Belyash is a dish of Tatar cuisine, which appeared in the cuisine of our country around the XV century. From the Tatar language, belyash translates as a pie. That is, for the inhabitants of this area, this dish was a familiar type of pastry. For the invaders, the belyash differs from the traditional pie. For example, belyashi are cooked mainly with meat, with a hole in the dough. There are also belyash with an open filling.
Classic belyash is prepared for the whole family, it is a large pie with meat. But, cooking a large belyash is a labor-intensive task. For this reason, it is worth learning how to cook lazy belyashi.
Ingredients for lazy belyashi:
- kefir – 300 ml;
- minced meat – 300 ml;
- egg – pcs;
- salt – 0.5 tsp;
- green onion – bundle;
- flour – 130 g;
- baking soda – 0.5 tsp.
Preparation of lazy belyashi:
In a bowl with kefir, combine minced meat and egg. It is recommended to make a hollow in the mince, put the egg there and dip it in kefir.
Sprinkle the egg in the mince with salt. Shinkuem green onions, pour also to the egg.
Pour in kefir soda, whisk the components with a whisk until homogeneous. Sift flour into the mixture, knead the dough for lazy belyashi.
Heat vegetable oil in a frying pan, spread a tablespoon of dough. Fry the belyashi on both sides over medium heat until golden.
The second side of the belyashi should be fried under a lid.
You get juicy lazy belyashi, which will be a good substitute for conventional pies. This dish is prepared quickly and does not take much effort.
