We make belyashi at home. How to cook belyashi with meat in a frying pan

Any housewife can prepare homemade belyashi if she knows some little cooking tricks. The techniques are simple, the products are common, and the results impress both men and even small children.

The main trick, it’s also the main one

You just need to remember that you can’t roll it 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.

Roll out, or rather simply shape, the flatbreads for whites (they need to be on a surface greased with vegetable oil. It is not at all necessary to dirty the countertop for this purpose, you can just take a baking sheet, or a baking sheet, or a silicone mat.

Homemade belyashi: preparing the dough

To make tasty, juicy, and most importantly, easy-to-digest fried pies, the dough itself must be appropriate - soft, easy to take shape, and not spread during baking. At the same time, it forms a golden crust, but does not penetrate inside and does not weigh down the whitewash.

Dough ingredients for 16-17 whites:

yeast - 10 grams of fresh baking yeast or two bags of 11 grams of dry yeast;
sugar - one tablespoon;
salt - one teaspoon;
vegetable oil (unrefined sunflower) - a quarter cup;
chicken egg - one piece;
baking flour (do not add pancake flour under any circumstances) - three glasses;
milk of any fat content - one glass.

Dough preparation process

Leaven:

In a small bowl (200 ml), you need to dissolve the yeast in a spoon of warm water (slightly warmer than the temperature of your palm). You need to stir until you get a homogeneous mass.
Add a spoonful of sugar.
Add a spoonful of flour.
Pour in a quarter glass of lukewarm milk, since hot milk will not allow the yeast to grow, and in cold milk it will develop very slowly.
Mix thoroughly until smooth.
Place in a warm place (can be on a radiator) for about fifteen minutes.

Monitor the development of the mass. It should rise, increasing approximately three times. The consistency is creamy, without pronounced bubbles, very tender.

In a saucepan (two and a half liters) mix egg, vegetable oil, salt, warm milk. To stir thoroughly.
Pour in the starter. Mix carefully, trying not to disturb the delicate consistency.
Add flour in portions (one glass at a time). Mix. Monitor the condition of the mass. Before fermentation, the initial dough should have the consistency of thick sour cream.
Cover with film (you can use a traditional towel).

After an hour and a half, the mass should double.

The dough needs to be kneaded, while your hands should be covered in oil. Remove the dough, place it on an oiled surface and divide into 16 pieces. Then form round (if possible) cakes.

The scones can last up to two hours, even uncovered. A thin crust forms on their surface. The volume themselves increase slightly.

Minced meat recipe for whites

You can prepare the filling for our fried pies from different ingredients. The main rule is their compatibility. Here, for example, is a juicy classic minced meat for whites with meat. Its ingredients:

lean pork - 500 grams;
a quarter glass of milk;
butter - 50 grams;
salt - half a teaspoon;
pepper - to taste.

Pass the pork through a meat grinder, finely chop the onions, mix, pour in the milk. Chop the butter into small pieces. Mix with the main mass, add salt and pepper.

And now the minced meat for the whites, to which we add the chicken. Ingredients:

lean pork - 300 grams;
chicken (breast flesh) - 250 grams;
two small juicy onions;
a quarter glass of milk;
butter - 50 grams;
salt - half a teaspoon;
ground black pepper - to taste;
curry seasoning - to taste (optional).

Pass the pork through a meat grinder, finely chop the chicken with a knife, finely chop the onions, mix with the chicken, then with the pork. Pour in milk. Chop the butter into small pieces. Mix with the main mass, add salt and pepper.

The minced meat for white meat is juicy: add cabbage. Ingredients:

fatty pork - 400 grams;
one small juicy onion;
fresh white cabbage - 200 grams;
a chicken egg is one thing;
salt - half a teaspoon;
black pepper - to taste.

Finely chop the cabbage. Mix and knead with your hands for about a minute. Place in the refrigerator for ten minutes. Pass the pork through a meat grinder. Chop the onion finely. Remove the cabbage from the refrigerator. Squeeze. Combine with minced meat and onions. Add egg, salt, pepper. Mix.

Minced meat for whites with meat is juicy and based on veal. Ingredients:

veal (beef is not cooked) - 500 grams;
two juicy small onions;
heavy cream (preferably country) - 100 grams;
salt - a quarter of a 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.

But juicy pork mince for whites is considered a classic - the result is always predictable, it’s impossible to make a mistake.

Forming and frying whites

Stretch the prepared cakes with your hands (no rolling pin needed) into a circle with a diameter of up to 12 mm. Place a ball of minced meat in the center (take it from the main mass with a spoon and roll it, no need to do it in advance). Wrap the dough around the minced meat, pinching it towards the center, leaving a small hole in the center.

Prepare five to six whites (as much as is included in a standard frying pan). Pour a sufficient amount of oil (most often unrefined sunflower), 2-3 mm high, into a frying pan with high walls or into a saucepan. Heat over high heat. The readiness of the oil can be determined by the hissing of water droplets (they should not crackle).

Reduce the intensity of the fire. Carefully place the belyashi, hole down. After 2-3 minutes, turn over, and after 2-3 minutes the whites are ready. Work with the rest of the dough and minced meat according to the described scheme. Bon appetit!

Belyashi or Tatar meat pies have become popular in many home kitchens. They are tasty, satisfying and very aromatic, and you don’t need any special skills or abilities to prepare them. But there are still some nuances on how to fry belyashi correctly so that they do not burn and remain juicy. The baking process is influenced by factors such as the thickness and composition of the dough, the type of filling used, the presence or absence of a hole on the surface of the belyash, the cooking temperature and even the chosen utensil for frying. Using the advice of experienced housewives and some rules, you can easily diversify your home menu with an appetizing dish of dough with meat.

Dough

White dough can be purchased ready-made or made yourself. Although the preparation will take some time, the result will exceed expectations, since the bread shell will be fresh and soft.

Advice! Yeast-based dough should be preferred.

To knead it, you need to heat one glass of milk and mix it with one tablespoon of sugar and a packet of dry yeast. Leave the resulting mass for about fifteen minutes in a warm place until a “cap” forms.

The flour must be sifted, after which it is placed in a separate container, creating a hole in the middle of the slide. Add one egg, six tablespoons of vegetable oil, and a yeast mixture and mix everything quickly, forming a soft dough. The resulting bread mass is sprinkled with flour and left to brew for an hour. After such a period of time, it doubles. If the dough turns out watery and sticks to your hands, then before frying, you need to fix it by adding a little more flour.

Ground meat

Traditional belyashi is made from lamb, but pork fillet, beef and even chicken are quite suitable for the filling. The product can be twisted in a meat grinder or simply finely chopped. You should add chopped onions in a 1:1 ratio and a little milk or cold water to make the minced meat juicier. Be sure to add salt and pepper to taste to the meat and mix the ingredients thoroughly. It is recommended to put the finished filling in the refrigerator overnight so that it can brew.

Fillings

Belyashi is a delicious meat dish, but it is prepared not only with minced meat. The filling can be boiled potatoes or fresh cabbage.

You need to mash the potatoes, add raw eggs, butter, sautéed onions and salt to taste. Everything is mixed well, placed in the dough, after which the finished belyashi can be fried in a frying pan.

And cabbage is usually used in addition to minced meat. It is better to give preference to a white vegetable, which is passed through a meat grinder along with the fillet. Chopped onions and spices are also placed into the prepared mass.

Blank

Sprinkle the table with flour, place the dough on it and roll it into “sausages” with a diameter of about four centimeters. Then divide each of them into one-centimeter pieces, form into balls and roll them out no thicker than 4 mm. Place the minced meat on the resulting round cakes, one and a half teaspoons in the middle. The edges of the dough should be lifted and sealed with your fingers so that a hole remains. Although many people prefer to make belyashi in the form of closed pies, so that more of their own liquid remains inside.

Frying

Not everyone knows how much and how to properly fry belyashi in a frying pan. It is better to choose dishes with a wide diameter and a thick bottom. Semi-finished products are prepared without preliminary defrosting for about ten minutes on each side. This product should be fried over low heat under a closed lid in a small amount of vegetable oil.

Fresh belyashi in a frying pan begin to fry from the side of the hole, placing them in hot oil. It is necessary to leave a little space between each product, as the dough will increase in size. Over medium heat, cook the meat pies for five minutes per barrel. According to the advice of experts, there is no need to save on oil, pouring it so that the whites are completely immersed in the liquid. The lid should not be closed. The finished buns should have a golden color and crust.

Cooking a meat pie in a frying pan is not difficult, but is it possible to fry belyashi in a slow cooker? This method allows you to use less oil and is more accurate, since the high sides of the bowl do not allow the liquid to splash out. In the “Frying” mode, the product is baked for twenty minutes under a closed lid. At the same time, do not forget to turn the whites over after half the time.

Advice! If you are not sure that the dough or meat remains raw, then you can put each pie on its side and fry for another ten minutes.

Place the finished baked goods on paper towels so that excess oil can be absorbed.

Belyashi has proven itself in the home kitchen for its taste, nourishing properties and simple cooking method. Frying them is quite simple if you follow the appropriate technology. The aromatic dish will diversify the menu and will be a pleasant addition to a family dinner.

Greetings, my precious friends. Do you like whites? It's hard not to love them. Just thinking about them makes my mouth water. But, unfortunately, it is rarely possible to enjoy high-quality whites from the store. Manufacturers manage to either under-add the meat or make the dough too thick. There remains an unpleasant aftertaste from the purchased product. Therefore, I suggest making these pies at home. Moreover, today I will tell you how to cook belyashi with meat in a frying pan.

Modern delicacies owe their name to belish - a large pie made from unleavened dough. This is a national Bashkir dish. It is prepared with various fillings, but the most delicious is considered to be meat and potatoes.

However, belyashi are slightly different from belish. First of all, they are much smaller in size than their ancestors. In addition, belyashi is fried in a huge amount of oil, and belyashi is baked.

The closest relative of the Bashkir belish is the Tatar peremyach. Usually the jumpers are made in a round shape with a hole in the middle. But belyashi were originally prepared in a triangular shape. Only few people know about these features today. Well, that’s it, a little introduction to the dish before showing it :)

Features of whiting

Fried food can hardly be called dietary. During the cooking process, pies absorb a lot of fat, so they are a high-calorie product.

The calorie content of whiting is 260.6 kcal. At the same time, there are 14.7 g of fat, 18.7 g of carbohydrates and 14.6 g of protein.

Therefore, not a single nutritionist will recommend this delicacy to you. Therefore, those who are on a diet should not eat whitefish in their eyes. Otherwise, you won’t be able to resist and will have to start losing weight again. Also, people suffering from diseases of the cardiovascular system and pancreas need to be more careful with this delicacy.

But whites prepared independently at home are less harmful than store-bought ones. After all, here you yourself regulate the fat content of the meat and the amount of oil for frying. You can make both open and closed pies at home. They differ from each other not only in appearance, but also in cooking features.

Preparing open yeast whites

And here is a step-by-step recipe for delicious pies. For the test you will need:

kilo of flour;
egg;
0.5 l of milk;
3 tbsp. Sahara;
1 tsp salt;
10 g dry yeast (you can replace 30 g live yeast).

You will need a kilo of minced meat as a filling. It is better to take homemade minced pork and beef. You will also need 4 onions, salt + pepper to taste. You need to fry the belyashi in a large amount of oil.

First we make the dough. To do this, mix the yeast with sugar and dilute it with warm milk. Leave the mixture for 5-7 minutes until foam forms. Be sure to sift the flour and make a hole in the center of the slide. Pour the yeast mixture and beaten eggs into this hole. Add salt and knead the dough well. This procedure usually lasts about a quarter of an hour.

After kneading, the dough should not stick to your hands. Then cover it and leave it for an hour in a warm place. During this time, the yeast dough will double in size.

Mix finely chopped onion with minced meat. Salt and pepper the filling. Next, mix the components well again. To increase the viscosity of the minced meat, I advise you to add a couple of tablespoons to its composition. ice water. Leave the minced meat in the refrigerator for an hour. This way the water will be absorbed into the proteins of the meat and the filling will then contain a little broth.

Sprinkle the working surface with flour. We roll identical balls from the dough, from which we roll out flat cakes with a diameter of 15-17 cm. Place minced meat in the middle of the dough (about 1 tbsp). We pinch the whites so that there is a hole in the middle where the filling can be seen. And lightly press down each whitewash with your hand.

Fill the frying pan with oil (about 2 cm from the bottom). Heat it up and lay out the pies with the holes down. Fry one side until browned over medium heat. Then we turn it over and continue cooking.

How to make yeast closed belyashi with meat

It is not difficult to prepare such a delicacy at home. For the test take:

kilo of flour;
200 ml milk;
2 eggs;
100 g margarine;
30 g sugar;
1 tsp salt;
10 grams of dry yeast (or 30 grams of live yeast).

The filling is prepared from minced pork and beef, 2 onions and 100 ml of water. You will also need ground pepper + salt to taste.

We dilute the yeast with warm milk and add sugar. Lightly beat the eggs and add them to the yeast mixture. Add sifted flour and mix ingredients. Then pour in the slightly cooled melted margarine, add salt and knead the dough thoroughly. Leave it for a couple of hours, covering the top with a kitchen towel. Then knead the dough a little. If it is sticky, add flour. And again we let it sit for another couple of hours.

Let's move on to the filling. Add chopped onion to the minced meat. Add water, salt + pepper here. Mix the minced meat thoroughly.

Divide the yeast dough into equal balls. Roll out each of them one by one and place 1.5-2 tbsp in the middle. fillings. We lift the edges of the round piece up and pinch it, and then carefully flatten it with your palm.

Place the belyashi in a frying pan with hot oil so that the seam is facing down. There should be a lot of oil in the vessel (a layer of at least 2 cm). Fry the pies until browned on both sides.

How to cook delicious belyashi with kefir in a frying pan

And these fragrant pies are prepared without yeast. You can call this an accelerated cooking option.

You will need to prepare the following set of products for the test:

250 ml kefir 3.5% fat;
about 300 grams of flour;
2, or even 3 tbsp. refined oil;
1/2 tsp. salt;
1/3 tsp. soda

We will prepare the filling from 250 grams of minced meat, onion, salt + ground black pepper. Mix finely chopped onion with minced meat. Salt and pepper. Then beat the minced meat thoroughly or mix for a long time. This way the water will be absorbed into the meat and the filling will be juicier. Then cover the container with the prepared minced meat and place it in the refrigerator.

And the dough cooks even faster :) Mix kefir (you don’t need to heat it, just use it as you took it out of the refrigerator) with flour. Do not add all the flour at once. Add half the amount called for in the recipe. Then add salt and soda. And carefully mix all the ingredients, gradually adding the rest of the flour. Your dough should be soft. Then beat the vegetable oil into the kneaded dough and leave it for 20-30 minutes.

Grease the working surface on which we will form our pies with vegetable oil. If you want, you can use flour instead of butter.

I noticed that when I use flour for dusting, it chars when frying. This leaves an unpleasant black residue in the pan. That's why I use vegetable oil

We form rounds from the dough and roll them out. We put the filling in the middle of each and make open-type belyashi. I advise you to sculpt as much at once as will fit in the frying pan at one time. Fry on both sides in boiling oil until golden brown.

I found a video recipe for you that will tell you more about this cooking method.

Recipe for lazy whites

If guests suddenly arrive, this original recipe for lazy pies will help you out. To do this you will need the following products:

2 glasses of kefir;
egg;
½ tsp each sugar + salt + soda;
0.5 kilos of flour;
0.5 kg minced meat;
larger onion;
freshly ground black pepper;
parsley or dill.

Mix kefir heated to about 30 degrees with soda, sugar and salt. Let this mixture stand for 10 minutes at room temperature. Meanwhile, prepare the filling. Mix the minced meat with chopped onion, egg, pepper and salt.

Afterwards, gradually stir in flour into the kefir mixture. There should be no lumps. And your dough should have a consistency like sour cream. Spoon the dough into a frying pan with hot oil and add minced meat on top. And pour a little dough onto the minced meat so that the filling can be seen in the middle.

Fry over medium heat. First fry one side. Then we turn it over and bring the second side of the white to golden brown. Before serving the pies, decorate them with herbs. Beautiful, fast and very tasty. I advise you to try it.

To make the whites round and beautiful, do not place them too tightly in the pan. Let there be a distance of 1 cm between them. This will make it easier to turn them over. And while turning over, your pies will not lose their shape.
After frying the whites, do not rush to serve them immediately. Place the pies on a kitchen paper towel to remove excess fat. And then serve it on the table.
If suddenly after frying you find that the whites are still damp inside, do not panic. You can cook them in the microwave or oven. Just don’t set the microwave to maximum power.

How do you cook belyashi with meat in a frying pan? If you have your own secret recipe, be sure to share it in the comments. And if possible, attach a photo. Well, I wish you the most pleasant white-eating and say goodbye. Bye bye!

Belyash is the most delicious meat pie. Its preparation will require a certain amount of time, but in the end there will be results. And what a one!

Here are the best step-by-step recipes for homemade white meat with meat that will definitely delight in taste.

Belyashi with meat - general principles of preparation

For classic white meat with meat, yeast dough is prepared in water or water with milk. Below are both step-by-step recipes. The dough is never made using the sponge method, as excessive fluffiness and an abundance of bubbles are not needed. It is enough to knead the usual dough and leave it for a couple of hours so that it rises well. Then it will lie on the table, it will be suitable for modeling, everything will take about three hours.

What else is put into the dough:

Salt and granulated sugar;

The kneaded dough must be covered so that it does not dry out on top. Keep it in a warm place until it rises very well. In winter and if the room is not very warm, it is better to do two lifts.

The filling for belyashi is traditionally made from meat and onions. Garlic and spices are additionally added for taste. You can break one egg into the minced meat, which will hold it all together. When everything is ready, you can start sculpting the products. Below, step-by-step recipes for whites with meat describe in detail the process of forming open and closed whites.

Belyashi are always fried in vegetable oil in a frying pan or in a saucepan. But there are craftsmen who bake them in the oven, but this is no longer correct.

Classic belyashi with meat: step-by-step recipe

A simple step-by-step recipe for white meat with regular yeast dough and water. If there is no pork and beef. Then take any other types of meat for filling.

Ingredients

550-600 grams of flour;

280 ml water;

1 tsp. dry quick yeast;

30 grams of butter l. or margarine;

30 ml vegetable oil;

2 tsp. Sahara;

1 tsp. salt.

For filling:

170 g beef;

200 g pork;

120 g onion;

5 g garlic;

Salt pepper;

1 yolk.

Additionally, you will need vegetable oil for frying. Not all step-by-step recipes for whites with meat indicate it, and it is also impossible to accurately determine the quantity, since the diameter of the frying pan or saucepan may differ, as well as the density of the product during frying.

Preparation

1. You should always start preparing whites with the dough, as it will take about two hours to rise. Yeast dough is always kneaded in warm water at 38-40 degrees, that is, the liquid should be slightly warmer than body temperature. We measure the required amount, pour it into a large bowl for kneading the dough, or use an enamel saucepan.

2. Add two teaspoons of sugar to the liquid. It is necessary to activate the yeast and make it work. Sugar also gives baked goods a beautiful golden color, but it is important not to overdo it. In some step-by-step recipes for whites you can see 2-3-4 tablespoons of sugar. This dough will burn quickly, and the filling will not have time to cook.

3. Now add dry yeast and stir. It’s better to leave them for five or ten minutes so that the grains are saturated with liquid and dissolved.

4. Add an incomplete teaspoon of salt. If the dough is undersalted, it will be tasteless.

5. Add melted butter, stir and begin adding wheat flour. Before kneading the dough, it must be thoroughly sifted. This will allow it to bond with the liquid more easily.

6. As soon as almost all the flour has been added, add vegetable oil. You can use sunflower oil with or without scent.

7. Continue kneading the soft and homogeneous dough. Which will spread slightly on the table. If you fill the mass with flour, then after frying the whites will be hard. Cover the kneaded dough with a linen napkin until it fits well.

8. Now you can prepare the filling. We wash both types of meat. Wipe and cut into pieces. Grind in a meat grinder.

9. Peel the onion. You can also twist it through a meat grinder, but it is better to chop it into small pieces with a knife. Transfer to meat.

10. Add chopped garlic to the minced meat, add salt for taste. Throw in one pinch of black pepper and an egg yolk. If the egg is small. Then you can add it entirely. Stir the filling thoroughly, put it in the refrigerator for an hour, let the minced meat ripen.

11. As soon as the yeast dough for whites has risen well and tripled in size, divide it into small pieces. We make koloboks, the size of small apples. Lay them out on the table, leaving 4-5 cm between them. Let them stand a little longer and rise up. To prevent the crust from drying out, you can cover the top with a light towel.

12. Take the minced meat out of the refrigerator. Stir again, as the juices come out of the vegetables and the liquid separates.

13. Immediately prepare the frying pan or saucepan. We need the whiting to float freely and not touch each other or the bottom of the vessel. Therefore, we pour about two centimeters of vegetable oil into it. You can immediately put it on the stove and turn on the heat, but not too much, let the vessel and oil gradually warm up.

14. Now back to the test. The pieces had risen by this point. We take one and turn it over. Flatten it with your hands into a large cake.

15. Add the filling. You can immediately flatten all the dough into flat cakes and divide the minced meat between them so that it turns out evenly and there is nothing left. We also flatten and spread the filling, making a small circle in the middle.

16. Below is a step-by-step recipe for white meat with a hole. Now we just collect all the ends in one pile, pinch them and flatten them again, but this is a full-fledged white.

17. We make all the belyashi with meat. As soon as they are ready, turn up the heat. Make the temperature a little higher than average.

18. Dip the whites with butter into the oil. When the dough gets into hot fat, it will expand. Therefore, we do not place it tightly, leaving a little space.

19. Fry on both sides for several minutes. If the fire is made big. The meat will not have time to cook. If the heat is low, the dough will begin to actively absorb the oil. Here you need to find the golden mean. Belyash should fry, but not burn.

20. Place the finished whites on paper to get rid of excess fat.

Leaky whites with meat: a step-by-step recipe from dough in milk

In fact, in this step-by-step recipe for whites with meat, the dough is prepared from a mixture of milk and water. It is not advisable to use only milk. We will make whites with holes. They turn out very fragrant and bake perfectly.

Ingredients

200 grams of water;

200 grams of milk;

2 tsp. yeast;

1 tbsp. l. Sahara;

50 grams of butter, drained;

2 tbsp. l. growing oils;

Flour and salt.

Filling for whites:

500 g mixed minced meat;

2 onions;

1 small egg;

A couple of cloves of garlic;

Preparation

1. Mix milk and water. Let's heat it up. Or simply dilute the prescription milk with hot water from the kettle. But don't forget to measure the quantity. Place everything in a bowl.

2. Mix granulated sugar with yeast, add it all to the liquid, add a teaspoon of regular salt, stir.

3. The butter needs to be melted or softened very well so that it melts. Add it to the future dough.

4. Sift the flour and add it to the prepared liquid with yeast. First, stir everything with a large spoon. As soon as it becomes more difficult to do, add more flour and use your hands. Knead the dough thoroughly. As soon as the consistency is suitable, add a couple of tablespoons of vegetable oil. Knead until smooth and place the lump into a tall saucepan.

5. Cover the top of the dough so that the crust does not dry out. Place in a warm place for two hours.

6. Grind half a kilo of meat in a meat grinder or chop very finely with knives. Add chopped onion and garlic, add a small egg, but you can cook without it. But you can’t do it without spices. Salt the minced meat and season with pepper. Stir until smooth. Leave it alone, let it sit and ripen, you will need to stir it again before cooking.

7. Has the dough risen well? You can start sculpting open whites with a hole. Divide the entire mass into portioned balls and place them on a greased or lightly floured table. We bark to sit up a little.

8. Roll out one ball into a flat cake. You can simply stretch it with your hands.

9. Place a little filling in the center and spread it into an even circle with a fork. Make the minced meat no more than half a centimeter thick, this will be enough for the whites.

10. Now we take one edge of the cake in our hands and begin to collect it in a pile in a circle, pinching it together at the same time. You should end up with a round pie with a hole in the middle.

11. We make all the other whites with meat in this way.

12. Heat a 1.5-2 centimeter layer of oil in a container convenient for frying.

13. Take one belyash in your hand and place it with the hole down on the butter. We repeat this with the rest.

14. As soon as one side of the whites is fried. Turn it over. You cannot start frying the product from the closed side, in this case nothing will work, the filling will release a lot of juice and will shoot out strongly.

The filling for whites will be juicy and tasty if you add a little water or broth to the minced meat. This is especially important when using beef or other similar low-fat meats.

You need to chop the onion into minced meat very finely. Large pieces will not have time to bake in the dough, they will crunch and spoil the taste of the whites.

In many step-by-step recipes for whites, it is recommended to sprinkle the cutting table with flour. In fact, it is better to lubricate the surface with oil and also treat your hands. Flour particles will burn in the pan, create smoke, and spoil the taste.

For frying homemade whitefish, it is best to use a cast-iron frying pan or other utensils with thick walls. In it, the oil heats up evenly, and the belyash is well baked.

Belyashi is a traditional dish of Tatar cuisine, loved all over the world. Of course, this product can hardly be called healthy, since it is a pie with meat fried in oil. But occasionally you can still pamper yourself and your loved ones with juicy, aromatic, fresh whiting.

Today you can have a bite of whitefish anywhere - on the streets of big cities there are tents and small fast food cafes on almost every corner. But, as a rule, the quality of the products sold there leaves much to be desired. No one knows exactly what unscrupulous cooks put in the filling and whether they comply with sanitary standards.

Therefore, it is best to make belyashi yourself, at home, since in this case you will be absolutely sure that this is a high-quality and safe product.

Today we will tell you how to properly make really tasty and juicy belyashi at home, share interesting recipes and some secrets of their preparation.

Choosing products

In order for any dish to turn out great, of course, first of all, you should choose only high-quality and fresh products for its preparation.

To prepare whites, use homemade minced meat. It is not worth buying ready-made in the store, since very often it is made from meat trimmings or from meat that is already stale or, even worse, rotten and soaked in vinegar.

If possible, buy meat from young animals. As a rule, pork, beef and lamb are used for these purposes.

To make the minced meat for whites especially juicy and tasty, process the meat very carefully, since the veins and films remaining in them can make the filling tough. To make the minced meat tender, grind it twice in a meat grinder.

Another secret is the amount of onions. To make the whites juicy, add as much onion as possible (within reasonable limits, of course). Some housewives also add a little cold water for the same purpose.

If the meat is too dry, add a little lard to the minced meat.

To prepare the dough, use only premium white wheat flour. Before kneading, it must be sifted through a sieve.

Choose oil for frying that is light, transparent and deodorized.

Cooking recipes

There are many recipes for making these meat pies. Today we will share some of them.

Classic belyashi with meat

Ingredients:

1 kg of wheat flour;
250 ml of clean water;
250 ml low-fat milk;
2 medium-sized chicken eggs;
10 g fresh yeast;
60 g spread;
8 g salt;
8 g granulated sugar;
45 ml vegetable oil;
350 g onions;
170 g pork;
140 g beef;
60 ml kefir;
10 g salt;
5 g pepper.

Preparation

Pour milk and water into a deep wide bowl, add sugar, salt, a little flour, yolks, melted spread, sprinkle with more flour and mix with a wooden spoon.

Add vegetable oil to the dough and stir until a viscous, but not tight, homogeneous mass is formed. Cover with a towel and leave for half an hour in a warm place. When it rises, knead again and put in heat again.

Grind the pork and beef in a meat grinder, chop the onion very finely. If you don’t have time to mess with it, you can twist it together with the meat.

Pour the minced meat into kefir, pepper and mix.

Roll out the dough into a long sausage and cut it into equal parts. Roll out each piece thinly with a rolling pin (you can also use a glass bottle filled with cold water).

Place a spoonful of minced meat into each circle. You shouldn’t try to make the belyashi more tasty and put a lot of filling, as during frying it can tear the dough and all the juice will end up in the pan.

Carefully fold the edges so that there is a small hole in the middle. However, many housewives prefer to wrap the dough completely.

Let the preparation brew for 10 minutes.

Pour vegetable oil into a frying pan, put it on high heat and fry the workpiece, first minced side down, and then turn it over. Fry on each side for approximately 4-5 minutes.

Place the finished dish on a plate lined with paper napkins - they will absorb all the excess fat.

Tatar zur-belish

This dish will appeal to adherents of proper nutrition, because it should not be fried, but baked in the oven.

In the original, zur-belish is a large pie with potatoes and meat (this is how the name is translated into our language), which is cooked in the oven.

The dough for this dish is prepared with kefir or sour cream, because Tatara yeast is not used at all to create belyash.

Ingredients:

500 ml fresh sour cream;
1 chicken egg;
390 g flour;
500 g veal;
500 g lamb;
1.5 kg of potatoes;
Bay leaf;
salt;
200 ml meat broth;
4 onions.

Preparation

Sift the flour, pour it into a bowl, add sour cream, salt and knead the elastic dough. It should not stick to your hands.

Cover the bowl with cling film and place in the refrigerator for half an hour. While it insists, .

Cut the meat, potatoes and onions into small cubes about 1-1.5 cm. Place the meat and vegetables in a bowl, add black pepper, salt and mix.

Separate a quarter of the dough, wrap it in cling film and put it in the refrigerator. We roll out most of it so that its edges hang 5 cm from the baking dish.

From the smaller part we pinch off a small ball with a diameter of 2 cm, roll out the rest to the size of the mold - this will be the lid.

Grease a baking dish with vegetable oil, place a larger layer on it, and pour the filling on top and place a bay leaf. Next, we lift the hanging edges of the dough, and put a “lid” on top. Leave a small hole in the center.

Beat the egg, grease the cake with it using a pen or brush, separately grease the round ball (“lid”), close the hole with it and place the mold in an oven preheated to 200° C for 20 minutes. After we take it out, cover the pie with foil and reduce the temperature to 170° C.

To make the meat in the white pie more juicy, after 40 minutes you should add a little broth into the hole, as the liquid inside evaporates.

After 2.5 hours, turn off the oven and leave the pie in it for half an hour. Then we take out the dish and serve it on the table.