Do you like whites? Ruddy and crispy crust, tender dough and a lot of juicy meat filling... Homemade belyashi, the recipe for which I will share with you today, is an incredibly tasty, aromatic and satisfying dish, which is very difficult to refuse. We will cook belyashi in a frying pan using yeast dough, and the filling will be pork and onions. Try it too!

Belyashi are round buns with meat that can be made with either yeast or unleavened dough (usually kefir). In addition, they can not only be fried in a frying pan, but also baked in the oven (a more dietary option) without oil. Belyashi is another name for the Tatar and Bashkir dish peremyach. Essentially the same thing, just different names. A distinctive feature of these flour pies with meat filling is a small hole in the dough, thanks to which the oil penetrates inside during the frying process and prepares the minced meat.

Recently, on sale here, I most often come across round pies with meat filling without this very hole, but also called belyashi. At home, I always make belyashi according to this simple and affordable recipe - the result is always pleasing. By the way, almost any meat can be used as a meat component, but pork is the closest to me.

Ingredients:

Yeast dough:

Filling:

Oil for frying:

Cooking step by step:

To prepare homemade whites, take premium wheat flour, milk (of any fat content), pork, onions (weight indicated in already peeled form), refined vegetable oil, salt, sugar, yeast, ground black pepper. For frying, we also need vegetable (I use sunflower) oil - you can use any odorless oil that is suitable for this purpose.

Preparing yeast dough for whites at home. Sift premium wheat flour into a suitable sized bowl. Of course, you can immediately pour it directly onto the work surface (table), but it’s more convenient in a bowl. A few words about yeast: it is not necessary to take fast-acting yeast - just dry (also 5 grams - that’s 1 heaped teaspoon) or fresh/wet/pressed will do (exactly 3 times more is used, that is, 15 grams). Such yeast is not immediately mixed with wheat flour, but is activated in a warm sweetened liquid for 10-15 minutes. For this recipe, you can very slightly heat half a glass of milk with a teaspoon of granulated sugar and dissolve the yeast in it. I used fast-acting ones, so I added them immediately to the flour, which I had sifted twice in advance.

Make a well in the center and pour warm (not hot, but pleasantly warm) milk into it. Mix everything with your hand or a spoon to moisten the flour.

You should get flour lumps, after which you can add 50 milliliters of vegetable oil. We begin to knead the dough with our hands or using a dough mixer (bread maker) - whichever is more convenient.

This yeast dough for whites needs to be kneaded for quite a long time - at least 10 minutes, and even better longer. As a result, you will have a smooth, completely homogeneous dough. It should be very soft and just a little sticky. However, this yeast dough holds its shape perfectly and does not spread. During the kneading process, you may need a little more or a little less flour than I indicated in the ingredients - it depends on its moisture content. Roll the dough into a ball and leave it in a bowl (I always wash the dishes in which the dough ferments - I just don’t like dirty ones). We send the dough to heat for 1 hour, after which we do a light kneading, re-rounding and again to heat for another 1 hour. Where is the best place for the dough to ferment and what does a warm place mean? There are several options. First of all, in the oven with the light on (it turns out to be approximately 28-30 degrees - the ideal temperature for fermenting yeast dough). Then cover the bowl with the dough with cling film or cover it with a towel made of natural fabric (linen is best) so that the surface does not become airy and crusty. You can also let the dough ferment in the microwave, in which you first bring a glass of water to a boil. The dough will rise when the door is closed, and the glass will stand there. Then there is no need to cover the bowl with anything, since the water will evaporate, thereby maintaining the necessary humidity. Just make sure that no one accidentally turns on the microwave, otherwise the dough will disappear and there will be no whites.

While the yeast dough is fermenting, let's prepare the filling for the whites. To do this, we take pork pulp - moderately fatty meat is best (about 25-30 percent fat in relation to meat). We pass the pork through a meat grinder (I prefer a fine-hole grinder) along with the peeled onions.

Mix everything and put it into a bag. Let the air out and tie the bag tightly (it is best to use 2 bags - place one inside the other). Now we will beat the minced meat - we throw the bag on the table 100 times. Not with all its might, so that the bags do not break, but carefully. Thanks to this procedure, the minced meat will become very soft, homogeneous, juicy and at the same time plastic.

The second time, the dough for future whites will grow even more - four times. By the way, I want to talk a little about the fermentation time of yeast dough and proofing of the dough. I hope you understand that this is a relative concept. What does it mean? Well, for example, the recipe says that the dough should be allowed to rest for 1 hour. You understand that 1 hour is the time that the author of this recipe needed. +/- 10-15 minutes is a completely acceptable deviation; the entire fermentation time of yeast dough depends on many factors. The freshness (and, as a result, activity) of the yeast, the quality of the flour, the room temperature, the amount of dough - all this affects the fermentation and proofing time. Therefore, never strictly follow these recommendations - you must feel the dough, understand what it needs, and then you will prepare it purely intuitively.

The stage of forming future blanks for whites: divide the dough into small pieces (try to make them the same size) no larger than an apricot. Each piece of dough must be rounded and rolled into a ball (you can see how to do this in this recipe - steps 11-14). From this amount of dough, I decided to make 17 whites. Cover the pieces with cling film or a towel to prevent them from getting airy, and let the dough rest for 5-7 minutes.

Meanwhile, take the minced meat out of the refrigerator and also divide it into 17 parts. Roll each piece of minced meat into a ball.

We begin to shape future whites. Take one ball of dough and roll it out (knead it with your hands) into a fairly thin round layer.

Place a ball of minced meat in the center and flatten it with the back of your hand so that you get a fairly flat patty. If you make the filling too thick, it may not have time to cook and will remain half raw.

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 thoughts about a diet.

Belyashi are, as a rule, pies filled with meat, fried in hot oil. 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 you wish, you don’t even have to 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:

1. 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.
2. 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.
3. Knead a sticky soft dough without adding excess flour.
4. Let the dough sit and rise.

After about 40 minutes, you can begin to form the whites. Fry the tender pastry on both sides in hot oil. Place on a napkin to remove excess fat.

Step-by-step recipe in a frying pan

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

• Place 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, less than a 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 film and let rest for 20 minutes;
• prepare the filling from 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 dough balls into flat cakes, spread the filling in an even layer, pinch the edges of the flat cakes with an accordion;
• fry the belyashi in a large amount of oil until a golden crust forms.

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

Traditional Tatar belyashi

For traditional Tatar belyashi, the dough is kneaded in 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 a 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 on the top of the pie. Fry until done in a large amount of oil.

A simple option for baking with kefir

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

Add half a teaspoon of baking powder or soda to warm fatty kefir (175 g). Leave until a lot of bubbles appear. Add an egg and a pinch of salt to the kefir and stir in half a kilogram of flour in batches.

The dough needs to be kneaded in a bowl for five minutes, and then on the table for the same amount of time. 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:

1. 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.
2. 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.
3. Place the minced meat in a bowl with the dough. Stir well.
4. Pour oil into a frying pan, a layer of one cm;
5. We will spoon out the dough along with the minced meat;
6. 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.

We can talk endlessly about what belyashi are, who invented them, what nationality they came from into world culture, and how they are prepared canonically correctly. You can argue, prove that you are right and support it with arguments from your own experience, but the truth is still different for everyone: the Tatar cuisine will consider them their own, the Bashkirs and Kazakhs will certainly challenge the historical ownership of the idea, and everyone else who is somehow involved in belyashi , will smile, cherishing their truth.

Let's not go into the historical jungle today. We will not argue and find out whose contribution to the formation of the centuries-old history of the whites is greater and more significant. Let's just cook and enjoy, savor and have fun, because in essence this is the main task of home cooking.

Belyashi, recipe with photos step by step in a frying pan

An ideal, very tasty homemade recipe for white meat with meat. It is considered basic, although it differs from the requirements of the scrupulous GOST. The dough is kneaded with dry yeast and milk. Meat - pork, can be replaced with any other or ready-made minced meat.

Ingredients

Dough ingredients

• 4 cups flour;
• 1 glass of milk;
• 1 egg;
• 4 tbsp. l. butter or margarine;
• 1.5 tbsp. l. Sahara;
• a pinch of salt;
• 1 tsp. dry instant yeast.

Ingredients for minced meat

• 400-500 g pork;
• 200 g onions.

How to cook belyashi

Dissolve the yeast in half the warm milk, add sugar. Cover with a towel and leave for about 10 minutes. After the yeast is activated (yeast foam appears on the surface of the milk), add salt, add melted butter (margarine), the other half of the milk and flour.

Knead into a soft, pliable dough. Round and, covering with cling film or a towel, leave for 50-60 minutes until doubled in size in a warm place.

Prepare the filling: grind the meat through a meat grinder, finely chop the onion. Mix the minced meat with salt, pepper and garlic, add a little water. While the dough is rising, let the minced meat stand.

We form the belyashi in the shape of a flower, with folds, and slightly flatten it.

Fry the peppers in a sufficient amount of vegetable oil over low heat on both sides until golden brown.

We remove excess oil by placing the finished products on paper towels.

Tips for delicious whites

What is the secret of juicy minced meat for whites?

Contrary to popular belief, lard does not particularly add moisture to the filling. Your best assistant is plain water: to mix it well into the minced meat, try beating it. The second option is fine ice chips, however, in this case you will have to work quickly and very quickly. A couple more of your helpers in this matter are onions and greens.

How to fry belyashi so that they are fried?

During the frying process, it is necessary to find the optimal temperature range: if the fire is too high, the dough inside and the filling will remain raw. If you turn the heat too low, the pies will absorb so much oil during frying that you definitely won’t want to eat them later.

When frying belyash, you should not arrange a dormitory: there should be enough space for everyone, let the products be arranged freely and freely - this way they will fry better and more evenly. Ideally, the oil should completely surround the white pie on all sides and rise to at least the middle of the pie.

Place the pies in hot oil with the hole facing down: the high temperature will immediately “seal” the meat, preventing the juice from leaking into the pan without permission.

How to sculpt whites?

Flatten the dough ball into a flat cake and place a mound of minced meat in the center. We press the minced meat with the thumb of one hand, pressing the minced meat into the dough. With the other hand, we seal the edges of the dough into a small “gather” around the minced meat, rotating the flatbread around the finger that kneads the minced meat. There should be a hole with a diameter of 1 cm, and the sides of the dough should rise above the minced meat. Cover the formed pies with a towel and leave for 15-20 minutes. Most of the folds in the dough will smooth out during this time.

Try, for example, this way: roll out the dough into a circle of fairly large diameter, place the minced meat in the center with a thin flat cake, then lift the dough from one edge and tuck it with a “fold”; then collect all the dough in a circle, forming the same “pleated folds” as khinkali. Then flatten them, leaving a hole in the center.

Don't like folds? Make a flower:

Or form the simplest pie with a hole. Make a vertical cut and lightly roll the dough to the sides, as in the photo. Why the hole? When frying, the meat inside the white meat releases a lot of liquid. This liquid needs to spread throughout the whitewash, and not explode it in the absence of a hole.

Belyashi with meat in a frying pan according to GOST

Yes, yes, the same ones that could be bought at the canteen around the corner for 11 kopecks apiece. With an amazing crust, soft dough and juicy filling. The same ones that now seem to be the height of catering art - even taking into account the meat of indistinct quality and repeated boiling of sunflower oil.

The dough yield for this recipe is 120 g, the filling is 144 g (here is the main secret of delicious Gostov whites: there should be more filling than dough!), in the end you will get 3 whites with a total weight of 240 g (80 g each) . Cooking in such quantities is ridiculous, so arm yourself with a calculator and recalculate the recipe based on your needs and expectations.

Ingredients for the dough:

80 g premium flour;
40 g water or milk;
2 g pressed “live” yeast;
2 g sugar;
1 g salt.

Filling ingredients:

110 g beef or lamb;
20 g onions;
0.5 g ground black pepper;
2 g salt;
15 g water;
17 g vegetable oil for frying.

How to prepare belyashi:

1. Place yeast and sugar in warm milk (water), stir and wait for the yeast to start working. When a light foam appears on the surface, add salt and flour, knead the dough and, having rounded it, put it in a warm place to rise. After about an hour (the dough will double in size), knead and leave for a second rise.
2. Meanwhile, prepare the filling. Of course, we make the minced meat ourselves. Add finely chopped onion, salt and pepper to it. Stir and add water.
3. Then molding is aerobatics. We take the dough, knead it again, pinch off a piece and... put it on the scale. There should be exactly 40 g. If there is not enough - add, too much - remove. Making balls. We weigh the first one, the rest can be molded according to the type of the first one, if you trust your eye. If you don't trust it, keep weighing it. Leave for 5-10 minutes to proof.
4. In the meantime, divide the minced meat - measure out portions of 48 g. The quantity is, of course, equal to the number of dough balls.
5. Roll out each piece of dough into a round layer (or it’s easier to just flatten it with your fingers), and place a portion of the filling on top.
6. We form belyashi, collecting the dough at the top and leaving a hole so that the meat is better fried.
7. Fry in a sufficient amount of oil (we recommend not paying attention to 17 g - it all depends on the shape and volume of the frying pan, so we simply focus on the fact that the whites should be at least half covered with deep fat when frying). On both sides, until golden brown. Oil temperature is 190 degrees (can you maintain the required temperature throughout the entire process?).
8. Place the finished belyashi on paper towels, then transfer to a common bowl while the rest are fried. Serve hot.

Tatar belyashi with meat - peremyachi

In fact, peremyachi (pirimachi) are the same belyashi, just with a Tatar “name”. The filling can be classic meat, or it can be cottage cheese or potato. The dough is yeast or unleavened, fried in hot oil. Peremyachi is served with ayran, katyk or broth. We will prepare Tatar belyashi with meat on dough with dry yeast.

Ingredients for the dough:

2 tsp. dry yeast;
500 g flour;
50 g fat (lamb, beef)
1 egg;
1 tbsp. l. Sahara;
1 tsp. salt;
320 g warm milk;
1 tbsp. l. vegetable oil.

Filling ingredients:

300 g minced meat;
1 onion;
2 cloves of garlic;
salt and pepper to taste.

200-250 ml vegetable oil for frying.

Preparation of whites:

1. Dissolve yeast in 150 g of warm milk (37-40 degrees), add sugar, remove in warm time. After they are activated, add salt, add melted fat (or butter (margarine), the second half of the heated milk, egg and flour. Knead the soft, pliable dough. Round and, covering with cling film or a towel, leave in a warm place for 1 hour. Knead and leave for another hour. And again for half an hour. The dough will increase by 2 - 2.5 times.
2. Mix the minced meat with salt, pepper and garlic, add a little water.
3. Divide the finished dough into balls of equal size (weighing 40-50 g each), flatten. Place 1 tbsp in the center. l. minced meat.
4. We form the jumpers with pleated folds and slightly flatten them. Leave it alone for half an hour, covered with a towel.
5. Fry the meatballs in a sufficient amount of vegetable oil on both sides until golden brown. Place the meatballs in the oil with the hole facing down. Turn over when the edges turn brown and fry on the other side. Remove with a slotted spoon.
6. We remove excess meat by placing the finished products on paper towels.

A little culinary trick. Experienced housewives advise checking the deep-frying temperature by lowering half of the carrots - if they “jump,” the temperature is appropriate for frying the carrots.

Vak-belyash (belyashi in the oven)

For those who love belyashi, but consider them a harmful and labor-intensive dish, a recipe for wak-belyash was invented. Everything is prepared much easier and tastes great. It’s worth trying at least once to be able to appreciate the dish at its true worth.

Yes, and a little more. Vak-belyash are standard small-sized pies. If you are really, really lazy, you can cook zur-belyash - everything is the same, but in the format of one big pie.

Ingredients for the dough:

500 g kefir;
800 g flour;
50 g butter;
2 eggs;
1 tsp. salt;
2 tbsp. l. vegetable oil for greasing the dough.

Filling ingredients:

500 g minced meat;
4-5 medium sized potatoes;
2 onions;
pepper, salt to taste.

How to cook:

1. Mix kefir with eggs, add salt and melted butter, then add flour and knead a soft, non-sticky dough. Round and wrap in a bag. Let it rest for 10 minutes.
2. Meanwhile, prepare the filling. Wash the potatoes, peel them, cut them into small cubes and mix with the minced meat. Salt, add pepper, finely chopped onion, mix. If the minced meat is very lean, you can additionally chop 20-30 grams of lard or add a small amount of water.
3. Roll out the dough into a layer about 4 mm thick, cut out circles using any suitable utensil. Place the filling in the center of each circle, pinch the dough in a circle, lifting the edges up and leaving a hole at the top.
4. Place the products on a greased baking sheet. Using a pastry brush, grease each vac-white with sunflower oil. Bake in an oven preheated to 180 degrees for about 40 minutes.
5. Serve hot.

Another recipe for whites with meat (juicy minced meat)

The filling in belyashi, prepared according to this recipe in the oven, turns out to be especially juicy. The secret is that half the onion is added to the meat in a fried form, but, perhaps, let’s not get ahead of ourselves - read carefully and cook with pleasure.

Ingredients for the dough:

500 g flour;
220 g milk;
2 eggs;
1 tsp. salt;
1 tbsp. l. Sahara;
50 g butter;
2 tsp. dry yeast.

Filling ingredients:

500 g beef;
200 g pork;
4 onions;
vegetable oil;
2 cloves of garlic;
salt, pepper, herbs to taste.

How to make whites:

1. Prepare regular yeast dough: dissolve the yeast in warm milk and sugar, after 10 minutes add eggs and melted butter, add salt and flour, knead into a soft elastic mass, which we send to a warm place to rise.
2. Let's make the filling. Grind the meat in a meat grinder with a large wire rack. Cut the onion into cubes, add half to the minced meat, fry the other half in vegetable oil until lightly golden and also add to the minced meat. Add salt, pepper, finely chopped herbs, squeeze out the garlic and mix.
3. Knead the risen dough, divide it into equal balls weighing approximately 50 g, and flatten each into a round layer. Place the filling in the center, pinch the edges of the dough, lifting them up and leaving a hole in the center. Place the formed belyashi on a baking sheet lined with parchment paper, leave in a warm place for 20 minutes to proof, then grease with vegetable oil and bake at 180 degrees for about 25 minutes.

Homemade belyashi with meat “like at the market”

Fans of street fast food have probably more than once feasted on belyashi, which are prepared and immediately sold in markets, train stations and other crowded places - incredibly juicy, soft, with elastic, holey dough. Leaving aside thoughts about how healthy food cooked in repeatedly heated sunflower oil is, and what kind of meat is used to prepare minced meat for such products, let's figure out what the secret of these whites is and why they turn out so tasty (arguments about fresh air , a whirring appetite and the pleasant realization that someone else has prepared this food for you, let’s omit it).

Ingredients:

2.5 tsp. dry yeast;
360 ml water;
2 tsp. Sahara;
1 tsp. salt;

4 glasses of water;
500 g minced pork and beef, salt and pepper for minced meat;
2 large onions;
oil for frying.

1. Knead the dough: dissolve the yeast in warm water, add sugar, leave for 10 minutes, then add salt and butter and add flour. We introduce the flour gradually - pay attention to the consistency of the dough: it will be quite difficult to knead by hand, it should be soft and even slightly runny. It is better to use a dough place or a powerful mixer with hook attachments.
2. Leave the kneaded dough to rise in a warm place for half an hour, during this time we prepare the minced meat - mix the meat with grated onion, salt and pepper, add water in small portions, making sure that the liquid is completely absorbed into the meat. The minced meat should ultimately be soft, but not watery.
3. Roll out the finished dough into a large thin layer. Using a glass with thin walls, cut out circles of dough. Place a small amount of minced meat on half of it - not as a ball in the center, but as a flat cake over the entire area, leaving half a centimeter of dough in a circle. Cover with a second circle, press the edges with a spoon or wrap by hand.
4. Contrary to popular belief, belyashi cannot be mass-formed and wait for “customers” to arrive: during prolonged proofing, the dough will tear, and the whiteshi will turn out sloppy and dry. We form - we fry, we form - we fry. In a well-heated frying pan with enough oil. If we don’t eat right away, you can put the belyashi in the oven with the light on - it provides a temperature of 30 degrees, the pies will not cool down quickly.

Belyashi with meat on choux pastry

Choux pastry is incredibly easy to use! Due to the fact that it is plastic, soft and non-sticky, the whites are smooth, neat, and “picture-like.” In general, a recipe for perfectionists.

Ingredients:

1 glass of warm water;
1 glass of boiling water;
50 g of “live” yeast;
1 tbsp. l. Sahara;
1 tsp. salt;
3 tbsp. l. vegetable oil;
4 cups flour;
500 g minced meat + salt, pepper;
2 onions.

1. Dissolve yeast and sugar in warm water and leave for 10 minutes to activate. After this, pour in the oil, add salt, mix and pour the resulting mass onto the flour sifted into another bowl. Mix quickly - there will be crumbs, flakes and just an indistinct mass. Now we pour boiling water over it evenly, after which we knead a nice smooth dough with it, which we round and put aside for exactly the time it takes to prepare the filling and the frying pan.
2. Finely chop the onion, mix with minced meat, add salt, pepper and a little water.
3. Pour a sufficient amount of oil into the frying pan (ideally, when frying, the whites should be covered with oil a little more than half), put them on the stove to heat up.
4. We tear off a small piece from the dough, round it, flatten it, lay out the filling and collect the dough at the top, forming a white dough. Fry immediately - this dough behaves well even without proofing.

Belyashi with meat and potatoes

Either two in one, or simply a concession to the family budget or common sense, which believes that potatoes with meat are still a little healthier than just a piece of meat, it doesn’t matter, the essence is still simple: whites with meat and potatoes are unexpectedly tasty and interesting. The filling turns out more tender, softer and more pleasant. Well, and a separate plus is the kefir dough, which is prepared in one or two minutes and does not require proofing. Of course, if you wish, you can prepare regular yeast dough for this filling.

Ingredients:

170 g flour;
100 g kefir;
1/2 tsp. soda;
1/2 tsp. salt;
1 tsp. Sahara;
200 g potatoes;
100 g minced meat;
1 onion;

Mix flour with soda, salt and sugar. Pour in kefir, knead a soft but not sticky dough. If necessary, add a little flour, but without fanaticism: the more flour, the harder the dough will be in the finished product. We try to get by with the minimum. We hide the finished dough in a plastic bag for 10 minutes.

Meanwhile, peel the potatoes and grate them on a coarse grater. Mix with minced meat, salt and add pepper to taste.

Roll out the dough into a layer about 4-5 mm thick. Using a glass with thin walls, cut out circles. Place a small amount of filling in the center and wrap it like classic belyashi with a hole in the middle.

Fry immediately in enough oil until golden brown on both sides. Place the finished whites on disposable towels or paper napkins.

"Lazy" whites

In essence, of course, these are not belyashi at all - just pancakes with meat filling: there is liquid dough at the bottom, then minced meat, then more dough on top. Not white at all. But the set of products is identical, the only difference is in the quantity and method of shaping, and so - all the same pies with meat.

In general, if you suddenly really want whites, but you absolutely don’t want to work and create, take this recipe and feel free to go to the kitchen. You won't be disappointed.

Ingredients:

1 egg;
100 ml milk;
1/2 tsp. salt;
1 tsp. Sahara;
1/2 tsp. soda;
3 tbsp. l. kefir;
120 g flour;
2 tbsp. l. vegetable oil for dough + vegetable oil for frying;
300 g minced meat;
1 onion;
salt and pepper for minced meat to taste.

First, prepare the dough: mix egg, sugar, salt, soda, kefir, add vegetable oil. Add flour. We dilute the resulting mass with milk - the dough should not be thick, but not liquid either. Classic, in general, pancake dough.

Mix the minced meat with chopped onion, salt and add pepper.

Next we fry. Well-heated frying pan, a small amount of oil. First of all, pour a spoonful of dough, then immediately put a spoonful of minced meat on top of it (we try not to draw a heap in the middle, but to depict a thin pancake), then cover it again with a small amount of dough.

Cook these pancakes on both sides until they have a beautiful golden crust. The heat is definitely below average, otherwise the minced meat risks upsetting you with dampness and wetness.

“Quick” kefir whites in a frying pan

Well, if you are even lazier than required to prepare belyashi according to the previous recipe, try to persuade yourself to eat these pancakes with meat. Yeah, completely with meat - in this case it is proposed to mix the dough and minced meat immediately at the pre-forming and pre-frying stages. And yes, of course, these are definitely not whites at all, but the people at one time invented this thing and called it exactly by this word, but should we argue with long-standing folk traditions? It is said - whitewash, which means whitewash.

Ingredients:

500 ml kefir;
3 eggs;
1/2 tsp. salt;
1 tsp. soda;
1 tbsp. l. Sahara;
300 g flour;
300 g minced meat;
1 large onion;
salt, pepper to taste;
vegetable oil for frying.

In a convenient bowl, combine kefir and eggs. In another container, mix salt, sugar, soda and flour. We ensure the “friendship” of both masses, quickly knead the dough for pancakes. Add finely chopped onion and minced meat there.

Fry the pancakes on both sides in a well-heated frying pan in vegetable oil. Place the finished “lazy” whites on napkins or disposable towels and serve hot.

Filling for whites

The dough for whites is prepared according to dozens of different recipes (each housewife chooses her favorite and proven one), but you can use the filling that suits your mood at a given time. In addition to the standard and expected games with types of meat, “Magic Food” can offer you to try something new, for example...

1. The traditional filling for belyashi is minced meat made from pork, beef, lamb or a mixture of them and onions.
2. Minced meat + potatoes. Also a classic.
3. Rice, onion, egg. Yes, yes, it’s completely illogical, but these are also whitewashes. One of the varieties.
4. Mushrooms. Fried with onions, cut into pieces or twisted into minced meat. With or without added meat.
5. Sausage or frankfurters. Yeah, for a quick meal, if you don’t have minced meat, but you really want something.
6. Fish! Finely chopped fillet or minced meat, river or sea, red or white - it’s all very, very tasty.
7. Cheese and greens. A classic, not a white one, but a classic, and very, very tasty. Especially if you add a couple more cloves of garlic to it.
8. Cabbage, with or without carrots, onions and herbs.
9. Chicken fillet. A dietary version of belyashi with meat.
10. Carrot whites. Surprised? Meanwhile, adding grated carrots and bell pepper to minced meat is traditional for Tatar cuisine.

Michal Zubovich Belyash, Cossack. 1629. Arch. Sat. VII, 88. Ivashko Belyash, Yaroslavl. 1652. Add. III, 347... Biographical Dictionary

M. see belyashi Explanatory Dictionary of Efremova. T. F. Efremova. 2000... Modern explanatory dictionary of the Russian language by Efremova

whites- belyash and, her, units. h. Bel Yash, and ... Russian spelling dictionary

whites- belyash/i, from belyash/... Morphemic-spelling dictionary

Genre(s) comedy Producer(s) Vyacheslav Murugov, Alexander Rodnyansky, Konstantin Kikichev, Tatyana Davtyan, etc. Director(s) Kirill Papakul Cameraman(s) Dmitry Gribanov ... Wikipedia

- (from Bashk. bәrәmes and Tat. pәrәmәch, pәrәmәç) in Bashkir and Tatar cuisine, a pie made from unleavened or yeast dough fried in oil with filling, round in shape, with a hole on one side. Along with the word peremyach, the word is also used... ... Wikipedia

1) Commonwealth of Australia, state. The name Australia (Australia) is based on its location on the mainland of Australia, where over 99% of the territory of the state is located. Since the 18th century possession of Great Britain. The Commonwealth of Australia is currently a federation... Geographical encyclopedia

- ... Wikipedia

This article lacks links to sources of information. Information must be verifiable, otherwise it may be questioned and deleted. You can... Wikipedia

Books

• Bulka, Belyash and others from Lesnaya Street, Ilga Ponornitskaya. From the publisher: New book by Ilga Ponornitskaya - for children and teenagers. This is partly fantastic, but this makes it an even more real story about true friendship, responsibility, mutual assistance and...
• The private lives of dead people, Alexander Fedenko. How to sell your homeland in a can? Who do rabbits cheat on and why? And what should you do if the galactic archimandrite of the entire Milky Way comes for you? Stories by Alexander Fedenko will help... audiobook

Belyashi (Kazakh national dish) rich in vitamins and minerals such as: vitamin B1 - 13.3%, vitamin B2 - 11.1%, vitamin B6 - 15%, vitamin B12 - 50%, vitamin E - 26.7%, vitamin PP - 22.6 %, phosphorus - 18.3%, chlorine - 34.2%, iron - 11.1%, cobalt - 51%, manganese - 11.5%, copper - 14.6%, molybdenum - 16.4%, chromium - 11%, zinc - 18%

Benefits of Belyashi (Kazakh national dish)

• Vitamin B1 is part of the most important enzymes of carbohydrate and energy metabolism, providing the body with energy and plastic substances, as well as the metabolism of branched amino acids. A lack of this vitamin leads to serious disorders of the nervous, digestive and cardiovascular systems.
• Vitamin B2 participates in redox reactions, helps to increase the color sensitivity of the visual analyzer and dark adaptation. Insufficient intake of vitamin B2 is accompanied by impaired condition of the skin, mucous membranes, and impaired light and twilight vision.
• Vitamin B6 participates in maintaining the immune response, processes of inhibition and excitation in the central nervous system, in the transformation of amino acids, the metabolism of tryptophan, lipids and nucleic acids, promotes the normal formation of red blood cells, maintaining normal levels of homocysteine ​​in the blood. Insufficient intake of vitamin B6 is accompanied by decreased appetite, impaired skin condition, and the development of homocysteinemia and anemia.
• Vitamin B12 plays an important role in the metabolism and transformation of amino acids. Folate and vitamin B12 are interconnected vitamins that are involved in hematopoiesis. Lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, thrombocytopenia.
• Vitamin E has antioxidant properties, is necessary for the functioning of the gonads and heart muscle, and is a universal stabilizer of cell membranes. With vitamin E deficiency, hemolysis of erythrocytes and neurological disorders are observed.
• Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal tract and nervous system.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
• Chlorine necessary for the formation and secretion of hydrochloric acid in the body.
• Iron is part of proteins of various functions, including enzymes. Participates in the transport of electrons and oxygen, ensures the occurrence of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin deficiency atony of skeletal muscles, increased fatigue, myocardiopathy, and atrophic gastritis.
• Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
• Manganese participates in the formation of bone and connective tissue, is part of enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; necessary for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by slower growth, disturbances in the reproductive system, increased fragility of bone tissue, and disturbances in carbohydrate and lipid metabolism.
• Copper is part of enzymes that have redox activity and are involved in iron metabolism, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing oxygen to the tissues of the human body. Deficiency is manifested by disturbances in the formation of the cardiovascular system and skeleton, and the development of connective tissue dysplasia.
• Molybdenum is a cofactor for many enzymes that ensure the metabolism of sulfur-containing amino acids, purines and pyrimidines.
• Chromium participates in the regulation of blood glucose levels, enhancing the effect of insulin. Deficiency leads to decreased glucose tolerance.
• Zinc is part of more than 300 enzymes, participates in the processes of synthesis and breakdown of carbohydrates, proteins, fats, nucleic acids and in the regulation of the expression of a number of genes. Insufficient consumption leads to anemia, secondary immunodeficiency, liver cirrhosis, sexual dysfunction, and the presence of fetal malformations. Research in recent years has revealed the ability of high doses of zinc to disrupt the absorption of copper and thereby contribute to the development of anemia.

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You can see a complete guide to the most useful products in the appendix.