Belyash, as we all know, is the same meat pie, prepared slightly differently and, in my opinion, tastier. It will take some time to prepare, but the result is worth it. Belyashi prepared at home has nothing in common with those sold in markets and train stations.
This dish was invented by the Tatars and Bashkirs several centuries ago. And since then it has become one of the favorites in many countries around the world. This pie was prepared only from unleavened dough and filled with chopped meat, and in some cases potatoes were added.
We prepare belyashi from yeast dough, often called sour dough.
Despite the high calorie content, even those people who adhere to a healthy diet and are trying to lose excess weight cannot refuse the pleasure of eating a hearty white soup.
There are several ways to prepare “meat pies”. In this article we will look at several common and simple options.
Recipes for making whitefish step by step. Dough for whites at home
Regardless of the recipe we use, we will need to prepare the dough and filling. Traditionally, minced beef or lamb is used, but you can make belyash from other types of meat. Spices and chopped onions must be added to the filling.
Menu:
Many inexperienced housewives do not dare to cook belyashi, but there is nothing difficult in cooking. The main thing is to knead the dough correctly. It should be noted that the entire process can take a long time. But the game is worth the trouble.
- 1 kg of wheat flour.
- 500 ml milk.
- 2 eggs.
- 150 g margarine.
- 20 g sugar.
- 10 g salt.
- 11 g dry yeast.
Preparation:
- Pour the milk into an enamel bowl and heat it.
- Then add salt, sugar, yeast and chicken eggs.
- Mix all ingredients thoroughly and leave for a few minutes.
- In the meantime, we will grate the margarine on a fine grater or heat it in the microwave.
- Add margarine to the milk mixture, add sifted flour in portions, stirring constantly until a homogeneous mass is obtained.
- Place the kneaded homogeneous thick mass on a floured work surface and knead the dough until it stops sticking to your hands.
- Place the dough in a container, sprinkle a little flour, cover with cling film and leave for 1-1.5 hours until it rises.
- After an hour and a half, the dough is ready, you can start cutting.
2. How to cook belyashi
Belyashi became popular in Soviet times, when they could be bought at any snack bar or canteen. The population loved this dish so much that they began to cook it themselves at home. We will also prepare this dish at home..
- 500 g of first-grade flour.
- 1 glass of milk.
- 1 egg.
- 2 tsp salt.
- 1 tsp sugar.
- 30 g fresh yeast.
- 500 g minced meat.
- 500 ml sunflower oil. You will need 2 tbsp for the dough, and the rest for frying.
- 2 heads of onions.
- ½ tsp. ground black pepper.
Preparation
1. First, heat the milk, add yeast and sugar. Mix thoroughly until the sugar crystals are completely dissolved in the liquid. Let it sit for a while so that the yeast begins to ferment. You can determine this by seeing the appearance of bubbles on the surface.
2. Sift the wheat flour into a deep container, then pour the milk mixture into it, and also add beaten eggs at room temperature with salt. Add all ingredients gradually, and do not forget to constantly stir the mass.
3. Add a couple of tablespoons of odorless vegetable oil to the dough. Mix everything thoroughly, place the dough on a floured work surface, knead the dough until it stops sticking to your hands. Place in a container and let the dough rest for at least 1 hour.
4. After an hour and a half, place the dough again on the work surface, lightly knead it and divide it into several parts. We form them into small balls.
5. Now we need to prepare the filling. First of all, we will cut the onion into small pieces; if they are large, they will not bake well during frying, as a result of which the taste will be spoiled.
6. In a separate plate, mix chopped onion, minced meat, pepper and salt. You can add other spices if you wish.
7. Many housewives sprinkle flour on the cutting table, but it is best to grease its surface and rolling pin with vegetable oil. Otherwise, the flour may burn in the pan. Roll the balls into small flat cakes, 1.5 cm thick, and spread the meat filling on them.
8. Now you need to make whites of any shape. In this recipe they will be triangular in shape. We leave a small hole in the center. Cover them with a towel and let them stand for 40-60 minutes until they are ready.
9. In order for the whites to bake well, it is recommended to use a cast iron frying pan with thick walls. First, pour about 1.5 cm of oil into it, heat it well, then fry the side on which the hole was left until golden brown. Turn over and fry the other side as well.
Place the finished yummy on paper napkins to get rid of fat. To prevent the dish from drying out, it is recommended to cover the plate with a lid.
Hearty and tasty “pies” with meat are ready, you can invite everyone to the table.
Bon appetit!
3. Recipe for whites with meat
Belyashi is liked by both children and adults. You can easily prepare them yourself. This does not require special skills.
- 3 cups flour.
- 300 g kefir.
- 300 g minced pork.
- 1 egg.
- 1 onion.
- 1 tsp soda.
- 100 ml vegetable oil.
- Salt according to preference.
How to cook:
1. Let's prepare all the products. Twist the meat, peel the onion and grind it in a blender or through a meat grinder.
2. Now you can start preparing the filling. To do this, we mix minced meat, spices and onions in a bowl. For now, put the plate aside and start preparing the dough.
3. Pour kefir into a separate bowl, add soda and leave for 2-3 minutes until bubbles appear. After this, add a little salt and a chicken egg. Mix everything thoroughly to achieve a homogeneous mass.
4. Add sifted flour to the prepared mass. Depending on the thickness of the kefir product, you may need a little more flour, so you need to be guided by consistency.
5. Knead the dough, then divide it into several small parts.
6. Roll out the pieces into flat cakes and place the prepared minced meat in the middle. Then we wrap the edges and pinch them securely. Be sure to let them stand for 40-60 minutes so that they rise, covered with a towel.
7. Heat the oil in a frying pan, then switch to medium heat and place the pie seam side down so that it does not come apart. Fry on both sides until well browned.
Bon appetit!
4. Belyashi with meat on yeast dough
Now let's look at the classic cooking recipe. In this case, there should be a hole in the middle of the white. If you don't succeed the first time, you will definitely succeed on the second try.
- 3 cups wheat flour.
- 250 g each of beef and pork.
- 20 g fresh yeast.
- 3 tbsp vegetable oil.
- 0.5 tsp salt.
- 100 ml water.
- 2 onions.
- Pepper and salt to taste.
Step-by-step preparation
1. Let's prepare all the products so that they are at hand. Grind the pieces of meat through a meat grinder.
2. Now we need to heat the water and dissolve the yeast and salt in it. If you want to speed up the fermentation process, add a little granulated sugar.
3. Add flour and vegetable oil to the bowl, then knead and knead the dough until plastic.
4. Cover the kneaded dough with a towel and put it in a warm place for one hour.
5. In the meantime, we will make minced meat. First, peel the onion and chop it finely. Mix it with the minced meat, add pepper, salt and a small amount of cold water or broth. Mix everything thoroughly.
6. To make the minced meat juicy and homogeneous, it is recommended to lift it several times and throw it onto the work surface. (beat the minced meat)
7. After an hour, the dough should rise. Divide it into small balls and roll them into flat cakes on a table greased with vegetable oil.
8. Place a small amount of minced meat in the middle of the workpiece.
9. Gradually fold the edges of the dough, moving in a circle. As a result, you should have a piece with a hole in the middle, as shown in the image. You need to let them sit for 40-60 minutes and then start frying.
10. In a frying pan with a thick bottom, heat the vegetable oil, then reduce the heat to medium and lay out the whites. Cook until golden brown.
11. Then turn the pie over and fry it on the second side.
To get rid of fat, it is recommended to place the finished whites on paper towels. Serve with milk or tea.
Bon appetit!
5. Lush belyashi in a frying pan
Meat pies are much tastier when hot, so they are best served immediately after frying. If this is not possible, then heat them in the microwave.
- 800 g of first-grade flour.
- 400 ml milk.
- 1 tbsp sugar.
- 1 kg ground beef.
- 2 onions.
- 150 ml water.
- 20 g pressed yeast.
- Pepper and salt to taste.
Cooking process
1. Heat the milk, but do not need to bring it to a boil. After this, add sugar, yeast, mix everything and set aside for a few minutes.
2. Sift the flour into a separate plate to enrich it with oxygen. Add salt.
3. Add flour to the milk mixture in small portions and knead the dough. Then cover it with a towel and put it in a warm place for at least one hour.
4. Then place the dough on the work surface and knead with your hands until it stops sticking. Place it back into the container, cover with a towel and leave for another hour.
5. While the dough is rising, we will peel the onion and chop it finely.
6. Place the minced meat in a bowl, add onion, pepper, salt and water. After this, mix all the ingredients thoroughly.
7. When the dough has risen, divide it into small pieces and form balls, which we place on the table, previously greased with sunflower oil.
8. We will also form balls from minced meat.
9. Flatten it a little and place a piece of minced meat on it.
10. Lifting the edges of the dough, wrap the minced meat. Since we have a large volume of dough, we will have to spend some time on this, so it is recommended to cover the workpieces with cling film, or better yet, with a towel, so that they do not get windy and rest. (The dough has risen)
11. Place the frying pan on the stove, fill 1.5-2 cm with vegetable oil and heat it well. Then lay out the belyashi and fry them on both sides until golden brown.
Serve immediately. Don't get burned! Hot whites have a lot of juice.
Bon appetit!
6. Belyashi with meat in a frying pan
If you have already prepared belyashi using different recipes, then this cooking option will become your favorite as soon as you use it.
- 300 ml milk.
- 500 g flour.
- 50 ml vegetable oil.
- 6 g dry yeast.
- 2 onions.
- 300 g each of ground beef and pork.
- 1 tsp salt.
- 1 tbsp sugar.
- Ground black pepper to taste.
Preparation
1. First, put the milk on the stove and heat it to 40 degrees. You can also put it in the microwave for one minute. Then add yeast, sugar, salt and sunflower oil. Mix everything thoroughly. The yeast should be completely dissolved.
2. Add sifted wheat flour in small portions and knead. Then place the mixture on a work surface sprinkled with flour and knead the dough until elastic. Leave the prepared dough for one hour in a warm place, covered with film or a towel.
3. If you don’t have ready-made minced meat, then pass both types of meat along with onions through a meat grinder. After this, add pepper, salt and mix thoroughly.
4. When the dough has risen, divide it into several parts, from which we form balls and roll them into small flat cakes. Place minced meat in the middle of each of them.
5. Carefully fold the edges of the dough, leaving a hole in the middle. Cover the whites with a towel and let stand for 40-60 minutes, allowing the dough to rise.
6. Heat the sunflower oil in a thick-walled frying pan, then place the workpieces into it. We start frying from the side with the hole. After 3-5 minutes, this side should acquire a golden color, and then turn it over to the other side and also fry until golden brown.
The juicy and satisfying dish is ready, serve it hot.
Bon appetit!
7. Video recipe for Tatar Peremyachi
In conclusion, we will consider the method of preparing Tatar whites. Follow the step-by-step instructions and you will definitely succeed.
It is better to prepare whitefish on weekends, as you need to set aside several hours for this. And if you want to enjoy this dish on weekdays, you can use store-bought dough.
You can supplement the recipes with different spices. Try adding chopped potatoes to the filling. Experiment and perhaps you will come up with an original recipe.
Bon appetit!
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 it from 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 work 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!
Do you like pasties and fried pies? Are you not indifferent to white meat, but are you afraid to buy ready-made food with meat filling at the stalls? Then for a large family you can make juicy belyashi with meat in a frying pan.
How to cook belyashi with meat in a frying pan
To make belyashi, you need to be patient, because the dish is prepared in several stages. Of course, you can buy ready-made minced meat and even dough, then the process will take a minimum of time.
What you need for this dish:
- minced pork and beef or pure pork – 400-500 g;
- onions – 2 pcs.;
- egg – 1 pc.;
- flour - 3 cups or a little more;
- milk - a glass;
- dry yeast – 1 tsp;
- sugar – 1 tsp;
- salt - to taste;
- ground black pepper for minced meat – a pinch;
- vegetable oil for frying.
How to cook belyashi:
- First you need to prepare the dough. To do this, in a large bowl, mix the following ingredients: egg and sugar (mix), milk and yeast (pre-dilute dry yeast in a small amount of milk), as well as a spoonful of vegetable oil and sifted flour.
- Knead a homogeneous, plastic dough. If the dough requires it, add a little more flour. Knead the dough, put it in a warm place, cover with a towel or film.
- We make minced meat: wash the meat, remove fat and veins, cut into pieces.
- Onion – peel and chop in a blender.
- Grind the meat through a meat grinder, add onion, salt, a little pepper, and mix.
- Just while we were doing the minced meat, the dough came up, it’s time to start forming the whites.
- Roll out the dough into a sausage, divide it into equal pieces with a knife, give each piece a flat cake shape, pressing it a little in the middle.
- Place the frying pan on the stove, pour in oil, and heat over medium heat.
- Place a tablespoon of filling in each circle, pinch the edges so that the meat remains inside. We leave a small hole in the middle so that the whites are thoroughly fried.
- Place in a frying pan in well-heated oil. Fry on one side first.
- Then turn it over to the other side and fry it in oil until golden brown. Frying time over medium heat is about 6 minutes.
- Place the finished belyashi on a plate, you get a lot!
Serve slightly cooled or hot. Bon appetit!
How to cook belyashi with kefir
For those who don’t like to tinker with dough for a long time, we offer a simplified recipe for preparing whites - using kefir. It will turn out just as delicious!
Ingredients for this recipe:
- fat kefir (2.5-3%) – a glass;
- flour – 300 g;
- refined sunflower oil – 3 tbsp;
- salt - half a teaspoon;
- soda - half a teaspoon;
- for filling: 250 g minced pork, onion, a little salt and pepper.
How to make the dough and bake belyashi:
- First we make the filling: grind the meat through a meat grinder or take ready-made minced meat, add chopped onion, salt, pepper, mix for a very long time so that the minced meat turns out juicy. Wrap it in film and put it in the refrigerator.
- We prepare the dough: take the kefir out of the refrigerator, immediately add the sifted flour (literally a few spoons), mix.
- Add baking soda and salt, mix again, pour in the rest of the flour, and knead into a soft dough. While kneading, add a little vegetable oil and continue kneading the dough so that it becomes plastic and does not stick to your hands.
- The test needs a little time to rest, literally 20 minutes.
- Then we form balls, no longer use flour, and if the dough is a little sticky, grease the table and hands with vegetable oil.
- We form the cakes, roll them out a little with a rolling pin, add the chilled filling, make open whites exactly as much as needed for 1 frying pan, and immediately start frying.
- Fry the belyashi on one side, then on the other, until cooked.
Serve the delicious meat dish hot, immediately along with sour cream and fresh herbs.
Tatars consider belyashi their national dish and call them “peremyachi”. The sponge method of preparing this treat, which has been used for a long time, is not suitable for all housewives. After all, you need to set aside time for the dough and wait until it rises.
It was decided to knead the dough for whites using dry fast-acting yeast. The airiness of the baked goods does not suffer from this, and besides, the cooks do not have to stay in the kitchen for long.
The appearance of the baked goods resembles pies, only round in shape. For minced meat, you can use any meat with the addition of onions, salt and other seasonings.
Classic dough using dry white yeast
3 eggs; 100 ml water; half a kilogram of flour; half a liter of fat milk; ¾ pack of butter and one packet of dry yeast (11 g)
To make the dough soft and airy, I suggest mastering some techniques. As I said, we will be using packaged dry yeast. They begin to act faster if you create favorable conditions for this.
Let's prepare our dough:
- Heat the water and dissolve the yeast.
- Leave the mixture in a warm place for a quarter of an hour until a foam cap appears on the surface.
- In a bowl, mix warm milk, dough, soft butter and eggs. Salt and add flour little by little.
- Knead the white dough on the table and place it in a deep bowl so that it can rise.
- After 40 minutes, knead the dough and let it rise again.
- Divide the white dough into portions the size of a chicken egg and cover with a napkin. After 20 minutes, start forming the whites.
Flour products prepared with kefir dough do not go stale for a long time. Warm baked goods are airy and soft. Let's not waste time and study the recipe for quickly preparing the dough in catering establishments.
For the whites you will need minced meat and ingredients for the dough:
a glass of full-fat kefir (preferably not fresh); 3 eggs; a small packet of dry yeast; 450 g wheat flour; a teaspoon of sugar and the same amount of salt.
Now let's knead the dough:
- Heat the kefir slightly and mix with the yeast. Choose a warm, draft-free place, place the bowl and give the yeast time to start working.
- After 20 minutes, a foam cap will appear on the surface of the mass, which means the dough is ready for further use.
- Grind the eggs with sugar and salt, add the dough.
- Add flour in parts and thoroughly rub the lumps.
- When the dough becomes stiff and difficult to stir with a spatula, place the mixture on the table and knead the dough with your hands.
- Set aside the base for the whites for a couple of hours, placing it in a bowl and covering with a napkin.
- After 2 hours, punch down the airy dough and let it rise again. Now the base for the whites is ready and can be divided into separate pieces.
- Choose the size of the pieces based on your preferences. You shouldn’t make them too big; aim for a medium-sized lemon.
Instant dough
Belyashi can be prepared from dough that is kneaded using the emergency method. You won’t have to devote a lot of time to the treat, and all because you will now know one universal recipe.
For one packet of dry yeast you will need:
450 g flour; 300 ml water; half a tablespoon of sugar; a pinch of salt.
Dough preparation method:
- Dissolve salt and sugar in water.
- Add yeast and let stand for 5 minutes.
- Add sifted flour piece by piece and knead the dough. It will turn out slightly sticky, but the whites will be airy and crispy.
Dough prepared in a bread machine
The bread machine is intended not only for baking various bakery products. Having set a certain mode, you will use it to knead the dough into whites. Moreover, you don’t even need to put any effort into this, the whole process will be taken over by the kitchen “assistant”.
Place in the container: 350 g each of flour and water; 40 ml sunflower oil; a packet of dry yeast; half a teaspoon of salt and a full teaspoon of sugar.
Depending on the type of bread machine, the dough will be kneaded from 45 minutes to an hour and a half. All you have to do is put it on the table and make whites.
Filling for whites
The classic filling for belyashi consists of young lamb meat and onions. But chefs managed to invent new minced meat options, which include:
- 550 g meat; 70 ml milk; 3 large onions and a bunch of greens.
- 600 g chicken fillet; 3 onions; 5 potatoes and a glass of full-fat milk.
- 450 g fish fillet; 1 egg; a slice of stale bread soaked in milk (1 cup); one large onion.
- 150 g processed cheese; 400 g raw grated potatoes; 70 ml milk; 3 pickled cucumbers; egg and one onion.
- Half a kilogram of pickled mushrooms (preferably milk mushrooms); 100 ml vegetable oil; bulb; 2 slices of rye bread.
After kneading the dough in any way, start preparing the minced meat. If you were unable to buy lamb, take any meat and grind it twice through a meat grinder.
The detailed recipe for classic minced meat for whites is as follows:
half a kilogram of lamb; a glass of cream; 3 medium onions; pepper and salt to taste.
2 kg. For frying whites: 250 ml of refined vegetable oil.
Preparation:
- Rinse and dry the meat.
- Cut out the veins and film with a sharp knife, and chop them together with the onion in a meat grinder.
- Add cream, salt and pepper.
- Mix the minced meat with your hands.
- Divide the dough into pieces, roll in flour and roll into flat cakes.
- Place a spoonful of minced meat in the center of the workpiece, fold the edges of the workpiece towards the middle of the circle, but so that the filling remains open.
- Fry the belyashi in hot vegetable oil on both sides.
Serve the dish hot, topped with sour cream or sour cream sauce.
- If you want the filling to be more tender and juicy, prepare it ahead of time. In a few hours it will have time to become saturated with the smell of onions and marinated.
- To rise yeast dough, choose a warm place where there are no drafts.
- The juicy filling is obtained by frying the onions. Chop the onion and send half of it to the frying pan, add the rest to the raw minced meat for the whites.
- Soft whites are the result of baking them under foil. After frying them in oil, place them on a baking sheet and place in the oven for 1-15 minutes, covering with foil.
- A crispy crust on the surface of the whites is formed only when they float freely in hot vegetable oil.
- The dough will not rise if you used expired yeast. Each package indicates the expiration date of the products, pay attention to it when making purchases.
- By kneading the white dough, you improve its structure. If you ignore this advice, the baked goods will not turn out as airy and soft.
- Before frying, the belyashi should lie on the table for a few minutes and rise. You shouldn’t put them in the frying pan right away, as the baking will not be entirely successful. The best sauce for whites is considered to be sour cream. To prepare it, mix sour cream with chopped herbs and lightly salt.
- Belyashi should be served hot, topped with sauce.
Delicious, hot with a golden crust on the outside and delicious meat juice inside. Sounds delicious, doesn't it? And this is all we can say about the most tender belyashi with meat. Of course, they occupy a place of honor on the festive table and will be the first to be eaten by the guests.
The dough for belyashi is prepared much softer than for other baked goods. And a small hole is left at the top of the workpiece to allow excess moisture to escape. But the aroma of fried meat and onions also seeps through it, which causes a crazy appetite.
Knowing all the little nuances of preparing this dish, any housewife will win the hearts and stomachs of the people tasting it. Therefore, let’s take a closer look at several ways to prepare meat whites. And you can decide for yourself which method is right for your family.
In fact, there are at least a hundred recipes for whites; in every kitchen in the world they are prepared with various meats, with or without the addition of a huge amount of onions and herbs. And their names are completely different; what they have in common is that they are fried minced meat in dough and the result is very tasty. 
What is needed for the test:
- Drinking water – 0.3 liters;
- Granulated sugar – 45 grams;
- Pressed yeast – 30 grams;
- Chicken egg – 1 piece;
- Margarine – 100 grams;
- Salt is on the tip of the knife.
For minced meat:
- Ground pork and beef – 0.4 kg;
- Onion head – 1 piece;
- White bread – 100 grams;
- Garlic – 3 cloves;
- Pasteurized milk – 1 cup;
- Spices are at your discretion.
Operating principle:
First, of course, we prepare the dough and mix the dough. Heat drinking water to room temperature, thoroughly mix the yeast in it and add granulated sugar and salt.
When the consistency of the liquid resembles liquid sour cream, we begin to sift exactly half the amount of wheat flour into the mixture portionwise.
Bring the mixture to the density of thick sour cream and set aside in a warm place for about sixty minutes. It should all bubble and at least double in size. 
At this time, divide the chicken eggs into whites and yolks. You can drop a few drops of lemon juice into the whites and beat them into a very strong foam, until stable peaks form.
And now add heated margarine, the remaining yolks and the second half of the wheat flour to the suitable dough. Mix well and very carefully add the foam from the proteins. Then send the dough back to a warm place, sometimes kneading it, for two hours. 
The next meat filling is on the way; for this purpose, the prepared meat pieces are ground in a meat grinder, diluting it with chopped onions and garlic.
If the minced meat was purchased already ground, chop the onion and garlic separately and mix into the minced meat. Without them, it will still be a bit dry.
Soak white bread for ten minutes in warmed milk. Then squeeze it lightly, chop it with your hands and add it to the filling. Add salt and various spices to your taste. Mix very well and let it brew for at least half an hour. 
And now we have both the filling and soft dough ready, let's start preparing the whites themselves. Divide the dough into small balls and roll them out using a rolling pin.
We place the minced meat in the very middle, secure the edges along the top, do not forget about the hole, there must be one. Although you can mold them into a triangular shape. Now let them rest for fifteen minutes. 
Take a deep frying pan, pour sunflower oil into it, about three centimeters high, and heat it well.
I like to add a piece of butter to the pan with sunflower oil; it seems to me that the whites turn out tastier this way.
The first side for frying should have a hole. Then fry on the other side. 
For a visual effect, I would also like to attach a video of the preparation of very tasty whites.
Well, that's all, place the finished pies on a paper napkin for a few minutes, and then transfer to a dish. The crazy aroma of this dish will bring all members of your family to the table. Bon appetit!
Belyashi with meat made with milk and yeast
According to most experienced housewives, yeast dough prepared without adding milk turns out completely tasteless. And I completely agree with them, thanks to milk, baked goods acquire a very delicate creamy milky taste, this is especially noticeable in sweet baked goods. What can I say, even the smell of the finished baked goods is completely different, softer or something. 
In the previous recipe, it is quite possible to replace the water with full-fat milk. Or divide this amount in half and make half water and half milk. For example, you need to take 300 grams of water, but you take 150 grams of water and 150 grams of milk.
And make the filling itself a little thinner, so it will set much faster inside the frying white meat.
Bon appetit!
Tatar belyashi on kefir in a frying pan
Belyashi is considered a traditional Tatar dish. And I learned this cooking recipe from my friends - the Tatars. And for their baking they use sour milk or fermented baked milk, thanks to which the belyashi come out breathable and fluffy in appearance. Sometimes they added milk to the filling for volume. 
Grocery list:
- Sour milk – 0.3 liters;
- Wheat flour – 400 grams;
- Pressed yeast – 15 grams;
- Eggs – 1 piece;
- Sunflower oil – 20 grams;
- Salt is on the tip of the knife.
Minced meat using kefir drink:
- Young calf meat – 0.4 kg;
- Onion head – 1 piece;
- Garlic – 3 cloves;
- White bread – 100 grams;
- Milk – 0.5 cups;
- Spices - a pinch;
- Kefir – 1/3 cup.
Let's start:
The dough recipe is more than simple; thanks to the addition of sour milk, it is prepared without dough. Yeast, granulated sugar, an egg (which was preheated at room temperature), sunflower oil and wheat flour are dissolved in warm kefir. Mix the mixture well, then transfer the dough to a warm place to rest and double in volume for at least two hours. Sometimes you can press it a little. 
Well, when it comes to preparing minced meat, everything is quite traditional. Grind the meat of a young calf, onions and garlic thoroughly, then add white bread soaked in milk, salt and sprinkle with spices.
The main thing is that the minced meat is without excess moisture, because kefir will liquefy it very much.
That's why I squeeze white bread out of milk very well. And kefir is added in small portions, mixing well each time.
Now let's start preparing the whites. Roll the dough into balls like tennis balls, then use a rolling pin to roll them into flat cakes, spread the filling in the center and form the pies.
They should be fried in a frying pan with high sides. I advise you to try this recipe, you will be surprised how much more pleasant the aroma is. 
I hope that you decide to cook belyashi according to this recipe and that you will like them. Cook with pleasure.
Bon appetit!
Lush belyashi with meat and rice
Product composition:
- Any meat or prepared minced meat – 0.4 kg;
- Onions – 1 piece;
- Garlic – 2 cloves;
- Rice – 0.15 kg;
- Salt - a pinch;
- Spices are at your discretion.
What we do:
The taste of this minced meat will be more richly meaty, but a little dry, since it contains fewer additional ingredients, but the white meat will become more satisfying.
Adding various greens will help to add richness of taste; the more varied it is, the more interesting the taste will be. It depends on the preferences of your family. 
Some even manage to mix buckwheat with minced meat, seasoning it with various aromatic spices: coriander, thyme, allspice, and so on. I think this option can also be prepared at least once to know whether you like this dish or not.
Making simple and quick whites with kefir
Do you happen to have a piece of meat left in the refrigerator and don’t know what to cook with it? And it doesn’t seem like much for goulash, and not enough for dumplings. Now let me teach you a very easy and quick way to prepare delicious whites with meat. Just find another glass of kefir in the refrigerator, preferably not completely fresh, it will be very tasty, I promise. 
Product composition:
- Kefir 3.5% – 250 ml;
- Flour – 220 grams;
- Soda – 1/3 teaspoon;
- Sunflower oil – 3 tablespoons.
Filling:
- Meat – 400 grams;
- Onions – 1 piece;
- Salt, spices - half a teaspoon.
Let's get started:
You can take ready-made minced meat, or you can grind any meat in a meat grinder.
First we make the minced meat, since it will be tastier and juicier only if it is not steeped too much.
We also finely chop the onion, you should get 1 part onion to two parts minced meat. Stir, add salt and spices. Then beat it for a few minutes to thoroughly mix it. 
Now sift half a glass of flour into a plate, pour kefir into it and mix with a fork. Next, add unslaked soda and the remaining flour and mix well until the flour is completely absorbed. The dough should be soft and not too sticky.
Then add sunflower oil one spoon at a time and knead it thoroughly for five minutes. The result will be a smooth, homogeneous and elastic dough that practically does not stick to your hands. Roll the finished dough into a ball and let rest for about thirty minutes. 
Then grease a baking sheet with sunflower oil and place on it at the same time the required number of whites in one pan.
Such belyashi cannot be sculpted in advance, since the filling may make them damp.
Heat the oil thoroughly in a frying pan, pour about one centimeter of it. And fry the belyashi with the hole down until golden brown. 
Dry the finished products, place on napkins and transfer to a dish.
That's all, bon appetit!
Recipe for making whites from yeast-free dough
You know, this recipe breaks all the stereotypes that without yeast dough it will never taste better than yeast dough. We add baking powder and dairy products to it, which makes them more dietary and less harmful to our figure. 
What is needed for the test:
- Wheat flour – 600 grams;
- Sour cream – 0.200 kg;
- Butter – 60 grams;
- Granulated sugar – 1 teaspoon;
Filling:
- Meat – 500 grams;
- Onions – 1 piece;
- Salt - a pinch;
- Spices - at your discretion;
- Garlic – 2 cloves.
Let's get started:
Place the sour cream in a bowl, add butter, salt, stir in the eggs and half a spoon of soda and vinegar. Sift the flour in parts and mix everything together. Now put it in the cold for 45 minutes. You see what the difference is, yeast dough requires heat. Unleavened dough plays best in a cold place. 
Now let's start preparing the filling. Unleavened dough goes well with completely different fillings. Both juicy berries and dry minced meat. But meat is of course better, because the dough will be a little thinner and denser.
Now, as in previous recipes, roll the dough into balls. Place the filling in the middle, roll up the belyash and fry in a large amount of sunflower oil in a deep frying pan. 
Be sure to first place the fried pies on a napkin so that all the fat drips off. And then set the table and invite everyone for tea. 
As you may have noticed, preparing belyashi is not at all difficult, and I have provided various methods to choose from, both with and without the use of yeast. So, choose the recipe you like and cook with pleasure for your family and close friends.
Bon appetit, my friends!
