Belyashi is a tasty and everyone's favorite dish, it belongs to the Tatar cuisine. These are the usual lush fried meat pies. Preparing them is completely simple, quick, the main thing is to decide on the recipe for the dough for whites. The advantage of such pies is the minimum amount of ingredients that you can definitely find from every housewife.

How to make whitewash dough

To prepare a dish, they take water, milk, kefir, sour cream as a basis. Yeast can be added if you want airy and soft whites, but then you need to take into account that you will have to cook longer than usual. First you need to make a dough, then wait 1-1.5 hours until it rises, and only then start kneading. Most housewives love quick dough recipes that eliminate yeast.

Yeast

If you decide to start baking using this method, then you need to understand that this is a long process. It is necessary to wait until the yeast swells and the dough fits. Using the suggested amount of ingredients, you can get about 20 pies. When shaping, keep them small, because they have to grow up. For cooking, you need the following products:

• water - 2 glasses;
• granulated sugar - 30 g;
• salt - 10 g;
• oil - 60 g;
• flour - 3 cups;
• dry shivers - 10 g.

If you have stocked up with all the ingredients, you can take a container, pour water into it and heat it up a little. Put yeast, sugar and half a glass of flour there. Beat with a whisk, cover with a napkin and wait 30 minutes until the dough is suitable, and then add the remaining ingredients. Mix everything thoroughly, knead the mass on sunflower oil... Before forming the patties, it will be correct to place it in a warm place for 40 minutes.

Fast

For those who do not like to mess around for a long time kitchen table, there is a simple recipe for cooking. In the variant under consideration, yeast is present, but only the work will progress much faster. The resulting whites will be airy and soft, such pies will definitely have their own lovers. To quickly prepare crispy, flavorful baked goods, use this set of ingredients:

• flour - 1 kg;
• egg - 2 pcs.;
• milk - 500 ml;
• salt - 10 g;
• white sugar - 20 g;
• margarine - 150 g;
• dry yeast - 11 g.

Pour milk into a container, heat up, pour out tremors, sugar and salt. After mixing, leave for 10 minutes, and for now, grind the margarine with a grater. You can simply reheat it by placing it in the microwave. Place the remaining ingredients in the milk-egg mixture, stir everything thoroughly with a whisk. You should not knead the mass too much, otherwise the pies will turn out to be dense.

On kefir

This recipe is also characterized by quick preparation, although this will not affect the quality of the finished dish. In addition, the resulting mass can be used for frying any pies, without worrying that they will turn out sour. If you decide to use this recipe, then you need to be prepared for the fact that there is too much oil overrun. Otherwise, you won't be able to get crispy baked goods. First, stock up on the following ingredients:

• kefir - 200 ml;
• flour - 600 g;
• egg - 3 pcs.;
• sugar - 20 g;
• soda - 10 g;
• salt - 10 g;
• sunflower oil - 40 g.

Pour kefir into a deep container, add the remaining ingredients to it. Introduce flour gradually, in small portions and stir all the time. If this condition is not met, the baked goods will turn out to be "wooden". After kneading, place the resulting mass in a plastic bag. Send it to a warm place and wait for 20-30 minutes. This time can be used to prepare the filling.

Milk

If you use this cooking recipe, then you will delight your family with tender and very tasty pies. You can get this result even if the recipe does not involve the use of eggs. The cooking process is characterized by its simplicity and short duration, the set of products is simply minimal and every housewife can find it. It includes:

• margarine 50-60 g;
• sugar - 40 g;
• yeast - 30 g;
• salt - 10 g;
• milk - 300 ml;
• flour - 800-900 g.

Pour milk into a container, heat slightly and send shivers. After stirring, add the remaining ingredients - you should have a creamy mass. Set the bowl aside for 40 minutes on the stove or place in the oven on the lowest temperature. Add salt to the melted soft margarine, place the resulting mixture in the already settled dough, pour the flour.

Yeast free

This option will do for those who don't like yeast dough. The recipe is very simple and the cooking time is short. Although you don't have to use yeast, the dough for whites is tender and fluffy, and this result is achieved thanks to the combination of milk and kefir. The pies are tasty, fluffy, juicy and not sour at all. All you need is to simply connect the following components:

• milk - 200 ml;
• kefir - 200 ml;
• flour - 1.2 kg;
• egg - 4 pcs.;
• soda - 10 g;
• granulated sugar - 10 g;
• sunflower oil - 60 ml.

In a bread maker

Cook with this kitchen appliances- just a pleasure. While the whitewash dough is in the bread maker, you can start preparing the filling. This recipe can be used for any pies, but it is better if their filling is meat. At your own discretion, you can add potatoes to it. To get started, you need to prepare the following products:

• milk - 1.5 cups;
• flour - 2.5 cups;
• vegetable oil - 80 ml;
• granulated sugar - 20 g;
• salt - 10 g;
• dry yeast - 15 g.

Send milk to the bread maker, put all the bulk components and a couple of tablespoons of sunflower oil there. Set the "Dough" mode, wait until the whole mass is thoroughly mixed. After cooking, you need to wait 20 minutes. After the specified time has elapsed, add the filling and fry the formed pies in a large number sunflower oil.

On sour cream

The dry yeast base turns out to be very elastic and delicate. The secret to obtaining such a result lies in the addition of sour cream. You can use the prepared mass not only for the dish in question, but also for frying any other pies. To delight your family with delicious homemade cakes, prepare the following ingredients in advance:

• flour - 2 cups;
• sour cream - 1 glass;
• egg yolk - 2 pcs.;
• dry shivers - 30 g;
• margarine - 70 g;
• salt - a pinch.

Mash the yeast in sour cream, place the yolks, salt and flour. Add the latter product slowly, stirring occasionally with a spoon. At the very end, put softened margarine. Stir the mixture well, cover with a tea towel for 2 hours. After the specified time has passed, knead the yeast dough on a table greased with vegetable oil.

Serum

There is one unusual ingredient for the preparation of this product - vodka. Everyone will like the yeast-free version, and vodka does not at all affect the taste of the finished baked goods, because it turns out to be fragrant, tender and fluffy. And you need to add vodka so that in the process of frying the pies, as little fat as possible is absorbed by the dough. You will also need the following products:

• whey - 1.5 cups;
• flour - 3 cups;
• salt - 10 g;
• sugar - 20 g;
• vegetable oil - 20 ml;
• dry yeast - 10 g;
• vodka - 20 ml.

Place 50 ml of warm whey in a deep container, add the rest of the bulk components to it, except for salt. After thorough mixing, set aside the resulting mass for 15 minutes. Place salt, vodka and yeast starter in the remaining flour. Knead the dough for whites on a table greased with sunflower oil. Wait another 20 minutes before forming the meat pies until the mass has increased in volume.

Real belyashi have nothing to do with what Russian public catering offers at train stations and stations. Real whites are a miracle! Lush with a golden brown crust, tender dough that melts in your mouth and an amazing filling. Bashkir and Tatar housewives were the first to learn how to cook such pies many centuries ago. Gradually, the whites began their journey around the world and, one might say, conquered the planet.

Tatars and Bashkirs argue which of them was the first to invent the word "balish", which in Russian was transformed into the usual belyash. But it doesn't matter at all. The main thing is that the pie (or pie) is made from unleavened dough, meat cut into small pieces, sometimes mixed with potatoes, is used as a filling.

The calorie content, on the one hand, seems to be small, in 100 grams - 360 kcal, on the other hand, a person can break away from tasty whites and stop in time only with a very developed willpower.

Belyashi with meat classic in a pan - a step by step photo recipe

Belyashi is a kind of fast food, which is usually prepared in various catering establishments. Belyashi are fried in school and student canteens, in small cafes, in fast food outlets. To cook whitewash as in the dining room, you need:

Cooking time: 2 hours 0 minutes

Quantity: 6 servings

Ingredients

• Water: 300 ml
• Yeast: 9 g
• Sugar: 20 g
• Salt: 15 g
• Flour: 500-550 g
• Beef: 400 g
• Onions: 2 heads.
• Green onions (optional): 1 bundle
• Ground pepper: taste
• Vegetable oil for frying: 150-200 g

Cooking instructions

Lush regular Tatar belyashi at home

In general, Tatar belyash is very large, and rather resembles a pie. It depends only on the hostess whether she will make one huge or many small whites that melt in her mouth. According to the classic Tatar recipe for making the dough, you need:

• 0.5 l. medium fat sour cream (fresh);
• 1 egg;
• salt (to taste, about 0.5 tsp);
• 500 gr. flour.

For minced meat would need:

• 300 gr. veal;
• 300 gr. lamb;
• 0.7 kg of potatoes;
• seasonings and salt (to taste).

Preparation:

1. In principle, the Tatars do not use yeast, and the given recipe is one of the simplest and most delicious. Sift the flour, mix with salt, make a depression into which to drive an egg and pour the sour cream.
2. Knead the dough, which should turn out to be quite tender and elastic, lagging behind the walls of the bowl and from the hands of the hostess. The dough should rest for about half an hour.
3. To prepare classic Tatar whitewash, meat and potatoes need to be cut into cubes, the process is long and tedious, but the result will be delicious. At the end of cooking season, add salt and pepper to the filling, mix well.
4. Further, there are two cooking options, the first is the classic whites with pinching the edges, the second is the preparation of one huge whites using the same technology with a hole in the center.
5. According to this recipe, the whites are not fried, but cooked in the oven. If the pie is large, then after an hour a little water or broth should be added inside to keep the filling juicy. Homemade tasty and fragrant Tatar belyasha will be remembered for a long time!

Belyashi on kefir - a simple and tasty recipe

Usually, unleavened dough is used to prepare whitewash, it is clear that yeast dough takes a lot of time, effort and at least some experience. Novice housewives can try to make pies using kefir dough. Required for the test:

• 1 glass of kefir with a high percentage of fat;
• 2 tbsp. l. vegetable (any) oil;
• 2-3 eggs;
• 1 tbsp. l. Sahara;
• 0.5-1 tsp soda;
• 0.5 tsp salt;
• ≈ 3 cups flour.

For filling:

• 300 gr. minced meat, consisting of several types of meat, or raw meat, cut into pieces;
• 3-4 onions;
• 1-2 tbsp. l. cream to add juiciness to the filling.

Preparation:

1. At the first stage, prepare the dough: extinguish the soda with kefir, add the eggs, beat, add sugar and salt, pour in the butter, mix.
2. Now slowly add flour, kneading the dough, until it starts to peel off from your hands. It needs to be covered with cellophane, and you can start preparing the filling.
3. At the second stage, twist the meat into minced meat, finely chop the onion, additionally crush it with a wooden crush so that it lets in more juice. Season with salt, seasonings and pepper, cream, stir.
4. Stage three, in fact, cooking. Tear off small pieces of dough, roll out into a cake, put the minced meat in a heap in the center. Do not pinch completely, like a dumpling, but only the edges so that the center remains open.
5. Finale - frying, it is necessary to fry in vegetable oil, in a frying pan, warm it up well, and then reduce the heat.
6. First, put the whites with the filling down, a golden crust will appear on the minced meat, which will retain the juice inside. Then turn over and cook until tender.

How to cook whites with yeast dough

The recipe for whitewash on yeast dough is suitable for experienced housewives, since such a dough is very capricious, depends on many factors and even the well-being of the cook. The lighter version is when the dough is bought at a familiar, trustworthy supermarket. But the most daring can try to make yeast dough on their own using the following recipe. Required for the test:

• 40 gr. yeast (meaning real, fresh);
• 1-2 tbsp. l. Sahara;
• 0.5-1 tsp salt;
• 1-2 eggs;
• 2 tbsp. l. butter (any butter, which must first be melted, or vegetable);
• 2.5 glasses of milk (sometimes water is added instead of milk);
• 7 tbsp. flour (or a little more).

For cooking fillings:

• 300-350 gr. beef or ground beef;
• 1 average size bulb;
• salt, seasonings and spices (to taste).

Preparation:

1. At the first stage, the dough is prepared, first the dough, for which you grind the yeast with sugar, add ½ part of the milk, 2 tbsp. flour, stir well and leave in a warm place.
2. After half an hour or an hour, add the rest of the ingredients, knead the dough thoroughly, leave it in a warm place again, this time for 1.5-2 hours, crushing it from time to time.
3. Stage two, quick - the minced meat is mixed with salt, spices and seasonings.
4. Stage three - cooking whites: roll the dough into a sausage, cut into pieces. Then roll each piece into a circle, in the middle of the filling. The main thing is to learn how to pinch the edges, then the finished whitewash will be a real work of cookery.
5. Fry in sunflower oil over low heat, cover with a lid. Yeast dough will take time and effort, but the results will pay off a hundredfold, and the request to cook the whites will come from the household on a weekly basis.

Water whitening recipe

In the piggy bank of a real housewife, there should be such a recipe, in case you want whitewash, and all products, with the exception of milk, are available, and you are too lazy to go to the store. Using water instead of milk slightly reduces the calorie content of the dish. To prepare lean dough you will need:

• 6 gr. instant yeast;
• 1 tbsp. water;
• 500 gr. premium flour;
• salt.

For minced meat have to take:

• 250 g beef (or minced meat);
• 250 g pork;
• 300 gr. onions;
• salt, seasonings, aromatic herbs and pepper.

Preparation:

1. The process of making whitewash in water is quite simple. Dissolve yeast in heated (but not boiling) water, add dry ingredients (salt and flour).
2. Knead the dough well, leave in a warm place so that it comes up - it increases in volume several times.
3. To prepare minced meat, twist pork and beef in a meat grinder, salt and add seasonings, mix well.
4. The whites themselves are prepared traditionally - put the filling on a circle of thinly rolled dough, raise the edges, pinch them with a beautiful wave.
5. Fry in vegetable oil (refined, odorless), first fry the side with the open part, then turn over and bring to readiness.

The good thing about whites is that in the absence of milk in the house, the dough can be made in water, the taste will not deteriorate from this!

How to cook whites in milk

The dough for whitened milk, according to many housewives, is more tasty and tender. For the test you need:

• 20 gr. real baker's yeast;
• 1.5 tbsp. l. Sahara;
• 1 tbsp. milk;
• 1 egg;
• 3-4 tbsp. l. vegetable oil;
• 4-4.5 st. flour;
• 0.5 tsp salt.

For minced meat would need:

• 500 gr. meat (pork, beef, ideally lamb);
• 1-3 onions (for an amateur);
• aromatic herbs;
• salt (of course, to taste).

Preparation:

1. Warm up the milk a little, dissolve the yeast, stir.
2. Grind eggs with salt, sugar, pour into milk in a thin stream.
3. Add a little flour, kneading the dough.
4. Add vegetable oil towards the end of the process. It is important that the dough is not steep, it should lag behind the hands and the bowl in which the kneading process is taking place.
5. Dust the dough with flour, cover the bowl with cellophane, you can use a towel, leave it in a warm place to approach. Crush it several times within two hours.
6. Next is the process of making yummy food traditional technologies, since this is whitish, then do not pinch the edges completely, but leave small hole... Then it will be rosy on the outside, but very juicy and tender inside.
7. Fried in a pan, the readiness is checked with a toothpick, with which you need to pierce the whites. The reddish juice that stands out says that the belyash is not ready, the clear juice is a sign that it is time to put the belyash on a plate and invite relatives to a feast.

Lazy whites - the recipe "couldn't be easier"

Yeast dough loves the attention of the hostess, capricious, does not tolerate drafts, negligence and bad mood. Therefore, not all home cooks are ready for such gastronomic feats, and modern youth, in general, love quick and easy recipes. One of them is offered below, it will take a little time and the simplest products.

Ingredients for the test:

• 0.5 kg of flour (highest grade);
• 1 tbsp. medium fat sour cream;
• 2 eggs;
• 2 tbsp. l. margarine (even better than butter);
• 1 tbsp. l. (with a slide) sugar;
• a little salt.

Preparation:

1. The dough is prepared as follows: sift flour into a large bowl. Make a depression in the resulting mound of flour. Drive eggs into it, add the rest of the ingredients. Knead the dough quickly, roll it into a ball (it should come off your hands). Cover the ball, put it out in the cold for half an hour.
2. For the filling, you will need minced meat or meat (300 gr.), Cut into tiny pieces. Real Tatar cooks naturally cut meat; their modern counterparts from other regions can use minced meat twisted on a wire rack with large holes as a filling for whitened minced meat.
3. In the minced meat, in addition to meat, add salt, seasonings, a couple of tablespoons of heavy cream. Taking advantage of the most simple recipe cooking whites, you can get a very decent result.

How to cook homemade juicy whites in the oven

Some housewives do not like fried food, consider it not very healthy for the stomach and are looking for other ways of cooking traditional dishes... You can offer the following version of whitewash, in which the dough and filling are prepared according to the traditional recipe, only the final stage changes. The test requires:

• 1.5-2 tbsp. flour;
• 2 yolks;
• 1.5 tbsp. milk;
• 1/3 pack of margarine (can be replaced with butter);
• 1-1.5 tbsp. l. Sahara;
• 50 gr. conventional yeast.

Dough preparation:

1. Heat the milk, pour it into the yeast, slowly rubbing, then add sugar, salt and margarine (or butter), which must first be melted.
2. At the end, flour is also added a little and the dough is kneaded. He needs to "rest" 40-50 minutes, during which time the filling can be prepared.
3. For the filling, minced meat (300 gr.) Is used from any kind of meat, ideally - lamb, you can mix pork and beef. It is important to add more onions (4-5 heads), finely chopped or grated on a beetroot grater. Cream (1-2 tablespoons) mixed with minced meat will add juiciness.
4. In shape, the whites should resemble traditional products; they are prepared from a mug of dough, the edges of which are raised and pinched. The filling is inside, in a kind of dough bag. Since the oven is used, the hole must be very small to keep the filling juicy.
5. Bake for 30-40 minutes at a temperature of 180 ° C, check the readiness with a wooden toothpick, when punctured, the finished whitewash should release clear juice. Cooking Tatar whites in the oven is more the right approach to the diet.

Belyashi with potatoes - lean recipe

Many of the women would like to please their relatives with whites during the fast, but do not know if this can be done. Of course, traditionally this dish is prepared with meat filling, and only such a pie has the right to be called whitewash. On the other hand, why not try making a lean meal. For the test you need:

• 1 kg of wheat, premium flour;
• 2.5 tbsp. water (milk does not belong to lean foods);
• 2 tbsp. l. vegetable (not animal) oil;
• 30 gr. yeast;
• 1 tbsp. l. Sahara;
• 0.5 tsp salt;
• For minced meat, you need 0.5 kg of potatoes.

Preparation:

1. The process of making yeast dough is classic. Dissolve yeast in heated water, then add in order - butter, sugar and salt, mix well.
2. Pour in flour, knead the dough that is not cool, but sticking off from your hands. Leave it to approach in a warm place, dust it with flour and cover with a towel.
3. Peel the potatoes, cook in salted water until cooked. Pour some water into a separate container, drain the rest.
4. Mash the potatoes into a homogeneous mass with a crush, add the water in which it was cooked so that the filling is softer and juicier.
5. Stage three - making lean pies, here, too, use a proven technology to roll a piece of dough into a circle (you can cut it with a glass), in the middle of a slide of mashed potatoes.
6. It is better not to fry the whites according to this recipe, but to bake in the oven.

1. Belyashi is a very popular dish, which is why many recipes for their preparation have appeared. But there is also general recommendations, for example, obligatory sifting of flour. So it is saturated with air, the dough will be more fluffy.
2. Another secret - the dough should be well kneaded, dishes where the dough is in water, kefir, sour cream are easier to prepare. Yeast dough requires special attention, compliance temperature regime, lack of drafts.
3. There are secrets for preparing the filling, in the traditional recipes of Tataria and Bashkiria it is mentioned that the meat should be cut into pieces, so it retains its structure.

So, for the preparation of whitewash (kaynars) we need:

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

Cooking minced meat for whites.

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

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

Making the dough.

For the preparation of whitewash, yeast dough is used, as for. You can buy it ready-made, but it is 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 the dough come up for sure, first make a dough.
Pour about 200 grams of warm milk into the dishes, add a little flour, add two packs of yeast and a teaspoon of sugar (without a slide).

We mix all this. The dough should look like sour cream.

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

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

Everything. The dough came up, and you can start preparing the dough.

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

Now add a little flour and begin to knead the dough.

It is not necessary to knead a dough that is too steep, since the whites (kaynars) are dense, like bread. It will be enough when the dough comes together into a lump. It seems to be still "asking" for flour, but it is better to grease your hands with sunflower oil and knead the dough to the end.

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

Alternatively, you can type in the bath warm water and put the dishes with the dough into the water, as in the picture on the right. The bathroom door must be closed.

Now you need to look after the dough so that it does not "run away". When you see that the dough begins to protrude from the edges of the dishes, you need to crush it. As a rule, one time will be enough during this time.

This is how much the test should turn out to be.

We make belyashi (kaynars).

Sprinkle flour on the table and lay out the dough. Cut off pieces about 5 centimeters in size from a large piece, and make balls from these pieces.

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

Now we form the whites (kainars). 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 done, put the pan on the fire, pour in sunflower oil so that it covers the bottom of the pan by about 1 centimeter, add a tablespoon of cooking oil.
And in the future, when you add a new batch, be sure to add cooking oil.

Cooking fat does not allow the oil to be absorbed into the dough, while the whites (kaynars) are airy and not greasy.

Put the belyashi (kaynars) 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 a frying pan into the holes, and fry the whites completely.

Well, that's basically all.
If you have any questions, then you can watch my video on cooking whitewash.

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

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14 comments

Pies with a hole and juicy minced meat filling, fried in oil, conquered many hearts and stomachs, but not many housewives, it turns out, it is delicious to cook these pastries. The success of this exercise depends not least on the test used. In this sense, yeast dough for whitewash remains unrivaled.

Classic yeast dough for whites

This yeast base for whites is made from a minimum of components and is kneaded in water, but many consider it the most delicious and right.

To prepare it you only need:

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

The sequence of kneading processes:

1. Dissolve yeast, salt and sugar in water. Pour in vegetable oil, add flour.
2. Knead until plastic, and then put it in heat for an hour to rise.

When kneading dough according to any of the above recipes, you should not take the amount of flour as an undeniable value. Flour different manufacturers differs in its properties and it may require more or less.

With dry yeast

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

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

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

Performing actions:

1. Mix all dry and free-flowing components of the dough in one bowl of large capacity.
2. Shake the eggs with a whisk and combine with kefir into a homogeneous liquid. In the dry mixture, make a depression into which to pour kefir with eggs.
3. With movements from the edges to the center, begin to knead the dough. When all the ingredients are collected in a single mass, transfer the dough to the table and knead well.
4. Grease a large bowl or saucepan with unscented oil, place the dough collected in a bun. Cover everything with a towel on top, or tighten with a layer of cling film.
5. You can forget about the test for two hours, and then feel free to start forming whites.

15.03.2018, 17:40

How to cook whites with meat in a delicious pan step by step recipe cooking

Oh, well, who tell me, will be able to refuse lush and delicious homemade whites with meat. Just from the pan, and even with homemade sour cream, mmmmm delicious and nothing more.

Content;

I think that I'm not the only one such a lover of delicious homemade whites, pasties, fried pies with potatoes. Why exactly homemade, because it is they that turn out to be so tasty that it is impossible to tear yourself away from the table.

It must be said that this dish requires not only meat, but also time, since especially tasty whites are obtained on yeast dough, and you will need some time to prepare it.

And so, to make fluffy whites, you need a yeast-free dough. You can read how to prepare it by following this one. In this article, I described in detail how to make yeast dough.Well, if in a short story, then the essence is this.

In a bowl, combine water, yeast and sugar. Mix everything well and begin to slowly add flour. Add flour until you can stir everything with a spoon. As soon as it becomes difficult to stir with a spoon, transfer the dough to the table and continue to knead the dough on the table.

Add some salt and butter. Mix the dough with butter and knead well. Now we leave it in the bowl so that it fits well.

While the dough is coming, it's time to start filling and make good minced meat.

Pass the pieces of meat through a meat grinder. If there is little fat in the meat, then you can add a little lard about 50 grams per kilogram of prepared minced meat.

Now you need to add onions to the meat. Traditionally, minced onion is added to the minced meat, but if you are not eager to mess around, you can always scroll it in a meat grinder or chop it with a blender. Consumption of about the same 3-4 onions per half a kilo of minced meat.

Do not forget to salt and pepper the minced meat to taste. And mix well and beat it off. To do this, you need to take a little minced meat in your hand and forcefully throw it back into the bowl and repeat this 10-15 times. Now we can say that the filling for the whitewash is completely ready.

After an hour, the dough will rise, it needs to be sedated and wait until it rises again. And only now you can start cooking the whites themselves.

We take the finished dough out of the bowl onto an oil-treated table, make something like a sausage out of it. We divide into equal parts. Divide the minced meat into the same number of parts.

We turn the pieces of dough into flat cakes. It is advisable to make the edges of the cake thinner than the middle.

I spread the minced meat in the middle of the cake and distribute it almost over the entire surface.

Then I take the edges of the cake and collect the edges towards the center, pinching the dough a little so that a little filling remains open. So it will be fried well and excess moisture will be removed.

Press the resulting whitewash with your hand as if flattening it a little.

Thus, I form all the whites and proceed to frying them.

I fry the whites in sunflower oil. First, I fry the other side where the filling is open, and then the other.

This allows the filling to brown faster and better.

On each side, the whites are fried for about 3-4 minutes.

Here are the beauties you should get. Ruddy fragrant and unrealistically satisfying. such whites in our family are served exclusively on Saturdays and only after the bath. this is our tradition. What family traditions do you have?

Lush whites on kefir

Homemade whites with meat can be cooked without yeast. There is a recipe for how to cook them on a quick dough.

This recipe is well suited for those who are still afraid of yeast or simply do not have time to wait until the dough comes up. This recipe takes less time and the result is not worse. To begin with, let's prepare a small batch of whites, so to speak, for training.

Ingredients for the dough.

• 4 cups wheat flour.
• One and a half glasses of kefir.
• Soda half a teaspoon.
• Salt half a teaspoon.

Cooking process.

And so now from this all we need to knead the dough. Sift all the flour into a bowl. Add salt and hammer in the egg. Mix the egg and flour a little with a whisk.

Pour half a glass of kefir and throw soda there. Mix well with a spoon and wait a little until the reaction begins. The onset of the reaction will be reported to us by the emerging gas bubbles on the surface of the glass.

It's time to mix this kefir with flour. And then add all the remaining kefir to the dough.

Now you can fully knead the dough until it becomes pliable and pliable. As soon as the dough looks like a dough from which you can sculpt homemade whites with meat. We form a mound from it, sprinkle with flour and leave it under a cup for 30 minutes. You need to let the dough infuse.

While the dough is infused, let's start preparing the filling, namely the minced meat.

I already have ready-made twisted meat in a meat grinder. So we will continue to work with him. You can take almost any minced meat from chicken to beef. As they say for an amateur.

So I cut the onion into small cubes and send it to the minced meat. You also need to pepper and salt to taste. And add the secret ingredient ... ... it's about half a glass of broth. If there is no ready-made broth, it can be replaced with boiled water. The liquid is needed to give elasticity to the minced meat.

Mix the minced meat well and give it time for the spices to mix well with the meat. In general, let’s infuse a little minced meat.

While the minced meat is infused, let's do the dough. And we will begin to form blanks for whitewash.

Cut off a small piece from the dough and roll it into a sausage, then set this sausage in equal shares and roll it out with a rolling pin into small pancakes.

You should get pancakes 1 cm thick and no more than 15 cm in diameter.

Put the minced meat in the middle and form the whitewash. It takes about a tablespoon for one minced beef.

All that remains is to fry them in oil.

Pour vegetable oil into a frying pan and fry our whites for about 3-5 minutes. The oil should cover exactly half of the whites.

First, fry the open side with meat and then the other. Do not turn over backwards, as precious meat juice will flow out of them.

Serve the ready-made whites slightly cooled. It is very good to serve them with homemade sour cream and milk.

I assure you that you will succeed the first time, since the most important thing in this dish is to cook in a good mood and with full dedication.

Lazy belyashi with minced meat on kefir

Sometimes there is absolutely no time to prepare a delicious dinner. Try to cook delicious and fluffy whites for quick recipe... Belyashi are lush and in just 15-20 minutes.

Ingredients.

• 200 ml. Kefir.
• 1 egg.
• A pinch of salt and a pinch of sugar.
• 1 teaspoon of baking soda.
• 200 grams of flour.
• 150 g Finished minced meat.
• 1 onion.
• Greens optional.
• Vegetable oil.
• 1 clove of garlic optional.
• Allspice to taste.

Cooking process.

Pour flour into a bowl, add a pinch of salt, sugar and a teaspoon of baking soda. Mix everything dry well.

Then add kefir and start the dough. Do not wait for the dough to be thick, it will not work, it should resemble sour cream. Of course, the dough may turn out to be too liquid, then add a little flour. To achieve the desired consistency. Prepare the dough as for pancakes. After the dough is ready, we give it a few minutes to rest and we ourselves will prepare the minced meat.

Peel the onion and chop finely. Finely chop the greens, pass the garlic through a press.

Add the chopped ingredients to the meat and mix well, do not forget the salt and allspice.

We take a frying pan, pour it and heat up the vegetable oil. Take some dough with a spoon and put it in a skillet. Put some meat on top. And fill the meat with batter.

This is how quickly you can cook lazy whites in a pan without special costs time. Bon Appetit.

Tatar belyashi with meat video recipe

Bon Appetit.

Delicious homemade whites fried in a pan

Sometimes it happens that there is neither milk nor kefir in the house, but there is a desire to cook whites. Then here's a recipe to help you out. How to make a yeast dough on water, mold whites out of it and fry them in a pan.

Ingredients.

• 500 grams of flour.
• 300 ml of water.
• 1 teaspoon of sugar.
• 1 teaspoon of salt.
• 1 teaspoon dry yeast.
• 3 tablespoons of vegetable oil.

Filling.

• 400-500 gr minced meat.
• 1 onion. Salt and pepper to taste.

Cooking process.

Cut off a part of the dough and roll it into a sausage. Cut into equal parts.

Roll out the pieces with a rolling pin and put half a tablespoon of minced meat in the center of each cake. We close the cake on all sides in the center, leave a small hole so that hot air comes out during frying. If you have a difficult relationship with whitening sculpting, then it is not necessary to make a hole.

Fry the whites in vegetable oil. It is not necessary to make a hellish flame under the frying pan, so the whites can burn. Let's do a better medium heating so that everything is well fried and not burnt.

Oil will have to be topped up during frying. Cook the whites more often and over time it will take less and less time for you, and the whites will turn out more and more tasty. Bon Appetit.