In many former republics of the USSR, such baked goods as belyashi are very common. Those who had a Soviet childhood probably remember the stalls where a kind auntie fried and immediately sold pies with jam and belyashi with meat. Hot, fragrant, tasty and satisfying pastries were sold out in an instant. Now, although newfangled hot dogs, shawarma and hamburgers have appeared, whites do not lose their popularity. And just by the mention of this word, you just want to bite off a piece of hot pastry with a juicy meat filling.

So what's the deal? It's not difficult to prepare them. The main thing is to gather your strength and thoughts, stock up on a good mood, flour and minced meat, and fry the whites, teasing your household and neighbors with the aroma.

We offer you three recipes to choose from. But first, a little about what kind of dish this is and how to prepare it correctly.

Belyashis come from Bashkiria and Tatarstan. They are fried pies filled with chopped or twisted meat (minced meat). Only in their homeland they are called peremyachi, and outside its borders another name has become more widespread - belyashi. For their preparation, both unleavened and yeast dough are used. Belyashi with meat is fried in a frying pan. And one more small nuance: the white meat should have a hole on top through which the meat filling can be seen; due to the hole, the minced meat does not remain half-baked during frying.

When you really don’t have time, you can use store-bought pie dough for whites. If you like to tinker with flour yourself, then here are the options to choose from - yeast dough with water, whey or milk, or quick dough with kefir and soda. As for the filling, minced pork and beef are usually mixed. Based on your preferences and capabilities, you can use chicken, turkey, and lamb for white meat.

Belyashi with meat in water (milk)

We suggest preparing yeast belyashi according to a very simple recipe. The dough is kneaded with dry yeast and milk, after baking it turns out soft and airy, with a crispy crust (if there is no milk, ordinary water will do). Minced pork and beef are used as meat filling.

Ingredients

• water (or milk with a fat content of 1.5%-2.5%) – 200 ml;
• sugar – 1 tsp;
• dry instant yeast - 1 tsp;
• white wheat flour – 450-500 g;
• chicken egg – 1 pc.;
• vegetable oil – 3 tbsp. l. (+ for frying);
• minced meat – 0.5 kg;
• green onion – 1 small bunch;
• ground black pepper and salt - to your taste.

How to cook delicious belyashi with meat in a frying pan

First of all, prepare the yeast dough. Pour boiled water (or milk) into a wide bowl, heat it a little and add dry yeast. To make them dissolve faster and start playing, add a teaspoon of granulated sugar to the water. Literally after 10 minutes you will notice that a foam “cap” has formed above the surface of the water.

Sift the wheat flour into a suitable bowl.

Add salt (about one teaspoon) to the flour, stir and form a funnel in the center. Break a chicken egg into a flour funnel, pour in vegetable oil (3 tablespoons will be enough), add yeast dissolved in water. Knead the dough, cover it with cling film and leave to rest for 40 minutes in a warm place.

Prepare the filling. Wash, dry and chop fresh green onions. Place it in a bowl and add the minced meat.

Season the filling to your taste with ground pepper and salt, mix everything well.

Dust the work surface with flour, transfer the dough and knead it.

Divide the dough into balls the size of a child's fist. Roll out each ball into a flat cake approximately 5-6 mm thick.

Place the meat filling on the round pieces (approximately 1 tablespoon each).

Carefully and beautifully pinch the edges of the cake towards the center so that you get a whitewash.

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For frying, take a frying pan with a thick bottom or non-stick coating, pour in vegetable oil. When it warms up, place the belyashi with the pinched edges down.

Fry on each side until a delicious crust appears.

Place the finished baked goods on a dish covered with a paper napkin or towel, this will help get rid of excess fat.

Tatar belyashi with meat are ready! Bon appetit!

Belyashi with meat on kefir

Now we suggest making belyashi with kefir. Household members will be delighted with the delicious crispy crust, airy dough soaked with meat juice, and the most delicate juicy filling inside. And the housewives will definitely like the recipe in terms of preparation, because the kefir dough is prepared easily and quickly.

Ingredients

• kefir (fat content 1%-2.5%) – 400 ml;
• baking soda – 2 tsp;
• chicken eggs – 4 pcs.;
• sugar – 2 tbsp. l.;
• vegetable oil – 4 tbsp. l. (for test);
• salt – 2 tsp;
• white flour – 6 cups;
• minced meat – 600 g;
• onions – 3-4 pcs.;
• ground black pepper and salt (for minced meat) - to your taste;
• cream – 2 tbsp. l.;
• vegetable oil - for frying.

Preparation

1. Pour kefir into a bowl, heat it a little and add soda to it. Mix and let the mixture stand for 5 minutes.
2. Now add sugar, eggs, salt and vegetable oil, mix everything well.
3. Gradually sifting and adding flour, knead the dough. Let it rest for half an hour, and in the meantime prepare the filling.
4. Peel the onions, wash and finely chop. Combine the onion with the minced meat, season with salt and pepper, pour in the cream and mix everything thoroughly until smooth.
5. Divide the dough into pieces, roll each into a round cake.
6. Place the filling in the center of the flatbread and form the whites, pinching the edges upward and making a small hole in the middle.
7. Take a frying pan and heat the oil in it (there should be enough of it so that the whites are half immersed in the oil). Turn the heat to medium and place the belyashi with the hole down. Fry both sides until golden brown and place the baked goods on a paper towel to drain excess fat.
8. The belyashi made with kefir turned out wonderful. Serve them hot.

Belyashi with minced chicken on whey

And another recipe - belyashi with minced chicken. We will prepare yeast dough, but not with milk or water, but with whey. By the way, this dairy product can sometimes replace milk, but it costs much less. For minced meat, it is advisable to use different parts of the chicken, because if you use only the breast, it will be dry.

Ingredients

• whey – 450 ml;
• dry instant yeast – 10 g;
• sugar – 3 tbsp. l.;
• chicken egg – 1 pc.;
• salt – 1.5 tsp;
• vegetable oil – 3 tbsp. l. (for test);
• white flour – 650 g;
• minced chicken – 600-700 g;
• onions – 3-4 pcs.;
• ground black pepper and salt (for minced meat) - to your taste;
• vegetable oil - for frying.

Preparation

1. Pour the whey into a bowl, heat it slightly, add yeast and sugar, stir. To get the yeast to start playing, let the mixture sit for 15-20 minutes.
2. Now beat in the egg, add salt and vegetable oil, mix.
3. Gradually sift and add flour. Knead the dough, then cover it and let it rest for 40-60 minutes.
4. Meanwhile, make the filling. Chop the peeled and washed onions into small cubes and mix with the minced meat, season with pepper and salt to your taste.
5. Divide the dough into pieces and roll them into flat cakes.
6. Place the minced meat in the middle of the flatbreads and pinch the edges, leaving a hole in the middle.
7. In a very hot oil in a frying pan, fry the belyashi on each side until an appetizing golden brown crust. First lay out the side where the hole is, and then turn it over.
8. Transfer the finished baked goods to paper napkins to remove fat, then serve the delicious whites to the table.

Cooking tips

• The dough for whites should be elastic and soft, not stick to your hands and be easy to mold. When it's ready, be sure to let it rest. Place in a bowl, covered with cling film, or in a plastic bag sprinkled with flour inside. In this state it should lie for 30 to 40 minutes.
• Never ignore the process of sifting flour, due to this it is saturated with oxygen and the finished dough turns out airy.
• Traditionally, delicious belyashi with meat is served with sour cream or kefir. You can add them instead of bread to thin soup or meat broth.
• The method of sculpting the whites, of course, will not affect their taste, but you always want the finished baked goods to look neat. The traditional form is a round pie, shaped like a bag with a hole in the center. Due to this hole, the minced meat is fried evenly and you must initially place the white meat on this side in the frying pan. Some people make white cakes right away, pinching the edges so that there is a hole in the middle, and some housewives prefer to make flat cakes first and then cut a hole with a knife. Choose what is most convenient for you.
• Triangular whites look no less nice; try making baked goods of this shape, just don’t forget about the hole in the center.

Secrets of delicious filling

• Don't use ready-made minced meat, make it yourself. You will need fatty beef and pork in equal proportions. Rinse the meat, dry and grind in a meat grinder with a fine grid. If you want an even softer consistency, rotate the minced meat twice.
• To make the minced meat more juicy, add more onions. The ideal proportion is to take 1 part of onion for 2 parts of meat. Just don’t grind the onion with the meat in a meat grinder; it needs to be cut into very small cubes and crushed a little with a masher.
• The filling will turn out juicier if you add salt to it just before the whites are formed.
• If you are going to fry belyashi, and the only meat you have is beef, be sure to add a little fresh lard to the minced meat.
• You can use any seasonings and spices suitable for minced meat in the filling.
• To make the filling juicier, you can add just a little cold water or milk.
• The classic filling for belyashi is minced meat, but many chefs experiment and make these products with potatoes, cheese, mushrooms or fish. Try it too, it turns out no less tasty.

Pies with a hole and a juicy filling of minced meat, fried in oil, have conquered many hearts and stomachs, but not many housewives are able to prepare this pastry deliciously. The success of this event depends not least on the test used. Yeast dough for whites in this sense remains unrivaled.

This yeast base for whites is made from a minimum of ingredients and mixed with water, but many consider it the most delicious and correct.

To prepare it you only need:

• 250 ml water;
• 20 g fresh yeast;
• 5 g sugar;
• 5 g salt;
• 45 ml non-fragrance oil;
• 480 g flour.

Sequence of mixing processes:

1. Dissolve yeast, salt and sugar in water. Pour in vegetable oil, add flour.
2. Knead until pliable, and then put in a warm place for an hour to rise.

When kneading dough according to any of the given recipes, you should not take the amount of flour as an indisputable value. Flour from different manufacturers has different properties and you may need more or less of it.

With dry yeast

Dry yeast speeds up and simplifies the process of kneading dough. They don’t necessarily need to be activated by dissolving them in a warm, sweet liquid. At the same time, the quick dough for belyashi does not suffer in any way in terms of baking quality.

For kefir dough with dry yeast, the proportions of the following products are selected:

• 250 ml kefir with a fat content of 3.2%;
• 30 g granulated sugar;
• 3 tablespoons eggs;
• 5 g table salt;
• 11 g baker's dry yeast;
• 450-500 g premium flour.

Performing actions:

1. Mix all dry and bulk dough components in one large-capacity bowl.
2. Whisk the eggs and combine with kefir into a homogeneous liquid. Make a well in the dry mixture and pour in the kefir and eggs.
3. Start kneading the dough using movements from the edges to the center. When all the ingredients are collected into a single mass, transfer the dough to the table and knead thoroughly.
4. Grease a large bowl or pan with non-flavored oil and place the assembled dough into a bun. Cover everything on top with a towel, or cover with a layer of cling film.
5. You can forget about the dough for two hours, and then feel free to start forming the whites.

Butter dough

This type of dough has its own characteristics that distinguish it from other recipes. Baking (sugar, eggs and butter) makes the dough heavier and does not allow it to rise much, so the whites are not very fluffy. But, despite this drawback, such baked goods, according to many lovers of whites, are more delicious.

Prepare a sweet version of the dough from:

• 300 ml water;
• 30 g fresh yeast;
• 30 g sugar;
• table egg;
• 50 g butter;
• 30-45 ml of non-fragrant oil;
• 2.5 g salt;
• 650 g flour.

Progress:

1. For the dough, mix water, 2-3 tablespoons of flour, sugar and yeast into a liquid, homogeneous dough and leave it alone for half an hour. There is no need to specially heat the water, room temperature is enough.
2. Mix the egg, liquid butter, salt and remaining flour into the ripened dough. When the dough stops sticking to your hands, stir in vegetable oil.
3. Before starting to mold the products, you need to let the mass ripen in a warm place. This will take 1-1.5 hours.

With sour cream

Successful belyashi always have a juicy filling, but not every type of dough is able to retain all the meat juices inside the baked goods. Sour cream and yeast dough is considered ideal in this regard. It is not difficult to prepare, since a straight kneading method is used. You can use sour cream of any fat content, even heavy cream will do.

Composition of sour cream dough for whites:

• 250 ml sour cream;
• 30 g pressed yeast;
• 50 g granulated sugar;
• 2 yolks;
• 70 g softened butter;
• 4 g salt;
• 500 g flour.

Mixing algorithm:

1. Grind the yeast with sugar and sour cream, add two yolks slightly beaten with salt and mix.
2. Then add flour. You need to mix it in small portions. When the dough can already be kneaded by hand, mix in soft butter in two or three additions.
3. Transfer the finished elastic dough into a bag sprinkled with flour and leave to mature for 2 hours in a warm place. After this, you can divide the dough into parts and begin forming the whites.

How to make crispy dough for whites?

As they say, there is no match for taste and color, so some appreciate the softness and porosity of the base in belyashi, while others love crispy pastries with a golden brown crust. Yeast dough, some of the flour in which was brewed with boiling water, fully meets the requirements of lovers of a crispy crust.

For the base of crispy whites you will need:

• 300 ml of boiling water;
• 100 g sugar;
• 5 g salt;
• 30 g butter or margarine;
• 30 g mayonnaise;
• 5 g dry yeast;
• 75 ml vegetable oil;
• 600 g flour.

Procedure:

1. Pour sugar, salt into a large bowl, put softened butter, mayonnaise and add vegetable oil. Pour boiling water over this mixture and stir quickly until everything is mixed into a homogeneous solution.
2. Sift half of the flour onto the hot liquid and pour dry yeast onto it. Top with the remaining flour again.
3. Quickly knead the dough and leave the warm bun of the brewed yeast mass to rest for 40 minutes, and then you can fry the pies.

Potato-yeast recipe

If boiled potatoes in dough seems impossible for the housewife, then you should definitely try making whiteshi with it. The baked goods will turn out without the aroma of potatoes, will not go stale for a long time and will be very soft. In addition, the recipe for this dough will help out if you only have first-grade flour in the kitchen. Potato starch can improve the quality of baked goods.

For one kilogram of potato yeast dough or 10-12 whites you need to take:

• 200 ml warm potato broth;
• 180 g boiled potatoes;
• 1 egg;
• 30 ml vegetable oil;
• 25 g sugar;
• 7 g salt;
• 12 g fast acting yeast;
• 550 g flour.

How to prepare the dough:

1. Prepare a mixture of dry ingredients: sifted flour, sugar, yeast and salt. These products need to be poured into one container and mixed with a regular culinary whisk. This way all the components will be evenly distributed.
2. Turn warm boiled potatoes into puree using an immersion blender, then add egg, vegetable oil and the broth in which the potato tubers were boiled.
3. Mixing liquid ingredients is also easy with an immersion blender. When the base becomes fluffy and airy, it’s time to add the bulk mixture.
4. The resulting mass must be carefully kneaded for at least 10-15 minutes until it becomes soft, like an earlobe and a little sticky to your hands.
5. The dough takes an average of 1 hour and 40 minutes to rise and proof. After about an hour, you will need to knead the rising mass a little. When it takes up three times the original volume in the vessel, the delicious dough for potato whites will be ready.

With milk

You can use milk to knead any yeast dough for belyashi, the recipe of which contains water. It just needs to be replaced with milk. What liquid to use as a base is not so important for whites, since the filling itself makes the baked goods rich, but lovers of milk dough can bake pies with a hole and meat filling from such ingredients.

• 250 ml milk;
• 100 g butter;
• 50 g sugar;
• 25 g pressed fresh yeast;
• 6 g salt;
• 320-460 g flour.

Dough preparation steps:

1. Boil the milk. Throw in a measured amount of all ingredients except flour and yeast. Stir until all products dissolve in milk.
2. When its temperature becomes close to 35-37 degrees, dissolve the yeast in it, add flour and knead a non-sticky, smooth dough.
3. Collect the mixture into a round bun and place in a warm place. When the dough has doubled in size, knead it. Afterwards it will be ready to be transformed into delicious whites.

So, to prepare whites (kainars) we will need:

1 . Meat: pork – 300g, beef – 200g;
2 . Onion: 4 – 5 medium heads;
3 . Flour;
4 . Dry yeast – 2 sachets;
5 . Milk;
6 . Sunflower oil;
7 . Cooking fat – 1 pack;
8 . Egg – 2 pcs;
9 . Ground pepper;
10 . Salt and sugar.

Preparing minced meat for whites.

First of all, you need to prepare the minced meat. Grind the meat and onions in a meat grinder, then add salt and pepper to taste and mix well.

When the minced meat is ready, cover it with film and put it in the refrigerator.

Let's make the dough.

To prepare whites, yeast dough is used, as for. You can buy it ready-made, but it’s better to make it yourself, since it is believed that it is alive, and when you prepare the dough yourself, you put your soul into it.

To make sure the dough rises, we first make a dough.
Pour about 200 grams of warm milk into a bowl, add a little flour, add two packs of yeast and a teaspoon of sugar (without a slide).

Mix it all. The dough should look like sour cream.

Now cover the dough with a napkin and place it in a warm place for 20 - 30 minutes to ferment.

After this time, the dough should double in size, and if you knock it off, it will be porous inside, as in the picture on the right.

All. The dough has arrived, and you can start preparing the dough.

Pour in 300 - 400 grams of warm milk, 3 - 4 tablespoons of sunflower oil, beat in 2 eggs, add a teaspoon of salt, and mix everything well again.

Now add flour little by little and begin kneading the dough.

There is no need to knead the dough that is too steep, as the belyashi (kainara) turn out dense, like bread. It will be enough when the dough comes together into a ball. It still seems to be asking for flour, but it’s better to grease your hands with sunflower oil and knead the dough until the end.

When the dough is ready, cover it with a napkin or towel and put it in a warm place for an hour to an hour and a half so that it rises. The time depends on the quality of the yeast and flour.

Alternatively, you can fill the bath with warm water and place a bowl with dough in the water, as in the picture on the right. The bathroom door must be closed.

Now you need to keep an eye on the dough so that it doesn’t “run away.” When you see that the dough has begun to protrude from the edges of the dish, you need to crush it. As a rule, once during this time will be enough.

This is how much dough should turn out.

We make belyashi (kainara).

Sprinkle the table with flour and lay out the dough. From a large piece, cut pieces about 5 centimeters in size, and make balls from these pieces.

From the resulting balls we make cakes about 8 centimeters in size, and put minced meat in the middle of the cake.

Now we form belyashi (kainara). Here we pinch the edges of the dough, leaving a small hole in the center - a skirt. The sculpting process itself is difficult to describe, so see how it is shown in the pictures below.

These are the beauties you should get.

When about a dozen whites (kainars) have already been made, put the frying pan on the fire, pour in sunflower oil so that it covers the bottom of the frying pan by about 1 centimeter, add a tablespoon of cooking fat.
And in the future, when you put in a new batch, be sure to add cooking oil.

Cooking fat prevents the oil from being absorbed into the dough, and the whites (kainara) turn out airy and not greasy.

Place the belyashi (kainara) with the hole down, reduce the heat to medium, and fry until golden brown.

When they are well browned, turn them over, pour hot fat from the frying pan into the holes, and fry the whites completely.

Well, that's basically it.
If you have any questions, then you can watch my video about preparing whites.

Bon appetit. Now you know for sure how to cook belyashi (kainara).
Good luck!

Belyash is a dish of Tatar cuisine, which has become very popular in our area due to the fact that we all liked the meat pies fried in oil. Many people associate belyashi with street cuisine, with stalls selling hot pies, pasties and belyashi. They come in round and triangular shapes. Inside the belyashi there is a meat filling. The pies are fried until a crispy crust forms.

Initially, Bashkir and Tatar pies were prepared from unleavened dough. The filling could be meat, potatoes, and some other ingredients. The calorie content of the dish is acceptable - 360 kilocalories per 100 g of product. But since the pies are very tasty, and it is almost impossible to tear yourself away from them, if you are losing weight, you should limit their consumption. Today we will prepare belyashi with meat, a very tasty homemade recipe. It is very possible to prepare juicy, fluffy and airy whites at home.

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.

Belyashi with meat is a very tasty homemade recipe

Belyashi with minced beef

Ingredients:

• 1.5 cups flour
• 5 g dry yeast
• 1 teaspoon sugar
• 70 ml milk
• 350 g ground beef
• 2 tbsp. spoons of water
• 3 cloves garlic
• pepper and salt to taste

Cooking methods:

Lazy Whites

When you don’t have time to fuss with dough, you can make lazy whites.

Ingredients:

• Kefir - 1 glass
• Chicken eggs - 2 pcs.
• Soda - 1 tsp.
• Salt - 1 tsp.
• Sugar - 1 tsp.
• Flour - 200 g

For filling:

• Minced meat - 300 g
• Medium onion - 1 pc.
• Vegetable oil

Cooking method:

1. First prepare the minced meat: peel the onion and finely chop it into cubes. Fry in heated vegetable oil until golden brown. Mix onion with minced meat, salt and pepper and fry.
2. Prepare the dough: mix kefir, salt, sugar and soda. Beat the eggs and pour into the kefir. Mix. Add sifted flour a little at a time, stirring with a spoon so that there are no lumps.
3. Pour vegetable oil into a frying pan and heat it.
4. Pour pancakes into the pan using a tablespoon.
5. Place 1 tsp on each pancake. minced meat, spreading and pressing it, pour the second spoon of dough on top.
6. Fry over medium heat until golden brown on both sides.

Belyashi with minced meat and rice

Ingredients:

• 3 cups flour
• 1 glass of milk
• 10 g dry yeast
• 1 egg
• 300 g minced beef
• 200 g minced pork
• 4 tbsp. spoons of rice
• 1 onion
• vegetable oil for dough and frying

Cooking methods:

Dissolve the yeast in lukewarm milk, add 100 ml of butter and an egg beaten with a pinch of salt, add flour, let stand for 1 hour. Boil the rice, combine with chopped onion and minced meat, and add salt. Cut out circles from the dough, spread the filling, pinch, leaving a hole in the center. Fry in oil for 5 minutes on each side.

Belyashi with minced chicken

Ingredients:

• 3 cups flour
• 200 ml 1% kefir
• 2 eggs
• 1 teaspoon soda
• 500 g minced chicken
• 2 onions
• 50 ml water
• vegetable oil for dough and frying
• ground black pepper

Cooking methods:

Combine flour with soda and 1 teaspoon of salt, add 2 tbsp. spoons of butter. Combine kefir with eggs and add to the mixture. Knead the dough, let it rest for 30 minutes. Combine chopped onion with minced meat, salt and pepper. Pour in water. Roll out the flatbreads to a thickness of 2-3 cm, spread out the filling, pinch the edges, leaving the middle open. Fry in oil, which should reach the middle of the whites, placing the product meat side down, for 5 minutes. Turn over and cook for another 5 minutes.

Belyashi in Bashkir

Ingredients:

• 1 kg flour
• 1 glass of milk
• 1 teaspoon sugar
• 10 g dry yeast
• 50 g butter
• 1 egg
• 500 g minced meat (beef or lamb)
• 1 onion
• 150 ml cream
• vegetable oil
• a pinch of ground coriander
• spoiled milk
• pepper

Cooking methods:

Combine the egg with softened butter and add to the flour. Dissolve yeast, 1 teaspoon of salt and sugar in lukewarm milk and add small portions to the dough. Leave for 1 hour in a warm place. Combine the minced meat with chopped onion, season with coriander, salt and pepper. Dilute with cream. Roll out the dough into thick flat cakes, place the filling in the center, pinch the edges so that the middle remains open. Fry for 5-7 minutes in vegetable oil. Serve with sour milk.

Belyash "Kazansky"

Ingredients:

• 1.5 cups flour
• 70 ml milk
• 5 g dry yeast
• 350 g ground beef
• 2 tbsp. spoons of water
• 3 cloves garlic
• vegetable oil
• 1 teaspoon sugar
• pepper and salt to taste

Cooking methods:

Combine flour with yeast, salt and sugar, add 2 tbsp. spoons of butter and lukewarm milk. Knead the dough, leave for 1 hour in a warm room. Combine the minced meat with chopped garlic, add salt and pepper, and add water. Roll out the dough into thick flat cakes, place the filling in the middle, pinch the edges to form a cheesecake. Fry in oil for 5 minutes on each side, starting with the open side.

Belyashi on kefir

Ingredients:

• 3 cups flour 200 ml 1% kefir
• 2 eggs
• 1 teaspoon soda
• 400 g minced beef
• 2 onions
• 50 ml water
• vegetable oil
• ground black pepper

Cooking methods:

Combine flour with soda and 1 teaspoon of salt, add 2 tbsp. spoons of vegetable oil. Combine kefir with slightly beaten eggs and add to the flour mixture. Knead the dough, let it rest for 30 minutes. Combine chopped onion with minced meat, salt and pepper. Pour in water. Roll out the dough into flat cakes 2-3 cm thick, place the filling in the center, pinch the edges, leaving the middle open. Fry in oil, which should reach the middle of the whites, placing the product meat side down, for 5 minutes. Turn over and cook for another 5 minutes.

When preparing the filling, do not skimp on the onion, since it is needed not only to give a specific aroma to the chebureks and belyashi, but also to make them more juicy. Experts advise using meat and onions in a ratio of 3:2. In this case, the meat should be minced in a manual meat grinder with small holes, and the onion should not be cut too finely.

Tatar Peremyach (belyash)

Peremyach is a Tatar fried pie with meat, reminiscent of belyashi, beloved from childhood. In the old days, when preparing this dish, finely chopped boiled meat was used for filling. Gradually they began to use raw food.

Ingredients:

• 4 tbsp. l. boiled water
• 1 tsp. dry yeast
• 60 g flour

• 600 g flour
• 250 ml milk
• 1 tsp. Sahara
• 1 egg
• 1 tsp. salt
• 50 ml vegetable oil

• 300 g beef
• 1 onion
• ½ tsp. salt
• 1 tsp. freshly ground black pepper
• 500 ml (or more) vegetable
• deep frying oil

Cooking methods:

Prepare the dough: dissolve the yeast in warm water. Add flour. Leave for 15 minutes. Add flour. Add egg, vegetable oil, salt, sugar, warm milk. Knead the dough. Cover with a napkin. Leave for 20−30 minutes. Grind meat and onion in a meat grinder. Salt, pepper, mix. Divide the dough into pieces (approximately 50 g each). Roll them into small cakes. Place 1 tbsp in the center of each of them. l. minced meat. Gather the edges of the cake so that there is a hole 1.5 cm in diameter in the center. Press the dough down a little on top. Place the jumpers on the speed with the hole facing down. Fry in heated vegetable oil over low heat until golden brown. Turn over with the hole facing up. Fry until done. Serve hot.

How to cook homemade juicy belyashi in the oven

Belyashi can be cooked not only with milk, but also with kefir - and not fried in a frying pan, but baked in the oven.

Ingredients:

• 300 g wheat flour
• 250 ml milk
• 2 teaspoons butter
• 1 tbsp. spoon of sugar
• 1 teaspoon dry yeast
• 300 g minced beef and pork
• 2 onions
• 50 ml water
• pepper to taste
• vegetable oil for frying

Cooking methods:

Sift the flour. Dilute the softened butter in hot milk, dissolve the sugar there and let cool slightly. Pour into the bread machine container, add flour, add 1 teaspoon of salt and yeast. Knead in the “Dough” mode. Leave the finished dough for 40 minutes in a warm place. Knead again, roll the sausage, cut it into pieces, roll each into a flat cake. Mix chopped onion with minced meat, dilute a little with water, season to taste. Place the filling on the tortillas, fold the edges of the dough towards the center. Fry in hot oil in a deep frying pan on both sides.

Recipe for very quick whites

If you want to make belyashi as quickly as possible, use this simple recipe.

Ingredients:

• 1.5 glasses of warm water;
• 3.4 cups flour;
• a pinch of salt;
• a pinch of sugar;
• 11 g dry yeast;
• black pepper;
• 200 g chicken;
• 200 g pork;
• 3 onions.

Cooking method:

1. Pour flour into a bowl. Add yeast, sugar, water and knead the elastic dough. Cover it with cling film and set aside for 35 minutes. You can make the whites crispy on the outside by adding a teaspoon of vodka to the dough for them, because alcohol can form the “bubbles” beloved by many.
2. Meanwhile, prepare the filling. Grind onions, chicken and pork in a meat grinder, add salt and mix thoroughly. To make the whites more juicy, add a little water to the minced meat.
3. We take out the dough, lightly knead it and form a sausage. We cut the sausage into rings, roll each one out, put the filling and carefully pinch the edges.
4. Fry in a deep thick-walled saucepan until golden brown, place on napkins, allow excess oil to drain and serve.
5. Place a tablespoon of filling in the middle of the circles, then roll up the edges, making “tucks.” Be sure to leave a small hole on top (so that the minced meat does not tear the dough during cooking).
6. We coat the baking sheet, place the pieces in it so that they do not touch each other, then grease the future whites themselves on top and put them in a preheated oven (optimal temperature - 180°, baking time - 45 minutes).

Ready! It’s better to eat “hot and hot.”

How to prepare juicy minced meat for whites with meat

Minced meat for whites based on pork and beef

The classic filling for white meat with meat should be made from lamb, but in our cuisine we often use fatty pork or a mixture of it with beef.

Ingredients:

• fatty pork and beef - 720 g;
• onion - 360 g;
• water - 120 ml;
• salt and pepper.

Preparation

The meat is ground through a meat grinder.

Peel the onion and chop it into cubes as small as possible.

Mix the meat component and onion mass, add some salt to the minced meat, pepper and pour in a little ice water or milk.

Before decorating the products, keep the filling on the refrigerator shelf for about thirty minutes.

Juicy minced meat for whites with meat based on veal

Ingredients:

• veal (beef is not cooked) - 500 grams;
• two juicy small onions;
• heavy cream (preferably country) - 100 grams;
• salt - a quarter teaspoon;
• a mixture of black and white pepper - to taste.

It is advisable to chop the veal or pass it through a large sieve in a meat grinder. Finely chop the onions. Mix with minced meat, add cream, salt and pepper.

Minced meat for whites: chicken recipe

Some people can’t live without lamb, and some people can’t stand lard, but they don’t mind eating a couple of whites. Well, we offer an option on how to make tender and low-fat minced meat for whites.

Ingredients

• Selected chicken fillet (or other meat) - 0.5 kg;
• Onion (small) - 2 pcs.;
• Fresh parsley - a small bunch;
• Water - a few tablespoons;
• Salt and ground pepper - to taste.

Preparation

Of course, before putting the meat into a food processor or meat grinder, it should be washed and dried a little.

The consistency of the filling should be medium grain. There is no need to grind it a second time - the taste will be lost.

To dilute the dryness of the filling (and it will turn out that way, since there is not a gram of fat in it), you should pour a couple of tablespoons of water into it.

Now, knowing how to make juicy and tasty minced meat for whites, all that remains is to stock up on the necessary products and hurry to please your family with a hearty delicacy!

• Belyashi is a very popular dish, which is why many recipes for its 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 is made with water, kefir, or sour cream are easier to prepare. Yeast dough requires special attention, adherence to temperature conditions, and absence of drafts.
• There are secrets to preparing the filling; in traditional recipes from Tatarstan and Bashkiria it is mentioned that the meat should be cut into pieces, so it retains its structure.
• It is also very important that the filling is juicy; for this, firstly, take one part of fatty meat (lamb or pork), secondly, a lot of onions, which are crushed for juiciness, and thirdly, you can add cream or milk.
• You just need to remember that the dough for whites cannot be rolled in flour! Why? Because the temperature of deep frying (oil or mixture of oils heated to a high temperature) is so high that the dry flour burns in it. It is simply impossible to use this mixture a second time, and it is difficult to remove smoke in the kitchen even with the help of a hood.

Belyashi, like other baked goods with meat, is served hot. We will be glad if you liked these belyash recipes and will find them useful in the future. Bon appetit!

This original Tatar dish has long become a favorite among a wide variety of residents of our country. And how can you refuse a tasty piece of the most delicate, slightly crispy fried dough with a hearty meat filling?

The juiciness of the meat is given by finely chopped or minced onions, which during cooking exchange their bright taste and fragrant aroma with the dense dough and chopped meat.

And belyashi are prepared quite quickly and simply, the main thing for their preparation is the patience and hard work of the housewife, as well as a large frying pan with a deep bottom in the house.

Traditional Tatar belyashi is made from beef tenderloin. You can use veal or pork meat to prepare their filling.

The use of mixed minced meat for filling is considered quite popular: in which the same amount of ground beef is added to the pork twisted in a meat grinder. With pork, as a rule, the minced meat is juicier and softer.

But in general, the filling is a matter of taste, because it won’t be possible to spoil it with a certain choice of meat, because the whites are given a special flavor by passing through a meat grinder or finely grated onion. Without this component, it will not be possible to cook delicious fluffy whites in a frying pan.

Step by step recipe

Ingredients	Quantity
vegetable oil -	200 ml
wheat flour -	550 g
dry yeast -	bag
granulated sugar -	50 g
salt and pepper -	taste
the water is slightly warm -	360 ml
Ground beef -	250 g
minced pork -	250 g
onion heads -	3 pcs.
Cooking time: 120 minutes	Calorie content per 100 grams: 180 Kcal

The dough for whites is mixed from very simple ingredients that are accessible to everyone. You should start kneading the correct dough for whites with the dough. To do this, dry yeast is diluted in lukewarm water, 50 g of sugar and 75 g of flour are added.

In a sufficiently deep container, the ingredients are mixed into a thick mass. Then the container is covered with a cotton napkin and infused for 20 minutes.

After that, the remaining flour is added to the finished dough, vegetable oil is poured in, the dough is salted and kneaded until homogeneous.

Minced pork and beef are mixed in a deep glass bowl, and twisted onions are added. The minced meat is salted and a little ground pepper is added to it. If the filling turns out to be a bit dry in appearance, you can add 75 ml of warm milk.

The finished dough is rolled out into a layer approximately 6 mm thick, then using a saucer with a diameter of 10 cm, cut into even circles. Place a tablespoon of minced meat in the center of the dough piece and pinch the edges of the dough circle tightly.

Place the belyashi into a well-heated frying pan on the hob. These meat pies need to be fried in a sufficient amount of vegetable oil; the yeast dough rises during frying, and oil is necessary so that the white pies are fried evenly.

They are prepared at an average heating temperature of the hob; you should not choose high heat: with it, one of the sides of the white meat may burn.

Lush whites made with milk and yeast

• slightly warm milk – 180 ml;
• water – 80 ml;
• butter – 80 g;
• wheat flour – 320 g;
• a packet of dry yeast;
• granulated sugar – 25 g;
• salt on the tip of a knife.

Mixing time: 30 min.

Calorie content of dough in one piece: 60 kcal.

Milk makes a very tasty dough, tender, very light, literally melting in your mouth. Heated water is added to warm milk, sugar is dissolved in the resulting liquid, and yeast is added.

The mixture is infused for a quarter of an hour. Then an egg is beaten into it and softened butter is added. The resulting mass is kneaded well, then flour is poured into it.

Knead the dough and place in a warm place for an hour and a half.

• minced beef - 250 g;
• minced pork -250 g;
• onion heads – 2 pcs;
• cream – 150 ml;
• salt a small pinch;
• pepper to taste.

Roasting time: 90 min.

The minced meat components are mixed, 33% cream is poured in for juiciness and a special aroma.

The dough is rolled out, flat cakes are cut, and a tablespoon of cooked minced meat is placed in the middle.

The edges of the cake are folded in such a way that a small hole is formed in the top of the white cake.

Belyashi are laid out on a heated frying pan. The side with the small hole is cooked first.

If the pan is hot enough, you don't have to worry about juice leaking out of the open patty. But if you start frying from the closed side, then when it comes to the side with the window, the onion juice will splash heavily in different directions. The belyashi are fried in a frying pan until fully cooked.

Tatar belyashi on kefir in a frying pan

Ingredients for the dough:

• kefir – 150 ml;
• wheat flour – 320 g;
• egg;
• salt a small pinch.

Mixing time: 40 min.

Calorie content of dough in one piece: 55 kcal.

Kefir is poured into a large container and an egg is driven into it. With the help of wolves, the components are connected to each other. The mixture is salted, flour is poured into it, and a soft, tender dough is kneaded.

Ingredients for filling:

• beef tenderloin - 500 g;
• 2 onion heads;
• olive oil – 50 g;
• 4 potatoes;
• salt a small pinch;
• pepper to taste.

Roasting time: 90 min.

Calorie content of meat filling in one piece: 110 kcal.

Beef tenderloin and onions are passed through a meat grinder, and ground or finely grated potatoes are added to them. Salt and a little allspice are added to the minced meat, all ingredients are mixed well.

The dough is rolled into a long sausage, small lumps are pinched off. They are used to make cakes. Place a heaping tablespoon of minced meat in the middle of the flatbread.

Tatar belyashi are prepared with a small hole in the top of the pie. Each side is fried until fully cooked.

1. Tatar belyashi are served with a specially prepared sauce. The following ingredients are needed for the sauce: ripe tomato - 1 piece, apple or grape vinegar - 0.3 g, mustard - on the tip of a knife, garlic - 2 cloves, canned cucumbers - 100 g, olive oil - 6 large spoons. Heat olive oil in a deep frying pan, add finely chopped tomato, add apple cider vinegar, and add spices. The mass is simmered for 10 minutes at low temperature. Then the frying pan is removed from the hob, mustard, finely chopped garlic, and finely chopped cucumbers are placed in it. Mix everything well, and a delicious, appetizing sauce for whites is ready:
2. To make the filling of the belyashi even more juicy and tasty, it is recommended to add a little milk or cream to it;
3. The dough for whites should not be too dense. Soft, manageable dough that does not stick to your hands or work surface is the right dough for whites.

Delicious aromatic belyashi, which are cooked in a frying pan, are quite easy to prepare. It’s worth trying to cook this dish at home once; after some time, you will definitely want to treat your family to lush belyashi again.