For many people, cooking traditional Tatar pastries seems to be a difficult task. It seems as if belyashi and chebureks are as difficult to prepare as, for example, echpochmak or khachapuri. However, belyashi can be cooked easily. Unlike many dishes of other cuisines of the world, belyashi have a lot in common with meat pies of Slavic peoples.
Moreover, after many centuries of living in the same country, Tatar dishes have acquired a touch of Slavic viands.
It is worth sharing a simple way to quickly cook belyashi
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Ingredients for belyashi:
- Kefir – 250 ml;
- Salt – 2 tsp;
- Soda – 0.5 tsp;
- Egg – pcs;
- Flour – 300 g;
- Vegetable oil – 1.5 tbsp;
- Stuffing – 400 g;
- Onion – 2 pcs;
- Water – 2 tbsp.
Preparation of belyashi:
Pour a teaspoon of salt and baking soda into kefir, stir until the bulk products dissolve. Break an egg into the kefir, mix, sift the flour in batches,
knead a sticky and thick dough, pour vegetable oil into it. Mix the oil into the dough, cover it with cellophane and leave it for 10 minutes.
At this time we prepare the stuffing, namely cut a small diced onion, mix with minced meat. Salt the meat stuffing, pour a little water into it.
Divide the dough into 12 equal parts, roll each block into a thin flatbread. Put a tablespoon of stuffing into each flatbread, seal the edges of the dough at one point. Wrap the filling in the dough as if it were a pouch and press down.
Heat vegetable oil in a frying pan and drop the belyashi into it. Fry the patties on medium heat until golden crust on both sides.
As a result, you get lazy belyashi with a juicy filling. Also to the meat filling in the cooking process you can chop greens.
