We prepare the most delicious belyashi with kefir - the recipe is very simple and quick! Dedicated to those who don’t want to bother with yeast dough, but still want to end up with tasty, fluffy and juicy whites.
The dough for whites is prepared with kefir, without yeast. There is no need to wait for the dough to rise: it becomes fluffy already in the pan. This recipe takes little time, so I love to cook this recipe for my family and friends. For me, these are the most delicious whites made with kefir. In addition, we will do juicy filling, due to which everyone loves the most delicious whites so much!
Belyashi on kefir with meat - standard ingredients, but a non-standard approach. Therefore, if you want to please your loved ones with something tasty, the recipe for making belyashi is just for you!
Ingredients:
Wheat flour - 3-4 cups;
Kefir 1.5% -2.5% - 250 milliliters;
Soda - 1 teaspoon;
Chicken egg - 2 pieces;
Salt - 1 teaspoon;
Sugar - 1 teaspoon;
Vegetable oil - 2 tablespoons;
Minced meat - 250 grams;
Onions - 2 pieces;
Salt - to taste;
Pepper - to taste;
Vegetable oil - for frying.
The most delicious belyashi made with kefir. Step by step recipe
Add baking soda to warm kefir and mix. A reaction occurs, the mass foams, which means the soda is extinguished. Kefir should be slightly sour. Otherwise, the soda will be felt in the finished dough - and it will not be so fluffy.
Break two eggs into a bowl and whisk with sugar and salt. There is no need to make a fluffy mass and wait for everything to dissolve - this quick recipe kefir dough without much effort.
Pour foamed kefir into the mixture and mix until evenly distributed.
Add flour, knead soft and elastic dough. Add it gradually, in portions - this is the secret correct test. It will be homogeneous and of the desired consistency, and will not be clogged.
Add vegetable oil onto the finished dough in two steps, kneading thoroughly after each step.
Place in a cup, cover with film kefir dough, let it rest for 20-30 minutes.
Let's prepare the filling. We cut small cubes onions: this way they won’t stand out too much. You can twist it through a meat grinder with a large grid.
Salt onions, add black onions ground pepper: everything to taste. Mash it until it reaches juice with your hands; if you put it through a meat grinder, you don’t need to. It will turn out juicy anyway. Due to the fact that we salted the onions, the salt will be evenly distributed throughout the minced meat.
Add minced meat (you can make it yourself from any meat), mix. If the meat is dry enough, be sure to add ice water: for juiciness. We beat the minced meat, throwing it into a cup: this way the filling will become homogeneous.
Take the rested dough. Since the dough is sticky, we use vegetable oil when cutting (the flour will burn in the oil when frying). Divide into 2 parts.
From one half we begin to make belyashi, first dividing it into small balls, depending on what size you want to make the belyashi.
Spread out a piece of dough, not too thin in the middle. The edges should be thin. Place the minced meat filling in the middle and level it out. We connect the edges to the center, forming a whitewash. Leave a small hole in the middle. We make the belyash using gentle pressure: it will fry faster and less oil will be needed for frying.
Fry in a frying pan with big amount vegetable oil: it should reach the middle of the whitewash. The oil should be well heated, but not to the point of smoking, of course!
Place the belyashi with the hole facing down, fry over low heat until golden brown on one side, then turn over and fry on the other.
Pour a teaspoon of vegetable oil from the frying pan into the hole: this way the filling will be juicy and fried better.
Place the fried belyashi on paper towels to absorb excess oil. If desired, place them in a saucepan: they will remain warm for some time and will be softer on top. We fry all the other whites in the same way.
I often prepare yeast dough for future use. I made myself a few bags and put them in the freezer. But there are times when you need to cook something here, now and not a minute later. Then kefir-based belyashi comes to the rescue - a quick, delicious hearty dish for the whole family. Saturated meat broth is formed inside the belyash thanks to onions. Even if you have non-meat souls in your family, they might enjoy the crispy fried dough infused with meaty flavor.
How to cook delicious belyashi without yeast
Ingredients (for 9 whites):
- Kefir - 250 g.
- Wheat flour - 220 g.
- Quicklime baking soda- 1/3 teaspoon
- Minced meat (it is better to use mixed pork + beef)
- Onions - 1 pc.
- Pepper, salt - to taste
- Vegetable oil for frying (I used sunflower)
How to make minced meat for homemade whites
The filling for whites consists of minced meat and onions. You can chop the onion with a knife as finely as possible, or grind it through a meat grinder.
The juiciness of the filling directly depends on the amount of onion.
I always visually determine the amount of onion - it should be half as much as minced meat.
If the white meat mince is very thick, you can add a little broth or cold water to it. The ideal filling is not thick, not liquid, and has a viscous consistency.
If desired, you can add finely chopped greens to the filling for whites. Often red is also added hot peppers, ground cumin. Personally for me perfect minced meat for whites - this is a minimum of spices (only salt, ground pepper), onions, minced meat.
So, the minced meat is seasoned. Now he must be repulsed. Naturally, belyashi are not cutlets, and even without beating the minced meat meat filling It won’t fall apart, but if you don’t skip this step, you won’t regret it. As a result of beating, the filling will turn out juicier, since the juices are better preserved in the beaten (“collected”) minced meat.
Beating the minced meat lasts 1-2 minutes, after which it gathers into a lump and does not fall apart, but behaves like a solid lump.
Cover the prepared minced meat so that the top does not get airy and put it in the refrigerator before you start sculpting the whites.
Step-by-step photo recipe for making whites with kefir
Heat the kefir (should be slightly hotter than room temperature).
Add flour sifted with soda (220 g of flour and 1/2 teaspoon of soda) to the kefir and begin to knead the dough.
Personally, I like to knead the dough without salt, since in this case it stretches better and the whites are easier to sculpt. If you wish, you can add salt (no more than 1/3 teaspoon).
As you knead the dough, you will feel whether you need to add more flour. The dough should be elastic and slightly sticky.
Forming whites in vegetable oil
Place the dough on a table covered with a silicone mat. Let's knead it again. Now we wet our hands and a rolling pin with vegetable oil and begin to roll out the dough into a cake, the thickness of which is no more than 0.5 cm.
We deliberately do not use a lot of flour when working with the dough, as it can make the dough too dense. If desired, you can use flour instead of vegetable oil.
We choose a suitable shape for cutting out the dough (I will have small whites, so the shape is a faceted glass).
Place the minced meat for the whites on each piece of dough. We try to press down the filling with our palm so that the layer of minced meat is as thin as possible and bakes better.
Lift the edges of the dough around the filling and squeeze along the entire circumference of the white dough. We collect the pie in a “bag”.
Press the meat pies again with your palm so that excess air comes out and the filling fits more tightly to the dough.
Place the frying pan on the fire and heat the vegetable oil in it. Then we lower the bottom side (where the hole is) into the oil. First of all, the center should be baked (sealed) so that the juices from the meat filling do not leak out.
There is another reason to use vegetable oil instead of flour when forming whites - excess flour does not burn during frying. The whites are clean and beautiful.
After 1-2 minutes, turn the whites over to the other side. We focus on the rosy appearance of the pies.
When frying, make sure that the whites float freely and do not touch each other.
When the whites are turned over, you can pour a spoonful of boiling oil into each of them, which will help avoid sizzling and sizzling when the juice from the pies gets into the frying pan.
The second time the whites are no longer turned over to the side with the hole, since a lot of juice has formed inside each pie and as soon as the whites are turned over, the hissing will begin, smoke will come out and there will be spoiled oil and the final product.
In order for the filling in the belyashi to have time to fry, it is recommended to put smaller fillings and, after turning, reduce the heat so that the belyashi have time to fry properly.
Belyashi is considered ready when meat juice begins to boil in the window through which the meat is visible. As alternative option- you can cut one white meat and see if the meat is ready or not.
If the filling in the belyashi turns out to be damp (well, who knows, maybe the size of your belyashi turned out to be huge, and the layer of filling is thick), you can bring it to readiness:
- in the oven
- in the microwave
- Cover in the pan, reduce heat to low and add a little water to the oil.
But I manage to avoid these actions; the whites are fried just the same.
Bon appetit! I’m glad to answer any questions you may have about the recipe, I’m looking forward to your reviews and photos of delicious whites!
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Belyashi is a dish that is attributed Tatar cuisine. They are lush with meat. Today, belyashi have taken pride of place in the menus of many snack bars and fast food restaurants. However, those who have at least once tried to cook belyashi at home are unlikely to return to the store-bought option.
The filling for whites is usually any minced meat mixed with onions.. Potatoes are also sometimes added. The spices are the simplest: salt, sugar, black pepper, but you can add your favorite seasonings. The main component for such baking is, of course, the dough.
White dough is prepared using water, milk or kefir.. Most often, yeast is added to it. Although this cooking method is quite long (the dough needs to sit for at least an hour), the pies turn out fluffy, tasty, with appetizing bubbles and a delicate golden color. The faster recipe eliminates the yeast, resulting in a blander dough. Despite this, there are also quite a lot of fans of such whites.
Both versions of the dough involve frying in large quantities oils. Usually it should rise from the bottom of the pan by at least 1 centimeter, but it is better that the whites are completely covered with it. In this case, they will turn out to be the same golden color with a golden brown crust. You can also cook belyashi in the oven.
When the dough is ready, flat cakes 6-8 centimeters in diameter are made from it. Add minced meat to the center, then press the edges, leaving a small hole in the middle. Whole belyashi can also be prepared by completely wrapping the minced meat in dough, but they will take a little longer to fry.
Secrets of preparing the perfect dough for whites
Making homemade belyashi is a real culinary feat that will be appreciated by all family members. The secret to making them truly inimitable lies in the right recipe test. Whatever cooking method you choose, a few general recommendations will come in handy:
Secret No. 1. Instead of vegetable oil, you can add melted margarine to the dough in the same amount.
Secret No. 2. You can take dry or fresh yeast. You will need about 30g fresh for 2 glasses of milk (water).
Secret No. 3. The white dough should be thick, soft and slightly stick to your hands.
Secret No. 4. Forming from ready dough whites, you need to generously sprinkle your hands and work surface with flour.
Secret No. 5. Before cooking belyashi, the oil in the frying pan must be well heated, but not allowed to smoke.
It is quite easy to prepare belyashi in this way, but you will have to wait until the yeast rises and the dough itself swells. From the suggested amount of ingredients you will get approximately 20 large pies. When forming whites from dough, you need to make them small - during frying they will increase 2-3 times.
Ingredients:
- 400ml water;
- 1½ tbsp. Sahara;
- ½ tsp. salt;
- 3 tbsp. vegetable oil;
- 600g flour;
- 1 tsp dry yeast.
Cooking method:
- Heat the water a little and pour it into a deep plate;
- Add yeast, sugar and 100g flour, beat with a whisk;
- Cover the plate with a warm towel and wait 20-30 minutes for the yeast to rise;
- Add the remaining flour and salt, stir;
- Pour in the vegetable oil and knead;
- Place the dough in a warm place and wait until it increases in size by 2-3 times.
Interesting from the network
Making dough in a bread machine is a pleasure. While the technique is busy with kneading, you can have time to prepare the filling for the delicious juicy whites. This dough recipe is suitable for any pies, but it will be best combined with meat filling. If desired, you can add potatoes to it.
Ingredients:
- 350ml milk;
- 500g flour;
- 4 tbsp. vegetable oil;
- 2 tsp. Sahara;
- 1 tsp salt;
- 1½ tsp. dry yeast.
Cooking method:
- Pour milk into the bread machine;
- Add all dry ingredients and a few tablespoons of vegetable oil;
- Turn on the “Dough” mode and leave to knead;
- Once ready, leave the dough in the bread machine for 20 minutes;
- Add the filling and fry in a large amount of vegetable oil.
A quick recipe that allows you to get very tasty and satisfying whites. You can also make any other pies with this dough. Be sure to stock up on a large amount of oil for fried whites so that the dough turns out crispy.
Ingredients:
- 1 glass of kefir;
- 3 cups flour;
- 2 eggs;
- 1 tbsp. Sahara;
- 1 tsp soda;
- 1 tsp salt;
- 2 tbsp. vegetable oil.
Cooking method:
- Pour kefir into a deep bowl;
- Add soda, stir and leave for 5 minutes;
- Add sugar, salt, eggs and vegetable oil, mix;
- Add flour in small portions, stirring vigorously;
- Lightly sprinkle a cellophane bag with flour and transfer the dough into it;
- Let the dough sit in a warm place for 20-30 minutes.
An excellent option for whites for those who do not like yeast dough. The recipe is very simple, however, the result exceeds all expectations. The combination of milk and kefir allows you to get pies that are both tender and fluffy.
Ingredients:
- 1 glass of milk;
- 1 glass of kefir;
- 6 cups flour;
- 4 eggs;
- 1 tsp soda;
- 1 tsp Sahara;
- 3 tbsp. vegetable oil.
Cooking method:
- Mix kefir and milk in one bowl;
- Add the eggs and beat just lightly with a fork or whisk;
- Pour salt, soda and sugar into the dough, continuing to beat;
- Add the bulk of the flour (4-5 cups) and adjust the thickness of the dough, gradually adding the rest;
- Pour in vegetable oil and mix thoroughly;
- Place in a plastic bag for 5-10 minutes;
- Form belyashi and fry in a frying pan.
Now you know how to prepare white dough according to the recipe with photo. Bon appetit!
There is probably no family where they don’t like to make and eat belyashi. How to make delicious belyashi - each housewife has her own recipe. But all belyashi have one wonderful property in common - to gather the whole family, young and old, for their divine aroma! Airy dough, generously soaked in juicy meat juice and a crispy golden brown crust! This recipe for white meat with kefir will give you a good mood, warmth and comfort in your home, the joy of your loved ones - what more could you and I wish for?
BELYASHI ON KEFIR:
Dough:
- Kefir - 1 glass;
- Egg - 2 pcs.;
- Sugar - 1 tbsp;
- Salt - 1 tsp;
- Soda - 1 tsp;
- Flour - 3 cups;
- Vegetable oil - 2 tbsp.
Filling:
- Minced meat - 300 grams (it is better to take from different varieties meat so that it is moderately fatty and juicy);
- Onions - 3-4 pcs.;
- Cream or sour cream - 1 tbsp. (to give the meat more juiciness).
COOKING
- Pour a glass of kefir into a bowl, add soda and stir gently. Let stand for 5 minutes.
- Add eggs, sugar
- Then salt and oil. Mix everything.
- Gradually add flour and mix soft dough, which should lag behind the hands.
- Place the finished dough in a plastic bag, lightly dusted with flour, for 25-30 minutes.
- Let's prepare the filling. Add onion to the minced meat, previously finely chopped and crushed with a masher. Such onions will give additional juiciness to our white meat with meat. Salt, add sour cream or cream. The main task of this process is juicy minced meat, otherwise it will no longer be white meat, but a meat pie.
- We tear off a piece of dough from the dough, roll it into a rope, and divide it into portions.
- Make small cakes by hand.
We put the filling on them and pinch the edges up, leaving a small hole in the center. I really want to learn how to beautifully sculpt the edges of whitewash - unfortunately, I have not yet mastered this art. It doesn't affect the taste, but it's a shame :)
- Belyashi is ready for baking. All that remains is to prepare a frying pan with oil or a deep fryer, as well as a paper towel to absorb the excess oil.
- Heat the oil, reduce the heat and lay out the belyashi with the hole down (!). There should be oil up to about the middle of the whites.
- Using this method, the minced meat will first set, and all the juice will remain inside the white meat. Cover the pan with a lid and cook over low heat. If the pan is very hot, the whites will immediately become dark, and the minced meat will remain raw. Adjust the process according to the situation.
- Turn the whites over to the other side and let them brown to an appetizing golden color.
- Be sure to place on a paper towel or napkins and remove excess fat. This procedure is also required for
Belyashi is a type of fried pies, but unlike many of them, belyashi has an open top and a special taste. Like any other dish, belyash, shrouded in legends, has its own history and belongs rather to Tatar cuisine. The Tatars themselves call it “peremyach”. Traditionally, peremyachi are prepared with meat filling and mainly from yeast dough. Modern belyash, who in retail trade It is simply a round closed pie with filling inside, without any holes - a distant relative of properly prepared Tatar peremyach.
There are dozens of recipes for whites. Belyashi differ in the quality of the dough, the composition of the minced meat, and even the shape. Classic belyashi with meat is prepared exclusively in a round shape and always with a small hole in the middle, which is left so that the meat filling does not remain half-baked when frying. The traditional filling for belyashi is minced meat, consisting of lamb, chicken, or a mixture of pork and beef. Minced meat is more preferable for a recipe for real homemade belyashi, although modern cooks, who are always willing to experiment, prepare equally tasty belyashi with potatoes, cheese, chicken, and fish. The secret to the juiciness of homemade minced meat for whites is the amount of onion (the more, the better). You can season the minced meat with any spices to taste or add a little crushed garlic or finely chopped fresh herbs to enhance the taste. Some housewives prefer to add a little water to the minced meat for greater juiciness.
There are a huge variety of ways to prepare dough for whites: quick, classic, sponge, “drowned” and others. Each of the recipes, of course, has its own secrets and features. To batter does not stick to your hands, it is advisable to grease them with vegetable oil, like the board on which you are going to roll out the dough. Flour must be sifted at least twice to enrich it with oxygen and remove all kinds of impurities. Egg white makes the dough tougher and harder, so if you add only the yolk to the dough, the whites will turn out very soft and juicy.
Choose a recipe, prepare the dough, divide it into pieces, roll them into balls and place them on a floured table surface. Using a rolling pin or your fingers, crush the balls into flat cakes with a diameter of 12-15 cm and a thickness of 5-7 mm. Place 1 tbsp in the middle of each flatbread. filling and gather the edges of the flatbread towards the center. Pinch the edges and leave a hole in the center. Flatten the pieces slightly, giving them a round shape, and leave for another 20 minutes for them to rise. Then place the whites with the hole down in a deep frying pan or saucepan with a large amount of hot oil at a distance of 2 cm from each other, as they will increase slightly in volume during the frying process. Fry the belyashi on both sides until golden brown crust. Be sure to place the finished whites on a paper towel to drain off excess oil.
Prepare the dough for whites in a good mood and always with joy, because the dough is very sensitive to both the warmth of your hands and the mood in which you get down to business. Using our simple tips and recipes, you can be absolutely sure that the result will be excellent.
Unleavened (yeast-free) dough for whites
Ingredients:
500 g flour,
1 stack sour cream,
2 eggs,
2 tbsp. butter or margarine,
1 tbsp. Sahara,
½ tsp. salt.
Preparation:
Sift the flour into a mound. Make a hole in it, put sour cream, butter, salt, sugar in it, beat in the eggs and quickly knead the dough. Ready dough Roll into a ball, place on a plate, cover with a towel and place in a cool place for 30-40 minutes.
Straight yeast dough for whites
Ingredients:
4 stacks flour,
1 stack milk or water
1 egg
20 g yeast,
4 tbsp. butter or margarine,
1.5 tbsp. Sahara,
½ tsp. salt.
Preparation:
Dissolve the yeast in warm milk and stir until it is completely dissolved. Then add eggs, sugar and salt (you can first grind the eggs with sugar and salt), add flour and knead a homogeneous, not very stiff dough. At the end of the process, add the melted cooled butter(or margarine). Knead the dough until it stops sticking to your hands and bowl. Lightly sprinkle the finished dough with flour, cover with a towel and place in a warm place. When the dough has risen (after 2-2.5 hours), press it down and let it rise again. After this, you can start baking whites.
Sponge yeast dough for whites
Ingredients:
1 kg flour,
2.5 stacks milk or water
2 yolks,
2 tbsp. butter,
30 g yeast,
1 tbsp. Sahara,
1 tsp salt.
Preparation: 
Dissolve the yeast in warm milk, add half the flour and half the sugar. Place the prepared dough in a warm place for 1 hour until it rises. During this time, it should increase in volume by 2 times. When the dough rises, add baking, salt, the rest of the flour and knead the dough (it should not stick to your hands and easily come off the dishes). If bubbles appear on the dough and it begins to settle, it means it is ready.
Quick yeast dough for whites
Ingredients:
1.5 kg flour,
500 ml milk,
3 eggs,
250 g butter,
1 tbsp. Sahara,
1 packet of dry yeast,
1 tsp salt.
Preparation:
Soften butter or margarine when room temperature. Using a mixer, beat eggs, milk, sugar and salt. Continuing to beat, add softened butter in small portions. Make sure the butter is well mixed. Then add the whipped mixture to the flour sifted in advance, add dry yeast there and knead a soft plastic dough. Grease the finished dough on all sides with vegetable oil, place in a bowl also greased with vegetable oil, and place in the refrigerator for 2 hours. When the time is up, take out the dough and start preparing the whites.
Sour cream and yeast dough for whites
Ingredients:
500 g flour,
250 g sour cream,
2 yolks,
30 g yeast,
70 g butter,
½ tsp. Sahara,
½ tsp. salt.
Preparation: 
Grind the yeast into the sour cream. Add the yolks, salt, sifted flour and knead into a soft dough. At the end of the kneading, add softened butter, stir, cover the container with the dough with a napkin and place in a warm place. After 1.5-2 hours, knead it. The fermentation process will continue for about 40 minutes, then the dough will begin to slowly fall. Punch down the dough again, cool and place on a table greased with vegetable oil for further work.
Sweet yeast dough for whites
Belyashi from this dough turns out incredibly tasty, retains its original freshness for a long time and remains soft.
Ingredients:
600 ml milk,
1 egg
4 tbsp. vegetable oil,
1.5 tsp. yeast,
1 tbsp. Sahara,
½ tsp. salt,
flour.
Preparation:
Dissolve yeast in warm milk, beat in an egg, pour in vegetable oil, add sugar and salt. Mix everything thoroughly. Gradually add flour and knead into a medium elastic dough. Roll the dough into a ball and place in a warm place for 2 hours. The dough will increase in size and become softer and more elastic. Now divide the dough into specific pieces for the intended whites, place on a flat, large dish, cover and let rest for another 10-15 minutes. During this time, the pieces will increase a little more in volume, and the dough will be easy to process further.
Yeast dough for whites with kefir
Ingredients:
1 kg flour,
500 ml kefir,
1 egg
10 g dry yeast,
100 g of water,
2 tbsp. Sahara
salt - to taste.
Preparation: 
Dissolve yeast with sugar in warm water and wait until the foam forms. Pour flour into a wide container, add kefir, egg, diluted yeast and start kneading the dough. Knead until it becomes soft and stops sticking to your hands. Then cover the dough and leave for 1 hour in a warm place.
White dough “Drowned”
Ingredients:
1 kg flour,
500 ml milk,
150 g butter or margarine,
2 eggs,
30 g fresh yeast,
1 tsp salt,
1 tbsp. Sahara.
Preparation:
Grate the cold butter and leave it at room temperature until it warms up. Dissolve yeast and sugar in warm milk and leave to rise. Beat eggs with salt. Pour flour into a bowl, leaving one glass for rolling, pour in milk with yeast, add eggs, butter and knead the dough. Roll the dough into a ball and place it in cold water, poured into large saucepan or a bucket. When the dough floats, take it out, dry it with a napkin and knead, adding the remaining glass of flour. Leave the kneaded dough to lie under a napkin for 10-15 minutes.
White dough “Wonderful”
Ingredients:
1.5 stack. flour,
½ cup warm milk,
2 egg yolks,
½ pack of softened margarine,
1.5 tbsp. Sahara,
50 g raw yeast.
Preparation: 
Dissolve yeast in milk, add softened margarine, sugar and other ingredients. Knead everything thoroughly with your hands. Leave the resulting dough ball for 40 minutes, and then you can roll out the dough and start baking. If you decide to start baking tomorrow, put the dough in a bag and put it in the refrigerator, where, by the way, it can be stored for 4 days.
To many, the procedure for preparing dough for whites may seem very complicated, but in reality, observing the proportions of the products and adhering to the recommendations indicated in the recipes, everything, believe me, will turn out to be much simpler, and the cooking process will bring a lot of pleasure, and even more so the result!
Bon appetit and new culinary discoveries!
Larisa Shuftaykina
