Back in 2015, there was a topical news related to the mayor of Chelyabinsk and belyashami. The fact is that the managing person of the city did not like that there were too many stalls with shawarma in the neighborhood.
Except for this type of street food, there were no other analogues in any way. Therefore, the mayor demanded that half of the stalls with shawarma be replaced by cafes with belyashami.
This uncomplicated meat pie was able to conquer a large number of residents of our country. Arriving from Tatarstan, the belyash was quickly adapted to the capital’s citizens.
Now we prepare completely different filling belyash
.
We will tell you how to make belyashi with onion filling.
Ingredients for belyashi with onions:
- water – 400 ml;
- hopeli-suneli – ½ tsp;
- flour – 550 g;
- dried garlic – tsp;
- salt – tsp;
- onion – 2 pcs;
- sugar – tbsp;
- vegetable oil – 70 ml;
- dry yeast – 7 g.
Preparation of belyashi with onions:
In 200 ml of warm water you need to dissolve salt and granulated sugar. Sift ⅓ of the total amount of flour into the liquid, knead the dough.
Pour steep boiling water into the dough, gradually stirring the mass. Add yeast to the hot mixture, mixing the ingredients. Leave the dough for 10 minutes until the yeast is activated.
Pour vegetable oil into the dough, sift the rest of the flour, knead a dense soft dough for about 5 minutes.
Cover the container with the dough with cellophane, put it in the refrigerator for 3 hours.
Cut the peeled onion into small cubes, combine with hmeli suneli and dried garlic
.
Transfer the stuffing into the prepared cold dough flatbreads.
Seal the edges of the flatbreads into a kind of “skirt” with a hole in the middle. Wait for the belyashi to spread a little – 10 minutes.
Fry the belyashi in vegetable oil until golden color on both sides.
To the onion stuffing you can add your favorite spices. If desired, onions should be marinated in vinegar.
