These wonderful deep-fried meat patties, very nourishing and fragrant, can be cooked at home. Usually they are made from yeast dough, but there are also yeast free recipes. And, of course, home-cooked belyashes will be much tastier than those sold in a stall nearby and are often made from low-quality meat.
How to cook belyashi with meat in a pan?
Not everyone likes to mess with yeast dough, because it requires a lot of time and effort. However, there is a simple recipe for yeast dough, which is prepared in just 20-25 minutes. In addition, it contains neither milk nor eggs, which means it is suitable for those who observe fasting - during fasting, you can make belyashi not with meat, but with potatoes, cabbage, fish.
- 1.5 Art. warm water
- 2 tbsp. l Sahara
- 3 tbsp. l flour for sponge and 4 tbsp. for the test
- 0.5 sticks of live yeast
- 0.5 tbsp. vegetable oil
- salt to taste (approximately - ¼ tsp)
- First, prepare the brew - in warm water we dilute the yeast, add sugar and 3 tbsp. l flour, stir, cover the dishes with a towel and leave for 15 minutes. During this time, the opara manages to rise well. Add to it 4 tbsp. flour, salt, pour in the oil and knead the soft dough.
- 500 g of beef or pork mince salt, add black ground pepper and 2-3 heads of finely chopped onions. Spices in general can be added to your taste, we recommend also try fresh dill, basil or parsley. The filling should not be too thick or dry, to avoid this, you can add a little water.
- We pinch off pieces that are a little smaller than a chicken's egg from the already little standing and risen dough; you can do this with a cup. Knead the dough in the fingers to form a cake, put mince in the middle, pinch the edges and give the resulting pie a round shape.
- Fried belyashi fry in a heated frying pan in a large amount of vegetable oil. The fire should be medium to belyashi well-cooked, but not burnt.
Tatar belyashi: recipe with photos
Step-by-step recipe for cooking the most delicious Tatar belyashey right in front of you. This is not as difficult as you might think. Tatar belyashi differ from those sold at retail by the presence of a small hole. By this they resemble pies.
- 2 eggs
- 2 tbsp. flour
- 70 g butter or margarine
- 1 tomato
- 0.5 tsp spoons of apple cider vinegar
- 2 onions
- 0.5 tbsp. l olive oil
- 1 tsp mustard
- 1 garlic clove
- 5 medium potatoes
- 150 g of kefir
- 2 pickled cucumbers
- 500g beef tenderloin
- salt, spices - to taste, be sure to have black pepper
- We break one egg into a bowl, lightly beat it, add kefir.
- Cover the flour and knead the soft dough.
- We spread the dough on the table, sprinkled with flour, and divide into balls.
- Cooking stuffing. Finely cut the tenderloin or skip through the meat grinder.
- Clean both onions, finely chop and add to the meat.
- Peel the potatoes from the skin, twist in a meat grinder or rub on a coarse grater, add to the minced meat.
- Salt mince, add spices and mix well.
- Knead balls of dough into a pancake, put mince in the middle and fold the edges of the dough so that there is a hole in the middle.
- Heat the oven to 200 degrees, cover the baking sheet with parchment or foil, and lay it on top.
- Take the second egg, beat it in a bowl and grease the belyashi.
- Put the baking tray with belyashy in the oven and bake for 40 minutes. Once every 10-15 minutes, push the baking sheet and pour water into a teaspoon into each hole in a teaspoon to make the meat juicy and tender.
- Now prepare the sauce. Tomato scalded with boiling water and finely cut.
- Heat olive oil in a frying pan and put the sliced tomato.
- Add vinegar, pepper and salt to tomato and fry slightly.
- Remove the pan from the heat, add the garlic, grated pickled cucumbers and mustard. Mix well. In the meantime, the whites have already been prepared, and you can serve them along with the sauce.
Lush Belyashi on kefir
The recipe with a photo (step-by-step) presented in this article will help you to prepare belyashi from non-yeast dough, which is done very simply and does not take as much time as in the case of preparing Tatar belyashes. Whites on kefir dough are often called lazy, but this does not mean that they are inferior in their taste qualities to real Tartar whites or made from yeast dough. Delicious, nutritious and flavorful dish can be cooked in less than an hour.
- 2 tbsp. wheat flour (sifted through a sieve)
- 250 g of kefir (can be sour milk)
- 0.5 tsp salt
- 1/3 tsp soda
- 3 tbsp. l vegetable oil
The listed ingredients are needed for making dough. The filling can be prepared to your taste, for example, using the following products:
- 250 g minced meat (beef, lamb or pork, as a budget option - from minced chicken)
- 1 large onion head
- salt, spices, oil for frying
- Start cooking lazy belyashe better with the filling, because it must be insisted to be juicy. A delicate taste of meat stuffing gives a sufficient amount of onions - it should be about half less than the actual meat. Onions are finely chopped or chopped with a blender and mixed with minced meat.
- Salt, black pepper, and other spices that you find necessary (for example, cumin) are added, if desired, chopped greens (basil or parsley). All components are well stirred.
- The resulting filling should not be too thick, it should be smeared well. If you get very cool stuffing, you can add a little water or broth.
- There is another secret, how to make the filling soft, tender and juicy - slightly repel the mince with a kitchen hammer. After that, fold the minced meat in a bowl, cover with a lid or plastic and refrigerate.
- Next, prepare the dough. Pour into a bowl one cup of flour, add cold kefir and stir well.
- Add salt and soda, gradually pour the remaining flour, knead soft elastic dough.
- The final touch - we drive vegetable oil into the dough and knead well so that it lags behind our hands. Then the dough should be covered with a towel and left for 15-20 minutes.
- We begin to make whites. The table, on which the whole process will take place, can be sprinkled with flour, but it is better to lubricate with vegetable oil, then the flour remaining on the belyash will not burn during frying. You can grease the pan and sculpt belyashi directly on it.
- Pinch off as many pieces of dough as you can fit in a frying pan - if you make all the belyashes together at once, the filling can dry out and will not be so tasty anymore. For example, if you have 4 pieces of meat on a baking sheet, pinch off 4 pieces, and cover the remaining dough with a towel.
- Mash the dough pieces into pancakes, put the meat stuffing in the middle and smooth it well.
- Stick the edges of the dough into the pouch, leaving a small hole on top.
- Gently press the belyashi with your palm to expel excess air, and set the pan on the fire.
- Take care of the roasting. Oil in the pan should be poured a lot, at least in the finger height. It is very important that when frying the belyashi do not touch each other. At first, the belyashs are fried on the side of the "bottom", then turned over so that the open part is browned.
- As soon as the open side is well-reddened, we reduce the heat, turn the belyashy again on the bottom and pour oil from the frying pan into the holes in a teaspoon. After that, belyashi roast until tender. Readiness is determined by the meat juice, which is seen in the hole - it starts to boil.
- Serve the whites without fail, hot - they are not so tasty when they are cold. Greens and any white sauce based on sour cream can be served with belyash.
It is not so difficult to learn how to cook delicious belyashi, it’s enough just not to be lazy. After all, when belyashis roast in a frying pan, lush, fragrant, seductive, the whole family immediately gathers to pay tribute to your culinary talent.