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.

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

Tatars and Bashkirs argue which of them was the first to coin the word “belish”, which in the Russian language was transformed into the familiar belyash. But that 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, 100 grams - 360 kcal, on the other hand, only a person with very developed willpower can tear himself away from delicious whites and stop in time.

Classic belyashi with meat in a frying pan - step-by-step photo recipe

Belyashi is a kind of fast food that is usually prepared in various catering establishments. Belyashi is fried in school and student canteens, small cafes, and fast food outlets. To prepare belyashi like in a cafeteria, 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 bunch
• Ground pepper: to taste
• Vegetable oil for frying: 150-200 g

Cooking instructions

Lush correct Tatar belyashi at home

In general, Tatar belyash is very large and more like a pie. It depends only on the hostess whether she will make one huge one or many small ones that melt in your mouth. According to the classic Tatar recipe, to prepare the dough you need:

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

For minced meat required:

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

Preparation:

1. Tatars do not use yeast in principle, and the given recipe is one of the simplest and most delicious. Sift the flour, mix with salt, make a hole into which to beat the egg and pour in the sour cream.
2. Knead the dough, which should be quite soft and elastic, leaving behind the walls of the bowl and the hands of the hostess. The dough should rest for about half an hour.
3. To prepare classic Tatar whites, 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, add salt and pepper to the filling and mix well.
4. Next are two cooking options, the first is classic belyashi with pinched edges, the second is the preparation of one huge belyashi using the same technology with a hole in the center.
5. According to this recipe, the belyashi are not fried, but cooked in the oven. If the pie is large, then after an hour you should add a little water or broth inside to maintain the juiciness of the filling. Tasty and aromatic homemade Tatar belyashi will be remembered for a long time!

Belyashi with kefir - a simple and tasty recipe

Usually, unleavened dough is used to make white dough; it is clear that yeast dough requires a lot of time, effort and at least some experience. Beginning housewives can try making pies using kefir dough. Required for the test:

• 1 glass of kefir with a high percentage of fat content;
• 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: quench the soda with kefir, add eggs, beat, add sugar and salt, pour in oil, mix.
2. Now slowly add flour, kneading the dough until it begins to stick to your hands. It needs to be covered with cellophane, and you can start preparing the filling.
3. At the second stage, mince the meat, finely chop the onion, and additionally crush it with a wooden masher so that it releases more juice. Salt, add seasonings and pepper, cream, stir.
4. Stage three, actually preparation. Tear off small pieces of dough, roll into a flat cake, and place a mound of minced meat in the center. Do not pinch completely, like a dumpling, but only the edges so that the center remains open.
5. The finale is frying, you need to fry in vegetable oil, in a frying pan, warm it up thoroughly, and then reduce the heat.
6. First, place the whites with the filling down; a golden brown crust will appear on the minced meat, which will retain the juice inside. Then turn over and cook until done.

How to cook belyashi with yeast dough

The recipe for whites with yeast dough is suitable for experienced housewives, since such dough is very capricious and depends on many factors and even the well-being of the cook. A lighter option is when the dough is bought in a familiar, trustworthy supermarket. But the bravest ones can try to make their own yeast dough 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 that needs to be melted beforehand, 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 medium-sized onion;
• salt, seasonings and spices (to taste).

Preparation:

1. At the first stage, the dough is prepared, first the dough, for which grind the yeast with sugar, add ½ part of milk, 2 tbsp. flour, stir well and leave in a warm place.
2. After half an hour or an hour, add the remaining ingredients, knead the dough thoroughly, leave again in a warm place, this time for 1.5-2 hours, kneading from time to time.
3. Stage two, quick - the minced meat is mixed with salt, spices and seasonings.
4. Stage three - preparing whites: roll out the dough into a sausage, cut into pieces. Then roll each piece into a circle with the filling in the middle. The main thing is to learn how to pinch the edges, then the finished belyash will be a real work of chef’s art.
5. Fry in sunflower oil over low heat, covering with a lid. Yeast dough will require effort and time, but the results will pay off handsomely, and requests to prepare belyashi will come from families weekly.

Whitefish recipe on water

A real housewife should have such a recipe in her piggy bank, in case she wants whites, and has all the products except milk, but is too lazy to go to the store. Using water instead of milk slightly reduces the calorie content of the dish. To prepare the lean dough you will need:

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

For minced meat have to take:

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

Preparation:

1. The process of preparing whiting in water is quite simple. Dissolve the yeast in heated (but not boiling) water, add dry ingredients (salt and flour).
2. Knead the dough well, leave in a warm place until it rises and increases in volume several times.
3. To prepare minced meat, grind pork and beef in a meat grinder, add salt and seasonings, and mix well.
4. The belyashi themselves are prepared traditionally - put the filling on a circle of thinly rolled dough, lift the edges, and 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 cook until done.

The good thing about belyashi is that if there is no milk in the house, the dough can be made in water, the taste will not deteriorate from this!

How to cook belyashi with milk

Dough for whites made with 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 tbsp. flour;
• 0.5 tsp. salt.

For minced meat required:

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

Preparation:

1. Warm the milk slightly, dissolve the yeast, and stir.
2. Grind the eggs with salt, sugar, pour into the milk in a thin stream.
3. Add flour little by little while kneading the dough.
4. Towards the end of the process, add vegetable oil. It is important that the dough is not stiff and 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, maybe with a towel, and leave in a warm place to rise. Apply it several times over two hours.
6. Next comes the process of making the yummy using traditional technologies. Since this is belyash, do not completely pinch the edges, but leave a small hole. Then it will be rosy on the outside, and very juicy and tender on the inside.
7. Fry in a frying pan; readiness is checked using a toothpick to pierce the belyash. The reddish juice that comes out means that the belyashi is not ready, clear juice is a sign that it’s time to transfer the belyashi to a plate and invite your family to a feast.

Lazy whites - a recipe that couldn’t be simpler

Yeast dough loves the attention of the hostess, is 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 require a little time and the simplest products.

Ingredients for 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. (heaped) sugar;
• a little salt.

Preparation:

1. The dough is prepared as follows: sift the flour into a large bowl. Make a depression in the resulting mound of flour. Beat the eggs into it and add the rest of the ingredients. Quickly knead the dough and roll it into a ball (it should stick to your hands). Cover the ball and put it in the cold for half an hour.
2. For the filling you will need minced meat or meat (300 g), cut into tiny pieces. Real Tatar cooks naturally cut the meat; their modern colleagues from other regions can use minced meat, twisted on a grid with large holes, as a filling for belyashi.
3. In addition to meat, add salt, seasonings, and a couple of tablespoons of heavy cream to the minced meat. Using the simplest recipe for making whites, you can get a very decent result.

How to cook homemade juicy belyashi in the oven

Some housewives do not like fried food, consider it not very healthy for the stomach and are looking for other ways to prepare traditional dishes. You can offer the following version of belyashi, 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. regular yeast.

Preparation of the dough:

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

Belyashi with potatoes - Lenten recipe

Many women would like to please their relatives with whites during Lent, but do not know whether 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 belyash. On the other hand, why not try preparing a meatless dish. For the test you need:

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

Preparation:

1. The process of preparing yeast dough is classic. Dissolve yeast in heated water, then add in order - butter, sugar and salt, mix well.
2. Add flour and knead into a soft, but sticky dough. Leave it to rise in a warm place, sprinkled with flour and covered with a towel.
3. Peel the potatoes and boil in salted water until fully cooked. Pour some water into a separate container and drain the rest.
4. Using a masher, mash the potatoes into a homogeneous mass, add the water in which they were boiled so that the filling is softer and juicier.
5. Stage three - preparing lean pies, here we also use proven technology, roll out a piece of dough into a circle (you can cut it with a glass), and place mashed potatoes in the middle.
6. According to this recipe, it is better not to fry the belyashi, but to bake it in the oven.

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

Tatar cuisine is famous for its baked goods, and belyashi occupy an important place in it.

Delicious, aromatic, juicy Tatar belyashi will not leave anyone indifferent.

They are cooked in the oven or fried in oil.

But regardless of the cooking method, these baked goods always turn out incredibly tasty.

Tatar belyashi - basic principles of preparation

The dough for Tatar whites is prepared using water or kefir. To make the baked goods fluffy, the dough is kneaded with yeast or soda. In addition, for the dough you will need butter, flour and eggs. The water is heated, yeast and sugar are added. Stir until the ingredients are completely dissolved. Dry ingredients are mixed and, gradually added to the liquid, knead the dough.

As a rule, lamb or beef is used for the filling. The meat is washed and cleaned of all excess. Then it is cut into pieces and twisted in a meat grinder. Chopped onions and spices are added to it. Salt and mix well. For some recipes, the meat is cut into very small pieces. In addition to onions, chopped potatoes are added to the filling.

Divide the dough into pieces and leave it to rise again. Then, using the palm of your hand, knead the dough into a flat cake, put the filling in the middle and connect the dough to the middle, leaving the top open.

Tatar belyashi are fried in oil or baked in the oven.

Recipe 1. Real Tatar belyashi

Ingredients

Dough

120 ml kefir.

flour - two glasses;

five potato tubers;

minced meat - half a kilogram;

ground black pepper;

70 g butter;

onion – 140 g.

Cooking method

1. Lightly beat the egg with a whisk or fork. Combine kefir with egg and mix well. Add flour little by little, knead the dough and divide it into pieces the size of a chicken egg.

2. Peel the vegetables. Grind them into small pieces. Combine the minced meat with chopped vegetables, add salt, add spices to your taste and pepper. Mix everything thoroughly.

3. Roll out the dough pieces into a thin circle. Lay out the filling and place a piece of butter on top. Gather the edges of the dough so that you get a kind of bag with a hole at the top.

4. Cover a baking sheet with parchment and place the whites on it. Brush the pieces with beaten egg and place the baking sheet in the oven preheated to 200 C. Bake the whites for forty minutes. Every 20 minutes, pour two tablespoons of broth or boiled water into the hole.

Recipe 2. Tatar belyash

Ingredients

300 g beef;

butter;

five potatoes;

650 g flour;

bulb;

4 ml vinegar;

black pepper;

5 g baking soda;

50 ml kefir;

margarine – 60 g.

Cooking method

1. Cut the beef into cubes, add water and boil.

2. Peel and wash the potatoes. Chop it into small cubes. Grind the peeled onion in a blender.

3. Pour kefir into a suitable cup, add soda, quenched with vinegar, salt and a lightly beaten egg. Whisk everything and add softened margarine. Mix everything with a spoon, add flour little by little and knead into a not too stiff dough. Roll it into a ball, cover and leave it alone for ten minutes.

4. Roll out the dough into a circle three centimeters thick. Place a layer of dough into a baking dish. Leave a little dough on the “lid”.

5. Mix potatoes, onions and meat, adding salt and pepper. Place all the filling on the dough and smooth it out. Fold the edges of the dough towards the center. Make a “lid” from the remaining dough and cover the middle with it. Seal the edges tightly.

6. Place the belyash in the oven for 20 minutes. Then cover with a sheet of foil or parchment and bake for another forty minutes. The temperature in the oven should be 200 C. Take out the finished belyash, remove the “lid” and place pieces of butter on the filling.

Recipe 3. Tatar belyashi “Peremyachi”

Ingredients

Dough

450 g flour;

400 ml milk;

5 g sugar;

a packet of dry yeast;

40 ml vegetable oil;

Filling

600 g minced meat;

two ice cubes;

two onions;

ground black pepper.

Cooking method

1. Add sugar to warm milk and dissolve yeast in it. Leave the mixture for ten minutes until it starts to foam. Sift the flour into a bowl and mix in the salt. Pour the yeast mixture into the flour and knead the dough, then pour in the vegetable oil and knead well again. The dough should be slightly viscous. Keep it warm for two hours. During this time, knead the dough a couple of times.

2. Grind the meat in a meat grinder along with the onion. Add ice cubes to the minced meat, pepper and add salt. When the ice grows, knead the minced meat thoroughly.

3. Oil your hands and table surface. Divide the dough into small pieces and place them on a greased table. Leave the dough for about five minutes. Then turn over and use your fingers to flatten each piece into a round shape.

4. Place the filling on each tortilla and seal the edges of the dough, gathering them towards the center. Flatten slightly with your palm and leave to proof.

5. In a frying pan with high sides, bring the vegetable oil to a boil and fry the whites in it on both sides until golden brown, reducing the heat.

Recipe 4. Vegetarian Tatar belyashi

Ingredients

50 g butter;

fresh herbs;

25 ml vegetable oil;

two glasses of kefir;

four potatoes;

three glasses of flour;

half tsp Salt.

Cooking method

1. In a deep bowl, mix kefir with melted butter. Add vegetable oil to this mixture and mix. Add flour and knead the dough. Roll the dough into a ball and dust it with flour.

2. Peel the potatoes, wash them and chop them into pieces. Rinse the bunch of greens, lightly dry and finely chop. Add the greens to the potatoes, season everything with spices and mix.

3. From small pieces of dough we form flat cakes as for pies. Place the filling in the middle and seal the edges of the flatbread in the middle.

4. Place the belyashi on a baking sheet, having previously greased it with oil. Place in the oven for half an hour. Bake at 180 C.

Recipe 5. Tatar belyashi with beef and rice

Ingredients

two glasses of flour;

black pepper;

150 ml chicken broth;

100 g butter;

a glass of kefir;

bulb;

soda on the tip of a knife;

50 g lamb fat;

a pinch of salt;

300 g beef pulp.

Cooking method

1. Sift flour into a cup, add pieces of butter and grind everything into crumbs. Pour in kefir and add salt and baking soda. Mix the dough. We collect it into a ball, cover it with a cup and leave it alone.

2. Rinse the rice under running water and boil, following the recommendations on the package.

3. Wash the beef pulp and remove all excess. Cut the meat as finely as possible. Finely chop the peeled onion. Cut the lamb fat into small pieces. Transfer everything into a deep cup, add chilled rice and mix, adding pepper and salt.

4. Roll out the dough into small flat cakes. Place the filling in the middle and pinch the edges towards the center with an accordion, leaving the middle open. Place the belyashi on a baking sheet and brush with beaten egg.

5. Preheat the oven to 180 C. Bake the whites for forty minutes. After 15 minutes from the start of cooking, we take out the baking sheet, pour the broth into each belyash with a spoon and send it on to bake.

Recipe 6. Tatar wak-belish in the oven

Ingredients

Dough

two eggs;

450 g flour;

4 g baking soda;

100 g butter;

kefir - a glass.

Filling

200 ml broth or water;

300 g potatoes;

bulb;

100 g butter;

7 g ground black pepper.

Egg for brushing.

Cooking method

1. Sift two glasses of flour into a deep cup. Place chopped, softened butter in it. Grind the flour and butter into fine crumbs with your hands. Pour in kefir, add baking soda, eggs and salt. Mix everything with a spoon. Sprinkle it with flour and spread the slightly runny dough onto it. Add flour little by little and knead into a soft, dense dough. Place the dough back into the cup, cover and leave to rest for half an hour.

2. Wash the beef, dry it with napkins and cut into small pieces. We peel, wash and chop the potatoes in the same way as meat. Chop the peeled onion as finely as possible. Combine everything in a deep bowl, add half the butter and season with cumin, pepper and salt.

3. Divide the dough into equal, small parts. Roll each one out into a circle, not too thin. Place two spoons of filling in the center. We pinch the edges to the center, leaving the white in the middle open. Place the belyashi on a baking sheet, covering it with parchment. Bake for forty minutes at 190 C. Every ten minutes add broth to the whitewash. A couple of minutes before it’s ready, take out the baking sheet with the whites and grease them with beaten egg. Place a piece of butter into the finished, still hot belyashi.

Recipe 7. Tatar belyashi with sauce

Ingredients

two eggs;

120 ml kefir;

two glasses of flour;

half a kilogram of beef tenderloin;

two onions;

ground black pepper;

Provencal herbs;

70 g butter;

10 ml olive oil;

5 ml apple cider vinegar;

5 g mustard;

clove of garlic;

two pickled cucumbers.

Cooking method

1. Lightly beat the egg, add kefir to it and mix. Add flour and knead elastic, soft dough. Place it on a table sprinkled with flour and divide into small pieces. Roll them into balls.

2. Wash the beef tenderloin and trim off all excess. Finely chop it and place it in a deep cup. Peel the potatoes and cut them into the same pieces as the beef. Add the chopped vegetable to the meat. Salt everything, season with spices and pepper and mix thoroughly.

3. Mash the dough balls into flat cakes and place the meat filling on them. Seal the edges of the dough, bringing them together towards the center to form a pouch.

4. Preheat the oven to 200 C. Cover the deco with parchment and place the whites on it. Beat the egg and brush the whites with it. Bake for forty minutes, adding broth to the belyashi every 15 minutes.

5. Pour boiling water over the tomato and remove the thin skin from it. Finely chop the tomato pulp and place in a frying pan with heated olive oil. Season with salt, pepper and vinegar. Simmer for two minutes and remove from heat. Now add the squeezed garlic, grated pickles and mustard. Mix thoroughly and serve the sauce over the whites.

To prevent the filling in the belyashi from drying out during baking, pour a little broth into them from time to time.

If possible, use homemade minced meat for the filling.

Add chopped garlic and herbs to the filling to make the belyashi fragrant.

Be sure to sift the flour a couple of times to saturate it with oxygen.

It is advisable to add only the yolk to the dough, as the white makes the dough tough.

Belyashi with meat is a very nutritious dish. But when it’s so delicious, there’s no time to count calories. In this article we will share the secrets of how to make real whites that will make you give up thoughts about a diet.

Belyashi are, as a rule, pies filled with meat, fried in hot oil. They should be crispy on top and juicy and tender on the inside.

What mistakes do inexperienced housewives most often make? The minced meat turns out soft, and the dough is not fully baked. Or vice versa, the dough is fried, but the minced meat becomes overdried. We'll tell you how to avoid these mistakes.

Juicy minced meat for whites with meat

Juicy minced meat is obtained from the meat of the shoulder blade. You can take beef, pork or lamb. It is possible to maintain juiciness by adding a large amount of onion.

Visually, it should be half as much as meat (for example, 250 g of meat and one large onion).

The meat must be minced and turned into homogeneous minced meat. It is better to grind the onion in a blender into a paste.

Mix the ingredients in a bowl. Add salt and pepper to taste. Mix the minced meat. Beat, collecting into a ball, for 2 minutes. When it's enough, you'll feel it. The minced meat will become sticky and turn into a single mass. But it must remain soft. If the minced meat is dense, add a little water to it.

Cover the bowl with a plate. Let the filling rest while we prepare the dough.

Belyashi dough

For whites, unleavened dough is kneaded, without sugar. If you wish, you don’t even have to add salt to it, since the meat filling compensates for its absence.

Let's prepare the dough in the fastest way. Take kefir and flour in equal proportions, for example, a glass. Sift the flour into a bowl and add kefir in portions, collecting the resulting lumps together.

Add a teaspoon of soda. Knead a sticky, fairly soft dough. If it sticks to your hands too much, you can add a little flour to it. There is no need to flour the dough too much, otherwise it will not bake well and will be sticky inside.

Knead the dough for about two minutes. Then add two tablespoons of vegetable oil to it. And knead again for five minutes.

Grease the bottom of the bowl with oil. Place a lump of dough. Cover it with film or a plate. Let stand for 20-30 minutes.

When the dough and minced meat are ready, let's start sculpting the whites.

How to sculpt whites

It is very convenient to sculpt belyashi on a baking sheet greased with vegetable oil. If you sprinkle a baking sheet with flour, some of it will remain on the pies and will burn during frying.

The dough must be divided into equal pieces. We'll have nine of them. Each part must be collected into a ball, then flattened into a cake with your hands.

We spread the minced meat onto the dough, not in a heap, but lightly pressing it down, so that the meat also becomes a flat cake. The minced meat should extend about 2 cm from the edges.

Now we form the whitewash. Pull up the edges of the dough and gather them into folds so that they almost completely cover the meat. Leave a small hole at the top for steam to escape.

Correct roasting technology

Belyashi is fried in a large amount of oil. It must first be heated very hot, almost to the point of smoke.

Place the pies with the hole down. Fry until golden brown. Turn it over. Add a teaspoon of boiling oil into the hole. Fry without a lid until done. The lower part of the belyash should bake a little longer.

Readiness can only be checked experimentally. Let's cut one of the whites. Let's look at the condition of the meat and dough. If they haven’t come up yet, let’s keep the rest of the whites on the fire for some more time.

Place the pies on a paper towel to catch excess oil. Belyashi should be eaten hot, so cook as much as you can eat at one time.

Yeast recipe

Another classic recipe for making belyashi is made with yeast.

To activate the yeast you will have to use sugar. Pour slightly warmed water or whey (50 ml) into a bowl. Add seven grams of quick yeast. A tablespoon of sugar and a couple of tablespoons of flour. Leave the yeast alone for 20 minutes.

In another bowl, sift half a kilogram of flour with a teaspoon of salt. Pour in a cup of whey or water. Add the settled dough. We collect lumps with a spoon. Leave for 20 minutes until all the water is absorbed by the flour.

Knead the dough on the table. Add 15 g of vegetable oil in two additions. We don’t add any more flour to make the dough fluffy and well baked.

Continue kneading for 10 minutes. Leave the dough in a bowl under a towel for an hour and a half.

To prepare the filling, mix 200 g of finely chopped or chopped onion in a blender with 500 g of minced meat. Add a quarter cup of water, salt and pepper to taste. We beat the minced meat well. Place in the refrigerator for half an hour.

Divide the dough into 15 equal pieces. Stretch into flat cakes. We form whites. Fry in hot oil over low heat on each side for about 3-4 minutes.

How to cook fluffy belyashi

The fluffiest whites are made from yeast dough, because it does not absorb oil and rises well in the pan.

Belyashi dough with yeast can be prepared in this way:

1. Dissolve one and a half teaspoons of dry yeast in two tablespoons of water with the addition of a tablespoon of sugar and a couple of tablespoons of flour. Let the yeast work for 20 minutes.
2. In another container, mix one and a half cups of flour, a mug of water, one and a half tablespoons of vegetable oil and half a teaspoon of salt. Let's dilute the finished dough in this mass.
3. Knead a sticky soft dough without adding excess flour.
4. Let the dough sit and rise.

After about 40 minutes, you can begin to form the whites. Fry the tender pastry on both sides in hot oil. Place on a napkin to remove excess fat.

Step-by-step recipe in a frying pan

Follow the recipe and you will get unusually fluffy, even whites with meat in a frying pan:

• Place all the ingredients for the dough in a bowl: a mug of warm milk, 2.5 cups of flour, a little salt and sugar in equal parts, less than a teaspoon of active dry yeast;
• knead the dough, let it rise, the process will take about 30 minutes;
• divide the base into 10-12 equal pieces, cover them with film and let rest for 20 minutes;
• prepare the filling from 400 g of minced meat and two onions, add salt and pepper to taste;
• beat the minced meat, let it stand for ten minutes;
• roll the dough balls into flat cakes, spread the filling in an even layer, pinch the edges of the flat cakes with an accordion;
• fry the belyashi in a large amount of oil until a golden crust forms.

Place the finished dish on a plate lined with paper napkins.

Traditional Tatar belyashi

For traditional Tatar belyashi, the dough is kneaded in water. All ingredients (a cup of water, a glass of flour, a pinch of salt and sugar, a ten gram pack of dry yeast) are placed in one bowl. Mix together. The dough is allowed to rise under a towel. Cut after 40 minutes.

In addition to lamb (200 g), add finely chopped chili peppers, sweet peppers, carrots and a tablespoon of lemon juice to the minced meat. Add salt to taste.

Form Tatar belyashi with meat, leaving a hole on the top of the pie. Fry until done in a large amount of oil.

A simple option for baking with kefir

Kefir dough is prepared quickly. The result is excellent. It is easy to sculpt any products from a pliable kolobok.

Add half a teaspoon of baking powder or soda to warm fatty kefir (175 g). Leave until a lot of bubbles appear. Add an egg and a pinch of salt to the kefir and stir in half a kilogram of flour in batches.

The dough needs to be kneaded in a bowl for five minutes, and then on the table for the same amount of time. Place back into the bowl and let rest for half an hour.

We make the filling from minced meat and onions in a ratio of 2:1. Add a little salt and pepper. Fry the belyashi until cooked, first with the top side, then with the bottom. You cannot turn them over at the end, otherwise the juice will leak out.

Lazy Whites

The taste of lazy whitefish is very similar to the taste of the traditional dish. But they cook much faster.

We remove the modeling step from the recipe, leaving only the important:

1. Dilute a teaspoon of soda, a pinch of salt and sugar in two glasses of kefir. After the foam rises, sift a glass of flour into the mixture. Using a whisk, knead the dough as liquid as sour cream.
2. Pass a large onion and a clove of garlic through a meat grinder. Mix with half a kilogram of minced meat. Add a little salt and ground pepper.
3. Place the minced meat in a bowl with the dough. Stir well.
4. Pour oil into a frying pan, a layer of one cm;
5. We will spoon out the dough along with the minced meat;
6. Fry the whites on both sides until cooked.

Collect excess fat with a paper towel.

Juicy baked goods in the oven

Baking in the oven turns out less fatty. We knead the dough with kefir to save time.

Dissolve a teaspoon of soda in a glass of milk drink. Pour into a deep bowl. Add an egg and another egg white, a pinch of salt and sugar, and three cups of flour in batches.

The dough should be soft and not sticky. Let's knead. Leave it under a towel for half an hour.

Let's prepare the filling from half a kilogram of minced pork and a large onion. Add salt and pepper as desired.

Divide the dough into pieces. Roll them into flat cakes 3-4 mm thick. Spread a tablespoon of filling. We form the thresholds in the traditional way.

Place the belyashi on a parchment-lined baking sheet. Grease with beaten yolk. Bake at 180°C for 20 minutes.

On choux pastry

When fried in oil, choux pastry becomes porous and fluffy. You can make more than one serving and freeze any excess.

Pour 2/3 cups of water into the ladle. Add two tablespoons of oil and a teaspoon of salt. Heat over heat until boiling. Dump out a glass of flour. Immediately knead and remove from heat. Let the mixture cool slightly.

Break a chicken egg. Add half a glass of flour. Cool the dough completely. And then knead well with the addition of another half glass of flour.

The dough will be very sticky at first, then it will become smooth. It needs to be kneaded for a long time until it turns into an elastic, shiny bun.

We will prepare the filling in the traditional way from any type of minced meat, onions and spices. Let's form whites and fry them in a large amount of oil.

With added potatoes

Meat and potatoes are the best combination. It's hard to argue with that. If you want to add something else to the filling, let it be potatoes.

The dough can be prepared in any way. For the filling, mince 250 g of pork or beef shoulder blade. Finely chop a large onion. Peel large potatoes and chop them into cubes.

Season the minced meat with salt and your favorite spices. Add two tablespoons of melted butter for juiciness. Let's form whites in the traditional way. We bake the pies in the oven, or fry them in a frying pan.

Belyashi is a very common dish. It can be found in fast food chains and street food outlets. But no store-bought pies can compare with home-baked goods. Surprise your loved ones with delicious homemade whites from the heat.

Proper Tatar belyashi with meat is prepared from unleavened or yeast dough and lamb. Today we have this very familiar dish on our table. Juicy, airy, filling round-shaped pies with a hole in the middle are belyashi or peremyachi (another name for belyashi).

Let's start cooking with the filling. For minced meat you will need very few ingredients: lamb with fat, onions, garlic, carrots, water, salt and a mixture of spicy peppers.

Lamb is twisted into minced meat. This is followed by onions, garlic and carrots.

The minced meat is seasoned with salt and a mixture of spices (according to your choice and taste), and immediately before modeling it is supplemented with water - for juiciness.

The best option for making quick and nutritious lamb pies. We decided to stick with it and not waste time kneading yeast. To fry whites, you need to stock up on good, odorless sunflower oil.

Once the dough and filling are ready, let's start making Tatar whites. The bun is laid out on the board.

The dough must be divided into several parts. For speed, grease the knife with sunflower oil.

Then each ball like this is rolled out into a thin, even cake, and a small amount of minced meat is deposited into its central part and lightly pressed.

We make whites with holes at the top using the overlapping pinching method.

Place the Tatar peremyachs in boiling oil with the hole down.

The whites are fried on both sides over moderate heat until golden brown.

Use a splash guard during cooking. Through the hole in the workpiece, the juice from the filling strives to escape into the frying pan.

After a minute, transfer to a serving plate and take a sample. Tatar belyashi with meat served with hot tea.