Belyashi with meat, especially in the fried version, is not a dish that can be recommended to be cooked often, but sometimes you can pamper yourself and your household with such a tempting and aromatic unsweetened delicacy by preparing it yourself at home.
How to cook belyashi with meat?
Any recipe for whites with meat involves the simultaneous preparation of two components - the filling and the dough, the quality of which fully determines the final result and the impressions of tasting your favorite dish. In our case, minced meat with onions will be used as filling, and when creating it, you need to take into account certain subtleties of the recipe, without which the minced meat will not be juicy.
Juicy minced meat for whites with meat
The classic one with meat should be made from lamb, but in our cuisine they often use fatty pork or a mixture of it with beef. The onion should be exactly half the size of the meat components and it is preferable to chop it sharp knife small cubes - this is one of the secrets of the juiciness of the filling. Do not use a large amount of spices and seasonings, but add salt and pepper to taste. It will also add a little juiciness to the products. ice water, finely crushed ice or chopped raw potatoes added to the filling.
Ingredients:
- fatty pork and beef – 720 g;
- onion – 360 g;
- water – 120 ml;
- salt and pepper.
Preparation
- The meat is ground through a meat grinder.
- Peel the onion and chop it into cubes as small as possible.
- Mix the meat component and onion mass, add some salt to the minced meat, pepper and pour in a little ice water or milk.
- Before decorating the products, keep the filling on the refrigerator shelf for about thirty minutes.
Belyashi dough with meat
Ideal homemade belyashi with meat, the recipe of which is verified and balanced, is soft, fluffy and simply melts in your mouth. Properly made dough is responsible for these properties. It should not be tight or oversaturated with flour or baking powder. The correct flour base is soft, but not sticky, easily kneaded and molded without difficulty. Below is a simple recipe for yeast dough from which you can make delicious belyashi with meat.
Ingredients:
- flour – 620 g;
- water – 340 ml;
- fresh yeast– 20 g;
- granulated sugar – 40 g;
- salt – 10 g;
- butter peasant - 35 g.
Preparation
- Yeast, salt and sugar are dissolved in water heated to 40 degrees.
- The flour is sifted, poured into a bowl in portions and kneaded, adding melted butter at the end.
- Leave the container in a warm place for an hour and a half for the contents to rise.
- After the mass has at least doubled in volume, you can begin to design the products.
How to make belyashi with meat?
Cooking belyashi with meat is not only about making dough and filling. Products also need to be molded correctly. In modern cooking, there are two options for designing preparations - closed and open method. Let us next consider the intricacies of sculpting closed whites.
Tatar belyashi with meat is decorated a little differently.
The edges of the filled cake are closed at the top, gathering like a frill and leaving a small hole.
Belyashi with meat in a frying pan
Traditionally, the products are deep-fried in a heated frying pan, in a saucepan or cauldron. Moreover, the recipe for white meat with meat in a frying pan can be either classic, implemented in compliance with all norms and rules, or noticeably different from those. Next, consider the variations instant cooking similar fried products in a frying pan, the design of which will significantly save time.
Belyashi with meat - recipe with kefir
The properties of kefir to increase the fluffiness of baked goods and transform their characteristics for the better can also be used in in this case. The following instructions outline how to cook belyashi with meat in a frying pan from quick. The products are soft, delicate and incredibly fragrant. The filling can be made taking into account the above recommendations, and you will learn the nuances of creating a flour base further.
Ingredients:
- kefir – 245 ml;
- flour – 480 g;
- eggs – 2 pcs.;
- granulated sugar – 25 g;
- salt and soda - 10 g each;
- refined oil for dough – 40 ml;
- without aroma frying oil – 360 ml;
- filling – 500 g.
Preparation
- Combine kefir with soda and leave for ten minutes.
- Beat in the eggs, add sugar, salt, pour in the oil and mix the ingredients with a whisk.
- Add flour in portions and knead.
- The resulting lump is left for about thirty minutes under the film.
- Cut it into pieces and form each into a flat cake.
- Place the filling in the center, fold the edges up and pinch, leaving a small gap (hole).
- Place the pieces in hot oil with the hole facing down and fry the products until golden brown on both sides.
Recipe for lazy whites with meat on kefir
Lazy belyashi with meat, very tasty home recipe which are described below, are prepared much faster than classic yeast and even yeast-free ones with kefir. However, they turn out to be divinely aromatic, appetizing and tasty. Perhaps the only drawback of the products will be the excessive fat content in the output, which can be reduced by placing them on a paper towel for a few minutes.
Ingredients:
- kefir – 490 ml;
- flour – 320 g;
- egg – 1 pc.;
- granulated sugar, salt and soda - 10 g each;
- refined oil for frying – 180 ml;
- filling – 330 g.
Preparation
- Mix kefir with soda, and after ten minutes add salt, sugar, egg and flour.
- Mix the mixture with a whisk until it has the texture of a pancake base.
- Warming up vegetable fat in a frying pan, spoon the dough into it at some distance, and place small flat cakes of minced meat on top.
- Filling is poured a small amount dough on top and brown the pieces over medium heat on both sides.
Recipe for whites with meat in the oven
One, perhaps the most significant drawback fried whites– this is an excessive fat content of the product at the end and is not entirely healthy, although very appetizing fried crust. Next, you will learn how to bake white meat with meat without unwanted greasy gloss in the oven. Such heat treatment products are much healthier than traditional ones. The main thing is to implement it correctly and then the products will be no worse than the classic ones fried in oil.
Belyashi with meat - a recipe made with yeast
Products in the oven will be soft if the dough is prepared correctly. It can be made without yeast using kefir, following the recipe containing soda, or kneaded with yeast. Next, you will learn how to make belyashi with meat from yeast dough, which, when using high-quality ingredients, always turns out fluffy, fits perfectly and gives excellent results.
Belyash is a holey pie!
Although, this is not entirely true.
You can often find closed belyashi without a hole, looking like an ordinary pie, but only round in shape.
And sometimes it’s not even completely round.
But no matter how the preparations are made, this does not make the whites any less loved or tasty.
Let's indulge in some fragrant whiting?
Belyashi with meat in a frying pan - general principles of cooking
Classic white dough is prepared with yeast. It requires resting in a warm place for several hours. But recipes for kefir dough with soda, from which you can prepare products almost immediately, are becoming increasingly popular. Although it is advisable for it to stand for a bit so that the flour swells and elasticity appears.
Used for filling chopped meat with onions and spices. Sometimes other vegetables and mushrooms are added to it. If the meat is too lean, for example beef, then you can add lard or just fat.
Whites are formed with a hole or closed. If the product has a window, then it is very important to place it only in hot oil with the hole facing down when frying. Don't be afraid, the filling won't fall out. But if you first fry the closed part, and then the side with the window, then a large amount of juice will cause the oil to hiss and splash.
Recipe 1: Belyashi with meat in a frying pan from regular yeast dough
The recipe for delicious and rosy whites with meat in a frying pan is familiar to many housewives. Standard and time-tested dough made with yeast and water. The filling is prepared from two types of meat.
Ingredients
250 grams of beef;
250 grams of pork;
300 grams of onion;
Dough:
300 grams of water;
1.5 tsp. dry yeast;
50 grams of butter;
Spoon of sugar;
Preparation
1. Make the dough. To do this, dissolve sugar in warm water, add yeast, salt, egg, add flour and butter. We make it soft, but not batter. Cover and keep warm until the second rise.
2. While the dough is being prepared, make mincemeat. We twist both types of meat. Wash the pieces first and dry them.
3. Immediately twist the peeled onion, add salt and pepper, mix the minced meat well.
4. Divide the dough that has risen a second time into pieces of 100 grams. Round and leave on the table for 5 minutes.
5. Flatten each piece into a thin flat cake, place the minced meat in the center and pinch the edges, leaving a small window in the center of about three centimeters.
6. Heat the oil in a frying pan, place the whites on it, window side down, and fry. Then turn over and brown on the other side. And you're done!
Recipe 2: Belyashi with meat in a frying pan made from yeast dough with milk
Recipe for homemade whitefish with meat in a frying pan, which are prepared from very tender and air test on milk. It can also be used for fried and baked pies with different fillings.
Ingredients
200 ml milk;
100 ml water;
8 grams of yeast (dry);
1 tsp. Sahara;
Flour (how much will take);
1 tsp. salt;
80 grams of plums. oils
Filling:
0.5 kg mixed minced meat;
1 onion;
150 grams of cream;
1 clove of garlic.
Preparation
1. Dilute the milk with boiling water (water according to the norm in the recipe). Add yeast and sugar and leave for twenty minutes.
2. Melt the butter and cool. Beat the egg with salt. Pour the egg into the yeast mixture first, then the oil. Add flour and knead the dough. Cover with a napkin and put in a warm place for two hours.
3. Put chopped onion into the minced meat, followed by garlic, season with spices and pour in cream. Stir thoroughly.
4. We get ours thick crust, divide into pieces, make whites. According to this recipe, they can be made both closed and open.
5. Fry in a frying pan until cooked and serve while they are hot.
Recipe 3: Belyashi with meat in a “Lazy” pan
A simplified version of belyashi with meat in a frying pan, which is prepared from batter. This recipe can be a real salvation for housewives who do not have a lot of free time, but have a desire to feed their family deliciously.
Ingredients
500 ml kefir;
1 tsp. Sahara;
300 grams of flour;
0.5 tsp. soda;
300 grams of minced meat;
1 onion.
Preparation
1. Immediately chop the onion. Place it in a frying pan and fry with a spoonful of oil until transparent.
2. Mix onion with raw minced meat. Season the mixture with spices.
3. For the dough, beat eggs with salt, add sugar, kefir with slaked soda in it, stir. IN last resort add flour. The dough should look like pancakes.
4. Now add the prepared minced meat directly to the dough and stir.
5. Pour half a centimeter of oil into the frying pan and heat it up.
6. Fry regular pancakes on both sides. More precisely, not quite ordinary ones, we have lazy whites!
Recipe 4: Tatar belyashi with meat in a frying pan or “Peremyachi” (without yeast)
The recipe for very interesting whites made from dough without yeast. It will require sparkling mineral water and kefir. Instead, you can take fermented baked milk, yogurt, sourdough.
Ingredients
0.7 kg mixed minced meat;
2 onions;
A little salt.
For the test:
200 ml kefir;
200 ml mineral water;
1 tsp. soda;
6 cups flour;
3 tablespoons of oil + for frying.
Preparation
1. Suppress the soda in kefir and leave it for now. Beat eggs with salt, add mineral water, then kefir mixture. Stir and add flour. When kneading the dough, add three tablespoons of oil. You can use melted margarine. Forget about the dough for 15 minutes. This time is enough to prepare the filling.
2. Add chopped onion to the twisted minced meat, add spices, stir.
3. Divide the dough into pieces, the size of which should be the size of a small apple.
4. Roll out each kolobok into a thin flat cake. To prevent the dough from sticking, sprinkle it and the rolling pin with flour.
5. Place a tablespoon of minced meat in the center of the flatbread, bring the edges together, forming a window in the center.
6. Fry Tatar belyashi in the usual way in hot fat.
Recipe 5: Belyashi with meat and potatoes in a frying pan
An economical recipe for white meat with meat, for which you will need mashed potatoes. If there is any left over after lunch, then you don’t have to cook a new one, but use it. The dough is kneaded with kefir and butter, but you can use any other kind.
Ingredients
0.25 kg butter (or margarine);
380 ml kefir;
1 tsp. soda;
800 grams of flour;
For filling:
500 grams of meat;
120 grams of lard;
200 grams of mashed potatoes;
2 onions;
1 clove of garlic;
A little ground pepper;
Dried dill and salt.
Preparation
1. Place the flour in a sieve and sift directly onto the table. Add soft butter or margarine and rub well with your hands. If the butter is hard, you can chop it with a knife. We make a slide with a depression.
2. Dilute salt in kefir and extinguish soda. Pour into the flour mixture and knead the dough. You may need a little more flour if the kefir was liquid. Let stand for 15 minutes.
3. Grind the meat with lard, peeled garlic clove and onion. It is better to remove the skin from the lard. Add mashed potatoes, spices and mix.
4. Divide our dough into koloboks, roll into thin flat cakes, stuff and pinch the edges. These whites can be made both open and closed.
5. Fry in a frying pan until cooked. But from the same dough you can make baked belyashi in the oven, which also turns out delicious.
Recipe 6: Belyashi with meat and mushrooms in a frying pan
Adding mushrooms to the filling for belyashi makes the products incredibly aromatic and unusual. This technique can be used to save meat or simply to add flavor. We use any yeast dough, can be prepared according to one of the recipes above. According to this recipe, it is better to make belyashi closed, as the filling is very juicy and the oil will shoot out.
Ingredients
1 kg of dough;
300 grams of meat;
200 grams of onion;
250 grams of mushrooms;
2 spoons of sour cream;
Preparation
1. Wash the mushrooms, remove all excess. If they are wild, then it is advisable to boil them in boiling water for about 15 minutes. Then cut them into cubes.
2. Also chop the peeled onion. Fry it with butter in a frying pan until transparent, add the mushrooms, fry for 5 minutes and add sour cream. Simmer covered until soft.
3. Twist the meat into minced meat and mix with cooled mushrooms. Season the filling with spices.
4. Divide the dough into pieces and roll each into a ball. Let it sit for a few minutes to loosen it. Roll out into a thin flat cake.
5. Add the filling and gather the edges together. Flatten it in your palm and fry it in oil.
To ensure that there is less smoke and burning when frying whites indoors, the dough should be cut not with flour, but with vegetable oil.
The whites will have a beautiful blush if you put a spoonful of sugar in the dough. If you do not do this, then the color finished products will have a gray tint, even if they are well fried.
Minced meat for whites will be more tender if you add a little cream or sour cream to it.
Not enough meat for filling? Add more onions. You can add a little raw cabbage, finely grated potatoes. But it’s better not to dilute the white stuffing with cereals, especially rice, as is found in many recipes. It will become much drier and draw out all the juices from the meat.
Belyashi will be tastier if you mix several types of fat during frying. Or at least add a spoonful of butter or ghee to the vegetable oil.
The amount of flour indicated in the recipe and the amount actually used does not always match. The difference is explained by the thickness and fat content of the products used in the test. And the moisture content of flour varies. Therefore, if the dough turns out liquid, then feel free to add more flour.
05 February 2017 5250
It's primordial Tatar dish has long become a favorite among the most diverse residents of our country. And how can you refuse a tasty piece of the most delicate, slightly crispy fried dough with a hearty meat filling?
The juiciness of the meat is given by finely chopped onions or minced onions, which exchange their bright taste and fragrant aroma with dense dough and minced meat.
And belyashi are prepared quite quickly and simply, the main thing for their preparation is the patience and hard work of the housewife, as well as a large frying pan with a deep bottom in the house.
Traditional Tatar belyashi is prepared from beef tenderloin. You can use veal or pork meat to prepare their filling.
The use of mixed minced meat for filling is considered quite popular: in which the same amount of ground beef is added to the pork twisted in a meat grinder. With pork, as a rule, the minced meat is juicier and softer.
But in general, the filling is a matter of taste, because it won’t be possible to spoil it with a certain choice of meat, because the whites are given a special flavor by passing through a meat grinder or finely grated onion. Without this component, it will not be possible to cook delicious fluffy whites in a frying pan.
Step by step recipe
- vegetable oil – 200 ml;
- wheat flour – 550 g;
- a packet of dry yeast;
- granulated sugar – 50 g;
- salt - a pinch;
- slightly warm water – 360 ml.
Mixing time: 30 min.
Calorie content of dough in one piece: 70 kcal.
The dough for whites is mixed from very simple ingredients that are accessible to everyone. Start kneading correct dough for whites should be made from dough. To do this, dry yeast is diluted in lukewarm water, 50 g of sugar and 75 g of flour are added.
In a sufficiently deep container, the ingredients are mixed into a thick mass. Then the container is covered with a cotton napkin and infused for 20 minutes.
After that, the remaining flour is added to the finished dough, vegetable oil is poured in, the dough is salted and kneaded until homogeneous.
- minced beef - 250 g;
- minced pork -250 g;
- onion heads – 3 pcs;
- salt - a pinch;
- pepper to taste.
Roasting time: 90 min.
Minced pork and beef are mixed in a deep glass bowl, and twisted onions are added. The minced meat is salted and a little ground pepper is added to it. If the filling turns out to be a bit dry in appearance, you can add 75 ml of warm milk.
Ready dough Roll out into a layer approximately 6 mm thick, then using a saucer with a diameter of 10 cm, cut into even circles. Place a tablespoon of minced meat in the center of the dough piece and pinch the edges of the dough circle tightly.
Place the belyashi into a well-heated frying pan on the hob. Fry these meat pies You need a sufficient amount of vegetable oil, the yeast dough rises during frying, and oil is necessary so that the whites are fried evenly.
They are prepared at an average heating temperature of the hob; you should not choose high heat: with it, one of the sides of the white meat may burn.
Lush whites made with milk and yeast
Ingredients for the dough:
- slightly warm milk – 180 ml;
- water – 80 ml;
- butter – 80 g;
- wheat flour – 320 g;
- a packet of dry yeast;
- granulated sugar – 25 g;
- salt on the tip of a knife.
Mixing time: 30 min.
Calorie content of dough in one piece: 60 kcal.
It turns out great with milk delicious dough, tender, very light, literally melting in your mouth. Heated water is added to warm milk, sugar is dissolved in the resulting liquid, and yeast is added.
The mixture is infused for a quarter of an hour. Then an egg is beaten into it and softened butter is added. The resulting mass is kneaded well, then flour is poured into it.
Knead the dough and place in a warm place for an hour and a half.
Ingredients for filling:
- minced beef - 250 g;
- minced pork -250 g;
- onion heads – 2 pcs;
- cream – 150 ml;
- salt a small pinch;
- pepper to taste.
Roasting time: 90 min.
Calorie content of meat filling in one piece: 110 kcal.
The minced meat components are mixed, 33% cream is poured in for juiciness and a special aroma.
The dough is rolled out, flat cakes are cut, and a tablespoon of cooked minced meat is placed in the middle.
The edges of the cake are folded in such a way that a small hole is formed in the top of the white cake.
Belyashi are laid out on a heated frying pan. The side with the small hole is cooked first.
If the pan is hot enough, you don't have to worry about the juices leaking out. open patty. But if you start frying from the closed side, then when it comes to the side with the window, the onion juice will splash heavily in different directions. The belyashi are fried in a frying pan until fully cooked.
Tatar belyashi on kefir in a frying pan
Ingredients for the dough:
- kefir – 150 ml;
- wheat flour – 320 g;
- egg;
- salt a small pinch.
Mixing time: 40 min.
Calorie content of dough in one piece: 55 kcal.
Kefir is poured into a large container and an egg is driven into it. With the help of wolves, the components are connected to each other. The mixture is salted, flour is poured into it, and a soft, tender dough is kneaded.
Ingredients for filling:
- beef tenderloin - 500 g;
- 2 onion heads;
- olive oil – 50 g;
- 4 potatoes;
- salt a small pinch;
- pepper to taste.
Roasting time: 90 min.
Calorie content of meat filling in one piece: 110 kcal.
Beef tenderloin and onions are passed through a meat grinder, and ground or finely grated potatoes are added to them. Salt and a little allspice are added to the minced meat, all ingredients are mixed well.
The dough is rolled into a long sausage, small lumps are pinched off. They are used to make cakes. Place a heaping tablespoon of minced meat in the middle of the flatbread.
Tatar belyashi are prepared with a small hole in the top of the pie. Each side is fried until fully cooked.
- Tatar belyashi are served with a specially prepared sauce. For the sauce you need following ingredients: ripe tomato– 1 piece, apple or grape vinegar– 0.3 g, mustard – on the tip of a knife, garlic – 2 cloves, canned cucumbers – 100 g, olive oil – 6 large spoons. Heats up in a deep frying pan olive oil, put a finely chopped tomato in it, pour in Apple vinegar, spices are added. The mass is simmered for 10 minutes at low temperature. Then the frying pan is removed from the hob, mustard, finely chopped garlic, and finely chopped cucumbers are placed in it. Mix everything well and delicious delicious sauce ready for whites:
- To make the filling of the belyashi even more juicy and tasty, it is recommended to add a little milk or cream to it;
- The dough for whites should not be too dense. Soft, manageable dough that does not stick to your hands or work surface is the right test for whites.
Delicious aromatic belyashi, which are cooked in a frying pan, are quite easy to prepare. It’s worth trying to cook this dish at home once, after some time you will definitely want to treat lush white hair your family again.
08 May 2016 769
Belyashi are meat pies originally from Kazan. They are usually fried in a saucepan using sunflower oil and stuffed with several types of minced meat, but there are cooking options without yeast dough in the oven.
They are easy enough to make home kitchen, and they will be much healthier than those sold in station stalls or student canteens. This dish is very filling, so after eating one or two pieces, you feel completely satiated.
Recipe for homemade yeast whites with meat in a frying pan
Belyashi on yeast dough classic version are not tall dietary properties, but incredibly tasty.
Components:
- Flour – 700 g;
- Egg – 1 pc.;
- Water – 500 ml;
- Yeast “Sof Moment” - 1 package;
- Salt - at the discretion of the cook;
- Ground pepper – 1 tsp;
- Pork – 350 g;
- Turkey pulp – 300 g;
- Onion – 2 heads;
- Vegetable (ordinary) oil – 200 ml;
- Sugar – 1 tsp;
- Fresh herbs - a bunch.
Lightly dilute in half a glass warm water dry yeast, add sugar and a spoonful of flour. Mix everything and leave until a special yeast cap forms.
Mix the remaining water and the cooled egg, pour yeast dough, salt and add chopped flour in parts. When the mass becomes sufficiently stiff, transfer it to a smooth surface and knead into a soft, non-sticky dough. Place in a dry container, cover with a bowl and leave for an hour.
Cut the washed and dried meat into slices. Peel the onion and cut into quarters. We pass the prepared products through an electric meat grinder, alternating meat and onions, so that the minced meat is more homogeneous. Add herbs, salt and pepper to taste.
Pour vegetable oil into a saucepan and heat it up. Pinch off small pieces of dough from the total mass and roll out. Place the filling in the center and seal the edges, leaving a small gap. We form all whites using this principle.
Immerse the semi-finished products in well-heated oil and fry until cooked. Do this carefully and slowly - the oil may splash on your hands and leave a deep burn. Remove with a slotted spoon and place on kitchen paper towels.
You can use one type of meat, but by combining two fillings you get an even more delicious variation.
If you don't have fresh herbs, you can use frozen or dried ones. This will also add additional flavor.
Delicious meat whites on kefir
If you don't want to use yeast dough, you can replace it with more easy option- on kefir.
Components:
- Flour – 600 g;
- Egg – 2 pcs.;
- Kefir – 450 ml;
- Salt - to taste;
- Sugar – 0.5 tsp;
- Cream – 100 ml;
- Chicken fillet– 600 g;
- Vegetable (regular) oil or lard – 200 ml;
- Soda – 1 tsp;
- Ground pepper - to taste;
- Fresh greens - a bunch.
Combine heated kefir with soda, stir and leave until bubbles appear on the surface. Wash the chicken fillet and dip it in a towel. Cut into pieces and run through an electric meat grinder.
Add salt, egg and sugar to the kefir mixture. Add crushed flour in small portions, stirring constantly. The amount of flour may vary: you need to ensure that the dough becomes elastic and pliable.
IN minced chicken Stir in herbs and cream - this will make it juicier.
Roll out the dough into a sausage, cut into pieces and make flat cakes. Place the filling in the center and seal the edges completely. Immerse in heated oil to create a deep-frying effect. Fry until a nice brownish color appears. Remove and let cool.
How to make belyashi with minced meat in the oven: step-by-step recipe
Supporters proper nutrition They use the method of preparing whites in the oven. This does not require as much oil as in the classic version.
Components:
- Flour – 450 g;
- Kefir – 400 ml;
- Baking soda – 1 tsp;
- Margarine or spread – 150 g;
- Egg – 1 pc.;
- Salt, spices - to taste;
- Minced pork and beef – 650 g;
- Yolk - for lubrication;
- Meat broth – 350 ml.
Chop into crushed flour with a knife soft margarine. Mix the mixture with your hands, beat in the egg, add salt. Mix kefir in a plastic bowl room temperature and soda. We leave it to stand.
Place the minced meat in a deep glass bowl, add some salt, add spices and mix well so that both minced meats become one.
Pour the kefir mixture into the flour mixture and mix well. Dump it onto a smooth, dry surface and, sparing no effort, knead it into a tight dough. Cover with a bowl and let rest for half an hour.
Roll out into a long sausage, cut into slices and form into flat cakes by hand. Place the filling in the center and seal the edges, leaving a small window. We activate the electric oven in baking mode at 180 °C. Coat the baking sheet with oil and transfer the semi-finished products. Using a spoon, carefully pour the heated broth into each hole. Immerse to bake for an hour.
Lazy whitefish recipe: simple and quick
The name of the dish speaks for itself: a very quick and uncomplicated way to pamper yourself and your loved ones with whites.
Components:
- Minced beef – 350 g;
- Kefir – 250 ml;
- Salt - to taste;
- Vegetable (regular) oil – 150 ml;
- Onion – 2 pcs.;
- Pepper - to taste;
- Egg – 1 pc.;
- Soda – 0.5 tsp.
Peel the onion and chop into small cubes. Sauté in sunflower oil until transparent. Add minced meat, spices and add some salt, knead and fry until half cooked.
Beat the egg, soda into the kefir and add the crushed flour. The consistency will be the same as for pancakes. Place the minced meat and onions on a flat plate and let cool slightly.
Place a flatbread in the heated oil with a spoon, put a little filling on it and completely fill it with dough on top. Fry on all sides until beautifully golden. We extract it onto paper kitchen towels or napkins to remove excess oil.
For this recipe it is important to use lean minced meat, namely from veal or, as in our case, beef, so that the whites are not too fatty.
And step-by-step recommendations preparations. Read on for tips on making the filling and preparing the dough.
Chicken with potatoes and pineapples cooked in the oven will surprise you delicate taste and juiciness. that are worth trying.
How to make mascarpone at home for pizza or a variety of desserts. Detailed recommendations and advice.
- It is important to know that you should initially place belyashi in a frying pan with the hole facing down so that the filling is well baked;
- While frying dishes in a frying pan, constantly add vegetable oil into the hole with a spoon, so they will be juicier;
- After being removed ready-made baked goods from the electric oven, cover with a cloth towel and let stand;
- A mandatory ingredient in the dough is sugar, it is what gives it such a beautiful brown color during frying;
- There are several non-traditional fillings for this dish - cod fillet and wild duck. In both versions, the baked goods turn out tasty and quite piquant;
- You don't need to put too much oil in the pan. It should be enough to completely cover the whites;
- Instead of dry yeast, you can use fresh live yeast.
Bon appetit to you, your household and guests!
The recipe for belyash came into Russian cooking from Tatar cuisine. In shape they resemble classic cheesecakes, but sometimes they are made triangular, with a small hole. To prepare them you need yeast dough, meat filling, and all the taste lies in the crispy crust and juicy minced meat inside. The finished dish can be an addition to dinner, breakfast, or just be a hearty snack during the day. They can be eaten both hot and cold; they do not require a side dish. The tastiest thing, of course, is the aromatic whitewash, piping hot, just cooked. Well, in general, it's a matter of taste. There are many recipes for making it. But which recipe for white meat with meat at home is the best? Probably the simplest?! Let's talk about this more...
There are many recipes, but the principle is the same. The dough can be prepared with yeast, using kefir, but previously it was made exclusively unleavened. The so-called vak-belyashi, which is cooked in the oven, turns out to be appetizing and fluffy. It is very important to use fresh products, minced meat of sufficient fat content. Any housewife who prepares this dish at home can be sure of its safety, unlike the products offered in street fast foods. Well, if you are afraid of ruining your figure with such fat and juicy pie, then your worries are completely in vain. If you eat them in moderation and not often, you won’t gain extra centimeters.
It is better to eat belyashi with hot sweet coffee or tea. This way, food digestion will be better, and the combination of flavors will delight you. Traditionally, minced meat made from beef, pork and lamb is used for whites. Don't know what shape to give the product? Just imagine a big pancake, inside of which you need to put minced meat and seal it well.
Some cooking secrets
You need to fry in large quantities oils It is better to use a deep frying pan or even a duck pan. It is advisable that the dishes have a thick bottom.
To make the meat filling inside fry faster, during cooking, drop a little boiling oil from the frying pan into the hole with the minced meat. To ready dish It was not so greasy, after frying, take out the finished belyashi on a paper napkin. This will significantly reduce their calorie content.
In terms of weight, it is better to make the amount of filling half as much as the weight of the dough. This way the whites will be tender and well-fried.
Homemade belyashi with meat - recipe with yeast dough
For this recipe you need to take:
1.5 kg of sifted flour;
- 2-3 eggs;
- 1 tablespoon of sugar;
- 3-4 tablespoons of butter;
- 2 glasses of water or warm milk;
- 1 pack of dry yeast;
- a pinch of salt.
Minced meat can be made from any meat you have on hand. Grind the meat in a meat grinder, add spices to taste, onion, salt and pepper. Mix well and the filling is ready!
Heat milk or water, add salt and sugar, beat in eggs, stir and add yeast. Add flour little by little. Do not pour in the entire specified amount at once. When kneading, you need to keep an eye on the dough; it should be elastic, not too hard, but not tearing. Divide the entire resulting mass into small balls and flatten them slightly. Roll out each piece with a rolling pin. You can form a circle with your hands, or you can use a glass to cut out the dough. Leave the pieces of dough to rise for 20-25 minutes (depending on the temperature in the room).
Place minced meat in the center of each circle and carefully glue the edges together. Flatten the resulting semi-finished product and place it in boiling oil. Fry on each side until golden crust. Already at this time, an incredible aroma will spread throughout the apartment, which will whet the appetite of all family members.
Recipe for making whitefish at home yeast-free dough
This cooking method is also not complicated and quite fast. Ingredients you will need:
One glass each of kefir and milk;
- 3 chilled eggs;
- 5-6 glasses of flour;
- 1 teaspoon of soda;
- 0.5 teaspoon of salt;
- 7 tablespoons of any vegetable oil, preferably odorless.
- 500 grams of minced meat.
The minced meat can be prepared first. Grind the meat, add onion, salt and spices. Some people add an egg to it, but this is not necessary, since the minced meat is fried inside the dough.
Mix slightly warmed milk with kefir, add butter and soda, slaked with boiling water. mix, beat in eggs. For whipping, you can use a mixer or get by with a regular whisk and fork. Add flour little by little, slowly, without stopping whisking the dough. When the consistency is too thick and dense, knead it with your hands, having previously greased the surface of the table with vegetable oil. Leave the finished dough for 30-40 minutes to rest.
Divide the entire dough into small pieces. We make a flatbread with a small depression where we put the filling. Seal the edges well, you can twist it and place it in the pan with this part down. Vegetable oil The pan should already be boiling. You should not put the whites in cold butter, as it will simply be absorbed into the dough and it will not be soft and fluffy.
Do not turn the whitewash more than once. Fry on each side for a few minutes without covering the pan with a lid. The resulting dish can surprise both relatives and unexpected guests. Bon appetit!
What recipe for whites do you use at home? Write in the comments, please!
