Belyashi is a kind of fried pies, but unlike many of them, belyash has an open top and a special taste. Like any other dish, the leash, shrouded in legends, has its own history and refers rather to Tatar cuisine. The Tatars themselves call it "peremyach." Traditionally, reclamations are prepared with meat stuffing and mainly from yeast dough. A modern belyash, which in retail trade is simply a round, closed pie filled inside, without any holes, is a distant relative of a properly prepared Tatar beaming.

Dozens of known white recipes. Belyashi differ in the quality of dough, in the composition of minced meat, and even in shape. Classic meat patties prepare an exceptionally round shape and always with a small hole in the middle, which is left so that the meat filling does not remain half-fried when frying. The traditional filling for whites is minced meat consisting of lamb, chicken, or a mixture of pork and beef. Minced meat is more preferable for the recipe of real home-made whites, although modern cooks, who always wish to experiment, prepare equally tasty white-made potatoes, cheese, chicken, and fish. The secret of the juiciness of homemade ground beef for belyashes is in the amount of onions (the more of them, the better). You can season the stuffing with any spices to taste or add a little crushed garlic or finely chopped fresh greens to enhance the taste. Some housewives prefer to add a little water to the mince for more juiciness.

There are a lot of ways to prepare dough for whites: fast, classic, sponge, "drowned" and others. Each of the recipes, of course, has its own secrets and features. To prevent the batter from sticking to the hands, it is desirable to grease them with vegetable oil, just like the board on which you are going to roll out the dough. Flour must be sifted at least two times in order to enrich it with oxygen and clean it of all kinds of impurities. Egg white makes the dough harder and harder, so if you add only yolk to the dough, the whites will be very soft and juicy.

Choose a recipe, cook the dough, divide it into pieces, which roll into balls and spread them on a floured surface of the table. With a rolling pin or fingers, knead the balls into flat cakes with a diameter of 12-15 cm, thickness of 5-7 mm. In the middle of each such cake put 1 tbsp. fillings and collect the edges of the cake to the center. Pinching the edges, center the hole. Lightly flatten the blanks, giving them a round shape, and leave another 20 minutes to get them up. Then put the belyashi down in a deep frying pan or saucepan with a lot of hot oil at a distance of 2 cm from each other, as they increase slightly in volume during the frying process. Fry the belyashi on both sides until golden brown. Put ready-made blankets on a paper towel to make the glass excess oil.

Prepare the dough for the whites in good spirits and always with joy, because the dough is very sensitive to the warmth of your hands, and to the mood with which you start to work. Using our simple tips and recipes, you can be absolutely sure that the result will be excellent.

Fresh (unleavened) dough for whites

Ingredients:
500 g flour,
  1 stack sour cream
  2 eggs,
  2 tbsp. butter or margarine,
  1 tbsp. Sahara,
  ½ tsp salt.

Cooking:
Sift flour with a knoll. Make a recess in it, in which you place sour cream, butter, salt, sugar, beat the eggs and quickly knead the dough. Roll the dough into a bowl, place on a plate, cover with a towel and put in a cold place for 30-40 minutes.

Straight Yeast Dough for Whites

Ingredients:
4 stack flour,
  1 stack milk or water
  1 egg,
  20 g yeast,
  4 tbsp. butter or margarine,
  1.5 tbsp. Sahara,
  ½ tsp salt.

Cooking:
Dissolve the yeast in warm milk and stir until it is completely dissolved. Then add the eggs, sugar and salt (you can grind the eggs with sugar and salt), add the flour and knead the homogeneous, not very cool dough. At the end of the process, add the melted cooled butter (or margarine). Knead the dough until it no longer sticks to your hands and the bowl. Sprinkle the dough lightly with flour, cover with a towel and place in a warm place. When the dough rises (after 2-2.5 hours), apply it and let it go again. After that, you can start baking whites.

Spiced yeast dough for whites

Ingredients:
1 kg of flour,
  2.5 stacks milk or water
  2 yolks,
  2 tbsp. butter,
  30 grams of yeast,
  1 tbsp. Sahara,
  1 tsp salt.

Cooking:
In warm milk, dissolve the yeast, add half the flour and half the sugar. Put the cooked brew in a warm place for 1 hour to go. During this time, it should increase in volume by 2 times. When the sponge rises, add baking, salt, flour, and knead the dough (it should not stick to your hands and easily fall behind the dishes). If bubbles appeared on the dough, and it began to settle, then it is ready.

Quick Yeast Dough for Whites

Ingredients:
1.5 kg of flour,
  500 ml of milk,
  3 eggs,
  250 g butter,
  1 tbsp. Sahara,
  1 bag of dry yeast,
  1 tsp salt.

Cooking:
Soften butter or margarine at room temperature. Beat the eggs, milk, sugar and salt with a mixer. Continuing to beat, add in small portions of softened butter. Try to mix well. Then add the whipped mixture to the flour that has been sifted in advance, pour out the dry yeast there and knead the soft plastic dough. Grease the dough from all sides with vegetable oil, put in a bowl, also oiled, and put in a refrigerator for 2 hours. When the time is up, reach out the dough and start cooking belyashes.

Creamy Yeast Dough for Whites

Ingredients:
500 g flour,
  250 g sour cream,
  2 yolks,
  30 grams of yeast,
  70 g butter,
  ½ tsp Sahara,
  ½ tsp salt.

Cooking:
Pound the yeast in sour cream. Add the yolks, salt, sifted flour and knead the neat 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 crush it. The fermentation process will continue for about 40 minutes, then the dough will slowly lower. Punch the dough again, cool and place on a table greased with vegetable oil for further work.

Buttery Yeast Dough

The cakes from this dough are incredibly tasty, they retain their original freshness for a long time and remain soft.

Ingredients:
600 ml of milk,
  1 egg,
  4 tbsp. vegetable oil
  1.5 tsp yeast,
  1 tbsp. Sahara,
  ½ tsp salt,
  flour.

Cooking:
Dissolve the yeast in warm milk, beat the egg, pour in the vegetable oil, add sugar and salt. Mix everything thoroughly. Gradually add flour and knead the dough medium elasticity. Roll a ball out of dough and place it in a warm place for 2 hours. The dough will increase in size and become softer and more elastic. Now divide the dough into certain pieces for the intended whites, place on a flat and large dish, cover and let it sit for another 10-15 minutes. During this time, the pieces will increase a little more in volume, and the dough will easily yield to further processing.

Yeast dough for whites on kefir

Ingredients:
1 kg of flour,
  500 ml of kefir,
  1 egg,
  10 g dry yeast,
  100 g of water
  2 tbsp. Sahara
  salt - to taste.

Cooking:
Dissolve the yeast with sugar in warm water and wait until the froth forms. Pour the flour into a wide container, add kefir, egg, diluted yeast and start kneading the dough. Knead until it becomes soft and no longer sticky to your hands. Then cover the dough and leave for 1 hour in a warm place.

Dough for whites "Drowned"

Ingredients:
1 kg of flour,
  500 ml of milk,
  150 g butter or margarine,
  2 eggs,
  30 grams of fresh yeast,
  1 tsp salt,
  1 tbsp. Sahara.

Cooking:
Rub the cold butter with a grater and leave it at room temperature to heat it. Dissolve yeast and sugar in warm milk and leave to come. Beat eggs with salt. Into the bowl, pour in the flour, leaving one cup for rolling, pour in the milk with the yeast, add the eggs, butter and knead the dough. Roll the ball out of the dough and put it in cold water poured into a large saucepan or bucket. When the dough pops up, remove it, pat dry with a napkin and knead, adding the remaining glass of flour. Knead the dough, leave to lie under a napkin for 10-15 minutes.

Dough for whipping "Remarkable"

Ingredients:
1.5 stacks flour,
  ½ stack warm milk,
  2 egg yolks,
  ½ pack of softened margarine,
  1.5 tbsp. Sahara,
  50 g raw yeast.

Cooking:
Dissolve the yeast in milk, add the softened margarine, sugar and other ingredients. Knead everything well with your hands. Leave the resulting bun of dough for 40 minutes, and then you can roll out the dough and start baking. If you decide to bake tomorrow, put the dough in a bag and put it in the fridge, where it can, by the way, be stored for 4 days.

To many, the procedure for making dough for whites may seem very difficult, but in fact, observing the proportions of the products and adhering to the recommendations indicated in the recipes, believe me, everything will be much easier, and the cooking process will bring a lot of pleasure, and the result - even more so!

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

From the simplest dough, the softest and lush belyashi in the pan are obtained. Step-by-step recipe with a photo not only tells, but also shows you how to make such a dough and how to work with it. Unlike flat "purchased", our homemade belyash will be almost round, very soft, not at all rubber, with a juicy filling inside.

If you have never roasted belyashes on your own, then first I’ll give you a few nuances that distinguish belyashes from meat pies. Firstly, minced meat is put raw in belyashi. But they are fried in a large amount of butter, well warmed on the skull, and the meat has time to reach readiness. Secondly, you need to start frying on the side with a hole. When you dip the buttermilk in the hot oil, and the dough, and the filling in the hole will immediately grab, the crust will roast, which will prevent the juice that forms inside to flow out. So you kill two birds with one stone - get very juicy belyashi and avoid more splashes during frying, as if this side were second in line. You will see all this in the recipe below, in detailed step-by-step photos.

Ingredients:

Dough:

Recipe Information

  • Dish Type: Hot Appetizer
  • Method of preparation: in a pan
  • Servings: 12-15 pcs
  •   1 h 30 min

Recipes cooking whitewash meat closed and open.

Initially, belyashes were a dish exclusively of Tatar cuisine, but they are so tasty that they are being prepared everywhere. Recipes delicious meat belyashey learn from the article.

Meat meat recipe in the oven

Many are accustomed to belyashi can be cooked in a skillet. But now we offer a dish cooked in the oven, for the preparation of which you will need:

  • 250 g margarine
  • 400 g of kefir
  • 3 eggs
  • 1.5 kg of flour
  • 1 tsp salt
  • 1 tsp soda
  • 700 g mixture of pork and ground beef
  • 3 onions
  • spice

The sequence of actions is as follows:

  • Sift flour, choose high-quality fine products
  • Smash 2 eggs in a bowl, separate the yolk from one - it will be useful to you for smearing the white trash during baking, send the protein of the third egg to the rest
  • Add a pinch of salt to the eggs and, using a whisk or fork, beat the eggs until smooth and until the salt dissolves completely
  • Kefir heat in the microwave or on the stove, it should be slightly warm
  • As soon as you get the margarine out of the fridge, rub it on a fine grater. Cold margarine is more convenient now, so it's best not to let it cool
  • To the margarine, first gradually add flour, then beat the eggs, pour kefir
  • To the resulting dough, add soda, mix. The dough should be soft and steep enough.
  • Cover the dough with a towel and leave to rise for 60 minutes.
      During this time, you can prepare minced meat - within 60 minutes the meat will be defrosted
  • Chop the onion and mix it with thawed minced meat
  • After 60 minutes have passed, lay out the dough on the table and form a "sausage"
  • Cut the dough into pieces and roll the balls
  • Spread the stuffing in the middle of the flatbread and pinch the edges with belyashey
  • Lubricate the baking sheet with butter, and each belyash with the remaining yolk (you left it at the very beginning)
  • Preheat oven to 200 ° C and bake belyashi 45 min
  • Arrange the ready-made belyashes on a platter and serve.

IMPORTANT: Do not add all the flour at once - you can not knead the dough qualitatively

IMPORTANT: Do not thaw mince in a microwave or using hot water, so the meat will not be so tasty and juicy.

This dish can be served with salads, or use them yourself. The taste is fantastic, it is worth a try!

Belyashi with meat and potatoes in the oven

These belyashes are small, but very tasty. For the dough, you need 500 g of flour, half the amount of kefir and butter, 2 g of salt and soda. For the filling, use 0.5 kg of beef, 1 pc of onions and potatoes, 100 g of cream and spices.
  Such belyashi is easy to make, but it turns out to be a wonderfully tasty dish. After the products are cooked, follow these recommendations:

  • In a bowl, pour the flour with salt and butter, mix the ingredients.
  • Dissolve soda in kefir
  • Make a well in a mixture of flour and butter and pour kefir there, knead the dough
  • The dough is like a puff - it becomes soft and slightly sticky.
  • Leave the dough ready to infuse, covering the top with a towel
  • At this time, prepare the stuffing - cut the meat and onion into small pieces
  • Potatoes first cut into slices, and after diced
  • Mix vegetables and meat in the same container and add salt and spices.
  • To make the filling tender roll the meat in one bowl, and then carefully repel. To do this, take the stuffing in hand, lift it a little above the table, and then drop it on the table, so do about 10-15 times. By the way, this secret is perfect for cutlets
  • Cut the dough into equal pieces.
  • Roll the pieces into cakes and place the stuffing in the center
  • Wrap the dough in a circle, leaving the middle
  • Smear cream
  • Preheat oven to 180 ° C and bake 45 min.
  • Fifteen minutes before the end of cooking, pour a little more cream into each belyash - this will make the dish even more juicy.


Finished belyashim should be allowed to cool slightly, as juicy stuffing can burn. After 30 minutes the dish is ready to eat, help yourself!

How to make lush meatballs in a frying pan?

Delicious crispy belyashi yeast dough. Crisp and tender juicy filling attracts to try.
  If you are interested, then you should stock up:

  • Kefir - 250 ml
  • Flour - 350 g
  • Yeast - 10 g
  • Olive oil - 10 g
  • Sugar - 25 g
  • Salt - 5 g

For minced meat should stock up on beef and onions in a ratio of 3: 1, 30 ml of water and spices. The cooking process is as follows:

  • In kefir, put the yeast and sugar. Put the mixture to infuse for 30 minutes, covering the container with a towel
  • Over time, add salt and flour.
  • Pour in the oil, then the dough will not stick to your hands and begin to interfere with the dough
  • Leave the finished dough for 2 hours
  • At this time, prepare the meat - chop it together with onions, add spices and, stirring, beat well
      When the dough came, lay it on the board and roll the "sausage"
  • Cut the dough into pieces
  • Roll out the dough no more than 1 cm thick.
  • Spread the minced meat in the center of the tortillas and pinch. You can bend the dough around the edges, then the belyash will be more like meat cheesecake, there is already a matter of fantasy
  • Pour vegetable oil in a frying pan or put a spoon of Smaltza and heat well.
  • Spread the sticks and fry for 5-7 minutes on each side on a hot frying pan.
  • Put the belyashi on a napkin or towel to stack excess fat


It is better to use hot. Succulent meat, ruddy crust - just drooling, definitely worth a try.

Belyashi with meat in a pan on kefir recipe

On the preparation of this dish you will spend no more than an hour, but the smells will be such that even the neighbors will immediately come for the recipe. To make belyashi you need the following ingredients:

  • Kefir - 250 g
  • Vegetable oil -60 g
  • Soda - 1/3 tsp
  • A pinch of salt
      The filling consists of:
  • 250 g mince (take your favorite kind of meat)
  • Onions - 1 pc
  • Spice

You will not spend a lot of time on cooking, as the process consists of such simple steps:

  • Take the chopped onion and mix with minced meat. To start a particularly juicy onion, you can add 1.5-2 p less than meat
  • Make sure that the stuffing is not thick, if it is not the right consistency, add cold water to it and bring it to the desired thickness.
  • Add spices for meat to mince, so belyashes will have a particularly rich taste.
  • Let the mince cool in the fridge for 60 minutes.
  • Take kefir out of the fridge and mix it with flour, add salt and soda
  • Add oil and once again remove
  • Ascend test need at least 30 minutes
  • After half an hour, divide the dough into even pieces and roll it.
  • In the center, lay out the stuffing and collect the edges "in the bag"
      Sculpt belyashi immediately before frying, as the juicy filling may soften the dough too much and fall into the pan during frying
  • Press down on top of the belyashi so that the filling fits tightly to the dough
  • Pour 1 cm of oil into the pan and heat well.
  • Fry the belyashy evenly on each side, better spread them freely, so that a brown crust is formed on all sides
  • When the belyash evenly roasted, lay them on a napkin and leave to cool for 5-10 minutes


After this dish is ready to eat. Call home, put a kettle or cut lettuce, and enjoy your meal!

IMPORTANT: If you have formed belyashi "in the bag", then first fry them hole down, and only then the other sides. Do not turn the belyashi with the open part down again, as the formed juice will flow out into the pan and will fizzle and smoke.

Video: Belyashi with meat on kefir

Belyashi with meat in milk

Whites in the milk - it is only a beautiful crust, juicy stuffing, but also a gentle dough. To prepare the dough, you can not do without:

  • Flour - 1 kg
  • Margarine - 100 g
  • 1 n yeast
  • Eggs - 1 pc
  • Milk - 250 ml
  • Sahara - 50 g
  • Pinch of salt

To 1 kg of minced meat, add 3 large onions, 100 g of milk and spices. You can prepare belyashis in a closed and open way, we have discussed the open in the previous two recipes, let's practice to prepare belyashis in a closed way:

  • Mix the yeast with lightly warmed milk.
  • Add sugar to the milk mixture and whisk well.
  • Beat in the same eggs and pour the flour, knead the dough
  • Melt the margarine and pour into the mixture, salt and knead the dough. It takes about 2 hours for the dough to rise
  • Remove the dough, knead again and leave for 60 minutes.
  • Chopped onion, mix with minced meat and spices
  • Pour milk into the mince and beat the meat mixture well.
  • Prepare from dough circles for future belyashey
  • In the middle, put 1 tbsp. Minced meat and, raising belyash, zaschipnite
  • Press down the stitches, and spread the belyashi on a preheated pan
  • Fry on each side until tender.


These belyashi can be cooked in a pan or in the oven. In the second case, the dish will be less caloric, but no less tasty.

Belyashi with meat and rice

If you did not know, you can cook belyashes not only with meat, but also combine minced meat with rice. For 1 kg of dough on yeast and 0.5 kg of meat should be taken:

  • 3 onions
  • 100 grams of rice
  • spice

From simple ingredients, you can make delicious belyashi, if you follow these tips:

  • Crush meat with onions in a meat grinder
  • Add salt and spices to the meat mixture
  • Boil rice and mix with minced meat.
  • You can buy dough in the store or cook it according to any of the above recipes.
  • When the dough comes, cut it into equal parts.
  • Roll out the substrate under the filling and spread the stuffing on the dough
  • Pinch the stitch and press down the seam.
  • Immediately fry the whites in the hot oil so that the filling does not soften the dough.


Ready-made belyashes are very tasty and satisfying. If you buy ready-made dough, then the cooking process will not take you more than half an hour.

Tatar meat patties, recipe

Now you will learn the recipe of real Tatar belyashes, in a form in which they were served from the ancient times: take in equal proportions flour, minced meat and kefir - this is about 1 kg, and also:

  • 5 onions
  • 100 g of mineral water
  • Spice
  • Greenery

Write a detailed recipe:

  • Add spices and water to the mince, leave for 30 minutes.
  • Squeeze out excess liquid from meat
  • Add chopped onions and herbs
  • To make the dough, mix the flour with kefir and add the quenched soda.
  • The dough will rise about 30 minutes
  • On the rolled dough with a glass mark circles
  • Knead the rest of the dough again, and roll it out again, it will make another 2-3 belyash
  • Spread out the filling and wrap the edges of the dough.
  • Roast belyashi on high heat
  • A very important nuance of real Tatar pies will be greens, a lot of greens and onions. So belyashi get juicy and tasty


Calorie meat soup

100 g of belyash has 362 kcal, of which 9 g of proteins and 25 g each of fat and carbohydrates. This is a fairly high-calorie product, mainly due to meat and cooking oil.
  But still you need to please yourself with such goodies. The main focus is on the fact that cooking belyashi should be at home, and not to buy in questionable places.
  After all, the oil on which belyashs roast is a source of carcinogens. And in order to reduce calorie bake belyashi in the oven. Enjoy your meal!

Video: The process of cooking Tatar belyashey

When I first tried homemade belyashes, I was very surprised - they are not at all the same as I remembered the purchases. They differed from ordinary fried pies in that they were round and had more meat inside. Domestic in form resembled a flower and had a mysterious hole in the center, in which there was a delicious filling. We will bake today with just such - rosy and lush belyashi in a pan. They are prepared, in my personal opinion, much simpler than traditional pies, because the stuffing is put raw in them - it does not need to be overcooked. Consider a minus one, in general, quite a laborious process. Yeast dough is the simplest. If you have not tried to work with him yet, I will show you in a step-by-step recipe with a photo how simple everything really is, especially with dry yeast. I will teach you a simple way how to make the dough guaranteed to rise. You will see that the modeling of whites is also very simple - roll the cake, put the stuffing in the center, collect the dough from the edges, blind it and leave a hole in the center. And that's it! So ideas about the difficulty of making whites are myths. And we will finally dispel him today.

Ingredients:

  • Wheat flour - 3.5 glasses
  • Milk - 1 cup
  • Dry activated yeast - 10 g
  • Egg - 1,
  • Salt is a pinch,
  • Sugar - a teaspoon,
  • Mixed minced meat (beef and pork) - 400 g
  • Onion - 1 head
  • Ground black pepper - 1 pinch
  • Vegetable oil - for frying.

How to cook fluffy belyashi on a griddle

1. Let's start with the test. If such incidents happened to you, when yeast dough for some reason did not fit, I will tell you now a simple and proven way to forget about such problems forever. To do this, activate the yeast. Even if the instructions on the bag say that they need to be mixed with flour, do it differently: pour them into a small bowl, add a teaspoon of sugar. Heat the milk on the stove. Check with your finger - warm? - remove from heat. In no case do not pour the yeast with hot milk - they die at temperatures above 40 degrees and this is precisely the reason for 99.9% of the failures. Next, mix the yeast, sugar and milk.



2. We wait until a tangible yeast “cap” is formed above the surface of the milk. Usually it takes about 10-15 minutes.



3. Sift the wheat flour into a bigger bowl, add salt and mix (for the future, it is most convenient to mix the dry ingredients with a broom — the very one that usually knead the batter).



4. We break one chicken egg into flour, pour in the brew that came up (that same mixture of milk with yeast and sugar - yes, we did a brew with you, I just didn’t say this word, because usually it’s scary for some reason) .

5. Knead the yeast dough, which we remove for about an hour in a warm place. To prevent the tip from drying out (and she is in the habit of doing this), grease a dough ball with vegetable oil and close the lid.



6. Prepare the risen dough and crush, divide into pieces-buns, which are then rolled into identical cakes with a thickness of not more (and not less than) 5 mm.



7. On each cake lay out the filling. Stuffing for whites is very simple: take mixed raw mince (pork + beef or veal), onion finely cut or rub on a coarse grater (do not forget to wash and peel), add salt, spices and mix everything well.



8. Raise the dough from the edges of the cakes with your fingers from both sides and squeeze so that a wavy "skirt" is obtained. In the center we leave a small hole, insert a finger into it, and pinch the edges of the dough in a circle, pressing the tips of the waves to each other.



9. Bake belyashi in a pan in a well-heated vegetable oil. The heating of the plate is average so that the filling has time to bake well. First put them in the oil holes down. Fry until rosy, turn over and again roast until rosy. The amount of oil does not have to be large. If you pour a layer of oil 2-3 mm thick into the pan, you will get exactly the same light strip as mine. And if you want the belyashi to be completely ruddy, pour 1.5-2 cm of oil. It is recommended to spread the finished belyash on a paper towel to remove excess fat.