This dish of Tatar cuisine has become practically national fast food for our people. But what numerous catering establishments offer, as a rule, neither in form nor in content have anything in common with belyashi. Often these are just ordinary pies.

Real belyashi look like a round cheesecake filled with minced meat or a triangular pie, but always with a hole in the center.

This article will tell you not only what the content and appearance of this dish should be, but will also help make sure that homemade belyashi can be tasty and healthy.

What you need to know first of all to prepare delicious whites

1. Not only the hole on the top distinguishes belyashi from the usual pies, there are also a number of features of this dish that relate to the filling, the process of their formation and frying;
2. According to the traditional recipe, the filling for belyashi is made from lamb, but it can easily be replaced with beef. If you mix minced pork and beef, this will give the baked goods more juiciness, although it will significantly distance the finished product from the original;
3. The second feature of this dish is that the dough is not rolled into a flat cake using a rolling pin, and all manipulations to form the pie are done only by hand. Of course, if the housewife finds this difficult, you can use kitchen equipment;
4. Belyashi should be fried over moderate heat, not too quickly, unlike, for example, chebureks. This will allow both the filling and the dough to become rich, but will not allow the crust to become too saturated with oil.

Homemade belyashi with meat

Ingredients	Quantity
for test:	-
fresh compressed yeast	- 30 g
sugar	- 30 g
salt	- 10 g
vegetable oil	- 65 ml
milk	- 125 ml
water	- 250 ml
flour	- 550 g
For filling:	-
chopped meat	- 400 g
onion	- 150 g
garlic	- 15 g
salt	- 5 g
ground black pepper	- 5 g
green onion (feather)	- 30 g

Cooking time

calorie content per 100 grams

The recipe for homemade belyashi cannot be called an authentic dish, exactly repeating all the processes for preparing a dish of Tatar cuisine. But it uses available ingredients, and the finished baked goods have a crispy, appetizing crust on the outside and a juicy filling on the inside.

Cooking sequence:

Delicious belyashi with meat in a frying pan made from ordinary yeast dough

This version of whites is the most popular among housewives. According to it, minced meat is wrapped in ordinary yeast dough. Although each housewife may have her own dough recipe, all variations use a short list of ingredients, the main ones being: flour, water, yeast.

The cooking time for this Tatar open pie using simple yeast dough will take about 2 hours.

The calorie content of the dish per 100 g is 392.1 kcal.

Progress:

1. First you need to knead a simple yeast dough using the straight method. Whisk yeast, sugar, liquid (but not hot) cow's butter, egg and salt in warm water;
2. Then you need to sift and add wheat flour to these ingredients. Let the well-kneaded dough rise for an hour, but after about half an hour it needs to be kneaded, and after the second rise it is ready for further use;
3. Mix both types of minced meat together. Pass the onions through a meat grinder or a coarse grater and mix with the minced meat. Add salt and spices. The minced meat for the filling must be kneaded as thoroughly as the dough;
4. Divide the twice-risen dough into pieces weighing about 100 grams. Form them into round balls and leave them on the table for 10 minutes;
5. Then roll out the pieces with a rolling pin or stretch them into flat cakes with your hands. Place the filling in the middle of each and seal the edges, pinching in a circle closer to the center, leaving a window approximately 3 cm in diameter in the center;
6. Fry the formed belyashi in a frying pan with a thick bottom in hot oil for 2-3 minutes on each side.

Tatar whitefish have two varieties, differing in size. Thus, “zur belish” is a full-fledged pie, and “wak belish” has the size of an ordinary pie. But no matter what size the Tatar belyash is, it must have a hole on top.

Cooking time for Tatar “vak belish” is 2-2.5 hours.

The calorie content of 100 g of this pastry is 380.4 kcal.

Algorithm of actions:

1. Pour dry instant yeast into warm water, stir and leave for 5 minutes;
2. Then add salt, vegetable oil and sift the flour. Knead a homogeneous and very soft dough, which should rise for an hour and a half. During this time, it will need to be kneaded once;
3. Using a meat grinder, blender or food processor, grind the beef, onions and herbs. Add salt and ground black pepper, mix everything thoroughly;
4. On a floured surface, divide the dough into 12 parts and form each into a white dough with a hole in the middle, sparing no minced meat for the filling;
5. Next, fry the formed belyashi with the prefix “wak” until golden brown on each side.

Recipe for whites with meat in the oven

There are people who avoid eating fried foods out of concern for their health, but they can also enjoy delicious holey pies with a juicy filling. You just need to cook them in the oven. This can be done from yeast dough or, as in the proposed version, from unleavened dough.

The cooking time for whites in the oven will be approximately 1.5 hours.

The calorie content of these oven-baked meat pies is 259.7 kcal/100 g.

Baking order:

1. Grind cold margarine with a glass of flour into fine crumbs, add 2 scrambled chicken eggs and warm kefir with soda and salt dissolved in it. Then gradually add flour to the resulting mixture and knead into a soft mass. Let it sit for 45 minutes for the gluten to swell in the flour;
2. To make the filling, use a meat grinder or blender to chop the onion and mix it with the minced meat and other ingredients. Then knead thoroughly with your hands, gradually pouring in ice water;
3. Form whites from the dough, following the same instructions as for fried pies with holes. Place them on a baking sheet with the hole facing up, brush with beaten egg and bake for 45 minutes at 180-200 degrees Celsius. A golden brown crust will indicate the baking is ready.

What if you add potatoes?

In addition to the usual meat filling, many favorite holey pies can be filled with potatoes and minced meat. This pastry turns out to be just as juicy and tasty as the traditional version of belyash.

INGREDIENTS	QUANTITY
for test:
kefir	250 ml
chicken eggs	2 pcs.
butter	100 g
soda	10 g
salt	1 pinch
flour	350 g
For filling:
pork	250 g
potato	250 g
onion	100 g
salt	taste
ground black pepper	taste

It will take about 2 hours to prepare this version of the whites.

The calorie content of 100 g of baked goods with potato and meat filling is 262.6 kcal.

Step-by-step cooking instructions:

1. Chop the butter together with flour and salt, then add eggs, kefir and soda to the mixture. After kneading, you should get a dough that will be slightly softer than dumpling dough. He will also need some time (about 20 minutes) to rest;
2. For the filling, cut all ingredients into as small cubes as possible. They should not be larger than for the vinaigrette. Pepper and salt the filling to taste and mix well;
3. From the rested dough, form belyashi with a hole on top, place them on a lined baking sheet and place in the oven (200 degrees);
4. After 20 minutes, put a piece of butter into the holes of all the whites, without exception, then after 20 minutes, pour in 1 teaspoon of hot meat broth or water and brush their surface with egg, and after another 15 minutes, the whites can be taken out of the oven and delight your household.

To ensure that whites cooked in a frying pan delight you with their taste and appearance, you should use the following useful tips:

1. Only a frying pan with a thick bottom can ensure uniform heating of the oil and frying of the dough and filling. A duckling or goose pan is also ideal for this purpose;
2. The pies must be bathed in boiling oil, so you will need quite a lot of it. This will ensure a beautiful caramel crust on the entire surface of the product;
3. In order for raw minced meat to be fried, you need to add boiling oil with a teaspoon into the hole during frying;
4. Finished baked goods must be placed on a paper substrate (towel or napkins) so that it absorbs excess fat. This will reduce the calorie content of the finished dish;
5. You can add not only salt and pepper to the minced meat, but also your other favorite spices. This advice also applies to whites cooked in the oven.

Round in shape, stuffed with minced meat and fried in a lot of oil or fat. This dish, which has Tatar and Bashkir roots, is very common in Russia and the CIS countries. The “brother” of belyash, which is prepared by baking in the oven and stuffed with minced meat mixed with raw potatoes - vak belyash, has gained no less popularity. So, if you are partial to all sorts of savory pastries, don’t be lazy to prepare homemade vak belyashi in the oven. You will surely like them. Such belyashi are made quite simply and quickly, especially if you already have ready-made minced meat at home. By the way, you can prepare it from any meat (or from an assortment of different types). If possible, save a little more prepared broth - it is necessary for the juiciness of the whites.

Ingredients:

dough:

• mayonnaise – 30 g;
• 2 large chicken eggs;
• “Creamy” margarine - 200 g;
• whole milk (can be sour) – 250 ml;
• baking powder - 1 teaspoon (can be replaced with half a teaspoon of baking soda);
• flour - about 1 kg;
• salt – 1/2 teaspoon;
• sugar – 25 g.

filling:

• minced meat (300 g pork, 150 g each beef and chicken breast) – 600 g;
• salt;
• potatoes – 500 g;
• chicken broth - about a glass;
• pepper mixture.

• In addition, you will need 1 more egg to lubricate the vac whites.

• cooking time - one and a half hours.
• number of servings: 30 small white whites.

How to cook vak belyashi in the oven:

Dough. First, melt the margarine. Place it in a heat-resistant bowl, put it in the microwave, close the lid and turn on the device for 2 minutes at maximum power.

While the melted mixture is cooling, beat the eggs and mix them with mayonnaise, salt and sugar. Add melted margarine and milk.

Now add the flour in small portions along with the baking powder, knead a soft and fluffy (just not too tight) dough.

Pack the dough for wack whites in a bag and put it in the refrigerator for half an hour.

Filling. Peel the potatoes and cut into thin small slices. Combine it with the minced meat, add salt, pepper and mix thoroughly.

Formation of vac whites. Cut the dough into small segments and roll them into balls. Roll out each ball into a not very thick (3 mm) flat cake and place about a tablespoon of meat and potato filling in the middle. If you don’t have meat broth, then at this stage add a small piece of butter to the filling instead - this will make the belyashi more juicy. Gather the edges of the cake in the center, carefully pinching the dough all the way around, making sure to leave a small opening with high sides.

Cover a baking sheet with a silicone mat (or baking paper), place the formed whites on it and brush with beaten egg.

Place the filled baking sheet in the oven, preheating it to 220 °C. After half an hour, take out the half-baked whites and pour about a tablespoon (or more) of broth into each using a funnel into the hole left.

Place in the oven for another 15 minutes. And soon beautiful and fragrant vak belyashi with meat and potato filling will appear on your table.

Bon appetit!!!

Best regards, Irina Kalinina.

If you decide to pamper your household with something tasty, satisfying, but quick to prepare, then we advise you to turn your attention to the recipe for Tatar-style wak-belyash in the oven. Surely, for those who have vacationed somewhere on the coast of Crimea, it will not be news what these aromatic and surprisingly tasty little pies are. If you are not familiar yet, then let us tell you.

Tatar wak-belyash (recipes with photos will be presented below) is an unusually juicy and aromatic pie. They are prepared using a simple kefir dough in a matter of minutes. The filling is most often minced meat (beef or lamb) with onions or potatoes. The highlight of the dish is the broth, which is served directly with the pies or added inside during cooking. In Bashkir and Tatar cuisine, vak-belyash is often served as an independent dish (first or second), and not just a snack for tea.

Vak belyash: Tatar recipe with kefir

To begin with, prepare fresh, but very tender and airy dough. For preparation you will need the following products:

• 120 grams of butter. If you don’t have one on hand, you can take high-quality margarine.
• Three or four glasses of flour.
• Two chicken eggs (preferably homemade, with bright yellow yolks).
• One glass (250-300 ml) of kefir.
• Salt and a pinch of soda.

Preparing the dough

To begin, select a convenient deep container from the cupboard and pour flour into it. Remember that before sending it to the bottom of the dish, it is better if it flies through the holes in the sieve. Sifted flour can make even yeast-free dough airy and tender in consistency, and the pies will fit much better.

Now grate the butter (or margarine) on a fine grater. To make the process easier and faster, just put it in the freezer for half an hour. Next we use our own hands. Rub the flour and butter between your palms. You should end up with crumbly crumbs.

Add eggs to the mixture and pour a glass of kefir. Mix everything thoroughly using a whisk. At the final stage, add salt and a pinch of soda. How do you know when the dough is ready? Experienced housewives say that the dough should resemble dumplings. Dense, elastic, but only in consistency it should be five times more tender and softer. Let the dough rest, wrapped in a plastic bag or cling film.

Filling ingredients

As a rule, in the Tatar-style wak-belyash, prepared in the oven, they put meat chopped with a knife or cut into cubes. No minced meat finely twisted through a meat grinder. As for the choice of meat, here, as they say, it’s a personal matter. Some people like fattier pork or dry chicken, while others, due to conviction or simply culinary preferences, eat only lamb and beef.

• Whatever type of meat you choose, you will need exactly half a kilogram of it.
• Onions - 4-5 pieces.
• Large potatoes - 3-4 pieces.
• Ground pepper.
• Salt.
• Spices and herbs (optional).

Preparing the filling

So, let's cut the meat. Try to keep the cubes small (this will cook faster). Potatoes are cut in approximately the same way. No meat grinder or grater! We cut the onion randomly - half rings, cubes, slices, pieces. Vak-belyash (a Tatar recipe for the oven or some other one is used - it doesn’t matter), like other similar meat baked goods, cannot be spoiled with onions. All that remains is to salt the filling and add ground black or red pepper. You can also add some fresh parsley or any dried herbs.

Bouillon

• 200 ml water.
• 60-70 g butter.
• A pinch of salt.

The broth is ready in a matter of minutes, so you can do it once the pies are in the oven. Pour water into the pan and wait for it to boil. If you have ready-made chicken broth or beef broth on hand, it is better to use it. As soon as the water begins to boil, add butter and salt. Turn off the heat and stir until the oil completely dissolves. The broth is ready.

Bakery

So, the dough is ready, the filling is ready too, it’s time to start forming the pie under the unusual name “wak-belyash”. The Tatar recipe implies that from the prepared amount of dough you will get quite a few small half-open pies. But if you take the Bashkir belyash, it will more closely resemble one large massive one with meat. Which option to choose is up to you.

Today we will use a Tatar recipe for preparing a dish like vak-belyash - in the oven, with broth. To do this, we form a sausage from the prepared dough, then cut it into pieces and form a small round cake from each of them. Place a couple of tablespoons of filling in the center of each flatbread.

How is vac-white formed? The edges of the dough must be carefully lifted and pulled towards the center of the cake. Each tuck is made before reaching the central part. Here we must leave a small window in order to subsequently pour the prepared creamy broth into it.

It is recommended to cover the bottom of the baking sheet with baking paper, parchment or foil. Place the prepared pies and brush each one with egg yolk. Now you can put the vac-whites in the oven for 15-20 minutes. Oven temperature - 180-190 degrees. After the designated time has passed, remove the pies. Pour one teaspoon of broth into each window and send it back to the oven for another 35-40 minutes.

Some families practice a slightly different recipe - real Tatar vak-belyash is cooked continuously for 45-50 minutes. And the broth is served on the table in separate containers for each guest. He decides at his own discretion how much broth to pour into his belyash and whether to add it at all.

Filling options

In conclusion, I would like to note that vak-belyash (recipe in Tatar style, in the oven, or whatever you choose, it doesn’t matter) is a dish that allows for varied, even unusual and daring experiments with filling. Instead of meat and potatoes, housewives often use cabbage or mushrooms, rice, dried fruits or vegetables, herbs, a variety of cheeses, chicken or quail eggs in combination with a meat component. The only thing that the fillings listed above have in common: vegetables, meat and even herbs must be cut into fairly large cubes, and when serving or during cooking, broth with butter must be used.

Do you want to cook a very tasty meat dish that replaces cutlets, navy pasta, and much more? Then the whites are right on point! The filling itself is already satisfying, and in combination with the dough - even more so. This way you can kill two birds with one stone 😉

Belyashi in the oven from yeast dough, step-by-step recipe with photos

There are no people in my family who are indifferent to this pastry and cannot be! 😀 We love both meat and yeast dough, so here, as they say, everything came together. Belyashi reminds me of the ones I usually prepare for the New Year, making a whole pie out of them in the shape of a Christmas tree. Only whites, unlike them, are open. But I like the taste equally in both cases. And the dish as a whole turns out to be no less satisfying than.

I made these whites from yeast dough in the oven with a filling of three main ingredients - beef, onions and potatoes. If desired, you can use pork or mixed 50/50 minced meat. But even if you choose my version with one beef, the filling will not be dry due to the other two components. I pre-boiled the potatoes and grated them coarsely, and sautéed the onions. I put a lot of it - 2 large heads, because I love it very much. And in sauteed form, moreover, it is much more tender compared to raw. However, you can go the other way - grind the meat and onions together through a meat grinder. By the way, instead of potatoes you can use oatmeal, as I did in the one already mentioned above. It will be delicious too! 😉

As for the dough, I didn’t make it particularly heavy, loading it with butter or a lot of eggs. I have a light one - a mixture of milk and water, one egg and vegetable oil. So, today we bake belyashi from yeast dough. I bring to your attention a step-by-step recipe with photos.

Ingredients:

For the test:

• premium wheat flour - 1 kg (8 cups)*
• dry yeast - 11 g
• eggs - 1 piece
• water - 125 ml
• milk - 200 ml
• sunflower oil - 6 tbsp.
• salt - 1 tsp.

* 1 cup = 200 ml liquid = 125 g flour

For filling:

• beef - 450 g
• potatoes - 3 club medium size
• onions - 2 large heads
• salt - to taste
• mixture of peppers - to taste
• sunflower oil - 2 tbsp.

Additionally:

• eggs - 1 piece

Belyashi in the oven from yeast dough, step-by-step recipe with photos:

I sifted a kilogram of flour into a large bowl and poured dry yeast into it. Mixed well.

Break an egg into 125 ml of filtered water at room temperature, add salt and beat.
If you can’t imagine yeast dough without at least a gram of sugar, then you can add it at this stage. In my opinion, it is completely unnecessary here.

Pour the mixture of water and egg into the flour. Followed by warm milk and 3 tablespoons of sunflower oil. I used unrefined, but if desired, you can use refined.

During the kneading process, I added another 3 tbsp. vegetable oil. Rolled the finished dough into a ball.
The amount of flour you have may differ slightly, since wheat gluten is different and depends on many factors. The dough should not stick to your hands, but you don’t need to beat it too much with flour either. If necessary, adjust its consistency by adding a little flour or, alternatively, milk/water.

Cover the dough and place it in a warm place until it doubles in volume. How quickly it rises depends on the yeast and room temperature. This time it took me longer than usual - more than an hour. Then I hugged him with my fist and returned him to the warmth again. I waited for it to rise a second time.

While the dough for making whites from yeast dough was rising in the oven, I started making the filling. I cut the onion into cubes and sautéed it, adding salt and grinding the pepper mixture.

I let the onion cool and put it in a bowl to collect the filling.

I boiled the potatoes, cooled them, and grated them on a coarse grater. I put it on the onion.

They received beef pulp, minced through a meat grinder with a medium attachment. Added more salt.

Mixed thoroughly. The best thing at the time of cutting the whites is if the filling is at room temperature.

This is how my dough came up the second time:

I divided it into approximately equal pieces as for pies. In total I got 22 pieces.

I rolled each piece into a flat cake and put the filling on it - a ball of minced meat.

I lifted the free ends of the dough up and pinched them with an accordion along the entire circumference, leaving the filling visible.

So I formed all the belyashi with meat and placed them on a baking sheet, greased with sunflower oil, making indentations from each other.

Brush the top with a lightly beaten egg. If desired, you can use only the yolk diluted with a few drops of water for this purpose.

I baked belyashi from yeast dough in the oven for 25-30 minutes, setting the temperature to 200 degrees.

You can serve it hot! But in my opinion, cooled and even chilled whites have their own charm. They taste really good in absolutely any form!

When serving, I relied on fresh herbs! I also supplied homemade thick tomato sauce for those who wanted it. But you can go the other way - cut fresh tomatoes or other vegetables into warm whites. Or serve them with meat broth, if you happen to have one in stock at the moment, in the manner of Tatar soups. Whatever you add, it will still be incredibly delicious!

I'm glad that today I was able to tell you how I bake belyashi in the oven from yeast dough. Save the step-by-step recipe with photos in a way convenient for you and bake to the delight of your family and guests! ;)

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Calories: Not specified
Cooking time: Not indicated

Everyone in my family loves pastries, both sweet and stuffed with meat or fish. Therefore, I also bake such tender and very tasty belyashiki quite often. I understand that carbohydrates in such quantities are not very healthy food, but we all lead a healthy lifestyle, play sports and do not have a tendency to gain excess weight. Therefore, I can easily afford to bake pies or any other dessert.
Lately, I’ve been baking original belyashi with minced meat on shortbread more often. The result is tender, slightly crumbly and very tasty whites, which I do not fry in oil, but prepare in a more dietary way - I bake in the oven. Usually, my husband takes half of all the baked goods at once, and after a good training, the football players eat these whites right in the locker room, washed down with aromatic tea from a thermos. And the fact that the belyashiki are really tasty is evidenced by the fact that almost all the wives of my husband’s friends have already taken this recipe from me and also bake delicious belyashi.
So I suggest you also join in and bake such interesting products right for dinner. Moreover, it’s all so easy to do, because the dough is kneaded quickly enough, you can take store-bought minced meat, but I like to make it at home. To do this, I prefer to take pork and beef in equal proportions, then the minced meat is more tasty, and to make it also piquant, juicy and moderately spicy, I definitely add onion and spices. If desired, sometimes I also finely chop fresh parsley, basil, arugula, cilantro and also mix it into the minced meat, then such baking reminds me of an oriental dish. So, today for you - belyashi in the oven, a step-by-step recipe with photos.
The recipe is for 20 whites.



Ingredients:

- chicken eggs - 2 pcs.,
- fat (margarine or butter) - 100 g,
- wheat flour - 3 cups,
- kefir - 1 glass,
- baking soda - 1 tsp,
- table salt - a pinch,
- meat (minced meat) - 450 g,
- onion - 2 pcs.,
- spices.

Recipe with photos step by step:

Stir a spoonful of soda in a glass of kefir and wait until the reaction takes place (the kefir bubbles).

Pour kefir and melted margarine into a bowl, add chicken eggs (reserve one yolk for greasing the whites).

Add sifted flour little by little.

Let's leave it to rest a little while we get to the filling.
Grind the meat in a meat grinder along with the onion.




Add salt and spices to the minced meat and mix.

Divide the dough into small pieces.




Roll out each one. Spoon the filling onto it.






Roll the dough into a bag, leaving it slightly open.




Place on a deco lined with paper and brush with beaten yolk.




Bake the products in an oven preheated to 180 degrees for 15-20 minutes.




Bon appetit!