How to bake belyashi with meat. Lush whites in a frying pan: the best recipes and cooking features. Minced meat for whites: chicken recipe

Delicious, hot with a golden crust on the outside and delicious meat juice inside. Sounds delicious, doesn't it? And this is all we can say about the most tender belyashi with meat. Of course, they occupy a place of honor on the festive table and will be the first to be eaten by the guests.

The dough for belyashi is prepared much softer than for other baked goods. And a small hole is left at the top of the workpiece to allow excess moisture to escape. But the aroma of fried meat and onions also seeps through it, which causes a crazy appetite.

Knowing all the little nuances of preparing this dish, any housewife will win the hearts and stomachs of the people tasting it. Therefore, let’s take a closer look at several ways to prepare meat whites. And you can decide for yourself which method is right for your family.

In fact, there are at least a hundred recipes for whites; in every kitchen in the world they are prepared with various meats, with or without the addition of a huge amount of onions and herbs. And their names are completely different; what they have in common is that they are fried minced meat in dough and the result is very tasty.

What is needed for the test:

Drinking water – 0.3 liters;
Granulated sugar – 45 grams;
Pressed yeast – 30 grams;
Chicken egg – 1 piece;
Margarine – 100 grams;
Salt is on the tip of the knife.

For minced meat:

Ground pork and beef – 0.4 kg;
Onion head – 1 piece;
White bread – 100 grams;
Garlic – 3 cloves;
Pasteurized milk – 1 cup;
Spices are at your discretion.

Operating principle:

First, of course, we prepare the dough and mix the dough. Heat drinking water to room temperature, thoroughly mix the yeast in it and add granulated sugar and salt.

When the consistency of the liquid resembles liquid sour cream, we begin to sift exactly half the amount of wheat flour into the mixture portionwise.

Bring the mixture to the density of thick sour cream and set aside in a warm place for about sixty minutes. It should all bubble and at least double in size.
At this time, divide the chicken eggs into whites and yolks. You can drop a few drops of lemon juice into the whites and beat them into a very strong foam, until stable peaks form.

And now add heated margarine, the remaining yolks and the second half of the wheat flour to the suitable dough. Mix well and very carefully add the foam from the proteins. Then send the dough back to a warm place, sometimes kneading it, for two hours.
The next meat filling is on the way; for this purpose, the prepared meat pieces are ground in a meat grinder, diluting it with chopped onions and garlic.

If the minced meat was purchased already ground, chop the onion and garlic separately and mix into the minced meat. Without them, it will still be a bit dry.

Soak white bread for ten minutes in warmed milk. Then squeeze it lightly, chop it with your hands and add it to the filling. Add salt and various spices to your taste. Mix very well and let it brew for at least half an hour.
And now we have both the filling and soft dough ready, let's start preparing the whites themselves. Divide the dough into small balls and roll them out using a rolling pin.

We place the minced meat in the very middle, secure the edges along the top, do not forget about the hole, there must be one. Although you can mold them into a triangular shape. Now let them rest for fifteen minutes.
Take a deep frying pan, pour sunflower oil into it, about three centimeters high, and heat it well.

I like to add a piece of butter to the pan with sunflower oil; it seems to me that the whites turn out tastier this way.

The first side for frying should have a hole. Then fry on the other side. For a visual effect, I also want to attach a video of preparing very tasty whites.

Well, that's all, place the finished pies on a paper napkin for a few minutes, and then transfer to a dish. The crazy aroma of this dish will bring all members of your family to the table. Bon appetit!

Belyashi with meat made with milk and yeast

According to most experienced housewives, yeast dough prepared without adding milk turns out completely tasteless. And I completely agree with them, thanks to milk, baked goods acquire a very delicate creamy milky taste, this is especially noticeable in sweet baked goods. What can I say, even the smell of the finished baked goods is completely different, softer or something.
In the previous recipe, it is quite possible to replace the water with full-fat milk. Or divide this amount in half and make half water and half milk. For example, you need to take 300 grams of water, but you take 150 grams of water and 150 grams of milk.

And make the filling itself a little thinner, so it will set much faster inside the frying white meat.

Bon appetit!

Tatar belyashi on kefir in a frying pan

Belyashi is considered a traditional Tatar dish. And I learned this cooking recipe from my friends - the Tatars. And for their baking they use sour milk or fermented baked milk, thanks to which the belyashi come out breathable and fluffy in appearance. Sometimes they added milk to the filling for volume.

Grocery list:

Sour milk – 0.3 liters;
Wheat flour – 400 grams;
Pressed yeast – 15 grams;
Eggs – 1 piece;
Sunflower oil – 20 grams;
Salt is on the tip of the knife.

Minced meat using kefir drink:

Young calf meat – 0.4 kg;
Onion head – 1 piece;
Garlic – 3 cloves;
White bread – 100 grams;
Milk – 0.5 cups;
Spices - a pinch;
Kefir – 1/3 cup.

Let's start:

The dough recipe is more than simple; thanks to the addition of sour milk, it is prepared without dough. Yeast, granulated sugar, an egg (which was preheated at room temperature), sunflower oil and wheat flour are dissolved in warm kefir. Mix the mixture well, then transfer the dough to a warm place to rest and double in volume for at least two hours. Sometimes you can press it a little.
Well, when it comes to preparing minced meat, everything is quite traditional. Grind the meat of a young calf, onions and garlic thoroughly, then add white bread soaked in milk, salt and sprinkle with spices.

The main thing is that the minced meat is without excess moisture, because kefir will liquefy it very much.

That's why I squeeze white bread out of milk very well. And kefir is added in small portions, mixing well each time.

Now let's start preparing the whites. Roll the dough into balls like tennis balls, then use a rolling pin to roll them into flat cakes, spread the filling in the center and form the pies.

They should be fried in a frying pan with high sides. I advise you to try this recipe, you will be surprised how much more pleasant the aroma is.
I hope that you decide to cook belyashi according to this recipe and that you will like them. Cook with pleasure.

Bon appetit!

Lush belyashi with meat and rice

Product composition:

Any meat or prepared minced meat – 0.4 kg;
Onions – 1 piece;
Garlic – 2 cloves;
Rice – 0.15 kg;
Salt - a pinch;
Spices are at your discretion.

What we do:

The taste of this minced meat will be more richly meaty, but a little dry, since it contains fewer additional ingredients, but the white meat will become more satisfying.

Adding various greens will help to add richness of taste; the more varied it is, the more interesting the taste will be. It depends on the preferences of your family.
Some even manage to mix buckwheat with minced meat, seasoning it with various aromatic spices: coriander, thyme, allspice, and so on. I think this option can also be prepared at least once to know whether you like this dish or not.

Making simple and quick whites with kefir

Do you happen to have a piece of meat left in the refrigerator and don’t know what to cook with it? And it doesn’t seem like much for goulash, and not enough for dumplings. Now let me teach you a very easy and quick way to prepare delicious whites with meat. Just find another glass of kefir in the refrigerator, preferably not completely fresh, it will be very tasty, I promise.

Product composition:

Kefir 3.5% – 250 ml;
Flour – 220 grams;
Soda – 1/3 teaspoon;
Sunflower oil – 3 tablespoons.

Filling:

Meat – 400 grams;
Onions – 1 piece;
Salt, spices - half a teaspoon.

Let's get started:

You can take ready-made minced meat, or you can grind any meat in a meat grinder.

First we make the minced meat, since it will be tastier and juicier only if it is not steeped too much.

We also finely chop the onion, you should get 1 part onion to two parts minced meat. Stir, add salt and spices. Then beat it for a few minutes to thoroughly mix it.
Now sift half a glass of flour into a plate, pour kefir into it and mix with a fork. Next, add unslaked soda and the remaining flour and mix well until the flour is completely absorbed. The dough should be soft and not too sticky.

Then add sunflower oil one spoon at a time and knead it thoroughly for five minutes. The result will be a smooth, homogeneous and elastic dough that practically does not stick to your hands. Roll the finished dough into a ball and let rest for about thirty minutes.
Then grease a baking sheet with sunflower oil and place on it at the same time the required number of whites in one pan.

Such belyashi cannot be sculpted in advance, since the filling may make them damp.

Heat the oil thoroughly in a frying pan, pour about one centimeter of it. And fry the belyashi with the hole down until golden brown.
Dry the finished products, place on napkins and transfer to a dish.
That's all, bon appetit!

Recipe for making whites from yeast-free dough

You know, this recipe breaks all the stereotypes that without yeast dough it will never taste better than yeast dough. We add baking powder and dairy products to it, which makes them more dietary and less harmful to our figure.

What is needed for the test:

Wheat flour – 600 grams;
Sour cream – 0.200 kg;
Butter – 60 grams;
Granulated sugar – 1 teaspoon;

Filling:

Meat – 500 grams;
Onions – 1 piece;
Salt - a pinch;
Spices - at your discretion;
Garlic – 2 cloves.

Let's get started:

Place the sour cream in a bowl, add butter, salt, stir in the eggs and half a spoon of soda and vinegar. Sift the flour in parts and mix everything together. Now put it in the cold for 45 minutes. You see what the difference is, yeast dough requires heat. Unleavened dough plays best in a cold place.
Now let's start preparing the filling. Unleavened dough goes well with completely different fillings. Both juicy berries and dry minced meat. But meat is of course better, because the dough will be a little thinner and denser.

Now, as in previous recipes, roll the dough into balls. Place the filling in the middle, roll up the belyash and fry in a large amount of sunflower oil in a deep frying pan. Be sure to first place the fried pies on a napkin so that all the fat drips off. And then set the table and invite everyone for tea.
As you may have noticed, preparing belyashi is not at all difficult, and I have provided various methods to choose from, both with and without the use of yeast. So, choose the recipe you like and cook with pleasure for your family and close friends.

Bon appetit, my friends!

In many former republics of the USSR, such baked goods as belyashi are very common. Those who had a Soviet childhood probably remember the stalls where a kind auntie fried and immediately sold pies with jam and belyashi with meat. Hot, fragrant, tasty and satisfying pastries were sold out in an instant. Now, although newfangled hot dogs, shawarma and hamburgers have appeared, whites do not lose their popularity. And just by the mention of this word, you just want to bite off a piece of hot pastry with a juicy meat filling.

So what's the deal? It's not difficult to prepare them. The main thing is to gather your strength and thoughts, stock up on a good mood, flour and minced meat, and fry the whites, teasing your household and neighbors with the aroma.

We offer you three recipes to choose from. But first, a little about what kind of dish this is and how to prepare it correctly.

Belyashis come from Bashkiria and Tatarstan. They are fried pies filled with chopped or twisted meat (minced meat). Only in their homeland they are called peremyachi, and outside its borders another name has become more widespread - belyashi. For their preparation, both unleavened and yeast dough are used. Belyashi with meat is fried in a frying pan. And one more small nuance: the white meat should have a hole on top through which the meat filling can be seen; due to the hole, the minced meat does not remain half-baked during frying.

When you really don’t have time, you can use store-bought pie dough for whites. If you like to tinker with flour yourself, then here are the options to choose from - yeast dough with water, whey or milk, or quick dough with kefir and soda. As for the filling, minced pork and beef are usually mixed. Based on your preferences and capabilities, you can use chicken, turkey, and lamb for white meat.

Belyashi with meat in water (milk)

We suggest preparing yeast belyashi according to a very simple recipe. The dough is kneaded with dry yeast and milk, after baking it turns out soft and airy, with a crispy crust (if there is no milk, ordinary water will do). Minced pork and beef are used as meat filling.

Ingredients

water (or milk with a fat content of 1.5%-2.5%) – 200 ml;
sugar – 1 tsp;
dry instant yeast - 1 tsp;
white wheat flour – 450-500 g;
chicken egg – 1 pc.;
vegetable oil – 3 tbsp. l. (+ for frying);
minced meat – 0.5 kg;
green onion – 1 small bunch;
ground black pepper and salt - to your taste.

How to cook delicious belyashi with meat in a frying pan

First of all, prepare the yeast dough. Pour boiled water (or milk) into a wide bowl, heat it a little and add dry yeast. To make them dissolve faster and start playing, add a teaspoon of granulated sugar to the water. Literally after 10 minutes you will notice that a foam “cap” has formed above the surface of the water.

Sift the wheat flour into a suitable bowl.

Add salt to the flour (about one teaspoon), stir and form a funnel in the center. Break a chicken egg into a flour funnel, pour in vegetable oil (3 tablespoons will be enough), add yeast dissolved in water. Knead the dough, cover it with cling film and leave to rest for 40 minutes in a warm place.

Prepare the filling. Wash, dry and chop fresh green onions. Place it in a bowl and add the minced meat.

Season the filling to your taste with ground pepper and salt, mix everything well.

Dust the work surface with flour, transfer the dough and knead it.

Divide the dough into balls the size of a child's fist. Roll out each ball into a flat cake approximately 5-6 mm thick.

Place the meat filling on the round pieces (approximately 1 tablespoon each).

Carefully and beautifully pinch the edges of the cake towards the center so that you get a whitewash.

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For frying, take a frying pan with a thick bottom or non-stick coating, pour in vegetable oil. When it warms up, place the belyashi with the pinched edges down.

Fry on each side until a delicious crust appears.

Place the finished baked goods on a dish covered with a paper napkin or towel, this will help get rid of excess fat.

Tatar belyashi with meat are ready! Bon appetit!

Belyashi with meat on kefir

Now we suggest making belyashi with kefir. Household members will be delighted with the delicious crispy crust, airy dough soaked with meat juice, and the most delicate juicy filling inside. And the housewives will definitely like the recipe in terms of preparation, because the kefir dough is prepared easily and quickly.

Ingredients

kefir (fat content 1%-2.5%) – 400 ml;
baking soda – 2 tsp;
chicken eggs – 4 pcs.;
sugar – 2 tbsp. l.;
vegetable oil – 4 tbsp. l. (for test);
salt – 2 tsp;
white flour – 6 cups;
minced meat – 600 g;
onions – 3-4 pcs.;
ground black pepper and salt (for minced meat) - to your taste;
cream – 2 tbsp. l.;
vegetable oil - for frying.

Preparation

Pour kefir into a bowl, heat it a little and add soda to it. Mix and let the mixture stand for 5 minutes.
Now add sugar, eggs, salt and vegetable oil, mix everything well.
Gradually sifting and adding flour, knead the dough. Let it rest for half an hour, and in the meantime prepare the filling.
Peel the onions, wash and finely chop. Combine the onion with the minced meat, season with salt and pepper, pour in the cream and mix everything thoroughly until smooth.
Divide the dough into pieces, roll each into a round cake.
Place the filling in the center of the flatbread and form the whites, pinching the edges upward and making a small hole in the middle.
Take a frying pan and heat the oil in it (there should be enough of it so that the whites are half immersed in the oil). Turn the heat to medium and place the belyashi with the hole down. Fry both sides until golden brown and place the baked goods on a paper towel to drain excess fat.
The belyashi made with kefir turned out wonderful. Serve them hot.

Belyashi with minced chicken on whey

And another recipe - belyashi with minced chicken. We will prepare yeast dough, but not with milk or water, but with whey. By the way, this dairy product can sometimes replace milk, but it costs much less. For minced meat, it is advisable to use different parts of the chicken, because if you use only the breast, it will be dry.

Ingredients

whey – 450 ml;
dry instant yeast – 10 g;
sugar – 3 tbsp. l.;
chicken egg – 1 pc.;
salt – 1.5 tsp;
vegetable oil – 3 tbsp. l. (for test);
white flour – 650 g;
minced chicken – 600-700 g;
onions – 3-4 pcs.;
ground black pepper and salt (for minced meat) - to your taste;
vegetable oil - for frying.

Preparation

Pour the whey into a bowl, heat it slightly, add yeast and sugar, stir. To get the yeast to start playing, let the mixture sit for 15-20 minutes.
Now beat in the egg, add salt and vegetable oil, mix.
Gradually sift and add flour. Knead the dough, then cover it and let it rest for 40-60 minutes.
Meanwhile, make the filling. Chop the peeled and washed onions into small cubes and mix with the minced meat, season with pepper and salt to your taste.
Divide the dough into pieces and roll them into flat cakes.
Place the minced meat in the middle of the flatbreads and pinch the edges, leaving a hole in the middle.
In a very hot oil in a frying pan, fry the belyashi on each side until an appetizing golden brown crust. First lay out the side where the hole is, and then turn it over.
Transfer the finished baked goods to paper napkins to remove fat, then serve the delicious whites to the table.

Cooking tips

The dough for whites should be elastic and soft, not stick to your hands and be easy to mold. When it's ready, be sure to let it rest. Place in a bowl, covered with cling film, or in a plastic bag sprinkled with flour inside. In this state it should lie for 30 to 40 minutes.
Never ignore the process of sifting flour, due to this it is saturated with oxygen and the finished dough turns out airy.
Traditionally, delicious belyashi with meat is served with sour cream or kefir. You can add them instead of bread to thin soup or meat broth.
The method of sculpting the whites, of course, will not affect their taste, but you always want the finished baked goods to look neat. The traditional form is a round pie, shaped like a bag with a hole in the center. Due to this hole, the minced meat is fried evenly and you must initially place the white meat on this side in the frying pan. Some people make white cakes right away, pinching the edges so that there is a hole in the middle, and some housewives prefer to make flat cakes first and then cut a hole with a knife. Choose what is most convenient for you.
Triangular whites look no less nice; try making baked goods of this shape, just don’t forget about the hole in the center.

Secrets of delicious filling

Don't use ready-made minced meat, make it yourself. You will need fatty beef and pork in equal proportions. Rinse the meat, dry and grind in a meat grinder with a fine grid. If you want an even softer consistency, rotate the minced meat twice.
To make the minced meat more juicy, add more onions. The ideal proportion is to take 1 part of onion for 2 parts of meat. Just don’t grind the onion with the meat in a meat grinder; it needs to be cut into very small cubes and crushed a little with a masher.
The filling will turn out juicier if you add salt to it just before the whites are formed.
If you are going to fry belyashi, and the only meat you have is beef, be sure to add a little fresh lard to the minced meat.
You can use any seasonings and spices suitable for minced meat in the filling.
To make the filling juicier, you can add just a little cold water or milk.
The classic filling for belyashi is minced meat, but many chefs experiment and make these products with potatoes, cheese, mushrooms or fish. Try it too, it turns out no less tasty.

Belyashi– delicious meat pies, fried in a lot of oil. The food is not healthy, of course, but this does not prevent it from having a large number of fans. If you do not use them too often, then, believe me, there will be no harm to your health and figure. Belyashi can be classified as one of the varieties of Tatar pies called vak-belish or peremyachi.

Only the latter always have a hole in the center, and yeast dough is used. In order to cook homemade belyashi with meat, the dough can be kneaded not only with yeast, but also with water, kefir, milk, and even adding vodka to it.

Ingredients for the dough:

Sunflower oil – 3 tbsp. spoons,
Salt – 1 teaspoon,
Sugar – 1 tbsp. spoon,
Yeast (wet) – 40 gr.,
Flour – 700 gr.,
Water – 400 gr.,

Filling ingredients:

Minced meat – 400 gr.,
Onion - 1 pc.,
Spices,
Salt.

Belyashi from yeast dough - recipe

The preparation of these delicious pies begins with kneading the dough. The dough for whites is quite simple to prepare. Pour warm water at a temperature of approximately 45C into a deep bowl. Crumble the yeast with your hands. Add sugar. Stir the mixture well with a fork. After this, add vegetable oil and salt, mix again.

Add half the flour and stir everything again. Add the rest of the flour and knead the dough with your hands. Cover the finished dough with a towel and leave to rise for half an hour. While the dough is rising, you can prepare the filling. It is convenient for her to use ready-made minced meat. Grate the onion on a fine grater, or chop it in a blender bowl. Place it along with salt and spices into the minced meat.

Knead thoroughly.

Sprinkle your work surface with flour. Take some of the dough. Roll it out with a rolling pin. Using a cup or bowl with a diameter of 8-10 cm, cut out circles.

Place the filling in the center of each circle.

Raise the edges and secure with a knot. The result was things like manti rays.

Take one pie in your hands and flatten it with your fingers, aligning it with the edges so that it remains round. Do not forget to dip your hands in flour or vegetable oil so that the dough does not stick to them. Place the finished pies on a surface sprinkled with flour - a table or a kitchen board.

Try not to make the belyashi thick, otherwise the minced meat and dough in the middle may not be cooked properly. The ideal thickness of raw whiting should be about 5 -8 mm. Carefully place them, seam side down, into the hot oil.

Once the bottom is golden brown and the top is puffed up, turn them over to the other side.

Place the finished ones on a plate lined with a napkin. This will help get rid of excess fat. I wish you all a bon appetit.

Belyashi made from yeast dough. Photo

Do you like whites? Ruddy and crispy crust, tender dough and a lot of juicy meat filling... Homemade belyashi, the recipe for which I will share with you today, is an incredibly tasty, aromatic and satisfying dish, which is very difficult to refuse. We will cook belyashi in a frying pan using yeast dough, and the filling will be pork and onions. Try it too!

Belyashi are round buns with meat that can be made with either yeast or unleavened dough (usually kefir). In addition, they can not only be fried in a frying pan, but also baked in the oven (a more dietary option) without oil. Belyashi is another name for the Tatar and Bashkir dish peremyach. Essentially the same thing, just different names. A distinctive feature of these flour pies with meat filling is a small hole in the dough, thanks to which the oil penetrates inside during the frying process and prepares the minced meat.

Recently, on sale here, most often I have come across round pies with meat filling without this very hole, but also called belyashi. At home, I always make belyashi according to this simple and affordable recipe - the result is always pleasing. By the way, almost any meat can be used as a meat component, but pork is the closest to me.

Ingredients:

Yeast dough:

Filling:

Oil for frying:

Cooking step by step:

To prepare homemade belyashi, take premium wheat flour, milk (any fat content), pork, onions (the weight is indicated in already peeled form), refined vegetable oil, salt, sugar, yeast, ground black pepper. For frying, we also need vegetable (I use sunflower) oil - you can use any odorless oil that is suitable for this purpose.

Preparing yeast dough for whites at home. Sift premium wheat flour into a suitable sized bowl. Of course, you can immediately pour it directly onto the work surface (table), but it’s more convenient in a bowl. A few words about yeast: it is not necessary to take fast-acting yeast - just dry (also 5 grams - that’s 1 heaped teaspoon) or fresh/wet/pressed will do (exactly 3 times more is used, that is, 15 grams). Such yeast is not immediately mixed with wheat flour, but is activated in a warm sweetened liquid for 10-15 minutes. For this recipe, you can very slightly heat half a glass of milk with a teaspoon of granulated sugar and dissolve the yeast in it. I used fast-acting ones, so I added them immediately to the flour, which I had sifted twice in advance.

Make a well in the center and pour warm (not hot, but pleasantly warm) milk into it. Mix everything with your hand or a spoon to moisten the flour.

You should get flour lumps, after which you can add 50 milliliters of vegetable oil. We begin to knead the dough with our hands or using a dough mixer (bread maker) - whichever is more convenient.

This yeast dough for whites needs to be kneaded for quite a long time - at least 10 minutes, and even better longer. As a result, you will have a smooth, completely homogeneous dough. It should be very soft and just a little sticky. However, this yeast dough holds its shape perfectly and does not spread. During the kneading process, you may need a little more or a little less flour than I indicated in the ingredients - it depends on its moisture content. Roll the dough into a ball and leave it in a bowl (I always wash the dishes in which the dough ferments - I just don’t like dirty ones). We send the dough to heat for 1 hour, after which we do a light kneading, re-rounding and again to heat for another 1 hour. Where is the best place for the dough to ferment and what does a warm place mean? There are several options. First of all, in the oven with the light on (it turns out to be approximately 28-30 degrees - the ideal temperature for fermenting yeast dough). Then cover the bowl with the dough with cling film or cover it with a towel made of natural fabric (linen is best) so that the surface does not become airy and crusty. You can also let the dough ferment in the microwave, in which you first bring a glass of water to a boil. The dough will rise when the door is closed, and the glass will stand there. Then there is no need to cover the bowl with anything, since the water will evaporate, thereby maintaining the necessary humidity. Just make sure that no one accidentally turns on the microwave, otherwise the dough will disappear and there will be no whites.

While the yeast dough is fermenting, let's prepare the filling for the whites. To do this, we take pork pulp - moderately fatty meat is best (about 25-30 percent fat in relation to meat). We pass the pork through a meat grinder (I prefer a fine-hole grinder) along with the peeled onions.

Mix everything and put it into a bag. Release the air and tie the bag tightly (it is best to use 2 bags - place one inside the other). Now we will beat the minced meat - we throw the bag on the table 100 times. But not with all its might, so that the bags do not break, but carefully. Thanks to this procedure, the minced meat will become very soft, homogeneous, juicy and at the same time plastic.

The second time, the dough for future whites will grow even more - four times. By the way, I want to talk a little about the fermentation time of yeast dough and proofing of the dough. I hope you understand that this is a relative concept. What does it mean? Well, for example, the recipe says that the dough should be allowed to rest for 1 hour. You understand that 1 hour is the time that the author of this recipe needed. +/- 10-15 minutes is a completely acceptable deviation; the entire fermentation time of yeast dough depends on many factors. The freshness (and, as a result, activity) of the yeast, the quality of the flour, the room temperature, the amount of dough - all this affects the fermentation and proofing time. Therefore, never strictly follow these recommendations - you must feel the dough, understand what it needs, and then you will prepare it purely intuitively.

The stage of forming future blanks for whites: divide the dough into small pieces (try to make them the same size) no larger than an apricot. Each piece of dough must be rounded and rolled into a ball (you can see how to do this in this recipe - steps 11-14). From this amount of dough, I decided to make 17 whites. Cover the pieces with cling film or a towel to prevent them from getting airy, and let the dough rest for 5-7 minutes.

Meanwhile, take the minced meat out of the refrigerator and also divide it into 17 parts. Roll each piece of minced meat into a ball.

We begin to shape future whites. Take one ball of dough and roll it out (knead it with your hands) into a fairly thin round layer.

Place a ball of minced meat in the center and flatten it with the back of your hand so that you get a fairly flat patty. If you make the filling too thick, it may not have time to cook and will remain half raw.

Belyash is a dish of Tatar cuisine, which has become very popular in our area due to the fact that we all liked the meat pies fried in oil. Many people associate belyashi with street cuisine, with stalls selling hot pies, pasties and belyashi. A kind of lunch on the go. But street whites are also a big surprise, what they are made of, whether the products have expired, or whether the dough has been left behind. There are no guarantees. What should you do if you really want to eat belyashi with meat, but don’t take any risks? It’s simple, you just need to learn some very tasty homemade recipes and prepare belyashi yourself.

In fact, real Tatar belyash is a large pie that is baked, not fried. And what we are used to eating is closer to pies called peremyachi. But we have been so accustomed to calling them whites for so long and so strongly that it will most likely not be possible to change the habit. I don’t think that the whites will suffer from this, they will still remain just as tasty.

Belyashi with meat can hardly be called a dietary dish, since it is essentially fried in a frying pan in a large amount of vegetable oil. Almost deep fried. Therefore, before you cook them, be mentally prepared that the pleasure of whites will cost you many, many calories eaten.

If this doesn’t bother you too much, but you want delicious belyashi as before, let’s figure out how to prepare delicious homemade belyashi with meat, and what you will need for this.

There are several recipes that are slightly different from each other. It's all about how the dough is kneaded and how the belyashi themselves are prepared.

First, let's look at how to cook belyashi with yeast dough.

Belyashi with meat on yeast dough, cooking in a frying pan - detailed step-by-step recipe with photos

The most common recipe for making homemade whites with meat is on yeast dough, followed by frying them in boiling oil in a frying pan. Such white meat with meat turns out fluffy, rosy and juicy inside. Most of us love just such whites. Cooking them is not that difficult, but it will take some time. It's all about the dough, which needs to be kneaded correctly and allowed to rise.

The filling for belyashi can be made from almost any meat, even from a mixture, for example, pork and beef. A one to one proportion is fine. But you can make belyashi with meat from just pork or beef, if that’s what you prefer. The main secret is to make the meat filling juicy; for this, a large amount of onion is used, and water or broth is added to the minced meat.

But let's talk about everything in order to learn how to make delicious homemade belyashi with meat.

We will need:

flour - 800-900 grams (no more than 1 kg),
pressed yeast (not dry) - 15 grams,
water - 1 glass (250 ml),
milk - 1 glass,
salt - 1 teaspoon,
sugar - 1 tablespoon,
egg - 1 piece,
vegetable oil - 4 tablespoons,
minced meat - 1 kg,
onions - 3 pcs.,
fresh cilantro (optional) - 50 grams,
Ground black pepper and salt - to taste.

Preparation:

1. The first thing we start doing when preparing any baked goods is, of course, the dough. Since our dough for white meat with meat is yeast, we first prepare the dough.

Dough is prepared from yeast with the addition of a small amount of ingredients that will enable the fermentation process. First we need warm water and sugar.

Break the yeast into pieces in a bowl or ladle, then add a tablespoon of sugar and half the water, about 100 ml. Stir the yeast in the water until the sugar and the yeast dissolve. This is called "dissolving" the yeast.

2. Now add 2-3 tablespoons of flour there and stir thoroughly until all the lumps dissolve. It should look like a liquid dough. After this, cover the dough with a lid or cover the bowl with cling film. Leave for 15-20 minutes so that the dough ferments and begins to rise into a fluffy foamy mass.

3. When the dough comes up, it will increase in volume by one and a half times. After this, you can open it and pour it into a bowl or pan, in which we will further knead the dough.

4. Add the second half of the water, milk and an egg lightly beaten with a fork to the dough (so that the yolk and white are mixed). Add a teaspoon of salt there and mix everything well with a tablespoon or spatula.

5. Next you need to gradually add flour. Literally 150-200 gr. at a time and between each addition, mix the resulting dough until the dry flour in the dough disappears from view. This way everything will mix better with the flour.

It is advisable to sift the flour in advance using a special sieve or do it directly into the bowl of dough. I usually take a special mug-sieve for flour for this and immediately sift it into the dough piece. The flour is saturated with oxygen and thanks to this the dough will be very fluffy, and the whites with meat will eventually come out truly airy.

6. The most difficult thing is to guess how much flour you will need for the dough in advance. The fact is that flour varies in quality and moisture content. Even air humidity can affect the amount of flour. Therefore, add flour in parts and continue stirring. The maximum quantity is 1 kg, you definitely shouldn’t put more than that. But until we get closer to this line, we continue to interfere.

At some point it will become impossible to stir with a spoon due to the thickness of the dough, then put it aside and continue with your hand. Unfortunately, the dough will stick to your fingers, but this cannot be avoided.

If you have a special combine for kneading dough or a bread machine, then it will be easier for you, since you can entrust them with complex work. But I trust my hands more because I can feel the dough, how thick and soft it is and whether there is enough flour. With experience, this feeling is deposited very deeply in the memory and even the amount of ingredients will not need to be measured, this happens with many housewives. We know the dough by touch.

7. Stop kneading when it becomes thick enough to begin to stick to the walls and hands and all the flour from the day of the bowl is mixed in. After this, add 4 tablespoons of vegetable oil directly to the dough. It must be thoroughly mixed so that it is completely dissolved in the dough. This may take about five minutes, but this will make the dough plastic and homogeneous. The dough should mold well and be slightly softer than plasticine.

After this, cover the bowl with a lid or cling film and leave it to rise. The dough should increase in size. Don't put it in a cold place, it's better to leave it at room temperature or a little warmer. Leave it to rise for one and a half to two hours.

8. When the dough is properly prepared, white meat with meat turns out very tasty. After all, the dough is one of its main components.

The risen dough should approximately double in size. This means good yeast was used and the kneading was done correctly.

9. Remove the dough from the bowl and knead it with your hands on a table or a special silicone mat. To prevent it from sticking to the table and hands, use vegetable oil and lubricate the surface and hands. Do not use flour as this may change the consistency of the dough.

Knead the dough well to squeeze out all the air bubbles. When it deflates to its original size and becomes smoother and more pliable, return it to the bowl, cover and let rise one more time. This step can only be skipped if you are already in a hurry, for example, before guests arrive. But if you have time, then let the dough rise a second time, this will make it tastier and fluffier.

While the dough is rising a second time, you can prepare the filling.

10. For the filling, use ready-made minced meat or roll it yourself. Once is enough. Peel the onion and also grind through a meat grinder so that the pieces turn out to be very small. A blender is also suitable for this; you can grind it in it. If you add cilantro, chop it very finely with a knife. You will need a heaped teaspoon of salt, and half a teaspoon of pepper if you don’t like it spicy.

11. Mix meat with onions and spices in a separate bowl until smooth. In order for the belyashi with meat inside to turn out juicy, you need to make sure that the filling is not dry. When you stir the minced meat, make sure that it is very soft and does not crumble into meat grains. The minced meat should be much softer than for regular cutlets. For the correct consistency, you can dilute it a little with drinking water or meat broth, if you have it. Here you will also have to look and feel the consistency; you may need 2-3 tablespoons of water, or maybe a little more. The main thing is to thoroughly stir the water into the filling so that it is completely absorbed into the minced meat and does not sit at the bottom of the bowl.

12. When the dough has risen for the second time, you can start making belyashi with meat. To do this, grease your hands and the surface of the table (mat or baking paper) with vegetable oil, lay out the dough and begin to divide it into balls no larger than your palm. Make balls of the same size by eye or divide the dough into halves. That is, cut the whole piece in half, then cut each half in half, then cut each quarter in half, until you reach the desired size of the pieces. I got 12 balls.

13. Prepare a place where you will put the finished molded whites with meat. This could be a baking sheet, a sheet of baking paper, or a large dish. The whites should not touch so that they do not stick together.

Now we begin to sculpt the whites. Knead the dough ball with your fingers to form a flat cake. Not too thin, but try to keep the middle thick. This way we will balance the thickness of the dough in the place where we will pinch it to glue it with the opposite side.

Place a heaping tablespoon of filling in the middle of the flatbread.

14. Now you need to gather the edges of the dough together and make a bag out of it. Squeeze them with your fingers so that the dough sticks together and there are no holes left, and the future white dough becomes round. Then flatten the finished belyash to a flatter state.

When frying, the whites puff up again and therefore, when raw, they should be flatter than the expected finished result. Place the molded belyashi on a baking sheet or sheet until they are fried.

15. In a deep frying pan, heat the oil to a boil and reduce the heat to less than medium so that the whites do not burn on the outside and are baked on the inside. Place the whites two or three into the oil (depending on the diameter of the frying pan and the size of the whites) and fry them on each side until they are well browned.

Fry them equally on both sides. You can break the first belyash and check whether the filling inside is ready; if everything works out, then the frying temperature is normal. If the meat is damp, then reduce the heat and fry the belyashi a little longer.

Place the finished belyashi on a large platter or plate lined with paper towels or napkins so that excess oil can drain and be absorbed into them. Belyashi with meat is already quite a fatty dish, why add frying oil to it?

Ready-made belyashi is an excellent hot dish and can replace an entire lunch or dinner. Set the table and eat while they are still warm. Bon appetit!

Belyashi with kefir - a recipe for making quick belyashi with meat using kefir dough instead of yeast

Yeast dough is very tasty and the whites with meat made from it are simply wonderful, but its biggest challenge is the cooking time, considering how long it needs to be kneaded, wait for it to rise twice, and before that prepare the dough. You don’t always have the whole day to cook belyashi in a frying pan. In such moments, a quick recipe is suitable - belyashi with kefir. Kefir will serve as the substance that will make the white dough dough airy and fluffy. Instead of fermenting yeast in a warm environment, we will have kefir fermenting.

Watch this video for a very tasty homemade recipe for making whites with kefir. You won’t believe how quickly belyashi and meat are prepared with this dough, but they taste just as good and are fried in the same way in a frying pan.

Prepare belyashi with meat for your family and for the arrival of guests. Share your successes. Love to cook deliciously and eat deliciously, because you and I have all the opportunities for this!