Wak whites in the oven. Tatar wak-belyash: recipes and ingredients

Great dish Belyashi is aromatic, tasty and satisfying, but it is difficult to call it particularly healthy. A completely different matter is the tasty and healthy vak-belyashi, which is loved and known in Bashkiria, Tatarstan and some other regions. But in our country they know practically nothing about such a dish, so it’s time to correct this injustice and at least talk about how you can prepare the dough for wack-whites in the oven.

Ingredients:

Eggs – 2 pcs.;
Margarine – 250 g;
Kefir – 1 glass (any fat content);
Flour – 6 tbsp. (sifted);
Soda – 1 tsp;
Salt – 1 tsp..

Cooking method:

Pre-freeze margarine in the freezer, and when it stops being soft, it should be grated or cut into shavings with a knife. Add 2 cups of flour to the margarine and grind it all into fine crumbs. We also put soda, kefir, salt and eggs there - mix all these ingredients thoroughly. Then add the remaining flour in small portions and knead the dough well, which after kneading must be covered with a bag or cling film.

Ingredients:

Kefir – 1 glass;
Flour – 3 cups;
Eggs – 2 pcs.;
Sugar – 1 tbsp. l.;
Vegetable oil – 2 tbsp. l.;
Salt and soda - 1 tsp each.

Recipe:

Pour into a large bowl a glass of kefir (no matter what fat content) and add soda. Leave this mixture for five minutes. In the meantime, beat sugar with eggs and salt, which should then be added to kefir. Also pour in the vegetable oil and slowly add three cups of previously sifted flour into the mixture. Knead the dough well and put it in the refrigerator in a bag for 30 minutes.

Yeast dough for wack-whites without kefir

Ingredients:

Milk – 1 glass;
Yeast – 7 g (sachet);
Sugar – 1 tbsp. l.;
Salt – 1 tsp;
Flour – 500 g;
Vegetable oil – 6 tbsp. l.;
Egg – 1 pc. (optional).

Cooking method:

Heat the milk a little, then dissolve the yeast and sugar in it. After a while, a “cap” will appear on the milk, this usually happens after 10 minutes or less. Then add vegetable oil, salt, flour and egg (optional) - knead the dough, which should not be very sticky and soft. This Tatar dough without kefir leave only in a warm place, where, with good kneading, it should double in volume. Therefore, take the container for it from this calculation. You can also make the dough in Tatar style without kefir and milk, just with water. And if you prefer fresh yeast instead of dry, then take not 7 g, but 20 g for kneading the dough.

“Quick” milk dough for wack whites

Ingredients:

Milk – 1/2 cup;
Sugar – 3 tsp;
Fresh tremors – 50 g;
Flour – 3.5 cups;
Margarine 150 g.

Recipe:

Grind the sugar with the yeast, and then dissolve the margarine you need over low heat. pour into milk. Cool the resulting mixture until room temperature. Grind the sugar and yeast and add them to the mixture. Add flour gradually to the mixture and knead the dough. To make it more elastic, the dough should be given time to “rest” for about 30 minutes.

Today I decided to pamper you with amazing pies called Vak belyash. First Vak belyash recipe I learned from a young chef of Tatar cuisine on the Crimean coast. The peculiarity of preparing these pies is that the dough for them is made quickly, without the use of yeast. That is, you don’t have to wait for the dough to rise and so on. The end result is satisfying and very tasty dish.

In general, based on the peculiarities of Tatar cuisine, vak belyash must be served with rich broth, but many of us prefer them along with a mug of tea, because they are so tasty and appetizing!

The dough for vak belyashi should turn out to be especially tender and therefore to prepare it we will need the following ingredients:

Butter (if it is unavailable, you can use margarine) – 100 grams.
Premium flour - 3-4 cups.
Chicken egg – 2 pieces.
Kefir (or sour cream) – 1 glass.
Salt - half a teaspoon.
A pinch of soda.

But for the filling we need the following:

Minced pork – 400 grams. The higher the fat content of the minced meat, the better it will be.
Raw potatoes – 5 pieces. Small sizes.
Onions – 3 pieces. Bigger.
Salt.
Ground black pepper.

Step-by-step preparation:

First of all, we need to prepare the dough.

Pour in 2 cups of flour. Grate on a coarse grater butter. (For this it is better to freeze it first). Rub the butter and flour with your palms to obtain crumbly crumbs.

Add kefir and chicken eggs. Add a pinch of salt and soda. We begin to knead the dough, gradually pouring the rest of the sifted flour into the glass. Please note that the consistency of the dough should be several times softer than dumpling dough.

Ready dough put away in plastic bag, and leaves it like that on the kitchen table. While the dough is “resting”, prepare the filling. Potatoes and onions – finely chop for better baking. Mix in a separate bowl minced pork, potatoes and onions, but don’t forget to add salt and pepper.

Cut the dough into small pieces and spread the resulting filling. Bake in the oven at 180-200 degrees for 40-45 minutes.

Vak belyash is one of the main dishes of traditional Bashkir and Tatar cuisine. Its correct name is “belish”. There are two varieties depending on the size: vak belyash - small, zur belyash - large.

The national cuisines of the Tatar and Bashkir peoples are very similar. Initial products are meat, flour, milk, eggs, potatoes. From meat products eat beef, lamb, meat poultry(chickens, geese, ducks). They don’t use a lot of spices, mostly just salt and black pepper. Fresh vegetables not too common.

Soups are cooked thick, with big amount meat. A lot of flour dishes various types noodles and pastries. Noodles for many dishes are made in a special shape. For example, in bish-barmak they put noodles in the shape of diamonds, in kuplam - squares. Baking can be made from yeast or unleavened dough, with various fillings, sweet and savory. It can be mashed potatoes with fried onions; Tatar-style kyktyby is prepared with this filling. Mixed meat and potato fillings are used, as, for example, when making vak whites.

Belyashi, beloved in our country, also came to us from the Tatar national cuisine. Belyashi, which we have known since childhood, are small round pies made of yeast dough filled with meat. Meat is placed raw in belyashi in the form of minced meat and the product is fried in large quantities vegetable oil. The correct name for this type of pies is Tatar cuisine"peremyachi". This dish is very tasty, but not very healthy.

Vak belyash in Tatar and Bashkir combines amazing taste and benefits, since it is not deep-fried, but baked in a frying pan or on a baking sheet in a preheated oven or oven. Unleavened dough is used, sometimes with the addition of butter (or margarine) and soda. The filling is made from meat, potatoes and onions. All ingredients are cut very finely and placed raw in belishi.

The prepared products are baked on greased vegetable oil pan at a temperature of 180 - 200 degrees for 40 minutes. When forming the pies, a small round hole is left in the middle.

In this way, vak belyash resembles rasstegai - a traditional pie from Russian and Ukrainian cuisine. Pies are made from unleavened dough, leave a hole in the middle and bake in the oven. Hence the name, since the pie seems to be unbuttoned. Only pies are prepared not round, but in the shape of a boat, and the fillings can be either meat or fish. In addition, pies are baked with rice, onions, carrots and eggs. How to prepare vak belyash? This dish is not too complicated; there is more than one recipe for making these wonderful pies.

Recipe for making margarine dough

You will need:

margarine 200 g;
chicken egg 2 pcs.;
kefir 1.5 cups;
salt 1 teaspoon;
soda 1/4 teaspoon;
wheat flour 4 cups.

Grate the margarine, add salt and soda. Then add flour. It is better to sift the flour first so that it is saturated with oxygen, then the dough will be more tender.

Place the eggs and pour in the kefir. Knead the dough, it should be homogeneous and easily come off your hands. When the dough is ready, wrap it in cling film and put it in the refrigerator.

At this time, prepare the filling. For this, lamb or fatty beef is most often used. onion and potatoes.

Filling recipe

You will need:

beef 500 g;
raw potatoes 4 pcs.;
onion 1 pc.;
salt, pepper to taste.

Chop the meat and onions very finely. Also cut the potatoes small cubes, mix everything, salt and pepper, add 0.5 cups of water to the prepared minced meat. You can add more onions, then the filling will only be juicier.

Remove the dough from the refrigerator. Divide it into small balls of the same size. Roll out the balls into circles approximately 10 cm in diameter and 5 mm thick. Place 1 tablespoon of filling in the middle, lift the edges up and pinch, leaving a hole in the middle. You can brush it with egg to form a beautiful shiny crust.

Bake in an oven preheated to 180-200 degrees for about 40 minutes. During baking, you should sometimes open the oven and use a spoon to add water or broth into the holes, then the belyashi, or rather, belishi, will come out more juicy. Just first you need to let the bottom crust bake better so that it doesn’t get soggy when you add the broth.

You can add finely chopped champignons to the filling, this will enrich the taste. But you don't have to add it. Also, rice or millet is sometimes used instead of potatoes. In this case, the cereal is boiled in salted water until half cooked, and then mixed with finely chopped raw meat.

It’s good to make vak belyash with fatty goose meat. To do this, the goose is butchered, the paws and head are cut off, the skin is removed and the meat is separated from the bones using sharp knife. Next, the goose meat is finely chopped, mixed with boiled cereal or raw potatoes, add onions, salt and pepper. Belyashi are stuffed with minced meat prepared in this way. Sometimes vak belyash is prepared from dough that does not contain margarine and soda.

Recipe for making dough without margarine

You will need:

wheat flour 4 cups;
chicken egg 2 pcs.;
kefir 240 ml;
salt 1 teaspoon.

Sift the flour, add salt and eggs, pour in the kefir. Knead the dough, it should be homogeneous and come off well from your hands. Then cover and put in the refrigerator to rest.

After preparing the filling according to the recipe described above, divide the dough into small round cakes with a diameter of 10 cm and a thickness of 5 mm. Place the filling in the middle and close the pie, leaving a hole in the middle. Bake in the same way as the previous recipe suggests.

Zur belyash is prepared using the same method as vak belyash. Only it is made large, like a pie, filling the entire pan, and when finished, cut into portioned pieces. But the good thing about vak belyashi is that you don’t have to cut it, so the broth is great juicy filling does not leak.

It is best to serve wak belyash with hot meat broth, then it will be a complete tasty main course. But you can also serve it with tea. Fragrant, with a crispy and at the same time broth-soaked bottom crust, these pies will decorate any feast. Having prepared them once, you will want to repeat them again and again to delight your loved ones and guests!

Bon appetit!

Every housewife is looking for new recipes in order to surprise loved ones or guests with her culinary talents.

I bring to your attention vak belyash - a traditional Tatar dish in the form of small pies with meat and potatoes.

The pies turn out very juicy and finger-licking delicious. Get ready for your guests to demand the recipe for these delicious whites.

They are usually served with broth, but this dish is hearty so it can be served simply with tea.

Recipe for vak belyashi with potatoes and meat in the oven

Filling for belyashi with meat:

Five hundred grams of ground beef or chicken;
Three medium-sized potatoes;
One onion;
Half a teaspoon of black pepper;
Salt to taste;
A little water, literally three tablespoons.

Step-by-step description of preparing the filling:

Cut three raw potatoes and one onion into small cubes;
Add finely chopped onions and potatoes to the minced meat and stir;
Don't forget about salt and pepper;
Also, for a richer taste, add a little water and mix everything. The filling is ready:

Dough for vak whites with kefir:

Two hundred grams of butter;
Two chicken eggs;
Eight hundred grams of flour;
Ten grams of baking powder;
One teaspoon of salt;
Five hundred milliliters of kefir.

Step-by-step description of dough preparation

Mix sifted flour, a teaspoon of salt and baking powder;
Add the prepared, slightly melted butter, two eggs and stir lightly;
Next, a little more than half of the kefir is used;
Mix everything carefully and begin to knead while adding the remaining kefir;
Place the finished dough into a bag. For a while until the filling itself is ready.

So, when both the dough and the filling are prepared, let's start assembling.

If you see that the pies are a little dry in the middle, we recommend adding a little broth to the core and putting them back in the oven.

That's all. I think this one is simple step by step recipe You will use the wack of whites more than once, again and again taking it out of your bookmarks with recipes for meat dishes, and enjoy your hearty and tasty kefir whites.

It is very interesting to get acquainted with dishes from different countries, cook and taste them. I suggest preparing Vak-belyash in Tatar style. The advantage of this small pie over the usual belyashi is that they are baked in the oven without oil or excess fat. You can use different meats for the filling; the original, of course, uses lamb or beef. This recipe uses minced veal.

Preparing wak-whites takes no more time than with regular pies, but it turns out very tasty.

Ingredients for making vac-whites in the photo.

Prepare the dough: sift the flour and combine with cold butter, cut into cubes. Grind flour and butter into crumbs.

Heat kefir and combine with soda, stir and add to flour and butter.

Knead soft dough. Wrap in a bag and leave in the cold for 30 minutes.

Prepare the filling by peeling the potatoes and onions. Wash the vegetables and chop them finely.

Combine minced meat with chopped vegetables, add salt and spices. To stir thoroughly.

Divide the dough into small balls, which are then rolled into flat cakes. Place the filling of minced meat and vegetables in the middle of the flatbread.

Close the pie by pinching the edges and folding it into a boat, but don’t forget to leave the middle of the pie open.

Place all the belyashi on a baking sheet, put a piece of butter in each pie and pour 1 tbsp inside. water. This is to make it work delicious juice white stuff inside. Beat the egg with a fork and brush all the pies with it to give it a beautiful color.

Bake vak-belyashi in the oven at 180 degrees for 40-50 minutes.

Belish is a dish that belongs to Bashkir and Tatar cuisine. Pronounced like wak-belish, wak-belesh or vak-belyash. Literally, this name means a pie or small pies (as a variety of this dish) made from unleavened or yeast dough inside which there is a very juicy filling.

The filling consists mainly of lamb and potatoes, you can add fragrant pumpkin. Beef, duck or offal, chicken or pork are also used as a meat component. In the homeland of this dish, it is prepared in almost every family.

Today's site Vkusss.ru offers recipe for wak-belish (small belish). These pies are baked in the oven for a long time. After the bottom crust is fried, we will pour meat or meat inside for juiciness. vegetable broth. Cooking time: 2 hours.

Vak-belyash: cooking step by step

Lamb - 450 grams (can be replaced with beef, pork or chicken to your taste);
Eggs - 3 pcs.;
Kefir or natural yogurt - 200 ml;
Mayonnaise - 3 tbsp. l.;
Vegetable oil - 25 ml;
Meat broth - 300-400 ml;
Flour - how much will go in (approximately 270-300 grams);
Soda - 0.5 tbsp. l.;
Potato - 300 grams;
Pumpkin - 300 grams;
Onion - 3 pcs.;
Salt;
Sugar;
Ground black pepper;

1. Choose young lamb for this dish. If you use several types of meat: veal or beef, lamb and duck, the wak-belyash will only turn out tastier.

2. To prepare the dough Pour kefir or natural yogurt (without additives) into a large container. Beat in one chicken egg at a time, add mayonnaise and a pinch of sugar and salt.

3. Add baking soda and vegetable oil, mix. After this, add the sifted mixture in parts. wheat flour and knead elastic dough.

4. Cover it with a towel and set it aside.

5. Rinse the lamb and trim off any fatty layers, if any. Next, cut the meat into small cubes.

6. Peel the pumpkin and potatoes and cut into cubes.

7. Chop the onion finely and mix with all the prepared ingredients in a bowl. Add a handful of salt and ground black pepper.

8. Meanwhile, the dough has rested and become soft and will work well. Divide the dough into small lumps, slightly smaller than your fist.

9. Roll out the dough into a flat cake and place the filling in the middle (a heaping tablespoon). Remember, you shouldn’t add too much filling, the dough may burst during baking.

10. Using two fingers of one hand, pinch the ends of the flatbread upward over the filling. Then continue connecting the remaining edges of the cake with an accordion to the place where you started. Do not stretch the dough too much, otherwise it may burst during baking.

11. The result is a bag with a hole.

12. Sprinkle a little flour on the parchment and place the wak-belesh blanks. Heat the oven to 180 degrees. Grease each vak-belesh with butter and place in the oven for 40 minutes.

13. After this, take out your pies and pour meat or vegetable broth into each one from a spoon (prepare it in advance). The broth will add juiciness to the filling. Place the vac-beleshi back in the oven for another 15-20 minutes.

14. Cover the finished vac-beleshi with a cloth towel and let it cool slightly. In addition, covered pies will become softer on the outside. Serve wak-belishi warm. Bon appetit!

Have you already prepared delicious wak-belyashi? Share in the comments!

vkusss.ru

How to cook vak belyashi in the oven

Every housewife is looking for new recipes in order to surprise loved ones or guests with her culinary talents.

I bring to your attention vak belyash - traditional Tatar dish in the form of small pies with meat and potatoes.

The pies turn out very juicy and finger-licking delicious. Get ready for your guests to demand the recipe for these delicious whites.

They are usually served with broth, but this dish is hearty so it can be served simply with tea.

Recipe for vak belyashi with potatoes and meat in the oven

Filling for belyashi with meat:

Five hundred grams of ground beef or chicken;
Three medium-sized potatoes;
One onion;
Half a teaspoon of black pepper;
Salt to taste;
A little water, literally three tablespoons.

Step-by-step description of preparing the filling:

Cut three raw potatoes and one onion into small cubes;
Add finely chopped onions and potatoes to the minced meat and stir;
Don't forget about salt and pepper;
Also, for a richer taste, add a little water and mix everything. The filling is ready:

Dough for vak whites with kefir:

Two hundred grams of butter;
Two chicken eggs;
Eight hundred grams of flour;
Ten grams of baking powder;
One teaspoon of salt;
Five hundred milliliters of kefir.

Step-by-step description of dough preparation

Mix sifted flour, a teaspoon of salt and baking powder;
Add the prepared, slightly melted butter, two eggs and stir lightly;
Next, a little more than half of the kefir is used;
Mix everything carefully and begin to knead the dough while adding the remaining kefir;
Place the finished dough into a bag. For a while until the filling itself is ready.

The process of assembling and baking Tatar vak belyashi in the oven

So, when both the dough and the filling are prepared, let's start assembling.

If you see that the pies are a little dry in the middle, we recommend adding a little broth to the core and putting them back in the oven.

That's all. I think that you will use this simple step-by-step recipe for wack whites in the oven more than once, again and again taking it out of your recipe bookmarks meat dishes, and enjoy your hearty and delicious whites on kefir.

s-kak.ru

How to prepare wonderful vak belyash?

The national cuisines of the Tatar and Bashkir peoples are very similar. The starting products are meat, flour, milk, eggs, potatoes. Meat products include beef, lamb, and poultry (chickens, geese, ducks). They don’t use a lot of spices, mostly just salt and black pepper. Fresh vegetables are not very common.

Soups are cooked thick, with a lot of meat. There are a lot of flour dishes, various types of noodles and pastries. Noodles for many dishes are made in a special shape. For example, diamond-shaped noodles are placed in bish-barmak, and squares are placed in kuplama. Baking can be made from yeast or unleavened dough, with various fillings, sweet and savory. It could be mashed potatoes with fried onions, Tatar-style kyktyby is prepared with this filling. Mixed meat and potato fillings are used, as, for example, when making vak whites.

Belyashi, beloved in our country, also came to us from the Tatar national cuisine. Belyashi, which we have known since childhood, are small round pies made of yeast dough filled with meat. The meat is placed raw in belyashi in the form of minced meat and the products are fried in a large amount of vegetable oil. The correct name for this type of pies in Tatar cuisine is “peremyachi”. This dish is very tasty, but not very healthy.

Vak belyash in Tatar and Bashkir style combines amazing taste and benefits, since it is not deep-fried, but baked in a frying pan or on a baking sheet in a preheated oven or in the oven. Unleavened dough is used, sometimes with the addition of butter (or margarine) and soda. The filling is made from meat, potatoes and onions. All ingredients are cut very finely and placed raw in belishi.

The prepared products are baked on a baking sheet greased with vegetable oil at a temperature of 180 - 200 degrees for 40 minutes. When forming the pies, a small round hole is left in the middle.

In this way, vak belyash resembles rasstegai, a traditional pie from Russian and Ukrainian cuisine. Pies are made from unleavened dough, leave a hole in the middle and bake in the oven. Hence the name, since the pie seems to be unbuttoned. Only pies are prepared not round, but in the shape of a boat, and the fillings can be either meat or fish. In addition, pies are baked with rice, onions, carrots and eggs. How to prepare vak belyash? This dish is not too complicated; there is more than one recipe for making these wonderful pies.

Recipe for making margarine dough

You will need:

margarine 200 g;
chicken egg 2 pcs.;
kefir 1.5 cups;
salt 1 teaspoon;
soda 1/4 teaspoon;
wheat flour 4 cups.

Grate the margarine, add salt and soda. Then add flour. It is better to sift the flour first so that it is saturated with oxygen, then the dough will be more tender.

Place the eggs and pour in the kefir. Knead the dough, it should be homogeneous and easily come off your hands. When the dough is ready, wrap it in cling film and put it in the refrigerator.

At this time, prepare the filling. For this, lamb or fatty beef, onions and potatoes are most often used.

Filling recipe

You will need:

beef 500 g;
raw potatoes 4 pcs.;
onion 1 pc.;
salt, pepper to taste.

Chop the meat and onions very finely. Also cut the potatoes into small cubes, mix everything, salt and pepper, add 0.5 cups of water to the prepared minced meat. You can add more onions, then the filling will only be juicier.

It’s good to make vak belyash with fatty goose meat. To do this, the goose is butchered, the paws and head are cut off, the skin is removed and the meat is separated from the bones using a sharp knife. Next, the goose meat is finely chopped, mixed with boiled cereal or raw potatoes, and onions, salt and pepper are added. Belyashi are stuffed with minced meat prepared in this way. Sometimes vak belyash is prepared from dough that does not contain margarine and soda.

Recipe for making dough without margarine

You will need:

wheat flour 4 cups;
chicken egg 2 pcs.;
kefir 240 ml;
salt 1 teaspoon.

Sift the flour, add salt and eggs, pour in the kefir. Knead the dough, it should be homogeneous and come off well from your hands. Then cover and put in the refrigerator to rest.

Zur belyash is prepared using the same method as vak belyash. Only it is made large, like a pie, filling the entire pan, and when finished it is cut into portions. But the good thing about vak belyashi is that you don’t have to cut them, so the broth doesn’t leak out of the wonderfully juicy filling.

It is best to serve wak belyash with hot meat broth, then it will be a complete tasty main course. But you can also serve it with tea. Fragrant, with a crispy and at the same time broth-soaked bottom crust, these pies will decorate any feast. Having prepared them once, you will want to repeat them again and again to delight your loved ones and guests!

gotovimsrazu.ru

Wak whites in the oven

Belyash is a round pie filled with minced meat and fried in a large amount of oil or fat. This dish, which has Tatar and Bashkir roots, is very common in Russia and the CIS countries. The “brother” of belyash, which is prepared by baking in the oven and stuffed with minced meat mixed with raw potatoes - vak belyash, has gained no less popularity. So, if you are partial to different kinds savory baked goods, don’t be lazy to prepare homemade wak belyashi in the oven. You will surely like them. These whites are made quite simply and quickly, especially if you already have a ready-made one in your home. chopped meat. By the way, you can prepare it from any meat (or from an assortment consisting of different types). If possible, save a little more prepared broth - it is necessary for the juiciness of the whites.

Ingredients:

mayonnaise – 30 g;
2 large chicken eggs;
“Creamy” margarine - 200 g;
whole milk (can be sour) – 250 ml;
baking powder - 1 teaspoon (can be replaced with half a teaspoon of baking soda);
flour - about 1 kg;
salt – 1/2 teaspoon;
sugar – 25 g.

minced meat (300 g pork, 150 g beef and chicken breast) – 600 g;
salt;
potatoes – 500 g;
chicken bouillon– about a glass;
pepper mixture.

In addition, you will need 1 more egg to lubricate the vac whites.

cooking time - one and a half hours.
number of servings: 30 small white whites.

How to cook vak belyashi in the oven:

Dough. First, melt the margarine. Place it in a heat-resistant bowl, put it in the microwave, close the lid and turn on the device for 2 minutes at maximum power.

While the melted mixture is cooling, beat the eggs and mix them with mayonnaise, salt and sugar. Add melted margarine and milk.

Now add the flour in small portions along with the baking powder, knead a soft and fluffy (just not too tight) dough.

Pack the dough for wack whites in a bag and put it in the refrigerator for half an hour.

Filling. Peel the potatoes and cut into thin small slices. Combine it with the minced meat, add salt, pepper and mix thoroughly.

Formation of vac whites. Cut the dough into small segments and roll them into balls. Roll out each ball into a not very thick (3 mm) flat cake and place about a tablespoon of meat and potato filling in the middle. If you don't have meat broth, then instead at this stage add a small piece of butter to the filling - this will make the belyashi more juicy. Gather the edges of the cake in the center, carefully pinching the dough all the way around, making sure to leave a small opening with high sides.

Cover a baking sheet with a silicone mat (or baking paper), place the formed whites on it and brush with beaten egg.

Place the filled baking sheet in the oven, preheating it to 220 °C. After half an hour, take out the half-baked whites and pour about a tablespoon (or more) of broth into each using a funnel into the hole left.

Place in the oven for another 15 minutes. And soon beautiful and fragrant vak belyashi with meat and potato filling will appear on your table.

multivarka-recepti.ru

chudopekar.ru

"Vak" means small - i.e. these are small whites with potato and meat filling. Baked in the oven or oven. If the minced chicken is like this vak-belyash also called “mini chicken”. And preparing the dough for wack whites in the oven is very quick!

The cooking recipe is captivating because the dough for wack whites starts quickly, without yeast. No need to wait for it to rise, etc. It turns out to be a hearty, very tasty dish. In general, such belyashi are served with rich broth. But they are so tasty that we enjoy cracking them with tea.

For "vac-belyash" you will not need following products:

Dough for wack whites in the oven. What do we need?

Butter (or margarine) - 100 gr.

Kefir (or sour cream) - 1 glass (250 gr.)

Salt - 0.5 teaspoon

First of all, let's prepare the dough for wack whites.

Pour in 2 cups of flour. And rub it on coarse grater butter. To do this, it is better to take frozen butter.

Rub the butter and flour with your palms to form crumbly crumbs.

Grind flour with butter.

Add sour cream or kefir, eggs. Salt, add soda.

Add egg, sour cream.

We begin to knead, gradually adding the remaining glass of sifted flour. The consistency of the dough should be softer than dumpling dough. If the dough still sticks too much to your hands, add more flour in small portions.

We put the finished dough into a plastic bag and leave it like that on the table. The wack-white dough should rest.

While the dough is resting, we will start preparing the filling.

For the filling we will need the following products:

Minced meat (I used pork) - 400 gr. (the fattier the minced meat, the better);

Raw potatoes - 5 pcs. medium size;

Onions - 3 pcs. (small);

Salt and ground black pepper - to taste.

Preparing minced meat for Vak Belyashi

Peel the onion and chop finely.

Raw potatoes peel and cut into small cubes. I would like to draw your attention to the fact that the potatoes need to be chopped finely so that they have time to cook.

Chop the potatoes finely.

In a bowl, mix minced meat, potatoes, and onions. Salt and pepper.

Another important point. If the minced meat is very dense, add water to it and mix well. During baking, the liquid will evaporate. And if there is not enough liquid in the minced meat, the wack whites will turn out dry.

Divide the dough into small pieces.

Divide the dough into pieces.

Roll out each piece approximately -3-5 mm thick. Place the filling in the middle of the flatbread.

Place minced meat in the middle.

And pinch the edges so that there is a hole at the top.

Pinch the top with a hole.

If the minced meat is not very fatty, you need to put a small piece of butter in each wack.

Line a baking sheet with baking paper (parchment) and place the vac-whites on it.

Place the whitewash on a baking sheet.

Bake in hot oven at a temperature of 180-200 degrees, for 40-45 minutes.

30 minutes after you put the whites in the oven, check if there is enough liquid in them. If the filling is a little dry (this can be seen through the hole we left), pour 1 tbsp into each whitewash. a spoonful of water or broth, and back into the oven.

Check for dryness.

Place the finished vak belyashi in a pan and cover the top with paper and a towel. The whites should soften.

At first glance it may seem that it is very difficult and time consuming... Not at all.

I describe the recipe for wak-belesh and the cooking process in detail so that you get 100% tasty, juicy, well, simply the most delicious vac-whites, such as ours! :)

And these are in cross-section.

If for you classic belyashi are unacceptable due to their excessive fat content, we recommend trying Alternative option this incredibly attractive dish by cooking them Tatar style in the oven. In this version, the products are not inferior in taste to fried ones, but they turn out much healthier. In Tatar cuisine they are called vak belyash.

How to cook Tatar-style vak belyash in the oven - recipe

Ingredients:

For the test:

wheat flour – 385-425 g;
milk – 255 ml;
granulated sugar – 45 g;
butter margarine or butter – 255 g;
pressed fresh yeast– 7 g;
salt - a pinch;

For filling:

combined minced meat – 560 g;
onions – 165 g;
potato tubers – 375 g;
ground black pepper - to taste;
salt - to taste.

Preparation

Filling for whites in this case we will cook by combining pork and ground beef. It is better to take these components in equal proportions. For greater juiciness of the products, we recommend chopping the onion into minced meat with a knife, rather than grinding it in a meat grinder. Distinctive feature This type of whelk also includes adding potatoes to the filling. This will not only add juiciness to the dish, but also fill it with new taste. To do this, peel the potato tubers and chop them into cubes as small as possible. Before thoroughly mixing all the prepared ingredients, be sure to season them with salt and ground black pepper. If desired, you can add cumin or other oriental spices to the filling.

While the filling for the vac whites is infused in the refrigerator, we begin preparing the dough. To do this, let fresh pressed yeast bloom in milk heated to 38 degrees. Dissolve in it also granulated sugar and place the vessel with the workpiece in a warm place for about ten to fifteen minutes to activate the yeast. In the meantime, sift the flour into another container and knead it with pre-softened creamy margarine. Combine the resulting crumbs with the yeast mixture and knead the dough. Its texture should be soft and not sticky at all. We pinch off portions from the flour ball that are approximately a little larger in size. walnut, give them the shape of a flat cake, in the center of which we place the infused filling. Now we bend the edges of the cake up and pinch it with folds, forming a bag with a small hole on top.

We place the resulting blanks of vak whites on an oiled baking sheet, which, if desired, can also be pre-covered with a parchment sheet.

This type of belyashi is mostly baked in the oven. To do this, set temperature regime oven at 200 degrees and keep the products in it for thirty-five minutes.

"Vak" means small - i.e. These are small whites with potato and meat filling. Baked in the oven or oven. If the minced chicken is like this vak-belyash also called “mini chicken”. And preparing the dough for wack whites in the oven is very quick!

For “vac-belyash” you will need the following products:

Dough for wack whites in the oven. What do we need?

Butter (or margarine) - 100 gr.
flour - 3-4 cups
egg - 2 pcs.
kefir (or sour cream) - 1 glass (250 gr.)
salt - 0.5 teaspoon
soda - a pinch.

First of all, let's prepare the dough for wack whites.

Pour in 2 cups of flour. And grate the butter on a coarse grater. To do this, it is better to take frozen butter.

Rub the butter and flour with your palms to form crumbly crumbs.

Add sour cream or kefir, eggs. Salt, add soda.

Ready dough.

We put the finished dough into a plastic bag and leave it like that on the table. The wack-white dough should rest.

While the dough is resting, we will start preparing the filling.

For the filling we will need the following products:

Minced meat (I used pork) - 400 gr. (the fattier the minced meat, the better);

Raw potatoes - 5 pcs. medium size;

Onions - 3 pcs. (small);

Salt and ground black pepper - to taste.

Preparing minced meat for Vak Belyashi

Peel the onion and chop finely.

Peel raw potatoes and cut into small cubes. I would like to draw your attention to the fact that the potatoes need to be chopped finely so that they have time to cook!!!

In a bowl, mix minced meat, potatoes, and onions. Salt and pepper.

Another important point!!! If the minced meat is very dense, add water to it and mix well. During baking, the liquid will evaporate. And if there is not enough liquid in the minced meat, the wack whites will turn out dry.

Divide the dough into small pieces.

Divide the dough into pieces.

Roll out each piece approximately -3-5 mm thick. Place the filling in the middle of the flatbread.

And pinch the edges so that there is a hole at the top.

Pinch the top with a hole.

If the minced meat is not very fatty, you need to put a small piece of butter in each wack.

Line a baking sheet with baking paper (parchment) and place the vac-whites on it.

Place the whitewash on a baking sheet.

Bake in a hot oven at 180-200 degrees for 40-45 minutes.

Place the finished vak belyashi in a pan and cover the top with paper and a towel. The whites should soften.

At first glance it may seem that it is very difficult and time consuming... Not at all.

I describe the recipe for wak-belyashi and the cooking process in detail so that you can get 100% tasty, juicy, well, simply the most delicious wak-whiteshi, like ours! :)

And these are in cross-section.

Bon appetit!

If you decide to pamper your household with something tasty, satisfying, but quick to prepare, then we advise you to turn your attention to the recipe for Tatar-style wak-belyash in the oven. Surely, for those who have vacationed somewhere on the coast of Crimea, it will not be news what these aromatic and surprisingly tasty little pies are. If you are not familiar yet, then let us tell you.

Tatar wak-belyash (recipes with photos will be presented below) is an unusually juicy and fragrant pie. They are preparing for simple test on kefir in a matter of minutes. The filling is most often minced meat (beef or lamb) with onions or potatoes. The highlight of the dish is the broth, which is served directly with the pies or added inside during cooking. In Bashkir and Tatar cuisine, vak-belyash is often served as independent dish(first or second), and not just a snack for tea.

Step-by-step video recipe

To begin with, prepare fresh, but very tender and airy dough. For preparation you will need the following products:

120 grams of butter. If you don’t have one on hand, you can take high-quality margarine.
Three or four glasses of flour.
Two chicken eggs (preferably homemade, with bright yellow yolks).
One glass (250-300 ml) of kefir.
Salt and a pinch of soda.

Preparing the dough

To begin, select a convenient deep container from the cupboard and pour flour into it. Remember that before sending it to the bottom of the dish, it is better if it flies through the holes in the sieve. Sifted flour can even yeast-free dough make it airy and tender in consistency, and the pies will fit much better.

Now grate the butter (or margarine) on a fine grater. To make the process easier and faster, just put it in a freezer. Next we use own hands. Rub the flour and butter between your palms. You should end up with crumbly crumbs.

Add eggs to the mixture and pour a glass of kefir. Mix everything thoroughly using a whisk. On final stage salt and add a pinch of soda. How do you know when the dough is ready? Experienced housewives they say that the dough should resemble dumplings. Dense, elastic, but only in consistency it should be five times more tender and softer. Let the dough rest, wrapped in plastic bag or cling film.

Filling ingredients

As a rule, in the Tatar-style wak-belyash, prepared in the oven, they put meat chopped with a knife or cut into cubes. No minced meat finely twisted through a meat grinder. As for the choice of meat, here, as they say, it’s a personal matter. Some people like fattier pork or dry chicken, while others, due to conviction or simply culinary preferences, eat only lamb and beef.

Whatever type of meat you choose, you will need exactly half a kilogram of it.
Onions – 4-5 pieces.
Large potatoes - 3-4 pieces.
Ground pepper.
Salt.
Spices and herbs (optional).

Preparing the filling

So, let's cut the meat. Try to keep the cubes small (this will cook faster). Potatoes are cut in approximately the same way. No meat grinder or grater! We cut the onion randomly - half rings, cubes, slices, pieces. Vak-belyash (a Tatar recipe for the oven or some other one is used - it doesn’t matter), as well as another similar meat pastries, you can’t spoil it with onions. All that remains is to salt the filling and add ground black or red pepper. You can also add some fresh parsley or any dried herbs.

200 ml water.
60-70 g butter.
A pinch of salt.

The broth is ready in a matter of minutes, so you can do it once the pies are in the oven. Pour water into the pan and wait for it to boil. If you have ready-made chicken broth or beef broth on hand, it is better to use it. As soon as the water begins to boil, add butter and salt. Turn off the heat and stir until the oil completely dissolves. The broth is ready.

So, the dough is ready, the filling is also ready, it’s time to start forming the pie under unusual name"Vak-belyash." The Tatar recipe implies that from the prepared amount of dough you will get quite a few small half-open pies. But if you take the Bashkir belyash, it will more closely resemble one large massive closed pie with meat. Which option to choose is up to you.

Today we will use a Tatar recipe for preparing a dish like vak-belyash - in the oven, with broth. To do this, we form a sausage from the prepared dough, then cut it into pieces and form a small round cake from each of them. Place a couple of tablespoons of filling in the center of each flatbread.

How is vac-white formed? The edges of the dough must be carefully lifted and pulled towards the center of the cake. Each tuck is made before reaching the central part. Here we must leave a small window in order to subsequently pour the prepared creamy broth into it.

It is recommended to cover the bottom of the baking sheet with baking paper, parchment or foil. Place the prepared pies and brush each one with egg yolk. Now you can put the vac-whites in the oven for 15-20 minutes. Oven temperature – 180-190 degrees. After the designated time has passed, remove the pies. Pour one teaspoon of broth into each window and send it back to the oven for another 35-40 minutes.