into flat cakes, spread the filling in the center and form the pies.

They should be fried in a frying pan with high sides. I advise you to try this recipe, you will be surprised how much more pleasant the aroma is.
I hope that you decide to cook belyashi according to this recipe and that you will like them. Cook with pleasure.

Bon appetit!

Lush belyashi with meat and rice

Product composition:

Any meat or prepared minced meat – 0.4 kg;
Onions – 1 piece;
Garlic – 2 cloves;
Rice – 0.15 kg;
Salt - a pinch;
Spices are at your discretion.

What we do:

The taste of this minced meat will be more richly meaty, but a little dry, since it contains fewer additional ingredients, but the white meat will become more satisfying.

Adding various greens will help to add richness of taste; the more varied it is, the more interesting the taste will be. It depends on the preferences of your family.
Some even manage to mix buckwheat with minced meat, seasoning it with various aromatic spices: coriander, thyme, allspice, and so on. I think this option can also be prepared at least once to know whether you like this dish or not.

Making simple and quick whites with kefir

Do you happen to have a piece of meat left in the refrigerator and don’t know what to cook with it? And it doesn’t seem like much for goulash, and not enough for dumplings. Now let me teach you a very easy and quick way to prepare delicious whites with meat. Just find another glass of kefir in the refrigerator, preferably not completely fresh, it will be very tasty, I promise.

Product composition:

Kefir 3.5% – 250 ml;
Flour – 220 grams;
Soda – 1/3 teaspoon;
Sunflower oil – 3 tablespoons.

Filling:

Meat – 400 grams;
Onions – 1 piece;
Salt, spices - half a teaspoon.

Let's get started:

You can take ready-made minced meat, or you can grind any meat in a meat grinder.

First we make the minced meat, since it will be tastier and juicier only if it is not steeped too much.

We also finely chop the onion, you should get 1 part of the onion into two parts of minced meat by quantity. Stir, add salt and spices. Then beat it for a few minutes to thoroughly mix it.
Now sift half a glass of flour into a plate, pour kefir into it and mix with a fork. Next, add the unslaked soda and the remaining flour and knead well until the flour is completely absorbed. The dough should be soft and not too sticky.

Then add sunflower oil one spoon at a time and knead it thoroughly for five minutes. You will get a smooth, homogeneous and elastic dough, practically not sticking to your hands. Roll the finished dough into a ball and let rest for about thirty minutes.
Then we grease the baking sheet with sunflower oil and sculpt on it at the same time the right amount of whites in one pan.

Such belyashi cannot be sculpted in advance, since the filling may make them damp.

Heat the oil thoroughly in a frying pan, pour about one centimeter of it. And fry the belyashi with the hole down until golden brown.
Dry the finished products, place on napkins and transfer to a dish.
That's all, bon appetit!

Recipe for making whites from yeast-free dough

You know, this recipe breaks all the stereotypes that without yeast dough it will never taste better than yeast dough. We add baking powder and dairy products to it, which makes them more dietary and less harmful to our figure.

What is needed for the test:

Wheat flour – 600 grams;
Sour cream – 0.200 kg;
Butter – 60 grams;
Granulated sugar – 1 teaspoon;

Filling:

Meat – 500 grams;
Onions – 1 piece;
Salt - a pinch;
Spices - at your discretion;
Garlic – 2 cloves.

Let's get started:

Place the sour cream in a bowl, add butter, salt, stir in the eggs and half a spoon of soda and vinegar. Sift the flour in parts and mix everything together. Now put it in the cold for 45 minutes. You see what the difference is, yeast dough requires heat. Unleavened dough plays best in a cold place.
Now let's start preparing the filling. Unleavened dough goes well with completely different fillings. Both juicy berries and dry minced meat. But meat is of course better, because the dough will be a little thinner and denser.

Now, as in previous recipes, roll the dough into balls. Place the filling in the middle, roll up the belyash and fry in a large amount of sunflower oil in a deep frying pan. Be sure to first place the fried pies on a napkin so that all the fat drips off. And then set the table and invite everyone for tea.
As you may have noticed, preparing belyashi is not at all difficult, and I have provided various methods to choose from, both with and without the use of yeast. So, choose the recipe you like and cook with pleasure for your family and close friends.

Bon appetit, my friends!

Real belyashi have nothing in common with what Russian public catering offers at train stations and stations. Real whites are a miracle! Lush with a golden brown 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 traveling around the world and, one might say, conquered the planet.

Tatars and Bashkirs argue which of them was the first to coin the word “belish”, which in the Russian language was transformed into the familiar belyash. But that doesn't matter at all. The main thing is that the pie (or pie) is made from unleavened dough; meat cut into small pieces, sometimes mixed with potatoes, is used as a filling.

The calorie content, on the one hand, seems to be small, 100 grams - 360 kcal, on the other hand, only a person with very developed willpower can tear himself away from delicious whites and stop in time.

Classic belyashi with meat in a frying pan - step-by-step photo recipe

Belyashi is a kind of fast food that is usually prepared in various catering establishments. Belyashi is fried in school and student canteens, small cafes, and fast food outlets. To prepare belyashi like in a cafeteria, 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
Onions: 2 heads.
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, Tatar belyash is very large and more like a pie. It depends only on the hostess whether she will make one huge one or many small ones that melt in your mouth. According to the classic Tatar recipe, to prepare the dough you need:

0.5 l. medium fat sour cream (fresh);
1 egg;
salt (to taste, approximately 0.5 tsp);
500 gr. flour.

For minced meat required:

300 gr. veal;
300 gr. lamb;
0.7 kg potatoes;
seasonings and salt (to taste).

Preparation:

Tatars do not use yeast in principle, and the given recipe is one of the simplest and most delicious. Sift the flour, mix with salt, make a hole into which to beat the egg and pour in the sour cream.
Knead the dough, which should be quite soft and elastic, leaving behind the walls of the bowl and the hands of the hostess. The dough should rest for about half an hour.
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, add salt and pepper to the filling and mix well.
Next are two cooking options, the first is classic belyashi with pinched edges, the second is the preparation of one huge belyashi using the same technology with a hole in the center.
According to this recipe, the belyashi are not fried, but cooked in the oven. If the pie is large, then after an hour you should add a little water or broth inside to maintain the juiciness of the filling. Tasty and aromatic homemade Tatar belyashi will be remembered for a long time!

Belyashi with kefir - a simple and tasty recipe

Usually, unleavened dough is used to make white dough; it is clear that yeast dough requires a lot of time, effort and at least some experience. Beginning housewives can try making pies using kefir dough. 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 tbsp. 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 onions;
1-2 tbsp. l. cream to add juiciness to the filling.

Preparation:

At the first stage, prepare the dough: quench the soda with kefir, add eggs, beat, add sugar and salt, pour in oil, mix.
Now slowly add flour, kneading the dough until it begins to stick to your hands. It needs to be covered with cellophane, and you can start preparing the filling.
At the second stage, mince the meat, finely chop the onion, and additionally crush it with a wooden masher so that it releases more juice. Salt, add seasonings and pepper, cream, stir.
Stage three, actually preparation. Tear off small pieces of dough, roll into a flat cake, and place a mound of minced meat in the center. Do not pinch completely, like a dumpling, but only the edges so that the center remains open.
The finale is frying, you need to fry in vegetable oil, in a frying pan, warm it up thoroughly, and then reduce the heat.
First, place the whites with the filling down; a golden brown crust will appear on the minced meat, which will retain the juice inside. Then turn over and cook until done.

How to cook belyashi with yeast dough

The recipe for whites with yeast dough is suitable for experienced housewives, since such dough is very capricious and depends on many factors and even the well-being of the cook. A lighter option is when the dough is bought in a familiar, trustworthy supermarket. But the bravest ones can try to make their own yeast dough 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. butter (any butter that needs to be melted beforehand, or vegetable);
2.5 glasses of milk (sometimes water is added instead of milk);
7 tbsp. flour (or a little more).

For cooking fillings:

300-350 gr. beef or ground beef;
1 medium-sized onion;
salt, seasonings and spices (to taste).

Preparation:

At the first stage, the dough is prepared, first the dough, for which grind the yeast with sugar, add ½ part of milk, 2 tbsp. flour, stir well and leave in a warm place.
After half an hour or an hour, add the remaining ingredients, knead the dough thoroughly, leave again in a warm place, this time for 1.5-2 hours, kneading from time to time.
Stage two, quick - the minced meat is mixed with salt, spices and seasonings.
Stage three - preparing whites: roll out the dough into a sausage, cut into pieces. Then roll each piece into a circle with the filling in the middle. The main thing is to learn how to pinch the edges, then the finished belyash will be a real work of chef’s art.
Fry in sunflower oil over low heat, covering with a lid. Yeast dough will require effort and time, but the results will pay off handsomely, and requests to prepare belyashi will come from families weekly.

Whitefish recipe on water

A real housewife should have such a recipe in her piggy bank, in case she wants whites, and has all the products except milk, but is 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 tbsp. water;
500 gr. premium flour;
salt.

For minced meat have to take:

250 gr. beef (or prepared minced meat);
250 gr. pork;
300 gr. onions;
salt, seasonings, aromatic herbs and pepper.

Preparation:

The process of preparing whiting in water is quite simple. Dissolve the yeast in heated (but not boiling) water, add dry ingredients (salt and flour).
Knead the dough well, leave in a warm place until it rises and increases in volume several times.
To prepare minced meat, grind pork and beef in a meat grinder, add salt and seasonings, and mix well.
The belyashi themselves are prepared traditionally - put the filling on a circle of thinly rolled dough, lift the edges, and pinch them with a beautiful wave.
Fry in vegetable oil (refined, odorless), first fry the side with the open part, then turn over and cook until done.

The good thing about belyashi is that if there is no milk in the house, the dough can be made in water, the taste will not deteriorate from this!

How to cook belyashi with milk

Dough for whites made with milk, according to many housewives, is more tasty and tender. For the test you need:

20 gr. real baker's yeast;
1.5 tbsp. l. Sahara;
1 tbsp. milk;
1 egg;
3-4 tbsp. l. vegetable oil;
4-4.5 tbsp. flour;
0.5 tsp. salt.

For minced meat required:

500 gr. meat (pork, beef, ideally lamb);
1-3 onions (optional);
aromatic herbs;
salt (of course, to taste)

Preparation:

Warm the milk a little, dissolve the yeast, knead.
Grind eggs with salt, sugar, pour in a thin stream into milk.
Sprinkle a little flour, kneading the dough.
Toward the end of the process, add vegetable oil. It is important that the dough is not stiff and should lag behind the hands and the bowl in which the kneading process is taking place.
Dust the dough with flour, cover the bowl with cellophane, maybe with a towel, and leave in a warm place to rise. Take it several times within two hours.
Next comes the process of making the yummy using traditional technologies. Since this is belyash, 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.
Fry in a frying pan; readiness is checked using a toothpick to pierce the belyash. The reddish juice that comes out means that the belyashi is not ready, clear juice is a sign that it’s time to transfer the belyashi to a plate and invite your family to a feast.

Lazy belyashi - the recipe "nowhere easier"

Yeast dough loves the attention of the hostess, is 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 test:

0.5 kg of flour (highest grade);
1 tbsp. medium fat sour cream;
2 eggs;
2 tbsp. l. margarine (oil is even better);
1 tbsp. l. (heaped) sugar;
a little salt.

Preparation:

The dough is prepared as follows: sift the flour into a large bowl. Make a depression in the resulting mound of flour. Beat the eggs into it and add the rest of the ingredients. Quickly knead the dough and roll it into a ball (it should stick to your hands). Cover the ball and put it in the cold for half an hour.
For the filling you will need minced meat or meat (300 g), cut into tiny pieces. Real Tatar cooks naturally cut the meat; their modern colleagues from other regions can use minced meat, twisted on a grid with large holes, as a filling for belyashi.
In addition to meat, add salt, seasonings, and a couple of tablespoons of heavy cream to the minced meat. Using the simplest recipe for making whites, you can get a very decent result.

How to cook homemade juicy belyashi in the oven

Some housewives do not like fried food, consider it not very healthy for the stomach and are looking for other ways to prepare traditional dishes. You can offer the following version of belyashi, 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 tbsp. milk;
1/3 pack of margarine (can be replaced with butter);
1-1.5 tbsp. l. Sahara;
50 gr. regular yeast.

Preparation of the dough:

Heat the milk, pour it into the yeast, slowly rubbing it, then add sugar, salt and margarine (or butter), which must first be melted.
At the end, flour is also added little by little and the dough is kneaded. He needs to “rest” for 40-50 minutes, during which time you can prepare the filling.
For the filling, minced meat (300 g) is used from any type of meat, ideally lamb, you can mix pork and beef. It is important to add more onions (4-5 heads), finely chopped or grated with a beeroot grater. Cream (1-2 tbsp) mixed into the minced meat will add juiciness.
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. Since an oven is used, the hole must be very small to maintain the juiciness of the filling.
Bake for 30-40 minutes at 180°C, check for readiness with a wooden toothpick; when pierced, the finished belyash should release clear juice. Cooking Tatar whites in the oven is a more correct approach to the diet.

Belyashi with potatoes - Lenten 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 preparing a meatless dish. For the test you need:

1 kg of wheat, premium flour;
2.5 tbsp. water (milk is not a lean product);
2 tbsp. l. vegetable (not animal) oil;
30 gr. yeast;
1 tbsp. l. Sahara;
0.5 tsp. salt;
For minced meat you will need 0.5 kg of potatoes.

Preparation:

The process of preparing yeast dough is classic. Dilute the yeast in warm water, then add in order - butter, sugar and salt, mix well.
Add flour and knead into a soft, but sticky dough. Leave it to rise in a warm place, sprinkled with flour and covered with a towel.
Peel the potatoes and boil in salted water until fully cooked. Pour some water into a separate container and drain the rest.
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.
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.
According to this recipe, it is better not to fry the belyashi, but to bake it in the oven.

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, mandatory sifting of flour. This way it is saturated with air, the dough will be more fluffy.
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.
There are secrets of preparing 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.

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